Morning Sickness Brownie Dessert

Thank you so much for your support in the joy of motherhood and pregnancy. I realize I am not the first or the last to suffer from the symptom of morning sickness and therefore should not be given any extra sympathy. However, it is such a peculiar problem. On one hand it gives me the joyful reminder that there is a baby growing and developing inside of me. On the other hand I have to ask why does this have to be a possible side effect to the greatest gift on earth? While I am on the subject, why the strong sense of smell? Isn't that just uncanny to have a terrific nose and a queasy stomach? Either way it is humbling and heaven knows I am always in need of that.

In a world of so many advances ie; "There's an APP for that!". Sadly there isn't an IPhone App for morning sickness. There doesn't seem to be a cure anywhere. That truly is OK. However, for someone who loves food so much it is hilarious to me and I am sure annoying to others ( spouse mostly) how much I do not like food now. My own little cure seems to be sweets and fried foods. Besides the obvious problems with that, the looming threat of gestational diabetes makes me hope this doesn't last. While I look forward to feeling good again, I will revel in my sweets and try to share them with you.

This is a new favorite at my house. While it is so easy even a lazy pregnant person can make it, it tastes as though your favorite sit down restaurant just made it and charged you an arm and a leg for it. You can make it and feed about 6-8 people for about 6 dollars total.

Sure you can find a recipe for Cheesecake brownies. Might I suggest just using this:

Make as directed and while the brownies are slightly cooling prepare your Cook and Serve chocolate pudding that looks like this:
You just follow the directions by mixing the contents with two cups of milk and stirring while it comes to a boil. It thickens as it boils. I like to keep it fairly thin in consistency so when it comes to a boil I take it off the burner quickly. Serve up one slice of brownie (generous if you are giving it to me), top with one scoop of vanilla ice cream (before my current state I made this with homemade vanilla ice cream), and top with the hot fudgy sauce.

Let me tell you how impressed my visitors have been with this treat. It looks simple because it is, but it tastes divine. The hot pudding sauce melts through the ice cream just enough to compliment the brownie with the perfect creaminess of flavor. Sounds too sweet? No way! With the cheescake topping to the brownie it is a perfectly well rounded dessert! It is my husband's new favorite dessert as well as for baby #2! Serve and enjoy!

The Kitchen Is Closed.....

.....well not really. I hope to be back to cooking soon, but the thought of food does not appeal to me at the moment. We are blessed with baby #2 on the way and this pregnancy has served up some lovely morning sickness. By morning sickness I mean all day sickenss. I do eat, but I don't want to. Cooking and smelling anything does not appeal to me either. This too shall pass and is of course so worth it. Thanks for being my friends. I am so flattered that you stop by. However, dessert is always welcome. Perhaps I will have to make a lovely treat next week to celebrate. Come on by when I do!

Easy Burritos

How yummy do these canned pinto beans look? Pretty gross right?















How about this canned hamburger with some yummy fat floating on the top? They definitely don't look very pretty on my shelf aesthetically, but they are pretty tasty when I put them in these little burritos. I especially love them because they make for great food storage and make some meals super quick and easy like this one.

This is my first attempt at canning. It was easier than I thought. I did ground beef, beans, and chicken. I only have two jars left and can't wait for the fall when I can do more. Sometimes I like to do a fancy meal requiring a lot of work and ingredients. Sometimes I like to just heat and serve and feel good that I am saving us money. This is a great way to do it.

Easy Burritos

1 pound of hamburger
1 Mexican green onion diced
1 packet of ranch salad dressing mix
1 packet of Burrito seasoning
1 cup of cheddar cheese
1 cup of Monterrey Jack cheese
Burrito size flour tortillas
1 can of red enchilada sauce
3 cups of refried beans (or 1 jar of pinto beans mashed and heated)


Directions:
Brown hamburger with diced onion. While hamburger is cooking heat beans in a separate pan. When hamburger is cooked add both seasoning packets. Allow to simmer for 10 minutes. Warm tortillas and spread with beans first. Next add hamburger mixture and top with cheddar cheese. Roll into burritos. Pour enchilada sauce over the top and add remaining Monterrey Jack cheese. Bake at 350 degrees until cheese is melted. Serve with lettuce and sour cream. Enjoy!





It looks a lot better in a burrito and tastes yummy too!

Summer Corn Soup

Sure you could use frozen corn, but why would you when there is fresh tasty corn to be had? This recipe was dreamed up by my favorite chef, Bob. It is 4th of July soon and a traditional item on the menu is corn on the cob. Make sure you get extra corn for this soup and make it the next day to help relieve the sadness that the holiday is over and you have to get back to work. I would hope that it would be really cold and rainy the next day providing the perfect setting for this dish, but the chances are slim in Arizona. It is similar to corn chowder, but in the words of Emeril Lagasse "let's kick it up a notch!"

Corn Soup
Ingredients:

3 fresh cobs of corn (remove corn from cob and blend uncooked)
2 cups of corn (cooked and removed from cob)
1/2 of a red pepper diced
1/2 green pepper diced
1/2 red onion diced
2 Tbs fresh sweet basil minced
1 Tbs fresh Thyme minced
1 Tbs minced garlic
5 slices of cooked bacon diced
2 cups water
1 cup chicken broth
1 C heavy cream added last

Optional: Sprinkle finely diced jalapeno pepper on top before serving.



Directions: In a large pot saute the ingredients except for the corn and cream in a little olive oil, salt and pepper to taste until clear. Then add liquids and boil for 10 min and add the corn and cream mix and heat through. (Blend fresh corn and cream in blender to make thickener for soup. Set aside.) Put remaining ingredients in soup pot and bring just to a boil. Add pureed mixture of corn and half and half to soup. Simmer for 10 minutes. Serve and enjoy!

You could also skip the blender and make a roux using flour and butter for a more thick and creamy soup. Either way it is delicious with the fresh summer ingredients. Serve and enjoy! Don't forget to check out your summer online picnic basket by Louise!

Picnic Worthy Baked Beans

I'm going to a picnic and I'm bringing.........

A- Almond Joy Pie








B- Baked Beans, but not just any Baked Beans. The kind of baked beans that have people going back for seconds and thirds. Thanks to Louise for hosting this fabulous Picnic.



I promise once you try them you will never go back to the "old beans." Perhaps the only weird thing about this recipe is the mental debate I had on Ketchup vs Catsup. Why the different spellings?





Ingredients:

1 lb ground beef
1 large onion chopped
1 tsp salt
1-2 tsp Worcestershire sauce
1/2 tsp dry mustard
2/3 cup Ketchup
1 can red kidney beans
1 16oz pork and beans
3 TBS brown sugar
Cooked and chopped bacon (optional)

Directions:
Cook meat and onion till browned. Mix with remaining ingredients and pour into casserole dish and bake one hour at 350 degrees.

Teriyaki Lettuce Wraps

This is my version of a lettuce wrap. It is very easy and such a refreshing meal in the summer. What do you eat when it is 105 degrees outside? Better yet where do you live that it is 105 or hotter? That genius would be me, and for the most part I love Arizona. However, sometimes it is so hot I have no idea what to eat. This is where cool crisp lettuce sounds like the perfect choice.

Ingredients:
1 head of Romaine Lettuce
1 Rotisserie Chicken or 1 fryer chicken baked and shredded
1/2 pkg of Chinese Rice sticks (follow cooking directions on package)
1 cup diced fresh mushrooms
2 green onions diced
1 can water chestnuts (diced)
1 bottle of Yoshida's teriyaki sauce
salt and pepper to taste

Directions:
Remove chicken and shred from whole chicken. I cooked my own in a portable roaster I plugged in outside to avoid heating the house. Saute onions and mushrooms in olive oil and then add chicken and water chestnuts. Pour 1/4 cup of Yoshida's teriyaki sauce into mixture. Remove from heat and prepare lettuce by removing whole leaves, rinsing and drying. Prepare Chinese rice sticks. Add mixture to Romaine lettuce leaf and top with Chinese rice sticks. Serve and enjoy!

Red Velvet Cupcakes and a Little Dirty Secret

The husband recently turned one year older and requested red velvet cupcakes. Should I be worried? I don't think so. I think he just likes the taste and the color red. I searched for what I thought would be a good recipe and found a great one. This recipe has been modified from Best Cupcake Recipes.

Are you ready for the little dirty secret? It isn't really dirty. Actually, it is quite tasty. Do you over pull gorgeous cupcakes out of the oven only to have them deflate and sink minutes later when cooling? Well, I read somewhere that if you simply do a heaping teaspoon, or a heaping of whatever measurement the recipe calls for, your cupcakes will stay plump and risen. I tried it with this recipe and it worked!

I also couldn't decide if I should do a butter cream frosting or cream cheese frosting. I love the sharp flavor of cream cheese frosting, but feel that red velvet cupcakes lack in sweetness and need butter cream frosting as well. So, I combined them and it was delicious!

These are just in time for the 4th of July if you add blue sprinkles on top!


Red Velvet Cupcakes
2 1/2 cups cake flour
1 teaspoon baking powder (heaping)
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Directions:
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.

2. Mix cake flour, baking powder, and salt into a medium bowl and set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the cocoa powder, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. Add red food coloring until mixture is a vibrant red.

4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 24 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 15-20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete.

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

6.I made half a batch of cream cheese frosting and half a batch of butter cream frosting and combined them for one delicious frosting. Serve and enjoy!

(Notice how they are still plump after cooling?)