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Friday Recipe Club! Tortellini Soup & Pumpkin Bars

December 16th, 2016

Tortellini Soup a la Nancy

This was a crockpot recipe that I modified. It’s easy to put together in a hurry, and it stretches if needed. I cooked it on the stove.

* Celery, carrots, onion, garlic

Dice & saute in a few tablespoons of olive oil.

* Add one can (small or large) diced tomatoes. Fry them up a little with the veggies.

* Add herbs (I used oregano, basil, chives, red & black pepper & salt) & vegetable (or chicken or beef) bouillon

* Add water.

* Let simmer awhile.

* Add one or two packages of cheese tortellini, until pasta is cooked but not mushy.

* Let simmer awhile longer.

* Add one package spinach, let it wilt.

* Turn off heat, then add one or two cans evaporated milk, plus some heavy cream or regular milk.

* Add lots of parmesan cheese. Serve it up!

Pumpkin Bars a la Paula Deen

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 -ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8 -ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Bon appetit, babies.

love,

wm

Tuesday Recipe Club: Best Banana-Coconut Bread Ever. Also, Best Blueberry-Coconut Bread Ever, and My Sister’s Coconut Cookies

March 15th, 2016

P1050313

Pretty picture of Mt. Hood for you, by one Steve Rawley

Best Banana-Coconut Bread Ever

1 3/4 cups flour
a little less than 2/3 cup honey
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup mashed ripe banana (2 to 3 medium)
1 tablespoon lemon juice
1/2 cup oil
1/4-1/2 milk
2 eggs
1 cup shredded coconut (sweetened or unsweetened)

Directions:

In a large mixing bowl, mash the bananas and stir in lemon juice. Add honey; beat in eggs; add oil. Stir in flour, baking powder, baking soda, salt, cinnamon and vanilla. Drizzle in milk until batter is almost consistency of cake batter. (It should be a little thicker than that.) Stir in coconut last; stir all ingredients until blended. Don’t overbeat.

Pour into two greased loaf pans. Bake in a 350 degree oven for 40 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and refrigerate leftovers (if you have any leftovers).

This recipe turned out great! Well, it’s hard to go wrong with banana bread, but still! I recreated it the next day, with 2 cups of frozen blueberries and the rest of the coconut and baked it as a cake in a 9×13 dish.

Baking temps: Start baking at 350, cake or loves, then turn down to 325 about halfway through baking. I used soy milk with the banana bread; rice milk with the blueberry cake. Both were fine. Bon appetit, babies :)

Coconut Cookies (my sissy’s recipe) (because we are cuckoo for coconut)

(Leave out the raisins and add chia seeds and coconut instead)

Ingredients:
¾ cup coconut oil, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cup rolled oats
1 cup raisins, golden and regular

Directions:

Preheat oven to 375 degrees F (190 degrees C).
In large bowl, cream together coconut oil and sugars until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture.

Stir in oats and raisins (chia seeds and coconut). Drop by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes, or until golden brown. Cool slightly, remove from sheet to wire rack.

xo me, wacky mommy)

Why Go Big When You Could Go Home?

October 26th, 2014

That’s my question for the daredevils in the crowd. I get it. I ask, Why? You ask, Why not?

Great episode of Oregon Field Guide, featuring our own Mt. St. Helens.

Tuesday Recipe Club: Zucchini Bread, Zucchini Lasagna, Feta-Parsley Green Beans and Irish Champ

August 27th, 2013

strawberry

(Photo by Steve Rawley)

Doesn’t that look good? I’ll have to go pick some strawberries for dinner. (We planted some everbearings and get three crops a season from them. Who knew berries grew this way?)

Hello, dumplings. What’s up? My husband and daughter are finally back from London, and I owe them some delicious home cooking. They ate out at plenty of delicious restaurants in London, but nothing says lovin’ like something I have forgotten about and burned, just in time for dinner. On the menu:

* Irish Champ, a la Jamie Oliver (edited later to say: will make this tomorrow; ran out of time)

* Leftover Zucchini Lasagna, which is just my regular lasagna recipe, with planks of zucchini subbed for the pasta. Have I never run my lasagna recipe here? Hmm. Well, here’s Carmela Soprano’s recipe. And here’s my recipe for Manicotti. (Edited to say: No one likes the zucchini lasagna but me, apparently. Wacky Boy had a waffle with real maple syrup; Steve and Wacky Girl and I had Bacon-Lettuce-Tomato Sandwiches on homemade bread. Fake (vegetarian!) bacon bits = vegetarian BLT. And fresh tomatoes from garden! Rock on.)

* Green Bean Salad (from Food & Family)
500 g green beans topped, tailed and halved
2-3 tablespoons lemon juice
1 tablespoon finely chopped parsley
50g feta cheese

Bring a pot of salted water to the boil. Add the prepared green beans. Cook until al dente, tender enough to bite through but still crisp. Drain and cool under cold tap for a few seconds. Put them in a bowl and sprinkle with lemon juice. Season with salt and pepper. Just before serving add crumbled feta cheese and finely chopped parsley. (Edited to say: Awesome recipe, thanks, Kit!) (Also, my daughter made a huge green salad, with diced celery and green onions, grated carrots and red-leaf lettuce. Really perfect.)

and…
* Zucchini Bread! (I use my Dear Late Granny’s Banana Bread recipe and sub zucchini.)

(We have baseball bat-sized squash in the garden, am attempting to use some of it up.) (Edited to say: Pawned off one of the zucchinis on my friend. She promptly wielded it like a bat and started laughing. I’m all, I know, right? I made three (3) loaves of zucchini bread. Found some white chocolate chips, Wacky Girl said, Add ‘em! so I did. Oh. Yum. So good. ps if anyone uses the Zucchini Bread recipe from Dear Late Granny’s cookbook, 2 teaspoons of cinnamon is good, 3 is kind of a lot; add 3 cups of zucchini, not 2. That’s all! ta-ta for now.)

xo and happy Tuesday, also, bon appetit!

wm

Pasta a la LaLa, also known as Monday Recipe Club

July 1st, 2013

Room with a view

(Photo by Steve Rawley)

My kids are learning to cook. This leaves me more time for reading. Yes, yes and yes. I am not always the most patient person, who it comes to teaching others to cook. Steve is a bit more patient than I am, but also more likely to say, Sit down and I’ll just do it for you. Our kids are patient with us, thank God. The goal is that they know how to cook by the time they move out, and honestly? They kinda already do, so go us.

Tonight my daughter came up with a good pasta recipe, with a tiny bit of help from me and our friend Giada. OK, yeah, we love pasta. Is that wrong??? Here is…

PASTA A LA LALA

* Cook half a pound of conchiglie pasta until tender

* Add some sliced carrots to the pasta water during the last five minutes of cooking time

* When pasta and carrots are done cooking, rinse with cold water and put in bowl

* In same pot that you cooked pasta in, saute some onions and pea pods in olive oil

* When done, add to pasta and carrots

* Make a vinaigrette from 1 part balsamic vinegar, 3 parts olive oil, salt, pepper and a teaspoon or so of paprika

* Pour over pasta and stir in

* Chop some sundried tomatoes and kalamata olives; stir those into pasta, too! Add some feta cheese if you would like!

Now, make some garlic bread out of hoagie rolls, butter and garlic salt. Toast under broiler.

Done! Bon appetit, babies…

Tomorrow night, peanut butter and blackberry jam sandwiches on hoagie rolls… mmmmmm… peanut butter and jam… mmmmmmm… As usual, I remain happy with a sandwich or a bowl of cereal. Or pasta is always good, too.

xo

wm

snake in the garden

May 27th, 2013

My buddy. He lives in the iris patch.

This year's snake

This year's snake

This year's snake

(Photos by Steve Rawley)

he snuck up on him

March 11th, 2013

Fisher

(Photo by Steve Rawley)

* busy taking care of kids

* house

* yard

* spring is almost here!!!!! hello, narcissus, i love you.

* cooking

* paying bills

* going for walks

* watching movies

* working

* but not blogging much.

What’s up with you?

me

day off today (blogging: day 19)

November 19th, 2012

Steve and I both ended up with the day off today, what da heck? I think we should climb back into bed once the kids leave for school, then send for room service later.

have a great Monday, y’all.

– wm

It’s almost spring and it’s snowing again :)

March 19th, 2012

First of the season

(Photo by Steve Rawley)

What I really need today is a photo of the snow coming down, with the cherry and plum blossoms on the trees, in the background. Crazy, crazy weather. The mourning doves and frogs don’t seem to mind, and the daffodils don’t mind, either.

Happy Monday.

– wm

some random thoughts

February 24th, 2012

* watching General Hospital. I’ve never really liked Patrick all that much. OK, I’ve never really liked him one bit. But now, I’m kind of hating his guts because He Is Wuss. Also, where’s the hospital chaplain?

* why didn’t Sonny just shoot Anthony when he had the chance?

* I don’t like Kate much (Sonny’s old/new girlfriend). Or Maxie (the new one or the old one), Spinelli/Spicoli, who else?? I like Monica, Tracy, Luke. Dante, when he’s not w/ Lulu; Olivia, but not Steve Hardy; Lizzie, but only when she’s an artist not a nurse; Carly, Sean, Sean, Carly… I think that’s it for now.

* had a nice lunch with Steve — Indian buffet. oh, yum. i like having a little time alone with my husband, it’s cool. In May, it will be fifteen years since our first date. We went out for… Indian food! I dropped my naan in my water glass, I was so nervous ;)

* I’m trying to ease up on the coffee (one cup a day, #canshedoit) and switch to tea. Trying… trying… I do love my tea. Didn’t used to love coffee this much, but I’ve become quite the little addict over the years.

* speaking of giving things up… booze. It’s been ten months since I stopped drinking. Feels good every day. Clear-headed. The writing is going well, too.

* It’s hard for me to read the blogs and Facebook now, when everyone’s all, Is it cocktail hour? Is 10 a.m. too early for a drinkie? Moms’ Night, Wine, wooooooooooo-hooooooooooooooooo!!! Mommy Wants Booze, etc. Then they’re dissin’ on Whitney for being weak. Are you diabetic, or bordering on, but you still drink alcohol? Are you on anti-depressants and you drink with them? Are you depressed and you drink to feel better? (Alcohol is a depressant, keep that in mind, would ya?) Do you “need” that drink or do you just want one? Are you having a couple of drinks (or more) and then driving? Yeah, let’s not talk about addiction, America. I’d rather not have that conversation with you.

* All for now. Oh, yeah… I love this picture. Happy Friday, everyone.

– wm

"that tree"

(Photo by Steve)

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