English: A common variety of gorp (trail mix) ...

\. (Photo credit: Wikipedia)

I know I just posted a trail mix recipe but I wanted to do it again. So like last time, I’m gonna give you a list again.

  • Almonds
  • Peanuts
  • Chocolate Chips
  • Crasins
  • M&Ms
  • Rasins

 

Not to chocolate ish but still good!! When I was younger I used to make a lot of trail mix. At least I called it trail mix. I just put a bunch of chocolate chips in a bowl or I would eat all the
chocolate candy out of it and not eat anything else.

Everything
goes together great. When ever I make trail mix, I don’t just throw
everything in, its the one time I’m not lazy! I like to make sure every
thing in the mix has a reason to be there. So the chocolate chips are
for chocolate, white chocolate is for sweet, peanut butter got a nutty
flavor and to go along with the peanuts, m&ms cause I like them, and
it makes it pretty, almonds for salt and smokey flavor, peanuts cause
all trail mix’s have peanuts, yogurt raisins for a creamy juicy flavor,
and pretzels for salt.

That is why I love trail mix, so many
flavors and textures. It really is the bomb!! Since all you do to make
trail mix  is put stuff in a bowl,  I make it like everyday and have it
ready for the kids when they get home.

There is that much to say
about this besides the fact it is the best trail mix you will ever
eat!!!! When I was younger we used to make our own trail mix, mine was
Made of all the chocolate and candy and nothing else. That is my perfect
trail mix. The first 4 ingredients in this, but this is great!

This
is the best snack!!! Its delicious and easy. You can just put every
thing out and the kids can make it  when they get home from school, all
you do is put stuff in a bowl!

Ingredients-

  • 1 cup almonds
  • 1 cup peanuts
  • 1 cup crasins
  • 1 cup rasins
  • 1 cup chocolate chips
  • 1 cup M&Ms

Directions-

  1. Mix all ingredients together
  2. Serve and enjoy!
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Monster Trail Mix

Photo Credit-Jamie

I’m like a kid in a candy store with this!! Ok check out this list

  • Chocolate chips
  • White chocolate Chips
  • Peanut Butter Peanut Butter Chips
  • M&Ms
  • Peanuts
  • Almonds
  • Yogurt covered Rasins
  • pretzels

It doesn’t get any better than that!! I love chocolate!! When I was a kid (I still do this) All my chex and trail mix, I would eat all the chocolate candy out of it and not eat anything else.

Everything goes together great. When ever I make trail mix, I don’t just throw everything in, its the one time I’m not lazy! I like to make sure every thing in the mix has a reason to be there. So the chocolate chips are for chocolate, white chocolate is for sweet, peanut butter got a nutty flavor and to go along with the peanuts, m&ms cause I like them, and it makes it pretty, almonds for salt and smokey flavor, peanuts cause all trail mix’s have peanuts, yogurt raisins for a creamy juicy flavor, and pretzels for salt.

That is why I love trail mix, so many flavors and textures. It really is the bomb!! Since all you do to make trail mix  is put stuff in a bowl,  I make it like everyday and have it ready for the kids when they get home.

There is that much to say about this besides the fact it is the best trail mix you will ever eat!!!! When I was younger we used to make our own trail mix, mine was Made of all the chocolate and candy and nothing else. That is my perfect trail mix. The first 4 ingredients in this, but this is great!

This is the best snack!!! Its delicious and easy. You can just put every thing out and the kids can make it  when they get home from school, all you do is put stuff in a bowl!

Ingredients-

  • 1 cup Chocolate chips
  • 1 cup White chocolate Chips
  • 1 cup Peanut Butter Peanut Butter Chips
  • 1 cup M&Ms
  • 1 cup Peanuts
  • 1 cup slightly roasted Almonds
  • 1 cup Yogurt covered Rasins
  • 1 cup pretzels, lightly crunched

Directions-

  1. Mix all ingredients in a bowl

 

Fluffy Buttermilk Pancakes

Buttermilk Pancakes

 (Photo credit: abakedcreation)

Who doesn’t love some good old buttermilk pancakes?? These are no ordinary buttermilk pancakes, they are extra fluffy and taste way better than any other buttermilk pancakes. And I am not just saying that cause I made them. But no joke, these things are so good, not as good as chocolate chip pancakes, but chocolate chip has chocolate in the, it’s really no comparison. But with that said, these are still amazing!!!

So you know in the winter if it snows a lot you get a delay? Well I hate those. They completely mess up my schedule, and whats the point of having like 30 minute classes and lunch as soon as you get to school. I go to wake up at 6:30am on a daily basis to go to work, then I leave. But with these delays, my family have to go to work if they can’t get off, me I can just reschedule my day. I don’t like to but you do what you gotta do. But there is one good thing about these delays, I have to stay home for an extra like 2 hours. That is a perfect amount of time for making some fresh and fluffy buttermilk pancakes! I bake a lot so I have buttermilk just in my house, if it’s snowing and you don’t have buttermilk and can’t get to a store, just put in regular milk. They will not be buttermilk pancakes, they will be plain. But they will still be extra fluffy and taste really good!!!

Buttermilk pancakes

 (Photo credit: add1sun)

I like my pancakes (and waffles) really fluffy. So I put in extra baking powder and adjusted the other ingredients and came up with a really fluffy pancake!

This batter makes 10 servings of pancakes. If you can’t tell, that is a lot of pancakes!! You can freeze the batter and make it at a later date, or you can make all the pancakes and freeze the pancakes. Or you can keep it in the fridge for a few days. If you want to make the rest of the pancakes in the next 3 days, put the batter in the fridge. If you want to make it later, put it in the freezer. If you look down at the ingredients, everything has like a cup and a tablespoon, sorry about that, its what you gotta do to make them taste good!

I make a big breakfast once in a while, and I admit, I go all out. I serve this with scrambled eggs, fruit, bacon, ham, sausage, and muffins. Any of those will be good with it. I don’t do this but my grandpa used to, I would make sweet sausage, like marinate it in maple syrup and cook it. And he would put it in the middle of his pancake and eat it like a omlet. Actually,m it taste really good with a buttermilk pancake.

 

Ingredients-

  • 4 eggs
  • 1 1/4 cup milk
  • 1/4 cup and one tablespoon of butter
  • 4 cups and 2 tablespoons buttermilk
  • 4 cups and 2 tablespoons all-purpose flour
  • 1 tablespoon and 1 1/4 tsp of baking soda
  • 1 tablespoon and 1 1/4 tsp of baking powder
  • 1/4 cup sugar

Directions-

  1. In a large bowl, whisk together the eggs, milk, butter and buttermilk.
  2. Combine the flour, baking powder, baking soda and sugar, stir into the wet ingredients until blended.
  3. Heat a skillet over medium heat, and spray with cooking spray. Pour 1/4 cup of batter onto the skillet, and cook until bubbles appear on the top. Flip with a spatula, and cook until browned on the other side. Do the same with remaining batter.

 

Orzo with Parmesan and Basil

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Photo Credit-Steph84106

I have probably told you this story before but I’m gonna tell you again. When my BFF Malina was turning 12, I had my first bowl of orzo. I didn’t expect it to be that good, I thought is was just plain old boring pasta that looked like rice, but I was wrong!!! It was covered in butter and it was awesome!! After that I started eating it a lot. At all our sleep overs we would make like 2 cups of orzo and cover it in butter and Parmesan cheese. I ate that when ever I had orzo. Then I got into my older age and I decided to make other things with orzo. Depending on what I made, I would put different stuff in my orzo. I made this in the summer time and I wanted to add a herb for freshness so I threw in some minced basil. But in needed something else. I made this on a Thursday, I go food shopping every Saturday so we were a little low on food, so I kinda just threw in Parmesan cheese, but it tasted good! Its had the hint of freshness and cheese, everything is better with cheese!! There are a few things that make everything better food wise, cheese, chocolate, and rainbow sprinkles!! I love rainbow sprinkles, its makes it so pretty!!! Anyway………………

Its fall. I think, is it fall yet? Maybe its not, I don’t know. But its almost fall (if its not already) then it will be winter, you need warm food besides soup!!! But I am excited to share my soup recipes with you!!! I have some amazing soups that have been in my family for over 60 years!!! Okay, but I am  saying that this is warm and this is!! Well, actually it can be served warm or cold. If you want to serve it cold you can add some more veggies and make a  orzo salad. I will post a recipe for that after
this.

Can dogs get excited over food? I’m not even kiddng when ever I make this, my dog Buster stops what he is doing, and runs over, I’m not kidding!!! Come over, I’ll prove it. He loves Parmesan cheese, maybe that is why. OMG, we got a bone maker!!! I have been making homemade bones!!! My favorite are these ones that make his breath smell like mint!! I’m dead serious his breath smells awful!!

Oh I forgot to tell you, you can eat this with chicken, lamb shanks,l and a few beef dishes. There are probably some other things to you could eat it with, that is just what I thought of at the top of my head

Ingredients-

  • 2 tablespoons butter
  • 1 can of chicken stock
  • 1 cup uncooked orzo pasta
  • 1/2 cup and a tablespoon of grated Parmesan cheese
  • 1/4 cup fresh basil
  • Salt and Pepper
  • 2 tablespoons basil, minced

Directions-

  1. Melt butter in heavy skillet over medium heat.
  2. Stir in the orzo and saute until lightly browned.
  3. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender  about 15 – 20 minutes.
  4. Mix in Parmesan cheese and basil. Season with salt and pepper.
  5. Put into bowl and garnish with left over basil

Honey Chicken Skewer

Chicken Shish Kabobs

(Photo credit: Scott Barlow)

Sorry I haven’t posted in a few days! I have been really busy ever since school started. I don’t know why, I guess once school gets back, all the adults do too. But I have been really bust so just a heads up, its becoming harder and harder for me to post every day

When I was younger I remember having dinner with some family friends and we would always make chicken skewers. We made a lot of kinds but I remember eating this one the most.I remember eating of all the onions and peppers and saving the chicken for last. What? Its not like you don’t save all the marshmellows in your bowl of lucky charms for last? Or maybe I have weird eating habits. I do hat for everything. When ever I eat my half baked cookie dough ice cream, I eat all the ice cream and save all the cookie dough pieces and brownie bites till the end and eat it all at once. Anyway, we are still having little get togethers like that. I was deciding what to make and I decided it would be kinda cool to do those again. They are old but delicious!

How to make them better, add sweet onions, how to make them eve better, add some roasted pepper! You can’t have a kabob or skewer with one thing on  it now can you? So al though the name, there is some soy sauce in here. I first tried it with out the soy sauce and just honey, it was really sticky in sweet. Sticky and Sweet are for sticky buns, not these. So I thought of a few other honey chicken recipes and I thought of sweet and a little salty. So I made it again and added some soy sauce and marinated it in some garlic and a honey and soy sauce. It was way better!! Better without believe!! I guess cause soy sauce is liquid it took away from the sticky texture of the honey so it didn’t feel thick and gooey when you bite into it. It was great!! Pretty much the same recipe as we used to use just a little twist!

Everybody liked them so they couldn’t have been that bad. JK, they weren’t bad at all! They were so good. I know in all my post I say that its “sooooooooooo good” and it probably gets boring, but as you can tell, I’m way better at making and cooking recipes then writing a post!!

Ingredients-

  • 1/4 cup of vegetable oil
  • 1/3 cup of honey
  • 1/3 cup of soy sauce
  • Salt and Pepper
  • 8 skinless, boneless  chicken halves (cut into 1 inch cubes)
  • 3 cloves garlic, minced
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • Skewers

Directions-

  1. Place the chicken, garlic,
    onions and peppers in the bowl, and marinate in the refrigerator at
    least 2 hours(it can be more)
    Drain the marinade from the chicken and vegetables
  2. In a bowl, whisk together oil, honey, soy sauce, and pepper.
    Before adding chicken, reserve a small amount of
    marinade to brush onto kabobs while cooking.

    Put chicken and vegetables onto the skewers
    Preheat an outdoor grill.
    Put the skewers on the grill. Cook for 12 to 15 minutes, or until chicken is cooked through
    Turn and brush with reserved marinade
  3. Enjoy!

Chicken Pot Pie

Photo Credit- Robbie Rice

I love having family dinners. Like the Whole family, aunts, uncles, like Thanksgiving but not. I would way rather host these dinners then go to one. Personaly, I don’t like anybody bringing anything I like to make it all myself. I live in Maryland, most of my family doesn’t. We have Boston, Calfornia, Virginia. I don’t want them bringing food from there! I know, I’m kinda a control freak Every year I always make this huge roasted turkey. But, I wanted to do something different. So I decided to roast a chicken, and make a homemade chicken pot pie.

I did the chicken with gravy and mashed potatoes so I did that too. When the pie was 2 minutes before being done,  I slapped a ton of mashed potatoes on top. I made them while the pies were baking. I made them normally but it was o good when it got on the pie because it baked on top.  Its like a merangue on a chicken pot pie. But that wasn’t enough mashed potatoes for my family. So I made more and tripled my original recipe. I madelike 15 pounds of mashed potatoes, that a lot of mashed potatoes!! My mashed potatoes are known in my family. I put so much butter and cream in them and season them with so much salt and pepper. I do gotta admit, I make good mashed potatoes. You don’t have to put them on top I just prefer too.

My favorite part of the dinner is the chicken pot pie. Its always nice. I made a bunch of big pot pies cause I didn’t have enough mini pie pans to make indivisual ones for everybody. If you do want to make mini indivisual ones then you can use the same recipe, I have no idea how many it would make. But it is nice to have mini pies. The recipe makes 2 big ones so if you made mini it would probably make 8. I just quickly did that in my head.

I’m giving you the recipe for the pie without the potatoes by the way.

Ingredients-

  • 1 pound skinless, boneless,chicken breast
  • 1cup sliced carrots
  • 1 cup frozen green peas
  • 1 cup celery, sliced
  • 1/3 cup butter
  • 1/3 cup onion, chopped
  • 1/3 cup flour
  • Salt and Pepper
  • 1 1/3 cups chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crust

Directions-

  1. Preheat oven to 425
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover the veggies and boil for 15 minutes.
  3. Remove from heat, drain and put to the side
  4. In the saucepan over medium heat, cook onions in the butter until soft. Stir in flour, salt, and pepper Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  5. Place the chicken mixture in bottom pie crust. Pour the hot liquid mixture over the chicken mixture.
  6. Cover with top crust, seal edges, and cut away any un-needed dough.
  7. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Mongolian Beef

Mongolian Beef

Mongolian Beef (Photo credit: ravissant7

5th grade, huge year for me. I cut my hair to my shoulders for the first time. I got the weirdest teacher. My cousin was born, I got braces, and I had my first piece of Mongolian beef. Its weird I don’t remember any of any other grades. Well, I have glimpses. In kindergarten We played musical chairs on the rainbow carpet. And I had an awful math teacher in 6th grade! Now I’m gonna go cry myself cause I love this so much. WHAT? I had to send the kids to school, sad! So lets raise our glasses and cheer for the best 1st day of school dinner! It was so nice, just making this waiting for the kids to come home, it was comforting!

Asian Inspiration!! I love all asian food. Chinese, Japanese. I think this is Chinese. I’m not sure. I do know its delicious!! It is the most tender juicy beef I have eve had and I eat a lot of beef. Look in all my beef recipes, I never said that in any of them. I said they were juicy and tender but never that juicy and tender! Its so juicy you when you bite into it the juice just comes down, YUM!!There are so many asian flavors in here. Some ginger, soy sauce, and garlic. Those are used in almost every savory Asian dish.

Of course it wouldn’t be as meal on itself. You can put the beef over noodles or rice. I like rice better then noodles because noodles in my  opinion are for beef stroanof. But if you do use noodles, I suggest egg noodles. I sware, when I was a kid every tie my grandma came she would make me egg noodles. I would get home from school there would be a big bowl of fresh egg noodles. All she did was put butter on it. I don’t know why, no body made them as good as she did!! But I still prefer rice. But speaking of my family making great food,  My makes this great Mongolian beef. She found it on Pinterest, I changed it up a bit. Speaking of pinterest, I just got one!

Ingredients-

  • 2 tsp vegetable oil
  • 1 tablespoon mince garlic
  • 1/2 tsp garlic root
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup brown sugar
  • 1 pound beef flank steak cut into 1/2 inch cubes
  • 1/4 cup cornstarch
  • 1 cup vegetable oil, for frying
  • 2 bunches green onions,cut
  • Salt and Pepper

Directions-

  1. Heat 2 tsp of vegetable
    oil in a saucepan over medium heat, and cook and stir the garlic and
    ginger  about 30 seconds. Pour in the
    soy sauce, water, and brown sugar. Raise the heat to medium-high, and
    stir 4 minutes, until the sugar has dissolved and the sauce boils and
    slightly thickens. Remove sauce from the heat, and set aside.
  2. Place the
    sliced beef into a bowl, and stir the cornstarch into the beef, coating
    it thoroughly. Allow the beef and cornstarch to sit until most of the
    juices from the meat have been absorbed by the cornstarch, about 10
    minutes.
  3. Heat the vegetable oil in a deep-sided skillet or wok to 375
  4. Drop them into the hot oil, a few
    at a time. Stir, and fry until the edges become crisp and start
    to brown, about 3 minutes. Remove the beef from the oil, and drain on paper towels to remove excess oil.
  5. Pour the oil
    out of the skillet, and return the pan to medium heat. Return the
    beef slices to the pan, stir briefly, and pour in the reserved sauce.
    Stir to combine, and add the green onions. Bring the
    mixture to a boil, and cook until the onions have softened and turned
    bright green