Pumpkin Patch 2013

One of our favorite things to do each year is go to the pumpkin patch!  I just love all things fall.  This year, I got K all dressed up in her Pumpkin dress and off we went.  It ended up being a little warm that day but it was beautiful! 

We go to Nichols Boyd Farms.  There was a LONG line that day, but thankfully K had a good time on Daddy's shoulders,

 playing with the scarecrows,

jumping off the hay bales (aren't Daddy's arms the BEST?!),

and posing for pictures.  They have a hay ride that takes us through their farm.  We got to see cows,

Z-donks,

donkeys,

goats,

and camels. 

Then we arrived at the pumpkin patch. I think K loves playing more than picking out her pumpkin...though she did inform us that hers was the biggest pumpkin EVER! 

She ran through the maze, played in the cornbox,

used the swing, pushed Daddy on the swing

and climbed hay bales.  She then jumped off.  I love this series of pictures! 

We had a great time!  So thankful for my little family and the time we have together. 

Thankful that we are able to do fun things like the pumpkin patch!

Thankfulness...

On this Thanksgiving Day, I hope that you are spending time with your family.  Thanksgiving is one of my favorite times of the year.  It is when my whole family gets together under one roof (and that can be a LOT of people!  I think this year it will be upwards for 35-40) and just enjoys each other. 

It is a time to reflect on God's care for us.  So many times we aren't thankful, but really we should be thankful in all things!  Even when things seem to be going badly, God is good- even when we aren't!  He never fails - even when we do!  He never changes - even when we do!  He provides at all times.  It is also the beginning of season when we celebrate God's biggest provision for us through Jesus.  In our sin, God still loved us; He so desired for us to be with Him!  So, He sent His Jesus to live among men, to face the temptations that man faces, to remain blameless.  So, that He could be the perfect, spotless sacrifice for us.  So that if we humble ourselves before Him and accept that sacrifice we can be with him forever!  And that is more than enough reason to be thankful! 

So, as you are enjoying your Thanksgiving meal - be thankful!  K has reminded me that it is important to be thankful for things we take for granted as she has been thanking God for our "warm house" in her bedtime prayers recently. 

So, this year - I am thankful for a job, thankful for David, thankful for my K-girl, thankful for family, thankful for health, thankful for food and shelter, thankful for friends.  But most of all I am thankful for my Savior, who loved me enough to give Himself for me even when I was dirty, thankful that He continues to love me and forgive me when I continue to fail.  May I live a life of grace and Thankfulness!

Candy Corn Cookies

Another pinterest find was the recipe for these CUTE cookies!  Now, I love candy corn.  David thinks I'm crazy but K likes it, too.  So, when I saw these cookies I knew I wanted to try them.

Well, I signed up to take cookies and cake to our Fall Harvest Carnival at church.  Unfortunately it was rained out.  The Kate stayed there for the Senior Adults' luncheon but I brought these cookies back to share with the residents at work.  I thought they were really good and SUPER cute!  Such fun for fall.  I could have probably eaten them ALL!

Candy Corn Sugar Cookies adapted from High Heels and Grills

Cookies:
1/2 cup salted butter, softened
1 cup white sugar
1 egg
 1 and 1/2 Tbsp. sour cream
1 tsp. vanilla extract
2 and 1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
Orange and yellow food coloring

Frosting:

4 cups confectioner's sugar
1/2 cup salted butter, softened
1/4 cup milk
A pinch of salt

FOR THE COOKIES: Preheat oven to 375°F and grease a 9x13 inch baking dish.  In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg and combine well. Add sour cream and vanilla and mix until completely blended. In a medium bowl, combine flour, baking powder, and salt.  Slowly add the flour mixture to the wet mixture and stir until well combined. 

Separate the dough into two equal parts and color one half of the parts orange and the other part yellow.  Press the yellow batter into the greased baking dish and spread out to the edges with your hands. {I use water on my hands to help with the stickiness. Also, it may seem like it's not going to cover the bottom of the pan, but don't worry, it will.}  Spread the orange batter over the yellow batter evenly.  After it's all spread out and ready to go, bake it for 17-20 minutes, or until edges become lightly golden. Set aside to cool completely.

FOR THE FROSTING: In a medium bowl, cream powdered sugar, butter and milk until light and fluffy.  Stir in vanilla and salt and combine well.  Frost your cooled cookie bars evenly. Cut into triangles and ENJOY!

When He Cooks for Me

I have the sweetest husband ever!  He randomly gets flowers for me.  He lets me go to the gym even when I'm late leaving work.  He looks for ways to do things that I enjoy.  He wants to take K to school and ballet.  He reads stories to her.  He seeks to lead our family in God's will.

A few weeks ago, K was out of town.  We had both worked in the ER opposite days that weekend and didn't really get to spend much time together.  The last day she was gone he wasn't going to be able to eat, but he decided to get food that I like and cook for me.  He got fresh veggies and shrimp and grilled them.  You see, he doesn't like shrimp but I love it!  So, even though he couldn't enjoy dinner, he made sure I had something that was enjoyable.  That night, we then proceeded to play Super Mario on Wii.  :-)  It was a fun night! 

Garlic Balsamic Grilled Shrimp from AllRecipes

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 5 cloves garlic, minced
• 1 teaspoon dried basil
• salt to taste
• ground black pepper to taste
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 red bell pepper, cut into large chunks
• 1 onion, cut into chunks

Directions

1. In a large bowl, mix the vinegar, oil, garlic, basil, salt, and ground pepper. Place the shrimp, bell pepper, and onion in the bowl, and gently toss to coat. Cover, and allow to marinate at least 20 minutes in the refrigerator.
2. Heat a pan grill over high heat or prepare grill. Alternately thread the shrimp, onion chunks, and pepper chunks on skewers.
3. Place shrimp in grill basket or on skewers.  Put these on the grill.  If using skewers, cook 2 to 3 minutes per side, until shrimp is opaque.  If using basket, cook until opaque.

serve with grilled veggies and cous cous.  Enjoy!

Pre-test Pumpkin Patch...and Muffins

 Sorry I've been so absent but my time is full!  I have lots of yummy recipes to post and will soon...my test will be OVER Wednesday (hopefully for another 10 years!) and I'll be back with more.

 Just wanted to share some quick pictures with you from the pumpkin patch and a quick muffin recipe.  While D was mowing his yard, I occupied K.  I offered to make cookies or muffins (secretly hoping she'd say cookies)...but she chose muffins. 

So, I found a recipe from here.  I did change it slightly and should have cooked them for longer, but K still enjoyed it after she successfully ate all of her salmon and corn and bites of carrot and cauliflower.  We added a few chocolate chips on top.

Best Ever Pumpkin Muffin Recipe adapted from Cooking with my Kid
Prep Time: 15 mins  Cooking Time: 15-17 minutes
Ingredients:
1 1/2 cups self rising flour
1/3 cup brown sugar
1/3 (HEAPING!) cup Splenda (or use real sugar if you please)
 1 teaspoon cinnamon
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/3 cup canola oil or vegetable oil
1/2 cup lowfat Greek yogurt
Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flour, sugars, and cinnamon. In a separate bowl whisk together pumpkin, eggs, oil, and yogurt. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 15 minutes or until toothpick comes out clean.  Transfer muffins to rack to cool. Makes 12-18 regular sized muffins.

Black Bean Soup

Right after Thanksgiving, we had a few days of cold.  Guess what I made...SOUP!  Today, I'd have to pretend it was cold...yet again (though it is supposed to be COLD on Tuesday!) but this soup was quite good...even enjoyed by a toddler.  Woo Hoo!  I saw the recipe from Jenna several months ago and have had it bookmarked for a while.  When I made the potato soup, I thought about doing this one but realized that I wouldn't have time.  This last week, however, was the perfect time to go for it. I was on my last few days of elective, i.e., getting out early, and it was cold.  So, when D asked what I was doing, I offered to share my soup...aren't I nice?!  ;-) 

First let me say, without realizing it, I modified this recipe A LOT!  I didn't have any onions, so I completely skipped step one.  Then I assumed that it was just a throw it all in kind of recipe.  Basically, it is; but, if you have onions, check out the original recipe here.  At first, I was a little concerned.  It has 2 tablespoons of chili powder in it, and I thought that it tasted a little too acidic. 

I will say, however, that it did mellow and gain quite a good flavor over time. I served mine with cornbread.  When I put it in her bowl, K immediately put her spoon in and ate some.  "Yummy!  Beans!"  Score!  D said he liked it too and saved some leftovers for later.  I did think that it was more of a soup than a chili, so I've changed the title.  If you want a nice warm soup with a little spice, but not too much, try this soup!  Delicious, filling, and healthy!

Spicy Black Bean Soup adapted from Jenna
8 oz dried black beans
2 14.5 oz cans diced fire roasted tomatoes with green chilies
6 cups vegetable stock
4 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried onion

 

In a large stock pot, place all ingredients.  Stir well. Bring to a boil, then simmer for 3 hours.  Serve chili with grated cheese and sour cream.

Yield: 4 servings

Pretending It's Cold - Potato Soup

A few weeks ago, it actually felt like fall around here.  Today, it is 80 degrees...but we'll forget about that for now and pretend.  Just imagine, it's a beautiful fall day...just enough chill in the air.  You've had a long day at work and want something warm and comforting for dinner.  So does your family.  What could you make that is quick but definitely has that homemade feel?  I suggest this potato soup!  It is souper (HA! couldn't resist!) easy and very kid friendly.

I made it for D and K the other day.  She refused to eat anything but bread and banana, but he said it was really good.  Even took some left over home to his mom who promptly asked for the recipe.  I like sharing recipes!  :-)  This really only takes as long as the potatoes take to cook; and since you cut them into cubes, that's not really very long.  It does call for jalapenos, but if you don't want the spice, just leave them out.  So, if you're in the South (or southern hemisphere!)...pretend it's cold and try this.  If you're somewhere that actually feels like fall, just enjoy the weather AND the soup! 

Aunt Merle's Potato Soup
5-6 red potatoes (not the tiny ones, the bigger ones)
1 cup chopped onion (about 1 medium onion)
water to cover
2 cans of cream of celery soup (I use 98% fat free)
1 pound Velveeta type cheese (1/2 of the standard block or the whole small block, I used 2% version)
chopped jalapenos to taste
1 oz. jalapeno cheese if you want to add some extra spice

Chop potatoes and onion.  Place in your large stock pot and cover with water.  Bring water to a boil and then cook until potatoes are fork tender.  Meanwhile, cut the cheese into cubes.  When potatoes are ready add the remaining ingredients...do NOT drain the potatoes.  Stir over heat until cheese melts and everything incorporates into a yummy, cheesy, potato soup!  Enjoy!

Peter, Peter, Pumpkin Eater

I've been able to go to Sunday School recently.  I typically have to work at least half the Sundays of the month, but was able to go three Sundays in October.  So, I took to making a breakfast treat for everyone.  I took the Daring Baker donuts, then a few weeks ago I took a pumpkin pound cake with buttermilk glaze.

  It was pretty good and was actually a cooking light recipes, so it was less caloric than your typical pound cake.  I found this on Myrecipes.com.  The glaze wasn't exactly what I was expecting, it was a bit more "gel-like" but I kind of liked it. 

The recipe says that it serves 16, but I got more slices out of the recipe than that.  I was even able to share it with my friends who just had a baby and my best friend from med school.  In my opinion, any recipe that lets me share is a good recipe!

Pumpkin Pound Cake with Buttermilk Glaze adapted from Myrecipes
1 can (15 ounce) pumpkin
1/3 cup sugar
3/4 cup packed brown sugar
1/3 cup butter, softened
4 eggs
1 teaspoon vanilla extract
3 cups AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Glaze:
1/3 cup buttermilk
1/4 cup sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Preheat oven to 350 degrees F.  Mix butter and sugars together for 3 minutes.  Add eggs 1 at a time, beating well after each addition.  Beat in pumpkin and vanilla.  Spoon dry ingredients together in a separate bowl.  Add flour to mixture, alternating with the buttermilk, beginning and ending with the flour.  Pour batter into a bundt or tube pan prepared with cooking spray.  Place in oven and bake for 55 minutes or until a wooden skewer comes out clean.  Cool in pan for 10 minutes.  Finish cooling on wire rack.

To prepare the glaze, place all ingredients into a saucepan over medium heat, bring to a boil.  Cook for 1 minute, or until thick, stirring constantly.  Remove from heat and drizzle over cake.  Enjoy!