Best Carpet Cleaner EVER!

Pinterest has done it again.  Who knew that you can use 2 things that you currently have in your pantry and get out those nasty kid stains on the carpet.

2 cups Hydrogen Peroxide and 1/4 cup baking soda.  Right in to a squeeze bottle.  Voila!  Stain removing magic.

I had just finished vacuuming and I was really annoyed that the Capri-Sun spill that I had diligently soaked up with hot water and vinegar was still getting darker and darker.  Last week I considered just rearranging the furniture.  This week, I took to Pinterest to find a solution.

That is amazing!!!  Pay  no attention to the dark spots still lingering near the couch.  They are now also long gone. 
I gave the spot a generous squirt of remover and rubbed and scrubbed it with my rag.  Then I went over it with the vacuum to dry it a bit.  Voila.  Really…..it felt like magic.  And now I don’t have to move the furniture.

Let Them Eat Cake

Raspberry Lemonade Cake
Cake:

• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon lemon zest
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk

Filling:

• 1 lb fresh raspberries, washed
• 2 Tbsp granulated sugar

Frosting:

• 2 tablespoons butter, softened
• 2 teaspoons lemon zest
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 3 1/2 cups powdered sugar

*2 lbs additional fresh raspberries for garnish*

Preparation

1. Preheat oven to 350°.
2. Mash 1 lb fresh raspberries with a potato masher and sprinkle with 2 Tbsp sugar.  Let sit while you make the cake.  They will get nice and juicy.
3. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition.  Combine flour, baking powder, salt, and baking soda in a medium bowl; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
4. Pour batter into 2 (8X8) cake pans coated with cooking spray. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
5. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting and mashed berries. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with fresh raspberries and store cake loosely covered in the refrigerator.

Recipe adapted from Cooking Light APRIL 2002

Plum Pandowdy

Isn’t that a fun name to say.  Boy howdy, let’s have Plum Pandowdy!!  You should have heard all of the ridiculous things my husband and I came up with to rhyme with this recipe.  We always find a way to keep our girls laughing.

Beautiful Plums……10 different kinds grown in California
  (I know it looks burned, but that is just the cinnamon deceiving you)
While Plum Pandowdy is fun to say, there is a history to this desert.  In 1946 Dinah Shore (musician) had a hit called “Shoo Fly Pie and Apple Pandowdy”.  A pandowdy is a traditional dessert that can be made with any fruit.  I won’t be making Shoo Fly Pie as I don’t particularly care for molasses.  But my step-dad may start requesting it for his birthday….he loves the stuff.  As the name describes, it is made in a pan and you “dowdy” the crust half way through baking.  Sounds like a complicated step, but it just means you slice the crust so that the juices can bubble up. 

This is a far cry from a glamorous dessert.  It is a sloppy, gooey mess of delicious fruit filling.  I love it.  And it nearly reaches perfection when topped with ice cream.  Seriously….don’t let the pictures fool you.

Plum Pandowdy
10 plums, pitted and chopped
1/2 cup packed brown sugar
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
zest from 1 small lemon
juice from 1 small lemon (1-2 Tbsp)
1/8 tsp salt
1/4 cup flour
1 pie crust (we only use a top crust for this recipe
2 Tbsp cinnamon sugar
1. Preheat oven to 375 degrees.
2. Place plums in a large bowl and add brown and white sugars, spices, lemon zest, lemon juice and salt.  Mix well.  Stir in flour.
3. Pour fruit filling in to an ungreased 8x8 baking dish.
4. Roll out pie crust and lay over fruit.  Gently tuck the edges under the fruit.  It won’t be perfect, and it will be messy.
5. Brush melted butter over the crust and sprinkle with cinnamon sugar.
6. Bake 30 minutes, “dowdy” the crust in to 12 pieces and bake 20 minutes longer until bubbling.  To “dowdy” the crust, just use a butter knife to push the crust down in to the fruit.  Almost like scoring a piece of paper.  It is ok if it cuts all the way through, but it doesn’t have to either.  Perfection is not the end result here.
*Your kitchen will now smell like heaven and angels may start singing when you open the oven door*
7. Allow to cool for 20 minutes before serving.  When serving, it will be a messy event.  Top with ice cream and serve with a smile.  You will wonder why you have never baked with plums before.
*Store any extras covered in the refrigerator.  This makes a really yummy breakfast*

Flashback Friday

These pictures are from exactly a year ago.  My daughter had just turned 2 and we went berry picking.  It is nearing the end of strawberry season, and we are enjoying doing the same activity this year.  My sweet girl sure has grown in the last year. 

Now this year, she is bigger and much more efficiant at berry picking.  We always have a great time getting outside and enjoying the sun and the fresh berries.  And this year, my youngest daughter was able to get in on the action.

Little N is a pro at finding the red berries.  However, she eats them before they make it in her bucket.  Good thing they don’t weigh my girls on the way in and the way out.  They both end up with a few berries as a snack.

This year we made really yummy muffins for V to share with her preschool class.  They were a hit and I will make them every year when it is berry season.

Strawberry Muffins
1 1/2 cup chopped strawberries
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup soft butter
2 eggs, beaten
1 tsp vanilla
1 3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon

1. In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
2. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
3. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, then stir in the vanilla. Combine the flour, baking soda, salt, nutmeg, and cinnamon; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
4. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack

Enjoy!!
Recipe adapted from allrecipes.com

Plum Quick Bread

We participate in Bountiful Baskets every other week.  It is so great.  I pay $15 and literally get a whole laundry basket full of fresh fruits and vegetables.  Google it in your area.  This week, I also added on the plums.  Who knew there 11 types of plums grown in California. 

Look at those beauties.  We have been eating fresh plums daily and I realized that we have more than we can eat before they are over-ripe.  So, plum recipes it is.  Today for breakfast it was plum quick bread.  And boy was it a hit.  It has a slight tart zing like rhubarb bread and it is so moist.  The cinnamon sugar on top is a nice touch.

I used a base recipe from allrecipes.com and substituted a few things and added a few ingredients to make it my own.  I may or may not have added one ingredient by mistake, but it turned out delicious so I will keep it in the recipe for sure.
Plum Quick Bread
1 cup pitted, chopped plums
1 Tbsp flour
1/2 cup soft butter
1 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
2 eggs
1 1/2 cups flour
1/4 tsp baking soda
1/2 tsp salt
1/3 cup sour cream or plain greek yogurt
2 Tbsp cinnamon sugar
1. Preheat oven to 350 degrees.  Grease and flour a 9X5 loaf pan
2. Put chopped plums in a bowl and toss with 1 Tbsp. flour.  This coats them so that they will hold in the batter and not sink to the bottom of the pan when baking.  Set to the side.
3. In a mixing bowl, beat butter, white and brown sugar, and vanilla until fluffy.  Add in eggs one at a time mixing well in between.
4. Add flour, baking soda, salt and mix for 10 seconds.  Add in sour cream and continue mixing until well blended. 
5. Fold in plums with a spatula.
6. Pour batter in to loaf pan and sprinkle with cinnamon sugar mix.  Bake 50-60 minutes until done in middle.
Enjoy

Kitchen Injury

I have been slow at getting up new blog posts and recipes this week.  We had a great birthday party for my daughter on Saturday that ended with my mom driving me to the ER with a towel over my hand.  I lost a fight with the lid of a can.  I was even being safe and using a spoon to pry the lid back….but my finger slipped off the spoon and up the jagged lid.  Can you say OUCH!!  I was whining all the way to the ER.  It was a long 10 miles. 

A nerve block and a pain pill later, I am sporting 4 stitches in the top of my finger and a really awesome Band-Aid. 

I have been slow in the kitchen and even more so at typing.  That is quite a chore.  But, I am still cooking and baking and I will have new things for you soon.

Tea Party

My sweet V turned 3!  And we celebrated by having tea!  Do you like my rhyming skills? 

We hosted an outdoor tea party and had the whole family here.  There were 29 of us and only 4 were non-family members.  I love our large close family.  And 7 were not able to make it. 
I made 3 cakes and served tea, coffee, and lemonade.  There were also mini fruit pizzas and butter mints.  All the proper things for a tea party.
I made sure to visit Goodwill and my favorite thrift store several times to collect tea settings, punch serving sets, and cute cake plates. 
I had so much fun.  This was the first year that V realized it was her day and she loved the excitement.  We held the party at 10am to beat the heat of the day.  We had badminton, horse shoes, and a ring toss.  Yard parties are so fun and casual. 

Recipes coming this week of all the yummy desserts.  The Strawberry Shortcake Cake and the Raspberry Lemonade cakes were a hit.  The mini fruit pizzas barely lasted 10 minutes. 
Enjoy your Sunday evening.  I will sleep well tonight.

Seed and Dice Tomatoes (Video Tutorial)

I took a quick minute to record a video tutorial for you guys.  Enjoy!!  Hopefully more to come.

No Bake Cookies

It has been hot all over the country.  We rarely see the 90’s here in the mountains, but this summer is different.  Yesterday we were enjoying 97 degrees and ate a cold dinner.  But, I had a major hankering for a cookie.  I certainly was not going to turn on the oven to bake.  So, No Bake Cookies fit the bill.

I probably have not made these since last summer.  And they are so yummy.  My husband likes them really cold out of the fridge.  I like them first thing in the morning with my coffee.

Make these for your next BBQ or work potluck, you will be glad you did.
No Bake Cookies
4oz butter
1/2 cup milk
2 cups sugar
1 cup semi-sweet chocolate chips
1/4 cup peanut butter
1 tsp vanilla extract
3 cups quick cook oats
1. Combine butter, milk, sugar, and chocolate chips in a medium sauce pan.  Bring to boil for 1 minute.
2. Remove from heat and stir in peanut butter and vanilla extract.  Stir until smooth.
3. In a large bowl, pour chocolate  mixture over oats.  Stir to combine. 
4. Drop by large spoonfuls on to wax paper.  Enjoy when hardened. 
Enjoy your summer treat!

Hello Enchiladas!!

Enchiladas are that one food that is so easy to whip up quickly and then just serve it with a smile to a hungry family.  I happened to have a can of red enchilada sauce in the pantry and a can of black olives.  So, I decided that enchiladas were on the menu.  But, I was craving a yummy creamy filling…so I had to doctor it and get creative.  Easy peasy with a little cream cheese and shredded Colby jack.

I didn’t want to spend my evening in the kitchen since it was such nice weather.  So, after I put my girls down for a nap, I tossed a few frozen chicken breasts in the crock pot with some cumin, green chilies, and some broth.  Then it was ready to shred come dinner time.

Doesn’t this pan of cheesy goodness look so yummy?!!  It was a very pretty dish to serve.
Creamy Chicken Enchiladas with Red Sauce
1 1/2 lb frozen chicken breasts
1/2 tsp ground red pepper
1 Tbsp cumin
1/4 cup dried chopped onion
1 cup chicken broth
8 oz diced green chillies
4 oz soft cream cheese (I microwave it 20 seconds)
1 1/2 cup shredded Colby Jack cheese, divided
8 corn tortillas
1 can red enchilada sauce
sliced black olives for garnish
1. In a crock pot combine frozen chicken, broth, cumin, red pepper, onion, and green chilies.  Cook on low 6-8 hours or on high 3-4 hours until chicken is done.  Toss warm chicken in kitchen aid mixer to shred.  Use the paddle attachment. 
2. In the mixer bowl, mix in the soft cream cheese and 1 cup of the shredded cheese with the chicken. Mix until well blended with chicken.
3. Roll up chicken mixture in the corn tortillas.  You may have to warm the tortillas in the microwave between damp paper towels to help with them breaking.  Its ok if they split a bit….they still taste wonderful. Place in a greased 7X11 baking dish.
4. Top with enchilada sauce and bake at 350 degrees 20 minutes.  Top with 1/2 cup cheese and bake 3-5 more minutes until melted.  Garnish with black olives and serve.
Enjoy!

Banana Pineapple Smoothie

This one was really good.  It has a really nice light flavor which makes it really refreshing any time of the day. 
Banana Pineapple Smoothie
2 cups honey flavored Greek yogurt
1 cup (8oz) crushed pineapple in juice, undrained
1 banana
1 tsp vanilla
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup ice cubes
*Blend until smooth and frothy. Serves 4*

Honey Bear Smoothie

This smoothie is a perfect one for the kids.  I think my 1 year old daughter could drink her body weight in this drink.  She LOVES it!  And if you have toddlers, chances are very good that you always have bananas and milk on hand….thus, you could make this without a trip to the store.
Honey Bear Smoothie
1 banana
1 Tbsp honey
1 cup cold milk
1/2 cup ice
1/4 tsp cinnamon
1/4 tsp vanilla
*Blend until smooth and frothy.  Serves 2*

Cantaloupe Strawberry Smoothie

I really like melon, but I had never thought about using it in a smoothie.  I always just stuck with berries and bananas.  This one is so fresh and light.  I hope to make it again soon.
Cantaloupe Strawberry Smoothie
1 cup hulled strawberries
1 cup cubed cantaloupe
2/3 cup cold milk
1 Tbsp honey
*Blend all ingredients in blender or food processor until smooth and frothy.  Serves 2*

Cool & Creamy Smoothie

I really like how creamy this one is.  My daughters really likes the tangy flavor of the sorbet.  It was a great way to use all of the yummy strawberries this season.
Cool & Creamy Smoothie
1 cup V8 Fusion (I used peach mango)
1/2 cup peach sorbet
1 cup honey flavored Greek yogurt
1/2 cup strawberries, cut into quarters
*Blend all ingredients until smooth and frothy.  Serves 2*

Orange Pineapple Smoothie

This one is really yummy.  Its kind of frothy like a milkshake.
Orange Pineapple Smoothie
1 cup orange juice
1/2 cup pineapple juice
1/2 cup honey flavored greek yogurt
*Blend all ingredients together until smooth and frothy.  Serves 2*

Summer Smoothie Round-Up

Today I am going to share a smoothie recipe that I have shared before….back in September of last year.  This one is so good and I still make it frequently for my family.
I don't have a picture for this one,l but it is my secret "stay-healthy-in-the-winter" recipe. And no, you cannot taste the spinach. Your kids will love this.
Green Monster Smoothie
1 banana
5 strawberries
1/2 c blueberries
1 small peach, pealed and chopped
1 heaping cup fresh spinach
splash of milk (can use vanilla soy milk or coconut milk)
1 Tbsp honey
1 Tbsp greek yogurt
1/2 cup ice (omit if you are using frozen fruit)
Blend until smooth and serve right away. This is seriously really good. It makes 1 very large smoothie. I split it between 2 toddlers and 2 adults, it the perfect amount. I have been giving this to V since she was about 1 year old (due to milk and honey in it)

Also check out these smoothies that my family loves:

1. Banana Pineapple Smoothie
2. Honey Bear Smoothie
3. Cantaloupe Strawberry Smoothie
4. Cool & Creamy Smoothie
5. Orange Pineapple Smoothie

Simple Summer Cherry Pie

Look at those beautiful cherries


Pitting these cherries is a bit of a messy project, but it really did not take much time at all. 



This is the perfect recipe to use for all those delicious cherries being sold this time of year. 

Simple Summer Cherry Pie
Gather your ingredients:

• 1 recipe pastry for a 9 inch double crust pie
• 4 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons butter

Enjoy your time in the kitchen

1. Preheat oven to 400 degrees F. Place bottom crust in pie pan. 
2. In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Pour into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.  If the crust browns too quickly, cover with foil while it finishes cooking.

Double Chocolate Pudding Cake

This cake is so so yummy!  And it was so quick to make.  My husband came to the kitchen after putting our 3 year old to bed (it only takes about 15 minutes), and he saw me cleaning up my Kitchen Aide mixer.  He was surprised that I just last minute decided to whip up a cake.  But, when you  need chocolate….you need chocolate. 
I had a box of yellow cake and a box of chocolate pudding in pantry.  I found a recipe that used both….and some other ingredients I didn’t have.  So, I doctored it and whipped up this delicious chocolate cake.  I dare say, it is my new favorite chocolate cake.  It tastes like the kind of cake you make for Sunday dinner when family and friends come over. 
Double Chocolate Pudding Cake
1 box yellow cake mix
1 small box instant chocolate pudding
4 eggs
3/4 cups vegetable oil
1 cup sour cream
12oz bag of semi-sweet chocolate chips
Enjoy your time in the kitchen:
1. With an electric mixer, mix the yellow cake mix, the instant pudding mix, eggs, oil, and sour cream.  Mix until smooth.  Doesn’t take long at all.
2. With a spatula, fold in 3/4 cups chocolate chips. 
3. Spoon half the batter in to a well greased Bundt pan.  Sprinkle on 1/3 cup chocolate chips and top with remaining batter.  Sprinkle with remaining chocolate chips
4. Bake at 350 degrees for 50 minutes.
5. Let cool about 30 minutes before removing from pan.  Enjoy!

Asian Sesame Salmon

Remember when I made the Quesadilla Casserole?  It is currently my 3rd most read recipe.  This recipe also comes from McCormick.  They have these wonderful recipe cards with all of the premeasured seasonings and the recipe on the back.  It makes it so easy to try a new recipe without buying a ton of ingredients.

I told you last week that we like to add seafood to our meal rotation to get a little variety.  And, both of my toddlers LOVE seafood.  V frequently requests fish.

This meal was so easy and quick.  I just used some thawed salmon fillets that I had in the freezer.  Pair it with some Jasmine rice and a veggie.  I served this with garlic and pepper green beans.
Gather your ingredients:
*All of the seasonings are included in the recipe card*
2 tsp Toasted Sesame Seed
1 tsp Minced Garlic
1 tsp Minced Onion
3/4 tsp Ground Ginger
1/2 tsp Crushed Red Pepper (optional)
1/3 cup honey
1/3 cup thinly sliced green onions
2 tablespoons soy sauce
2 pounds salmon fillets
Enjoy your time in the kitchen:
1. Mix honey, green onions, soy sauce and all of the spices except Red Pepper in small bowl until well blended. Stir in Red Pepper to taste, if desired. Place salmon in 13x9-inch baking dish. Spoon honey mixture evenly over salmon.

2. Roast salmon in preheated 375 degree oven 20 minutes or until fish flakes with a fork, basting occasionally with honey mixture.
Enjoy!

Summer Coffee Round-up

I worked on this post today while my cousin was over.  She left my house with WAY too much caffeine in her system…..she might not sleep much tonight.
We agree that all 3 of these drinks are amazing and we will for sure be making them again.  One is like a milkshake, one is like a float, and one is a really yummy sweet iced coffee.

Iced Mexican Coffee  *Serves 4*

4 cups strong brewed coffee, cold
1/2-2/3 cup sweet cream coffee creamer (made by coffee mate: natural bliss)
1/8 cup chocolate syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1. Combine creamer, chocolate syrup, vanilla, and cinnamon in a small bowl.  Blend well
2. Divide cold coffee in to mugs and stir in creamer mix.  Serve immediately with ice.

Iced Cappuccino *Serves 4*

2/3 cup chocolate syrup
2 cups cold coffee
2 cups vanilla ice cream
2 cups ice
Whipped topping
1. Put syrup and coffee in blender.  Blend on high until well mixed. 
2. Add ice cream and ice and blend until smooth.
3. Serve in glasses with chocolate syrup and whipped topping for garnish.

Mocha Latte Chiller  *Serves 1*

1/4 cup milk
1 Tbsp chocolate syrup
1/2 cup cold coffee
1/2 cup vanilla ice cream
Whipped Topping
1. Combine milk and chocolate syrup in large glass.  Pour in coffee and stir to combine.
2. Add ice cream and top with whipped topping and garnish with chocolate syrup..
Enjoy!!