Sugar High

Is anyone else out there floating on a Halloween sugar high?  I figured that was happening over at your house too! The crazy thing is it's not even the holiday yet!  The boys and I have been feasting on Candy Corn Cupcakes and left over Candy Corn. 

Last night about 30 minutes before bed this was the scene at our house:

Lincoln always wants his shirt off when he wrestles (I guess that is from seeing the characters on the Wii).  Carson was loving getting to rough house with his big brother.  It was soo nice to just watch them enjoy each other and be boys instead of having to break up arguments over toys and play 'police mommy' to their actions. :)  Hope you are having a good start today, I was really happy that I got to sleep in for the first time in weeks :)

Fried Rice

I like to cook but with trying to keep an eye on Lincoln and Carson it is not often that I have tons of time to prepare elaborate meals.  Quick and easy are more my style.  This fried rice recipe fits the bill.  Another huge plus is that the vegetables are mixed in.  Strangely enough I have a much harder time getting Matt to eat vegetables than I do the kids, but he usually doesn't mind them in fried rice so long as I don't put too many :)  This meal pairs well with simple frozen egg rolls.  Defrost your chicken the night before, grab a bag of frozen peas & carrots and you are already started!

I hope everyone has a great weekend!

Fried Rice Source: adapted from Dynasty Seasoning packet

Here's a picture so you know what to look for in the store :)

Ingredients:
2 chicken breasts, cubed
1-1.5 C frozen peas & carrots

1 bunch green onions, chopped (I didn't have any when I took the picture)

2-3 eggs

4-6 C cooked brown rice

1 package Dynasty Cantonese Fried Rice Seasoning Mix

1 Tbsp. Soy sauce

Directions:

1. Cook the chicken breast until almost done.
2. Add the frozen peas & carrots.
3. Move the chicken & vegetables over in your skillet and cook the eggs scrambled.
4. Add the seasoning, green onions and soy sauce, stirring to combine.  Check that your chicken is fully cooked.
5. Add the rice and stir until heated through.

Chicken Breast Napoleon

Earlier this week my sister Esther came over and we got to looking through cook books a neighbor gave me thinking about what to make for dinner this week.  I decided it would be fun to both try out the same new recipe.  Esther chose Chicken Breast Napoleon.  It was a good choice for us because Matt and I really like mushrooms, tomatoes and cheese.  According to the cook book the recipe is "Exotic, but simple and quick to prepare."  I'm not sure I would call it exotic, but it was yummy :)  It wasn't quite quick for me either, but that was mainly because the recipe called for wine and I couldn't find our corkscrew anywhere in any cabinet.  I ended up going to two different neighbors before I found one to borrow in order to open the bottle of wine, so that definitely added to my cooking time :) 

Chicken Breast Napoleon  Source: The Carbohydrate Addict's Lifestyle Plan


Ingredients:


3 large chicken breasts
3 Tbl butter
6 slices ham
6 slices Swiss cheese
1/2 C minced shallots
12 medium mushroom caps
1 C dry wine
1 C chopped tomatoes (I used canned)
1/3 C heavy cream
1/3 C chopped fresh parsley


Directions:


1. Flatten chicken breasts with a mallet or cleaver between sheets of waxed paper until very thin.
2. In a large skillet, heat the butter until hot but not brown.  Take one piece of chicken, move it around in the hot butter on both sides until it is no longer pink (2-3 minutes).  Remove chicken and immediately top one half with ham and Swiss and fold the other half of the chicken breast over on top. Secure with a toothpick if necessary.
3. Repeat the process for each chicken breast.
4. To the drippings in the skillet, add the shallots and mushrooms and saute for about 3 minutes.
5. Add the wine and tomatoes and simmer for 3 minutes more, then add the heavy cream.
6. Without boiling, add the stuffed chicken breasts to the sauce and simmer for 3 minutes, turning the pieces over once or twice.
7. Sprinkle with parsley and serve over wild rice or pasta.

Candy Corn Cupcakes

I love seeing the Candy Corn appear on store shelves. I've tried all sorts of different Candy Corn variations, but the original is still my favorite. Isn't it that way with a lot of things? These cupcakes are just too cute the way they mimic the stripes of Candy Corn.  If you are looking for a festive cupcake to bring to a party these are sure to be a hit!

You can use any white cake recipe you like make these.  I just used a simple box mix and store bought frosting.  Wilton food gel (or a similar brand) will achieve the vibrant yellow and orange colors.  I used to have a habit of over-filling cupcakes, until I learned that if you use a tablespoon to scoop the batter into the papers, two rounded tablespoons of cake batter is just about perfect amount for a cupcake :) 

Candy Corn Cupcakes  Source: Idea from Our Best Bites and Your Homebased Mom

Ingredients:

1 box White Cake Mix

Eggs, Oil & Water as directed on box                                                                                             

Orange & Yellow Food Gel                                

White Icing 

Candy Corn

Directions:

1. Mix the cake batter as directed on the box.

2. Divide the batter evenly between two bowls.

3. Add food gel a little at at time until you achieve the color you want.  Make one bowl orange and one yellow. It doesn't take too much, dip a small spoon in the gel and pull it out and you will  probably have about the right amount.

4. Spoon 1 rounded Tablespoon of yellow cake batter to the cupcake tin.  Tap the pan on the table to evenly distribute the batter.

5. Add 1 rounded Tablespoon of orange cake batter on top of the yellow batter and gently spread it out to the edges of the cupcake papers.

6. Bake as directed on the box.

                                                    

Ocean Jello

I can remember my mom making Ocean Jello for me when I was a little girl.  I am not sure how old I was but it has stuck with me all these years.  I thought it was so great :)  My boys really like jello and fruit snacks so this combination was perfect.   Lincoln really got into the idea of fish swimming in his jello and pretending that it was an ocean.  Ocean Jello is best eaten within a couple hours of creation to keep the fruit snacks from melting into the 'ocean'.

Ocean Jello  Source: My Mom

Ingredients:

2 boxes Blue Jello
2 packages Fish shaped Fruit Snacks
Small glass 'bubble' bowl (optional)

Directions:

1. Put fruit snacks in the freezer.
2. Prepare Jello as directed on box.
3. Put Jello in the refrigerator to chill for 1 hour or until it is slightly thickened and can hold a fruit snack without sinking to the bottom.
4. Add the frozen fruit snacks, placing some near the edge of the bowl for better viewing. 
5. Return the the refrigerator until the jello is completely set.

Apple Cups

While Lincoln was in the midst of his serious computer game play time I spotted these super cute Apple Cups on the sidebar of the Playhouse Disney website.  I've got to give Disney credit for this super idea.  Lincoln love, LOVE, LOVED these Apple Cups.  He could hardly eat his dinner he was so excited to be drinking from an apple :)  I loved watching his excitement over the cups.  I have to say that this is one of the best things about having kids.  They get so fascinated, curious and carried away by even the small pleasures in life that you can't help but join in on the fun. 

I was surprised at how easy it was to scoop out the inside of the apples.  With the lemon juice the apples didn't turn brown even after a long period of time.  This is a terrific way to dress up regular apple juice.  Another great part, you get to eat the cups when you are done with your juice! 

Apple Cups  Source: Adapted from Playhouse Disney

Ingredients:

Apples (I used McIntosh)                                  
Apple Juice or Cider
Lemon Juice

Directions:

1. Slice a sliver off the bottom of each apple so that they sit up straight and don't wobble.
2. Cut the top of the apple off.
3. Using a cookie scoop or melon baller, scoop out the inside of the apple, leaving at least a 1/4 inch on the sides and 1/2 inch on the bottom.
4. Pour a little lemon juice into the cup and spread it around, making sure to get it on the 'lid' and sides of the apple. 
5. Fill the cups with juice.

Blueberry Crunch

Back in June the boys and I went with some friends to Pontious Farm and picked blueberries.  Last year when we went it was really hot and Carson was just a baby.  This year it was still really hot but Carson was old enough to want to help pick.  If you have never been blueberry picking you really should go.  It can be hot but it is fun and strangely addicting :)  With the blueberries we picked I made this Blueberry Crunch and my friend Mary loved it so much she asked me to make it for her birthday in the fall.  Well, HAPPY BIRTHDAY to my dear friend Mary whose birthday was Saturday!!! 

This is such an easy easy recipe to make and it is sooo yummy.  The top has a terrific crunch to it.  The original recipe calls for a cup of chopped nuts but I omit them.  I didn't have any fresh blueberries this weekend, so I just used a bag of frozen blueberries from the grocery store and drained the liquid from thawing.  I was concerned that the taste would be compromised using frozen blueberries but it wasn't!  I think it only took me 5 minutes to put together.  Serve it warm with a generous scoop of vanilla ice cream.  Trust me, you really want to try this recipe out! 

Blueberry Crunch  Source: Pontious Farm



Lincoln and our friends picking



Ingredients:

1 20 oz can Crushed Pineapple, undrained

3 C Blueberries

1 1/4 C Sugar, divided

1 package Yellow Cake Mix      
1 1/2 sticks Butter
1 C Nuts (optional)

Directions:

Carson picking blueberries at age 16 months

1. Preheat oven to 350 F.

2. Grease a 9 x 13 pan.

3. Spread undrained pineapple in pan.

4. Spread blueberries over the pineapple.

5. Sprinkle 1 C sugar over the berries.

6. Sprinkle dry cake mix over the sugar.        

7. Melt butter and drizzle over the cake mix.

8. Sprinkle nuts over the butter.

9. Sprinkle remaining 1/4 C sugar over the top.                                 

10. Bake for 1 hour.

This recipe linked to: Countdown to 2011-Desserts at Finding Joy in My Kitchen, and Sweets for a Saturday at Sweet as Sugar Cookies

Hardy's Reindeer Ranch

Aren't the antlers HUGE?

 For a little family fun this weekend we went out to Hardy's Reindeer Ranch.  Hardy's has 16 reindeers on the 80 acre ranch. The reindeer were flown in from Alaska, so they say "Reindeer really do  fly".  The ranch offers Reindeer Tours, Hayrides, Christmas Trees, a 5-10 acre (depending on the year) Corn Maze, Paintball, Pedal Race Cars, a Gift Shop and a Western Banquet Hall.  My boys went nuts over the reindeer.  Carson kept "mooing" over and over.  What a little goof! 

Boys & Reindeer checking each other out

 We did the Reindeer Tour, Hayride and Gift shop.  The Reindeer Tour is an opportunity to feed the reindeer, touch the reindeer, and learn interesting reindeer facts from the ranch owner.  Lincoln and Carson loved feeding the reindeer.  The reindeer really like graham crackers.  They practically jump over the fence to take it out of your hand!  



Lincoln got a 'kiss' when he was feeding the reindeer



I learned that the reindeer's antlers fall off every year and they grow a new pair.  When the antlers are growing they have a very soft (I got to touch it!) fur covering them called velvet.  It was a neat experience.   




Can you see the velvet?


The corn maze is a big attraction at the Reindeer Ranch, but considering the size I didn't want to attempt it with the boys.  Plus Lincoln really likes to hide!  Not really a good thing when you're talking about corn taller than you are and over 5 acres!  I do think it would be a lot of fun for older kids and adults to do at night during their flash light maze time though! 

 

The little signs says "Reindeer Crossing" and there are two reindeer on the bridge