My Princesses' New Chambers

My Angel

I can't believe two years have gone by already--it still feels like yesterday you were still here with us.  

Not a second goes by when I don't think about you.  I love and miss you like crazy budzies!

It's Moving Day!!!!!!!

Candy, Heart and Flower Day 2011

Herbed Noodles

Ingredients

• 1 1/2 cups uncooked noodles
• 1 tablespoon butter or stick margarine
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon minced fresh parsley
• 1/4 teaspoon minced chives
• salt and pepper to taste

Directions

1. In a saucepan, cook noodles according to package directions; drain and return to saucepan. Add the remaining ingredients; toss well to coat.

Footnotes

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Nutritional Analysis: One 3/4 cup serving (prepared with yolk-free noodles and calculated without salt) equals 170 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 76 mg sodium, 23 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

My "Garbage" Veggie Soup

I'm using up things in the "cupboards," in my attempt NOT to grocery shop before we move.  I threw this soup together, wasn't even going to bother to taste it myself:D....but then I did--and if I may say so myself--WOWZA!  Heck, even my very picky darling daughters liked it, which is a miracle in itself!  I served this with the pumpkin muffins from the recipe below (remember, using up things in the pantry:D)  The muffins were also a hit (I opted to do the muffins without the streusal topping:).  I don't have proportions for my soup---so I'll just rattle off the ingredients:

potatoes
carrots
corn 
a can of tomato sauce (I wasn't so sure about this, but had no diced tomatoes, it really worked!)
chicken stock
water
one can of kidney beans
rice
onion (or onion powder, I was out of onions:)
garlic powder (forgot I still had garlic:)
sea salt
pepper
basil
Penzey's salt free mural of seasonings

 

Pumpkin Cream Cheese Muffins

Ingredients

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
•  
• 4 1/2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 3/4 teaspoon ground cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans
•  
• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup olive oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Nutritional Information

Amount Per Serving  Calories: 304 | Total Fat: 12.2g | Cholesterol: 54mg

Creamy Potato Lasagna

• 1 (12 ounce) jar Alfredo sauce
• 1 cup milk
• 3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
• 5 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups crisp/ torn morning star bacon
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 2 cups shredded Swiss cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
3. In a separate medium bowl, combine the bacon, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
4. Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 373 | Total Fat: 15.8g | Cholesterol: 56mg

Mini Pineapple Upside-Down Cakes

Ingredients

• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 2 (20 ounce) cans sliced pineapple
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 12 maraschino cherries, halved

Directions

1. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
3. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

Eggplant Parmesan

Ingredients

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Nutritional Information

Amount Per Serving  Calories: 487 | Total Fat: 16g | Cholesterol: 78mg

Microwave Cake in a Coffee Mug

Ingredients

---

• 1 large coffee mug
• 4 tablespoons plain flour (do not use self-rising) 
• 4 tablespoons sugar 
• 2 tablespoons baking cocoa 
• 1/4 teaspoon baking powder 
• 1 egg 
• 3 tablespoons milk 
• 3 tablespoons oil 
• 3 tablespoons chocolate chips (optional) 
• Small splash of vanilla 
• chocolate syrup (optional) 
• whipped topping (optional)
• Cherries (optional) 

How to make it

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• Add dry ingredients to mug, & mix well .
• Add egg & mix thoroughly.
• Pour in the milk and oil and mix well.
• Add chocolate chips (if using), vanilla, mix again.
• Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
• Cake will rise over the top of the mug, but don't be alarmed!
• Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
• Remove from microwave.

Party Cheese Bread

Ingredients

• 1/2 cup butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1 round loaf sourdough bread (1 pound)
• 1 pound Monterey Jack cheese, thinly sliced

Directions

• In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
• Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 serving equals 491 calories, 30 g fat (19 g saturated fat), 80 mg cholesterol, 1,012 mg sodium, 34 g carbohydrate, 1 g fiber, 21 g protein.

Pumpkin Oat Muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg, lightly beaten
• 3/4 cup canned pumpkin
• 1/4 cup milk
• 1/4 cup canola oil
• 1 cup old-fashioned oats
• 1/2 cup raisins
• 
  TOPPING:
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 3/4 teaspoon pumpkin pie spice
• 1 tablespoon cold butter

Directions

• In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins.
• Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 204 calories, 7 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.

Almost-Famous Spinach-Artichoke Dip

• Kosher salt
• 2 10-ounce bags spinach, stems removed
• 1 tablespoon unsalted butter
• 2 tablespoons minced onion
• 1 clove garlic, minced
• 2 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 1/4 cups grated parmesan cheese
• 1/4 cup sour cream, plus more for serving
• 1/2 cup shredded white sharp cheddar cheese
• 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
• Tortilla chips and salsa, for serving

Directions

Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

Barbecued Black Beans with Sweet Potatoes

Prep. Time: 10-15 minutes
Cooking Time: 2-4 hours
Ideal slow cooker size: 3-qt.

4 large sweet potatoes, peeled and cut into 8 chunks each
15-oz. can black beans, rinsed and drained
1 medium onion, diced
2 ribs celery, sliced
9 oz. Sweet Baby Ray’s Barbecue Sauce

1. Place sweet potatoes in slow cooker.

2. Stir in additional ingredients.

3. Cover. Cook on High 2-3 hours, or on Low 4 hours.

A Princess Party!

 

Guess which little princesses went to Magic Kingdom for the very first time!

 Guess which little princess received the royal treatment?

 

Guess which little princesses got to ride in their very own stage coach, and find their magical treasures?

 

 Guess which little princess turned seven years old!

Guess which little princess was sick for her seventh birthday and was all tuckered out:(

Happy 7th Birthday to my beautiful Little Angel!!