Saturday, January 7, 2012

Friday Night is Movie Night

Eatin' ice cream and watchin' Cars 2 in 3-D.

It's a hard life for a little girl.



Friday, January 6, 2012

Banana Snowmen for Breakfast

Well, it's nothing like snow around here. High today is going to be 66-degrees. Hello??...where's the winter weather??

In spite of the above normal temps today, Olivia had one of her favorite breakfasts--snowmen!

I toast a piece of whole wheat bread and top it with peanut butter. Cut slices of banana for the snowmen bodies and stick in some pretzel rods for the arms. For the eyes and noses I use black and orange icing left over from Halloween. Sprinkle on a few mini marshmallows, and, voila...snowmen!

These are a hit around these parts!



Wednesday, January 4, 2012

Vegetable Soup and Corn Bread

I love some homemade Veggie Soup!

But what really puts it over the top is some killer corn bread muffins! Oh. My.


I typically make a big pot of vegetable soup when Kevin is out of town, and Olivia and I eat it for lunch and dinner for days! (Can I get an "Amen?!" A "Preach it, Sista Leigh?!")

My Veggie Soup recipe is truly my own. It's one that I've doctored and nurtured for several years now.

2 cans Italian Diced Tomatoes
1 can Tomato Sauce
1 small can Tomato Paste
1 bag mixed frozen vegetables (I tend to use the mix that has corn, green beans, lima beans and carrots)
1 cup chicken broth
water (enough to get the soup to the desired consistency)
splash of Worcestershire
a few Bay Leaves
dash of pepper
uncooked Macaroni noodles (just a little bit. Maybe 1/2 to 3/4 cup.)

Throw everything (except noodles) into large pot and bring to boil. Simmer for 30 mins. Add Macaroni noodles. (You may need to add more liquid at this point. Either water or ckn broth. You want the soup to have enough liquid in it to cook the noodles.) Bring to boil and cook until noodles are soft. Turn heat down and let simmer for as long as you like. The longer the better!

It's not an exact recipe, but it's soup. You can't mess it up!

And now for some killer corn bread!

I got this recipe out of a cookbook (Southern Cooking) that Kevin's mom bought for me a few years ago. (Hi, Mom! Thanks for being one of (oh, I don't know) 8 people that read my little blog!)

Buttermilk Corn Bread

2 Tablespoons butter
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/2 teaspoon baking soda
2 eggs
1/4 cup (1/2 stick) butter, melted

1. Preheat oven to 425. Place 2 tablespoons butter in 9 X 2-inch deep dish pie pan. Place baking dish in preheated oven just before baking corn bread; heat to melt butter and coat pan.

2. Sift cornmeal, flour, sugar, baking powder and salt into large bowl; set aside. Combine buttermilk and baking soda in medium bowl. Add eggs; beat lightly with a fork. Stir in 1/4 cup melted butter.

3. Add buttermilk mixture to cornmeal mixture. Mix until just blended; do not over mix. Pour into heated baking dish. Bake 15 to 20 minutes until bread is just set. Cut into wedges.

I don't bake my corn bread in a pie pan. I use a muffin pan. This recipe makes 12+ muffins.

I realize this is a lot of steps for corn bread, but oh, Oh, OH is it worth every bit of work! Since making this recipe for the first time years ago, I have not made corn bread any. other. way. Period.

This is good stuff, ya'll. Eat up!