Now you are totally smiling and in a good mood aren't you?
Cutie
Tuesday, October 25, 2011 •
Now you are totally smiling and in a good mood aren't you?
Sunday, October 23, 2011 •
“Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.”
I love Italian food and I now love anything that saves me time during the hectic week. Let's face it, getting dinner on the table isn't the easiest thing some days. I know it's my own fault because I do spend too much time with my kids (is there really such a thing?) and not enough time being a domestic goddess (as in my pre-baby days). Enter my slow cooker. It is awesome and I just got a brand new 6qt one that has already proven it's worth!
Sorry for the lack of picture. I'll add it after dinner tomorrow night! (Yes you can make this the night before and let it sit in your fridge :) )
Ingredients
Cooking Directions
I love Italian food and I now love anything that saves me time during the hectic week. Let's face it, getting dinner on the table isn't the easiest thing some days. I know it's my own fault because I do spend too much time with my kids (is there really such a thing?) and not enough time being a domestic goddess (as in my pre-baby days). Enter my slow cooker. It is awesome and I just got a brand new 6qt one that has already proven it's worth!
Sorry for the lack of picture. I'll add it after dinner tomorrow night! (Yes you can make this the night before and let it sit in your fridge :) )
Slow Cooker Lasagna
Makes 6-10 servings (Depending on how big you cut the pieces!)
Ingredients
- 1 jar Pasta sauce
- 500ml Low fat cottage cheese
- 1 cup Parmesan cheese
- 1 egg
- 1 box Whole wheat lasagna noodles
- 4 cups Greens (spinach, kale, etc.)
- 4 cups Squash (butternut, acorn, zucchini)
- 4 cups Mozzarella cheese
- Pepper to taste
- Combine cottage cheese, egg, pepper to taste and 1/2 cup parmesan cheese.
- Cut peeled squash into chunks and pulse in the food processor until minced.
- Place just enough pasta sauce on the bottom of the slow cooker to coat. Cover the bottom of the slow cooker with a single layer of noodles (break to fit). Layer 1/3 cottage cheese mixture, 1/3 chopped greens, 1/3 minced veggies, 1/2 cup pasta sauce and 1 cup mozza cheese. Repeat twice more.
- Cover the top layer with one more layer of noodles. Cover with pasta sauce, remaining parm and mozza cheeses. Cook at low for 4 hours.
My favorite combos for this are:
Red Swiss Chard & butternut and acorn squash
Spinach, shredded chicken & shredded carrots
I love how versatile this recipe is and that it is only limited by your imaginations. Austin eats this up and doesn't even realize how many veggies I'm packing on to his dinner plate!
Wednesday, October 19, 2011 •
Thanksgiving weekend was a pretty great weekend. The weather was amazing and the sun came out for a special event for our family. On Sunday Amelia was baptised and we had a great gathering of family and friends at the church and then we had a celebration back at our house. Mass was great and Austin was so well behaved. (At one point he did ask me "Mommy, when the man is done telling his story can we go home?") Amelia was gorgeous and incredibly well humoured. She didn't cry at all during the sacrament and was just cute as a button the whole time. We were so lucky to have Andrea and RyLee there to take pictures. I'll share those as soon as I can.
Our home was full to the brim with family and friends all loving on our littles. Austin had friends to play with and told me that he had a great day and asked if we could do it again the next day.
Thank you to everyone from Tennessee to Newfoundland who made the trek to be with us for this special day. I can't wait to share the rest of the pictures with you!
Our home was full to the brim with family and friends all loving on our littles. Austin had friends to play with and told me that he had a great day and asked if we could do it again the next day.
 |
| Cakepops by Kelly! |
 |
| Amelia with her Godparents Laura and Dan |
Fall dinners
This Holiday Recipe Exchange is giving me such great inspitation in the kitchen!(too bad I missed posting this one in time to be enetred for teh prize) After apple picking at the end of September I had 10lbs of apples in my kitchen and wanted to do more than make muffins and apple crisp. I had some pork chops in the fridge and out came this dish.
Braised Apple Walnut Pork
Prep time: 15 minutes
Cook time: 45-50 minutes
Total time: 50-65 minutes
Yield: 6 servings
Ingredients
6 Porkloin Chops
8 Celery stalks, chopped
1 small Yellow onion, diced
2 cups No sugar added apple juice
3 medium Apples, sliced with skin on (I used Paula Red and Cortland)
1/2 cup Walnuts, chopped
1 cup Cranberries, frozen
2 tbsp cornstarch
2 tsp fennel seeds
salt and pepper
Cooking Directions
Preheat the oven to 350 degrees.
In the bottom of a dutch oven heat 1 tbsp of olive oil. Season the porkchops with salt and pepper and brown them on each side (be careful not to cook the pork through), remove the chops from the pan and set aside.
Add the onion and celery and saute for 3-5 minutes. Add the pork back to the pan and add the apple juice. Cover and bake in the oven for 20 minutes. Add the apples, cover and return to the oven and cook for another 20-25 minutes.
Remove from the oven and set the dish on an oven burner over medium heat. Remove pork from the dish and bring the sauce to a boil, add the cranberries. Dissolve the cornstarch in cold water and add to sauce. Cook until thickened. Add the fennel seeds and walnuts, season to taste with salt and pepper.
Serve the porkchops and sauce with brown rice. Enjoy!
This week is a slow cooker meal and I have plenty of those... I need to cook and post by Friday, I just hope I manage to get it done!
Prep time: 15 minutes
Cook time: 45-50 minutes
Total time: 50-65 minutes
Yield: 6 servings
Ingredients
6 Porkloin Chops
8 Celery stalks, chopped
1 small Yellow onion, diced
2 cups No sugar added apple juice
3 medium Apples, sliced with skin on (I used Paula Red and Cortland)
1/2 cup Walnuts, chopped
1 cup Cranberries, frozen
2 tbsp cornstarch
2 tsp fennel seeds
salt and pepper
Cooking Directions
Preheat the oven to 350 degrees.
In the bottom of a dutch oven heat 1 tbsp of olive oil. Season the porkchops with salt and pepper and brown them on each side (be careful not to cook the pork through), remove the chops from the pan and set aside.
Add the onion and celery and saute for 3-5 minutes. Add the pork back to the pan and add the apple juice. Cover and bake in the oven for 20 minutes. Add the apples, cover and return to the oven and cook for another 20-25 minutes.
Remove from the oven and set the dish on an oven burner over medium heat. Remove pork from the dish and bring the sauce to a boil, add the cranberries. Dissolve the cornstarch in cold water and add to sauce. Cook until thickened. Add the fennel seeds and walnuts, season to taste with salt and pepper.
Serve the porkchops and sauce with brown rice. Enjoy!
This week is a slow cooker meal and I have plenty of those... I need to cook and post by Friday, I just hope I manage to get it done!
3
My baby isn't a baby anymore.
Technically he isn't even a toddler, he is officially a preschooler. I was a little in denial that this day was coming. He has changed so much from the chubby cheeked little boy who climbed on pumpkins and blew out two candles on his birthday waffles a year ago to a very articulate, tall and energetic little boy who says things like "Meeleeah I love you very much. Dat's cause I am your big brother." and "Mommy, today I'm two but tomorrow I'll be free." (Not to mention that last night he somehow managed to get a liter of milk off the top shelf of the fridge. He was so very proud of himself and simply replied "I climbed, climbed, climbed" when I asked how he did that.)
Austin's personality is shinning through. He is funny, smart and very caring and I love watching him change and grow. His passion for hockey remains strong and he loves to play sports (he tells Amelia that she has to be his team). I have so many memories of the day he was born and of his life so far. I can not wait to see what is coming next for him.
Technically he isn't even a toddler, he is officially a preschooler. I was a little in denial that this day was coming. He has changed so much from the chubby cheeked little boy who climbed on pumpkins and blew out two candles on his birthday waffles a year ago to a very articulate, tall and energetic little boy who says things like "Meeleeah I love you very much. Dat's cause I am your big brother." and "Mommy, today I'm two but tomorrow I'll be free." (Not to mention that last night he somehow managed to get a liter of milk off the top shelf of the fridge. He was so very proud of himself and simply replied "I climbed, climbed, climbed" when I asked how he did that.)
Austin's personality is shinning through. He is funny, smart and very caring and I love watching him change and grow. His passion for hockey remains strong and he loves to play sports (he tells Amelia that she has to be his team). I have so many memories of the day he was born and of his life so far. I can not wait to see what is coming next for him.
Saturday, October 8, 2011 •
Congratulations Deanna! You are the winner of the Grasshopper Kids Creation Giveaway. Check your inbox for an email.
Thank you to everyone who entered. I'll have another exciting giveaway soon.
Thank you to everyone who entered. I'll have another exciting giveaway soon.
Tuesday, October 4, 2011 •
One thing about having a little girl is that I get to play dress up. We've been really lucky that we've gotten a lot of hand me downs and some very cute gifts. As a result, Miss Amelia is one stylin' little girl. Since she is still pretty small and is covered up most of the time we're out in public, I make sure to complete her looks with a hair accessory.
Thankfully a very good friend of mine has started her own business and is keeping Amelia's collection of hair accessories current and fun. Her clips, bows, headbands and hats are very well made and very well priced. Shelley has very graciously agreed to handover a collection of accessories to one lucky reader of my blog! Someone will take home a set of Halloween korkers and your choice of a witch or pumpkin clip. A very fun addition to any little "ghoul's" wardrobe!
 |
| Amelia wearing the pumpkin |
 |
| Korkers |
 |
| Witch |
You want to win don't you? Well here is how you do it:
Giveaway Entries (1 point each)
- Follow this blog
- Like Grasshopper Kids Creations on Facebook
- Comment on Grasshopper Kids Creations on Facebook and tell her what your favorite item is!
- Comment on this blog post
- Share this giveaway on Facebook and Twitter using the share application below the post
- Blog about this amazing giveaway! (don't forget to submit the link to your blog)
Good luck!
Monday, October 3, 2011 •
I love to bake. It might not be good for my waistline but it sure is good for the soul. A couple of weeks ago we had a few friends over for dinner and I needed to make a dessert.Coincidentally, I had picked up some coconut milk at the grocery store not really knowing what I would do with it ( Yes, I strayed from my list which I rarely do but something just made me do it). The first thing that came to mind was Coconut Cream Pie and the next thing that came to mind was Chocolate Coconut Cream Pie! I wasn't too sure how it would all come together but I think it turned out great...and so did our guests!
Chocolate Coconut Cream Pie
(recipe is a combination of a Martha Stewart recipe and my own tweaking)
1 9" pie crust (you can use frozen or homemade your choice)
2oz Scharffen Berger Semisweet chocolate, melted
Custard:
1 large whole egg, lightly beaten, plus 4 large egg yolks
3 cups canned unsweetened coconut milk
2/3 cup granulated sugar
1/2 cup Scharffen Berger Unsweetened Natural Cocoa Powder
5 tablespoons cornstarch
1/4 teaspoon salt
Ice bath
Topping:
1/2 cup canned unsweetened coconut milk
1 cup whipping cream
1/4 cup icing sugar
1 cup sweetened coconut, toasted
2oz Scharffen Berger Semisweet chocolate, chopped or grated
Directions
Preheat oven to 375 degrees. Blind bake pie shell according to directions (Lining the pie shell with parchment paper, leaving a 1-inch overhang and filling with pie weights or dried beans will help prevent the pie shell from puffing up during baking.) until edges of crust just turn golden, 15 to 20 minutes. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.
Once pie shell has cooled, coat the inside of the shell up to, but excluding, the rim with the melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes.
Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar,cocoa powder, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Strain a second time into a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes.
Fill crust with chocolate coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine coconut milk, cream and icing sugar sugar; beat until soft peaks form. Spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted coconut chopped chocolate before serving.
Trust me! You will not be able to put this down until your plate is clean...in fact I'm making mini pies for the baptism reception... so delish!
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger
Chocolate Coconut Cream Pie
(recipe is a combination of a Martha Stewart recipe and my own tweaking)
1 9" pie crust (you can use frozen or homemade your choice)
2oz Scharffen Berger Semisweet chocolate, melted
Custard:
1 large whole egg, lightly beaten, plus 4 large egg yolks
3 cups canned unsweetened coconut milk
2/3 cup granulated sugar
1/2 cup Scharffen Berger Unsweetened Natural Cocoa Powder
5 tablespoons cornstarch
1/4 teaspoon salt
Ice bath
Topping:
1/2 cup canned unsweetened coconut milk
1 cup whipping cream
1/4 cup icing sugar
1 cup sweetened coconut, toasted
2oz Scharffen Berger Semisweet chocolate, chopped or grated
Directions
Preheat oven to 375 degrees. Blind bake pie shell according to directions (Lining the pie shell with parchment paper, leaving a 1-inch overhang and filling with pie weights or dried beans will help prevent the pie shell from puffing up during baking.) until edges of crust just turn golden, 15 to 20 minutes. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.
Once pie shell has cooled, coat the inside of the shell up to, but excluding, the rim with the melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes.
Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar,cocoa powder, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Strain a second time into a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes.
Fill crust with chocolate coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine coconut milk, cream and icing sugar sugar; beat until soft peaks form. Spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted coconut chopped chocolate before serving.
Trust me! You will not be able to put this down until your plate is clean...in fact I'm making mini pies for the baptism reception... so delish!
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger
Sunday, October 2, 2011 •
Walls have been taken down, moved and rebuilt. Paint is drying and flooring is going down tomorrow...are you excited? I am!
Here's a sneak peak:
Before:
In progress:
Stay tuned...
Here's a sneak peak:
Before:
