Gosh, it’s been so long since I’ve posted! It was such a looonnnggg winter here that I think the snow and cold got to me. I had no interest in cooking at all! I’ve never been so grateful to see buds on the trees and crocuses in my yard. I will not complain about the heat once all summer!
I first made this fantastically addictive treat to take to Claudia’s swim team party. It’s so darn good that it’s become a favorite dessert for parties and potlucks. Another perk is that it barely takes any time at all to put together and it keeps great in an airtight container. Not that leftovers are an issue, though, but if you’ve got great self-control and want to ration it, go for it.
Recipe: Cookies and Cream Popcorn
(from all things katie marie)
9 cups popped popcorn
20 finely crushed Oreos
one package of white Ghiradelli candy melts
Pop popcorn using a hot air popcorn popper. Spread popped popcorn on baking sheets or waxed paper. Melt candy melts in microwave according to package directions. Drizzle over popcorn and sprinkle with crushed Oreos. Refrigerate for 5 minutes to set up. Enjoy!
We had yet another snow day today, which means all four of us were home from school. The kids might not agree with me, but I’m a little over this whole winter thing. Snow and freezing temps are wearing me down and it’s only January.
To add a little fun to our day, I told Claudia she could make snow ice cream. Any time that child hears the words “ice” and “cream” together, she’s absolutely delighted. So imagine combining her favorite food with snow! She couldn’t have been happier! After two bowls, she declared snow ice cream to be the best thing she’s ever eaten.
Recipe: Snow Ice Cream
(found at Gimme Some Oven)
1 c. milk, any fat content
1/3 c. granulated sugar
1 tsp. vanilla extract
pinch of salt
8 c. clean snow
In a large bowl, whisk milk, sugar, vanilla and salt together until combined. Scoop some fresh, clean snow, and immediately stir it into the milk mixture until you reach your desired consistency. Top with sprinkles and enjoy your snow day!
If you’re looking for something fast and festive to take to a holiday get-together, this just might be for you. In my daughter’s eyes, nothing says “special occasion” like donuts, so she was completely over the moon for this donut wreath I took to her holiday party. Store-bought donut holes and sprinkles added at home. I also attached a pretty bow with a toothpick and we were ready to go.
We all know that breakfast is the most important meal of the day, right? In my family, mornings are very often busy and chaotic, so squeezing breakfast in is sometimes a challenge. I’m great at making sure the kids get something good in their bellies before they head out the door, but I’m not always as conscience of getting my own day going in a healthy way. This homemade instant oatmeal has been a perfect solution for me. I absolutely love it and the flexibility of being able to add-in anything I’m in the mood for keeps it from getting boring. It takes just a couple minutes to mix everything up and transfer it to a big container, and then I have breakfast at my fingertips. Once you taste the difference, you’ll never go back to those store-bought packets again.
Recipe: DIY Instant Oatmeal
(adapted from One Good Thing by Jillee)
10 cups old-fashioned rolled oats, divided
1 cup non-dairy powdered creamer
3/4 cup packed light brown sugar (If you prefer a sweeter bowl of oatmeal, you can use more sugar to suit your taste.)
2 tsp. kosher salt
Place 8 cups of old-fashioned rolled oats to a large bowl. In a blender, blend 2 cups of oats until powdery, then add to the other oats. Stir in powdered creamer, brown sugar, and salt until well mixed. Transfer to large container for storage.
To make a bowl of oatmeal, scoop 1/2 cup of the instant oatmeal mixture into a bowl. Heat 3/4 cup of water to boiling (I use the microwave.) and pour over oatmeal. Let oatmeal sit for 1-2 minutes. Add whatever dried fruits and/or nuts you enjoy.
Ever since my first visit to Chipotle, it’s become my favorite place to eat out. It’s a good thing it’s not too local for me or I’d want to go on a weekly basis. Since I can’t, I’ve had to figure out how to bring those flavors into my own kitchen instead. Jim actually says this version is far better than Chipotle’s. It’s definitely nice to be able to eat the leftovers for a day or two.
The pork literally falls apart after cooking in the crock pot while we’re at work, and I really take a shortcut with the rice, so it’s a quick and easy weeknight meal. Ever seen those microwaveable bags of rice? You can buy brown rice that cooks in 90 seconds. I make a couple bags of that, add some minced red onion, lime juice from one whole lime, some salt and pepper to taste, and a handful of chopped fresh cilantro and I’ve got a tasty base to start our rice bowls. Next, we add the pork, some shredded lettuce, fresh tomato salsa, corn salsa (I follow this recipe exactly and it’s perfect), guacamole, greek yogurt (or sour cream), and some chopped chives or green onions on top. Jim adds (rinsed, canned) black beans to his too. I’m craving a rice bowl just writing about it. That’s how good it is.
Recipe: Pork Carnitas
(adapted from Shared Appetite)
8-10 lb. pork shoulder (bone in) or 6-8 lb boneless pork shoulder
2 Tbsp. canola oil
2 tsp. chili powder
2 bay leaves
1/2 tsp. cumin
3 cloves garlic, minced
1 onion, chopped
Cut the pork shoulder into big chunks and rub with kosher salt. In a large pot, heat oil over medium-high heat and add pork pieces. Turn to brown on all sides. Once pork is browned, transfer pieces to crock pot. Add 1 cup of water to the pan and stir to scrape up the brown bits in the bottom. Add the rest of the ingredients along with a good pinch of kosher salt. Stir to combine. Pour mixture over the pork in the crock pot. Cook on low heat for 8-10 hours. When pork is cooked, shred with 2 forks and return to sauce in the crock pot until ready to serve.