Weekend Wrap-Up

This past weekend was one of those that flew by, you know the type that's packed full of things needed to be done; meetings to attend, classes to bring kids to, a little over indulgence here and there, and a first time experience all wrapped into one three day weekend.....Oh, and all with a new major pain in the back named Sciatica, that I'm now too familiar with.

I barely had time to blog at all.  But here's a wrap up done with some random pics from my iphone....

Paige's 4H bunny class.......our borrowed bunny, Cinnamon, was a trooper and easy to learn handling skills on.

A Saturday night out at the Tomales FFA fundraiser and part one of my over-indulgence.......Slab-O-Meat....N.Y. Steak with a one pound scoop of polenta, yum yum.

Another over-indulgent, first time taste snack for me that I found goes extremely well with pretzel sticks ...........Cocoa Almond Spread.

The Almond Spread and pretzels also go well with this Lagunitas Brown Shugga.....which was not a over-indulgence, but definitely a first time taste for me.....I'll be back.

My lunch today after an over exuberant talk with a good friend about a Philly Cheese Steak sandwich......I think I would've liked the sandie better, but this plate made me feel better about the over-indulgence stated above.

After a long three day weekend, it's time to begin again, climb back on for another ride....no matter how you're feeling, right?!  Hope you had a fantastic Veteran's Day weekend!

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Personalized Pumpkin Pie ~ "BOTW"

My "Best of the Web" this Friday is this personalized pumpkin pie.  Your kids will totally get into this and they may even eat some of it because it also involves chocolate chips!

photo and recipe courtesy Family Fun Disney

Ingredients

• 1 15-oz. pkg. refrigerated piecrust
• 1 16-oz. can packed pumpkin
• 1 14-oz. can sweetened condensed milk
• 2 eggs
• 1 tsp. apple pie spice
• 1 cup semisweet chocolate chips {optional}

Directions

1.     Heat the oven to 375 degrees, then begin making the turkey handprint for the pie. Trace your child's handprint on a piece of lightweight cardboard, then cut it out to create a stencil. Place the stencil over one of the circles of pie dough and cut around it, adding turkey feet to the bottom of the hand.

2.     Place the cutout on a nonstick baking sheet. Brush with water and sprinkle lightly with sugar. Bake for 8 to 12 minutes or until golden brown. Let cool.

3.     Next, place the remaining circle of pie dough in a 9-inch glass pie pan. Press the crust firmly against the sides and bottom of the pan. Crimp the edges.

4.     In a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs and apple pie spice. Mix until smooth. Stir in the chocolate chips, if desired.

5.     Pour the mixture into the piecrust and bake at 375 degrees for 35 to 40 minutes or until an inserted knife comes out clean (except for melted chocolate).

6.     Place the baked turkey cutout in the center of the pie and allow the pie to cool before serving. Makes one 9-inch pie.

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Sips and Nibbles along the Wine Road

This past weekend I attended a wine and food event in the area.....A Wine & Food Affair held in the Dry Creek Valley, Alexander Valley and Russian River Valley areas.  With the purchase of your event ticket, you receive this fabulous cookbook....

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TT w/Linky: Celebrating or Drowning Your Sorrows? Cocktails for either

The election is OVER.  If you feel like me, then it feels like a mac truck just ran you down after the ups and downs of election day yesterday.

Are you celebrating or drowning your sorrows?

Whatever the case this Thankful Thursday, you may enjoy one of these to enhance your mood.  I know I will.

Photo and recipe courtesy Shape magazine

Angry Orchard Cocktail  

132 calories, 6 grams of sugar

Ingredients:
1/2 ounce dry gin
1/2 ounce St. Germain
Splash lime juice
3 ounces Angry Orchard Traditional Dry Cider
Lime wheel, for garnish

Directions:
Pour everything except the lime wheel into a mixing cup with ice and stir until chilled. Strain into a martini glass and garnish with lime wheel.

photo and recipe courtesy Shape magazine

Obama'rita

162 calories

Ingredients:
1 part Patron Tequila
1 part Cointreau
1 part pineapple juice
1 part freshly squeezed lime juice
Pinch sea salt
Splash Polar Raspberry-Lime Seltzer
Fresh pineapple, for garnish

Directions:
Combine first five ingredients in a cocktail shaker with crushed ice. Shake vigorously, until the shaker shows condensation. Pour into a glass, top with seltzer, and garnish with skewered pineapple.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
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My Hunk-a-Meat Love ~ Hanger Steak

If you ever get the opportunity to try Hanger Steak, it is a must try.  Every cow has one Hanger steak, so it's kind of rare to find in the grocery store but if you buy your beef from a rancher, asking the butcher to cut and wrap the Hanger cut of meat is a must, at least for me.  You may also find some restaurants will have the Hanger Steak on the menu, don't be afraid to try it.

The Hanger Steak is said to "hang" from the diaphragm of the steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful, and the outer skirt steak composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.....it's THAT tasty if cooked right.

So last night I had a hankering for Hanger and here's how I cooked mine.....

I marinated the Hanger in a Ziploc bag with with tasty Tavern on the Green Ginger Teriyaki Sauce for about an hour or two.  Of course you can marinate it overnight for even more flavor, but an hour did the trick for me......

I have NO patience when it comes to waiting for meat to be ready.

Then I added some extra virgin olive oil to a hot skillet and seared the hanger.  About 6 minutes on each side, this hanger steak was about two inches thick.

The key to cooking hanger steak, whether you grill it, broil it or pan sear it is, high heat and don't cook/grill it for too long or may become tough.

Important:  let the meat rest, uncovered for 10 minutes after cooking so when you slice it, you won't lose all that juice.

I like my meat on the medium rare side....so juicy.

I served mine with smashed potatoes and brussels sprouts with bacon.

This is also an EASY weeknight meal to throw together, especially if you're going to pan sear it......definitely satisfies my little carnivores.

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Quick Week Night Grilled Cheese with Chicken

There have been a few sniffles going around in our house lately and with the sniffles comes the craving of Chicken Noodle Soup....an easy week night meal for sure but something a little more substantial is needed to go with the soup.  Grilled Cheese with Chicken Tender Sandwich.

Chicken Tenders are super quick to cook, much quicker than chicken breasts...and the kids have fun eating these little guys.  I roll them in bread crumbs, no egg, and add olive oil to a hot skillet and cook about 4 minutes per side.....done.  Set aside.

Butter one side of  the sliced bread you've chosen to use for your sandwiches.  I chose sliced sourdough bread, but chibata bread would work equally as well also.

Pop the sliced bread on the grill, or skillet, butter side down until toasted, butter side two as side one is grilling, then flip to side two.  Remove from skillet.

Spread mustard on one side of grilled bread.  I use a grainy dijon.  Add two chicken tenders, a slice or two of Swiss cheese, a slice of ham and some baby spinach leaves and top with the second slice of grilled bread.

Put the assembled sandwich back on the warm skillet and use something heavy to place on top.  I use a cast iron skillet.  Grill 5 minutes on each side or until the swiss cheese has melted into gooey goodness.

Yum yum.  Enjoy.

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'BOTW' Ideas for leftover Halloween Candy

Halloween has come and gone and all that's left is five pounds of candy that you don't want your kids to eat, right?

What do you do?

Do you tell them to pick out 10 things and confiscate the rest?
Do you turn it in to your local dentist that is hosting a candy buying program?
Do you set it out on the front porch for the Halloween Candy Fairy to snatch and leave a present in return?

Or, do you bake with it?

My 'Best of the Web' for this week will, hopefully, help you to decide...

Photo and recipes courtesy of Babble.....check out the great baking ideas here!

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TT w/Linky: Fall Dinner Party & Easiest Ever Roasted Asparagus

Before having kids we used to have many dinner parties here at home.  Inviting another family over, sharing a home cooked meal, some good wine and conversation was the norm.  It all changed after kids....now our parties are either big blow outs with 100 people or they are centered around holidays and birthdays.  

I have missed the evenings of the low-key dinner parties.  It is time to begin integrating small get-together's back into our lives.....as we did, just recently.  

One of my favorite veggie sides to serve is roasted asparagus.  It's the easiest thing ever, it can be prepared prior to your guest's arrival and just needs to be popped in the oven for 15 minutes when you're ready.

No extra dipping garlic/mayo condiment is needed with this dish, just a drizzling of extra virgin olive oil and a sprinkling of your favorite spices....I use Emiril's Original Essence.  Then bake on a foil lined baking sheet at 450 degrees for 15 minutes and that's it!  SO good.

For dinner we BBQ'd juicy, flavorful Tri Tip, served with rice pilaf, green salad and some garlic bread.....one of my all-time favorite combo's.

Before dinner we enjoyed some cocktails with our BBQ'd oysters.

On this Thankful Thursday, I'm thankful for good friends, and the come back of the small dinner party.

How about you?  Are you a big party person or a small dinner party type?

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
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Last Minute Halloween Dinner~Mummy Dogs

Halloween night is hurried, busy and non-stop evening for most families.  Definitely a good idea to fill the tummies with something other than all the candy that's laying around before the trick-or-treating begins.  I found this Pillsbury recipe online today that I know my kids would love.....

Mummy Dogs.

recipe and photo courtesy Pillsbury

Super easy to make and great finger food to serve.  Pair it with some 'Witches Brew' punch and some carrot sticks and dip and you're ready for a night of trick-or-treating.

Mummy Dogs

Ingredients:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

2 ½ slices American cheese, quartered (2.5 oz)

10 large hot dogs

   Cooking spray

   Mustard or ketchup, if desired

Directions: 

·         1 Heat oven to 375°F.

·         2 If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations    to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

·         3 With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

·         4 Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

·         5 Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

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Salted Caramel Cookies

I first tried Salted Caramel Cookies last December at a cookie exchange party and I totally fell in love with them.  They are SO, SO good, I love the perfect combination of the sweet with the salt.  I haven't tried to bake them, {for fear of eating the entire batch} until a few days ago. 

Because there is nothing healthy about these cookies.

Nothing.

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Coffee Frosting topped Best Brownie

My boy, Bryce, who just turned 8 this past Saturday is not a fan of cake, or cookies....he would rather have nothing than choose to eat a piece of cake or a cookie, so birthday parties can become a challenge when thinking up an appropriate dessert to  make the Birthday Boy happy.

Bryce LOVES brownies.  I haven't used a box brownie mix in a few years now and it's all because of this recipe for Easy Best Brownies, made from scratch, they are not only super easy to make, but are so much more delicious than the boxed mix variety.  Topping them with a dab of Coffee Frosting, also super easy to make from scratch, was the ticket for Bryce's 8th birthday party.

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"BOTW" Pumpkin Fudge

I have an overabundance of canned pumpkin taking up room in my pantry right now.  I completely stock up this time of year, so when I found this recipe for Pumpkin Fudge, online, it is now next in line for me to try.  I hope you'll enjoy it also!

Recipe and photo courtesy MidWest Living


Lower in fat than traditional chocolate fudge, I think it'll be a winner in my house.

Best of the Web:

Pumpkin Fudge

Ingredients

3 cups sugar
3/4 cup butter
1 5 1/3 - ounce can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 12 - ounce package (2 cups) butterscotch-flavored pieces
1 7 - ounce jar marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla

Directions

1.    Butter a 13x9x2-inch baking pan. Set aside.

2.    In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg.

3.    Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 degree F (soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes).

4.    Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts and vanilla. Mix until well combined.

5.    Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3-1/4 pounds.

Nutrition facts

Sat. fat (gm) 2, Cholesterol (mg) 5, Fat, total (gm) 3, Sodium (mg) 21, Calcium (mg) 10, Carbohydrate (gm) 10, Vitamin A (RE) 72, Calories (kcal) 73

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Thankful Thursday Easy Halloween Treats

If your kids are like mine, they love marshmallows.  They'll eat them, one after another right out of the bag if I let them.  I normally only keep them stocked in the house during the summer months for s'mores or during Halloween and a few other holidays.

Marshmallows are a ton of fun to decorate.  Just pop one on a popsicle stick and choose the icing color of your choice and go at it.  

For Halloween I stuck with basic black for a spooky look.  I know my kids are gonna love them when they see them after school today.

This is a great activity for a school Halloween/Harvest party or as an after school fun project with your kids! Get creative and use a variety of colors....orange, green and bloody red would be some ideas for Halloween.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day
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Girl Scout Rodeo

Being that Paige is the only girl in her entire one-room school this year, I try my best to ensure she gets enough 'girl time' outside of school.  This past weekend it was all about Paige...from her last soccer game and end of season soccer party to the Girl Scout Rodeo we attended.

The Girl Scout Rodeo was a last minute add for us.....the event needed a cow for exhibition and I had two girls that were so wanting to go but I didn't get them registered before the cut-off day.  It all worked out, they got their cow and I was able to register two anxious cowgirls.  

After Emma, our resident 'lap cow' {heifer} was loaded into the trailer, the girls and I headed over to Novato Horseman's for the event.

Once arriving at the event, Paige was SURE she could unload Emma, who happens to be a pregnant almost 2 year old heifer, from the trailer all on her own.......but she had to settle on feeding her the hay and finding the hose to fill her water bucket instead.  Once Emma was settled, Paige and her friend, Hailey, began their day with around 75 other eager Girl Scouts.

The girls were grouped off and watched demonstrations on how and why a horse wears shoes and needs his hooves trimmed.  They learned that trimming a horse's hooves doesn't hurt the horse and keeps the horse's hooves in shape and healthy.

They learned the difference between a horse and a mule....

They got to go on a covered, horse drawn wagon ride down the street and back.

You can't have a Girl Scout function without having a few fun craft projects to make.  In this case they decorated cowgirl hats and......

decorated their very own stick horses.

The morning flew by and soon it was time for lunch where were serenaded by Cowboy Dan throughout the lunch hour.

With tummy's full, the girls made their way to the arena for horseback riding demonstrations that included barrel racing, shooting from horseback and some ground work with a horse.  They totally got into it, especially with the girl horseback riders in the arena.....Girl Power for sure.

To finish off the day, the girls were called into the arena to race their own stick horses they had made earlier that day....Yee Ha!!

In groups of six, they all had their chance to race.

Other activities they were happy to participate in included line dancing inside the club house and roping.

Roping picture taken by Kristi Steadman

Such a full, fun-filled day.  Just before leaving, my two cowgirls did a last minute check on Emma who was waiting patiently inside the trailer and off we drove.

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Should California Settle for Prop 37? ~ GMO Labeling?

I am all for healthy eating, knowing what is in my food and what I'm buying, where it comes from, and having a choice in what I feed my children.  So with California paving the way, as it does so often for the rest of the country, when a badly drafted initiative such as Prop 37 is on the ballot, I feel the need to voice my two cents.

As Californian's, we should not settle for the way Prop 37 is written.  

This prop has good intentions but is very poorly written.  Why does this prop contain so many exemptions?  For instance, Prop 37 exempts milk, cheese and meat from its labeling requirements although cows, pigs and chicken are fed GE grains. 

Proposition 37 would require mandatory labeling of Genetically Engineered foods and
if Prop 37 passes, foods that will be required to be labeled as "Genetically Engineered", even if they have no level of a GE ingredient, include:

Labeled                                                     Exempt from Labeling
fruit juice....................................................but beer, wine and liquor=Exempt
canned soup from a grocery store...............but the same soup bought as 'to go' or at a restaurant=Exempt
Soy milk.....................................................but cow's milk and dairy products, eggs, poultry=Exempt
snack food from the store............................but same snack food sold at a snack bar=Exempt
cookies and candy made in USA.................but fortune cookies and candy from China=Exempt

And here's a Biggy....

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