Resolution Update: Da Bomb Salad

The weather here has been gorgeous the last few days and with this nice weather comes the reminder that the year is going by really quickly! As each month passes I feel like I am accomplishing less and less! As I get to the end of each month I sit here and wonder where the heck did the time go? Honestly though with the Hubster being deployed I am all too happy to have time go quickly! So how am I really doing with this whole Resolution thing? Here’s the update:

Getting Healthy: I’ve been hitting the Y at least 3 days a week this month! YAY! However I haven’t lost any more weight BOO! I’ve decided that I need to really watch what I’m eating and snacking on! I also am going to try and make sure I get my 8 8 oz glasses of water each day.

Quality Time: Man Child and I went on a Mother Son date to a Hibachi Japanese restaurant and it was soooo GOOOOD! And if you haven’t ever been to one check it out they are so much fun! Man-Child has liked going to them since he was little (like 3 or4)!

Getting Organized: Yeah so far this month that was a fail! I feel like when I’m busy or stressed the housework is the first thing to go?! Anyone else feel that way? This next month I plan on clearing out my Hall Closet and Master Bath.

So since it is so nice out I thought I would share a recipe that is Healthy and delicious! It’s also refreshing while being filling! This salad is so good you will be like that salad was Da Bomb! Or something like that! Any ways there are lots of ways you can change it up too I use mango for the fruit but have also used Nectarines and Apples. So mix in what you like and try it!

Side Note: Man-Child LOVES this salad!

 

DA Bomb Salad

 

Here’s what you’ll need:

1 Mango

1 Bell Pepper (I used the little peppers and used 3)

Tomatoes (fresh is best but I didn’t have any on hand so I used canned)

2 small Zucchini

2 Jalapenos

1 Red Onion

1 Can Corn

1 can Garbanzo Beans

1 can Black Beans

1 can Chicken (you can use leftover chicken too if you have it)

 

 

 

Here’s how you make it:

Chop up the Zucchini; Bell Peppers, Onion, Jalapenos, Mango and Tomatoes. Place them into a food processor or blender. Puree it. In a large bowl, combine the Corn, Black Beans, Garbanzo Beans and Chicken. Pour the Pureed mixture over the Beans and stir until combined. You can eat this by itself or with Tortilla Chips for a little something extra!

ENJOY!

Feeding Soldiers: Copycat Hostess Cupcakes

I haven't posted one of my feeding soldiers posts in awhile. I've been busy feeding soldiers just not always something I want to blog or I've already posted it before! For example last month I made them the bunny cakes. If you haven't read a feeding soldiers post before, the Hubsters battalion provides a meal for the Fisher House once a month, and the senior spouses make something, I almost always volunteer to bring a dessert, actually The only non dessert I've ever brought was a salad! No surprise there I'm sure. I've also sent some goodies to them in Afghanistan, if you missed it you can see that post here. I love feeding people and it really is my way to give back.
I decided to try and make hostess cupcakes. I noticed a lot of people are going to the trouble of making a homemade cake and honestly I just didn't have time to do that this week. Plus I kind of love the supped up cake mix recipe that I use! It's so good and easy! There are quite a few steps to this with the fillings and ganache and frosting but I promise it will be so worth it, give these a try and tell me what you think!

Quick notes: I think these turned out awesomely, do they taste exactly like Hostess Cupcakes, um no but they are still so good. The Ganache is a little on the rich side, you can always sub in milk chocolate chips or maybe do a half milk half semi sweet chocolate combo. But still give them a try you won't be disappointed!

Here's what you'll need:

1box chocolate cake mix
1/3 cup butter melted
1 cup Milk
3 eggs

Filling:
4TBSP Butter
1cup Powdered Sugar
3TBSP Heavy Cream
7 oz jar Marshmallow cream
2tsp Vanilla

Ganache:
1bag semi sweet chocolate chips
3/4 cup Heavy Cream
1tsp Vanilla
1TBSP Butter

Frosting:
1 cup Powdered sugar
1-2 TBSP Milk
1/2 stick of Butter

Here's how you make it:

Combine cake mix butter, milk and eggs mix until combined. Pour batter into lined cupcake pans.Bake for 20 min @ 350 degrees.
While the cupcakes are baking make the filling. Cream the butter in a mixer until it is fluffy add in the powdered sugar and vanilla and the heavy cream. Mix until combined. Beat in the Marshmallow cream, refrigerate until you are ready to fill the cupcakes. 
When the cupcakes are cool slice off a little piece of the top in a circle, remove it and fill the gap with the cream, place the top piece back on.
For the ganache place the half and half Ina small sauce pan heat just until warm DO NOT BOIL! Add in the butter just until it melts. add in the vanilla and stir. Place the chocolate chips into a small bowl, pour the half and half over the chocolate chips stir until melted and combined let cool then spread on top of the cupcakes. Then to make them look like the hostess cupcakes make the frosting by adding all the ingredients and mixing until they are combined, spoon the frosting into a ziplock bag and cut off the tip.
Draw a squiggle on the top of each cupcake you can also write a word or make a different design if you are talented like that! I tried and it worked ok BUT definitely would need a little practice!

ENJOY!

DIY Shrinky Dinks

When I was a little girl we used to make Shrinky Dinks all the time! And it was an awesome art/science project. I mean how cool was it that this thing I colored could turn into something else? And it SHRINKS! Like WOW! If you were truly lucky your stove had a glass front with a light so that you could see the amazing transformation taking place! My stove doesn’t have a light or a glass front so I kept opening the oven to watch it. I swear I’m still a little kid sometimes. I made mine into charms and then realized as I was getting ready to make it that I have lost all of my jump rings. I did do a little bracelet by knotting embroidery thread through the holes, it's ok looking I don't love it and I made it super small on accident so a niece is probally going to end up with it. Man-Child was busy with homework and didn’t help me make these this time, but after he saw how cool it was he totally wanted to make some! Probably not hearts and stars but ya know something WAY cooler! So if you wanna be cool like me…

Here’s what you’ll need:

Plastic take out containers Recycle#6

Permanent Markers

Scissors

Shape Punches

Hole Punch (if you want to be able to make jewelry)

Parchment Paper

Cookie Sheet

 

Here’s how you do it:

Wash and dry plastic container. Pre heat oven to 350 degrees. Cut the container so that you have 1 flat piece. Draw on the plastic all over it. I drew some flowers and then just scribbled. I think that gave it a nice random look that I like but you can always draw a picture where your shape is going to be. Punch out shapes with Shape Punches, or you can cut out your own shapes by hand. If you want to be able to make charms punch a hole in two sides so that you can hook a jump ring through. Lay parchment paper on a cookie sheet. Place your shapes on the cookie sheet, bake for a few minutes. Watch them closely. They will start to curl up don’t worry they are supposed to do this; they are done when they flatten back out!

ENJOY!

Tortellini Pasta Salad

I have been on a Pasta Salad kick lately thanks to one of my friends! She totally got me started on it and now I can't seem to stop. I decided to change it up just a little this time and make it with cheese tortellini instead of just plain pasta. It's so stinkin good! My camera for some reason (operator error I'm sure) didnt save the pic of the ingredients. So it's missing but you will get the idea for the other pictures and the ingredient list. ;)

Here's what you'll need:

1pkg of cheese tortellini
1/2 pepperoni stick (you could also use the mini pepperoni's)
Avocado
Tomato
Cucumbers
Italian dressing (I used Kraft )
Bell Peppers(I used the mini peppers)
Olives
Salad seasoning

 

 

Here's how you make it:
Boil the pasta according to the package directions strain and pour into a large mixing bowl. Meanwhile chop all the vegetables and the pepperoni. Add them to the mixing bowl. Pour dressing over pasta and mix together, how much dressing you use is up to you I like the pasta to be well covered. Sprinkle on the salad seasoning.Toss everything together to combine all the ingredients. Chill and Serve. We added a nice slice of Sourdough bread with our Salad!

ENJOY!

Grandmas Apricot Bars

This has been a really hard week. First the Boston Marathon tragedy happened and then my Husbands Grandmother passed away. It’s been so emotional for me. For some reason I can’t explain both the Boston and Newtown tragedies have hit me so hard. I’m not sure if it’s because I’m a mom now and children were involved or if it’s because I’m just more attuned to the world around me. I don’t know what it is but these two events have really struck a chord with me and my heart aches for the families of all the victims.

 My Husband and I have now both lost a Grandmother this year, and I think it’s so hard for us to come to terms with it. I believe in God and in Heaven and I believe that they are there now rejoicing. And while that gives me great comfort at the same time I am just so sad for myself. Both of these women were true leaders of their families, the glue that held us all together. It’s hard knowing we will not get to visit with them the next time we go home. So when I get upset I bake. And I know that my Grandma would love this recipe, and I like to think my Husbands Grandma would like them too, so I decided to name them Grandma's Apricot Bars.

 It’s super easy just a few ingredients that I almost always have on hand. And it’s so yummy! For some reason I feel like it’s good for you too even though it so isn’t. I think it’s the oats and jam that makes me think that way which is kind of funny, but well we can always pretend right?

 

Here’s what you’ll need:

         

1 cup packed light brown sugar 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt

2 cups rolled oats                                

1 cup butter, softened

1 jar apricot jam

 

Here’s how you make it:

	Preheat oven to 350 degrees. Grease one 13x9  pan
	Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
	Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars

 

Care Packages: Baked Goods

Ok so I don’t know if you noticed but I kind of like to bake, umm a lot! And when the Hubster is deployed he likes to get some of my baked goodies even when he is away from home. The problem arises in the logistics of it all. How do you get yummy delicious baked goods all the way across the world? And have them arrive in one piece and still taste fresh? Well over the years I’ve figured it out. There a couple of tricks to keep in mind. First bake things that are substantial. A thin crispy wafer type cookie is probably going to be a bag of crumbs by the time it makes it there. Breads do well like banana and pumpkin. Chocolate chip cookies survive as well. Second, is wrapping, individually wrap everything and then place in a zip bag. If you do a cookie wrap them bottom to bottom it gives them a little more stability. Lastly you need to make sure the box that you are sending the goodies in is well filled. Use bubble wrap if you have it, if not use plastic bags from the grocery store. Place whatever you are using in the bottom then place your baked goods on top finally fill the box with more bubble wrap. Tape and send off! For this care package I made S’more cookies.

Here’s what you’ll need:

1 cup butter, room temperature

1/2 cup brown sugar

1 cup sugar

2 large eggs

2 tsp vanilla extract

2 2/3 cups all purpose flour

1 1/2 cup graham cracker crumbs

2 tsp baking powder   

1/2 tsp salt

3 Giant-sized milk chocolate bars (I used Hershey’s make sure you get the GIANT sized ones)

3 cups marshmallow cream (not melted marshmallows)

 

 

Here’s how you make it:

Preheat oven to 350°F. Grease a 13x9 baking pan. In a large bowl, cream together butter and sugar until light. Beat in eggs and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 3 Giant-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer. Spread chocolate with marshmallow cream. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small squares and laying them together).Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

 

ENJOY