The Little Drummer Girl

Bayberry joined the middle school band. Her instrument? The snare drum. Tomorrow, I get to go to the music store and pick up her very own snare drum and drumsticks so that she can perfect her music at home. With a captive audience.

Where are my ear plugs?

I'm joking.

Sort of.

I'm totally supportive of her playing a musical instrument, even the snare drum. I hope that she finds out that she loves it and wants to continue it all through school. I was part of my high school's marching band and I absolutely loved it. I lived for band. I'm sure it kept me out of all sorts of trouble, too.

She's also joining Cross-Country. This kid isn't going to have any anxiety at all! Between beating it out on a drum and running for her life, all her worries are just going to melt away.

Ha! She's a middle school girl. It's going to take more than runnin' and drummin' to chase all of THOSE worries away.

As for me, I'll just keep her well-fed. Here's a start:

Chewy Chocolate Chip Granola Bars
Serves 10

What You Need:

• 2 1/2 cups rolled oats
• 1/4 cup flaked coconut
• 1/2 cup cereal (any kind will do. I used corn puffs, like Kix)
• 1/2 cup mini chocolate chips
• 1/2 cup raisins
• 1/3 cup oil (I used safflower)
• 1/3 cup honey

How it's Done:

1. Preheat the oven to 350.
2. Combine all the ingredients and press firmly into an 8- to 10" square baking dish.
3. Bake for 30 minutes, or until edges begin to brown. Remove from the oven and let the granola cool completely. This allows it to set. Cut into bars. Store covered at room temperature.

Simple Refried Beans & Homemade Tortilla Chips

I love refried beans. Tasty, smooth, nutritious, and easy to make, they're a great food to have around when you're craving junk food. Nachos with homemade refried beans are much better for you than that can of bean dip or a run to Taco Bell. Just look at how simple it is to make your own batch.

Refried Beans

What You Need:

• 1/2 lb dry beans (or 2 to 3 cans of pinto beans, rinsed and drained)
• 1/2 an onion, diced
• 1/2 a jalapeno pepper, seeded and diced
• optional added nutrition: 2 to 3 small sweet peppers, seeded and diced
• 1 tsp garlic powder
• 1 Tbsp olive oil
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper

How it's Done:

1. If you're starting from dried beans (and please do. They're so easy, affordable, and much tastier than their canned counterparts), sort through the beans and dump them in your slow cooker. Cover with water almost up to the top of the slow cooker. Cover and cook on low overnight. After breakfast,  drain the beans and continue making your refried beans. If you're using canned beans, be sure to rinse them very well.
2. Let your machines do the work for you. Dump the beans, onion, peppers, garlic powder, oil, salt, and pepper into your food processor. Process until mostly smooth. I like to leave some chunks in mine, You can make yours as smooth or chunky as you like.
3. Store tightly covered in the fridge.

Refried Beans Before Processing...

And after...

Look at these cute tortilla chips I made! I simply followed my recipe for corn tortillas, adding food coloring, then I cut them into quarters and fried them in olive oil. How fun!

Honest Smoothies

In my house, I'm trying extra hard to get rid of all pseudo-foods and serve my family only proper, nutritious foods. No, I'm never 100% successful, for two reasons:

1. Life happens. I'm not going to freak out if we're at a skating party and fruit punch, chips, and a Carvel ice cream cake are served. We'll survive. Junk is okay once in a while, because the rest of our diet makes up for it.
2. Life is meant to be enjoyed! Sometimes, I just want a handful of Famous Amos chocolate chip cookies, or a junky Mountain Dew, or a combo meal from Taco Bell. And that's okay! I'm not one to become so rigid that I can't enjoy my life.

However, for the most part, I really do serve all natural foods. When I can manage it, I choose organics and local foods. It's really no more expensive than the other stuff. Some organic brands are very expensive, but I watch my budget, pay attention to sales, and I do okay.

My girls wanted a snack yesterday, and here's what I made them. It's simple, pure, and honest. While they enjoyed this snack, they were receiving many health benefits and liking it. Just look at these ingredients! What's not to like?

Honest Smoothies
Serves 2

What You Need:

• 16 oz plain or vanilla yogurt
• 2 small bananas
• 1 cup mixed frozen berries
• 2 Tbsp honey

How it's Done:

1. Simply add all ingredients to your blender and set to frappe. Let it whirl a full minute or two, then serve.

Where Have I Been?

Oops! I missed two days of blogging! Sorry for the absence. I was here:

Providence Canyon in Lumpkin, Georgia. What a view!

We were the first people on the trail that morning. It wasn't too hot, but it sure was humid. We hiked to the canyon floor and explored for a few hours.

It was so much fun romping through the woods, splashing in puddles and observing nature with my sister. In the end, I was hot and sweaty and dirty and tired. But it was more than worth the discomfort. And the ruined sneakers. It was a memorable day spent with the sister I don't spend enough time hanging out with -- and I hope I get to do it again soon.

Me. Hot. Sweaty. Having the time of my life. :)

I've also been cooking and decorating and planning for a dinner party, which I'll share with you within the next couple of days. Italian food and good company: What could be better? For now, it's after suppertime. Would you like some dessert? My Picky Eater and I threw this together today. We hope you enjoy it. See you tomorrow!

More Than Oats Bars

Because they started out as oat bars. But we added to them.

What You Need:

• 2 sticks (1 cup) butter at room temperature
• 3/4 cup brown sugar (packed)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1/4 cup wheat germ
• 2 cups old fashioned oats
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts (or other nut)
• 1 cup chocolate chips

How it's Done:

1. Preheat the oven to 375 degrees. Spray a 9x11" baking dish with non-stick cooking spray. Set aside.
2. Beat butter with sugars until creamy. Add in eggs, one at a time, beating well between additions. Add vanilla and beat to incorporate.
3. Stir together flour, baking soda, salt, and cinnamon. Add to batter and beat until it's all blended in. Stir in the rest of the ingredients: the wheat germ, the oats, the coconut, the walnuts, and the chocolate chips.
4. Spread the dough into the prepared pan. Press it down with the palms of your hands to even it out.
5. Bake 25 to 30 minutes, or until a pick inserted near center comes out clean. The top will be a golden brown.
6. Let cool for 20 minutes or so before cutting into squares and serving.

Works for Me Wednesday: Snack Packs

It's summertime. The kids are out of school, playing hard, sweating, coming in and going out my back door and my front door all day long/ They're building forts and tearing them down. They're swimming and slip 'n sliding and sprinkler splashing and puddle stomping.

And they're hungry.

All. The. Time.

I found something that works for me.

I make snack packs for them to eat between lunch and dinner. This eliminates the following:

• "Can I have a snack?" --> The kids know that they can have whatever they'd like from their snack pack, at whatever time they need a snack.
• Standing at the fridge with the door wide open. --> They simply grab their snack pack and close the door. They choose their item(s) and put the snack pack back in the fridge. Less electricity wasted.
• Eating too much junk. I treat kids' meals and snacks this way: I will decide what to serve you. You will decide how much and when to eat it. By packing snack packs for the kids, I am giving them choices that I approve of.
• Being wiped out of the "good" snacks on shopping day. --> I don't know about you, but my kids eat about six snacks per day on an active day. SIX SNACKS! EACH! The "good" snacks include freshly baked cookies, purchased fruit leathers, and anything that might remotely be considered junky. If allowed, they would devour those before reaching for fruits and healthier alternatives. By packing Snack Packs, I'm rationing the junk. Better for my wallet, and better for their bodies.
• The hassle of preparing snacks throughout the day. --> Like I said, they eat a lot. Preparing snack packs takes about five minutes of my day, all at once, instead of having to prepare snacks all throughout the day.

And finally, the Snack Packs let my kids have control over their snacking. The first day I did this, Picky Eater ran out of food in her Snack Pack halfway through the day and was upset. I gave her extras, but I've told the kids that once it's gone, it's gone. The Snack Pack is meant to carry the kids over from lunch until dinner. Every day since then, it has done just that. Here are some example Snack Packs I've made the kids:

watermelon, strawberry Greek yogurt with fresh strawberries added, and Snapea Crisps

Jammy Sammy, two sandwich cookies, Pocky (yes, a junky Snack pack on this day!), applesauce, and a large strawberry

Watermelon, Blueberry Greek yogurt with fresh blueberries on top, and a candy necklace kit.

Am I a Hippie?

Day 145.

Sometimes, making something from scratch is not the most economical choice. Sometimes, making something from scratch takes so long, so many ingredients, and so much money that it's not technically worth pursuing.

Except that when I duplicate something previously thought impossible, regardless of time and money input, it feels really good to "stick it to The Man." I love being able to say, "No, we don't buy ___. I make my own," not because it makes me feel superior to those who buy instead of make, but because I love how freeing it is to stop relying on the major food companies for my needs.

I love one of Michael Pollan's food rules, which says something to the effect of: Don't eat things advertised on television. He also lists a rule about eating all the junk you want...as long as you make it yourself and only eat it while hungry.

So today I present you with my own homemade junk. Only, when I made it, and ate it, it didn't feel junky. I made Wheat Thin knock-offs. I love Wheat Thins, but I hate the layer of grease that forms on my hand while I eat them. They claim that they're never fried, so where does the grease come from?

Homemade wheat crackers may not be the wisest use of my time, but the taste can't be beat (and it's very, very similar to Wheat Thins, minus the grease), and it feels so good to not need to buy them anymore.

Wheat Crackers
from Yankee Magazine

What You Need:

• 3 cups rolled oats
• 2 cups all-purpose flour
• 1 cup wheat germ (I used raw)
• 3 Tbsp sugar
• 1 tsp sea salt
• 3/4 cup oil (I used coconut)
• 1 cup water
• coarse sea salt for topping (optional)

How it's Done:

1. Mix all ingredients except for the coarse sea salt. Let the dough rest five minutes. Divide it in half.
2. Roll each half of the dough out onto a flat cookie sheet to under 1/8" thickness. Use a pizza cutter to cut the dough into squares. You don't have to separate them. They will shrink up a bit and separate themselves in the oven.
3. Bake at 350 degrees for 20 minutes. Flip the crackers over and bake for five minute intervals, checking the crackers and removing the crisp ones as they are ready.
4. The crackers will be toasted and hard when they're ready.

For more tempting recipes, visit Temp My Tummy Tuesdays at Blessed with Grace.

It Feels Like Forever Since We Last Chatted!

Day 58!

Yesterday, I was going to post a delicious pork ribs recipe. After I tidied the house (because my mother and sister were coming today), and after I went grocery shopping, and after I did a bunch of things.

But instead, I felt a jolt of electricity (not real electricity, just felt like a shock) whip through my lower back, then my legs gave out and I hit the floor.

Hard.

And I couldn't get up for, like, 10 minutes. I thought about those little devices that are advertised for the elderly. Help! I've fallen and I can't...

Wait. Yes I can.

So I spent a few minutes wiggling around on the floor and got myself to a chair. I hoisted myself up onto my feet. I was in a lot of pain. I was CRYING.

But I got up. And I shuffled my way, leaning on every available surface, to my bed. I choked down some Advil and layed on my heating pad.

Because as scary as that was, it's happened to me before and I know what to do. I did it all right. And it's getting better. I am almost back to normal.

Today, my family drove to Atlanta to help my sister move out of her apartment. She's moving to Orlando to attend a new college. Thankfully, college kids don't generally own much stuff, and it only took a little while to get her loaded up and head back to my house.

We went thrift shopping (I bought a really cool triangle, which I intend to use to call my darling children to dinner), went and bought College Kid groceries to get her through her first few weeks at her new home, and ate at Carraba's (a side of minestrone and a full-size dessert qualify as dinner, right?).

Then I came home and made this. It's so easy. It's a "pantry snack," meaning that if you keep the ingredients on hand (warning! they're highly processed ingredients!), you can quickly throw together a snack for the teenagers congregating in your kitchen, or the football fans on your sofa, or your girlfriends gabbing around the table.

This is not my recipe. I think it belongs to Velveeta. But a high school friend taught it to me when we were both newlyweds and I was highly impressed. It's still very yummy.

Velveeta-Rotel Dip

Ingredients:

• 2 lb Velveeta
• 1 can Rotel diced tomatoes & green chilis
• 1 Tbsp butter or margarine

How it's Done:

1. Cut up the Velveeta and dump it in a microwaveable bowl. Dump the UNDRAINED Rotel and butter on top.
2. Microwave, uncovered, for 1 minute at a time. Stir at the end of each minute. Continue until cheese is melted.
3. Serve with tortilla chips.

Even More Food Merging: Snack Time Edition

One husband + One televised sporting event = Snack foods.

I don't know about you, but my husband often reaches for chips & salsa. He loves spicy foods. Chips. Spicy. Fun. Different. Crock Pot. Oh yes...

Hot & Spicy, Creamy & Tangy Buffalo Chicken Dip

serves 4

Ingredients:

• 2 cups cooked, shredded chicken
• 8 oz cream cheese
• 1/3 cup hot sauce
• 1 cup shredded cheddar cheese
• 1/2 cup ranch dressing

How it's Done:

1. Simple! Spray a small slow cooker with non-stick spray. Combine all ingredients. Cover and cook on low 3 hours. Stir. Serve with tortilla chips and celery.

Weekends Mean More Food

Day 8.

It's Friday. That means the weekend's almost here. The kids and husband will be home. That means they'll eat more food. Today I'm getting some wholesome snack supplies together. Deviled eggs, homemade bread, and mini strawberry cheesecakes are on the snack menu this weekend. Don't be afraid. These things really aren't hard to do at all. I'm not Supermom. These things take time, sure. But they don't take as much hands-on time as they appear. You can impress your family and friends with less effort than you think. :)

(But if you smack a little flour on your cheeks and a little water on your temples before serving, it may help garner you some extra applause.)

Deviled Eggs with Variations

makes 16 halves

Ingredients:

8 eggs

1/4 to 1/2 cup mayonnaise (judge the texture for yourself)

1 tsp yellow mustard

salt, pepper, and paprika

For Variations:

finely minced ham

hot sauce

jalapenos

bacon bits

How it's Done:

First, you need to boil your eggs. The trick to making pretty yellow yolks in boiled eggs is to not overcook them. Gently place your eggs in a large pot and cover with cold water. Bring to a full boil. Cover and remove from heat. Leave covered for twenty minutes. Uncover and run cold water into the pot until the water is cool to the touch.

Now it's time to peel those eggs. There's a trick here, too. Older eggs peel more easily than fresh eggs. After peeling the eggs, rinse them off and cut them in half lengthwise and pop the yolks out into a bowl.

Set the empty whites aside.

To the yolks, add mayonnaise, mustard, salt, and pepper. Start with /4 cup of mayo and add more if you think it needs more. Mash with a potato masher until completely smooth.

Using a piping bag or a Ziploc bag with the edge snipped off, pipe yolk mixture back into whites. Sprinkle with paprika.

Chill before serving.

Variations:

Jalapeno: Stir in a couple drops of hot sauce when you add the mayo, mustard, salt, and pepper. Top Filled eggs with a jalapeno slice.

Bacon: Top with crumbled cooked bacon OR Bacon Bits.

Ham: Finely mince 3/4 of a slice of luncheon ham and stir it into the yolk mixture. Top filled eggs with a spiral strip of ham.

Homemade White Sandwich Bread

makes 2 loaves

Ingredients:

6 cups of flour (though you may need significantly more or less)

2 1/4 tsp active dry yeast (1 packet)

2 1/2 cups milk

2 Tbsp sugar

1 tsp salt

1 Tbsp butter

How it's Done:

In your mixing bowl, combine 2 1/2 cups of flour and the yeast. Set aside.

Microwave the milk in 1 minute intervals until it's warm (about 120 degrees) -- stir between minutes. It takes mine about 3 1/2 minutes to reach the right temperature. Add the butter and salt and sugar. Stir. Let the milk sit while the butter almost completely melts.

Add the milk all at once to the mixing bowl. Beat on low speed 30 seconds to combine, scraping the bowl as you go. Increase the beater speed to high and beat for 3 minutes.

Add in flour and continue beating until you can add no more.

Now, you can either turn your dough out onto a lightly floured surface and knead it by hand, or you can use the dough hook attachment on your mixer and let the mixer do the kneading. Either way, you want to knead the dough for 6 to 8 minutes, or until it's smooth and very elastic.

Grease a bowl. Put your ball of dough into the bowl and turn it over to grease both sides of the dough. Cover and let it rise in a warm place for about an hour. I leave mine near a sunny windowsill.

When the dough has doubled in size, punch it right in the middle and fold the sides in on itself. Turn it out onto a lightly floured surface and divide it in half. Cover it again and let it rest for about ten minutes.

Meanwhile, grease two 8x4x2" loaf pans.

Now, it's time to shape your loaves. Gently make a rectangle and place smooth side up in the pan. Or you can roll the dough gently into a 12x8" rectangle and roll it up like a jelly roll. Pinch the seam to secure and place it seam side down in the pan.

Cover and let rise again, this time for 40 to 50 minutes. It needs to nearly double in size again.

Preheat your oven to 375 degrees. Bake the loaves for about 40 minutes. You'll know they're done when they make a hollow thud when you thump the loaf.

Remove your bread from the pans right away and cool the loaves on wire racks. If you slice it too soon, it will crumble or smoosh. Wait a while. Then slice. And eat.

Mini Chocolate-Covered Strawberry Cheesecakes

Ingredients:

For the filling:

18 Vanilla Wafers

1 cup plus 2 Tbsp chocolate chips

12 oz cream cheese, softened

2 Tbsp sour cream

2 eggs

3/4 cup granulated sugar

1/2 tsp vanilla extract

2 tsp fresh lemon juice

For the topping:

1 box frozen strawberries in syrup

1 cup semi-sweet chocolate chips

1 Tbsp shortening

How it's Done:

Preheat the oven to 350 degrees. Put cupcake liners in 18 muffin cups and spray them with non-stick spray. Don't skip that step.

Place one vanilla wafer at the bottom of each cup. Sprinkle a tablespoon of chocolate chips next.

In a mixing bowl, beat the cream cheese, sour cream, and sugar until creamy. Add the eggs, one at a time, beating well between additions. Next, add the lemon juice and vanilla extract.

Fill each cup 3/4 way with cheesecake batter.

Bake for 20 to 25 minutes, or until cheesecake is just set. Cool to room temperature, then refrigerate until completely chilled.

Top with sweetened strawberries.

In a microwaveable bowl, combine 1 cup chocolate chips and the shortening. Microwave in 30 second intervals, stirring between, until almost melted. Stir some more to finish melting. Drizzle this chocolate over the tops of the cheesecakes. Return to fridge if you aren't going to serve them right away.

Sweet & Spicy Mixed Nuts

Here's an easy way to take a can of mixed nuts to the next level. They're spicy and sweet and crunchy. They look great. And they're super easy to make.

Seriously. We're talking under five minutes hands-on time and twenty in the oven.

Sweet & Spicy Mixed Nuts

serves 12 (or one.)

Ingredients:

• 11.5 oz can mixed nuts
• 2 Tbsp butter
• 1 1/2 tsp ground cumin
• 1/4 tsp ground cayenne pepper
• 3 Tbsp granulated sugar
• 1/2 tsp sea salt

How it's done:

Preheat your oven to 300 degrees.

Melt your butter. Add cumin and cayenne pepper. Blend well.

Toss the nuts in the butter and spices to coat evenly.

Combine sugar and salt. Pour over nuts and toss well to coat evenly again.

Spread them out on a baking sheet. Bake ten minutes, move the nuts around a bit, and bake another ten minutes, till lightly browned.

Yum.