The Fountain

Last night we went to a Valentine party at my mother’s house.  It was a great time, and she had her chocolate fountain going.  When she does, the kids are mesmerized, especially Bennett.  All of his favorite foods (marshmallows, strawberries, bananas, etc) can be made so much better by dipping them in chocolate.  He stands by the fountain, begging for chocolate, “marshmellons” and strawberries most of the evening.  I’m worried, if it’s on a low table, that he’ll stick a finger in.

Last night, seeing him at the table reminded me of the pictures that I took of him begging at the chocolate fountain on Christmas eve, and so I took them out, and made this:

Of course, he didn’t eat the rest of the food, just the fountain foods last night.  Last night’s party was a “hot and spicy” love party, meaning that we had mexican.  My dish was one that I make every year for the love party, Nacho Potatoes:

To make these, cut 2 large potatoes into thin (about 1/2″) slices.  Heat oven to 425.  Toss potatoes with olive oil, salt and pepper, and place on a cookie sheet on the top shelf of the oven.  Bake for about 25 minutes or until tender.

Meanwhile, brown about 1/2 lb of ground beef in olive oil.  Add 1/2 packet of taco seasoning, a rinsed can of black beans and 2 tbsp water.  Book for about 10 minutes.  You’ll notice the thickening of the mixture.

Transfer potatoes to ovenproof platter or arrange on cookie sheet.  Cover with 1/2 bag of cheese, cover with meat mixture.  Cut up a couple of handfuls of grape tomatoes and add to meat mixture.  Put the other half bag of cheese over the top.  Cut off oven and place platter in for 4 or 5 minutes until cheese melts.  It’s as easy as can be and a real crowd pleaser.

Add a comment February 16, 2009

Home Sick

I feel as if I’m letting my blog down the last week or so, but we’ve been home sick and I haven’t really had the energy to blog.  I have bronchitis, my son has it plus a double ear infection.  My mother, who helps out with the kids while I work, has been at home two weeks with pneumonia.  It’s been a yucky time for us.  I haven’t even scrapbooked.  Again–no energy.

I have, however, read two and a half of the Shopaholic books, and I love Becky Bloomwood.  I am currently reading  Shopaholic Ties the Knot and it’s hilarious to see the two weddings being planned because she doesn’t have the courage to make people unhappy.  She’s a peacemaker, and that’s what I love about her.  She just wants to make everyone happy.

I’ve also tried a new recipe that I got off of one of the Weight Watchers message boards.  Here it is:

Cheesy Chicken Cups with Grapes

Cheesy Chicken Cups

1 (7.5 oz) can buttermilk biscuits

1 cup chopped chicken

1 can cream of chicken soup

salt and pepper (if you like)

1/2 cup shredded cheddar cheese

Heat oven to about 400 degrees.  Separate biscuits and press into muffin tins.  Combine chicken and soup in a small bowl.  (I wouldn’t recommend it, but the recipe calls for salt and pepper.  Your dish should be salty enough with just the soup).  Spoon mixture into muffin tins on top of biscuits.  Top each with shredded cheddar.  Bake 12-15 minutes.

I was looking for something easy but filling for lunch.  Two of these things is about 5 or 6 points (depending on how lowfat you make your ingredients), and so I had two with grapes for lunch.  Pretty good, but I regretted seasoning my chicken mixture with extra salt and pepper.

Add a comment January 6, 2009

Christmas Cookies

There’s a cookie recipe that I am asked to make every single year no matter what.  I think that I originally got the recipe from Southern Living, but whereever it came from, I thought it would be appropriate to share it right before Christmas.

Oatmeal-Nut-Chocolate Chip Cookies

1 1/2 cups uncooked regular oats

1 cup butter or margarine, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

1 tbsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cups semisweet chocolate chips

3 (1.5 oz) bars milk chocolate, grated

1 1/2 cups chopped pecans

12 oz chocolate bark coating, melted

Place oats in container of an electric blender; cover and process until finely ground.  Set aside.

Beat butter in a large bowl at medium speed with an electric mixer until creamy; gradually add sugars, beating well.  Add eggs and vanilla, mixing well.

Combine ground oats, flour and next 3 ingredients; gradually add flour mixture to creamed mixture, mixing well.  Stir in chocolate morsels, grated chocolate and pecans.

Drop dough by heaping teaspoonfuls onto greased baking sheets.  Bake at 375 degrees for 10-12 minutes or until lightly browned.  Cool slightly on pans; remove to wire racks to cool completely.

Dip half of each cooking in melted bark coating.  Place on parchment paper to dry.

If I have any tips about the cookies it’s to keep them small.  Otherwise, dipping in the chocolate bark is a nightmare.  If you’re a chocolate hound (like me), these cooking are a dream come true.

Add a comment December 22, 2008