Category Archives: Recipes

Tanner’s New Do

As inspiration form the neighbor boys down the street, we decided to give Tanner a “Summer Haircut”. We decided he looks pretty good with a buzz!

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We had a hard week with Tanner last week. He is trying to forge his independence. Luckily, he is much better this week! One thing we changed (thanks to Trent’s idea) was his bed time routine. He used to stay up until 9:00-:9:30 reading in bed, but now we give him 20 min, and then the lights go out. He goes to sleep right away, and has even slept in a little!

Although he has been a little naughty, he has had some cute moments. To try and talk him into his haircut, we told him he would look like his friends down the street. As soon as he was done, we wanted to run over there and show them! On Saturday we bought some salmon to have for a few meals. Tanner is obsessed with eating fish and wanted to have it for his quiet time snack on Sunday. We didn’t let him, but we did have it for dinner on Monday. He ate at least half the portion we cooked, he just tanked it. I never knew a kid who could down fish like that! Tonight when I was putting him to bed, he was jumping off his bed saying ” Aiiirrrr, Tanner!” I don’t know where he got that from, maybe from watching basketball with Dad.

While I am at it, here is my salmon recipe. I adapted it from another recipe and it is going in the cookbook.

Salmon Linguini

½ pound linguini

2 TBS olive oil

1 large clove garlic minced

½ tsp salt

½ tsp pepper

1 lb salmon fillets

3 TBS Capers

2 TBS lemon juice

1 TBS dried basil

Cook pasta as to package directions. When done, toss with garlic, olive oil, salt and pepper. Then, heat a pan to medium-high heat with 1 TBS olive oil. Season salmon with salt and pepper then cook both sides for 2 min, depending on thickness. When salmon is finished, add capers, lemon juice and basil to pasta. Serve salmon portions over bed of pasta, top with Parmesan cheese.

The salmon we got is from Costco in the fresh seafood section. It will easily make three meals for us, and it was only $11. A inexpensive way to eat nice!

Ask, and Ye Shall Receive

Cinnabon Cinnamon Roll Recipe


Good luck with this, I don’t know what a good cooking temp would be, my guess is 350… let me know what works for you. Like I said, I did the dough in the bread maker (wet ingredients on bottom, dry on top), which made it a million times easier.

Rolls:
1¼ oz. pckg. Yeast
1 c. warm milk
½ c. granulated sugar
1/3 c. melted butter
1 t. salt
2 eggs
4 c. all-purpose flour

Filling:
1 c. packed brown sugar
2½ TBS. cinnamon
1/3 c. butter

Icing:
7 TBS. butter, softened
1½ c. confectioners sugar
¼ c. (2 oz.) cream cheese
½ t. real vanilla extract
1/8 t. salt

Rolls: Oven to 400° F.
(1) Disolve yeast in milk.
(2) Mix in sugar, butter, salt, eggs, flour. Mix well.
(3) Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
(4) Roll dough into a 21″ x 16″ wide rectangle. Spread on softened butter, then sprinkle on filling.
(5) carefully roll starting in the 21″ side
(6) Using very sharp knife cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.
(6) Grease (butter) your preferred baking pan. Then place rolls in pan. Let the rolls rise for 30 minutes.
(8) Bake until the rolls are slightly browned and not doughy, about 10 -15 minutes

Filling:
While dough is rising, prepare the filling and the icing
(1)Soften butter, so that it is spreadable.
(2) After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
(3) Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
(4) Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.
Icing:
Cream it all together with an electric mixer. Spread on hot rolls.

A Great Lunch

This pregnancy, like Natalya’s I have been craving salad. I buy a bog box of organic greens at Costco, and it lasts two weeks, until my next costco trip. Because of this, I have started getting a little creative on my salads, and they have turned out so good! Here are some, just in case you want to try! (And they are actually healthy, so if you are looking to eat healthier, these would be great!)

Taco Salad

Lay salad greens in the bottom of a bowl

Layer with crushed tortilla chips,

a 1/4 cup drained and rinsed black beans

salsa

(you can add ranch, sour cream or cheese if you want, but really it is so yummy without it!)

Raspberry Walnut Salad

Salad greens

toasted or untoasted walnut gems

1/4 cup feta or blue cheese

Raspberry walnut vinaigrette

And this is what I had today, and it was so good

Greek Wrap

Tortilla, Pita, or other wrap

Layer with salad greens

feta cheese

chopped cucumber

chopped tomatoes

sour cream or plain yogurt

chopped olives and a little bit of the olive juice

salt and pepper

some kind of meat (I used cut up chicken nuggets, you could use grilled chicken, or for real greekness, lamb)

wrap it up and eat! (I also added some ranch on the top, but I don’t think it needed it)

Lemon Artichoke Linguine

I made a new recipe today for my cookbook:

Lemon Artichoke Linguine

1/2 LB Linguine

4 TBS butter

2 jars marinated artichoke hearts (with liquid)

1/2 cup cream

1/2 tsp fresh ground pepper

1/4 cup fresh lemon juice

4 tsp lemon zest

1 cup fresh Parmesan cheese

Prepare linguine according to package directions. Melt butter in a large sauce pan on medium heat. Add marinated artichoke hearts with liquid to a food processor until finely chopped.  Next, add the artichoke to the melted butter and stir for about 2 minutes. Turn heat to low and add cream, black pepper, lemon juice and lemon zest. Let simmer for about 5 minutes, and then add Parmesan cheese. When cheese is melted, pour over cooked and drained linguine.

This was really yummy! If you don’t like lemon so much, just cut it down by half.

And the One You Have All Been Waiting For…

Okay, I can only think of one person who had wanted this recipe. So Sarah, I have left you in limbo for too long now, Here it is

Taco Soup

1 lb cooked hamburger

1 can black beans

1 can kidney beans

7oz can green chilies

7 oz can slices olives

1 can corn

1 large can crushed tomatoes

1 package taco seasoning

Mix all indgredients togaters and simmer on stove until heated. Serve with cheese, tortilla chips, sour cream and green onions.

This is NOT an original Brittney recipe, like the others I have posted. However, this is very good soup, easy to freeze, feeds a lot of people, and easy to double if needed. Also, you cans stick everything in a crock pot and keep on low as long as you please!

Recipe!

Redneck Sun Dried Tomato Pasta

half can of spam, thinley sliced (hence the redneck)

tsp olive oil

1/2 pureed sweet onion

3 garlic cloves, diced

1 tsp red pepper flakes

1 jar sun dried tomatoes, drained and chopped

half pint of heavy cream

1/4 c Parmesan cheese (fresh is best)

1 tsp garlic salt

salt and pepper to taste

12 oz linguini

Cook pasta per directions on package.

In a medium size sauce pan, fry the slices of spam on medium heat until dark and crispy (if you can’t handle the thought of spam, then you can use bacon). Set aside on paper towels to drain. Leave any grease from spam in the pan and lower to medium/low heat. And add 1/2 tsp olive oil to pan if needed. Quickly add pureed onion, diced garlic, and red pepper flakes. Saute until onion turns a golden brown. Add chopped sun dried tomato and satue for about 2 min. Then add heavy cream and turn heat to low. Add cheese and stir until melted, taste and add more if needed. Then add garlic salt, salt and pepper to taste. Let simmer for 5 min, or until linguine is done. Add spam to sauce, then toss sauce with liguini.

We had this last night for dinner with garlic bread and it was seriously the best pasta ever! Even the kids chowed down.

We make our own sun dried tomatoes by dehydrating roma tomatoes in a food dehydrator and then storing it in olive oil in a jar. It doesn’t even need to be sealed, plus the olive oil becomes flavored by the tomatoes to use as a flavored oil if you want.

Also, we are big fans of spam, we use it place of bacon in a lot of recipes. You have to cook it so it is nice and crispy though (Tanner and Natalya eat it out of the can, and I think it is so gross). We put it in mac and cheese, pasta, salads, breakfast sandwiches, soups….

Thanksgiving Part 1

Oh, how I love this day of food and giving thanks. This year, we are at our own home, doing Thanksgiving by ourselves. This is the first Thanksgiving dinner Trent and I have ever done. It is almost 2pm, and I have to say, things are going better than expected. This morning, after getting up at 8, I made a very yummy breakfast. I found a recipe, changed it a bit, and really enjoyed it. It is called:

Quick Sticky Buns

Ten pats of butter

Chopped pecans

Brown Sugar

1 container buttermilk biscuits

Preheat oven to 375. In muffin tin, place 1 pat of butter in 10 different cups. Sprinkle crushed pecans over butter (about 1 tbsp per cup). Then sprinkle brown sugar (about 1 tsp per cup). Top each cup with a buttermilk biscuit. Place in over for 8-10 min. When done, immediately turn muffin tray upside down over a baking sheet and tap each cup until sticky buns come out. Eat and enjoy!

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We drank hot apple cider with ours! So yummy!

For lunch/appetizers we did some dips and a cracker cheese tray. For dips I did a crab dip recipe I received from my Mom

Crab Dip

1 can crab

1 pkg cream cheese (I used the neufchatel)

1/2 cup mayonnaise

1 tsp lemon juice

1 celery stalk diced

2 green onions diced

lemon pepper to taste

Mix all ingredients together. For best results, refrigerate over night, and use ritz crackers to dip!

For a chip dip I did:

French Onion Dip

1 container low fat sour cream

1 pkg french onion soup mix

Mix together inside the sour cream container. Enjoy!

We also had cheddar cheese, salami, Havarti dill cheese, sliced turkey, black olives, little pickles, wheat thins, and triscuits. Don’t worry, we didn’t eat too much, I am sure I still have room for the big meal (and pie of course).

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