Free Games!

Okay, I'm supposed to be tucking the little ones into bed, but this is just too good a deal to keep to myself.  You can print Hasbro game coupons here.  Then go to the Super Wal-mart if you are really looking for a deal.  There most of the card travel games are $3.50.  You can get the card games of Sorry!, Monopoly, Pictureka and Scrabble for free.  If you want the penguin toss version of Pictureka, it's on sale at the Wal-mart on Watts Rd for $5, subtract the $5 coupon and it's also free.  If you just want to make one stop, I recommend the Watts Road location.  The monopoly card game is $5.24, but marked boxes include a $5 off coupon for the Pictureka Penguin Toss game (which is on sale there...)  So, you can still get a great deal!
I haven't played all of them yet, but the Sorry! card game is a definite hit with my almost seven year old.

Birthday Bonanza

The thing I love about birthdays is all of the free stuff!!  My husband and kids don't do the present thing for me, so I have taken it into my own hands.  This is my list of loot:
Victoria Secrets - sign up for their Angel card and get $10 off of a $10 purchase for your birthday!
Cost Plus World Market - sign up for their rewards program (free) and get $10 off of a $10 purchase!
Red Robin - join their eclub and receive a free burger of your choice, fries and a sundae!
Starbucks - free drink of my choice from my Starbucks Card
Coldstone Creamery - sign up for their birthday club and get a free like it creation
Noodles and Company - sign up for their noodlegrams and get a free bowl of noodles for your birthday and a buy one get one free coupon on your anniversary of signing up
Culvers - sign up for their eclub and get a free one-scoop sundae.
Flat Top Grill - sign up for their eclub and get a free stir fry for your birthday.

I had a blast today going to find my treasures at Cost Plus - an awesome coffee mug I've had my eye on, a facial massager and 2 bottles of italian soda... total cost to me: $1.55
Then Dan and I went to Red Robin and split a burger and side salad and my birthday sundae.  He ordered a coke, I had water.  After tip, we spent $9 (a $3 tip).  My daughter is going to be receiving her Coldstone coupon this week and she and I will have an ice cream date for free, the family is going out to lunch to Flat Top tomorrow (kids eat free on Mondays) and our only cost will be Dan's meal, we are going to Noodles on Friday to use my free bowl and my buy one get one anniversary certificate - the whole family fed for around $5.  Then on to Culvers this week for my sundae and maybe Charlotte's as well.  If you are a fan of Dairy Queen, their eclub offers a buy one get one blizzard, Famous Dave's gives you a certificate for a free appetizer and Schlotzkys gives you a free small sandwich.
If your birthday is coming up, sign up and reap the rewards!

Veggie Cassoulet

Well, my computer battery is just about out, so here is my last post for now... Veggie Cassoulet... basically an awesome baked soup.  This is another keeper from Self magazine. Click here: http://www.self.com/fooddiet/recipes/2007/10/veggie-cassoulet

Again, I don't always have these veggies on hand and improvise accordingly.
Awesome served with artisan bread and topped with fresh parmesan!

I'll try to post the bread recipe later.  It is so easy, you won't be able to resist!

Crustless Spinach, Onion and Feta Quiche

YUM!!!  I love spinach, though this is only within the last 10 years or so.  In fact, I will never forget my first encounter with the green veggie.  My mother, a spinach lover herself, made a spinach pie.  Now, this may sound yummy, and might actually be, but I was only about 8 at the time and hated it.  I felt like I was eating slimy seaweed.  It was awful!  And I had to eat all of it to qualify for our dessert (a trip to the Penguin for ice cream).  Now, the Penguin used to serve fresh, homemade custard, roller skate drive up style.  It was awesome.  In fact, there wasn't much I wouldn't do for this rare treat.  Stomaching the spinach pie turned out to be very difficult, however.  I somehow managed to gag every last bite down only to discover that my little sister (a former and current veggie hater) got ice cream even though she would not eat it.  Where's the justice!  So remember parents, such a thing leaves a very deep impression.  However difficult it is, fairness across the board for your kiddos.  Our kids do not get dessert if they do not eat dinner... no exceptions.
Anyway, I have grown to love spinach and adore this recipe.  My family is not a big quiche fan, so I am not able to make it often, but I do still sneak it in sometimes.

1 med onion, diced
6 oz fresh baby spinach
1/2 c flour
1/4 tsp salt
1/2 c feta cheese
2 large eggs
2 large egg whites
1/2 tsp baking powder
1 1/3 c milk

1. Preheat oven to 400 degrees.  Lightly grease a 10-in pie plate.
2. In a medium frying pan, saute onions until translucent and tender.  Add spinach and cook until just wilted.  Set aside to cool.
3. In a large mixing bowl, whisk together eggs, flour, baking powder and salt.  Whisk in milk.  Stir in spinach-onion mixture.  Pour quiche into prepared pan and top with feta.
4. Bake about 25 minutes or until center is set and the outside edge is golden brown.  Let set for 5 minutes before serving

Broken Florentine Lasagna Bake

This is a great recipe from Rachael Ray.  Click here: http://www.rachaelrayshow.com/food/recipes/broken-florentine-lasagna-bake/
My kiddos do not like this one.  In fact, they sort of hate it.  That said, my hubby is not a fan of spinach and tolerates it, but does not love it like I do.  I could eat the whole thing!  Absolutely delicious!
 Now, you may be like me and wonder what in the world Swiss Chard is...  It is a very tart/bitter green.  Fortunately, rather inexpensive and a great balance to the cream of the lasagna.  If you have never used it, I recommend clicking here http://localfoods.about.com/od/preparationtips/ss/howtostemchard_2.htm to watch a video showing how to clean and cut it.  It can be a very sandy veggie.
I love making this in a cast iron skillet because it adds iron and transfers well to the oven.
It will take a lot of patience to wilt all of the greens in, but it is worth it!

Vegetable Ragout

This recipe is from Self Magazine.  Click here to view: http://www.self.com/fooddiet/recipes/2004/09/vegetable-ragout

Believe it or not, there was a time when I scrutinized every calorie I ate in an effort to lose weight.  During that time I tried a lot of Self's recipes... and found very few that made it to the "box." For some reason most of the "healthy" recipes I found were also tasteless, dry, disgusting and unfilling disasters sending me running straight to my Edy's frozen yogurt.  Not that that is necessarily a bad thing, have you tasted Edy's frozen yogurt?  Try the honey one... ooh, or the cappuccino, or the tart mango - add blueberries, or even the plain vanilla...  mmmmmmmm  ice cream.....  and oddly pickles sound very good right now.  I currently go through quite a bit of both!  Anyway, I digress.  This recipe is definitely worth a taste.  Self recommends that you serve it over rice or couscous.  I don't .  I serve it as a soup with freshly grated parmesan cheese and artisan bread.  I also use whatever veggies I have on hand, not always the veggies they recommend.  Either way this is yummy.

Chili with potatoes

I know, right... potatoes in chili?!?  Always a sucker for a unique recipe, I tried it.  It's actually quite good! In fact, it is my current go-to chili recipe.  I found this one on allrecipes.com as well.  Judge for yourself!

1 lb ground beef
1 onion, chopped
1 can crushed tomatoes (14 oz)
15 oz can kidney beans
2 c water
4 potatoes, cubed
2 1/2 tbls chili powder (less for kiddos)
2 tsp salt

1. In large saucepan over med-high heat, saute ground beef and onions about 5 minutes. Drain fat.  Add tomato, kidney beans, potatoes, chili powder, salt and water.
2. Reduce heat to low and simmer about 30 minutes or until potatoes are tender.

Butternut Squash Soup

As you can tell, I'm in the soups section of my recipe box.  Yes, I still use the old fashioned box with index cards - handwritten.  I have tried the computer programs, the neat binders of laminated recipes, etc.  For some reason, this just seems to be the best format for me.  Maybe because I'm still pretty old fashioned at heart.  Though on the days that Ben (my almost 2 year old) decides to dump the entire contents onto the floor, I second guess this reasoning.  I have a lot of recipes!  Even after paring down, I still manage to nearly fill the box. Anyway, this next recipe is rather new to my collection and the jury is still out.  The first time I made it, it was amazing!  The second time, blah - tossed.  The third time, pretty good.  What was different?  Different times of year for my butternut squash.  It seems that making it in the fall delivers the best taste.
At any rate, you can decide for yourself:

2 tlbs butter at room temp
1 medium onion, chopped
1 medium carrot, chopped
6 c chicken broth
1/4 c chopped fresh sage leaves (yeah right. I never have this on hand.  I usually toss in about 1/2 tsp dried, powdered sage)
2 tbls olive oil
3 cloves garlic, minced
3 1/2 lbs butternut squash - peeled, seeded and cut into 3/4 in chunks
salt and black pepper to taste

1.  In 8 qt stockpot, add butter and oil and melt together over med-high heat.  Add onion and carrot; cook, stirring occasionally, until onion is soft - 5 minutes or so.  Stir in garlic and cook until aromatic - 30 seconds. Add squash and broth. Bring to a boil and add sage.
2. Continue to boil until veggies are tender - about 20 minutes.  Turn off heat.  Blend until smooth and thick. Season with salt and pepper.

Now, how to blend...  The recipe calls for a handheld immersion blender.  I don't have one of these modern miracles, though I am hoping for one... hint... hint...
I have tried my blender (not so good) and my hand held mixer (awful!) and my food processor (my best bet).  None deliver quite the smoothness I would like, but the taste is still very good (see comments above).  I hope to have an immersion blender (hint, hint) by next fall to try it again in season.

Famous Black Bean Soup

If I knew you and you had a baby in the last 2 years, chances are pretty good I dropped off a large serving of this soup.... and chances are you have already requested and received the recipe.  For those of you who were not so lucky, here it is.  This has been loved by alleged black bean haters.  In fact, I have not met a single person (kid or adult) who does not love this soup!  So I dare you.... try it, you'll never turn back!

1 onion, chopped
1 clove garlic, chopped (or more if you are in the mood)
2-5 carrots chopped (i love veggies!)
2-5 celery stalks chopped (if you have the heart of the celery, this is a great soup to add it to!)
about 9 oz frozen corn (or a bag of mixed veggies - corn, carrots and green beans)
14.5 oz can stewed tomatoes (yes, they must be stewed.  Crushed and diced just don't seem to work as well)
2 tsp chili powder (more for a hot soup)
1 tsp ground cumin
4 c vegetable or chicken stock (I prefer the chicken, but use veg when having vegans over)
2 - 15 oz cans black beans, rinsed and drained
1/4 tsp black pepper

1. In large saucepan, heat about 1 tbls olive oil over medium heat.  Cook onion, garlic, carrots and celery, stirring occasionally for 5 minutes.  Add chili powder and cumin; cook, stirring for 1 min.  Add stock, 1 can of beans, corn (or veggies) and pepper.  Bring to a boil.
2. Meanwhile, in a food processor, puree together tomatoes and remaining can of beans.  Add to pot, reduce heat, cover and simmer for 10-15 minutes.
This recipe freezes very well and is awesome topped with shredded cheddar cheese and served with a salad and artisan bread.

Crockpot White Chicken Chili

I stumbled upon this recipe while attending a conference on homeschooling the Charlotte Mason way, hosted by a friend.  She served this with lots of other yummy treats.  This is now a staple in our house.

2 chopped onions
2 cloves garlic, minced
1 tbls oil
2 - 4 oz cans green chilies, diced
3 c cubed, cooked chicken
3 - 15 oz cans great northern beans
1 red pepper, diced
2 tsp cumin
1 1/2 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp salt
3 - 15 oz cans chicken broth (or equivalent with boullion cubes and water)
16 oz frozen corn

1. Saute onions and garlic in oil in skillet.  Add chilies, cumin, oregano, pepper and salt.  Saute 2 minutes.  Transfer to crockpot.  Add all ingredients.  Cook on low 4-8 hours.  Serve topped with sour cream and cheese.

Split Pea Soup (great to freeze)

It used to be that the though of split pea soup was enough to turn my stomach.  Who had ever decided to take a rather bland, gross vegetable, over cook it, squash it and call it soup?  Fortunately, after many years to develop better taste buds and one Christmas with too much leftover ham, I discovered that this is actually really quite yummy!  On a side note, my kids have already progressed beyond the yuck stage to yum.

8 c water
1-2 lbs cooked and cubed ham
1 tsp salt
2-3 stalks celery, chopped
1 lb dried split peas
1 med. onion, chopped
2-3 carrots, chopped
1/4 tsp black pepper

1. Heat water and peas to boiling.  Boil for 2 min, then remove from heat and cover.  Let sit 1 hour.
2.  Add ham, onions, salt and pepper.  Cover and simmer until peas are tender (about 1 hour)
3. Add carrots and celery into soup.  Cover and simmer until veggies are tender - about 45 minutes.

This is a favorite with crusty artisan bread (freshly baked of course!)

In-law's Rivel Soup

I had never heard of Rivel Soup before I married.  Though I was and continue to be the main cook/baker, my husband did bring a few recipes in to the mix.  This is one that I rarely make, but is very easy to make and yummy on cold days.

1/2 c flour
pinch salt
1 egg
2 tbls butter
2 c milk
cornstarch - depends on how thick you want it.  I generally add 2-3 tbls.

1. In a saucepan, heat milk and butter on high.
2. In a small bowl, whisk dry ingredients. Add egg and make rivels with hands.
3. When milk starts to boil, turn heat down to low and add rivels and leftover flour mixture from bowl.
4. Cook on low, stirring until heated through - about 5-10 minutes.

As far as I know this is the traditional rivel soup recipe.  I always add veggies to my soups, so I mix in about 1/2 a bag of mixed veggies (corn, carrots, peas) during the last step.

Great Banana Cake

This is one more delicious morning treat!  I like to bake this in a bundt pan and dust with powdered sugar when serving.  As a note, I have tried this with the addition of chocolate chips, and my kids hated it.  (They usually like chocolate chips in anything).  I do not recommend adding them.  I think I found this recipe on allrecipes but it has been a while.

1 c mashed bananas
1 c sour cream
1 tsp vanilla
2 c flour
1/4 tsp salt
1/4 c butter
1 1/3 c sugar
2 eggs
1 tsp baking soda
1 tsp baking powder

1. Preheat oven to 350 degrees.  Grease and flour a baking pan or bundt pan.
2. Combine banana and sour cream.  Set aside.  In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time.
3. In a small bowl, combine flour, baking soda, baking powder and salt.  Add to egg/butter mixture. Stir in the vanilla and banana mixture. Spread batter into prepared pan.
4. Bake for 50 minutes or until a toothpick comes out clean.  DO NOT UNDERBAKE.  This is already a very moist cake.
Cool on a wire rack and serve.

Blueberry Buckle

This is yet another recipe from a Titus mom!

1/4 c butter
1/2 tsp salt
1/2 c milk
3/4 c sugar
1 egg
2 c blueberries (fresh or frozen and tossed in flour)
2 c sifted flour
2 tsp baking powder
Crumb topping: 1/4 c softened butter, 1/2 c sugar, 1/3 c flour, 1/2 tsp cinnamon.

1. Preheat oven to 350 degrees. Cream butter.  Add sugar and beat until light.  Add eggs and beat well.  Add sifted dry ingredients alternately with milk, beating until smooth.  Fold in blueberries.
2. Spread in 9 x 9 x 2 pan.  Sprinkle with crumb topping and bake for 35 minutes.

Make the Night Before Pecan Sticky Buns or Cinnamon Rolls

Oh my goodness.  Even with the morning sickness, going through my recipes is making me hungry!  I have had this recipe for years. I originally found it on a bed and breakfast website, but that link is long gone.  These are fabulous and easy.  You can make them the night before and pop them in the oven before stepping in the shower.  When you get out they are almost done and ready to eat!

1.  In a large bowl, combine: 2 c flour, 1/2 c sugar, 1 1/2 tsp salt and 4 1/2 tsp yeast.
2. Stir in until mixed: 3/4 c warm milk, 1/2 c warm water, 1/2 stick softened butter (not melted!), 2 eggs.
3. Add enough flour to make a smooth dough. (2-3 cups)
4. Knead on a floured surface until smooth.  Cover and let rest for at least 10 minutes.  Roll out dough to a 20 x 12 in rectangle. Spread a generous amount of softened butter on top of dough.
5. Sprinkle with: Pecan Rolls: 1/2 c brown sugar, 1 tsp cinnamon and 4 tbls pecans
Cinnamon Rolls: 1/2 c brown sugar, 2 tsp cinnamon, optional raisins. (or cinnamon sugar)
6. Roll up, pinch seam and cut into slices about 1 1/2 in thick.
7. Line a 13 x 9 baking pan with aluminum foil (DO NOT SKIP THIS!!!)
8. Pecan Rolls: Combine the following in a small sauce pan over low heat, stirring until smooth: 1/2 c maple syrup, 1/2 c brown sugar, 1/4 c butter, 1 c pecans.  Pour glaze into bottom of pan.
9. Place rolls in pan (either directly or on top of glaze). Cover with plastic wrap and refrigerate for 2 - 24 hours.
10. To bake: Preheat oven to 375 degrees. Remove pan from fridge and let stand at room temp at least 10 minutes.  Bake 25-30 minutes.  Invert onto serving tray and enjoy!

11.  For Cinnamon Rolls: Top with cream cheese frosting (blend cream cheese, vanilla extract, a small amount of butter, powdered sugar and milk until desired consistency and taste.)

Scones

This recipe comes from a mentor I had at Titus last year.  Titus is a group of young moms at our church that meets to hear speakers and get support.  We are split into groups and have one older mom who acts as a mentor and guide.

3 c flour
3/4 c cold butter
1 tsp vanilla
1/2 c sugar
1 egg
5 tsp baking powder
1 c milk
additions (eg. 1 c craisins and 1 c white chocolate chips)

1. Preheat oven to 400 degrees. Mix flour, sugar and baking powder.
2. Cut in cold butter.
3. In a small bowl, mix egg, milk and vanilla.  Stir into butter/flour mixture.
4.  Add any additions.
5. Knead dough until sticky. Divide in two.  Roll out and cut into 8 pieces.  Roll each piece into a ball and place on an ungreased cookie sheet. Repeat with other half.  Bake 10-15 minutes.
6.  These are great like this or you can drizzle a simple glaze of powdered sugar, water and vanilla over the top.  If I am adding blueberries to the scones, I'll use powdered sugar, lemon juice and a very small amount of water for the glaze.  Let set and serve.

Crepes with Blueberry filling

Wow.  This has got to be one of my favorite recipes for a lazy morning.  Even plain crepes with a dusting of powdered sugar is amazing, but this blueberry filling is to die for.  I also fill crepes with nutella and banana slices, vanilla pudding and fresh fruit or just fresh fruit.  Yummmmmm!

Basic Dessert Crepes:
1 1/2 c milk
2 tbls veg oil
3 eggs
1 1/2 c flour
1 tbls sugar
1/8 tsp salt
1/2 tsp lemon peel

Put all ingredients in order into a blender.  Cover and blend on low speed until smooth.  Batter may be used immediately or held in a covered container in fridge for up to 3 days.  Cook in a crepe pan (or omelet pan) over med heat.  I like to spray my pan with pam or crisco nonstick spray in between crepes.  It takes about 1-2 minutes per side to be cooked through.


Blueberry crepe filling:
8 oz cream cheese
8 oz sour cream
1/4 c sugar
1/2 tsp vanilla
2 tsp lemon juice
1/2 tsp lemon peel
4 c blueberries (fresh or frozen)
2/3 c sugar
1 1/3 c cold water
2 tbls cornstarch

1. Preheat oven to 325 degrees. Blend cream cheese, sour cream, sugar, vanilla and lemon peel until smooth.
2. Spoon in center of crepe.  Fold crepe in half and roll. Place crepe in glass baking dish.
3. Place blueberries in saucepan over low heat.  Blend sugar, water, cornstarch and lemon juice.  Add to blueberries.  Cook on low heat until sauce is thickened.  Spoon over filled crepes and bake until heated thoroughly.  (you can also put this in a skillet on the stove and cook on low to heat through.  I tend to make enough for the whole family and once and then warm in the oven.)

Crockpot Chicken Cordon Bleu

This is a quick easy supper that I'll make for Dan and the kids when I have to teach at night.  I haven't actually tasted this one myself, but they seem to like it.

4 chicken breasts (pounded out thinly)
4 pieces ham
4 slices swiss cheese
1 can cream of mushroom soup (or other cream soup)
1/4 c milk

Put ham and cheese on chicken.  Roll up and secure with toothpicks.  Place chicken in crockpot so it looks like a triangle.  Layer extras on top.  In a small bowl, mix soup and milk.  Pour over chicken.  Cover and cook on low 4 hours or until chicken is no longer pink.  Serve over rice with veggies.

Cappuccino Brownies

Yum...  Just thinking about these is making my mouth water.  I don't remember where I got this recipe, but my guess would be Martha Stewart.

1/2 c unsalted butter, softened
4 oz unsweetened chocolate, coarsely chopped
1 1/2 c sugar
1 tbls instant espresso powder
2 tsp vanilla
4 large eggs, lightly beaten
1 c flour
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
3/4 c semi-sweet chocolate chips

1. Preheat oven to 325 degrees with rack in center.  Butter a 9-in. square baking pan.  Line bottom with parchment paper.  Coat paper with butter.  Set aside.
2. In a large heatproof bowl, combine butter and unsweetened chocolate.  Place over a saucepan of simmering water, stirring occasionally until completely melted.  Let cool slightly.  Whisk in sugar, espresso powder, vanilla and eggs.
3. In a small bowl, whisk together flour, cinnamon, nutmeg and salt.  Add to chocolate mixture and stir until just combined.  DO NOT OVERMIX!  Fold in chocolate chips.
4. Pour into pan and bake until a toothpick comes out slightly wet - about 30-35 minutes.  Cool in pan on wire rack until completely cool.  Remove from pan.  Using a damp, warm knife, cut into squares.  Remove parchment paper and serve.

Honey-Mustard Pork Roast with Bacon

I found this on the Food Network  http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-mustard-pork-roast-with-bacon-recipe/index.html

After saving this recipe for months, waiting for pork loins to become affordable, Sentry finally had a deal I couldn't pass up.  $3 (after coupons) for my boneless roast.
I purchased fresh organic rosemary for the first time ever.  I patiently waited for my children to leave the house with my hubby and began to slave away.  With as much as I had built up this recipe, it was going to be perfect.  I followed the recipe to a tee and smelled the amazing aromas.  Adding homemade dirty mashed potatoes and steamed broccoli, this meal looked and smelled delicious.  Unfortunately, the taste did not sit well with my pregnant body.  Though I was not a fan of this meal, Dan assures me it was delicious and has requested it in the future.  I enjoyed it the next day smothered in ketchup (the craving that night), but cannot attest to the taste on that first night.  If you are looking for a meal to impress, this seems to be it, though.

Amazing Blueberry Muffins

I found this recipe on http://allrecipes.com/

3 c flour
1 1/2 c sugar
1 tsp salt
4 tsp baking powder
2/3 c vegetable oil
2 eggs
2/3 c milk
2 c fresh blueberries or 12 oz frozen blueberries tossed in flour to coat
1/4 c sugar
1/8 c butter, cubed
3/4 tsp cinnamon
2 tbls flour

1. Preheat oven to 350 degrees for frozen berries or 400 degrees for fresh. Line muffin tins.
2. Combine 3 c flour, 1 1/2 c sugar, salt and baking powder.  Place veg oil into a 2 c measuring cup; add eggs and enough milk to fill the cup.  Mix this with the flour mixture.
3. Fold in blueberries.  Fill muffin cups to the top and sprinkle with crumb topping.
4. Crumb Topping: Mix together 1/4 c sugar, 2 tbls flour, 1/8 c butter and 3/4 tsp cinnamon with a fork and/or your fingers.
5.  Bake for 25 minutes or until done.  Let cool completely on wire racks.

Cappuccino Biscotti

Yum! I got this recipe from a group of ladies at my church.

2 c flour              
2 envelopes instant cappuccino mix (I used 6 tbls white chocolate caramel mix)
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c butter, softened
3/4 c sugar
2 eggs
1 tsp vanilla
1 c chopped nuts (I used almonds)

1. Preheat oven to 325 degrees F.  Grease and flour 2 cookie sheets.
2. Mix flour, cappuccino mix, baking powder and salt in a small bowl.  In a separate bowl, cream butter and sugar with an electric mixer on medium speed.  Alternate adding eggs and flour mixture.  Add vanilla.
Stir in nuts.
3. Divide dough into two equal portions and shape into 14 inch logs on a lightly floured surface.  Place on prepared cookie sheets.  Bake 25 minutes or until lightly browned (rotating halfway through)
4. Remove from sheets and cool 5 minutes.  Cut logs diagonally into 1/2 to 3/4 inch slices.  Place slices upright on sheet and bake 10 minutes.  Flip over and bake an additional 5-8 minutes.  Cool completely.
Enjoy!

A woman's d-day...errr... b-day

I find it fitting that on my 30th birthday I begin the journey of blogging.  

Somehow I thought I would have it all figured out by now.  After watching movies like Thirteen going on thirty, Sex in the city, and even Friends episodes, I viewed 30 year olds as the epitome of perfection and maturity.  I believed I would have an amazing, high profile, high salary job; a fantastic husband; 2.1 kids; a dog; and a great house.  Well, I do have a great husband and nice house. I have 3 kids, and another coming in October.  I'm now allergic to dogs, have a very small salary as I am only able to work part-time while homeschooling and raising my children.
After 2 years of being the full-time mom, I still find it hard to accept that this is really my job.  No vacation or sick days, no paid holidays, no reviews (other than the temper tantrums and hugs), no staff to whom to delegate those inane jobs, no pay.  Funny, I've never worked harder in my life, but receive no tangible benefit.  Then again, the love from my family is pretty amazing, as is seeing those firsts that happen throughout childhood and having the ability to shape and mold my children into the people I hope they will be in the future.
That said, I'm thirty today.  Though I am certainly no wiser than I was in my twenties (and at times my teens), I feel as though I have crossed some sort of threshold.  The anticipation of turning thirty has been building for some time.  I have watched friends agonize over this momentous occasion.  They searched for the perfect little red dress, carefully planned evenings out, certain to hit the right bars with the right people.  I have listen to them sob about losing their youth and shriek when discovering their first wrinkle or gray hair.  They purchased the anti-aging lotions and creams - the many elixirs guaranteed to preserve our youth.  And yet, after all of this ado, they seemed to be the same people after the dreaded b-day as they were before.
Even after watching this happen countless times (especially since I am one of the youngest in my group of friends), I found myself preparing for this day.  No, I did no go out to purchase the creams and gizmos (though I do have an anti-aging cream from L'oreal that I love, but got for free from a Walgreen's rebate).  Instead, I cleaned and ran errands yesterday, baked blueberry muffins and cappuccino biscotti and set myself up for a calm, relaxing morning.  The breakfast was amazing, I even added a fruit plate with grapes, orange slices, apple slices and strawberries.  My children, however, did not comply to this peaceful, idyllic environment I had hoped to conjure.  There was even more fighting and screaming than normal - time outs before breakfast, spilled hot cocoa, and sticky fingers.  It seems that I am silently crossing this barrier to my thirties.  My children, though they acknowledged that today was my birthday, seem otherwise unaware.  I am still the same mother in all of our madness.