VLOG! 30 Day Update + October is Gonna Rule.

Vanilla Cupcakes.

Please note the fantastic manipulation of photography expertise here.  I do believe, with the help of Photoshop, you guys will be loving all future pics.

Vanilla Cupcakes

recipe adapted from Allrecipes.com

1 cup Butter, softened

1 2/3 cups Sugar

2 Eggs

1 package Vanilla Pudding mix

2 tsp Vanilla Extract

3 cups Flour

2 1/4 tsp Baking Powder

1/2 tsp Salt

1 1/3 cups Milk

Preheat oven to 350.  In a large bowl, cream together Butter and Sugar.  Add Eggs one at a time then add your Vanilla Pudding (secret ingredient!). Lastly, add your Vanilla.

In a separate bowl, mix together Flour, Baking Powder, and Salt.  Beat the Flour alternately with Milk into your batter.  Pour batter into cupcake liners and bake for about 20 minutes, or until toothpick comes out clean.

Cheesy Chicken Stuffed Shells.

This dish was a real hit with Little Steven, so it'll go back into rotation for us!

Cheesy Chicken Stuffed Shells

1 package Jumbo Shells

Cook Shells until al dente; set aside to cool so they're not too hot to handle.

For the Chicken Mixture:

(this should be done ahead of time - crock pot style)

1 lb Frozen Chicken

1 cup Chicken Stock

2 tbsp Italian Seasoning (or 1 tsp each of Basil, Oregano, and Rosemary)

2 cups Ricotta Cheese

Put Chicken, Chicken Stock, and Seasoning  in a crock pot on high for 3.5-4 hours.  When the Chicken is cooked through, add your Ricotta Cheese and allow to mix.

For the Alfredo Sauce:

1/2 cup Butter

1 tbsp Garlic Salt

1/2 cup Flour

2 cups Chicken Broth

1 1/2 cups Milk

4 cups Mozarella Cheese

Melt Butter in a saucepan on Medium heat.  Stir in your Garlic Salt and Flour; simmer until it bubbles.  Mix in Broth and Milk and boil for 1 minute (stirring constantly so Flour doesn't get chunky).  Stir in Mozarella Cheese until melted.  Remove from heat and set aside.

In a baking dish, pour half of your Alfredo Sauce to coat the bottom.  Begin to stuff your Shells with the Chicken Mixture and add open face up to dish.  When all Shells are stuffed, pour the remaining Alfredo Sauce over top and top with additional cheese (if desired).  Bake at 350 for 15-20 minutes.

Tator Tot Casserole.

...Or you can call it Obesity on a Plate.  Either/or suits this recipe just fine.  It's quite delicious, but I don't recommend daily consumption.


{I promise that's not a hair in the food, but a scratch in my 100 year old bowl.}

Tator Tot Casserole

1/2 bag Frozen Tator Tots

1lb Ground Beef
1 can Cream of Chicken Soup

2 cans Cream of Cheddar Soup

2 tbsp BBQ Seasoning

Preheat oven according to Tator Tot directions.  In a large skillet, brown your Ground Beef; drain and season with BBQ.  Combine the cooked Ground Beef, Cream of Chicken Soup, Cream of Cheddar Soup, and Frozen Tator Tots in a baking dish.  Bake about 20-25 minutes.

I heard if you eat a salad in between bites of the Tator Tot Casserole, the calories cancel out.

Then I heard that's a lie and you'll have to do some cardio for about an hour to burn off the calories.

Mushroom Marsala Smothered Steak & Polenta.

Mushroom Marsala Smothered Steak & Polenta

For the Steak:

1.5 lb Flank Steak (2-3)

2 tsp Garlic Powder

2 tsp Minced Onion

1 tbsp EVOO

S&P to taste

Season your uncooked Steak with Garlic Powder, Minced Onion, and S&P.  Add Olive Oil and heat on Medium-High heat.  After your pan is hot, add your Steak and cook about 5 minutes per side or to desired 'doneness.'  I'm all about super well done, which makes me a rarity in the cooking world.

For the Polenta:

recipe by: Giada De Laurentis

6 cups Cold Water

2 tbsp Salt

1 3/4 cups Yellow Cornmeal

3 tbsp Unsalted Butter

My Polenta got a little bit chunky using this exact recipe.  What I would do is bring 5 cups of Cold Water to a boil and use the remaining cup to mix with the Yellow Cornmeal before slowly pouring it into the boiling water.  This will prevent chunking. 

For the Mushroom Marsala Sauce:

2 cups Cremini Mushrooms (or your fav kind)

1 cup Marsala Wine

1 tsp Thyme

1 tbsp EVOO

Heat your EVOO in a pan and add Mushrooms.  Cook until soft, then add your Thyme and allow to cook for about 1 minute.  Add your Marsala and simmer until the sauce reduces.

Milestones.

{stevie's first pacie!}

My sweet baby is going to be a 2 year old big boy in November.  It's been so exciting to watch him grow up and has given me such joy.  While there are some really hard times that make me cry and/or want to rip my hair out, there is honestly no greater feeling than being a mom.

{he loved that thing!}

Yesterday, with the help of Mrs. L, I think we broke Little Steven of his beloved pacie.  He went without it all day at Mrs. L's house, so we decided to run with it and put him to bed without one; he never once asked for it and went right to sleep.  When he woke up this morning, he said "bee-u, mama" and I told him he's a big boy and that was that.

{first time in his jumper!}

I'm crossing my fingers that he's not a terror today at daycare because I didn't pack one, but I am so happy that he gave it up so easily.  And, to be honest, a little bit sad.  You see, giving up the pacie is sort of a transition from baby to toddler and I am having real problems with that.

{stevie's first time sitting up on his own!}

The truth is, I secretly wanted him to wake up in the middle of the night crying for me.  I really miss that.  I remember when I thought the up all night phase would never end and now I want it back.  I wish I hadn't hoped for 'better days' when he was up crying all night as a colicky baby because I long to hold him all night now.  I've finally come to terms with not sleeping because I realize now that's when we bonded the most.

{stevie's first time standing on his own!}

Alright, I have to quit now because I'm becoming a blubbering baby at work, but I'm looking forward to not rushing the next 16 years.

It's Beginning To Look A Lot Like...

...COOKIE SEASON!  What did you think I was gonna say?

Oatmeal Chocolate Chip Cookies

Source: Deep South Dish

• 1/2 cup of unsalted butter, softened at room temperature
• 1/2 cup of vegetable shortening (like Crisco)
• 1 cup of granulated sugar
• 1 cup of light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of kosher salt
• 3 cups of oatmeal
• 1-3/4 cup of all purpose flour
• 1 cup of semi-sweet chocolate chips (Deep South does 3/4 cup)
  
  Have everything at room temperature before starting. Preheat oven to 350 degrees F. Using a mixer, cream the butter and shortening together until fluffy; add both sugars and blend together. Add the eggs, one a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, oatmeal, and flour and using a wooden spoon mix together. Add the chocolate chips and nuts; gently stir them in.
  
  Use a small cookie scoop, or drop by large, rounded tablespoonfuls unto a baking sheet sprayed with Baker's Joy or covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. They will appear underdone, but if you go too long they will be overcooked. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool. Once cooled, store in an airtight container. 

On a totally unrelated note, 91 days and 17 hours until Christmas!