No Words...

There are just no words....

I Promise we are teaching him manners. But I have to wonder, if he is paying more attention to us then he is to the dog. By the looks of this... He pays more attention to the dog!

Oh the joys of little boys! Gotta love them :-)

Recipes!

Okay girls, I am in desperate need of some new recipes! I need some quick, easy, cheap, and healthy ideas...here are a few new things I've made recently...and I had to include something pumpkin since fall is in the air!

Easy Roasted Pork

2/3 cup light brown sugar
¼ cup cinnamon applesauce (I just used 1 little cup of regular)
1 ½ tsp ginger
2 lbs pork loin roast

Preheat oven to 325.
In a small bowl, combine brown sugar, applesauce, and ginger.
Place pork in small oven bag. Pour the brown sugar mixture over the roast. Seal the bag. Cut several small slits in the top.
Cook for 1 hour. Enjoy!

I served this with garlic/olive oil couscous and

Creamy Chicken and Broccoli

12 oz bowtie pasta
3 TBSP olive oil
1 lb boneless/skinless chicken cut into thin strips
3 cups broccoli florets
2 small peppers cut into thin strips
1 cup chicken broth
1 container (about 6 oz) of garlic soft spreadable cheese (I used garlic herb cream cheese)

Cook and drain pasta as directed on pkg.
In large skillet, heat olive oil over medium heat.
Add chicken. Cook 3-5 minutes until chicken is cooked and lightly browned.
Remove chicken. Add broccoli, peppers, and broth. Cover and cook, stirring occasionally, for 5-7 minutes until broccoli is tender.
Return chicken to skillet. Cook 1 minute longer. Add cheese, then pasta, gently combining until cheese is melted and smooth.

Chocolate Chip Pumpkin Bread

3 cups white sugar
15 oz can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 ½ cups all purpose flour
1 TBSP ground cinnamon
1 TBSP ground nutmeg
2 tsp baking soda
1 ½ tsp salt
1 cup mini semisweet chocolate chips
½ cup walnuts (optional)

Preheat oven to 350. Grease three 9 x 5 loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, salt. Fold in chocolate chips and nuts.
Pour into pans. Bake for 1 hour or until an inserted knife comes out clean.

I Love Breakfast on the Weekends!

A lazy morning in Oklahoma. Yes it's hot enough to be playing in the sprinkler that early!

Sunday's are for church, Mondays are for getting back in to the groove of school and work and Saturdays are for pancakes! What better day than Saturday than to do something special for breakfast. I love all breakfast breads and a Saturday doesn't pass by that I don't get out the flour and eggs and think, now what to make for breakfast. There's just nothing better than a tall cup of coffee and some pancakes, or waffles or homemade muffins. What I don't appreciate is the fact that with all the tastiness of a family ritual also comes a not so healthy addition to our diets.

While we were visiting our friends, the Meiers, in OK, Joshua, who is one of the best cooks I've ever met, made these delicious muffins. He pulled them out of a Martha Stewart cookbook that he scored at a White Elephant Christmas party last year. Someone didn't know what they were missing. They are moist, delicious and HEALTHY to boot! Not to mention the recipe is super flexible. You can sub out the raisins for currants, blueberries, craisins or figs (my favorite!). And you can sub out the carrots for zucchini if that's what you happen to have in the fridge.

Anyway, check it out. I think you will love it! And make it this Saturday morning to unwind from the busy week.

INGREDIENTS Makes 12. Nonstick cooking spray 1 1/4 cups all-purpose flour (spooned and leveled) 1/2 cup packed dark-brown sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon coarse salt 1 cup old-fashioned rolled oats 1/2 cup raisins 3 tablespoons extra-virgin olive oil 1 large egg 1/3 cup skim milk 4 medium carrots, shredded 1 medium ripe banana, mashed DIRECTIONS Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended. Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature. (To store, keep in an airtight container, up to 3 days.) Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Thanks Joshua and Melissa (and Martha) for a terrific lazy morning!