Recipes

Ramen Noodles

My new across the street neighbor is great. She made us a homemade meal on our first night here. And it was delicious. I loved her homemade wheat bread. It was the perfect breakfast the next morning, toasted with jam. As soon as I get her recipe, I will be sharing.

For now, I am sharing with you a GREAT tip she gave me for a healthier lunch option.

After you cook Top Ramen, throw in a handful of frozen peas. It cools down the ramen and it adds some veggies to the usual carbohydrate overload with no nutritional value.

The bad news is that you will more than likely have a lot of leftover ramen when usually your kids scarf down every last drop.

The good news…more leftovers for mom!

Who knew that a random photo shoot could turn out such cute photos?

Caroline really is our doll baby. I gladly share her with her sisters and dad. None of us can get enough of her.

Fruit Pizza

It’s that time of year again.

Fruit time.

Here is one of my favorite summer desserts. How about you make it and bring it to my new home in Orem?
I am sure right about now I am up to my elbows in cardboard boxes.

Fruit Pizza

I start by making this sugar cookie recipe. I flatten it all out in a jellyroll pan and cook it. Then let it cool.

I then add on top these ingredients mixed together.
1 container cool whip
1 brick of cream cheese
1 cup powdered sugar.

Then I top it with whatever fruit I’ve got on hand. But, don’t do bananas. They will just get mushy and brown.

My favorites are:
berries (of any variety)
pineapple (fresh is better than canned)
mandarin oranges (I always have these in my food storage)
kiwi
grapes (cut in half first)

Polynesian Pani Popo

I would never attempt to give you a Polynesian recipe because I am not Polynesian. I do love the Polynesian people and culture. I guess my adoration can be traced back to growing up so closely with the Poly’s in my hometown of Carlsbad, CA and the neighboring town of Oceanside, CA. My dad was a Bishop of the church there when it took two whole cities to make up one congregation. Now, there are many congregations there. But, my family were so very fortunate to have many Polynesian friends. They became like family to us. To this day, I am drawn to Polynesian people. I feel like I am adopted in to their vast family. As they will be the first to tell you they are all cousins. Samoans, Hawaiians, Tongans, New Zea-landers…all cousins.

When LG and I got married 10 days after deciding, it was once again my Polynesian family who came through. My good friends Kia and Kyla (both originally from Hawaii) and their friend Lisa (who was totally white) decided to throw us a luau. To this day, without fail, every time we attend a wedding reception LG will proclaim that nobody has better food than we did. I think he dreams about the noodles. I didn’t get to eat much that evening. Apparently, I was playing hostess as LG was gorging at the spread. Can you say foreshadow? I am not calling my husband fat. I am just saying that if there is one hostess in this family, it is me, so in-laws stop typing shame on you’s now.

However, on that evening I got to eat one thing. Well, I actually probably ate at least 8. LG would bring them to me on a plate from time to time. Pani popo. I can’t even utter the word without salivating. Years ago when I started blogging I made an online blogging friend who posted the recipe. I have successfully made much pani popo on my own. I guess that means I am really a true cousin now. Out of pure reverence for my friend sharing her polynesian equivalent to The Holy Grail,  I am refraining from giving you the recipe here, but do go over and get it. You will not be disappointed. And at your next Palagi luau, I promise you will receive the most leis.

And just to give you a peek at how easy this recipe is. From the top of my head I can only remember three ingredients that are needed and one is Rhode’s rolls.

Pani PoPo

French Toast for the Masses
I hate cooking. No, I should say I really don’t enjoy cooking. I do it. I do it all the time. I’m even good at it. I would call myself a good cook. I am a cook who hates to cook, but I am also a cook who can put a smile on your face. Still I think it is safe to say cooking is just not my thing; it just happens to be a resume builder I have gained while living in survival mode for the past 13 years.
When LG and I got married, I cried when I realized that it was my responsibility to feed my husband and future children and it would be for THE REST OF MY LIFE. Cried would not be a totally fair assessment. I bawled one night while cooking, and I continue to cry inside every time I am magnetically stuck in the room of my house that sports a fridge, sink, and stove. Now I know I am gonna hear it from my naysayer our there who believes in women’s rights, but from the get-go, I embraced my control over things inside the home. I more than embraced it. I, for lack of better words, peed over the threshold between family room and teeny tiny studio apartment kitchen, as my way of saying, “hands off man, this is my territory”. The kitchen would be my domain. 
Man, I was such a fool. LG was more than happy to step aside for food duty, even though we were both working and going to school full-time. And not to my surprise and even to my blame, today the guy only has a handful of choices that he can pull off that involve a wooden spoon and pan, and most of them are in the breakfast category, come frozen, or out of a box. And I am smacking my forehead against my keyboard as I realize how totally stupid I was back then.
So, I live with the stubborn hell I have created. I cook. Even when I don’t want to. In the past few years, while there hasn’t been wiggle room in the budget for enough pizza and hamburgers ordered from other people’s kitchens, I have learned many tricks.
I have very reliable go-to’s. I keep staples in the house for each recipe. One happens to be french toast. It only takes six ingredients that I usually have on hand. My kids love it and so do I. My husband tolerates it, but if he was more worried about eating his favorites, he might ask me to teach him how to cook them. hint hint.
Before I share the flawless recipe, let me tell you two tricks that will make this easy peezy meal turn into 10 easy peezy meals.

One, make a TON at a time.

Stick them all in a gallon size ziplock.
They have lasted for at least a week at my house.
Reheat them as needed in a toaster.
(Note: the toaster trick was discovered by my hubby, 
who is a saint, 
and takes on breakfast duty at our house 
while I am trying to pry my eyelids open)
The other trick is a little easier.
Buy the kind of syrup shown above.
It’s short enough to be heated in the microwave.
French toast are so much better with hot syrup.
I just refill this container with the cheapest syrup I can find, 
saving myself $2 a pop.
Once in a while I will make my own syrup, which is also very tasty.
You can add one last trick if you want. It would be the one where you teach the kids how to wash the griddle. We are still trying to get this one down at our house.

Guess what is the best feature of french toast: LG knows how to make it!!

Here are my recipes for the sharing. Do any of you have any tips on how you keep your french toast from getting soggy? I am usually 80% successful but not sure how.
French Toast
4 eggs
1 + 1/2 cups milk
1 tsp ground nutmeg
2 tsp vanilla extract
2 pinches of salt
12 slices bread
Beat together egg, milk, nutmeg, vanilla and salt.
Heat butter on a griddle heated to medium.
Quickly dip bread in egg mixture and transfer to hot buttered griddle. Cook both sides until lightly browned and crisp.
Homemade syrup
2 cups white sugar
1 cup brown sugar
1/2 cup karo syrup
1 cup boiling water
1/2 tsp maple flavor extract
Boil together until sugar is completely dissolved.

Cook with common sense

Mom’s advice for the day is cook with common sense.

And if you’ve don’t got any, watch your mother in law while she cooks mac n cheese.

I used to always put the pasta back in the sauce pan and then add the rest of the ingredients in one at a time.
It was horrible.
The bottom would burn and the cheese would be clumpy and the pasta would crumble.
I may not have common sense on my own, but I do know how to watch and learn.
And, trust me when I say that I learned the much more effective method.
Leave the pasta in the colander. Then melt the butter in the empty sauce pan, add the milk and cheese, whisk, and wha -la…it’s creamy sauce. Not clumpy or burnt.
And, THEN you add the pasta. And, it won’t crumble.
It’s as simple as well, should I say it? It’s as simple as mac n cheese. And so was this post.

I wish you only 4 leaf clovers!
We are on spring break and so today has been one of my favorite kinds.
A long enjoyable lazy day full of green sugar:

Cinnamon Rolls from the Mall

Dough
1 T. dry yeast
1 cup warm milk
1/3 cup white sugar
1/2 cup melted butter
1 tsp. salt
2 eggs
4 cups flour
Dissolve yeast in warm milk. Add the rest if the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling as described below.

Filling
1/4 cup butter, softened
1 cup brown sugar
3 T. cinnamon
 Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1 inch slices. Place on a greased pan. Bake 10 minutes at 400 degrees.

Icing
1/2 cup butter, softened
1 cup powdered sugar
1 oz. cream cheese
2 T. whipping cream
 1 tsp. vanilla extract
pinch of salt

Beat until fluffy. When rolls are hot, spread lots of icing on them.

Thanks to Kristen for sending me on a search for

Here’s the song for your St Patrick’s enjoyment: