Kitchen Adventures 1.5

Last week was a pretty crazy week. I helped Shaye decorate for VBS Sunday, Monday, and Wednesday before corralling little ones Thursday, Friday, and Saturday. On top of that, we had a going away party for our friend Andy Dale Monday night and then small group Wednesday night. It was quite the week to say the least! To top all of that off, we had a going-away/birthday party at work Thursday. With everything else going on, I had to do my baking Tuesday evening. It meant skipping girls' night, but sometimes we just can't do it all

Here is a picture from the going-away party. We were a small group, but we had fun!

Tuesday evening was a busy one for the oven. I had two desserts and my dinner to make, so strategy was key. I began with the banana nutella cake, which I posted several weeks ago. Check the earlier post for the recipe and a pic. While the cake layers baked, I mixed up the blueberry sour cream coffee cake. It's a good thing I have a stand mixer and a hand-held one, plus several mixing bowls, because I used them all! Once I popped the coffee cake (which I baked in a bund pan) in the oven, I made chicken tetrazzini for my dinner. At one point I had the oven going and every burner used on the over. The heat was on in my kitchen!

Everything turned out well, thankfully. The coffee cake was a smash success, there is still cake left (but we did have four of them!), and I just finished off the tetrazzini for lunch today.

Following are the coffee cake and tetrazzini recipes.

Blueberry Sour Cream Coffee Cake
(from mixingbowl.com)

Ingredients:
3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 t. vanilla
3 cups flour
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 cup sour cream, 8 oz

Filling:
1/4 cup packed brown sugar
1 T. flour
1/2 t. ground cinnamon
2 cups fresh or frozen blueberries

Glaze:
1 cup powdered sugar
2 to 3 T. milk

Directions:
In large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Mix the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10 inch tube pan. Mix brown sugar, flour and cinnamon. Sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. Bake at 350 for 55 to 65 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Mix glaze ingredients. drizzle over cake. Note: If using frozen blueberries, do not thaw before adding to batter. (I set them out when I started mixing and they were fine.)

Here are a few pics at various stages.









While that deliciousness was baking, I made myself some dinner for the week. I turned to my handy dandy Triple T cookbook again, which is actually titled "Homemade with Love". Here's the recipe.

Chicken or Turkey Tetrazzini

Ingredients:
1/4 c. butter
1/4 c. flour
slat and pepper to taste
1 c. water
1 bouillon cube
1 lb. spaghetti noodles, cooked
1 lb. turkey or chicken, cooked
Parmesan cheese

Directions:
Dice meat into cubes. In a small sauce pan, dissolve bouillon cube with water. In medium sauce pan, melt butter and add flour, salt and pepper; will be thick. Add bouillon to this. Make sure the heat is not too high, otherwise your sauce will stay thick. In mixing bowl mix meat and noodles together. Pour into a greased casserole dish. Pour sauce over the top and sprinkle with Parmesan cheese. Cover and bake at 350 degrees until done, about 25-30 minutes.

Here is the picture of the tetrazzini:

Kitchen Adventures 1.4

As I pause to reflect on this toasty Sunday evening, I realize how truly blessed I am to be where I am. I never would have imagined that I would end up in Oklahoma, of all places, let alone want to stay here and establish my life. But, that is exactly what I'm doing. God has blessed me with wonderful opportunities, great co-workers, some amazing girl friends, and the best small group. Throw in the opportunities I have to serve Him through my church, New Life Bible Church, and I'd say I've got one amazing life. Sometimes I just have to remind myself of that, though. Today was one of those afternoons, and after an hour of quiet time, I've got that peaceful feeling in my soul. He is providing ways for me to make my life here possible, ways that I could have never imagined. Now I just have to remind myself that it doesn't stop here, that He will keep doing that and keep surprising me with just how much He takes care of me.

One way He does this is by giving me wonderful friends. One of my best friends down here is Shaye. We kept bumping into each other in class and at the Wesley, where she thought I was wanting to be with the guy that came with me when really her rescuing me would have been nice! :) But, it took our mutual friend, Megan, inviting her to our small group last year to really get to know her. We had been studying for comps together and made it through that ordeal, and one night Megan just said, "Come on Shaye, come with us to Bible study. You'll have fun." So she came, and she did. Little did she know, she was an answer to my prayers. Megan had been my way to church and small group and was actually the one who got me involved in both, but with her moving back to California I didn't know what I was going to do. Then there God went again, providing Shaye for me. Not only did He bring me a way to these things, He sent me a friend whom I have greatly enjoyed getting to know better over this past year. Now we teach Sunday School together, along with doing everything else. We just finished up VBS decorations, which was a great but tiring project. Here are some pics of our handiwork (Shaye's ideas, I just helped her out).

Our awesome spaceship.
Cool porthole

Twin planets

Recently Shaye was blessed with getting to buy a house, which is awesome! I wondered what I would do since my friend was moving farther away, but she has been a kind and gracious spirit and still drives down to get me. I know I don't say it enough, but I am so truly thankful for her willingness to drive the complete wrong direction just to come get me. Other friends do this for me too, but none as constantly or faithfully as Shaye. I told her I would either pay her with money or food, and since the budget is strained right now we went with food. :) Here is the first recipe and a picture from the first thank-you meal.

Manicotti
(from mixingbowl.com)

ingredients:
1 pkg. manicotti
1 lb. Italian sausage
1 container (15 oz.) ricotta cheese
1 pkg. shredded mozzarella cheese
shakes of grated parmesan
Italian seasoning to taste
1 jar spaghetti sauce

Directions:
Cook manicotti according to package directions. Brown sausage and drain. Set aside some mozzarella cheese for topping, then in a large bowl combine all the cheeses, the sausage, and the seasoning. Stir until combined. Stuff manicotti with filling. Place in baking dish and cover with sauce. Bake at 350 degrees for 30 to 35 minutes. Sprinkle with the remaining mozzarella and bake until cheese melts.
*note: stuffing the manicotti will take awhile, just be warned. But it is worth it!



Thanks again for everything, Shaye! :)

Kitchen Adventures 1.3

Yesterday involved a couple baking projects with a girls' night thrown in the mix. As soon as I got home from work, I whipped up some chocolate chip cookie bars after catching up with my cousin for a bit. These will be for VBS snacks next week. I had to bake them and stick them in the freezer because I won't be home long enough next week to get them made! This recipe came from the good ol' Triple T Youth Group cookbook.


Chocolate Chip Bars

ingredients:
2 Eggs
1 1/2 c. brown sugar
3/4 c. oil
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. chopped nuts (optional)
1 c. chocolate chips

Preheat the oven to 350 degrees. Beat the first four ingredients until creamy. Sift the dry ingredients together and add to the sugar mixture. Stip in the nuts and chocolate chips, then pour into a 9x13 pan. Bake for 25 minutes.

Here's a picture:

While those were baking, I made the Gingersnap cookie dough. We are having a going-away party for our good friend, Andy Dale, next Monday since he is moving back to KC. We are really going to miss him and his awesome jokes, plus just having him here. I decided these would be something quick and easy to take. These cookies work best rolled, but I had to refrigerate the dough to get it firm enough. While it was in the fridge, I went out to dinner and did some shopping with my good friend and old roomie, Claire. We both needed some girl time, so nothing's better than food and shopping!

This is a recipe I contributed for our Carl Albert Center holiday cookie exchange cookbook a couple years ago.

Gingersnaps

Ingredients:
3/4 c. butter
1 c. sugar
1/4 c. molasses
1 egg
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

Directions:
Cream butter and sugar until light and fluffy. Add molasses and egg and beat well. Mix dry ingredients and stir in. Roll in small balls and dip tops in sugar. Bake 0-12 minutes at 350 degrees. Remove from oven, let stand a minutes, then cool on racks.

Here's a picture of some of them:

Kitchen Adventures 1.2

Here's the second installment in my recipe-sharing. Tonight, while doing laundry, I whipped up a delicious dish with a kick. This one came from my Triple T youth group cookbook, which has some great recipes in it. Church cookbooks are always the best!

Ro-Tel Southwest Chicken Skillet

Ingredients:
1 T. vegetable oil
4 boneless, skinless chicken breasts, cut into 1-in. cubes
1 c. long grain rice
2 (10 oz.) cans Ro-Tel diced tomatoes and green chiles
1/2 c. water
3 green onions, thinly sliced (reserve 2 T. for garnish)
1 c. shredded cheddar cheese
Sour cream

Directions:
Heat large skillet over medium-high heat. Cook chicken about 5 minutes, stirring frequently, or until no longer pink.

Stir in rice, tomatoes, water, and onions and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes or until rice is tender.

Stir chicken and rice. Top with cheese and reserved 2 tablespoons green onion. Cover, and cook 5 minutes more or until cheese melts. Serve with sour cream, if desired.

Here's a picture of the finished product.


I highly recommend using sour cream, or something else to tone down the heat. It'll clear your sinuses, for sure!

Kitchen Adventures 1.1

I decided to take my love of cooking and baking online. If you're my friend on Facebook you probably know that already. :) So, I've decided to share the recipes I'm making since I have several people ask for them. Here is the first installment of this experiment.

Peas and Cheese Tortellini

Ingredients:
1 pound frozen cheese tortellini
1 cup frozen peas, thawed
2 tablespoons butter
5 scallions, white and green parts thinly sliced separately
2 tablespoons flour
1 2/3 cups milk
Salt and pepper
1/2 cup grated Parmesan cheese, plus more for sprinkling

Directions:
1. In a large saucepan of boiling salted water, cook the tortellini until al dente; drain.

2. Meanwhile, add the peas, butter, and scallion whites to another large saucepan and cook over medium heat for 2 minutes. Whisk in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Stir in the scallion greens and season with salt and pepper.

3. Stir the tortellini and 1/2 cup Parmesan cheese into the sauce. Sprinkle with more cheese when serving.
--From "Every Day with Rachael Ray" magazine, May 2008 issue


Banana Cake with Nutella Whip

Ingredients:
Cake:
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
2 cups flour
1 T. baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour milk (buttermilk, or 1/2 cup fresh milk with 1 1/2 teaspoons vinegar also work)
2 cups mashed bananas
1 teaspoon vanilla
1 cup mini chocolate chips

Nutella Whip:
2 cups heavy whipping cream
1 1/2 cups Nutella

Directions:
For the cake:
Preheat the oven to 350 degrees.
Butter and flour 2 9” round cake pans.

Mix together oil and sugar. Beat in the eggs, sour milk, mashed banana, and vanilla.

Stir together the flour, baking powder, baking soda, and salt. Stir the flour mixture into banana mixture just until moistened. Stir in the chocolate chips. Bake at 350 degrees until a toothpick inserted in center comes out with a moist crumb, about 30 minutes.

Let cool on racks for 10 minutes, then remove from pans.

Cool completely.

For the icing:

Whip the cream until soft peaks form. Fold in the Nutella. Ice the cake .

Store the cake in the refrigerator.

Makes 1 two-layer 9” cake.

From MixingBowl.com

Here is a picture of the finished product:

Life as I Know It

Apparently me and blogging are not meant to be a regular event! Lots has happened in the last three months, but here are some highlights.

The highlight for March was going home at the end of spring break to go wedding dress shopping with Karen. It was a highly successful experience, since she found her dress! It's gorgeous and she will look lovely. I also got to meet up with my old friend and college roomie Jenny, which was wonderful since we had not gotten together for a couple years. The nasty weather that weekend was followed by lovely weather, so I went motorcycle riding with the boys, which was lots of fun. Gotta fill that need for speed!

April brought about the beginning of spring. It comes much sooner down in Norman than it does at home. Flowers bloom sooner, temperatures start climbing earlier, and allergies kick in early. :) But I love spring,so it's all good. I took on a little more responsibility at church by helping more with children's church planning, which has been a great blessing. Lots of social activities to keep me busy too, of course. Baseball began, so of course we had to take in a game. Here are a few pics from the outing.




Shaye and I


Shaye and Kate

Girls night and small group also kept going. We had some fun social outings together, celebrated birthdays and other fun times, and in general enjoyed each other's company.

May lived up to its reputation of stormy weather. Norman was threatened by tornadoes twice and actually got hit on the east side with the first one. There were also some crazy hail storms, but luckily those stayed north of Norman. Our friends that were deployed made it back, so small group has been wonderful with them back. We started a new Bible study called Lead Like Jesus which has been really good so far.

We also had lots of changes happen in May. Kate moved to Colorado at the end of the month to work on a dude ranch for the summer. Here are the cupcakes I made for her going away party, which was loads of fun.



I also moved since I needed a smaller place. Mom, Dad, and Karen came down at the end of the month to get me moved from the old place to the new one. It was a pretty good move, and it was great seeing the family for a bit. We even got to explore Norman a bit by eating at Hideaway Pizza and The Diner, two must-eats in Norman. I must say, living close to Campus Corner and work is definitely going to have its benefits!

So lots has happened, and lots of changes have occurred. But through it all, I still have my family and friends. I have applied for several jobs at different places, and though a part of me would like to be away at times, I keep hearing "Stay" whenever I pray about what to do. So, I guess I'll stay and see what God has in store for me here. :)

Here are pics from the latest baseball outing. Friday night fireworks-lots of fun!




Me, Shaye, and Marcus


Shaye and I