Saturday, December 10, 2011
Coats for Kids 2011
Woke up early this morning and headed over to my annual volunteer day for Coats for Kids. This was my fourth year and I just love doing it. This year my good mama friend Shelley joined me and I think she enjoyed herself too. The role I got to play was "coat fitter", you basically help a family or individual "shop" for the coats. I even met a little girl who was turning 3 on January 19th, Harper's Birthday! It is such a rewarding and humbling experience to help these families out, I look forward to doing this every year and look forward to the day when my kiddos can volunteer with me!
Slow Cooker Baked Potato Soup
Yes folks, it was slow cooker week in the Lucas Casa! Here is another goodie. I am not really known to go for the baked potato soup at a restaurant but the weather has been cold and dreary lately so I thought I would give this one a try and I am really glad that I did! I found this recipe online and apparently it is similar to the Panera Bread baked potato soup. Anyway...the hardest part of this recipe was pealing 5 pounds of potatoes, no fun, but didn't really take that long. I also got to use my immersion blender for the first time, what a fun and efficient little gadget that is! It only took 7 hours in my slow cooker for the potatoes to get soft and I used low fat cream cheese which worked just fine. I garnished with crispy bacon, green onions and shredded cheddar cheese, yum!
The Ingredients.
--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 small onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish, cheddar cheese (optional)
The Directions.
Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
Garnish with crumbled bacon, green onion or chives, and shredded cheddar cheese.
The Ingredients.
--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 small onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish, cheddar cheese (optional)
The Directions.
Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
Garnish with crumbled bacon, green onion or chives, and shredded cheddar cheese.
Tuesday, December 6, 2011
Slow Cooker Peperoncini Beef Sandwiches
Think you don't have time to cook dinner...think again...this recipe could not be any easier and it is full of flavor and yummyness!!! If you aren't a huge fan of peperoncini peppers (they are a pretty strong & tangy flavor) I would maybe add less peppers and maybe add a little water instead so there is enough liquid. I prepared mine open face with a little bit of horseradish and shredded mozzarella melted on top!
2 pounds beef chuck roast
1 (16-ounce) jar peperoncini peppers
optional:
sliced mozzarella or Swiss cheese (or shredded)
hamburger buns or French rolls
Plop the ingredients in, turn to low and let it cook for about 8 hours. When you get home, shred the meat with two large forks and stir. Serve on toasted bread, rolls, or buns with cheese. If you're fancy, you can broil your sandwich in the oven for a few seconds to melt the cheese.
2 pounds beef chuck roast
1 (16-ounce) jar peperoncini peppers
optional:
sliced mozzarella or Swiss cheese (or shredded)
hamburger buns or French rolls
Plop the ingredients in, turn to low and let it cook for about 8 hours. When you get home, shred the meat with two large forks and stir. Serve on toasted bread, rolls, or buns with cheese. If you're fancy, you can broil your sandwich in the oven for a few seconds to melt the cheese.
Monday, December 5, 2011
Yo Gabba Gabba Live!
I took Harper to see her first live show last night...Yo Gabba Gabba! I decided to not tell her about it until we were driving to the show (lately whenever I tell her about something too early she gets all excited and then upset when we don't leave right away to do it)! ;) So on the way there she sang "yo gabba, gabba" over and over again! I turned into the wrong parking area and found myself in the valet parking but it ended up only being $5 more to park there and it was easier because it was raining and I had a toddler in tow (so off to a good start)! Harper and I arrived a little early so we headed to the snack bar to get a pretzel to share! We got settled in our seats which were on the floor only 6 rows back...we had a little time to kill before the show but Harper was really good just being a toddler (she pushed all the seats down and up like a hundred times) and before we knew it the show was starting! Harper LOVED it...she danced, clapped and was just in "awe" the entire show. My only complaint, they had an intermission...are you kidding me, an intermission with kiddos that young...thank goodness I took some video of the first part of the show so I was able to distract Harper with that while she was waiting for it to start again! All and all, I give this experience a very enthusiastic two thumbs up...great show and fun and memorable times with my Yo Gabba Gabba loving dauhter!
homemade brownies
Until this weekend I have never made a homemade brownie...it's just too easy to use the package stuff, right? Well after you try this recipe you will never open another box because it's SO easy and extremely delicious!!! I added a little holiday "bling" to it by adding some Peppermint Oreos and couldn't have been more happy with the results. I am bringing these too a cookie exchange, I hope everyone will enjoy them as much as I do!
Holiday Brownies
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 pkg peppermint Oreos
1 container chocolate or vanilla icing
Directions
1.Preheat oven to 350 degrees F. Grease an 8 inch square pan.
2.In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Then stir in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Crush Oreos to desired size and sprinkle into batter (reserve some to sprinkle on top of icing), then stir. Spread batter into prepared pan.
3.Bake in preheated oven for 25 to 30 minutes.
4. Let brownies cool then spread on icing and sprinkle bits of Oreos on top.
Holiday Brownies
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 pkg peppermint Oreos
1 container chocolate or vanilla icing
Directions
1.Preheat oven to 350 degrees F. Grease an 8 inch square pan.
2.In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Then stir in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Crush Oreos to desired size and sprinkle into batter (reserve some to sprinkle on top of icing), then stir. Spread batter into prepared pan.
3.Bake in preheated oven for 25 to 30 minutes.
4. Let brownies cool then spread on icing and sprinkle bits of Oreos on top.
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