While the Hubby is Away...

It has been some time since my last post.  Some time = a year?  Meh, Life has been crazy.  Most recently, my husband was activated to duty.  His deployment was in effect on Dec. 1st.  Like most military wives, I want to support my husband any way possible in order to make his time away more bearable. 

One of the things that my husband (and most soldiers) are most anxious about is missing things that are going on at home.  How do I plan to combat this, you ask?? 

FLAT CASEY!  (in case you weren't sure, my husband's name is Casey!)

 I'm surprised how many people don't know about Flat Stanley- but the jist of it is that a flat paper doll is mailed between people. While Flat Stanley is with each person- that person takes pictures and notes about the visit.  Now, I know once Casey receives his first Flat Casey letter, he will know what's going on, but I hope it makes him less homesick.

Here are the instructions I have come up with for this project!
1. Find a picture of your soldier...print it out either on cardstock, or cardboard.  I printed it out on regular printer paper, glued it to cardboard, and cut it out with an Exacto knife.  Go big or go home, right?
2. Include instructions for everyone.  I printed out a few copies to include in the box.  Here is what I printed:

 

Flat Casey
We don’t want Casey to feel like he is missing out on the things going on in your life this year. Please participate in the Flat Casey project, which is based off of the “Flat Stanley” book and program. Here’s how it will work:
1. When you receive this package- make a copy of the directions to send to the next participant. 2. For two weeks, take Flat Casey with you on any trips or daily activities. Take pictures and jot notes to Casey to fill him in on what is going on. They can be sweet, funny, sentimental etc. For example, have your child take Flat Casey to school one day and take a picture of him with the class. Then have your child write him a note or draw a picture! 3. After two weeks, fill an envelope with the pictures and notes. Send to Casey at his most recent address. If you are not sure, contact Tara to get his recent address. 4. Pack Flat Casey up to send to the next person. Include the Flat Casey cut out, as well as the directions. You can directly mail or it off to the next person. If you are not sure who to send it to, contact Tara and she will let you know who to send it to, or pick it up and send it out!
Thank you for helping Casey keep in touch with what is happening this side of the Ocean. The packages he receives will make him so happy!!
PLEASE let me know if you want to participate, we will have two people at one time! I'd like to get the first ones started next week :)

 

3. I also included a "Thank You" note, so that everyone would know how much I appreciate their support!

4. A notecard to track who had Flat Casey and when :)

 

That's all Folks!  I sent out a message on Facebook to see who wanted to participate.  We already have a great list going.  I am sending out TWO Flat Casey kits, so that Casey has a lot of mail coming his way :)

 

I can't wait to see his response.  I hope if you were struggling with an idea to keep your soldier in the loop, that this helps.  If you try it, I'd love to hear how it goes.

 

love + deployment,

tara

Homey Smells

These are TRADE SECRETS here today!! 

Okay, not really.  But you know what food is pretty important to me, and I have taken the serious task of testing and adapting recipes so that YOU will enjoy them! 

First up...

Zucchini Bread.  After all, zucchini is growing like crazy in this region right now.  There are a lot of variations with this bread, but I have found my favorite.  It was a fluke really, because I only had part of the white sugar that I needed, so I improvised and put half brown sugar and half white.  I figured sugar is sugar, right?  WRONG!  The combination of white and brown sugar adds depth to the bread and a little bit of crispness in flavor!   I also love to mix nutmeg with most things that have cinnamon.  It's a great companion spice and adds a little zing. Enjoy!

Ingredients:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 cup vegetable oil
1 1/4 cups white sugar
1 cup brown sugar
1 tablespoon vanilla extract
2 cups grated zucchini

Directions:

1. Grease and flour two 8 X4 inch pans or 4 mini loaf pans.  Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, cinnamon, and nutmeg together in a bowl.
3.  Beat eggs, oil, vanilla, and sugar together in  large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini until well combined. 
4.  Pour batter into prepared pans and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove from pan and completely cool.

************************

A less traditional recipe that I stumbled on at my grandmother's house is for French Toast Casserole.  I get it, casserole's come with a bad rap, but truly this one is a tasty time-saver.   I did have to make some adjustments to the recipe because the flavor wasn't quite right to me.  The perk about this recipe is that you can make it the night before, chill it overnight and pop it into the oven the next day.  It was perfect for a lazy Sunday morning for us.  This recipe is definitely one that is aromatic and makes the house smell DIVINE!   If anyone has suggestions for a better name, pop me a comment!

French Toast Casserole

Ingredients:
1 Loaf White Bread  ( I also think it would be delicious with cinnamon raisin bread!)
1 Dozen Eggs
1 cup maple syrup
1 cup milk
4-6 oz cream cheese depending on your preference.
1 Tablespoon cinnamon
1 teaspoon vanilla

1.  Cube bread and put half in the pan. (I used a 9 X 13 and it was stuffed full!)
2.  Crumble cream cheese over bread, sprinkle with cinnamon and cover with other half of bread.
3. Mix eggs, milk, syrup, and vanilla.  Pour over bread.
4.  Sprinkle with cinnamon.
5.  Cover and refrigerate overnight.
6.  Uncover and bake 45 minutes at 350 degrees.

Serve with syrup.  This recipe can easily feed 6-8! 

I thought I had a picture of this for ya'll but apparently it's in neverland!  Once I find it- I'll upload!  :)

Food Geek

I have made several new recipes lately, and I decided to go ahead and share some with you :)   I had a night full of fun Mexican Food.  I made homemade salsa.  It's really simple- I just grabbed some jalapenos and banana peppers from the garden, some cilantro, tomatoes, and salt and pepper.  I just tossed it little by little in the Mini Chopper (shameless plug here- but SERIOUSLY it works and no pepper hands!!) and VIOLA  yummy salsa!  I may have added more jalapenos than most prefer since I like quite a bit of kick to mine :)

Then I made Chicken Taquitos!  YUMM!!  The recipe I used seemed like it had a lot of ingredients that were easily replaceable so I 'll share my adapted recipe.The original recipe came from pintrest of course!  The perk is that it is really easy to make, kids can help, and it freezes well!  Make a double batch and throw one in the freezer for a night that you don't have time to cook!

               picture of the filling...mouth watering!

BAKED  not fried CREAMY CHICKEN TAQUITOS
Yield: 12 taquitos
12 tortilla flour or corn
3 ounces cream cheese, softened
1/4 to 1/2 cup taco sauce
1/2 tsp ground cumin
1 tsp chili powder or fajita seasoning
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 cups shredded cooked chicken   (I used chicken from Oscar Meyer, comes in chunks and I just chopped it finely)
1 cup shredded Mexican flavored cheese

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa or taco sauce, ground cumin, chili powder or taco seasoning, onion powder and garlic. Once combined, stir in the cilantro. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. DO NOT PUT MORE THAN THIS AMOUNT, OTHERWISE IT WILL OOZE OUT OF THE SIDES WHEN COOKED
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.
Make sure the taquitos are not touching each other.
Spray the tops lightly with cooking spray.Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).
Enjoy!

These taquitos were a hit here and were quite delicious :)  I hope you enjoy them as well!

Coming up in recipe land...  french toast casserole (definitely an interesting one) and my excellent zucchini bread, as well as some other dinners I've dabbled in :)

Oh, and good news!  I start school on September 1st to finish my degree in Human Resources!  Very excited to get back on track :)

Storms, Thoughts and Food

Wow.   Life has been a roller coaster these past 8 months.  Have no fear though, even if I haven't posted I HAVE been baking and cooking.  I of course, have lots to share and am exited to get back to blog land. 

First, let me say that I am currently at home and boy is it peaceful.  By peaceful I mean to say that I am on the computer typing away, while my handsome hubby has headphones on and is cleaning out his music list.  I believe that's what he is doing anyways...you never know, I suppose.  There's also an amazing summer storm going on with lightening so bright it lights up the entire neighborhood, and thunder that makes your heart skip a beat.  Needless to say, this is close to nirvana for me, and I consider this peaceful.  I'm not sure what appeals to me about the storms, as most people are afraid of them.  There's just something about a storm that seems to absorb any anxieties I have, and resets my inner strength to find hope and positivity in what most people find a terrifying situation. 

Today was mostly a day of solitude.  As most people, sometimes solitude is just what I need to face my own demons.  Other times it makes me feel lonely and frantic to be out with people.  I would say most of the day left me feeling restless but also unmotivated.  Once Casey got home from work, I pretty much begged him to go on a walk with me and the dogs.  We walked about a mile or so, and came home.  I felt slightly rejuvenated after that, but for some reason I just didn't feel like myself.  Normally when this happens I do some baking or cooking, so today I decided to try that normal route.  I made stuffed banana peppers, which were surprisingly savory and delicious, chicken taquitos, salsa, peanut butter chocolate cups, and I have homemade ice cream in the freezer.  Even though dinner was scrumptious and I found some great new recipes that are quick and easy,  I feel lethargic in spirit.  All of this brings me back to the storm which hopefully will reset my internal...emotions? What I do know, is that something is missing. What impact am I really making...

For all of you followers that enjoy new recipes,  I'll include the stuffed banana peppers here now. I started looking for ways to utilize banana peppers because we grow them in our garden.  Why we grow them, I'll be honest I've been reflecting on that all day as we never use them.  But I cross referenced a few recipes, and I made my own.  I know trying the unknown may be scary.  I can assure you that this treat will make a great appetizer for any meal or party, and is incredibly easy to make.  It's also light, creamy, and savory all at the same time.  I hope you enjoy...

Stuffed Banana Peppers
6 banana peppers of medium to large (feel free to use what you have)
2 oz. cream cheese, softened
6 slices hard salami
black pepper
1 teaspoon Italian seasoning
optional jalapeno diced small.  (only use if you'd like some kick)

1.  Cut the tops off the tops of the banana peppers.  Slice open lengthwise.  Remove seeds and set aside.
2.  Blend together cream cheese, pepper, Italian seasoning, and jalapeno. 
3.  Spread a little cream cheese mixture onto the side of a piece of salami.  Roll tightly.
4.  Place rolled salami inside of banana pepper.
5.  Bake about 15 minutes in an oven preheated at 425.

turning cornmeal into delicacies :)

I make some amazing chili.  Seriously- everyone loves it :)

I've always used Jiffy Cornbread mix, but I've always wanted to make it homemade.

Something about homemade just makes it warm and comforting!

So here is a GREAT cornmeal recipe:

Ingredients:
*1 cup all purpose flour
*1 cup yellow cornmeal
*2/3 cup white sugar
*1 teaspoon salt
*3 1/2 teaspoons baking powder
*1 egg
*1 cup buttermilk
*1/3 cup vegetable oil
*honey (optional)

(I did saute corn in a saucepan with a tablespoon butter and brown sugar.  If you like texture in your cornmeal this is a great add.  I however, like smooth cornbread so if I do this again I will put it in a food processor to puree it,)

Directions:
1. Preheat oven to 400 degrees F. Spray or lightly grease a 9in round cake pan.  I used a rectangle stoneware pan and it was magnifico!
2. In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder.  Stir in egg, milk and vegetable oil until well combined.  (this is where you'd want to add the sauteed corn if desired).  Pour into prepared pan.
3.  Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 
4.  Drizzle honey over the top!

If you use a stone baking pan you will get a really nice crisp outside with a soft, fluffy inside!!


Here's a variation for some great muffins!  I recommend making a batch and putting it in the freezer.  Pull a couple out at night to thaw and in the morning it will be a delicious breakfast!


Berry Cornmeal Muffins
1 1/2 cups all purpose flour
3/4 cup cornmeal
1/2 cup granulated white sugar
4 teaspoons baking powder
1/4 teaspoon salt
Zest of a lemon
1 cup fresh or frozen berries (blueberries, raspberries, mixed berries)

1 large egg, lightly beaten

1 cup (240 ml) milk

1/4 cup (60 ml) safflower, corn, or canola oil

1 teaspoon pure vanilla extract

*Preheat oven to 400 degrees F (205 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Can also line with paper liners.
*In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. 
*In a separate bowl combine 2 tablespoons of this mixture with the berries.
*In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract. 
*With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the berries. Do not over mix the batter or tough muffins will result. 

*Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. Sprinkle with the white sugar. Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

it's been awhile.

Hello blogger world.

I have to admit- I kind of missed it.

there's something almost theraputic about sharing your adventures, successes and mishaps!

never fear- even though I haven't been blogging- I have indeed still been baking and crafting away!

Some crafts you'll have to wait until after Christmas to see...since they are Christmas presents!  They are pretty fantastic though- so they'll be worth the wait :)

And in the meantime, I'll share with you all the recipes I have been trying out.

I hope that you'll share any tips you have with me as well!

This week, I'll post my apple crumbe cupcake recipe, my favorite cream cheese frosting, and some of the struggles I've had making red velvet cupcakes!

stay tuned...

my new love

Here is a quick update on what I learned in

last week's class...

my fav- carnations!  So fun to make.

Calla Lillies

 Roses

 Oh, and a picture of my new favorite toy...   :)  I LOVE!!

I will update more soon.

I plan to craft tonight

and I have class tomorrow.