Chili and Cornbread! YumYum!!

It's Thursday already?! Geez this week is just flying by! Which sucks because next week hubsie starts a month long class that I'm sure is going to make him cranky on most days. UGH! Oh well, we will survive. So anywhoser, I forgot to post those recipes I said I was going to, silly me. My memory has just been getting worse and worse. Yesterday I took a shower and forgot to wash myself in the shower...I realized this after I was already out and dry and then I ended up getting back in and washing. This sucks! Hope my memory starts working again, lol. Before I share the recipes I want to touch on this new babydoll toy...

Breast Milk Baby

Now, I don't think there is anything wrong with breastfeeding or with little kids playing with the "like real" babies. AND I am much less opposed to this as I am the dang Bratz dolls. However, I still think this is a little overboard. Playing with the feeding and changing diaper babies is one thing, and I am completly fine with that. But I just think that learning about everything else is something that should be kept for a more mature time. Yeah sure, it does teach that 'nipples' are more than a sexual thing, but...being in a younger generation and remembering much of growing up (despite my broken memory =P)...I could definitely see little girls being more curious about sexuality than normal because of this. I mean to the point of 'show and tell'? I dunno if that makes sense to anyone else..not sure how to explain how I feel about it. Let's just say, Riley won't have one.
Okay, enough of that. Let's go to those recipes!! YumYum!!

Hubsie's Hearty Chili

• 2 tablespoons butter
• 3 canola oil
• 2 red bell peppers, diced (about 2 cups)
• 2 jalapenos, minced and seeded (about 2 tablespoons)
• 3 Anaheim chiles, roasted, peeled, chopped
• 3 poblano chiles, roasted, peeled, chopped
• 2 yellow onions, diced (about 2 cups)
• 1 head garlic, minced (about 1/4 cup)
• 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
• 2 pounds ground beef, coarse grind
• 1 pound bulk Italian sausage
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 ounces lager beer
• 1 cup chicken stock
• 2 (15.5-ounce) cans pinto beans, with juice
• 2 (15.5-ounce) cans dark red kidney beans, with juice

1. In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours

Mamabear's Fluffy-Buttery Cornbread

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
2. Pour into a greased 13-in. x 9-in. x 2-in. metal baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

There you go!! Hope you all enjoy those! I will try my best to start posting more again since I'm feeling a little better. If my memory permits, at least. Well, happy Thursday everyone! The week is almost over =]]
Until next time!!

- mamabear

Happy Tuesday!

Hey there everyone! Sorry I have neglected my blergging duties for a few days! Had a pretty busy weekend! Went to a friends for poker night on Saturday night and my parents came over for lunch on Sunday. Haven't been feeling to great the past few days so I've just been relaxing and playing with Rileybear a lot. =]] I hope everyone else had a good weekend though!
So Rileybear found her new favorite toy, it's an old broken PS3 controller, lol. She will sit there and press all the buttons when Hubsie is playing, I think she thinks she's helping hehehe. What a cutie!

Well, Sunday we made chili and cornbread for lunch and it turned out uh-mazing! I'll have to take the time to get the recipes down so I can share with you guys! I've gotta get some more laundry done first though =P. My housewfie duties come first! Sorry!! =PP
Until then!!

- mamabear

Daddy's little girl!

Stole this picture from hubsie's phone and just had to share it! It's my absolutely favorite of the two of them!!

i love love love them =]] hope it makes you guys smile too!! =]
until next time

-mamabear

Rileybear =]]

Just wanted to share a few pictures of Riley from today! She's growing soooo fast. I am such a lucky mom =]]

Until next time!! =]]

- mamabear

Cookies!!! =]]

Well it took a good part of the day but I think I perfected my White Chocolate Macadamia Nut Cookies! Started with a pretty basic recipe I found at allrecipes.com and added almond extract and veggie oil. The first batch I did without the oil to see how they would turn out. They turned out uh-mazing still but there was hardly any volume to them, just real chewy. After I added the oil they started turning out the way I was wanting! So here's the recipe!! Enjoy!!

Mamabear's White Chocolate Macadamia Nut Cookies

• 1 cup butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 1 cup coarsly chopped macadamia nuts
• 1 cup white chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Add vegetable oil. Mix in the macadamia nuts and white chocolate chips. Drop dough by spoonfuls onto ungreased cookie sheets. 
3. Bake for 10 minutes (I only baked them for 9 minutes at the most but every oven is different so make one batch and see if you need to adjust the time) in the preheated oven, or until golden brown.

Note** Be careful not to add more than 1/2 tsp of the almond extract, it is a VERY strong flavor!
Yields about 3 dozen cookies.

There it is!! Hope it turns out good for any that try it =]]
Until next time!!

- mamabear

Party Recipes

Well good morning everyone!! I hope everyone is doing alright today =]]. Hubsie is home sick today so I'm taking care of two babies! =PP I'm planning on making some cookies or homemade cereal today so I will post pictures and recipes for that later on! But I wanted to share some party recipes first =]]. These are just a few I found while I was browsing and whatnot. Also going to try to find a good deviled egg recipe, they are almost always a big hit (even if I don't eat them!! =P) 

Celebration Cheese Balls Recipes

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup grated Parmesan cheese
• 2 garlic cloves, minced

      PINE NUT-PESTO CHEESE BALL:

• 2 tablespoons prepared pesto
• 2 tablespoons minced fresh basil
• 2 tablespoons plus 1/2 cup pine nuts, toasted, divided

      HORSERADISH-BACON CHEESE BALL:

• 2 tablespoons prepared horseradish
• 1/2 cup crumbled cooked bacon
• 1 green onion, finely chopped

      SALSA CHEESE BALL:

• 2 tablespoons tomato paste
• 1/8 teaspoon salt
• 2 tablespoons minced fresh cilantro
• 1 tablespoon finely chopped onion
• 1 tablespoon minced seeded jalapeno pepper
• Assorted crackers

1. In a large bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.
2. For Pine Nut-Pesto Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.
3. For Horseradish-Bacon Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm.
4. For Salsa Cheese Ball: In a small bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.
5. Can refrigerate for up to two weeks. Serve with crackers. Yield: 3 cheese balls (1 cup each). source

Homemade Guacamole Recipe

• 3 medium ripe avocados, peeled
• 1/4 cup finely chopped onion
• 1/4 cup minced fresh cilantro
• 2 tablespoons lime juice
• 1/8 teaspoon salt
• Tortilla chips

1. In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice and salt. Refrigerate until serving. Serve with chips. Yield: 2 cups. source

Loaded Potato Skins

• 6 small to medium sized russet potatoes, rinsed clean
• 8 oz of sharp cheddar cheese, shredded
• 8 slices of smoked, thick cut bacon, cooked and crumbled
• 1/2 stick of unsalted butter
• 6 tbsp sour cream, optional
•  2 tbsp of chopped chives, optional
• Salt to taste
• Pepper to taste

1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
2. In the meantime, add the sour cream to a small bowl, toss in half of the chives, mix, and let this sit in the refrigerator until ready to serve.
3. Cook your bacon, low and slow on the stove, for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon and let any additional fat drain on some paper towel, before you crumble it down.
4. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
5. Continue this cutting process with the rest of the potatoes. You should then have 12 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
6. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
7. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, and place generous amounts of cheddar cheese into each skin, topping with bacon pieces. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, and get ready. source

Bacon Wrapped Jalapeno Poppers

• 25 fresh jalapeno peppers
• 14 -16 ounces cream cheese
• 2 cups shredded cheddar cheese
• 2 (16 ounce) packages bacon

1. Cut stems off of peppers and cut them all in half longways.
2. Remove seeds from peppers.
3. Fill each pepper with cream cheese and sprinkle cheddar cheese on top.
4. Wrap 1/2 slice of bacon around each pepper half.
5. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
6. Remove and serve when cooled. source

Mamabear's Irresistible Meaty Cheesy Dip

• 1  lb.  (16 oz.)  Velveeta, cut into 1/2 in. cubes
• 1 lb.  ground turkey, cooked and drained (or meat of your choice, I use turkey cause it goes nicely with the sweet, saltiness of the velveeta & ro'tel)
• 2  10 oz. cans  Ro'Tel Diced Tomatoes & Green Chilies, undrained
• 1 large Jalapeno Peppers, chopped and seeded (Optional)

[Microwave]

1. MIX ingredients in 2-qt. microwaveable bowl.
2. MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. 

[Crock Pot or Oven Baked]

1. Preheat oven to 275 degrees ferenheit (for oven baking of course) or set crock pot heat to medium/high (you don't want it all the way on high or you could easily burn the cheese)
2. MIX indredients in crock pot or 2-2+ qt oven safe baking dish
3. BAKE in oven/crock pot until cheese is completly melted, stirring occassionally

Note** If baked in the oven, just brown the meat or the meat will overcook
SERVE as dip or spooned over tortilla chips

Well I hope you enjoy these recipes! I am off to pick up the house a little bit and take care of the sick Hubsie! Will share my cookie or cereal recipes a little later!
Until then!!

- mamabear

Check out the new page!

Hey there guys! Just wanted to bring to everyone's attention that I added a new page! See up at the top right where it says, "Shop Online"? Well duh, that's what it is. But not the normal way =PP. Through this link it explains how you can help me out but doing all of your online shopping through my website! Go ahead! Go check it out! Added a quick link button just so you wouldn't have to move your mouse any further than necessary ;)

Also, if you're interested in FHTM just let me know. I provided links to a couple of videos and an article review about it but if you have ANY questions about it, don't be afraid to ask!
Thanks for helping me out!! (cause I know you will or I'll pull a huge guilt trip out of my ass hahaha...kidding of course)
Until next time!!

- mamabear

Appeteazers =]]

I was looking up some good party finger foods for a friend of mine and I came across this recipe. I absolutely LOVE BLTs, probably more than I should. I'm sure not everyone would agree with me when I say that they are the best thing since sliced cheese, but they truly are! I don't eat mayo or miracle whip so I usually just substitute stuff like that for ranch or dill sauce.

Little BLTs

• 1 Container of cherry tomatoes about 24
• ½ cup mayonnaise or Miracle Whip (sub. ranch dip or dill dip)
• ¼ cup green onions, chopped
• 2 tablespoons chopped fresh parsley
• 1 pound bacon, cooked and crumbled

1. Cook Bacon and crumble after it has cooled.
2. In a bowl, stir together the mayonnaise(or substitute), bacon, green onions, and parsley until well blended.
3. Set aside.
4. Cut a small slice from the top of each tomato.
5. Using a melon baller or small spoon, scoop out the inside of each tomato and discard.
6. Fill each tomato with the bacon mixture, and refrigerate for 1 hour.
7. Before serving, you can top them with some sliced black olives, parsely or some more chopped bacon.

YummEEE!! I cannot wait to try this one myself but I really don't have that many get togethers lol. Maybe I will make them for the next FHTM meeting, we will see.
On a side note, the beautiful and talented Elizabeth Taylor died this morning. RIP, ma'am.

"I'm not worried about dying. I consult with God, my maker. And I don't have a lot of problems to work out. I'm pretty squared anyway." -Dame Elizabeth Taylor.

Doesn't get much prettier than that =]]

Well I hope you all enjoy the recipe for today! Probably going to be adding quite a few finger food and appetizer recipes to help my friend out.
Until next time!

- mamabear

Miss Intellectual

 

She's a very good conversationalist =]]

- mamabear

Well I'll be!

I completely forgot to blerg yesterday! How sad! Hubsie is working the midnight shift right now so it's kind of got both of us out of wack! I was busy cleaning house most of the day yesterday anyways so ya'll can just calm down and chill!! or Rileybear will sucker punch you in the face!!!

Don't underestimate the power of a tiny fist! Sometimes I'm worried I'm going to wake up with a shiner hahaha. Anywhozer!

I found this recipe this morning looking for something to maybe make to take to my work meeting tonight. They.Look.Amazing!!

Crispy Smoked Mozzarella with Honey and Figs

 

• 6 sheets phyllo dough (or egg roll pastries)
• 6 ounces smoked mozzarella, cut into 6 equal pieces
• Vegetable oil, for frying
• 8 ounces dried figs, stemmed and quartered
• 3/4 cup honey, plus more for drizzling
• 3 teaspoons black sesame seeds

1. In a large pot, heat the vegetable oil over medium heat to 350 degrees F. 
2. Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo. 
3. Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels. 
4. Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.
5. To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately. source

Don't they sound yummy?! Still not sure if I am going to make anything or not but I will make these sooner or later! Can't wait =]]
Until next time!!

- mamabear

ZOMG! Gimme Gimme!! =]]

I forgot to share my yummy sounding recipe for today!! Here is my last minute addition! Can't wait to try it =]]

Molten Chocolate Cakes

• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped
• 3 large eggs, separated
• 1/3 cup (65 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon cream of tartar
• 1 tablespoon granulated white sugar

1.       Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.
2.       In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.
3.       In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
4.       In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.
5.       Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake. 

           Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake. Makes 4 cakes. source

Hope it turns out well!! Thanks!

Until next time!!

-mamabear

My Beautiful Daughter =]]

I couldn't resist taking pictures of her after her nap, she is just sooo cute when she wakes up! I am blessed to have the happiest baby I have ever seen!
here ya go!!

 

 

I swear she should be a Gerber baby =PP

Hope she puts a smile on your face!

Until next time!!

- mamabear

For My Hubsie! =]]

Today's yummy-sounding recipe is in honor of my Hubsie for being sooo wonderful =]]

Rib Eye Steaks With Hot-As-Heck Sauce

• 1/3 cup sugar
• 1 medium onions, finely chopped
• 2 cloves garlic, minced
• 1-1/2 cups light beer or water
• 1 6-ounce can tomato paste
• 1/4 cup Worcestershire sauce
• 1/4 cup vinegar
• 1 to 2 tablespoons purchased habanero hot pepper sauce
• 1 tablespoon chopped canned chipotle peppers in adobo sauce
• 4 10-ounce beef rib-eye or sirloin strip steaks, cut 1 inch thick
• Grilled whole fresh chili peppers* (optional) 

1. For sauce, in a medium saucepan cook sugar over medium-high heat until it begins to melt, shaking the pan occasionally (do not stir). Reduce heat to low; add onion and garlic. Cook and stir for 5 minutes more or until mixture is golden brown. Bring beer or water just to boiling in a small skillet. Carefully and gradually add boiling beef or water to sugar mixture, stirring constantly. Whisk in tomato paste, Worcestershire sauce, vinegar, habanero sauce, chipotle peppers, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or to desired consistency. Set aside.
2. Place steaks on the lightly oiled rack or the grill directly over medium heat. Grill for 10 to 18 minutes or until desired doneness, turning once.
3. Brush some of the sauce onto the steaks during the last few minutes of grilling. Pass remaining sauce with steaks. Cover and chill any remaining sauce for up to 1 week. Serve with grilled chili peppers, if desired. Makes 4 servings.

Note: To grill chili peppers, lightly brush whole peppers with oil. Grill for 5 to 10 minutes over medium heat or until slightly charred. source

Enjoy!! Hubsie thought it sounded good so there you go =]]

Until next time!!

- mamabear

I love my man!!

Hey there, readers!! Today has been a wonderful day =]] we went out to eat for lunch, hubsie bought me a new camera, got to sleep in a little bit....wait...hubsie bought me a new camera?! say whaattt?! =]] He did!! He bought me a Canon EOS Rebel T3i :o ZOMG!! It's amazing. I've been messing around with it a little bit, nothing too fancy...

I've been having sooo much fun lol. I don't think hubsie knows how much it means to me, he's so wonderful!! okay, enough of that mushy stuff :P
We haven't got the puppy yet and we are still waiting to hear from the people, sigh. We think they may have given it to someone else, sad day. But, everything happens for a reason!! So we're not too bummed.

I hope everyone's weekend is going well! Mine sure is!! =D But anywho, I think that's enough for now. Will probably post again later!
Until then!!

- mamabear

TGIF!

Happy Friday, everyone! Hope you all have some fun plans for this weekend! Looks like the weather is going to be nice around here, that's exciting! So yesterday our little family was asked if we wanted to take in a little Boston Terrier puppy!! Of course we agreed =PP Some of you may not know it but we recently lost our family dog Goober, he was killed by a hit and run driver =[[. But he's in a better place now! Sooo... here's to all the puppers in the world that had to leave us whether it was their time or not! We will always love you and can't wait to see you again someday =]]

Now, to a lighter note! For my yummy-sounding recipe of the day! =]] I chose this one because it's pretty simple and, if the day permits, I have all the ingredients so I could make it for dinner tonight! Here we go!

Spaghetti Carbonara

• Kosher salt
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 1/2 teaspoon minced fresh rosemary
• 2 red jalapeno peppers, seeded and minced
• 1/4 cup cognac or brandy (optional)
• 12 ounces spaghetti
• 3 large eggs
• 3/4 cup freshly grated parmesan cheese, plus more for garnish
• 1/2 cup freshly grated pecorino romano cheese
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper

1. Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish. 
2. Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.  
3. Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.     source

Doesn't that sound uh-mazing?! I can't wait to make it =]].
Tonight I have a meeting with my sponsor group for my new job with FHTM!! I'm so excited! I haven't got my e-mail to set up my personal website through them yet but I'm hoping it comes today. Once it does, I can share with you all about what it is I do- at least it will be easier to do so.
Well I'm off for now! Have to go work off that McDonald's I ate last night =PP.
Until next time!!

-mamabear

They Grow So Fast!

Well, my babygirl is officially growing up WAY too stinking fast. I was sitting here messing around on the comp and I look down and see this...

ZOMG...=[ What happened to the teeny-tiny little thing I brought home 6 months ago?! leh sigh.
She's so wonderful though. I love watching her grow, even if it is going way too fast. Enjoy!
Until next time!!

-mamabear

oOo Exciting!! =P

So I wanted to do a little extra today and make a post about upcoming releases for movies and video games that I am looking forward to, so here it goes!!
First off...

Theatre Release Movies

Fast Five - April 29, 2011
    Do you even have to ask why I am so excited about this one?? Oh Em Gee. Vin Diesel, Dwayne Johnson, fire-fights, and sexy cars. Enough said, right? Dang skippy!! I have been amped up about this since Vin released the trailer on his Facebook page, lol! It's been driving the hubsie insane! source

Pirates of the Caribbean: On Stranger Tides - May 20, 2011
    I used to watch the first Pirates movie over and over again, there are few movies I can do that with! I love Johnny Depp and I think he plays the part of Captain Jack Sparrow soo well, I mean the part of a drunken pirate, hehe. But the most excited part of this movie is Penelope Cruz. Holy geez, I bet they are going to be uh-mazing together! Also, I don't have to try to live through another horrible acting job by Kiera Knightly. Yes, I said it. She just started going down hill after the first one! source

Transformers: Dark of the Moon - June 1, 20011
    Definitly looking forward to seeing this one. It's transformers....why the hell not? Only dissapointing thing about it is that Megan Foxx is no longer a part of the whole deal. Even so, it should be pretty good. Robots = win, right? source
 

Final Destination 5 - August 26, 2011
    There's just something about watching people getting killed in freak accidents that makes our world so intrigued, eh? Now, going into this set of movies...you have to watch every single one as a new movie in itself and not related to the others, otherwise you will just get into the whole "they should have ended it" arguement...which I believe started with Land Before Time. o.o; source

 

DVD Release Movies

Tangled - March 29, 2011
    If you haven't seen this movie, you need to! I am a huge Disney and animated movie fan so I am just a tad bit biased on this one. But really, this movie is fantastic. I am still, and will likely continue, quoting little tidbits of this movie. source

 

Video Game Releases

Mortal Kombat - April 29, 2011
    Holy crap, yes! PS graphics with old school characters AND it's a side scroller?! I'm sold! I can't wait to kick the crap out of my Hubsie with my random button pushing ;). source

Duke Nukem Forever - May 3, 2011
    He's back...and he's all out of gum. 'nuff said. source

Well there ya go! There are my little tid-bits on a few things!
Until next time!!

-mamabear

Yummy Irish 'Nummins

In honor of St. Patty's Day I found some recipes I would like to share!! =]]

 

Irish Corned Beef & Cabbage

• 5 to 6 pounds  corned brisket of beef
• 5 cups water
• 1 tablespoon pickling spices
• 1 pound turnips
• 1 pound carrots
• 2 large onions
• 2 pounds small red potatoes
• 2 pounds cabbage

For Horseradish Cream:

• 1/2 cup  sour cream
• 1/4 cup jarred horseradish, drained
• 1/4 cup chopped fresh dill

1. Place brisket into a large heavy pot with water and spices. Bring to a boil, then reduce heat to a simmer and cover pot. Simmer until brisket is tender, about 3 hours. Cut turnips, carrots, onions, and potatoes in chunks, then scatter vegetables in a pot around beef. Slice cabbage into 1-inch-thick wedges, then layer over beef and vegetables in pot. Cover pot and continue to simmer until vegetables are very tender, about 1 hour more.
2. Just before serving stir together sour cream, horseradish, dill, 1/2 teaspoon each of salt and pepper.

To Serve: place cabbage on a large platter and scatter vegetables over top. Slice beef and place over vegetables. Serve beef and vegetables topped with horseradish cream.

source

Irish Soda Bread

• 4 cups  all-purpose flour
• 1/4 cup sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 4 tablespoons cold unsalted butter
• 1 cup raisins
• 2 tablespoons caraway seed
• 1 3/4 cups well-shaken buttermilk

Preheat oven to 375 F. Butter and flour a large baking sheet, knocking off excess flour.

1. Sift together flour, sugar, baking soda, and salt into a large bowl. Cut in butter with a pastry cutter or your fingers until the butter is pea-sized lumps. Add raisins and caraway, then add buttermilk and stir just until dough is evenly moistened but still lumpy.
2. Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough, then form into a ball. Pat dough ball into a domed 8-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife.
3. Bake in the middle of oven until golden brown and bottom sounds hollow when tapped, 45 to 55 minutes. 
4. Transfer to rack to cool completely. 
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Chocolate Guinness Cake with Irish Cream Caramel Sauce

• 2 cups  all-purpose flour
• 3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting
• 1 1 /4 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 2 sticks unsalted butter, softened
• 1 1/2 cups packed dark brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extreact
• 1 1/3 cups room-temperature Guinness or other stout beer
• Lightly sweetened whipped cream

For Caramel Sauce:

• 1 cup  sugar
• 2 tablespoons water
• 1/3 cup Irish whisky such as Jameson or Bushmills
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Preheat oven to 350 F. with rack in the middle. Butter and flour an 8-inch square cake pan (2 inches deep).

1. Whisk together flour, cocoa powder, baking soda, and salt.
2. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs one and at time, beating well, then beat in vanilla. Add flour mixture and beer alternately in batches, beginning and ending with flour mixture and mixing until just combined.
3. Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
4. Cool in a pan on a wire rack 1 hour. Transfer cake to a cake plate.

To Make Sauce:

1. Heat sugar and water in a 10-inch heavy skillet over medium heat, and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Add whiskey and carefully cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Add whiskey and carefully ignite with a kitchen match (use caution: whiskey will ignite in a ball of flame). When flame dies out stir in cream and bring to a boil (don't worry if the caramel seizes -- just stir until the sauce is recombined). Boil until liquid is reduced by 1/3, then remove from heat and whisk in butter. Remove from heat and keep warm, covered.

Serve cake with caramel sauce and whipped cream.

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I hope these turn out good if anyone decides to try them! =]] they all sound sooooooo yummy! Well, I'm off to do my work-out now!

Until next time!

-mamabear

Happy St. Patrick's Day!!

Happy St. Patrick's Day from our little family! Riley-bear wasn't cooperating very well so that's the best picture I could get lol. but she's still adorable!! :P
Something else I want to share on this lovely 'holiday'...

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This is in Chicago where they dye the river green every year for St. Patty's Day! Thought it was a pretty neat picture! Hope everyone has a wonderful day today!

Until next time!

-mamabear

Sharing is Caring!!

Well I got my first comment and it was from my Mom! Doesn't matter who, I am so excited to have my first comment, woooooooooooooo!!!!
She shared a recipe with me so I wanted to relay it, I haven't got to try it yet but I'm gonna go ahead and post it so maybe someone can try it with me!!

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Sopapilla Cheesecake

• 2 cans refrigerated crescent rolls
• 2 cups sugar
• 2 8 oz boxes cream cheese
• 1 stick of butter
• 1-1/2 tsp vanilla
• cinnamon to taste

1. In the bottom of a 9-in x 13-in glass baking pan place 1 can of crescent rolls. Flatten to edges, do not separate. Mix cream cheese, 1 cup sugar, and vanilla with mixer. Spread over flattened crescent rolls in pan. Place the other can of rolls on top, do not separate. Melt butter and add remaining sugar and stir. Spread on top of rolls. Sprinkle with cinnamon across entire pan.
2. Bake at 350 degrees for 30 minutes or until lightly brown. (Crust will look like cinnamon toast.)

I'm so excited to try this one!! If anyone tries it let me know how it turns out!

Until next time!

-mamabear

Let's get this going!

First to share my beautiful angel with all of you =]]

Isn't she a doll?  She's just about as perfect as it gets! My mom calls her Leelu (5th Element reference for those of you who aren't complete nerds) because she is the perfect being =PP

Anywho! Enough bragging =PP I would like to share my banana nut bread recipe! yumyum!!!

So I started off with a base banana nut bread recipe and then I changed a few things and added some things, so here we go!

Mamabear's Nanner-Nut Bread

• 1/2 cup Shortening
• 1 cup packed brown sugar
• 2 eggs
• 1 1/2 cups mashed ripe banana
• 2 cups all-purpose flour
• 1 cup quick cooking oats
• 1 tsp salt
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp vanilla
• 1 cup chopped pecans
• 1/4 cup maple baking syrup

1. In a large bowl, cream together shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine flour, oats, salt, baking powder, and baking soda; gradually add to the creamed mixture, stirring until just moistened. Add vanilla and syrup. Fold in chopped pecans. 
2. Transfer to 9-in. x 5-in. [metal] loaf pan. Bake at 350 for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely.

** I also made a batch where I added 1 cup of white chocolate chips and it turned out wonderful! 

Well there's my first recipe and my first boast about my daughter! If you decide to try my recipe I hope it turns out good for you! Very easy recipe and the maple syrup makes the outside sweeter and not as dry and bland!
Thanks for reading! Until next time!!! =]]

-mamabear

First Entry? Hokay!!

First blog....first blog.....hrrmmm. Well here we go! First off, I want to say, "HELLOOOOO and Thank you!" to all my readers...the readers I don't have at the moment but will in the future! =] This blog is mostly going to be about my daughter, Riley Marie, and stuff I do around the house as a SAHM (stay at home mom). So look forward to seeing adorable pictures of my beautiful munchkin, my own recipes and creations, and some of my photography that I would just love to share! In the next few days I will also give you all some incite on working for FHTM (Fortune Hi-Tech Marketing) and how it's possible that I make friends for a living? =P

I look forward to kicking this off in the days coming, can't wait to find some readers!
Until then!!!! 

-mamabear