What about Eliza? Johnny is quite picky though so some things could be quite good and he'd have half of the items on one side of his plate. I quote "you know I don't eat mushrooms, peppers, onions, anything with color or small, etc." (that's pretty much how it goes). Claire, do you still have that yummy almond pie type dish or tart or whatever it was-you used to make it all the time when I lived with you-it may of been your moms recipe. It was almost lilke an almond creme pie and so simple yet so delicious-hopefully you don't find it-ha!

Sister!

Claire what are you trying to do make me chubby??? Just kidding, I'm happy to see you post and keep it up (when you get a chance). Now all we need to hear from is Kristin, and Hali. Come on girls!

Poppy Seed Bread

Yield: 2 Loaves
Assemble: 20 min.
Bake 1 hr.

Bread:
3 cups flour, sifted
2 1/2 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/2 c. milk
1 1/8 c. vegetable oil
1 1/2 tsp. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring

Glaze:
3/4 c. sugar
1/4 c. orange juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. butter flavoring

Grease and lightly flour two 9x5 inch pans. Preheat oven to 350. Mix all bread ingredients together, then beat for 2 minutes. Pour into pans and bake for 1 hour. Mix glaze ingredients together in a small bowl and pour over hot bread in pans. Let cool before removing from pans.

Oreo and Ice cream Dessert

1 Pkg. crushed Oreo Cookies
1/3 c. melted butter
Hershey's Syrup
1/2 gallon mint chocolate chip ice cream, softened
8 oz. Cool Whip

Spread the crushed cookies on bottom of 9x13 pan. Pour melted butter on top. Pour Hershey's Syrup on top of crushed cookies and butter. Spread softened ice cream over crust. Top with cool whip and freeze. Really good!

Late Night, what's new?!

So I up again, yes it really is 1:3o in the morning, but really what is new. I thought I would share a website that Mare told me about for picky eaters. It's http://picky-palate.com I think it is a pretty good site. I just made the Me Oh My Toasted Spaghetti Pie and we really liked it. It makes enough for a good size family and then you are supposed to put some aside so you can have spaghetti the next day so for me that is a hit!! See what you think of the site, but I guess this lady has some picky eaters, which who doesn't (Mare quiet!). Umm, I am still waiting for Hali to post something, I know she has some really good homemade stuff...

Thai Peanut Chicken

4-6 chicken breasts
salt and pepper
1 c. peanut butter(creamy or crunchy)
1-2 tsp minced garlic
4 tsp soy sauce
2 tbsp brown sugar(add a little more if want it sweeter)
1/3 c. coconut milk(comes in can in chinese section)
1 tbsp lime juice
red pepper flakes(1/4-1/2 tsp)
1/4-1/2 c. water

Optional: 1 tsp worchesterchire, 1 tsp fish sauce, lemon juice, etc.?, 2 tsp ginger

I just cook the chicken breasts in the frying pan cut up in big, think chunks-more thai style with a little canola or veggie oil until browned). Season in the beginning with some salt and pepper.

Sauce:

Nuke peanut butter about 3o sec so soft.
Add soy sauce, brown sugar, garlic, (ginger-I do), lime juice, coconut milk, red pepper flakes(the more you add the hotter). Basically mix it all together and then add water. Can cook a bit on medium in sauce pan or just throw into the chicken as is. Then add whatever frozen veggies. We really like the one with broccoli, carrots or pea pods and water chesnuts. Just cook on med until veggies are warm and cooked through. Serve up. COuld serve with thai noodles or rice or whatever. WE do without with the low carb lifestyle. Would be fantastic though!

Aunt Robyns shells(my version)

2 bags of sea shells(by American beauty-just bigger than large shells and not as big as stuffing shells).
1 big jar of Mushroom prego
1 small velveta cheese
1 bag sharp cheddar cheese
Can add hamburger meat or sausage
Garlic salt

Just cook shells al dente(can use large shells or the big stuffing shells-Aunt Robyn has used all). Then put in a big bowl when super hot and drained. Add spaghetti sauce and cut up velvetta with maybe 1/3 of sharp cheddar too. Then mix up and add meat if want and a little garlic salt-maybe 1/2 tsp or little more. Put in a 9x13 pan and add the rest of the shredded sharp cheese on top. I've put a little parm in with it too. I cook it until cheese melts at 350. Aunt Robyn uses crock pot. The key is make sure it's plenty "saucy" or can seem dried out. You can do a crock pot too. YUm.

Super Easy(smell delicious) crock pot Ribs

1 slab of baby back or spare ribs(I bought both(on sale) and half them for vaiety and put the other halves in freezer).

Crock pot

1 onion(I prefer sweet)
1 apple(used Gala-but whatever)
Favorite BBQ sauce(KC Masterpiece)

So, just cut your ribs so they fit the crockpot. I cut up onion in sliced and pulled apart in rings and put on bottom. Then I cut up an apple and put that on top and put a little salt and pepper on top. Then set your ribs in and put a little salt and pepper on the. Then dump however much of your favorite BBQ sauce on top and cook away on slow for however long-maybe 8 hours. I did 1 hour high and now on slow. I've never had this but it smells divine. Ryans friends parents made it camping and they said it's delicious. So, look for rib sales-ours were just $1.50 a lb. I don't know if you should put the onion and apple on top of everything so the flavors seap into the ribs-I'm gonna stir it some in a bit and get the onions and apples on top so I get the best of both worlds. I bet the hubbies will love it. OH, wouldn't garlic smashed potatoes be good with it and corn on the cob-well you all enjoy those carbs for me while I eat my veggies-ha!!