Reflections In The Kitchen Window - Fatty McFatpants

So I'm sitting here eating lunch with Piper and I wanted more of a snack than a full lunch. I decided on Wheat Thins and Philadelphia Cream Cheese.  After about 20 Wheat Thins with cream cheese spread on top of them, I realized that I was only using the cracker as a vehicle.  So I said to hell with the crackers and just ate cream cheese off of the spreader. Is that wrong?  Because it felt so right.

Read More...

Hide Full Post...

What's For Dinner? - Chicken Puffs

A friend who shall remain nameless (I've always wanted to have a reason to say that!) contacted me earlier today asking me what I would suggest to cook for a hot date she has Wednesday night.  She really likes him and would like to make a good impression, he eats meat, she does not.  The first thought that came into my head:  CHICKEN PUFFS WITH *PROSCIUTTO-WRAPPED ASPARAGUS.  I know it sounds like a lot of meat going on, but both are easy enough to leave out. The chicken puffs are so cozy and comforting stacked on top of one another (innuendo intended) and pair very nicely with a glass of white wine (bow chicka bow-wow). Asparagus is a known aphrodisiac because of its powerful punch of Vitamin E which can really kick your hormones into gear.  The first cookbook I found in a search, and it undoubtedly has some sexy asparagus recipes while "Intercourses" I actually own, and have cooked from many times:


~Ingredients~

2 boneless skinless chicken breast halves, cut into pieces  (leave this out if making a vegetarian version)
3 Tbsp. chopped onion
3 cloves minced garlic
3/4 of an 8oz package of softened cream cheese (or the whole thing...hey, I've done it, and it's delicious)
6 Tbsp. butter
3 (10 oz) cans of refrigerated Pillsbury crescent roll dough (DO NOT use the store brand to try and save money. There is a huge difference in quality. Not in taste, but in the actual separation of the unbaked dough.)
Add 1/8 cups of your favorite veggies until desired amount to make up for the lack of chicken if you're making a vegetarian version
pepper
celery salt
1 egg, beaten (this is key in order to make them very pretty)

~Instructions~

1.  In a medium saucepan slowly stir the chicken chunks with the onion and garlic over medium heat.  Cook until onions are tender and chicken is lightly browned. Simply saute the onions, garlic and added vegetables until the onions are tender if making the vegetarian version.

2.  In a medium bowl, mix the chicken (or vegetable) mixture, cream cheese, desired amount of pepper, desired amount of celery salt, and butter until creamy.

3.  Preheat oven to 325.

4.  Unroll crescent rolls and place approximately 1 Tbsp. of the mixture onto each and fold.

5.  Arrange the balls onto a large baking sheet.

6.  Brush the tops of the rolls generously with the egg washing using a basting brush.

7.  Sprinkle with pepper.

8.  Bake in the oven for 12-15 minutes, until golden brown.

*will be posted as a separate blog entry

Read More...

Hide Full Post...

What's For Dessert? - Double Layer Pumpkin Cheesecake

I'm backtracking a little here by blogging past recipes, but this particular dessert was requested multiple times after its initial debut.  Obviously this pumpkin dessert is most popular during the fall, especially for those of you cheesecake lovers who still enjoy the cozy and nostalgic taste of pumpkin. Plus, at the age of 3 months, Piper really enjoyed experiencing all of the smooshy textures as I'm sure your infant will!  Enjoy!

~Ingredients~

2 (8 oz) packages of softened cream cheese
1/2 cup of sugar
1/2 tsp. vanilla extract
2 eggs
1 (9 inch) graham cracker crust
1/2 cup pumpkin puree
1/2 tsp. cinnamon
pinch of cloves
pinch of nutmeg
whipped cream

~Instructions~

1.  Preheat oven to 325.
2.  In a large bowl, combine the cream cheese, sugar and vanilla. Beat until it's smooth. Blend in the eggs one at a time. Remove 1 cup of this batter and spread into the graham cracker crust and set aside.
3.  Let your child squish the pumpkin in his/her hands and taste it. Be ready for MESSYHANDS!

4.  Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir until well blended. Carefully spread over the batter that's already in the crust.  Letting your baby stir is always fun....

 5.  Bake for 35 to 40 minutes or until the center is done (test with a knife...if it comes out clean, it's done).

 6.  Refrigerate for 3 hours and top with whipped cream.

.....BEAUTIFUL!......

Read More...

Hide Full Post...

Foodie Baby: Whole Wheat, Cheese, and Pickle Shapes

Food + shapes =  DELICIOUS LEARNING FUN.  Don't be disappointed when your shapes end up looking more like wet mush spread all over the high chair tray. It's the amount of mush left that really matters, and these are so yummy that I predict minimal mush.  It's a blast to see which shape your baby is drawn more toward and it gives you the opportunity to teach them the basics in a fun and healthy way!  Here ya go:

~Ingredients~

Whole wheat tortillas

Cream cheese

Pepper

1 slice of American cheese

Hamburger-sliced dill pickles

 ~Instructions~

1.  Spread desired amount of cream cheese on one whole wheat tortilla.

 2.  Sprinkle fresh ground pepper on top of the cream cheese.

 3.  Break apart the one slice of American cheese and scatter on top.

 4.  Place desired amount of dill pickles on top of the cheese.

 5.  Spread a smaller amount of cream cheese on a 2nd whole wheat tortilla to act as "glue."

6.  Cut shapes out with metal cookie cutters (Press hard! those pickles are tough!).

 7.  Voila!

 8.  Your baby should be so delighted that they stick cheese on their face, like so:

 9.  And let's not forget how fun PICKLE FACES are:

10.  CHEESY PICKLY JOY VIDEO!!!:

Read More...

Hide Full Post...