Glow in the Dark Easter Egg Hunt!!!

I found this on a fellow blogger's site and I love this idea.  I think with the warm weather we have been having it would be so fun to do with the kids.  My kids love to think they are staying up late and they would love to stay up and do this.  I think you can get the glow sticks at the dollar store so it should be fairly inexpensive.  What a cool new way to do a hunt! Please go to her blog and read all about his.  I will post a few pictures too. Happy Easter!


http://raisinglittledisciples.blogspot.com/2012/03/glowing-easter-egg-hunt.html

Homemade Flour Tortillas!!! So Good....

Yesterday I was out of tortillas and my husband wanted wraps for lunch, and since he was going on three hours sleep and going to work hard I decided I was going to make some tortillas so he can have some wraps before he goes and works hard for our family... I know I am a great wife right?  Anyways, I made these in about 5 minutes minus the time you have to let the dough rest.  My 3 year old even helped me.  When I ate these.... oh I tell ya they are so good and like no other.  They made everything taste so much better.  We had them for lunch and dinner they were that good.  They are actually very easy and a lot less expensive.  I will defiantly be making these again.  You should try these just once to see the difference.  Enjoy!! We did!

http://tastykitchen.com/recipes/homemade-ingredients/homemade-flour-tortillas/?print=1/#size3x5

Homemade Flour Tortillas

Ingredients

• 2-½ cups All-purpose Flour
• 2-½ teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• ½ cups Lard Or Vegetable Shortening
• 2 Tablespoons (additional) Lard Or Vegetable Shortening
• 1 cup Hot Water

Preparation Instructions

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

Helpful tips:

* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.

My helper Gage!!!!!

Wonderful and yummy Drip Beef Subs!!

Hello everyone!  I have not posted in a while and am glad to be back posting.  I want to share with you a recipe that I made Monday night and it is amazing! I got this recipe out of the Pioneer Woman's new Cookbook it is called Drip Beef.  I made a few changes but I am telling you it makes your house smell so good.  Here it is.... make it asap! Enjoy!

Drip Beef
3-4 pounds chuck roast
 salt and pepper to taste
2 tbsp butter
2 cups beef broth
1 cup water
1 jar peperoncinis (located near the pickles)
10-12 buttered and toasted deli rolls
1 large onion
10- 12 slices of pepper jack cheese

In a hot skillet melt butter than place chuck roast in the skillet allowing it to sear on both sides.  Then place roast into warm crock pot.  Pour broth,water and the entire jar of peperoncinis juice and all in the crock pot.  Place lid on and turn to high for 6 hrs.  You can cook it for a little shorter if your chuck roast is smaller.  After 6 hours shred beef in pot or you can take the beef out and shred it but remember to return the beef to the pot.  When you are ready to eat slice onions and caramelize in a skillet.  When onions are ready so are you, assemble.  Bun, beef, onions, a few peperoncinis and a slice of pepper jack cheese. Then the MOST important part..... spoon some wonderful juice of the top of the meat,cheese,onions and peperoncinis and eat.

For my kids I left off the onions, cheese and peperoncinis.
For my husband I added more and more juice....
For me I just ate it and loved it.

Recipe adapted from the Pioneer Woman

http://www.thepioneerwoman.com/

Yummy...Ham and Cheese Brunch Squares

I had a request for more breakfast recipes, so here is another one I use often.  I love it. I make it sometimes for supper, I love to have breakfast for supper!!  I hope you enjoy!!!!

Ham and Cheese Brunch Squares
-----------------------------
Ingredients:
1 teaspoon vegetable oil

2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided

1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)

8 ounces cream cheese, softened

12 eggs

1/2 teaspoon coarsely ground black pepper

8 ounces thickly sliced deli ham

4-5 green onions with tops, divided (1 cup sliced) or you could use regular onion.

3 plum tomatoes (I did not use tomatoes)

Additional coarsely ground black pepper (optional)


Directions:
1. Preheat oven to 450°F. Lightly brush Large Bar Pan with oil using Basting Brush. Grate cheese  or use already shredded cheese. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, in bowl, whisk cream cheese until smooth using whisk. Gradually add eggs and black pepper; whisk until smooth. On Cutting Board, coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise, scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.

Yield: 12 servings

Nutrients per serving: Calories 250, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 260 mg, Carbohydrate 4 g, Protein 16 g, Sodium 530 mg, Fiber 0 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth.

Purple Monster Smoothie

Ok this is a recipe my daughter loves and she has wrote this review.  My daughter found this recipe and made it and loved it.  My kids all love smoothies.  It is great for breakfast.  She altered the original recipe a little to make it better and here it is.  I hope you enjoy it as much as we all did!

Purple Monster Smoothie

Ingredients

• 1 pint blueberries
• 1 cup purple grapes
• 8 strawberries,
• 1 banana
• One pot Greek yogurt
• 1 cup milk
• 2 tablespoons honey, or more to taste
• 2 tbsp sugar
• Ice

Directions

Put the blueberries, grapes, strawberries, banana, yogurt, milk, honey and ice into blender and blitz until smooth. Serve immediately.

Adapted recipe from The Pioneer Woman. www.thepioneerwoman.com

Cooking Sessions

Everyday Real Life Mom

Invites you

for a fun filled night of cooking!

We will be learning how to make several recipes with plenty of sampling. You will leave full and with several new recipes to try. 

Four Part Cooking

Sessions

Where: Markle United Methodist Church

When:

March 26 - Healthy Cooking

April 2 - Fast Weeknight Meals

April 9 -Budget Friendly Meals

April 16 - Slow Cooker Meals

All Cooking Sessions will start @ 6:30.

Must register by March 23^rd.

The fee for each cooking session is $10.00 per person or $35.00 for all four cooking sessions.  Please register by calling Kelly Clanin @ 260-758-2116 or email at kclanin@frontier.com. Visit us online at everydayreallifemom.blogspot.com

Oh So Good Chicken Parmesan!!!!

OK, I do take shortcuts when I can.  One of those shortcuts this week was using a new product from Kraft, it was Kraft Fresh Take Italian Parmesan coating.  First I coated four chicken breasts with this mixture and then baked it for about 30 min.  I think I could have even gotten 5 chicken breast covered, there was plenty of coating left.  Then I made my favorite Spaghetti sauce (let me know if you want the recipe).  I also cooked up some whole wheat linguine.  Then it was time to assemble.  Linguine....sauce....chicken..... and a little sprinkle of extra Parmesan cheese.  I am here to tell you it was wonderful!  I would defiantly use this product again.  I would even just eat the chicken without the pasta and sauce, it is really that good.  I have to be honest I cut up a chicken breast and told my kids it was nuggets (they ate their pasta separate from the chicken) my kids loved it even my 1 and a half year old who is starting a picky stage. I would recommend trying this... I love it and I hope you do too! Her are some pictures!!! (we love pictures right?)

St. Patrick's Day Hair Clip

This is one of my projects this week to make with my daughter (she is 8).  I think these are so cute and I think we could make this very easily and cheap. We did this for Christmas and she loved it.  You can really use flowers or anything to make a pretty hair clip.  There is no need to buy those expensive ones at the store.   I will put a picture of the one we made for Christmas on here too.  I hope you try them!!!

St. Patrick's Day Clover Fascinator

This cute green clover fascinator is the perfect way to show your St. Patrick's Day spirit.

Materials

·    Clover fascinator templates

·    Green felt (2 different shades)

·    Green ribbon (any shade)

·    Green feathers (any shade/type)

·    Sequins or jewels

·    Jewelry accessory -- clip, barrette, headband, head ribbon, comb

·    Hot glue or craft glue

Instructions

1.     Choose two clover templates (one large clover and one small clover). Trace the large clover on one shade of green felt. Trace the small clover on a different shade of green felt. Cut out the clovers.

2.     Glue the small clover on top of the large clover, offsetting the leaves of the small clover from the large clover.

3.     Trim two feathers to the appropriate size and glue them to the back of the large clover.

4.     Cut the green ribbon into two 4-inch pieces. Loop each piece and glue the ends together.

5.     Glue the ribbon loops to the back of the large clover, off to the side of the feathers.

6.     Cut a 1-inch circle of felt and glue it to the back of the large clover, hiding the ends of the feathers and the ribbon.

7.     Decorate your clovers with sequins, jewels or glitter.

8.     Glue the back of the fascinator to a jewelry accessory -- a clip, barrette, headband, head ribbon, or comb. Allow the glue to dry before you place it in the hair.

http://familyfun.go.com/crafts/st-patricks-day-clover-fascinator-1036014/

Sweet & Sour Pork or Chicken

Sweet & Sour Pork or Chicken
1 1/2 lbs. pork loin, cubed or 2 1/2 cups boneless skinless chicken, cubed
1 onion, chopped
1 red pepper chopped
1 green pepper chopped
1 14 oz can of chicken broth
2 10 oz bottles of sweet and sour sauce
1 15 oz can pineapple chunks, and 2 tablespoons of the juice
1 c. converted rice, uncooked

Place onion and pork or chicken in the slow cooker, then add the broth and one jar of the sweet and sour sauce. Cover and cook on high for one hour; reduce heat to low setting and cook for another 3 1/2 hours. Add pineapple, peppers, the other bottle of sauce and rice; mix well. Cover and cook on low for 1 1/2 more hours.


***Variations***
I will use the frozen bag of three pepper and onion blend from Kroger to save time and money( these normally are on sale 10 for 10). If I use this I put the whole frozen bag in the slow cooker from the start. If you like it a little bit spicy you can add a bottle of sweet chili sauce in place of one jar of sweet and sour sauce.

The most amazing Apple Dumplings!!!

I posted this recipe when I first started my blog and I made them tonight and I thought these are so amazing they deserve to be posted again for all of those people that may not have seen them.  I can guarantee you these are amazing!!! I could eat the whole pan they are that dangerous.....

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

Apple Dumplings

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Holycraptheseareamazing Cookies

Ok... Tell me what you think.... I want to hear from all of you... I think they are wonderful.... but I wouldn't put something on my blog that tasted bad..... Enjoy!!!

 

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz1nuwfW5Rb

Better than sex snack mix!!! Caution!!!

Brace yourself..... this is totally decedent. Eat with caution...

http://quick-dish.tablespoon.com/2012/02/04/chocolate-chex-mix-recipe/

Better than sex snack mix

Ingredients

• 8 cups Chocolate Chex® cereal
• 3/4 cup packed brown sugar
• 6 tablespoons butter or margarine
• 3 tablespoons light corn syrup
• 1/4 teaspoon baking soda
• 1 cup Reese's Peanut Butter Cups, MINI size
• 1 cup MINIATURE marshmallows
• 1/2 cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)
• 1 Tbsp heavy cream
• 1/2 cup MILK chocolate baking chips (or more if you're a huge chocolate fan)
• 1/2 cup vanilla (white) chocolate baking chips
• 1 tsp coarse sea salt

Directions

1.  Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
2.  In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
3.  Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
4.  In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with milk chocolate baking chips. Repeat again with vanilla (white) baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.
5.  Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!
6.  DESSERT IDEA: Create parfait desserts by layering Chex mix and lightly sweetened whipped cream