Crock Pot Classics: Cinnamon Raisin French Toast

Its been awhile since I shared one of my favorite Crock Pot recipes with you, no? Of course that doesn't mean I am not cooking them, I am just not posting them. So, I decided to share this quick, easy breakfast  with you to beat off the cold that hopefully some of you are seeing. It also makes a great addition to every one's favorite meal: Breakfast for dinner.

This started out in our family as a regular french toast kind of deal but then my boys became addicted to cinnamon raisin bread so we switched to making it with that instead. You can use regular bread but honestly, the raisin bread is best.

This recipe also serves kind of a dual purpose here. You will find that this recipe will make a lot of French toast. So unless your family is large or ridiculously hungry, you will find your need to freeze some of it to have another day. I usually cut slices out (think cake slices) and tray freeze them. Then I can just defrost a few slices and have an easy breakfast. Of course you can half the recipe but you'll need a smaller Crock Pot than I own or you won't need to cook it near as long. Mine is 6 quarts.

Ok, time to gather your ingredients:

1 loaf cinnamon raisin bread (cut into chunks or half slices)
12 eggs
2c Milk
2tsp Cinnamon
2tbsp Light brown sugar
2tsp vanilla

Whisk all of the ingredients except the bread in a bowl. When it is well blended, gently fold the bread into the mix. Or you can put the bread into a big bowl and pour the mix over it. You don't want the bread to fall apart really but you do want it all coated and soaked in the mixture.

When its all coated and most of the liquid has soaked in (you can stick it in the fridge and let it sit if you want) dump it all into a well greased Crock Pot. Well greased people. Seriously. Cook it on low for 6-8 hours. Sometimes it takes mine a little longer for some reason.

Use a spoon to serve or even just dump it on a plate and slice it up. Enjoy!

New Mini Indulgences Desserts at Seasons 52!

Seasons 52, the fresh grill and wine bar restaurant, just got a little sweeter with the introduction of new Mini Indulgence desserts, including a range of permanent and seasonal offerings. Inspired by the fresh appeal of the farmer’s market, Seasons 52 uses ingredients at the peak of ripeness to highlight what’s good now. Through rustic cooking techniques like oak-fire grilling and brick-oven roasting, Seasons 52 creates dishes that are naturally lighter with a promise that no menu item is more than 475 calories!

The new selection of mini desserts includes Chocolate Peanut Butter Torte, Belgian Chocolate S’more and Blueberries & Lemon Curd, as well as seasonal flavors including Toasted Almond Amaretto Crunch, Butterscotch Budino with Salted Caramel and Bing Cherry Crème Brulee. Seasons 52 will offer nine different Mini Indulgence options with a changing selection so guests can always discover something new.

The decadent Chocolate Peanut Butter Torte begins with chocolate cake baked in-house. The rich cake is layered with chocolate sauce, peanut butter mousse and chocolate peanut crunch, then garnished with a tuile – a housemade peanut crisp.

The Belgian Chocolate S’More is Seasons 52’s take on the classic campfire treat. This new Mini Indulgence features chocolate cake layered with chocolate mousse and chocolate chips, then topped with a toasted marshmallow and a chocolate dipped graham cracker.

The new Fresh Blueberries & Lemon Curd mini features vibrant, creamy lemon curd slow-cooked in-house at Seasons 52. The curd is mixed with blueberries, topped with whipped cream, and finished with a sprig of Chervil.

I got a chance to check out the new desserts last night and let me tell you, I was blown away! Of course the S'mores was my personal favorite. The chocolate/ marshmallow / graham cracker ratio was just right. It made for the perfect ending to a delicious, but not overwhelming meal! Plus, all mini indulgences are prepared fresh daily in-house and you can really taste the difference.

The full assortment of mini indulgences is available now at Seasons 52. For more information, please visit Seasons52.com.

Where to Eat in Knoxville, Tennessee: A Short Guide

So, I shared the places we toured with you already but now I need to share the places we filled our bellies with while we worked our way through the whirlwind our. Something that I enjoy most about traveling in general is having the chance

Inside the Oliver hotel was the golden speakeasy called the Peter Kern Library. With drinks named aptly after classical literary characters I had to go through the whole bar menu (cleverly hidden inside vintage encyclopedias) before I finally decided on a drink called the Artful Dodger. After I got my drink, it was a little too easy to relax in the slow, easy ambiance and get to know my fellow travel tourists and our hostesses.

As we were chatting, we were treated to lunch from the Tueplo Honey Cafe attached to the hotel. If you have ever been to Asheville, North Carolina, you undoubtedly know about Tupelo Honey Cafe. Known for their transformation of traditional Southern food, they serve the best shrimp and grits and biscuits you will ever come across. With everything farm fresh and made from scratch, you can't beat the creativity and taste that comes from the arts of Asheville. I, of course, has to try out the shrimp and grits and I was far from disappointed.

That afternoon, after our Knoxville Museum of Art tour, we hit the new to town Knox Mason located in the Historic district. Using hyper-local staples and local craft and micro brews, Knox mason keeps its seasonally focused menu fresh and down home Southern. With appetizers like pork rinds and pimento cheese, you can't help but get into the atmosphere. I had the braised beef as my meal and let me tell you, I have never had a cut of beef melt like that before. I'm talking no knife needed, eat with a fork tender. You would think that after having such a huge lunch I would not have been able to eat another bite but I couldn't stop.

The next morning, we were treated to a little hideaway called the Plaid Apron in the Sequoya Hills district. We had a family style meal of frittatas and pork belly with home made biscuits, gravy, and local jellies that make my mouth water just thinking about them. We had a beet salad that I would not have thought to enjoy for breakfast but made an excellent addition to a heavy meal.


Overall, there was a Southern fusion feel to all of the places we had the pleasure of dining with but they were all different enough that it didn't seem like we were being forced to chose between the same Southern staples each time. Knoxville is blooming into a culinary destination in its own right. It is rapidly growing and seeing a restaurant renascence in the downtown area with less chains and more resident owned restaurants. So, if you are a typical foodie (or just love to eat like me), Knoxville is a place to see and taste the movement towards something oh so tasty.

*For more information on any of the restaurants listed, just check the links in this post. If you are looking for more indepth information about the culinary experiences of Knoxville, you can find a comprehensive list of the best of the best on the Visit Knoxville website.

Shelf Safe Milk: A Mama's Best Secret Weapon #MilkUnleashed

With two growing boys, milk is a big part of my family's diet. We go through several gallons of milk a week easy and its the one thing we have to "emergency run" to the grocery store for every time. Now though, we have discovered the next best thing to that option. Have you heard of shelf safe milk? Its perfect because we can easily keep milk on hand for a longer period without worry.

Shelf safe milk is considered ultra high temperature pasteurized milk (over 280 degrees Fahrenheit vs 180 for regular pasteurization) that is packaged in an eco friendly Tetra Pak carton. This means that it can be stored on the pantry shelf, at room temperature, for much longer than refrigerated milk. No fancy additives or dangerous preservatives need be added. Of course you can get shelf safe milk in flavors like chocolate or strawberry though.

The best part for me, and what I mentioned earlier is that shelf safe milk does not require refrigeration until the packaging is opened. Seriously. You can keep healthy, great tasting back up milk in your pantry. Just open and use when needed. In general shelf safe milk can be stored for around six months! (Always check your expiration dates!)

The tetra packs come in a variety of sizes perfect for lunches, camping and of course your purse or diaper bag as a back up! I have used them in the past as ice packs for the cooler even. Freeze them the night before and by lunch time the next day, the contents of your cooler are cold and your milk is the perfect temperature for drinking!

Ready to learn more about Milk Unleashed? Check out the Milk unleashed website in English or French and be sure tolike them on Facebook to learn more great ways shelf safe milk can benefit your family!

*This post is brought to you by Milk Unleashed and The Motherhood. All opinions are – as always – honest and my own.

Time Saving Tips and Tricks (AKA Our Television Debut!)

Earlier this week, we made our television debut! I was approached by Fox 5 Atlanta about doing a short segment on some tips and tricks for busy parents. Now I want to share those tips and tricks with you as well as our five minutes of fame!

You can ready the whole story on the Fox 5 Atlanta website as well. Tell me what you think!

Cascade #Platinum Review: Winning! #Sponsored

“I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.”

Oh, the down and dirty fun of adulthood. Dishes (and wrinkles) have always been my nemesis. I would rather do just about anything other than rinsing dishes and getting them to the dishwasher. For reals. All that stuck on food and greasy slime that makes everything congeal together? Not cool.

I have struggled for years to try to find the best dishwasher detergent. The biggest problem being is that we have always been renters and, lets face it, most places we have lived have severely lacked in the dishwasher department. Cheap, medium cheap, and expensive alike, there always seemed to be something that each just wouldn't get off.

Enter Cascade Platinum! Cascade Platinum achieves a clean so powerful it helps keep the

dishwasher sparkling while delivering a variety of dish care benefits. In my book, Clean dishes and a clean dishwasher, with no elbow grease from me, always equals winning. 

How Cascade Platinum makes dishes completely awesome:

• Delivers Cascade’s ultimate clean for dishes
• Scrubs away tough 24 hour stuck-on food
• Eliminates the need to pre-wash dishes
• Contains the Grease Fighting Power of Dawn.
• Increased enzyme power delivers better tough food cleaning.
• Unique liquid-top dual surfactant system delivers exceptional shine for the dishes AND helps keep your dishwasher sparkling clean
• Specially designed chelant and polymer system helps prevent hard-water film build-up on your dishes, glasses and even the interior walls of your dishwasher.
• The chelant is designed to fight Calcium that comes in with hard-water and food to help deliver virtually film-free dishes wash after wash 

Let me tell you guys, this stuff has changed my life for the even better. Right out of the gate I decided to just stick the plates in the dishwasher and see what happened. We had made lasanga. The king of nasty, dried on, red sauce with cheesey-ness. That and some not so savory milk cups  found laying in various rooms around the house. 

The verdict? Cascade Platinum got everything off. Everything. It even got the spoiled milk rings out of the cups! A first ever around here! 

Now, more than ever, people eat with their eyes, and the evidence is all over sites like Facebook and Instagram. With that in mind, Top Chef judge and editor of Food+Wine magazine, Gail Simmons, has partnered with Cascade to discuss why presentation is just as important as preparation.

• From prep to plating: It’s more than just a great-tasting recipe, but also perfect presentation.
• Sparkling dishes, shining flat ware and spot-free glasses truly let you put your best food forward with culinary creations that pop!
• Gail recommends impressing with a Platinum Presentation: “The easiest recipes pop with unexpected, gourmet presentations. Drizzle bright sauces on sparkling white plates or layer desserts in crystal-clean glassware. Keep your presentation sparkling with Cascade Platinum, which keeps dishes perfect for anytime entertaining and impromptu guests.”

So, head on out to your local grocer and pick up Cascade Platinum to get your dishes Platinum clean. While you're at it, be sure to like the Cascade Facebook page to keep an eye out for special deals and offers. Plus right now Cascade is hosting a great contest where you can win a brand new Whirpool Dishwasher, plus one lucky grand prize winner will receive a Platinum kitchen makeover!

To win, users have to both register and upload a photo with the #MyPlatinum hashtag and tag @MyCascade. Click here to register!

Müller Yogurt Makes Mama Happy (With A Giveaway!)

I am a self professed yogurt enthusiast. I could eat more yogurt than could possible be healthy for a single person even when I try to limit myself. I even prefer yogurt to ice cream. Yes, I know, I make a lousy woman.

Still, yogurt is my number one vice. So, recently, when I was contacted to try out the new Müller Yogurts, I jumped all over it like white on rice. I was sent a selection of the new line of Müller yogurts, produced by Quaker, to try out and let you know what I thought.

Müller Corner features creamy, smooth vanilla or plain low-fat yogurt with a mix-in of fresh strawberry or blueberry toppings. Or you can go crunchy and choose Choco Flakes, Crispy Crunch, Crunchy Granola or Choco Balls. The first one I tried was the Müller Greek Corner in Honeyed Apricot and oh my goodness, I was addicted at first bite. It has the wonderful texture of Greek yogurt but the honeyed sweet taste of a much sweeter yogurt. Even my mother liked the taste of the Greek yogurt in the Müller Corner when she usually won't touch Greek yogurt with a stick. A definite hit!

After that was so good, I immediately tried one of the Müller FrütUp cups to see if they were as good and not only was it good, it was even better than the Corner variety! For the Müller FrütUp variety, a creamy smooth low- fat yogurt is topped with light, fluffy fruit mousse that is absolutely divine! My favorite is the Peach Passion Fruit. I swear its better than any yogurt I've ever tried. Even the Luscious Lemon flavor is awesome and lemon yogurt is hard to make just right. 

Oh, and did I mention that Müller yogurts are not only certified Kosher but also free of preservatives and high fructose corn syrup? Total. Win. Can I get an amen?

Wondering where to pick up some of your very own? You can find a handy "where to buy" feature on the Muller Quaker website. rvatives and high fructose corn syrup

I am also lucky enough to be able to give away 10 coupons for free Muller yogurt to two lucky Render Me Mama readers! All you have to do is either "Like" Render Me Mama on Facebook or let me know in the comments below what your all time favorite snack is! I will pick a winner on May 31st so be sure to get your entries in soon! (Be sure to use your real email address when you comment so I can contact you!)

Pizza Night! #WW

Tea Time! #WW

The Spread!  

Littles opted for milk instead of tea.

D loved the tea so much he asked for seconds and thirds!

Ol Faithful

This is how he insisted on eating his scone.

Home Made Gummies #HomemadeConvenience

For the first installment of the home made convenience foods that I promised last week, I figured we could start with the snacky type stuff and work our way up to the foods eventually. Convenience snacks, especially those for kids, are a huge money hole. Even with coupons they are generally much more expensive that the kind you can make yourself and they don't contain all the nastiness that the store bought ones do. Plus, you can get your kid involved in making them with you and they might learn a little something themselves.

I will say this though, don't go crazy making huge batches of this type of thing. It is different with the foods that you can freeze and keep fresh but if you make a gazillion pounds of home made gummies, and your kids don't eat them withing a month, you have to throw them out and you've wasted money. These are quick and easy, you should be able to make them every other week.

Now, I have said before I am crazy about ingredients but we are not vegetarians. So if you are, this recipe may not work for you. If you are vegan, it definitely won't work. Why? Because of the gelatin required to make these set. I did do a little Google- ing though and found this vegan recipe that looks almost as easy and uses no animal by-products.

Ok, time to gather your ingredients. If you are thrify like me, you should be able to get this stuff for pennies. Even if you aren't into the coupon thing, its maybe a couple of dollars. Here is a pretty good place to stock up like I was talking about.

What you'll need:

1/3c Frozen 100% juice concentrate
2-3 .5 oz envelopes of unflavored gelatin (found in the canning or jelly aisle)
Silicone mold

I usually buy variety of flavors and make two flavors at a time. I also almost always buy the Old Orchard brand because it has a lid that you can reseal. 1/3c is only about 2.5 oz and the juice is sold in 11 oz cans so being able to reseal it or transfer it to another container to keep in the freezer is a must. You could always just make juice with whats left too.

Your mold can be any size you wish your gummies to be but I tend to prefer smaller ones. You can usually find them in bakery stores or Walmart pretty easy.

Once you gathered your ingredients, get out a pot, put your juice concentrate in it, and then sprinkle the gelatin over the cold concentrate. Let it sit for a few minutes before you turn on the heat. I'm not sure why this makes a difference but it totally does. Science!

After it has sat for a few minutes, put the pot over medium heat and stir until the gelatin has completely dissolved. Then, pour or spoon it into your molds. I have heard of people pouring the liquid into a measuring cup with a spout to make this easier but I am too lazy to dirty another dish for gummies so I use a spoon and it works great.

Let them cool and set on the counter until they release from the mold easily and enjoy! I portion them out in to tiny plastic Ziploc bags (get them in the jewelry section) so they are more convenient to carry and portion out.

Personally, the boys and I like these a lot more than the store bought gummies. They have more flavor and a better texture. I think your kids will find the same and you will have saved money and made their snack a little healthier! Next time, I'll share my fruit leather recipe. Its a similar snack but a little more labor intensive.  A very little.

Let me know if you try these and what your favorite flavor is!

Home Made Convenience Foods

I am a cheap person. I am also generally funny about the things my kids eat. Too many chemicals and nastiness in the world around us and I like to try to cut down on as much of it as I can. Of course  I am also a very busy single working mother. Which means that I don't have the time or wherewithal to come up with a five star hot meal for my boys on a regular basis and it would be so easy to turn to the middle store that I try so desperately to avoid for most things.

Img via RealNetta

Now, don't get me wrong, there are certain things that I will not make myself or things that it would be way more trouble or expensive than it is to just buy the store brand. Like cereal. Not going to be making my own Chex. Sorry kids.

I do, however, try to make as many things as I can to cut down on things like HFCS and artificial food dyes. Those are the two biggies for me. If it has it, I ain't buyin'. Just say no to Fruit Loops.

I had gotten kind of lax about my rules in 2012 because I simply had bigger things to worry about unfortunately. The thing is, when you are otherwise distracted or occupied, its so easy to turn back to old habits and just grab that box of premade gummies to throw at your kids as a snack. Or heat up that frozen pizza instead of having to actually think about whats for dinner.

Now though, I am back at it and I want to share with you some of the things that make our little world a better, healthier place. My goal is to post a healthy convenience food replacement every week or two but we will just have to see how all that pans out.

Of course there are a lot of big duh kind of things that I really shouldn't have to mention (but I will) to cutting out chemical laden convenience foods.

For instance:

•  Making homemade soup or lasagna? Make two, freeze one for another day and eat one fresh. 
• Firing up the grill? Throw a bunch of chicken breasts on there and freeze them so you will have them if you need them. 
• Make a huge batch of spaghetti sauce at once and freeze it into a muffin tin in one cup portions and transfer them to a baggie when they are solid so all you have to do is grab as many "cups" as you need for your meal.
• Buy your basics in bulk. Flour, sugar, quinoa, etc. Is usually much cheaper bought in bulk and you don't have to worry so much about making bigger batches of things. 
• Butter is stupid easy to make. So is whipped cream. Get your kids in on it. Seriously.

So, that should be enough to get you started in theory. I will be back with some actual recipes for my tried and true type of home made convenience foods. Hopefully it will inspire both you and me to make more changes for the better. For the health of our families!

The Big Kitchen Re-Vamp

Late to the game, I finally got my kitchen in order. That means number two of the 2012 List is complete! To be fair though, I did not get as much done as I would have liked. I really wanted to be able to redecorate from the ground up but considering I have had three kitchens in the last year I'm just glad I still have all my silverware.

Of course I also made the big switch to cast iron this year too. There are a few more pieces that I want to collect but otherwise, I have literally not looked back. The dishes I had, we got as a wedding present from my mother. Most of them have broken in the many moves we have made over the last 8 years. We had such a modge podge of dinnerware left, it was time to do something. As for design, they weren't bad, they were just old and boring. Not exactly my style either.

I have always loved a more Tuscan style to a kitchen. Yellows and burgandys and such. If I had my way, I would paint my cabinets a dark red and my walls a pale yellow. Something tells me my landlord would be pissed though. Maybe some day.

Anyway, last week one of my relatives asked what I needed for the house and I told him plates. Oh lord, please plates. He told me to pick something out I liked and email him the link. I knew I needed something sturdy but also something fairly cheap because I do, after all, have two little boys.

Yesterday, I hit the stores in search of some new plates but couldn't find anything that I even kind of liked in person. I did finally find a set that took my breath away at Target though. Its not exactly the colors I had in mind but it is still within what I had expected.   After I had emailed him the link, I went to the store-that-shall-not-be-named and picked up some pretty handtowels to go with the pretty plates and am calling it done. I already had glasses, silverware and pot holders, plus the decorative stuff, so that helped of course. I haven't gotten the plates in yet (obviously) but I am excited about how it has all come together! Who knows, maybe I will find some time to paint al least the kitchen walls yet.

Game Day Packet Meals

I am not particularly a sports person but here we are here in full swing of football season. For most people in the South, that means lots of parties, tailgating, and of course a good old fashioned cookout. I tend to partake more in the cooking side of these events than the watching side mostly because I have absolutely no idea whats going on that every one is yelling about. Not good for your nerves.

What is good though is that I have become particularly deft at the art of a packet meal. For those of you who are unfamiliar with them, the theory is simple: put food in tin foil and bake, grill or campfire it until cooked. Open and eat. Bam.

Those of you who have done the packet meals, know how easy and delicious they always turn out and when you are cooking for a group of people and you don't want to go the hamburger route, you can't beat the simplicity.

You will need some pretty hefty nonstick foil for all of these recipes to make sure you don't lose food to the floor or the grill. All of these recipes are divided per packet. So you will put one of each into each packet before cooking. If you are making more than one packet (which I assume you are) be sure to gather enough ingredients for all of them before you get started.

The first one is a very basic packet meal. You can add or subtract any of the ingredients to make it your own. It works just as well with a pork chop or ground beef patty as it does chicken. You can even play with spices and flavors until you find one that suits your tastes the best.

The Basic
1 chicken breast
1/2 can of white potatoes
1/2 can of carrots
2oz canned sliced mushrooms
1/2 can stewed tomatoes (drained)
1/2 yellow onion, thinly sliced
Salt and pepper to taste
Fresh rosemary sprig
Dash of paprika

Fold it into a packet with the chicken on the bottom and put on a hot grill, turning every once in awhile for about 30-45 minutes.

The next one is a richer meal. Its bold and beefy and super good on a cool fall night. You can sub the wine for beer and the beef for chicken but the wine/ beef combo is really good.

Burgundy Beef Packet
Thinly sliced beef (pound out a steak or cut it into fajita style strips)
A generous splash of red wine
Pat of butter
A few pearl onions
Some sliced portabella mushrooms
Few slices of sweet potato or julienned carrots

Folded into a packet, cook it on a lower temperature for about half an hour for best taste. If you try to cook it too fast, your veggies won't get done. This is great served with some noodles or rice as well.

Of course no packet meal compilation would be complete with out a fish alternative and this one is guaranteed to knock your socks off.

Packet Tilapia
Tilapia fillet
Thinly sliced lemon
Snow peas or chopped broccoli florets (spinach is also good!)
1 tablespoon paprika
1 tablespoon garlic
Salt and pepper to taste
2-3 tablespoons olive oil or white wine

Be sure to put the lemon on the bottom of the packet an then put the rest in on top. Wrap it all up and cook for about 20 minutes, turning at least once to make sure the fish doesn't dry out.

Of course then there is the pork version. This one is spicy and messy and oh-my-goodness amazing. Its great serves with a little Mexican rice or corn and black bean salsa.

Mexican Pork Packets

4 boneless pork chops, about 1/2 inch thick
1 teaspoon chili powder
1 cup medium chunky salsa
1 can (15 1/4 oz.) whole kernel corn, drained
1/2 cup chopped green bell pepper

Wrap it up and grill it for about half an hour (seeing a pattern here?)

  Of course what better way to top off a delicious packet meal than with an even better packet dessert? You can make desserts just as easily as you made the meals and best of all, it cooks while you eat and then is hot and ready when you're done!

Apple Pie Dumplings (makes 4)
1/2 stick softened butter
1/4 cup brown sugar
1 teaspoon apple pie spice
4 cored apples
2 refrigerated pie dough rounds

Mix the butter, sugar, and apple pie spice together and stuff the cored apples with equal amounts of the mixture. Wrap each in 1/2 disk refrigerated pie dough and seal in individual packets. Grill over medium heat, turning a few times, for about 30 minutes.

This one though, this one is my all time favorite packet food. It was a girl scout favorite when I was young and I can vividly remember burning myself on the tastiness from a very young age. I'm going to leave you with this one since you need to be headed to the grocery store for supplies. Right? OK, well after this one this one you will.

Peach Delight
1 can of halved peaches
Mini marshmallows
brown sugar
pecans

Stuff the pit area of the halved peaches with mini marshmallows and brown sugar. Top with pecans and wrap up in foil. You can wrap them individaully or in groups of two or three. Place on the grill for about 5 minutes or so until the marshmellows have melted and you have a gooey, sweet ball of awesome to eat with your fork.

Drinkable Fall Potpourri and Other Fall Scents

Tomorrow brings the Autumn Equinox! The official start of Fall for those of us who don't see a change in the weather like some lucky people. I got excited about the fall season about a month ago and it has just built and built and now I am ready to explode Fall all over everything. That sounded less weird in my head.

Anyway, since Fall is here, its time to start bringing my favorite fall scents and treats come to life. I wrote about the Pumpkin Butter yesterday but these are more the sumptuous scents. I just adore the smell of cinnamon and pumpkin. Its sweet and crisp and screams my favorite season. The first one is of course my favorite. Drinkable Potpourri, Call is Spiced Cider if you must but it serve a wonderful double duty as both yummy treat and making your house smell like a Fall wonderland.

Drinkable Potpourri
Enough apple cider to fill a big pot (a crock pot works too!)
One organic apple, cut into about 1/2-inch thick slices (organic apples actually do give the best flavor).
One orange, rind and all, cut into slices about 1/2-inch thick
3-4 whole cinnamon sticks
6-8 whole cloves
6-7 whole allspice berries (you should be able to get these anywhere but I had trouble this year).

Place all ingredients in your pot and heat. For best taste, bring to a simmer uncovered and let it reduce a little to your taste preference.  As it reduces, you can also add more apple cider to keep the smell alive and to keep the supply coming. I like to drinking with a cinnamon stick in the mug for that extra cinnamon kick but its totally optional.

Now of course I already mentioned that I love the taste and smell of cinnamon so this next one is a total no brainer. If you are like me and like the spicy sweet smell and taste of those little round cinnamon candies, this one is for you. Of course it also makes your house smell like one of those cinnamon brooms you see outside the grocery store about this time every year. Win, win.

Cinnamon Apple Cider
Enough apple cider to fill a big pot
About a 1/4 cup crushed Cinnamon Candies

Put everything into your pot and simmer while stirring until all of the candies are melted. Turn off the heat and serve it warm! You can also totally do this by the mug in the microwave but you don't get the whole house smell.

The last one smells like heaven but it is not edible. I mean I guess you could but its not going to taste good. Fair warning. It does smell more like a typical Fall candle or store bought potpurri to me. Its a good, quick one though and its stuff you most likely already have in your pantry.

Orange Cinnamon Simmer (Don't eat this one!)
Orange Peels

Cinnamon Sticks (or ground)
Whole Cloves (or ground)
Dash of Vanilla Extract
Water

Put all those things in a pot and simmer, adding watter as needed to keep it going. Don't let it boil dry.

Crock Pot Classics: Pumpkin Butter

This time of the year everything is pumpkin something. Pumpkin lattes, pumpkin cheesecake, pumpkin patches. I am one of those people that is particular about my pumkpkin flavored beverages. I prefer homemade* or Starbucks Pumpkin Spice coffee by far over the sweeter, milkier Dunkin' Donuts. I used to love Olive Garden's pumpkin cheesecake but I have burned out on it. Its still good though, if you haven't tried it.

Another pumpkin season tradition around our house is Pumpkin Butter. Think apple butter made with pumpkins. Its amazing on toast or scones or off the spoon or on pancakes or any way you can think of. The list could go on and on. Its the perfect texture and the perfect mix of spices and actual pumpkin that makes it a real treat. It also makes a great gift type thing for teachers or neighbors. I made a huge batch of it this year so that I could share its wonders with the world. Of course what kind of blogger would I be if I didn't also share it with you. Well, share the recipe with you. At least until teleportation is invented and then I will send it that way to anyone that wants some. Deal?

This recipe is particularly hard to really screw up. Sometimes I cook it on high and just stir more often, sometimes I do it on low and get the same result. This isn't a set it and forget it type recipe though so be sure you are going to be around the house for a few hours before starting it. You can cook and use your own pumpkins if you want. Just be sure to mash it really well before you start cooking or you'll have chunky butter. Which is still tasty, just chunky. Because I'm lazy, I use canned pumpkin.


What you'll need:

2 15oz cans of canned pumpkin (or about 3 cups of homemade pumpkin smash)
The juice of one lemon
3 cups of brown sugar
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Pour it all into your crock pot and set it on low (or high) and cover with the lid. Let it cook on low for at least an hour while covered and then remove the lid for the rest of the cooking. It will need to be stirred about every 15- 30 minutes for a few hours depending on your crock pot. You will notice the butter getting darker and thicker. My best suggestion is to let it get darker and then just keep tasting it to see when it tastes best to you. It will thicken a little as it cools too.

Not the best picture but you can see the color difference here.

I usually just put all of it in a huge Rubbermaid container and stick it the fridge to cool before doling it out into smaller containers to hand out or freeze. You can also can it and it will keep pretty much forever. In the freezer it stays good about 6-8 months and it stays good for a pretty good while in the fridge too as long as you are sure to use a clean spoon and not double dip (contamination cha-cha-cha).


*Homemade pumpkin spice coffee: add pumpkin spice to your coffee grounds before you brew it. Rocket science, I know. Thank me later.

Hope for Humanity on #TuneinTuesday

A very good friend of mine started up a new weekly link up called "Tune in Tuesdays". Those of you who have been around awhile remember the Music Mondays days around here and this is the same premise. A song you love to share with the group. I took a break last week for 9/11 but am back at it this week.

 

I love this song. It gives me hope that music may be actually coming out of the hip hop lull we have been wallowing in for so long it makes my brains hurt. This song kind of explains who I am at the moment. Sad but true. Who am I? What do I stand for? In the last 6 months my life has been a total tailspin of sorts and as I regain control, I am looking back at the mess it was. Still seeing ghosts? Perhaps occasionally. Still, I have said it before and I will say it again. I'm getting stronger.

Ginger Sesame Salmon

This is one of those recipes that you read and think "meh" but in all reality this is one of the most addictive sauces I have ever had. Its sweet but has that unmistakable ginger spice finish that I just can't seem to get enough of in general.  I am not going to lie, its all about the glaze here. I tend to like it best on salmon but it can also be used on pork or chicken just as easily. Its also really good just drizzled over some steamed rice with veggies if you prefer a meat free dinner.

I do usually make the sauce and marinate the meat during nap time and then cook it right before we eat it. If you are using salmon, be sure you don't let it dry out. Fully cooked salmon should be pink and opaque all the way through and should easily flake with a fork. There is a very fine line though between done salmon and dry salmon so I tend to remove it from the oven just before it gets pink all the way through, cover it with foil and let it finish cooking on the pan.

Sesame Ginger Salmon
1 1/2 lbs salmon
1/4 cup olive oil
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp brown sugar
3 tbsp soy sauce (I have also used Dale's with good results)
2 garlic cloves (I use the jarred kind)
2 tbsp freshly grated ginger
1-2 tbsp sesame seeds

Combine all of the above ingredients in a ziploc bag and gently roll to coat the salmon really well all over. Put the bag in the refrigerator to marinate the salmon. I tend to go in and roll the bag a few times if I get the chance just to make sure everything stays mixed. While this is marinating, mix the glaze (below).

You can choose to grill this or broil it in your oven. Grilling fish is tricky because it falls apart but broiling is hard because it dries out the fish quicker. Pick your poison. I usually broil it because it really ticks me off when I lose a salmon fillet in the grill grates. If you do grill, I suggest you invest in a grill topper to keep that from happening. If you choose to broil, use a broiling pan or wire rack on a cookie sheet for the best result.


Sweet Sesame Ginger Glaze
1/4 cup honey
1 tsp toasted sesame oil
2 tsp soy sauce
1 tsp freshly grated ginger
1-2 tsp toasted sesame seeds

Whisk together and drizzle over cooked salmon/ rice/ veggies/ whatever you want.

Crock Pot Classics: Cilantro Lime Chicken Tacos

Its been awhile since I shared one of my favorite Crock Pot meals with you but let me tell you, this is one you are going to want to try out! The Southwestern spice with the sweet, fall apart chicken is amazing.

There is a lot of room to either spice this dish up or down for your families taste buds too. We tend to prefer a pretty mild heat because of the boys being young. If your family tends to prefer a little more heat, you can add a few more jalapenos or even just use a hotter salsa. You can also add a little bit of Tabasco sauce to add that punch you may be looking for.

This recipe is a particular favorite of mine because I can put it together in a ziploc bag and either freeze it or just dump in the Crock Pot and go the next morning. I will say though that six hours on low really is kind of necessary for this dish. If you try to cook it on high, the chicken doesn't stay tender enough to shred for the tacos later so low and slow is really the best. You also want the chicken to be done but if you leave it too long, it dries out and the sauce burns which doesn't make for just the best tasting anything.

In your Crock Pot, mix together:

One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One package taco seasoning
2-3 jalapeno peppers, finely chopped
4-5 Chicken breasts


After you mix all of those ingredients together well, place 4 or 5 chicken breasts in the pot and coat with the mixture. Cover and cook for 6 hours on low.

When the chicken is done, shred it with a pair of large forks and mix with the sauce until its coated well. Then all you have to do is load up your taco shells (I prefer hard shells but soft works too!). You can top the tacos with whatever floats your boat. They are really good with just the chicken but I like to add a little fresh lettuce and sour cream to mine. My mother prefers to add black beans and a  little taco sauce. Its all about your preference.

Quitting Worry

I am a worrier. I tend to fret and hem/ haw over every little thing. It takes me forever to make what I feel like is the right choice and then I am so busy worrying if I was right to enjoy whatever it was I was deciding about in the first place. Some people say I think to much, I think it goes deeper than that. I worry about if people like me or if people are talking behind my back. I worry that people think little of me because of my situation and if they do, are they right? I can take an off glance from a stranger in the grocery store and catch myself doing a mental checklist of my looks, breath, pits, etc. Do I smell? Do I have something on my face?

You might read that though and think that I just have really low self esteem (and/ or had a heart attack). Thing is, I worry about other people just as much as I worry about myself. My kids, my friends, my parents, my sister. I get in a rut of "are they okay? should I call/ check on them? Make sure they are still breathing while asleep?" It never ends.

As much as I tell myself that everything always turns out fine, I can't stop it. I dwell on the times things didn't turn out fine and tend to expect, and worry about, the most negative outcome of any situation. I can't seem to turn it off.


I suppose I come from a long line of worriers. My mom is a notorious worrier. She can actually worry about something so much it gets under my skin and that takes a lot. She can take a cough and diagnose you with some rare form of lung cancer in under a second and then spend the next month convinced you are going keel over your Lucky Charms at any given second. Its a whole different breed of complete neurosis.

I can't just blame her though. My grandparents were that way too. So is my sister. And my dog...

Genetics aside, I have been trying lately to find a way to turn my mind off to worry. I have spent hours in front of the computer trying to find a way to stop it only to realize I was worrying about finding the right solution to make me stop worrying. Oy.

Eventually I concluded that I need to learn to just let things fall as they may. I have got to stop over analyzing everything and stop seeking the worst outcome because if that is what you seek, that is what will happen.

Of course eliminating the things that cause the worry in the first place is not an option perse. I will always worry about my boys and my family. My friends are pretty high up on that list too. I don't however have to worry about what people think or say about me all the time. Thats their problem.

I am trying desperately to turn off my mind instead and seek the things that make me happy to the bone. Getting out more and going for long walks with the boys and the dog. Having that glass of wine at bedtime that I withheld from myself for so many years.

I am even making a little time for myself.

That, in its self is making more progress than anything I think. Having me time. Time to sit and think through what is troubling me more thoroughly. Making peace with the big things that I have to decide and making even more peace with the things out of my control.

Best of all: I am learning to let go. Something that I never have been able to do. Something that is essential to your sanity. I have to let go of so many dreams and friends and loved ones that I really didn't want to see go so I just didn't. I kept them there in my subconscious and worried about them. Wondering about them constantly. Thats a lot to keep up with. Not to say, either, that I will ever forget those people or those dreams, I just can't hold on to them anymore.

Heres hoping that I can keep making forward progress. I need to for my sake and for my boys sake. They don't need to continue the cycle of the worryer. Its time for all of us to become warriors instead ( at the risk of being completely corny but seriously).

Keep everything crossed for me.

For us.

Letting Go of the Tiny Things

Literally. During this move, I have made good on one of the items on the 2012 List. Specifically this one:

3. Clear out some old kids things. Ideally I would like to put a ton of items in a consignment sale. Its time to let go of some of the things from their past, no matter how much it pains me.

Pain me it did too. There is just something about all those tiny socks and tiny pairs of pants that pull at my heart strings. I have lived in a world of tiny blue things for a long time. I was blessed enough to have a lot of good friends and family that showered us heavily with baby clothes and toys when I was pregnant with D. Add that to the fact I love to shop and that T was working and I was working two jobs and had a lot of spare cash, and theings just got crazy.

As D outgrew things, I diligently washed and packed them away for our next someday baby. Knowing that the next baby could very well be wearing pink but still, I couldn't make my heart get rid of the bulk of the baby blue accoutrements we had gathered. Each little outfit held a special place in my heart. A memory of some sort. First night home, first smile, first steps. How could I get rid of all the memories?

Then we found out we were pregnant with K. I knew immediately that he was a he. Call it Mama intuition I guess. A few months later an ultrasound confirmed it. Still, considering the fact that T had just lost his job, it was lucky that I had so neatly packed away all those little boy blues. Getting the tiniest ones out to wash before his birth was a sea of tears. There were a few outfits that I just couldn't picture putting on the new baby because of the emotions tied to them from the first. So, I packed those back up and they still reside in the memory box I keep in his closet.

Of course K has his own memory box. His going home outfit, his first PJs, and his "Mommy's Little Monster" outfit. He is still Mama's monster after all.

This time though, there is no other baby in the foreseeable future. I would have a million more babies if I could but I just don't see it happening any more. I think that is probably what hurts the most. Especially since I will be ending on a miscarriage. Ouch.

Yes, I know that there is a chance that someday I will remarry and I will have more kids and pigs will fly but lets face it, I am not getting any younger here people and with the other health issues I already face, the chances are getting slimer by the minute here. I held onto that love for too long it seems.

Anyway, I made the choice to just go ahead and get rid of everything that wasn't packed away in the memory boxes and so far, I have made a fairly big dent. I cry a little every time something that holds those memories slips away but I know that holding on to things isn't the same as holding on to the memories. I will always have those memories of my two "tiny" babies sleeping peacfully in their swing or smiling up from their playmat. No need for the physical reminders.

Still... Still. Its not easy.

How long did you hold on to your tiniest things?