Stay at Home Mom?

I admit, sometimes staying at home feels a bit less than glamorous.  Especially those days when I don't make it to the shower after a workout, I have spit up stains on my shirt, no make-up, my hair in a bun, and on my knees scrubbling the spilled oatmeal on the floor.  Or when caring for sick kids, leaves me exhausted and somehow a little puke ends up in my hair!  It's true- motherhood is no easy task, and can leave us moms feeling a little frumpy at times!  But the TRUTH is,

Motherhood is near to divinity. "It is the highest, holiest service to be assumed by mankind. It places her who honors its holy calling and service next to the angels." First Presidency of the Church of Jesus Christ of Latter-day Saints.

So I've never liked the term "stay at home mom". That just sounds so... blah, don't you think?! No, we're NOT stay at home moms.

We're "DOMESTIC GODDESSES!"

I'm all for anything that helps us feel like the queens we are.  So I have this thing for aprons. They're pretty and feminine, and I love the way they make me feel.  They make me feel a little less stay at home mom-ish, and a little more domestic goddess-like. :)  I have tons of them, mostly all from the same company. I love these and wanted to share them with you if you ever feel this way too...

You can find more varieties here: http://www.flirtyaprons.com/


Aren't they so pretty?! They're a little expensive (between $25-$38... but I always wait for a sale. A couple times a year they're sold on this site for half off. Or if you don't want to wait, you can often find them on Amazon for about $10 cheaper, with free shipping.

Here are my little domestic goddesses in training. (If that's what they choose to do of course.) ;)

And here's one of my favorite recipes EVER I'd love to share with you. It's called Taco Lasagna. Don't remember where I got this recipe, but our family has enjoyed it for years!! It's easy, nutritious, and kid-friendly.

Taco Lasagna:

Ingredients:

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups shredded Mexican cheese blend (I always go a little generous on cheese) mmm :)

Directions:

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

 Yep, I think it's true.  The way to a man's heart is definitely through his stomach!

Enjoy!

YUM

I LOVE baking. I especially love baking treats. Something about the smell of freshly baked goods filling my home...whoa... it just makes me happy. So I made these amazing cinnamon rolls yesterday. They're easy (no rising involved!) and so delicious!! I got the recipe from my dear friend Jill's cooking blog... (Thanks Jill!)

Darn it. I've been trying to lose this baby weight, but at this rate it might be a while! If only I had the self-control to stay out of the leftovers! Oh well... :))-double chin

Chocoholic

I love to bake and I love treats. It's a dangerous combination. I especially love baking in the fall. When it starts getting cooler out, I just have this urge to bake breads, cookies, and cakes and fill our home with all those yummy homey scents. I've been trying to work on the "moderation in all things" thing, so I try to limit baking to Family Home Evening nights... but sometimes I'll get a craving, and it all goes out the window. But I figure I work hard so I can play hard, right? ;) Sometimes I'll intentionally get an extra workout in when I'm anticipating a baking night, so I can really enjoy the fruits of my labors. Anyway, so here are my favorite chocolatey recipes for you to enjoy as well...

Chocolate Eclairs

INGREDIENTS

1/2 cup butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

1 (5 ounce) package instant vanilla pudding mix

2 1/2 cups cold milk

1 cup heavy cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

Icing:

2 (1 ounce) squares semisweet chocolate

2 tablespoons butter

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons hot water

DIRECTIONS

Preheat oven to 450 degrees F. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. Spoon dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

Filling Directions: combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

Icing Directions: melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving. YUM!

Hershey's Amazing Chocolate Cake

INGREDIENTS:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or a 9x13 pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Aunt Linda's Chocolate Frosting...

Aunt Linda's Chocolate Frosting:

INGREDIENTS:
1/2 cup margarine

4 Tbs. cocoa

4Tbs. milk

1/4 tsp. salt

1 tsp. vanilla

1 lb. powdered sugar

DIRECTIONS:

Melt margarine in a saucepan. Add cocoa and mix thoroughly. Add remaining ingredients and mix to perfection.

Peanut Butter Cup Cookies:

INGREDIENTS

1 3/4 cups all-purpose flour

1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F.
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan. I don't have one, so I just shape the balls and place them on an ungreased cookie sheet.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool on a wire rack.

Happy Baking!

Snowed In B-day!

Things have been pretty crazy around here with sick kids and such, so blogging has been put on the backburner lately. But I'm hoping to get caught up over the next few days... just a warning.

So last week I turned 28 on the 28th. Naturally, Mr. Wonderful had all sorts of special plans... he was going to secretly replace my turbo kick cd with a cd he made with him announcing to my students that it was my birthday, followed by the Beatle's b-day song, and then he was going to drop off flowers at the church so they would be waiting for me when I got to my Young Womens activity. But... we got 12 inches of snow overnight, so EVERYTHING was cancelled! (I told Mr. Wonderful he still earned brownie points for all his thoughtful plans.) But instead of the usual hectic craziness, we simply enjoyed a cozy day at home as a family... and then went sledding and made a snowman. And I'd have to say, it was the best birthday yet!

The snow wouldn't pack very well, so Mr. Wonderful got creative and stuffed the snow with shovels into different sized bins. It's a funky looking snowman, but it works!

Charity decided to share the coveted pacifier with the snowman.

I think the kids went down the hill on their sleds a total of 3 times... if that! It's so ridiculous! We spend over a half an hour to get them all bundled up for about 2 minutes of fun! Ha ha! Oh well...

When it comes to gifts, my wish list doesn't usually include fancy jewelry, expensive clothing, or the latest "must-haves", but meaningful and thoughtful gifts touch me the most. So I was really moved when I received this sweet gift from my hubby. I just LOVE this for all that it symbolizes, because I am so deeply grateful for the privelege it is to be a mother. Thanks again, sweetie!

I thought I'd share my all-time favorite recipe for German Chocolate Frosting. I got this from my Aunt Linda (the ultimate homemaker!) I didn't include a cake recipe because I usually just use a cake mix (duncan hines moist deluxe... the best!) because I just don't have all day to spend in the kitchen! But anyway, here it is...

German Chocolate Frosting:
1 cube butter or margarine
1 cup sugar
1 cup canned milk.
3 egg yolks
1 cup pecans
1 1/3 cup coconut
1 teaspoon vanilla

Melt butter or magarine in medium saucepan. Stir in sugar and canned milk. Then add egg yolks.

Cook, letting it boil on medium high stirring for several minutes. Add nuts and coconut. Then add vanilla and cool. Enjoy!!

It was soo good I ate nearly half of it! Ouch! How does that happen?! I just snitch a little here and there, and then all of a sudden it's half-gone! Oh well, it's my party I can pig out (and then cry) if I want to! :)

Check out our little poser grinning in the background!

We have a tradition on birthdays when we're enjoying the cake. We go around the table and have everyone share one thing they love or appreciate about the birthday girl/or boy. So when it was Benny's turn, he thought for a minute, and then with his little raspy voice he said, "You're the sweetest mommy I ever had!" Ha ha! It made my day. Moments like that remind me that it really is all about the little things in life. :)

Chunky Apple Cake

A few weeks ago, our friends Kelly and Michele invited us to go apple-picking for the first time. It was such a fun family activity... I highly recommend it. (Thanks guys!) So over the last few weeks, I've gotten to utilize almost all my apple recipes. I thought I'd share my very favorite apple recipe that I got from Taste of Home Magazine. It is DELICIOUS!!!! It even won the grand prize award:

Chunky Apple Cake

Ingredients:
1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples

BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

Directions: In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined. Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Yield: 12-14 servings.

Yum... enjoy!!

Patience

It's been one of those days. Mama said there'd be days like this... but I didn't think they'd be this bad!! I seriously think Heavenly Father is trying to teach me patience. The following picture should explain everything:


I took the kids with me to my friend Jessica's house yesterday, and they had a nest in their front yard with baby birdies inside that had just hatched. The kids were fascinated. So today I overheard Celeste pretending she was the Mommy birdie, and Benny was the Daddy birdie. So cute... until I saw this mess. They spent the rest of the afternoon hosing down the trampoline (and each other). So that was interesting.


Then tonight one of the young women in our ward asked for a ride to the church for our activity. She lives all the way in Vandalia, which was no problem, I just had to make sure I left early so I could get to the church in time. So I left 40 minutes early, at 6:20 just to be sure. I drove all the way there, and then realized that I had been going the complete opposite direction! I had accidently typed in the wrong address in the mapquest directions. How dumb is that?! So there I was, TOTALLY lost, driving in the pouring rain, with Jacob in the backseat screaming his head-off. And I was supposed to be in charge of an important activity which was already starting by that time. So I pulled over, called my hero hubby for help, and he got me phone numbers to make the arrangements I needed. But I didn't even get to the church until 7:45! For anyone who knows me and my control-freak tendencies, you know that kind of thing drives me crazy. Luckily, I have an amazing hubby and presidency to support me.


A day like this definitely called for some homemade chocolate eclairs. Luckily, I had just enough eggs left... ;)

Here's the recipe for this delicous dessert:

Ingredients
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water

Directions
1.Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2.In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3.Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4.For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
5.For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.