Homemade Granola/Cereal Bars

  So I needed a treat for my toddler's nursery group at church.  I wanted to make something tasty yet semi-healthy and didn't want to go to the store.  I found a super easy crispy treat recipe using corn syrup (no marshmallows on hand), peanut butter, and sugar.  I had all the ingredients and had some nasty WowButter (soy butter) that needed using up and it would be safe for anyone with nut allergies at church.
  This has been life changing... so much so I actually hopped online to make a blog post :o)... so I can share it more easily with friends.

This is a half batch in a 7x11" pan.  The full batch makes much more squares.

Now I'm making these regularly and I'm playing around with different ingredients.  I just follow the same basic formula and it's so easy I don't even have to look up the recipe (which I'm terrible with numbers).

• 1 cup corn syrup (or honey works too. Going to try pure maple syrup next time and cook a little longer)
• 1 cup sugar (or granulated/dry sweetener I used powdered honey last time)
• 1 cup peanut butter (WowButter works and I bet almond or Nutella or anything similar consistency)
• 6 cups cereal (all one kind or a combo. I've used all of these in different batches: quick oats, rice crispies, cheerios, wheat puffs, (these are just the boring cereals I buy (I don't buy sugary cereals for my kiddos... they are content with the boring stuff).
• optional stir-ins: (maybe just 2 cups or less of these things... so they hold together) peanuts, sunflower seeds, craisins, raisins, mini choc. chips, or any flavor baking chips*, gummies, mini-Reese's pieces, 

Butter a 9x13 pan.  Combine corn syrup and sugar in a bigger pot (so you can stir all the cereal in later). Stir and melt the sugar in the syrup and bring to a simmer (cooking longer will make a stiffer bar, less will make them soft and gooier-but fall apart easier) .  Stir in the peanut butter.  Add cereal(s).  Stir in any add ins*.  If too gooey add a little more cereal or oats (they seem to be more absorbent) Press into baking pan.  Cool 20 min or so. Cut into squares.

I like to wrap them in plastic wrap once completely cool and hide them in the pantry with other kids snacks to put into lunches (if made without peanuts).  It is also good to free up my baking pan and to keep me from snitching on them all day.

*For melty chips I press a layer of 1/2 the cereal goo in the pan, sprinkle a layer of chips and then press the rest of the cereal on top so it sandwiches the melty, messy chips in the middle.

My kids love these.  All the kids at church loved them.  Let me know what you think.  Let me know what combinations of ingredients you try. 

 Happy Snacking!

Apple Skin Apple Butter.... sooo good.

When processing apples into Apple Pie Filling  you may find that you end up with a huge pile of apple skins.  These are not garbage... Go ahead and dispose of the cores (or dump them in the alley for the resident deer population to munch on).  While you're peeling apples keep a large crockpot nearby.  Toss the skins in the pot as you go (have it turned on low heat) and toss a cinnamon stick in there too.  If the pot is left open as you work, be sure it doesn't boil dry (add a little water) and keep it going all day.

What exactly is Apple Butter?

I'm sure once you're done processing pie filling you'll have tons of energy to do apple butter.... I DON'T (we do 2-4 batches of filling and I'm beat). So I leave that baby cooking all night.  Before bed I cram it full (because the skins cook down a lot) by using a simple corer/wedger and stuffing as many apples in there as I can.  I fill a 2.5 qt and a 3.5 qt crockpot (so 6 qts.) and leave them bubbling all night.

Then in the morning we wake up to a heavenly apple smell.  I turn off the crock pots to cool while we get our morning routine out of the way.  A couple hours later I get going on it.

Apple Skin Apple Butter

20 Cups apple skins chunks and wedges slow cooked ~18hrs
1 1/2 cups Honey
1 1/2 tsp salt (w/out iodine)
 
I scoop the apple mush (removing cinnamon sticks!) into my blender until it's filled to the 5 cup line.  Then I blend until smooth and pour into my large pasta pot.  Repeat until all of the apples are pureed.  Adjust your recipe according to the amount of apple mush you measured (ex: 3/4 cup Honey for 10 cups of mush). Measure before blending since it adds air and makes it seem like more volume.  Heat until simmering and add honey and salt.

I can mine in pints or 1/2 pints, processing 15 min + my 10 min extra for altitude (don't forget to adjust for altitude).  I've been using a Victorio Steam canner (which is awesome) but a water bath method also works.

Feel free to adjust the recipe!  If you only have sugar you can use sugar. I am trying to consume less sweets so this recipe is not super sweet... you could double the amount of sweetener in the recipe (if you want it sugary like jam).  I have also added pectin before to make it thicker just following the jam directions (it is expensive so I usually leave it out since I make so much).

I use apple butter as a spread on toast or English muffins (I smear a little normal butter on and then the apple butter (like I do with jam).  We eat a lot of oatmeal (microwave 1/3 cup oats with 1/2 cup whole milk for 1 min).  One of my kids favorite stir ins is a big scoop of apple butter (I also like to add some flax seeds and a spoon of plain yogurt to mine.)

Peanut Butter Apple Fluff: To make sandwiches I make a goober mix (half creamy peanut butter half apple butter) and spread it generously between two slices of bread.  The kids call it Peanut Butter Apple Fluff.  You can use crunchy peanut butter (but the moisture from the apple butter can make the chunks soft). So I only use crunchy on sandwiches that will be eaten right away.  Peanut butter Apple Fluff is like frosting.... it is also good to sandwich between graham crackers before putting them in an airtight container in the fridge... You get soft and cakey graham bars after a few hours... such a yummy treat.  I think I will use it to frost a cake sometime in the near future... when the baby is okay-ed to eat peanuts.

Let me know if you try this... or if you made any excellent alterations.  Share your favorite ways to use apple butter.  I love comments.

Canned Apple Pie Filling II & Honey Sweetened Recipe

I've improved my recipe from last year: see how many more apples are crammed in the jar! and the 'sauce' is thicker.

2013

Supplies:

7 quart jars/batch

a crank apple peeler/corer

canning supplies (pot, jar lifter, lids, rings, funnel)

lemon juice

water

apples enough to fill 7quart jars 5-8 apples/jar depending on size

Process:

http://www.amazon.com/Victorio-VKP1011-Apple-Potato-Peeler/dp/B001DLP4EM/ref=sr_1_5?ie=UTF8&qid=1381779354&sr=8-5&keywords=apple+slicer+corer+peeler

Peel and core apples on a peeler/corer/slicer as seen above.  If you'd rather you can do any other preferred method but this is much faster.

Using a very large bowl pour lemon juice and water (maybe a half cup of lemon juice/quart of water). about 1/3 full (you can add more water/lemon as needed).

As each apple comes off the end of the corer, cut it in half and remove any pieces with skin, flaws, etc.  Then you will have smile shaped slices.  Save the skins in one container (puree cook them down sweeten and make them into apple butter...mmm).  Place the slices in the lemon water to wait until you process to prevent browning.

If you have someone helping (which I recommend because this is a pretty time consuming project)  Have the other person prepare the filling sauce:

Filling Recipe:

USING HONEY:

4 cups honey (I will likely use 1 cup less next time + a little extra water)

5 1/2 cups water

1 1/4 cups flour

3 tsp cinnamon (I used more spice to balance w/ the honey flavor)

2 tsp. salt (non-iodized)

In a large pot dissolve honey in the water.  Measure flour and stir in the cinnamon and salt.  Whisk flour mix into the water until smooth.  Heat until bubbling.  Reduce heat to keep warm.

USING SUGAR:

5 cups sugar

1 cup thickener (I prefer flour for a hearty apple pie--some like cornstarch for a clear jell--looks store-bought to me)

2 tsp. cinnamon

1/2 tsp. nutmeg

2 tsp. salt (non-iodized)

5 cups water *

Mix the dry ingredients in a bowl making sure to break up any flour or starch lumps.  Measure cool water in a large sauce pot, whisk the dry ingredients into the water until smooth.  Place on stove top and bring to a boil (watch closely and stir)  I do this on high so I don't have to stand around all day waiting for it to boil.  You don't want to leave it to boil or it can boil over and make a big mess of the stove (I know).

Fill the Jars:

 When you've filled a large bowl of apple slices, take a minute and prepare your jars by rinsing in very hot water or have them waiting in a hot dishwasher and fill your canner maybe 1/3 full with hot tap water.  Prep your lids by letting them sit in hot simmering or near simmering water. 

Using a funnel fill each warm jar with 1 cup of hot filling *.  The best way to measure is by following measuring marks on the jar-if they have them.  Then pack apples into the jar and push down into the filling until you get the jar filled up to just beneath the neck of the jar (1 inch head space).  It is just right when you push the apples down and the filling rises up to that level flush with the apples.  It's okay if the apples rise up a little higher after you pull your hand away. 

This is the method for filling jars I came up with because you have a consistent amount of filling and apples in each jar and very few bubbles in the jar. You will have some leftover apple filling/sauce.  You will have more or less depending on how long your pot sat there warming/evaporating while waiting for the apples.

Canning:

Wipe the rims of each jar with a clean damp cloth, top with a lid, and secure with a ring nice and tight.  Lower the jars into your canner filled with quite hot water (not boiling or even simmering).  Add cool water if you warmed it too hot.  Your filling is not very hot because of the cold raw apples, so be sure the water isn't too hot or you might break some jars.  Make sure their is 1-2 inches of water above the tops of the jars.  Bring the water to a boil and time it (process it) for 25 min. at sea level.

Be sure to adjust processing according to your altitude. I do mine for 30 min.

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes

 (chart from http://www.simplycanning.com/canning-apple-pie-filling.html -- I adapted the recipe and made up my own method after trying out the recipe/process from this site).

Carefully remove your jars with a lifter from the hot water and place on a towel to cool and seal.  Don't mess with them until completely cool or you could hamper the sealing process.

When ready to bake a pie follow the directions for your crust recipe for a filled pie.  Each jar will fill an 8" covered pie.  I always make sure to cover my edges with foil to prevent them from burning.  Because I'm lazy I often use 1-1/2 to 2 jars of filling in a 9x13" pan  to make an apple crisp (plus it's got whole grain oats instead of pastry).  We serve it warm with vanilla ice-cream.

Enjoy!

Stay tuned:.....MY APPLE SKIN APPLE BUTTER Post is going up on Sat. Nov. 1, 2014.

*changed from original recipe

OUR KIDS NEED DADS

Sometimes moms think they can do it all... but honestly we can't.... No matter how awesome a mom is, she can't replace a DAD!

Some of my fondest memories were wrestling with my dad... racing him... running as fast as I could, hanging from his incredibly strong biceps, being flung into the air and, caught in his arms.  He taught me to take risks, to challenge my safety net, and to even be reckless sometimes... These things are a bit outside of my nature and I needed his push to do things that were challenging.

Dad's have hard jobs, they have to go out in the world, compete in a sometimes ruthless and harsh world (and yes I know many women do too).  But they summon up the strength and push forward defying all the critics and the all the forces that could, and often do, combine against them.  Sometimes dads are riskier playing with their kids and sometimes we'd get hurt... but it was worth the risk.  We survived and the experiences we gained were priceless.  Sometimes men ignore risks and/or don't weigh all the possibilities of what could go wrong... but as a man working in a dog eat dog world... sometimes you have to slap on your big boy pants imagine that you're invincible, forget about the risks, and go for it.  Sure it might be terrifying but that's the essence of manhood.  And time and experience has proven to me that all those cliche phrases like man-up and take it like a man are well founded.

I always compared my Dad to Popeye because I thought he had such incredibly strong forearms... Yet he was not one who encouraged us to eat our vegetables.

Patchwork Fabric Eggs

Want to make some awesome Easter eggs this year?  Here are 4 different ways to make some awesome eggs.

This year I decided to do more of my patchwork eggs.  They make cute gifts, are adorable, and durable.

Eggs I did this year

Move Over McDonald's: My New Favorite Breakfast

(Not that my favorite breakfast was ever from McDonalds this dish just reminds me of the McGriddle--although it's so much better.)

Okay so recently I discovered this ingenious idea of putting precooked crumbled sausage (which I keep in a ziploc bag in my freezer) in my pancake batter. They are so much tastier and better than chocolate chips...plus I love syrup on my breakfast meats.  Today I took it to the next level... Adding cheese.

SAUSAGE CAKES WITH CHEESE

The process goes like so... take a bowl of your favorite pancake batter (like my new favorite: Whole Wheat Pancakes).  Add a few handfuls of crumbled breakfast sausage (I've used venison and turkey and they are both tasty).  Fold in.  Spoon onto hot griddle (300-350 degrees F). 

Turn with a spatula once bubbles start popping on the surface of the pancakes.

Add some cheese to half of the pancakes (I used Colby Jack because I have it and it's super gooey).

When cheese is all melty and pancakes are fully cooked stack a non-cheesed sausage cake on top of the cheesy one and drizzle with syrup.  If you want a less messy version (for the kiddos or for on the go) add the cheese right after removing from griddle and dip into syrup on the side. This is how Caleb prefers to eat his pancakes, although he was a little wary of the cheese concept.  You can also just let the hot gooey sandwich set for a minute and eat it by hand when the cheese sets up.

I first tried my maple/molasses syrup but decided that chokecherry syrup was much tastier.  I live in the chokecherry capital of the world, so I have my own but a friend of mine sells it.  Check out her FB business page Vintage Delights.  Her Chokecherry Chocolate syrup is also amazing on almost anything you can think to put it on.

The variations are endless... you could use any breakfast meat (like cubed ham or bacon pieces)  any cheese (like medium cheddar or even feta) and top it with anything you like (any flavor of syrup or even a chile sauce or salsa for a southwest kick).

ENJOY! 


Tips on making the Pancakes:  I whisk the egg, add the milk and vinegar, and then whisk in the warm melted butter (don't add the hot butter straight to the egg or else it will cook it).  I've made these enough that I have the batter ready by the time the griddle is hot. The recipe makes enough to feed 2 hungry adults.  I usually double the batch and have some for me and my kiddos with quite a few extras to keep in the fridge.  My husband is not a big breakfast or pancake fan but he snitches them (since I've been making them with sausage) out of the fridge and eats them cold.  If he doesn't devour them for lunch or a late night snack we zap them in the microwave (about 10 seconds/pancake) and have them for breakfast another day.

You could also cook up like 3 batches and freeze them (wait til they're cooled or the steam will cause them to freeze together.)  Then you can have a super tasty easy breakfast in a flash any day of the week (no need to buy those pre-packaged over-priced breakfast sandwiches).

Leftover Turkey?

My all time favorite leftover turkey recipe is this excellent Curried Turkey Salad

Curry, Craisins, and Turkey.... so tasty.  I'm going to chop up some turkey and freeze it until I get some craisins (plus I've been eating a lot of turkey lately).  For the chutney (which is hard to come by in the west) I've used a generous measurement of whole cranberry sauce, mincemeat, or apricot jam.  I'll likely use some tart chokecherry jam that I made this year.
Here's also a link on making your own curry.

I recently made some  

Black Bean 'n' Pumpkin Chili 

It is some excellent chili but it doesn't taste super pumpkin-y but the pumpkin gives it a nice thick and smooth texture.  The second time I made it I used a large double can of pumpkin and I left out 1/2  of the chili and cumin (because it was a little spicy for the kids).  Made it for about 10 people (8 adults 2 kids) and they certainly polished it off.  Served with shredded cheddar cheese and tortilla chips.

 What are your favorite ways to eat leftover turkey? (besides with leftover stuffing and cranberry sauce...mmm).  Please share your recipes in the comments below.

Tips for Baking the Perfect Idaho Potato

I did most of my growing up in SE Idaho.  I know this post is a little late in the season... all the potato harvesting is done by now but this fall weather is perfect time for baking potatoes (especially to go with a meatloaf...).  I am kind of a potato nazi;  I can't stand a poorly baked potato, and I always eat my potato skins!  That's where all the fiber and protein is.

Tips for Baking the Perfect Potato: (much of this info I gleaned from a random un-cited handout but some of it I know is from the Idaho Potato Commission)
Never bake Idaho potatoes in aluminum foil.  Foil seals in the moisture and steams the potato, making the texture pasty instead of dry and fluffy.  Aluminum foil can be applied after baking, however, to hold the serving temperature longer. 
Scrub the potatoes well, and dry them thoroughly.  Prick with a fork in a few well placed spots (or try rubbing the potato with oil before baking, instead of pricking the skins).  This allows the steam to escape.  Medium sized potatoes should be baked in a 425 degree oven for 55 to 65 minutes or baked in a 350 degree oven for one hour and 25 to 35 minutes.  Higher heat gives darker, crisper, skins with fluffier interiors.  Potatoes are done when a fork slips easily in and out.
 Becoming a connoisseur: You can tell an Idaho potato connoisseur because he or she will never open a baked potato with a knife.  Instead, the connoisseur will poke a zigzag pattern into the top of the potato with a fork, then will press the ends of the potato together to open or "blossom" the potato.  The connoisseur recognizes that the blade of the knife flattens the surface and alters the fluffy texture of the properly prepared Idaho potato.

Celebrate Spud harvest by making delicious perfectly baked potatoes!

PS-If you ever get the chance visit Shelley, ID about the 3rd Saturday in September for the Annual Spud Day!  They serve free baked potatoes with a milk box, and you can watch people do a tug of war over a giant pit of mashed potatoes (plus all sorts of entertainment, a parade, contests, good food and vendors).

Excellent Pumpkin Cake with Light and Creamy Frosting

I made this cake and took it to church for a potluck dinner. I got rave reviews. The recipe was easy so I wanted to be sure to share it.


I started with a Pumpkin Cake I found on Allrecipes  I altered it a little, so here's my version.

Pumpkin Cake III

2 cups white sugar
1/2 cup vegetable oil
3/4 cup applesauce
1 tsp vanilla extract
2 cups canned pumpkin (or a 15oz. can) or cooked & pureed pie pumpkin
4 eggs
1 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground cloves
1/3 tsp ground ginger 

Directions (from Allrecipes)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
2. In a large bowl combine sugar, oil, and applesauce. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

FROSTING 

Found in a Facebook share from this gal: https://www.facebook.com/melody.mclaughlin1 ---she has lots of good looking recipes on her wall...) 

---------------------------------------------------------------------------------------------------------------

EASY HOMEMADE WHIPPED CREAM FROSTING

This is SOO delicious. It WONT melt at room temperature like regular whipped cream!
It's VERY stable. Its wonderful used for frosting a cake or even dipping fruit in it! Not TOO sweet.
Very versatile!

**This recipe makes 5 cups**

1 (8 ounce) package reduced-fat cream cheese, softened [I used neufchatel)
1/2 cup white sugar [yes regular granulated sugar]
1 teaspoon vanilla extract
1/2 teaspoon almond extract [I used orange extract because I didn't have almond on hand]
2 cups of heavy cream

Directions:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.

Once all in the bowl, mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

---------------------------------------------------------------------------------------------------

I slathered this over the sheet cake and then using a star frosting tip did a zigzag border around the outside edge.  Simple yet so tasty.  I'm not sure if this frosting is sturdy enough to hold up a multi-layer cake, but if you try it out let me know.

ENJOY!

Canned Apple Pie Filling

I have scoured the internet and tried several different methods.  Between me and my neighbor, we find this to be the best recipe and method.  TRY MY IMPROVED RECIPE

There are bubbles in the top because I shook them up for the photo (not because it's runny).

Supplies:

7 quart jars/batch

a crank apple peeler/corer

canning supplies (pot, jar lifter, lids, rings, funnel)

lemon juice

water

apples enough to fill 7quart jars 4-7 apples/jar depending on size

Process:

http://www.amazon.com/Victorio-VKP1011-Apple-Potato-Peeler/dp/B001DLP4EM/ref=sr_1_5?ie=UTF8&qid=1381779354&sr=8-5&keywords=apple+slicer+corer+peeler

Peel and core apples on a peeler/corer/slicer as seen above.  If you'd rather you can do any other preferred method but this is much faster.

Using a very large bowl pour lemon juice and water (maybe a half cup of lemon juice/quart of water). about 1/3 full (you can add more water/lemon as needed).

As each apple comes off the end of the corer, cut it in half and remove any pieces with skin, flaws, etc.  Then you will have smile shaped slices.  Save the skins in one container (puree cook them down sweeten and make them into apple butter...mmm).  Place the slices in the lemon water to wait until you process to prevent browning.

If you have someone helping (which I recommend because this is a pretty time consuming project)  Have the other person prepare the filling sauce:

Filling Recipe:

5 cups sugar

1 cup thickener (I prefer flour for a hearty apple pie--some like cornstarch for a clear jell--looks store-bought to me)

2 tsp. cinnamon

1/2 tsp. nutmeg

2 tsp. salt

7 cups water

Mix the dry ingredients in a bowl making sure to break up any flour or starch lumps.  Measure cool water in a large sauce pot, whisk the dry ingredients into the water until smooth.  Place on stove top and bring to a boil (watch closely and stir)  I do this on high so I don't have to stand around all day waiting for it to boil.  You don't want to leave it to boil or it can boil over and make a big mess of the stove (I know).

Fill the Jars:

 When you've got a large bowl of apples filled take a minute and prepare your jars by rinsing in very hot water or have them waiting in a hot dishwasher and fill your canner maybe 1/3 full with hot tap water.  Prep your lids by letting them sit in hot simmering or near simmering water. 

Using a funnel fill each warm jar with 1 1/3 cup of hot filling (I use a 2/3 cup twice).  Then pack apples into the jar and push down into the filling until you get the jar filled up to just beneath the neck of the jar (1 inch head space).  It is just right when you push the apples down and the filling rises up to that level flush with the apples.  It's okay if the apples rise up a little higher after you pull your hand away. 

This is the method for filling jars I came up with because you have a consistent amount of filling and apples in each jar and very few bubbles in the jar. You will have some leftover apple filling/sauce.  You will have more or less depending on how long your pot sat their warming/evaporating while waiting for the apples.

Canning:

Wipe the rims of each jar with a clean damp cloth, top with a lid, and secure with a ring nice and tight.  Lower the jars into your canner filled with quite hot water (not boiling or even simmering).  Add cool water if you warmed it too hot.  Your filling is not very hot because of the cold raw apples, so be sure the water isn't too hot or you might break some jars.  Make sure their is 1-2 inches of water above the tops of the jars.  Bring the water to a boil and time it (process it) for 25 min. at sea level.

Be sure to adjust processing according to your altitude. I do mine for 30 min.

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes

 (chart from http://www.simplycanning.com/canning-apple-pie-filling.html -- I adapted the recipe and made up my own method after trying out the recipe/process from this site).

Carefully remove your jars with a lifter from the hot water and place on a towel to cool and seal.  Don't mess with them until completely cool or you could hamper the sealing process.

When ready to bake a pie follow the directions for your crust recipe for a filled pie.  Each jar will fill an 8" covered pie.  I always make sure to cover my edges with foil to prevent them from burning.  Because I'm lazy I often use 1-1/2 to 2 jars of filling in a 9x13" pan  to make an apple crisp (plus it's got whole grain oats instead of pastry).  We serve it warm with vanilla ice-cream.

Enjoy!

Transitioning from Crib to Bed... thumps in the night.

This do it yourself tip was one I developed out of necessity.  I wish I had figured it out when we put my oldest into a twin bed.

First of all, I advise keeping your baby in a crib as Long as Possible.  It is nice to have them contained and you don't have to worry about them waking and wandering the house.  My 2.5 yr-old has been able to climb out of his crib for a while now.  I think his older sister showed him some tips to climb out.  She's very helpful like that. At first I just told him very firmly not to climb out of his bed when I put him down.  He's pretty obedient when he knows I'm serious.  It worked pretty well for a month or two although he got out a few times when his sister got to him first. He didn't seem to hurt himself (luckily he's pretty cautious about getting hurt).  But it was definitely time to make the transition.

my little guy posing in his big boy bed

Tasty Whole-wheat Snickerdoodles

Okay cookies really aren't too healthy, but you gotta indulge sometimes.  I love it when I find wholesome wholegrain goody recipes.

Recipe found here:

http://allrecipes.com/recipe/whole-wheat-snickerdoodles-i/detail.aspx

This is a really quick blog entry.  I just had to share.

I made these twice.  The first batch disappeared way too fast.  I made a double batch the second time (which it's really easy to have allrecipes calculate the measurements).

MY EXPERIENCE with this recipe.
I used Wheat Montana White Whole Wheat flour.  I froze the dough for 5-15min before rolling it in the cinnamon/sugar.  I used more cinnamon than sugar and got a nice dark crackled finish.

These cookies are heavenly straight out of the oven but I think they get even better after cooling and stored in an airtight container.  So soft and chewy and they kept well for 4 whole days (I'm sure they'd go longer just haven't had them around long enough).

King Arthur makes a white whole wheat flour... I've used it before very similar:

Becoming a Mom Again and Choosing a Care-Provider

Both of my kids at about 1 wk old.

So we let out our little secret yesterday.  We're having another baby due mid-November.  I have a few followers on here that I know don't use Facebook so I wanted to share here too. I've been pretty distracted figuring things out over the past few months.  It's hard to write posts when you've got baby on the brain (and you don't want to share yet).

Things Get Complicated 

Cheesy Cauliflower Soup Recipe Review

This soup is right up my alley.  Tasty, simple ingredients, quite healthy, and crowd pleasing.  I'm adding it to my meal repertoire.

 http://www.tasteofhome.com/recipes/cauliflower-soup

I was looking for something for dinner tonight and I have a whole cauliflower from my Bountiful Basket that needed to be eaten.  I searched cauliflower soup and this was the first recipe that I had all of the ingredients and it just sounded tasty and simple.  It was.  I was very excited because it also called for carrots and celery (which I also have an abundance of).  The best part was that everyone at it up and some asked for more.

      

I made it without the hot sauce (because I only have smoky flavored Tabasco) plus DIY-dad and I usually add the spice to our own servings.

Served with tuna salad and a choice of bread or crackers.

Unrelated BLOG NEWS: There is only one week left to use my promotional code  on Halftee.com. 

 

Kick that Head Cold to the Curb/Bonus: DIY facial

This Blog entry is a little different.  A friend of mine just started an awesome blog called Swag on Momma (swagonmomma.blogspot.com).

  She asked me if I could contribute for her.  I was happy to help but I also wanted to share it with my readers so here's the link.

 Swag on Momma: Kick that cold to the curb.

 She also puts a lot of information about her contributors.  When I started my blog I haven't put a whole lot of personal info out there.  Here's my introduction post:

Swag on Momma: Meet Becca

Halftees: Solving Wardrobe Issues (promo code!)

I hate to layer.  I don't like all the extra bunching... and tugging on layers keeping them from riding up.  Over the years I've avoided wearing several of my favorite clothing pieces because they are too revealing to be worn alone, but I don't like messing up the look of the outfit with all the bunching (usually at the waist).  Do you avoid buying beautiful, flattering, stylish clothes because they are just a little too revealing... even when you find them at a great price?  I have.

Halftees are a great way to save money by expanding your current wardrobe.You won't feel like you need to go out and buy something new, because you're frustrated about all your cute clothes you can't or don't wear.

Keep reading for an exclusive Halftee promo code for DIY-MOM readers at the end of the post!

Free Online Workouts

 I've been collecting a series of online workouts. I prefer ones that I can do without equipment in my underwear (no extra workout clothes to wash)... I suppose when my son gets older I'll have to change my habits.

BASIC WORKOUTS 
I found this years ago. I love Joel Harper's workouts... They're from Oprah/Dr. OZ

http://www.oprah.com/health/The-Maximize-Your-Time-Workout-A-Dr-Oz-YOU-Q-ToolFre

http://www.oprah.com/oprahshow/The-Excuse-Busting-Workout-Video 

http://www.oprah.com/health/Take-Charge-Workout-by-Joel-Harper-and-Dr-Oz-Video

They may seem challenging at first (especially if you're out of shape) but get easier each time you do it.  I always feel so good after doing these workouts.
If you are looking to lose some pounds I would suggest doing more throughout the week. Either walking or doing some sort of cardio.  

 PREGO AND FIT: If you're expecting I feel it is very important to exercise.  If you don't pregnancy can be very miserable.  I consider childbirth like a marathon.  The better you prepare for it the easier it will be and easier to recover from.  Doctor Cathy on You Tube has some excellent workouts  that saved me during my pregnancies.  (I also highly recommend a natural childbirth or Lamaze class).

WARM UP  This warm up can be done throughout pregnancy and helps to stretch and relieve all of the tension and sciatic pains that comes with pregnancy.  Around 8 months some days I was unable to walk without doing this simple 6 minute warm up.  If I was really stiff and immobile I would do it 2 or 3 times (it's so short you can)  and I'd feel so much better by the end.

CARDIO PRE & POST NATAL This one is a great workout that helps your abs support that huge belly.  It was also helpful when I needed to firm up after giving birth.  I like this workout because it requires no equipment.  She has tons of other workouts that you may need an exercise ball, weights, or help from a chair etc.

SERIOUS TONING/SHAPING WORKOUTS: For those who're looking for a challenge.  These workouts require good sneakers and comfortable clothes and a little more space than the others.

Tracy Anderson is so lean and strong.  Her workouts are quite challenging but I believe the pay-off will be worthwhile.  I need to get working on her workouts... they are pretty hard for me and I'm in pretty good shape at this point.


Butt and Thighs


Her 45 min. Thanksgiving Cardio series (this requires dance/coordination skills which is probably what makes it the most challenging for me.  If I buckled down and did it 3 times consecutively I could probably get it down.)
PART 1    PART 2   PART 3  If you make a playlist on youtube you can get it to autoplay these in a row.

You will feel the burn with this one... just jumping around, trying to keep up, you're guaranteed to lose some pounds.

If you know of some more awesome free online workouts that you can do easily at home.  Please Share.  I plan to add on to this post.

When your child swallows a foreign object.

Caleb swallowed a quarter yesterday.  At first I did not believe him.  I've never been worried about quarters.  We have them in the cup holder in our car.  I occasionally let Caleb look at the pictures on them. I always told him not to put them in his mouth.  Kids put everything in their mouths! You can't trust them. 

Make your Own Laundry Soap

GOT LAUNDRY SOAP?

I know this is all over the internet.  I avoided doing it myself because I couldn't find a definitive 1 right way to do it.  I moved around a lot in the last couple years and I figured it's just one more thing I don't have time for.  The fact is, I do.  It is not time consuming.  It's like making a batch of cookies once every couple months.
READ TO THE END FOR MY LATEST UPDATE!!

Aveeno Baby Eczema Therapy Moisturizing Cream

Here's the product's web addressSee UPDATE Below

Oh, heavens. I'm so in love with this product right now. After dealing with Eczema for both of my kids I finally found something that works. I think living in a hot climate has been really bad for Caleb.  Here he is 16 months old and I finally found something that works.

I've tried about 7 different types of lotions creams and medications and wasted a lot of money.  I even recently spent about $12 on a tiny canister of all natural ointment "Eczema Free."   Do your baby a favor and try this.  It cleared up his 2-month-long, back-of-knee flare-up overnight.  Seriously his skin has been red, raw, and irritated for 2 months and the inflammation disappeared overnight and they are completely healed 2 days later.  No other ointment cream, medication, that I have tried have had such visible results.

Usually I wishfully think, "Oh I think it looks a little better, I'm sure if I religiously apply it, it will get better with time."  I have a hard time spending money on products and not using them up.  Nothing else has really made a noticeable difference.

I have been using Gentle Naturals Eczema Cream for years. I used it on Kelty and it was okay. It does okay preventing irritation and helps the skin to repel water but it doesn't really do much once a flare-up starts.  I used to use that and then hydro-cortisone cream on her whenever she had a bad flare-up.  With Caleb, we moved to a much hotter climate and I think it has exacerbated his eczema.
For about 2 months he has had raw, irritated, scaly skin on the backs of his knees.  He also got a couple new raw patches on the tops of his feet and around the ankle.  It is so hot here, but I hated putting him in shorts because his raw skin was exposed.

 Hopefully this is the end of his continued misery.  I will update this later on if I feel it is no longer keeping his eczema under control but at this point (fingers crossed) I am hooked.

Here's my sensitive skinned and fair beauty. -self portrait.

Such a happy boy!

UPDATE: About 2 weeks into using this Eczema cream Caleb is starting to have redness under his knees again.  I'm trying to keep up on it, but it is definitely back... It isn't keeping it completely at bay with daily application. I guess his skin has adapted to it and just wants to be grumpy.  It's not as bad as it was when I first turned to this product. If it does get that bad with regular use I will remove my recommendation.

8/22/2012: Caleb's Eczema is doing much better. I use Cortizone-10 Intensive Healing Lotion for Eczema and Itchy, Dry Skin. on his occasional flare-ups and I'm still using the Aveeno Baby stuff after his every other day baths.

10/1/2013: I discovered Bleach baths this summer and has made a big difference  see this post

Controlling Eczema: Bleach Baths... 

I rarely feel the need to use Cortizone lotions and his eczema is better than ever.

 My Favorite lotion is also by Aveeno especially for my winter hands.