I know I said I would do a post every other day but clearly that did not work out.  I am asking those of you who do (pray) to please pray for my nephew he is 9 months old and he's been in the hospital for about a month.  He needs a transplant and is number 3 on the list.  Please pray for his speedy recovery and that he can come home soon.  Thank you.

Day 4: Breakfast

Good morning.  It's a really great morning when you wake up to the smell of delicious homemade buttermilk biscuits.  Which, by the way, are delicious with apple butter.  My family loves the biscuits I make and I have several different ways to make them.  This is just one of many delicious biscuit recipes.

HOMEMADE BUTTERMILK BISCUITS


INGREDIENTS

• 2 CUPS ALL-PURPOSE FLOUR
• 2 TABLESPOONS BAKING POWDER
• 1/2TEASPOON SALT
• 1 STICK OF BUTTER
• 1CUP BUTTERMILK

DIRECTIONS

1. PREHEAT OVEN TO 450 DEGREES.  LIGHTLY GREASE BAKING SHEET.
2. MIX TOGETHER FLOUR, BAKING POWDER, AND SALT IN A LARGE BOWL.
3. CUT IN BUTTER WITH A PASTRY BLENDER UNTIL COARSE CRUMBS FORM.**
4. STIR IN BUTTERMILK WITH A FORK UNTIL A SOFT, MOIST DOUGH FORMS.
5. KNEAD DOUGH ON LIGHTLY FLOURED SURFACE UNTIL NO LONGER STICKY, 8 TIMES.
6. ROLL OR PAT OUT THE DOUGH TAKE CARE NOT TO MAKE IT TOO THIN ABOUT HALF AN INCH THICKNESS SHOULD DO.
7. CUT OUT BISCUITS USING WHAT EVER FLOURED CUTTER YOU LIKE.  TO MAKE TRADITIONAL SIZED BISCUITS USE A 3 INCH ROUND CUTTER WHICH SHOULD YIELD ABOUT 10 BISCUITS.
8. PLACE ON PREPARED BAKING SHEET.  RE-ROLL DOUGH SCRAPS AND REPEAT AS NEEDED.
9. BAKE UNTIL BISCUITS ARE GOLDEN, 9-12 MINUTES AND SERVE WARM

**MICROWAVE BUTTER THAT'S BEEN SITTING IN THE REFRIGERATOR FOR ABOUT 20 SECONDS TO SOFTEN IT UP.  IF USING MARGARINE DO NOT MICROWAVE AS IT WILL MELT**

SORRY! Day 3: HERE'S DESSERT!!

Ok sorry for the long break in posts.  Things got a little crazy and I'm still learning to manage my time.  I will definitely do my best not to let it happen again.  To help with this I think I'll do a post every other day, but no posts on the weekends until I get a handle on the time-management and then I'll gradually add more post days. There will never be a post on Sunday.

Now moving along how about some dessert?!!  Here's a recipe that I found on OHCUPCAKES.NET.

ONE BOWL VANILLA CUPCAKES FOR 2**


INGREDIENTS:

• 1 EGG WHITE
• 2 TBSP SUGAR**
• 2 TBSP BUTTER, MELTED
• 1 TSP VANILLA
• 1/4 TSP BAKING POWDER
• PINCH OF SALT
• 1 1/2 TBSP MILK

DIRECTIONS:

1. PREHEAT OVEN TO 350 DEGREES
2. LINE A MUFFIN PAN WITH 2 LINERS
3. IN A BOWL, ADD EGG WHITE AND SUGAR
4. WHISK UNTIL COMBINED
5. ADD IN VANILLA AND MELTED BUTTER
6. STIR UNTIL MIXED
7.  IN A SEPARATE BOWL, COMBINE FLOUR, BAKING POWDER, AND SALT
8. ADD TO EGG MIXTURE AND STIR UNTIL SMOOTH
9. STIR IN MILK
10. DIVIDE BATTER EQUALLY BETWEEN THE 2 CUPCAKE LINERS
11. BAKE AT 350 DEGREES FOR 10-12 MINUTES OR UNTIL CAKE IS SET
12. LET THEM COOL COMPLETELY, THEN FROST AS DESIRED

** This recipe will probably yield about 3 cupcakes**

** This recipe will not make very sweet cupcakes so if you like add more sugar**

*** As always feel free to experiment with different extracts and add-ins also for chocolate try adding cocoa powder***

Day 2: Dinner

Today I thought we'd do something that looks a little fancy (at least I think so).  And by fancy I mean it looks like something you would find in a restaurant.  I found this recipe a while back at Kraft.com and altered it a little (I alter pretty much every recipe I find), but it's still pretty close to the original and it is delicious.  As a bonus there are also very few dishes to clean when you are done cooking.  This recipe calls for instant rice, but if you have some rice already cooked you can use that instead.

FOIL PACK CHICKEN & ARTICHOKE DINNER


INGREDIENTS:

• 3 CUPS INSTANT WHITE RICE, UNCOOKED
• 3 CUPS WARM WATER
• 6 SMALL BONELESS, SKINLESS CHICKEN BREAST HALVES (1 1/2 lbs & 1/2 in thick)
• 1 CAN (13 3/4oz) ARTICHOKE HEARTS, DRAINED AND QUARTERED
• 24-30 GRAPE TOMATOES
• 1/2 CUP KRAFT SUN DRIED TOMATO VINAIGRETTE
• 1/4 CUP PEST 

 DIRECTIONS:

1. HEAT OVEN TO 400 DEGREES FAHRENHEIT
2. MIX RICE AND WATER (skip if using precooked rice)
3. SPOON RICE MIXTURE ONTO CENTERS OF 6 LARGE SHEETS OF HEAVY DUTY FOIL
4. TOP WITH CHICKEN, ARTICHOKES,AND TOMATOES
5. DRIZZLE WITH COMBINED DRESSING AND PESTO
6. BRING UP FOIL SIDES, DOUBLE FOLD THE TOP AND BOTH ENDS TO SEAL EACH PACKET LEAVING ROOM FOR HEAT CIRCULATION INSIDE
7. PLACE IN 15x10x1in PAN
8. BAKE 30 TO 35 MINUTES OR UNTIL CHICKEN IS DONE (165 DEGREES FAHRENHEIT)
9. REMOVE PACKETS FROM OVEN, LET STAND 5 MINUTES
10. CUT SLITS IN FOIL WITH SHARP KNIFE TO RELEASE STEAM BEFORE OPENING

**serve with asparagus,green beans, or a green salad for a bigger meal** 

Day 1: Breakfast

Ok for the first recipe we'll start with something simple and made from scratch,  pancakes.  When I first started out I was the queen of quick if there was a short cut to be taken I'd take it, but I can tell you from experience quick is not always better.  Shortcuts are helpful though and I still use some form time to time, but since learning this recipe I have never cheated at pancake making.  Most people know that when you make pancakes you often have to scrap the first one.  I've never scrapped a single pancake since using this recipe. These pancakes are way better than any store bought mix or frozen pancakes I've ever had and the best part is that they are easy to make and once you've mastered the basic recipe you can throw in a twist or two.  I am famous for my decadent pancakes.  I add cranberries, almonds, and white chocolate to the mix.  Sometimes we go with blueberries. Sometimes we keep it plain or just put the fruit on top either way they always turn out delicious.  Serve them up with bacon or sausage and some eggs however you like them. At our house we try to have some type of fruit with breakfast and lunch as well.  It's a healthy habit to instill and my husband loves fruit with his breakfast.

PANCAKES


INGREDIENTS: 

• 1 EGG
• 1 CUP OF MILK
• 1/2 TSP. VANILLA EXTRACT
• 2 TSP.  BAKING POWDER
• 1/2 TSP. SALT
• 1 CUP OF FLOUR

DIRECTIONS:

1. BEAT EGG, MILK, AND VANILLA TOGETHER.
2. COMBINE REMAINING INGREDIENTS AND STIR INTO THE PREVIOUS MIXTURE.  STIR JUST UNTIL SOMEWHAT SMOOTH BUT SLIGHTLY LUMPY.  DO NOT OVER MIX.
3. POUR A LITTLE BATTER ONTO A HOT GRIDDLE OR LARGE HOT SKILLET SPRAYED WITH PAN SPRAY LEAVING AT LEAST 2" OF SPACE BETWEEN PANCAKES.  
4. ALLOW THEM TO COOK UNTIL THE TOPS OF THE PANCAKES A BUBBLING THEN TURN THEM OVER WITH A SPATULA.  
5. COOK JUST UNTIL THE UNDERSIDE IS LIGHTLY BROWNED.

**once you've mastered this recipe try changing it up by using different extract and fruit combinations**

Teaching/Learning to Cook

I was Facebooking this morning with my brother's fiancee who's expecting their first child, but she can't cook and it got me thinking about what it was like when I was first learning to cook.  So I'm going to start sharing my recipes and ideas here because she isn't the only one who would benefit from a little help in the kitchen.  In no time I'm sure she'll be wowing my brother with her culinary abilities. The next post will be about breakfast as it's morning here and it's a great meal to start with.

Change of Plans

Ok so the lose weight thing is not going as expected so I've decided to save up for a treadmill and walk the weight away.  When I used to work I would walk all the time and I worked a lot (6 days a week) and I could eat anything that I wanted and the pounds were still just falling off.  So yeah I think I'll try that because giving up any of the foods I love is not something I really want to do ergo I cant do it.  In the mean time though I am still exercising.  I walk my son to school in the morning and while I'm sitting on my butt watching TV I use the Bun and Thigh Max.