Banana Puddin'

Last weekend our family got together with my friend Cottagebaker and her family. We always have a great time with them. She's a fabulous cook and made the most delicious potato salad. I'll post the recipe on here when she gets it to me (hint, hint). I made banana pudding for dessert. It's so easy, but yummy!

Cowboy's dad's birthday is today and I found myself in the kitchen again with Martha (my Kitchenaid) whipping up some nana puddin'. I thought I'd share my recipe with you.

Banana Puddin'
1 can Eagle Brand milk (I use the fat-free version)
1 box vanilla instant pudding
1 box vanilla wafers (reduced fat, of course)
2 (8-oz.) cartons Cool Whip (light)
2 c. milk (skim)
a few bananas (naturally fat-free HAHA! I just had to add that!)

Mix Eagle Brand milk, 1 carton Cool Whip, and pudding together. Pour in milk and beat until well blended. Pour over wafers and sliced bananas in layers. Chill 1-2 hours. Reserve the second carton of Cool Whip to dallop on the individual servings of pudding.

Can you tell by this recipe that I LOVE COWBOY???? I do my best in the kitchen to make everything a little less bad for his cholesterol.

By the way, can I just say that just because a person is a Chaplain does not mean he is mature?

Just before we left Cottagebaker's home last weekend, the laughter among all the kids was overpowering. They were giggling at something they were reading from the Bible. I should've known better, but I asked what was so funny. Apparently Cowboy had shown them Deuteronomy 25:11.

Let's just say I'm glad we are good friends with Cottagebaker's family.

Have fun searching in God's Word!!!

Baby Wipes Recipe

I mentioned to Cowboy this evening that we were running low on baby wipes, which usually never happens because I buy in bulk at Sam's Club. (Remember my love for Sam's Club?) However, I've been making a concerted effort to not overspend lately, which means I've been looking for bargains and using coupons.

When I told Cowboy about running low on wipes, he said, "Why don't you make some homemade baby wipes?" I thought briefly about this and decided, yes, I could make my own baby wipes. I haven't done this since Miss B and C-Man were babies. I knew I had the ingredients on hand, so I went for it.

If you're ever interested, here's the recipe:

Baby Wipes
1/2 roll Bounty paper towels
2 cups water
2 T baby bath
2 T baby oil

Cut roll of paper towels in half. (I use an electric knife for this). Remove cardboard roll from the center. Place the towels in a storage container (mine is a very old Rubbermaid 10 cup round container that they apparently no longer make). Mix water, baby bath, and baby oil together and pour over paper towels. Remove wipes from the center of the roll.

The beauty of homemade baby wipes is that you can use whatever baby products you would normally use on your little one. For example, if you're an Arbonne or Burt's Bees fan, you can now use these same gentle products to wipe your baby's chubby, dimpled tush at changing time.

I originally got this recipe almost 18 years ago when I worked at a daycare in the infant room the summer after my freshman year of college. One of the moms made these wipes for her sweet little Jacqueline, who is graduating from high school somewhere this year. I'm so OLD! The wipes smelled SO good and were so gentle. I fell in love with them and her mom typed the recipe onto a cute little recipe card. I've held onto that card all these years.

Happy wiping!!!

Pasta E Fagioli

OK, I know a few people were waiting for my feedback on this copycat recipe I tried Tuesday. Because it was a co-op day, I was happy to try a new slowcooker recipe.

Cowboy LOVED it. As you can hopefully tell by the picture (even though my camera nor my photography skills are very good) it is a meatier recipe than the Olive Garden version. Meatier is better according to Cowboy.

So here's what I did.
Ingredients
1 1/2 pound ground beef
1 small onion
1 large carrot julienned
3 stalks celery chopped
2 cloves garlic minced
2 cans diced tomatoes - 14 1/2 oz each
1 can red kidney beans - 15 oz(with liquid)
1 can great northern beans - 15 oz(with liquid)
1 can tomato sauce - 15 oz
3 cans beef broth - 10 oz each
1 can V-8 juice - 12 oz
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t freshly-ground black pepper
1/2 t thyme
1/2 pound pasta (I used mini shells, but the recipe called for ditali)
Instructions
Brown beef, drain, and add to slowcooker with everything except pasta.
Cook on low for 7-8 hours (or high 4-5 hours).
During last hour add pasta (or during last 30 minutes on high).

What I loved:
1. It was not a mushy, one flavor dish at the end like some slowcooker recipes I've tried. You could still taste the distinct flavors of the beans, for example. My munchkins, who aren't big soup eaters, were more than willing to get seconds on it. (You could probably even throw some pureed carrots in for an extra dose of veggies).
2. All the prep work was done the night before and my Crockpot insert was placed in the fridge with the lid on it until Tuesday just before we walked out the door. I then placed it in the cooking part of the Crockpot (don't know the technical terms) as we were walking out the door to have fun with our Keystone Cooperative families.
3. It was a HUGE pot of soup that I've had for lunch each day during this chilly week.
4. We had an excuse to eat white bread--garlic breadsticks. :)

Cooking Music

When I know I'm going to be in the kitchen for a while, I pull out Robert Randolph and the Family Band. I was introduced to them in October when Cowboy took me to see my all-time favorite band, Switchfoot. Did I mention Jars of Clay and Third Day were also playing that night? (As well as Red, which we missed.) What a great night!

Anyway, I fell in love with Robert Randolph and the Family Band at this concert. There's no physical way to be still while listening to their music. Unfortunately, sitting next to me was Debbie Downer, who is a K-Love Insider (or whatever they're called). After Robert Randolph and his band finished all she had to say was, "Well, his sister needed some work." (Can you hear the Debbie Downer music from SNL playing and can you see her face? You know the one I'm talking about!) I chose to not let her steal my joy!

In fact I wish Debbie could just see my face everytime I ridiculously dance around the kitchen!!! She will never steal this joy! Actually I'm listening to them right now & can't sit still or wipe the smile off my face. This man works miracles with a steel guitar! Check them out!

Sorry if I've offended any of you K-Love people. K-Love's great and all, but it just puts me to sleep. I prefer a little edgier stuff (TobyMac, Family Force 5, Thousand Foot Krutch, Switchfoot, Kutless, Need to Breathe,...).

Muffin Punkins

Cottagebaker is a dear friend of mine who is truly amazing in the home. She gave me a recipe a few months ago that she calls "Pumpkin Chip Muffins". My Little I adores it SO much that in our home we've renamed it according to the name he has given it. Here it is...

Muffin Punkins

1 c. oil (I use mostly applesauce with just a little oil to be the combined amount of 1 c.)

2 c. sugar

4 eggs

1 can (15 oz) pumpkin

3 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 bag cinnamon baking chips

350 degree oven - Cream oil or shortening & sugar, add eggs, mix well, add pumpkin, mix well, add dry ingredients. Batter will be thick. Stir in chips & fill muffin cups 3/4 full. Bake 25-30 minutes. I get two dozen out of this.

Remember, as with any muffins, DON'T overmix. You want them lumpy and not messed with too much! When you're able to find cinnamon chips stock up on them.

Happy Baking!