Quarantine and Queso

So I decided to dust off this old blog once again now that I have a lot more time on my hands than I was planning. I enjoy sharing recipes and I figure most of you are ready to add a few new ones to your rotation after a few weeks in quarantine. What a crazy time this is right now. My feelings about the whole thing change every day. Some days I feel like we are being a little over the top and other days I wonder if I'm doing enough. The more I read about the virus, the more I feel like it is possible that Andrew and I and possibly Lilly had a mild case of this at the end of December/January. Lilly was sick for a day or two with a fever and cough that was not strep, ear infection, or flu. Then, Andrew and I got it. I went back to the doctor three different times because I could not get the cough to go away. She told me this virus was going around and could take about 6 weeks for my cough to go away and it took about that long. If they end up checking people for the antibodies, I'll be interested to see how our results come back.  

Anyways, one of the ways we are trying to keep the girls involved and motivated is by having them help us cook meals. We got Lilly a few Raddish boxes from a friend for her birthday although I think Gwen was more excited about them than Lilly. They picked out a few recipes to try first, one of them being a Creamy Queso. I am pretty sure I could eat Mexican food at least once a day so of course I was in for that one so we planned a Taco Tuesday meal! We didn't really have tacos but after The Lego Movie how can you call it anything else? We decided on chicken and cheese flautas with tortilla chips with homemade queso and guacamole for dipping! (Side note - did you know apparently they are called flautas when you use flour tortillas and taquitos when you use corn tortillas?) It was absolutely delicious! We turned on some latin music while we cooked and it was nice enough to eat on our back patio! If you need a tasty treat to finish it off, I highly recommend my post on fried ice cream and because it's your lucky day I am also including a tasty adult beverage! Enjoy! 

Chicken and Cheese Flautas

(Find original recipe here)

Ingredients: 

• 2 cups shredded chicken (use rotisserie chicken if you are short on time)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 teaspoons fresh lime juice
• 1 cup shredded cheddar or Mexican blend cheese
• 20 flour tortillas (you can also use corn tortillas)

Directions: 

• Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
• In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
• Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the flautas.
• Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the flauta, seam side down on the prepared baking sheet. Continue rolling flautas until the tortillas and filling are gone. You should have about 20 flautas.
• Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until flautas are golden brown and crispy. Remove from the oven and serve warm with desired toppings.

Guacamole

(Find original recipe here)

Ingredients:

• 3 avocados - peeled, pitted, and mashed
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)
• 1 lime, juiced
• 1 teaspoon salt

Directions:

• In a medium bowl, mash together the avocados, lime juice, and salt. 
• Mix in onion, cilantro, tomatoes, and garlic. 
• Stir in cayenne pepper. 
• Refrigerate 1 hour for best flavor, or serve immediately.

Creamy Queso

(Recipe from Raddish Subscription Box)

Ingredients:

• 4 oz Monterey jack cheese
• 4 oz cheddar cheese
• 1 red bell pepper
• 1 bunch green onions (optional)
• 2 cloves of garlic; minced
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp chili powder
• 2 Tbsp flour
• 1 (12 oz) can evaporated milk

Directions: 

• Grate cheese and set aside.
• Dice bell pepper and green onion (white/light green part).
• Heat oil in a large skillet over medium heat. 
• Add vegetables, salt, pepper, garlic, and chili powder and cook until very soft (8-10 min), stirring occasionally.
• Add flour; cook 1 minute stirring constantly. 
• Slowly add evaporated milk, whisking constantly. 
• Simmer over medium-low heat until slightly thickened (1-2 minutes).
• Gradually add shredded cheese, stirring until melted.
• Top with minced green onion tops (optional)

Banana Pina Colada

Ingredients:

• 1/2 a banana
• 3 fl oz Pina Colada cocktail mix
• 1 1/2 fl oz Malibu Rum
• 1 cup of ice

Directions:

• Mix all ingredients in a blender and blend until smooth! 
• Enjoy! 

Smiley Family Vision and Copy-Cat Pasta e Fagioli Soup

So many, many years ago when Andrew was still teaching we both felt a calling to help children by way of adoption. We both have come across several students over the years that made us wonder how that child's life could be different given the chance of a stable home. We have both felt like we wanted to adopt an older child (upper elementary/middle school) that needed a chance to thrive. Several people have given us advice and one piece that we took to heart was making sure that we kept birth order by keeping Lilly the oldest. Since making that decision we have been praying for the  child that will someday join our family and talk about it fairly regularly. Both girls are excited about someday adding to our family.

Fast forward to about 6 months ago as Andrew and I both were "hit" with multiple situations where we were running into families that had grown through adoption and we were invited by our church to check out a new ministry they were starting called Sacred Homes. Through this ministry, our church is partnering with an organization called Safe Families. (https://safe-families.org/) Safe Families is similar to foster care but it is run through churches instead of the government. It is designed for parents that yearn to keep custody of their children but circumstances are making that difficult (homelessness, hunger, medical problems, etc.). These parents can contact safe families and apply for help. Host families take in children with the end goal being reunified with their biological parents. Placements can run anywhere from a night for generally up to a year and host families are given power of attorney for medical and educational purposes. Both Andrew and I agreed that this was a perfect opportunity to get started helping even as we wait to adopt.

Our home we built 11 years ago is a decent size for a family of 4 but for more than that it's going to get a little cramped, not to mention that we have dreamed of someday having a little more land. See this floor plan on our fridge?

That is our vision. A home that has plenty of space for the someday Smiley Fab FIVE as well as a guest room for our parents and/or still hosting through safe families. It's going to take some work to get there so we have started buckling down. Goal is to pay off our current home and use the selling price as a hefty chunk towards this new home! We are excited and hope you will be thinking of us and praying for us as we embark on our journey. Some ways we hope to save a little extra to put towards our dream is to really cut back on eating out and to vacation/travel only when we can do it cheaply (camping, staying with family in FL, etc).

Enter the Pasta e Fagioli soup! It was rainy and chilly this weekend and since we weren't eating out I turned to a favorite recipe of Andrew's. He loves the Pasta e Fagioli soup from Olive Garden. I paired it with a Caesar salad and a loaf of Pillsbury french bread and voila! Bon Appetit!

Pasta e Fagioli Soup

  

Ingredients

• 1 Tbsp olive oil

• 2 lbs lean ground beef

• 1 1/2 cups chopped yellow onion

• 2 cups diced carrots; sliced thin

• 2 cups diced celery 

• 2 (28 oz) cans diced tomatoes

• 2 (48oz) cans beef broth

• 1 Tbsp dried oregano

• 2 tsp pepper

• 1 cup dry ditalini pasta

• 1 (15 oz) can dark red kidney beans, drained and rinsed

• 1 (15 oz) can great northern beans, drained and rinsed

• 3 (16 oz) jars spaghetti sauce

• 1 1/2 tsp Tabasco sauce

What to Do

1. Saute the beef in the oil in a 10 qt pot until the beef starts to brown. Add the onions, carrots, celery, and tomatoes. Simmer for about 10 min.

2. Drain and rinse the beans and add to the pot along with the beef broth, oregano, pepper, Tabasco sauce, spaghetti sauce, and pasta. 

3. Simmer until celery and carrots are tender, about 30-45 minutes. Ladle the soup into bowls. 

Family Recipes and Baby Pasta Casserole

Everyone has that one meal. The one they take to people that have just had a baby, or have had surgery, or have lost a loved one. Baby Pasta Casserole has become my go-to over the years after my sister passed it along in a recipe book of family favorites she gave me for my 24th birthday.

I love cooking and my recipe book makes me smile every time I use it. Each page includes a picture from our childhood, a recipe, and a little note which are often humorous!

This recipe is tucked inside the entree section and was passed on to her by her in-laws. It's also one of Lilly's favorites. Lilly has been a fairly picky eater all of her life and she always has seconds, thirds, and even fourths when it comes to this meal! Serve it with some green beans, salad, or another favorite veggie and just wait for the compliments! Enjoy!

Baby Pasta Casserole

(I'll add a picture next time I make this!)

Ingredients

* 4 cups cooked chicken, shredded (in a hurry? use rotisserie!)

* 4 Tbsp minced onion

* 2 cans cream of chicken soup

* 3/4 cup light mayonanaise

* 1 1/2 cups "Acini de Pepe" pasta (or any other small pasta), cooked

* 2 cups corn flakes (we prefer crushed rice chex) mixed with 2-4 Tbsp of melted butter (we use 4 ;0) )

What to do:

1. Mix all ingredients together except cereal; place in greased casserole dish. 

2. Top with cereal/butter mixture.

3. Cover and bake for 30 minutes at 350 degrees.

4. Uncover and bake for 15 minutes until cereal is browned. 

Welcome Fall and White Chocolate Chip Pumpkin Muffins

Making a Smiley girls' fall favorite this morning inspired me to sit down and wipe the dust off this blog so I could share these amazing White Chocolate Chip Pumpkin Muffins with you! I am not one to jump on everything the fall pumpkin spice train has to offer. I think the pumpkin spice m&m's, Oreos, etc are quite disgusting but the pumpkin baked goods on the other hand make me very happy! Pumpkin Breads, Cakes, Muffins...Yum! Do you have a fall favorite food that just makes you feel happy?  Have you tried pumpkin dump cake? You should check it out here if not!

My good friend Megan Johnson had made these pumpkin muffins once when we spent an afternoon at Disney Springs and I absolutely fell in love! They are super simple and delicious and they are ready in no time! They aren't the healthiest breakfast but they are a nice fall treat! Enjoy!

White Chocolate Chip Pumpkin Muffins

Yellow Cake Mix (Love the butter recipe yellow cake mix by Betty Crocker but any will do!)
Spice Cake Mix
1 LARGE can pumpkin puree
1-2 bags white chocolate chips

Mix the dry cake mixes and pumpkin puree together. Fold in chocolate chips (I like lots!). Mixture will be thick. Spoon into greased or lined muffin tins (these muffins don't rise much so I fill mine pretty full) and bake at 350 degrees for about 20 minutes or until muffins feel spongy. Let cool for a few minutes so you don't burn your mouth and enjoy!

*Note* This recipe makes close to 3 dozen...I have often halved it using half of each cake mix, a small can of pumpkin puree, and 1 bag of chocolate chips. I just place the remaining cake mix in a Ziploc bag and hang onto it until the next time! They will keep for several days in the fridge but they always taste better fresh out of the oven to me!

Month of May and Glorious Morning Muffins

So probably like many of you I spend my time browsing for recipes that will satisfy me in taste while also being healthy (don't let me fool you though, I also search for recipes that are just amazingly full of fat and sugar and deliciousness!). Now, however, I am at the point of the year when I need to think about getting some exercise and losing a few pounds. The month of May is awful for me...school is winding down to the end and I'm a stress eater! I am pretty sure I gain about 5 lbs. a week in the month of May. The other problem is that I love baked goods! Bread, muffins, pancakes, you name it...I LOVE it and I want to eat it. So what to do? Look for baked goods that are somewhat healthy. My mom makes these muffins that are quite good and have a lot of fruits and veggies in them. I went ahead and tweeked it a little to add more proteins and healthier fats. These muffins are super moist and can be frozen and thawed out well! I usually have 2 for breakfast and pack 2 for lunch or a snack. I hope you love them as much as I do! Enjoy!

Glorious Morning Muffins

2 1/4 cups flour        
1/2 cup white sugar
1/2 brown sugar
3 Tablespoons flax meal
3 Tablespoons chia seeds
1 Tablespoon ground cinnamon       
3 eggs
2 teaspoons baking soda
1/2 teaspoon salt     
1/2 cup coconut oil (melted but cooled)
1/2 cup natural unsweetend applesauce
1 cup finely shredded or grated carrots (2 medium-large)
1 cup zucchini finely shredded or grated
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
1 teaspoon vanilla extract

1. Into large bowl, sift together flour, sugars, flax meal, chia seeds, cinnamon, baking soda & salt.
2. Stir in carrots, zucchini, apple, coconut, raisins, nuts & pineapple. 

3. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. 

4. Pour into bowl with dry ingredients; blend well.

5. Spoon batter into 24 muffin cups that are greased or lined with paper muffin liners. Fill almost to the top. 

6. Bake in a pre-heated 350 degree oven about 35 minutes. 

7. Cool muffins in pan about 10 minutes. then turn out onto wire rack to cool completely. Store in airtight container. Best when allowed to "ripen" for 24 hours.

In case you are curious about the full fat, less healthy version here it is...although I really can't tell much of a difference!

2 1/4 cups flour        
1 1/4 cups sugar
3 tablespoons flax meal (optional)
1 tablespoon ground cinnamon       
3 eggs
2 teaspoons baking soda
1/2 teaspoon salt     
1 cup vegetable oil
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
1 teaspoon vanilla extract

Summer, School, and Ripe Bananas

Whew, the last few months have been a whirlwind! I was hoping to make several posts over the summer but we were off and running. Andrew ran in a 12 man 200 mile relay from Madison, Wisconsin to Chicago, Illinois. I volunteered to be the driver. It was so much fun but exhausting! Now they are trying to convince me to run in a similar event (Bourbon Chase) in October. I am not much of a runner yet so we'll see! The following weekend we went to a cousin's wedding in Missouri and the weekend after that we left for an 8 day adventure to Disney with Andrew's family! We had an amazing time. I have a wonderful "Disney" recipe to share with you in the future with some more details about our trip so keep your eyes peeled! All of a sudden we were into July and after spending the 4th with family, a trip to Camp Cotubic, and a job change for Andrew we were getting ready for school to start.

Now here we are, a month into school (we are on a balanced calendar), and I am finally getting a moment to breathe (albeit a quick one!) and share a few yummy recipes I dig out when deciding what to do with ripe bananas. I am what I like to call a banana snob. There is a VERY short window when I am able to eat a banana just as it is. Don't get me wrong...I absolutely LOVE bananas but unless they are just newly yellow with NO brown spots I can't eat them just as they are. That usually leaves me with several bananas I need to use up in a different way so here are my two favorites: one of Paula Deen's Banana Bread recipes and Banana Nugget Cookies/Banana Oatmeal Bars.

Paula Deen uses this banana bread recipe to make peanut butter sandwiches (LOVE) but it tastes absolutely amazing just as it is. You can find the original recipe here. Also, a year or two ago a former coworker shared a recipe on her blog that I tried and was immediately reminded of the banana nugget cookies my dad makes. They are almost identical! I'm going to post both and you can decide which version you like best! You can view Basilmomma's original post here and be sure to check out her blog! Enjoy!

Banana Bread (for Peanut Butter Banana Bread Finger Sandwiches)

Ingredients:

1/2 cup butter, softened, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup buttermilk
1 teaspoon baking powder
3/4 teaspoon baking soda
2 large ripe bananas, mashed
1/2 cup raisins (optional...I don't use)


What to Do:

1. Preheat oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan.

2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, vanilla and buttermilk, beating well.

3. In a small bowl, combine flour, baking powder, and baking soda. Slowly add to the wet ingredients. Add mashed bananas and fold in raisins. Pour into prepared pan and bake for 50 to 60 minutes. Let cool in pan 10 minutes. Remove from pan and let cool completely on a wire rack.

Banana Nugget Cookies

Ingredients:

1 1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup shortening
1 cup sugar
1 egg
3 medium mashed bananas
1 3/4 cup raw, quick-cooking oats
1 bag chocolate chips 

What to Do:

1. Mix all ingredients together in a large mixing bowl.

2. Drop by rounded teaspoons onto an ungreased cookie sheet 1 1/2 inches apart.

3. Bake at 400 F for 12-15 minutes. 

Banana Oatmeal Bars

Ingredients: 

1 1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon flax meal (for added protein, optional)
1/4 cup butter, softened at room temperature
1/4 cup applesauce
1 cup brown sugar
1 egg
3 medium mashed bananas
1 teaspoon vanilla extract
1 1/2 cup raw, quick-cooking oats
1/2 cup mini chocolate chips or 3/4 cup chopped nuts and dried fruits (optional)

What to Do:

1. Preheat oven to 425 F. Grease and flour 13x9 inch baking pan. Sift together flour, salt, soda and spices, set aside. In large bowl, beat until light and fluffy butter, sugar and egg. Add bananas and vanilla, beat until smooth.
2. Gradually stir in flour mixture and oats until well combined. (If it seems to be getting a little thick, slowly add about 1/4 cup non-fat milk as needed.) Stir in nuts and dried fruit. Bake until golden (about 25 minutes).
3. When bars cool, slice and cut into individual serving and keep in an airtight container. 

Best Friends and Overnight Caramel Rolls

We moved to a new neighborhood before I started elementary school and in a backyard catty corner to mine lived a girl my age that quickly became my best friend. Her name was Becca and we missed the bus on the first day of kindergarten together (it did not pick-up at our houses for afternoon kindergarten like it did in the mornings). 

Even though we moved to the other side of town in third grade we saw each other at school throughout elementary and became really close again in middle school. In fact, in high school we were voted Best Friends in the senior edition of our school newspaper. 

Here is a picture of us on the first day of Kindergarten and the last day of High School!

We both loved being goofy, loved watching movies (Kindergarten Cop and Romie and Michelle's High School Reunion being some of the favorites), and loved music (The Beatles in particular!). We did the Huntington County Children's choir together, Riverview Singers, and although I had to choose between band and choir in high school (I went with band) I joined the show choir as a stage crew member so we could spend even more time together (amongst other reasons). I became best friends with her cousin Andrea through church (didn't know they were cousins at the time) and the three of us became inseparable for a long time. We had countless sleepovers, trips to summer camp, and we even made our own singing group called AlBeAn ;0)

Andrea, Becca, and I

Although we live a few hours apart and only see each other once or twice a year it's the kind of friendship that feels like you've never been apart; you pick up right where you left off!

I got this recipe from Becca's mom a long time ago. It's so easy and I always get tons of compliments! Margi always made it in a bundt pan so you can give that a try but I find it easy to make the individual rolls for sharing (although I'm sure they don't look as pretty). Enjoy!!

Overnight Caramel Rolls

Ingredients:

12-15 Rhodes yeast rolls (dough-not baked)

1 small package Jello Cook-n-Serve (not instant) Butterscotch Pudding

1 stick of butter

1 cup of light brown sugar

Chopped nuts (optional)

Directions:

1. Spray a deep roasting pan or cake pan (9x13ish - I usually buy the foil roasting pans) with cooking spray

2. Sprinkle nuts in the bottom of the pan (optional)

3. Place frozen rolls in the pan.

4. Sprinkle dry pudding mix over rolls.

5. Melt butter and brown sugar in a small saucepan over medium heat until melted together and bubbly.

6. Pour over the frozen rolls.

7. Partially cover with foil or plastic lid and allow to rise overnight. 

8. Bake at 375 for about 10-15 minutes or until tops are brown.

9. Let cool slightly; invert onto a serving dish and serve!