Red, Green or Pepto Bismol?

On our recent trip back to my husband’s hometown of Albuquerque, New Mexico; we ate food. We ate a TON of food. The food in New Mexico is amazing so it’s very hard not to overindulge.

For those of you who have never had the chance to visit this area there is one very important question you need to answer everywhere you go here.

Red or green?

When you go out to eat in New Mexico it really doesn’t matter what you order; you will be asked, “Red or green with that?”

What they are referring to is the chile pepper. You have the choice as to whether you want red or green chile sauce on it. I myself am a green chile person but over the years I have learned moderation is key for this native Wisconsin girl.

This was one of our meals at the family reunion we went to. Red chile enchilada on the left and green chile enchilada on the right. Beans and pasole (spicy corn stew) in the middle.

This was one of our meals at the family reunion we went to. Red chile enchilada on the left and green chile enchilada on the right. Beans and pasole (spicy corn stew) in the middle.

Cheeseburger with green chili on it at Western View restaurant on Central

Cheeseburger with green chili on it at Western View restaurant on Central

My first visit to Albuquerque, many years ago when my husband and I were still dating; I went overboard on the green chili and had it on everything. Apparently my stomach is not made of steel and after 3 days of being there and consuming more spicy food during that short time frame than I had over the entire course of my life I was left with a pretty messed up stomach. I remember my husband’s mom slipping me some Pepto Bismol through a crack in the door at 2am.

The next morning I asked if we could eat at a non-Mexican food related establishment. We found an IHOP and I asked for some bacon, eggs and white toast. The waitress asked, “Red or green?”

Since then I have learned my lesson and just ask the wait staff to put my green chile on the side and that way I can control how much I add.

This is my enchilada I ordered at Garcia's on Central with my green chili on the side!

This is my enchilada I ordered at Garcia’s on Central with my green chili on the side! In the middle of the table are sopapillas (fried bread) which are another staple of New Mexico!

Besides having great food at restaurants on our recent trip we also had the pleasure of going to my husband’s cousin’s house and she made and taught me how to make some authentic tacos and Spanish rice. One of the best tips I have ever learned was to add mashed potatoes to your taco meat to make the meat stretch more so you can feed more people. I thought this was absolutely brilliant because it doesn’t change the taste at all!

My husband's cousin teaching me how to make tacos and Spanish rice

My husband’s cousin teaching me how to make tacos and Spanish rice

Here are the tacos and rice I made the other night at my house!

Here are the tacos and rice I made the other night at my house!

Also, I can hardly mention New Mexico without talking about tortillas. They are served with every meal. You can eat them plain, you can put meat and beans in them or use them to sop up the juices from Green Chile Stew. I have been making homemade tortillas for my family on a regular basis for over a year now and they are fantastic! While I was visiting our family I made up a huge batch of tortillas for everyone.

Here is me mixing up the tortilla dough!

Here is me mixing up the tortilla dough!

Here I am rolling out the tortilla

Here I am rolling out the tortilla

My mother-in-law was kind enough to pass down to me her bolio (a tortilla rolling pin) that she used to use when she made homemade tortillas for her family. Of course after she gave it to me I pretended to hit her over the head with it. This is why she loves having me for a daughter-in-law!

This is me pretending to hit my mother-in-law over the head (I would never really do that)!!

This is me pretending to hit my mother-in-law over the head (I would never really do that)!!

 

When you go to New Mexico be prepared to eat. The food is absolutely fantastic. If you are into hot, spicy food you will not be disappointed and if you are like me don’t be afraid to pass every now and then or just ask for it on the side!

This is my youngest son Cesar giving trying to give his hot pepper back!

This is my youngest son Cesar trying to give his hot pepper back!

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I also have a winner to announce! Last week I held a giveaway on my blog for a recent children’s book I wrote  What’s in the Bucket? 1 Year Blog Anniversary and a Giveaway. Instead of just throwing everyone’s names in a hat and choosing randomly I did something a little different. My children don’t really know that I blog nor have they ever read anyone’s blog so what I did is write the first names of non bloggers and blog names of those who blog on a piece of paper. I then asked my 8 year old daughter to choose a name to win the book I wrote.

She chose The Sadder but Wiser Girl!

I asked my daughter why she picked this one and she said, “I picked this one because I like wise girls. I think the wiser you are the more honest of a person you are and I don’t like anyone who tells lies.”

I thought this was a perfectly good reason to give Sarah at The Sadder but Wiser Girl blog my book. Sarah is wise and I really do think she is a honest person! She is also very funny and super sweet. When I announced that I was doing this giveaway she blasted my name all over the internets! Thank you Sarah! I hope you and your kids enjoy the book!

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Cross My Heart, Hope to Die, Stick a Needle in My Eye

Today I am posting the most important information that I have ever shared! I guarantee it will change your life. I am so sure about this one that I “Cross my heart, hope to die, stick a needle in my eye.”

It is for the greatest Chocolate Chip Cookies ever!

Now trust me when I say, that I have never met a Chocolate Chip Cookie I didn’t like. You just can’t go wrong when you mix brown sugar, butter and chocolate. Heck, I even burnt 2 batches of Chocolate Chip Cookies on my children’s first day back to school this year for their special treat and even those weren’t too bad.

However, I have been baking since I was a small child and have probably been making cookies for over 2 decades but all the Chocolate Chip cookies I have made always had some flaws. I’ve tried numerous different recipes. Some were too dry. Some were too moist. They were never good enough to give to anyone except my immediate family.

Here I am at age 7 with the first cake I ever made! I really thought I did a stroke with this one!!!

Here I am at age 7 with the first cake I ever made! I really thought I did a stroke with this one!!!

Admittedly, I am not a good baker. I make mistakes. I forget how many cups of flour I’ve put in. I don’t take the time to measure correctly. I throw everything in at the same time even when it says to beat separately. I probably should just stay out of the kitchen but nothing beats a cookie straight out of the oven. You just can’t buy that in a store!

In pursuit of having the perfect cookie I went on a crusade and did a lot of research this past year. I combined a couple of different recipes I found and I have finally reached my goal of making a Chocolate Chip cookie I felt confident in giving to people!

I believe the whole secret is mixing the baking soda in hot water. It must make some serious magic in these cookies and create a chewy center with a crisp outside. I also found that a lower oven temperature is key.

So go ahead and whip up some Chocolate Chip Cookies and spread some love. We gave last week’s batches to the crossing guards that the children use on their way to school and home. This week’s batches were given to my parents and to our mechanic!

The Greatest Chocolate Chip Cookies Ever!

The Greatest Chocolate Chip Cookies Ever!

The Greatest Chocolate Chip Cookies Ever

Ingredients

  • 1 C. butter softened
  • 1 C. sugar
  • 1 C. brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 3 C. flour
  • 1 tsp. baking soda
  • 2 tsp. hot water
  • ½ tsp. salt
  • 2 C. chocolate chips

Directions

  • Preheat oven to 325 degrees
  • Cream together the butter, sugar and brown sugar until smooth.
  • Beat in the eggs one at a time
  • Stir in the vanilla
  • Dissolve baking soda in 2 tsp. hot water and add to batter along with salt
  • Stir in flour and chocolate chips
  • Drop by large spoonfuls onto ungreased cookie sheet
  • Bake for about 10 minutes

 

Easy As Pie

My mom belongs to the generation where baked goods must be supplied to visitors. Actually, maybe it’s not a generational thing; just a niceness factor and good hospitality trait.

My Grandma Freda on my father’s side was the same way. In fact, Grandma had a rule. All new brides must receive a good rolling pin. A rolling pin is essential for making great pies and for using on your husband if he gets out of line.

To keep with tradition, my brother gave me a rolling pin as a wedding gift. I’ve used it to roll out a few things; never a pie though. I mainly just keep it handy in case I need to use it on my husband.

The reason I’ve never made a homemade pie crust is because dough scares me and also there’s no need because we have a pie recipe in our family that does not require it.

This has long been my mom’s go to recipe for when someone calls and says they are on their way over for a visit. It’s called No-Roll Pie and is extremely easy. My mom doesn’t remember where she got the recipe but I’m willing to bet she tore a page out of a Good Housekeeping magazine in the dentist office in 1978. She does this sort of thing quite a bit and then feels guilty and makes her confessional to me to ease her conscience. She should feel guilty about this one because plenty of people missed out on a good recipe while flipping through that magazine.

The best thing about this recipe is that it takes 5 minutes to prepare, needs very few ingredients and is absolutely delicious.

If someone calls you this holiday season and says they are on their way over for a visit, put this pie to the test. I guarantee you will get oohs and aahs.

This pie is so easy even a 2 year old can make it!

This pie is so easy even a 2 year old can make it!

No Roll Pie

Crust

  • 1 stick of butter (melted)
  • 1 Tbsp. sugar
  • 1 C. flour

Stir until ball forms. Press into pie pan.

Pour in 15 oz. pie filling of choice

Topping

  • 1 egg
  • ½ C. sugar
  • ¼ C. flour
  • ¼ C. milk

Beat together and pour over pie filling

Bake at 350 degrees for 40 minutes

Blueberry No-Roll Pie

Blueberry No-Roll Pie

There’s An 80 Year Old Lady Trapped Inside My Body

I’m quite certain there is an 80 year old woman trapped inside my body. I’ve known this since an early age when my love of butter pecan ice cream, dates and prunes were not a popular favorite amongst other 9 year olds.

I’ve never considered myself “hip” or “cool” and have never gone out of my way to achieve this status.

I have never bought into the newest fads, trends or technology. I wait years to make sure all the glitches are worked out or that the “newest thing” stands the test of time.

I would probably still be using a 35 mm camera had my husband not insisted 5 years ago that I would save a lot of money using a digital camera due to my habit of taking 1000 pictures a month and the amount of money I was spending on developing costs.

I have no fancy gadgets in my kitchen. I still grate everything by hand and if I need chopped nuts …out comes a hammer.

I did a blog post one day for a recipe for carrot cake. My father was flabbergasted that I made mention in my story that I still grate carrots by hand. He insisted my mother buy me a food processor for my next birthday.

I few weeks ago I celebrated my birthday and my mom came with a wrapped present containing my first ever modern gadget….the food processor.

My mind instantly went to a recipe I had seen on 100 Days of Real Food that I thought looked really good, easy, contained dates but…..required a food processor. I had dismissed the recipe because it required a date paste and there was no way I could make this without this modern gadget!

The recipe was for Larabars.

Now if you’ve ever heard of a Larabar I think it means you’re “hip” and “cool.” I think you can only buy these at “cool” places that I never go to. They are wholesome snacks that generate a lot of buzz amongst the healthy crowd. They are expensive. I would NEVER buy these.

Equipped with my new food processor and a recipe containing my beloved dates I could make these and possibly even call myself a little “cool.”

I had the kids help me execute this recipe last weekend. The kids and I were excited to press the buttons and watch our ingredients twirl around in our new toy. It was magical watching it all spin into the gooey paste.

The outcome was a big disappointment to me though. They tasted nothing like dates. The peanut butter in the recipe took charge. My two older children will not eat them because they don’t like the consistency. My youngest son likes them so he has been the receptacle for all of them. He is “cool.”

Here is the recipe I used and more can be found on 100 Days of Real Food’s website:

Ingredients for our Larabars and my new food processor

Date/Peanut Butter Larabar

1 C. dates

½ C. peanut butter

½ C. peanuts (optional: I threw these in to really see what my new food processor could do!)

2 Tbsp. of flax seed (optional)

2 Tbsp. water or more if necessary

Directions:

  • Put ingredients in food processor and combine until mixture is of paste quality and no longer crumbly
  • Scoop out mixture onto cutting board and work it with hands to get it all formed into one clump
  • Grab small handful and pat into a square in your palms
  • Wrap each square into plastic wrap
  • Can be left at room temperature or stored in refrigerator

Our Larabars

I personally will be using the remainder of my dates to go make a date pie to satisfy the 80 year old woman trapped inside my body!

I Accept Your Challenge

It’s a long standing joke in my family that I’m not the best cook. It’s a joke that has been rightfully earned after a long series of mishaps. There was the time I showed up at a family gathering with a strawberry pie that was really just soup in a pie shell. I had misread the recipe. I still brought it to the party in hopes by some sort of miracle the pie would set up. A normal person would have just kept it at home and said they forgot it. There was also the time in my life when I thought baking powder and baking soda was interchangeable. It is not. This has produced many rock hard bakery goods that are not edible for human consumption. Even the birds will not touch them. I know because I’ve tried. Even with figuring out my logical mistakes, many things still do not turn out. This is due to my inability to stay on task and read a recipe the whole way through or skip the parts that I just don’t feel are that important.

Needless to say, my family got wise and began requesting jars of pickles or sliced cheese for me to bring to the family gatherings.

I am trying to be better though and miraculously, I’ve been having some success. I make homemade tortillas on a regular basis and a couple of weeks ago I made homemade cinnamon rolls. I told my mom and she couldn’t believe it. I’ve NEVER had any luck with yeast or dough so this was a major accomplishment.

Instead of just patting me on the back, my mom gave me a challenge. Apparently, telling my mom that I made ONE batch of cinnamon rolls that people were able to eat has now launched me on par with a master chef in her eyes.

She handed me a recipe. My jaw dropped when I read the title. It was for Elephant Tracks. I LOVED these as a kid. I requested my mom to make these all of the time. She made them occasionally. She said they were a really big pain in the butt to make. In fact, they must have been such a big thorn in her side that I don’t think I’ve had one since I was 10 years old.

I read the recipe and realized this was beyond my…. one batch of cinnamon roll capabilities… but a challenge is a challenge. I accepted.

I took the recipe home and set to work. The first mistake I made was inviting my kids to help me. My kids generally help me in the kitchen (mainly because I do need help) but this is not a recipe to have kids help with. You need every bit of brain power you have to maneuver your way through this recipe. You cannot be expected to remember whose turn it is to dump the flour in or break up the argument of which kid is better at cracking eggs.

After getting the dough made and shooing the kids out, I collected my thoughts and let the dough rest.

I returned to the kitchen to complete the final task of rolling out the dough and then rolling it up into a spiral…very similar to making cinnamon buns. However, this dough was too gooey and instead of doctoring it with more flour and letting it rest again, I plunged forward and just kind of smooshed it all together. I felt defeated at this point and was shaking my fist at my mom in my head.

I put my Elephant Tracks in the oven and expected I had just started heating up my next joke.

15 minutes later, the timer dinged and alerted me that the culinary gods were shining down on me. I don’t remember my mom’s Elephant Tracks looking like this, but they tasted every bit as good. Somehow, in the oven, my smooshed up dough turned into a crispy, soft, buttery sweet piece of pure delight!

Apparently, there’s just no way to mess up anything containing this much butter and sugar. Go ahead, I challenge you!

Elephant Tracks

Elephant Tracks

Ingredients

  • ½ C. scalded milk
  • 2 Tbsp. shortening
  • ¼ C. sugar
  • 1 tsp. salt
  • 1 pkg. dry yeast dissolved in ¼ C. lukewarm water
  • 2 beaten egg yolks or 1 whole egg
  • 2 ½ C. flour
  • 1 ¾ C. sugar
  • 1 tsp. cinnamon
  • ¼ C.  melted butter

Directions

  • Combine scalded milk, shortening, sugar and salt. Cool to lukewarm.
  • Dissolve yeast in the water. Add to first mixture.
  • Stir in eggs
  • Add flour all at once
  • The dough should be very stiff and should be worked until smooth
  • Turn dough out on floured board and let rest for 10 minutes
  • Mix together the 1 ¾ C. sugar and 1 tsp. cinnamon
  • Roll dough into rectangle
  • Brush with melted butter and sprinkle with cinnamon/sugar mixture.
  • Roll up and seal edges
  • Cut slices 1 inch thick
  • Working with one slice at a time, place both sides of slice into cinnamon/sugar mixture.
  • Place on greased baking sheet and flatten with hand.
  • Let rise for 30 minutes.
  • Bake at 325 degrees for 15-18 minutes

Packing the Lunches With Carrot Cake

A common task this time of year for many mothers is packing lunches for their school age children.

For me, this is one of those jobs that take constant creativity.

I’m not a fan of hot lunch for my kids due to that fact my kids aren’t HUGE eaters and the cost isn’t justifiable due to the amount they eat. Also, even though our school lunch system serves a variety of fruit and vegetables there are still plenty of non-healthy food items being served. When my kid’s small appetites are given the choice they will go for the non-healthy foods first and leave no room for the vegetables.

Therefore I pack my kid’s lunch every day and let them take hot lunch once a month on the day of their choice as a treat!

I really love my son…he LOVES peanut butter! My daughter HATES it! She has caused me to continuously scratch my head to come up with different meals for her that travel and keep well.

I will share some of the things I put in my kid’s lunches that they eat, love and travel well plus a recipe for a healthy treat!

  • Cheese Quesadillas (We have a quesadilla maker. The kids love these even at room temperature.)
  • Leftovers of chili, spaghetti and soup (I put these in their thermos and the kids say they are still warm by lunch time)
  • Oatmeal (I make this in the morning just using quick oats and microwaving for 1 minute. I then add a little brown sugar and craisins. This is a favorite!)
  • Crackers with cream cheese
  • Peanut butter  and Nutella (for my daughter) sandwiches. To switch this up a bit I put it on tortillas, buns and English muffins.
  • Plain yogurt mixed with the strawberry jam I made this spring (I only used apple juice for sweetener in making this jam)
  • Homemade granola…click here for my recipe
  • Fresh fruits and vegetables whenever on hand but I also keep frozen fruit and vegetables that are easily defrosted.
  • This last one might come as a surprise but…. my kid’s LOVE PRUNES so these are usually their dessert!

Last week, my mom brought me a recipe for a HEALTHY CARROT CAKE. The funny thing about this recipe is that it is on a recipe card in MY HANDWRITING! I’m guessing I was about 15 years old and went on a crusade to organize my mom’s recipes. She kept magazine cut-outs and slips of paper with recipes stuck in cookbooks so I went through and wrote them all on cards for her. Today, I still love organizing recipes and on the first day the kids went back to school this year I gathered all of my magazine cut-outs and slips of paper and wrote them all up in my recipe binder!

The great thing about this particular carrot cake is that it is so moist that it is actually like a bar so does not crumble and make a big mess plus it is so good that it does NOT need frosting! My kids will be getting this in their lunch this week as a special treat! Actually, I should say, I hope to put this in their lunch this week as my husband keeps getting little helpings! This is a true testament to this cake because I usually screw up homemade cakes and we end up serving them to the birds (who refuse to eat them as well!)

Healthy Carrot Cake

Preheat oven to 325 degrees

Ingredients:

  • ¾ C. sugar
  • 1 C. grated carrot (I think we actually used closer to 2 cups because the kids got a little carried away…I think it might be better with the 2 cups!)
  • 1 C. raisins
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. cardamom (optional)
  • 1 ½ C. water
  • 3 Tbsp. butter

In small saucepan, combine the above to a boil. Reduce heat and simmer for 5 minutes. Pour into mixing bowl and cool to lukewarm.

Next ingredients:

  • 2 C. flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 C. nuts (optional)
  • 2 Tbsp flax seed (optional)

Add the above ingredients to lukewarm mixture. Mix well.

Add mixture to 13×9 greased pan.

Bake for 25 minutes.

The kids busy peeling the carrots for their carrot cake

Bency busy grating the carrots!

Iris taking her turn at grating (I don’t own a food processor….we do everything the old-fashioned way…the kids love it!!!)

Carrot cake fresh out of the oven!

Tomato Popsicles

This year we were lucky to have an abundance of tomatoes thanks to my parents and neighbors. The past couple of weeks our meals have included chili, stews, homemade spaghetti sauce and sides of just plain sliced tomatoes and cherry tomatoes.

Yesterday I was juicing the rest of our tomatoes to freeze because even though my husband and daughter eat them like candy there was even too many for them to go through before they went bad. I will use the juice for future stews, soups and chili.

While I was juicing an idea popped into my head!

Tomato Popsicles!!

One of my first blog posts was Rhubarb Popsicles so I am not a stranger to obscure popsicle flavors.

So into my popsicle mold went some of my freshly juiced tomatoes.

When the kids got home from school I presented them with this new and amazing snack. I told them it was a surprise flavor and they had to figure it out on their own.

Bency, my five year old thought it was watermelon and thought it was REALLY good (he hates fresh tomatoes).

Iris thought it tasted like a vegetable and really healthy and thought it was pretty good.

When I finally told them what it was Bency wouldn’t eat anymore while Iris started devouring it even faster saying it was the best popsicle ever!

Kids are weird. If you find yourself with an abundance of tomatoes try Tomato Popsicles!!

Bency eating a tomato popsicle

We Are Selling Our Cereal to the Supermarket

I realize I’m not the first person in the world to make their own cereal and hopefully after I show you this fun project we did I won’t be the last!

First, we made our cereal. I researched several recipes and kind of came up with my own that would work best for us:

Homemade Granola Cereal:

  • 4 C. old-fashioned oats
  • 2 C. coconut
  • ¾ C. vegetable oil
  • ½ C. honey
  • 1/3 C. brown sugar
  • ½ tsp. vanilla
  • Nuts, dried fruit or any other extras you desire

Directions:

  • Preheat oven to 300 degrees
  • Toss oats, nuts and coconut together in large bowl. (I didn’t have any nuts on hand so I didn’t add nuts to ours)
  • Whisk together oil, honey, brown sugar and in vanilla in another bowl.
  • Pour the liquids over the oat mixture and stir with a spatula until all the oats are covered.
  • Pour into a 13x8x1 sheet pan.
  • Bake for 30 min.
  • Remove from oven and allow to cool. Stir occasionally so mixture doesn’t stick to pan.
  • Add dried fruit (we used dried cranberries)
  • Store in airtight container or Ziploc bag

All the kids getting ready to help…Cesar soon got kicked out because he wasn’t be very “helpful”

 

 

 

 

 

 

 

Make sure to use old-fashioned oats

Bency adding the coconut

 

 

 

 

 

Iris whisking the liquids

Iris adding the liquid to the dry ingredients

 

 

 

 

 

 

Iris stirring everything together

Our homemade granola cereal baking in the oven

 

 

 

 

 

 

 

 

 

While the cereal was cooking and cooling I gave each of my older kids the assignment to make a cereal label for the cereal they just made.

Iris named her cereal “Crunch, Crunch, Munch, Munch, Lick, Lick.” She drew a picture of our family. My husband and I are eating candy bars, the older kids are eating lollipops and the baby is eating a popsicle. I really think this girl might have a future in marketing. How brilliant to disguise a healthy cereal in a box covered in delectable treats!!

Iris’s cereal box “Munch, Munch, Crunch, Crunch, Lick, Lick”

My son Bency, named his cereal “The Life of Goodnis.” I like this! It sounds expensive (despite the misspelling)! It conjures up thoughts of enjoying a bowl of cereal, eating on a patio overlooking an ocean view!

Bency’s cereal box “The Life of Goodnis”

I put their homemade cereal in a Ziploc bag, put it in an old, empty cereal box and attached their new labels!

My kids really liked this project and they LOVED the cereal! Iris thinks we should present it to the “grocery store guy” and see if he wants to buy it from us!

I’ll let my future marketing executive handle the details!

Worm in the Dirt Cookies

My mother-in-law came this week for her yearly visit. Every time she comes I screw something up in the kitchen (my favorite was when I served raw rice. I forgot to turn on the stove but did remember to turn on the timer). This time was no exception. The other night I made dinner rolls for supper. They were not from scratch….merely Rhodes frozen dough balls that you put on a pan, cover in Saran Wrap, let rise for a few hours and then bake. I forgot to take the Saran Wrap off when I baked them so when I pulled them out of the oven they were all covered in a shiny, thick glaze of melted plastic. My mother-in-law was nice enough to help me pick off all the plastic and we served them alongside my homemade fried chicken… laughing! They actually weren’t too bad…just a few crunchy spots!

Needless to say, I require really easy to prepare foods. Nothing fancy for this girl!

The recipe I’m going to share with you today is so simple that my 7 year old daughter can now make them by herself. It’s an old recipe with one easy, cute twist. My mom always used to make these when I was little and they were one of my favorites. At Christmas time she would don them with a maraschino cherry.

Iris recently graduated to stove cooking and can make these cookies all by herself! Here she is making her own cookies for her 1st grade class birthday treat!

When I was trying to come up with a treat for my daughter to take for her Kindergarten class on her birthday I instantly thought of these cookies because they are easy to make, travel well and are yummy. The only problem is that they kind of look like a mound of dirt.

No problem!!! I simply put a gummy worm on top of the cookies and called them “Worm in the Dirt Cookies!” My daughter loved them and has requested them for everything since then!!

Iris selling Lemon Zucchini cupcakes and Worm in the Dirt Cookies at her yard bake sale last year! The neighbor kids kept coming back for more and more cookies! The cupcakes were bought out by our elderly neighbor ladies!

Worm in the Dirt Cookies

Ingredients

  • 3 C. quick-cooking rolled oats
  • 2/3 C. peanut butter
  • 2 C. sugar
  • ½ C. (1 stick) butter
  • ½ C. milk
  • 1/3 C. cocoa
  • 2 tsp. vanilla

Directions

  • Combine sugar, butter, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
  • Remove from heat. Add oats, peanut butter and vanilla; stir quickly, mixing well.
  • Immediately drop mixture by heaping teaspoons onto wax paper or tin foil.
  • Add gummy worm to the top
  • Let cool

Worm in the Dirt Cookies

Tortilla Touchdown

Yesterday we were invited to our friends’ house for a cookout. More than likely I would have brought tuna pasta salad to pass but “fortunately” I was out of mayonnaise, peas, cheese, and onions! Our cupboards were more than little on the “unsatisfactorily” stocked side.

I’ve been on a huge kick of making homemade tortillas ever since I found out how easy they were to make and completely worthwhile! Plus, as an added bonus, my husband is Hispanic, originally from Albuquerque New Mexico, so I think I have endeared myself to him just a tad bit more. He did say I couldn’t roll my tortillas as round as his Mom’s but thanks to my brother’s recent gift of a tortilla press I can get mine round now too!

Unfortunately, tortillas don’t go with a Wisconsin brat fry so I needed to figure out a way to use these new loves of my life that would be conducive for a cookout.

I think I have come up with an original idea! I’ve never heard of them! If you have, go ahead and burst my bubble and tell me what they’re called!!! I’ve called mine…….

Cream Cheese Tortilla Roll-Ups

First you need to make your homemade tortillas (I’m sure store bought would be fine too, but trust me the homemade are SO good). I used this site to learn how to make tortillas: http://tastykitchen.com/blog/2012/03/homemade-tortillas/

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Next, while the tortillas are cooling, make a filling to spread on the tortilla

Filling:

1 (8 oz) pkg. of cream cheese

1/4 C. brown sugar

1 tsp. cinnamon

Directions

Mix this together and spread on tortillas

Next, roll the tortillas up and secure with a toothpick.

Mix up a small bowl of sugar and cinnamon and sprinkle this on the rolled up tortillas after you use a basting brush to wipe a little water on the tortillas to help adhere the sugar mixture.

Finally, stick in a 350 degree oven for 12 minutes

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Once they come out of the oven you can remove toothpick and serve this way or cut up into snack size bites like I did! They appeared to be a big hit at the cookout with both the adults and kids! Next time I need to double the batch!

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Bite Sized Cream Cheese Tortilla Roll-Ups