Christmas eve presents

Christopher's first basketball halftime show

Christmas eve snow

Christmas 2009

Pulled Chicken Recipe

2 whole, or 4 portions, chicken breast
1 bottle of Stubbs Moppin' Sauce
1 green pepper
1/2 yellow onion
3 medium carrots
1 tsp of garlic powder

Peel and seed veggies.  Place in food processor with garlic and pulse until pureed.  Spray bottom and sides of crock pot.  Pour a few TBSP of Stubbs in the bottom.  Place chicken on top.  Pour veggies over the chicken then cover with 1/2 of the bottle of Stubbs.  Cook on low for about 5 hours.  Remove chicken and shred/debone.  Return to crock pot and mix with sauce.  Enjoy on its own or as a sandwich.  Tasty!

NOTE:  I made this tonight and had added a  a tsp of salt and tsp of black pepper to the veggies but after cooking and tasting, it wasn't needed.  The Stubbs has plenty of salt and pepper.  Michael said it tasted a lot like pulled pork to him and that this recipe was a keeper.

Tortilla soup

This is just something that Mike and I made up.  No recipe, just throw in whatever you got. 

2 boxes of chicken broth
1 whole roasted chicken, shredded and deboned
3 medium zuchinni, diced
3 medium yellow squash, diced
1 medium onion, diced
2 cans of diced tomatoes
1 bag of frozen corn
1 can of black beans, drained and rinsed
salt, pepper, cumin, garlic powder, and chopped fresh cilantro--all to taste

Put all ingredients in a large soup pot and simmer until veggies are tender.  Season to taste.  Cilantro is optional--many people don't like the taste.  Garnish with crushed tortilla chips, grated cheese, and sour cream. 

Fluffy fruit salad
1 large box of frozen strawberries, thawed and drained
1 can of crushed pineapple, drained
1 can of sweetened condensed milk
1 large container of cool whip

Mix fruit and milk until well combined.  Fold in cool whip.  Chill well before serving.  You can add or substitute any fruits that you prefer. 

White pretzels
1 package of vanilla almond bark
2 packages of pretzel rods

heat half the almond bark in the microwave for 30 seconds to 1 minute.  Stir then heat for another 30 seconds to 1 minute.  Stir until smooth.  Dip pretzels in bark and place on wax paper to dry.

Lack of motivation

It is just a week until Christmas, and I have a group of friends coming over tonight for Bunco, but I am utterly unmotivated to do all the things I "should" do in preparation.  My "to do" list looks like this:

1. grocery shopping ---yes, I was supposed to do this yesterday but other things came up so I put it off til today
2.  cooking --- I am making soup and chocolate dipped pretzels for tonight
3.  chores --- I have beds to make, laundry to fold, dishes to put away, vacuuming to do, etc.
4.  Christmas cards----I have yet to get any written out much less mailed
5.  wrapping----I have not yet wrapped a single gift, even though I have said at least three times that I was going to get started on it
6.  packages to mail---I have three boxes I need to get together and get in the mail if I want the recipients to get them for Christmas
7.  odds and ends shopping---I think I have 4 more gifts to buy

So, these are the 7 most pressing things I need to get done--probably within the next 48 hours and I have absolutely no motivation to do so.  Instead I have a "want to" list:
1. be lazy in my pj's with my kids
2. continue working on a scarf that I am trying to crochet
3. read the pile of books I have been "saving" for during the break
4.  work on my pottery
5.  see some movies
6.  get a pedi
7.  hang out with friends and family

It just seems that this year the "have to's" of the holidays seem so less important.  Really, are my friends going to love me any less, or have less of a good time at my house tonight if I don't vacuum before they come over?  (Although--they might miss the food--I guess I'd better take care of that one!)  Or will the Christmas cards be any less welcome in the mail if they become New Year's cards?  And gift bags were invented for a reason, right? 

A friend of mine lost his son a few months ago to H1N1.  The little boy was younger than Christopher.   Somehow I don't think my friend and his wife are thinking about their 'to do' list but rather thinking of the times they spent hanging out in pjs with their son and wishing there were more times that they could spend with him.  So, if you are reading this you are probably on my Christmas card list, you are probably on my gift list, and you may be coming to my house tonight.  I hope that you will overlook the tardiness of your card and/or gift, and ignore the dust on  my furniture.  Instead, I hope  you will know that I am focusing on what is fleeting and enjoying the moment.  I am working on my "want to's" rather than the 'to do' list. 

I hope each of you know you hold a special place in my life and that I love you.  I hope your Christmas is joyful and that 2010 brings you blessings and happiness. 
Much love,
Tracey

Really? I didn't know that!

Yesterday in the car, I listened to the following conversation.

Evan "Chris, if  you tell someone a Christmas secret, then Santa takes one of your presents away."

Chris "No he doesn't.  He brings you coal for your stocking.  It is in the kids' rule book.  It's kind of like how George Washington took kids with him in his boat across the Delaware."

Evan "Well, Santa is magic"

Chris "Not really.  He is a wizard like Harry Potter.  But instead of a wand he has a magic candy cane."

I'm not at all sure how George Washington figures into this story, nor am I sure where any of this info came from, but it must be true since it is in the "kids' rule book!"  LOL

Christmas Quick Breads

Apricot-cranberry

2 1/2 C dried apricots
1 C dried cranberries
4 C all purpose flour
1/4 butter, softened
2 C sugar
2 large eggs
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C orange juice

Combine fruit in a large bowl and cover with warm water.  Let stand for 30 minutes to plump the fruit then drain.  Run fruit through food processor to chop.  Then mix in 1/2 C of the flour.  set aside
Beat butter at medium speeed.  Gradually add sugar, beating well.  Add eggs, one at a time, beating well after each addition. 
Combine remaining flour, baking powder, soda and salt.  Mix with a fork to combine.  Add to butter mixture alternating with orange juice.  Mix well after each addition.  Be sure to begin and end with the flour mixture.  Stir in fruit. 
Pour batter into two greased 8x4 loaf pans.  Let  stand at room temp for 20 minutes.  Bake at 350 for an hour or until a tooth pick stuck in the center comes out clean.  Cool for 15 minutes then remove from pans. 

NOTE:  I made six mini loaves and two small size loaves with one batch. 

Cinnamon Crumb Cake
2 stick of cold butter cut into cubes
2 C of flour
2 TBSP of cinnamon
1/2 C of brown sugar, firmly packed
1/2 C of white sugar
1 packg of a white cake mix (I prefer Duncan Hines)
1 egg
1 C of sour cream
1/4 of butter melted
1 tsp of vanilla extract

In a food processor, combine butter cubes, flour, cinnamon, brown sugar and white sugar.  Pulse until crumbly.  Set aside
In a large mixing bowl, combine cake mix, egg, sour cream, melted butter, and vanilla.  Mix well.  Pour into a greased 9x13 pan.  Top with cinnamon crumb mixture.  Bake at 350 for about 30 minutes or until cake begins to pull away from sides of pan.

NOTES:  you don't have to use a food processor to make crumb topping, you can use two knives to cut mixture together, a pastry cutter/blender or even your hands.  I just like my food processor best. 
I made 3 batches of the cake mixture and one batch of the crumb mixture.  I got 10 mini loaves and two 9 inch layer cakes out of that.  I had plenty of crumb mixture to top all of these without making any more. 

I also made banana bread using my previously posted Banana Snack Cake recipe, omitting the chocolate chips. And I got 7 mini loaves out of one batch of that.

Kids Christmas Progarm

These are a few pics of the kids performing their Christmas carols today for the United Methodist Women.  They did an awesome job!!!

Vegetable beef soup

1 small head of cabbage shredded and chopped
5 medium carrots, peeled and chopped
1 medium onion, peeled and chopped
1 yellow bell pepper, diced
1 package of fresh haricot verts (those are the skinny green beans)  cut into 1/3's
1 pound of beef stew meat
1 large can of diced tomatoes
2 large boxes of beef broth OR beef boullion cubes = to the amount of water you use
salt, pepper, garlic to taste

Chop all veggies.  Season meat with garlic, salt and pepper.  Place veggies and meat in a large soup pot.  Fill with enough broth or water to cover veggies plus be about 1" above them.  Bring to boil then reduce heat to simmer.  Simmer until veggies are tender. 

***NOTE:  you can either add potatoes or small pasta to this.  Today I add a box of very small, star shaped pasta but other days I add potatoes.  Your choice. :)

Chicken Spaghetti

This is from my mother in law, it is one of my kids favorites.

1 pound of boneless, skinless chicken breasts
1/2 medium onion, diced
1 can of cream of chicken soup
1 can of cream of mushroom soup
1/2 C of sour cream
1 C of grated cheese (I use cheddar, but you can pick another cheese if you prefer)
1 box of angel hair, fettucine, spaghetti--your choice

Boil pasta in salted water.  Drain when tender
In a large skillet melt a few tablespoons of butter.  Throw in the onion and chicken and saute until onion is translucent.  Add in the cans of soup and sour cream.  Stir until melted and creamy.  Combine pasta with sauce.  Pour into a greased 13x9 pan.  Top with grated cheese and bake until cheese is melted and bubbly.  Delish!

Baked Potato Soup

This soup is great, but you have to follow the directions exactly.  For example, you have to bake the potatoes first.  It just doesn't taste the same if you don't.  Got this one from the Paula Deen's magazine. 

8 slices of bacon
1 medium onion diced
1/2 C flour
3 14oz cans of chicken broth
5 large baked potatoes, peeled and cubed
1 tsp of dried parsely
1 1/2 tsp of salt
1 tsp of pepper
2 C (1 pint) of half and half
1 C of grated cheddar cheese
1 C of sour cream

Bake the potatoes.  Let them cool then peel and cube them.  Cook the bacon in a large dutch oven.  When bacon is crispy, remove to plate.  Place onions in the bacon grease to cook.  When onion is translucent, sprinkle 1/2 C of flour over the onions.  Stir constantly and cook for one minute.  Gradually add the chicken broth (about 2 C at a time) stirring constantly till all broth has been incorporated and mixture is thick and bubbly.  Add potatoes, parsley, salt, pepper and cream.  Stir well, cook 10 minutes.  Add cheese and sour cream.  Serve until cheese and sour cream are melted.  Then it is ready to serve!

I am thankful for.....

I'm just going to add to this as I think of things but right now I am thankful for . . .

These two maniacs!

And their Daddy.  (I think that makes them "Michael and the Maniacs) And that he works very hard to allow me to work at a job that I love that provides many benefits to our family other than a lucrative income.  LOL

Parchment paper

pumpkin pie

a snuggly blanket

fresh smelling laundry and clean sheets

that I listened and moved on when I was told to a year ago---cuz I love my current job!

the wonderful ladies I get to work with everyday and that I am lucky to call my friends. 

my home and my neighborhood

This lazy girl

The kids I work with every day.

All my former HSU students

Facebook! and how it allows me to keep in touch with so many wonderful people I love

The period between Halloween and New Years

That my kids are healthy and happy

That my family loves me, despite me LOL

flannel sheets on cold, cold nights

time with family and friends to be silly

bunco and girls' night out!

The $1 aisles at Michael's and Target

Cooking

Pottery class

quiet time

Christmas music

Bedtime---for my kids!!

Teaching

Books

Christmas decorations

My laptop

That I was born and live in the US

That there are men and women willing so sacrifice to protect me and my family (my dad and brother in law among them)

Cuddling with my boys

Movies

A clean house--particularly a clean bathroom and empty dishwasher :)

Prayer

My many, many, often underserved, blessings including the love, caring and kindness of all the wonderful people in my life

Thanksgiving recipes

Fruit salad

This could not be any easier, or yummier, in my opinion.  Got this one from my sister, Mary.

1 small box of strawberry jello
1 large tub of cool whip
2 small or 1 large packages of frozen strawberries, thawed and dranined
2 cans of crushed pineapple drained

Opt:  other fruit you like:  ex, sliced bananas, grapes, mandarin oranges etc.  You can add whatever fruit you want

Pour the pineapple and strawberries in a large bowl.  Sprinkle the jello over the fruit and mix well.  Add the entire tub of cool whip to your fruit and fold together.  Combine well.  Transfer to a serving bowl, or if you are taking to a dinner, a traveling container. Chill well before serving.  Yummmmmmy!

Chicken and veggie pasta

Chicken breasts
Bag of frozen yellow squash or a couple of fresh ones
1 cup of chopped frozen spinach
1 can of diced tomatoes
2 large carrots, diced
1/2 of an onion diced
1/2 bag of frozen broccoli
garlic
salt
pepper
grated parmesan cheese
2 cups of chicken broth
2 tsps of corn starch

Season chicken with salt and pepper.  Heat a couple tsps of olive oil in a large skillet and brown chicken. (I prefer to cut my chicken into bite size pieces before cooking, but you don't have to do this if you prefer it in large pieces, or if you want to use bone-in chicken).  Add in carrots and onion.  Once chicken has a nice golden brown color on outside---it doesn't have to be done all the way thru, add in the remaining veggies.  Once  your frozen veggies have thawed and the majority of the liquid from the veggies has cooked off, you are going to add the broth and corn starch mixture.  Prior to adding broth to the pan, stir corn starch into broth until combined and corn starch is dissolved.  Pour into pan and bring to boil.  Once the broth/sauce clears  add 1/2 C of parmesan cheese, stir and remove from heat.  Serve over spaghetti or angel hair pasta.  Can top with additional parmesan if desired. 

Halloween party recipes

Spooky spider bean dip
1 can of black beans, drained,
1 can of pinto beans, drained
1 8 oz pkg of cream cheese softened
2 C shredded cheddar cheese
sour cream
garlic powder, onion powder, and chipotle chile powder

Blend cream cheese in a food processor with 1 tsp of garlic powder and 1 tsp of onion powder and 1/4 tsp of chile powder.  Add both cans of beans and blend until smooth.  Pour into a greased baking dish.  Sprinkle with cheddar cheese.  Bake at 350 for about 20 minutes, until bubbly and warmed through.  Put a few TBS of sour cream in a ziploc bag.  Cut the corner off the bag and pipe the sour cream into a spider web pattern on top of dip.

Pumpkin cheese ball  I got this one and the next one for punch from one of those little recipe books you can pick up at the grocery check out
1 8 oz pkg of cream cheese softened
3 C of shredded cheddar cheese
1/2 tsp of onion powder
1/2 tsp of garlic powder
1/4 tsp of chipotle chile powder

Blend all together in a food processor.  Scoop out and place in a ball shape.  Put in the refrigerator to chill and firm.  When firm shape into a pumpkin shape.  Use a wooden skewr to create ridges in the pumpkin.  Place parsley on top to create a stem and then serve with crackers or veggies.

Monster slime punch
1 can of frozen limeade (thawed)
1 quart of lime sherbet
1 2 liter bottle of ginger ale

Pour all together in a punch bowl and serve.  Super yummy!!!

Pumpkin pie playdough

5 1/2 C flour
2 C salt
8 tsps of cream of tartar
3/4 oil
1 container of pumpkin pie spice (1.5 oz)
4 C of water
Orange food coloring

Mix all ingredients together.  Cook and stir over medium heat until lumps disapper.  Cool then knead until smooth.  It smells AWESOME!

Christopher's Veggie Soup

Those of you who have been keeping up with the blog for a while, know that generally the people I live with (a.k.a. my kids) do not eat anything that looks like a vegetable.  However, this is one exception.  It is super easy, Christopher believes it is his creation, and it is a reliable way to get them to eat something that is good for them.

1 medium or 1/2 large onion finely chopped
3 yellow squash diced
1 can of diced tomatoes
4 carrots, diced
Potatoes, cut into chunks (I don't put a number on these because my family likes lots of potatoes and the number I need ends up varying based on the size of the spuds)
3 stalks of celery whole (my family won't eat celery so I toss it in whole for flavor then remove it)
1 lb of stew meat (I like the one that is finely cut so that I know the meat will be tender and I don't have to worry about Evan swallowing a chunk of meat)
Beef broth--about 6-8 cups---this will depend on the size of the pot you are using

Throw everything in together and simmer til veggies are soft and meat is cooked.  Season to taste with salt and pepper and serve with corn bread or french bread.

Note:  We also sometimes add: chopped red bell pepper, kidney beans, corn, etc.  You can toss in any veggies you want.  Also, sometimes if we don't have potatoes and/or beef we switch out for chicken and/or noodles.  Doesn't matter, there are no hard and fast rules on this one.  Use what you like and season to taste--just be sure to call it Chris' veggie soup---even if he doesn't have anything to do with the cookin' he likes the title! :)

Toffee Carmel Apple Dip

1 (8-oz.) package cream cheese, softened


1 (8-oz.) package toffee bits **the chocolate covered toffee bits are good too!**

3/4 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Preparation

Mix together all ingredients until well blended. Best if refrigerated over night. Store in an airtight container in the refrigerator up to 5 days.

Serve with apple slices.

Cowboy caviar

Cowboy Caviar



This is from my friend KB.  She brought it to Halloween bunco and called it "brains and eyeballs." Whatever you call it---it is yummy!  Thanks KB!
1 can White Shoepeg Corn
3 Green Onions, chopped
1 can Black-eyed Peas
6 Roma Tomatoes, chopped
¼ cup Cilantro, chopped
2 Avocados, diced
1 pkg. Good Season Italian Dressing



Mix Italian Dressing according to directions, set aside. Drain the water off of the corn and black-eyed peas. Mix all ingredients together and mix well. Serve with corn chips. You can store in fridge up to 2 days.

Some Halloween party recipes

Having friends over is a great reason to cook.  And I was lucky enough to have the chance to spend a terrific evening with some wonderful women that I am very, very lucky to call friends.  Thanks to all who came, I had so much fun and can't wait to hang out with all of you again soon.

So, in honor of my time with these superstars, I made some Spicy Witch's Stew and Halloween Brew

Spicy Witch's Stew  got this one off the internet when searching for Halloween party recipes
1 whole rotissere chicken, deboned and shredded
3 Carrots, peeled and chopped
1 whole onion, peeled and chopped
3 cans of black beans, rinsed and drained
2 TBSP of chopped/minced garlic
2 small cans of chopped mild green chiles, drained
1 box of chicken stock (32 oz)
2 cans of diced tomatoes, do not drain
1 small bag of frozen corn
1 C of chopped cilantro
salt, pepper, and cumin to taste

Place carrots, garlic and onion in large pot with 3 TBSP of butter and saute.  After about 5 minutes, add chicken, chiles, corn and beans.  Mix together well adding salt, pepper and cumin.  (I would estimate that I probably put 1 TBSP of salt and cumin and 1/2 TBSP of black pepper. )  After it is all mixed together well, add everything else, except the cilantro.  Mix well and place a lid on your pan.  turn heat down to medium and let simmer for about 30 minutes,  After 30 minutes, remove lid, stir will, taste for seasoning, then turn down to medium low and let simmer until the liquid cooks down.  You want this to be thick like a stew, not juicy like soup.  At this point (when you turn down to let liquid cook off) you can stir in your cilantro. 
Once the stew is thick it is ready to serve.  You can serve with grated cheese, sour cream, chopped avocado, and/or tostada chips. 

Halloween brew  I made this one up in my own little head
1 bottle (idk 32 oz maybe) of pomegranate juice (I think the one I got at walmart was pomegranate and cranberry)
1 bottle of apple juice
1 C of sugar
4 cinnamon sticks
1 TBSP of whole cloves
zest from one lemon

Pour half of each bottle of juice into a large pan, Add sugar, cinnamon, cloves and lemon.  Simmer on low til warm and sugar is dissolved.  Yummy!

Cooking palooza recipes---as promised

Well, I delayed it a day, but the results of cooking palooza are pretty dang good, if I do say so myself.  So what did I make you ask---check it out!

#1 Baked veggie pasta
2 medium/large carrots
2 stalks of celery
1 medium onion
1 cup of chopped frozen spinach
minced garlic to taste
spaghetti sauce (if you have homemade great!  if you don't, and I didn't, use jarred)
1 conatiner of cottage cheese
1 box of pasta (shape is your choice, I think I used radiatorre today)
Shredded mozzerella

Spray a baking or casserole pan with Pam.  Boil pasta in salted water and drain.  While pasta is cooking, run the carrots, celery and onion through your food processor until fine.  Saute veggies in skillet with a TBSP of olive oil.  Through the spinach in with the veggies and warm through until the spinach is thawed.  Add spaghetti sauce.  Mix pasta with cottage cheese and then mix in sauce.  Pour all into greased casserole dish and top with shredded cheese.  You can either eat immediately, or cover and stick in the fridge.  When ready to eat, heat in oven for 30 to 60 minutes at 350 until heated through. 

#2 Pumpkin Bread
1 15 oz can of pumpkin puree (NOT the just add eggs pumpkin pie mix in the large brown can!)
4 eggs
1 C of oil
3 C of sugar
2/3 C of water
3 1/2 C of flour
2 tsp of baking soda
1 1/2 tsp of salt
1 tsp of cinnamon
1 tsp of nutmeg
1/2 tsp of ground ginger
1/2 tsp of ground cloves

Preheat oven to 350.  Grease 3 small or two large loaf pans.  (you could also make muffins or a bundt cake). 
In a large bowl mix flour, baking soda, salt and spices.  Set aside.  In another large bowl mix together the pumpkin, 4ggs, oil, sugar, and water.  When well mixed, add the dry ingredients.  Mix well then pour into loaf pans.  Bake for 40 to 50 minutes. 
Note:  I topped one of mine with mini chocolate chips--because I feel there is not much in this world that is not improved by the addition of chocolate chips.  :)

#3  Green chile chicken casserole
1 1/3 C of chicken broth
1 C of mild chopped green chiles, drained
1 C of sour cream
1 C chopped onion
1 tsp of salt
1/2 tsp of pepper
3/4 tsp of cumin
2 cans of cream of chicken soup
1 minced garlic clove
4 cups of shredded chicken
corn tortillas
2 cups of shredded cheese (I use a mix of cheddar and monterray jack)

In a large skillet, combine chicken broth, chiles, sour cream, onion, salt, pepper, cumin, garlic and both cans of cream of chicken soup.  Whisk together, bring to boil, whisking til smooth.  Remove from heat.  In a large casserole dish, that has been sprayed with Pam, put about 1/2 C to 1 C of sauce in botttom of dish.  Place a layer of corn tortillas on top.  Mix chicken into sauce then place a layer on tortillas, top with a layer of shredded cheese.  Continue layering tortillas, chicken mixture and cheese.  Top layer should be cheese.  Either bake at 350 for 30 minutes until bubbly or cover and refrigerate until ready to use. 

#4 HOMEMADE, that's right from scratch, mac and cheese, got this one off the internet
1 pound of elbow macaroni, boiled and drained, place in a LARGE mixing bowl
1 stick of butter
1/2 C of flour
6 C of milk
3 1/2 C of grated cheese (your choice--I used sharp cheddar and monteray jack)
1 1/2 tsp of salt
1 tsp of black pepper

Grease a 13x9 baking dish.  In a large saucepan, place stick of butter to begin melting.  Sprinkle 1/2 cup of flour over the melting butter, whisk constantly to smooth.  Add salt and pepper.  Add 1 C of milk at a time, whisking constantly to achieve a smooth sauce.  Add half of the cheese and continue to whisk.  Add other half of cheese and whisk again until smooth.  Pour sauce over the macaroni and stir until noodles are all coated with cheese.  Pour into the baking dish. You can either top with a little more of the shredded cheese that you used to make the sauce, or I used some grated parmesan. 
Either bake at 350 until bubbly or cover and place in fridge until ready to use. 

That's it for today!  Hope you enjoy these.  The next post will be Spicy Chicken Stew Brew and Spiced Pomegranate Apple Cider.

New Background

Check out the new blog background for Halloween.  This is the beginning of my absolute favorite time of year.  I am crazy about the Halloween, Thanksgivng, Christmas whirlwind.  I love the decorating, the baking, the cooking, the fun, all of it! And I am so glad it is here.  We have the fall decorations out inside the house, of course I am still tweaking, with pics to come this weekend.  And Michael has promised the boys, that weather cooperating, they will put up the outdoor stuff this weekend.  FUN, FUN, FUN!

Banana Chocolate Chip Snack Cake

This was a banana cake recipe that I found online and I tweaked to make it taste better and meet my tastes.  For example:  I like the mini chocolate chips in it but my husband doesn't--oh well, he's not baking it!
4 very ripe bananas
3 C all purpose flour
1 1/2 C sugar
2/3 C oil
2/3 C water
2 tsp baking soda
2 tsp white vinegar
1/2 tsp salt
2/3 C mini chocolate chips

Heat oven to 350.  Grease a 9 x 13 pan.  In a large mixing bowl, place all ingredients except chocolate chips.  Blend well with a hand mixer.  Add 1/3 C of the chocolate chips and mix in with a spatula.  Pour into pan.  Sprinkle the top with the remaining chocolate chips.  Bake for 35 to 45 minutes.  No need to frost---yummy as is.  :)

Baked Ziti

Again, just somethig I was trying out.

2 TBSP of olive oil
1 onion chopped
4 cloves of garlic chopped
2 stalks of celery chopped
2 carrots chopped
(**note--I run all my veggies through my food processor until very finely chopped.  Remember the people I feed don't like to be able to see veggies in their food)
1 lb ground beef
1 lb ground pork
2 cans (28 oz each) crushed tomatoes
1/2 C chopped Italian parsley
16 leaves of chopped fresh basil
salt and pepper to taste
1 C of grated parmesan cheese
1 box of ziti, boil/cook according to directions
1 container of cottage cheese or ricotta
1 bag of shredded mozzerella

Heat olive oil and add veggies.  Saute.  If they are coursely chopped heat until onions are almost translucent, if they are finely chopped, 3 to 5 minutes.  Add in meat and brown throughly.  Break uipall large chunks.  (You do not have to, but you can drain mixture once meat is browned).  When meat is brown, add tomatoes and herbs.  Season with salt and pepper.  Spray a casserole dish, in the bottom place some sauce to cover bottom.  Add a layer of noodles, top with cottage cheese, then sauce, noodles, cheese, etc. until you either fill the dish or use all ingredients.  Top with mozzerellla and parmesan.  Bake at 350 until bubbly. 

NOTE:  I got a recipe for bolognese sauce from my friend Tim--Thanks Tim!  And then I tweaked it to fit my family's tastes.  I served this to six people, in addition to my family this week and got rave reviews.  :)

Taco soup

This started out as a mistake when I was making chili and morphed into soup.

1 pound of ground beef, browned
1/2 of a medium onion, diced
1/2 of a medium green pepper, diced
1 can of diced tomatoes with mild green chiles
1 can of pinto beans, drained
1 can of kidney beans, drained
1 small package of frozen corn or 1 can of corn, drained
1 large bottle of V8
salt, pepper, garlic powder, cumin, and chile powder---all to taste
corn tortilla chips OR toasted flour tortillas
grated cheese, optional
sour cream, optional

Place onion and green pepper in a large pot and begin to saute.  Add in the ground beef, stir all together.  Once green peppers and onions have started to soften, add the tomatoes, the beans and the corn.  Stir well to combine. Add seasonings/spices to taste. My family prefers pretty strong flavors, and I never add enough salt to my husband's taste, so I am going to leave the proportions up to you.  You can taste the mixture now to see if you have enough salt, etc.  Add in the V8--I usually use about 2/3 of the bottle but you might want your soup to be thicker or thinner than mine so you can adjust how much you put in to yours.  Warm through and taste again--you may need to add more spices once you add the V8.  Serve with grated cheese, sour cream, and or tortilla chips.

Toasted tortillas:  My kids LOVE these.  All I do is cut flour tortillas into wedges, usually about 8 wedges to 1 tortilla.  Spread on a single layer on a baking sheet, bake at 350 til crispy and serve.  These are great to use with dips or alongside taco salad too.  I also sometimes spray with a little butter and sprinkle on cinnamon sugar.  Always a hit!

What a weekend!!!!

Wow!  It is only Saturday night and we have already filled up the weekend!
First, last night, I had a fantastic girls' night out with four wonderful women that I am lucky and blessed to call friends.  Thank you girls!  Can't wait for the next one. :)

This morning it was on to treasure hunting, and we had a fabulous day! 

First, is that a Coach handbag I see?

No, it's TWO Coach handbags and a Dooney and Bourke!

And how much did they cost you ask?  $5 TOTAL!!! That's right FIVE DOLLARS---woohooo!!! Go me!!!

We also got a practically new table, four chairs and two umbrellas for the deck and a new card table with chairs--so ready for the next Bunco!

Annd, I had pottery class today.  Picked up several new finished pieces and sculpted a few more.  Here are the pics, but don't look too closely, you may be seeing these again under your Christmas tree.  LOL

AND THEN, we were off to the fair!

Now, for those of you who have never been to the West Texas Fair and Rodeo, it is an annual event, held every September.  When you attend the WTFR you MUST do the following:

1. stop at the petting area and check out the animals

2.  go through the Round Building and whatever the next building is called, to check out all the fair entries and see if anyone you know won any ribbons.

3.  Go through the Living Mall building and check out the info on agriculture, the baby pigs and Angel the cow.

4.  Go through the display building to check out all the vendors. 

5.  Win a goldfish at the carnival booths

and maybe a Beta fish or hermit crab to go along with it

6. Play some outrageously priced carnival games to win a humongous stuffed animal you don't really want or need

7.  Ride some creaky, cranky carnival rides and wonder at the safety of said rides.

8.  Eat Aggie fries, roasted corn, and drink the best fresh squeezed lemonade EVER!  (and if you are my husband get a turkey leg, and if you are my boys a funnel cake)

9.  See lots of people you know!  (and love!)

10.  Wave goodbye to the animals as you walk out with your  fish, crab, stuffed animals, turkey leg and carmel apple.  We'll do it all again next year!

Peanut butter crunchy treats and iced coffee

OK, got me some corn syrup yesterday and made Misty's peanut butter treats tonight.  The kids and I loved them!   YUMMY!  Thanks Misty.

Now this is SUPER simple but it tastes great and it gives me a morning coffee fix even in the middle of the summer.
Make a full pot of coffee.  Mix hot coffee in a pitcher with a can of fat free sweetened condensed milk.  (It has to be fat free or else you get an icky scum on top of the coffee).  Chill throughly--I usually chill it at least over night. Then enjoy! 

peanut butter treats and baked chicken

These are the peanut butter treats that my friend Misty brought overa couple of weeks ago.  I loved them and was totally ready to make them as soon as I got the recipe.  Drat!  Foiled by my lack of corn syrup!  Making them tomorrow for sure!

1 C Karo corn syrup
1 C sugar
 Bring these to a roiling boil then remove from heat and add
1 1/2 C peanut butter
1 tsp vanilla
stir together until peanut butter melts then pour over
4 C of corn flakes, Total flakes, whatever cereal you prefer
Then drop by teaspoonful onto wax paper.  Allow to cool then enjoy. 

Thanks Misty!  LOVE these :)


OK, now this is my baked chicken recipe
1 whole chicken rinsed
olive oil
one small to medium onion, halved
1 lemon, halved
2 stalks of celery, halved
salt
pepper
garlic powder

Place a baking rack in the bottom of a roasting pan.   Place chicken on rack, breast side up.  Sprinkle the inside of the cavity with salt and then stuff cavity with the onion, celery and onion.  Drizzle chicken with olive oil then season with salt, pepper, and garlic.  Bake at 375, uncovered, for an hour or until juices run clear. 

We must be an exhausting family!

Apparently being home all weekend with us is just too much for Oreo to take! LOL

The first day of school

Here he is, Mr. Crazy hair, on his first day of school this past Tuesday.  The first pic is at home before we left. The second is with his teacher, Jackie Leverret.  He had a great week--and really had more fun than you would think, based on that face! :)

New pottery pieces

These are pics of the three pieces I glazed last week and picked up yesterday.  The first is a little coil bowl, pink and purple.  (Sorry, I guess the overcast weather is messing with the indoor light too.)  The next is a pitcher that I made with flowers sculpted on the sides.  I really intended for the flowers to be pink and look like cherry blossoms. However, since I am rather new to the whole pottery glazing process, I was a little too light on the pink.  And the final pics are of a small trinket box.  The pics really don't  do it justice.  This is the one piece this week that looks exactly like I wanted it too. 

Sorry that there haven't been any new recipes in a week.  As most of you know, school started for us this week, so I am back at work.  Which means that I haven't been cooking anything worthy of sharing! :)

Tonight though, I did make something the kids really like so I will post it.

Turkey meatballs/patties

2 pounds ground turkey--I buy the leanest I can get usually 90/10

1 handful of chopped fresh basil

1 C of breadcrumbs

salt

pepper

onion powder

mix all ingredients together just as you would hamburger patties, meatballs etc.  Then either form into patties or meatballs.  When I make them into patties I like to gril them on low heat.  Ideally they should be kind of golden in color when done.  If make meatballs, I usually put them in a foil lined pan and bake them at 350 for 20-30 minutes (depending on the size you made).  These usually come out much moister than the ground beef versions and have alot less fat.  The  kids love them and don't realize that I am getting them to eat something pretty healthy.

Food-a-palooza!!!!!

Well, I was the unexpected host of an unplanned bbq today.  Mike's sister and family were in town for the weekend.  So, we had the four of them, Mike's parents, and his uncle over for supper. 
Mike grilled ribs and chicken and I made (a) armenian pizza, (b) roasted lemon potatoes, (c) corn on the cob, (d) peanut butter candy and (e) banana pudding.  All turned out really, really, well.  And, here's the recipes!

Armenian Pizza--this one I got off the web.  I just googled Armenian Pizza and this is what I got.  It doesn't taste as good as the ones I remember but it is tasty
1 pound lean ground lamb, beef, or pork
1 1/2 C finely chopped onion
1/2 C chopped green pepper
1 tsp minced garlic
1 14.5 oz peeled and diced tomatoes
1 6 oz can of tomato paste
1/2 C chopped fresh Italian parsley
1 tsp chopped fresh basil
1 Tbsp chopped fresh mint
1 tsp of cumin
pinch of cayenne pepper (opt)
salt and pepper to taste
large tortillas

Brown meat in a large skillet and drain off excess fat.  (NOTE:  meat should be really fine.  Mine was not so Mike thinks I need to run it through the food process before I brown it)  Place onion and green pepper in food process and chop until very fine.  Add garlic, diced tomatoes, parsley, basil, mint, cumin, pepper, salt and cayenne.  Blend.  (mine looked like salsa afterwards)  Add this mixture to the meat and continue cooking on medium heat.  Mix in tomato paste.  And simmer for about 5 more minutes.  You want your mixture to be more like a paste and less like soup, i.e. you want some of the water to cook off. 
Remove from heat and cover.  Refrigerate overnight to blend the flavors.  (I didn't do this part so tomorrow when we eat the leftovers it will probably taste even better)
Preheat the overn to 350.  Spread meat mixture evenly over a tortilla, out to the edges.  Place the tortilla on a baking sheet (baked mine on my pizza stone).  Bake for about 5 minutes (or until the edges of the tortilla are brown and crispy). 
You can either cut into wedges and serve like this OR top with salad, roll up and eat like a burrito.  I made a salad out of crisp romaine, diced cucumber, and feta cheese, topped with a little vinegarette dressing.  It was a BIG hit!


Roasted Lemon Potatoes  I got this one off the web too
5 pounds of Yukon gold potatoes
1 C olive oil
3/4 lemon juice
2 heaping Tbsp of chicken boullion granules
1 stick of butter cut into chunks
garlic powder, salt and pepper to taste

peel potatoes and cut them in half length wise and then into wedges of 6 or 8.  Coat generously with olive oil.  Place in a roasting pan.  Add a half cup to a cup of water to the chicken granules and stir until completely dissolved.  Then pour over the potatoes.  Pour the lemon juice over the potatoes.  Season with salt, pepper and garlic.  Distribute the butter chunks around the top of the potatoes.  Place the pan in the oven and bake at 375 for an hour.  Make sure to turn the potatoes after about half an hour so that they cook evenly.  If the liquid in the pan all evaporates, add another cup of water to the pan.  You do not want to add too much water to the pan because then the potatoes will boil rather than roast. 
After an hour, turn the heat down to 250 and continue to cook for another 2 hours or until soft.  Make sure to continue to turn the potatoes every 30 minutes so that they don't dry out.


Banana Pudding and this one is probably familliar to everyone
1 large box of instant vanilla pudding
1 large container of cool whip
2 1/2 C COLD milk
1 box Nilla wafers
1 bunch of bananas

cover bottom of casserole dish with a layer of Nilla wafers and then a layer of bananas.  Mix the box of pudding with the milk.  Mix until smooth and pudding starts to set, then fold in half of the Cool Whip.  Pour over the cookies and bananas.  Top with another layer of bananas.  Cover with remaining cool whip.  Top with a layer of cookies.  Refrigerate at least an hour. 

Peanut butter balls
(My friend Misty brought some peanut butter treats to our house the other day and I was trying to find a recipe that duplicated them.  This wasn't it.  So, Misty, I need your recipe.  However, these did turn out pretty good)

2 C creamy peanut butter
1 stick of butter
2 C of rice krispies
2  C of powdered sugar

In a large bowl mix rice krispies and powdered sugar.  In a medium saucepan, melt peanut butter and butter over medium heat.  Once melted and smooth, pour over cereal/sugar.  Mix until all cereal is coated.  Form into balls and place in refrigerator to cool and firm.  We liked them just like this BUT, the recipe said that you could also melt chocolate chips and dip them in the chocolate.

I am feeling crafty today!

OK, I got my first three finished pieces back from my pottery class today.  I really couldn't wait to get there and see how they came out.  Since they are my first finished pieces, I had no idea what to expect.  I am proud to say that they look great!  The two teachers and the three other students ALL gave me high praise.  So, here they are------

Now after picking up my plates/bowls and spending 2 1/2 hours glazing 3 other pieces that I hope to bring home next week, I came home and continued my creative endeavors.  I made Christopher a banner for his birthday that we can hang up each year.  (Thanks Amy for the super idea---I hope your are as proud of my final product as I am).  So check it out! 

 

Now before you ask, yes, I made a banner for Evan too.  His banner is still drying though and not quite finished.  I will post pics of it tomorrow. 

Thanks for checking out my projects!

Saturday = Garage Sales

Today was just an OK day in garage saledom.  My major score today was two new in box Silpat mats.  Those of you who bake a lot probably know what these are, for those of you who don't they are AWESOME!  Typically I use parchment paper when I make cookies but Silpat mats do the same thing only better.  For one thing they can be rinsed off and reused.  Which is great for  me, because somehow I always seem to run out of parchment paper just when I need it.  Plus, they retail for about $25 and I got my two for $3 each.  WooHooo!

Why didn't I think of that?!?!

"Mom, why are you mopping the floor again?"  says the 4 year old.

"Why am I mopping the floor again?  Because it's dirty and I want it to be clean. And because we are going back to school next week and if I clean it now then I don't have to come home from school and do it. "  I answer.

"OR you could just leave it dirty."  responds the 4 year old. 

Now, why didn't I think of that!?!  :)

Spinach dip

OK, the pad thai recipe that I use was reviewed as "just OK" by the family so I deemed it unworthy of the blog.  However, I didn't want to leave you without a recipe today so I'm drawing on an old standby.  Many of you have eaten this at some gathering I've brought it to or made it for.  So here goes . . .

1 8oz pkg of cream cheese
1 16 pkg container of sour cream
1 pkg of frozen chopped spinach (HEB had a "minced spinach" that I REALLY like--tiny cuts and no stems)
1 envelope of either Knorrs or Lipton veggie dip mix
Grated parmesan cheese

Leave cream cheese out to soften.  Put spinach in a colander to thaw and drain.  (I run hot water over mine)  You will need to squeeze the water out of the spinach before you add it to the dip.  **  Note: once the water is squeezed out, you need about a cup of spinach for the dip, so depending on the size of the package you bought, you may not need to thaw the whole thing. Spray a baking dish with Pam.  In a large bowl, smush out the cream cheese.  Add the veggie dip mix and stir together well.  Then mix in the sour cream.  Once it is well combined, mix in the spinach.  Scoop dip into baking dish.  Sprinkle top with parmesan.  Cover with lid for dish or foil and bake til warmed through.  (I bake mine at 350 for about 30 minutes) Serve with pita chips, mini-toast, veggies, whatever. 

Granny's stuffed cabbage

OK, first you have to know that this is a very old family "recipe", meaning that there is not really a recipe, it is just taught from one generation to the next.  That being said, it has been requested, so I will do my best to explain it so that you can recreate it in your own kitchen.  I will also include the lazy shortcuts that I have implemented along the way.  Shhh! Don't tell my Granny. :)

Stuffed Cabbage
1 head of cabbage
1 LARGE (I'm talking like the 16 oz can here) of tomato sauce
2 pounds of ground beef ( you can also do pork instead, or 1/2 pork and 1/2 beef)
1 to 2 C of rice
1 can of saurkraut
salt and pepper

As best as you can ('cause this will be hard) cut the core out of the cabbage.  Put the cabbage in a LARGE soup pot, fill it at least half way with water and get it almost to a boil, then turn it off.  At this point use some tongs or a fork to peel the leaves individually off the head of cabbage, while keeping the cabbage in the hot water.  As you remove the leaves, place on a plate or something to catch the water.  You will need to let them cool some or you will blister your hands! If the leaf doesn't come off easily, let it soak in the water a little longer.  While you are waiting for the leaves to soften, mix the beef with salt, pepper and rice.  Now, this is where it gets into not having a recipe.  You are just going to have to eyeball it and decide for yourself if you have enough salt and pepper in there to season the meat.  The rice is acting as a binder, so put about as much as you would of  breadcrumbs (or whatever you use) if you were making meatloaf or hamburger patties. 
Now, using a paring knife, remove the rib from each cabbage leaf.  Get a handful of the meat mixture, place in the leaf and roll up.  Push the ends of the leaves into the meat to seal the roll up.  Do that until you run out of meat or cabbage.  At some point the cabbage head will get too small for the leaves to be used to roll up.  Those you just chop up.  Dump the water out of the large pot, place your cabbage rolls, chopped cabbage, drained saurkraut, and tomato sauce in the pan.  Fill the tomato sauce can up with water 2x and pour into pan.  If you had extra meat leftover, roll into meatballs and place in pan.  Put a lid on your pan, bring to a boil, turn down to a simmer and let cook for a few hours. 

OK, now here are the shortcuts. 
I don't make the rolls anymore.  (Remember, this is a secret!)  I mix the meat the same but roll all of it into meatballs.  I chop the whole head of cabbage up (minus the core of course).  Put the meatballs and cabbage in a large pot. Dump in the saurkraut, tomato sauce, and water, and cook away.  Now here is my reasoning for this.  (a) it tastes the same (b) it is a LOT faster which is important to me when I am trying to get supper on the table (c) my kids only want the meatballs and no cabbage, so why take the time to roll it up

I think that about covers it.  Of course, I was taught by the master (my Granny) how to do this and have been doing it for years, so it all makes sense to me.  If, however, it doesn't make sense to you, or you have a question, just let me know and I will be happy to answer it.  :)

Mommy wisdom for today

#1:  When your young child is tired and grumpy, and has already thrown  three, or more, fits, and you don't have time in the schedule for a nap, TAKE HIM TO GRANDMA'S! :)

#2:  When your child is in above described mood, DO NOT attempt to have a reasonable conversation with this person.  Either (a) keep silent or (b) IF THE CHILD SPEAKS TO YOU FIRST, just say 'mmhmm'.  This is the path of least tears for both of you.

Baked Spaghetti Recipe

Baked Spaghetti

(This is one of my family's favorites!)  It is just something that I made up but we think it is really yummy.

Ingredients:
1 lb ground beef
1 lb ground pork
1 box of angel hair pasta
1 small to medium onion
1 medium green pepper
1 medium red pepper
1 large container of cottage cheese
1 bag (2 C or so) of shredded mozzerella
1 C of grated parmesan
garlic powder
salt
pepper
your favorite spaghetti sauce (homemade, jar, can whatever)

Boil pasta in salted water.  While pasta is cooking brown the pork and beef, adding salt, pepper and garlic to taste, drain off fat when finished.  Now, if you are feeding reasonable people who do not freak out when they see something resembling a vegetable on their plate, you can dice the onion and peppers and add them to the meat.  If you are feeding my children, you will need to run the veggies through the food processor until they are an unrecognizable pulp.  Add this to the meat along with your sauce and warm thru.  Meanwhile, spray a baking pan with Pam.  Put a cup or two of sauce in the bottom of your baking pan to cover.  Place a layer of noodles next.  Cover with a layer of cottage cheese, then sauce, then a little mozzerella and parmesan.  Keep making layers until you either run out of room in the baking dish or until you run out of ingredients.  :)  Top with mozzerella and parmesan. Now, everything is cooked so you can either stick it in the fridge to bake later OR go ahead and stick it in the oven to melt all the cheeses.  This easily makes enough for two meals, unless you are feeding about 8 people.  You can also divide it into two pans and freeze one for a speedy supper another day.

Recipe project

My son has aspirations to one day be a chef.  Frequently, he has asked me if I would write down the recipe for some favorite meal or dessert that I make so that one day when he is grown up he can make it for himself.  I have intended to do this for some time but finally got started yesterday.  I got a small bound journal type notebook from Michael's (for only $1) and I have started going through my recipe box.  I am copying our favorite family recipes into this little journal.  One day my boys and maybe their children will have a copy of our favorite recipes in my handwriting.  Hopefully, this will be a meaningful keepsake for them! LOL

The Famous Chocolate Chip Cookie Recipe

This is my recipe for chocolate chip cookies.  These are, in my opinion, the best chocolate chip cookies.  This was passed on to me over 10 years ago by a friend.

1 C softened butter (be sure to use real butter)
1 C sugar
1 C brown sugar
2 eggs
1 tsp vanilla
2 C flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 C blended oatmeal (measure the oatmeal then run it through your blender or food processor)
1 4 oz Hershey bar, grated (I toss it in the food processor with the oatmeal)
1 12 oz pkg of chocolate chips (I like the minis but you can use whatever kind of chips you prefer)

Cream the butter and sugars together.  Add the eggs and vanilla and mix together.

  Combine all dry ingredients together then add to butter mixture. 

Add Hershey bar and chocolate chips and mix well.

 Place on cookie sheet covered with parchment paper, 2" apart and bake for 10 minutes at 375.  Makes appx. 5 dz. 

NOTE:  This recipe can easily be doubled BUT the dough will be VERY thick and stiff. (see the pic above) If you do not have a really good stand mixer (like a Kitchenaid) then don't try it.  I burned out 2 hand mixers over the years trying to make this dough.

This weekend's garage/estate sale finds

This is a cute little telephone table/bench I picked up for $10!  Yes, what a great buy.  The lady had already refinished and painted it black.  I snagged the lamp out of the office to put on it, but it is still a work in progress.  Definitely need something to hang on the wall above it and I haven't quite figured out what I want on the little table part.  But, I think it is going to be a great place for people to put their purses, bags, etc when they come over to visit

And this find was only $2!  I already cleaned it all up, it was pretty dusty, and hung it in the guest bathroom.  I love it!  Of course there are now three mirrors in the little bitty powder room but that is OK.  You can now see yourself from all sides when you are in there.  :)

I also got some random scrapbooking stuff and an airtight container to keep our classroom snacks.  It was a pretty good day in garage sale land!

The Coconut Chicken Recipe

Misty's Coconut Chicken

1 1/2 lb of boneless, skinless chicken breasts  (I cut into chunks but you can cut into tenders or however you want)
1 C flake coconut
1/2 C flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 egg lightly beaten 

Tracey's notes:  I doubled the measurement of all the seasonings and I added a little milk to my beaten egg.  Misty adds a couple of teaspons of Coco Lopez pina colada mix to her egg)

Heat oven to 400.  Mix coconut, flour, salt, pepper, garlic together in a large bowl.  Dip chicken pieces in egg then in flour mix to coat.  Place in a shallow baking dish that you have coated with Pam (I just put mine on a cookie sheet that I covered with parchment paper).  Spray chicken with butter spray. 
Bake 25 minutes or until chicken is golden brown.  Halfway through the time you MUST turn the chicken over.  If you don't the underside will be all white and not very appetizing looking.  :)

Misty serves hers with pina colada dipping sauce.  I didn't make the sauce simply because I knew the kids wouldn't eat it. 
Hope you like it.  Thanks again Misty!

Little Red Riding Hood

So to celebrate the first day of school tomorrow, I baked 3 1/2 dozen muffins tonight:  Good Morning (cinnamon, nutmeg, raisin, pineapple, carrot, cranberry), sour cream orange cranberry, and blueberry lemon.  I will be toting these, minus whatever the family eats in the morning for breakfast, off to work.  Recipes below.
All start with a mix.

Good Morning:
Duncan Hines decadent carrot cake mix
dried fruits of your choosing---i used a combo of pineapple, cranberry, and cherry

Mix the cake mix according to directions on the box.  Add in all the extra fruit and bake in muffin pans. 
Makes 2dz


Sour cream orange cranberry:
1 C sour cream
1 C dried cranberries
1 medium to large sized orange
2 pckgs of Martha White orange cranberry muffin mix
3 eggs
2/3 C milk

In a large mixing bowl combine, muffin mix, cranberries, eggs milk and sour cream.  Add in zest from the orange and the juice from the orange.  Mix together, pour into muffin pans and bake. 
Makes 1 dz

Lemon Blueberry
Blueberry muffin mix of your choosing  (I use Duncan Hines)
1 lemon
1/2 pint of blueberries

Follow directions on muffin mix adding in the zest and juice from the lemon.  Fold in fresh blueberries along with the ones that come in the box.  Pour into muffin pans and bake.  Makes 1 dz