Honest! I did try! These beauties have been sitting in the freezer for a good solid month and a half. See, that alone shows I did try. I had such hopes of storing these blueberries away and pulling them out on a cold winter’s night to surprise the kiddos with some yummy breakfast muffins. Did I mention that I tried? A very generous friend delivered these to our house and ever since she dropped them off they have been calling out to me. They are so big and so plump. YUM! I will not lie, I buried them in the freezer…out of sight out of mind, right!? WRONG! I could hear them calling through the freezer door! I kid you not!

Yesterday as I was trying to think up a fun and out of the ordinary treat to celebrate my Mom’s birthday I heard them beckoning again from the freezer but this time I gave in! I totally caved! I really think that they rejoiced to be out of the freezer! Look at those little ice crystals…poor things!

So the blueberry’s were finally free but now I needed the best muffin recipe ever so the search began. I settled on this recipe and I must say that it did not disappoint! I was not so sure about the cinnamon topping for a Blueberry muffin, but my mind was quickly put at ease. Delicious!!! I like to think that the Blueberries went smiling in such a delicious treat. Yum!

One week of school down. The end of this first week found our family with colds so what is a Mama to do in such a situation? Make Mac-N-Cheese of course! Back in the day before we had kiddos hubby and I loved to watch Alton Brown on the Food Network. Keep in mind that this is “back in the day” when we could afford the luxury of satellite T.V. (oh, that beloved dish screwed into our roof, how I miss thee (I don’t think hubby ever thought that I would miss the dish on the roof)) it is good old PBS and local stations for us now. I am happy with that decision now but there have been moments! Okay, back to Alton. I feel after watching his show that we are good friends on first name bases of course, after all, we sat with him in his T.V. Kitchen once a week and cooked with him (maybe it is good we got rid of the satellite). So, Alton makes incredible Mac! How do I know this? Well, I watched him make it of course! Okay, and then I tried it out because he makes cooking look easy, fun and it just all makes sense when he cooks (he has that mad scientist thing going on with food). I should share at this point that I am picky about cheese. I don’t like things that are really cheesy. I know, it is odd! This Mac is not too cheesy though, it is the perfect amount of cheesy goodness and it is even a little fancy (I mean look at those bread crumbs on top). So, if you are up for a new Mac-N-Cheese recipe give this a shot. You could even WOW your kids! I know I did! This is the first time that Sister has been aware of me making “real” Mac so she was kind of blown away when I put the dish in the oven and the cheese didn’t come from a packet. She was telling everyone that I made Mac from scratch. So, go ahead and impress the kiddos and make some not too cheesy Mac-N-Cheese.

So many food post around here lately. . .I promise that it is just a season as I don’t usually cook this much but what better time than the week of Valentines Day to discover some new recipes! I finally made some of these this morning. Many people have posted about them and I must say that they really do live up to all the hype! Very tasty! I must admit that I was lazy though and I did use my scoop again which led to flat bottoms of which I did not dip into the chocolate but they are still just as tasty they just look a little unfinished. I am okay with that! These made for some fun little gifts for friends! Now run out to the grocery store and get the ingredients! I promise that you will not be disappointed although you will get a little messy but you can totally lick your fingers (when you are finished of course)! Happy Valentines Weekend to you!!!

I love sugar cookies but rarely make them as there is just something about all the rolling and cutting that I cannot handle. It is fun for a little bit but then everyone just starts wanting the cookies. Maybe I am just not patience enough for sugar cookies I am not sure! Sister signed up to take plain sugar cookies to school tomorrow thus my search began for a low maintenance sugar cookie. I found this recipe on trusty ole’ allrecipes.com. We made them today and they are incredibly tasty and so low maintenance!!! I actually did not even roll them into balls as the recipe suggest I just scooped them with my handy scoop and skipped rolling them in sugar as the kiddos will be frosting them at school tomorrow. Hubby even liked the cookies and he is a tough cookie critic!

While I was reading this blog the other day I could not resist heading over to this blog to try out these yummy lemon bars. Isn’t that funny how sometimes you start out on one blog and then end up somewhere else. That amuses me for some reason. At any rate these needed to be made as they seemed pretty irresistible and after all Hubby was craving something sweet. They came together easily and smelled so tasty! They really are worth all the hype! Very tasty!!!

I was not sure that the day would ever come but the tomatoes are finally ripening and I am finding myself with an overwhelming amount of tomatoes! Not a bad problem at all to have just an overwhelming problem! I have given many away but I am still finding myself with so many tomatoes. I have been gathering information and trying to decide the best method to put away some tomatoes for the winter months and I think that I am going to go with freezing for now. I definitely want to can next year but it just felt like to much to run out and buy all the things that I would need to plunge into that so I settled on freezing for now. I spent a small part of nap time preparing the tomatoes and if all goes as planned we can have some tasty casseroles and soups with fresh tomatoes in the dead middle of winter. That is pretty exciting to me! I followed these directions and it was really pretty easy. A little messy but easy all the same! Give it a try and we can enjoy soup together this winter!

Oh yes, I also want to try to make some of these although by the looks of them they would not be around as long as the frozen tomatoes. Tasty!

A lot of heart…

And a little dessert!

Strawberry Pie Recipe
Glaze:
1/4 cup corn starch
1 1/2 cups water
1 cup sugar
1 pinch salt
1 strawberry Jello package (small)

Heat in sauce pan until clear.

1 baked pie shell
1 quart strawberries washed and sliced

Place berries in in pie shell pour cooled glaze over berries. Refrigerate until congealed and serve with cool whip!

*This recipe works great with any kind of fruit just match your Jello to your fruit choice!*

Bitsey is quite famous at our house! We have never had the wonderful privilege of meeting her but she has a mighty fine cake recipe! Bitsey is a friend of Brad’s grandmother and shared her cake recipe one day years ago never knowing that it would be passed through generations, passed to friends and even posted on the web now! The taste is incredible yet simple it just takes you back to being a kid and simpler times! This cake is wonderful with a glass of milk and incredible with a bit of ice cream on top! It is perfect for sharing with your valentine!

Bitsey’s Chocolate Cake

2 cups flour
2 cups sugar
1/2 cup butter
4 tablespoons Cocoa
1/2 cup vegetable oil
1 cup water
2 eggs
1/2 cup of buttermilk OR 1/2 cup milk and 1/2 tablespoon of lemon juice
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon

Melt butter and bring to a boil adding cocoa, oil and water. Boil till mixed and remove from stove top. Add chocolate mixture to flour, sugar, eggs, buttermilk, baking soda, cinnamon and vanilla mixing well. Pour into a greased 9×13 pan baking at 350 degrees for 35 minutes.

Bitsey’s Icing

1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
3 3/4 cups powder sugar
1 teaspoon vanilla

Melt butter and bring to a boil adding the cocoa and milk stir till mixed and remove from the stove top. Add chocolate to powdered sugar and vanilla mixing well. Pour onto a cooled cake. Enjoy!
*The icing is really the best part of this recipe!*

Sometimes it feels as though I am always the last one to get into the holidays, by the time the holiday comes and goes I am just about ready to celebrate! Someday I will get the swing of things…maybe! At any rate I made some Pumpkin bread this week and I must admit that it was quite tasty so I wanted to share the recipe with you. I also need to confess that by the time I finally finished making the bread (it took awhile because in the middle of making it I realized that I had no flour, dinner needed to be finished and the kiddos were getting restless) I was having a sinking spell and felt like I needed something more along the lines of chocolate rather than pumpkin bread. Alas, the Pumpkin Bread was ready for the oven so I did what any other non rational person would do and I just threw in some chocolate chips. Brad looked at me as though I was off my rocker asking if the recipe called for that. I assured him that it did not call for chocolate chips but I needed their to be chocolate chips in the bread. It actually turned out quite well if I do say so myself (a few other have said so as well, you don’t have to take my need for chocolate as thinking it taste good). Enjoy!!!

Pumpkin Bread (with optional chocolate chips thrown in for sinking spells)

2 2/3 cups sugar
2/3 cups shortening
4 eggs
1lb. can of pumpkin
2/3 cup water or milk
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cloves
1tsp. cinnamon
3 1/3 cups flour

Cream sugar and shortening. Add eggs, pumpkin and water. Sift dry ingredients (of course I did not sift…another confession) and add to the pumpkin mixture. Pour into two 2 quart greased loaf pans.
Bake 1 hour at 350 degrees.

I have been baking a lot (call it longing for cooler weather) lately from one of my favorite cookbooks More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen. These little delectable treats are called Chocolate Fudge Brownies With Butterscotch Chips and Pecans. They really do live up to their big name and are just as tasty as they suggest! Now I am not a big butterscotch fan but it really is not overwhelming at all and it adds to the flavor. Usually I think that butterscotch is way to strong but it is just perfect in this recipe! This is a great little cookbook and I am slowly working my way through it but already highly recommend it if not for the Chocolate Fudge Brownies With Butterscotch Chips and Pecans alone!!!