I learned yet another mommy lesson yesterday. For a while now, I've been saving room in my purse by leaving spare wipes and diapers in the car when we're out and about. This works great ... except I didn't think about the fact that the temperature is now dropping below freezing.
Yesterday, just as we were getting out of the car at the mall, I caught a whiff of Chloe's diaper (which, it should be noted, had already been changed right before we left home). No problem, I think. I've done quick changes in the back of the car before. We can do this and still be on time to see Santa. Until I tried to pull a wipe out of the package. Frozen solid. Some serious tugging finally pulled one loose. Then I had to defrost it between the palms of my hands until it was usable. Usable, but still not that warm. Let's just say Chloe was not impressed.
I'll be keeping wipes in my purse again for the rest of the winter.
Tuesday 20 December 2011
Saturday 17 December 2011
KISSing in the Christmas Kitchen: A Bonus Day!
NOTE: Christmas is a busy season: it's full of special events, visits with friends and family, and lots of entertaining. It's also a lot of work. It's easy to let things get out of hand, which is why I have a few strategies for KISSing (Keep it Simple, Silly) in the kitchen at Christmas time. This week I shared 5 of my quick-and-easy kitchen ideas for the holidays. I had so much fun with it, that I thought I'd put together one more post with some more ideas.
Some of these ideas involve pre-prepared foods. I'm all for taking a few shortcuts at Christmas time so that you can concentrate your time and effort on the things that you really love. For instance, in my family there's no point slaving away over gingerbread from scratch because I'm pretty much the only one that eats it and even then it's not my favourite. It makes sense for me to partner with Mr. Pillsbury. On the other hand, I'll spend hours making our favourite almond lemon heart cookies from scratch. For me, it's about trying to balance the workload during a busy time of year, and having fun in the kitchen.
Pillsbury Ginger snap cookies
Buy a tube of Pillsbury's gingerbread cookie dough. Instead of the time-consuming rolling out and using cookie cutters, just separate the dough into chunks and roll each piece into a ball. Roll the ball in white sugar, then place onto a cookie sheet, and press it lightly with the heel of your hand to flatten it slightly. Bake according to directions on the package (may take slightly longer than the rolled cookies, as they're a little thicker). This is something quick and fun to do with the kids, or to whip together at the last moment when you're having company over.
Lynn's Peppermint Bark
Click here and scroll to the bottom of the post for the recipe from Lynn at Diary of a Turtlehead.
I tried this yesterday with Maya, and it was fun to make and delicious to eat. If you want to save time (or don't have little hands to help you), you can buy crushed candy canes at Bulk Barn.
Bruschetta Chicken Bake
I love this recipe from Kraft. It's easy to make, tastes good, the kids will eat it, and it reheats really well. Perfect for a night when you want a simple meal together, or for a day when the family members are busy and eating at different times. Feel free to play around with the recipe. We like it with a bit of extra cheese, and I add some oregano as well as basil to give it a bit more flavour.
Easy Potluck contribution: Slow cooker meatballs
The holidays often mean potlucks, and it can be a lot of work to bring a main course. This one is easy peasy. You'll need a box of frozen, pre-cooked meatballs (I like the PC Blue Menu Italian meat balls, but M&M also makes some nice ones) and one or two jars of Diana Sauce depending on how many meatballs you're going to cook. I like the Original Diana Sauce but there's a honey maple one that works well too. Dump the frozen meatballs into the slow cooker. Pour the sauce on top, until the meat balls are coated. Turn the slow cooker on and you're all set! Since they're pre-cooked, they just need to get hot, so it doesn't actually take that long. About an hour on high is probably enough, or longer on a lower setting. If you're in a rush, you can defrost the meatballs in the microwave (directions should be on the package, it should be about 5 minutes) and then just put them in the slow cooker on low or "keep warm".
Do you have any great, simple ideas of your own? Please share! I'd love to add some new things to my repertoire.
Some of these ideas involve pre-prepared foods. I'm all for taking a few shortcuts at Christmas time so that you can concentrate your time and effort on the things that you really love. For instance, in my family there's no point slaving away over gingerbread from scratch because I'm pretty much the only one that eats it and even then it's not my favourite. It makes sense for me to partner with Mr. Pillsbury. On the other hand, I'll spend hours making our favourite almond lemon heart cookies from scratch. For me, it's about trying to balance the workload during a busy time of year, and having fun in the kitchen.
Pillsbury Ginger snap cookies
Buy a tube of Pillsbury's gingerbread cookie dough. Instead of the time-consuming rolling out and using cookie cutters, just separate the dough into chunks and roll each piece into a ball. Roll the ball in white sugar, then place onto a cookie sheet, and press it lightly with the heel of your hand to flatten it slightly. Bake according to directions on the package (may take slightly longer than the rolled cookies, as they're a little thicker). This is something quick and fun to do with the kids, or to whip together at the last moment when you're having company over.
Lynn's Peppermint Bark
Click here and scroll to the bottom of the post for the recipe from Lynn at Diary of a Turtlehead.
I tried this yesterday with Maya, and it was fun to make and delicious to eat. If you want to save time (or don't have little hands to help you), you can buy crushed candy canes at Bulk Barn.
Bruschetta Chicken Bake
I love this recipe from Kraft. It's easy to make, tastes good, the kids will eat it, and it reheats really well. Perfect for a night when you want a simple meal together, or for a day when the family members are busy and eating at different times. Feel free to play around with the recipe. We like it with a bit of extra cheese, and I add some oregano as well as basil to give it a bit more flavour.
Easy Potluck contribution: Slow cooker meatballs
The holidays often mean potlucks, and it can be a lot of work to bring a main course. This one is easy peasy. You'll need a box of frozen, pre-cooked meatballs (I like the PC Blue Menu Italian meat balls, but M&M also makes some nice ones) and one or two jars of Diana Sauce depending on how many meatballs you're going to cook. I like the Original Diana Sauce but there's a honey maple one that works well too. Dump the frozen meatballs into the slow cooker. Pour the sauce on top, until the meat balls are coated. Turn the slow cooker on and you're all set! Since they're pre-cooked, they just need to get hot, so it doesn't actually take that long. About an hour on high is probably enough, or longer on a lower setting. If you're in a rush, you can defrost the meatballs in the microwave (directions should be on the package, it should be about 5 minutes) and then just put them in the slow cooker on low or "keep warm".
Do you have any great, simple ideas of your own? Please share! I'd love to add some new things to my repertoire.
Friday 16 December 2011
KISSing in the Christmas Kitchen: Day 5
NOTE: Christmas is a busy season: it's full of special events, visits with friends and family, and lots of entertaining. It's also a lot of work. It's easing to let thing get out of hand, which is why I have a few strategies for KISSing (Keep it Simple, Silly) in the kitchen at Christmas time. This week I'm sharing 5 of my quick-and-easy kitchen ideas for the holidays.
Pizzaburger
Today's recipe can be used to make a lunch (or a quick dinner) that the kids will love, or some delicious appetizers. I find one recipe makes enough for 2 meals. I often make a double recipe and freeze the extras for future lunches or for when I need an easy-to-make (but not store bought) appetizer.
Ingredients:
1 can of ham (Prem, Spam, or Klik) --> I prefer the Klik Light, as it's lower in fat
1/2 lb (about 250 g) of grated mozzarella cheese (grate it yourself or save time and use shredded cheese)
8 oz (about 175mL) can of tomato sauce*
1 Tbsp grated onion
1/2 tsp ground pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 cup butter or margarine, melted (if you're calorie conscious, you can use less)
* I've used a can of pizza sauce and omitted the pepper, garlic and oregano and it turned out ok.
Directions:
In a medium-sized bowl, mash the Klik well with a fork. Add all of the other ingredients and blend well. Chill in the fridge for a few hours.
For a lunch, spread on English muffins, hamburger buns, or French bread (we prefer English muffins). For an appetizer, spread on melba toast rounds or slices of baguette.
Place them on a baking sheet and broil in the oven until the top is brown and bubbly.
The mixture keep well in the fridge for about a week. It also freezes really well.
Pizzaburger
Today's recipe can be used to make a lunch (or a quick dinner) that the kids will love, or some delicious appetizers. I find one recipe makes enough for 2 meals. I often make a double recipe and freeze the extras for future lunches or for when I need an easy-to-make (but not store bought) appetizer.
Ingredients:
1 can of ham (Prem, Spam, or Klik) --> I prefer the Klik Light, as it's lower in fat
1/2 lb (about 250 g) of grated mozzarella cheese (grate it yourself or save time and use shredded cheese)
8 oz (about 175mL) can of tomato sauce*
1 Tbsp grated onion
1/2 tsp ground pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 cup butter or margarine, melted (if you're calorie conscious, you can use less)
* I've used a can of pizza sauce and omitted the pepper, garlic and oregano and it turned out ok.
Directions:
In a medium-sized bowl, mash the Klik well with a fork. Add all of the other ingredients and blend well. Chill in the fridge for a few hours.
For a lunch, spread on English muffins, hamburger buns, or French bread (we prefer English muffins). For an appetizer, spread on melba toast rounds or slices of baguette.
Place them on a baking sheet and broil in the oven until the top is brown and bubbly.
 |
| Hot out of the oven |
The mixture keep well in the fridge for about a week. It also freezes really well.
Wordless ... Friday?
Ok, not Wednesday and not quite wordless, but ... I just have to share this photo with you:
She was touching the tree and the ornaments oh-so-gently and with such admiration, I just had to grab my camera. This was the best of the shots (she's a wiggly little thing, and I was trying to capture it without the flash). Apart from the expression on her face, I love the little dimples on her elbow. They make me want to eat her up!
She was touching the tree and the ornaments oh-so-gently and with such admiration, I just had to grab my camera. This was the best of the shots (she's a wiggly little thing, and I was trying to capture it without the flash). Apart from the expression on her face, I love the little dimples on her elbow. They make me want to eat her up!
Thursday 15 December 2011
KISSing in the Christmas Kitchen: Day 4
NOTE: Christmas is a busy season: it's full of special events, visits with friends and family, and lots of entertaining. It's also a lot of work. It's easy to let things get out of hand, which is why I have a few strategies for KISSing (Keep it Simple, Silly) in the kitchen at Christmas time. This week I'm sharing 5 of my quick-and-easy kitchen ideas for the holidays.
Homemade Nuts & Bolts
Christmas shouldn't be all about the sweet ... I believe there's room for some salty and savoury foods too. You can usually find a snack mix recipe of some kind on a Shreddies box, and that's probably where my Grandma found hers originally. In fact, my Grandma had two different recipes. The directions here are for the adaptation popular with my family.
Ingredients:
4 cups Shreddies
2 cups Cheerios
2 cups straight pretzels, broken up a little into smaller pieces
OPTIONAL: 1 lb salted, unroasted peanuts
1/2 cup margarine or butter
1tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
salt to taste
OPTIONAL: 1 tsp Tobasco (we like the kick this adds, but you can leave it out or use only 1/2 tsp depending on your family's tastes. My husband likes it spicy, and would love me to add more!)
[The measurements of cereal are approximate, and you can play around with the proportions according to your family's tastes. Growing up, we always added peanuts but in recent years I've left them out. I usually make about a triple batch at one time, just tossing the cereals into the pans and then estimating whether I need to double or triple the sauce part.]
Mix the cereal, broken up pretzels and nuts (if desired) in a large, shallow baking pan.
In a microwavable bowl, melt the margarine, add the spices, and mix well. Drizzle over the cereal mixture and toss until evenly coated.
Bake at 300F for 25 minutes, stirring several times until well toasted. Then cool and salt to taste.
If you're easily distracted in the kitchen (like me) you can also bake them at 250F, stirring every 15 minutes, but it will take longer (one to two hours) until they are all roasted. I go back and forth between the two baking methods from one year to the next, depending on what else I have going on at the time. I've never burnt them at the lower temperature, but it does take a lot longer.
Cool and salt to taste.
Sadly, I have no pictures of the finished product yet, because it turns out I'm out of Worcestershire sauce, so we're stalled until at least after nap time. I'll add pictures when I have some.
Homemade Nuts & Bolts
Christmas shouldn't be all about the sweet ... I believe there's room for some salty and savoury foods too. You can usually find a snack mix recipe of some kind on a Shreddies box, and that's probably where my Grandma found hers originally. In fact, my Grandma had two different recipes. The directions here are for the adaptation popular with my family.
Ingredients:
4 cups Shreddies
2 cups Cheerios
2 cups straight pretzels, broken up a little into smaller pieces
OPTIONAL: 1 lb salted, unroasted peanuts
1/2 cup margarine or butter
1tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
salt to taste
OPTIONAL: 1 tsp Tobasco (we like the kick this adds, but you can leave it out or use only 1/2 tsp depending on your family's tastes. My husband likes it spicy, and would love me to add more!)
[The measurements of cereal are approximate, and you can play around with the proportions according to your family's tastes. Growing up, we always added peanuts but in recent years I've left them out. I usually make about a triple batch at one time, just tossing the cereals into the pans and then estimating whether I need to double or triple the sauce part.]
Mix the cereal, broken up pretzels and nuts (if desired) in a large, shallow baking pan.
In a microwavable bowl, melt the margarine, add the spices, and mix well. Drizzle over the cereal mixture and toss until evenly coated.
Bake at 300F for 25 minutes, stirring several times until well toasted. Then cool and salt to taste.
If you're easily distracted in the kitchen (like me) you can also bake them at 250F, stirring every 15 minutes, but it will take longer (one to two hours) until they are all roasted. I go back and forth between the two baking methods from one year to the next, depending on what else I have going on at the time. I've never burnt them at the lower temperature, but it does take a lot longer.
Cool and salt to taste.
Sadly, I have no pictures of the finished product yet, because it turns out I'm out of Worcestershire sauce, so we're stalled until at least after nap time. I'll add pictures when I have some.
Wednesday 14 December 2011
KISSing in the Christmas Kitchen: Day 3
NOTE: Christmas is a busy season: it's full of special events, visits with friends and family, and lots of entertaining. It's also a lot of work. It's easy to let things get out of hand, which is why I have a few strategies for KISSing (Keep it Simple, Silly) in the kitchen at Christmas time. This week I'm sharing 5 of my quick-and-easy kitchen ideas for the holidays.
Chocolate-dipped Apricots
These are super easy to make, and they look beautiful mixed in a plate or bowl of assorted Christmas cookies and treats.
Ingredients:
dried apricots
merckens chocolate wafers (dark or light, according to your preference -- I prefer dark in this instance as they have a but more punch to the flavour and I like the darker colour.)
Instructions:
Melt the chocolate wafers in a small jar placed in a pan of hot water. You don't want to overheat the chocolate, just met it until it's smooth, with no lumps remaining. [You could also use a microwavable mug and melt them in the microwave ... but I like to use a jam jar and do it this way because my mom always did, and because I have a history or burning chocolate in the microwave].
Using a pair of tongs, pick up a dried apricot by one end and dip it into the chocolate until it is about half to two-thirds of the way submerged.
Then place it on a sheet of waxed paper to cool and dry. I sometimes dip them a little unevenly, so the back side (the side that will lie on the waxed paper) is a little more covered in chocolate than the front.
Allow the chocolates to set. I'd probably allow about 15 minutes before removing them from the waxed paper. You can speed this up by popping them into the freezer for a few minutes if you're in a hurry. If you want, you can use the little paper candy cups (you know, the ones that look like tiny muffin wrappers) to present them, but I usually just tuck them into mixed plates of cookies au naturel.
Chocolate-dipped Apricots
These are super easy to make, and they look beautiful mixed in a plate or bowl of assorted Christmas cookies and treats.Ingredients:
dried apricots
merckens chocolate wafers (dark or light, according to your preference -- I prefer dark in this instance as they have a but more punch to the flavour and I like the darker colour.)
Instructions:
Melt the chocolate wafers in a small jar placed in a pan of hot water. You don't want to overheat the chocolate, just met it until it's smooth, with no lumps remaining. [You could also use a microwavable mug and melt them in the microwave ... but I like to use a jam jar and do it this way because my mom always did, and because I have a history or burning chocolate in the microwave].
 |
| Chocolate wafers in a small mason jar, warming in a water bath. |
 |
| Dipping the apricots |
Using a pair of tongs, pick up a dried apricot by one end and dip it into the chocolate until it is about half to two-thirds of the way submerged.
 |
| Finished apricots drying |
Then place it on a sheet of waxed paper to cool and dry. I sometimes dip them a little unevenly, so the back side (the side that will lie on the waxed paper) is a little more covered in chocolate than the front.
Allow the chocolates to set. I'd probably allow about 15 minutes before removing them from the waxed paper. You can speed this up by popping them into the freezer for a few minutes if you're in a hurry. If you want, you can use the little paper candy cups (you know, the ones that look like tiny muffin wrappers) to present them, but I usually just tuck them into mixed plates of cookies au naturel.
Tuesday 13 December 2011
KISSing in the Christmas Kitchen: Day 2
NOTE: Christmas is a busy season: it's full of special events, visits with friends and family, and lots of entertaining. It's also a lot of work. It's easy to let things get out of hand, which is why I have a few strategies for KISSing (Keep it Simple, Silly) in the kitchen at Christmas time. This week I'm sharing 5 of my quick-and-easy kitchen ideas for the holidays.
White Chocolate Cranberry Drops
I don't remember where I got the idea for these, but I tried them out a few years ago and we really enjoy them. Total time to make them (not including letting them set): about 10 minutes with no children underfoot.
Ingredients:
white chocolate squares (about 12 squares)
dried cranberries (about 3 cups)
[The measurements are guess-timates, and you can use more or less, depending on how many of the cranberry drops you want to make. I melt the chocolate, and then add dried craberries until they are coated well. I usually drop a spoonful as a test, and if it's too runny, I add more cranberries]
Instructions:
Place the white chocolate squares in a microwave safe bowl or measuring cup (it should hold about 3 to 4 cups). Melt them in the microwave for 1 minute at 50%. Give them a stir. If this isn't enough to melt them, return them to the microwave for 30 second intervals at 50% until the chocolate is just melted.
Add the dried cranberries to the white chocolate and stir until they are evenly coated.
Spoon the chocolate coated cranberries onto a wax paper lined tray. I do some that are about a teaspoon in size and some that are smaller, to give me some variety. If you find it's too runny, add a few more cranberries to the mixture. I also find the bottom of the bowl is always a little more chocolately, so I sometimes add another small handful of cranberries at the end.
Set the trays aside to allow the chocolate to cool. If you're in a hurry, set the trays in the freezer for about 20 minutes. Once the chocolates have set, peel them off and pop them into a container for storage. I usually keep mine in the freezer to prevent use from gobbling them up too fast!
[ETA: My mother-in-law commented to me that you coudl also add your favourite type of shredded coconut to these. I also remembered that I saw dried cherries at Bulk Barn this week, and I think they'd be nice to try instead of the cranberries]
White Chocolate Cranberry Drops
I don't remember where I got the idea for these, but I tried them out a few years ago and we really enjoy them. Total time to make them (not including letting them set): about 10 minutes with no children underfoot.
Ingredients:
white chocolate squares (about 12 squares)
dried cranberries (about 3 cups)
[The measurements are guess-timates, and you can use more or less, depending on how many of the cranberry drops you want to make. I melt the chocolate, and then add dried craberries until they are coated well. I usually drop a spoonful as a test, and if it's too runny, I add more cranberries]
Instructions:
Place the white chocolate squares in a microwave safe bowl or measuring cup (it should hold about 3 to 4 cups). Melt them in the microwave for 1 minute at 50%. Give them a stir. If this isn't enough to melt them, return them to the microwave for 30 second intervals at 50% until the chocolate is just melted.
Add the dried cranberries to the white chocolate and stir until they are evenly coated.
Spoon the chocolate coated cranberries onto a wax paper lined tray. I do some that are about a teaspoon in size and some that are smaller, to give me some variety. If you find it's too runny, add a few more cranberries to the mixture. I also find the bottom of the bowl is always a little more chocolately, so I sometimes add another small handful of cranberries at the end.
Set the trays aside to allow the chocolate to cool. If you're in a hurry, set the trays in the freezer for about 20 minutes. Once the chocolates have set, peel them off and pop them into a container for storage. I usually keep mine in the freezer to prevent use from gobbling them up too fast!
 |
| Ready to eat! |
Monday 12 December 2011
KISSing in the Christmas kitchen: Day 1
Christmas is a busy season: it's full of special events, visits with friends and family, and lots of entertaining. It's also a lot of work. It's easy to let thing get out of hand, which is why I have a few strategies for KISSing (Keep it Simple, Silly) in the kitchen at Christmas time. Don't get me wrong ... I'll still be spending time this holiday season on my family's labour-intensive Swiss Christmas cookie favourites, and learning to make my mother-in-law's Christmas cake. But I also have some delicious standbys that are super easy to put together. And (lucky you!), this week I'm sharing 5 of my quick-and-easy kitchen ideas for the holidays.
Microwave Chocolate Fudge
This recipe comes from a cookbook from my old middle school, put together as a fundraiser.
Ingredients:
3 1/2 cups icing sugar (you can sift it if you like, I don't usually bother)
1/2 cup cocoa powder
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/2 cup margarine
1 cup chopped nuts (optional)
Directions:
In a large microwavable bowl (I use my 8 cup glass measuring cup) stir together the icing sugar, cocoa, salt, milk and vanilla. Top it with the 1/2 cup of margarine.
Microwave on HIGH for 2 minutes ( longer, if the butter isn't melted yet, it will depend on your microwave).
Stir until smooth. (This part takes a minute or two, I find, in order to get a nice texture.) Blend in the nuts, if desired. Pour it into a wax-lined 8" x 8" pan. Chill in the fridge for a few hours, then cut into squares.
This recipe makes a soft fudge, and is best stored in the fridge or freezer until serving. You can add a little bit of extra icing sugar to firm it up if you prefer it that way. If your icing sugar had some lumps, and you chose not to sift it, you may have some small white lumps in your fudge. Personally, I don't mind them.
You can also try out some variations of this fudge, adding peppermint extract to give it a minty flavour, sprinkling nuts on top instead of mixing them in, etc. It's all up to you!
Do you have a great idea of your own for KISSing in the kitchen at Christmas? Please share!
Microwave Chocolate Fudge
This recipe comes from a cookbook from my old middle school, put together as a fundraiser.
Ingredients:
3 1/2 cups icing sugar (you can sift it if you like, I don't usually bother)
1/2 cup cocoa powder
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/2 cup margarine
1 cup chopped nuts (optional)
Directions:
In a large microwavable bowl (I use my 8 cup glass measuring cup) stir together the icing sugar, cocoa, salt, milk and vanilla. Top it with the 1/2 cup of margarine.
 |
| Before putting it in the microwave |
 |
| After 2 minutes in the microwave and a little stir. I put it back in for 30 seconds, as some of the margarine was still firm. |
 |
| Before chilling. |
You can also try out some variations of this fudge, adding peppermint extract to give it a minty flavour, sprinkling nuts on top instead of mixing them in, etc. It's all up to you!
Do you have a great idea of your own for KISSing in the kitchen at Christmas? Please share!
Sunday 11 December 2011
Back in the saddle
The short break I planned to take after posting (almost) every day in November has turned out to be *ahem* longer than I planned. But I'm back, and I have some interesting ideas in mind for sharing with you over the next little while.
First, a quick reflection on NaBloPoMo. I found it was good to have motivation to post every day and to prevent me from procrastinating. But I did find that by the end of the month some of the joy had gone out of it and it had become a bit of a chore that I had to do before I could go to bed at night. There's also the usual quantity vs quality argument to be made. Still, I think it was a worthwhile endeavour and I'd be willing to give it a try again next year.
First, a quick reflection on NaBloPoMo. I found it was good to have motivation to post every day and to prevent me from procrastinating. But I did find that by the end of the month some of the joy had gone out of it and it had become a bit of a chore that I had to do before I could go to bed at night. There's also the usual quantity vs quality argument to be made. Still, I think it was a worthwhile endeavour and I'd be willing to give it a try again next year.
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