Daily Recipe - Pimiento Cheese

by Divine Domesticity on February 29th, 2008

Pimiento Cheese
Makes several servings

1 (8-ounce) package shredded sharp Cheddar
1 (8-ounce) package shredded white Cheddar
1 (4-ounce) jar pimientos, with juice
1/2 cup mayonnaise
Salt and pepper

1. Mix the shredded cheeses together with the pimientos. Stir in the mayonnaise. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.

2. Serve with corn chips or bread. Enjoy!

Recipe courtesy Paula Deen

Monthly Newsletters: Month Five

Another one bites the dust!

Sweet V, you are five months old today. The past month flew by! We were busy moving, packing, unpacking, figuring out what to do with the dogs, oh and taking care of you, little miss thing.

You are finally on a nap schedule. After two hours of being awake, I lay you down in your brand new crib (so cute!) and you hem and haw for a few minutes, then you go to sleep. Hallelujah!

Yep. You can now get your big toe in your mouth. For a few weeks there you lost interest in your feet, but at the end of the month you've rediscovered your love of toe sucking.

Tummy time is far less annoying to you now. Although, quite often you spit up when you are laying on your belly. Very unusual for you to spit up, but you know, it keeps mom and dad on their toes.

You started talking! Well, ma-ma-ma sounds at least. The other day you said a very distinct, "MOM!" and it cracked me up. I know it will be a while before you understand that ma-ma is ME, but it tickles me that you are starting to say it. Oh, and whenever you talk, you curl your lips into little duck lips - you look so hilarious!

Just in the past few days you have been able to reach out for your pacifier, which when not in your mouth, is sitting on a tv tray, and you reach over and pick it up and put it in your mouth. WOAH. Time to hide the fireworks and the knives! I kid.

We are settled in at our new place and I think you can tell that mama is much happier. We have so much fun singing every day, and I just love blowing raspberries on your belly and chunk-i-licious thighs and kissing your feet.

You are sleeping through the night most nights. At about6 or so in the morning you wake up, and dad takes you into bed to cuddle and sleep with him. Mornings are the best parts of our day.

Did I mention that you can now ROLL OVER?

Photo Sharing - Video Sharing - Photo Printing - Photo Books

My days are much more interesting now. Every 20 seconds you roll onto your tummy and fuss, and I roll you to your back, then you roll over to your tummy, and I roll you back. Sometimes I have to strap you into your swing just so I can get a break! You really wear mommy out sometimes. Sheesh.

Each day, each week, each month, we love you more and more. You are the most important thing that I will ever do in my life. Thank you for letting me be your ma-ma.



Left Justified Example

Text goes here.

Things that no one ever told me about newborns, Part II

Let me preface this post by stating that I know that some people are going to totally take this post out of context and get huffy. I'm so not interested in any judgmental comments or emails, so save the drama for your mama, y'all.

Meeting your baby for the first time. It is amazing to see that round little tomato face after so many months of wondering what he/she will look like. In the movies they would have you believe that instantly you feel so bonded to your newborn. And some women do. A lot of women don't though. At least not at first.

I felt disconnected to my daughter after she was born. I had to have a c-section after an intense 25 hours of labor, two hours of which were hard, non-stop pushing. The epidural did not work, so really it was as painful as natural childbirth. On top of that, horrible sciatic pain which had cursed me through out my pregnancy. All leading up to being a little bit out of my mind with pain for such a long time.

I wasn't too torn up about having to have a c-section. "HOW FAST CAN WE DO IT?!!!" was my reply I believe.

After she was 'out', she had problems breathing. Her arms and legs were blue, and that blue, that eerie blue, was creeping up her lower body and up to her chest. I felt like I waited so long while they were working on her (and I was being stitched back up) to see her. When they brought her to me to look at (not hold), I could only look at her for a few moments before I had a reaction to the drugs they gave me and I threw up. She was then taken to the nursery where she had what looked like a baby astronaut helmet put on her that gave her oxygen. It was hours before I'd see her and actually get to hold her.

I wasn't able to breastfeed. It was not the end of the world, but I felt like a failure. I think part of me felt like I wasn't as bonded to her because I wasn't able to breastfeed. What can you do though? You take what you have and you just deal with it.

Then came the colic.

Any colic survivors out there? High fives to you moms and dads that made it through colic.

I don't think anything in the world can completely prepare you for colic. All day long, all night long, the crying rarely ends. After weeks and weeks of crying, it is no wonder that I was very depressed. Taking care of this beautiful daughter I had been blessed with was the hardest thing I had ever done. Much harder than her labor. Harder than anything in my whole life.

What can you say to moms and dads dealing with a newborn that has colic?

HANG IN THERE. You can read all the articles you want, try out miracle blankets and gripe water, but in the end, you are left with a crying baby most days. You are going to feel so alone, so sad, so exhausted and disappointed. You had imagined a little angel baby would be arriving, and instead, this little squawking, tomato faced devil child is your kid.

IT DOES GET BETTER. I know it seems like it never will. Just hang in there. You don't have to fake a smile. You don't have to tell everyone that things are great. You don't have to do anything, except hang in there. Hang on for dear life.

The hurdles we faced together initially left me feeling disconnected to my baby girl. That too, gets better. You are perfectly normal if you feel that way too. Just know that if I can survive it, you can too. Believe it or not, in a few weeks or months, it will be a distant memory. OK, maybe a VIVID memory, but you get my point. Slowly but surely, that baby will starting smiling, start cooing, and in my case, turn into that little angel you always hoped for.

I'm so crazy excited I'm doing the Peanut Butter Jelly Time dance.

What dance? Oh, that dance! Not just in my head either, I'm performing it to an audience of ZERO.

My husband took the baby out to breakfast with some extended family and I have the place all to myself for a little while.

I showered. I ran the dishwasher. I started a load of laundry.

Now, I will play some loud music and get some work done on the computer.

I love my baby girl, don't get me wrong, but I rarely get a break.


Daily Recipe - Ritzy Chicken Nuggets by Nigella

by Divine Domesticity on February 23rd, 2008

I did a test with her Nigella's Ritzy Chicken Nuggets recipe. She says you can marinate the chicken in buttermilk for up to 2 days, but it didn't specifically say how long she marinated them for. She also gave two options for cooking them: In a pan with oil or in the oven.

I tried marinating them for about an hour then baking. They were pretty blah. Nothing I'd make twice.

I tried marinating them for about 8 hours, then pan frying. OOOH YES. Now this is good!

I tried marinating them for 2 days, then pan frying. EVEN MORE GOOD! The chicken nuggets were so juicy and flavorful. I was in heaven. I would highly recommend serving them alongside a dipping sauce. BBQ, honey mustard and ranch all tasted great with the nuggets.

Isn't it funny how they could taste so ho-hum one time, then completely delicious the next time? It just goes to show you that preparation technique is very important.

I use boneless, skinless chicken breasts because I had them on hand.

Ritzy Chicken Nuggets by Nigella
Makes several servings

2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers- I used the Vegetable Herb Ritz crackers)

1. Cut off the chicken peg bone if there is one, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.

2. Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days. (Highly recommended!)

3. When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.

4. Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.

5. Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.

Finally! Carrot Pineapple Cake that I promised I'd post the recipe for the Christmas before last.

by Divine Domesticity on February 22nd, 2008

Shameful, I know.

It was delicious, let me tell ya. We omitted the pine nuts and almonds, which I would have liked actually, but my mom was not having any of that nut action, so we skipped them. Very moist, very delicious. You can thank me later.

The Best Carrot (Pineapple) Cake
Makes one 3-layer cake

2 c. AP flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 c. whole, toasted almonds
1 c. toasted pine nuts
1 c. olive oil
1 c. sugar
1/2 c. (1 stick) butter, melted
1/2 c. packed brown sugar
4 eggs
3 Tbsp. dark molasses
2 Tbsp. maple syrup
2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
3 heaping cups shredded carrots

4 (8 oz.) pkg. cream cheese (room temp.)
2 sticks (1 c.) butter, room temperature
2 c. powdered sugar
Half-and-half (as needed)

For the cake:

1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.

2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.

3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.

4. Bake for 20 to 25 minutes.

5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

1. With an electric mixer, mix the cream cheese, butter, sugar, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.

2. Use the frosting to fill and frost the cooked layers.

Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Daily Recipe - Roast Cod with Crisp Potatoes

by Divine Domesticity on February 22nd, 2008

Earlier in the month I tried out my first fish recipe in a long time. Unfortunately I couldn't get fresh cod, but frozen cod fillets seemed to do the trick very nicely. I really enjoyed this dish. It has simple ingredients that don't overpower the flavor of the fish. It is also a very basic sort of recipe that would be great for beginner cooks.

A splash of fresh lemon juice at the very end gives it a nice zing.

Roast Cod with Crisp Potatoes
Makes 6 serving

3 lbs Yukon gold or new potatoes, halved (if small) or cut into 1 1/2" chunks (Peel first if desired)
3 Tbsp. plus 2 tsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
6- 6 oz. cod fillets, skin removed
Zest of 1/2 lemon
Juice from 1/2 lemon
1 Tbsp. chopped fresh chives (optional)

1. Heat oven to 450-f degrees. Place the potatoes in a large roasting pan. Drizzle with 3 Tbsp. of the oil and toss to coat. Sprinkle with 1/2 tsp. of the salt and 1/4 tsp of the pepper. Roast for 20 minutes. Stir and roast for additional 10 minutes. Meanwhile, rinse the cod fillets and pat them dry with paper towels.

2. After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10-15 minutes. Top with the lemon zest, lemon juice and chives (if using). Recipe from Real Simple - Meals Made Easy

Real Simple Tip -- Serve with malt vinegar for the adults and ketchup for the kids.

Daily Recipe - Roasted Veggies & Goat Cheese Wrap

by Divine Domesticity on February 21st, 2008

I especially enjoyed this wrap. Makes me feel oh so healthy. (Never mind all the pecan sandies cookies I've been eating. Ah hem.)

Roasted Veggies & Goat Cheese Wrap
Makes several wraps

1. Roast your choice of veggies in a 425 f degree oven for approx. 40 minutes. I used: Zucchini, Onions, Mushrooms & Garlic with a dash of olive oil to coat. Let cool for a few minutes

2. Add romaine lettuce to your tortilla. Add veggies to a bed of romaine lettuce. Add room temperature goat cheese. Serve and enjoy!

Daily Recipe - Ultimate Spaghetti Carbonara

by Divine Domesticity on February 20th, 2008

The Ultimate Spaghetti Carbonara
Serves 4

Kosher salt
Extra-virgin olive oil
8 bacon slices, cut crosswise into thin strips
1 onion, chopped (I would get a small one)
4 large eggs
6 Tbsp. heavy cream
1/4 c. fresh grated Parmigiano-Reggiano cheese
1 lb. spaghetti
Cracked black pepper
1/4 c. chopped fresh flat-leaf parsley

Bring a big pot of salted water to a boil for the spaghetti.

Heat a 3-count (Meaning pour olive oil for 3 seconds) of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7 to 8 minutes, until the onion is caramelized and the bacon is crisp. While that is cooking, crack the eggs into a large serving bowl. Add the cream and cheese and whisk together. Scrape the bacon and onion into that bowl along with the cooking fat.

When water has come to a boil, throw in the spaghetti and stir to separate the strands; cook for 8 to 9 minutes, until al dente. Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs. Drain the spaghetti, add it to the bowl, and give everything a toss. Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes. Remove the plate, toss in some salt and lots of cracked black pepper and the parsley and you are done!

Recipe from Tyler Florence's cookbook, Tyler's Ultimate.

Daily Recipe - Lemon Chicken with Croutons

by Divine Domesticity on February 19th, 2008

WOW. That is some shiny chicken! Had to use the flash for this picture.

The recipe is from Barefoot in Paris: Easy French Food You Can Make at Home. I have come to love Ina Garten. While I'm still not a fan of the kissy-kissy bear hugs she gives her husband on TV, the story of their marriage is actually quite romantic. When the Food Network replays the Chefography episodes I recommend that you watch them. You may even come to love Giada and Rachael after watching them! (PS - I am so OVER all the Rachael Ray haters. Get a life y'all.)

Anyhow, back to the cookbook. Full of gorgeous pictures and delicious recipes like Goat Cheese Tarts, Chicken with Forty Cloves of Garlic, Pear Clafouti, Pain Perdu and Chocolate Orange Mousse. Simple, elegant and delicious.

Lemon Chicken with Croutons
Makes 3-4 Servings

1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

1. Preheat the oven to 425 degrees F.Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

2. Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

3. Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

Recipe from Barefoot in Paris: Easy French Food You Can Make at Home.

Daily Recipe - Tomato Sandwich with Basil Mayonnaise

by Divine Domesticity on February 18th, 2008 

Granted, it is still winter and tomatoes aren't exactly at their best. If you want to fake out your senses and pretend that it is summer, grab some roma tomatoes and go to town on this sandwich. It is so stinkin' good!

According to Ina, this is for 1 serving. Doesn't one cup of mayo for 1 serving seem like a lot? Maybe when she uses only 2 slices they are an entire loaf, cut into two big pieces. Anyways, I scaled it back, just using whatever looked right for the amounts.

Tomato Sandwich with Basil Mayonnaise
1-2 Servings

1 cup good mayonnaise
10 to 15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 teaspoon minced garlic
2 slices country loaf bread (I used both Ciabatta and a nice Feta Basil bread. I loved both)
1 heirloom or Israeli tomato, sliced (I had to substitute a nice Roma Tomato instead)

1. Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

Recipe from Ina Garten

Daily Recipe - White Chocolate Banana Bread

by Divine Domesticity on February 17th, 2008

White Chocolate Banana Bread is my spin off of regular chocolate banana bread. The only thing that has changed are the flavor of the chips - but oh what a tasty little difference it is!

If you are in a sultry, I gotta eats me some dark chocolate mood -- go with the regular recipe. If you are wanting a change, you have to try out the modified recipe. It is to die for.


Easy As Pie Banana Bread
Makes one loaf

3 very ripe bananas
2 tbsp soft butter
1 cup sugar
1 ½ cups flour
1 tsp baking soda
1 cup white chocolate chips (use semi sweet for Chocolate Banana Bread) and /or coarsely chopped nuts – pecans or walnuts work well (optional) Keep your total amount to 1 cup.

1.Preheat oven to 375°/190°C

2.Mash bananas in a bowl and add rest of the ingredients. Stir just until blended. It seems as if there is not enough liquid but don’t be fooled. The very ripe bananas add all the moisture needed. Mixing the ingredients together with a fork for 2-3 minutes is all you need to create the batter.

3.Pour into greased 9"x5" loaf pan and bake for 45 minutes or until toothpick comes out dry (unless of course you hit a chocolate chip).

4.Cool for 10 minutes on a cake rack before removing from pan.

5.To bake muffins, prepare the batter as above and bake for 20-25 minutes at 400°F/200°C, in center of oven

Ruth's Tips & Variations

-This is a great breakfast or mid day snack.
-Instead of chocolate chips (or with them, if you prefer) try:
chopped walnuts or pecans
dried cranberries or cherries
-Just make sure these ingredients add up to one cup. More than that will lose the bread/cake texture.

Recipe from Ruth's amazing cookbook, Every Kitchen Tells Its Stories.

Daily Recipe - Strawberry Tapioca Pudding

This recipe comes from one of my all time favorite cookbooks, New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites.

Any other fruit, except apples, can be substituted for strawberries.

Strawberry Tapioca Pudding

Makes 8 generous servings

2 cups strawberries, washed and hulled
1 cup sugar
3 cups boiling water
1/2 cup quick cooking tapioca
1/4 tsp. salt
2 tsp. butter
1 tsp. fresh lemon juice
1/4 tsp. almond extract
1/8 tsp. red food coloring (optional)
Whipped cream and fresh mint leaves for garnish (optional)

1. Puree the strawberries in a food processor bowl with 1/2 cup of teh sugar or place the berries and sugar ina bowl and use a potato masher to crush; set aside.

2. In a large saucepan, combine the boiling water, tapioca, and salt; allow the mixture to stand for 10 minutes. Cook, stirring frequently, over medium heat for 15 minutes or until the tapioca is clean. Stir in the remaining sugar and the butter.

3. Remove the pan from the heat and whisk in the lemon juice, almond extract, and food coloring. Then stir in the strawberries, mixing well. Chill for several hours, then serve in individual sauce dishes or compotes, garnished with whipped cream and fresh mint leaves.

Recipe courtesy of New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites.

Things that no one ever told me about newborns.

They are squashed faced, pasty little things. Almost all of them look like angry old men.

Don't get me wrong, the first time I ever saw my daughter, I saw her blue eyes and her chubby cheeks, and she was just the prettiest thing I ever saw.

(P.S. Check out her Dr. Evil hand gesture!)

Looking back on her first photo though (above) -- I would never have imagined that my squashed faced little princess would turn into such a pretty, non-squashed faced little girl.

Although, to be fair, I pushed non-stop (no really, NON STOP) for 2 hours straight before I had a c-section, and it wasn't her fault that her face was all smooshed.

Long time, no bloggy!

We've been settling in the past week. May I just say that I AM SO MUCH HAPPIER NOW?!

I am.

No pictures lately, I just found my camera the other day, but I'll take pictures this weekend of the little squirt. Violet had her 'official' 4 month checkup yesterday, even though it was a few weeks late. She is 17lbs 1oz, 26 3/4" long. The nurse who did her immunizations was a pro -- she did 3 shots in about 5 seconds flat.

Afterwards, we headed over to this absolutely gigantic furniture store in Kansas City. Violet got a cute white crib (her old one was 1-not ours, 2-too big, 3-kinda crappy) and I got myself a computer chair. I drooled over a THIRTY INCH flat screen computer monitor while we were there. So pretty. So very, very expensive.

I realized the other day that I have not been writing about homemaking lately, and that has primarily been due to getting use to dealing with a newborn the past few months, and also, moving TWICE in the last few months. I apologize for a lack of quality content. I am working hard to set aside time every morning to respond to emails, respond to comments, and to work on new posts.

That reminds me, I am going to make a much bigger effort to respond to comments. I always read them, I always check out the website of who comments, but I rarely make time to comment in return. While I cannot promise that I will be 100% successful in doing this, I'm going to try much harder!

Before I head off to make some dinner, I just wanted to take a second to thank all my readers, you beautiful people you, for visiting this website. I am trying hard to balance computer time with all of the diaper changing, bottle washing, formula making time. I appreciate all the comments and emails I receive. Thanks for hanging in there while I have been getting adjusted to being a mom! Please keep coming back, please keep commenting, please keep emailing. I love to get to know everyone, to visit your sites, to feel a connection to my readers. Much love!*

*she said, channeling Tom Cruise.

Daily Recipe - Caramel Apple Dip

Caramel Apple Dip
Makes about 3 cups
View printer friendly recipe 

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) pkg. frozen nondairy whipped topping, thawed
1 cup caramel ice cream topping
1 (8 oz.) pkg. toffee bits
Red Delicious and Granny Smith apples, cored and sliced

1. In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add whipped topping and caramel, beating until smooth. Stir in toffee bits just before serving. Serve with apple slices.

Recipe from the Cooking with Paula Deen magazine.

Daily Recipe - Raspberry Cheesecake Bars

by Divine Domesticity on February 13th, 2008

Raspberry Cheesecake Bars
Makes 36 bars

18 shortbread cookies (from a 10-oz box)
3 Tbsp butter, softened
1 jar (12 oz) seedless red raspberry jam

2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufch√Ętel), at room temperature
1 1/3 cups sugar
3 large eggs, at room temperature
2 Tbsp freshly grated lemon peel

1. Heat oven to 300°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above ends of pan. Lightly coat with nonstick spray.

2. Crust: Pulse cookies in food processor to fine crumbs. Add butter; pulse until blended. Remove processor blade; scrape crumb mixture into lined pan; press evenly over bottom. Bake 10 to 13 minutes until lightly browned. Cool on a wire rack 10 minutes.

3. Remove and reserve 2 Tbsp jam. Spread remaining jam over crust up to 3/4 in. from edge.

4. Filling: Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On medium speed, beat in eggs and lemon peel just to blend. Spoon around edges over jam, then pour over jam in middle. Heat remaining 2 Tbsp jam, stirring until runny. Spoon into a small ziptop bag, cut a tip off 1 corner and drizzle on Filling.

5. Bake 35 to 40 minutes until set around edges but jiggly in center. Cool in pan on a wire rack. Refrigerate at least 4 hours or overnight before cutting.

6. Lift foil by ends onto a cutting board. Cut in 36 bars.

Recipe from Woman's Day Magazine.

Quickie Valentine's Day Meal for Two!

 by Divine Domesticity on February 13th, 2008

Crusted Pork Chops for Two
Adapted from Allrecipes.com

1/2 cup crushed Ritz crackers
garlic salt to taste
ground black pepper to taste
1 egg, beaten
2 pork chops
2 Tbsp. butter

1. Preheat oven to 375 degrees F.

2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat egg.

3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place 1 Tbsp. of the butter on top of the pork chops. Cover and bake for 35 minutes, turning once.
Aren't these bread sticks adorable? I picked up refrigerated Italian bread sticks that come in a tube, stretched them out, shaped them in the form of an upside down tear drop, and smooshed them into heart aching fabulousness. Brush with garlic and bake to the package's instructions. Surprisingly tasty and I just love acting like Sandra Lee to piss people off.

Quickie dessert for Valentine's Day

Pound cake slices with cookies and cream ice cream and warm chocolate sauce. No muss, no fuss. Tasty eats for those that don't have the time or energy to do a from scratch dessert.

Wordless Wednesday - Recipe Freak

by Divine Domesticity on February 13th, 2008

When you collect as many recipes as I do, you need a system of containment. I use hanging file folders and a sturdy plastic tub and categorize into specific categories.Works like a charm.

If supporting this site floats yer boat, consider me a dingy.

Wait, that makes NO SENSE!

I just like the word dingy.

Hey, so take a button, put it in your sidebar, and link it to this site. I would be forever grateful!

Or, just link to me. I've got a linky list in my right hand sidebar of all the peeps who link to me, so if I don't have you listed and you do link to me, shoot me an email (divinedomesticity {at} gmail {dot} com) or leave a comment.

Consider this your Valentine's Day Card

I'm too cheap to spend money sending it though, so you can just check it out here.

Happy Valentine's Day!!!

By the way...

I'm back, I'm back!

Fun news to follow.

Daily Recipe - 5 Cup Fruit Salad

5 Cup Fruit Salad
4-6 servings

1 cup each:

mandarin oranges
pineapple tidbits
shredded coconut
tiny marshmallows
sour cream

1. Mix all ingredients. Allow to chill in fridge for an hour or two to let flavors develop.

Here we go again.

This weekend we finally make our move.

I won't lie, the past 9 months have been hard. So hard. The past 9 months we have lived with two different sets of in-laws. We were hopeful that it would be a very temporary situation that would allow us to pay off some debt and save up for getting an apartment of our own. What it ended up being was a giant head ache and heart ache.

The details aren't important. Re-hashing it all just isn't worth it.

The good news is we are moving this weekend.

So bring on the boxes and packing tape. I'll be back next week!

Daily Recipe - Pina Colada Slush

by Divine Domesticity on February 7th, 2008

Pina Colada Slush
6-8 servings

1/2 pt. rum
1 (16 oz.) can cream of coconut
1 (46 oz.) can pineapple juice
1 liter 7-Up

1. Combine cream of coconut and pineapple juice; mix well. Add the rum. Freeze at least 24 hours. Spoon into glasses and add 7-Up.

Wordless Wednesday - Retro Princess

Daily Recipe - Springtime Iced Tea

I don't know about you but I cannot wait for Spring!

Springtime Iced Tea
12 servings

5 Tbsp. Lipton unsweetened instant tea
2 c. water
1 c. sugar
2 c. water
1 (12 oz.) can frozen lemonade, thawed
1 Tbsp. vanilla extract
1 Tbsp. almond extract (This seems like a lot for an extract that is super potent. I'd add half to start with and taste it)
2 qt. water

1. Dissolve the instant tea in 2 cups water in large container. Combine teh sugar with 2 cups water in a small saucepan. Simmer until sugar dissolves. Add to the instant tea mixture with the lemonade, flavorings, and 2 quarts water; mix well. Chill for 8 hours or longer. Serve over ice.

Daily Recipe - Southwestern Pesto

Southwestern Pesto
Makes about 2 cups

4 c. loosely packed fresh basil leaves
1 c. walnuts
1/2 c. finely shredded Parmesan cheese
1/2 c. oil-packed sun dried tomatoes, drained (reserve liquid)
3 cloves garlic
2 chipotle peppers in adobo sauce (more or less to taste)
1 tsp. salt

1. Place all ingredients in a food processor; cover and process until finely ground and mixture makes a paste. Add reserved oil a little at a time until mix is a thick but spreadable paste. To serve, toss with pasta or spread on crackers with cream cheese.

Daily Recipe - Frozen Wine Cooler

Frozen Wine Cooler
8-10 servings

1 (46 oz.) can pineapple juice
1 (12 oz.) can frozen lemonade concentrate
1 (12 oz.) can froze tangerine juice concentrate
1 (2 liter) bottle Sprite
1 (750 cc) bottle medium dry white wine

1. Combine all ingredients in a large freezer container and mix well. Freeze, covered, until firm. Let stand at room temperature for 1 hour before serving. Serve with maraschino cherries and fruit.

Life is so cruel without the internets.

My wireless connection is kaput! I cannot figure out how to fix it, so in the mean time my sister is publishing some daily recipes for me until I get moved and get my internet set up again. (Thanks Laurie!!)

I hope everybody is doing well!! I'm not able to visit any blogs during this time but I will get all caught up once I'm back. See ya's later!

Daily Recipe - Roasted Garlic Spread

Roasted Garlic Spread
Makes 1 1/4 cups

1 large head garlic
1 Tbsp. olive oil
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1/2 tsp. salt
2 Tbsp. minced fresh chives

1. Cut top off garlic, leaving head intact. Place garlic in a small baking pan; drizzle with oil. Cover with aluminum foil and bake at 350-f degrees for 45 minutes. Uncover and bake 10 additional minutes or until garlic is soft.

2. Remove from oven and let cool completely. Remove and discard outermost layers of papery skin from garlic. Scoop out soft garlic pulp with a small spoon; set pulp aside. Beat cream cheese and butter at high speed of an electric mixer until light and fluffy. Add garlic pulp and salt; beat until blended. Stir in chives.

3. Store spread in refrigerator up to two weeks. Serve at room temperature. Great on toasted baguettes or crackers.

Recipe from an Ann Lund cookbook, not sure what one! Photo by Monica M.

Daily Recipe - Angel Chicken

Angel Chicken
6 servings

6 skinless boneless chicken breast halves
1/2 c. butter
2 (.7 oz.) Good Seasons Italian salad dressing mix
2 (10.75 oz.) cans condensed golden mushroom soup
1 c. dry white wine
8 oz. tub light cream cheese with chives and onion
Hot cooked angel hair pasta
Snipped fresh chives (optional)

1. Place chicken in a 4 quart crock pot. In a medium saucepan melt the butter. Stir in the salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. Pour over the chicken. Cover and cook on LOW setting for 4-5 hours. Serve chicken and sauce over hot cooked pasta. Sprinkle with chives, if desired.

Daily Recipe - Salted Nut Roll Candy Bars

Salted Nut Roll Candy Bars
Makes one 9"x13" pan

1 (18.5 oz.) yellow cake mix with pudding
2/3 c. melted margarine
1 egg
3 c. miniature marshmallows

1 c. Rice Krispies cereal
1 c. salted peanuts, coarsely chopped
2/3 c. white corn syrup
1/2 c. margarine
2 tsp. pure vanilla extract
1 (12 oz.) package peanut butter chips

1. Preheat oven to 350-f degrees. Mix cake mix, 2/3 c. margarine, and egg. Pat into 9"x13" pan. Bake 12 to 15 minutes. Place marshmallows on top; return to oven until marshmallows puff up. Combine syrup, 1/2 cup margarine, vanilla and chips and melt over medium heat. Pour over puffed marshmallows. Mix topping ingredients; arrange on top and slightly press into syrup mixture. Refrigerate for about 1 hour, then cut into squares. Let set 10 minutes and then refrigerate.

Weekly Menu Plan Downloads - 2008

February 2008

Week One:
(Calico Beans, Cornbread Supreme, Korean Hamburgers, Veggie Sandwiches, Sweet & Savory Spinach Salad, Chicken Waldorf Pizza, Broccoli, Ham, and Cheese Egg Bake)

Week Two:
(Slow Cooker Sloppy Joes, Herb Sliders, Slow Cooker Vegetarian Chili , Cornbread Supreme, Italian Chopped Salad in Shells, Szechuan Noodles With Spicy Beef Sauce, Pizza Pasta Casserole)

March 2008

Week One:
(Lemon Chicken with Croutons, Roast Cod with Crisp Potatoes, Awesome Slow Cooker Pot Roast, Ritzy Chicken Nuggets, Grilled Veggie Sandwich, The Ultimate Spaghetti Carbonara, Tomato Sandwich with Basil Mayonnaise)

Week Two:
(Amish Meatloaf, Cornflake-Crusted Baked Chicken, Gourmet Grilled Cheese Sandwich, Lemon Chicken Spaghetti Toss, Avocado Tacos & Mexican Rice, Shrimp & Pork Fried Rice, Sweet and Sour Pork, Crab Rangoon, Cinnamon Belgian Waffles.)

Week Three:
Italian Wedding Soup, Chicken Poppyseed Casserole, Cinnamon-Pancetta Carbonara, Chili-Rubbed Hanger Steak Wrap, Croque Monsieur, Chicken Enchiladas, Hazelnut Cinnamon Rolls)

Week Four:
Pioneer Woman's Chicken and Bacon Sandwich, Asparagus Gruyere Tart, Smokehouse Burgers, Masala-Spiced Potatoes, Sour Cream Noodle Bake, Dinner Rolls, Chicken Parmigiano Soup, Sour Cream and Chive Rolls, Pasta with Bacon and Peas, Creamy Chicken Lasagna)

Week Five:
(Grilled Portobello Sandwiches with Herb Mayo, Chicken with Shallot Apricot Sauce, Steaks with Mushroom-Madeira Sauce, Skillet Goulash, Half-Hour Chicken Gumbo, Italian Nachos, Chicken with Cherry-Ginger Chutney)

April 2008

Week One:
(Lasagna Rolls and Herbed Garlic Bread, Stuffed Grape Leaves with Rice, Pine Nuts and Apricots, Wild Rice Soup, Old School Tuna Melts, Firecracker Beef on Rice Noodles, Maple Roasted Turkey with Cornbread Stuffing, Sweet Chile-Lime Drumsticks)

Week Two:
Mashed Potato Stuffed Chicken, Cincinnati Chili and Cornbread Supreme, Corn Chowder and Cheddar-Bacon Biscuits, Crock Pot Chicken, Gravy and Stuffing, Pasta with Peas, Ham and Cream, Orange Vanilla Smoothies, Bagels and Lox, Peanut Butter and Jelly French Toast Sticks, Roasted Green Chile-Chicken Enchiladas)

Week Three:
Zingerman's Reuben Sandwiches, Egg-in-the-Hole, Chicken Curry Pot Pie, Lasagna Sandwich, Tomato Sandwich with Basil Mayonnaise,Mac and Cheese Dog Casserole)

Week Four:
(Chicken and Broccoli Casserole, Italian Pasta Bake, Steak Pizza Aioli Sandwich, Tex-Mex Beef Enchiladas, Pasta with Lentils and Arugula, Seafood Enchiladas, Scallops Mascarpone, Apricot Cream Cheese Stuffed French Toast)

May 2008

Week One:
(Meatball Pizzas, Leeky Linguine with Shrimp, Grilled Portobello Sandwiches with Garlic Herbed Mayo, Roasted Chicken with Ginger, Chile and Lime, Skillet Goulash, Ham Burgers, Smoked Salmon Pizzas)

Week Two:
(Chinese Chicken Salad, Mini Pancetta Wrapped Meatloaf Sandwiches, Vegetarian Steamed Dumplings, Scampi on Couscous, Open Faced Chili Burgers with Portobello Buns and Smoked Cheese, Curried Chicken Wraps, The Ultimate Filet O Fish Sammie)

Week Three:
(Calico Beans, Cornbread Supreme, Korean Hamburgers, Veggie Sandwiches, Sweet & Savory Spinach Salad, Chicken Waldorf Pizza, Broccoli, Ham, and Cheese Egg Bake)