The Hobbyholic

I can quit any time.

Nesting October 29, 2012

Filed under: Pregnancy — thehobbyholic @ 12:16 am

And so it has begun. The nesting. I started wondering if all the baking and cooking could be considered nesting. All this new found energy in my 3rd trimester really had me wondering, but I credited the cooler weather. Then today happened.

 

Made lunch. Cleaned the kitchen – complete with sweeping and mopping. Mostly cleaned off the dinning room table. Three loads of laundry and cleaned Cupcake’s room. Rested for a bit and then… I started working on the office/sewing room/catch all room. Made a path to the closet. Cleaned off my cutting table. Organized part of the closet. Started measuring furniture and prospective places, trying to figure out where it would all move to around the house. Then I realized I couldn’t get much further on that room, so I cleaned off the front office desk so husband would have a place to call his own. I was pitching empty boxes here, throwing away piles of papers there. Plotting and planning my next move. I even picked paint colors today.

 

If today was a book it would be similar to “If you give a mouse a cookie” but titled “If you tell a pregnant mom she is due soon”.

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Cranberry Walnut Oatmeal Cookies October 27, 2012

Filed under: Baking,Recipes — thehobbyholic @ 9:06 am

The perfect amount of fall…

Cranberry Walnut Oatmeal Cookies
from Crisco

Crisco® Original No-Stick Cooking Spray
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 3/4 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped walnuts

1.HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.

2.BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

3.BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

 

Honey Sauced Chicken October 26, 2012

Filed under: Recipes — thehobbyholic @ 2:27 pm

Honey Sauced Chicken
From MMM… Cafe

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8×8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Serves 2.

 

Pumpkin Cookies October 25, 2012

Filed under: Baking,Recipes — thehobbyholic @ 11:55 am

Fall is the perfect time for pumpkin recipes. Pumpkin bread and muffins come to mind. Trader Joe’s has pumpkin ravioli and pumpkin cream cheese. We will definitely be trying those out this year. A few years ago a friend gave me a recipe for pumpkin cookies. Something different! Often times in the fall everyone has pumpkin bread and muffins but cookies – I’ve never seen those.

Pumpkin Cookies

Cookies:
1 cup sugar
1/2 cup butter
1 cup pumpkin
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
(I add 1/2 tsp ground ginger and 1/2 tsp ground cloves)

Frosting:
1/4 cup butter
1 tsp vanilla
2 cups powdered sugar
1 Tbsp + milk

Preheat oven to 375.
Mix sugar, butter, and pumpkin together in a large bowl.
Mix the flour, baking soda, baking powder, ground cinnamon, (ginger and cloves), and salt in a small bowl.
Slowly mix the dry ingredients into the pumpkin mixture. Blend well.
Drop by the tsp full on cookie sheet and bake at 375 F for 10-12 min or until golden.
On stove top in small pan, melt butter, add vanilla, then powdered sugar, then milk. Mix until smooth. Dip the top of the cooled cookies in frosting; let sit to harden. If the frosting hardens in small pan, just put back on stove to heat and if necessary add a little milk). Enjoy!

 

Chicken Tortilla Soup October 24, 2012

Filed under: Recipes — thehobbyholic @ 8:54 pm

Most people have energy during their second trimester but apparently I am a third trimester energy kind of gal. I think the hot temps this summer had a lot to do with that. Now that the weather has finally turned cool and fall is in the air, I have fired up the oven and cracked open the cook books.

Yesterday I made an old favorite, Chicken Tortilla Soup V that I found on Allrecipes.com years ago.

Chicken Tortilla Soup V

2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.