Add an Extra to Your Mexican Fiesta!

Approaching "D Day" has definitely slowed me down a bit in the home projects department.  The belly is ever growing and the heat is ever rising.  Roll, up, waddle, flop, down has become my never-ending nightly exercise routine which I will blame for the few naps I slipped into over this past week.  I am thankful that the "nesting" period happened a few weeks ago because it seems that now my body wants to enter a sort of hibernation period.  Snacking is at an all time high and reading on the couch has become my favorite activity of the day.  I have managed to pull out a few more scrapbook pages in an attempt to catch up before baby's arrival- a blissfully sedentary activity!

This week I did decide to try two new recipes from Southern Living magazine.  Both turned out pretty yummy and I think add a unique twist to any family's typical taco night.  If your family is anything like mine, we have tacos or enchiladas a few times month on those desperate occasions when you just happen to have one pound of ground beef in the freezer. Out of pure serendipity I had accidentally purchased a can of diced tomatoes with green chiles when I only meant to have the diced tomatoes and I was so happy to find that the dusty can could be put to use in one of the recipes below!

Spicy Queso Dip

1 small onion

1 tbsp oil

1 minced garlic clove

16 ounces pepper jack cheese (velveeta brand pepper jack if you can find it, I couldn't)

10 ounces diced tomatoes and green chiles

2 tbsp chopped fresh cilantro(optional)

Tortilla chips

1) cook the onion in hot oil until tender then add the garlic for another minute.  Remove from heat.
2) Combine the cheese (cubed) tomatoes (I think these should be drained a bit as mine was kind of watery), and onion in a microwaveable bowl.  Microwave for 5 minutes. Top with cilantro for decoration and serve with tortilla chips. Obviously you may need to stir it a bit to aid in the melting process during microwaving and afterward.  Makes approximately 3 cups.

Oven-baked Churros (yum yum and very easy)

17.3 ounces frozen puff pastry sheets thawed

1/4 cup sugar

1 tsp ground cinnamon (or more if you prefer like we do)

1/4 cup melted butter

1)Preheat oven to 450 degrees. Unfold pastry sheets and use pizza cutter to cut in half length wise.  Cut each half into 1 inch wide strips.  Place on lightly greased parchment paper on a baking sheet (I used pam to spray the parchment).  Bake 10 minutes or until golden brown- BE CAREFUL- the bottoms seem to burn easily so watch closely!
2) While pastry is baking, combine the sugar and cinnamon on a shallow plate.  Dip the pastry sheets in melted butter then roll in cinnamon sugar mixture.  Let stand on wire rack until dry (~5 mins).  Makes 3 dozen.

Voila!

There was much satisfaction in my heart today watching Derrek put up the pictures in the nursery room.  Finally, we can say we are DONE with little G's nursery. Of course we will make little additions here and there...a hamper, a shelf, but everything I had set my mind on is now finished! I am so happy with the way it turned out.  I even made a last minute project out of hanging her quilt and sewed on two ribbons to secure it on the wall. 

In the kitchen I tried another new recipe, Aunt Elaine's Oreo Pie.  It is currently in the freezer but my sneek peak today gave me a glimpse of just how yummy it is going to be and refreshing on a hot summer day.  At the hubby's request I also made an apple pie.  I usually reserve apple pie for the fall but he deserved a special treat for all of his hard work. 

Oreo Pie- I found that this will make 2 pies

2 Rows of oreo cookies

1/2 gallon vanilla ice cream

oreo pie crust (I bought the ready made ones)

Beat ice cream in large bowl until soft.  Add crushed oreos and beat until well mixed. Pour into pie crusts.  Freeze at least 4 hours. 

Its a good thing I'm almost through my pregnancy, I am not sure how many more pies my body or kitchen aid can take!



Peanut Butter Pie and Other Minor Achievements

I'm not quite sure if it's the 35th week of pregnancy or just plain gluttony but my usual love for all things sweet has intensified immensely!  I tried a new recipe today.. Aunt Elaine's Peanut Butter Pie.  The great thing about this recipe is that it makes 2 pies and for whatever reason I think my batch could have squeezed out a 3rd! I am thinking it will freeze fabulously and be a quick dessert after dinner once baby is here.  Here's the recipe:

Peanut Butter Pie

8 ounces cream cheese

1 cup sugar

1 cup peanut butter

1 cup milk (slightly less)

2 (8 ounce each) containers of cool whip

2 graham cracker pie crusts

**mini chocolate chips for decorative topping** my special version

1) beat the softened cream cheese

2) add the sugar, milk and peanut butter until light and creamy

3) fold in cool whip

4) pour into crusts, sprinkle with choco chips (optional)

5) freeze overnight

I also made chocolate chip cookies...some of which are for eating tonight but I'm going to try and freeze the rest.  Hope they turn out well once thawed!

Outside the kitchen, I have not done much but Derrek has made such wonderful progress on the dresser! I picked up some knobs today and all that is left is to finish the mirror.  I can't wait until it is all done! On the other dresser I decided to incorporate a pattern from the baby's bedding for fun.  I hope this isn't a big mistake, but it seems like it will be easy to paint over if it doesn't turn out well. I just was thinking we needed to break up all the white furniture.  Two more drawers to go on that one! 

You can't really tell but these are white with purplish pink "petals" on them.

Comprehensive nursery pictures will follow once completed! To do: hang pictures on the walls and buy a lamp for the dresser!