Tuesday, August 31, 2010

Butternut Squash

So busy here. Today I cooked a "mess" of butternut squash. My kids loved it and so did their mom. Wait, I loved it!

Butternut Squash

Squash-halved lengthwise.(Cut from bottom of squash up towards stem, much easier). De-seed. Place halves skin side up in greased 9x13 with approximately 1/2 inch water in bottom of pan. Bake for 30 ish minutes. After 30 minutes, turn squash over (flesh side up). Sprinkle with butter and brown sugar--if desired. Bake another 10 ish minutes until fork tender. Adjust cooking time based on size of squash. Mine were pretty large.

I knew I would be pushed for time tonight and we would be STARVING! What's new you say? So, I placed 3 large butternut squash-halved, skin side up in large roasting pan, with bit of water. I had to semi-stack the squash, so it would ALL fit in the roasting pan. I sealed it with foil. I then slow cooked it at 300 degrees for about 2 hours. It was perfect. No trouble.

Monday, August 30, 2010

My name is Kate. . .

and I'm guest bloggin' for my mom. She is typing for me.

When Brooks was three he was cute. When he got presents for his birthday, he was very happy. Now he is older than that. On Thursday, he will turn five. At his next birthday, he will be six. At Brooks' party this year, he will be happy. My mom built his birthday cake and cupcakes. It is a Batman cake. He is going to ride go-carts for his birthday. He will celebrate at Pre-K too.

Satch is going to turn one on his birthday. It is very exciting. He is so cute and screams a lot. He will start walking pretty soon, and maybe even talking. He likes to climb on me. He likes to stand on me. He hurts my teeth. He eats a bunch. He loves to try new foods. He is ready to try steak and ribs and all those kinds of meat. He loves food so much, he could probably eat all day and all night. When he is one, he will eat even more. With all those birthday presents, he is going to be happy.

My birthday is in the Spring. I think I will have a flower party next year. I still don't know what cake I will get. When I was younger, I use to love my birthday because of presents. Now, I would rather give them than get them. The boys are fun to give to. And I might ride go-carts too, cuz I might be able to drive my own next year.

Sincerely, Kate.

Sunday, August 29, 2010

A Screamer

Do you have a screamer? Have you been around a screamer? It can be life ALTERING to say the least. My latest and greatest is a screamer. He came out screaming and I can assure you he hasn't stopped yet. His name is Satch. (See bottom left). I love that fella. BUT PLEASE! Sleep and stop screaming. Its funny b/c people always look at him and make comments like, " He is so sweet, is he always this happy?" I just laugh on the inside.

Oh and don't worry. That picture I promised, its a coming. E

Saturday, August 28, 2010

The Pool

We have swum and swum and swum. Did you know that is actually a word? Correct tense too. My kids LOVE to swim and you know so do I. I don't actually swim. I just love to be there-either in the water or sitting in a lounge chair. (Before you think of having more children, let me remind you how difficult it is to apply sunscreen to 5 bods.) Yes, I am in charge of everyone's application. I have let myself tan TOO much this year. I normally don't do this. I'll get back on track next summer. We ate at a new restaurant today. It was YUMMO. I think it is an Arkansas thing--Larry's Pizza. Loved it. I have cut watermelon, peaches and canteloupe until my hands hurt and now I will rest. Tommorrow I MIGHT have a pic for you.

Friday, August 27, 2010

Peach Freeze

I thought you might want to know what I am doing with my now 100# of peaches. I have been making this delicious peach slush-like thing! It is SO good-and SO good for you. The kiddos love this.

Frozen Peaches

10-12 medium sized ripe fresh peaches peeled (or not, or kind of "rough peeled"-which means KIND of peeled)
1 T. Fresh Fruit
2-3 oz. thawed frozen OJ concentrate

Mix all together. I usually double the recipe. You can add some sugar if you wish or if your peaches are not very sweet. Place is multiple sandwich size freezer bags and freeze.

These are SO great to pack in lunches. The peaches keep your sandwich cold and by lunchtime they are just the right amount of thawed to enjoy! (I do usually add a little bit of Splenda to the peaches right before eating.) I cannot wait to enjoy peaches all winter!

Wednesday, August 25, 2010

1-5-10-Try it!

Since school has started for the kids-1st grade-Kate, Pre-K-Brooks, we have invented a new game. If you are a parent, you know the routine--you ask, "How was your day, Did you learn anything?, How was Mrs.(blank)?, How was (friend's name)?, What did you have for lunch?" Sometimes you get answers, sometimes, MOREtimes not.

SO> > > we play a game at the Cheek house. We go around the table (multiple times) and play 1-5-10. 10 is the best thing that happened to you all day. 5 is something that was not bad, not good, just was. 1 is something not so good that happened. This is VERY fun to do with kids. We end up going around the table LOTs and it really opens up the conversation.

And for the record, the taco burgers I made tonight were YUMMO! Don't knock em' til you try em'.

Tuesday, August 24, 2010

Peach Cobbler

Peaches are in. And the Cheeks are partaking--to the tune of 75#. Yes, that's right, 75 lbs. of peaches have passed through this home--literally--HA! No, no, we haven't eaten them all. . . yet. I've "put up" about 1/2 of what I have bought. This cobbler is delicious and EASY. Give it a try with other fruits too!

Peach Cobbler

1 stick REAL butter melted
1 cup plus 4 T. sugar
1 cup self-rising flour
1 cup NOT skim milk
3 cups of fresh, sliced and peeled, ripe peaches (I like my cobblers fruity. It makes me feel less guilty!)

Whisk 1 cup sugar, flour and milk together. Whisk in melted butter. Pour mixture into greased 3 quart baking dish. Sprinkle the sliced peaches evenly on top of the batter. Sprinkle 2 T. sugar on top. Bake for 50 minutes at 350*. Remove from oven. Sprinkle remaining sugar over the top and return to oven for 5-10 more minutes. Let cool for 30 minutes OR SO. Enjoy with ice cream!

My mother said this is an old classic recipe--actually the same one my grandmother made many years ago.

NOTE--If you like cinnamon, feel free to add a tsp. OR SO! It is good either way!

Stove-top Meatloaf

It is SO hot--or has been SO hot. I keep my thermostat on 80 degrees so when the oven is turned on, it gets hot in our house. I invented this the other night and it was delicious! We ate all of it--except for 1 piece. The fam. said it was my best meatloaf ever!

Stove-top Meatloaf

1 1/2 lbs. lean ground beef
1 egg beaten
1 package onion soup mix
1/2 tsp. garlic powder
1 tsp. Italian seasonings
lots of ground black pepper
3/4--1 cup or so of bread crumbs--I used 2 hard wheat rolls crumbled--You could use 3-4 slices plain white or wheat bread, already prepared bread crumbs, etc. (Remember most prepared bread crumbs are SALTY.) The crumbs are just a filler--to help form the loaf--for texture--you get it.
1/3 cup or so of milk

NOTE--I know my recipes have LOTs of estimated measures. I am sorry for this you sticklers. The key here is being able to form a nice shaped loaf. My loaf was approximately 8x4x2.5 inches. Approximate now, approximate. (I have a ruler sitting right here by me).

Tear bread into pieces. Add milk. Add the rest of the ingredients. Get your hands in it now. Come on, work it now. Mix well and make a nice loaf. Loaf should form easily. Grease HEAVY stockpot. Place your meatloaf in the pot. Cover tightly and place over medium heat for 40-50 minutes. NO PEAKING here--Ok, a little bit of peaking ok, but quickly put the lid back on. This is the key--letting the meatloaf kind of steam. Check doneness with meat thermometer. You are looking for 160 degrees.

Let the loaf cool for 10 minutes. Slice and serve with ketchup. Delicious. So moist and EASY! Seriously, so good!

I hope you like the blog

I promise to do better with my blog! Pictures of the kiddos are coming---and many many more recipes. Who knows? I might get crazy and take pics of my food!

Sunday, August 22, 2010

Stay Tuned--It won't be long now.

Well, well, well all three of you followers. The day has almost arrived for the unveiling. Yes, yes, my new blog should be up by tommorrow. I am so stoked I can barely contain myself. I have SO much to share. And now a new platform! I sure hope I spelled tommorrow correctly. I always mess that word up. Hey, stay tuned. You ain't seen nothing yet! e

Wednesday, August 18, 2010

What a wonderful day!

We had a great day today. It was the day before school starts for K. She will be in the 1st grade this year. I cannot believe it! Brooks starts Pre-K on Monday. We baked and cooked a lot of the day. I just finished stocking the freezer with pancakes. They warm up nicely on school days. I made the entire box of mix. Satch has another ear infection. Rats! We stayed home all day except for church tonight.

It is late and I feel blessed. Have you ever stopped to think that God intended you, yes you to be "their" mother? I'm so glad he chose me to be Kate, Brooks and Satch's momma. I only hope I can do the job justice.

Monday, August 9, 2010

This is a must try!

Fried Okra Salad
(I had seen a couple of recipes for this. This is my OWN take.)
1 bag breaded okra--fried or baked--and cooled
1/2 lb. bacon crisp fried and crumbled
1 medium tomato sliced and diced--remove as many seeds as possible
1/2 small red onion diced
8 oz. sharp cheddar cheese crumbles
1 small bottle fat free Catalina dressing (French dressing works too.)

Mix all ingredients except tomatoes. Use as much or as little dressing as you prefer. Top with tomatoes and serve. This is wonderful! Tip--chill dressing before using.