Roasted Vegetables

One of my favorite ways to cook root vegetables is to roast them.  For dinner last night I did just that with carrots, turnips, parsnips and also added in some brussel sprouts, because I love them roasted too.  This is such a simple and delicious way to prepare them.  (Also great with butternut squash!)

What you need:
Vegetables (sturdy ones like those listed above)
Olive Oil
Garlic Salt
Black Pepper
Dried Rosemary

Directions:
1. Preheat oven to 400 degrees.  Cover large baking sheet in foil.
2. Clean and cut veggies into 1/2 inch cubes (trim brussel sprouts and cut in half).

3. Put in a large bowl with a lid or a gallon-sized zipper bag.

4. Add oil and seasonings and shake to coat.  Vegetables should be evenly coated in everything, if not, adjust amounts.  (Sorry, I have never measured here, just added seasonings until it looked even.)
5. Spread vegetables out on baking sheet in a single layer.

6. Roast in oven 30-45 minutes or until tender (I like the outside edges to be blackened), stir every 15 minutes to prevent sticking and to encourage even roasting.

Full Recipe:

What you need:
Vegetables (sturdy ones like those listed above)
Olive Oil
Garlic Salt
Black Pepper
Dried Rosemary

Directions:
1. Preheat oven to 400 degrees.  Cover large baking sheet in foil.
2. Clean and cut veggies into 1/2 inch cubes (trim brussel sprouts and cut in half).
3. Put in a large bowl with a lid or a gallon-sized zipper bag.
4. Add oil and seasonings and shake to coat.  Vegetables should be evenly coated in everything, if not, adjust amounts.  (Sorry, I have never measured here, just added seasonings until it looked even.)
5. Spread vegetables out on baking sheet in a single layer.
6. Roast in oven 30-45 minutes or until tender (I like the outside edges to be blackened), stir every 15 minutes to prevent sticking and to encourage even roasting.

Banana Pudding

One of my husband's favorite summertime desserts is this Banana Pudding recipe.  It was first made for him by my grandmother several years ago and he has been hooked ever since.

What you need:
2 1/2 cups cold milk
1 pkg. (5.1) banana cream flavor instant pudding
1 box vanilla wafer cookies
3 ripe bananas, sliced
8 oz tub of non-dairy whipped topping

Directions:
1. Beat milk and pudding with a wire whisk (I like my electric mixer) for 2 minutes.  Let stand 5 minutes.
2. Arrange cookies in bottom and up the sides of a 2.5 quart bowl.

3. Top cookies with a layer of bananas (use 1 1/2 bananas).

4. Pour half of the pudding mixture over cookies and bananas.

 5. Spoon half of the whipped topping over pudding.

 6. Arrange a second layer of cookies and the remaining bananas.

 7. Add the remainder of the pudding and the remainder of the whipped topping.

8. Refrigerate overnight.

9. Add fresh cookies and more bananas, if desired before serving.  (Sorry, I didn't manage to get a photo of this before my husband dug into it.)

Full Recipe

What you need:
2 1/2 cups cold milk
1 pkg. (5.1) banana cream flavor instant pudding
1 box vanilla wafer cookies
3 ripe bananas, sliced
8 oz tub of non-dairy whipped topping

Directions:
1. Beat milk and pudding with a wire whisk (I like my electric mixer) for 2 minutes.  Let stand 5 minutes.
2. Arrange cookies in bottom and up the sides of a 2.5 quart bowl.
3. Top cookies with a layer of bananas (use 1 1/2 bananas).
4. Pour half of the pudding mixture over cookies and bananas.
5. Spoon half of the whipped topping over pudding.
6. Arrange a second layer of cookies and the remaining bananas.
7. Add the remainder of the pudding and the remainder of the whipped topping.

8. Refrigerate overnight.

9. Add fresh cookies and more bananas, if desired before serving.

Prep Time: 15 minutes

Refrigeration: 8 hours to overnight

Total Time: 8 hours 15 minute to 24 hours

Yield: About 14 - 1/2 cup servings

Pumpkin Cake Doughnuts

I LOVE just about anything pumpkin flavored.  So, when I saw this recipe I had to try it.

Here is the recipe:

Doughnuts
1/2 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 1/2 cups canned pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 cups + 2 tbsp all-purpose flour

Coating
cinnamon-sugar

Directions
1. Preheat oven to 350 degrees.  Lightly grease two standard doughnut pans.
2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Gradually add the flour, stirring just until smooth.
4. Using a 1/4 cup measuring cup, fill the wells of the doughnut pan (about 3/4 full).
5. Bake the donuts for 15 minutes, or until a toothpick inserted in the doughnuts comes out clean.
6. Let doughnuts cool in pan for about 5 minutes before transferring them to a wire rack to cool.
7. After cooled, gently shake the doughnuts in a bag with the cinnamon-sugar to coat.

Prep time: 15 minutes
Bake time: 15 minutes
Cooling time: 10 minutes
Total time: 40 minutes
Yield: 12 baked doughnuts*

I thought they were very good--next time, I may add chocolate chips though...

*I somehow managed to get 19 doughnuts from this batter.

No More Pinched Fingers!

We have very large, very heavy wooden doors in our home.  It has always been a fear of mine and my husband's that one day one of our children would end up losing a finger when his/her sibling slammed the door.  So, to keep this from happening, and to keep our little one from closing herself in her room, we cut up one of those Styrofoam pool noodles from the dollar store and put it on the side of the kids' bedroom doors.  We put them up in the morning and take them down at bedtime; very simple.

We cut the noodle into one foot long pieces and then cut a slit down the side.  Over time the slit has widened to the shape of the door.

It slides right onto the edge of the door.

With it on, the door can close but will leave a one inch (or so) gap so that fingers don't get pinched and the door doesn't latch.

Essentials Jar for Guests

I filled a large cookie/candy jar (not sure what you call this thing, but it was $10 at Walmart) with all the little toiletries that we got in hotels, the free toothbrushes, toothpastes, and floss that the dentist gives us, and added in some other essentials like razors and shave cream.  I put it in our downstairs "guest" bathroom so that if anyone forgets to pack something, it will most likely be in here.