Holy December!

Can you believe it is DECEMBER already? I cannot! Where has the time gone? Most of you already know I had my tree up in November and gave me flack for it. I didn't skip over Thanksgiving, I more than made up for it!

I made my little harvest centerpiece, and hung a Happy Thanksgiving sign on my tree. If you follow me on instagram you can see it here


I did some baking for Thanksgiving and with the idea from a coworker made s'more brownies, yum! So many people asked for this recipe so here goes. Anyone can do it!

First, you go to the store and buy your favorite brownie mix (I used Krusteaz, it is amazing) you must have the ingredients the box calls for too.
Graham Crackers
Ginormous marshmallows (s'mores or campfire, both work well)
8x8 pan

First, layer graham crackers in the bottom of the pan like this

Then make your brownies according to the directions

Pour the mix over the graham crackers, and bake according to the directions on the box.

For the last 10-12 minutes, you are going to want to layer the marshmallows on top of the brownies and bake for the remaining time.

Campfire Marshmallows

S'more Marshmallows

Finished product w/ Campfire marshmallows

And the S'more marshmallows

These are really best served hot because the marshmallow will become a hot mess if you do not.

I also made my notorious pumpkin pies. 3 of those bad boys, with the most beautiful crusts I have ever laid eyes on. I was SO proud of myself.

It is all in the foil. You must always have foil.

I spent a whole lot of time with family and friends, and really, what is a gathering without a little drama? Good times were really had by all, and I cannot wait to see what December brings.



I just ordered my wreath, and I am SO excited and cannot wait to share it with you guys!

Oh, and that little Elf on the Shelf, I'll be giving you my take on those little elves this week too!

Please excuse the non-edited pictures and lack of information. I just finished my third paper and my brain is done. Bye bye social life for the next 2 years!

A Sunday Recipe

What's better than waking up on a Sunday morning than having fresh, warm, banana bread waiting for you?

Unsalted butter, for coating pan 
1 2/3 cups all purpose flour, plus more for dusting pan (I used whole wheat flour)
1 teaspoon baking soda 
1/2 teaspoon fine salt 
1/4 teaspoon ground cinnamon 
1/4 teaspoon freshly grated nutmeg 
2 large eggs 
1 1/4 cups sugar 
1/2 cup grapeseed oil 
1 1/2 cup coarsely mashed very ripe bananas (3 large) 
2 tablespoons plain whole milk yogurt 
1 teaspoon vanilla 
1 1/2 cups walnuts, toasted and chopped
1/3 cups of brown sugar- used later

Preheat the oven to 350°F. Butter a 9x5x 3-inch loaf pan, then dust with flour to coat lightly. Tap the pan to remove any excess flour. Sift the 1 2/3 cups of flour with the baking soda, salt, cinnamon, and nutmeg into a bowl.

Using an electric mixer, beat the eggs and sugar in a large bowl (about 8 minutes). Gradually blend in the oil. Beat in the bananas, yogurt, and vanilla. Then, using a spoon or spatula, fold the dry ingredients and walnuts into the batter.

Transfer the batter to the prepared loaf pan and smooth the top.
Sprinkle the top with the brown sugar, giving an even coverage. (I usually mix in some cinnamon too)
Bake until golden brown on top and a tester inserted into the center of the bread comes out clean, about 1 hour.

Transfer the pan to a rack and cool the bread for 15 minutes. Turn the bread out and set right side up on the rack. Serve the bread warm or at room temperature.

I will eat this daily for a week or two! Just warm, put some butter on it and go!

Working Wednesday

Have you ever worked in an office environment and the second a certain person walks in, your morale immediately drops to the floor?

I mean, seriously, who walks into a new job and immediately starts making demands, shows up late, leaves early, and demands to be taken out to a $ 100 per plate steak lunch?  And they are not even management. Oh, and when being introduced around the office corrects you with a more fancy and higher up job title than what their title and roles actually are. This was day 1. Followed by the complaints that they actually have to work the second day on the job, and actually admits that they are all about always getting something for nothing. There is not a single "th" at the end of any words for this character. It is mouf, souf, teef. That kind of language, or lack there of, has always driven me batshit crazy!. It is never may I ask you a question, it is always can I  axe you a question. I personally like my questions to be asked. Who wants an axed question? Which part of the question do they want to axe? My answer will actually vary depending on that one.

This week has been hell, and it is only Tuesday. The expecting an entire department that has their own duties to do everything for them has become old real quick. Here's an idea, take notes, don't ask the same thing daily, and WORK. That is what you were hired for.

Things have already been stolen, so we now must keep everything locked up now, in fear of any more of our things walking off.

Who wants to be attacked, belittled, and bashed just because someone is upset, angry, or has no clue as to what they are looking at. So, since YOU don't understand the GL and functions, WE, who have been here for years are all wrong and stupid?

We often times wonder how people like this even make it through the doors of offices. I honestly think every hiring manager needs to read "Why stupid people get hired" click the link for a complimentary copy (they typically charge $99 for 22 pages) pass it on to a boss, or someone you think could use it. It may save your ass in the end. Wish I had been emailed before.



Here is what I have been cooking:


Mexican Cornbread

1 cup yellow corn meal                        3/4 tsp salt

2 eggs, well beaten                               1 can cream corn (14.75 oz)

1 cup whole milk                                  1/2 cup bacon drippings (or 1/3 cup of vegetable or olive oil)

1/2 tsp baking soda

Directions

Mix all ingredients above; set aside

Brown ½ lb. ground meat, drain well. I used ground turkey and ground sausage from Sprouts
Prepare the next 3 ingredients in separate piles, ready to be used.


1 large onion, finely diced

½ lb grated cheddar cheese

2-3 chopped jalapenos

Grease a large cast iron skillet.  Heat and then sprinkle a thin layer of corn meal and let slightly brown. (This will help to prevent the cornbread from sticking to the skillet.)

Pour half the batter in skillet, sprinkle in cheese, then meat, then onion, then peppers.

Pour remaining batter on top.  Bake 45 to 50 minutes at 350° F.  Sprinkle more cheese on top after removing from the oven.





Bacon & Egg Cups

1 Muffin tin
3-6 eggs ( I used egg whites)
Ham or turkey bacon (24 pieces of turkey bacon, 12 pieces of ham)- Real bacon leaves too much grease!
Chopped red, yellow, and green bell pepper (doesn't take much, I bought them pre chopped at Sprouts)
Onion
Shredded Cheese
Black Pepper  

Preheat oven to 350
Spray muffin tin with non stick cooking spray.
Beat eggs until scrambled

Layer the bacon  pieces (2 for each space in the tin) criss cross (make an x) and fold the ends inward. Place shredded cheese in bottom, make sure it covers the bottom of the bacon (it makes its way to the top when cooking) then add your bell peppers, onion, black pepper, then pour scrambled egg mixture in (make sure it fills just the metal the tin all the way to top) 
Place in the oven for 25-30 mins 

I have used the mini muffin tins and the regular. I have found the regular size works best. You can really add anything to them you want.

When Pinterest Fails You

I am sure we have all been there a time or two, if you use Pinterest at all. You know, you go and pin something to eventually go back to later, then the site you are referred to from that pin has nothing on the how to side of what you actually pinned. Then the facepalm happens, followed by muttering some choice words under your breath, and just deleting the pin altogether, or spending loads of time looking for the recipe, or the directions for said pin.

 If you follow me on Pinterest (yes, click the link, you know you want to), I am sure you have seen this pin.

I was making breakfast for dinner one night this week -because that's what you do when you're low on groceries and have not stepped foot in what I like to call food hell in a while, although it feels like I just did it yesterday (I still haven't recovered from the last excursion) Anyway, The Mister doesn't really DO breakfast foods such as the pancakes, so I got a bright idea to make him these ham cups, so off to Pinterest I went, knowing I had that pin. Lo and behold this pin took me to skinnymom.com. I searched and searched this website for this recipe and it was not to be found. Well, this little non Betty Crocker improvised. I was not going to allow this pin and its skinnymom.com to defeat me, no sir!

So here is what you will need for my Yummy Ham Cups

1 Nonstick mini muffin pan (if not nonstick, use your head and spray the crap out of it with some PAM, spread some crisco, whatever you fancy, and make it nonstick)
4 Large eggs
Shredded cheese
Ham (preferably lunch meat style, not too thick, or too thin)

I placed 1 slice of ham in each muffin slot, placed shredded cheese to fill the bottom of the ham. I then scrambled 4 large eggs in a glass bowl. If I were eating them that night, I would have put some green and red bell pepper and onion in with the egg, but you dress them however you would like. I ended up putting some pepper and what would be anyone's equivalent to Tony Chachere's, but with more kick, we call it Aww Shit. I then filled all my cups pretty much to the brim with the egg mixture. Then it was cooking time. I baked at 350 for 15 minutes and it was done. The entire dozen were gone in a matter of seconds!

The green is also a special household staple, and pretty darn hard to find! Trust me when I say this stuff has a little heat to it. A little really does go a long way, and is so good with eggs and omelettes.

Just so you know I wasn't fibbing about the spice we use either, here is a pic of it, and a link to all of their different products.