Yeap Still Here

If you need an update, you can go here and get the latest scoop.  LIFE HAPPENS!!!!!!
So I thought I would come here and share something new that has become a huge hit in our house. 
BUTTERMILK CHICKEN!!!!!!  It's so easy and SO VERY GOOD!!!!!!
So here we go....

Buttermilk Chicken
(Takes 24 hours)
1 Whole Chicken
1 Quart of Buttermilk
Salt
Pepper
Herbes de Provence
Olive Oil

Clean chicken as you normally would.  Place whole chicken in large bowl.  Pour entire quart of buttermilk over the chicken.  Do not worry if it doesn't cover completely.  Cover with plastic wrap and place in refrigerator.  This is best if it stays in the buttermilk for at least 24 hours.  Turn chicken over in buttermilk if it is not covered half way through the marinating time.  Prior to cooking the chicken, rinse well. Preheat oven to 425 degrees.  Pat dry with paper towels.  Place in roasting pan.  Drizzle small amount of olive oil over the chicken. Make sure to get the legs and wings.  Salt and pepper very generously. At least 2 palm fulls of  Herbes de Provence all over the chicken.  There should be a very generous coating of the herbs, salt and pepper.  Lightly cover with tinfoil and bake for approx. 45 minutes.  Uncover and cook for another 40 minutes.  Skin will be crunchy and delicious and the meat is tender and VERY juicy!!!!!!! 

Hope you enjoy it!!!!!!!
Pam

CHICKEN AGAIN!!!!!!!

So a friend of mine posted on Facebook the other night about having chicken and what in the world to do with it.  This was GREAT!!!!  LOVED IT!!!!!!  LOTS of comments with ideas on what to do with it. 
Thought I would share them here!!!!!

**Put in crockpot; sprinkle with package of taco mix; cover with jar of salsa - cook all day. When ready to serve, remove chicken, add a little sour cream to the sauce to thicken, and serve all over rice - DELICIOUS..... and easy!

**Leave them in the crock pot for the day. Then take out, shred, add bbq sauce and make bbq sandwiches for dinner. Easy enough for me so I know it will be easy for you

**put in crock pot with mexican corn, taco seasoning, black beans (corn and beans undrained) can of rotelle and cook on high for 4 hours (don't lift lid) .. when done kinda shred chicken and eat with tacos/totillas/etc.

**Its not low cal., but my kid love what we call Chicken n goop. Put chicken breasts in pan, spread with cream of chicken soup, put a layer of shredded mozz. cheese over that, crushed croutons and about 1/2 stick of margarine melted over the top. 375 for 1 hour. Might be more of a fall dish when you want to turn on the oven ;)

 **We do chicken and rice (rice a roni with chopped chicken and cream of chicken soup topped with dried basil), yum.

What is your favorite chicken dish????

Peanut Butter Pie

My most favorite food next to chocolate it peanut butter.  LOVE SOME PEANUT BUTTER!!!!!!
I have a friend who has started a blog and she shared it and I actually made 2 of them.  OH MY GOODNESS!!!!!!  Here is her blog that you can find here.  Thank you Sarah!!!!!!!

Peanut Butter Pie (http://www.cooks.com/) I LOVE this peanut butter pie recipe and will make it for the holiday weekend!

Recipe
1 graham cracker pie crust
8 oz. pkg. cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1/2 cup milk
1 container Cool Whip

Cream peanut butter with cream cheese. Mix in powdered sugar and milk. Fold in Cool Whip and pour into graham cracker pie crust.
*I put half of the container of Cool Whip in the pie then the other half on top of the pie. I also buy graham crackers and crumbled up 2-3 bars to put on the top of the pie. I also use all fat-free products to make it healthier!

Stuffed Peppers

Stuffed Peppers from Kraft Food and Family
2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 each large red, yellow and green pepper, cut lengthwise in half, seeds removed
1/2 cup water

HEAT oven to 400ºF.

COOK crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
PLACE in 13x9-inch baking dish. Pour water into bottom of dish; cover.
BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.

ENJOY!!!!!!

Healthy Carrot and Raisin Salad

Healthy Carrot Raisin Salad:


8 oz. shredded carrots
1/2 cup raisins
1/2 cup pineapple tidbits (in juice)
1 carton greek yogurt with honey ( or plain and add honey)
 a big sprinkle of cinnamon stirred into it.

Mix well and let chill in fridge overnight or several hours. Can be served on a bed of lettuce or alone.

Of course my none other than Tami!!!!!!!!  Thank you for sharring!!!!!!

Doula Mama Pam

Chicken and Noodle Soup

This is something that we are having for dinner tonight.  I am VERY excited about it.  It came out of trying to figure out what to do with all of the chicken I got the other day at the grocery store.  They had buy one get 2 FREE!!!!!  Love it when they do that!!!!!!!  This is what I came up with.  Love to hear your thoughts.

Chicken and Noodle Soup

1 package of 3 Chicken Breast-(you can use less if you like)
2 Tablespoons of Herbs de Provence
3 cloves of garlic peeled and smashed
1 package of egg noodles
1 can of carrots
1 small pack of frozen peas
**you can use whatever vegetables that you like**

Place chicken in a VERY LARGE pot.  fill approx. 1/2 full of water.  Place chicken, herbs, and garlic in the water with salt and pepper to your liking.  Turn on low heat and cover.  Cook for approx 1 to 1 1/2 hours.  Once chicken is "fall-apart-done", remove chicken and shred with a fork.  While shredding, place all the vegetables that you would like to the water.  Bring heat up to medium and cook vegetables in the broth.  Remove the garlic cloves and replace the shredded chicken in the pot.  Add water if you like more broth.  Bring to a boil and add 1 package of wide egg noodles.  Cook until tender and serve.  Warms you from the inside out!!!!!!!!!  Perfect for a snow day!!!!

Hope you enjoy!!!!!!
Doula Mama Pam

Tami's Salad Dressing!!!!! YUMMY!!!!

Tami's Salad Dressing

1/4 cup maple syrup

1/4 cup lite mayonnaise

2 tablespoons splenda

3 tablespoons white vinegar

Mix all of these together and then whisk in:

1/2 cup lite oil

I like to let it get cold before I use it, but that is personal preference

Thanks Tami!!!!!!

New Year comes New Thoughts/Resolutions

OK, well, it is January 2nd already and I can't believe it.  How long will it take me to write 2011 on everything? 
I mentioned that I had a new challenge for this year.  Well, I was not kidding. 
A new challenge in-deed.  Actually if I get right down to it, it is not that "New" because I have done it before and have chosen to go back and do it again.  I felt better.  My body felt better. 
Going Vegetarian!!!!  Now, I will not be 100% Vegetarian.  I am NOT going VEGAN!!!!  That is a whole different ballgame that I can't play.  Although, at Whole Foods, I will buy Vegan products.  Anyway, let me explain.
I will eat approx. 95% all vegetarian.
I will eat eggs.
I will probably eat a meat of some kind about once a week.
I am a peanut butter fanatic.
I love black beans, pintos, and any other that you can think of.
If I were to be invited to someones house, I would for sure eat what has been prepared.  I AM NOT THAT STRICT!!!!!!!  This is something I have been praying and thinking a lot about. I have just really been convicted about it. 
For the recipes on here, there maybe a bit of a change but not a lot.  There are so many substitutions available that I can swap and no one would ever know the difference. 

What about you?
Are you changing anything in your food/diet for the new year? 
What about just eating better and healthier?
Have you ever thought about "Juicing"?
Would love to hear your thoughts and ideas?

Please chime in and of course as always......if you have something you would like to share or post, please let me know!!!!!!!!!
In the Kitchen,
Doula Mama Pam

Happy New Year!!!!!!

Well, we had a white Christmas. There was no dreaming of one, we had it!!!!! I am happy to share that we did the Sausage and Egg Casserole in the crock pot for Christmas morning. We also had the Harvard Beets and the Warm Fruit Salad for Christmas lunch. I even had a co-worker that made the Grape Salad and LOVED IT!!!!!!
Now we are moving to a new year. New Years Eve and New Years Day have special traditions in some homes. Do you have one in yours?
We will be having the SOUTHERN favorite of Black-eyed Peas and Greens with cornbread and relish.......I am hungry thinking about it!!!!!!!

I have a new cooking challenge for 2011. I will share that with you a bit later.

Have a WONDERFUL and BLESSED NEW YEAR!!!!!!!!

In the kitchen with you,
Doula Mama Pam

Merry Christmas!!!!!

Wishing you and your family a VERY MERRY CHRISTMAS!!!!!!!
Yes, I am making the Sausage and Egg Breakfast Casserole and we are going to have Harvard Beets with our lunch for Christmas!!!!! Yummy!!!!!

May the Lord bless you!!!!!!

Doula Mama Pam

It's Almost Christmas....Are you ready?

Well, yesterday afternoon for some reason it finally hit me that I was almost out of time for baking. I have been so very late doing anything. I have not baked one thing, nor have I even made my famous Peppermint Bark.
I decided to change all of that yesterday afternoon. I now have Chocolate Chip Muffins, Chocolate Chip Cookies, Peanut Butter Cookies, Triple Chocolate Brownies and next coming up is Peppermint Bark. I can't wait to get it made. Something so very simple and people just love it. Who knows, I might even get some pretzels in the chocolate to. The hubby loves those.

What is your favorite thing to bake during Christmas?
Do you keep it or give it away?
Want to share a favorite baked goodie idea? Let me know and we can post it!!!!!!!!!

I think if it is OK with my husband I will share his Mother's Pumpkin Cake tomorrow.
IT IS WONDERFUL!!!!!!!

Have an awesome day and send the ideas and recipes.

Doula Mama Pam

Harvard Beets!!!!!!!!! Thank You Tami!!!!!!!!!!!!!!!!!!

I think that I should first explain who in the world Tami is. Tami is the daughter of my "Other Grandparents" who are technically not biologically related to me. We are close enough in age that we could be sisters. She is someone that just amazes me. She is a joy and a delight to be around. I am hoping I can get her to send me some of her recipes that we can share on here.
This is one that I had never had before. I have actually grown to like beets. Of course, only if they are prepared right. This is my favorite and you could just hand me the entire bowl and I would be completely happy!!!!!!!!!
Even if you don't like beets,
PLEASE TRY THIS!!!!!!
YOU WILL NOT REGRET IT!!!!!!!!!!
They are sooooo very good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Harvard Beets

1 Quart canned beets (2 cans)
1 Tbsp. white vinegar
1 tsp. salt
1/4/ cup orange juice
1/2 cup of sugar or Splenda
1 1/2 Tbsp. cornstarch

Drain beets and set aside. KEEP THE LIQUID!!!
Mix cornstarch into a small amount of the liquid and set aside.
To the rest of the beet liquid, add vinegar, salt and orange juice.
Cook over medium heat until mixture comes to a boil and boil it for 1-2 minutes.
Place in cornstarch mixture and continue cooking until mixture thickens.
Add Splenda (sugar) until it dissolves.
Add beets and cook until heated thoroughly.

I am telling you,,,,, you will never look at beets the same again!!!!!!!!!!
Thanks Tami.

Doula Mama Pam

Grape Salad!!!!!

This is so very good and can even be made healthy/low-fat/fat-free.
I had this for Thanksgiving and it was WONDERFUL!!!!!!!

1 8oz cream cheese
1 pint of sour cream
1 cup of Splenda or sugar
1 tbs. vanilla
Let cream cheese soften to room temperature and mix the above 4 ingredients with mixer

Spoon in 3 cups of red grapes and 3 cups of green grapes- leave them whole. DO NOT CUT THEM.

Top with 1 cup of crushed pecans mixed with 3/4 cup of Splenda BROWN Sugar.

Cover and let sit in fridge overnight.

Thank you Tami!!!!!!!!!!!
I can't wait to make it !!!!!!!!!!!!!!!!!

Doula Mama In The Kitchen

Chocolate Banana Crepes

Chocolate Banana Crepes

2 cups Bisquick
1 1/2 cups milk
2 eggs
2 bananas, thinly sliced
1 jar Nutella or melted chocolate
1 stick of butter
Mix together in a large bowl all of the bisquick, 1 cup of milk, and the two eggs. Next add the remaining milk until well mixed.
Grease a crepe pan with some butter. Pour crepe mixture onto pan in a large, thin circle. Spread out mixture by lifting up the pan and tilting it in different directions. Flip crepe once it bubbles and cook on other side.
Once cooked, gently place crepe open face on a plate and spread a very thin layer of the chocolate or Nutella on one side of the crepe. Place 3 or 4 slices of banana on top. Then fold up the crepe.

I can't wait to make these!!!!!!!! Thanks Julie

Spaghetti N'Meatballs

Spaghetti N' Meatballs

1 lb (approx. 2 handfuls) spaghetti, break into pieces
1 26-oz. jar spaghetti sauce
20 frozen fully cooked meatballs
1 c water

Combine all ingredients in Crock-pot; mix well. Cook on Low for 4 hours until pasta is tender and meatballs are completely heated, stirring once during cooking. Serves 6.


Talk about easy!!!!!!! Thanks Julie!!!!!

Crock Pot Sausage and Egg Casserole

Crock Pot Sausage & Egg Casserole

1 doz eggs, beaten
14 slices of bread
2 1/4 c milk
2 1/2 c cheddar cheese, grated
1 lb. sausage, cooked & drained
1/2 tsp. salt
1 tsp. pepper
Lightly grease Crock Pot with butter. Cut bread into large squares. Layer bread, sausage, cheese in the Crock Pot. Beat eggs, milk, salt & pepper. Pour into Crock Pot mixture. Cook on Low for 8-10 hours

Thank You Julie

Cabbage Ramen Noodle Salad

Cabbage Ramen Noodle Salad

· 1/2 head cabbage, finely chopped (Or a bag of coleslaw or even try broccoli slaw)
· 4 green onions, chopped
· 1 pkg. Top Ramen noodles (beef or chicken), crumbled
· ½ c. sliced almonds
· 1 can of mandarin oranges
· 3 tbsp. Toast sesame seeds.
· 1 pkg. sunflower seeds (optional)
· ½ cup cranberries or golden raisins (optional)

Toss and Mix together.

(Can make ahead and refrigerate a few hours before enjoying)


DRESSING:
· 3 tbsp. sugar
· 3 tbsp. vinegar
· 1/2 c. salad oil
· Flavor packet from the noodles.

Mix dressing and salad together just before you are ready to eat. Top the salad with cooked chicken strips for a meal.


This is VERY GOOD!!! Thank you Julie!!!!!!!

Holiday Hot Fruit Salad

Holiday Hot Fruit Salad

Ingredients:

3/4 cup sugar
1/2 cup butter -- melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
30 1/2 ounces canned sliced peaches -- drained
30 1/2 ounces canned sliced pears -- undrained
46 ounces canned chunky applesauce
1/2 cup dried apricots -- chopped
1/4 cup dried cranberries


Directions:
In a 3-quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through.
Serves: 10

Thank you Julie for sharing!!!!!! I have eaten this and it is SOOOO GOOD!!!!!!!!

Well It Is About Time

Yes, I am still here. This particular blog has been so very neglected and for that I am so sorry. I have a great friend at work, Julie, who is a fabulous cook. She asked me about the blog the other day. She was sweet enough to donate some of her recipes and I think I have had them and they are AWESOME!!!!!!!

Do you have some favorites that you would like to share? Especially this time of the year when we cook all of our "old favorites". If you have some that you would like to share, please send them to me and we can post them. Of course, you get ALL the credit!!!!!!!!

ENJOY!!!!!

Doula Mama In The Kitchen!!!!!!

Fruit In A Bowl!!!!!

This is a dessert that my Mother-In-Law taught me about many years ago. I have done so many variations. There is not a set "standard". This is one of those things that you can make it a different every time depending on what is in season or what mood you are in.


Fruit in a Bowl (Trifle)

2 banana's- sliced
1 pint of strawberries- sliced
1 container of blueberries
1 angel food cake
2 small packages of instant vanilla pudding- prepared
2 containers of Cool Whip- thawed

Cut angel food cake into thirds. Take one third and tear/cube into bit-size pieces. Take 1/3 of all the different fruits and sprinkle over the angel food cake. Take one container of Cool Whip and blend into the prepared pudding. Use 1/3 of the pudding/Cool Whip mix and spread over the cake and fruit. Repeat until all cake, pudding and fruit has been layered in. You may need to push down on the cake a little to get it all in the bowl. Once it is all layered, use the other container of Cool Whip as "icing". Cover and refrigerate for at least 6 hours.

You can substitute any fruit that you like. You can even use canned fruit if it is the dead of winter and there are no fresh fruits available as well as frozen. Hope you enjoy this as much as we do. This is a great dessert to take on picnic's, cookouts, or even covered dish events.
Oh, by the way, don't plan on bringing anything home. Your bowl will be CLEAN!!!!!!

Laboring and Cooking With You,
Doula Mama Pam