Cornbread

I made this Cornbread recipe.  The only change I made was to use nonfat plain yogurt instead of buttermilk, because I always have yogurt on hand and almost never have buttermilk.  This produces a thick, sweet, moist cornbread.  I almost never make it plain though.  I usually top each slice with a jalapeno slice and sometimes stir in chopped jalapenos, shredded cheddar cheese, and/ or corn kernels also.

Savory Muffins with Goat Cheese and Rosemary

Savory Muffins with Goat Cheese and Rosemary

I had some extra goat cheese on hand that needed to be used up and decided to give a savory muffin a try after being inspired by a few recipes that I've seen recently.  This produces a nice moist muffin, with almost a biscuit like texture.  I thought they turned out really well, but I realize that this flavor combination in a muffin might be a little surprising for some people.

-2 cups all-purpose flour
-1 Tbsp baking powder
-1/2 tsp salt
-Lots of coarsely ground black pepper
-2 eggs, room temp
-1 cup plain nonfat yogurt, room temp
-6 Tbsp unsalted butter, melted and cooled
-2 Tbsp fresh rosemary, finely chopped
-5.5 oz goat cheese, crumbled
-Sea salt, for garnish

Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.  Lightly beat eggs and add to mixer bowl. Add yogurt, melted butter, rosemary, and goat cheese. Mix on medium speed until just combined - do not overmix.  Scoop the batter into the muffin pan. Sprinkle with sea salt. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.  Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Goat Cheese Stuffed, Bacon Wrapped Dates

I've made these Bacon Wrapped, Goat Cheese Stuffed Dates a few times now, and had them several times when friends made them also.  Initially, Jeremy and I did not expect to like these.  Man, were we wrong!  These have quickly become our favorite appetizer.  The sweet, salty, cheesy combination is to die for!  These get devoured at every party I have seen them served at.  People can't stop, they can't eat just one.  Please make these, you will thank me, and then maybe curse me after you eat too many.  They are a simple, no fuss, elegant, crowd pleasing recipe to have in your arsenal.

Lemon Poppy Seed Muffins

I made these Lemon Poppy Seed Muffins.  I followed the recipe as is and thought they turned out really good.  I'm sure I'll be making these again.

35 weeks

Here is what is going on with Elisha this week according to babycenter.com;

Your baby's vision — previously about 20/40 at best — is now almost adult-like in its clarity and depth perception. Though your baby's short-range sight is still best, his long-range vision is good enough to recognize people and objects across a room. He may see a toy on the other side of the room and try to crawl toward it. His eyes are also probably close to their final color, though you may see subtle changes later.

Your baby may start looking for dropped objects and may use his index finger to point at them. He can easily use his fingers to rake up a piece of food and hold it with his fist closed, and he's learned to open his hand to drop and throw objects with greater precision. He's probably beginning to master the pincer grasp, too — the delicate maneuver that lets him pick up small objects with his thumb and first finger.

Your baby's also a fan of poking things and getting his little fingers into holes, making this a great time to cover outlets around the house.

There'll be times when your baby is afraid of things he can't understand. Even things that didn't bother him before, like a ringing doorbell or a whistling teakettle, may frighten him. When this happens, the most important thing you can do as a parent is comfort and reassure him. Tell him that you're there and he's fine — a hug or a snuggle may be all he needs.

Elisha is doing great!  A lot has changed for him in the last 2 weeks.  He has gone from rolling all over the floor as his mode of transportation, to an army man scoot/ crawl, and now to crawling on his hands and knees.  He is also pulling up to standing using every piece of furniture he can find, and at times letting go and balancing for a second or two.  Now I have to watch him closely because he quickly moves from room to room in search of every cord and shoe he can find.

He still nurses about 6 times a day and loves eating pureed solid food, but isn't showing any interest yet in picking up small bits of food and feeding himself.

The very top of his first tooth has started to break through his gums also.  He has seemed a little more irritable than normal during this process, but overall is still such a good sport through the pain.

Over the last two weeks he also taught himself to clap his hands without our prompting and regularly claps, laughs, and smiles at the silly antics of his older brother.

He loves to play trucks with his brother, to be outside, and he's a very enthusiastic audience when we sing songs, particularly Bingo.





Here was Noah at 35 weeks.  They may have some similarities, but overall, I think they look very different with completely different head shapes.

Green Beans with Cranberries and Nuts

Green Beans with Cranberries and Nuts

This is my go to side for Thanksgiving and Christmas when I don't make Green Bean Casserole.  I've been making this with sliced almonds for years, but this time I used walnuts instead, and I think I liked that even better, so use whatever type of nut you prefer.

-1 lb green beans (fresh or frozen, whole or cut... your preference)
-1/2 c dried cranberries
-1/2 c chopped walnuts (or nut of your choice)
-1 Tbsp olive oil
-1 Tbsp butter
-1/2 tsp salt
-1/4 tsp pepper
-2 Tbsp honey

Blanch green beans in boiling water for 5 minutes, drain.  Heat butter and oil in large skillet over medium heat.  Add beans and saute until desired tenderness.  Add remaining ingredients over heat, stirring until all of the seasonings and honey are well spread throughout the beans.  Serve.

Fruit Tarts

Fruit Tarts

These are a simple, light, healthy dessert that can be thrown together in a matter of minutes.  You can vary the fruit depending on your tastes- I definitely would have used a blueberry, blackberry, or raspberry had I hand some on hand.  I think the filling would also be great replacing the vanilla with lemon juice for a slightly different flavor.  For a slightly more elegant and glossy presentation you could melt a little light colored jelly or jam in the microwave (apple or apricot perhaps) and brush over top of the fruit to give it a sheen.

-1 (8 oz) package cream cheese (fat-free, or neufatchel works great)
-1/2 c sugar
-1 tsp vanilla
-1 c frozen whipped topping, thawed
-2 packs (15 shells each) phyllo tart shells
-desired sliced fruit

(Optional)  If desired, for more crisp shells, you can bake them at 350 for 3-5 minutes prior to filling (which I did).

In a medium bowl, beat cream cheese at medium speed until smooth.  Add sugar and vanilla, and beat until mixed.  Fold in whipped topping.  Spoon "cheesecake mousse" into phyllo cups, top with fruit, and serve, or chill until serving.  (Do not let these sit filled for too long or they will loose their crispness).