It's beginning to look a lot like....

So, I have a mild obsession with reading blogs. I don't know why, but I do. One of my favorites is: http://thepioneerwoman.com/. It combines photography, decorating, cooking, and other randomness. Basically, it is right up my ally. Anyway, I have made a few of her recipes and they were really good. Today I had to bring something to work for our Christmas breakfast, so I went to Pioneer Woman and found her recipe for French Breakfast Puffs. Let me tell you, they were yummy. I think I am going to make them for Christmas brunch at Jenny and Jack's house.

Here is the recipe:

French Breakfast Puffs

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

No idea why I am doing this

http://oneday.brighterplanet.com/users/9924/passes/public/YP8-TAQ

Relief

I got my grades for this semester. This semester has been the toughest for me yet. Luckily I only have one more semester to take while I am also working. I will finish up this summer when I am not working. Since I had such a rough semester, I was just hoping my grades came out okay. I really didn't know what to expect in either of my classes. Neither of my professors really had a good grading system. I like getting clear letter grades on things and having due dates. It makes things less stressful. Anyway, I ended up with an A and a B. I no longer have a 4.0, but I guess that was asking too much a the graduate level. At least I get a good long break before I have to start back.

Dinner tonight: Nachos

Tortilla Chips
Extra Sharp Cheddar Cheese
Ground Chuck seasoned with Taco Seasoning
Black Beans
Sour Cream
Salsa (ours was Raspberry Chipotle)

Layer chips and cheese on plate or aluminum foil. Cook chips in microwave or oven until cheese is melted. Layer on meat, beans, sour cream, and salsa (or anything else you might like) and enjoy.

Super easy and yummy. Thanks for the idea and the groceries, Jason!

Beginning of a Blog

Tonight we had the most amazing dinner. Earlier in the day I emailed Jason and asked him what he wanted for dinner. He said coconut shrimp and mashed potatoes. Well, I can do mashed potatoes, but I have never been very successful in the shrimp department. Anyway, Jason found a Rachel Ray recipe for coconut shrimp and we were off. Needless to say, it was awesome.

Here is the recipe:
Coconut Shrimp

Ingredients

• Canola or safflower oil, for frying
• 1/2 cup plain bread crumbs
• 1/2 teaspoon salt, eyeball it in palm of hand
• 2 pinches ground cayenne pepper
• 1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
• 1 lime
• 1 cup shredded coconut
• 2 egg whites
• 1 pound large fantail shrimp, deveined and peeled -- ask for easy peels at fish counter

Directions

Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.

Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.

Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.

We served it with Outback's Orange Marmalade Dipping Sauce. Also a winner.

Here is the recipe: (I think next time I make it, I will probably half the recipe, because we had a lot left over.)

Outback Orange Marmalade Dipping Sauce
Ingredients

1/2 cup Orange Marmalade
1/4 cup stone ground,Dijon "country" mustard
1/4 cup honey
3-4 dashes hot sauce

Directions

Combine all ingredients in small bowl.
Chill at least an hour before serving.
Enjoy

I served the shrimp with the mashed potatoes and salad. All in all, this was a very successful meal.