Winter has Arrived

Its true. It’s here. Today was a balmy 7 degrees out.

Walking Beemer, I decided necessitated long underwear. So not only did I have the opportunity to drag my sorry but around my neighborhood in chilly temps, but I also got to feel extremely sexy doing it. Lucky girl.

Sadly I had to pull in the reigns on how much I could bundle up, because I have, ohh about 50 more degrees of freezing coming my way. Last year this is what I wore when it was -40.

I hope all you Lower 48’s are enjoying your weather. And please excuse me when I offer zero sympathy for your “really cold” days. When you have to plug in your car to keep it from freezing, we can talk 🙂

So while the snow has arrived, and the cold temperatures are only beginning their reign of terror, I warmed up my house by baking and busting out my crock pot.

If you’re interested in some yummy cookies, here’s what I did:

Pumpkin Chocolate Chip Cookies by How Sweet It Is

Pumpkin Snickerdoodles by Recipe Girl

(these cookies may or may not make excellent ice cream sandwich cookies. And I may or may not recommend getting the festive Pumpkin ice cream that is currently available!)

But besides stuffing my face with cookies, as I said, I also busted out my crock pot. On the lazy days that the sun isn’t shining (there are many!), and its just to chilly to get the blood moving in my body, the slow cooker will be bearing the weight of dinner entrees.

I decided to figure out an easy Chicken and Dumpling-esque soup. From searching around a little bit I formulated a plan and this is how it went:

Slow Cooker Chicken and Dumpling Soup

4 Boneless Skinless chicken breast, cut into bite size pieces
1 Can of Cream of Chicken Soup
1 Medium Onion, diced
1 Can of Whole Kernel Yellow Corn, drained
2 Tbs Butter
2 Packages of Refigerator biscuits, torn into 1 inch pieces
Chopped Green Onions for garnishing

1. Place the chicken, butter, soup, corn and onion in a slow cooker, and then add enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. Serve with green onions on top!

This is not a traditional dumpling, obviously since we cut a corner on the whole “homemade” front… but for the lazy days that entitle a slow cooker recipe, I wasn’t the least bit upset about it 🙂

Hope you all have a great weekend! Make some cookies, or enjoy your warm weather… or both if you’re lucky!

Goin’ Bananaz

Some people are not banana people. I witnessed this many times when I worked at a smoothie and frozen yogurt shop. It was like they had a panic attack just thinking about banana coming near their drink.

” You can take banana out of that right???”

“No ma’am the banana is now fused into the blender, the cup, and your soul. I’m afraid there is no way for me to take the banana out.”

::staring at me with a look of sheer terror::

“Yes, of course I can take the banana out you monkey”

I am a banana person. I like banana bread, strawberry banana smoothies, banana splits, banana pancakes… and I like saying the word banana.

Everybody now… BANANA. Come on its fun!!

So growing up when I smelled banana bread or anything banana of the sort I knew I was going to be happy…

If you don’t agree please immediately get some banana bread, heat it up slightly and put some butta (Paula Dean accent) on it. You will soon want to make out with the loaf of banana bread. You’re welcome.

This is the banana crack of all banana treats. Be prepared, it is sweet, banana-y, and friggen delicious.

Banana Bars

1/2 cup margarine/butter
1 1/2 cup sugar
2 eggs
2 cups flour
1 t. soda
1 t. salt
1 t. vanilla
3/4 cup sour cream
3 ripe bananas (mashed)

You can use half Splenda/sugar if you desire…

Mix wet ingredients first. Combine dry ingredients and then mix into wet ingredients.

Use jelly roll pan, greased and floured. Make sure to shake off any excess flour. Bake at 350-375, 30 minutes

Frost with brown butter frosting
2 T. butter melted
1 t. vanilla adding
1 T. milk
Add powdered sugar to the consistency of “spreadability”
Shake of salt

I hope you make them and enjoy them. And if you are not a banana person, I’m sorry but you cannot take the bananas out of this recipe. That would just be bananas.

FYI: I used the word BANANA 26 times in this post. It’s seriously is a fun word.

Danger

I love red wine. I love red wine like some women love coffee. But I hate coffee. Therefore all beverage love is dedicated to wine.

There is a long standing warning against drinking if you have any hope of controlling impulse eating. I am by definition an impulse eater. If you place cookies, nachos, toast, pickles, or granola bars before me there is a 99% chance I will eat it. I have zero food control. The only thing I’ve made improvements on is portion size… However all bets are off when wine enters the picture…

See I have the specialized brain function that allows me to formulate food combinations that are sugary, buttery, and calorie-tastic when 2+ glasses of wine have been consumed. Tonight for example I had the ingredients for rice krispy treats, chocolate chips, and cool whip… Guess what that makes? Rice Krispy+cool whip+chocolate sandwiches. Yum. Seriously.

Thank god I graduated college when I did. If I drank as often as college and had the pantry I currently do… Oh poor freshmen fifteen would look like a tiny cushion..

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