Navajo Tacos

Football season is upon us, friends. And that means the children and I are subjected to Josh's sports radio morning and night. It also means: delicious food. The first time I had a Navajo taco was at a football game-shamefully, the Utes no longer have these available. I can attest they do have: philly cheesesteaks, hot chocolate, roasted cinnamon almonds, and brownies available. I am a rather high-maintenance football guest, but I am perfectly willing to participate in the rounds of high-fives, making me a super fun guest as well. (Even though I may have been thinking that doing rounds of high-fives is pretty much the equivalent of girls turning to each other and screaming and clapping. I'm pretty sure Josh would not be willing to participate in such an activity.)
I've been making this fry bread recipe for years, and it's super easy. And the leftovers can be served for dessert with powdered sugar and honey butter! (In which case I would like to note for my sister who becomes enraged over this topic: they would be called "scones")


Navajo Tacos
Makes 6


2 cups flour
1 Tablespoon baking powder
1/2 tsp. salt
1/4 cup evaporated milk
About 3/4 cup water


Mix the dry ingredients to combine. Stir in the evaporated milk, then add water until the dough comes together without being too dry. (I used the entire 3/4 cup)
Knead until elastic and divide into six parts. Pat into circles a 1/4 inch thick.
Fry in oil heated to 365 degrees, until golden brown on each side. It only takes a couple minutes.
Top fry bread with you choice of toppings such as:


refried beans (I used 1 can for all six tacos)
salsa
shredded cheese
avocado
lettuce
sour cream
chopped tomatoes
chopped white/green onions

It's Official!

It's official, friends....
The person responsible for leaving these chewed globs of a mysterious substance on the bedroom floor:

Later found to be chocolate rice crispy candy-thankfully not poop as first assumed.

Who then removed one shoe and put himself to nap in his brother's bed:

Is going to be The Big Brother sometime around May 1st!

Chocolate Sugar Cookies

I have had the goal now for the past few nights, to: put the kids to bed at 8, exercise, do some clean up around the house, and write the blog post for these yummy cookies. In reality, I: got the kids to bed at 9, and immediately proceeded to pass out on the couch.
The kids and I made these (and by "the kids and I" I mean: they were permitted to do the sprinkles) over the weekend to celebrate the fact that The Children's Sports are Over for the Fall Season.

There will be no more running around the house at 5 pm yelling about Dylan's missing soccer sock; no more worrying Owen will fall asleep in the van during the 15 minute drive to tee-ball, causing him to wake up as Satan Himself; no more attempting to watch (and by "watch" I mean: encourage Owen to not eat the grass) Owen's tee-ball game while at the same time keeping Carson from the parking lot, and monitoring the items Dylan is bringing to the playground nearby (such as "hot dog and marshmallow roasters").
You may be asking yourselves, "I wonder why she continues to sign up these children for sports, when clearly Dylan is the only one remotely enjoying herself?" And the reason is this:

I have a dream that someday Owen will listen to me when I tell him he actually loves tee-ball, and that my kids will have great friends like these through their awkward teenage years.


In regards to these cookies: I got the recipe from Our Best Bites, an AWESOME blog for family food, and the thing I really liked about them was the texture-I thought it was weird the recipe didn't include any leavening, but the cookies held their shape perfectly (check out the Darth Vader shapes from Best Bites!), and were super moist and soft.

Chocolate Sugar Cookies
Makes 2 dozen (mine were pretty large, so I got 15 cookies)


2 & 1/2 c. all-purpose flour
1/2 c. cocoa powder
1 cup (2 sticks)  butter
1 c. sugar
1 egg
1 tsp. vanilla

Preheat oven to 350. Line baking sheets with parchment or a silicone baking mat if you have either of those.

Cream together the butter and sugar until light an fluffy (1-2 full minutes). Beat in the egg and vanilla until well combined.

Whisk flour and cocoa powder together and then slowly add to the butter mixture by spoonfuls with mixer at low speed. Scrape down sides and bottom of bowl as needed.

Lightly dust rolling surface with coco powder or flour or a mixture of both.  (I use cocoa powder).  Roll dough about 1/4 inch thick.  It helps to roll soft dough in between sheets of plastic wrap or parchment and then place them in the fridge for about 15 minutes (or the freezer for 5-10) until firm.

Cut out shapes and place on baking sheets.  Bake for 8-10 minutes, until set.  Sometimes it’s hard to tell with chocolate cookies when they are done, so just watch for the dough to not look “wet” anymore and the edges should be holding their shape nicely.

Let cookies cool for 2-3 minutes and then use a spatula to place them on a cooling rack.

A few highlights of the season for Grandma:

Dylan is a very attentive goalie-unless, of course, she is busy playing in the net.

Hit!

Trying not to look too proud on 1st base

Butterscotch Apple Dip

This recipe comes from one of my very besties, Marci. Marci is the perfect hostess, and one night after a fancy dinner out with the kids to the high-class restaurant Shivers, 

she made this as a treat to snack on while we discussed topics such as: movies and cake.


Whenever Marci makes something in my presence, I pay very close attention, knowing I will want to have it again-like later on that night. This dip is best served warm (if it gets too cool, it gets a little stiff for dipping), and is the perfect flavor for fall.

A humorous incident involving Marci's daughter Gwen and apples:
While I was driving the carpool girls home from school the other day, we were discussing an apple activity they did at school where everybody brought either a red, yellow, or green apple from home.
Me: "Gweny, what is your favorite color of apple?"
Gwen: "Well, Gala's are always good-and so are Red Delicious. But I really like Braeburn too."
This child is 6. I don't think Dylan knew there was such a thing as "yellow apples" until this school activity.


Butterscotch Apple Dip
Serves 6


1 bag butterscotch chips
1 can sweetened condensed milk
1 tsp. apple cider vinegar
1 tsp. vanilla
1/2 tsp. cinnamon


Apple slices-around 6 apples (I used Gala, but I hear Braeburn's are really good too)


Combine the butterscotch chips and condensed milk in a medium saucepan. Heat over medium-low heat until melted. Add the vinegar, vanilla, and cinnamon. Serve with apple slices.

Jalapeno Popper Dip

Last night was the highlight of my month-bookclub. A night me and my besties get together to discuss the following highly important subjects which come up every single month: 

• Cesarean Sections
• Whether/When everyone is/will be getting pregnant
• Crazy People of- or not- our Acquaintance
• Our Naughty Children
• Our Displeasure that our Children are Getting Older Despite the Fact We have Specifically Asked Them to Not.
• A Few Minutes Delegated to the Book

It is a night we can get together and laugh until we cry over things such as: "The Lyrics to the Songs of the Saturday's Warrior Movie".

 I should note it's a late night for mom's.

Since it was my turn to host, I brought myself to make a few goodies, one of which was this dip. And it was a hit-evident by fact that it was snarfed by women at 9 pm. I know women who won't eat an apple at 9 pm. This is worth the sacrifice.

Jalapeno Popper Dip

Serves 12

Source: browneyedbaker.com

16 ounces cream cheese, at room temperature
1 cup mayonnaise
8 pieces of bacon, cooked and chopped up
6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
½ teaspoon cumin
1½ cups shredded cheddar cheese

For the topping:

1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, pita chips, vegetables, etc.

If you happen to be in need of a new book to read, and would like something a little suspenseful, *and if you are not bothered by the occasional eff word, or a few remarks regarding wieners*, this is the book I chose for this month:

It's a goodie.

Pumpkin Cinnamon Rolls with Brown Butter Icing

I did it, friends-I had a big bowl of instant potatoes and a glass of chocolate milk, and felt good enough to bake something and take a picture of it. And I even went as far as to have some, and I will tell you I had 3. But the good news is that these are from Cooking Light, therefore making 3 a natural serving size. 
You may have the same concerns about their "lightness" that I did while making them-"2 Tablespoons of butter in the filling? Because I'm pretty sure The Pioneer Woman's calls for 2 sticks." But rest assured, friends-you totally can't tell they're light. And the icing is so rich and flavorful, you don't need a whole ton-it's the perfect amount.
These are best served warm, but Dylan can tell you from experience that 3 minutes in the microwave is a tad too long-and something you do not want to hear when coming out of the shower (obviously, completely unclothed) is, "mom-there's smoke everywhere!" I have never seen such a black cinnamon roll smoke so profusely. 
After you get all the ingredients for the dough into the mixing bowl, be sure to take a big sniff of the yeast, pumpkin, warm butter and nutmeg. You'll be glad it's fall time. Even if you have developed a new hatred for the fall-since it is the time of year when the schools steal our babies away from us and teach them such annoying phrases as, "SERIOUSLY, Mom?!" Happy Fall Time friends and neighbors.

Pumpkin Cinnamon Rolls with Brown Butter Icing
Makes 12

Rolls:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3 cups all-purpose flour, plus 3/4 cup extra to use as needed.
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup melted butter
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray

Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Icing:
4 tablespoons unsalted butter
3/4 cup powdered sugar
2 ounces 1/3-less-fat cream cheese

1. Make the rolls: Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Add 3 cups flour, pumpkin, milk, sugar, salt, nutmeg and melted butter; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.) NOTE: If you have a breadmaker you can just throw everything in and put it on the dough cycle. That will take care of steps 1 and 2.

3. Make the filling: Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

4. Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

5. Preheat oven to 375°. Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

6. To prepare the glaze, melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until butter is brown and aromatic, about 4-6 minutes total. Remove from heat. In a small mixing bowl, combine the powdered sugar, cream cheese and browned butter with an electric mixer. Mixture will be thicker than a glaze, more like frosting. When rolls are done, immediately top each with a dollop of the frosting and let melt, using a spoon to help spread all over rolls (as it melts it should ooze down the sides.) 

A Recently Developed Affliction

I have not posted in over a week. The reason for this is that I have recently become afflicted with a feeling of revulsion to practically all foods not in this list:

• Baked potatoes
• Cereal
• Pretzels
• Toast
• Crackers

Typically, people are not in need of recipes for these foods. Interestingly, the food I have felt the strongest hatred for recently is >gag< the salsa I made for my last post.

It is a temporary, yet relatively long-term condition that also includes emotional breakdowns over such things as: "Old Navy Coupons". 

The worst of my condition should pass by the middle of next month, at which time there will be more "official" information. But I will really attempt to not only bake something in the near future, but continue looking at the food long enough to take a picture of it. And perhaps even taste it. 

To tide you over, here is a photo of a little trick Owen learned yesterday, much to the delight of his primary teachers: