What a CRAZY Weekend!!! (Black Bean and Pepper Jack Quesadillas and Beef, Black Bean and Cheese Biscuit Fold over)

Ok.. I am officially ill now..  I have typed this twice and it has deleted itself twice..  grrrrr..  Crazy weekend..  busy.. lots of running around, back and forth..   happy and sad tomorrow is Monday.. means the weekend is over but also means I am one day closer to losing one of the best bosses I have ever had..  Andy..  or Andrew.. what I called him when he was in trouble.. but this weekend he has been The Professor..  I am going to miss him..  it hit me today how much..  we have developed a great working relationship..  we have had fun..  he is going to be missed tremendously....  I just don't think he realizes how very much he is liked and respected..  it's going to be a bittersweet week..  I am proud of him and I know he will go far and I hope one day we will be able to work together again..  now just to not get so attached to my co-workers..   For dinner last night I made a quick Spanish Rice in my awesome Rice Cooker and some Quesadillas..  tonight I made a Beef, Black Bean and Cheese Biscuit Foldover... 

 

Black Bean and Pepper Jack Quesadillas

2 c black beans

1 c corn

1 c taco sauce

8 oz pepper jack cheese, shredded

10 burrito size tortillas

Mix the first 4 ingredients together and put 1/4 c on one half of each tortilla.. fold over and stack and then cook in a hot skillet(I use my cast iron one) for about 2 to 3 minutes per side until light brown and slightly crispy..  

Beef, Black Bean and Cheese Biscuit Fold over

olive oil

1 onion, chopped

3 stalks celery, chopped

4 oz mushrooms, chopped

4 cloves garlic, minced

1/2 lb ground chuck

2 c black beans

1 c frozen corn

worcestershire sauce

1/4 c ketchup

seasoned salt

2 oz parmesan cheese

8 oz cheese, cheddar. colby jack, monterey jack etc.. shredded

2 c self rising flour

1 stick softenened butter

1/2 to 1 c milk

In a large pan heat oil,  add the onions and celery and cook for a couple minutes.. add the mushrooms and garlic and cook another minute or so.. add the beef and cook until no longer pink.. add the beans and corn and heat through.. stir in some worcestershire sauce and ketchup.. stirring well and adding a little water if it seems thick..  let simmer while making biscuit crust

in a large bowl add the flour and mix in the butter until it is incorporated..  stir in the milk until a soft dough forms..   turn out onto a floured surface and kneed for a couple minutes..  shape into a ball and then roll out in a 12 inch or so circle..  place on a greased baking sheet and top with the parmesan cheese..  then top with the filling to about 3 inches away from the edge of the crust..  sprinkle with half of the shredded cheese and fold the crust over..  bake in a 350 degree oven for 20 minutes,  top with the rest of the cheese and bake another 7 to 10 minutes..  

Thankful!!! (Spinach Tortellini Soup)

What an amazing couple of days it has been..  I am so excited and proud of myself for getting my credit score over 700 in the past 2 years..  wow.. I wasn't completely convinced I could get it up that high..  but I did it..  hard work does pay off..  plus things are happening at work..  some changes are coming about..  I came home from work today and started dinner..  something new and quick.. so again I turn to my girl Beth M from Budget Bytes and pull up a recipe for Spinach Tortellini Soup..  I love her.. she has some great recipes..   I did change a few things up.. as I usually do..

Spinach Tortellini Soup

Olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 28oz can crushed tomatoes
1 28oz can tomato puree
1 1/2 cans of water
1 vegetable bouillon cube
Italian Seasoning
Cracked Black Pepper
1 pkg frozen cheese Tortellini
fresh or frozen spinach.. I used fresh because I had some that needed to be used

In a large stock pot heat olive oil,  add the onion and garlic and cook about 5 minutes over medium heat..  add the tomatoes, water and bouillon..  stir well and then add the seasoning..  bring to a simmer and cook for 10 minutes..  add the tortellini and spinach and cook for another 10 minutes or so, stirring occasionally..  serve with a salad, crusty bread or grilled cheese..

Tuesday, why were you so long?? (Chicken Yakisoba)

What a long day at the Acworth Super T..  I set more endcaps and then set about fixing a few things,  running pulls and strays and helping guest..  and boy were some of them extra needy today..  at least I didn't drop anything on my foot today.. that is a huge plus..  :)  So for dinner tonight I decided to make a new recipe.. and boy is it yummy..   definitely a keeper..  thanks again to Beth M at Budget Bytes...

Chicken Yakisoba

1/2 head medium cabbage, sliced thin
1 medium onion, sliced
2 medium carrots, julienned
2 inches fresh ginger
1 head broccoli, cut into florets(I used a frozen stir fry)
1 or 2 chicken breast, sliced
1 tbsp olive oil
4 pkts ramen noodles(seasoning pkts removed)
1 tsp sesame oil(optional)
1/4 c soy sauce
1/4 c worcestershire sauce
2 tbsp ketchup
1 tbsp sugar
up to 1 tbsp sriracha

In a large saute pan heat oil,  add the chicken and cook until no longer pink inside,  add the vegetables and cook while the water for the ramen is coming to a boil.. it only takes a couple minutes to cook the ramen..  while the vegetables are cooking mix up the sauce..  stir into the vegetables and cook..  add the noodles and stir well..   cook for a minute or two to marry the flavors..

Just another Crazy Monday!!! (Shepherd's Pie)

Another long and crazy day at the Super T...  I got to set some endcaps today..  fun, fun times..   I sort of planned tonight's dinner yesterday while cooking dinner..  making extra mashed potatoes, peas and corn..  so it was simple when I got home to throw this together,  put it in the oven and then be able to sit down..  which on the first day after a weekend off is a mistake because I am so stiff and sore that I can't hardly move once I get still and then try to move again..  stinks getting old..  This is a take on a Tyler Florence recipe..

Shepherd's Pie

Olive oil
1/2 onion, chopped
3 to 4 ribs celery, chopped
3 carrots, diced
1/2 bell pepper, chopped
1 lb ground chicken
green peas(leftover from the night before)
corn(leftover from the night before)
broccoli(leftover from the night before)
3 tbsp tomato paste
1/4 to 1/2 c beef broth(chicken or vegetable can also be used)
Worcestershire sauce
salt and pepper
cooked mashed potatoes
Parmesan Cheese

In a large skillet heat the oil, add the onion, celery, carrots and bell pepper and cook about 5 minutes.. add the chicken and cook through, add the peas, corn and broccoli...  stir in the tomato paste, making sure to mix well.. add the broth and Worcestershire sauce.. stir well and let cook for a few minutes.. add salt and pepper to taste..  pour into a 9x13 inch pan..  top with a handful of Parmesan cheese.. top with the mashed potatoes,  spreading out and then top with more Parmesan cheese..  bake in a 350 degree oven for 30 minutes..  serve with a salad and crusty bread..

Lazy Lazy Wednesday!!! (Beefy Taco Pasta)

It has been a lazy, lazy Wednesday here at the house..  I have been trying to be good and keep off my foot as much as possible.. not an easy task for me.. but I did as well as I could..  I watched a couple of movies..  ~Under The Tuscan Sun~ and ~I Don't Know How She Does It~  both good movies..  I also made some pizza crust for Friday and have Marinara Sauce in the Crockpot simmering away..   With the pizza crust I made a couple loafs of Italian Bread also..   For dinner it was a new recipe from Budget Bytes that intrigued me when Beth M posted it..  so I had to try it..  only I mixed it up a tiny bit...

Beefy Taco Pasta

Olive oil
1/2 onion, chopped
1 tbsp minced garlic
1/2 red bell pepper, chopped
2 c cooked lentils(can use ground beef)
1 tbsp chili powder
1 tsp ground cumin
1 tsp Italian Seasoning
red pepper flakes or cayenne pepper
1 (15oz) can diced tomatoes
1 (4oz) can diced chilies
1/2 c taco sauce
4 c beef broth
16 oz pasta,  egg noodles or any other shape
black olives, chopped
green onions, chopped
1 c grated sharp cheddar cheese

In a large pan heat olive oil over medium heat,  add the onion and bell pepper and cook for a few minutes,  add the garlic and cook another 2 minutes..  add the spices and lentils,  stir well..  add the tomatoes, chilies, taco sauce and beef broth..  add the uncooked pasta and push down into the broth.. cover and bring up to a boil, reduce heat and cook for about 10 minutes until pasta is cooked and most of the liquid has been absorbed, stirring a couple of times..  uncover and stir.. if still a lot of liquid turn heat up a bit and stir to keep pasta from sticking to the bottom of the pan..  when liquid is absorbed stir in the cheese, black olives and green onions..   serve with a crisp green salad and bread..

Loving Life!! (Cheesecake Swirl Brownies)

What an awesome day..  I spent the majority of it in the kitchen and that makes me one happy Mama..  I don't know what it is about being in there cooking and baking for family and friends that makes me so happy,  but it does..  I made so much today.. it started off with a Plain Cheesecake this morning at 5am..  and it is so gorgeous..  then I made Vegetable Barley Soup and Cheesecake Swirl Brownies to take to work tomorrow.., then cookies.. lots of cookies..  Snickerdoodles, White Chocolate Macadamia Nut, White Chocolate Cranberry Oatmeal, Chocolate Chip and Peanut Butter..  then I shifted gears and made bread..  Garlic Knots and Italian Parmesan Loaves,  and finally made dinner for tonight Spicy Peanut Noodles with Chicken and Stir Fry Vegetables..  I love doing this..  it is my passion,  my calling and one day I will own my own cafe/coffee shop/bakery..

Cheesecake Swirl Brownies

5 tbsp butter
1/4 c semi sweet chocolate chips
1 c flour
1/3 c cocoa
1/4 tsp baking soda
1/4 tsp salt
3 eggs
1 1/4 c sugar
2 tbsp coffee
1 tsp vanilla

6 oz cream cheese, softened
1/2 c sugar
1 egg

preheat oven to 350 degrees.. In a heat proof bowl or measuring cup melt the butter and the chocolate chips.. stir well and set aside to cool..  in a bowl mix the flour, cocoa, baking soda and salt..  make a well in the center and add the eggs, sugar, coffee and vanilla.. mix well..  pour into a greased 9x13 pan..   with a mixed beat the cream cheese, sugar and egg until well combined..  drop by tbsp onto the brownie batter in the pan,  with a knife swirl in until marbled..  cook for 30 minutes or until toothpick comes out clean...

Saturday!!! (Homemade Tortillas)

Saturday's off are few and far between..  this one has been something..  My poor Mamf's is a sick little girl..  she was up all night with an upset tummy and we had some funny conversations..  It has been a laid back day,  just taking it slow and keeping her as calm and quiet as possible.. she hasn't eaten anything but a banana today and wanted to cook something she liked,  rice,  that is good for an upset stomach and sort of bland..  but for everyone else I was in the mood for Mexican..  so I cooked some ground Chicken Breast with onion and garlic in olive oil added some taco sauce I got from Kroger for $1.00 and let it simmer for a while..  I also added a little water..  I also made refried beans..  I heated olive oil in a pan,  added onion and garlic and cooked it for a while and then added leftover pinto beans to the pan with the juice..  heated it through until it was boiling,  added homemade taco seasoning and taco sauce..  then let .   it simmer, stirring often until it is thick..   I got the Tortilla recipe from one of my favorite sites.. BudgetBytes.com..  

Homemade Tortillas

1 c wheat flour
1 c all purpose flour
1 tsp salt
1 1/2 tsp baking powder
2 tsp oil
3/4 c warm water

Mix together and then turn out onto a floured board..  knead for about a minute and then let sit 10 minutes..   divide the dough into 10 to 12 equal sizes and roll into balls,  using a rolling pin roll each one on a floured surface until very thin,  being careful to keep it as circular as possible..  cook in a hot dry pan for a few minuted on each side..  the tortilla will bubble up and blister a little bit..  stack on a plate and keep warm until all are cooked..

Super Moon Tuesday!!! (Oven Fajitas, Spanish Rice)

It is another lovely Tuesday..  one of my busiest days at work.. and I am usually alone..  I did get 5 Healthcare Salesplanners completed today..  what a mess though...  the next few weeks are going to be crazy..   Tonight I am trying a new recipe.. Oven Fajitas that I found on one of my favorite blogs/websites..  Budgetbytes.com...  Beth M is a genius when it comes to food and breaking down how much it cost..  I already had the ingredients..  I tend to buy extra when things go on sale and then don't have to buy it at a much higher price..  you can mix your own seasonings or buy the packet..  I had everything already so I just mixed it..

Oven Fajitas

1 tbsp chili powder
1/2 tbsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp red cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 tbsp cornstarch

mix together and set aside

1 large onion, halved and sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
4 oz mushrooms, sliced
1 lb chicken breast, sliced
1 tbsp olive oil
1 lime
8 6 inch tortillas
toppings of your choice

In a 9x13 dish mix the vegetables and chicken,  sprinkle with the oil and spices and then toss together with your hands until evenly coated..  bake in a preheated 375 degree oven for 30 to 45 minutes..  When cooked through squeeze the juice of a lime over and serve on the tortillas

Spanish Rice

cooked rice 3 c or more
1 can tomatoes with chilis
1/2 c salsa
1/2 c water..
salt and pepper to taste

mix together in pan and heat over medium low heat, stirring often and adding more water as needed..  can add spices to make it hotter..

What is up with this weather?!?!?!?! (Homemade Tomato Soup)

It has been a little while since I last posted..  life has been busy..  work has been crazy with everyone going back to school and everything..  I also have another stress fracture in my foot..  fun times..  Boo has been doing some cooking for me so I can rest my foot when I get home.. which helps so much..  So tonight,  because of the weather I decided to make Tomato Soup for dinner.. it is a quick recipe and I switched it up a little..

Homemade Tomato Soup

Olive oil
1 onion, chopped
3 cloves garlic, minced
1 28 oz can crushed tomatoes
2 c chicken broth
salt and pepper
Italian seasoning, garlic powder, red chili pepper, onion powder, paprika, seasoned salt
1 tbsp brown sugar
1/4 c seasoned bread crumbs

In a large sauce pan heat olive oil,  add the onion and garlic and cook for about 5 minutes..  add the tomatoes, chicken broth and seasonings and bring to a boil..  turn heat down and let simmer for about 20 minutes..  add the bread crumbs and let cook another 5 minutes or so.. taste and adjust seasonings..  serve with crusty bread and a salad or grilled cheese..  tonight we had grilled cheese..  Pepper Jack, Cheddar, Swiss and American..

The Last of a Generation.. RIP Delia Abernathy Hunt.. You will be missed.. (Bread Pudding)

My sweet Aunt passed away on Monday..  something I was expecting,  but honestly not really prepared for..  she was 98..  she lived a very long life..  and she was such an amazing lady..  I loved spending time with her,  listening to life when she was a kid..  she was always full of spirit and life..  a wonderful example of how we should live our life..  giving, compassionate, loving, funny... not afraid to live..  she lived through a lot..  she outlived her 3 children and 1 grandson..  what a rock..  but she was ready to go home..  and I can't blame her..  I can't say that I want to live to be 98..  I don't..  but if that is God's plan,  then I hope and pray that I can do it with the dignity and grace that she did..

Bread Pudding

8 c stale bread, cubed ( I used the Raisin Spice Bread I made the other day)
4 cups milk
4 eggs
1/2 c butter, melted
1 c sugar
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/2 tsp ginger
raisins

Put the cubed bread in a large bowl..  preheat oven to 350 degrees..  mix the milk, eggs, butter, sugar, spices and raisins together well.. pour over the bread and push bread down until it absorbs the milk mixture..  pour into a greased glass 9x13 pan(I used my Mom's) and bake for 40 to 45 minutes..

I took a tiny bite thinking this isn't going to be anything like Mom's..  but it was.. and once it is cold from the fridge I think it will taste more like it.. the texture it there..  not to sweet..  so excited.. I figured out another of her recipes that she used to make all the time..   but never had a recipe for..   now to figure out that boiled chocolate frosting she made in her cast iron skillet..  I remember butter and sugar melting together with cocoa and then pouring evaporated milk over it and stirring it over medium heat until it boils..  and I haven't tried it in years,  and it seems simple..  but nope.. mine never cools to a hard candy like shell like hers used to..  she would put it over a 3 layer yellow cake..  and then top with pecan halves..  I can still picture it in my mind..  one day I will master that frosting,  but it won't be today!!!!  

Frantic Friday!!! (Cherry Pie Filling)

Today was crazy at work..  I walked/ran so much that my legs, ankles and feet are killing me..  I don't know if is just me or people are more needy than normal this year..  After I left work I came home and finished dinner..   something simple tonight..  just have to say thank goodness for crock pots sometimes..  :)  I did decide to do something with the Cherries that were still in the fridge..  I know..  I haven't eaten them all..  so I made Cherry Pie Filling.. it is cooling on the stove and then I will put it in a freezer bag and have it for Cherry Pie for Christmas..  I have some Granny Smith apples I need to do the same thing with in the next few days also..

Cherry Pie Filling

5 to 6 c fresh pitted cherries
1/2 c water
2 tbsp fresh lemon juice
2/3 c sugar
4 tbsp cornstarch
1/4 tsp almond extract

put the cherries and water in a medium to large saucepan.  add the lemon juice, sugar and cornstarch.. stir well and turn the heat to medium,  continue stirring and bring to a boil..  boil for 10 minutes..   let cool and either use in a pie or freeze for later use..

It's another crazy Thursday!!!! (Roasted Red Pepper Pasta)

What a day..  but I did finish cosmetics finally..  I only have 9 aisles to maintain,  but oh do they get messed up..  It took me a couple hours just to change the bullnose clings because of all the nail polish..   people are such assholes..  I wouldn't have even thought to put nail polish on anything except my nails,  and I wouldn't even open the polish until AFTER I bought it..  these people who feel they must see, touch, feel, try everything before they buy drives me up the wall..

So I came home and got started on dinner..  a new recipe from one of my favorite ladies.. Ree Drummond,  I love her Food Network show ~The Pioneer Woman~  and I love most of her recipes..   you can find her blog here at thepioneerwoman.com   she is amazing..  her life is my dream..  her children are gorgeous,  love her dog,  her husband is handsome and hard working and she lives on a freaking cattle ranch..     another one who I love and get a lot of recipes from is Beth M..  her blog is budgetbytes.com.  They both have facebook pages.. check them out..  I also have a page dedicated to my cheesecake business...  I am working hard to get it off the ground..  Cheesecake Heaven Number Nine on Facebook.  Check it out..

Roasted Red Pepper Pasta

12 to 16 oz short pasta, cooked to al dente
olive oil
1/2 onion, diced
2 or 3 cloves garlic, minced
1 12 to 15oz jar roasted red peppers, chopped
1 1/2 c vegetable broth
1/2 c heavy cream
salt and pepper to taste
fresh basil or parsley
parmesan cheese

Bring water to boil for the pasta..  in a large sauce pan heat olive oil, add the onion and garlic and cook for a couple minutes,  add the red peppers and cook for a few minutes,  transfer to a food processor and pulse until liquid..  but it won't be smooth..  add back to the pan and add the vegetable broth and let simmer for a few minutes..  add in the heavy cream, salt and pepper..  turn to low and let cook while the pasta is cooking..  drain the pasta and add to the sauce..  toss well and add some parmesan cheese.. stir and pour into a serving bowl and top with more parmesan..  serve with a salad and some toasted wheat bread..

This is such a yummy and light tasting pasta,  definitely a keeper..  will be making this often I am sure..  :)

Lazy Wednesday!!! (Chicken Divan, Pizza, Raisin Spice Bread, Banana Bread, French Bread)

It has been quite a while since I posted any recipes here in my blog..  I am ashamed..  I have been cooking up a storm,  but not posting anything,  so starting now I will try to be better..  Last night I made a Chicken Divan that was totally scrumptious..  I used leftover homemade Cream of Broccoli Soup that I had frozen a few months ago..  here is the recipe,  I don't usually measure anything,  just wing it..

Chicken Divan

Chicken Divan

1/2 onion, chopped
1 red bell pepper, chopped
4 oz mushrooms, sliced
3 cloves or 1 tsp minced garlic
olive oil
1 boneless, skinless chicken breast, cut into bite size pieces
leftover cream of broccoli soup.  It was about 3 cups
about 2 to 2 1/2 c leftover cooked brown rice
salt, pepper, seasoned salt, paprika, garlic powder
1 cup frozen broccoli
1 c frozen corn
1 c frozen peas
6 slices swiss cheese or 1 c grated

In a large pot heat olive oil,  add the onion and pepper and cook about 5 minutes, add the mushrooms and garlic and cook another 2 minutes,  add the cup up chicken and cook until it is cooked through..  add in the cream of broccoli soup, the brown rice and the seasonings..  stir in the broccoli, corn and peas and cook for about 5 minutes.. turn out into a 9x13 pan and top with swiss cheese.  Bake in a 350 degree oven for 30 to 40 minutes..  Serve with a green salad..

This morning the girls and I went to the pool..  it was great for about 30 to 45 minutes then some biotches with their hell spawn came and it was a nightmare..  they were freaking loud and obnoxious,  and the moms just let them do what they wanted..  makes my blood boil..  so we came home and chilled and then I went into the kitchen and started baking..

Raisin Spice Bread

Raisin Spice Bread

1 c. whole wheat flour
2 1/4 c all purpose flour
2 tbsp brown sugar
1 1/4 tsp salt
3/4 tbsp yeast
1 tbsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 c raisins
1 1/2 c warm water

In a large mixing bowl mix all the ingredients except the water...  add the water a little at a time..  and stir until a soft dough forms,  turn out onto a floured surface and knead for about 5 minutes...place in a greased bowl and let rise until doubled,  around an hour to an hour and a half..  then punch dough down and shape into a loaf and place in a greased loaf pan..  allow to rise again for another hour and then bake at 350 degrees for 30 to 40 minutes until golden brown.

Bread

Vegetable Pizza

BBQ Chicken and Pineapple Pizza

Cheese

Pizza and Bread

2 c. warm water
8 tbsp sugar
4 tbsp yeast

put in large mixing bowl and let proof

2 c warm water
4 tbsp olive oil
4 tsp salt
7 to 9 c flour( I use a combination of all purpose and whole wheat..  about equal parts)

Add the warm water, olive oil, salt and flour 2 c at a time.  Keep adding flour until the dough is no longer sticky to the touch..  turn out onto a floured surface and knead for 5 to 10 minutes..  cut into 4 equal parts form into balls and cover with a clean towel and let rest for 15 minutes..    punch each down and use 2 balls of dough to shape bread.. whichever shape you want..  take the biggest ball of dough and divide into 2 so you have 3 pizza crusts..   shape into the size and shape pan that you have.. I have 1 round pizza pan and then regular cookie sheets..   
I made 1 cheese pizza
I made 1 vegetable with onions, peppers, mushrooms, garlic, black olives, diced tomatoes and spinach and
1 made the last one with BBQ Chicken, sauteed onions and pineapple.. 
All were yummy,  but I loved the BBQ Chicken one..  

I also noticed that my bananas were needing to be used so I made a double batch of Banana Muffins

Banana Muffins

Banana Muffins

3 ripe bananas, mashed
1/3 c applesauce or oil
1 c sugar
1 egg
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Mix the first 5 ingredients together,  add the flour, baking soda, baking powder, salt and cinnamon in and mix well..  pour into a greased muffin pan and bake in a 350 degree oven for 25 minutes or until golden brown on top..  cool,  remove from pan and enjoy..  

Spring, Where Are You?? (Chocolate Cupcakes)

So,  it has been quite a while since I have posted anything..  and for that I apologize..  work, the house, kids, granddaughter, dogs and cat keep my busy..  plus I have been battling illness this winter..  it hasn't been fun..
So tomorrow my baby girl,  Rebekah Lynn Clayton will be 22..  Mama is feeling old..  where did the time go..  I blinked and she is now a grown woman..  I just can't believe it..  
We had a birthday party for her on Saturday.. it was awesome,  and I made Chocolate Cupcakes for dessert,  along with other things..  This recipe is definitely a keeper and so easy..  you just need a big bowl, a whisk, rubber scraper, measuring cups and spoons, pans and the ingredients...

Chocolate Cupcakes

3 cups all purpose flour
3 cups sugar
1 1/2 c cocoa
1 tbsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 c buttermilk
3/4 c vegetable oil
1 1/2 c warm water
3 eggs
1 1/2 tsp vanilla extract

In a large bowl mix together the first 6 ingredients.  make a well in the middle and add the buttermilk, water, oil, eggs and vanilla and mix well..  Whisk until smooth..  place cupcake liners in muffin tins and fill about 2/3 full.  Bake in 350 degree oven for 20 to 25 minutes..  cool and frost with your favorite frosting.
Makes about 48 cupcakes..

Blessed!!! (Tuscan Chickpea Soup)

I am so very blessed in my life..  I have great kids, an awesome granddaughter,  a job that pays my bills and it makes me smile... great work family and a love for cooking..  some days I just don't want to cook,  but there are days when I can't keep myself out of the kitchen..  the girls and I are slowly heading back into the vegetarian lifestyle..  it won't be pure vegetarian,  I am sure we will still have some meat,  but not as often.. 
Tonight I tried a new recipe..  it is very yummy and very filling..  :)

Tuscan Chickpea Soup

2 tbsp olive oil
2 large onions, chopped
8 cloves garlic, minced
4 c water
1 tsp fresh rosemary
1 tsp salt
1/2 tsp black pepper
3 cans chickpeas, drained and rinsed(or a bag of dried beans cooked in the crockpot with salt and pepper and drained)
1 can diced tomatoes
1 tbsp balsamic vinegar
grated parmesan cheese

In a large stockpot heat the oil over medium heat,  add the onion and cook for 5 minutes,  add the garlic and cook another 5 minutes,  add the water, rosemary, salt, pepper, chickpeas and tomatoes.   Bring to a boil, reduce heat and simmer for 30 minutes..  can put through a food processor,  but I kept mine whole..  I like texture in my soup..  add the balsamic vinegar and stir well...  heat for a couple minutes,  serve in bowls with parmesan cheese, salad and crusty bread..