EASTER: CHICKS

BIRTHDAY: PARTY HATS - CAKE POP BIRTHDAY CAKE

THANKSGIVING - TURKEYS

JUST BECAUSE :)

CHRISTMAS - SNOWMEN

SUPER BOWL SUNDAY: FOOTBALLS

JUST FOR FUN WITH MY COUSINS

CHRISTMAS - REINDEER (cropping didn’t save, and I didn’t feel like fixing it)

whatshouldwecallme:

If you know me, you know my obsession with apples. And peanut butter. But, I’m not much of a bread/toast person. I just don’t like so much bread and I prefer wraps if I’m making a sandwich. Also, there’s always the struggle of deciding what type of bread to buy. Obviously you have to get whole-grain (white bread should be illegal - it’s so pointless), but there’s so many different loaves of bread at the grocery store you never know which to choose. I always end up buying the same kind anyway, because it’s a big commitment if you buy a WHOLE LOAF of bad bread for one person.

Also, I don’t like when my toast is burnt.

End of rant.

SO I decided I need to get my good-food eating back on. This is my favorite way to get some good carbs into my diet.

1 slice whole-grain bread
Some peanut butter (I used Skippy’s Extra Crunchy Natural Peanut Butter)
1/4 - 1/2 of an apple (I used Granny Smith)
A touch of ground cinnamon

& we’re rolling

1) Toast the bread. Keep an eye on it so it doesn’t burn. Or suck. While this is happening slice the apple. (Best way - cut in half, lay half white-part down, then start chopping into thin slices from the edge)

2) Remove bread from toaster. Let it cool for a minute. This is where chunky peanut butter comes in handy. Creamy all gets absorbed into the warm toast. Chunky still leaves some peanut-buttery goodness outside of the bread because it’s not smooth (duh).

3) Lay apples on top!

4) Sprinkle with cinnamon. Enjoy with the other half of the apple, and maybe a glass of chocolate soy milk to even out the mini-meal.

Besos,

K&M^3

I think our apartment is constantly stocked with at least 7 cheeses at once, and many times it is more. Don’t judge. We love cheese, and we know that you do, too. So as the semester is coming to a close, and you don’t have much food left, what can you do with all of that cheese? Well you can eat it straight, however, sometimes that doesn’t do the trick. Therefore, we made macaroni and cheese, from scratch. Not from Kraft. Weird, right?

What you need:
1 cup Skim Milk
1/2 cup Pepper Jack Cheese
1/2 cup White Cheddar Cheese
(You may use whatever kind of cheese you prefer)
2 tbsp Butter
1 cup Whole Grain Pasta
2 tbsp flour
Salt
Pepper
Breadcrumbs

(Make sure you have a lot of rotting bananas and some random freak throwin up the peace sign in the background before you begin)

and we’re rollin!

1. Boil water for the pasta, cook as directed on the box. Preheat the oven to 350* Melt butter and flour in a pan. Whisk together.

2. Add the milk, simmer. Then add the cheese to create the sauce! Sprinkle with salt and pepper. Whisk until it’s all nice and melty.

3. Add the cooked pasta to the sauce. Stir.

4. Scoop all of the pasta into an Italian Baking Dish. Sprinkle cheese and breadcrumbs on top!

5. Pop into the oven for 20 minutes. Yum yum yum. Take out & ENJOY!

YUMMMY:)

Besos,
K&M^3

So, one of us has this cookbook from Spain (friends - takes  guess as to who?!) and on the cover is a beautiful stuffed pepper, filled with fresh vegetables and rice. It is so pretty and garnished beautifully. As we were in WalMart today, we decided to try to imitate it when we looked at the peppers and were thinking of what to do with them. So here’s what you’ll need:

2 peppers (red, green, or yellow!)
1 bag of microwaveable brown rice
1 bag of Cajun Rice Mix (because we had it,not necessary)
Broccoli (Half bag, frozen)
Fresh mushrooms (approximately 3 baby bellas)
Parmesan Cheese
Garlic
Black Pepper
Olive Oil
Chicken Broth
Tomato Sauce/Soup

& we’re rollin..

1. Preheat oven to 400*. Start cooking the rice (follow the directions on the bags). When finished, set the rice aside.

2. Slice the tops off of the peppers. Hats off to dinner! Hehehehe. Then, place them on a prepared baking sheet and pop in the oven for about 25 minutes.

3. In a skillet, saute together the broccoli, garlic, mushrooms, olive oil, and black pepper. Add a little bit of chicken broth for taste.


4. Combine the two rices together. Then, add the sauteed vegetables to the rice.

5. Add the tomato sauce/soup to the rice mixture.

6. Remove the peppers from the oven. Stuff them with the rice mixture, up to the tippy top! Sprinkle Parmesan cheese.
7. Add some crushed tomatoes into the pepper pan. Replace the pan into the oven for thirty minutes….or whenever you start getting really hungry.

8. Take out & ENJOY!

Besos,

K&M^3

Cheese. Baked. Pasta. Spinach to be healthy. This is one of the best 604 originals, and we’re going to blog about it. We’ve been on an unplanned hiatus because of an unfortunate illness in the apartment. But we’re back, and better than ever.

Here’s what you need:

12oz Cottage Cheese
15oz Ricotta Cheese
1 cup (approx.) Mozzarella Cheese
1/4 cup Parmesan Cheese
1/4cup (approx) Spinach
2 (24oz) jars tomato sauce
1 box of Whole Grain Penne Pasta
Pepper
Parsley
Basil

& we’re rollin…

1. Preheat the oven to 350*. Boil water for the pasta. Simmer sauce in a large saucepan. When it’s warm, add the spinach.

2. Combine cottage cheese, ricotta cheese, Parmesan cheese, and most of the mozzarella cheese in a bowl. Mix together, add spices. Then, add some spinach.

3. Strain pasta when it’s ready. In the same big pot that the pasta is in, combine the pasta sauce, cheese mixture, and the pasta. Stir until all of the goodness is combined evenly.

4. Pour everything into an oven-safe baking dish. Layer spinach and mozzarella cheese on top. Sprinkle pepper, parsley, and basil on top. Then, put in the oven and allow the meltyness to begin!

5. Bake for approximately 15 minutes, or until the cheese is melted.

EAT, SHARE, AND ENJOY!!

I’ve seen these online before, but my mom gave me this super-special job for Easter (thanks mom). I get to create the party favors…this took maybe 10 minutes tops. It’s a quick & easy last minute treat!

What you’ll need :
Makes about 17 nests

1 bag chocolate chips (any kind you’d like)
1 can of Chow Mein noodles
1 bag of malted milk eggs

…my mom bought quadruple the amount of Chow Mein noodles necessary..(HI MOM I KNOW YOU’RE READING THIS) so ignore the amount of cans in this photo ;)

1. Melt the chocolate. Pour the bag of chocolate chips into a microwave save bowl. Microwave for 30 second intervals, stirring after each beep beeep beeeeep! I think it took me 4 rounds before it was smooth enough, so remain patient!

2. While it’s microwaving, prepare a baking sheet with waxed paper.

3. Combine the chocolate & chow mein noodles into a large bowl. Add the noodles slowly to ensure proper chocolate coverage.

4. When all of the noodles are in the bowl and they are completely covered, spoon decent sized portions onto the wax paper. (Note: I moved these around after the picture to fit another 3 nests, and I still had some left to make one big nest. We only needed 15. So plan accordingly!!)

5. Before the chocolate dries, add on the malted milk eggs! I tried to make a little indent so it would look more like a nest instead of eggs sitting on a pile of brown twigs. My motherly touch ;)

(No I haven’t rotated and no I am not going to ;) )
I was a huge fan of htis recipe! The Chow Mein noodles are perfect for a birds nest. It was cheap, super-easy, and super fast. Pop them in the fridge and let them set. Then, hand out to all of your cousins.

Hoppy Easter!
K&M^3

First of all, happy baseball season! The Phillies are back playing, and we just worked on this post while watching the game. It took us a long time because every time Hunter Pence gets shown, we get a little bit distracted <3 Sorry we’re not.

Second of all, this doesn’t have a name. Because it is so good. It doesn’t need words. It was (is) a pot roast, but not really. We went out of our way….to return the movie 50/50 to the RedBox at Giant. And picked up some meat & spices. And then this happened.

Basically it is a round roast, asparagus, red potatoes, carrots, onions, rosemary & thyme goodness all combined into one meal. Prepare yourself because this is a fancy but still simple AND CHEAP meal. Heyyyyyyyyyyy.

1.8 lbs round roast, chopped in half because this fed two…so 0.9 YAY MATH COLLEGE KIDS (and I used a calculator #fail)
~1 tbsp olive oil
4 cups beef broth
half of a bundle of fresh asparagus
4 small red potatoes
Half of a bag of baby carrots
1 onion
3 cloves of garlic
Several sprigs of rosemary & thyme
Salt & Pepper

AND WE’RE ROLLIN

1. Heat oil in skillet on medium high heat.

2. Chop onion Prime Meridian style, none of that Equator stuff. Place them face down in hot oil.

3. While onions are browning in the pan, season meat with salt & pepper LIBERALLY on both sides. Mmm. Raw Meat.

4. Chop mushrooms & carrots. Check on the onions, flip them, and remove when both sides are brown.

5. Add carrots to the pan and cook for about a minute, just to give them color. Remove the carrots, and repeat with the mushrooms.

6. HERE COME DA MEAT. Give the pan a little more oil. Allow it to get REALLLLLLY hot. Take the meat and DROP IT IN THE PAN (gently lay it down to rest) to sear, flipping every minute or so to make sure each side develops a crispy brown crust..

7. Remove meat and add about a cup of beef broth to the pan. Replace meat. (You do this little switch-a-roo because you want to make sure that there is no man left behind..or any meat particles stuck to the bottom of the pan. It’s the act of deglazing).

8. Add the remaining two cups of beef broth until the meat is a little more than halfway covered. Then, put the vegetables in the pool as well followed by 2-3 fresh sprigs of each spice! POOL PARTY *so corny* Cover with lid & turn the heat down to low-medium heat. Simmer for about 1 hour and 10 minutes.

9. If you’re like us, have one roommate watch it while the other two go on a run! This roommate PREHEATS THE OVEN to 350* in preparation for the roasted vegetables.

10. About 20 minutes into the cooking process, quarter the potatoes and toss with as much olive oil that is needed to cover them lightly. Toss in the three cloves of chopped garlic and some rosemary just for fun.

11. Dump on pan, pop in oven. BOOM FORGEDDABOUTIT. til later.

12. You may begin prepping the asparagus for entry into the oven. You will add them after the potatoes have been roasting for ~40, so plan accordingly! Now, our lovely roommate in the red apron will show you how to know where to cut the butt off of the asparagus. Fun tip:

13. Pick up asparagus. Bend……

AND SNAP!

(check out that facial concentration)

Then you cut the other asparagus this long as well!

14. TOSS THESE BAD BOYS INTO THE OVEN and use the oil that the potatoes are already chillin’ in to coat. Add some salt & pepper. Roast for 10 more minutes…ALMOST THERE! Try not to eat everything left in the fridge because the aroma is absolutely unbearably delicious. Be patient, it’s worth it!

15. Remove meat & slice, replace meat into pot. JUUUUICY.

GRAND FINALE: