When I was little-little, I had two favorite foods: Corn on the cob, and chili. I was really excited when I came across this picture while visiting my parents in Iowa (see one, two, three posts).

I think I'm around two or three in this picture. Michael doesn't look a thing like me, does he?


These are still two of my favorite foods.

Summer 2010, camping.

Michael's favorite food (outside the every day things like cheese and fruit) is chili. He gets SO excited when I tell him that's what's for dinner. I have yet to introduce him to corn on the cob, but if he loves it as much as I do-- you can bet we will make a special dinner with the two of them!

Philly Cheesesteaks are probably Clark's favorite sandwich of all time. I've never, honestly, cared for them. Probably because it takes so much effort to eat them... but when I saw this idea on Pinterest I just couldn't pass up making them when hubby was home.

Super easy and, honestly, delicious. This coming from a girl who doesn't really care for the sandwich.

I am supposed to add, from Clark, that they do actually taste like the sandwich-- just without the soggy bread.

Ingredients:

- 2 - 3 green peppers (I only made 2, but had some filling left over-- probably enough for a whole other pepper!)

- 6 to 8 oz baby bella mushrooms, sliced
- 1/2 to 1 yellow onion, sliced








- 2 to 3 tbsp butter (I used a little extra for Clark's sake)
- 2 tbsp olive/canola oil
- 1 tbsp garlic powder, or 3 to 4 minced garlic cloves
- 8 oz roast beef (I just used prepared deli meat, thinly sliced)
- 8 - 10 slices of provolone cheese
- salt & pepper, to taste

Directions:

- Preheat your oven to 400.
- Slice your green peppers in half lengthwise and remove the seeds/ribs.
- Over medium heat, saute your olive oil, butter, garlic, onion, and mushrooms for around 25 to 30 minutes.
- Slice/rip your roast beef into thin strips and add to your mix as well as your optional salt & pepper. Cook for another 5 to 10 minutes, stirring occasionally.
- Place your peppers on a baking sheet and line each with a slice of provolone cheese. Fill each pepper with your meat mixture until almost overflowing. Top with another slice of cheese.
- Bake for 15 to 20 minutes until your cheese is golden brown on top.


Serve with Beer Bread to make it extra yummy. Enjoy!

If you missed my post on Michael's birthday, make sure to check it out! I still have a hard time admitting he's two. TWO.

We decided we wanted to do one excellent gift, and then some awesome family/quality time. Since Dada is always on the road, we thought that would be extra special.

So we and both sets of grandparents pitched in to buy Michael his very own train table. I highly doubt we will ever regret this decision. His birthday morning we had his bedroom door closed, balloons and banner at the ready, and let him in after some chocolate chip pancakes.


He played with it for two hours straight. Which was perfect because it gave us time to get ready. Our friends (who I mentioned in at least three posts (one, two, three) got married on the 8th, the day following Michael's birthday, so his birthday was actual the rehearsal/ lunch/ early celebration. Luckily they didn't mind sharing the spotlight with Michael (see extra pictures of his awesome cake here).

I will stop jabbering now. Here are some of my favorite pictures from his special day(s).









I will share more of our adventures which included his first haircut, apple picking, his first movie, and going to the fair!

I had never made a bread like this before. It turned out absolutely delicious! I was extra nervous because we didn't have any "plain" beer and I ended up using a seasonal Blue Moon (see the picture).

But I was definitely happy with the results. Easy and delicious bread to accompany a special dinner for the hubby? Yeah... win.

Ingredients:

- 3 C flour (I used 1.5 white, 1.5 wheat)
- 3 cloves garlic, minced
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt (sea salt, if handy)
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bottle (12 oz) beer
- butter, melted (around 2-4 tbsp)

Directions:

- Preheat your oven to 350.
- In a medium bowl, mix together your flour, garlic, sugar, baking powder, salt, and spices.
- Gently stir in your beer. I poured it in thirds, mixing after each addition.
- Melt 1-2 tbsp (I used 2 and it was way too much, so start with 1 and then move up if needed) and pour it into the bottom of your 9x5x3 pan (or mini pans, however you are doing it). Make sure it evenly coats the bottom. Pour out any extra if it's not even distributed.
- Transfer your dough into the pan and use a spatula (or your hands) to evenly spread it through the pan. Melt another 1 to 2 tablespoons of butter and use a pastry brush to coat the top of the bread with the butter.
- Bake for 50 to 60 minutes until top is golden brown and a knife can be inserted/removed without any batter sticking to it. Remove from pan (so the bottom doesn't get soggy) and serve immediately (if possible).


Super tasty and goes excellent with Stuffed Philly Cheesesteak Peppers-- which is going to be posted Wednesday, so check back!

This recipe was molded from gimme some oven.

This has been a week for the books. It feels like it's been going since last Thursday. Granted, we've "stopped" since then a couple of times... but when Clark is home, time just runs together. It's wonderful and almost sad at the same time.

Dear Michael, I'm sorry for getting upset when the only person you want is Dada. It should make me SO HAPPY that you love your Dada (and it does), but I selfishly get hurt feelings when he comes home and you want nothing to do with me. You'd think the break would do me some good, but honestly it just makes me appreciate all our wonderful together-time. Don't get me wrong. I want your Daddy home. I will just be one happy camper when it's a little more of a consistent/normal schedule... someday.

We had so much fun celebrating your birthday ALL. WEEK. Going apple picking, going to see Planes, and the plan to go to the fair today... it has just been awesome.

Dear Friends, Forgive me for going MIA whenever the hubby is home. We try to squeeze so much quality family time in that my phone tends to be forgotten and the internet abandoned (except for work). I appreciate your patience and love, and I hope you don't think of me as a fare-weather-friend.

Dear Cold, Please go away. This is referring to HAVING a cold, not cold weather. I am over being sick and not being able to breathe. You've made life a bit difficult. So... if you could just be done with... I'd appreciate it.


Have a happy weekend, my friends! Here are some things you have to look forward to.


Michael's Birthday, in review.


Beer Bread.


#TBT: Yummy Corn.


PS-- just realized it's Friday the 13th. Weird.

The idea for this post came from Ashley over at The Sweet Season.

In case you missed 20 things about Michael on his 2nd Birthday, make sure to check it out!

Last Saturday was Michael's birthday. Though this may not qualify as a true "TBT"... I HAD to go ahead and share a picture of his outstanding cake.

My friend Allison from Bailey Family Bakery invited me over to help decorate it! I was so excited to work under her tutilage. Though I made the actual cakes (Bottom Layer: Chocolate Fudge with a Chocolate Buttercream/Chocolate Chip Cookie Crumbles filling; Top Layer: Funfetti with Buttercream filling), I only did what she assigned me to do for the cake decorating, haha.

So, when you look at the picture-- remember that I dyed/made/rolled out the blue fondant for the top layer, the "borders", and the yellow polka-dots for the bottom layer. Everything else was Allison's magic.


Michael couldn't keep his eyes off of it, either.


We brought it to our friends' wedding rehearsal since it on the same day. They were wonderful enough to share the spotlight with our little two year old.

Two years old... still weird.

An in-depth look at Michael's birthday celebration(s) will be posted next week!

It's beginning to feel a lot like fall around here! I was so excited when my friend (who just happens to be about 11 weeks along) told me she was craving apples. Of course this meant for our get together I was going to make her a new recipe! (Something tells me she might have known that....)

These muffins truly are easy. I used applesauce along with chopped apple to help get a true fall-flavor going. Molded from The Comfort of Cooking's Apple-Pumpkin Muffins. I was so excited for these. Pretty sure I will be making them A LOT this fall... although I'd like to change a few things to make them vegan (promise that will be posted once I do it)!

Ingredients:

- 1.5 C whole wheat flour
- 1/3 C brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp vanilla
- 2 eggs
- 1.5 C unsweetened applesauce
- 1/4 C oil (I don't think you HAVE to have this, but it does make them more moist)
- 1 small apple (I used GALA), chopped
- 3/4 C oats
- 1/4 C wheat germ *optional*
- 1/2 C to 3/4 C raisins

Directions:

- Prepare a muffin pan with paper liners and/or cooking spray and preheat your oven to 350.
- Mix together your brown sugar, applesauce, oil, eggs, and Vanilla.
- Mix in your flour, spices, baking powder, baking soda, and salt. If you're putting in wheat germ, add this as well.(You can pre-mix your dry ingredients if you want to, but I tend to not to save on dirty dishes.)
- Fold in your oats, then your apple. Lastly, add your raisins.
- Bake for 20 to 25 minutes (mine took closer to 25 minutes). Remove from the oven and let cool a bit before devouring.


TA-DAH! If you're pregnant and craving some apples, this is the recipe for you! OR if you just LOVE apple recipes in general... ya know... either way.


Friends, please take time to remember what happened twelve years ago today and say a prayer for all those affected then and now by the events of September 11, 2001. We will never forget.