Making paper boxes with Grandma Nana

{3.20.16}

We got to spend most of a Sunday with Grandma Nana. She made us a nice dinner and then she taught us how to make her paper boxes. She's been making them for years and years and she said, "I need to show you how to make them before I go." This was our chance.

1. She got out some old greeting cards for us to peruse. We each picked 2 and then she started to teach us. Line the cards up on top of each other to make a square. Cut off the top of each so you have 2 squares instead of 2 rectangles.

2. Lining up Jackson's cards to make them in to squares. Cut the card you want to be your bottom box 1/2" smaller on 2 edges before you start folding in.

3. Watching Levi carefully fold in his edges to the center spot.

4. After we folded in each corner to the middle, then we folded each side in 1/2 to line up with the middle.

5. Then we unfolded the edges and cut along 4 of the 8 lines (down to the 2nd line). I hope I can remember how to do this.

And here we have it! Our 4 finished paper boxes, courtesy of Grandma Nana's help and instructions!

Thanks Grandma Nana! You have some pretty neat tricks!

for the love of scrapbooks!

I have enjoyed scrapbooking for about 20 years (which makes me sound WAY too old!). It's interesting to see how techniques and materials have evolved. Some day I'll do a post about that, perhaps.

I love it when the kids get there scrapbooks out and look through them. This is MY PAYDAY. I LOVE THIS! This is why I do it. They look through and remember this or that and talk about those memories. That's what it's all about. I hope they'll cherish them forever. I know I will.

Levi and one of his scrapbooks...                                                                                             

Alivia and one of her scrapbooks...

Jackson and one of his scrapbooks...

Thanks kids. I'll keep it up as long as you keep loving it! ;)

Graham Cracker Houses

{12.12.15} It's our 3rd annual Graham Cracker Houses with the cousins event!

We have quite the crew. Notice all the bunny ears around the table. Even Hannah is giving herself bunny ears. :P Alivia is pointing out her brand new pierced ears (from earlier that day).

Alivia & Elisabeth working away.

Goofy Jackson. He was very particular about only using candies he wants to eat. No use decorating with just anything if you're not going to want to eat it later. :P Smart boy.

Isaac built a couple different structures this year, a shed and a giant garbage bin. Clever!

Sweet little Hannah had a fun time. She saw Jackson doing Moose ears (see picture above) and wanted to go them too, so there you go. :)

Levi and his house are coming along nicely!

Levi and Hannah photo-bombed the picture I was taking of Andrew & Sara. Oh well. All cute faces.

And here's Jackson's final project. His favorite candies are little crunchy green christmas trees. 

Levi's final project. His favorite candies are the chocolate snowmen, the crunchy trees (on top) and the gummy fruits, but NOT the watermelons. "They are gross!"

And Alivia's final project. Her favorite candies are the chocolate snowman, the gummy bears and the green gummy wreaths.

Sautéed sugar snap peas

I had sauteed sugar snap peas for the first time of my life this past summer for my birthday dinner. They were delicious! I'd never even considered them before! I found some at the grocery store and found this recipe from the Barefood Contessa. They're delicious! They're super fast and we like them a lot! 

Sauteed Sugar Snap Peas

Recipe & picture by Ina Garten/Food Network

Ingredients:

1.5 lbs fresh sugar snap peas

1 T good olive oil

1 1/2 t. kosher salt

3/4 t freshly ground black pepper

Sea salt, or fleur de sal, for serving

Directions:

1. Remove and discard the stem end and string from each pea pod.

2. Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper, and saute, tossing occasionally for 3-5 minutes, until crisp.

3. Place the snap peas in a serving bowl and sprinkle with sea salt. 

{primal} italian sausage & mushroom bake

{Recipe updated 12.7.15}
I'm always on the lookout for a good low-carb recipe, and this one uses Italian sausage! I have a couple recipes I use this for, then I'm left with the rest of it. Now I can add this one to the rotation. Hubby REALLY liked this on!

Photo & Recipe from Fast Paleo

ITALIAN SAUSAGE & MUSHROOM BAKE

Ingredients:

• 1.5 pounds of white mushrooms, stems removed & quartered
• 1 pound ground Italian {sweet} sausage
• 14oz can organic diced tomatoes
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 2 tsp dried Italian seasoning
• pinch of red chili flakes
• pinch of kosher salt
• optional items: a couple tablespoons of fresh pesto, crumbles of goat cheese

Directions:
1. Preheat the oven to 350 degrees and heat up a large skillet to medium-high.
2. Place your cleaned mushrooms in a casserole dish. Greasing is not necessary.
3. Add the sausage, onions, garlic and seasonings to the pan and brown.
4. Add the tomatoes.
5. Before placing in the preheated oven, add dollops of pesto and crumble on the goat cheese. If you are transitioning and still eating cheese, this is phenomenal with a layer of mozzarella, however, non-dairy goat cheese is equally as delicious and keeps you on the Paleo track.
6. Cover and bake for 20 minutes or until the juices are bubbling and the mushrooms have softened. Let sit for 5 minutes or so once removed from the oven.

{our best bites} baked fish sticks

I found this recipe is one of my Our Best Bites cookbooks. It's also available here online. Its a very delicious recipe, although it's very time-consuming. It felt great to make something that was so yummy that we all loved!

Baked Fish Sticks with Tartar Sauce
Picture and Recipe by Our Best Bites

1 lb white fish such as cod, halibut, or tilapia
1 Tbs canola oil
1-2 eggs
6 Tbs flour
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 C panko bread crumbs
1/2 C unseasoned breadcrumbs

Tartar Sauce
1/2 C mayonnaise
2 Tbs sour cream
1/4 tsp dried dill
1/2 tsp dried parsley
1/2 Tbs finely minced onion
1 T minced dill pickle
1 pinch seasoned salt
1 tsp fresh lemon juice

 Tartar Sauce: Mix all tartar sauce ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)

Fish Sticks: Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.

Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.

Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.

Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.

When all pieces are on baking sheet, place in oven and cook for about 10 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.

Pumpkin Chocolate Chip Muffins

I was flabbergasted when I looked through my recipes to find I didn't have one for pumpkin chocolate chip MUFFINS. I have one for cookies and bread, but now I have one for muffins. (I realize I could've used the bread recipe but I wanted to try something new.) I found this recipe (it's a keeper!) from allrecipes.com

Pumpkin Chocolate Chip Muffins 

12 servings, 197 calories each

Ingredients:

3/4 cup granulated sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

11/2 cup flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2-1 cu semisweet chocolate chips 

Directions: 
1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.