Maxwell's Mommy

As We Celebrate Mother’s Day!

Jamie — Sun, 13 May 2012 19:58:31 +0000

Each and every year there is that one special day where the entire world celebrates the ones that sacrifice so much for their families and children. Each year mother’s all over the world get showered with the love and affection that they deserve and yet is usually overlooked. This mother’s day was a special one for me. I was lucky enough to celebrate it with my mother and mother in law. This morning we met my mother in law at Red Lobster and had a lovely lunch. My brother in law and his family joined with us and for once every one got along splendidly. After spending a nice brunch with my husbands family we headed to Big Lots to buy a few necessary items and then home to relax. Later in the day my daughter and I took off to Wally World to get my mother a present for mother’s day. After much debate we settled on a bouquet of roses and a lovely candle. I am so thankful for my mother. She has been there for me through rough times when I was not sure I even wanted to continue. She was there for me with both of my children when they were born. She even cut my daughters umbilical cord since the father was no where to be found. She helps me when she has time and money depending on what is needed. She is a rock I can rely on when I need some one strong to talk to. She is my mother. I am in this weird mood of reflection and thought I would post a poem I think describes my affection for my mother.

Before I was myself you made me, me

Before I was myself you made me, me
With love and patience, discipline and tears,
Then bit by bit stepped back to set me free,
Allowing me to sail upon my sea,
Though well within the headlands of your fears.
Before I was myself you made me, me

With dreams enough of what I was to be
And hopes that would be sculpted by the years,
Then bit by bit stepped back to set me free,

Relinquishing your powers gradually
To let me shape myself among my peers.
Before I was myself you made me, me,

And being good and wise, you gracefully
As dancers when the last sweet cadence nears
Bit by bit stepped back to set me free.

For love inspires learning naturally:
The mind assents to what the heart reveres.
And so it was through love you made me, me
By slowly stepping back to set me free.

Mom thank you for all that you have done to allow me to grow up and make the right choices, to know what love is, to find the right person to spend my life with, and more importantly for loving me enough to set me free when the time come.

I Love You, Mom!

Lasagna Alfredo – Friday!

Jamie — Fri, 11 May 2012 13:22:55 +0000

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 30 Minutes

Servings: 8

“Lasagna with chicken, ricotta and spinach baked with Alfredo sauce and mozzarella cheese.”

INGREDIENTS:

1 (16 ounce) package lasagna noodles

1 (10 ounce) package frozen chopped

spinach

3 cooked, boneless chicken breast

halves, diced

2 (16 ounce) jars Alfredo-style pasta

sauce

4 cups shredded mozzarella cheese

2 pints ricotta cheese

salt and pepper to taste

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
2.	In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
3.	In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

Allrecipes.com

Mushroom Rice Pilaf – Thursday!

Jamie — Thu, 10 May 2012 13:53:08 +0000

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 Minutes

Servings: 2

“Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. ‘I used to prepare this dish when we were first married,’ Anita notes. ‘Now that the kids are grown and we’re retired, I’m using it again.’”

INGREDIENTS:

1/4 cup chopped green pepper

2 tablespoons chopped onion

2 teaspoons butter

1 (8 ounce) can mushroom stems and

pieces, drained

2/3 cup water

1/3 cup uncooked long grain rice

1 teaspoon chicken bouillon granules

1 teaspoon dried parsley flakes

1/8 teaspoon salt

Dash pepper

DIRECTIONS:

1.	In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.

Allrecipes.com

Coconut Poke Cake – Thursday – My Anniversary!

Jamie — Thu, 10 May 2012 13:48:15 +0000

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready In: 2 Hours

Servings: 24

“White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.”

INGREDIENTS:

1 (18.25 ounce) package white cake mix

1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed

milk

1 (16 ounce) package frozen whipped

topping, thawed

1 (8 ounce) package flaked coconut

DIRECTIONS:

1.	Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
2.	Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Allrecipes.com

Tuscan Tilapia – Thursday!

Jamie — Thu, 10 May 2012 13:46:19 +0000

Prep Time: 5 Minutes

Ready In: 17 Minutes

Servings: 4

“Pan-fried tilapia fillets are served over rice and peas in a tomato and basil cream sauce for a quick and easy weeknight dinner.”

INGREDIENTS:

1 tablespoon vegetable oil

4 (4 ounce) tilapia fillets

1/4 teaspoon black pepper

1 (10 ounce) tub PHILADELPHIA Tomato &

Basil Cooking Creme

1 cup frozen peas

2 cups hot cooked long-grain white rice

DIRECTIONS:

1.	Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
2.	Add cooking creme to skillet; cook and stir 2 min. Remove 1/4 cup creme; set aside. Add peas and rice to remaining creme in skillet; cook and stir 3 min. or until heated through.
3.	Spoon rice mixture onto platter; top with fish and reserved sauce.

Allrecipes.com

Roasted Chicken Noodle Soup – Wednesday!

Jamie — Wed, 09 May 2012 13:16:28 +0000

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 Minutes

Servings: 8

“When the weather turns chilly around Reno, Nevada, Julee Wallberg stocks her soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There’s old-fashioned goodness in every spoonful of this thick, hearty soup!”

INGREDIENTS:

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

1 garlic clove, minced

2 teaspoons olive or canola oil

1/4 cup all-purpose flour

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon poultry seasoning

6 cups reduced-sodium chicken broth

4 cups diced peeled potatoes

1 teaspoon salt

2 cups diced roasted chicken breast

2 cups uncooked yolk-free wide noodles

1 cup fat-free evaporated milk

DIRECTIONS:

1.	In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2.	Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).

Allrecipes.com

Broccoli with Rigatoni – Tuesday!

Jamie — Tue, 08 May 2012 13:22:20 +0000

Servings: 5

“Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don’t overcook the garlic and broccoli!”

INGREDIENTS:

8 tablespoons olive oil

2 tablespoons butter

4 cloves garlic, minced

1 pound fresh broccoli florets

1 cup vegetable broth

1 cup chopped fresh basil

1 pound rigatoni pasta

2 tablespoons grated Parmesan cheese

DIRECTIONS:

1.	Cook pasta according to package directions. Drain.
2.	In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
3.	Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

Allrecipes.com

Chicken Crescent Calzones – Monday!

Jamie — Mon, 07 May 2012 13:30:25 +0000

Submitted By: Pillsbury® Crescents

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Ready In: 45 Minutes

Servings: 4

“For the finishing touch to these nourishing chicken crescents, ladle on some gravy and garnish with paprika and green onions.”

INGREDIENTS:

1 (8 ounce) can Pillsbury® refrigerated

crescent dinner rolls or Pillsbury®

Crescent Recipe Creations®

refrigerated seamless dough sheet

4 (2 ounce) slices oven-roasted chicken

breast (from deli)

4 (1 ounce) slices Monterey Jack cheese

1 (8 ounce) can Green Giant®

mushroom pieces and stems, drained

1 egg, beaten

1/2 cup Progresso® plain bread crumbs

1 (12 ounce) jar seasoned gravy for

chicken

1/4 cup sliced green onions

1/4 teaspoon paprika

DIRECTIONS:

1.	Heat oven to 375 degrees F. Spray cookie sheet with cooking spray.
2.	If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Press each to form 6×5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to form a 6×5-inch rectangle.
3.	Top each rectangle to within 1/2 inch of edge with slice of chicken, slice of cheese and 1 tablespoon of the mushrooms. Reserve remaining mushrooms for gravy. Fold dough in half, forming a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on cookie sheet.
4.	Bake 20 to 25 minutes or until deep golden brown.
5.	Meanwhile, in 2-quart saucepan, mix gravy and reserved mushrooms; cook over medium heat, stirring occasionally, until hot. Serve gravy over calzones; sprinkle with onions and paprika.

Allrecipes.com

Baked Ziti – Monday!

Jamie — Mon, 07 May 2012 13:15:01 +0000

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Ready In: 55 Minutes

Servings: 4

“Short tube-shaped pasta tossed with seasoned tomato sauce, mozzarella and Parmesan cheeses is baked in a casserole until bubbling.”

INGREDIENTS:

1 (26 ounce) jar Prego® Traditional

Italian Sauce

1 1/2 cups shredded mozzarella cheese

5 cups hot cooked tube-shaped pasta

(ziti)

1/4 cup grated Parmesan cheese

DIRECTIONS:

1.	Mix pasta sauce, 1 cup mozzarella cheese and ziti. Spoon into 2-quart shallow baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
2.	Bake at 350 degrees F for 30 minutes or until hot.

Allrecipes.com

Old Fashioned Potato Salad – Monday!

Jamie — Mon, 07 May 2012 13:02:25 +0000

Prep Time: 45 Minutes

Cook Time: 15 Minutes

Ready In: 1 Hour

Servings: 8

“This is potato salad the old fashioned way – with eggs, celery and relish.”

INGREDIENTS:

5 potatoes

3 eggs

1/2 cup chopped onion

1/2 cup dill pickle relish

1/4 teaspoon garlic salt

1 tablespoon prepared mustard

ground black pepper to taste

1/4 cup mayonnaise

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2.	Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.	In a large bowl, combine the potatoes, eggs, onion, relish, garlic salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Allrecipes.com