Snickerdoodles!!!

Tonight Eric and I made snickerdoodle cookies. They are really delicious and super easy to make. And they are horrible for your health, so enjoy with the knowledge that you'll probably keel over in 3 years just from eating a few of these. You're welcome.

What you'll need:
1 1/4 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
1/4 cup white sugar
1 1/2 tbsp. ground cinnamon

First, sift together your flour, baking soda and salt in a bowl. In a larger bowl, cream the softened butter until it's a little fluffy, then add the 1/4 cup white sugar and brown sugar until it's mixed well. Add the sifted dry ingredients and mix it up well.

Now, you can do either of these steps, depending on whether you want just circular cookies, or if you want to use cookie cutters. For circles, divide the dough into 2 equal portions. Roll into logs 2 inches in diameter and wrap in plastic wrap and refrigerate for 3 to 4 hours. (These logs can be frozen up to 6 weeks). For shapes, wrap the whole ball of dough and refrigerate for 3 to 4 hours.

Once you're ready to bake, preheat the oven to 350 F. Mix the 1/4 cup sugar and cinnamon on a flat plate. For circular cookies, unwrap your dough logs and roll in the cinnamon mixture. Slice into 1/4 inch slices and place one side in the cinnamon mixture again. Place on an ungreased cookie sheet.

For shapes, press dough 1/4-inch flat and cut out the shapes. Place in the cinnamon mixture, coating one side. Place dough on ungreased cookie sheet.

Bake your cookies 10-12 minutes. Remove them and let them cool for a few minutes on the baking sheet. (Cookies can be kept in an airtight container up to 2 weeks.) Enjoy!

50 degress and Rainy

Today is a cold, rainy day.

Today is a day for:

Fuzzy socks

Warm vegetable soup

Hot chocolate

Sewing and mending

It's been a good day.

Mac 'n' Cheese on the Fly

I make really good macaroni and cheese. I'm not bragging or anything, but it's just the truth. I got the recipe from my Grandma Jeanie and then modified it a little to include mashed squash (so I'll feel less guilty wolfing it down). However, that recipe takes a good chunk of time and attention.

Tonight I needed to make delicious macaroni and cheese quick-- on the fly! So here is what I did:

I started by cooking 2 cups of elbow macaroni (dry).
In another small saucepan, I heated 2 tbsp. butter over medium heat. Once it started bubbling, I added a small spoonful of flour and mixed well. Next I poured in about 2/3 cup milk and stirred it all up. I let this heat for a few minutes.
Now I cut 3 1-inch slices of Velveeta, and cut those again into smaller chunks. I mixed them into the milk to melt and had Eric stir this cheesy mixture constantly to prevent sticking. At this point the macaroni was almost done cooking.
The next step was to add about 1 tsp Cajun seasoning and 1 tsp Chili powder. While I drained the pasta, Eric kept stirring constantly so that the cheese would get really thick and the spices would mix well. I put the pasta back in its pot and poured the cheese over it and mixed it all up together.

Voila!! Super-duper macaroni and cheese on the fly!

SPICE

I'll tell ya what I want, what I really really want!

So tell me what you want, what you really really want!

I'll tell ya what I want, what I really really want!

So tell me what you want, what you really really want!

 

................

Sorry. Wrong "Spice". Although-- those women will forever hold a special place in my heart.

I recently bought and installed a spice rack! 

 

 

 

Now you might be thinking to yourself, "Natalie. Why on EARTH are you writing about something so mundane and boring and old-lady-like???" 

WELL. I will tell you.

My apartment is literally less than the size of a standard classroom. Maybe the same size if you count the bathroom and kitchen. But my point is this: it's freakin' small. And with this teensy space comes the issue of storage. Now, luckily for me, my apartment has closets galore. But do you know what doesn't belong in closets? Groceries. They belong in fridges, and pantries, and cabinets. Not closets. So I am left to maximize what tiny storage my kitchen provides. 

Sidenote: I am gearing up for this coming winter as if it wasY2K and I was a crazy person. I am preparing myself to NOT have to venture outside more than is necessary for class and work, etc. This means that I have systematically begun stocking up on essentials every time I've gone to the store. I have a few extra cans of veggies, some extra cereal, extra meats, etc. My plan is to stock up as much as my little kitchen can hold so that I can avoid going out to the store and turning into an ice cube on the sidewalk. 

So, this brings us back to the issue of storage: I need extra space! And what small, seemingly inconsequential, inexpensive thing could help with this? 

I'm glad you asked.

A spice rack! My spices are now sitting cozily against the wall, and the extra cabinet space is just waiting to be filled with lovely, exquisite things such as Spaghettios and tuna and green beans! This spice rack is not only another little nesting device-- it's an optimizational apparatus. Write that down, that's an official phrase. 

That's right, ladies and gentlemen. This spice rack is saving my life.

Boomer Sooner, Boomer Sooner

Tomorrow is the annual battle to the death, the ultimate competition, the celebrated rivalry of OU and Texas football!!!

Are you properly excited? If not, you need to start reading this post again.

This will be the first year that I haven't had easy access to the game, whether by attendance or television. You see, usually I'm in Dallas watching the game at home with my family, or in Norman watching the game with friends. In high school I was lucky enough to go the game with my Dad, back when I was delusional naive enough to have a deep love for *gulp* Texas. I have since seen the light.

However, up here in no man's land Chicago access to Big XII football is more difficult to come by. But I have a plan! Eric and I are going to do our damndest to find a bar that's showing the game and we're going to watch while we eat horribly, deliciously unhealthy food. All while texting and calling my parents to tell them how wrong they were in choosing Texas. It will be quite a change, since in the past I've had the luxury of being either at home in Norman amid the throng of Sooner spirit, or at home in Dallas, shouting team-bashing insults across the couch with my parents. Since no one up here really gives two figs about Oklahoma football, it's going to be a little difficult to drum up the same enthusiasm.

BUT! As a loyal Sooner, I'll make my own gosh-durn enthusiasm. I'd hate to make Bob Stoops prematurely turn over in his not-yet-existent grave by my lack of Sooner love.

So on that note, here we go!

I'm Sooner-born, I'm Sooner-bred
And when I die I'll be Sooner-dead
Rah, Oklahoma! Rah, Oklahoma!
Rah, Oklahoma!
O-K-U!!!

Tortilla Soup

This soup is awesome. It's loaded with different veggies and tons of flavor, and it's easy to make. This recipe makes enough for 4 people. When you're about to serve, set out some cheese, tortilla chips, and any other garnishes you'd like to make your soup just the way you want it.  

Ingredients

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp cayenne pepper

1 tsp chili powder

½ tsp garlic powder

½ tsp salt

1 tbsp olive oil

1 cup diced onion

¼ cup diced green bell pepper

¼ cup diced red bell pepper

3 cloves garlic, minced

1 can Rotel tomatoes and chilis

32 ounces chicken stock

3 tbsp tomato paste

4 cups hot water

1 can black beans, drained

**You can also add corn if you want, I chose beans because of the protein.

Directions

1. Heat a large skillet over medium heat and drizzle 1 tbsp olive oil in the pain. Mix cayenne pepper, chili powder, garlic powder, and salt. Sprinkle a small amount of spice mix on both sides of chicken. Set aside the rest of the spice mix.

2. Place chicken breasts in skillet and cook until chicken is done. Use two forks to shred chicken. Set aside.

3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

5. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt, then simmer for an additional 30 minutes. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

6. Top with any additional garnishes and enjoy!

(I didn't think to take a picture when I made this, so use your imagination to visualize delicious, awesome tortilla soup.)