Well since...

I have been gone, alot has changed. I am now leaving in Japan. I will be up dating soon, but for now i just wanted to real quick post something i just made, and to find out more about my updates, and crazy life here is my other blog: 24~7 military mom, wife. lover &Me. Okay !!!kisses

So easy Slap ya Momma Lemon Bars...

My kids love this, and it reminds me of how I loved it when my mom made them for me. My friends and neighbors, normally buy the items and i love baking so what they hey, Its a stress relief. I will post the pics up as soon as I fix my other new camera... FYI the movers damaged my new camera{Go team Movers.....}


INGREDIENTS
1 (18.25 ounce) package lemon cake mix { Duncan Hines Lemon Supreme, is a go}
1 egg
1/2 cup vegetable oil
1 (8 ounce) package cream cheese
1/3 cup white sugar
1 tablespoon lemon juice


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
*Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.

*Now, bake for 15 minutes in the preheated oven. Plaace aside to cool apprx. 15mins. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Take the reserved crumble cake mix mixture over the top.

*Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

Enjoy!!!

What had happen was......

....my camerea is broke. I have been cooking and I have no way to post my pics. After being disappointed for quit some time. I think that my camera phone might be a good sub until I can replace my lovly cmaera. I am hoping that my husband will be able to fix it. It just seems to be one thing after another, but hey i am still trying to be postivie.
On the cold side , I am happy that it ran its course through the whole family, it almost felt flu like.
I cannot seem to stay anyway now from blogging, and trust me when I say that it was soooooo sad when my baby boy broke my camera. I am crossing my fingures, that my phone will due if not i will just post the recipes and then put the pics up at a later time.
There you have it and I would like to thank everyone for the nice emails I got asking when I was planning to UPDATE.
-adama

Yuck!!!!

Okay, well i am feeling sick. Go figure with the humidity here. I guess I should just appreciate that i am still in good health. My man is doing really good at take care of me, but i think tomorrow if i can get a little strength I will fix some Chicken Dumplings. Yeah that sound good already. I can feel the warmness.

Mustard Chicken

This dish hits home for me. Its more of a African dish, and is best served with rice. I find this one really easy to make compare to many of there other dishes that are from my culture. I am first generation American, and for some reason I always found it hard to make any of the dishes. That was until my oldest would tell his Nana "hey that smells good can i have some, my mom cannot cook that." Well when he said that I only heard, "I need to learn how, and what do you mean, I cannot cook that. Um yeah i can!" So began the journey to keeping the African Dishes in the family! I have altered a little of this, because i love garlic, Jalapenos, and added olive oil. After watching Dr.Oz, i have started using a lot more Olive Oil, and garlic. Love that MAN!!


Ingredients:
2 1/2 pound boneless, skinless, chicken thighs
2 tsp salt
5 Tbls Olive Oil
1 Tbls minced garlic
1 large Sweet Onion
1 Large green bell pepper
(OPTIONAL) IF you like a hot taste dice up 1 jalapeno or pepper of your choice
1/4 onion powder
1/2 tsp black pepper
1 chicken broth cube
4 cups broth made from the chicken you boiled
3 Tbls of Mustard

Direction
Pour about 5 cups of water into the pot you will be using. Add 1 tsp salt to the water and let it boil. Afterwards, add in your chicken, let this boil for about 15 min, and add in you cubed chicken broth. When that is done scoop your chicken out and place to the side to cool for about and hour, and pour your broth into another dish. While chicken is cooling, cut up your onions, and bell peppers. Now the pot you were using should be empty(no need to wash out your pot), so add in your Olive Oil, when that is warm place your peppers, onions, garlic, black pepper, and onion powder to the pot.

Let this cook on med heat for about 5 -10 min., stir this so it want stick or burn. When this is complete get about 4 cups the of chicken broth, and add to this pot, let the flavors come together, for another 5-10min, at this time add the other tsp of salt, and your mustard, and stir the mustard in until it dissolves into the broth, this is such a great smell. While the broth is boiling start cutting up your chicken, into nice pieces. Set your chicken aside, and let the broth, mustard mixture boil itself down on med hi temp, and DO NOT COVER, occasionally stir the pot. This process can take about 20 min to boil down. When it starts to thicken add the chicken in and mix this up and turn down the stove to med, and let it cook for another 5-1o min. The smell is great, and I just love the colors. This dish is best served with rice (I prefer Jasmin), or a nice sweet roll. Once again Enjoy!!!!

Verdict: It has a excellent taste
Time: about hour and 1/2
Level: somewhat easy
Derived from: My mom and I

And now!!!!

Okay well now that, i am slowly, but surly regaining a clear path to where we are living, and meeting people, not to mention adjusting to my sweet new baby girl, I can now commit to my food-fabulous blogging world. I hope to get new fresh recipes for other bloggers, and sites. Okay i am sooooooo Excited, not to mention i have only 12 more boxes to unpack. HI-5 to my man and I. This I my juicy, LADY-BUG @ the most peaceful time of the day NAP TIME!!!!!The last and final child....YES!!!!

Perfect Chocolate Cake!

Now that I am trying... the key word is TRYING to lose some weight, I decided that i would only make desert on Sundays. You know the bug tempting things. Such as this cake. I remember making this bake when we were stationed in Japan. We were just craving for something moist and different from the Japanese deserts. I received this recipe on the bake of the Heresy Cocoa BOX.I hope the picture tells it all.

Ingredients

2 c Sugar
1 ¾c All-Purpose Flour
¾ c Hershey’s Cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 c milk
½ c vegetable oil
2 tsp Vanilla extract
1 c boiling water

For the Chocolate Frosting
½ c butter
2/3 c Hershey’s Cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

Directions:
Preheat the oven to 350. Grease and flour two 9 in. round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med speed for 2 min, or if you don not have a mixer, beat for 10 min. Stir in boiling water (batter will be thin ). Pour into pans. Bake 30-35 min. or until wooden pick inserted in center comes out clean. Cool 10 min.; Remove from pan to wire racks. Cool completely.

Frosting: Melt butter. Stir Cocoa. Alternately add powdered sugar and milk, beating on med speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 cups.

Verdict: This is already a keeper in my family. I use to be scared of making cakes, but not anymore. This cake is super moist, and has a beautiful taste. Enjoy!

Level: med

time: about 1 -1 1/2 hour

derived from: Hershey's