Friday, December 13, 2013

Flash! Ahhhhhhhhhh

I'm speechless at the trouble he's causing.

Wednesday, December 11, 2013

Got a little present for you

I sure hope my son can make it to the bathroom on time tomorrow morning!

Moist Chocolate Molten Cake in a Mug

There are so many times I have craved chocolate cake (especially the molten kind that fudge or caramel drips decadently out the middle). Unfortunately my husband hates chocolate, so unless I have company coming, chocolate cake is never in my house.  So when I saw recipes popping up on Pinterest with 5 minute microwave in a mug single serving cakes, I about lost it.  So I got to trying every recipe I found, and unfortunately each one came out dry or tasteless.  Yet, I knew this concept had to work, so I started working on my own recipe, and my friends, I figured out the holy grail of microwave molten cakes.  Now if course it can never compete with a cake mixed with love and care and baked in an oven, but for those late night cravings, this is outstanding.  So have at it, but don't come complaining to me when your pants no longer fit!

In to a large coffee mug put:
5 tbs all-purpose flour
2 rounded tbs ovaltine
2 rounded tbs sugar
1/4 tsp baking soda
1/8 tsp salt
mix these ingredients together and add
3 tbs milk
1 tbs oil
1/4 tsp vanilla
mix it all up and here’s the great part… lick the spoon or have your kid lick the spoon… no eggs, no worries
You can add some chocolate chips, chopped up candy bar, caramel or nuts now if you want… adding a small handful of chocolate chips and pushing them down into the middle of the batter makes a great molten chocolate cake. (Push 2 chocolate reisen candies side by side in the center...soooo good)

Put it in the microwave for 1 minute, maybe 1 and a half minutes.  Check it at 1 minute though… it cooks really fast and you don’t want to over cook it or it goes dry… if the top is bouncy and a fork stuck in the top comes out clean, its ready.
It’s also really good with a scoop of ice cream dumped right into the mug or some whipped cream.

Tuesday, December 10, 2013

Photocopier Gone Wild

Buddy decided to take over the office tonight, and while in there he took some not so flattering photocopies of himself, including one of his bare butt.  He just seems to be getting naughtier the longer he's away from the North Pole!

Panty Raid!

So tonight Buddy decided to steal some of Connor's underwear and hang them from the fan.  And it wouldn't be fun unless he went for a ride with them!

Tic Tac Toe Turtle

Buddy finally got out of the bar once I came home, and decided to challenge Donatello in a friendly game of Tic Tac Toe.  Unfortunately it ended in a stalemate, which Donny didn't take very well since he's used to being the smart one, and not being outwitted by an elf.

Still at the bar!

This naughty elf has been spending too much time at the bar while I'm away.  Looks like he is getting a piggyback ride from a parrot (or at least I hope that's all that's going on!).

Buddy hits the bar with some new friends

I am out of town one night, an Buddy has already made some new friends and is hitting the bar.  Afraid to see what he does the rest of the time I'm gone!

Naughty little Elf

Buddy decided to recreate his favorite movie, A Christmas Story.  And of course, since he's a naughty elf, he had to recreate the scene (in the best of his ability) where Ralphie is rubbing the leg lamp.  Dirty Elf!

Buddy vs Cookie Monster

Buddy decided he wanted cookies, but didn't want to share with Cookie he locked poor Cookie outside. 

Tuesday, December 3, 2013

Buddy the Elf is back, along with our sanity!

Buddy the Elf has arrived...and with him is almost a month of sanity. He joined us last year, and it was so amazing how well our son behaved that my husband wanted him to stick around for the entire year.  Unfortunately, Buddy had to go home to the North Pole, but he's back, and already up to no good.
Tonight is his first night here, and already he has taken El Chubacabra out for a spin.
Check in daily to see what Buddy is up to!

Wednesday, November 13, 2013

Beachside Treasures Pinterest Giveaway

Beachside Treasures Pinterest Giveaway

As promised, to thank everyone for sticking with me as I created my newest "treasure", I will be having a giveaway just in time for the holidays.

First thing you need to do is follow  Beachside Treasures on Pinterest.
Next, pin your favorite treasures from the Beachside Treasures website and the Beachside Treasures Etsy page. 

After each item you pin, "send" it to the Beachside Treasures Pinterest page so I know it was pinned.  Every time you pin and share a piece, you get a chance to win!  I will be adding a lot more pieces to the Etsy site over the next few weeks, so keep checking back for more items to pin.  This giveaway will end on November 30th at midnight EST.  A winner will be drawn using on December 1st and notified privately as well as here on Working Mommy is Redundant.  As for what the prize will is a secret (one hint: the items pinned will have an effect on the prize).  But don't worry, it will be fabulous and definitely worth winning.  So good luck to everyone and Happy Pinning!

Friday, June 7, 2013

Orange Ricotta Pancakes

Last week, I had promised my son that if he behaved at Tae Kwon Do that I would take him for breakfast dinner at IHOP (don't judge me, daddy was out of town and I was tired).  Needless to say he didn't so I was stuck having to figure out last minute dinner.  So we stopped at Publix on our way home.  Since I was already in the mindset of breakfast dinner, I decided to just make my own.  I had tried ricotta pancakes in a restaurant before and was kind of disappointed.  They tasted like just regular pancakes, but with an extra $5 charge.  But I knew that couldn't be the end all, so I went on a mission to make them myself and see if it was just a bad recipe.  Glad to say that it was!  My version of a ricotta pancake is light, fluffy and creamy all at once (my husband said it reminded him a bit of my blintzes that he loves so much).


1 cup milk
1 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
3 large eggs separated
2 Tbl sugar
1 Tbl orange zest (they actually have dried zest in the spice aisle that works out great in a pinch)
5 Tbl unsalted butter
1 Tbl frozen orange juice concentrate
1/2 tsp almond extract
3/4 cup whole milk ricotta cheese
mandarin oranges 
maple syrup

Place the butter, milk and orange juice in a small saucepan. 
Heat over medium-low, stirring occasionally until the butter melts and is combined. 
Remove from heat to let it cool.
In a bowl, sift together the flour, baking soda and 1/2 tsp of the salt.
In a separate bowl, whisk together the egg yolks, 1 Tbl of the sugar, orange zest, and almond extract until combined. 
Whisk in a small amount of the milk mixture (to prevent the eggs from curdling), and then whisk in the remaining milk mixture. 
Pour the liquid mixture into the flour mixture and stir until just combined (don't overmix!).  Set aside to let it settle.
In a separate bowl, whisk the egg whites until foamy.  Slowly add the remaining 1 Tbl suagr and 1/2 tsp salt.  Continue to whisk until the whites form soft peaks.
Gently fold the whites into the batter until combined.
Gently fold the ricotta into the batter until just combined, being careful to not mix too much (you will see streaks of ricotta throughout).
Heat your griddle (or frying pan) to 350* or medium heat until hot.
Grease your griddle with butter or other grease (I love cooking bacon first and then my pancakes...yes I know how fattening and unhealthy this is but it just tastes so good) and then pour batter onto the griddle (about 1/4 cup scoops).
Cook until small bubbles form on top (about 4 minutes) and then flip to cook the other side to a golden brown (about another 2 minutes).
Repeat until all the batter is used.
Serve with oranges and maple syrup on top.

Wednesday, June 5, 2013

Manly Meatloaf

I'll admit it, sometimes I like to just veg out in front of the TV with the Food Network on (I love the competition shows and Diners, Drive Ins, and Dives).  And sometimes I will see them making something and it just gets me in the mood for it.  This happened the other day when I saw Alton Brown talking about his favorite meatloaf.  He puts BBQ potato chips in it instead of bread crumbs and then cooks it in a smoker.  So, of course the next day I had to create my own version of this.  Since I don't have a smoker (sad face), I used liquid smoke in it instead.  Usually I will only try out my concoctions on my unsuspecting family (my husband says he knows when I walk out of the kitchen with the gleam in my eye, he's probably about to gain a few extra pounds).  However, we had a surprise guest that night so he had to be a taste tester as well.  I am pleased so say that it all went super (otherwise why would I be posting this recipe?) fact our guest said it was even better than his mother's meatloaf that he loves (we just won't tell her that).  So here it is for all to super moist Manly Meatloaf!


1 lb ground sirloin
1 lb ground pork
3 eggs, slightly beaten
1 diced sweet vidalia onion
2 Tbl olive oil
1/2 cup ketchup
1 cup crushed garlic butter Ritz crackers
1 cup crushed BBQ potato chips (I used applewood smoked kettle chips)
1 tsp liquid smoke flavoring (original hickory)
1/2 green pepper diced
2 large carrots diced
2 tsp BBQ seasoning (I use Stubbs)
1 cup shredded extra sharp cheddar cheese
6-8 slices bacon
BBQ sauce (my favorite is from Fat Matts Rib Shack in Atlanta, can order it online!)

Preheat your oven to 375*
Over medium high heat, heat up the oil in a frying pan.
Add the diced onions and cook until golden brown (carmelized).  Set to the side to let them cool.
Using your hands, mix together everything but the bacon and BBQ sauce.
Grease a cookie sheet, and then shape the meat mixture into a loaf on the sheet.
Lay the bacon slices across the top width wise.
Cover loosely with foil and bake for 1 1/2 hours.
Remove the foil and bake another 15-20 minutes until the bacon is well done on the ends.
Slice and serve with a drizzle of BBQ sauce on top

Tuesday, February 5, 2013

Jamaican Jerk Grilled Wings

These Jerk wings are so tasty, and you can make them as mild or spicy as you like based on the type of peppers you use, the spiciness of the seasoning you use, etc.  They are also great to make ahead of time and keep in the freezer to defrost and throw on the grill whenever the mood suits you.

2 1/2lb chicken wings
1 Tbl dry Jerk Seasoning (mild or spicy depending on your preference)
1 Tbl Jamaican curry powder (mild or spicy depending on your preference)
1 Tbl Creole Seasoning
Jamaican Marinade:
   -1/4 cup olive oil
   -2 Tbl jerk seasoning (dry or wet - mild or spicy depending on your preference)
   -1/4 cup orange juice
   -2 Tbl soy sauce
   -1/4 cup rice wine vinegar
   -1 Tbl dark Jamaican rum
   -Juice of one lime (2 Tbl if using bottled juice)
   -1 scotch bonnet, habanero, or long hot finger pepper seeded (again, depending on the level of spiciness)
   -2 cloves garlic
   -1/2 cup red onion (about 1/2 medium onion)
   -2 green onions chopped
   -1/2 tsp Creole seasoning

Place the pepper, garlic, and onions into a food processor to mince.  Add remaining marinade ingredients and pulse to combine throughly.  Pour marinade over the wings and place in the fridge for 24 hours (the longer they marinate, the more flavorful they will be).

Preheat oven to 350*.
Take wings out of fridge, remove from marinade, pat dry and place in a large bowl.
Sprinkle the dry jerk seasoning, curry powder and creole seasoning over the wings. 
Toss wings to coat evenly and then place on a baking sheet.
Bake wings for 20-25 minutes.
Remove from oven and place in fridge to chill (or bag them and put them in freezer to be used later).

Preheat grill to medium heat.
Remove wings from fridge (make sure they are chilled completely as this will help prevent flare ups on the grill).
Cook on each side about 4-5 minutes until the skin is nice and crispy and browned (but not burned).

You can serve with Scotch Bonnet Pepper Sauce for people who want them even spicier, or even toss them in your favorite wing sauce to give them a mix flavor.  Personally I just love them straight off the grill!

Monday, February 4, 2013

Overnight Crock Pot Bread Pudding French Toast

                 Overnight Crock Pot Bread Pudding French Toast

1 whole 16 oz loaf of raisin challah (or plain challah and then add 1 cup diced/bite size fruit of your choice)
6 eggs
2 tsp vanilla
1 cup low fat milk
1 cup heavy cream
1 Tbl cinnamon
1 tsp lemon rind
1/2 tsp nutmeg
1/4 cup brown sugar

Slice challah into 1" slices and place on a baking sheet.
Bake at 350* for about 10 minutes to lightly toast/dry it out.
Cut up challah slices into approximately 1" cubes and place in a large bowl.

In a separate bowl, whisk together the remaining ingredients (except fruit if adding more, stir that in after mixture is whisked well).

Pour mixture over challah and stir to coat completely and let sit to absorb for about 5 minutes.
Grease the inside of the crock pot well with either butter or butter flavored cooking spray.

Stir challah mixture again and then pour into the crock pot.
Cook on low for 7 1/2 hours.


Remove cover and cook an additional 1/2 hour on low to dry up any excess liquid.

Place cooked loaf on a cutting board, cut into 1" slices and serve with powdered sugar or warm syrup.

Thursday, January 31, 2013

Pigs in a Blanket

Pigs in a Blanket
These are so simple to make, and yet everyone asks me to make them for every occasion (and then asks for the recipe).  So here you go!

2 packages of Hillshire Farms Beef Lil Smokies
1 can 8 count Pillsbury Big and Flaky Croissant Rolls dough

Preheat oven to 350*
Using a pizza cutter, slice the pointed end of each croissant triangle off at about the 1/3 mark. 
Then slice the top into 3-4 thin strips and the bottom 2/3 rectangle like portion into multiple thin strips.
Roll each thin strip around each lil smokie (it may look like very little dough, but it puffs up so much that any more would be too much).
Place each one onto an ungreased cookie sheet (I find the dark metal ones to be the best as the lighter silver ones don't reflect as well therefore don't allow the grease to burn off enough and the bottoms end up a bit soggy).
Do this until all your smokies are wrapped up in croissant strips.
Bake for about 10-12 minutes, or until the croissants are nicely browned.
Let cool a couple minutes, then serve.

*Major note...if you are having more than just a couple people over, make tons of these because they are always the first thing to disappear at my parties!

Monday, January 28, 2013

Chicken Pot Pie Pockets

                              Chicken Pot Pie Pockets

2 large chicken breasts
Diced carrots (about 10 baby carrots sliced)
Diced celery (3 small stalks or 2 medium)
Diced medium potato
Minced onion (about 1tbl)
1can healthy request cream chicken soup
1 cup shredded cheddar mix
2 tsp Thyme 
Salt to taste
Pepper to taste
1 tsp Paprika
3 cans 8 count croissants (or if you can find the croissant rolls that are uncut, then cut each large square into 4 squares)
2 tbl Butter

Sprinkle salt, pepper and paprika on chicken.
Melt butter in pan on medium high.
Sear chicken on both sides.
Lower heat to medium.
Slice chicken into strips and sear each side.
Dice chicken and mix with remaining ingredients.

Place back into pan and simmer for 10 minutes (or if you are in a rush, you can put in a microwave safe bowl and cook on high 5 minutes).

Take 2 croissant triangles together in squares and pinch seam together.
Place heaping spoonful into center and fold corners to center.

Pinch side shut and place on greased cookie sheet.
Repeat with remaining croissants.
Bake at 350* for 20 minutes.

Monday, January 21, 2013

Ham and Swiss Mac n Cheese

                          Ham and Swiss Mac n Cheese

1 1/2 cups milk
1 12 oz can evaporated milk
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp to prevent curdling
3 large eggs
1/2 tsp salt
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked), cooled to room temp to prevent curdling
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
1 cup diced ham
1 Tbl Paprika
8 oz shredded Swiss cheese
8 oz shredded fontina cheese
1/4 cup bread crumbs toasted in pan with olive oil
 Whisk together milks, cooled butter, eggs and seasonings until combined and smooth.
Add Swiss, fontina, ham and cooled macaroni.
Stir together to coat the pasta.

 Sprinkle the parm on top and cover
Cook on LOW 2 1/2 hours (ok to keep on warm an addtl 1/2 hr but no more or it may curdle).

 Sprinkle toasted bread crumbs on top and serve.

Monday, January 14, 2013

Chicken Primavera Alfredo Lasagna

                       Chicken Primavera Alfredo Lasagna

12 cooked lasagna noodles
2 jars Alfredo sauce
1/2 head finely chopped broccoli (about 2large stalks)
1/2 head finely chopped cauliflower
3 carrots shredded
2 boneless chicken breasts cut into 1" cubes
1 8 oz container ricotta cheese
2 bags shredded mozzarella cheese
1 cup grated Parmesan cheese
2tbl Italian seasoning
Olive oil

Heat 2 Tbl olive oil over medium high heat in a large pan
Season chicken cubes with salt and pepper
Cook chicken cubes in pan (about 5 minutes each side) until golden brown on the outside and thoroughly cooked inside.
While chicken is cooking, steam cauliflower until very tender.

Put cooked cauliflower in a medium bowl and mash until very fine.
Add ricotta cheese, Parmesan cheese and italian seasoning to cauliflower and mix well.

Take cooked chicken and dice into small pieces.
Place chicken into a medium bowl and add broccoli, carrots, and 1 jar of Alfredo sauce, mixing well.

Preheat oven to 350*
In a 13x9 baking pan, pour half of the second jar of Alfredo sauce at the bottom, spreading it around to throughly cover the bottom of the pan. Place 3 lasagna noodles along the bottom.

Spoon 1/3 of the ricotta mixture on top of the noodles, spreading it out to cover noodles
Spoon 1/3 of the chicken mixture on top of the ricotta mixture, spreading it out to cover the noodles.
Sprinkle 1/3 of one of the bags of mozzarella on top of the chicken. Place 3 more lasagna noodles on top and repeat the layers of ricotta, chicken and mozzarella. Repeat above step.

Place last 3 noodles on top, then pour remaining Alfredo sauce on top.  Sprinkle entire second bag of mozzarella cheese on top.  


Cover with foil and bake 40 minutes.
Remove from oven, remove foil and then bake an additional 10 minutes until cheese is bubbly and sides are golden brown.
Let cool 5 minutes then serve.