Granny's Crunch

When it comes to cooking if there is one person I strive to be like- it's my Granny. She is literally, no joke, the best cook I have ever met in my whole life. She can practically through together an entire gourmet meal in about five minutes. And even when I am following her recipe to a T (I won't even tell you how long it takes me compared to her) it never tastes as good. She can fiddle in the kitchen all day and come up with the best recipes--creating a recipe? No wait, creating a recipe that actually tastes good? Call me crazy, but that's a real talent. 

I'm convinced one day I will be as good as her. I have to have hope right? Anyway, for now I will stick to her cookbook to feed my growing family and save the creating for later. 

Here is my one of my very favorite sweets. She made it last year for me on my birthday and I decided to make it tonight for dinner(desert)- I've only been planning on it for a week... Anyway here it is!

RUBARB* CRUNCH

1       CUP FLOUR

3/4    CUP OATMEAL

1       CUP BROWN SUGAR

1/2    CUP  BUTTER (MELTED)

1       TSP. CINNAMON

4       CUPS RUBARB*-------(I use apples instead)

1       CUP WHITE SUGAR

1       CUP WATER

2       TBLS. CORNSTARCH

1       TSP. VANILLA

PRESS 1/2 MIXTUIRE OF FLOUR, OATMEAL, BROWN SUGAR, BUTTER AND CINNAMON INTO 9” PAN AND COVER WITH RUBARB*. 

BOIL TOGETHER UNTIL THICK AND CLEAR THE WHITE SUGAR, WATER CORNSTARCH AND VANILLA AND POUR OVER RUBARB*. 

TOP WITH THE REST OF CRUMB MIX.  BAKE AT 350 DEGREES 1 HOUR OR UNTIL BROWN.

***Like I noted- I used apples, and I used Spelt flour instead.  

Now try this and tell me its not one of the best things you've ever had. 

MMM, its melt in your mouth good.

Taco Salad

This is probably Jared's favorite meal. I started making it last Spring from a combination of two recipes. For weeks after, Jared would ask me to make it again. And I think I made it so much last summer that I no longer needed the recipe. For some reason, I feel like this salad is just better in the summer. So Jared and I went all winter without any mention of Taco Salad. The other day though, as I sat making my very detailed shopping list (which I would later tragically lose in Walmart) and the weeks dinner menu, Taco Salad popped into my mind. It immediately was added to the top of the dinner menu and as the days grew closer to Taco Salad night, I became more and more eager- probably more excited than Jared. (Usually I wouldn't brag about being excited about food, but I think being pregnant makes it okay.)

Anyway, as the night approached, I realized one problem- no recipe. I scoured the apartment looking through every cookbook, drawer and cupboard looking for that little piece of paper. It was long gone. So I turned to the internet- never let me down for a good recipe.. I suppose there is a first for everything. There was no reproducing either of the recipes I'd used last year. 

I finally gave up and decided to create my own (not like its any big feat- its just Taco Salad). Nevertheless I thought I'd share it with my lucky followers. 

• 2 boneless skinless chicken breasts- cooked and cut into bite sized cubes
• 2tsp lime juice- splash over chicken while cooking (if desired)
• 1 packet of Chicken Taco Seasoning (I used only 2/3 of the packet)
• 1 can light red kidney beans (drained and rinsed)
• 1 can whole kernel corn (drained)
• 1 (2.23 oz) can sliced black olives (drained and rinsed)
• 1 or 2 sliced tomatoes
• 1/4 onion chopped (this is totally optional- Jared didn't love it)
• a few handfuls of crunched up corn chips
• a couple sprinkles of cheddar cheese
• top with salsa and sour cream
• mix it up and ENJOY!