...because sometimes real life just isn't pretty

Here's a survival kit for "baby blues" &/or depression.... because sometimes real life isn't like those sappy Johnson & Johnson commercials.

1.      A baseball cap, dry shampoo & an endless supply of pony tail holders.

2.     Sweat pants. Or yoga pants. Or pants with an elastic waistband.

3.     Actually, get seven pairs of yoga pants so that way you can skip laundry for a whole week.

4.     A sign to hang on the front door that says “Please come back later. Mommy & baby are resting.” Or for a more direct approach, you could go with “Go away. Leave gifts on the porch.”

5.     Obnoxiously strong deodorant or body spray for when your last shower is a distant memory. Buy extra.

6.    Bright red lipstick & blush to dazzle, distract & deceive.

7.     Waterproof mascara. For the unlikely event that you actually put on mascara. 

8.    Grey’s Anatomy marathon so it doesn’t seem at all strange to sit on the couch all day crying.

9.    Microfiber cloth to clean the splattered salt of dried tears off your glasses.

10.  Chocolate in the form of brownies, M&Ms, ice cream, raw cookie dough, chocolate pie, swiss cake rolls … whatever it takes.

11.    An empty health food bag or couch cushion to hide your candy wrappers when someone’s coming.

12.   A bar fridge next to the bed or couch to store adult juice boxes. And chocolate.

13.   A television mounted on the ceiling so you don’t even have to sit up to watch TV.

14.   A daytime talk show full of people who make you seem normal by comparison.

15.   A hot shower, for when you just need to wail in peace for five freaking minutes. & there’s the added bonus of actually washing your stank self.

16.  Coffee. Lots of coffee. (just in case you are forced to get up & function in a seemingly alert manner).

17.   Better yet, try an espresso IV drip.

18.  Listerine breath strips, because brushing your teeth is totally overrated.

19.  A memorized debit card number & an entire restaurant directory saved in your phone so you can order take-out with minimal effort.

20. A full tank of gas so you can drive from one drive-thru to the next while the baby is sleeping, thus allowing you to get out of the house without actually coming in contact with people.

21.   A fake doctor’s note stating no sex whatsoever for six months. Or a cute throw pillow with “not tonight” embroidered on both sides.

22.  Headphones that play the Peanuts teacher sound — “Wa-wah-wa-wah-wah” — to drown out those not-so-helpful suggestions. And an extra set of thick skin.

23.  A voice mail message that says, “Leave a message & I’ll get back to you. Maybe.”

24.  Extended paternity leave

25.  And finally, at least one non-judgy person who will overlook all of the above & be your friend anyway.

(adapted from postpartumprogress.com)

January meeting recap!

January's meeting was this morning... so glad to see all of you ladies! We had a great turn-out, especially considering that we're all still getting back in the swing of things after the holidays. So thank you to everyone for coming... and if you know a mom, please invite her to join us next month!

January's topic was "Belly Flop: Diving into Help when Postpartum Hits."

Did you know 

that 

4 out of 5 women experience some level of postpartum blues or depression? 

Yeah, that almost ALL of us. This is an incredibly relevant topic, yet so many moms don't talk about it openly. So this month, we decided to bring the postpartum issues out of the closet. It's important to know that it's ok. It's normal. It'll pass. And it's good to ask for help.

This month's devotional was by Vanessa. She did a truly wonderful job & was kind enough to share her notes with me, so there's an additional post coming right up!

And for this month's craft, we made memory jars for 2013... what a great idea for those of us who just aren't going to keep up with a full-fledged journal or scrapbook! Stay tuned for a tutorial post.

Our speaker was Donna Tingle, a Licensed Professional Counselor with Anmed Health Psychiatry here in Anderson. She shared her own experience with postpartum depression after her second child was born only 13 months after her first. Donna talked about how acceptance & understanding by her husband was a huge factor... that it wasn't until he was supportive & onboard that things began getting better.

Donna also talked about how to know the difference between "baby blues" & postpartum depression. If you experience all or a few of these symptoms, you may be suffering from the "baby blues":

• weepiness
• moodiness & irritability
• some good days & some bad days
• occasional sadness for no apparent reason
• feelings of being overwhelmed

If you are experiencing all or several of these symptoms, you may be suffering from postpartum depression & you should contact your obgyn:

• you have very few, if any, good days
• constant weepiness & moodiness
• feelings of overwhelming anxiety &/or hopelessness
• significant weight loss or gain
• inability to sleep or sleeping all the time
• restlessness (not being able to sit still, feeling jittery) or sluggishness (feeling like you're moving in slow motion)
• difficulty concentrating or making decisions
• feelings of guilt for no apparent reason
• thoughts of hurting yourself or your baby (if this applies to you, please call your doctor immediately)

Donna told us that if you have postpartum depression with one pregnancy, you are more likely to have it with subsequent pregnancies. Also, she told us that PPD is genetic... that if your mom &/or grandmother had it, you are more likely to experience symptoms. Treatment for PPD includes, but isn't limited to, coping techniques, counseling & medication. 

If you would like to make an appointment to talk to Donna, here's her contact info:

Donna G. Tingle

864-226-1166

donna.tingle@anmedhealth.org

Additional Resources for postpartum blues & depression:

• WebMD
• Do you have symptoms of depression? Click here & here to take a quiz.
• Postpartum Progress - recommended by parenting.com & health.com
• Baby Center
• Blogs of women who have experienced PPD: Okay, BA, dooce, Postpartum & Pigtails
• Top 25 PPD Blogs according to Circle of Moms

Tasty Tuesday: Lentil Tacos

This recipe is from Aubrey, who wrote "This recipe sounds iffy if you don't cook with beans much, but my family DEVOURED it!" Thanks for sharing, Aubrey!

The Ingredients:

• 1 cup onion, finely chopped
• 1 garlic clove, minced
• 1 tsp canola oil
• 1 cup dried lentils, rinsed
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 1/2 cups chicken or vegetable broth
• 1 cup salsa
• 12 taco shells
• 1 1/2 cups lettuce, shredded
• 1 cup chopped fresh tomato
• 1 1/2 cups (6 oz) shredded cheddar cheese
• 6 tbsp sour cream

The Directions:

In a large, nonstick skillet, saute onion & garlic in oil until tender. Add lentils, chili powder, cumin & oregano. Cook & stir for 1 min. Add broth; bring to a boil. Reduce heat & simmer covered for 25-30 mins or until lentils are tender.

Uncover. Cook for 6-8 mins or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese & sour cream.

(Click here for source & nutritional info)

Tasty Tuesday: Skinny Chicken Pot Pie

Happy New Year, MOPS mamas!

To kick 2013 off right, here's a skinny recipe that actually tastes great! I know there has to be at least a few of you out there who are interested in low-fat recipes for your family... this chicken pot pie is one of my favorites.  (And it's only 8 WeightWatchers PointsPlus!)

The Ingredients:

1 lb uncooked skinless, boneless chicken breasts
2 cups water
1/2 cup white wine (the drinking kind or the cooking kind)
2 chicken bouillon cubes, crumbled
2 medium uncooked carrots, chopped
1 cup frozen green peas
2 tsp olive oil
1 medium uncooked onion, chopped
3 tbsp all-purpose flour
5 oz. fat-free evaporated milk
15 1/4 oz. canned corn, drained
1 can of reduced-fat crescent rolls

The Directions:

Put the chicken, water, wine, & crumbled bouillon cubes in a medium pot. Boil, then lower heat & simmer gently for 15 mins. Remove from heat & let cool. Set aside one cup of broth & chop chicken into chunks.

Preheat oven to 400 degrees. Lightly coat a deep 8-inch pie plate with cooking spray.

Microwave carrots & peas for two mins to soften. Drain.

Heat oil in nonstick pan, add onions, & cook until soft. Stir in flour & cook over low heat for 2 mins.

Remove pan from heat & add milk & reserved broth. Return to heat & cook, stirring often, until mixture boils & thickens. Add carrots, peas, chicken & corn.

Pour mixture into pie plate. Piece the crescent rolls together so they form a single-layer crust on top. Press edges down firmly to seal. Bake for 10 mins, then lower oven temp to 350 degrees for 20 more mins, or until pot pie is golden brown.

(Click here for source)

Tasty Tuesday: Merry Christmas, y'all!

We're taking a break from Tasty Tuesday to say:

The Great Recipe Post!

Ok, folks, here we go... the Great Recipe Post!

I've been trying to figure out a more user-friendly way to do this, & honestly, I haven't come across the perfect solution just yet. So meanwhile, here's a giant post that will hopefully work for now! :)

 No-Bake Cookies
(contributed by Kristy E.)

The Ingredients: 

• 1 stick butter
• 3 tbsp cocoa
• 2 cups sugar
• 1/2 cup milk
• 1/2 cup peanut butter
• 3 cups oatmeal
• 1 tsp vanilla flavoring

The Directions:

Boil the top four ingredients for 4 minutes. Add other ingredients one at a time, stirring constantly. You can either drop these by spoonfuls onto wax paper & let them harden, or you can grease a glass pan & pour, let harden & cut into cookies. 

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Buffalo Chicken Dip
(contributed by Margaret B.)

The Ingredients:

• 1 block of cream cheese, softened
• 1/2 cup wing sauce
• 1/2 cup ranch dressing (or bleu cheese dressing)
• 1/2 cup shredded cheese (monterey jack or cheddar)

The Directions:

Mix well until blended. Add 1/2 cup shredded cheese. Bake in oven at 350 degrees for 10-25 mins. Serve with corn chips, tortillas, celery &/or carrots... or just eat it out of the bowl! :)

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Bacon Tomato Cups
(contributed by Melissa C.)

The Ingredients:

• 1 can of biscuits (make sure they are the "layered" ones, not the twisted croissant ones)
• 1 tomato, diced
• 4-5 green onions, diced
• 5 slices cooked bacon, chopped
• 12 oz shredded cheese (swiss is best)
• 3-4 tbsp mayonnaise

The Directions:

Preheat oven to 375 degrees. Spray mini muffin or cupcake tin.

Combine tomato, onion, bacon & cheese in bowl. Add mayo until mixture is wet. Separate each layered biscuit into 3 pieces. Press each biscuit piece into a muffin/cupcake cup & fill with mixture.

Bake until biscuits are golden. 

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MOPS Holiday Punch
(contributed by Meagan G.)

The Ingredients:

• 1 can frozen grape juice
• 1 bottle apple juice
• 1 2-liter ginger ale

The Directions:

Mix & serve cold.

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Slow Cooker Apple Cider
(contributed by Jennifer H.)

The Ingredients:

• 1/4 cup brown sugar
• 2 quarts apple cider
• 1/2 tsp allspice
• 1 1/2 tsp whole cloves
• 2 cinnamon sticks
• 1/4 cup orange juice concentrate

The Directions:

Combine all ingredients in a slow cooker. Cover & simmer on low for 2-4 hours. Strain before serving hot. Makes approximately 8 servings.

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Burrito Bites
(contributed by Jill K.)

The Ingredients:

• 2 (8 oz) blocks cream cheese
• 2 (4 oz) cans chopped green chilies
• 1 package 10 flour tortillas
• 1 packet taco seasoning

The Directions:

Mix cream cheese, chopped green chilies & taco seasoning together. Microwave tortillas for 30 seconds to make them easier to work with.

Spread mixture on tortillas. Roll tortillas & cut into bite-size pieces.

**Tip: it's sometimes easier to cut the rolls if you put them in the refrigerator to chill first

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Krispy Kreme Bread Pudding
(contributed by Tiffany T.)

The Ingredients:

• 9 regular glazed, day-old KK doughnuts
• 2 large eggs
• 2 egg yolks
• 1/3 cup sugar, plus 1 tbsp
• 1/3 tsp salt
• 1/4 tsp nutmeg
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 3 cups whole milk

The Directions:

Grease a 2-quart baking dish. Cut doughnuts into 1/2-inch cubes & spread in dish. Whisk together remainder of ingredients & pour over doughnuts.

Let rest one hour.

Preheat oven to 350 degrees. Place dish in a shallow pan & fill with water. Bake for 70-75 mins. Center should be firm.

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Cream Cheese Pie
(contributed by Kristy E.)

The Ingredients:

• 1 9-inch pie crust, baked as directed
• 1 (8 oz) cream cheese, softened
• 1/3 cup lemon juice
• 1 can sweetened, condensed milk. 

The Directions:

Beat cream cheese until softened. Add condensed milk & mix until smooth. Slowly add lemon juice to cream cheese mixture & mix well. Pour mixture into prepared pie crust & chill for at least 30 minutes.

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Easy Key Lime Pie
(contributed by Heather K.)

The Ingredients:

• 3 (14 oz) cans condensed milk
• 3/4 cup Nellie & Joe's Famous Key West Lime Juice
• 1 (9 oz) graham or chocolate pie crust

The Directions:

In a large mixing bowl, combine 3 cans of Eagle Brand with milk & lime juice using a whisk until well-blended. Pour mixture into crust & smooth. Refrigerate for at least 4 hours, then enjoy!

**Tip: for best results, do not substitute Nellie & Joe's lime juice. This brand is sold at Bilo & Publix.
**Tip: eat as is or add chocolate, strawberry or any other topping

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Chocolate Chip Oatmeal Bars
(contributed by Abbey G.)

The Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/3 cup peanut butter
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup flour
• 1 cup oatmeal
• 1 1/2 cup chocolate chips

The Directions:

Combine ingredients & press into a 9x13 pan. Bake at 350 degrees for 15-20 minutes. Let cool & cut into bars.

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Blueberry Cream Cheese Pie
(contributed by Alisha M.)

The Ingredients for pie:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup sugar
• 1 tsp grated lemon rind
• 2 tbsp lemon juice
• 2 tbsp cream or milk
• 2-3 cups ripe blueberries
• 1 pie shell, baked (graham cracker crust is good!)

The Ingredients for blueberry glaze:

• 3 cups blueberries
• 1 cup sugar
• 3 tbsp cornstarch

The Directions:

Mix the cream cheese, sugar, lemon rind & juice, & cream or milk. Cream until it's whipped cream consistency. Line the pie shell with cheese mixture. Fill with fresh whole berries & cover with blueberry glaze (see instructions below).

To make blueberry glaze, mash berries with sugar & let stand for 30 mins. Mix with cornstarch & cook over medium heat until thick & clear. Let cool & pour over pie. Refrigerate.

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Apple Dumplings
(contributed by Kelly A.)

The Ingredients:

• 2 large Granny Smith apples, peeled & cored
• 2 (10 oz) can refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 tsp ground cinnamon
• 1 (12 oz) can or bottle of Mountain Dew

The Directions:

Preheat the oven to 350 degrees. Grease a 9x13 baking dish.

Cut each apple into 8 wedges & set aside Separate the crescent roll dough into triangles. Roll each apple wedge in dough starting at the smallest end. Pinch to seal & place in baking dish.

Melt butter in a small saucepan & stir in the sugar & cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.

Bake for 35-45 mins, or until golden brown.  

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Sausage Balls
(contributed by Kristi B.)

The Ingredients:

• 1 lb. pork sausage
• 2 1/2 cups Bisquick
• 2 cups grated sharp cheddar cheese

The Directions:

Work ingredients together well until they form a large ball. Pinch off small bits & roll into small balls. Bake at 350 degrees for 10-15 mins, until golden brown. Makes approximately 100 sausage balls.

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Pumpkin Crisp
(contributed by Jeanie H.)

The Ingredients:

• 15 oz can pumpkin
• 1 cup evaporated milk
• 1 cup sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 package butter yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted
• whipped cream

The Directions:

Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar, vanilla, cinnamon & nutmeg. Pour into 9x13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.

Arrange pecans on cake mix. Pour butter evenly over pecans, moistening all the cake mix.

Bake for 70-80 mins, or until golden brown. Allow to cool & top with whipped cream. Serve warm. Makes 9-10 servings.

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Hot Corn Dip
(contributed by Ansley H.)

The Ingredients:

• 2 tbsp unsalted butter
• 3 1/2 cups corn kernels (from 4 ears of fresh white or yellow corn)
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1/4 cup chopped green onions (green & white parts)
• 1 jalapeno, seeded & minced
• 2 tsp minced garlic
• 1/2 to 1 cup mayonnaise
• 4 oz monterey jack or cheddar cheese, shredded
• 4 oz sharp cheddar, shredded
• 1/4 tsp cayenne

The Directions:

Preheat oven to 350 degrees. Melt 1 tbsp of butter in a large heavy skillet over medium-high heat. Add corn, salt & pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 mins. Transfer to a bowl.

Melt remaining tbsp of butter in the skillet. Add yellow onions & bell peppers & cook, stirring often, until the onions are wilted, about 2 mins. Add green onions, jalapeno & garlic & cook, stirring, for 2 mins or until vegetables are softened. Transfer to bowl with the corn.

Add mayonnaise, 1/2 of the monterey jack, 1/2 of the cheddar & cayenne & mix well. Pour into 8-inch square baking dish & sprinkle remaining cheese on top.

Bake until bubbly & golden brown, about 10-12 mins. Serve hot with tortilla chips.

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Buckeye (Peanut Butter) Balls
(contributed by Pamela S.)

The Ingredients:

• 1/2 cup peanut butter
• 2 sticks butter
• 1 lb. confectioners sugar
• 1 tsp vanilla
• 1 cup chopped pecans
• 1 1/4 cups shredded sweetened coconut
• 1 1/2 cups graham cracker crumbs
• 8 oz semisweet chocolate chips
• 1/3 bar of paraffin wax (Gulf wax) or 1 1/2 tbsp Crisco shortening, butter or vegetable oil

The Directions:

Melt butter in large bowl. Stir in peanut butter, sugar & vanilla. Put pecans & shredded coconut in food processor to chop finely, about 30 seconds. Crush graham crackers in plastic bag. Add graham cracker crumbs, pecans & coconut mixture in bowl with butter & combine well.

Shape into balls using a tablespoon. Place a toothpick in each ball & refrigerate at least 1 hour to harden.

Melt 8 oz semisweet chocolate chips & 1/3 bar of paraffin wax (or Crisco, butter or oil) in double boiler over low heat. Dip each ball in chocolate & place on wax or parchment paper until cool. Remove toothpicks. Place cooled balls between wax or parchment paper in plastic container to store. 

**This recipe is from the kitchen of Pamela's grandmother, Barbara

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Buckeye (Peanut Butter) Balls
(contributed by Tara T.)

The Ingredients:

• 4 oz butter, melted
• 4 cups confectioners sugar
• 18 oz crunchy peanut butter
• 3 cups rice krispies
• chocolate for melting & dipping

The Directions:

Mix butter, sugar, peanut butter & rice krispies. Shape into balls. Melt chocolate for dipping. Dip peanut butter balls in chocolate. Refrigerate to allow chocolate to set. Enjoy!

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Jalapeno Poppers
(contributed by Sarah R.)

The Ingredients:

• 1 can of crescent roll dough
• 4 oz cream cheese, softened
• 2 fresh jalapenos
• 3-5 strips of bacon

The Directions:

Preheat oven to 350 degrees. Slice open jalapenos & clean out seeds, then chop. Cook bacon until it's crispy, then break into small pieces.

Roll out crescent dough & cut each roll in half (this makes bite-size poppers. If you want big poppers, don't cut the rolls in half). Each piece of dough should be vaguely triangle-shaped.

Place a dollop of cream cheese (approximately a smallish tbsp) in the center of each piece of dough. Press 1 or more pieces of jalapeno into the cream cheese, depending on how hot you want your poppers to be. Then place 1-2 small pieces of bacon on top of the jalapeno.

Fold the three corners of your dough up & pinch the top & sides together to prevent your cream cheese from leaking out.

Bake 10-15 mins or until golden brown. 

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Peppermint Fudge
(contributed by Christina A.)

The Ingredients:

• 24 oz (about 4 cups) white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• pinch of salt
• 1 tsp vanilla extract
• 1 1/4 cups peppermint candies, coarsely crushed

The Directions:

Line an 8-inch square pan with parchment or wax paper, letting the paper hang over the sides.

In a medium bowl, stir together white chocolate chips, condensed milk & salt. Melt mixture according to white chocolate package instructions. Once chocolate is melted, stir in vanilla extract & 1 cup of crushed peppermints.

Pour fudge into prepared pan & use a spatula to spread it evenly. Sprinkle the remaining crushed peppermints on top. Chill in refrigerator until it's firm & set, about 2 hours. Use overhanging flaps of paper to lift the fudge from the pan, then cut it into 1-inch squares.

getting crafty: glitter ornaments

At our meeting last week, we made glittery ornaments... perfect for the Christmas season!

Here's the tutorial if you'd like to make these little lovelies at home:

What you need:

• Clear glass ornaments
• Glitter (extra-fine is recommended)
• Floor cleaner such as Mop-N-Glow or Favor
• Stickers, vinyl cut-outs, paint pens or Sharpies for decorating (optional)
• Ribbon for hanging (optional)

Instructions:

1. Remove cap from ornament and pour a small amount of floor cleaner inside... a tablespoon or two should do it. You may need a funnel for this step, or you can just wing it.
2. Swish the cleaner around until the inside of the ornament is completely coated. Then pour the excess cleaner out. (Try to avoid bubbles if possible.)
3. Pour your glitter into the ornament & shake it all around until the entire inside is coated in sparkly beauty. Just put a bunch of glitter, cover the opening with your finger & shake... you can always add more glitter if needed. Then dump your excess glitter back into the glitter container, taking care to swivel the ornament around so that you get all the extra glitter out... you don't want a layer of glitter sitting in the bottom of the ornament while it's hanging on the tree.
4. Replace the ornament cap & decorate as desired, or not at all. If you'd like, you can tie a ribbon around the ornament cap &/or loop it through the wire to hang your glitter ornament. Enjoy!

One of our MOPS mamas has already made a few of these at home... she used a square ornament instead the classic round & I love it! Thanks for sharing, Jeanie!