Wednesday, January 24, 2007

Pork Chops w/ an Onion Mushroom Sauce (p1)

We haven't gotten pork chops in a long time as they can be rather expensive here and the last two times they had an odd taste. The other day however we picked up a package of 4 pork chops. They were on sale, pretty trim and looked very good. I figured I'd fix pork chops and eggs for breakfast or something but these looked and sounded good so I'd come up with something. Well the day it came down to make making them I really had no idea what I wanted to do with them. They has been in the fridge a little while and needed to be cooked up but what was I going to make??? I got on line and started to look around. I ended up going to Kaylin's Kitchen as she usually has some great ideas. She often show case other bloggers and their recipes and this is where I found the Pork chops with Mushroom Sauce. Glenna, from A Fridge Full of Food, has some really good recipes posted. I've visited her blog a few times before and and found some recipes to try, but I just haven't made any...til now. I didn't make this dish exactly as the recipe was posted, but I came pretty close. I was just too lazy to print it out and its a pretty easy recipe to make. Below is what I did.

Pork Chops with Mushroom Sauce (p1)
4 lean pork chops,with bone
Olive oil 1 to 2 T of " I cant believe its not butter"
Cavender's Greek Seasoning
1/2 onion, diced
8 oz mushrooms, sliced
1 can beef broth
2 tsp corn starch
a dash of red wine vinegar

1) In a large non stick skillet heat 1 T of olive oil and toss in diced onion. Cook til almost translucent and soft. Add 1 to 2 T of "I cant believe its not butter", the sliced mushrooms, and some salt. Saute until the mushrooms are soft and tender and then remove from skillet, along with all the pan juices, and set aside. Do NOT clean or wipe out the skillet!

2) Generously season both sides of pork with Cavender's seasoning and a little salt and place in the skillet, along with a little more olive oil. Cook over medium heat til cooked and golden/browned. Set aside and keep warm.

3) Still using the same skillet (and NOT cleaning or wiping it out). Add a can of beef broth and deglaze the pan, making sure you get all the browned bits from the skillet loosened and mixed in. Poor in the onion and mushroom juices, and a dashes or two of red wine vinegar; heat and stir occasionally.

4) In a small dish add corn starch and a few T of the skillet broth; mix til smooth (add more broth if needed). Add this corn starch liquid into the skillet and cook until sauce reduces and thickens. When thick, add sauteed onions and mushrooms, mix well and remove from heat. Place chops on plates or serving platter and pour mushroom sauce on top and ENJOY!

Note: Despite the red wine vinegar and corn starch, this dish is still very South Beach friendly. There isn't enough of either to really effect this dish yet they both add to the sauce in zippiness and thickening.

Sunday, January 21, 2007

Beef Stew with Dried Shitake Mushrooms (p1)

This recipe is one that came from Kayln's Kitchen site. She adapted the recipe from the book: The Best Recipes in the World book, by Mark Bittman (p 381). This is a very good beef stew recipe, that is nice and hearty...especially on a cold day.

Stew with Dried Shitake Mushrooms
(Crockpot or Stove top Recipe)

2 c beef stock, heated to boiling
2 c dried shitake mushrooms (more or less to your liking)
1 large onion, chopped
2 lb beef chuck, all fat trimmed, cut into pieces about 1" or slightly larger

1-2 T olive oil
1/2 c water (use 1 c for stove top cooking)
1/2 c slow roasted tomatoes, chopped (If you don't have roasted tomatoes, use 1/2 cup diced sun dried, or 1 can diced tomatoes. NOTE: If using diced tomatoes for Crockpot version, drain tomatoes well, measure liquid and reduce the amount of stock by that amount.)
2 T tomato paste (remember you can freeze the rest.)
3 dried bay leaves
salt and fresh ground black pepper to taste

Bring beef stock to a boil in large pot. Break dried mushrooms into 1" pieces (this is easier than cutting them after you soak them). When the stock is at boil remove from heat and add the mushroom pieces and allow mushrooms to soak while you brown onions and meat.

In large skillet, heat 1 T olive oil and add chopped onion. Saute about 5 minutes, until onions are softened but not browned and then place in crockpot or stockpot.

In same pan add rest of olive oil (if needed) and brown meat, turning so it browns well on all sides. (Don't rush this step. It will take about 15 minutes to brown well.) Add meat to Crockpot or stockpot. Pour 1/2 cup water into hot pan, use a turner to scrape all browned bits off, and add liquid and meat bits to crockpot or stockpot.

Add tomatoes, tomato paste, mushrooms and beef stock, and bay leaves.

For Crockpot: cook on low 5-6 hours, until meat is tender and flavors are well combined. (Don't be tempted to add more liquid to the Crockpot, even if it looks like it won't be enough. Foods release liquid while cooking in crockpots).
For stove top:
simmer on low about 2 hours. You may need to add more water for stove top.

Season to taste with salt, fresh ground black pepper and Enjoy!

Thursday, January 18, 2007

Chicken Kaya Spica (p1)

My daughters best friend Kaya just lives down the street from us and comes over a lot to hang out for a few hours, stay the night, weekend, or stay a week or two when her family goes to Poland. We really enjoy her coming around as she is a sweetheart and a lot of fun. We feel many times we have a second daughter and have taken her under out wing, sort of speak. Sometimes when her parents goes to Poland to visit family, she stays with us as she rather stay a bit closer to her friends and social life and avoid that very LONG drive. One week she stayed with us I made a particular chicken that she just LOVED. Kaya was so amazed that I "just came up with it" and she raved on about how good it was. I told her that since I created it I get to name it - and I'd let her help me with that. She was so tickled and said I needed to call it "Kaya's favorite chicken", ha ha. After some brainstorming and a discussion about how the chicken has a bit of a Mexican flair, its spicy but not hot and its very flavorful - Oh and again "how Kaya liked it" :D I finally came up with calling it "Chicken Kaya Spica"and she loved that idea and I think was a bit shocked that I really put her name in its title. Anyways, its really easy to make and its very flavorful. Hope you enjoy it!

Chicken Kaya Spica

(created by Dee)


6 to 7 chicken breasts (no skin or bone)
1 to 2 Tab olive oil

1 tsp onion powder

1 tsp garlic powder

1 can chicken broth

2 tsp cumin

1/4 tsp cayenne

1 pkt Sazon Goya seasoning

fresh chopped cilantro
shredded cheese blend
sour cream

Put all of the first 8 ingredients in a large non stick skillet and cook til chicken is done (flip the chicken over a few times during cooking). Transfer chicken to a serving plate and pour the juices over (If there seems to be a lot of juice left I reduce it first). Then when ready to serve place chicken on a plate, top with mixed cheese and melt in the microwave. Top with fresh chopped cilantro and add a dollop of sour cream and salsa on the side. Note: The cilantro, cheese, sour cream and or salsa are not just garnish they really add to this chicken and seem to complete it! ENJOY!!

Broiler Cinnamon Toast (not Sb friendly)

While growing up and before I had my own child, I did a lot of babysitting. I often would make meals and treats for the kids I watched and it was a little like playing house for me, and aways a lot of fun. One summer I had a full time babysitting job watching my favorite pair of siblings. One evening I had them help me make cinnamon toast for their evening treat. They said their mommy made it, but I was doing it wrong (ha ha). I told them that I was making it like my mommy taught me and another time we'd make it like their mommy made it. They were very skeptical that mine would turn out yucky but went along and helped me anyways. As we made my family's version of this treat, they told me how their mom made hers. They said she put bread in the toaster and when it popped up she'd put butter, cinnamon and sugar on it and served it on a plate or napkin. This was extremely odd to me as I had NEVER had it that way, so I could understand how foreign my methods had to look to them. After the cinnamon toast was out of the oven and they sat down at the table with their pieces of cinnamon bread and glasses of milk they found that it was REALLY GOOD!!! In fact, they told me that my mommy was smart and made the best way (kids are so the time these two were 4 and 6 ... now they are in their 20's)

Anyways, I made this treat tonight for Martina and Kaya and Kaya said she has never had it like this either. She said her family doesn't make it but she had it before and it was made in a toaster just like the method I mentioned above. So, I thought I'd just mention it here for anyone else that may not be used to making it in a broiler like I do. Its not a crunchy toast (unless you bake it longer) but one that is oozy gooey good!

Broiler Cinnamon Toast
1 to 2 bread slices per person
soft butter or margarine (a generous 1/2 T per slice)
white granular sugar (a generous 1/2 T per slice)
ground cinnamon

Place bread slices on a baking sheet and spread butter or margarine all over the topside of each slice. A generous 1/2 T of butter is just the right amount so you can get to the edges of the bread and be able to hold the sugar in place, without making the bread greasy.

Sprinkle a generous 1/2 T sugar all over each slice and then sprinkle with cinnamon. Place under the broiler and bake until hot, melted and bubbly. ENJOY!!

Broiler Carmel Toast (not SB friendly)

I got this recipe when I was in 7th grade Home Economics cooking class. Its really simple and the kids I baby sat for really enjoyed it.

4 slices of bread
2 T butter or margarine
2 T brown sugar

Place bread slices on a baking sheet and toast one side in a toasting oven or broiler. Meanwhile, c
ream butter and brown sugar until smooth and set aside. When the bread is toasted take out and turn over each slice. Spread carmel mixture on the untoasted side making sure to spread it to the edges. Put the bread back in the broiler until carmel mixture is melted and bubbly. Remove from the oven and Enjoy!

Sb Broiler Cinnamon Toast (p2)

In Making Cinnamon and Carmel toast tonight for the kids I decided to see If I could make it Sb friendly for me...and I did! I was so excited as it tasted really good and something Sb legal that I can have and not feel guilty about :D
South beach Cinnamon Toast (p2)

1 to 2 slices of bread per person
a generous 1/2 T "I can't believe its not butter" spread (per bread slice)

a generous 1/2 T splenda (per bread slice

Places bread slices on baking sheet and cover with ICBINB spread (all the way to the edges). Sprinkle a generous 1/2 T splenda on each slice and sprinkle with cinnamon. Bake in the broiler or toasting oven til hot and bubbly (5 to 10 min usually).


Friday, January 12, 2007

Pizza stuffed Mushrooms (p1)

While at the store the other night (starved after my workout at the gym and gathering things to make Kayln's Southwest Chicken Salad, I saw some beautiful Portabella mushrooms. I started to walk away and then I thought making some Pizza mushrooms sounded like a nice light snack/lunch but as I went back to get some I saw they were priced at $6 something a pound(!!!!!) I started to walk away again, shocked and sadden when I saw that these jumbo blond mushrooms were cheaper and just as nice.

I took these mushrooms and popped out the stems and pulled the excess away to create a little bigger "bowl" in the mushrooms.

Placed them on a foil lined baking sheet, lightly sprayed with cooking spray. Bowl side down I sprayed them lightly with some cooking spray and baked these for 15 to 20 min at 350 degrees.

When done I drained the juice from the baking sheet, turned the mushrooms bowl side up, spay again with cooking spray and sprinkle with some salt and pop them in the oven for 10 mins longer.

After 10 min's (drain again if needed) filled each mushroom with a little pizza or pasta sauce and what ever toppings you like on your pizza's. I added a little sauteed diced onion and bell pepper, about 4 turkey pepperoni slices, a little black olive, salt some Mozzarella cheese. Bake these 15 to 20 min's longer or til cheese is melted and golden. YUMMY!!!!

Kalyn's Southwest Chicken Salad With Chipotle Ranch Dressing (p1)
(1 serving as a main dish salad, recipe created by Kalyn with much inspiration from Rubio's)

The Salad:
3/4 - 1 cup diced cooked chicken
(1 chicken breast)
3 or 4 T Chipotle Ranch Dressing
(recipe follows)
2-3 cups washed and torn romaine lettuce
1/2 cup diced red pepper
1/4 cup grated cheese like a low-fat Mexican Blend
1/2 cup (more or less to taste) chopped fresh cilantro

Mix diced chicken with desired amount of salad dressing and set aside while you prep other ingredients. Combine lettuce, red pepper and cilantro in large mixing bowl (not the bowl you're serving salad in.) Stir in chicken with dressing and mix lightly, until dressing is distributed throughout salad. Sprinkle with cheese and stir gently a few more times, then serve.

Chipotle Ranch Dressing:
(Makes 2 1/2 cups. Recipe created by Kalyn. Keeps in the refrigerator for several weeks.)

1 Hidden Valley Ranch Dry Season packet (it makes up about 2 cups worth of Ranch)
1c Skim milk
1c mayo
a splash or two of lemon juice (added to the milk to make a buttermilk)
1/2 c salsa (I used Pace Picante Sauce Mild)
1/2 tsp ground Chipotle Chile Powder (I used 1 tsp Mrs. Dash [salt free] Southwest Chipotle Seasoning Blend)
Kayln says: "If you don't have Chipotle Chile powder, could substitute regular chile powder and a small amount of hot sauce."

Put 1 to 2 splashes of lemon juice in 1 cup of skim milk and set aside to curdle. In a small mixing bowl add dry Ranch dressing powder and 1 cup mayo. Add the lemon milk, aka buttermilk, mix well and set aside. Put salsa in food processor or blender and puree for about a minute or so (with steel blade). Add all of the Ranch Dressing and 1/2 to 1 tsp ground Chipotle and process until well combined. ENJOY!!!

~~After my workout at the gym I went to the store for their evening markdown on rotisserie chicken. They were out (!!!) so I got a couple of boxes of Tyson frozen grilled chicken strips and the rest of the salad fixings and took my starving self home to get this made up :D Instead of premixing the ingredients before serving I just laid the lettuce down on the plates, topped with chopped red and orange bell peppers, mounded the (microwaved) diced chicken in the center , sprinkled with fresh chopped cilantro and drizzled the Chipotle Ranch Dressing over each beautiful salad. I totally forgot the cheese (strange for me as I LOVE cheese, but I think I was just so eager about getting started on this awesome salad) yet cheese-less it still was very pretty and OH SO GOOD!!!

Wednesday, January 10, 2007

Kayln's Meatloaf (p1)

Once again Kayln ( of Kalyn's Kitchen blog) is awesome! She created a phase 1 South beach friendly Meatloaf that has loads of flavor and is really easy to make. When growing up I HATED meatloaf but now that I'm older I have acquired a taste for it and this one is very yummy. My picky teen even liked it!!!!! If fact she wanted to know just what that smell was when she walked in the door as she headed straight for the kitchen. :D She ate hers with some ketchup but my entire family enjoyed this. Thanks Again Kayln!!! For the original recipe go to Kayln's site, as I have listed below how I made it. Its really not too different but I didn't note all the suggestions or other possibilities that Kayln posted on her blog. Besides go visit her blog as I'm sure you'll find something really yummy there you'd also like to try....after all, Kalyn's Kitchen was named Best Food Blog - Theme in the 2006 Food Blog Awards (CONGRATS Kayln, its well deserved!!!). :D

Kayln's Meatloaf with Tomatoes, Fennel, and Flax Seed Meal
(Makes two meat loaves, about 8-10 servings)

2 lbs. lean ground beef (I didn't have a lean so I just drained off the fat once during baking)
1 pkg. (19.5 oz.) Turkey Sausage
2 T dried chopped onion
1 T garlic powder
1 T dried basil
1 T dried parsley
1/2 cup flax seed meal
1/2 tsp salt
1 T ground fennel
1 cup finely chopped slow roasted tomatoes
(or use sun-dried tomatoes - rinse with hot water if oil packed)
2 eggs slightly beaten

Preheat oven to 375 F. Remove ground beef and turkey sausage links from refrigerator and let come to room temperature. In bowl, combine dried onion, garlic powder, dried basil, dried parsley, flax seed meal, salt, and ground fennel. (She states that she purposely used dried herbs since she wasn't adding much binder to the meatloaf and didn't want added moisture.)

Squeeze turkey sausage out of casings into large mixing bowl. Break ground beef into pieces and place in same bowl. Add dried herb/flax seed meal mixture and eggs to meat mixture and use your hands to combine well. Try to mix the meat enough to get spices and eggs evenly distributed without over mixing.

Shape meat into two loaves. (Kayln prefers to bake meatloaf on a roasting rack, so any fat can drip out and it browns the meatloaf well on three sides.) I just baked mine in a baking dish and after about 30 to 40 min' drained our the drippings and still got a good brown all over).

Total baking time is going to an hour or so. Cutting one meat loaf open is the still the best way to see if the inside is done. But remember this contains turkey and needs to be fairly well done. ENJOY!

Saturday, January 06, 2007

Peanut butter Milk Shake (p1)

When on South beach P1 you are to drink 2 glasses of milk and or have some yogurt for your dairy. Sometimes for a little added treat, that's not counted as a desert I make this:
Peanut butter Milk Shake
(2 servings)
1 1/2 to 2 cups of skim milk

1 to 2 T splenda
2 to 4 T natural peanut butter (crunchy or smooth)
a little ice
sometimes I add a splash of vanilla extract and or
a little sf Hershey chocolate syrup.

Mix this all up in a blender and Enjoy!
Depending on how much milk and Pb you use, this will count towards one of your milks and your nut allowance for the day.

Note: Don't add too much ice as the texture is a bit funky. You want it more milky thank icy.

Frozen Chocolate Cheesecake Bites (p1)

I got this recipe from of the Hungry Girl Site. It was very easy to make and tasted really good. Its not one of my favorite deserts but it isn't bad and defiantly a nice change. I ended up adding a little extra splenda to sweeten the cream mixture up a bit more and I think using melted semi sweet chocolate for the top would be better as I found the sugar free syrup a bit tart.

Frozen Chocolate Cheesecake Bites! (p1)
3/4 cup Cool Whip Free
5 tbsp. fat-free cream cheese; softened
1 tbsp. SPLENDA, Granular
10 tsp. HERSHEY'S Sugar Free Syrup OR melted semi sweet chocolate chips

Using a fork or hand mixer, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended. Evenly distribute mixture into 10 sections of an ice cube tray. Tap tray firmly on the counter a few times to get mixture to settle flat. Next, top each with a teaspoon of chocolate syrup or melted semi sweet chocolate chips. Tap tray again to settle. Place tray in freezer until Bites are solid -- at least 2 hours. Once frozen, Cheesecake Bites should pop out easily (if not, set in some warm water for a few seconds so the bottom will loosen). Makes 10 Bites!

On the site it listed these stats: (2 Bites: 40 calories, 0g fat, 100mg sodium, 6.5g carbs, 0g fiber, 1g sugars, 2g protein = 1 Point)

Ground Beef and Sauerkraut Soup (p1)

This is another wonder recipe that i got from Kalyn's Kitchen. She posted a recipe about a Ground Beef and Sauerkraut Soup that looked really interesting. I gave it a try last night and my hubby and I really enjoyed it. Below is what I did - the only difference I made was the addition of sauteed mushrooms. For Kalyn's exact recipe please visit her blog via the link above. Kalyn states that this recipe was inspired by a recipe she saw somewhere, but can't remember where. To me it has a very German flavor yet its like nothing I've had so far - but its good! Ground Beef and Sauerkraut Soup
(about 8 servings)
1 lb. very lean ground beef
2-3 tsp. olive oil
1 cup lg onion, chopped
1 T minced garlic (from jar)
1 14 oz. can chicken broth
2 14 oz. cans beef broth
1 14 oz. can diced tomatoes with juice
1 14 oz. can sauerkraut with juice
1 cup water (if needed)
1 T Splenda or brown sugar (I use splenda and a little sf maple syrup for a brown sugar flavor)
1 T Worcestershire sauce
3-4 dried bay leaves
3 T minced parsley or 1-2 T dried parsley
1 tsp. rubbed sage
fresh ground black pepper to taste
sour cream
1 to 2 T I can't believe its not butter
1/2 to 1 c sliced mushrooms

In heavy frying pan, heat 1 tsp. olive oil, add ground beef and brown well, breaking into small pieces with turner. This will take as much as ten minutes but don't rush the browning step.

While ground beef browns, combine chicken stock, beef stock, canned tomatoes, sauerkraut, Splenda or brown sugar, Worcestershire sauce, bay leaves, parsley and sage in large stock pot. Bring to a low simmer.

When beef is well browned, add to soup in pot. Deglaze pan with a bit of the soup liquid, scraping off any browned bits, and add to soup.

Wipe out frying pan and add other 2 tsp. olive oil. Saute onions 2-3 minutes, until starting to soften, then add garlic and saute 1-2 minutes more and add to soup. Add a little "I can't believe its not butter" to the pan and toss in some sliced mushrooms and saute til tender. Add mushrooms to soup pot, reduce heat and let soup simmer at low heat about one hour. After an hour, taste for seasoning and add water if soup seems too strong. Simmer 15 minutes more if adding water. Season to taste with fresh-ground black pepper before serving. Serve hot, with sour cream on top. ENJOY!

Dee's French Toast (p2)

Growing up I never cared for pancakes. It wasn't until I was pregnant with my daughter that I ate fact I craved them along with cream of mushroom soup, brown sugar oatmeal and dry toast, -of all things, ha ha. Ever since then however, I've enjoed pancakes - but my true breakfast love has ALWAYS been French Toast!!!!!
This is how I make mine (I've never measured so I'm really not sure of the measurement here but this will give you the basic idea):

Dee's French Toast
WW Bread (a few pieces per person)

2 to 3 eggs, beaten
vanilla extract, a splash or two
nutmeg, just a little for added flavor
powder sugar
a good tasting syrup

Beat the eggs, milk, cinnamon, nutmeg and vanilla extract together. Dip each bread slice in the mixture, covering both sides well and placing in a large nonstick skillet that has been sprayed well with cooking spray.
Brown on both sides and cut into triangles using a plastic or wooden flipping spatula. Place the triangles slightly on one another as if they are fallen Damiano's and sprinkle with powder sugar and syrup. ENJOY!
NOTE: If you use a sugar free syrup, omit the powder sugar (or use splenda) and limit the amount of slices of bread,than this is South beach friendly, P2.

Happy New Years 06/07!!!!!
We had a very good one! Our daughter had a few friends over and the girls stayed the night. A good friend of ours come over too and helped bring in the new year. We made virgin Piña Colada and Strawberry Daiquiris, sweet BBQ cheesy sausages, cheese chunks, chips and dip (store bought cheese Queso and french onion), carrots and pebble treats (like rice crispy treats). I had the fixings for the kids to make a couple of large pizza's but they were so excited to think they were gonna get to make their own personal pizzas (like at our daughter birthday) so I couldn't let them down. (I thought that was such a great compliment in that they had such a good time making them last time they wanted to do it again). We all had a wonderful time watching, playing Phase 10 (its a really fun card game) and then seeing and participating in the German tradition of fireworks. My friend Raina and I went to the castle that is just down the mountain a bit from us and looked over the villages. It was awesome! Afterwords we stopped by our friends and neighbors as the kids went there to shoot off fireworks of their own. It was pouring down rain but everyone still had a great time! Below are some Pict's of our night.

Setting the table and waiting for our friends to come over

Here euro was looking out the sun room windows as the neighbors setting off fireworks. He and Mozes did NOT like all the nose and commotion!!!
Rina is getting the coconut rum just right in hers and my cups :D
These were really good. They were made just like Rice crispy treats only with Fruity Pebbles. This was new flavor called Ice Berry. We weren't too wild about it as cereal but thought it was really good as these treats. Either way we got the cereal when it was on sell for 99 cents a box so it was a really cheep treat too. I just rolled them into balls for something different.

These have always been a tradition ours for New Years. They are cheese smokies. I mix up a sweet BBQ sauce that consists of:
dark brown sugar
a little spicy brown mustard
salt and pepper
a little liquid smoke
a little Worcestershire sauce.

Heat this all up in a large nonstick skillet til it thickens and add the smokies and cook til heated. They are so yummy!!!!

Lounging around watching movies....well Mozes is cuddling and Euro is catching some Zzz's. Ha ha.

Making their own pizza's...

Playing dance party as they are teaching one another new dance moves and blaring the music!!!

At the castle (Burg Nanstein in Landstuhl Germany). Watching the German tradition of lighting off fireworks. Some are setting them off here at the castle but we wanted to see the view of the villages below as they set off theirs. It was GREAT!!!!

Over at Kaya's house. Her Father and Brother were setting off fireworks too. This is where the kids went and we later joined them.

Back at home and hours later the girls stayed the night and we decide to play a card game, Phase 10. It a lot of fun!!! We did this while snacking some more and drinking our virgin drinks. The Strawberry Daiquiris are just premade mixes and ice we blended together.
The Piña Colada's we used:
House brand premade liquid mix

a few scoops of vanilla ice cream
a few large table spoons of canned cream of coconut (NOT coconut milk)
and some pineapple chucks with juice.

Blend in a blender and then just before serving drizzle just a little grenadine syrup on top and insert a straw. Its so yummy! (Sorry I didn't get any good Pict's of this)

Now that things are back to normal and quiet again the boys are happy... we caught them getting some luv. Yeah they are spoiled but they are just so darn cute and lovable!