4 sq. Bakers unsweetened chocolate
3/4 c. butter (1 1/2 sticks)
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour
1 c. chopped nuts (optional)
Microwave chocolate and butter in large bowl at high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. Spread in greased 9 x 13 inch pan. Bake at 350 degrees for 35 minutes. Cool. Makes 24.
Range Top - stirring constantly, melt chocolate and butter in 3 quart pan over very low heat.
CAKE-LIKE BROWNIES:
Stir in 1/2 cup milk with eggs and vanilla. Use 1 1/2 cups flour.
My daughter and son - 11 and 7 are making this for dessert tonight!
I am going to try with the kids tomorrow - surprise!
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German Soft Pretzels
Heat Oven to 475 degrees
Ingredients:
1/8 cup hot water
1 package active dry yeast
1 1/3 cup warm water
1/3 cup brown sugar
5 cups flour plus some extra flour
Coarse Kosher salt
In a large bowl mix the hot water and yeast until the yeast dissolves. Stir in the warm water and the brown sugar . Slowly add 5 cups of flour to the mixture, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the side of the bowl. Put the dough on a lightly floured board.
Dip your hands in the extra flour. Knead the dough until it is stretchy and smooth. Push it down and away from you with the palms of your hands. Turn the dough as you work. Grease two cookie sheets very well. Sprinkle each with coarse kosher salt. Set the sheets aside. Pinch off a piece of pretzel dough about the size of a golf ball. Roll the dough into a rope 14 inches long and as thick as your thumb. Bend the rope into a u shape, cross one end of the rope over the other end. The ropes should cross about 3 inches from the tips. Twist the cross ends making a full turn. Fold the ends back, toward the middle of the U. Open the ends slightly to form a pretzel shape, press the ends into the dough firmly. Fill a frying pan with water. For each cup of water in the pan add 1 tablespoon of baking soda. Bring water to a gentle boil. Not too many bubbles. Use a spatula to lower each pretzel into frying pan. Count very slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet. Repeat until all the dough is used. Sprinkle some kosher salt on top of the pretzels and put them in the oven.
Bake for 8 minutes or until the pretzels are golden brown. Makes 30 average size pretzels.
Tip: Twisting the dough into the pretzel shape may take some practice before you get it correct. If you can't get the knack, you can always make pretzel sticks.
UPdate - This was delicious!!! Very easy and my whole family loved it! I used ground lamb and no one noticed :) I highly reccomend this - great budget stretcher!
The Ingredients. --3 cups leftover mashed potatoes --1 lb ground turkey or beef --2 cloves garlic, chopped --2 cups frozen vegetables (I used roasted corn and peas) --1 medium onion, chopped finely, or 1 T onion flakes --1/2 tsp seasoned salt --1/2 tsp onion powder --1/4 tsp black pepper --1/4 tsp paprika (then a bit more for garnish) --1 cup water --2 cups shredded cheese
The Directions.
I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.
Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.
Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.
Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.
The Verdict.
I will make this again. I loved it that all of us ate the same thing at the table, and the kids really enjoyed the meat and potatoes.
I know that is not a lot but I am slowly learning and loving it. I bought an old Sunset Canning book from the library discard shelf for 25 cents!!
My tomatoes are ripening quickly and so I will try and put up some more whole tomatoes - so easy to do!, maybe some salsa and then tomatoe sauce - yummy!
We also have alot of zucchini and not sure what to do other than freeze it - any ideas?
We have had some watermellons and that is yummy.
I have lemon cucumbers (not the taste just the look) that I have more than I know what to do with so... I am thinking about making relish - this is a first! I found this recipe and thought I would try - she also uses the hot water bath method which is what I am trying to master - next year will be a pressure cooker - or steam cooker they call it ?
Heat to a boil and add the drained cucumber mixture. Cook over moderate heat for 15 minutes. Ladle into hot, sterilized jars. Adjust lids and process in a hot water bath for 15 minutes. Remove and let cool. Check to make sure lids are sealed.
No clue how much this will make :) I seem to only aver age two quarts - so I guess I will guess and move along :)
10 cups zucchini, peeled and shredded
4 onions, chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoon crushed red pepper flakes
1 teaspoon nutmeg
1 teaspoon black pepper
5 cups chopped ripe tomatoes
2 tablespoon cornstarch
2 cans tomato paste
In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, cornstarch, nutmeg, pepper, tomatoes and tomato paste.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars and seal.
Water bath jars if they have not sealed properly.
Note: If you want it "HOT" just add a dozen finely chopped jalapenos
This is my Great, Great Aunt Lizzie's Recipe. Yes, I knew her and had a great relationship with her. I was so blessed to grow up with my grandparents, great grandparents, etc. I had been looking high and low for this recipe and then I found that an Aunt of mine had put it in theor church recipe book! Yeah! I need to make.
It was always a fond memory!
Aunt Lizzie's Cold Oven Pound Cake
4 eggs
1/2 lb butter
1 1/2 c sugar
2 c. flour
2 tsp. baking powder
1/2 c milk
1 tsp. vanilla
1/2 tsp lemon juice or 1/4 tsp. bottled lemon extract
Use a timer for mixing. After all ingredients have been creamed in bowl, set timer and beat 20 minutes on speed # 5 (I am not sure about this number but I am sure she beat it a loooong time!) Use spatula or wooden spoon while mixing to make right consistency. Pour batter into well-greased and floured tube pan or bread pans. Put in cold oven; turn to 350 degrees and bake 1 hour.
According to the story, some travelers come to a village, carrying nothing more than an empty pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travelers. The travelers fill the pot with water, drop a large stone in it, and place it over a fire in the village square. One of the villagers becomes curious and asks what they are doing. The travelers answer that they are making "stone soup", which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which they are missing. The villager doesn't mind parting with just a little bit to help them out, so it gets added to the soup. Another villager walks by, inquiring about the pot, and the travelers again mention their stone soup which hasn't reached its full potential yet. The villager hands them a little bit of seasoning to help them out. More and more villagers walk by, each adding another ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all
Well, I tell that story because that is many times what we have in our pantrys. We have the making of stone soup. We have a few leftover bites of meat, an onion, a tablespoon of butter or oil, a handful of noodles, etc. But if you throw them together, you can make
"Stone Soup", "Stone Salad" or a Casserole, etc. So this is my two cents on trying to stretch your budget.
We are having "Stone Soup" tonight
A cup of chicken broth, some more water, a few mushrooms, onions, a little salasa, celery, garlic, and a handful of noodles... We are blessed with much if we look at it from a new point of view!
I read this on a recent online article from MSN - very true!
12 Foods that you should try and eat organic whenever possible!
Not all of us can afford to go 100% organic. The solution? Focus on just those foods that are laden with the highest amounts of pesticides, chemicals, additives and hormones and deploy your organic spending power on buying organic versions of these whenever possible. Can't find organic versions of these foods? We've listed safer alternatives that contain the same valuable vitamins and minerals.
1. Meat
There's the likelihood that chicken, pork, and cow feed is grown with the help of pesticides, antibiotics and chemicals. Similar to milk and milk-based dairy products, many chemical pesticides could end up in the animal, which may end up in you.
It's been widely reported that meat has higher concentrations of pesticides than plants, but the Environmental Protection Agency says that isn't so. Their findings suggest that "meat does not contain higher levels of pesticides than plants" and go on to say that "In general, meat contains much lower concentrations of pesticides than plant products. Moreover, pesticide residues detected in fruits and vegetables are generally at least ten times lower than what is legally allowed under the Federal Food, Drug and Cosmetic Act."
2. Milk
The fat in dairy products is another haven for pesticides, antibioltics, and bovine growth hormones. These get passed on to you through commercial milk, cheese, and butter. Organic dairies do not use chemicals or growth hormones like rGBH or rbST.
3. Coffee
Many of the beans you buy are grown in countries that don't regulate the use of chemicals and pesticides. Look for the Fair Trade Certified label on the coffee package or can; it will give you some assurance that chemicals and pesticides were not used on the plants. It will also mean that fair prices were paid for the end product in support of the farm that supplied the coffee, and that the farm workers are treated fairly.
4. Peaches
Forty-five different pesticides are regularly applied to these delicately skinned fruits in conventional orchards. Can't find organic? Safe alternatives: Watermelon, tangerines, oranges, and grapefruit.
5. Apples
Scrubbing and peeling a fruit doesn't eliminate chemical residue completely so it's best to buy organic when it comes to apples. Organic apples taste sweeter than conventionally grown, too. Can't find organic? Safe alternatives: Watermelon, bananas, and tangerines.
6. Sweet Bell Peppers
Peppers have thin skins that don't offer much of a barrier to pesticides. They're one of the most heavily sprayed vegetables out there and may be coated with nearly 40 commonly used pesticides meant to keep them insect-free. Can't find organic? Safe alternatives: Green peas, broccoli, and cabbage.
7. Celery
Celery has no protective skin, which makes it almost impossible to wash off the twenty-nine different chemicals that are used on conventional crops. Can't find organic? Safe alternatives: Broccoli, radishes, and onions.
8. Strawberries
On average, strawberries receive a dose of up to 500 pounds of pesticides per acre. If you buy strawberries out of season, they're most likely imported from countries that use less-than-stringent regulations for pesticide use. Can't find organic? Safe alternatives: Blueberries, kiwi, and pineapples.
9. Lettuces
Leafy greens are frequently contaminated with what are considered the most potent pesticides used on food. Can't find organic? Safe alternatives: Cabbage, cauliflower, and Brussels sprouts.
10. Grapes
Imported grapes run a much greater risk of contamination than those grown domestically. Vineyards can be sprayed with 35 different pesticides during different growth periods during the season and no amount of washing or peeling will eliminate contamination because of the grape's permeable thin skin. Can't find organic? Safe alternatives: Blueberries, kiwi, and raspberries.
11. Potatoes
America's popular spud ranks highest for pesticide residue. It may also be tainted by fungicides added to the soil for growing. Can't find organic? Safe alternatives: Eggplant, cabbage, and earthy mushrooms.
12. Tomatoes
The standard regimen of pesticides used on conventionally raised tomatoes numbers 30. Their easily punctured skins are no match for chemicals that will eventually permeate the whole tomato. Can't find organic? Safe alternatives: Green peas, broccoli, and asparagus.
If the cost of buying all organics isn't within your budget, fear not. Check out The Daily Green's top ten list of fruit and vegetables you don't need to buy organic, with tips for buying, cleaning, storing, and using them in delicious recipes.
Now doesn't that make you want to get out and grow your own ??
I copied this from a weight watchers recipe. Each serving counts as 5 points.
MAKES 6 SERVINGS
2 tsp vegetable oil
2 onions, chopped
3/4 pearl barley
2tsps chicken bouillon
3 cups of water
(I used 1 cup leftover chicken broth instead and reduced the water to 2 cups)
3 cups cubed cooked chicken breast
2 cups sliced mushrooms
1/4 cup almonds
1. In a saucepan saute the oil, onions and barley until the onions are wilted. 1-2 minutes
2. Preheat Oven to 350 degrees. In a dutch oven add the onion barley mixture, chicken bouillon (or chicken broth) and water. Bake 45 minutes. (I used a crock pot and cooked on high for 45 minutes).
3. Add mushrooms, chicken and 1/2 the almonds. Continue to bak until the liquid is absorbed and the barley is tender. About 30-60 minutes. Sprinkle with remaining almonds and serve.
** You can use lentils instead of barley - just reduce the cooking time by 30 minutes. **
I have been tossing up some new recipes and my family is loving it! I have tried several recipes from the website and yummo! Check out the Texas Stew over at OklahomaJamie's Website (under my friends category) - my husband has requested more!
My latest challenge is learning to cook beans. For many of you this might sound silly but I have tried several attempts in my past to use the dried beans and failed to no avail. I read the instructions but could not get to the yummo I desired. Until... sisters, I am no longer using can because I have SUCCEEDED!!! I found a hint - somewhere on this blog site and I am sorry because I can't remember where I read it!
Keys to success
1. Soak your beans OVERNIGHT
2. In the morning, discard old water and pour in new water - I use a collander inside another bowl. Soak for a few more hours.
3. Make sure you allow for plenty of cooking time 2-3 hours.
I made some tortilla soup - yum! I will put recipe on later.
BAKED BEANS
2 cups dried beans
1/4 cup brown sugar
1 tsp salt
1tsp dry mustard
3Tbsp molasses
After soaking beans over night, Rinse beans and add1 1/2 quarts of cold water to pot with beans, bring to a boil. Simmer for 1 hour until tender. Drain and reserve 2 cups of liquid. Put liquid in a casserole Dish. To water add reamining ingredients and stir until blended. Stir in beans.Cover and bake at 300 degrees for 5-6 hours. You can also cook in a crockpot for same amount of time. If necessary add more water during cooking.
This is a weight Watchers Recipe - makes 4 servings and is 8 points. I made some changes but I am not sure how it affects
Chicken Chili
4 tsps olive oil (I used 2tsp coconut oil and 2tsp olive oil)
1 red pepper
1 green bell pepper
1 yellow pepper
1 red onion
3/4 pound ground chicken (I used leftover chicken I had from making chicken stock)
1 Tablespoon flour
1 Tablespoon Chili powder
1 tablespoon ground cumin
1 tsp unsweetened cocao powder
1/8 tsp cayenne peppe (i didn't use)
3-14.5 ounce cans crushed tomatoes (I did 2-28 oz diced)
2 Tbs balsamic Vinegar
3/4 cup chickpeas, rinsed and drained (Iused a whole 15oz can)
1. Heat oil and saute, peppers and onion. About 5 min. until soft. Add chicken, cook until no longer pink - 5-7 min.
2. Sprinkle in flour, chili powder, cumin, cocoa powder, cayenne - stir constantly, 1 min. Stir in tomatoes and vinegar. Bring to a boil. Reduce heat and simmer. Stir frequently until thick. 30-40 minutes
3.Stir in checkpeas until heated - about 5 minutes.
I cooked mine in a crockpot for 1.5 hours on high.
Enjoy! Let me know how you liked or any changes you made!
I have been tossing up some new recipes and my family is loving it! I have tried several recipes from the website and yummo! Check out the Texas Stew over at OklahomaJamie's Website (under my friends category) - my husband has requested more!
