• Thursday, February 15, 2007 - Double Chocolate Rum Dipped Cake
I made this up for the Valentine of mine (My husband). He loves chocolate. I do too. So does everyone else here. So, I grabbed some things, and a helper to help me, and off we went to experiment! Here's what we came up with, and oh my goodness, I will get a picture up if I can remember. Sometimes I forget that so, so much. I need to keep a blog journal page to keep up with what I need to do.  Ok, here we go:
Oven: 350 degrees
Bake Time: 1 hour or till toothpick or whatnot is dry tested 
Cake Mixture
1 cup of milk
3/4 cup of cocoa
1 cup of butter
1/3 cup of sugar (Sweetner of your choice...)
1 cup of brown sugar
3 eggs
2 cups of flour (cake flour if you have it)
1 tsp vanilla
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt (needed)
This is all blended together and put aside.
Pudding Mixture
1 cup of sugar
3/4 cup of cocoa
lil pinch of salt
3/4 cup of water
1/3 cup of chocolate chips. Whatever you like for taste.
4 cups of milk
1/2 cup of cornstarch
1 tablespoon of vanilla
Mix the cocoa and sugar together in a saucepan, add water and cook till smooth. keep on heat and stir constantly, remove from heat after the mixture becomes thicker. Stir in chocolate until it's melted. Add in the milk, keeping half a cup of the milk to the side. Mix well and make smooth. Take the cornstarch and add it to the reserved milk, mix till smooth. Add this mixture to the chocolate mix.
Return the entire thing to heat, stirring all the time. When it gets to a thick mixture, reduce the heat, stirring constantly. Let it simmer a bit, then add in vanilla. Mix well. Put into a bowl and put in fridge till chilled and firm.
Once the pudding is chilled and firm, remove it from the fridge. Get the cake mixture ready as well. Combine both of the mixtures together and blend well. Then gather together the following items:
3/4 cup water
1 cup of rum
5 eggs
1 cup of oil (Vegetable is best)
full package (16 oz) of semi-sweet chocolate chips
You need to get a bundt pan for this. Dust it off with some flour and spray or what you like to use. Add the water, rum, oil, and eggs into the main batter and mix very, very well. Pour this into the bundt pan, slide it into the oven, and bake.
When there is only 20 minutes left to bake the cake, take the pan out, pre-spray once more, just in case, and dust with flour, and then add the chocolate chips all over the top. Return to oven, and bake.
While this bakes, gather together:
1 cup of rum
1 cup of chocolate chips
Add to a saucepan, let cook together for a bit, stirring constantly, till chocolate melts. Add more if you like. Once mixed, let cook and thicken up just till syrup-like in texture.
Once the cake is pulled and cooled off, take the syrup and pour it over the cake. 
This cake was outrageously yummy! It has a lot of steps, but it's good as can be!
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• Wednesday, January 10, 2007 - Belle's Challenge 2: Stocking the Pantry
I have this thing about my pantry. And you know, some may say it's nothing at all, really, until they hear me fuss at my husband or brother-in-law or someone else messing about in the cabinets. You know what I mean. Everything is where you put it. In your mind, you know it's there. You can go into the kitchen in the pitch black, blind folded, and still make your way around the kitchen and cook a meal without hurting yourself or anyone else, and you know exactly where everything is! That's the kind of pantry I have.
"Don't touch that cinnamon unless you put it right back where it belongs!"
"On the shelf."
"Not just on the shelf."
"Um...."
"Alphabetical!"
"Yes, dear."
If I ran out of things in my frige or freezer due to whatever the problem may be, I have enough goods in the cabinets to live on for over two weeks or more. We have bought goods, we have home canned goods, and we have a lot of staples that I use to make sure we are set for awhile.
I don't like going out much into public around here. In these parts it's like trying to wrestle down that state pig in the greased pig contest. You're avoiding people in carts, you're avoiding squealing noisy people in the aisles, too many people are complaining, and sometimes that person complaining is you! I have to pray sometimes at my local shopping center to get patience to come into me because my goodness shopping near the big city can make you lose 2 years off of your life!
So, we shop to stock up our pantry every other month or so. Due to that, I have a nice stocked pantry. Jars full of things, containers full of things, and oh my goodness does it feel good to see that!
I learned from my Mom to store in clear containers. Nice air tight jars are good to use, and I found some at Big Lots awhile back. Big old pickle jar like canisters that were meant to be those sun tea jars. They were messed up though. The nozzle that allowed the tea to come out was sealed over with the glass. They had messed up in the molds I guess. I bought 10 of those things one day, and went back the next to get another 10. They were cheap, and they are worth every cent we spent.
In those jars we can see what we have, how much of it is left, and the food is protected in a sealable container for freshness. They're perfect for the pantry!
What you put in your pantry will depend on what your family enjoys eating. My husband is a meat and potatoes man. That's all well and good, but I have kids who eat a more wide variety of things. I also have special care to consider with my daughter. She can only have certain foods certain ways. I consider myself a great short order cook. Not only do I have my husband's foods to consider, I have my daughters, and then my own. My diet changed after my youngest son. I stick to the diet. So now there are three different diets there.
My sons, well, they both eat anything. I have a feeling that Daegan will be just like Ethan in that aspect. Eat whatever is put in front of them!
Anyway, back to the pantry. Items we buy every two months or so:
- various pasta shapes and noodles, egg, spaghetti, macaroni, bow tie, and so on
- whole wheat flour
- sugar (sucanant is expensive in our area at the moment or I'd get that)
- brown sugar
- yeast
- bread flour
- unbleached flour
- corn meal
- a bunch of spice. I buy a new spice every other shoping trip to get it, and for those we enjoy I make sure to buy it again to restock. I do not keep the spices in the same containers. I move them to a zip lock bag that is then placed in a small sealable container. Again, glass, and with a screw on lid. Also found at Big Lots. Lucky me! I got 25 of them for various things. They fit spices, candies, nuts, snacks...it's a great little jar to hold things in.
- various flavorings and extracts for baking
- baking items like baking soda, baking powder, cornstarch, cocoa, and so on.
- Bread Crumbs (regular and flavored)
- Confectioner's Sugar
- Corn Syrup
- Evaporated Milk
- Honey
- Oil ($9.99 per gallon at the discount grocer)
- Rolled oats
- bran
- flaxseed
- wheat germ
- lentils
- white beans
- pinto beans
- kidney beans
- raisins
- peanuts and nuts of various kinds
- peanuts for making peanut butter (yes, we grind it up on our own! it's too good to ignore this process and it's much better for us!)
- rye flour
- tea
- canned vegetables of all kinds
- canned fruits of all kinds
- dried fruits
- canned sauces, homemade or store bought
I'm sure I missed other things, but that's a close list to what is around here and kept constantly in the pantry. The only time we've run out was due to over paying on credit cards to get rid of debt, and I'm not going to feel bad about that, but it was a scary time. We've planned better since that moment and we're never letting that happen to us again with this.
So, that's another tip. Have a good, organized, useable pantry!
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• Monday, January 8, 2007 - Cranberry-Sauced Meatballs
I don't know, but I can't seem to get the yummy cranberries out of me since Christmas and Thanksgiving. I found these on-line and they sound really, really good.
- one egg, beaten
- 3/4 cup soft bread crumbs (unflavored)
- 1/4 cup almonds (nuts are always optional to me)
- 2 tablespoons of cranberries, dried, chopped up
- 1 tablespoon of raisins, chopped up
- 2 tablespoons of chopped onion
- 1/4 teaspoon of allspice
- 1/4 teaspoon of ground cloves
- 1/2 pound of ground up meat of your choice
- 1/2 pound of ground up meat (another type) of your choice
- 3/4 cup tomato sauce
- 2 tablespoons of tomato paste
- 1 can of jellied cranberry sauce, or your homemade sauce if you have it
- 1 tablespoon of vinegar
- 1/4 teaspoon of dry mustard (trust me, this helps add some yum!)
In a large bowl combine the egg, bread crumbs, nuts, cranberries, raisins, onions, cloves, and allspice. Stir well. Add in the ground meats; mix up and incorporate the flavors for a few minutes. Wait about 5 minutes. Start forming meatballs. Place in a semi-hot skillet to brown on all sides. Remove from heat. Place in a crock pot.
While the meatballs sit, in the same skillet, put the catsup, cranberry sauce, vinegar and dry mustard. Mix up well, let simmer slowly for about 2 minutes. Remove and put on top of the meatballs.
Cook for about three hours or until meatballs are done, on low. If you want to cook them faster, don't add the sauce, just put the meatballs in with about 3 tablespoons of water. Cook them in the crockpot on high. Then add sauce 20 minutes before serving. |
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• Monday, January 8, 2007 - Three-Alarm Chili
Also found on-line.
- beef broth
- beef cubes (strips, or whatever you want)
- diced tomatoes, undrained
- large onion, diced
- sweet pepper, green, diced
- sweet peper, red, diced
- jalepeno chile pepper, seeded and diced
- hot chili powder
- ground cumin
- garlic
- hot italian sauce, your style choice
- corn (optional)
- pinto beans
- kidney beans
- (any beans!!!
 )
- shredded cheddar cheese for toppings
- corn chips or other tortilla chips for crunching
Throw it all in the crockpot and cook it all day. That's what I do.
Um...ok, well, let's make it a bit more scientific I guess.
Cook the beef for a bit in a pan, browning the pieces. Add in the sausage. Let the meats combine flavors awhile. Add a tad bit of the broth in the same pan, work up the drippings into it all. Dump it all into a crock pot. Add tomatoes, peppers, spices, and onions, etc...all into the crock pot. Let it cook all day....and walla, a nice Chili you can serve with your favorite things!
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• Monday, January 8, 2007 - Ravioli Chicken Soup
I found this on-line.
- chicken cut into cubes, about 1/2 inch cubes
- chicken broth, 6 cups or so
- 1/2 cup of chopped onion
- 1/4 cup of chopped leek (remove if you want)
- 1 tablespoon of fresh ginger
- 1/4 teaspoon saffron threads, slightly crushed (these can be expensive...use only if you wish to. It's a "splurge" on our list, so I may not even use them.)
- vegetable ravioli or chicken tortellini (pre-prepared or your own. I make my own.)
- 1/2 cup baby spinach, fresh (wash well, please please please wash well!), chopped up into pieces
Cook the chicken for a few minutes in the saucepan, add broth, ginger, onion, leek, and saffron. Let them come to a boil. Add the tortellini or ravioli, sirring often. Simmer for about ten minutes, check for noodles to be done. Remove from heat and put in bowls. Add the spinach and stir gently.
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• Monday, January 1, 2007 - Potato Breakfast Pie
This is a simple recipe that I don't even use measurments for. I saw something done similiar on TV the other day through Food Network, and I was laughing because I've been making this for so long now. I think I was 8 years old when my Mom first showed me how to make it. So this recipe has to be old. She made it as a child as well.
There are many names for it and it depends on your heritage. Once I show the ingredients you'll have a name for it that your family has called it - and you'll go "Ohhhhh that!"
So, here we go:
You'll need enough potatoes to peel and slice up (peel if you wish, leave on peels if you want) to layer two to three times in your favorite casserole dish or pie pan. I use a pie pan because we eat this with other items and sides, so we only need a little of it. I make the casserole dish when it's the only part of the meal other than fruit and bread.
Here is a list:
- Potatoes - enough for the entire family, sliced up for layering. (Like scalloped potatoes)
- Milk or cream (calories are up to you...)
- Ham, bacon, sausage, steak...I usually use a leftover meat from the night before. Whatever you have on hand you can use.
- one onion or two (what you prefer) chopped up
- one pepper or two (what you like) chopped up (We use green peppers, hot peppers of varied kinds, and banana peppers too!)
- Lots of eggs, scrambled up real good! (Your preference on how many...)
- bread crumbs or homemade bread chunks (directions below)
- cheese of some kind. Whatever you got in the frige and want to use, use that. This goes with everything from that velveeta stuff (We don't usually use that but we have while camping and making this over a fire.) to nice cheddar cheese. You can even make it a spicey cheese or a flavored one to go along with whatever spices you use to make this taste yummy.
- Spices - your choice. Make it Mexican, Italian....American....Indian..etc.. Whatever spices you use help bring out the flavors in this meal. The potatoes take up the spices like crazy during the baking process and oh my they're delicious! We've done Italian and Mexican, American (usually just salt and pepper with cheddar cheese), Indian, Asian, and even Greek! Experiment!
- butter, about one stick of butter
- water
Mix up the eggs really well and then add in the cream/milk. Mix together and incorporate the two into one. Don't mix up too much air, just stir them up to make a creamy egg mixture like you are going to make a custard.
If you use bread chunks chop up a good piece of bread, white or wheat, it's up to you on what kind. Just the innards, don't use crusts. Shave off the crusts and then cut the innards into cubes. Put these on top of the milk mixture and allow to soak as you prepare the rest of the pieces.
Chop up the vegies, slice the potatoes. Chop up any meats if you need them chopped up. Chop or shred up the cheese you wish to use. Get about three cups of cheese. Have everything near you as you begin working, including your spice mix. Pre-mix the spices you wish to add to the dish in a small bowl to sprinkle on each layer as you add it to the pan.
Just start layering everything in the pan. Potatoes, vegies, meat, cheese, spices, then the butter. Potatoes, vegies, meat, cheese, butter. Do this as long as you need to with the pan. Once everything is in the dish, pour the eggs and milk over the top with the bread chunks. This is also where you can put on bread crumbs and extra cheese.
Then we put it into the oven around 350 degrees for about 35-40 minutes. We check to make sure the potatoes are done. If you think you need to add some liquid to help the meal along, which sometimes it can happen, just add a touch of water. That's the only place we use the water is for a little moisture if it's needed.
Remember to experiment with this and you'll enjoy this dish many, many times for a meal or as a side dish. It's a great meal for make-ahead and bake, or bake and freeze for later. And it freezes just fine. We've frozen many of them already pre-baked, and just re-heated, and it's even more delicious due to thawing in the frige and the spices marinate into the potatoes more. Mmmm... |
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• Saturday, December 30, 2006 - Hoppin' John Soup - A Soup for New Year's Luck?
Hoppin' John Soup
Serves 5
Tradition says that eating this soup on New Year's Day brings a year of good luck.
2 cans (14 1/2 oz each) nonfat, low-sodium
chicken broth
1 1/2 cups uncooked
10-minute brown rice
1 can (about 16 oz) black-eyed peas or black beans, rinsed
1 box (10 oz) frozen collard greens
2 cups (10 oz) frozen corn kernels
1/4 tsp pepper
4 oz 97% fat-free ham slices
10 Tbsp reduced-fat sour cream
tip
Have a bottle of jalapeño hot sauce on the table.
1. Soup: Bring broth and 1 1/2 soup cans of water to a boil in a large saucepan.
2. Stir in remaining soup ingredients. Return to a boil, stirring to break up frozen greens. Reduce heat, cover and simmer 10 minutes or until rice and greens are tender.
3. Meanwhile chop ham; stir into soup.
4. Top each serving with 2 Tbsp of the sour cream.
Per serving: 346 cal, 21 g pro, 55 g car, 4 g fiber, 7 g fat (2 g saturated fat), 20 mg chol, 578 mg sod
Source: Woman's Day Magazine |
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• Saturday, December 30, 2006 - New Year's Plum Cake
I found this on-line and thought about trying it. The source says NY Times, but you never know with recipes and the internet! Here goes:
- c. Italian (prune) plums, halved (Use these plums only.)
- 1 1/2 tsp. cinnamon (I often use a little more)
- 1/4 c. sugar
- 1 1/4 c. sugar
- 4 large eggs
- 1 c. vegetable oil
- 1/2 c. orange juice (preferably fresh)
- 1 tsp. vanilla
- 3 c. unsifted flour
- 3 tsp. baking powder
- 1/2 tsp. salt
Preheat oven to 350 degrees.
Butter (or whatever) a bundt pan.
Sprinkle plums with cinnamon & 1/4 c. sugar.
Beat eggs, add sugar, then oil, then OJ and vanilla. Sift dry ingredients together. Combine egg mixture and dry ingredients.
Put 1/3 of the batter in a pan, then 1/3 plums; repeat layers of batter and plums, ending with plums.
Bake for 80 minutes (until golden), let sit for 20 minutes before unmolding.
Dust with confectioner's sugar and enjoy. |
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• Thursday, December 7, 2006 - Christmas Harvest Cheesecake
I've already tried this. It's so good that I was very bad and had one slice for lunch instead of a salad.... I'm so.....bad, but, but....it is so, so yummy good!
Here is the recipe:
1 cup of graham cracker crumbs
1 cup of ginger snap cookie crumbs
1/3 cup of butter, melted down real nice
some powdered sugar, not too much needed
Cream cheese of your choice. Low fat or all that. 16 ounces of it.
1 1/3 cup sugar
16 ounces of fresh baked pumpkin mush. (or a can of it if ya buy cans)
5 eggs
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/4 teaspoon of ground allspice
Optional addition: (I did add this though, it bakes out...): 1 cup of Kahlua
Put the ginger snap cookie crumbs and graham cracker crumbs into a bowl. Add the melted butter. Mix and toss about to combine. Spread this mixture at the base of a springform pan or one of your pie pans. I myself use just a 8 inch cake pan. But I'll leave that up to ya'll.
After you spread the crust out good in the pan, you need to toss it into a warmed oven, 350 degrees, for about 4 minutes. This will set it up and incorporate a lot of yummy goodness into that crust.
Set it out to cool.
In another bowl you need to put the sugar in with eggs and beat them together to make a nice mush. Add in the cream cheese and mix up real nice. Incorporate those flavors! When you get this all nice and mixed move on and get a new bowl.
In the next bowl you need to put the pumpkin mush in, the spices, and then the Kahlua. Mix it all really well. Take out half the mixture of the pumpkin and put it in another bowl. Take the other half and slowly add the cheese mixture into the pumpkin mixture cups at a time to make them come together.
Pour half the pumpkin mixture into the base of the crust pan. Spread it out evenly. Pour half the cream cheese mixture over top of the pumpkin spread. Gently spread it out over the other. Try not to mix the layers! Place this into a frige for 10 minutes.
Pull out of the frige. Add the rest of the pumpkin mixture on top of the cold setting. Then add the rest of the cream cheese spread on top of that. Set back into the frige for ten minutes to cool and set.
Once cool pull out of the frige and place on baking sheet. Bake at 350 degrees for 45 -55 minutes. DO NOT OPEN THE OVEN DOOR! Let the cake stay in the oven and turn it off. Let it stay for one hour there. Then Remove from the oven. Let cool. Remove from pan and serve !
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• Sunday, December 3, 2006 - Menu
I finally have the menu finished. I had almost posted it up here after some hard work, but now I have to re-do after...well, I don't know what this thing did  . So I need to tweak it again. Let me see if I can get it up here....ok, it is, but the stuff under it dissapeared....argh!!!! I had origin information under the calendar due to the named recipes (Crystal's, Angie's, etc..) I guess that will be a separate post tomorrow!! I'm too tired to mess with it now ....goodness! I need rest! Thank you for visiting. I will try for the origin of recipes next time! And wow, this page is really messed up now. I wonder what in the world I'm doing wrong?
Dec/Jan/Feb
Dinner Calendar
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Sunday |
Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
Saturday |
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3
Chicken, carrots & white bean soup w/ rolls |
4
Pinto Beans and toppings (Save some beans) |
5
Chili w/garlic & cheese cornbread (use pintos from the 4th) |
6
Penne w/ sauce and meat topping |
7
Steak and Shrimp fajitas w/ salads. (Freeze extra) |
8
Side dish Friday. Stuffing, roasted veggies & rolls |
9
Chicken breast/fish w/ carrots, potatoes, green beans, peas |
|
10
Rotini w sauce & meat |
11
Jewell’s Soup w/ grilled cheese |
12
Breakfast burritos |
13
Baked potatoes w/ toppings |
14
Turkey sloppy Joes w/ oven fries (Frozen from the 2nd) |
15
Omelets w/ toast and peaches |
16
Pizza Night |
|
17
Spaghetti w/meat sauce & toast |
18
Angie’s Tomato soup w/ grilled cheese |
19
Fajita Omelets w/ toast and peaches (Steak from the 7th) |
20
Chicken Breast/Fish w/ sides |
21
Hamburgers, tater tots, carrot sticks and dip |
22
Homemade Helper |
23
Chicken Breast/Fish |
|
24
Christmas Eve Dinner |
25
Christmas Dinner |
26
Christmas leftovers |
27
Angie’s Tomato soup w/ grilled cheese |
28
Baked Potatoes with toppings |
29
Brunswick Stew, cheese and biscuits |
30
Chicken Jambalaya w/ herbed rolls |
|
31
Fun sides and finger foods night |
1
Pot Roast w/pinto beans (Freeze some) |
2
Crystal’s Crock-pot Enchiladas |
3
Burritos, Tacos, chips, salsa w/ beans from the 1st for burritos |
4
Spaghetti w/meat sauce & garlic toast |
5
Breakfast night |
6
Fried Chicken night |
|
7
Lasagna and sides(freeze leftovers) |
8
Fried Chicken on salads |
9
Italian Meat Rolls w/ noodle base |
10
Pot Roast Sandwiches w/ salad |
11
Roasted veggie night |
12
Fish Sticks, nuggets, and fries |
13
Lentil Sausage Soup w/ rolls |
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14
Chicken Noodle Soup w/ rolls |
15
homemade pizzas |
16
Biscuits w/sausage & breakfast items |
17
Ham & Bean Soup w/ Rolls & Salad |
18
Lasagna w/ sides (From the 7th) |
19
Angie’s Tomato soup w/ grilled cheese |
20
Chicken parmesan |
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21
Pork Chops w/ mustard sauced potatoes |
22
Veggie soup in a bread bowl |
23
Baked potatoes w/ toppings |
24
Tomato and Ginger Chicken w/ sides |
25
Tomato and basil noodles w/ garlic bread |
26
Grilled veggie night |
27
Pork Stew w/ cornbread dumplings |
|
28
Chicken Fried Steaks w/ sides |
29
Simple breakfast night |
30
Chicken and beef frittatas |
31
Potato and Leek Soup |
1
Finger Food Night |
2
Baked potatoes w/ toppings |
3
Puerto Rican Adobo Steaks w/ baked potato |
|
4
Mama B’s Pasta Primavera |
5
Vegetable beef soup w/ rolls |
6
Salmagundi from Amy
|
7
Pinto beans w/ cornbread & topping (Save some pintos) |
8
Simple breakfast night |
9
London Butterbean Hot Pot
& Cottage Pie |
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• Friday, December 1, 2006 - Three Month Menu Making
I have decided with the Holidays coming on fast, as well as the New Year changes that are going to be made with budgets here in our home, that I want to get menus made for all three of the months ahead. The purpose of this is to keep me organized and speedy during the Holidays, but also because there are appointments coming up and being organized is a great way to keep my sanity during hospital trips, doctor appointments, and so on.
So, for the past few days I have made three menus, one for each month, and several shoping lists. The shoping lists were broken down into stages. I will not be doing once a month shoping. More like every week or every other week. It will basically work with our appointment schedule. When we are out already for an appointment we may get things afterwards, or the day before. That way things are in order.
I'm hoping to show the calendars I've made as well as the shoping lists soon. I will figure out how to do this when I'm more awake But I have them done and I look forward to showing off my hard work! |
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• Tuesday, November 14, 2006 - Pumpkin Dip Follow Up
The Pumpkin Dip was very good. I must say I added a bit more of the spices to it to make it punch, but other than that, it was simple and easy to make. I really like it, but I'm afraid no one else did. Even my daughter was wrinkling her nose, but I'm not sure if she did because it was against me cooking a pumpkin and cutting it up or what. She loves her pumpkins untouched and left alone! So me doing one for this dip? Oh dear.
Well, anyway, "I" liked it, but I won't be keeping it in the "have again" section. I've made my own section in my box. It's "Mom's Recipes" and it's got recipes that "I" only like. So I can make those when my husband is out of town or as a special treat for myself sometime.
I have been saying it's a great dip for Thanksgiving and the Holidays to everyone though, so I would definitly say "Try It"! Here is the link:
Pumpkin Dip
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• Tuesday, November 14, 2006 - Food, Food, and More Food
I have got so many new, yummy recipes in my card box from magazines, on-line, newspaper, and old recipe books that I may have to get another recipe box! It is amazing to me at how many recipes I have, and have used, and want to attempt to create and try! We are constantly adding in new recipes or looking to try new foods, and when we do, and we love it, we keep the recipe, add it to the box, and move on to another. I do repeat recipes often, all I have to do is flip through my color coded box and pick out cards. My daughter does it now as well. The color codes help a lot! I'm so happy we've done that!
Right now we have new recipes to try, and some I want to keep trying and working with before Christmas comes. We will be home for Christmas so I want to make sure we have some yummy, easy, fast snacks and foods that are quick while we are here at home. I'll be very busy with the kids more than anything, as my husband has to work - other than Christmas Day. So finding foods that work with me and the kids will be a fun challenge. Mainly because I want them new. We'll have some old favorites too, but a handfull of new recipes will be nice!
I've made some of the other recipes and need to go back right now and post my reviews of them. So that is what I'm going to do right now with a new post! |
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• Saturday, November 4, 2006 - Pumpkin Dip
This is a dip made with pumpkin to dip fruits in, spread on breads, or for something sweet on cookies too. You can probably also enjoy this on pork chops or chicken too. I still need to see about that
Pumpkin Dip
Cream Cheese, your choice of style, fat free or regular, it doesn't matter.
1 pint of pumpkin (or 1 can from the store if you don't have pumpkins to can or have them canned already.)
Some orange zest!
Cinnamon sprinkled in as per taste.
Marshmmallow's melted or marshmallow cream in a jar, this is up to you
Mix the cream cheese with the marshmallow till fluffy. Add zest, cinnamon, and pumpkin. Mix well. Chill for about 30 minutes to serve. Keep in frige for long lasting flavor and freshness.
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• Thursday, October 26, 2006 - Recipe Box, Too!
Well, we finally found a box for my index cards. And boy, trolloping about with kids from one store to another can be crazy! Age is a problem, as one is a baby and one is a 4 year old who demands to be, well, The Adult. Her independence will earn her medals when she's older, yes, but when walking in a crowded parking lot or store? No.... 
There was no index card boxes at the dollar store, none at a office store we went to...I was totally surprised. The old ways have been shoved to the side, and these new fandangled things have come into play. Index card notebooks, folders, and pads - hooked together with glue, like that would last in a kitchen??
Finally we went to Office Max near our JoAnn's Fabrics and Home Depot area and found a whole section for index cards, keepers, etc.. It was small, but it had all I wanted. My husband also let me pick up some pastel colored Sharpies that go wonderfully with a color code sticker system I want to use on the recipes.
I decided to code things with color to make it easier to make a meal. Side dishes, main dishes, sweets, breads, and so forth. They have their own color sticker attached to the card. So that way, when we want a meal to plan, I can have my daughter help too! She's already learning how by helping me put recipes on cards and putting them into the container. We just got through doing about 30 recipes on the cards with stickers and they're ready to go!
What's really cute is, I found pastel stickers that match the pastel Sharpies to work with, so it all looks unified. I think my husband will consider me insane But oh, it's these small things that make me happy! If my daughter can go to a recipe box, and pick out a full dinner just due to color codes? I think that's wonderful!
Now, to decorate the ugly black, plastic box we've put it in. I think I'll look for an old wooden one at the thrift stores when we shop there. That way I can have a nice old one that's pretty and looks better! |
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• Monday, October 23, 2006 - Recipe Box
For ages I have been using my Homestead Notebook to keep track of the management of my home. However, I noticed a problem with my recipes in the book, and taking them out to use in the kitchen. The problem is mainly cooking with kids around.
I have seen that excited kids can mean splashes and sploshes and, well, messy recipe sheets. Printing and reprinting can always work, of course, but I'm finding it a bit tiresome to do this. I can not afford laminating every page I have, and I was noticing also that page protector sheets can also be a bit costly for my budget. I have tons and tons of recipes. It just isn't frugal to buy sheet protectors for all of these recipes!
Another problem I was having was the size of the sheets. They are a typical sheet of printer paper, and that is rather large for keeping in the kitchen as a recipe page. It is especially hard to do so when you have nearly zero counter space to work with while baking or cooking.
So, I've decided to give my recipes a make-over. I will keep master copies on the computer, backup copies in my Homestead Notebook, and transfer recipes to index cards to use in the kitchen.
In Wal-Mart I was able to find index cards, dividers, and color coded stickers for my recipes to help distinguish favorite recipes, new recipes, and so on. But, they didn't have any index card boxes anywhere in the store! They had new fandangled index card portfolios...
Portfolios???
I'm not exactly sure what to think of those. They're miniature notebooks with two ring binder capability for index cards. They are also very open on the sides and I looked them over closely for inspection. I just don't see a portfolio working well for what I need, which is just a simple holder, not a nifty new gadget.
I just don't think my "old school" brain can handle a new fandangled portfolio for index cards.
My husband said we could get to a office store to find a box for me. I'm pleased as punch that we're going to do this. I can't wait to have a recipe box once again! And I'm going to have my daughter help decorate the box and cards to make them pretty!
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• Saturday, October 21, 2006 - Apples
I have never heard of gormet candied apples before, but boy did I get to see some today. I remember eating candied apples, and caramel apples, and the highlight of either as a extra treat was to see some crunched up nuts on them, or perhaps some cinnamon added for flavor. Today my thoughts of apples and toppings for them went out the window!
Caramel, crushed cookies, various crushed nuts, chocolate, melted marshmallow, cinnamon candy crunched up, M&M's chopped up, oreas chopped up, any kinds of cookies or candies added....and it goes on and on! I could not believe how much were on the apples and how many layers! Some eaten as regular apples would, with the stick, and some served with a knife to cut them up if necessary.
I'm tempted to experiment with my own apples, but I have no clue where I'd start. I guess testing is the fun part! |
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• Sunday, October 15, 2006 - Fall & Halloween Recipes
Usually I try to mix recipes for the fall season into Halloween and Thanksgiving to make everything easy. October is our new recipe month, and we are trying all sorts of new recipes. This past week we tried a lot of new recipes, which I will put in reviews for after this post, and this week we're trying more new recipes curtesy of browsing on-line and magazines coming in.
I'm not a huge fan of majorly sweet sweets. I don't indulge in a lot of sweets for dessert or for snacks either. It just isn't how I like things. I rarely eat fudge. We never really have it here. We do try it at my Moms when we are at her house, though, because my Dad can not do without it. I can, though, and I think my husband also doesn't mind the more subtle (and more good for you) sweets.
So some of these are a mixture of good for you sweets and "wow, that's really bad for us..." sweets. But Mom always did say, the time for indulging is during the holidays, for the rest of the year is boring!
The others are mouth warming, tummy warming, tickle your ribs yummy food for the season, and I hope to keep these with my family as a wonderful meal selection permanently.
So on to some recipes!
I love spreads. I like spreads that are sweet, not so sweet, and spicey. I love them because if made right they can go on anything: bread, fruit, vegetables, cheeses, etc.. This spread is more of a splurge for me to try for myself, for once, than my family. I think my daughter may like it, and my eldest son, but my husband is not keen on pumpkin. So here is something I'll be trying for me and the kids while Dad enjoys his chocolate spread or hot pepper spreads!
Pumpkin Spice Spread
- 1 package of cream cheese, fat free or not. It's your choice!
- 1/2 cup of pumpkin, cooked, and chopped up nicely in the blender, chopper, or whatever you've got to do that with! (1/2 a can if you buy the pumpkin instead).
- 1/4 cup of sugar (or equivalent)
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon of vanilla
Combine all of this in a mixing bowl and mix until smooth. Refrigerate for 1 hour, at least. Your best bet is to refrigerate for one full day before using. This is yummy on bagels, breads, muffins, pound cake, angel food cake, vanilla cake, and so on..!
Carrot and Zucchini Bars
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 2 eggs, beaten
- 1 1/2 shedded carrot
- 1 medium zucchini, shredded (1 cup or so)
- 3/4 cup packed brown sugar (or equivalent)
- 1/2 cup raisins (optional)
- 1/2 cup walnuts (optional)
- 1/2 cup cooking oil (for light mix 1/2 cup applesauce)
- 1/4 cup honey
- 1 teaspoon vanilla
Preheat the oven to 350 degrees and start combining dry ingredients in a large bowl. In another bowl add eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla together. Add carrot mixture to flour mixture, stir well. Spread onto an ungreased baking pan, 3x9x 2 recommended. Bake about 25 minutes or until done. Cook completely before frosting with citrus cream cheese frosting (below). Cut into bars.
Citrus Cream Cheese Frosting
- 1 package of cream cheese
- 1 cup powdered sugar
- 1 teaspoon shredded lemon peel
- 1 teaspoon shredded orange peel
Mix all ingredients together. Use immediately. Keep cool when not in use.
Cheese Pumpkins
- 1 package of cream cheese
- several slices of sharp cheddar cheese (your taste for how much cheddar you'd like to taste in the recipe
- 1/2 teaspoon garlic powder
- pretzel sticks, small
- springs of parsley leaves
Combine cream cheese with cheddar cheese until paste like. Add garlic powder. Mix well. Form pumpkin shapes with cheese paste. Use a toothpick to make pumpkin lines down the sides. Shove the pretzel in the center to make the "stem". Top off with a dollop of parsley leaves to make it look nice and realistic!
Ghostly Pie (Main Dish)
This is a Shepherd's Pie.
- 1 pound of ground beef (your choice of lean)
- 1 medium uniton, chopped up
- 2 1/2 cups mixed vegies of your choice
- 2 cups of diced tomatoes
- beef gravy (from roast dinner or canned if you need to buy canned)
- 1 3/4 cup water
- 2 tablespoons butter or equivalent
- 1/4 teaspoon garlic powder
- 1/2 cup milk
- 2 1/4 cup mashed potatoes
- 1/4 cup parmesan cheese
- 1 egg, beaten
Heat oven to 375 and heat up a skillet. Add beef and onion and cook them for about ten minutes till cooked through. Drain them out. From the mixed vegetables, pick out 12 corn, peas, or carrots from them and set aside a moment. Put the rest of the mixed vegetables, the tomatoes, and the gravy into the beef mixture. Heat up well, and let boil. Once boiling reduce heat to near low. Cover and cook for about ten minutes, stirring occasionally.
In a 2 quart saucepan heat up the water, butter, and garlic till it boils. Remove and add milk and cheese. Once blended, add in mashed potatoes and the egg. Mix very well.
Spoon the beef mixture into a glass baking dish, 2 quart in size or 2.5 in size. With a large spoon top the beef mixture with six large mounds of potatoes and form to resemble ghosts. Place reserved vegetables (carrots, peas, or corn) into the ghost potatoes for eyes.
Bake 20-25 minutes or until heated through.
Oktoberfest Pie
- 1/2 pound of summer sausage or bratwurst - or your sausage choice
- 1 1/3 cup souerkraut, drained
- 1 cup shredded swiss cheese
- 3/4 cup biscuit mix (make your dry ingredient for your favorite biscuits as normal and use that for this recipe. Do not add in the wet ingredients!)
- 1/2 cup milk
- 1/2 cup beer (your choice)
- 2 eggs
Heat over to 400 degrees. Use a pie plate and prepare it for baking as you normally would for non-stick baking. Sprinkle sausage, sauerkraut, and cheese into the pie plate. In a bowl add remaining ingredients and blend well. Pour that into the pie plate over the other mixture. Bake 30 to 35 minutes or until a knife comes out clean. Let stand about 5 minutes before serving.
Slowcooker Cranberry Apples
- 4 large cooking apples
- 1/3 cup packed brown sugar
- 1/4 cup sweetened dried cranberries
- 1/2 cup cranberry apple drink
- 2 tablespoons butter or equivalent
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- nuts if desired, chopped up well
Core apples and fill the centers with brown sugar and cranberries. Place the apples into the slow cooker. In a small bowl fill with cranberry-apple and butter, pour over the apples. Sprinkle with cinnamon and nutmeg
Cover and cook on low heat for 4 to 6 hours
There is a sauce in the base of the cooker after the apples are complete. Take the apples out, place in container of your choice. Spoon the sauce over the apples, sprinkle with nuts if you desire.
Apple Swirlies
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter or equivalent
- 1/2 teaspoon vanilla
- 1 egg
- 1 2/3 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup chopped dates (optional)
- 3/4 cup finely chopped and peeled apple
- 1/4 cup sugar
- 1 teaspoon orange zest
- 1/4 cup orange juice
In a large bowl, beat 1/2 cup of the sugar, brown sugar, butter, vanilla, and egg well. Stir in flour, baking soda, salt, and cinnamon. Mix well.
In a saucepan, cook the apples, dates, 1/4 cup sugar, orange zest, and juice over medium-high heat. Stir constantly. Let it thicken up and boil. Then remove from heat and cool
Roll or pat dough of the cookies into a rectangle between sheets of waxed paper. Spread dough with cooled apple filling. Roll the dough up with the wax paper helping you. Wrap it very well and seal it. Refrigerate this roll for at least 3 hours.
Heat oven to 475 degrees. Cut the roll with a sharp knife into slices. Place each cookie one inch apart from each other on a sheet. Bake 8 - 11 minutes or until browned. Remove after baking to cool.
Reviews of all of these recipes and more will happen next weekend!
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• Thursday, October 12, 2006 - Made It Up Wash
This is actually a recipe not a laundry thing...
BBQ Wash
1 cup of BBQ sauce (your own or bottled)
1 cup of ketchup
1 cup of water
2 tablespoons of hot sauce
1/2 pound of ground turkey or...ground beef, soy etc..
1 pepper, sliced up nicely
1/2 large onion, sliced up nicely
1 can tomato paste
I tossed all of this into a crock pot on low for over 5 hours. It all marinated nicely throughout the day. I then layered two large wheat sub rolls, cut in half, with cheese and toasted them. After they were toasted I tossed the meat mixture from the slow cooker onto the bread for an open faced sandwich. My husband added more cheese on his on top.
It was very, very good. We plan on eating more of it soon. The leftovers will be turned into a soup for tomorrow with grilled cheese! I love using leftovers!!!!! |
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• Monday, October 9, 2006 - Yummy Chicken Fingers
I just found this recipe and wanted to share. I know I'm having a lot of them posted today, but I'm looking for some recipes to try during October to have for Thanksgiving or Christmas time. Usually we do this as a family tradition in itself. October is "Try Me" month. So we all find recipes and try them out. If we like them, we keep them and use them over the holidays and beyond. If we don't? Bye bye it goes!
Yummy Chicken Fingers
- 8 medium skinless, boneless chicken breast halves
- 8 ounces of sour cream
- 2 tablespoons of lemon juice
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of paprika
- 1/4 teaspoon celery salt
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