Let Them Be Little

A FEW DAYS AFTER THE BOYS RETURNED

from their quick and awesome trip to TX.,

a package came.

For ME!

What was in the package? Several bottles of THIS:

A favorite olive oil! 

Not all olive oil is created equally, in my opinion. I will use different types of olive oil depending on what I am making. 

But this olive oil - made for Central Market - is so absolutely delicious!

Once I found it in TX, I would drive the 30 minutes or so to buy it.

30 minutes doesn't seem like a terribly long drive but we had so many choices within a two mile radius from us that it seemed a little funny to drive that far for a grocery store. (For most weekly groceries I did shop close to home).

Central Market is so wonderful, it is more than a grocery store.  I would take advantage of all that they have to offer there, often bringing a friend along to shop with and lunch with while we were there. The fresh veggies and fruit there were to die for, always.  If there was ever anything that I wouldn't be able to find in a grocery store, I could always find it there.  Everything is beautiful there...I am totally reminiscing now....

Anyway, back to the package.

A few weeks ago I ran out of this olive oil that I had been VERY careful with and only used when no other olive oil would do, and I was a little sad. I knew it would be hard to replace.

Now, I don't have to look for a substitute, at least for a while.

Jonathan really supplied me with some good stuff form Central Market while he was there!

Great popcorn, salsas, lots of olive oil and some balsamic...he even sent the grocery BAG!

Such a fun surprise!

ASPARAGUS - YUM, YUM!

A great, great spring veggie!  We love asparagus around here. I love, love, love it!

It's a favorite of mine in an omelet, as a vegetable on the side, love it in salads, we even like it in soup!

Grilled is definitely a favorite way to prepare, followed by roasted - well, it really doesn't follow behind by a lot! It's fabulous roasted! And then steamed. Steamed is good and we do a lot of steaming asparagus throughout the winter as it is available and looks decent.

I personally do not like the canned stuff.  I had it when I was very young and thought - "YUK!"

But in my teen years, I prepared some wild asparagus I found growing in the yard; I steamed it for the family and realized I had been wrong to judge the little spears too quickly.  :)

Right now asparagus is offered in abundance! And it is inexpensive. (So, go, go, go...grab a bundle!)

When picking it out.  Look at the tops, make certain they are intact and look fresh but then look at the bottoms of the spears as well.  The bottoms that look the least "dried out" are the freshest.

Now, take a little look at the photos and you will notice that not all of the spears are the same length.  That is because I never cut the ends off. While washing them (with water and FIT), I bend the bottoms until they naturally break. That does mean that I end up with all different lengths but the woody, tough end will be completely gone.  Asparagus will naturally break at the point where the good part meets with the not so good end. Try it, you will see what I mean.

 The pan above has 2 lbs of washed and dried (and ends snapped off) asparagus.

I prepared this batch 2 ways, we were having some extra folks for dinner and I wasn't sure how they would prefer it, so I played it safe.

To roast the asparagus, preheat the oven to 400 degrees.

Drizzle with a little olive oil. (Doesn't take much, just enough to coat spears).

Roll the asparagus in the olive oil to coat.

Sprinkle with freshly grated sea salt (or kosher salt) and freshly grated pepper. (Freshly grated does make it taste better, I promise).

Bake 8-10 minutes. 

Note: These spears were done in about 8 but they are fairly thin.  Very thin spears will not take long at all, thick spears will need a little longer, maybe 12 min. or so.  Just watch them. You don't want them to get too done.  I like them roasted but with a little crunch to them still. You can test them by piercing one with a fork.

During the cooking time, give the pan a little shake to rotate the spears.

So, half of the pan I roasted just this way and then sprinkled a little fresh lemon juice on them to brighten them up at the end.

The other half I sprinkled with freshly grated parmesan just before they finished roasting. (Maybe a minute or two).

Then drizzle with reduced balsamic (a good balsamic) vinegar.  Mmmmmm........

Asparagus roasted this way is delectable!

To reduce balsamic:

Bring a little balsamic 1/4 - 1/2 c. to a simmer and let reduce by half. This happens quickly so pay attention.

Reducing it will sweeten it up a bit and thicken it, of course. It is great drizzled on veggies or cheese, even fish.  Or as a dip for veggies.

I'll be making this again and again, so when I have the chance, I will take a photo of the finished asparagus and add it here.

The parmesan and balsamic asparagus was a hit with our guests... yay!  No leftovers for me...shucks.

Buon Appetito!

DO YOU GET TIRED OF THE SAME OLD SIDES?

I get tired of mine, at times.

No, I'm not referring to my love-handled sides, although I am tired of those too...

These sides are for dinner, as in side-dishes.

It seems the "sides" of the meal can get into a rut around here.

We love fresh, fresh, fresh.

And in the winter months, sometimes it is a little difficult to find some variety.

In looking for some variety, I went back to something I enjoyed a while ago.

(Is it weird that I go through food cycles? And then I have to remind myself of things I once cooked?)

Since I must be cycling again, I thought someone else might be looking for a way to change things up as well.

So, I thought I would share with you a way to prepare spaghetti squash. It's a way that I like to eat it.

It is simple and not time consuming at all.

You will need a very sharp knife though! Please don't use a dull knife, or a wimpy knife, you might cut yourself.  It is hard to cut into squash.

Alright-y then,

it is called spaghetti squash  because of the way the squash will come out in strands when it cooks, resembling spaghetti. (It can be even be used like noodles!)

When picking out good spaghetti squash, you want to look for one (or two) that is uniform in color and heavy for it's size. Avoid any with soft spots.

To prepare:

Preheat oven to 400 degrees.

Cut the squash lengthwise (from blossom to end) with a very good chef's knife. (If you don't have one, you may need to pierce through the flesh with a large fork and bake it whole for an hour or so, it will cut more easily once baked).

Once cut, scoop out the seeds and strands in the middle.

Lay the squash cut side down on a lightly oiled, rimmed baking sheet.

 

Bake for 20-30 min. (until the squash gives way when you press the middle of it with your thumb).

 See?!  (Insert thumb here! Ha, ha!)

 

Let rest and cool slightly (or as long as you want). I cook it and let it rest while I finish the rest of dinner. Just before serving dinner, I finish the squash. It is that fast and easy!

Isn't that beautiful?

 

When ready to finish up the dish, melt a little butter (1-2 TBSP or so per squash) in a pan.

You may prefer to use olive oil instead but the butter gives a really yummy flavor to the squash.

Once the butter begins to foam a little, add some minced (fresh) garlic. 1-2 cloves. (How much garlic you use really depends on how much spaghetti squash you have and how much you like garlic, 1 clove per squash is a good place to start).

Let garlic saute a bit but don't brown the garlic. 

Scoop out the flesh of the squash with a fork and add it to the garlic butter. Mm.Mm. I can smell it just thinking about it.

 Let the squash saute for a few minutes to thoroughly warm it through.

Add 1 - 2 TBSP  finely chopped Italian flat leaf parsley.

Season with freshly grated sea salt and pepper to taste.

Give it a couple of stirs and serve!

 

I have also added chopped green onions to this and it is yummy.

There are lots of variations. Such as: chopped tomatoes, garlic and onion sauteed and then served with a little fresh mozzarella or freshly grated parmesan.

You really can do most any thing with it.

 

* Spaghetti squash contains about 37 calories per 4 oz. serving. (Now, that's before you add the butter or anything else to it).     :)      And it is packed with vitamins and fiber.

Good stuff for our sides! (wink, wink!)

 

Garlic Butter Spaghetti Squash

(We'll name it that...unless you can think of a better one? If you do, let me know)

1 - 2 Spaghetti Squash, sliced in half lengthwise and cleaned out.

2 - 4 Tbsp Butter

1 - 2  Garlic cloves, freshly minced

1 - 2 Tbsp  Italian Flat Leaf Parsley

Freshly grated sea salt and pepper to taste.

 

Bake the halved and cleaned-out squash for 20-30 minutes on a greased, rimmed cookie sheet at 400 degrees, until the flesh gives way. (Cover the cookie sheet with aluminum foil for easy clean-up).

Let rest for a few minutes. 

In large saute pan: melt butter, add garlic and saute for a few minutes. Careful to NOT brown the garlic. (If that happens, discard the garlic and try to save the butter before it burns!)

Scoop out the strands of spaghetti squash using a fork and add to the garlic butter.

Let the squash saute for a few minutes.

Add finely chopped flat leaf parsley and season with salt and pepper to taste.

Give it a couple of stirs to warm through and serve immediately.

 

*Note: whatever you wish to add to the squash would be really good! It goes well with nearly everything. Very agreeable!  :)

 

 

SPINACH AND BACON QUICHE

The quiche I served for a recent brunch, it was a big hit:

6 large eggs

1 1/2 cups heavy cream

A little freshly grated nutmeg - a pinch or so (freshly grated is the best!)

Salt and pepper (to taste)

2 cups chopped fresh baby spinach, packed

12 oz. bacon , cooked and crumbled   (may use up to 1 lb.)

1 1/4 cups shredded Swiss cheese

1 - 9 inch deep dish pie crust, unbaked

Directions:

Preheat the oven to 350 degrees F.

Combine the eggs, cream, nutmeg, salt, and pepper in a blender.

Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

(I began with half of the spinach, bacon and cheese and then repeated with the other half when layering. Everything moves around a bit when you add the egg mixture though so there is no need to be too particular).

Bake 45 - 55 minutes or so, just until the egg mixture is set and a knife inserted comes out clean.  Watch it closely near the end of the baking time. (Try not to over-bake).

Let set for 10 minutes or so before serving. Serve on warmed plates.

 

Method:

(In case you would like a little more instruction).

I began with the pie crust, once made, I put the prepared (covered) pie crust back in the fridge to keep cold (and let rest) while I worked on the quiche.

While the bacon was cooking, I washed, dried and cut up the spinach and began working on the rest of the quiche.  When bacon was cooked (crispy), I drained it on paper towels and then crumbled it.

With everything ready to go, I put the quiche together and then baked it.

 

The quiche is quick and easy to put together. If you would like to save some extra time, you could buy an unbaked, refrigerated or frozen pie crust.

 

 

HAPPY MONTH OF LOVE!

SO, today I am thinking about something that makes me really happy and I LOVE it!

 The older kids, Nathan and Emily, get together about once a week and cook.  Isn't that the best?! They cook, eat together and then divide the leftovers.  So cool! (They see each other at other times as well).

They are spending time together frequently.  That is so wonderful to me!

A couple of weeks ago, I was coming home from Denver with a friend, we had gone to the temple together and I got a call from the kids with cooking questions.  To have them together...out there...cooking and calling me, well, it made a really great day even better!

Since they are asking for recipes and instructions from me, I now have to make things and MEASURE in order to give them some sort of a recipe. :)  Good thing I love to cook!

It is fun!  It makes my day when they call for help with a recipe or to tell me of their triumphs in the kitchen and/or funny stories in the kitchen.

 Smash loves that they are cooking together because he has decided that since I have to work on recipes, I will probably post more recipes here.

And he is correct (about that).

So here is a recipe that I made many years ago. It's probably been nearly 20 since I have made it; I came across it the other day while looking for something else.

I thought it might be a good one for the kids to try and may be a good one for Nathan to make when he is chef for the house. I'm not usually a casserole sort of cook.  But it can be an easy way to make a meal.  And sometimes it is a great way to stretch that good ol' grocery budget.

Smash, Meg and Jonathan really liked this so I will be making it for them again. 

French Chicken and Broccoli Casserole

  1 lb. fresh broccoli, chopped, steam for 2 minutes.*
 3 c. cooked chicken breasts, diced**
 3 c. grated cheddar cheese (or combo) divided
 2 tubes Ritz crackers
 1  stick melted butter
 1 tablespoon poppy seeds

(It calls for Ritz crackers...has to be good!)

  SAUCE:
 1/3 c. butter melted
 1/4 c. cornstarch, dissolved in 1/2 c. COLD water***
 1/3 c. chicken broth
1/4 tsp salt
 1/4 tsp pepper
 2 c milk
1 1/2 cups of the above cheddar cheese

Directions:

In a 9X13 pan, layer the broccoli and chicken.

Make sauce: In saucepan over med. heat, combine the melted butter with all the liquids and the salt and pepper. Continually stir while on the heat until sauce thickens. Add 1 & 1/2 c. shredded cheddar cheese, melt on low heat. Pour sauce over chicken and broccoli and then sprinkle with remaining 1 & 1/2 cups cheese.

Crush Ritz crackers in a large ziploc bag with a rolling pin.  (Don't crush them too finely).  Pour cracker crumbs and poppy seeds into 1 stick of melted butter and sprinkle over the cheese.

Bake uncovered in a 350 degree oven for 25-30 minutes or so.  Look for it to be bubbly and nicely browned on top.

 Notes:

*If you wanted to make this without the chicken, I think adding steamed cauliflower to the broccoli would be really good.  Baby carrots might be good with the broccoli and cauliflower also.

**A rotisserie chicken is a huge time saver, if needed.

***When I made this years ago, I believe I changed the recipe a little and sautéed onion and made a roux instead of thickening with cornstarch. But the recipe turned out fine as is. (The next time I make it I will try the roux method again - just to see if I like it better).

 Not the best picture.  This was the next day just after re-warming. It really tastes a lot better than it looks! (It does look very nice in the pan though).

 I love that the kids are together and that they have each other. I love that they are cooking together. AND I love that they pretend to need my advice on occassion. :)

 

 “Cooking is like love, it should be entered into with abandon or not at all.”
-  Harriet Van Horne, 10/1956

CREAM CHEESE FILLED CREPES

 with raspberry sauce and a little Nutella drizzle. Mmm. Mmm. Mmm.

 

2 Crepe recipes and cream cheese filling recipe below.

 

 

Crepes

1 1/2 c flour

1 Tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

2 c milk

2 Tbsp butter, melted

1 tsp vanilla

3 eggs

Beginning with liquids, combine all ingredients in a blender and blend well.  Chill in refrig. for 1 hour. Heat saute pan on med-high. (Do the water dance test to check to see if the pan is ready).

Brush pan with a little butter and pour 1/4-1/3 cup of batter on pan.  Quickly tilt and rotate the pan so the batter covers the bottom of the pan. Cook until light brown on bottom and dry on top.

***

TIP! To freeze crepes:

Cool crepes.  Stack them in between pieces of wax paper.  Wrap in foil and/or put into freezer bags.  Label and freeze up to 3 months.

***

Another recipe for crepes - not as many ingredients.  (I like the first recipe best though).

Basic Crepe Recipe

3 eggs

1/2 c milk

1/2 c water

3 Tbsp butter, melted

3/4 c flour

1/2 tsp salt

Prepare with the same method as above.

 

Cream Cheese Filling

8 oz. cream cheese, softened

1 1/4 c powdered sugar

1 Tbsp lemon juice

1 tsp vanilla

Blend all ingredients together with mixer.

Then fold in:

1 c heavy cream - whipped

 

Serve cream cheese crepes with fresh fruit: strawberries, raspberries, balckberries, or whatever you like!  If serving with fresh fruit, plan on approx. 4 c. fruit.

 Or serve with a warm fruit sauce. During the winter, I make sauce from frozen fruit. I warm it in a saucepan until the fruit begins to soften and become juicy.  I then add a little sugar and bring the fruit and sugar to a simmer until the sugar dizzolves and the fruit juice thickens a bit.  (I don't like to use a lot of sugar though). Sometimes I add a sprinkle of cinnamon, or vanilla also.

If you want to drizzle Nutella on top, just heat the Nutella in the microwave until it is warmed through and drizzle with a fork.

 

MANGO PINEAPPLE SALSA

Just before we left to take the older two kids back to school, a friend stopped by to return a serving platter we gave to them on Christmas.

We always give a nice platter with the cinnamon rolls so people have something they can use after the rolls are gone.

Each year this happens.  Even with repeats. Someone comes by after Christmas to return a platter.

But this year was different.  They brought back the platter with a thank you and an arrangement of fruit on it.

Pineapple, kiwi, mangoes, apples, bananas, clementines and grapes.  It was a lovely arrangement and the fruit was beautiful! Although we reiterated that the platter was part of the gift, they were insistent about leaving it here with the fruit.

We ate what we could before we left. I put the mangoes in the fridge and the pineapple on the counter to ripen and I knew when we returned it would be perfect and we could enjoy it then.

And that is what we did! 

Tonight I made yummy fresh fruit salsa to go with dinner...delicious!

I like mango - a lot!  That is why I put 2 mangoes to 1/2 pineapple but if you like more pineapple you could use the whole thing.

 Now, if I only had some fresh fish to go with this...tilapia, mahi or even salmon...

My Mango Pineapple Salsa

½ fresh pineapple, diced  (or 1 pineapple, if you like more pineapple)

2 mangoes, diced

1 red bell pepper, diced,

½ red onion, diced

1 jalapeno, finely chopped

Juice of 1 lime

3 Tbsp.  fresh cilantro (approx., add what you like - to taste), chopped finely

Dash of sea salt (freshly grated)

 

Now, what do I do about the platter?  I thought of baking more goodies and returning it to them but what if they don't want it?  Or what if they feel they need to return it with another treat for us?!  I don't want to make them uncomfortable at all, but I sure did want to give them a nice gift...

What to do..., what to do...???

GRATITUDE DAY 15

WOW!  What a busy day! 

Although things were so busy today and I wasn't sure how I would make it to the next event on the list, I did and it was a very productive day!

Today I am thankful for my pie-making skills and for a really sweet grandma who wanted to teach me!

Pie would not be at all special to me if it didn't have the attachment to my grandmother.  But I have such sweet memories associated with learning to make pie that I love making it.  I do, I do! 

Today I made enough pie crust (and filling) to teach pie-making skills to 14 young girls.  Their lesson today was on gratitude, they wrote thank-you notes and made pie.

To see this group of girls gain confidence and feel success as they made and assembled their pies was really gratifying. And we had such fun while they were learning this new skill. 

Here is the pie they made today:

Pie Crust:

• 1 c. flour
• 3/4 c crisco (cold)

Blend together with fork and add:

• 1 c. flour

• 1 tsp salt

Blend together with fork until crumbly. 

• Add 5 - 6 Tablespoons cold water (I use ice water) one Tbsp at a time and mixing with fork after each addition.

Mix together until dough forms a ball. Do not overwork dough, it will become tough.

Divide in half, wrap in saran wrap and chill for at least 30 minutes before rolling out.

*The crust turns out much better and more flaky if all ingredients are cold while making the dough.

This makes two 9 inch pie crusts.


Chocolate Chip Cookie Pie

• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened (not melted!) - must use real butter
• 1 cup (6 oz.) semi-sweet chocolate chips
• (You may add nuts, if desired)

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips. Spoon into 9 inch pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream!  YUM!!

 

I am also thankful today for attending a night of Excellence for Megan and her church friends.  These young ladies worked on projects throughout the year and tonight they were able to showcase one and talk about what they learned from that particular project.

Meg talked about becoming the assistant director for the play, BBQ-ing Hamlet. That was such a great experience and a lot of work. She spent hundreds of hours working with the cast and crew and her drama teacher (the director).  She learned what is needed from the director from working that side of the production.  I've noticed that she has grown a lot through these opportunities and she has gained greater confidence.  She also loved it!  

Smash was sick  today and spent the day sleeping!  ALL DAY!  When I tried to get him up for Seminary at 5:20 this morning, I thought he might be faking...I knew he was very tired...but that kid would not sleep all day unless he was truly sick.  I'm thankful he was able to stay home and rest.

WARM WAFFLES

 Jill asked me a question about waffles after reading this post.  In the title I used the word "cruddy" which in no way was referring to the waffles, ha, ha.

But her question was about keeping waffles warm.  Waffles usually disappear so quickly around here that there is no need to KEEP them warm.  Now, ham on the other hand is a totally different story! ha, ha. 

I have used the microwave in the past to keep waffles warm while we are in the process of making them.  For instance, after a couple of waffles are ready, I put them on a plate and place them in the microwave for 15 seconds or so and then leave them.  The microwave remains warm even without running.  You can then keep cooking and adding to the micro.  One of my former microwaves had the "warm" option - which was fabulous!  The oven usually tends to dry food out so I personally wouldn't use the oven to keep a lot of waffles warm - and especially for a long-ish time period.  :)

For re-warming waffles, I think the very best way is by putting them back into the waffle iron.  But I don't mind if the outside of the waffle is a little crispy - as long as the inside is nice and fluffy still.  :)

With all that said...

I really thought about Jill's question and put this to a little experiment.  I wondered if a tortilla warmer would keep the waffles on the table warm.

And the answer is yes!

It held the heat for quite a while.  Really.  That last waffle was off-limits so I could keep coming back to it. I checked on it after we had finished eating and after we cleaned up the kitchen, it was still on the warm side.  So, I thought that was pretty good.

It's a great alternative if you want your waffles ON the table and warm.  I do suggest paper towels to line.  Warm waffles, when covered, will sweat....try to say that ten times and fast, ha, ha!

About the tortilla warmer/keeper:  My friend, Rosana (from Mexico), loves the warmers that are styrofoam.  She gets them at the market.  They are really inexpensive.

I have the one pictured below that was around $4.00 or so.  I would like one or two more but I would like to find the styrofoam containers.  I have used hers and they are great.

I wouldn't tempt you with a title like "Warm Waffles" and not provide a recipe, so here is a family favorite:

(I have been using this recipe since before children...there are probably better recipes out there, we use a few different recipes also but we really do like this one).

 

 2 eggs

2/3 c milk

1/3 c butter melted

Beat together and then add:

1 Tbsp vanilla

Beat again.

Stir together:

1 & 1/3 c flour

1/2 tsp salt

2 tsp baking powder

2 tsp sugar

Add to wet ingredients and mix well.

Pour onto hot and lightly greased waffle iron.

 

Yield: 4-5 large (belgian size) waffles.

SUNSET DINNER

(**Edited:  I made some changes to the vinaigrette and I like it better!)

FROM THE GARDEN RESTAURANT on the 10th floor of the old Hotel Utah building (now called the JSMB).

The girls and I enjoyed a light dinner late one night while in downtown Salt Lake City.  The food was delicious and the view was spectacular. 

We sat and talked, laughed and watched the sunset behind the Salt Lake City Temple as the lights on the spires illuminated the top of that magnificent structure.  The lights added such a beautiful glow to our already lovely dinner; gradually becoming brighter as the sun descended behind the mountains.  Just gorgeous.

Emily ordered a salad and she LOVED it!  It was a salad with greens and chicken, a little feta, candied walnuts, red onion, chopped apple and a few fresh raspberries.  The salad was topped off with a delicious raspberry vinaigrette.

Here is the recipe for the vinaigrette:

1 c fresh raspberries

1/4 c apple cider vinegar

2 tsp sugar*

1 Tbsp dijon mustard

1/4 c olive oil

Combine all ingredients (except olive oil) in a food processor or blender.  Puree until smooth.  Slowly add oil until emulsified.

*You could substitute 1-1 1/2 tsp of agave nectar for the sugar if desired.

 

**My revisions:

I thought this might be a little better if I used a raspberry infused vinegar rather than the apple cider vinegar.  Vinegar comes infused with all sorts of good stuff, so off to Market Street I went on a hunt for really good vinegar.  Sure enough!

After I came home with the good vinegar, I remade the dressing. 

I added a few extra raspberries, just to round over the cup a bit.  Switched the raspberry vinegar for the other. And then I cut down on the dijon a bit.

This vinaigrette had a better raspberry flavor.

Both turned out to be very good;

but after a taste test with the fam and a good friend, BT, the adapted version won!

 

My trial vinaigrette

1 rounded cup of raspberries

1/4 c raspberry blush vinegar

2 tsp sugar (or 1 - 1 1/2 tsp agave)

2 tsp dijon mustard

1/4 c olive oil

Prepare with the same method.

YUM!!

 

CHICKEN CHILI

(Aka White Chili)

Sometimes that can be the best way to share the love...

We love it in Autumn or Winter, any chilly day is a chili day.

To turn this into something a little more special for Valentine's Day, I made heart-shaped tortilla chips...yum!  (And darling!)

Top with cheddar-jack cheese, salsa or pico, sour cream, whatever you like for toppings and voila!  A hearty, healthy, and very delicious meal. 

 

Recipe:  (I usually double)

 

4 bnls-sknls chicken breasts

5 c water

1 onion, chopped and divided

2 Tbsp butter

2 celery ribs, chopped

2 cans great Northern beans, rinsed and drained - divided

1 or 2 cans Navy beans, rinsed and drained

3 cans chopped green chilies

1 c chicken broth (previously prepared or canned)

1 tsp ground cumin, (I like roasted)

dash (or so) of smoked paprika

1-2 bay leaves

Freshly ground sea salt to taste

Red pepper to taste

Freshly chopped cilantro

Toppings: tortilla chips or strips, shredded cheese (I like cheddar-jack), salsa, sour cream

 

Cook chicken and half an onion in the water on med-high heat for 15-20 minutes.  Chicken should be cooked through and tender. 

Remove chicken and reserve broth. Let chicken cool slightly before cutting it.

Saute celery and remaining onion in butter until translucent.    Cut up chicken into bite-size pieces.  Add chicken, celery mixture, and 2 cans of beans to reserved broth.  Add rest of ingredients (except for cilantro and toppings) and bring to boil.  Reduce heat and let simmer for 1 hour.  Blend 1 can beans until smooth and stir into chili.  Discard bay leaves.  Stir in cilantro just before serving (or use as a topping if you are planning to keep some chili for another day).  Top with whatever toppings you love and serve.

 

I love this chili the day after!

 

This will also freeze well.

 

 

 

 

 

SWEETENING UP

THE NEIGHBORS, teachers, and friends with lots of sugary goodness.

Lots of fudge, caramels, cookies, truffles and tiger butter were delivered just before Christmas.  Thanks (mostly) to Emily for driving all over making deliveries...and loving every minute of it!  Thanks to Meg and Smash for going on deliveries with her.  (Having teens that love to get out and go together is a good thing!).    I was really happy with all of the cute boxes I found for packaging the goodies.

 

 

SNOW BOWLS

What could go better with ice cream than these?

We will be making more of these in the weeks to come! 

I'll let you know when we do.

If you live close and want to come over and create some snow bowls with me, that would be fun! 

 

HOLIDAY TREATING

Not to be confused with trick or treating...

Holiday treating with truffles.

Truffles are fun and easy to make.  Some very popular truffles are the Oreo truffles which are even easier than candy truffles.  People love them!  My family loves them...actually my family loves Oreos, so they will ooo and ahh over anything made with those little cookies.

The Oreo truffles are really just two ingredients: 1 package of Oreos (crushed) and an 8 oz. block of cream cheese at room temperature.  Take a look at some past truffles here.

But today I am so excited to share with you a crazy new idea I had the other day.  These little Oreo truffles - taken up a notch - a Christmas notch! 

A Christmas peppermint notch...watch out you Oreo and peppermint lovers!

The holiday (peppermint) Oreo package (found at Target) is smaller than a regular Oreo package, so you will need to use part of a second package as well.

You can crush the Oreos in a plastic bag with a mallet or heavy rolling pin.  You could use a blender if you have a good blender.  But if you have a food processor use that; it makes getting these nice and crumbly so easy.  (This processor of mine is AWESOME!  It was a birthday gift for me this year from my daughter, Emily.  She decided to spoil me since it is probably the last year she would have any money for quite a while.  Love her!  What a thoughtful girl).

 

Mix the crushed Oreos and 1 block of cream cheese together and then roll into 1 inch balls.

Refrigerate until they firm up nicely...then dip, drizzle and embellish...or sample!  :)

I topped mine with crushed candy canes, yum!

Aren't they pretty?!

 

Peppermint Oreo Truffles:

1 1/4 - 1 1/2 packages of peppermint oreos, crushed  (I have seen the peppermint Oreos only at Target so far...)

1 - 8 oz. block of  cream cheese at room temperature

Mix together. 

Roll into 1 inch balls.

Chill.

Dip in white chocolate, or chocolate of your choice.

Top with crushed candy canes.

Chill.

 

 Enjoy!

GRATITUDE DAY 2

 

Good old-fashioned caramel making, apple dipping fun and friends.

I was asked to teach a demo to some ladies from another congregation on homemade caramel-dipped apples.

The ladies (and their cute kids) were great.  The apples were delicious; which the ladies appreciated a lot! (wink!)  The time cooking, talking, laughing and learning in a cozy kitchen together was wonderful. 

I love spending time in the kitchen with people; I believe it is one of the best ways to get to know someone better. 

While teaching the demo, I had thoughts of other good women with whom I have had the opportunity to learn from in the kitchen.  Those women mean so much to me!   I am thankful to them for taking the time to teach me.  I am thankful to them for their love and friendship.  I'm very grateful for the blessing of good women in my life. 

Here are a couple of photos of some of the caramel apples I made for them.  I apologize for not having better photos...they will have to do until I am back on track (in the tech world). 

From left:

Caramel dipped with white and dark chocolate drizzle and a little pink Himalayan sea salt sprinkle on top.  If you look closely, you can see the shimmer of the sea salt on top.

Next (in front) is a caramel dipped apple with white chocolate drizzle.  The orange can be colored white chocolate or melted candy coating. 

The next apple is dipped in caramel then dipped in colored (orange) white chocolate or candy coating, then I added the fun leaves for a fall beauty to give away. 

Behind that orange apple is an apple dipped in caramel and then rolled in crushed heath bar.  The top was drizzled with milk and dark chocolate and then sprinkled with a little more heath bar...'cause there just was not enough on there yet!

In the very back is another orange apple that has the look of a cute little pumpkin...)so much could be done with this idea, especially if you are great with a cake decorator's tip)!

On the left behind the sea salt apple is an apple dipped in caramel and rolled in crushed candy bar.

And in the very middle is the all time favorite of nearly everyone I know...the apple pie caramel apple!  Caramel dipped granny smith dipped in white chocolate and rolled in cinnamon sugar.  It looks like it's the plain jane on the plate but it is unbelievably decadent.

 

 
 When I have a few more minutes, I will add caramel recipes for apple dipping.

BUTTERMILK FOR BREAKFAST

Buttermilk Pancakes!

This was our back to school breakfast this morning...

well, this AND some banana cream pie!  (It's the first day...I was feeling generous).

Martha Stewart's Buttermilk Pancakes:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

 

***Note from me: Using a 1/2 cup to measure out pancakes yields very large pancakes.  If you prefer smaller, use a 1/4 cup measure.  I also reduced the butter and the pancakes were still great.

 

For this recipe and others from Martha Stewart, go here.

ALSO!  Today is Grandpa Ben's birthday!  He loves buttermilk, he even loves it served in a glass!

Happy Birthday, Grandpa Ben!

We hope you have enjoyed a fabulous birthday and a wonderful anniversary weekend with Grandma Joan.

BRUNCH TODAY!

Spiced Apple-Filled Pancakes (Ebelskiver - Danish Pancake)

Recipe from Williams Sonoma

For the filling:

• 1 Tbs. unsalted butter
• 3 Tbs. firmly packed light brown sugar
• 3 Granny Smith apples, peeled and grated
• 1/8 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1/8 tsp. freshly grated nutmeg
• 1/4 tsp. ground cinnamon
• Juice of 1/2 lemon

For the maple whipped cream:

• 1 cup heavy cream
• 1/4 cup maple syrup
• 1/4 tsp. salt

For the filled-pancake batter:

• 1 3/4 cups all-purpose flour
• 3/4 tsp. baking soda
• 1 tsp. baking powder
• 1 1/2 Tbs. granulated sugar
• 1/2 tsp. salt
• 3 egg yolks
• 1 1/3 cups buttermilk
• 1/2 cup sour cream
• 5 egg whites
• 5 Tbs. unsalted butter, melted
• 1 Tbs. confectioners sugar
• 1/4 tsp. cinnamon

Directions:

To make the filling, in a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes. Drain off any liquid. Set aside.

To make the maple whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form. Cover and refrigerate until ready to use.

To make the filled-pancake batter, in a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.

Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. apple filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.

In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes. Serve with the maple whipped cream. Makes about 30.

For the (super cool) ebelskiver pan, go here.

50's DINER PANCAKES

 

Old-fashioned diner pancakes not dinner pancakes although these are so good you'll want to make them for breakfast, lunch, or dinner!

As we approach the beginning of school, I thought I would post some of our family-favorite pancake recipes!  (Be looking for more to come).

You know, to spur on excitement for getting up in the wee small hours of the morning and making a hot, hearty, (and sometimes healthy) breakfast for the little (or big, young or old) ones that we love!

We do love these diner pancakes.  They have a surprising ingredient, but don't let that fool you or scare you... it doesn't change the flavor of the pancakes, it just changes them into pancakes from yesteryear...

light, fluffy and flavorful. 

The 'surprise ingredient' is fun to have on hand anyway - so be sure to give these a whirl!

These pancakes really are reminiscent of those found in the old-fashioned diners.  They remind me of the "short stack" my dad would order when I was a little girl.

50's DINER PANCAKES

2 eggs

1 1/4 c milk

Beat together until light and fluffy, 3 minutes on high speed.  (I use my KitchenAid).

3 T. melted butter

Stir in to egg/milk mixture

 

In another bowl, whisk together:

1 1/2 c flour (unbleached all-purpose)

3/4 tsp salt

2 tsp baking powder

1/4 c malted milk powder

 

Gently mix dry ingredients into the wet ingredients and let rest for a few minutes before frying.

 

Turn on the juke box and jitterbug your way through the kitchen of your pad with your favorite cool cats for some good eats.

 

 

POMODORI!

TOMATOES!

Freshly picked, farm grown, summer tomatoes.  Yum.

We bought some from a roadside stand on our way home from Arkansas this week.  Yum.  Again.

I have never had luck growing tomatoes here in TX.  So, even though we stopped for fresh peaches, we ended up with HUGE, ripe, juicy tomatoes also.

Of course we sliced into one upon returning home but pasta was calling tonight, so I chopped them up for our dinner.  Yum.  Di nuovo.  

I love fresh Italian food!

How about you?

VIVA l’ ITALIA - Pasta Tricolore

4-5 large vine-ripe tomatoes, chopped

¼ c (more or less, to your liking - I like more!) freshly chopped basil 

4-5 cloves fresh garlic, minced (If you like less garlic, use less).

Freshly ground sea salt and pepper to taste
*

Fresh mozzarella (6-8 bocconcini, cut into small-ish pieces).  

Freshly grated parmigiano-reggiano (to be added individually and to taste).

1 lb. whole wheat angel hair pasta, boiled to al dente (to the tooth).  

In large bowl, combine tomatoes, basil, garlic, salt and pepper.  Taste test to determine how well you like the flavors and if you need to adjust anything.  Let that hang out while you prepare the rest, along with whatever else you are serving with the pasta.

When ready to eat:

Boil water in large pot with a touch of olive oil (not a lot!) and a sprinkle of salt.  

Cut up the bocconcini.  Add this to the tomato-basil mixture just before combining with the pasta.

When water is to a rolling boil, add the pasta.  Be careful to NOT overcook pasta!  It becomes sticky and icky if overcooked.  The whole wheat pasta will only need to cook for 2-3 minutes.  That's it!  Angel hair pasta cooks very quickly.  (I really like angel hair pasta, you may prefer to use another type).

Drain the pasta and combine with the tomato-basil mixture. 

In the words of Galinda (from Wicked), "Toss, toss!"

Serve in bowls immediately, with freshly grated parmesan sprinkled on the top.

Mangia!  e Buon Appetito!

 

TRUFFLES, THE TRUTH...

After reading the entry I posted on making truffles, Emily asked me if they were really, truly easy...

when I said yes, she responded, "But it seemed like it took you a LONG time to make them."

And she was right.  They are time consuming.

But they are {also} easy.

The time it takes to make the truffle filling is quick and easy. 

Rolling and dipping them can be quite time consuming, especially if you are making a lot of them.

In order to not mislead anyone I thought I should post the whole truth.    :)

TRUFFLES, ANYONE?

One of the easiest to make and yet most delicious little treats available to man...and woman!

Last week I made a hundred or so of these little delights.

Pictured are white chocolate truffles in a pink coating and Oreo truffles with white chocolate drizzle.   Yum mm mm mm!

Recipe for (melt in your mouth) Snow White Chocolate Truffles:

2/3 c whipping cream  (I use heavy)

1 -1/2 lbs white chocolate, melted to 110 degrees F  (approx. 4 1/2 cups)

1/2 tsp vanilla (good vanilla is best!)

Heat cream in a saucepan over low heat until it begins to steam; do not let it boil!  Remove from heat and let stand for a bit.  (Should still be very warm not cooled).  Place melted chocolate into a bowl.  Pour warm cream over chocolate and beat with a mixer until blended well.  Add vanilla (or other flavor extract) and mix well.  Cover and refrigerate at least two hours. 

Shape into balls and then dip into tempered chocolate or coating.  

You may also roll them into cocoa, nuts, coconut, etc.

(I usually pop them back into fridge to keep cool until I can dip into chocolate).

Yield: Approx. 60 truffles.

Aren't these so cute all lined up and ready to dip?!

 

BACON FOR JILL

Jill left me a comment asking how to cook bacon in the oven, rather than send her a note, I thought some of you might also like to know how this is done.

How to bake bacon:

My oven tends to run a little hot, so consider that when you try to bake bacon in your own oven.

Preheat to 375 degrees.

Lay bacon strips in a single layer on cookie sheet.  (I used a regular cookie sheet for these photos but I generally use a pampered chef stone, either way works).

Place in oven for 10 minutes.  Take out and flip bacon strips over.

Bake another 10 minutes.  (Depending on your oven temp and desire for crispiness).

 

Easy as...pie bacon!

Alrighty then, lunch is nearly ready, anyone want to come over and eat a BLT with me? 

FEELING THE LOVE?

Happy Valentine's Day!

 

Love you "somethin' waffle!"

Just before Jonathan went in for a bite, he saw me reach for my camera and began the protest...he didn't want to be put on the blog and therefore was not going to take a bite.  I responded "Maybe you won't be put on the blog..."

Or maybe you will...hee, hee.  I did disguise the photo a bit, turned it a pinkish hue in honor of the day of love, added some grain...

it's a win-win!

  

 

Speaking of win-win, here's a question for you:

If you eat bacon in the shape of a heart, does it magically become more heart healthy?

 

***

Since Valentine's day was on a Sunday this year, I wanted to make waffles for the family before church.  I have always wanted a heart-shaped waffle iron but I haven't found one that I wanted to invest in.  I love our waffle iron that we have had for years.  It's a Belgian waffle iron with big, deep squares; great pockets for the syrup to settle.  This year I planned to purchase a heart-shaped waffle iron but on the way there, I stopped to check on a friend in need and then made plans with Jonathan and just ran out of time.  I am so glad I did.  We had our heart shaped waffles anyway, made with my trusty Belgian waffler...I just cut them with my gigantic cookie cutter before serving!  Perfect!  Big heart-shaped waffles with deep pockets for the homemade strawberry sauce.

For the bacon, I placed them on cookie sheets in the shape of hearts and baked them in the oven.  Sometimes I cook my bacon in the oven anyway, it allows me to be free to prepare the other items on the menu at the same time without having to babysit the bacon.

One of the best memories from breakfast was of Smash.  He came into the kitchen and took in his surroundings of hearts and all things red...without being able to see the bacon in the oven but smelling the aroma from it cooking, he asked, "So, is the bacon in heart shapes too?"  When I told him that it was, he ran...ran to the oven in disbelief to see the heart shaped bacon.  He was impressed, not an easy task for moms with teens.

Hope you all had a Valentine's weekend filled with love.

SHOULD WE NAME THESE

BREAKFAST CUPS?  Or maybe Brunch Cups?

*

Not quite sure what to call them but the kids called them delicious.

With the fixings for breakfast burritos on hand but no tortillas and zero desire to make tortillas from scratch, I came up with a new thumbs-up recipe.  (At least I got the thumbs up from my fam).

When I saw that I had some refrigerated crescent rolls on hand (for another recipe), I knew I could make something with those as my base.

*

Grocery list:  Crescent (Pillsbury) Rolls, Sausage, Eggs, Milk, Cheese, Chives, Garlic salt (Lawry's), Pepper and anything else that sounds good to you.

*

Here's my method:

Preheat oven to 350*

I opened the can of crescents and rolled them out, then let them rest for a few minutes while I browned some sausage.

*

Brown 4 oz. crumbled sausage, drain on paper towels (set aside to cool for a few minutes)

In bowl: 

Whisk together -

6 (or 8) eggs

1/4 c milk

dash of garlic salt (I like Lawry's)

freshly cracked pepper

1/2 - 1 c grated cheese (I used cheddar jack because that is what I had on hand, I wanted to use the 4 cheese Mexican blend but didn't have any - which is unusual.)

Back to crescents:

Pinch the perforations together.  (Leave triangles together)  Use rolling pin to make the dough nice and thin.  You should have rectangles now.  Cut rectangles in half so you have a square to work with.  This will give you 8 squares. 

Drop each square into a muffin cup, pull sides up so that some of the corners hang over the edge.

Divide the crumbled sausage between the eight cups,  top that with a few freshly cut chives, and pour 1/4 c of the egg mixture over the top.

Raise the temp of the oven to 375* and pop the muffin tin into the oven for 20-25 minutes.  Insert a toothpick in center, it will come out clean when they are done.

***

*If you prefer ham or bacon, you could use that instead.  You could add other things as well, broccoli, mushrooms, whatever you like in an omelet or breakfast burrito would work well.

**My family wanted more, I could have doubled this recipe.  Any leftovers probably would have been good refrigerated and eaten the next morning.

MORE OF WHAT IS IN OUR LUNCH

EVEN THOUGH it feels strange to share these simple ideas.  (For me, the simpler the better!)

Since so many of you asked for more lunch ideas, here are a couple of others that work well for us.

Tortilla roll-up sandwiches. 

Toppings: whatever you love! 

The kids like it with Miracle-Whip and deli-sliced sandwich meat and cheese.  A soft cheese such as muenster or provolone rolls the best, sometimes I put a cheese stick in the middle and they love that too. 
You could make these vegetarian also, just slice the veggies quite thin.  Can't you see some cute sprouts shooting out of the top?  Well, if you like sprouts you could probably envision that, if you don't, sorry I brought them up.

Pudding.   I like to occasionally put something fun and unexpected into their lunches.  I make the pudding and store it in these (Glad) mini containers.  I buy the containers when they are marked down so I can have them on hand when I need them.  The kids usually bring them home for another use, but if something happens and they are thrown away, it isn't a great loss.  They are a great size for little treats such as these. 
A vanilla wafer will sit on the bottom, fill it with vanilla pudding and a few slices of banana and voila, banana pudding.  I will do this with a little graham cracker crust, vanilla pudding and bananas with a touch of whipped cream for a little BC pie!  Yum!
Chocolate with a little surprise inside, or some cream alternated. 

You get the idea, I could go on and on...

 

Juice boxes.  2 great uses!

I do buy and use these as well as small water bottles in their lunches.  These become frozen and are my ice packs as well as the drink.  I learned very early on (with Nathan) that no matter how cute my ice packs were (and they were so very fun and cute!), they would NOT find their way home.  I decided to start freezing these to see if it would work AND it does!  The kids get a cold lunch that stays cold, and a very cold drink and they can throw it all out (or recycle the bottles).

Hopefully, this will be helpful to someone. 

Enjoy!

ANOTHER BREAD

I like to use when making sandwiches for the kids - MINI bagels - or should I say mini BAGELS?!                                                           

(You know how I love all things mini!)                              

Before someone wonderful decided to put mini bagels on the grocery store shelves, I would use regular-sized bagels and cut them in half (they are just HUGE!).

I smear the little bagels with creamy white goodness cream cheese; usually the flavored kind, such as chive and onion, the kids LOVE it!  I like sundried tomato basil.  Plain cheesy white goodness is even heavenly.     

And with the dream cheese, I mean cream cheese, there really isn't a need for any other cheese, in my opinion.

My kids like their sandwiches to be pretty, well..., basic, so I throw on some lunch meat and call it done fabulous! 

For me, I would add some crisp and cool veggies.

If you don't love cream cheese, smear on some mayo (and/or mustard, or miracle whip...) and top with whatever you like.

One mini bagel seems to be enough once you add some good sides...unless your name is Smash, then you may need two mini's.

This is another good sandwich for the round (circle) lunch;

or perhaps you want to use it for an O (as in the letter) lunch (the bagels do have centers cut out)...add oranges, Oreos (if you aren't opposed), olives, oatmeal cookies, onion rings, okra, ovaltine, OKAY..., so there are not that many good choices for the letter O.  But they made me laugh as I was making the list!  (And there are more...)

These lunch ideas are in response to the many requests.  I hope they will give you some help or spur you on to other great ideas for your kids' lunches.  (I hope it might help with hubbies too, just in case).

LUNCH - aROUND here

Oroweat Sandwich Thins!  (click on the link if you want to know more)

The other day, lunch was (circular in nature) round...

beginning with these new little sandwich thins I picked up in the grocery store.

The kids loved them!

They were a new item, price was good - you know the store lures you in to try them - and I (was lured) bought.  I debated for a bit.  The adventurous side of me won.

So to top off the round sandwich thins, I thought it would be cute to put a round piece of ham and (round) provolone, or bologna and provolone (again, it's round).

Why a round lunch?  Because I bought the thins AND I have lots of round items lining my pantry...

the biggest reason was, of course, the kids; "all aROUND the world there is no one I love more."

More round ideas to fill the lunch:

grapes

crackers, round chips or pretzels,

cucumber slices (cut into rounds) or any other veggie cut into round slices

Nilla wafers

clementine or orange (or any other round fruit)

kiwi (cut into rounds)

You get the idea...the sky is the limit on a ROUND lunch.

Preschoolers learning their shapes would love to eat (and MAKE) a round lunch, young kids in school would enjoy a round (or circle or orb) lunch.

If you don't want to buy the sandwich rounds and still want to round out the kid's lunch, you can cut your bread into round slices.  I have found the large cookie cutters make this very easy, I lay it on top and use a good knife to cut around it.

And even though my kids are older, they still enjoy the fun in a theme...they care more about taste, but as long as it is good, they are happy.

No, every lunch does NOT have a theme in our home.  But I thought this would be fun to share with you, it may spur you on to other ideas.

Let me know how lunch is aROUND your home!

TODAY'S LUNCH

 - BROUGHT TO YOU  by the color orange!

When the children were young I enjoyed trying to make their lunch time fun (and yes, even thematic).  As I fixed their lunches this morning, I wondered if any of them would notice a theme as they did years ago.  At first I didn't intend for lunch to have any particular theme; in fact, this one (orange) would have usually made an entrance in October, but as I realized the list of items available to me, I couldn't stop myself!

Today was orange:

PB and apricot jam sandwich  (Thought about ham, but it wasn't the right color).

Cantaloupe

Carrots

Clementine

Cheez-its

Over the years, I have made a lot of sandwiches.  In fact, I may post some of my lunchbox ideas here, if anyone is interested.  If you are, let me know!

So far this week, I am still making 4 lunches, for all 4 kids, instead of 3. (I love making their lunches!  And they do appreciate it). 

Nathan has been working for a friend from church this week, painting, sprucing, patching, and any other odd jobs needing attention. The work has been very much appreciated.  Nathan has really enjoyed filling his time with some good old-fashioned work.  So, even he deserves a thematic lunch, don't you think?

MANY REQUESTS

have come in for this frosting...

I have felt a little funny sharing it since it is loaded with lots of    (ahem)    well.....,     lard, but you know when you are eating frosting, chances are it isn't full of broccoli, right?!

Here is what I do.

COOKIES AND CREAM ICING

1 c  shortening  (room temp)
1 c  butter  (room temp)

Cream together.

2 - 3  tsp vanilla  (I like to use the really good vanilla, if you use the good stuff you will only need to use 2 tsp).

Add vanilla to creamed mixture.

2 lbs. powdered sugar

Slowly add to mixture.

10  Oreos, middles removed and the cookies crushed**  (What you do with the middles is up to you!  No one will ever know!)

Add  Oreos to the mix and stir until combined

1/4 c  cold milk

Add milk to the icing

**If you would like to pipe the frosting, use a blender or food processor to crush the oreos, they turn out much finer than crushing by hand.  If you prefer a chunkier cookie frosting, crush the Oreos in a Ziploc bag with a rolling pin (less messy).

I like to top it all off with the mini Oreos but only because I think they are super cute... 

of course, I happen to like anything that comes mini-sized!

Enjoy!

FROM OUR NEST TO YOURS

Happy Easter!

THESE YUMMY TREATS

have been making their way around our community.

First they made an appearance at a bake sale for the school.

They were so loved that they have been making their way around town to some wonderful individuals!

Watch out...they may be coming to a doorstep near you!

MORE TREATS FOR THE TEACHERS!

I have been busy all day and night...

Another yummy recipe...this is one of my fav's!  I make these each December.

If you enjoy candy making, you may really love these caramels.

GRATITUDE DAY 22

ALL THINGS PUMPKIN AND VERTICAL.

I love cooking and baking in the Fall. 

Our home smells of pumpkin, cloves, cinnamon and nutmeg. 

With a fire roaring in the fireplace, it feels and smells toasty and warm.

Today I didn't have to spend the entire day in a horizontal position, I got to be vertical for part of my day, and let me tell you, I love the view!

Vertical living, even if it is blurred by constant fast forward motion, is so much better than horizontal living.  (Now to be well enough to get back to the blur...) 

Now I enter the tricky part of trying to get well.  I can not overdo, or I will find myself back in bed.  I can NOT be around anyone who is sick; my immune system is already compromised.  UGH.  Those of you who have a chronic illness understand this, those of you who don't, I am grateful that you enjoy good health.

I am tired now and I really didn't get to do much of anything.

But I am grateful for what I did accomplish - a shower and pumpkin waffles - and I believe that those around me are equally grateful.  :)

We had pumpkin waffles for dinner.  They were a hit with our family as well as a couple of stray wrestlers who made their way home with Nathan tonight.

I thought I would share the pumpkin waffles with you.  Sorry, you have to make your own (unless you want to come over for a visit, which I would love!). 

 

***Warning:  This recipe may need to be filed under desserts rather than breakfast, it IS that good!

 

Pumpkin Waffles

 

3 cups white flour
1 1/2 cups whole wheat flour
1 1/4 cup packed brown sugar
2 T baking powder
1 1/2 tablespoon cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp nutmeg
2 tsp. salt

3 eggs

3 cups milk
3/4 cup buttermilk
1 1/2 cup canned pumpkin
1/3 cup vegetable oil
2 tsp maple flavoring
1 tsp vanilla

Mix flour, sugar, baking powder, salt and spices. Separate eggs; whip whites to stiff peaks. In a separate bowl, combine egg yolks, milk, pumpkin, oil, maple flavoring, and vanilla. Pour wet ingredients into the flour mixture and mix gently until smooth. Do not over mix. Fold in egg whites. Cook in a well-greased waffle iron.

 

Creamy Syrup

1/2 cup unsalted real butter
3/4 cup sugar
1/2 cup buttermilk

Bring to a hard boil for two minutes. Remove from heat. Stir in:

1 tsp. vanilla
1 tsp. baking soda

 

This will bubble up a lot in the pan, so be prepared.  I use a 3 qt. saucepan and it is fine.

 

Serve waffles with creamy syrup immediately.  (The syrup really completes the waffles!)

 

 

 

And how about a fast, easy, soft and yummy pumpkin cookie recipe?

 

Pumpkin Chocolate Chip Cookies

• 1 C.  unsalted butter, softened
• 1 C. sugar
• 1 C. brown sugar
• 2 large eggs
• 1 t. vanilla
• 1 C. canned pumpkin
• 3 C. flour
• 2 t. baking soda
• 1/2 t. salt
• 1 t. cinnamon
• 2 T. pumpkin pie spice
• 2 C. mini chocolate chips (I like the mini chocolate chips but any would work)

Mix together wet ingredients, mix together dry ingredients.  Add dry into wet and mix.  Add choc chips and bake 12-15 min. at 350.   You want them to be just browning and puffy on top.  They should not cave with a finger touch.   I use an ice cream scoop for my cookies, if yours are smaller, reduce the time. 

If you like your pumpkin cookies frosted, these would be great with a cream cheese frosting.

 

 

I don't have photos of the waffles or cookies, but will add later when I make them again.

 

ENJOY!

 

WHAT'S FOR DINNER?

CHEESE ENCHILADAS!

One of my friends asked me for this recipe so I thought I would share it with everyone.

                                                    

 

Cheesy Enchiladas

 

Enchilada Sauce:

 

Olive oil (2 Tbsp or so)

1 onion, finely chopped

3-4 cloves garlic, finely chopped

1 small can tomato sauce

2 Tsp chili powder (I like Texas-style)

1 tsp cumin

Salt and pepper to taste, I use freshly ground

2 cans fire-roasted tomatoes (pureed in blender)

½ cube knorr chicken bouillon with ½ c water (or ½ c chicken stock)

 

In saucepan, sauté onion and garlic in olive oil until translucent.

Add tomato sauce and spices, stir to blend.  Add pureed tomatoes along with bouillon and water and bring to simmer over medium heat.  Reduce heat and let simmer on cook-top while you work on the rest of the dish.  This will allow the sauce to cook down and thicken a little while the flavors have time to blend a bit.

 

 

In a sauté pan, warm a Tbsp or so of canola oil and soften tortillas (corn) one at a time – 10-15 seconds on each side.  Lay softened tortillas on dry pan which is on low heat to keep warm while you work on other tortillas, always keeping the most recently softened tortilla on the bottom of the stack.  Add canola oil to sauté pan whenever it begins to get too dry.  This recipe will make anywhere from 15-20 enchiladas or so depending on how full you fill them.

 

 

 

Cheese Mixture for inside Enchiladas:

 

 

4 c cheddar jack cheese - shredded

3-5 Tbsp fresh cilantro, minced

4-6 scallions chopped finely

 

Mix together.  Using approx ¼ c per enchilada, roll enchiladas and place in 9 x 13 pan with seam down.  (And possibly another small pan).  I roll my enchiladas in the pan that I will be using, that way I don’t lose any cheese while transferring.

 

Cover with sauce.

 

Sprinkle 2 c cheddar jack cheese (or cheese of your choice) on top of enchiladas and Bake for 15-20 minutes at 350 degrees.

 

Enjoy!

WONTONS AND EGG ROLLS

  For youth activity this past week, I taught the girls how to make these fun and yummy recipes.  The girls loved getting creative in the kitchen and then being able to sample their creations.       

   

 

I know the recipe for egg rolls does not seem like a typical egg roll but this is a Phillipine family recipe and the flavor is wonderful!

I like to make a little sweet/sour sauce and dip into it with the wontons.

I HAVE A REQUEST

for MY BBQ sauce recipe!

I am so excited!

My friend Kim has asked for the recipe to go on some Baby Back Ribs she will be making tomorrow.

I am going to run to the store and pick up ingredients so I can make it while taking some measurements,

in order to give out a real recipe.

6 hours later.

I have returned from conquering Kroger and I have made the sauce, measuring handfuls (and eyeballs) as I went along.

MY BBQ SAUCE (Sweet and Tangy)

1 12 oz. jar chili sauce

1 c. ketchup

¼ c. molasses

¼ c. lime and chili vinegar**

1 onion, chopped finely (I use a sweet TX onion, like a Vidalia)

3 cloves garlic, crushed

¼ tsp. mustard

1-2 Tbsp. brown sugar

¼ - ½ c. Worcestershire sauce

1/8 c. liquid smoke (if you like a little smoky flavor)

Hot sauce to taste; I like a chipotle Mexican hot sauce, any type will do though, start with a little and add more, if needed after simmering.

Salt and pepper to taste (not much salt is needed, if any.  I like to use freshly ground salt and pepper)

**I found a wonderful lime and chili vinegar just after moving to TX but it has become harder and harder to find.

I now make my own by adding a little freshly squeezed lime to the vinegar and 1 tsp. or so of chili seasoning.  I recently found a Chili with Lime Seasoning by McCormick that is great!

I don't care for a strong vinegar taste to the sauce but I like to have it for its preservative qualities.

Put all ingredients into a heavy saucepan, let simmer at least 20-30 minutes.

Strain BBQ sauce in mesh strainer to remove onion and garlic bits just before serving.

Thanks for asking for the recipe Kim.

You gave me the spark to add the recipe to my computer and even make it.

We had BBQ chicken for dinner.

Jonathan, Smash and their stomachs give you a BIG thanks also!

CARMELITAS

YUM!

If you are in the mood for a real treat, try these!

They are really just a bar cookie.  Easy, easy!  A couple of extra steps are required but nothing major.

You may want to go through the extra little bit of effort for these, they are definitely worth it.

I make my own caramel sauce to go in the middle but you could use any good ice cream caramel sauce that your family likes.

Recipe:

2 c. quick-cook oats

2 c. all-purpose flour

1 1/2 c. brown sugar

1 tsp. soda

1/2 tsp. salt

1/2 tsp. cinnamon (optional: recipe doesn't call for it but I like a hint of cinnamon in cookies)

1 c. unsalted butter

1 1/2 c. semi sweet choc. chips  (I also added 1/2 c. of Ghirardelli bittersweet chips, another element of flavor).

1c. pecans chopped and toasted

1 c. caramel sauce

Preheat oven to 350 degrees.  Grease 9 X 13 pan.

Combine dry ingredients and stir.

Add the butter and mix until well blended.  Use half of this mixture and press gently into the bottom of your pan.  (Reserve the other half for the top).

Bake for 10 minutes.

Remove pan from the oven.  Sprinkle the chocolate and nuts evenly over the crust then drizzle the caramel sauce evenly over the top.

Spread the remaining oat mixture over all and pat gently to form the top layer.

Bake for 25 minutes.

Let cool completely and then cut into squares.

The hardest part of this recipe is WAITING!  The aroma from these baking is incredible.

In fact, it has been a few weeks since I made these, I may need to bake some more!

In case you are interested; (PLEASE, DON'T BE AFRAID, I have scared off friends before by mentioning that I make this, hee, hee),

here is the butterscotch/caramel topping (EASY) recipe that I use:

1 c. lt. corn syrup

1 c. brown sugar

4 tbsp. unsalted (real) butter

pinch of salt

1/2 c. - 3/4 c. heavy cream ( I add a bit at a time and look to see if it looks right).

Heat the corn syrup, sugar, butter, and salt in a saucepan over low heat.  Stir until blended and smooth.  Increase the heat to med. and continue stirring until it comes to a boil.

Remove from heat.  Let rest for a few minutes and then gradually stir in the cream.

Serve immediately!

RAINY DAY SNICKERDOODLES!

Why Rainy Day?

It's been raining here a lot lately! 

So...

Why not?

Is there anything better on a rainy day than baking a batch of cookies?

or reading a good book?  or reading a good recipe book?

Rainy days are also good days to doodle...

which could make one snicker!

Hence,

snickerdoodles!

Here's a great little recipe.

The cookie dough is very soft yet not sticky at all.  Loved that!

2 1/2 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1 c. unsalted butter, room temp.

1 1/2 c. sugar

2 large eggs, room temp

2 tsp. vanilla (the good kind)  :)

1/4 c. sugar mixed with 2 tsp.+/- cinnamon (I like just a tad more cinnamon so I don't level off the measurement).

Preheat oven to 350 degrees.

Combine 1st four ingredients.  Whisk together. 

In mixing bowl combine the butter and sugar (1 1/2 c.) and beat until light and fluffy, 5 min. or so.  Add eggs and vanilla and beat again.

Add flour mixture slowly into creamed mixture.  Mix on low speed until combined.

In a small bowl, combine the remaining sugar and cinnamon.

Use large scoop or ice cream scoop to form balls then roll balls in the cinnamon sugar.

Place on cookie sheet 2-3 inches apart.

Bake 12 -15 minutes.  Cookies should have fine cracks and be lightly browned around the edges.

Let them cool on pan (I use a stone to bake my cookies) for a few minutes and then transfer to a wire rack.

Take a look and a good whiff at your wonderfully yummy creations before they disappear!

Grab a good book with your warm treat and enjoy!  (snicker)

What's on the menu at our house?

COOKING SCHOOL!

The kids have been wanting to learn to cook.  AND I have been wanting to spend more time in the kitchen with them.

Sounds like a recipe for success!

We started by picking out notebooks and personalizing them for their very own recipe books.

They decided how to divide their books and label each section.  They chose to break down their recipes by breakfast, lunch, dinner, snacks, drinks, misc. and  I believe appetizers.  I noticed that Ashton had also labeled a section for party food and another for camping food.

I have been sharing recipes and cooking tips, they record them and then get to try them out!

   They love it!

They are excited about cooking.

I love it!!  They are great cooks already!