October is the month that Canadians celebrate Thanksgiving. It's celebrator day always falls on a Monday, but most of our family up here actually celebrated it Saturday or Sunday.
We had two wonderful Thanksgiving meals this month. We celebrated it with Dan's family in Claresholm, Alberta Saturday. We had the traditional meal, turkey, stuffing, mashed potatoes...After dinner we played a really fun card game called "Fruit Salad"---and no, no one was throwing fruit around the kitchen. OK maybe it's a blonde thing but when they told me what they wanted to play, I invisioned having marchino cherries and peaches thrown at me, hahaha. We had a really nice time, even though there was no food fight.
Sunday we celebrated the holiday at another of Dan's family home in Raymond, Alberta. We had ham, stuffing, green bean casarole, salad (3 kinds), squash (I love sweet squash), scalloped potatoes---kind of traditional, alittle different than I'm used to, but again it was good food and good company.
Sunday every one was asked to bring a dish and a dessert. The dish we finally settled on was salad, which we had plenty of left overs. We like salads, so that was good as well as it's good for us.
Ok so we had to bring a dessert. So whenever I cook for someone I become a bit of a perfectionist---I guess what I mean, I want the food that I'm making to be the best any one has ever tasted----I know so unrealistic, but hey that's me.
So I had to make the perfect dessert. The recipes, would either be pumkin bars (so yummy), apple crisp (family tradition), or peanut butter cookies. So how do you decide which recipe will be worthy enough to bring to a family gathering. Pumkin bars couldn't be made becuase we didn't have enough cream cheese and it was Sunday and we don't shop on the Sabbath. It was down to the last contestansts. Apple Crisp or Peanut Butter cookies---
Apple Crisp is my families long time tradition and without my family being here, I didn't really feel like making it. The recipe that we use is one that my mom got from her, old Betty Crocker child's cookbook. The cookbook was her's when she was a little girl. So many times when I've seen or tasted Apple Crisp outside the home, it for some reason has oatmeal in it??? That's ok tasting, but I perfer our recipe---it's richer tasting---very few ingredients---apples, four, cinnamin, sugar, butter and water---yummy yummy!!!
So the Peanut Butter Cookies won out----I knew that at least one person would love them. These cookies are my husbands favorite. I knew if no one else liked them that it would be ok, because we would have left overs and Dan would eat them.
While I was preping the cookies I started to remember some of my earliest memories of my Gramma Witt. I remember sitting on the floor in her kitchen and being allowed to open all the cupboards that I could reach and taking out all the tupperwear and playing with it. I seem to remember her encouraging us (my cousin and me) to play with it all. Once there was a woman in the kitchen with us, I can't remember who it was, becuase I was too young, but I remember her trying to stop us from going into the cupboards and I remember Gram stoppng her and chidding her.
Gram never per say sat me down to teach me to cook, but what she did was make food in the kitchen while I was visiting. Oh yes some of her favorites; meatballs, soups, baked beans, pies, cookies, and any thing cottage cheese--honestly I think she had an opsession over cottage cheese. The first recipe she tried was home made Mac and Cheese---she found a recipe from a cookbook. I think I liked it the first time, but soon after that she changed it to make it "different"---ohm, yep different. Than there was the cottage cheese jello--that was a common holiday food item---oh don't forget the fruit with that. I'm not sure when, why, or how it happened but yes, "believe it or not" she made cottage chesse pie. To say the least I really don't care for the texture of this ingredient. But yep that was Gram.
While musing over the memories of gram in the kitchen and me making my cookies, I broke down in mighty sobbs. What a site it must have been to see, if any one had been looking. You see, Gram is now living in a nursing home, fading away phsyically and mentally and I'm so far away. I lemented that I missed her birthday this year, I didn't even get the opportunity to wish her a happy birthday.
When I started to cry I had a revelation----my family is a disfunctional family, hahahaha, well I've known that for a long time. What I finally realized, is that every one has some kind of disfunctional family....I mean what does disfunctional mean? It means that my family is different than your's, some of them act a bit different than your family members, so what, it's my family. I lay claim to my family, no matter how different they are. My family is a good family to be a part of. They are a small band of members. My uncle lives in Florida, my Gram and Mom live in WNY, my cousin (who raerly came to family gatherings) lives in WNY too, my Granpa Witt passed away when I was 16.
What my family gave me was unconditional love. They gave me an appreciation for; education, nature, service, prayer, church, scriptures, cooking, and being kind to others. So as we leave this month (October in Canada) of thanks and enter another month of thanks (November in USA), I say my thanks to my family for blessing my life so aboundantly. I say my thanks to my Heavenly Father for giving me my particular family.
Thursday, October 28, 2010
Friday, October 22, 2010
Almost no Dessert
I was given the assignment for Relief Society (I'm a member of the board) to make a dessert in the crock pot for RS homemaking Wednesday night. I have several Gooseberry Patch recipe books that have just slow cooker recipes. Every one of those books have dessert recipes. Again as always I wanted to wow the people I was cooking for so I looked and looked to see what would be the best sounding thing. Most of the recipes that I was thinking of required 3 eggs, oops, we only had 2 eggs and I didn't have the time to go out to get any.
So I looked again and I found a Carmel pie that the only 2 ingredients were 2 cans of condensed milk and 1 Graham Cracker pie crust. I thought that sounds pretty easy, but wait I don't have a pie crust so I will make one. Than I realized that 1 pie probably couldn't feed all of the women that would be coming. What do you do with that problem? Of course make bars instead of a pie---make the crust thinner and longer and place it in a large pan--problem solved.
The recipe said to coat the slow cooker with cooking spray--we didn't have that so I used Crisco. Than it said to cook on low for 4 hours and very 15 mins stir---opps, they didn't tell me to not get any on the sides and to make sure the bottom was being stirred fairly well--what happened? Well pretty much a mess ensued. The sides of the crock pot had a crust of burnt condensed milk on it that took a sharp knife and very hot water to take it off.
In the middle of the recipe I did notice the dark crust and the smell couldn't escape my husbands astute nose. The middle of the pan was good still, I just now couldn't stir any where near the edges, because I knew if I did the burnt part would get into the recipe and than it would ruin the whole recipe. I didn't have enough time to cook up a different recipe.
While the recipe was cooking, I tasted it to see if it tasted like Carmel---nope so I put about 2 Tsp of Rogers Golden Syrup (a product only found and sold in Canada---similar to corn syrup).
The crust I ended up making was for one pie but I was able to stretch it into a cake pan just fine. I got the recipe from my Red Betty Crocker recipe book. It's one of my most reliable recipe books
So I looked again and I found a Carmel pie that the only 2 ingredients were 2 cans of condensed milk and 1 Graham Cracker pie crust. I thought that sounds pretty easy, but wait I don't have a pie crust so I will make one. Than I realized that 1 pie probably couldn't feed all of the women that would be coming. What do you do with that problem? Of course make bars instead of a pie---make the crust thinner and longer and place it in a large pan--problem solved.
The recipe said to coat the slow cooker with cooking spray--we didn't have that so I used Crisco. Than it said to cook on low for 4 hours and very 15 mins stir---opps, they didn't tell me to not get any on the sides and to make sure the bottom was being stirred fairly well--what happened? Well pretty much a mess ensued. The sides of the crock pot had a crust of burnt condensed milk on it that took a sharp knife and very hot water to take it off.
In the middle of the recipe I did notice the dark crust and the smell couldn't escape my husbands astute nose. The middle of the pan was good still, I just now couldn't stir any where near the edges, because I knew if I did the burnt part would get into the recipe and than it would ruin the whole recipe. I didn't have enough time to cook up a different recipe.
While the recipe was cooking, I tasted it to see if it tasted like Carmel---nope so I put about 2 Tsp of Rogers Golden Syrup (a product only found and sold in Canada---similar to corn syrup).
The crust I ended up making was for one pie but I was able to stretch it into a cake pan just fine. I got the recipe from my Red Betty Crocker recipe book. It's one of my most reliable recipe books
Easy Pie Crust
1 1/3 c Wheat flour
1/3 c oil
1/2 tsp salt
2 Tsp water
Mix the 1st 3 ingredients together like any pie crust and than slowly sprinkle the water in as you are stirring. Place in a cake pan and push down evenly. Poke fork all around the crust to make holes. Cook for 4-5 mins at 350 degrees
I was still concerned that the recipe wasn't going to taste enough like Carmel or sweet enough. When the crust came out of the over to cool, I sprinkled a light layer of brown sugar over it to melt. When the Carmel was done I carefully took it out of the slow cooker making sure I didn't have any of the burnt part. I placed the Carmel in the cooled crust.
I had my husband borrow a cup of chocolate chips from my sister-in-law (she lives right around the corner and she is very kind). He came home with more than a cup of chocolate chips, probably 2 cups and a bar of homemade soap.
I sprinkled 1/2 cup of chips on top of the hot Carmel and let them melt. After awhile the chips melted and I took a knife and spread them around the Carmel so it looked kind of like light layer of frosting. I allowed the "bars" to cool on the counter. I placed them in the fridge to get nice and cold. Just before the meeting I asked if Dan wanted to try my recipe he said without any hesitation "yes"---well the recipe past the husband test and my taste test---incredible sweet, sticky and yummy!!! One of my other sister-in-laws came by, as I was getting ready to leave, with some eggs that she bought from the Hutterite's. I told Dan give her some of the dessert and she said it tasted good but she would like it again with a shortbread crust instead.
After the meeting I had some leftovers so I brought some of them to my friend---she liked the crust that I had made, but she doesn't like shortbread.
Lessons learned?
1) have in mind what recipe you are going to use for an event a number of days before
2) Mom's wisdom "don't try a new recipe for the first time for company, just in case it doesn't work"
3) Give yourself enough time for the recipe just in case something goes wrong and you have to make something else
4) When condensed milk is cooked in the crock pot it becomes yummy Carmel---but it can burn and become very difficult to clean up after
Monday, October 11, 2010
KELLY'S 2DIE4 NO FLOUR, LOW SUGAR PB COOKIES
KELLY'S 2DIE4 NO FLOUR, LOW SUGAR PB COOKIES
My husband does not normally like cookies, because "they are too sweet," he also hates the idea of using white flour. I invented this recipe with less sugar and no flour, just for him. He loves them, he ate a 1/2 dozen in one afternoon, he also named the cookies---Honey I love you.
Ingredients
1/4 cup granulated sugar
1/4 brown sugar
1/4 cup shortening
1/4 cup of softened butter (not melted)
1/4 cup of natural peanut butter
1/2 cup of chunky peanut butter
1 large egg
1 1/4 cup oat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
extra granulated sugar
Recipe
1) preheat oven to 350
2) combine sugars, shortening, butter, peanut butters, and egg and mix together
3) add all dry ingredients to the mixture and mix
4) roll mixture into 1 inch balls and place onto baking sheet approx 2 inches apart
5) flatten cookies in a crisscross pattern with fork dipped in the extra granulated sugar
6) bake cookies for 9 min
serving size: approx 3 dozen
Recipe hints:
1) Oat flour---you can either make your own or buy it---to make it you just have to place oatmeal flakes into your blender and grind the flakes into flour. You can use either quick or rolled oats, it does not really matter.
2) you don't need to use natural peanut butter, if you don't you will need 3/4 cup of regular peanut butter, but the natural makes every thing taste even more peanut buttery
My husband does not normally like cookies, because "they are too sweet," he also hates the idea of using white flour. I invented this recipe with less sugar and no flour, just for him. He loves them, he ate a 1/2 dozen in one afternoon, he also named the cookies---Honey I love you.
Ingredients
1/4 cup granulated sugar
1/4 brown sugar
1/4 cup shortening
1/4 cup of softened butter (not melted)
1/4 cup of natural peanut butter
1/2 cup of chunky peanut butter
1 large egg
1 1/4 cup oat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
extra granulated sugar
Recipe
1) preheat oven to 350
2) combine sugars, shortening, butter, peanut butters, and egg and mix together
3) add all dry ingredients to the mixture and mix
4) roll mixture into 1 inch balls and place onto baking sheet approx 2 inches apart
5) flatten cookies in a crisscross pattern with fork dipped in the extra granulated sugar
6) bake cookies for 9 min
serving size: approx 3 dozen
Recipe hints:
1) Oat flour---you can either make your own or buy it---to make it you just have to place oatmeal flakes into your blender and grind the flakes into flour. You can use either quick or rolled oats, it does not really matter.
2) you don't need to use natural peanut butter, if you don't you will need 3/4 cup of regular peanut butter, but the natural makes every thing taste even more peanut buttery
Friday, September 17, 2010
Meatloaf in the Crock pot
Meatloaf in a Crock pot looked like a solution to my Sunday quandary. I’m in church on Sunday for at least 3 hours and by the end of the day my husband and I are starving. So I was looking for a meal that would be hot and ready to eat when we got home from church.
The menu would be simple and come from the crock pot and bread machine. We would have nice warm home made multi grain bread, meat loaf, and cooked root veggies, a delicious Fall meal, which would fill the home with warmth and heavenly scents.
The meatloaf recipe called for; 1 whole jar of salsa, 1 cup of ketchup, 2 pounds of ground beef, 2 eggs, and some oatmeal (I don’t remember the exact amount). As usual I want to make a recipe uniquely mine, so I varied from the written one. First I used ground elk, because that’s what we had in the freezer. I wasn’t sure how many pounds it was because there was no label telling me, Dan’s nephew hunts and gave it to us, it’s wrapped and sealed carefully in brown butchers paper. We didn’t have salsa, so I thought a good substitute would be some kind of home made BBQ sauce. When I looked at how much 1 cup of ketchup was compared to the meat I thought that maybe too much liquid so I reduced the “salsa” amount. I used oat meal (dried of course) but the recipe didn’t specify which type, so I used what we had, quick oats. After assembling the meat loaf it seemed to be a bit soggy---well more than usual any way. I carefully placed the meatloaf into my crock, then started to prepare the root veggies to go on top and around the meat loaf. I wanted them in the meatloaf so that they would have a nice flavor as well as further seasoning the meat. I had a kind of roast in my mind ----oh yes a roast without a roast, hmmm things that make you say “what on earth was she thinking???”
So I cut the onions (kitchen notion: if onions are making you cry when you cut them, place them in the refrigerator for several hours before cutting them---get them nice and cold), carrots, parsnips, celery, and potatoes. I then placed them on top of and around the faux roast. All of a sudden, I remember something my mom told me “when you cook in the crock pot, you have to make sure you have enough liquid, so you don’t burn whatever you’re cooking.” An aha moment---“I didn’t have enough liquid”. While still being inspired by my creation, I decided the best liquid in this situation would most likely be water, so I added a ½ cup, but that didn’t look good enough, so I put in another for good measure.
When we came home from our church activities for the day the house smelled good and the kitchen was warm. The bread was almost done and the meatloaf was certainly done, it looked a bit pale, hmmm, what was wrong?
When I took the bread out it had fallen during the cooking process. Ever since moving here (Southern Alberta ) all of my yeast breads have fallen, due to the altitude, I believe. In Buffalo
The meatloaf on the other hand had its troubles. When we tried to lift it up only pieces came out and it looked soggy---weird. When looking at it closer and tasting it, it felt like and looked like the oatmeal that I used had swollen up and cooked like porridge---giving the meatloaf, somewhat the consistency of a breakfast hash.
So what have I learned from this meal? I now know how to make bread in the higher altitude after talking with, well, actually Face booking Dan’s sister. As for the meat loaf, my husband is a good sport, but I couldn’t eat more than what was on my plate, even then it took quite a bit of ketchup (doctoring). Would I try making meatloaf in the crock pot again? Hmmm I’m going to have to think about that, Dan says a failed attempt is just reconnaissance and puts you one step closer to success.
Recipe for Sweet Whole Wheat Bread in the bread machine for at sea level and higher altitudes to follow.
Sweet Whole Wheat Bread
This recipe is a recipe for the bread machine
This recipe is a nice and light wheat bread. Normally wheat bread is heavy and a bit bitter, but this one is sweet, and light---the first time my husband tried it he didn't know it was 100% wheat, he thought I had put some white flour in it.
My husband and I love when the bread is right from the machine, nice and hot. It's not easy to cut but the butter sure melts real easy.
1 cup water plus 2 tablespoons
2 tablespoons oil plus 2 teaspoons
1 large egg
3 cups of wheat flour
1/4 cup sugar
1 1/2 teaspoons salt
1 package regular or quick active dry yeast (2 1/4 teaspoon)
***Higher altitudes frist ingredients to place in your bread machine are water, sugar, yeast, oil and egg---allow it to sit there for about 10 min to start to work***
For sea level: 1) place all ingredients in the bread machine pan in the order recommended by the manufaturer 2) Select Whole Wheat. USe Medium or light crust color. Do not use delay cycle. Remove baked bread from pan, when done, to wire rack and cool----unless you're like my family and like it fresh from the machine
This recipe is a nice and light wheat bread. Normally wheat bread is heavy and a bit bitter, but this one is sweet, and light---the first time my husband tried it he didn't know it was 100% wheat, he thought I had put some white flour in it.
My husband and I love when the bread is right from the machine, nice and hot. It's not easy to cut but the butter sure melts real easy.
1 cup water plus 2 tablespoons
2 tablespoons oil plus 2 teaspoons
1 large egg
3 cups of wheat flour
1/4 cup sugar
1 1/2 teaspoons salt
1 package regular or quick active dry yeast (2 1/4 teaspoon)
***Higher altitudes frist ingredients to place in your bread machine are water, sugar, yeast, oil and egg---allow it to sit there for about 10 min to start to work***
For sea level: 1) place all ingredients in the bread machine pan in the order recommended by the manufaturer 2) Select Whole Wheat. USe Medium or light crust color. Do not use delay cycle. Remove baked bread from pan, when done, to wire rack and cool----unless you're like my family and like it fresh from the machine
Thursday, September 16, 2010
Lesson Learned
Don't get me wrong, I am very grateful for all our blessings, including a home that provides me shelter from the elements. When we moved from Buffalo, we moved from a two story house with a full basement, 5 bedrooms, 2 bathrooms, 2 full kitchens and a two car garage. We now live in a 12 foot by 60 foot trailer. When we left Buffalo we sold or gave away 80% of our belongings. We brought only what we could jam into a 17 foot trailer.
Life in a small trailor can get cramped, especially if you like to play in the kitchen and use all kinds of dishes while cooking. Every time you want to do something you have to move a couple of things to get to what you are looking for---I am sure it would look like a chaotic dance to someone watching me, hmmm, or maybe a comedy.
I have been unemployed since our move to Canada, due to my non resident status. So what do i do with my time? I have three callings at church; Visiting Teacher, Relief Society Board Member, and Primary Teacher (9 and 10 year olds--good group of kids). I also do volunteer work in Lethbridge; Quilts for Canada Society, LDS Employment Center, and YWCA Woman's Shelter.
Along with these activities, I am attempting to become more domesticated. I mean doing more house work---yuck!!! The best part of house work is that I get to cook and bake. Today's adventures in the kitchen started to a very full sink of dishes, a hungry husband and I was hungry too.
The menu consisted of poached eggs and home fries. I have mastered the poached egg but not the cleaning out the pan afterwards. This time remnants of egg stuck to the bottom and sides of the pan---I couldn't get them off for the life of me. I tried every thing that we had--finally what worked was using my finger nails---yuck, no wonder I don't like house work.
A couple of nights ago I boiled some potatoes to use the next day in a potatoe salad that didn't get made. So this morning I remembered the boiled potatoes sitting in the refrigerator. Yummy, yummy!!! They made perfect home fries, nice and brown and crisp. The best part of this dish was that my husband really enjoyed it.
So like every day I washed the night befores dishes and this morning dishes after Dan left for work. Today was the big day that I would choose with Dan's help what dish I would make and bring to the "get to know you", relief society activity. This would be my first RS activity since we moved to our new community so it was pretty important to me to make a good impression. In my mind I had to make some thing that would be one of a kind and taste so fabulous that every one would be impressed with my cooking prowess. It was also the first time I would be meeting the sister in charge of the of RS board which I'm a part of---no stress at all.
Remember rule one to "fascinating womanhood"(I haven't actually read the whole book) 1- always look impeckably beautiful. 2 - cook so well that every one wants a copy of your recipe.
So Tuesday was spent thumbing through cook books that have beautiful pictures of food that any and every one would druel over. I still needed to choose "the ONE". I finally found the recipe---oh yeah, peach strudel coffee cake. I would bake it in a glass pan to really show case the beauty of the master piece.
My mom used to tell me that "baking is like a chemistry lab and if you follow the directions of the recipe and place every thing in the right propotions than every thing should work out." She really stressed that cakes were one of those very difficult recipes where you needed to adhear to exact measurements. Today I decided to be creative and make the recipe mine, not just the cookbooks authors---what would they say at the activity'.....hmmmmm----in my imaginiation "oh you're so creative." "Hmmm, oh my heck this is ambrosia" "You re-invented this recipe---boy I wish I was that creative, sigh" "Oh please can you give me the recipe"
So off I went with an idea in my head. Change the white flour to half wheat and half corn meal---oh yeah. Than instead of using 2 fresh, firm peaches use two of the ones that I recently froze---oh yeah than I could really look domestic. So what happened?
When peaches thaw they are a bit, should I say soggy? Well the recipe was supposed to be done in 45 minutes in the oven. It took over 1 hour and 30 min when I finally gave up and took the pan out of the oven, knowing fully well that it wasn't fully cooked and would never be fully cooked, in my life time without causing a fire of some sort.
In the end I decided to make muffins--doughnut muffins--very simple, but they would have to do, hey my husband likes them so if no one liked them at the RS activity at least I knew they would be eaten at home.
Lesson learned---listen to mom, don't try to change a recipe that is supposed to be a cake, well it's ok to change a couple of ingredients I guess---maybe it wasn't a lesson that I learned after all---more adventures to follow and the recipe that I finally settled on.
Life in a small trailor can get cramped, especially if you like to play in the kitchen and use all kinds of dishes while cooking. Every time you want to do something you have to move a couple of things to get to what you are looking for---I am sure it would look like a chaotic dance to someone watching me, hmmm, or maybe a comedy.
I have been unemployed since our move to Canada, due to my non resident status. So what do i do with my time? I have three callings at church; Visiting Teacher, Relief Society Board Member, and Primary Teacher (9 and 10 year olds--good group of kids). I also do volunteer work in Lethbridge; Quilts for Canada Society, LDS Employment Center, and YWCA Woman's Shelter.
Along with these activities, I am attempting to become more domesticated. I mean doing more house work---yuck!!! The best part of house work is that I get to cook and bake. Today's adventures in the kitchen started to a very full sink of dishes, a hungry husband and I was hungry too.
The menu consisted of poached eggs and home fries. I have mastered the poached egg but not the cleaning out the pan afterwards. This time remnants of egg stuck to the bottom and sides of the pan---I couldn't get them off for the life of me. I tried every thing that we had--finally what worked was using my finger nails---yuck, no wonder I don't like house work.
A couple of nights ago I boiled some potatoes to use the next day in a potatoe salad that didn't get made. So this morning I remembered the boiled potatoes sitting in the refrigerator. Yummy, yummy!!! They made perfect home fries, nice and brown and crisp. The best part of this dish was that my husband really enjoyed it.
So like every day I washed the night befores dishes and this morning dishes after Dan left for work. Today was the big day that I would choose with Dan's help what dish I would make and bring to the "get to know you", relief society activity. This would be my first RS activity since we moved to our new community so it was pretty important to me to make a good impression. In my mind I had to make some thing that would be one of a kind and taste so fabulous that every one would be impressed with my cooking prowess. It was also the first time I would be meeting the sister in charge of the of RS board which I'm a part of---no stress at all.
Remember rule one to "fascinating womanhood"(I haven't actually read the whole book) 1- always look impeckably beautiful. 2 - cook so well that every one wants a copy of your recipe.
So Tuesday was spent thumbing through cook books that have beautiful pictures of food that any and every one would druel over. I still needed to choose "the ONE". I finally found the recipe---oh yeah, peach strudel coffee cake. I would bake it in a glass pan to really show case the beauty of the master piece.
My mom used to tell me that "baking is like a chemistry lab and if you follow the directions of the recipe and place every thing in the right propotions than every thing should work out." She really stressed that cakes were one of those very difficult recipes where you needed to adhear to exact measurements. Today I decided to be creative and make the recipe mine, not just the cookbooks authors---what would they say at the activity'.....hmmmmm----in my imaginiation "oh you're so creative." "Hmmm, oh my heck this is ambrosia" "You re-invented this recipe---boy I wish I was that creative, sigh" "Oh please can you give me the recipe"
So off I went with an idea in my head. Change the white flour to half wheat and half corn meal---oh yeah. Than instead of using 2 fresh, firm peaches use two of the ones that I recently froze---oh yeah than I could really look domestic. So what happened?
When peaches thaw they are a bit, should I say soggy? Well the recipe was supposed to be done in 45 minutes in the oven. It took over 1 hour and 30 min when I finally gave up and took the pan out of the oven, knowing fully well that it wasn't fully cooked and would never be fully cooked, in my life time without causing a fire of some sort.
In the end I decided to make muffins--doughnut muffins--very simple, but they would have to do, hey my husband likes them so if no one liked them at the RS activity at least I knew they would be eaten at home.
Lesson learned---listen to mom, don't try to change a recipe that is supposed to be a cake, well it's ok to change a couple of ingredients I guess---maybe it wasn't a lesson that I learned after all---more adventures to follow and the recipe that I finally settled on.
Doughnut Muffins
This is recipe that I finally settled on for a Relief Society activity. My husband and I really have enjoyed these easy to make muffins. They kind of remind me of mini plain fried doughnuts. This recipe is healthier than the doughnuts though.
At the RS activity the ladies really enjoyed the muffins, some took extras home for their families
2 cups wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup sugar
1/3 cup shortening
2 eggs
1 teaspoon vanilla extract
3/4 cup and 1/8 cup milk (if you are using white flour, you will only need 3/4 cup of flour)
1/4 cup melted butter
1/4 cup cinnamon-sugar mixture
Grease muffin pans. Preheat oven 400 degrees
Mix first four ingredients together. Set aside
Beat sugar and shortening and add eggs and vanilla--beat well. Set aside
Stir dry and wet ingredients together. Add all milk and mix well
Bake for 17 minutes
Brush tops of muffins with melted butter and spinkle with cinnamon-sugar mixture.
Serves about 12
At the RS activity the ladies really enjoyed the muffins, some took extras home for their families
2 cups wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup sugar
1/3 cup shortening
2 eggs
1 teaspoon vanilla extract
3/4 cup and 1/8 cup milk (if you are using white flour, you will only need 3/4 cup of flour)
1/4 cup melted butter
1/4 cup cinnamon-sugar mixture
Grease muffin pans. Preheat oven 400 degrees
Mix first four ingredients together. Set aside
Beat sugar and shortening and add eggs and vanilla--beat well. Set aside
Stir dry and wet ingredients together. Add all milk and mix well
Bake for 17 minutes
Brush tops of muffins with melted butter and spinkle with cinnamon-sugar mixture.
Serves about 12
Friday, August 27, 2010
Morning Adventures
OK, so I guess I have to admit to it--my mom and gram were right about a lot of things. As I get older, I see how much they were right. I remember when I was a little girl and how I thought they knew every thing and then something happened during the teenage years, 20s and even 30's, hey what can I say I guess I'm a late bloomer.
Grams advice: don't sit while cooking
Moms advice: make sure you have enough room when cooking
Rachael Rays advise: have all the correct tools and ingredients out before you start cooking
Grams and Moms advise: don't try to do things at the last minute
Old German saying that used to be on Grams wall "haste makes waste"
I have a regular schedule in the morning that's been forced on me by my labby puppy---ok ok I know he's not a baby or puppy (5 years old) but come on once a puppy always a puppy. Almost every morning around 6:30am he starts crying. Once you start to move around in bed, he gets more persistent with his needs. He gets louder. If I don't get up right away he comes over to my face and stares. If I have moved or made the mistake of opening my eyes, he immediately jumps up on the side of the bed, usually onto my chest with his hind legs still on the floor---image now you're barely away a 90 something pound dog jumps on your chest or stomach. If I wasn't awake by than I certainly am now. If you don't up right away he gets very indignant and he cries louder and starts to "yell" at me (barks---for those non dog people out there) and he stomps his feet--click click goes his nails on the hard floor.
After I get out of bed he rushes behind me and starts to herd me in the direction in which he wants me to go--as if I didn't already know. Of course it's to his dish----oh no potty is not as important as the food---food is the only thing that's important in life. I use the bathroom and than I put the leash on the dog that's by now jumping around and clicking, clicking around. We go outside to potty. Instead of going right away he just stands there and smells the air and than walks so slowly and smells the grass maybe eats some. Than with much reminding he finally pees. Than he thinks he's ready to come in a eat---nope he than needs more reminding to do you know.....than finally his food time---clicking again, now it's the happy dance, he even spins around
This morning nothing was new with pups schedule. But Dan had to be out of the house by 8am. By the time I could get to make his breakfast was around 7:15 and what was on the menu? Of course nothing simple---I made up my mind that I was going to make Eggs Benedict
Eggs Benedict requires poached eggs, and hollandaise sauce. The hollandaise sauce recipe required a double boiler--I don't have one so I just got a quart pot with water and place a large metal bowl on top of it---apparently the bowl got too hot or I put too much lemon in (I didn't have time to measure the lemon) because the sauce started to look like scrambled eggs---the sauce should look like nice smooth. So I started to get a bit anxious---oh my heck I just used 1/2 butter and 4 egg yolks and I wasted it--I thought quick that maybe there was a way to still rescue the recipe, yep add just a little milk to the mixture and mix it quick with a whisk until it's smooth.
The poached eggs didn't look perfect but as long as the yolk are still intact it's ok with me--did it.
Now what happened next isn't my fault honestly---I did worn Dan. While I was putting the eggs, sauce on some wheat rolls and ham--looking exceptionally beautiful if I don't say so myself--I had to place the plate that I was putting the food on on the burner that I had used for making the sauce. The burner was still hot. You maybe wonder why some one would ever put a plate on a hot burner??? Well we live in a very small trailer 60 feet by 12 feet. Every thing in it is small including the kitchen. The kitchen doesn't have a great deal of cupboard space, so where do you put a plate that you're try to place poached eggs and sauce on??? Naturally the burner, where there is room.
After making the beautiful breakfast I said to Dan be careful the plate is hot. Dan says to me "how am I supposed to bring that with me?" I said "You don't just sit down and eat it quickly" so Dan didn't want to sit I guess because next thing I know he's screaming "ohhh that's hot" as he spills my beautiful master piece onto the table and runs to the sink.
To add insult to injury, Dan after cooling down his finger says "why didn't you tell me it was hot?" After I reminded him that I had and told him why it was hot he says "why did you put the plate on a hot burner?" No room in the Inn, hahaha. OK than after eating the eggs that I helped to salvage off the table he says "I don't really like the lemon flavor" Great! All of that rushing for what? Oh well after he left I enjoyed my eggs.
Now as I look at the recipe that I didn't really read well before doing I see a couple of mistakes that I did---1) not reading the recipe completely, 2) it says to keep the sauce warm over hot water (not boiling), hahaha
Lets chalk this up to a learning experience, hahaha---
Grams advice: don't sit while cooking
Moms advice: make sure you have enough room when cooking
Rachael Rays advise: have all the correct tools and ingredients out before you start cooking
Grams and Moms advise: don't try to do things at the last minute
Old German saying that used to be on Grams wall "haste makes waste"
I have a regular schedule in the morning that's been forced on me by my labby puppy---ok ok I know he's not a baby or puppy (5 years old) but come on once a puppy always a puppy. Almost every morning around 6:30am he starts crying. Once you start to move around in bed, he gets more persistent with his needs. He gets louder. If I don't get up right away he comes over to my face and stares. If I have moved or made the mistake of opening my eyes, he immediately jumps up on the side of the bed, usually onto my chest with his hind legs still on the floor---image now you're barely away a 90 something pound dog jumps on your chest or stomach. If I wasn't awake by than I certainly am now. If you don't up right away he gets very indignant and he cries louder and starts to "yell" at me (barks---for those non dog people out there) and he stomps his feet--click click goes his nails on the hard floor.
After I get out of bed he rushes behind me and starts to herd me in the direction in which he wants me to go--as if I didn't already know. Of course it's to his dish----oh no potty is not as important as the food---food is the only thing that's important in life. I use the bathroom and than I put the leash on the dog that's by now jumping around and clicking, clicking around. We go outside to potty. Instead of going right away he just stands there and smells the air and than walks so slowly and smells the grass maybe eats some. Than with much reminding he finally pees. Than he thinks he's ready to come in a eat---nope he than needs more reminding to do you know.....than finally his food time---clicking again, now it's the happy dance, he even spins around
This morning nothing was new with pups schedule. But Dan had to be out of the house by 8am. By the time I could get to make his breakfast was around 7:15 and what was on the menu? Of course nothing simple---I made up my mind that I was going to make Eggs Benedict
Eggs Benedict requires poached eggs, and hollandaise sauce. The hollandaise sauce recipe required a double boiler--I don't have one so I just got a quart pot with water and place a large metal bowl on top of it---apparently the bowl got too hot or I put too much lemon in (I didn't have time to measure the lemon) because the sauce started to look like scrambled eggs---the sauce should look like nice smooth. So I started to get a bit anxious---oh my heck I just used 1/2 butter and 4 egg yolks and I wasted it--I thought quick that maybe there was a way to still rescue the recipe, yep add just a little milk to the mixture and mix it quick with a whisk until it's smooth.
The poached eggs didn't look perfect but as long as the yolk are still intact it's ok with me--did it.
Now what happened next isn't my fault honestly---I did worn Dan. While I was putting the eggs, sauce on some wheat rolls and ham--looking exceptionally beautiful if I don't say so myself--I had to place the plate that I was putting the food on on the burner that I had used for making the sauce. The burner was still hot. You maybe wonder why some one would ever put a plate on a hot burner??? Well we live in a very small trailer 60 feet by 12 feet. Every thing in it is small including the kitchen. The kitchen doesn't have a great deal of cupboard space, so where do you put a plate that you're try to place poached eggs and sauce on??? Naturally the burner, where there is room.
After making the beautiful breakfast I said to Dan be careful the plate is hot. Dan says to me "how am I supposed to bring that with me?" I said "You don't just sit down and eat it quickly" so Dan didn't want to sit I guess because next thing I know he's screaming "ohhh that's hot" as he spills my beautiful master piece onto the table and runs to the sink.
To add insult to injury, Dan after cooling down his finger says "why didn't you tell me it was hot?" After I reminded him that I had and told him why it was hot he says "why did you put the plate on a hot burner?" No room in the Inn, hahaha. OK than after eating the eggs that I helped to salvage off the table he says "I don't really like the lemon flavor" Great! All of that rushing for what? Oh well after he left I enjoyed my eggs.
Now as I look at the recipe that I didn't really read well before doing I see a couple of mistakes that I did---1) not reading the recipe completely, 2) it says to keep the sauce warm over hot water (not boiling), hahaha
Lets chalk this up to a learning experience, hahaha---
HOLLANDAISE SAUCE
My comment: this sauce is great over poached eggs but it's also great over vegetable dishes
From the Pillsbury Cookbook p. 191, copy right 1989, given to me as a Christmas gift from my Gram in 1991
3 egg yolks
1/8 tsp salt and pepper
4 tsp lemon juice (squeeze your own, don't use the lemon juice you get in the store that's sold in a bottle or plastic looking lemon)
1/2 cup butter, softened
In small saucepan or top of double boiler, slightly beat egg yolks. Add salt, pepper, lemon, and 1/4 cup of the butter; blend well. Cook over low heat or over hot water (not boiling) until butter melts stirring constantly. Gradually add remaining butter, 1 tablespoon at a time, beating until mixture is smooth and thickened. remove from heat; serve immediately or keep warm over hot (not boiling) water.
Tip: If sauce curdles, add hot water 1 tsp at a time; beat until sauce is smooth
My adaptations: I used milk to make it smooth because mine curdled due to me not reading the recipe completely--too rushed
My recommendation: Don't rush with this recipe, take your time
From the Pillsbury Cookbook p. 191, copy right 1989, given to me as a Christmas gift from my Gram in 1991
3 egg yolks
1/8 tsp salt and pepper
4 tsp lemon juice (squeeze your own, don't use the lemon juice you get in the store that's sold in a bottle or plastic looking lemon)
1/2 cup butter, softened
In small saucepan or top of double boiler, slightly beat egg yolks. Add salt, pepper, lemon, and 1/4 cup of the butter; blend well. Cook over low heat or over hot water (not boiling) until butter melts stirring constantly. Gradually add remaining butter, 1 tablespoon at a time, beating until mixture is smooth and thickened. remove from heat; serve immediately or keep warm over hot (not boiling) water.
Tip: If sauce curdles, add hot water 1 tsp at a time; beat until sauce is smooth
My adaptations: I used milk to make it smooth because mine curdled due to me not reading the recipe completely--too rushed
My recommendation: Don't rush with this recipe, take your time
EGGS BENEDICT
From the Pillsbury Cookbook p. 191, copy right 1989, given to me as a Christmas gift from my Gram in 1991
Prepare Hollandaise Sauce. Keep warm over hot (not boiling) water. Broil of fry 6 slices canadian bacon. Split amd toast 3 English muffins while preparing Poached Eggs. Spread each toasted muffin half with butter; place on serving opklate. Top with slice of Canadian bacon, poached egg and hollandaise sauce
My adaptations: I used mini wheat rolls not toasted and left over ham (from last nights hangi)
Prepare Hollandaise Sauce. Keep warm over hot (not boiling) water. Broil of fry 6 slices canadian bacon. Split amd toast 3 English muffins while preparing Poached Eggs. Spread each toasted muffin half with butter; place on serving opklate. Top with slice of Canadian bacon, poached egg and hollandaise sauce
My adaptations: I used mini wheat rolls not toasted and left over ham (from last nights hangi)
POACHED EGGS
From the Pillsbury Cookbook p. 191, copy right 1989, given to me as a Christmas gift from my Gram in 1991
In deep, buttered or non-stick surface skillet, heat 2-3 inches water with 1 tablespoon of vinegar just to boiling. Break each egg into a shallow dish. Slip eggs gently into water. Quickly spoon hot water over each egg until film forms over yolk. reduces heat to keep water just simmering, simmer 3-4 minutes until eggs are to desired doneness. Remove eggs with a slotted spoon.
My adaptations: boil water place eggs gently one at a time into boiling water. Let water boil and cook the egg until the yolk looks done---my way is simpler but Pillsbury inspires me
In deep, buttered or non-stick surface skillet, heat 2-3 inches water with 1 tablespoon of vinegar just to boiling. Break each egg into a shallow dish. Slip eggs gently into water. Quickly spoon hot water over each egg until film forms over yolk. reduces heat to keep water just simmering, simmer 3-4 minutes until eggs are to desired doneness. Remove eggs with a slotted spoon.
My adaptations: boil water place eggs gently one at a time into boiling water. Let water boil and cook the egg until the yolk looks done---my way is simpler but Pillsbury inspires me
WHEAT BREAD WITH NO YEAST
This recipe is similar to a quick bread, but it's batter is very thick. The bread is nice and sweet due to the honey and corn meal. My husband loved this recipe with the soup I made. The soup had a nice tomato base--it would also taste very good with chili or anything
Makes 1-9 x 5 inch loaf
Grease pan with butter or shortening, even if you use a non stick pan
1 2/3 c. buttermilk
2 ½ c. whole wheat flour
½ c. corn meal
1 tsp. salt
1 tsp. baking soda
½ c. honey
Preheat oven to 325 degrees. Whisk the flour, corn meal, salt and baking soda together in a large bowl. Mix the honey and buttermilk together in a separate bowl. Add the wet ingredients to the dry ingredients and stir gently just until combined. Pour the dough into the prepared pan. (The dough is pretty thick---it's thicker than a cake mixture). Bake for 45-55 minutes, or until bread is firm and a toothpick comes out clean. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
Makes 1-9 x 5 inch loaf
Grease pan with butter or shortening, even if you use a non stick pan
1 2/3 c. buttermilk
2 ½ c. whole wheat flour
½ c. corn meal
1 tsp. salt
1 tsp. baking soda
½ c. honey
Preheat oven to 325 degrees. Whisk the flour, corn meal, salt and baking soda together in a large bowl. Mix the honey and buttermilk together in a separate bowl. Add the wet ingredients to the dry ingredients and stir gently just until combined. Pour the dough into the prepared pan. (The dough is pretty thick---it's thicker than a cake mixture). Bake for 45-55 minutes, or until bread is firm and a toothpick comes out clean. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
First Things First
A couple of years ago I created several blogs under a certain email address. When we moved to Canada I decided to change that email address. Appearantly I changed it to a non exsitent one. So now I have no access to my blogs. I can't edit or add anything to the blogs.
It's a brand new start with some good old recipes and now new ones
It's a brand new start with some good old recipes and now new ones
BEST LOVED RECIPES
My original blog that I no longer have access to due to a mistake: http://bestlovedrecipes.blogspot.com/
Recipes my friends and family have loved.
These are some of the recipes that my friends and family members have asked me to write down for them. My secret ingredient to make my recipes taste so good is LOVE. This is why they are Best Loved Recipes.
Recipes my friends and family have loved.
These are some of the recipes that my friends and family members have asked me to write down for them. My secret ingredient to make my recipes taste so good is LOVE. This is why they are Best Loved Recipes.
KELLY'S 2DIE4 NO FLOUR, LOW SUGAR PB COOKIES
Wednesday, August 12, 2009
KELLY'S 2DIE4 NO FLOUR, LOW SUGAR PB COOKIES
My husband does not normally like cookies, because "they are too sweet," he also hates the idea of using white flour. I invented this recipe with less sugar and no flour, just for him. He loves them, he ate a 1/2 dozen in one afternoon, he also named the cookies---Honey I love you.
Ingredients
1/4 cup granulated sugar
1/4 brown sugar
1/4 cup shortening
1/4 cup of softened butter (not melted)
1/4 cup of natural peanut butter
1/2 cup of chunky peanut butter
1 large egg
1 1/4 cup oat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
extra granulated sugar
Recipe
1) preheat oven to 350
2) combine sugars, shortening, butter, peanut butters, and egg and mix together
3) add all dry ingredients to the mixture and mix
4) roll mixture into 1 inch balls and place onto baking sheet approx 2 inches apart
5) flatten cookies in a crisscross pattern with fork dipped in the extra granulated sugar
6) bake cookies for 9 min
serving size: approx 3 dozen
Recipe hints:
1) Oat flour---you can either make your own or buy it---to make it you just have to place oatmeal flakes into your blender and grind the flakes into flour. You can use either quick or rolled oats, it does not really matter.
2) you don't need to use natural peanut butter, if you don't you will need 3/4 cup of regular peanut butter, but the natural makes every thing taste even more peanut buttery
KELLY'S 2DIE4 NO FLOUR, LOW SUGAR PB COOKIES
My husband does not normally like cookies, because "they are too sweet," he also hates the idea of using white flour. I invented this recipe with less sugar and no flour, just for him. He loves them, he ate a 1/2 dozen in one afternoon, he also named the cookies---Honey I love you.
Ingredients
1/4 cup granulated sugar
1/4 brown sugar
1/4 cup shortening
1/4 cup of softened butter (not melted)
1/4 cup of natural peanut butter
1/2 cup of chunky peanut butter
1 large egg
1 1/4 cup oat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
extra granulated sugar
Recipe
1) preheat oven to 350
2) combine sugars, shortening, butter, peanut butters, and egg and mix together
3) add all dry ingredients to the mixture and mix
4) roll mixture into 1 inch balls and place onto baking sheet approx 2 inches apart
5) flatten cookies in a crisscross pattern with fork dipped in the extra granulated sugar
6) bake cookies for 9 min
serving size: approx 3 dozen
Recipe hints:
1) Oat flour---you can either make your own or buy it---to make it you just have to place oatmeal flakes into your blender and grind the flakes into flour. You can use either quick or rolled oats, it does not really matter.
2) you don't need to use natural peanut butter, if you don't you will need 3/4 cup of regular peanut butter, but the natural makes every thing taste even more peanut buttery
PIZZA
Thursday, May 28, 2009
PIZZA
This recipe is, easy, cheap, fun and very tasty!!! My husband made up this recipe and I am so glad that he did.
Ingredients
1 large frozen pizza
1 medium onion cut
1 1/2 cup pineapple
1 medium red pepper
5 pieces of Teriyaki chicken (Schwann's)
Recipe
1) preheat the oven to what the pizza box tells you to
2) saute onions and peppers
3) thaw chicken in microwave at aprox 40 sec.
4) cut the chicken into small bite size
5) place all ingredients on the pizza and cook at the specific time that the pizza box says
PIZZA
This recipe is, easy, cheap, fun and very tasty!!! My husband made up this recipe and I am so glad that he did.
Ingredients
1 large frozen pizza
1 medium onion cut
1 1/2 cup pineapple
1 medium red pepper
5 pieces of Teriyaki chicken (Schwann's)
Recipe
1) preheat the oven to what the pizza box tells you to
2) saute onions and peppers
3) thaw chicken in microwave at aprox 40 sec.
4) cut the chicken into small bite size
5) place all ingredients on the pizza and cook at the specific time that the pizza box says
CREAM PUFFS
Tuesday, April 7, 2009
CREAM PUFFS
Betty Crocker to the Rescue
For years I looked for the perfect cream puff recipe that was easy and tasty---I finally found one and it was in my own recipe book by Betty Crocker, it has become one of my family's favorite desserts. You can fill these with all kinds of great things.
Things to fill cream puffs with; pudding (my family's favorite pudding flavors are; lemon and chocolate), ice cream, whipped cream, key lime pie filling, egg salad, tuna salad, chicken salad.
Recipe
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
powdered sugar for garnishing (only if you want sweet cream puffs)
1. preheat oven to 400 degrees
2. heat water and butter to rolling in a 2 1/2 quart saucepan. Stir in four, reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
3. Beat in eggs, all at once, with spoon; continue beating until smooth. Drop dough by scant 1/4 cupfuls (I make mine smaller, same time in the oven) about 3 inches apart onto ungreased cookie sheet.
4. Bake 35-40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff; pull out any stands of soft dough. (I than place them back in the oven, tops and bottoms laying flat on a cooking sheet at 400 degrees for approx 4-5 minutes---this makes them nice and crisp).
5. Puffs can be placed in air tight containers without filling and used within a couple of days.
6. Fill puffs and replace tops. Garnish with powdered sugar. (I serve immediately--this way their nice and fresh and not soggy)
CREAM PUFFS
Betty Crocker to the Rescue
For years I looked for the perfect cream puff recipe that was easy and tasty---I finally found one and it was in my own recipe book by Betty Crocker, it has become one of my family's favorite desserts. You can fill these with all kinds of great things.
Things to fill cream puffs with; pudding (my family's favorite pudding flavors are; lemon and chocolate), ice cream, whipped cream, key lime pie filling, egg salad, tuna salad, chicken salad.
Recipe
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
powdered sugar for garnishing (only if you want sweet cream puffs)
1. preheat oven to 400 degrees
2. heat water and butter to rolling in a 2 1/2 quart saucepan. Stir in four, reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
3. Beat in eggs, all at once, with spoon; continue beating until smooth. Drop dough by scant 1/4 cupfuls (I make mine smaller, same time in the oven) about 3 inches apart onto ungreased cookie sheet.
4. Bake 35-40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff; pull out any stands of soft dough. (I than place them back in the oven, tops and bottoms laying flat on a cooking sheet at 400 degrees for approx 4-5 minutes---this makes them nice and crisp).
5. Puffs can be placed in air tight containers without filling and used within a couple of days.
6. Fill puffs and replace tops. Garnish with powdered sugar. (I serve immediately--this way their nice and fresh and not soggy)
KILLER DIP
Monday, March 30, 2009
KILLER DIP
The kids and grownups will love this recipe. You can have your children help prepare it too.
Ingredients
1 tub of sour cream
1 envelope of dry Ranch salad dressing
3/4 cups of dehydrated onions
salt and black pepper to taste
Recipe
Combine all ingredients and let sit in the refrigerator for at least an hour---the longer you allow it to sit the better it tastes
Serve with any veggies as a dip or with chips, pretzels, and/or crackers
KILLER DIP
The kids and grownups will love this recipe. You can have your children help prepare it too.
Ingredients
1 tub of sour cream
1 envelope of dry Ranch salad dressing
3/4 cups of dehydrated onions
salt and black pepper to taste
Recipe
Combine all ingredients and let sit in the refrigerator for at least an hour---the longer you allow it to sit the better it tastes
Serve with any veggies as a dip or with chips, pretzels, and/or crackers
RANCH MASHED POTATOES
Friday, March 6, 2009
RANCH MASHED POTATOES
Every one that has had this recipe has loved it and asked for my recipe. It's an easy but tasty recipe.
Serves approximately 8-10
Ingredients
6-8 medium potatoes (the ones that I like the best are the Yukon Gold)
1/4 stick of butter
16 once of sour cream
1/4 -1 cup of milk (this is not a precise measurement)
2 packets of Ranch Dressing (dry)
Recipe
1) Cut potatoes into bite size and add to cold pan of water
2) boil the potatoes until they are soft enough for a fork to go threw easily---don't over cook them
3) drain all water from the potatoes
4) mash the potatoes and add to them as mashing butter, sour cream, milk and ranch dressing packets
5) make sure potatoes are well mixed and serve
Personal Note: this recipe goes really nice with the ranch chicken and my husband loves both
RANCH MASHED POTATOES
Every one that has had this recipe has loved it and asked for my recipe. It's an easy but tasty recipe.
Serves approximately 8-10
Ingredients
6-8 medium potatoes (the ones that I like the best are the Yukon Gold)
1/4 stick of butter
16 once of sour cream
1/4 -1 cup of milk (this is not a precise measurement)
2 packets of Ranch Dressing (dry)
Recipe
1) Cut potatoes into bite size and add to cold pan of water
2) boil the potatoes until they are soft enough for a fork to go threw easily---don't over cook them
3) drain all water from the potatoes
4) mash the potatoes and add to them as mashing butter, sour cream, milk and ranch dressing packets
5) make sure potatoes are well mixed and serve
Personal Note: this recipe goes really nice with the ranch chicken and my husband loves both
RANCH POTATOES (OVEN FRIES)
Tuesday, February 24, 2009
RANCH POTATOES (OVEN FRIES)
This recipe would be a nice one to have the children help with. These potatoes are similar to oven fries and so they are a really good side with grilled meals and the kids will love them. You don't even need to tell them that they are healthy.
Ingredients
1 Ranch Dressing (dry packet)
1 large Ziploc bag
5 medium potatoes
Pam cooking spray
Recipe
1. Preheat over to 350 degrees
2. cut potatoes into bite size
3. place potatoes in a large Ziplock bag with the Ranch Dressing packet. Seal the bag and shake the contents. Make sure all the potatoes get dressing on them.
4. Spray a cooking sheet with Pam. Place the potatoes on the cooking sheet in a single layer.
5. Cook the potatoes for approximately 45 minutes, until lightly browned
RANCH POTATOES (OVEN FRIES)
This recipe would be a nice one to have the children help with. These potatoes are similar to oven fries and so they are a really good side with grilled meals and the kids will love them. You don't even need to tell them that they are healthy.
Ingredients
1 Ranch Dressing (dry packet)
1 large Ziploc bag
5 medium potatoes
Pam cooking spray
Recipe
1. Preheat over to 350 degrees
2. cut potatoes into bite size
3. place potatoes in a large Ziplock bag with the Ranch Dressing packet. Seal the bag and shake the contents. Make sure all the potatoes get dressing on them.
4. Spray a cooking sheet with Pam. Place the potatoes on the cooking sheet in a single layer.
5. Cook the potatoes for approximately 45 minutes, until lightly browned
RANCH CHICKEN
Friday, February 20, 2009
RANCH CHICKEN
My husband just adores this recipe, secretly I think that this is one of the reasons why he married me.
Ingredients
2 chicken legs with thighs
1 packet of dry ranch dressing
1 large plastic sealed bag
Recipe
1. Preheat the oven to 350 degrees
2. Place the content of the dry packet of ranch dressing into the large plastic bag
3. Place both chicken legs in the bag with the dressing, seal the bag well
4. Shake the bag well making sure that each piece of chicken is covered
5. Place the chicken in the oven and cook for approximately 45 min-1 hour.
6. The chicken is done when there is no pink and the juices are running clear
RANCH CHICKEN
My husband just adores this recipe, secretly I think that this is one of the reasons why he married me.
Ingredients
2 chicken legs with thighs
1 packet of dry ranch dressing
1 large plastic sealed bag
Recipe
1. Preheat the oven to 350 degrees
2. Place the content of the dry packet of ranch dressing into the large plastic bag
3. Place both chicken legs in the bag with the dressing, seal the bag well
4. Shake the bag well making sure that each piece of chicken is covered
5. Place the chicken in the oven and cook for approximately 45 min-1 hour.
6. The chicken is done when there is no pink and the juices are running clear
GRILLED ITALIAN CHICKEN
Tuesday, February 17, 2009
GRILLED ITALIAN CHICKEN
This recipe is a very nice one for a summer day, it's tasty but not too heavy on the stomach. Every one that has had this meal with me, has absolutely loved it, I hope you do too.
Ingredients
4-6 chicken breasts
1 bottle of Italian salad dressing (I really like using Wegman's Parmesan Italian Salad Dressing)
Recipe
1. Rinse off the chicken breasts
2. Pock holes into the chicken breasts with a fork
3. Place chicken and salad dressing into a large storage bag. Swish the chicken and dressing around making sure that all the chicken has been covered.
4. Place the bag in a medium bowl. Place the bowl into the refrigerator---this will allow the chicken to marinate. You can marinate the chicken as little as one hour, but the longer you marinate it the moister the chicken will be. You may want to marinate it over night.
5. After the chicken has marinated cook the chicken on the grill. Cook the chicken until no pink is showing and all juices are clear running.
6. Serve immediately after done cooking.
Suggested side: My Italian Pasta Salad
GRILLED ITALIAN CHICKEN
This recipe is a very nice one for a summer day, it's tasty but not too heavy on the stomach. Every one that has had this meal with me, has absolutely loved it, I hope you do too.
Ingredients
4-6 chicken breasts
1 bottle of Italian salad dressing (I really like using Wegman's Parmesan Italian Salad Dressing)
Recipe
1. Rinse off the chicken breasts
2. Pock holes into the chicken breasts with a fork
3. Place chicken and salad dressing into a large storage bag. Swish the chicken and dressing around making sure that all the chicken has been covered.
4. Place the bag in a medium bowl. Place the bowl into the refrigerator---this will allow the chicken to marinate. You can marinate the chicken as little as one hour, but the longer you marinate it the moister the chicken will be. You may want to marinate it over night.
5. After the chicken has marinated cook the chicken on the grill. Cook the chicken until no pink is showing and all juices are clear running.
6. Serve immediately after done cooking.
Suggested side: My Italian Pasta Salad
ITALIAN PASTA SALAD
Sunday, February 15, 2009
ITALIAN PASTA SALAD
This salad is really great served with my Grilled Italian Chicken. This pasta salad is a great salad to bring to picnics because it doesn't have any mayonnaise products in it.
Ingredients
1 cup of broccoli
1 cup of carrots
1 cup of celery
3/4 cup of onion
1 cup of cheese (I like to use jalapeno cheese, but cheddar is really nice also)
3/4 of a peperoni
1 box of multi color pasta
1 1/2 cup of Italian Dressing
salt and black pepper to taste
Recipe
1. Cook pasta according to boxes directions
2. After pasta is cooked, drain well.
3. Cut all vegetables, cheese, and peperoni bite size and set a side to use later
4. Place pasta in a mixing bowl.
5. Combine all vegetables, cheese, peperoni and dressing with the pasta and mix well. Add salt and black pepper to taste.
6. Place pasta salad in the refrigerator and let chill for approximately 1 hour before serving.
Note: If the salad has been in the refrigerator for a while the pasta may soak up the dressing. You may want to add some dressing just before serving the salad. Be careful not to put too much dressing in.
ITALIAN PASTA SALAD
This salad is really great served with my Grilled Italian Chicken. This pasta salad is a great salad to bring to picnics because it doesn't have any mayonnaise products in it.
Ingredients
1 cup of broccoli
1 cup of carrots
1 cup of celery
3/4 cup of onion
1 cup of cheese (I like to use jalapeno cheese, but cheddar is really nice also)
3/4 of a peperoni
1 box of multi color pasta
1 1/2 cup of Italian Dressing
salt and black pepper to taste
Recipe
1. Cook pasta according to boxes directions
2. After pasta is cooked, drain well.
3. Cut all vegetables, cheese, and peperoni bite size and set a side to use later
4. Place pasta in a mixing bowl.
5. Combine all vegetables, cheese, peperoni and dressing with the pasta and mix well. Add salt and black pepper to taste.
6. Place pasta salad in the refrigerator and let chill for approximately 1 hour before serving.
Note: If the salad has been in the refrigerator for a while the pasta may soak up the dressing. You may want to add some dressing just before serving the salad. Be careful not to put too much dressing in.
PUMKIN CAKE
Thursday, February 12, 2009
PUMKIN CAKE
Moist cake that tastes great. This recipe came to me during a Weight Watchers meeting. You would never know it's low fat if no body told you. I never tell people when I serve it that it's low fat, that's our little secret :)
Ingredients
1 cup of canned pumpkin
1 spice cake mix
small container of whipped cream
powdered sugar for garnishing
Recipe
1. Pre heat your oven to what the cake mix directions say
2. Combine ingredients canned pumpkin and cake mix and mix well
3. Place the cake mix in a pan (same as the directions on the box say)
4. Cook as long as the box says
5. Allow to cool for 1 hour
6. Serve the cake with a dollop of whip cream on it and sprinkle with powdered sugar
Personal Note: my family really loves this recipe, it's so nice and moist and so yummy!!!
PUMKIN CAKE
Moist cake that tastes great. This recipe came to me during a Weight Watchers meeting. You would never know it's low fat if no body told you. I never tell people when I serve it that it's low fat, that's our little secret :)
Ingredients
1 cup of canned pumpkin
1 spice cake mix
small container of whipped cream
powdered sugar for garnishing
Recipe
1. Pre heat your oven to what the cake mix directions say
2. Combine ingredients canned pumpkin and cake mix and mix well
3. Place the cake mix in a pan (same as the directions on the box say)
4. Cook as long as the box says
5. Allow to cool for 1 hour
6. Serve the cake with a dollop of whip cream on it and sprinkle with powdered sugar
Personal Note: my family really loves this recipe, it's so nice and moist and so yummy!!!
LIME PIE OR ORANGECICLE PIE
Wednesday, February 11, 2009
LIME PIE OR ORANGECICLE PIE
My mom and uncle just love this pie. I usually make two when my uncle is visiting. The lime pie would make a perfect St. Patrick's Day dessert and you can have your children help you make it.
Ingredients
1 lime jello packet (or orange)
1 cup of lime juice (I usually get Tropicana--if you are using orange jello, use orange juice)
1 cup of vanilla ice cream (more if desired)
1 small prepared graham cracker crust
raspberry preserves for garnishing
Recipe
1. Boil one cup of Lime juice (if you are making orange jello boil the orange juice instead)
2. Place boiling water in a bowl
3. Place your jello in the boiling water and stir until all jello is dissolved
4. Place dissolved jello into blender (this should be very warm still)
5. Put 1 cup of vanilla ice cream (more if desired) into the blender with the jello and blend until every thing is a liquid and blended well
6. Pour liquid into the prepared graham cracker crust
7. Place pie into the freezer and let freeze for at least 2 hours (this step may depend on how high your freezer is set)--make sure that you place the pie on a flat surface so that it will not spill
8. After the pie is completely frozen you can cut it
9. Before you serve the pie, warm the raspberry preserves in the microwave so that it is runny (looks kind of like juice)
10. Place a spoonful of warm (runny) preserves onto each individual plate that you will be serving the pie on
11. Place a piece of frozen pie on top of the preserves and serve immediately.
Personal Note: The orange pie tastes just like an OrangeCicle
LIME PIE OR ORANGECICLE PIE
My mom and uncle just love this pie. I usually make two when my uncle is visiting. The lime pie would make a perfect St. Patrick's Day dessert and you can have your children help you make it.
Ingredients
1 lime jello packet (or orange)
1 cup of lime juice (I usually get Tropicana--if you are using orange jello, use orange juice)
1 cup of vanilla ice cream (more if desired)
1 small prepared graham cracker crust
raspberry preserves for garnishing
Recipe
1. Boil one cup of Lime juice (if you are making orange jello boil the orange juice instead)
2. Place boiling water in a bowl
3. Place your jello in the boiling water and stir until all jello is dissolved
4. Place dissolved jello into blender (this should be very warm still)
5. Put 1 cup of vanilla ice cream (more if desired) into the blender with the jello and blend until every thing is a liquid and blended well
6. Pour liquid into the prepared graham cracker crust
7. Place pie into the freezer and let freeze for at least 2 hours (this step may depend on how high your freezer is set)--make sure that you place the pie on a flat surface so that it will not spill
8. After the pie is completely frozen you can cut it
9. Before you serve the pie, warm the raspberry preserves in the microwave so that it is runny (looks kind of like juice)
10. Place a spoonful of warm (runny) preserves onto each individual plate that you will be serving the pie on
11. Place a piece of frozen pie on top of the preserves and serve immediately.
Personal Note: The orange pie tastes just like an OrangeCicle
GREENY GARLIC BREAD
My original link: http://bestlovedrecipes.blogspot.com/
Monday, February 9, 2009
GREENY GARLIC BREAD
This could be a great part of a Saint Patrick's Day Meal---your children will get a kick out of it!!! :)
Whenever a new missionary (someone straight from the MTC) has been assigned to our ward our family has created a tradition to invite them over to have a surprise "greeny" dinner. This dinner is a celebration to recognize the new missionary to the area and mission.
Ingredients
1 stick of butter
Green food coloring
loaf of sliced Italian bread
Garlic powder
dried Oregano
Dried Basil
Aluminum foil
Recipe
Preheat the oven to 350 degrees
1. Soften butter, make sure you don't melt it
2. Add 2-3 drops of green food coloring to the soften butter and mix well, so that the color is well blended
3. Spread the butter onto all the pieces of bread
4. Sprinkle the bread with garlic powder
5. Wrap the prepared bread in aluminum foil so that there is no open spaces
6. Place the bread in the oven and cook for approximately 30 minutes or until it is brown
7. Unwrap the bread carefully and serve immediately
Personal note: the bread looks really green but it's so fun to see the missionaries faces and if you have children they will really love it.
Monday, February 9, 2009
GREENY GARLIC BREAD
This could be a great part of a Saint Patrick's Day Meal---your children will get a kick out of it!!! :)
Whenever a new missionary (someone straight from the MTC) has been assigned to our ward our family has created a tradition to invite them over to have a surprise "greeny" dinner. This dinner is a celebration to recognize the new missionary to the area and mission.
Ingredients
1 stick of butter
Green food coloring
loaf of sliced Italian bread
Garlic powder
dried Oregano
Dried Basil
Aluminum foil
Recipe
Preheat the oven to 350 degrees
1. Soften butter, make sure you don't melt it
2. Add 2-3 drops of green food coloring to the soften butter and mix well, so that the color is well blended
3. Spread the butter onto all the pieces of bread
4. Sprinkle the bread with garlic powder
5. Wrap the prepared bread in aluminum foil so that there is no open spaces
6. Place the bread in the oven and cook for approximately 30 minutes or until it is brown
7. Unwrap the bread carefully and serve immediately
Personal note: the bread looks really green but it's so fun to see the missionaries faces and if you have children they will really love it.
CHEAP AND DELICIOUS MEALS
Here's a link to my original blog http://cheapanddeliciousmeals.blogspot.com/
Here's a little hint when getting your home and food storage organized you should always have certain staples in your cupboard/freezer/refrigerator at all times. These staples make meals more tasty and interesting.
Some of the basics that I try to have in my cupboard are; onions, carrots, celery, apples, frozen veggies, frozen hamburger and/or some kind of meat, tuna, pasta, rice, beans, seasoning, condiments, ie. ketchup, Franks Hot Sauce...etc.
Here's a little hint when getting your home and food storage organized you should always have certain staples in your cupboard/freezer/refrigerator at all times. These staples make meals more tasty and interesting.
Some of the basics that I try to have in my cupboard are; onions, carrots, celery, apples, frozen veggies, frozen hamburger and/or some kind of meat, tuna, pasta, rice, beans, seasoning, condiments, ie. ketchup, Franks Hot Sauce...etc.
BAKED ZITI
MY original link: http://cheapanddeliciousmeals.blogspot.com/2009/05/recipe-exchange-by-shawna-glasscock.html
THURSDAY, MAY 28, 2009
Recipe Exchange by Shawna Glasscock: BAKED ZITI
Ingredients
1lb hamburger or sausage
1 box ziti noodles
1 jar or can pasta sauce
mozzerella cheese
Brown the meat and drain. Boil the noodle till tender and drain. Mix pasta, meat, and pasta sauce. Add some cheese to the mixture (maybe half cup). Pour into casserolle dish. Cover pasta with cheese. Bake at 350 for about 30 minutes till all cheese is melted and just starting to brown.
THURSDAY, MAY 28, 2009
Recipe Exchange by Shawna Glasscock: BAKED ZITI
Ingredients
1lb hamburger or sausage
1 box ziti noodles
1 jar or can pasta sauce
mozzerella cheese
Brown the meat and drain. Boil the noodle till tender and drain. Mix pasta, meat, and pasta sauce. Add some cheese to the mixture (maybe half cup). Pour into casserolle dish. Cover pasta with cheese. Bake at 350 for about 30 minutes till all cheese is melted and just starting to brown.
PIZZA RICE
My original link: http://cheapanddeliciousmeals.blogspot.com/2009/05/pizza-rice.html
FRIDAY, MAY 22, 2009
PIZZA RICE
This is an easy and very low cost meal
Ingredients
1 lb of hamburger prepared
2 cups of prepared rice
1 medium onion sauteed
1 small jar of spaghetti sauce
2 cups of shredded cheese
optional: salt, hot sauce to taste
Recipe
1) combine all ingredients and heat
2) add any additional ingredients that you would like
FRIDAY, MAY 22, 2009
PIZZA RICE
This is an easy and very low cost meal
Ingredients
1 lb of hamburger prepared
2 cups of prepared rice
1 medium onion sauteed
1 small jar of spaghetti sauce
2 cups of shredded cheese
optional: salt, hot sauce to taste
Recipe
1) combine all ingredients and heat
2) add any additional ingredients that you would like
CHILIGHETTI
My original link: http://cheapanddeliciousmeals.blogspot.com/2009/03/chilighetti.html
THURSDAY, MARCH 19, 2009
CHILIGHETTI
This meal is a fast, easy and cheap way to use left overs
Items
1 can of chili (or 2 cups of home made chili)
4 cups of prepared whole wheat spaghetti
cheese for garnishing
hot sauce for taste
** optional: cut up small pieces of onion for garnishing
Prices and places
Chili--food storage
whole wheat spaghetti--Aldis for $1.69
Cheese--given to us from my mother
hot sauce--always in our food storage, because my family loves it
Recipe
1. Mix the spaghetti and chili together in a microwave safe container place chili
2. place mixture in the microwave and cook for 3min and check if warm enough if not continue to heat for 3 more minutes
3. When meal is hot enough serve and allow individuals to place the cheese and hot sauce on their own meal ** optional: cut up small pieces of onion for garnishing
THURSDAY, MARCH 19, 2009
CHILIGHETTI
This meal is a fast, easy and cheap way to use left overs
Items
1 can of chili (or 2 cups of home made chili)
4 cups of prepared whole wheat spaghetti
cheese for garnishing
hot sauce for taste
** optional: cut up small pieces of onion for garnishing
Prices and places
Chili--food storage
whole wheat spaghetti--Aldis for $1.69
Cheese--given to us from my mother
hot sauce--always in our food storage, because my family loves it
Recipe
1. Mix the spaghetti and chili together in a microwave safe container place chili
2. place mixture in the microwave and cook for 3min and check if warm enough if not continue to heat for 3 more minutes
3. When meal is hot enough serve and allow individuals to place the cheese and hot sauce on their own meal ** optional: cut up small pieces of onion for garnishing
UPSIDE DOWN PEACH CAKE
My original link: http://cheapanddeliciousmeals.blogspot.com/2009/03/upside-down-peach-cake.html
FRIDAY, MARCH 13, 2009
UPSIDE DOWN PEACH CAKE
Kid friendly recipe, quick, cheap, easy and delicious.
Ingredients
1 1lb 13oz can of peaches in light syrup
1 vanilla cake mix
garnishing; Cinnamon and cool whip or whipped cream
Places and prices
peaches in our food storage
cake mix food storage, but I'm sure I bought it on sale less than $2 a box
Recipe
1) preheat oven to 350 degrees
2) drain peaches and set a side the liquid and peaches
3) make cake mix using the directions on the box, but use the peach juice instead of water
4) take the peaches and arrange them on the bottom of a pan, covering the entire bottom
5) sprinkle the peaches lightly with cinnamon
6) pour the cake mix over the peaches
7) cook the cake as directed on the box
8) cool cake and flip onto a nice serving plate
9) serve with a little cool whip and sprinkle with cinnamon
FRIDAY, MARCH 13, 2009
UPSIDE DOWN PEACH CAKE
Kid friendly recipe, quick, cheap, easy and delicious.
Ingredients
1 1lb 13oz can of peaches in light syrup
1 vanilla cake mix
garnishing; Cinnamon and cool whip or whipped cream
Places and prices
peaches in our food storage
cake mix food storage, but I'm sure I bought it on sale less than $2 a box
Recipe
1) preheat oven to 350 degrees
2) drain peaches and set a side the liquid and peaches
3) make cake mix using the directions on the box, but use the peach juice instead of water
4) take the peaches and arrange them on the bottom of a pan, covering the entire bottom
5) sprinkle the peaches lightly with cinnamon
6) pour the cake mix over the peaches
7) cook the cake as directed on the box
8) cool cake and flip onto a nice serving plate
9) serve with a little cool whip and sprinkle with cinnamon
HOME FRIES
My original link: http://cheapanddeliciousmeals.blogspot.com/2009/03/home-fries.html
FRIDAY, MARCH 6, 2009
HOME FRIES
Items
4 medium potatoes
1/2 medium onion
1/2 medium green pepper
5 Tablespoons Chili pepper (you can use more if you like spicy foods or you can add less)
2 shakes of red pepper flakes
3 shakes of garlic powder
salt to taste
cooking oil
Ketchup for serving
Places
Potatoes were purchased in January
Onion bought at Aldi's for $1.69 for a bag
green pepper---food storage in the freezer
seasoning always in the cupboard
Recipe
1) Cut potatoes, onion, green pepper into bite size pieces
2) place medium to large frying pan on the stove at medium heat with approx 4 tablespoons of oil, let the oil heat up. Once it's heated up add seasoning to the oil and than immediately add the potatoes
3) cook the potatoes until soft, add the onions and green peppers to pan and cook until onions and peppers are brown---you may some time during the cooking have to add a small amount of oil. Add it if the food starts to stick to the pan
4) when the onion and green pepper are cooked the Home Fries are done and ready to serve you can salt to potatoes to taste and serve with Ketchup
Person Note: this is a great food to serve at breakfast with eggs and sausage
FRIDAY, MARCH 6, 2009
HOME FRIES
Items
4 medium potatoes
1/2 medium onion
1/2 medium green pepper
5 Tablespoons Chili pepper (you can use more if you like spicy foods or you can add less)
2 shakes of red pepper flakes
3 shakes of garlic powder
salt to taste
cooking oil
Ketchup for serving
Places
Potatoes were purchased in January
Onion bought at Aldi's for $1.69 for a bag
green pepper---food storage in the freezer
seasoning always in the cupboard
Recipe
1) Cut potatoes, onion, green pepper into bite size pieces
2) place medium to large frying pan on the stove at medium heat with approx 4 tablespoons of oil, let the oil heat up. Once it's heated up add seasoning to the oil and than immediately add the potatoes
3) cook the potatoes until soft, add the onions and green peppers to pan and cook until onions and peppers are brown---you may some time during the cooking have to add a small amount of oil. Add it if the food starts to stick to the pan
4) when the onion and green pepper are cooked the Home Fries are done and ready to serve you can salt to potatoes to taste and serve with Ketchup
Person Note: this is a great food to serve at breakfast with eggs and sausage
SAUSAGE AND WILD RICE SOUP
My original link: http://cheapanddeliciousmeals.blogspot.com/2009/02/sausage-and-wild-rice-soup.html
TUESDAY, FEBRUARY 17, 2009
SAUSAGE AND WILD RICE SOUP
Ingredients
8 breakfast sausages link
2 cups of wild rice prepared
1 can of cream of mushroom soup
1 can of cream of chicken soup
2 1/2 stalks of celery
1 medium onion
water
Places and Price
1. breakfast sausages link--this was in our freezer and has been for at least 4 months, but originally we bought it from Swann's Home Delivery 32 sausages for approximately $7.75. These sausages hardly have any grease at all, their very high quality, as well as you just saved gas money because you had it delivered to your home.
2. wild rice--food storage
3. cream of mushroom and chicken soup--Aldis for $.49 a can
4. celery--Aldis for $1.69
5. onion---in out cupboard
Recipe
1. cut up onion and celery into small bite size
2. cook sausages until brown in a medium pan---you will be using this pan for the whole recipe
3. While the sausages are cooking empty both cans of soup, put the soup on the side for use later
4. fill both cans up with water--don't throw away the cans yet, they will be used later
5. After the sausages are brown add the water, onion and celery to the pan. Allow the onion and celery to cook until the onions are translucent.
6. After the onion and celery are finished cooking, drain them and the meat from the liquid, but keep the liquid on the side to be used in the soup later
7. place the liquid from step 6 into the cans that the soup came in. Use more water to completely fill up each can.
8. Place the water into the same pan that you've been cooking in. Bring to a boil. Add the soups into the water and whisk briskly until smooth looking---make sure you do not boil the soup, remember this is cream soup.
9. After the soup is smooth looking place the prepared wild rice, meat, celery and onions into the soup. Cook until every thing is nice and hot.
Personal Note: I would not recommend substituting other rice for the wild rice. Wild rice has a very distinctive textured and taste that fits well in this soup
TUESDAY, FEBRUARY 17, 2009
SAUSAGE AND WILD RICE SOUP
Ingredients
8 breakfast sausages link
2 cups of wild rice prepared
1 can of cream of mushroom soup
1 can of cream of chicken soup
2 1/2 stalks of celery
1 medium onion
water
Places and Price
1. breakfast sausages link--this was in our freezer and has been for at least 4 months, but originally we bought it from Swann's Home Delivery 32 sausages for approximately $7.75. These sausages hardly have any grease at all, their very high quality, as well as you just saved gas money because you had it delivered to your home.
2. wild rice--food storage
3. cream of mushroom and chicken soup--Aldis for $.49 a can
4. celery--Aldis for $1.69
5. onion---in out cupboard
Recipe
1. cut up onion and celery into small bite size
2. cook sausages until brown in a medium pan---you will be using this pan for the whole recipe
3. While the sausages are cooking empty both cans of soup, put the soup on the side for use later
4. fill both cans up with water--don't throw away the cans yet, they will be used later
5. After the sausages are brown add the water, onion and celery to the pan. Allow the onion and celery to cook until the onions are translucent.
6. After the onion and celery are finished cooking, drain them and the meat from the liquid, but keep the liquid on the side to be used in the soup later
7. place the liquid from step 6 into the cans that the soup came in. Use more water to completely fill up each can.
8. Place the water into the same pan that you've been cooking in. Bring to a boil. Add the soups into the water and whisk briskly until smooth looking---make sure you do not boil the soup, remember this is cream soup.
9. After the soup is smooth looking place the prepared wild rice, meat, celery and onions into the soup. Cook until every thing is nice and hot.
Personal Note: I would not recommend substituting other rice for the wild rice. Wild rice has a very distinctive textured and taste that fits well in this soup
RANCH PASTA SALAD
My original link: http://cheapanddeliciousmeals.blogspot.com/2009/02/ranch-pasta-salad.html
SUNDAY, FEBRUARY 15, 2009
RANCH PASTA SALAD
Ingredients
1/4 cup dried onion
1/8 cup dried carrots
3/4 cup of frozen peas
1 1/2 cups of ranch dressing
1/2 cup celery
3/4 box of spiral pasta
salt and black pepper to taste
Places
dried onion and dried carrots were in our food storage (LDS Bishops store house)
frozen peas were in our food storage (freezer)
ranch dressing was in our food storage
celery $1.69 (Aldis)
Pasta food storage
Recipe
1. Fill a medium pot with cold water and place over high heat
2. Once the water is boiling place all dry ingredients in the pot
3. Cook time for ingredients is based on cooking time on the pasta box
4. While the dry ingredients are cooking place frozen peas in the microwave and thaw them. After they are thawed drain and put on the side to be used later.
5. Cut the celery into small bite size and put on the side to be used later
6. After pasta mix is cooked drained, place in a bowl.
7. Combine the peas, pasta mix, celery and ranch dressing, and mix well. Add salt and black pepper to taste.
8. Place pasta salad in the refrigerator for approximately 1 hour to chill
Note: After pasta has sat in the refrigerator for some time, it soaks up the dressing, so you may want to add more dressing when you take it out before serving...be careful not to put too much dressing in.
SUNDAY, FEBRUARY 15, 2009
RANCH PASTA SALAD
Ingredients
1/4 cup dried onion
1/8 cup dried carrots
3/4 cup of frozen peas
1 1/2 cups of ranch dressing
1/2 cup celery
3/4 box of spiral pasta
salt and black pepper to taste
Places
dried onion and dried carrots were in our food storage (LDS Bishops store house)
frozen peas were in our food storage (freezer)
ranch dressing was in our food storage
celery $1.69 (Aldis)
Pasta food storage
Recipe
1. Fill a medium pot with cold water and place over high heat
2. Once the water is boiling place all dry ingredients in the pot
3. Cook time for ingredients is based on cooking time on the pasta box
4. While the dry ingredients are cooking place frozen peas in the microwave and thaw them. After they are thawed drain and put on the side to be used later.
5. Cut the celery into small bite size and put on the side to be used later
6. After pasta mix is cooked drained, place in a bowl.
7. Combine the peas, pasta mix, celery and ranch dressing, and mix well. Add salt and black pepper to taste.
8. Place pasta salad in the refrigerator for approximately 1 hour to chill
Note: After pasta has sat in the refrigerator for some time, it soaks up the dressing, so you may want to add more dressing when you take it out before serving...be careful not to put too much dressing in.
ENGLISH MUFFINS PIZZAS
My original link: http://cheapanddeliciousmeals.blogspot.com/2009/02/engish-muffin-pizzas.html
TUESDAY, FEBRUARY 3, 2009
ENGLISH MUFFINS PIZZAS
This is a recipe that my mom and I used to use when I was growing up. Somethings are difficult to give up, specially if they are so yummy
Items
4 Thomas English Multi-Grain Muffins
2 cup Spaghetti sauce (or pizza sauce)
1-2 cup Cheese (this depends how much cheese you like)
1 cup left over seasoned Meat (hamburger, peperoni, whatever you have around)
1/4 small onion (optional)
Place and Prices
Thomas English Multi-Grain Muffins
When we went shopping there was a special 3 for $3--so we stocked up and put some in the freezer and on this particular day if you bought at least $5 you got your choose of one of the following free items; loaf of bread, more English muffins (Wonder Bread Shop---they always have cheap bread here)
Spaghetti sauce $0.99 a jar (Aldis)
Cheese 2 for $5 (Quality)---I usually don't buy cheese unless it's on sale
Meat in our freezer from our family friends the Bunker's who are Free Range Farmers
Recipe
1. preheat oven at 350 degrees
2. cut onion and place on the side to be used later
3. cut English Muffins and place them on an ungreased pan in the oven at 350 degrees until lightly toasted
4. Prepare the muffins on the same pan that you toasted them on.
5. Layer the toasted muffins with sauce, cheese, meat and onion.
6. Place in pan in the over (350 degrees) and cook pizzas until the cheese looks melted
Personal Note: I think that this will easily become one our family favorites
TUESDAY, FEBRUARY 3, 2009
ENGLISH MUFFINS PIZZAS
This is a recipe that my mom and I used to use when I was growing up. Somethings are difficult to give up, specially if they are so yummy
Items
4 Thomas English Multi-Grain Muffins
2 cup Spaghetti sauce (or pizza sauce)
1-2 cup Cheese (this depends how much cheese you like)
1 cup left over seasoned Meat (hamburger, peperoni, whatever you have around)
1/4 small onion (optional)
Place and Prices
Thomas English Multi-Grain Muffins
When we went shopping there was a special 3 for $3--so we stocked up and put some in the freezer and on this particular day if you bought at least $5 you got your choose of one of the following free items; loaf of bread, more English muffins (Wonder Bread Shop---they always have cheap bread here)
Spaghetti sauce $0.99 a jar (Aldis)
Cheese 2 for $5 (Quality)---I usually don't buy cheese unless it's on sale
Meat in our freezer from our family friends the Bunker's who are Free Range Farmers
Recipe
1. preheat oven at 350 degrees
2. cut onion and place on the side to be used later
3. cut English Muffins and place them on an ungreased pan in the oven at 350 degrees until lightly toasted
4. Prepare the muffins on the same pan that you toasted them on.
5. Layer the toasted muffins with sauce, cheese, meat and onion.
6. Place in pan in the over (350 degrees) and cook pizzas until the cheese looks melted
Personal Note: I think that this will easily become one our family favorites
CHEESY RICE, HAMBURGER, AND BROCCOLI
My original link: http://cheapanddeliciousmeals.blogspot.com/2009/01/cheesy-rice-hamburger-and-broccoli.html
SATURDAY, JANUARY 31, 2009
CHEESY RICE, HAMBURGER, AND BROCCOLI
Simple and Delicious
Items
1 packet Lipton Rice Sides Cheddar Broccoli
1 cup cooked and seasoned hamburger
1 cup of frozen Broccoli
Franks Hot Sauce (optional, used for extra flavor if you like heat)
Places and Prices
all of the items were in our freezer and/or cupboard
the meat was given to us for a wedding gift by our dear friends the Bunker's----they are Free Range Rancher---the meat is organic and tastes just so wonderful
Recipe
1. On the stove top place 1 cup of frozen Broccoli and 1 1/2 cups of water and let cook.
2. Drain the broccoli when it is done, but save the water that you cooked it in.
3. Measure the water that you saved from the broccoli and use it to make the packet of Lipton Rice Sides Cheddar Broccoli---when I use the water/juice/liquid from what I cooked I call it a broth. This liquid adds flavor to the dish as well as doesn't waste any thing.
4. While your rice is cooking make sure that your hamburger and broccoli get heated
5. Add the meat, cooked broccoli and rice mixture together and serve right away
6. Allow individuals to add Franks Hot Sauce for themselves
Serving Size: 2 large adult bowls
SATURDAY, JANUARY 31, 2009
CHEESY RICE, HAMBURGER, AND BROCCOLI
Simple and Delicious
Items
1 packet Lipton Rice Sides Cheddar Broccoli
1 cup cooked and seasoned hamburger
1 cup of frozen Broccoli
Franks Hot Sauce (optional, used for extra flavor if you like heat)
Places and Prices
all of the items were in our freezer and/or cupboard
the meat was given to us for a wedding gift by our dear friends the Bunker's----they are Free Range Rancher---the meat is organic and tastes just so wonderful
Recipe
1. On the stove top place 1 cup of frozen Broccoli and 1 1/2 cups of water and let cook.
2. Drain the broccoli when it is done, but save the water that you cooked it in.
3. Measure the water that you saved from the broccoli and use it to make the packet of Lipton Rice Sides Cheddar Broccoli---when I use the water/juice/liquid from what I cooked I call it a broth. This liquid adds flavor to the dish as well as doesn't waste any thing.
4. While your rice is cooking make sure that your hamburger and broccoli get heated
5. Add the meat, cooked broccoli and rice mixture together and serve right away
6. Allow individuals to add Franks Hot Sauce for themselves
Serving Size: 2 large adult bowls
SPINACH SALAD
My original recipe: http://cheapanddeliciousmeals.blogspot.com/2009/01/spinach-salad.html
SPINACH SALAD
Fresh and Healthy
Items
1 cup Spinach
1/8 cup dried cranberries (if you don't have this you can substitute raisins)
1/4 of a small onion
Italian salad dressing for garnishing
2 Tbsp pecans (optional)
Places and Prices
Spinach
2 for $3 (Quality)
Dried Cranberries we had these in the cupboard (were given them awhile ago)
Onion we had this in the cupboard (bought a bag from Aldi's a while ago)
Italian salad dressing we had this in the cupboard (I have bought this item at Wegmans in the past on sale, 2 for $3---I usually don't but salad dressings unless they are on sale)
Pecans we had these in cupboard
Recipe
1. Preheat oven to 350. To be used for roasting your pecans
2. Rinse carefully the spinach
3. Cut onion into small very small pieces (tip here, if you get your onion cold before cutting it, it wouldn't make you cry)
4. Place the pecans in a pan, single layer and place into oven. watch these so they don't burn
5. Chop up the pecans and put on side to be used later
6. Mix all ingredients.
7. Just before serving you can put the salad dressing on the salad. If you put it on before hand it could make the salad soggy.
Serving Size: 2 adult bowls
SPINACH SALAD
Fresh and Healthy
Items
1 cup Spinach
1/8 cup dried cranberries (if you don't have this you can substitute raisins)
1/4 of a small onion
Italian salad dressing for garnishing
2 Tbsp pecans (optional)
Places and Prices
Spinach
2 for $3 (Quality)
Dried Cranberries we had these in the cupboard (were given them awhile ago)
Onion we had this in the cupboard (bought a bag from Aldi's a while ago)
Italian salad dressing we had this in the cupboard (I have bought this item at Wegmans in the past on sale, 2 for $3---I usually don't but salad dressings unless they are on sale)
Pecans we had these in cupboard
Recipe
1. Preheat oven to 350. To be used for roasting your pecans
2. Rinse carefully the spinach
3. Cut onion into small very small pieces (tip here, if you get your onion cold before cutting it, it wouldn't make you cry)
4. Place the pecans in a pan, single layer and place into oven. watch these so they don't burn
5. Chop up the pecans and put on side to be used later
6. Mix all ingredients.
7. Just before serving you can put the salad dressing on the salad. If you put it on before hand it could make the salad soggy.
Serving Size: 2 adult bowls
MUSHROOM SOUP WITH A TWIST
My original recipe link: http://cheapanddeliciousmeals.blogspot.com/2009/01/warm-and-yummy-soup.html
FRIDAY, JANUARY 30, 2009
MUSHROOM SOUP WITH A TWIST
Warm and Yummy Soup
Ingredients
2 cans of mushroom soup (regular size)
1/3 cup of dried onions
black pepper
1/2 ring of polish sausage (we used Turkey sausage)
3 medium potatoes
water
Prices and places
Potatoes buy one and get one free bag for $3.75 (Quality Market)
Mushroom soup
$.59 each (Quality Market)
Dried onions
food storage (LDS bishops storehouse)
Polish Sausage food storage (we had this in the freezer, most likely we got it at Wegman's months ago)
Recipe
1. Clean, peal, and cut potatoes into bite size
2. Cut sausage into small bite size
3. Open soup us and empty soup into a bowl and set aside for later use
4. Fill both soup cans full of water
5. Place water into the medium pot, over high flame
6. Place the dried onion into the pot with the water
7. Place cut up potatoes into the water and onion pot. Allow water to boil. When potatoes are soft, take them out of the water and set aside a bowl to be used later. Leave the water in the pan
8. Place the sausage into the pan of water and let cook for about 15 min---this will flavor the soup nicely. After 15 minutes is done, take meat out of water and place it into the same bowl that you placed the potatoes in.
9. Take the liquid that is left after the meat and potatoes and measure it into the soup cans. Add more water to the cans to add up to 2 full cans of water.
10. Place all the liquid back into the pan that you've been using.
11. Put all the mushroom soup into the pot with the liquid---cook it was the can's recipe dictates.
12. Once the soup is hot, place all the potatoes and meat into the soup pot. Stir it up well and add black pepper for taste
Personal Note: My husband really liked this a lot and so did I---Cheap and Delicious
FRIDAY, JANUARY 30, 2009
MUSHROOM SOUP WITH A TWIST
Warm and Yummy Soup
Ingredients
2 cans of mushroom soup (regular size)
1/3 cup of dried onions
black pepper
1/2 ring of polish sausage (we used Turkey sausage)
3 medium potatoes
water
Prices and places
Potatoes buy one and get one free bag for $3.75 (Quality Market)
Mushroom soup
$.59 each (Quality Market)
Dried onions
food storage (LDS bishops storehouse)
Polish Sausage food storage (we had this in the freezer, most likely we got it at Wegman's months ago)
Recipe
1. Clean, peal, and cut potatoes into bite size
2. Cut sausage into small bite size
3. Open soup us and empty soup into a bowl and set aside for later use
4. Fill both soup cans full of water
5. Place water into the medium pot, over high flame
6. Place the dried onion into the pot with the water
7. Place cut up potatoes into the water and onion pot. Allow water to boil. When potatoes are soft, take them out of the water and set aside a bowl to be used later. Leave the water in the pan
8. Place the sausage into the pan of water and let cook for about 15 min---this will flavor the soup nicely. After 15 minutes is done, take meat out of water and place it into the same bowl that you placed the potatoes in.
9. Take the liquid that is left after the meat and potatoes and measure it into the soup cans. Add more water to the cans to add up to 2 full cans of water.
10. Place all the liquid back into the pan that you've been using.
11. Put all the mushroom soup into the pot with the liquid---cook it was the can's recipe dictates.
12. Once the soup is hot, place all the potatoes and meat into the soup pot. Stir it up well and add black pepper for taste
Personal Note: My husband really liked this a lot and so did I---Cheap and Delicious
Subscribe to:
Posts (Atom)