tag:blogger.com,1999:blog-45616369864241106322024-03-19T04:08:42.664-07:00Morning, Noon and Night(Because they always want to eat...)My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4561636986424110632.post-34898385962128012632014-10-16T12:53:00.002-07:002014-10-16T12:53:59.529-07:00Cranberry Jalapeno DipI got this recipe from Poksil Goodwin , who brought it to the high
school office last Christmas. So delicious, and I absolutely love the
colors. Very Christmas-y, with the deep red and green. Enjoy.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqXusoAJO9XFgSRA0TSpjznBi4x1w5WtQWgJSaCoKtg_k1KnQrjs-WskHdvHIRcER7tINaoLfoN_g3FP2ONtzmQSA4cM-8VRg67OjGaqobHvZTjSlFHt6yAZXgqe0r5Ug8870R-xvDARh/s1600/cranberry-dip-jpg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqXusoAJO9XFgSRA0TSpjznBi4x1w5WtQWgJSaCoKtg_k1KnQrjs-WskHdvHIRcER7tINaoLfoN_g3FP2ONtzmQSA4cM-8VRg67OjGaqobHvZTjSlFHt6yAZXgqe0r5Ug8870R-xvDARh/s1600/cranberry-dip-jpg.jpg" height="212" width="320" /></a></div>
<br />
<br />
<u><b>Cranberry Jalapeno Dip</b></u><br />
<br />
1 12 oz. package fresh cranberries<br />
1/4 c. green onion<br />
1/4 c. cilantro<br />
2-3 small jalapenos<br />
3/4 c. sugar<br />
1/4 t. cumin<br />
2 Tbsp. lemon juice<br />
dash salt<br />
<br />
Rinse,
sort, and chop the cranberries (I use a hand-cranked food chopper. I'm
sure a food processor would be fine. Just be careful not to over
process.) Finely chop green onion, cilantro, and jalapenos (wear gloves
and discard seeds). Toss all chopped ingredients in a bowl. Add sugar,
cumin, lemon juice, and salt. Refrigerate for 4 hours (or more).<br />
<br />
Serve
the cranberry salsa over the following cream cheese mixture: 1 c.
mayo/1 c. sour cream/16 oz. cream cheese, well-blended. This makes a
nice, soft cheese layer that can be served straight from the
refrigerator. (You can serve over plain cream cheese, but bring the
cream cheese to room temperature before serving). Don't pour the
cranberry salsa over the cheese mixture until just before serving. Serve
with crackers or chips.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-13087160231451303512014-10-16T12:30:00.002-07:002014-10-16T19:35:16.288-07:00Broccoli/Cauliflower Salad (a la Cleopha)I made this for a 'plant-based' potluck and omitted the bacon. I have also substituted dried cranberries for the raisins before. You get to decide how much of each ingredient you want. I like it better if the broccoli and cauliflower florets are cut very small, but I've seen it with larger florets, as well. Depends on how much time you want to spend chopping vegetables. :) It's a very forgiving salad.<br />
<br />
<b>Broccoli-Cauliflower Salad</b><br />
<br />
broccoli (florets)<br />
cauliflower (florets)<br />
bacon (cooked and crumbled)<br />
onion (finely diced)<br />
cashews<br />
raisins<br />
sunflower seeds<br />
<br />
Dressing:<br />
1 c. mayonnaise<br />
1/4 c. sugar (or honey)<br />
1 Tbsp. vinegar <br />
<br />
Assemble ingredients. Toss to mix. Serve chilled. (If you are assembling this very far ahead of time, don't add the bacon and the nuts until fairly close to serving time.)My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-31739264218213085482013-09-21T20:05:00.000-07:002013-09-21T20:06:34.161-07:00Browned Butter-Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCwzpyIGUhYJ_AZ9CPdqzn_K-FCdqwn7UEV8V4ArtzDHBX7g1smefcoyXvlD81olRvzBS8omW1Ox_XBN0Uc2Z5FF5xrF4DNJHFhVFBytCvZuDd4AtwNA2rga7eNDa8vkLsMOwSqnn-04/s1600/923382_707352542611584_568074919_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCwzpyIGUhYJ_AZ9CPdqzn_K-FCdqwn7UEV8V4ArtzDHBX7g1smefcoyXvlD81olRvzBS8omW1Ox_XBN0Uc2Z5FF5xrF4DNJHFhVFBytCvZuDd4AtwNA2rga7eNDa8vkLsMOwSqnn-04/s320/923382_707352542611584_568074919_n.jpg" width="240" /></a></div>
<br />
I tried <a href="http://www.heatherlikesfood.com/carrot-and-pineapple-cupcakes-w-brown-butter-cream-cheese-frosting/">this frosting</a> for a ward luau this evening, and I fell in love. It is so yummy. I'm not a fan of super-sweet frostings, but the butter and cream cheese in this give it a savory taste to contrast and compliment the sweet. It's kind of an odd recipe, in that it uses a thick bechamel sauce as the base, but after trying it, I'm hooked. Here's my take (with a few changes from the original.)<br />
<br />
Browned Butter-Cream Cheese Frosting<br />
<br />
1/2 cup butter<br />
6 Tbsp. flour<br />
1 c. milk<br />
1/2 c. cream cheese<br />
1 c. coconut sugar<br />
2 tsp. vanilla<br />
<br />
Over medium heat, melt the butter. When it has melted completely, continue to cook over medium heat until it is nicely browned. (It's easy to burn, so stick close.) Stir flour into butter and mix well. After the roux has cooked a minute or so, slowly add the milk. Stirring constantly, cook until it becomes very thick and pasty. Remove from heat, transfer the paste to a mixing bowl, and stick it in the fridge. It needs to cool completely before you move on to the next step. When you are ready and the paste is cooled, mix together the cream cheese, coconut sugar, and vanilla in a bowl until the sugar is dissolved and no longer grainy. Using the whisk attachment to your mixer, add the cream cheese/sugar mixture to your milk paste mixture. At first it will look a bit gloppy and weird, but keep beating and it will come together. Once it is smooth, it's ready. Delicious frosting for cupcakes, cookies, carrot cake, whatever. Makes enough frosting to frost 24 cupcakes.<br />
<br />
Thanks so much to <a href="http://www.heatherlikesfood.com/">www.heatherlikesfood.com</a> for this recipe.<br />
<br />
<br />My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-16419631346256756892013-08-19T05:59:00.003-07:002013-08-19T06:03:07.913-07:00Pancake Squares with Cinnamon SyrupI'm trying to be better about getting up and getting breakfast started before I get the kids up. This (hopefully) will make the morning run more smoothly. This morning we tried whole wheat pancakes baked in the oven in a big sheet with a low-sugar cinnamon syrup. The result was pretty good. Vaguely reminiscent of cinnamon rolls. I think next time I'll try half whole wheat flour and half whole oat flour, to see if it would be a little lighter.<br />
<br />
<i><b>Pancake Squares (original recipe <a href="http://www.bigredkitchen.com/2008/08/pancake-squares/">here</a>)</b></i><br />
<br />
3 c. milk<br />
1/2 c. melted butter<br />
4 eggs<br />
4 c. whole wheat flour<br />
2 1/2 T. baking powder<br />
1 t. salt<br />
<br />
Preheat oven to 350 degrees. Grease a 11x15 jelly roll pan (cookie sheet). In a large bowl, beat together milk, butter, and eggs. Gradually beat int he flour. Carefully stir in the baking powder and salt. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes. Makes 20 squares at about 160 calories per square.<br />
<br />
*You absolutely could make this with white flour, and it would probably be delicious. <br />
<br />
<i><b>Low-Sugar Campfire Syrup (Cinnamon Syrup)</b></i><br />
<span style="font-size: x-small;">(I cannot remember where I got this recipe. If it was from you, thank you)</span><br />
<br />
1/2 c. raw sugar (I used organic coconut sugar)<br />
2 T. Clear Gel<br />
1 t. cinnamon<br />
1/4 c. powdered stevia<br />
dash sea salt<br />
<br />
Whisk together these dry ingredients. Add:<br />
<br />
1 1/2 c. water<br />
<br />
Whisk together well. Syrup will thicken immediately. Heat until syrup is bubbly. Remove from heat and cool 5 minutes. Stir in:<br />
<br />
1 c. milk or half-and-half (or evaporated milk, if desired)<br />
<br />
Serve warm. Store in refrigerator. Makes about 2 cups at about 20 calories per Tablespoon.<br />
<br />
*This syrup doesn't keep very long, so try not to make more than you will use in a meal. I try to half the recipe.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-59207059003595619852013-06-05T16:56:00.001-07:002013-06-05T16:57:21.487-07:00Tater Tot Casserole ReduxIn order to keep this healthy, we use hamburger from our own grass-fed, organic beef cows. I also use raw cheese if I can. You really just have to find the tater tots that meet your nutrition/health requirements. This dinner is not light in calories, but it's good, and the kids love it. (Bear in mind that this recipe feeds my family of 7 big eaters.)<br />
<br />
<br />
<u><i><b>Tater Tot Casserole</b></i></u><br />
<br />
16 oz frozen or fresh green beans <br />
2 lb ground beef<br />
1 onion<br />
1 c. mushrooms, chopped small<br />
1/2 c. flour<br />
2-1/2 c. milk or milk/cream mixture<br />
1 t. sea salt<br />
1/2 t. ground pepper<br />
2-3 c. shredded cheese<br />
1-32 oz. package tater tots<br />
<br />
Steam or microwave green beans for about 10 minutes. Meanwhile, brown meat and onion together. Season as you like (I use garlic salt.) When meat is browned, add chopped mushrooms and cook slightly. Sprinkle flour over beef, and stir to incorporate. Mix in milk, salt and pepper, and cook until thick. Stir in cooked green beans. Pour meat/green bean mixture into a 10x15 baking dish. Sprinkle cheese on top and layer tater tots over all. Bake in a 350 oven for 45 minutes.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-16161425438420848272012-11-22T18:20:00.000-08:002012-11-22T18:20:20.955-08:00Pie Recipes<u>GRANDMA BETH'S CREAM PIE</u><br />
<br />
3 c. milk<br />
2 c. sugar<br />
1/4 tsp. salt<br />
<br />
Boil. Add, premixed...<br />
<br />
6 eggs, beaten<br />
2 Tbsp. cornstarch dissolved in 3 Tbsp. milk<br />
<br />
Cook until thick. Add...<br />
<br />
2 Tbsp. Knox gelatin dissolved in 8 Tbsp. milk (dissolve well)<br />
<br />
After thoroughly mixing, refrigerate overnight.<br />
<br />
Whip 1 pint whipping cream (unsweetened). Whip pie mix until smooth, then beat cream and pie mix together.<br />
<br />
Banana Cream Pie - Layer cream pie mix and sliced bananas in pre-baked pie shell. Refrigerate until served.<br />
<br />
Coconut Cream Pie - Mix with shredded, sweetened coconut and spoon into pie shell. Refrigerate until served. Top with toasted coconut.<br />
<br />
<br />
<u>PIE CRUST</u><br />
<br />
1 tsp. salt<br />
3 c. flour<br />
1 c lard<br />
<br />
Mix with pastry cutter or with hands. In a separate bowl combine...<br />
<br />
1 tsp. vinegar<br />
5 Tbsp. water<br />
1 beaten egg.<br />
<br />
Mix well, then add all at once to dry ingredients. Mix with hands just until moist. Roll out into 2 pie shells or a bottom and top crust. For fruit or pumpkin pie, fill immediately and bake. For a pre-baked crust (i.e. cream pies), place rolled dough in pie tin, prick well with a fork, weight with pie weights or beans, and bake at 425 degrees for 10-12 minutes. Cool before filling.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-1644873895789000292012-06-13T20:56:00.000-07:002012-06-13T20:56:25.791-07:00Cheesecake in a jar<a href="http://theitaliandishblog.com/imported-20090913150324/2011/8/17/cheesecakes-in-jars.html">This is the link</a> to the recipe I use to make my cute and yummy little cheesecakes. Enjoy.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-30417454902086355442012-06-12T06:19:00.003-07:002012-06-12T06:19:31.299-07:00TyAnn's Minestrone Soup<div class="mbl notesBlogText clearfix">
<div>
My friend, Ty brought my family soup for dinner last night, and it was so delicious I begged her for the recipe. Quoted directly from TyAnn's post on facebook: <br />
<br />
"This makes a very large
amount of soup, so make sure you have a big soup pot. This tastes even
better the next day as it has time to sit. My amounts are just
estimates:) It seems like a lot, but it's so worth it, and you can use
it forever as leftovers - food processors will help cut down on time!<br />
<br />
1/4 c whole dried peas<br />
1/4 c dried lentils<br />
2 tbs butter<br />
1 tbsp olive oil<br />
1 c finely minced onion<br />
1 c finely minced carrot<br />
1 c finely minced celery<br />
1 tsp garlic - finely chopped<br />
2 zucchini - cubed<br />
1
gallon chicken stock (chicken broth will work too and is cheaper - it
won't taste as good - have some extra on hand cause you may need to use
more if there's not enough broth)<br />
1 green bell pepper - chopped<br />
3/4 c sliced carrots<br />
3/4 c sliced celery<br />
fresh chopped basil and parsley to taste<br />
salt and pepper to taste<br />
1 bay leaf<br />
5 med potatoes - peeled and cubed<br />
1/4 head of cabbage - cored (2 in squares)<br />
2
oz romano cheese rind - this can be hard to find (I get it at Harmons
in st george). If i don't have the time, I will just get a wedge of
parmesan and throw it in - it does leave "cheese chunks" in your soup
(yummy:)), but the cheese is key to giving your soup its key taste.<br />
1-2
oz prosciutto ham - i only add this if i want to go all out (and it's
not cheap) it is just thrown in for taste (you'll take it out later),
so don't slice it! It will still taste good without it<br />
1 can kidney beans<br />
1 can green beans<br />
1 can garbonzo beans<br />
2 cans of italian flavored diced tomatoes<br />
1/2 - 1 c shell macaroni<br />
grated romano (or parmesan) cheese<br />
<br />
Either
soak lentils and dried peas overnight, or put in a small pot on stove
and boil for 30-40 min to make sure they are cooked. I usually start
this at the same time as the next step. If the soup will be cooking all
day, I skip this step and just add them with the potatoes.<br />
<br />
For
carrots and celery, mince over half of them, and slice the rest and set
aside (saves time cause you will be adding them later)<br />
<br />
Saute minced onion, carrot, celery, garlic til soft. Add zucchini and bell pepper and soften.<br />
<br />
Add
chicken stock, potatoes, chopped carrots and celery, basil, parsley,
salt, pepper, cabbage, romano rind -<br />
<br />
Simmer for 40 min - 2 hours or
until everything is tender - add lentils and peas<br />
<br />
Remove romano rind, bay leaf and prosciutto<br />
<br />
Add canned beans with juices and tomatoes<br />
<br />
Optional - add shell macaroni<br />
<br />
Top with grated cheese and enjoy!"</div>
</div>My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-77166916120416646292011-12-27T08:38:00.000-08:002011-12-27T08:56:51.543-08:00Amy's Custard Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzaey-Rv5GeB7dr_72VPTxh_5coDVp1EKVU7lhseWlhAOR-4YSq3czJI2PbZNMcESWgBMG8SeJUJtRM_1Ecset_PdofJvtljrEcs3YLlNogGYOyuIND9dBqwwukVTLdi2KTIHC61P2lM/s1600/cranberry%252Bwaffles%252Bside%252Bvies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzaey-Rv5GeB7dr_72VPTxh_5coDVp1EKVU7lhseWlhAOR-4YSq3czJI2PbZNMcESWgBMG8SeJUJtRM_1Ecset_PdofJvtljrEcs3YLlNogGYOyuIND9dBqwwukVTLdi2KTIHC61P2lM/s400/cranberry%252Bwaffles%252Bside%252Bvies.jpg" alt="" id="BLOGGER_PHOTO_ID_5690853132831075122" border="0" /></a><br />This custard sauce is a favorite at our house. We serve it on waffles, french toast, and pancakes instead of syrup. The entire recipe has only 1/2 cup of sugar, instead of the concentrated sugar you get in commercial syrups, and even fruit syrups. And yummy! Amy Heaton shared this recipe with us, and we love it.<br /><br /><span style="font-weight: bold; font-style: italic;">Custard Sauce</span><br /><br />1/2 cup raw sugar (or granulated sugar, if you prefer)<br />1/3 cup cornstarch<br />1/4 teaspoon salt<br />4 cups milk<br /><br />In a saucepan, combine dry ingredients and then add milk. Turn on the heat. Stirring with a whisk, bring to a boil. Boil for 2 minutes. Stir constantly to avoid scorching the sauce. Remove pan from heat. In a separate bowl, put:<br /><br />3 egg yolks<br /><br />Whisk yolks together, then gradually add a cup of the sauce to the yolks, mixing well. Then slowly return all back to the pan, scraping the bowl. Bring the sauce back to a boil, stirring constantly. Boil again for 2 minutes, continuing to stir. Remove from heat. Add:<br /><br />1 1/2 tsp. vanilla and 4 Tablespoons butter and stir until melted and mixed well.<br /><br />Serve warm over waffles, pancakes, German pancakes, french toast, or crepes. Yummy!!My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com2tag:blogger.com,1999:blog-4561636986424110632.post-39667882574391250072011-12-19T15:25:00.000-08:002011-12-27T06:41:04.085-08:00Toffee SquaresSuch an easy cookie to make, and so yummy.<br /><br /><span style="font-weight: bold; font-style: italic;">Toffee Squares</span><br /><br />1 cup butter (softened)<br />1 cup brown sugar<br />1 egg yolk<br />2 cups flour<br />1/4 teaspoon salt<br />1 t. vanilla<br /><br />Mix in order given. Press into a greased cookie sheet, leaving 1 inch around the edges. Bake 20-25 minutes at 350 degrees. While hot, sprinkle with about 2 cups chocolate chips. As soon as they are melty, spread around the cookie. Sprinkle with chopped nuts (I prefer almonds, but toasted pecans are pretty good, too.) While warm, cut into squares or diamonds.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfXeYDdtwzdbBM0AVtJ8mFed_Fr1ec_zIBMc6EaMOcyHvkz3cTAi9NdmhnqqR_lYrt7f0_enKSJU2kMHwz5Lm3ESneb42U2e3gJCCAAIBPBPtZfpD2dKq9mvS9GhGtI6psbLb_6dpjyg/s1600/english-toffee-bars.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfXeYDdtwzdbBM0AVtJ8mFed_Fr1ec_zIBMc6EaMOcyHvkz3cTAi9NdmhnqqR_lYrt7f0_enKSJU2kMHwz5Lm3ESneb42U2e3gJCCAAIBPBPtZfpD2dKq9mvS9GhGtI6psbLb_6dpjyg/s400/english-toffee-bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5687986470552885298" border="0" /></a>My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com1tag:blogger.com,1999:blog-4561636986424110632.post-4842179390475032362011-10-26T07:10:00.000-07:002011-10-26T07:21:22.651-07:00Fresh Ginger CookiesYay!! It's that time of year when making cookies doesn't make the house unbearably hot, but rather gives that toasty warmth and that yummy smell that fills the house with the joy fresh cookies are supposed to. (I'm waxing a little poetic this morning, but that's because I'm MAKING COOKIES!!)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7U1wMZgDgJs8u4Qq8-gRivuq3H86tneO0b1s1OTkXw9IF9AgHk6br9fWCyutsSf1fhWTYAlGkNRDST3t4bhjoox3Ntxv3DTyAsAHI0ClKDJb7voFEubwzwMdTTdomM7yxp8ZF87QH1M/s1600/ginger%252Bcooky%252B2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7U1wMZgDgJs8u4Qq8-gRivuq3H86tneO0b1s1OTkXw9IF9AgHk6br9fWCyutsSf1fhWTYAlGkNRDST3t4bhjoox3Ntxv3DTyAsAHI0ClKDJb7voFEubwzwMdTTdomM7yxp8ZF87QH1M/s400/ginger%252Bcooky%252B2.jpg" alt="" id="BLOGGER_PHOTO_ID_5667805498594407730" border="0" /></a>This is a recipe I cut out of a magazine years ago, and I love it still. It's a soft, chewy cookie made with fresh ginger. Totally tastes like fall. (And I never make just one batch. I always double or triple.)<br /><br /><span style="font-weight: bold;">Fresh Ginger Cookies</span><br /><br />2-1/4 cups flour<br />1 tsp. baking soda<br />1/2 tsp. salt<br />2 Tbsp. grated fresh ginger<br />12 Tbsp. butter (room temperature)<br />1 cup sugar (plus more for rolling)<br />1/4 cup molasses<br />1 egg<br /><br />Combine flour, soda and salt. In a separate bowl, cream sugar, grated ginger, and butter until fluffy. Beat in molasses and egg. Beat in flour mixture until combined. Chill at least 1 hour. Preheat oven to 350. Roll dough into 1-1/2 inch balls and roll in sugar. Place on ungreased baking sheet. Bake until edges just start to brown, about 13-15 minutes. Centers will still be soft., Let stand on cookie sheet 1 minute, then remove to cooling rack to cool completely.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-63057514625943246422011-09-10T17:57:00.000-07:002011-09-10T19:19:39.241-07:00Killer Peach Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6c3wAYFLiUIWdhtLndiH0HWWri0PdoGjbZDSeas_MANjmFwUIDvHB4F_fjaA9sDIp5c0RcPwIMeZJOIAgdKKfI7LsLHjGUY9KIFZ2z_IwHbNB810p0ztWuDlz04mJto8KIhrqVbV7ZQM/s1600/IMG_3329.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6c3wAYFLiUIWdhtLndiH0HWWri0PdoGjbZDSeas_MANjmFwUIDvHB4F_fjaA9sDIp5c0RcPwIMeZJOIAgdKKfI7LsLHjGUY9KIFZ2z_IwHbNB810p0ztWuDlz04mJto8KIhrqVbV7ZQM/s400/IMG_3329.JPG" alt="" id="BLOGGER_PHOTO_ID_5650920682003120386" border="0" /></a>I have a new, favorite peach cobbler recipe. I've been looking for a good one for years. Peach cobbler is hard to get right because the peaches are just so darn juicy (yum, right?) It's hard to get a topping that balances the filling out just right. Finally found one. I've made it 3 times now, and it works great every time. But (there is always a but, right?) it is NOT low sugar. In fact, it has lots of sugar. And white flour. And frankly, I'm not really interested in making it healthier. I only make peach cobbler a few times a year, because I think peach cobbler with canned peaches isn't worth the effort. I'd rather have apple if I have to use preserved fruit. I only make it during peach season. Given all that, I've decided to call it Killer Peach Cobbler. I promise it's not good for you. I promise you'll love it.<br /><br /><span style="font-weight: bold; font-style: italic;">Killer Peach Cobbler</span><br /><br />peaches, peeled and sliced, enough to fill your pan at least halfway<br />1 package yellow cake mix (I actually used lemon today. Yummy.)<br />1 stick (1/2 cup) butter, cut in 16 pieces<br />3/4 c. brown sugar<br />1/2 c. chopped nuts (I use pecans because I have a pecan tree. Use whatever you love.)<br /><br />Preheat oven to 350 degrees. Layer ingredients in order in a 10x14 baking dish (I like the dish larger than the 9x13 because it allows the cake mix to cover more area with a thinner layer. I felt like the 9x13 gave me too much topping for the fruit. Use what you have.) Bake about 40 minutes. Serve warm or cold, with whipped cream or ice cream.<br /><br />Peaches:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3LO0LU6kfnbMkLiurAhALr7M7aoRXMKixWzOFY2PO8ifcDc6ul4xhjgcnblcw4WNrWeydSk1xVtsZzB2Q3NpWFEaIfv6NKr2QnUb2zMikHoENIFfQSXohA5Ro_8SkRadMNQ4uq8buXs/s1600/IMG_3311.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3LO0LU6kfnbMkLiurAhALr7M7aoRXMKixWzOFY2PO8ifcDc6ul4xhjgcnblcw4WNrWeydSk1xVtsZzB2Q3NpWFEaIfv6NKr2QnUb2zMikHoENIFfQSXohA5Ro_8SkRadMNQ4uq8buXs/s400/IMG_3311.JPG" alt="" id="BLOGGER_PHOTO_ID_5650919286724997474" border="0" /></a><br />Cake mix:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnhnhTt1CeV1qFZIDof2w3_UWb-2kM6F4zBmBIYeWJm-oLlz_2c_dc7G5_L4_X7hWwAratK5LolVjw4zMEbU_Z1_S4jaAsujPpPdXOhwpgVRQI3RURFoFC8Ub5Gp8w-QStIi1VLcQ6iM/s1600/IMG_3313.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnhnhTt1CeV1qFZIDof2w3_UWb-2kM6F4zBmBIYeWJm-oLlz_2c_dc7G5_L4_X7hWwAratK5LolVjw4zMEbU_Z1_S4jaAsujPpPdXOhwpgVRQI3RURFoFC8Ub5Gp8w-QStIi1VLcQ6iM/s400/IMG_3313.JPG" alt="" id="BLOGGER_PHOTO_ID_5650919298086978018" border="0" /></a>Butter:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTvTIw_loBCYoKJgs1GNLVfv-OMm49GY7cGD9-gEsSz7dLY7ikFPJNl7yK7k3r4l1g2s2b29nxPsjQsq_W2gz7qw1fJdGB9XYDvS3-kODhyphenhyphen4MxqcyxjGoMP4p9Tz9RAZ4G7WoSB92W1k/s1600/IMG_3320.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTvTIw_loBCYoKJgs1GNLVfv-OMm49GY7cGD9-gEsSz7dLY7ikFPJNl7yK7k3r4l1g2s2b29nxPsjQsq_W2gz7qw1fJdGB9XYDvS3-kODhyphenhyphen4MxqcyxjGoMP4p9Tz9RAZ4G7WoSB92W1k/s400/IMG_3320.JPG" alt="" id="BLOGGER_PHOTO_ID_5650919319085337234" border="0" /></a>Brown sugar:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jzl79nm2L5aP8prE4UkoUHgdvSUy95t8WS_EEWPwrV9YR7G03LwBmRdENhD18_Fc3kW8Ci2yzXHkEn1UACNAnTo6Ff1B1kFuw6p5fo7aGVYYx7GONBikwASVlsj7izg0ODRnRtoP34E/s1600/IMG_3323.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jzl79nm2L5aP8prE4UkoUHgdvSUy95t8WS_EEWPwrV9YR7G03LwBmRdENhD18_Fc3kW8Ci2yzXHkEn1UACNAnTo6Ff1B1kFuw6p5fo7aGVYYx7GONBikwASVlsj7izg0ODRnRtoP34E/s400/IMG_3323.JPG" alt="" id="BLOGGER_PHOTO_ID_5650919338459824962" border="0" /></a>Nuts:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXbQUViFIGPt2GZt10SL6Yjj1iJiYgbIkOMfrBFDdlBUWI_TnOsuL3CFi1cpH8LyQ3dVyC-oz9dvLKfHnkZSFPbfj99dzxsBgb5UxwL4NfFWfW27b-BQuaeeV2EzXxY8ACF1oKGcyJkY/s1600/IMG_3325.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXbQUViFIGPt2GZt10SL6Yjj1iJiYgbIkOMfrBFDdlBUWI_TnOsuL3CFi1cpH8LyQ3dVyC-oz9dvLKfHnkZSFPbfj99dzxsBgb5UxwL4NfFWfW27b-BQuaeeV2EzXxY8ACF1oKGcyJkY/s400/IMG_3325.JPG" alt="" id="BLOGGER_PHOTO_ID_5650919350809956466" border="0" /></a>My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com1tag:blogger.com,1999:blog-4561636986424110632.post-71670700118265796202011-09-06T13:23:00.000-07:002011-09-06T13:41:33.145-07:00Wilted Spinach Salad with Candied Pepper Bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tvnkr5Nmq6xxt5m8IycyM5Ku1ibyUGDr7uAa-_ADbNHZTx4taRePsJ52nq-DmrAeu4UgXZcrMd4RxwPLILHdegRLFhBJg9tm0X8eM1MPEBNst9mZCa3-caUDf_KX_q2n1JMhUa4E_xk/s1600/wiltedspinach.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tvnkr5Nmq6xxt5m8IycyM5Ku1ibyUGDr7uAa-_ADbNHZTx4taRePsJ52nq-DmrAeu4UgXZcrMd4RxwPLILHdegRLFhBJg9tm0X8eM1MPEBNst9mZCa3-caUDf_KX_q2n1JMhUa4E_xk/s400/wiltedspinach.jpg" alt="" id="BLOGGER_PHOTO_ID_5649349427992177666" border="0" /></a><br />I love this salad. I know it has too much sugar in it. (Any sugar in a salad is probably too much.) But as an occasional treat, it's fabulous.<br /><br /><span style="font-weight: bold;">Wilted Spinach Salad with Candied Pepper Bacon</span><br /><br />8 slices bacon<br />2-1/2 Tbsp. brown sugar<br />1 tsp. coarsely ground black pepper<br /><br />Bake bacon topped with brown sugar and pepper ~22 minutes in a 400 degree oven, until crisp. Cool and cut into 1/2 inch pieces. Reserve grease.<br /><br />12 oz. baby spinach<br />1 medium apple, cored and chopped<br />1 small red onion, thinly sliced<br />4 hard-boiled eggs, peeled and chopped (or wedged)<br /><br />Toss in a large serving bowl with the bacon. In a separate microwave-safe bowl combine:<br /><br />3 tsp. apple cider vinegar<br />4 tsp. dijon mustard<br />salt and pepper<br />4 Tbsp. brown sugar<br />2 Tbsp. bacon drippings<br /><br />Mix until well blended. Microwave on high for 2 minutes, until bubbly. Toss to coat salad and serve immediately. Enjoy.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-14698049481099080392011-08-18T06:14:00.001-07:002011-08-18T08:21:40.470-07:00Summer SalsaI got a request for this salsa recipe, which always surprises me a bit, because it seems so simple to make salsa. I sometimes forget that I've been cooking (really cooking, and not just helping) for around 25 years now, so things that seem easy may only be so because of my experience. So here is my salsa recipe. Feel free to adjust the ingredients to what you have on hand.
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<br /><span style="font-style: italic; font-weight: bold;">Russ’s Salsa</span>
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<br />1 large onion
<br />3 serrano peppers
<br />2 jalapeno peppers
<br />1 t. chopped garlic
<br />1 1/2 t. salt
<br />3 large tomatoes
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<br />Prepare vegetables for salsa by removing onion skin, seeding peppers, and removing stems from tomatoes. Cut the items into manageable pieces. In a hand food chopper (rotary type), mix/chop onion, peppers, garlic and salt (be careful if you use a food processor, or you could end up with soup). When well chopped, remove to large bowl and chop tomatoes in chopper. When well chopped, add to pepper mixture and stir together. Flavor improves with a few hours sitting (in the fridge). I do not use cilantro in my recipe, as Russ hates it, but feel free to add a couple of sprigs, chopped, if you like it. Also - this recipe makes HOT salsa. If you want milder salsa, use milder peppers instead of jalapenos and serranos. If you like hotter, try a habanero or two. Zowie!
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<br /><span style="font-style: italic;">Tips: Use rubber gloves to prepare the hot peppers, and then discard. I usually only need one for my left hand (the one not holding the knife).</span>
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<br />I made salsa with the pictured ingredients from the garden the other day. It turned out so pretty, with all the colors. Delicious, too.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwcn4MErov5pMPDWwR2wH9WTo5nxgW6991E0Bf0Wdhd7NSOyeosRv2EzEelVdFoHwJWo003HIofwkDQKhDLwyugr4UhOUsMoAP1YH4Dh39hmRf1t_C-eXEkqIkQgr6Yzaj8i-_mBWBgE/s1600/IMG_3293.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwcn4MErov5pMPDWwR2wH9WTo5nxgW6991E0Bf0Wdhd7NSOyeosRv2EzEelVdFoHwJWo003HIofwkDQKhDLwyugr4UhOUsMoAP1YH4Dh39hmRf1t_C-eXEkqIkQgr6Yzaj8i-_mBWBgE/s400/IMG_3293.JPG" alt="" id="BLOGGER_PHOTO_ID_5642186610096780418" border="0" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-q-mYoYSiGSC3KHh6jajdcjHYndmzTLHEpFmPYlMJZJQUnqr_m4iL9yEgiygQaJi7O5CjU1ct7EQfSFWrD7qmqiOfYHG0d2MSX1DcCLm16jeqAwfgiJi75U799G8olGSmm0Y3imWFUHA/s1600/IMG_3297.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-q-mYoYSiGSC3KHh6jajdcjHYndmzTLHEpFmPYlMJZJQUnqr_m4iL9yEgiygQaJi7O5CjU1ct7EQfSFWrD7qmqiOfYHG0d2MSX1DcCLm16jeqAwfgiJi75U799G8olGSmm0Y3imWFUHA/s400/IMG_3297.JPG" alt="" id="BLOGGER_PHOTO_ID_5642186614796592738" border="0" /></a>
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<br />My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com1tag:blogger.com,1999:blog-4561636986424110632.post-40887055114307631062011-07-15T16:52:00.000-07:002011-07-15T17:18:37.010-07:00Summer SaladsThis is one of my favorite summer salads. Unfortunately, no ones else in my family likes it, so when I make it I have to eat it alone. Perhaps I will make it for picnic in the park next week. It's a great way to use up tomatoes and onions, which are often in abundance.<br /><br /><span style="font-weight: bold;">Tomato Crouton Salad</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj487QvvYNe-68zXNxAuto-GR2aLtbldT3PBsRQmNPYrh__9jC1nML617vvJZy0Mm8gdEE_PlAbWaJpnZFUZLmvJAfKB1SPM_uic6dP-cmhanLTz_DonmjagFYoVU0Mo3PLRgS-oUhdj1I/s1600/salad"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj487QvvYNe-68zXNxAuto-GR2aLtbldT3PBsRQmNPYrh__9jC1nML617vvJZy0Mm8gdEE_PlAbWaJpnZFUZLmvJAfKB1SPM_uic6dP-cmhanLTz_DonmjagFYoVU0Mo3PLRgS-oUhdj1I/s320/salad" alt="" id="BLOGGER_PHOTO_ID_5629736511515083250" border="0" /></a><br /><br /><ul><li>3 large tomatoes, cut into bite sized pieces</li><li>1 large onion, chopped (I prefer a sweet onion, but use your favorite)</li><li>1/2 cup finely chopped parsley or basil</li><li>2 cups croutons</li><li>2 Tbsp. Italian dressing</li></ul><br />Toss tomatoes and onions and parsley with the dressing. Just before serving, add croutons and toss again. Serve immediately. (The croutons get soft quickly, so don't add them until the last minute possible.) So yummy! And easy. And I'm all about easy.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-27416108251009405102011-06-21T06:11:00.000-07:002011-06-21T07:13:59.143-07:00Anything Goes MuffinsThis is a recipe I got from a friend, Jenny Chamberlain. It's a lovely recipe because it's so versatile. I have adjusted her original recipe, <a href="http://rowenasrantings.blogspot.com/2009/10/more-uses-for-dried-strawberries.html">found here</a>, for my humongous family and for the sweeteners that I use. Today I used vanilla yogurt and applesauce as the 2 c of anything. I also threw together a quick <span class="blsp-spelling-error" id="SPELLING_ERROR_0">streusel</span> topping (sorry, no recipe on that) to make them even more yummy. They were delicious.<br /><br /><span style="font-weight: bold;">Anything Goes Muffins</span><br /><br />Preheat oven to 375.<br />4 c. flour (I like 2 c. white, 1 c. w/w, and 1 c. oats)<br />2 Tbsp. baking powder<br />2 tsp. salt<br />2 tsp. cinnamon<br />1/8 tsp. powdered stevia<br />1/2 c. sucanat<br />1/4 c. molasses<br />2 c. Anything (moist - such as bananas, shredded carrots, pumpkin...)<br />2 eggs, slightly beaten<br />1-1/2 c. milk<br />1/2 c. oil<br /><br />Sift dry ingredients. Mix all wet ingredients. Stir wet into dry just enough to moisten. Bake in preheated oven for 15-18 minutes. Makes 24 large muffins.<br /><br />The real versatility of muffins lies in the plethora of moist ingredients you could use (the "Anything" of the recipe.) A favorite is 1 c. shredded zucchini and 1 c. cranberry sauce. Another fun idea would be peanut butter and banana. Or strawberry/banana, or applesauce/yogurt, or perhaps peaches/sour cream. How about squash muffins with some butterscotch morsels stirred in. Ooooh, and pumpkin/cranberry would be really good. Enjoy!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX2WD_hJH3BeGu882P4ym710UBzlwZLD2kEmptomehqZgP4LVL27X5KnqsPZSFR-DWKdhAPcuhI7ELEqsdZIZeKPGCJk7ywIcuAG2S3U0L9tZ-rRDLH72x3NlNUG09jcS66Z_TYLs6Yw/s1600/IMG_2984.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhX2WD_hJH3BeGu882P4ym710UBzlwZLD2kEmptomehqZgP4LVL27X5KnqsPZSFR-DWKdhAPcuhI7ELEqsdZIZeKPGCJk7ywIcuAG2S3U0L9tZ-rRDLH72x3NlNUG09jcS66Z_TYLs6Yw/s400/IMG_2984.JPG" alt="" id="BLOGGER_PHOTO_ID_5620675428146575234" border="0" /></a><br />(Here is a pre-cooking photo. I was going to be sure to take a finished product photo, but the kids ate them too quickly.)My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-50528405815260304262011-05-05T16:58:00.000-07:002011-05-05T17:31:59.076-07:00Juicy roasted chickenI have recently discovered that I can, indeed, roast a chicken. I'm a little embarrassed to admit that until a few months ago, I had never roasted an entire chicken before. It just seemed so advanced, so grown-up. Well, after becoming educated about how chickens are generally raised for slaughter (in horrendous conditions and pumped full of hormones and antibiotics) I had just about quit eating chicken altogether. I missed it. Chicken is so good, and healthy. Then I discovered that Costco carries a brand of chicken called <a href="http://www.colemannatural.com/aboutcoleman">Coleman's Natural</a> that is organic, antibiotic and hormone-free, and that are fed no animal by-products. It's expensive, though. Really expensive. As one would expect, the full chickens are the cheapest per pound. So I needed to learn to either cook a full chicken or cut up a raw chicken. I went with the former. And guess what I discovered? It's easy. Really easy. Who knew? (Probably lots of people, actually, but not me.) I picked up a simple recipe from <a href="http://allrecipes.com/Default.aspx">Allrecipes.com</a> and made a few tweaks, and I couldn't be happier. Delicious, moist chicken. We always roast 2 at a time, one for eating and the other to cut up for other recipes. Finally, I am a real grown-up cook. (Don't tell anyone, but I've never roasted a turkey either. Maybe now I can take a stab at it. How hard can it be?)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb94Kb4qqeoRSgdvQj4zAE3B5qcvBTGG2nQGoV3RRyf7AYY9KRzt4XYEZp3AtpKoc5ZP9Zy2HgHVq6aBhGJ4M2E63Qmc5h28NrDIJveyTv5uEqpK-rbHjKbLLZq5JTHF-cl4zRPid0Ufg/s1600/IMG_2550.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb94Kb4qqeoRSgdvQj4zAE3B5qcvBTGG2nQGoV3RRyf7AYY9KRzt4XYEZp3AtpKoc5ZP9Zy2HgHVq6aBhGJ4M2E63Qmc5h28NrDIJveyTv5uEqpK-rbHjKbLLZq5JTHF-cl4zRPid0Ufg/s400/IMG_2550.JPG" alt="" id="BLOGGER_PHOTO_ID_5603393488898136082" border="0" /></a><br /><span style="font-weight: bold;">Juicy Roasted Chicken</span><br /><br />1 whole chicken, giblets removed.<br />salt and pepper to taste<br />1/2 cup butter<br />1 stalk celery, cut in sticks<br />1/2 of a lemon, quartered,<br />1/2 of a small onion, quartered<br /><br />Preheat oven to 350 degrees. Place chicken in roasting pan (a square Pyrex dish works great) and season inside and out with salt and pepper (be very generous). Place 3 Tablespoons of the butter in the chicken cavity. Then stuff the chicken with the celery sticks, the lemon and onion wedges. Arrange the remaining butter, sliced into pats, on the outside of the chicken (see photo below). Bake chicken for 1 - 1/4 hour to 1 - 1/2 hour in the preheated oven. Remove from oven and baste with the drippings. Cover with aluminum foil and allow to rest for 30 minutes before serving. Delish.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YkQj6khqmK1tmkvRrH4J01_SG7BOQaqOfG7RNa9PW9SvIH4rxnmAH5eRT-9lYOwexcRiIMi0N0kLj8MB4MgPJyvPgAwnjkFUUeqNe9QykQhi3it5LVi4h4XAtu91-t2cGLB6CQ01d14/s1600/IMG_2542.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YkQj6khqmK1tmkvRrH4J01_SG7BOQaqOfG7RNa9PW9SvIH4rxnmAH5eRT-9lYOwexcRiIMi0N0kLj8MB4MgPJyvPgAwnjkFUUeqNe9QykQhi3it5LVi4h4XAtu91-t2cGLB6CQ01d14/s400/IMG_2542.JPG" alt="" id="BLOGGER_PHOTO_ID_5603393498129620562" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb94Kb4qqeoRSgdvQj4zAE3B5qcvBTGG2nQGoV3RRyf7AYY9KRzt4XYEZp3AtpKoc5ZP9Zy2HgHVq6aBhGJ4M2E63Qmc5h28NrDIJveyTv5uEqpK-rbHjKbLLZq5JTHF-cl4zRPid0Ufg/s1600/IMG_2550.JPG"><br /></a>My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com2tag:blogger.com,1999:blog-4561636986424110632.post-8544977284494490972011-05-03T08:23:00.000-07:002011-05-03T08:56:26.139-07:00Homemade trail mixYesterday I went shopping at Costco for the month's groceries, and when we got home, we made trail mix. We like to make our own trail mix here, for a couple of reasons. 1: It's significantly cheaper, even if you use the same ingredients, which we don't. 2: You can personalize it. I will not give you a recipe here, because I like to think anyone capable of reading this blog is capable of figuring out what they want in their trail mix. But I will give you some ideas.<br /><br />Costco trail mix, which is my inspirational basis, has peanuts, almonds, cashews, raisins, and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8gGsjcsb6y9l3eIrWuYi165pkzPs5O-Fj7bkNt-ZhKT0VJQnz2fqz_4CE_7XlX-IeIc_nDO1P5Ya3qM_GVbdudAaPNeEdQfjF-NyUWOQVRMFTRY9EwEp3LY9Ef3ekyRDdoLjM_utL1c/s1600/IMG_2523.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8gGsjcsb6y9l3eIrWuYi165pkzPs5O-Fj7bkNt-ZhKT0VJQnz2fqz_4CE_7XlX-IeIc_nDO1P5Ya3qM_GVbdudAaPNeEdQfjF-NyUWOQVRMFTRY9EwEp3LY9Ef3ekyRDdoLjM_utL1c/s320/IMG_2523.JPG" alt="" id="BLOGGER_PHOTO_ID_5602516092195746914" border="0" /></a>m&m's. It's a very basic mix, but good enough to have <a href="https://www.facebook.com/home.php#%21/pages/Kirkland-Signature-Trail-Mix/112225812178808">it's own facebook fan page</a>. (These day, I wonder if that actually means anything.) As we have no allergies in our house, we use peanuts for our base as well. We also add almonds (the bags of baking almonds at Costco are cheaper than the roasted almonds, and you could roast them if you wanted to, but I leave mine raw.) We grow our own pecans, so they go in as well. Cheapo, and yummy. I have several in my family who do not like cashews, so I don't put them in. (I just buy them and eat them myself.) For the sweet, we put in raisins and Craisins. The Craisins add a bit of color, and they're well-priced at Costco. I don't want m&m's, because they're a bit pricey, and total sugar. I do like the sweet ingredient, though, so we also add chocolate covered raisins to ours. Finally, we add some sort of cracker-y thing. Pretzel sticks are great, or cheese nips. Whatever you like and find on sale. This month I splurged and bought goldfish to go in. That will drive the price up, but the kids thought I was a very cool mama. The trick to making it cheaper is to look at the per ounce price (so conveniently figured out for you at Costco. Use a calculator anywhere else.) If the per ounce price of the ingredient is lower than the per ounce price of pre-made trail mix, you're saving money. There are a lot of other ingredients you could add, if you liked. I've though of a few for future use: shredded coconut, gummy bears or Swedish fish, yogurt covered pretzels, sunflower seeds, toasted pumpkin seeds, skittles, cheese balls...the possibilities are vast. Good luck with yours. Once you get it made, the real trick is to keep it from disappearing too fast.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-79463005081708664672011-04-23T08:57:00.000-07:002011-04-23T09:13:09.596-07:00BLT Pasta SaladThis is a salad that always gets good comments at a picnic or barbecue. It's a little different than the norm, but it's easy to make. And it has bacon. It's hard to go wrong with bacon.<br /><br /><span style="font-weight: bold;">BLT Pasta Salad</span><br /><br />2 cups uncooked macaroni<br />5 green onions, finely chopped<br />2 tomatoes, diced<br />1-1/4 cups diced celery<br />1-1/4 cups mayonnaise<br />5 teaspoons white vinegar<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />1 pound bacon, cooked and crumbled<br /><br />Cook macaroni, drain and rinse in cold water until cooled. In a large bowl, combine the macaroni, green onions, tomato, and celery. In a small bowl, combine the mayo, vinegar, salt, and pepper. Pour dressing over macaroni mixture and stir to coat. Cover and refrigerate at least 2 hours. Just before serving, stir in bacon.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com1tag:blogger.com,1999:blog-4561636986424110632.post-50831962957939006362011-04-20T14:15:00.000-07:002011-04-20T15:46:22.907-07:00New England Clam Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9odaBwPScFhRaIWHL-Fk2rboAdu5RRU43ji5_929OGtVCvscQMQ5OeUnRnVmW4MYrfAQsiWUWpsqjN-2rDdkPJ1jq2B6wyo-Qat4ED7pj95cS_S5NfzYpIVs8LilNy0G6IOk5ZCGdzp0/s1600/IMG_2466.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9odaBwPScFhRaIWHL-Fk2rboAdu5RRU43ji5_929OGtVCvscQMQ5OeUnRnVmW4MYrfAQsiWUWpsqjN-2rDdkPJ1jq2B6wyo-Qat4ED7pj95cS_S5NfzYpIVs8LilNy0G6IOk5ZCGdzp0/s400/IMG_2466.JPG" alt="" id="BLOGGER_PHOTO_ID_5597786440004140610" border="0" /></a><br />This recipe is a family favorite. As always, the amounts here make a pot of soup big enough to feed a family of 7. Or a hungry family of 5. Possibly a starving family of 3...well, you get the picture. This soup really improves with age, so if you can make it the day before, refrigerate it overnight, and then reheat, it will be even better.<br /><br /><span style="font-weight: bold;">Clam Chowder</span><br /><br />1 large onion, chopped<br />3 Tablespoons olive oil (or bacon grease, if you have it)<br />1/4 c cooked, crumbled bacon *<br />~1lb. frozen hash browns (or equal amount potatoes, 1/4" dice)<br />1/2 cup flour<br />3 cans clams, drained (reserve juice)<br />1 c. cream or half and half<br />3 cups milk<br />2-3 teaspoons salt<br /><br />Saute bacon and onions in oil until translucent, about 8 minutes. Add potatoes and stir to coat. Cook about 2 minutes. Sprinkle flour over all and stir to incorporate. To reserved clam juice, add water to make 2 cups. Stir clam juice, cream, and milk into potatoes, stirring well. Add salt. Bring almost to a boil, stirring, until thickened. Reduce heat and cook until potatoes are done, about 15 minutes. Stir in clams, heat through, and remove from heat. Let sit about an hour, reheat, and serve. Alternately, you can refrigerate overnight and reheat and serve the next day.<br />(*If I have time, I will cut up and fry the bacon before cooking the soup, leaving the appropriate amount of grease and bacon in the pan to saute the onions.)My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-20020083935810222042011-04-19T16:30:00.000-07:002011-04-19T16:40:09.447-07:00Homemade yogurtWe talked about homemade yogurt at the park the other day. <a href="http://www.nourishingdays.com/2009/02/make-yogurt-in-your-crock-pot/">Here is a link to a recipe for crock pot yogurt that sounds like the recipe I used to use (which I cannot find.)</a>My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-87629575270033085762011-04-06T06:02:00.000-07:002011-04-06T06:27:14.796-07:00Per our conversation...Yesterday at Picnic at the Park, we were discussing cream soups, because it's case lot sale month and everyone wants to stock up. I mentioned I have greatly reduced my canned cream soup use by making my own mix of flour and milk. Here is a recipe I found in the fabulous compilation book,<a href="http://www.amazon.com/Complete-Tightwad-Gazette-Amy-Dacyczyn/dp/0375752250"> <span style="font-style: italic;">The Complete Tightwad Gazette</span>, by Amy Daczyczn</a>. (This specific recipe isn't one I have made, per se, although I have used the basic premise frequently. The book is highly recommended.)<br /><br /><span style="font-weight: bold;">Cream Soup Mix</span><br /><br />2 c. dry milk<br />1-1/4 c. cornstarch <span style="font-style: italic;">OR</span> 2-1/2 c. flour<br />1/4 c. chicken bouillon<br />2 Tbsp. dried onion flakes<br />1/2 tsp. pepper<br />1 tsp. thyme (opt.)<br />1 tsp. basil (opt.)<br /><br />Mix all ingredients and store in airtight container. If using cornstarch mix, add 1/3 c. mix to 1-1/4 c. water. If using flour mix, add 1/2 c. mix to 1-1/4 c. water. This makes concentrated casserole consistency. For soup consistency, double the water.<br /><br />If you have a lot of milk, like we do (yea, cow!) you can just put milk in the blender with the flour or cornstarch and use that.<br /><br />Not only is this soup healthier (especially if you use raw milk for a base, and a good quality chicken bouillon), it is significantly cheaper.<br />Store brand soup - 69 cents for a 10 oz. can<br />Homemade soup mix- Recipe makes ten 12 oz. batches at 18 cents each.<br /><br />You could also get dried mushrooms at the store, and if you wanted a cream of mushroom concentrate, I would just throw some dried mushrooms in a chopper and add to the dry ingredients, or add mushrooms to the other part of your recipe.<br /><br />For comparison, here is the list of ingredients from a can of Western Family Cream of Mushroom condensed soup: Water, mushrooms, wheat flour, soybean oil, salt, cream, monosodium glutamate, whey powder, soy protein concentrate, modified corn starch, autolyzed yeast extract, disodium phosphate, maltodextrin, spice, garlic powder, natural flavors (contains milk), dried mushrooms, partially hydrogenated soybean and cottonseed oils.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com1tag:blogger.com,1999:blog-4561636986424110632.post-37430241385923860352011-04-03T12:56:00.000-07:002011-04-03T14:38:57.628-07:00Waffles/Aebelskievers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHwltEVOgX9Mb2GwnMBRqHUWKvI8Ipje2rkfokl8kAukQpPytA5jnL78QjN9DK-U-AHDQcUShism9SXwvRBMsjsMOefZHQCWmU5gNaXEjOrVJzl02Moq_-aow0UW1waNJHR76TXUOyEY/s1600/IMG_2437.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 316px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHwltEVOgX9Mb2GwnMBRqHUWKvI8Ipje2rkfokl8kAukQpPytA5jnL78QjN9DK-U-AHDQcUShism9SXwvRBMsjsMOefZHQCWmU5gNaXEjOrVJzl02Moq_-aow0UW1waNJHR76TXUOyEY/s400/IMG_2437.jpg" alt="" id="BLOGGER_PHOTO_ID_5591474702006567058" border="0" /></a>This recipe is the same for both waffles and Aebleskievers. We have a tradition in our family of serving aebelskievers at General Conference time in the spring and the fall. I have a humongous family (okay, not so huge in number, but humongous in appetite), so feel free to reduce this recipe by as much as you need. Parenthetical numbers are for a half size batch.<br /><br /><span style="font-weight: bold; font-style: italic;">Waffles</span><br /><br />8 eggs, separated (4 eggs)<br />2 Tbsp. sugar (1 Tbsp.)<br />1 cup melted butter - or other oil of your choice (1/2 cup)<br />4 cups milk (2 cups)<br />5 1/3 cups flour (2 2/3 cups)<br />1 tsp. salt (1 tsp.)<br />2 1/2 Tbsp. baking powder (4 tsp.)<br /><br />In a small bowl, whip egg whites and sugar until stiff. Sift together dry ingredients. In a LARGE bowl, beat together egg yolks and butter/oil. Alternatively mix in dry ingredients and milk (adjust milk if needed for the batter consistency you want.) Fold in egg whites. Bake in hot waffle iron or aebleskiever pan. Muy delish.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0tag:blogger.com,1999:blog-4561636986424110632.post-6901923362962157692011-03-24T06:27:00.000-07:002011-03-24T06:46:27.876-07:00Our favorite breakfast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCyE4ms7TNtSICVFSy01tyx6OPLyj4fafP_1dBoIFW-B60aIEbh8r-GWPPEUxnvr46zMRZTAxq-cdWHOLaFsYOT28SgKCMtQUBk3UEmFxEqjuEdb7YUDzfH4zE1RB4BrF1KvR0EjFJKA/s1600/puffed-oven-pancake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCyE4ms7TNtSICVFSy01tyx6OPLyj4fafP_1dBoIFW-B60aIEbh8r-GWPPEUxnvr46zMRZTAxq-cdWHOLaFsYOT28SgKCMtQUBk3UEmFxEqjuEdb7YUDzfH4zE1RB4BrF1KvR0EjFJKA/s400/puffed-oven-pancake.jpg" alt="" id="BLOGGER_PHOTO_ID_5587642149009501714" border="0" /></a><br />This is our favorite breakfast. The reasons are myriad. For the kids, it's the favorite because it tastes so good. For me, it's a favorite because it uses lots of eggs and milk, is very healthy, requires very little sugar (as opposed to conventional pancakes or waffles), and it tastes so good. I often replace about half the flour with whole wheat flour, which doesn't adversely affect the taste or fluffiness. I got this recipe from my friend, Candy Heaton. (The numbers in parentheses are for a larger batch, cooked in a 10x15 pan.)<br /><br /><span style="font-weight: bold;">German Pancake</span><br /><br />6 eggs (8)<br />3 cups milk and cream, in whatever ratio you want (4 cups)<br />1-1/2 cups flour (2 cups)<br />1/3 cup sugar (I don't put any sugar in mine, but the original recipe calls for it. Your choice.)<br />1/2 teaspoon salt (1 teaspoon)<br />1/4 cup butter (I only use real butter. Coconut oil doesn't keep the pancake from sticking.)<br /><br />Preheat oven to 425 degrees. Melt butter in a 9x13 pan in preheated oven. Mix all other ingredients in blender (or with a mixer on highest speed.) Pour into buttered pan and bake (lower oven) for 17 minutes, until set in the middle and puffy around the edges. Serve warm with fresh fruit, jam, syrup, or powdered sugar.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com2tag:blogger.com,1999:blog-4561636986424110632.post-41527886899217181292011-03-22T08:54:00.000-07:002011-03-22T09:03:59.477-07:00And so it begins...Meg asked me for my granola recipe,and I think this will be the easiest way to share recipes. I make no promises as to frequency of postings, only to deliciousness of food. And that's pretty relative, so take it for what it's worth. We love this granola. So much healthier than store-bought breakfast cereals, and a good way to use food storage grains to keep them rotated.<br /><br /><span style="font-weight: bold;">Best Granola (7 Wives Inn recipe)</span><br /><br />8 cups rolled oats<br />3 cups rolled barley<br />3 cups rolled wheat<br />3 cups 9 grain mix (chipped grain - not rolled)<br />2 c flaked coconut<br />1/2 c sunflower seeds<br />1 cup sliced almonds<br />1-1/2 cup succanat<br /><br />Mix above ingredients in a giant bowl. In a suacepan, heat until bubbly:<br /><br />1 cup water<br />1 cup coconut oil<br />1 cup honey<br />1 cup peanut butter<br />1 Tablespoon vanilla<br /><br />Pour hot mixture over dry ingredients and mix well. Spread over 4 cookie sheets. Bake in 225 degree oven for 1 hour, stirring every 15 minutes. When cool, add:<br /><br />2 cups raisins<br /><br /> Store in airtight container.My5wmdhttp://www.blogger.com/profile/02576633933996685480noreply@blogger.com0