So tonight is the one-year anniversary of my blog's creation. I spent the evening looking back at some of my posts, and to be truthful, I am quite impressed at how much I have blogged! True, it was not monthly, but I did blog more than I thought I might. One thing I am not surprised about is how many of my blogs have sweet treat ideas (after all, my brother Brent called me the queen of cookies not long ago). So, I am going to work on posting other recipes as well. I actually enjoy blogging. Sometimes it is challenging to come up with a blog-worthy idea, but that is part of the reason to blog.
This winter has been super snowy where I live. My friend told me tonight that he thought we had 18"-24" of snow out there on the ground, and the weather forecast says more snow is on the way. Maybe I will take a picture of it tomorrow, but I did pull out my Canada boots today, so I could make my way through that winter wonderland beauty. I like snow. I like winter. Yes, it can be frustrating and long. Yes, shoveling all that snow gets old really fast. Yes, it is slick, but I got ice grips for my shoes for Christmas. Nonetheless...even with all its problems, I like winter. I just do.
Today I was at school, working on putting my new classroom together so that it is presentable when the students return after the new year. From my new windows, I watched the snow falling all day long. I was glad not to be out driving in the snow. Our roads have been super-slick and snow-packed. I got quite a bit accomplished at school, although I do have to go back tomorrow. Then I think I will be finished. No, correction. I will be finished, even if the room is not completely ready. There is always something else to work on, but there is more to life than school. Shocking, but true. My teacher friends will understand!
When I came home, I was positive I could smell Cheese and Potato Soup. Only one problem. Mom didn't make Cheese and Potato Soup. She made World-Famous Stew instead. I like World-Famous Stew. It is fabulous on a day like today. I'm not complaining. I just really like Cheese and Potato Soup as well. Oh well, there will be more snowy days to come for Cheese and Potato Soup.
Well, it is late, Henry is sleeping, and I have much to accomplish tomorrow. I'd better call it a night. Here are two recipes I think are worth keeping in your recipe collection. They are both filling and delicious. I like to make them and eat them, especially when it is snowing. Enjoy and keep posting!
Cheese and Potato Soup
4 medium potatoes, diced
1 large onion, chopped (*I use 1 Tbsp. onion flakes)
1 qt. water
1/4 c. butter
3 Tbsp. flour
1/2 c. milk
1 1/2 c. shredded cheese (I use cheddar)
1 tsp. salt
1/4 tsp. seasoned salt
1/4 tsp. paprika
1/8 tsp. pepper
Combine potatoes, onion, and water in saucepan. Bring to boil, reduce heat & simmer until tender (about 20 minutes).
In heavy skillet, make a white sauce by melting butter, then stirring in flour, and finally adding the milk, whisking till smooth. Add white sauce to potatoes. Cook and stir until thick. Add cheese and seasonings. Serves 4-6.
(Note: this soup is good and filling. I like to serve it with my simple cornbread recipe from January '09)
Mom's World Famous Stew
makes 6 to 8 large servings
1-1 1/2 lbs good meat, cubed (sirloin tip meat preferred)
Saute meat until brown (add salt & pepper). Then roast meat in 350 degree F oven for 1 hour (pan covered) with the following added:
2 cans tomato soup
2 cans water
1 1/2 cup chopped onion (We use 1 Tbsp. onion flakes)
1/2 tsp. dry sweet basil
After 1 hour baking, then add diced:
4 medium potatoes
4 medium carrots
1/2 c or more of water
Bake 1 hour more, then salt and pepper to taste.
(Note: We now usually make this recipe on the stovetop in a large pan. We often make it with ground beef, which can be browned right in the bottom of the pan. On the stovetop, you can add all the ingredients at once after the meat is browned. We sometimes add other vegetables. Tonight's soup had celery in it, and I do have one brother that likes to make his with peas. Potatoes and carrots are traditional though. You can even make this in the crockpot. Just brown your hamburger first.)
Wednesday, December 30, 2009
Monday, December 28, 2009
Christmas treats come and go....
Hello everyone. I imagine you think that I have forgotten about my blog by now. Well, that's not the case. I still check the blogs regularly. Life has just been kinda crazy around here. In fact, it was so crazy, I made almost none of the regular Christmas treats that I normally make. I did help the family make Six-Month Fudge, and Mom and I made fruitcake as a demonstration at our Souper Thursday craft night, but that was about it for me and the treat-making this year. Thank goodness for friends, neighbors, and my students! We didn't go without, that's for sure. I hope you had an enjoyable Christmas and that you were able to feel the spirit of the season. Today's recipes are two of my favorite Christmas treats: Six-Month Fudge, and my friend Stephanie's awesome treat Sugar Crack. Let me warn you though...it is addicting! I'm going to call it good for today and go get my hair cut. Love to you all. Keep posting!
Stephanie's Sugar Crack:
3 cubes butter
2 c. sugar
2 c. corn syrup
Mix the above ingredients together in a saucepan on about med. heat. Boil for 3 min. Take off the heat and add 1/2 t. vanilla.
In a large bowl, add 1 large box of Rice Chex, 1 large box of Golden Grahams, and 1 c. sliced almonds. Pour the syrup over the cereal mixture, and mix until well coated. Let it cool slightly, then add 1 bag of white choc. chips. Mix well again. Enjoy!
Six Month Fudge:
Mix in a 4 qt pan: 1 lb Hershey's milk chocolate bar broken into small chunks.
16 oz. chocolate chips
1 pt. marshmallow creme
1 tsp. vanilla
2 c. nuts (if desired)
In another pan (at least 4 qts)
Mix 4 1/2 c. sugar and 1 can evaporated milk. Boil for 4 1/2 minutes after reaching a rolling boil. Pour over previous mixture and stir until creamy. Pour immediately into a pan lined with a thin film of butter. Let sit overnight before cutting. Caution: Do Not Use a plastic spoon or bowl.
Stephanie's Sugar Crack:
3 cubes butter
2 c. sugar
2 c. corn syrup
Mix the above ingredients together in a saucepan on about med. heat. Boil for 3 min. Take off the heat and add 1/2 t. vanilla.
In a large bowl, add 1 large box of Rice Chex, 1 large box of Golden Grahams, and 1 c. sliced almonds. Pour the syrup over the cereal mixture, and mix until well coated. Let it cool slightly, then add 1 bag of white choc. chips. Mix well again. Enjoy!
Six Month Fudge:
Mix in a 4 qt pan: 1 lb Hershey's milk chocolate bar broken into small chunks.
16 oz. chocolate chips
1 pt. marshmallow creme
1 tsp. vanilla
2 c. nuts (if desired)
In another pan (at least 4 qts)
Mix 4 1/2 c. sugar and 1 can evaporated milk. Boil for 4 1/2 minutes after reaching a rolling boil. Pour over previous mixture and stir until creamy. Pour immediately into a pan lined with a thin film of butter. Let sit overnight before cutting. Caution: Do Not Use a plastic spoon or bowl.
Friday, October 30, 2009
Witches Brew- A Halloween treat for you.
Here is a recipe for a Halloween party. Have each of your guests bring 1 cup of the following ingredients, mix it all together in a large cauldron. Serve to your guests.
Witches Brew:
Witches warts (popcorn)
Birds beaks (Cheetos)
Bats bones (pretzel rods)
Petrified Butterfly wings (fritos)
Snake eyes (whole almonds)
Cat's claws (slivered almonds)
Colored flies (m&m's)
Blood dots (cinnamon red hots)
Eyes of Newt (Nerds)
Earthworms (Gummy worms)
Ants (raisins)
Chicken Toenails (candy corn)
Lizard Gizzards (chopped dried pineapple or apricots)
Puffed Knuckles or Ghost Poopies (marshmallows)
Feel free to adjust according to your likes and dislikes. I got the recipe my first years teaching school and I have adapted it to suit my students. We made it today with our first grade buddies. Most really enjoyed it, only one or two refused to eat it! Sorry it has been so long since I posted. I have just added a couple of pictures to some of my posts. I will try to be better. Can't guarantee though! Love to you all, and..... Happy Halloween.
P.S. This picture really is from this year, the date on the photo is wrong. It should be 10/30/09. I'll try to think up of some more recipes to share...although thinking is a dangerous past-time you know! Especially for a cave woman.
Sunday, August 30, 2009
Triple Double C and the end of summer for me
Well, I made it through the first week of school. I am bummed that summer is over. Where did it go? I can hardly believe it is gone. GONE! My class size is smaller than normal, with 21 students. (11 boys and 10 girls). So far, we are still in the honeymoon phase. Most of what we have done is procedures and getting to know you activities. Starting tomorrow morning however, we begin to add the serious work of 4th grade. Then we will see what happens.
Tonight Mom and I had a triple double C dinner. We had chicken casserole, corn-on-the-cob, and carrot cake for dessert. I have a goal to make my lunches from home at least 3-4 times a week. So, that translates to me trying to make sure we have good meals so I can have leftovers for lunches. I made the carrot cake from a mix, but I decided to "mix it up" a bit. I used homemade applesauce instead of the oil, then I added raisins and nuts. When I was growing up, we always had to make the cake with 1/2 plain and 1/2 with the extras. Same with the fudge (only with fudge it was just nuts, no raisins!). Both Mom and I love nuts and raisins, so we can have both in the whole thing.
I have been craving carrot cake and pineapple upside down cake lately. Hopefully this cake will take care of the craving, even though it is not homemade carrot cake. I did find a recipe I would like to try someday. Tonight just wasn't the night. Here is the recipe though, followed by the chicken casserole, an easy dinner. Be happy and healthy! Keep posting.
Natalie's Killer Carrot Cake
yield: 2 9-inch cakes
2 cup AP Flour
1 cup Dark Brown Sugar
1 cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
4 Eggs
1 1/4 cup 100% Vegetable Oil
3 cups Grated Carrots
1/2 - 1 cup Pecan Pieces (save some for decorating)
preheat oven to 350 degrees. prepare two 9 inch cake pans
1. Whisk together first 7 ingredients. In another bowl whisk together eggs and oil.
2. Add dry ingredients to wet ingredients, mix until incorporated. Fold in carrots and nuts.
3. Pour in two 9 inch cake rounds, bake for 35 - 45 minutes, or until a toothpick comes out clean.
4. Let cool at least 30 minutes before taking out of pan.
Cream Cheese Frosting
yield: enough for this cake
2 8oz packages Cream Cheese, softened
2 TBS Butter, softened
1 tsp Vanilla Bean Paste
1 TBS Lemon Juice
pinch Salt
2 - 3 cups Powdered Sugar, sifted
1. Using your electric mixer, cream together first 5 ingredients until smooth.
2. Add powdered sugar slowly until 2 cups have been added. I prefer my frosting a bit more thick so I used closer to 3 cups.
There is 3 cups of grated carrots in this cake (which took me a pound of carrots to get) so this cake is somewhat healthy... right? OK wrong. But it's SO good! I like to add lemon juice to my cream cheese frosting to make it more tangy. Oh and this cake stays moist for days, not that it will last that long!
Easy Chicken Casserole
Cut 2-3 chicken breasts into chunks. Put them in the bottom of a lightly greased 8X10" glass baking dish. Top with 1 can cream of chicken soup, then 1-2 cups grated cheese, and 1-2 cups stovetop stuffing mix (I used a box). Pour 1/2 cup water (I used 1 can to rinse out the soup can) over the top of the casserole. Put foil over the top of the casserole until the last 10 minutes of baking. Bake in a 325 degree oven for 35-45 minutes.
Tonight Mom and I had a triple double C dinner. We had chicken casserole, corn-on-the-cob, and carrot cake for dessert. I have a goal to make my lunches from home at least 3-4 times a week. So, that translates to me trying to make sure we have good meals so I can have leftovers for lunches. I made the carrot cake from a mix, but I decided to "mix it up" a bit. I used homemade applesauce instead of the oil, then I added raisins and nuts. When I was growing up, we always had to make the cake with 1/2 plain and 1/2 with the extras. Same with the fudge (only with fudge it was just nuts, no raisins!). Both Mom and I love nuts and raisins, so we can have both in the whole thing.
I have been craving carrot cake and pineapple upside down cake lately. Hopefully this cake will take care of the craving, even though it is not homemade carrot cake. I did find a recipe I would like to try someday. Tonight just wasn't the night. Here is the recipe though, followed by the chicken casserole, an easy dinner. Be happy and healthy! Keep posting.
Natalie's Killer Carrot Cake
yield: 2 9-inch cakes
2 cup AP Flour
1 cup Dark Brown Sugar
1 cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
4 Eggs
1 1/4 cup 100% Vegetable Oil
3 cups Grated Carrots
1/2 - 1 cup Pecan Pieces (save some for decorating)
preheat oven to 350 degrees. prepare two 9 inch cake pans
1. Whisk together first 7 ingredients. In another bowl whisk together eggs and oil.
2. Add dry ingredients to wet ingredients, mix until incorporated. Fold in carrots and nuts.
3. Pour in two 9 inch cake rounds, bake for 35 - 45 minutes, or until a toothpick comes out clean.
4. Let cool at least 30 minutes before taking out of pan.
Cream Cheese Frosting
yield: enough for this cake
2 8oz packages Cream Cheese, softened
2 TBS Butter, softened
1 tsp Vanilla Bean Paste
1 TBS Lemon Juice
pinch Salt
2 - 3 cups Powdered Sugar, sifted
1. Using your electric mixer, cream together first 5 ingredients until smooth.
2. Add powdered sugar slowly until 2 cups have been added. I prefer my frosting a bit more thick so I used closer to 3 cups.
There is 3 cups of grated carrots in this cake (which took me a pound of carrots to get) so this cake is somewhat healthy... right? OK wrong. But it's SO good! I like to add lemon juice to my cream cheese frosting to make it more tangy. Oh and this cake stays moist for days, not that it will last that long!
Easy Chicken Casserole
Cut 2-3 chicken breasts into chunks. Put them in the bottom of a lightly greased 8X10" glass baking dish. Top with 1 can cream of chicken soup, then 1-2 cups grated cheese, and 1-2 cups stovetop stuffing mix (I used a box). Pour 1/2 cup water (I used 1 can to rinse out the soup can) over the top of the casserole. Put foil over the top of the casserole until the last 10 minutes of baking. Bake in a 325 degree oven for 35-45 minutes.
Monday, August 3, 2009
To Eat Or Not To Eat Sweets
Girls camp is over and done. I am still recovering from not only camp itself, but also the process to get ready for camp. I don't think I slept for 3 days before camp and then up at camp itself. It was worth it though. Our camp theme was a Standard to the Nations, and our camp was Holland. We were spoiled by our camp chef. We had some traditional food from Holland. My favorite was the boterkuek, the dutch butter cake. It was delicious!
Camp is a time when most of us way overeat sweets. I did work to drink enough water. I still had a headache on Thursday morning, not sure if it was from being dehydrated or overtired. I tried to keep from eating too many sweets at camp. I actually came home with several sweets I had taken up unopened. :) I can't say the same for the girls!
This week I finally have a little time to enjoy some of my summer. I have a couple of big projects to do for school, but I am also going to take it easy! Sleep in, read just because, and watch Anne of Green Gables. I also hope to spend a little bit of time in the kitchen, and maybe I will pick up my guitar again. I really should spend the time cleaning....Mom and I did go through the record cupboard today!
Speaking of summer and summer reading, I have a new favorite author at the moment. I was introduced to Shannon Hale's books, and I have read several this summer. Goose Girl, Enna Burning, River Secrets, and Princess Academy. I have Austenland to read as well, but right now I am working on Throstleford by Susan Evans McCloud, and then, Saboteur by Dean Hughes. If you get a chance, I recommend Shannon Hale. I also read a funny book I highly recommend- How to Stuff a Wild Zucchini. (Sorry I don't remember the author.) Some of the rest of my summer reading includes Stone Tables by Orson Scott Card (his version of the story of Moses), Fablehaven 4 and Candy Shop War by Brandon Mull, and Look at the Sky by George D. Durrant.
Well, I guess that is all for tonight, with the exception of my recipe. What else would I include, but a recipe for something sweet? Maybe one day I will have the recipe for boterkuek. Until then, this will have to do.
Maple-Glazed Sweet Potatoes
1 can sweet potatoes
1 Tbsp butter
1 tsp salt
1/2 cup maple-flavored syrup
1/2 cup apple cider or juice
In a large saucepan, heat sweet potatoes and sauce ingredients over medium heat. Stir regularly. I put a lid on to help in the glazing process. I cooked mine for 20 minutes or so. I wouldn't have minded letting it go another 10 or so minutes.
These sweet potatoes had a nice autumnal flavor. Not my very most favorite way to make them, but it worked for tonight. The original recipe was for baking them, but since it is summer, I didn't want to heat up the oven. So, I took the flavors and created my own version. Mom is tired of the same ol' same ol' recipes. So I am trying some new recipes out. I like sweet potatoes.
Camp is a time when most of us way overeat sweets. I did work to drink enough water. I still had a headache on Thursday morning, not sure if it was from being dehydrated or overtired. I tried to keep from eating too many sweets at camp. I actually came home with several sweets I had taken up unopened. :) I can't say the same for the girls!
This week I finally have a little time to enjoy some of my summer. I have a couple of big projects to do for school, but I am also going to take it easy! Sleep in, read just because, and watch Anne of Green Gables. I also hope to spend a little bit of time in the kitchen, and maybe I will pick up my guitar again. I really should spend the time cleaning....Mom and I did go through the record cupboard today!
Speaking of summer and summer reading, I have a new favorite author at the moment. I was introduced to Shannon Hale's books, and I have read several this summer. Goose Girl, Enna Burning, River Secrets, and Princess Academy. I have Austenland to read as well, but right now I am working on Throstleford by Susan Evans McCloud, and then, Saboteur by Dean Hughes. If you get a chance, I recommend Shannon Hale. I also read a funny book I highly recommend- How to Stuff a Wild Zucchini. (Sorry I don't remember the author.) Some of the rest of my summer reading includes Stone Tables by Orson Scott Card (his version of the story of Moses), Fablehaven 4 and Candy Shop War by Brandon Mull, and Look at the Sky by George D. Durrant.
Well, I guess that is all for tonight, with the exception of my recipe. What else would I include, but a recipe for something sweet? Maybe one day I will have the recipe for boterkuek. Until then, this will have to do.
Maple-Glazed Sweet Potatoes
1 can sweet potatoes
1 Tbsp butter
1 tsp salt
1/2 cup maple-flavored syrup
1/2 cup apple cider or juice
In a large saucepan, heat sweet potatoes and sauce ingredients over medium heat. Stir regularly. I put a lid on to help in the glazing process. I cooked mine for 20 minutes or so. I wouldn't have minded letting it go another 10 or so minutes.
These sweet potatoes had a nice autumnal flavor. Not my very most favorite way to make them, but it worked for tonight. The original recipe was for baking them, but since it is summer, I didn't want to heat up the oven. So, I took the flavors and created my own version. Mom is tired of the same ol' same ol' recipes. So I am trying some new recipes out. I like sweet potatoes.
Saturday, July 18, 2009
I've been a "trifle" busy lately so this will be a "Quickie" post
Hi there! It's Saturday night and I decided it is time to post again. We have company tonight. Janette, Dan, Robyn, and Tory are here. Roger and Heather brought Robyn down and her parents came to pick her up. We had a BBQ at lunch time, then we played a game together. Tonight when it was time to make supper, I almost made a rice pudding. I have a top of the stove version that is quick and easy. I love it. Then, the thought occurred to me to make a Strawberry Banana Trifle, as we have people here to help us eat it!
Janette, Tory, and Robyn helped me make the trifle. We started by cleaning a package of strawberries, cutting up two bananas and dipping them in lemon juice, mixing up a small box of vanilla pudding (banana would have been fine as well), and cutting an angel food loaf into cubes. We layered the trifle in my beautiful trifle bowl in the following order. A layer of cake, followed by strawberries and bananas. I then took a jar of strawberry jam and spooned 1/4th of it into a small bowl and stirred it, then spread it on top of the fruit. We then put a layer of pudding (1/2 of the pudding) followed by 1/2 container (8oz) Cool Whip. Then we repeated each layer in order. We reserved a small amount of fruit for the top. We also sprinkled almond slices on top. Then we refrigerated it for a couple of hours to allow the flavors to combine. Then, we spooned some of the trifle into individual bowls and YUM! It was delicious. After, I thought maybe I could have splashed some of the Strawberry Orange Banana juice I have in the fridge over the cake cubes, but it wasn't necessary. You can play with the trifle idea, using different fruits, yogurt, soft jello, or basically whatever you are in the mood for. We called it Tory's Trifle, but Strawberry Banana Trifle would work as well.
Earlier this week, I made Quickies while David and his family were here. Quickies are just fun and easy to make. Ephiny helped me by measuring the peanut butter and cheerios. It is fun cooking in the kitchen with my family. Here is the Quickies recipe:
In a med-large saucepan combine 1/2 cup sugar and 1/2 cup corn syrup. Bring to a boil. Do not overcook! When syrup boils, remove from heat and stir in 1 cup peanut butter. When melted, stir in 2 cups Cheerios and mix till cereal is coated. Drop by teaspoon onto waxed paper quickly before mixture cools and sets. I have stirred chocolate chips in with the cereal before. It makes a fun variation. You could also try different cereal, but I like Cheerios. I have used Multigrain Cheerios with great results. Very kid friendly recipe. Adults generally like them, too!
Well, it is hot here, still up above 80 degrees at 10:30. I think I might go sit on the porch for a moment before heading to bed. Hope all is well with you and yours. Love you tons! Keep posting!
Janette, Tory, and Robyn helped me make the trifle. We started by cleaning a package of strawberries, cutting up two bananas and dipping them in lemon juice, mixing up a small box of vanilla pudding (banana would have been fine as well), and cutting an angel food loaf into cubes. We layered the trifle in my beautiful trifle bowl in the following order. A layer of cake, followed by strawberries and bananas. I then took a jar of strawberry jam and spooned 1/4th of it into a small bowl and stirred it, then spread it on top of the fruit. We then put a layer of pudding (1/2 of the pudding) followed by 1/2 container (8oz) Cool Whip. Then we repeated each layer in order. We reserved a small amount of fruit for the top. We also sprinkled almond slices on top. Then we refrigerated it for a couple of hours to allow the flavors to combine. Then, we spooned some of the trifle into individual bowls and YUM! It was delicious. After, I thought maybe I could have splashed some of the Strawberry Orange Banana juice I have in the fridge over the cake cubes, but it wasn't necessary. You can play with the trifle idea, using different fruits, yogurt, soft jello, or basically whatever you are in the mood for. We called it Tory's Trifle, but Strawberry Banana Trifle would work as well.
Earlier this week, I made Quickies while David and his family were here. Quickies are just fun and easy to make. Ephiny helped me by measuring the peanut butter and cheerios. It is fun cooking in the kitchen with my family. Here is the Quickies recipe:
In a med-large saucepan combine 1/2 cup sugar and 1/2 cup corn syrup. Bring to a boil. Do not overcook! When syrup boils, remove from heat and stir in 1 cup peanut butter. When melted, stir in 2 cups Cheerios and mix till cereal is coated. Drop by teaspoon onto waxed paper quickly before mixture cools and sets. I have stirred chocolate chips in with the cereal before. It makes a fun variation. You could also try different cereal, but I like Cheerios. I have used Multigrain Cheerios with great results. Very kid friendly recipe. Adults generally like them, too!
Well, it is hot here, still up above 80 degrees at 10:30. I think I might go sit on the porch for a moment before heading to bed. Hope all is well with you and yours. Love you tons! Keep posting!
Sunday, July 12, 2009
Summer is time for....frozen watermelon?!
Finally! I am home from all my summer conferences...and now I have a couple of weeks before I have another major commitment for my time. YAY! I am so excited to have a little bit of down time. I apologize for my lack of blogging. I thought I would do such a good job this summer. Sorry everyone. I have seen several family members the past month or so, which has been nice. Kathy's family did an amazing job of helping us turn the den into a guest room. Thanks guys! We are still working on decorating and organizing. I'll try to post some pictures when it is finished. We did not have a regular 4th of July, but we did end the day with a BBQ and the fireworks display. Manti did a great job this year with the fireworks. The temple in the background was stunning!
One fun item we had for our dinner (and I also made one down in Cedar with Janette's family) was a frozen treat...a watermelon! I got the idea from a Celebrations cookbook. All it is is that you take lime sherbert, pineapple sherbert, and raspberry sherbert and a few mini chocolate chips and mold them into a watermelon half. I changed the recipe slightly. It was super fun to make and it was fun to serve to my family. Here is what I did when I made it the first time:
Soften 1 pint of Key Lime Pie ice cream (Ben and Jerry's). This is not green however, so once softened, add several drops of green food coloring and stir. Line a medium-sized metal bowl with plastic wrap. Spread a layer of ice cream inside the bowl on the plastic wrap. (This will be the outer layer, the rind). Refreeze for a couple of hours until hard. Soften 1 pint vanilla frozen yogurt (Haagen Daz has a delicious fat free variety). Spread a layer on top of the green layer to form the white part of the rind. Refreeze for a couple of hours. Soften 2 pints of raspberry sorbet or sherbert. Stir in mini chocolate chips for seeds. Spoon into the center of the bowl, filling it completely. Smooth top and add a layer of plastic wrap. Refreeze for several hours or overnight. About 5 minutes before serving remove from bowl onto serving plate. (A kitchen towel run through hot water rubbed over metal bowl works wonders!) Cut into wedges using knives that have been in a glass of hot water. Serve immediately.
This is fun for family reunions and any special occasion. My niece, Tory helped me make the one for her family. I did not get any pictures, but if I make it again this summer, I will take pictures and post them.
Well, it is getting late. It is still hot. I miss the rain and cool weather!
Goodnight everyone! Keep posting and I will as well.
Saturday, May 2, 2009
A Graduation French Toast Recipe
I've been very busy lately. It seems to always happen this time of year. This past week has been no exception, except for today. Today I've been extremely laid back, just taking it easy, enjoying the rain and the opportunity to just relax. Yes, I made my bed. I even made Turkey & Dumplings, and a batch of brownies. I love the aroma of brownies baking!
Yesterday my sister Pam graduated from Weber State. Mom and I went up to support her. Congratulations Pam! We are proud of you! In honor of you, here is a favorite recipe of yours:
Mom's French Toast
Beat 1 egg in a bowl. Add 1/4 cup milk. Mix together. Add a dash of cinnamon if desired. Dip a slice of bread quickly on both sides in egg mix and fry in hot fry pan that has been lightly greased.
That's it. So simple. I like mine with lots of butter and maple syrup, a glass of orange juice and some bacon or ham on the side. Yum-O! What a breakfast...or dinner even. Mom's syrup is easy too. In a small saucepan combine 1 cup sugar, 1 water and 1 Tbsp maple flavoring. Bring to a boil until sugar is dissolved. Store leftover syrup in the fridge.
Oh, some delicious variations on the French Toast includes cinnamon chip bread, raisin bread, and Texas toast.
Well, I'm going to go have a glass of milk and a brownie. Love to all. Thanks for all your posts!
Yesterday my sister Pam graduated from Weber State. Mom and I went up to support her. Congratulations Pam! We are proud of you! In honor of you, here is a favorite recipe of yours:
Mom's French Toast
Beat 1 egg in a bowl. Add 1/4 cup milk. Mix together. Add a dash of cinnamon if desired. Dip a slice of bread quickly on both sides in egg mix and fry in hot fry pan that has been lightly greased.
That's it. So simple. I like mine with lots of butter and maple syrup, a glass of orange juice and some bacon or ham on the side. Yum-O! What a breakfast...or dinner even. Mom's syrup is easy too. In a small saucepan combine 1 cup sugar, 1 water and 1 Tbsp maple flavoring. Bring to a boil until sugar is dissolved. Store leftover syrup in the fridge.
Oh, some delicious variations on the French Toast includes cinnamon chip bread, raisin bread, and Texas toast.
Well, I'm going to go have a glass of milk and a brownie. Love to all. Thanks for all your posts!
Thursday, April 16, 2009
Jim Bob the Farmer's German eggs
So, I love Facebook. I get to keep in touch with family and friends. Plus there are some fun applications. Many I don't like. One is my absolute favorite! I am addicted to Farm Town! Farm Town is the best! I spend a little time each night working my crops, rearranging the layout, and saving for my barn. I am almost at the level to unlock the barn for purchase, but I have to earn a lot more money to be able to purchase it. Several family members and friends are also farming, but my brother "Jim Bob" has also spent a lot of time on his and I have been working hard to catch up to his level. Today I finally did! However, he has a silo and a windmill, while I don't. I could work toward one of them, but I want a barn! I love the animals on Farm Town, especially the pig. They do not offer much of a profit, but I think they are worth having.
In honor of "Jim Bob" I am going to share a recipe he loves.
Jim Bob's German Pancakes
6 eggs
1 cup flour
1/2 cube butter
1 tsp. salt
Mix all together except butter. Place butter in an oven safe pan (I use 2 pie plates) and place in oven to melt. When butter is melted, pour egg mixture over butter and bake 10-15 minutes. Pancake should puff up all over the pan. Cut into wedges. Sprinkle with powdered sugar. Enjoy!
Love you "Jim Bob". Send me a cow, would you? Thanks. See you on Farm Town!
Thursday, April 9, 2009
Easter Traditions
Well, Easter weekend is here for me. Today is the first day of our spring break. I'm not sure if family will be coming for the weekend. Some of my family spends Easter weekend at the Mountain Man Rendezvous in Ogden at Fort Buenaventura. My sister from southern Utah usually comes up with her family. Our town has an easter egg hunt at the city park. It is amazing to see how many people are there for it. If you are even a moment late, you miss out! Then, there is the tradition of coloring the Easter eggs. When I was on my mission, I learned how to make Ukrainian Easter eggs. They are quite detailed and it uses beeswax and special dyes, so I haven't made them. Plus there is a special tool, and I don't have one. We always do the PAAS egg coloring kit with the little tablets of dye. I enjoy coloring eggs. It may be silly, but it's just not Easter without it.
Are you looking for a salad to add to your Easter Sunday dinner menu? I've found a few recipes I am interested in trying. Of course, I won't make them both, but they both look good. I'm pretty sure I made the Window Glass Salad, or something similar when I was much younger. I think I have always liked to spend time in the kitchen, looking up new recipes, and yes, even trying some of them. I also love to watch Food Network. I'm even working on helping my Miamaids collect recipes. So, I thought I'd share with you as well.
7-up Fruit Salad
2 3 oz. pkgs lemon jell-o
1 20 0z. can crushed pineapple, drained
2 c. mini marshmallows
4 bananas, cut in chunks (dip cut bananas in lemon juice to keep from browning)
1 12 oz. bottle of 7-up
Dissolve jell-o in 2 cups boiling water. Add pineapple. Chill until syrupy. Add marshmallows, bananas, and 7-up. Stir quickly so as not to lose the fizz. Chill until set.
Window Glass Salad
1 3 oz. pkg. orange jell-o
1 3 oz. pkg. cherry jell-o
1 3 oz. pkg. lime jell-o
1 3 oz. pkg. lemon jell-o
1 16 oz. can crushed pineapple*
1 8 oz. container Cool Whip, thawed.
For the first three packages of jell-o, follow these directions separately: Dissolve in 1 1/2 c. hot water. Set in flat dish, cut into 1/2" squares. You will have orange squares, red squares, and green squares of jell-o. Drain pineapple, reserve juice. Add water to juice to make 1 cup. Add 2 Tbsp. sugar and bring to a boil. Add lemon juice and 1/2 cup cold water. Let set in bowl just till starting to set (about 1 hour). Stir lemon jell-o mix into Cool Whip. Add drained pineapple and jell-o cubes. Gently fold together. Pour into 9X13" dish. Chill 8 hours before serving.
*pineapple juice can be used instead of crushed pineapple.
Try making this recipe with any flavor of jell-o. There are so many fun flavors out there! You can also make a simple graham cracker crust to pour the jell-o salad on. If you do, use 2 cartons of Cool Whip.
Graham Cracker Crust
2 cups crushed graham crackers
1 cup melted butter
1/2 tsp. cinnamon
3 Tbsp. sugar
Press into bottom of pan. Pour jell-o over the top.
Well, good luck with your Easter weekend. I hope you have fun whatever you choose to do.
Are you looking for a salad to add to your Easter Sunday dinner menu? I've found a few recipes I am interested in trying. Of course, I won't make them both, but they both look good. I'm pretty sure I made the Window Glass Salad, or something similar when I was much younger. I think I have always liked to spend time in the kitchen, looking up new recipes, and yes, even trying some of them. I also love to watch Food Network. I'm even working on helping my Miamaids collect recipes. So, I thought I'd share with you as well.
7-up Fruit Salad
2 3 oz. pkgs lemon jell-o
1 20 0z. can crushed pineapple, drained
2 c. mini marshmallows
4 bananas, cut in chunks (dip cut bananas in lemon juice to keep from browning)
1 12 oz. bottle of 7-up
Dissolve jell-o in 2 cups boiling water. Add pineapple. Chill until syrupy. Add marshmallows, bananas, and 7-up. Stir quickly so as not to lose the fizz. Chill until set.
Window Glass Salad
1 3 oz. pkg. orange jell-o
1 3 oz. pkg. cherry jell-o
1 3 oz. pkg. lime jell-o
1 3 oz. pkg. lemon jell-o
1 16 oz. can crushed pineapple*
1 8 oz. container Cool Whip, thawed.
For the first three packages of jell-o, follow these directions separately: Dissolve in 1 1/2 c. hot water. Set in flat dish, cut into 1/2" squares. You will have orange squares, red squares, and green squares of jell-o. Drain pineapple, reserve juice. Add water to juice to make 1 cup. Add 2 Tbsp. sugar and bring to a boil. Add lemon juice and 1/2 cup cold water. Let set in bowl just till starting to set (about 1 hour). Stir lemon jell-o mix into Cool Whip. Add drained pineapple and jell-o cubes. Gently fold together. Pour into 9X13" dish. Chill 8 hours before serving.
*pineapple juice can be used instead of crushed pineapple.
Try making this recipe with any flavor of jell-o. There are so many fun flavors out there! You can also make a simple graham cracker crust to pour the jell-o salad on. If you do, use 2 cartons of Cool Whip.
Graham Cracker Crust
2 cups crushed graham crackers
1 cup melted butter
1/2 tsp. cinnamon
3 Tbsp. sugar
Press into bottom of pan. Pour jell-o over the top.
Well, good luck with your Easter weekend. I hope you have fun whatever you choose to do.
Saturday, March 28, 2009
Young Women and Bowties
Hi,
Today is the General Young Women Broadcast. Our stake is having a luncheon for the girls and their mothers before hand. Each ward has been assigned to bring a pasta salad and a fruit salad. My assignment was the pasta salad. Even though I have a ton of recipes, pasta salad has never been one that I have collected a lot of because often times there are ingredients I'm not fond of... olives, seafood, etc. However, I remembered a pasta salad my cousin Echo made at the last reunion at Aunt Ruby's in the fall. So, I called her and she was more than happy to share the recipe. So now I have a pasta salad recipe to make a salad that I will actually enjoy eating. Plus, it's an easy to make, no-fail type recipe. Gotta love those! Hope all of you have a good day. Mom said David might come down today. It is also a sunshiny day outside, and I have a bouquet of daffodils in full bloom in my window. So glad spring is here. Love you.
Echo's Bowtie Pasta Salad
Cook and drain 1 box bowtie pasta.
Wash and cut 1 cup seedless grapes in halves.
Drain 1 can crushed pineapple and 1 can chicken.
Chop 4 to 5 green onions.
Combine all ingredients in a bowl. Toss in most of a small can of cashew halves or pieces. In a small bowl, combine 1 bottle coleslaw dressing and 1 cup mayo/miracle whip. Toss over salad. If it will be a while before serving, save some of the dressing to stir into salad right before serving to remoisten the salad.
Today is the General Young Women Broadcast. Our stake is having a luncheon for the girls and their mothers before hand. Each ward has been assigned to bring a pasta salad and a fruit salad. My assignment was the pasta salad. Even though I have a ton of recipes, pasta salad has never been one that I have collected a lot of because often times there are ingredients I'm not fond of... olives, seafood, etc. However, I remembered a pasta salad my cousin Echo made at the last reunion at Aunt Ruby's in the fall. So, I called her and she was more than happy to share the recipe. So now I have a pasta salad recipe to make a salad that I will actually enjoy eating. Plus, it's an easy to make, no-fail type recipe. Gotta love those! Hope all of you have a good day. Mom said David might come down today. It is also a sunshiny day outside, and I have a bouquet of daffodils in full bloom in my window. So glad spring is here. Love you.
Echo's Bowtie Pasta Salad
Cook and drain 1 box bowtie pasta.
Wash and cut 1 cup seedless grapes in halves.
Drain 1 can crushed pineapple and 1 can chicken.
Chop 4 to 5 green onions.
Combine all ingredients in a bowl. Toss in most of a small can of cashew halves or pieces. In a small bowl, combine 1 bottle coleslaw dressing and 1 cup mayo/miracle whip. Toss over salad. If it will be a while before serving, save some of the dressing to stir into salad right before serving to remoisten the salad.
Friday, March 27, 2009
I Love Spaghetti
This week has been a real emotional challenge for me, missing Dad. Not only has it been a year, but spring is coming. Dad loved spring and the flowers. Yesterday was especially difficult. I made it through school, then hid out from the world for the rest of the evening. Life can really be frustrating at times. Thank goodness for chocolate, Henry therapy, good books, fuzzy blankets, good friends and comfort food. Here is a favorite recipe. Hope you enjoy it too. Keep those posts coming. I will be better at posting, too. Love you all.
Spaghetti Amore
1 lb. ground beef
1/2 lb. spaghetti
1 can tomato soup
1/2 can water
1 can evaporated milk
1 cup shredded cheddar cheese
Cook and drain spaghetti. Cook meat and drain fat. In a 2qt casserole dish lightly sprayed with cooking spray, layer half of the following: spaghetti, meat, cheese. Combine liquids with tomato soup. Pour 1/2 over top layer, then repeat layers. Bake at 400 degrees for 30 minutes. Excellent with a green salad and breadsticks.
Spaghetti Amore
1 lb. ground beef
1/2 lb. spaghetti
1 can tomato soup
1/2 can water
1 can evaporated milk
1 cup shredded cheddar cheese
Cook and drain spaghetti. Cook meat and drain fat. In a 2qt casserole dish lightly sprayed with cooking spray, layer half of the following: spaghetti, meat, cheese. Combine liquids with tomato soup. Pour 1/2 over top layer, then repeat layers. Bake at 400 degrees for 30 minutes. Excellent with a green salad and breadsticks.
Saturday, February 14, 2009
Well,
Another Valentine's Day has come and almost gone. Tonight I want to share a recipe from my dear friend Amy, celebrating her first Valentine's day with her husband. This recipe is one I tried over the summer when I was spending some time with Amy. It is a veggie dip...very healthy and yummy.
Amy's Veggie Dip
1 red onion
1 zucchini
1 Tbsp. olive oil
Slice veggies. Coat with olive oil. Lightly salt veggies. Spread on cookie sheet lined with tin foil. Bake at 400 degrees for 40 minutes. Let cool completely. Chop veggies in food processor. Mix with 8 oz. cream cheese. Can add tomatoes or parsley.
Good on veggies, crackers, wraps, crescent rolls, or even sandwiches.
I really need to try this again. See how it turns out when I make it.
SO, this week has been crazy. Not only was it Valentines, which in elementary school is insane enough (although I did get lots of valentines and candy), but we had parent teacher conferences as well. Because of PTC, the class parties were on Wednesday afternoon, then the students came on Thursday (all full of sugar & hyper), just for the morning. At noon, school let out. At 1pm the parents started coming. I didn't get home until 8:30pm, in the middle of a snowstorm. Then, on Friday, parents started coming at 8:30. I still have four to meet with next week because they couldn't come for their scheduled time. Thank goodness they only come twice a year!
Today it snowed again, but by afternoon it had stopped. We are supposed to be getting more on Monday/Tuesday. I am a little blue, because I wanted to go to Idaho to see Addison and be there for her blessing tomorrow. With storms on both of my travel days, I decided maybe it would be best to stay home. Sorry Tyler and Lydia! Wish I could be there. Post some pictures, okay?
Well, I'd better call this good for tonight. Love to you all.
Another Valentine's Day has come and almost gone. Tonight I want to share a recipe from my dear friend Amy, celebrating her first Valentine's day with her husband. This recipe is one I tried over the summer when I was spending some time with Amy. It is a veggie dip...very healthy and yummy.
Amy's Veggie Dip
1 red onion
1 zucchini
1 Tbsp. olive oil
Slice veggies. Coat with olive oil. Lightly salt veggies. Spread on cookie sheet lined with tin foil. Bake at 400 degrees for 40 minutes. Let cool completely. Chop veggies in food processor. Mix with 8 oz. cream cheese. Can add tomatoes or parsley.
Good on veggies, crackers, wraps, crescent rolls, or even sandwiches.
I really need to try this again. See how it turns out when I make it.
SO, this week has been crazy. Not only was it Valentines, which in elementary school is insane enough (although I did get lots of valentines and candy), but we had parent teacher conferences as well. Because of PTC, the class parties were on Wednesday afternoon, then the students came on Thursday (all full of sugar & hyper), just for the morning. At noon, school let out. At 1pm the parents started coming. I didn't get home until 8:30pm, in the middle of a snowstorm. Then, on Friday, parents started coming at 8:30. I still have four to meet with next week because they couldn't come for their scheduled time. Thank goodness they only come twice a year!
Today it snowed again, but by afternoon it had stopped. We are supposed to be getting more on Monday/Tuesday. I am a little blue, because I wanted to go to Idaho to see Addison and be there for her blessing tomorrow. With storms on both of my travel days, I decided maybe it would be best to stay home. Sorry Tyler and Lydia! Wish I could be there. Post some pictures, okay?
Well, I'd better call this good for tonight. Love to you all.
Sunday, February 1, 2009
Cheesecake is cause to celebrate
Here is a simple recipe that anyone can make...a no-bake cheesecake. I got in the mood while attending my friend Amy's wedding this weekend. The wedding reception was beautiful. The refreshments were incredibly delicious (including the mini cheesecakes). It was very Amy...from the photo booth in the foyer, to the wedding cake she made out of rice crispy treats. The reception was like a family reunion for me. I got to see many friends since Amy and I both worked at the same school, and faculty is like family. Amy and I were also in the same ward, not to mention that we were roommates! I loved catching up with everyone, but especially my dear friend Shari. I miss her tons! We were teammates, both teaching 3rd grade. Shari was always there for me. She still is and I really appreciate knowing that. Love you Shari!
Easy No-Bake Cheesecake
1 8 oz pkg. cream cheese (I used the lowfat version)
1/3 c. sugar
1 12 oz carton of Cool Whip, thawed (I used lite)
1 graham cracker crust
Bring the cream cheese to room temperature. Mix in the 1/3 c. sugar. When thoroughly mixed, add the whipped topping and fold in just until combined. Spoon filling into pie crust and refrigerate for at least 3 hours. Top with your favorite fruit filling and a dollop of whip cream.
Easy No-Bake Cheesecake
1 8 oz pkg. cream cheese (I used the lowfat version)
1/3 c. sugar
1 12 oz carton of Cool Whip, thawed (I used lite)
1 graham cracker crust
Bring the cream cheese to room temperature. Mix in the 1/3 c. sugar. When thoroughly mixed, add the whipped topping and fold in just until combined. Spoon filling into pie crust and refrigerate for at least 3 hours. Top with your favorite fruit filling and a dollop of whip cream.
Saturday, January 24, 2009
Life should be simple...shouldn't it?
Simple Cornbread
1 cup yellow cornmeal
1 cup flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
Mix all ingredients until well-blended. Pour into a greased 8X8" square pan. Bake at 425 degrees F for 20 minutes, until light golden color. Knife inserted in center will come out clean. Recipe may be doubled and baked in a 9X13" pan. Excellent with soup, stew, or chili.
Well, there you go. A simple recipe. I wish my life were as simple as that. It's not. Okay, in all honesty, I know that no one's life is simple. That's not what life is about. Sometimes however, life is enough to drive me crazy. I have a good life. I really shouldn't complain. So I guess I won't. However, that leaves me with not much to say today. So I guess that's all tonight.
1 cup yellow cornmeal
1 cup flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
Mix all ingredients until well-blended. Pour into a greased 8X8" square pan. Bake at 425 degrees F for 20 minutes, until light golden color. Knife inserted in center will come out clean. Recipe may be doubled and baked in a 9X13" pan. Excellent with soup, stew, or chili.
Well, there you go. A simple recipe. I wish my life were as simple as that. It's not. Okay, in all honesty, I know that no one's life is simple. That's not what life is about. Sometimes however, life is enough to drive me crazy. I have a good life. I really shouldn't complain. So I guess I won't. However, that leaves me with not much to say today. So I guess that's all tonight.
Tuesday, January 13, 2009
Chicken and Dumplings makes Mom feel better
Well,
Today was interesting. I was at school, reading with my class and I got the message that I had a phone call. Usually I don't get interrupted unless it's important. So, I went down and it was Mom on the phone. She told me she was sick. She had taken a wrong pill this morning and was having a bad reaction. She asked me to check back in with her at lunch. Instead, I insisted she call the doctor's office to see what she should do. She called me again a few minutes later, saying she needed to go in immediately, but she couldn't drive herself. So, I got permission from my principal to leave and I picked her up, got her to the clinic, and spent the rest of the afternoon at home with her. She was dizzy, and had an upset stomach. She took a long nap, and then was feeling a tad better. Mom is feeling ok tonight. She went to bed around 8 pm.
For dinner tonight, I decided Mom needed something nourishing and comforting. So, I made Chicken and Dumplings. I know mom likes Chicken and Dumplings, but I have never made them. I tried to find a recipe I liked, but in the end, I decided it was more a method and I just kind of created my own version. It turned out pretty good. It was even easy, because I took a few shortcuts. One thing, if you make dumplings... DO NOT PEEK! DON'T LIFT THE LID! If you do, they will sink rather than float. Why is this important? Not sure, but it is to most serious chicken and dumplings fans. Maybe someone out there knows. Maybe you have a version that is a hand-me-down, traditional comfort food. If not, here is my modern-day, shortcut version.
Chicken and Dumplings
1 carton Swanson chicken broth
3-4 boneless, skinless chicken breasts, cut into chunks
3-4 pieces of celery, washed and chopped
12-18 mini carrots, chopped
1/4-1/2 bag of Southern Hash browns, frozen
3-4 cups water
1 can Grands Homestyle refrigerator biscuits
Seasonings as desired (I used Mrs. Dash, about a tbsp onion flakes, and some Real Salt for flavor).
Over med-high heat, brown chicken breasts chunks in the bottom of a large pan with some chicken broth and a sprinkling of Mrs. Dash. Add remaining chicken broth and cook along with vegetables and desired seasonings until chicken is cooked through and vegetables are tender. When chicken is no longer pink, add biscuits on top of soup, put lid on, move pan in a circular motion for a few moments to help submerge biscuits. Let cook for 8-10 minutes. Do not lift the lid. (I used a pan with a glass lid so I could see the dumplings.) Turn off heat and keep lid on until you serve your meal.
One note, the biscuits almost overwhelmed the rest of the meal. Next time I might use only half the biscuits and cut them in half first. Then, I'll bake the rest so we can have fresh biscuits as well as dumplings. Mom and I both really enjoyed dinner. I recommend tasting the broth before you add the dumplings to make sure your seasonings are flavorful enough. You could also use canned chicken (drained). You would not have to cook it as long. Have fun experimenting. You might come up with something you really like. Besides, now I have lunch for tomorrow!
Good night!
Today was interesting. I was at school, reading with my class and I got the message that I had a phone call. Usually I don't get interrupted unless it's important. So, I went down and it was Mom on the phone. She told me she was sick. She had taken a wrong pill this morning and was having a bad reaction. She asked me to check back in with her at lunch. Instead, I insisted she call the doctor's office to see what she should do. She called me again a few minutes later, saying she needed to go in immediately, but she couldn't drive herself. So, I got permission from my principal to leave and I picked her up, got her to the clinic, and spent the rest of the afternoon at home with her. She was dizzy, and had an upset stomach. She took a long nap, and then was feeling a tad better. Mom is feeling ok tonight. She went to bed around 8 pm.
For dinner tonight, I decided Mom needed something nourishing and comforting. So, I made Chicken and Dumplings. I know mom likes Chicken and Dumplings, but I have never made them. I tried to find a recipe I liked, but in the end, I decided it was more a method and I just kind of created my own version. It turned out pretty good. It was even easy, because I took a few shortcuts. One thing, if you make dumplings... DO NOT PEEK! DON'T LIFT THE LID! If you do, they will sink rather than float. Why is this important? Not sure, but it is to most serious chicken and dumplings fans. Maybe someone out there knows. Maybe you have a version that is a hand-me-down, traditional comfort food. If not, here is my modern-day, shortcut version.
Chicken and Dumplings
1 carton Swanson chicken broth
3-4 boneless, skinless chicken breasts, cut into chunks
3-4 pieces of celery, washed and chopped
12-18 mini carrots, chopped
1/4-1/2 bag of Southern Hash browns, frozen
3-4 cups water
1 can Grands Homestyle refrigerator biscuits
Seasonings as desired (I used Mrs. Dash, about a tbsp onion flakes, and some Real Salt for flavor).
Over med-high heat, brown chicken breasts chunks in the bottom of a large pan with some chicken broth and a sprinkling of Mrs. Dash. Add remaining chicken broth and cook along with vegetables and desired seasonings until chicken is cooked through and vegetables are tender. When chicken is no longer pink, add biscuits on top of soup, put lid on, move pan in a circular motion for a few moments to help submerge biscuits. Let cook for 8-10 minutes. Do not lift the lid. (I used a pan with a glass lid so I could see the dumplings.) Turn off heat and keep lid on until you serve your meal.
One note, the biscuits almost overwhelmed the rest of the meal. Next time I might use only half the biscuits and cut them in half first. Then, I'll bake the rest so we can have fresh biscuits as well as dumplings. Mom and I both really enjoyed dinner. I recommend tasting the broth before you add the dumplings to make sure your seasonings are flavorful enough. You could also use canned chicken (drained). You would not have to cook it as long. Have fun experimenting. You might come up with something you really like. Besides, now I have lunch for tomorrow!
Good night!
Tuesday, January 6, 2009
Freezing weather and a frozen drink
Hi there,
Well, school is back in session. Most mornings I simply have toast a bagel, spread it with cream cheese, grab a yogurt drink and head out. I almost never have a real, sit-down style breakfast on a school day. Not that I couldn't, I just usually sleep a little longer and save the big breakfasts for the weekends, holidays or for dinner...I love breakfast foods for dinner! Some mornings I have toast, sometimes it is simply a granola bar or banana. However, one of my favorite things are smoothies and orange julius. My family has had a recipe for orange julius for a long time. Sometimes I mix it up and use a different juice concentrate, but mostly I prefer the original version.
Orange Julius
1 6-oz can orange juice concentrate (I just use 1/2 of the 12-oz size, then keep the other half in the freezer for next time.
1 1/2 cups water
1/3 to 1/2 cup sugar*
1/2 cup milk
ice cubes to fill blender (usually 8 to 12)
Blend to icy texture. Enjoy...but beware of brain freeze!!!!!!! **You can use Splenda or another sugar replacement, and it works out fine!***
Speaking of freezing... it has been cold here. Yesterday, I had recess duty. Before I went out, I checked with our weather bug station at the school and it was 1 degree! I went outside and my nose hairs were freezing together. It was super-cold!!!!!!!!!!! Reminded me a lot of Canada.
So why did I give you a frozen drink for cold weather? I don't know! Just sounded good to me. I think I'd go make some now, except my feet are too cold. Maybe tomorrow.
We are studying snow this week in school. Our literature unit is on Snowflake Bentley, and our science core includes the weather. We learned of a day in Colorado...Silver Lake, to be exact. It is the record holder for the most snow to fall in a 24 hour period. Here is the information:
The most snow to fall in any 24 hour period is 75.8 inches (193 cm), well over six feet, that landed at Silver Lake, Colorado. The mountain lake sits at 10,220 feet elevation about 40 miles northwest of Denver. Its record-setting snowstorm began at 2:30 pm on the afternoon of April 14, 1921.
Even after 24 hours, the snowflakes still kept coming and by 6 pm on April 15, 1921 a record 87 inches had landed. The blizzard continued non-stop for 32.5 hours, ultimately leaving 95 inches of fresh snow on the ground. This set yet another record for the deepest accumulation from one continuous snowfall.
Crazy, isn't it? We actually measured out the approximate 76 inches. My students were in shock! The amount was much taller than they are. You should have seen the smiles on their faces as they pictured that much snow.
We pull out an article and poster I got a few years ago from National Geographic Explorer. It shows photographs of eight different styles of snowflakes. They also get to cut out paper snowflakes and we hang them around the room. For cursive, their poem this week is the Robert Frost classic, Stopping by Woods on a Snowy Evening. 
I'm glad it snowed this week. Way to go weather! Thanks for working with me.
Well, it is a school night. I'm going to go watch the weather. Goodnight all!
Friday, January 2, 2009
A Hard Day Calls For Chocolate Cream Dessert
Today has been a hard day all around. Some days are just like that. So tonight, I thought I would share a recipe for those times you might need to splurge a little. Unlike a treat would normally be for me, this version is a "healthier" treat, in case you like most people are pledging to lose a few lbs.
Chocolate Cream Dessert
1 pkg German Chocolate cake mix
1 egg
1 cup applesauce (replaces the fat)
8 oz softened fat-free cream cheese
1 cup powdered sugar
1 cup fat-free whipped topping
1 3.5 oz. package chocolate pudding
1 1/2 cups skim milk
3 cups fat-free whipped topping
Mix the cake mix, egg, and applesauce in a medium bowl. Pour into a 9"X13" pan that has been coated with cooking spray. Bake at 350 degrees for 20 minutes. Mix the cream cheese, powdered sugar, and 1 cup whipped topping together. Spread over the cooled cake. Then mix the pudding and milk, pour over the cream cheese layer. Spread the remaining 3 cups whipped topping over the top.
I got this recipe from a Healthy Living book. Yes, I do own a book like that. I also own many cookbooks. I may not use all of them, but I love to have access to them. Also, if you go on to the Kraft food website, you can sign up for their Food and Family magazine. They publish it 5 times a year. I have enjoyed the magazine. Of course, if you prefer, you can just use their website and get the same information without the magazine. I just like to be able to hold it in my hands I guess. Or you can just keep reading my blog and I'll post lots of recipes for you.
So, out of curiosity...what resolutions have you made for this new year? Have you resolved to slim down? Save money? Organize your home, life, etc.? Pay off your debt or at least pay it down? I'm still working on making a plan for a couple of my resolutions. Maybe I will blog about my plans another time. For now, adieu.
Chocolate Cream Dessert
1 pkg German Chocolate cake mix
1 egg
1 cup applesauce (replaces the fat)
8 oz softened fat-free cream cheese
1 cup powdered sugar
1 cup fat-free whipped topping
1 3.5 oz. package chocolate pudding
1 1/2 cups skim milk
3 cups fat-free whipped topping
Mix the cake mix, egg, and applesauce in a medium bowl. Pour into a 9"X13" pan that has been coated with cooking spray. Bake at 350 degrees for 20 minutes. Mix the cream cheese, powdered sugar, and 1 cup whipped topping together. Spread over the cooled cake. Then mix the pudding and milk, pour over the cream cheese layer. Spread the remaining 3 cups whipped topping over the top.
I got this recipe from a Healthy Living book. Yes, I do own a book like that. I also own many cookbooks. I may not use all of them, but I love to have access to them. Also, if you go on to the Kraft food website, you can sign up for their Food and Family magazine. They publish it 5 times a year. I have enjoyed the magazine. Of course, if you prefer, you can just use their website and get the same information without the magazine. I just like to be able to hold it in my hands I guess. Or you can just keep reading my blog and I'll post lots of recipes for you.
So, out of curiosity...what resolutions have you made for this new year? Have you resolved to slim down? Save money? Organize your home, life, etc.? Pay off your debt or at least pay it down? I'm still working on making a plan for a couple of my resolutions. Maybe I will blog about my plans another time. For now, adieu.
Thursday, January 1, 2009
About me and a casserole
New Year's Day 2009-
So, my life in general...in a nutshell, as it were. I live a simple life. I work, I'm actively involved in my calling at church, and I try to be aware of the needs of family and friends around me. I keep busy most of the time (occasionally there is a rare day that I spend in my pj's! ). When I am home and not busy with work that I have brought home, I love to spend time playing with the dog, Henry. I also love to read, crochet and do other handiwork, and of course, spend time on the computer. I enjoy going for walks and rides. I love nature...the stars, sunsets, the mountains, rain, snowflakes, the first flowers of spring, the autumn leaves, the moon; well you get the idea. I do not like thunder and lightening though! I have some favorite TV shows, movies, books, and music as do most people, but I think I'll save that for another post.
I do deal with stress in my life, who doesn't? Along with chocolate, bubble baths, and soft music one of my greatest ways to relieve stress is to spend time in the kitchen. That is why this blog has a kitchen theme. It is very me. Anyone who really knows me will agree.
I am working on becoming a healthier person. I am making some changes in the way I prepare my food, I have been using a smaller plate for some of my meals. I am trying to eat slower and drink more water. I need to exercise more. As you can tell though, I love my sweets. I love chocolate. I love ice cream. I love fresh baked cookies and brownies. I do give some of them away, but I eat plenty too. It's a real battle for me.
Okay, enough talk of me. Here is a quick casserole that's excellent for winter nights. I have found that for 4 people or less, you might want to either cut the recipe in half, or bake 1/2 in one casserole dish and 1/2 in another and freeze one for a busy night when you want a hot homemade meal.
Sour Cream Noodle Bake
8 oz. med. noodles
1 lb. ground beef
1 8oz. can tomato sauce
1 c. sour cream
1 tsp. minced onion
1 c. cottage cheese
1/2 c. shredded cheese
Cook noodles in salted water. Rinse. Brown meat, drain fat, rinse & then add tomato sauce. Simmer 5 minutes. Combine remaining ingredients in at least a 2 qt casserole. Pour meat on top. Bake 25 minutes at 350 degrees F. For variety, add 1 can drained tomatoes to the meat & tomato sauce before simmering.
Love ya!
So, my life in general...in a nutshell, as it were. I live a simple life. I work, I'm actively involved in my calling at church, and I try to be aware of the needs of family and friends around me. I keep busy most of the time (occasionally there is a rare day that I spend in my pj's! ). When I am home and not busy with work that I have brought home, I love to spend time playing with the dog, Henry. I also love to read, crochet and do other handiwork, and of course, spend time on the computer. I enjoy going for walks and rides. I love nature...the stars, sunsets, the mountains, rain, snowflakes, the first flowers of spring, the autumn leaves, the moon; well you get the idea. I do not like thunder and lightening though! I have some favorite TV shows, movies, books, and music as do most people, but I think I'll save that for another post.
I do deal with stress in my life, who doesn't? Along with chocolate, bubble baths, and soft music one of my greatest ways to relieve stress is to spend time in the kitchen. That is why this blog has a kitchen theme. It is very me. Anyone who really knows me will agree.
I am working on becoming a healthier person. I am making some changes in the way I prepare my food, I have been using a smaller plate for some of my meals. I am trying to eat slower and drink more water. I need to exercise more. As you can tell though, I love my sweets. I love chocolate. I love ice cream. I love fresh baked cookies and brownies. I do give some of them away, but I eat plenty too. It's a real battle for me.
Okay, enough talk of me. Here is a quick casserole that's excellent for winter nights. I have found that for 4 people or less, you might want to either cut the recipe in half, or bake 1/2 in one casserole dish and 1/2 in another and freeze one for a busy night when you want a hot homemade meal.
Sour Cream Noodle Bake
8 oz. med. noodles
1 lb. ground beef
1 8oz. can tomato sauce
1 c. sour cream
1 tsp. minced onion
1 c. cottage cheese
1/2 c. shredded cheese
Cook noodles in salted water. Rinse. Brown meat, drain fat, rinse & then add tomato sauce. Simmer 5 minutes. Combine remaining ingredients in at least a 2 qt casserole. Pour meat on top. Bake 25 minutes at 350 degrees F. For variety, add 1 can drained tomatoes to the meat & tomato sauce before simmering.
Love ya!
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