Everyday Insanity...

Love

2012-01-25T09:27:00.000-07:00

Hello! It's Cindy's daughter, Candise, taking a turn on the blog. My husband and I recently purchased our first home. 2400 square feet of bare walls, vaulted ceilings, and empty floors. We are thrilled to have our own space, and are looking forward to the challenge of making it "home".

Eliza Jane, at the ripe old age of five, is quite excited about holidays and decorations. I have great memories of a fun mom who decorated for each holiday and I am excited to do the same. I decided that I needed to add my creativity to the kindergarten art that decorates each room in our home! Enter Pinterest, with a wealth of ideas and info. I found the idea, read a number of comments and set to work creating my own.

I used a Big Shot to cut the scalloped circles, and attached them to the styrofoam heart form with small pins. I opted for the pricier wool felt with the hope that it will bring love into our home for years to come!

The idea and general information came from The Idea Room . I found her estimation of 3/4 of a yard to be incorrect. I used close to 2 yards. The wool blend felt is not nearly as wide, and I probably placed mine closer together, a matter of personal preference. Overall I am pleased with how it turned out! (And yes, I counted the circles. I used approximately 185). For more info and instructions check out The Idea Room, this wasn't the only project on the site that made my list!

Baked Chicken Parmesan

2012-01-24T19:43:00.001-07:00

So here is a family favorite. The perfect thing to do with chicken tenders purchased at Costco. This recipe came from one of my favorite cookbooks, 'Eat, Drink and Be Chinaberry'. I'm sad to say this cookbook is now out of print. I did find a couple of pricey copies on Amazon.

Baked Chicken Parmesan
10-12 thawed chicken tenders
6 Tablespoons melted butter
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 cups bread crumbs, fresh or Panko--I've used both
1/2 cup fresh grated Parmigiano Reggiano--purchased at Costco
1 teaspoon salt
3 Tablespoons chopped fresh parsley
1/4 teaspoon pepper
Preheat oven to 400. Mix butter, garlic, mustard and Worcestershire sauce in a shallow bowl. In a second shallow bowl mix together bread crumbs, cheese, salt, pepper and parsley.
Dip chicken tenders in butter mixture then in bread crumb mixture. Place on bar pan. Cook for 20-25 minutes turning once. Serve with steamed veggies. This is one great meal. I made it last week, Max thought it was so yummy he asked me to teach him how to make it. So I had a mini cooking class for Max and Jess. It's an easy dish with big flavor.

Costco Shopping

2012-01-22T17:04:00.000-07:00

So, here is part two of my shopping strategy. Shopping at warehouse clubs like Costco orSam’s club can save you money—if you are a wise shopper.

Some of the things I buy are:

Wheat bread, gourmet LeBrea bread (slice it and freeze in meal size amounts--perfect to have a couple of slices to eat with spaghetti, lasagna or to make a Pannini.

Fruit and vegetables—you must buy largeamounts, split a case with a friend if you can’t use it all. Wasted produce isnot a bargain. I like to challenge myself to use all six heads of romaine! Watch for out of season produce that looks yummy but costs a fortune. Last week Costco had beautiful looking cherries. They were $9.00 a pound! In January it's probably more cost efficient to stick with citrus fruit and apples. We live in an age where we can get almost anything any time of the year. Eat produce in season, it will taste better and cost less.

Paper products—toilet paper, paper towels,tissue, foil, plastic wrap, storage bags, garbage bags, feminine products etc. Just make sure the sometimes larger size boxes will fit in the space you have for them. Have you noticed that when you get things home from Costco such as mirrors, paintings, furniture etc they often seem bigger than they did at the store. It's a good idea to carry a tape measure in your purse when you shop (thanks Kaytie for this idea, I've used it several times.)

Cleaning supplies such as dish soap, laundrysoap, dryer sheets, Windex,. etc I avoid liquid laundry soap. I huge bottle of Tide somehow danced its way off my dryer. It ruined the carpet, I stick to dry Tide. If I really want to save money I buy the Kirkland brand of laundry detergent. It works fine. Avoid detergents with added bleach, it tends to dull your colors and fade your jeans.

Frozen fish, I like the individual wrapped salmon portions. They are delicious, they don't have a great shelf life so use up within a month or two. Boneless skinless chicken tenders are my favorite piece of chicken. This chicken is individually flash frozen so it is easy to use. I can take out just a piece or two as needed. I also purchase boneless, skinless chicken thighs. These are great on the barbecue

Milk, butter, cream, cheese, and yogurt. I always buy bricks of cheese and shred as needed. Wrap unused portion of cheese in foil, it will keep longer.

Real vanilla, pecans, soy sauce, Worcester sauce.

Tuna, pickles, artichoke hearts, olives, canned chicken broth, some canned fruits and veggies.

Pain relievers, overthe counter medications. Shaving cream, razors, Dove soap, Soft Soap.

Things I usually avoid at Costco:

Bakery items such as cakes, pies, cheesecakes,brownies, cookies, muffins etc.

Gourmet prepared dinners, dips, fancyspreads, most frozen prepared foods such as Dino fish sticks, tacquitos,lasagna etc.

Most samples—one bite is usually tasty but awhole meal is nasty!

Big boxes of Oreos, animal crackers, jellybelly's, peanut m&m’s, snack foods. I do realize that their 4 pound bag of Peanut M&M's is a great per ounce price. But--do we really need 4 pounds of Peanut M&M's in the house? Probably not. I do buy some individually packed foodsfor lunches such as fruit snacks, Gogurt, granola bars but I have to keep themwell hidden!

Large bags of brown and powdered sugar,large jars of peanut butter, jelly and jam. They may be a better deal, I personally don't like dealing with such large quantities. I have a huge 64 oz. jar of Mayo I bought at Costco. The price was right but with our smaller family size it is just not worth the inconvenience. It takes up so much room in my fridge.

I price compare on many items such as cannedgoods, Costco’s everyday prices are often as cheap as grocery stores saleprices. So I can get a good price any day at Costco.

Watch for Costco coupons, use them on items you usually purchase. Watch out for the 3 dollar off a 3 pound jar of Jelly Belly's! I shop just once a month at Costco, otherwiseI spend too much—it’s not a good deal if you are out of money!

What are your Costco shopping strategy? What can't you live without and what do you avoid?

Tomorrow I will share my favorite recipe for cooking chicken tenders.

Supermarket Savvy

2012-01-21T00:39:00.000-07:00

Several years ago I taught a class on wise grocery shopping. It has some great info that is still pertinent today. It is nothing new but is always a good reminder. Groceries is a big chunk of a our families budget. Be wise and get the most for your money.

I know there are sites all about couponing etc., find a system that works for you. Decide just how much time and energy you have to give. Wise shopping habits should become a way of life.

SUPERMARKET SAVVY

Cooking, meal planning and smart shoppingall go hand in hand. Most of us do not have an unlimited grocery budget. So itis necessary that we be smart shoppers. Listed below are a few ideas that mighthelp you get more for your money! These are just ideas—don’t try them alltoday; gradual change is always the best. Different ideas work at differenttimes in you life. Decide what your priorities are and implement the ideas thatfit your lifestyle.

Use what you buy and buy what you use! Do not store what you will not use.

Know what you have in your storage room,freezer, and fridge. Some freezer labels and a black marker are a must. I like to make Pasta Sauce, it makes a large batch. I put it in 2 cup containers and label it with the date and contents. Be sure to use these treasures before they become hidden. I think the quality is best if used within 2 months

Buy large quantities of items you usefrequently when they are on sale ex. I’ve never paid more than $.79 for a canof olives; when I see them on sale I pick up several cans. Make sure you rotatefood.

Study the weekly sales—you don’t need to runto several stores if you don’t want to. Plan your weekly menus around saleitems. Ex. last week Kohler's had beef roasts on sale for $1.69 per lb. (I taught this class several years ago, I wish I could get beef rump roasts for $1.69! I think I paid about $2.50 last time I purchased roasts on sale) Ipurchased several roasts. No, I won’t have roast beef every night! But I won’thave to buy them until they are on sale again. This week there are severalMexican food items on sale; it’s Cinco de Mayo, so I will stock up on green chilies,elPato sauce, salsa etc. This would be a great time to make some Mexican Meat Mix, another dish that makes a lot and freezes well.

Macey's is having a spring case lot sale sothis might be a good time to check my canned goods and see what I might need acase of.

Have a group of friends that network—leteach other know when you see a good buy. I often get calls from friends lettingme know where good deals are. If you find a great bargain let a friend know;she will return the favor!

Set up a checking account for groceries, aset amount of money goes in it each month or week. It is used exclusively forgrocery purchases. If you don’t use it all each month it accumulates and it isthere when you see a great sale.

Try generic and store brands; they are oftenmuch cheaper and high quality. I bought a can of Walmart's diced tomatoes and a can of Hunt's diced tomatoes. I did a blind test with my daughter, we couldn't tell the difference. So I will buy Walmart's diced tomatoes and pocket the savings! Have several kinds of canned tomatoes on hand. Italian seasoned tomatoes make a delicious Tomato Basil Soup. Whole tomatoes make a quick and yummy Pizza Sauce. Try a can before you buy a case.

Make your own bread, pastry, desserts andtreats. They taste better, are higher quality and are cheaper. Twinkies sit onstore shelves for weeks; that tells you something about the amount ofpreservatives in them! Eat less treats and junk food!

Tomorrow I will tell you how I feel about Costco--the store that costs $250 per basket, or so it seems.

Perfect Steamed Veggies

2012-01-20T21:02:00.000-07:00

If you have ever eaten overcooked cauliflower and broccoli raise your hand. Okay, we are on the same page now. After much trial and error my sweet hubby has found the perfect way to cook these nutrition packed veggies. Our preferred method is the humble steamer. Put about an inch of water in a pan, heat to a boil. Place the steamer in the pan. Add the cauliflower and cook covered for 4 minutes, add broccoli cook for anther 4 minutes. Serve immediately with salt, pepper and a little fresh lemon juice.
This will produce perfect veggies every time.

Made With Love!

2012-01-17T22:21:00.000-07:00

When my Dad passed away six years ago one of my brothers said that Dad's possessions were basically the contents of his sock drawer. It was a pretty accurate statement. Dad's hobby was his family.
Years ago I was making Valentine cookies and couldn't find the right cookie cutter. I called my dad and told him what I wanted. He owned a sheet metal shop and was a master at his profession. A few hours later he stopped by my house with the perfect cookie cutter. Made with love.
Every Valentines Day I'm reminded again of my sweet Dad.

I made a pan of Thick and Chewy Cookie Bars cooled them and used my amazing cookie cutter to cut out some large hearts. They were then drizzled with white chocolate tinted pink. Slip this into a glassine bag and you have the perfect valentine.

Linked to A Little Nosh

Chewy Peanut Butter and Coconut Cookies

2012-01-14T00:54:00.000-07:00

I think my Love Language must be cookies. Either that or I'm lazy. Cookies are the perfect treat, they are quick to make and easy to share. You just don't take a half of a bundt cake to someone!
I found a recipe on Katrina's blog, she is a great cook. Peanut butter with oatmeal and coconut sounds like a fun combination. I wanted to add chocolate chips but refrained. I did add peanut butter chips which turned out to be a great move. This recipe is a keeper, try it.

Chewy Peanut Butter and Coconut Cookies
4 tablespoons softened butter
6 tablespoons creamy peanut butter
1/2 cup sugar (100 grams)
1/2 cup brown sugar (110 grams)
1 large egg
1 tablespoon milk
1/2 teaspoon vanilla
1/2 cup flour (60 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt
1 1/2 cups quick cooking oats (120 grams)
1/2 cup flaked coconut
3/4 cup peanut butter chips
In the bowl of an electric mixer beat the butter, peanut butter and sugars until creamy about 2 minutes.
Beat in egg, milk and vanilla. Mix well. In a small bowl whisk together flour, baking powder, baking soda and salt. Stir in oats, coconut and chips. Add dry ingredients to the wet ingredients and mix until just combined. Cover and chill the dough for at least 30 minutes. Drop dough by heaping tablespoons, I used a Pampered Chef medium scoop, on a parchment lined cookie sheet. Bake at 350 for 12 minutes. Cookies will appear underdone. Cool on sheet for several minutes, then move cookies to a wire rack and cool completely.
Thanks Katrina for a great recipe.

Tex-Mex Chicken and Rice

2012-01-13T02:30:00.000-07:00

This 30-minute meal from Cooks Country had plenty of promise. We made a few additions and had one yummy meal!

Tex-Mex Chicken and Rice
1 1/2 cups low sodium chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds of chicken)
1 tablespoon vegetable oil
1 (10-ounce) can Ro-Tel tomatoes
1 (16-ounce) can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro

Combine 1 cup broth, rice and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed about 6-8 minutes. Pat the chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking, Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
Add remaining broth, rice, tomatoes and beans to now empty skillet and bring to a boil. Return chicken and juices to skillet and cook, covered over medium low heat until chicken is cooked thru and rice is tender 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest for 5 minutes then cut into 1/2 inch slices. Meanwhile let rice mixture stand covered for 5 minutes. Combine Frito's and cheese and cilantro in a bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over the chicken and rice mixture and put under heated broiler until golden.
Leave the Frito's whole and use as dippers.
This was good as is but we thought it needed a little more so we topped the dish with diced tomato, finely diced onion and sour cream. Avocado would also been a great addition. It was a yummy quick meal.
It would also have been good minus the chip as a filling for a Toastada or burrito. It was very flavorful, plenty of meat and I love the combination of the rice and beans. But, however you serve it the toppings really make it.

Cowboy Cookies

2012-01-11T00:23:00.000-07:00

I had a recipe similar to this years ago. Sadly it was lost but I think the recipe I found on Mel's Kitchen Cafe is pretty close.
A Cowboy Cookie is basically an oatmeal cookie with lots of other stuff added. I can just imagine Mrs. Cowboy making her sweetie a little snack to take while out on the range. Now Mrs. Cowboy was one frugal lady. Waste not, want not was her motto. So she cleaned the cupboards while making this cookie. A little of this, a little of that and it's delicious. Mr. Cowboy loved them so that's how they came to be! (I think.)

Cowboy Cookies

1 cup (2 sticks) butter, softened to room temperature
1 cup packed light brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts, pecans etc.
1 1/2 cups chocolate chips, feel free to use white chocolate, peanut butter chip--use it up!

DIRECTIONS:
Preheat the oven to 350 degrees F.

Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.

Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 10-12 minutes until lightly golden around the edges.

Blueberry Granola

2012-01-06T22:43:00.003-07:00

I do love granola it is so versatile. Start with oats, add you favorite nuts; I cleaned the freezer on this batch I had almond slivers, raw cashews and pecans. I saved the macadamias for cookies. Sweetening can be honey, brown sugar or whatever you like. Salt, vanilla and cinnamon are good seasonings, this recipe also added cardamom. Melted butter or oil of some kind gives flavor and crunch. This recipe was enhanced by adding whole wheat flour (freshly ground) and flax seeds. Dried berries add flavor and texture. That is why I love granola!

Blueberry Granola
3 1/4 cup old fashioned oats
1 1/4 cups whole wheat flour
1 1/4 cups nuts, coarsely chopped
1 1/4 cups shredded coconut
1 cup brown sugar
4 ounces butter
1/3 cup water
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
In a very large bowl mix together oats, flour, nuts and coconut. In a pan over medium heat add brown sugar, butter and water. Heat till bubbly. Stir till smooth and add salt, vanilla, cinnamon and cardamom. Pour over oat mixture. Mix well. Let sit for 10 minutes
Pour mixture on a large baking pan. Cook in a 300 over for 45-55 minutes, stir every 15 minutes. Mixture should be golden and dry. Cool and add dried blueberries.
Inspired by Sister's Cafe

Chicken Spaghetti

2012-01-04T22:12:00.002-07:00

If you need a new recipe that fits in the 'comfort food' category this could be your pick. Hubby loved it, said it was perfect and was excited to have leftovers in his lunch. I even ate leftovers--I never eat leftovers. It's good. Speaking of leftovers this recipe makes plenty, a full 9x13 pan. I divided it in two square bakers and took one to my sweet neighbor Kristi. She is always doing kind things for me. Sharing always makes one feel good.
This recipe came from Pioneer Woman. Check her site for the complete recipe. I simplified it a bit and it still tasted wonderful.

Chicken Spaghetti--my way
2-3 cups diced cooked chicken, leftover chicken works or a Rotisserie Chicken is always a great choice
1 pound thin spaghetti, broken into 2-inch pieces
1 can chicken broth, low sodium
One 4-ounce jar diced pimientos, diced
1 small onion, finely diced
1/4 cup finely chopped green pepper
2 can Cream of Mushroom Soup
2 1/2 cup grated cheddar cheese
1 teaspoon Lawry's Seasoned Salt
Freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper (this makes it, please don't leave it out)
Add 2 teaspoons chicken bouillon to a large pot of boiling water, add spaghetti and cook al dente.
Put drained spaghetti in a large bowl and add soup and 2 cups of cheese, mix well. Add onion, green pepper and pimiento. Add seasoning salt, black pepper and cayenne pepper. Finely add the chicken and broth. Stir together and adjust seasonings. Put in a large baking pan and top with remaining cheese.
Bake at 350 for 35 to 45 minutes until bubbly. I cooked some in individual bakers. It's fun to have your very own dish!

Apple Cinnamon Bites

2012-01-02T22:01:00.003-07:00

I love Pinterest, so many possibilities. I was excited to make a cinnamon muffin for my kids to eat as they left for home. The muffin I made had many positive reviews. It had a cinnamon filling, cinnamon chips and a strusel topping. It had to be delicious. But it wasn't wonderful, just ok. Not even blog worthy.
My son said, "Mom, why do you mess with perfection? Just make the Cinnamon Apple Muffins that we love."
So friends--here is the Harris Family's favorite muffin recipe. It is perfect!

APPLE CINNAMON BITES

1 ½ cup flour
1 ¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon fresh ground nutmeg
½ cup sugar
Buzz together in Food Processor about 20 seconds.
Add 1/3 cup cold butter process a few seconds

Mix together:
1 egg
1/3 cup milk
½ cup grated apple
Add to food processor and just buzz a few seconds. Please don't over mix.

Lightly spray a 24 mini muffin pan—use small scoop of rounded batter in each cup. Bake 350 degrees for about 12-13 minutes. While warm dip muffin top in melted butter and then in cinnamon sugar mixture (1/3 cup sugar, 1 teaspoon cinnamon).

Holiday Cheese Ball

2011-12-30T13:47:00.000-07:00

This cheese ball has made an appearance at many holiday gatherings. I've had the recipe forever, it is always a hit. Perfect for your New Years Eve party. It makes plenty and keeps in the fridge for a week or two.

Holiday Cheese Ball
16 ounces cream cheese, softened
1 5 ounce jar Kraft Roka Cheese Spread
1 5 ounce jar Kraft Old English cheese Spread
3 green onions finely chopped
2 teaspoons worcestershire sauce
1/2 teaspoon seasoning salt
1 1/2 cups sharp cheddar cheese finely shredded
Mix together and chill. Moisten hands and make 3 cheese balls, roll in finely chopped parsley and chopped pecans. Serve with crackers.

TWD Kids Thumbprints

2011-12-26T23:53:00.000-07:00

I'm sad to say that our Tuesday's With Dorie baking group has come to an end. I joined the group part way through the book. I still have many recipes to make and much to learn. I think the recipe that most surprised me was Flip Over Plum cake, I had never cooked with plums and I was quite happy with the delicious results.
It would be hard to choose a favorite recipe but Dorie's section on bundt cakes had many tasty recipes. I especially liked the All In One Holiday Cake. It is delicious!

Having Dorie in my kitchen each week was like cooking with a best friend. Her recipes were detailed and clear. I made 55 recipes from Baking From My home To Yours and only had one failure. That is great odds.

Our last recipe is Thumbprints for Kids. Ms. Dorie Greenspan is our hostess this week, she will have the recipe on her blog. First I want to say thank you to Dorie for an amazing cookbook. It is my go to book for all my baking needs. Thank you Dorie for being so kind and approachable. I had a question about a recipe, I e-mailed Dorie and she quickly responded with some suggestions. Impressive.
Kids Thumbprints was a great marriage of two childhood favorites, peanut butter and jam. My sweet granddaughter was kind enough to help me. Although these cookies might be served to kids I saw plenty of adults enjoying them.
Great pick Dorie, thank you TWD bakers for a great baking/blogging experience.

Cranberry Salsa Over Cream Cheese

2011-12-22T09:16:00.000-07:00

I know some bloggers feel they must create their own recipe in order to blog about it. I have a differing point of view. The internet has opened up so many great sources for recipes. I feel it is my job to sift thru the hundreds of recipes I scan each day and pick a few that I think would be winners. I guess I don't want to reinvent the wheel.
So I make many recipes, only the very best make it on my blog. Sometimes I alter a recipe to suit ingredients available or personal tastes. These changes are noted. I will always refer back to the original recipe and blogger.
It is with pleasure that I share a recipe I found on My Kitchen Cafe, a favorite blog at my house.

Mel's Cranberry Jalapeno Cream Cheese Dip

or Cranberry Salsa

12 ounces fresh cranberries
5 green onions
1/4 cup chopped fresh cilantro (I used at least 1/2 cup, we love cilantro!)
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 teaspoon cumin
2 Tablespoons fresh lemon juice (I didn't measure, just juiced then entire lemon)
1/8 teaspoon salt
2 8 ounce packages softened cream cheese
Crackers or tortilla chips
Pulse cranberries in food processor until coarsely chopped. A Pampered Chef Chopped also works well for this task. Add green onions, cilantro, jalapeno, sugar, lemon juice and spices. Pulse till combined. Put mixture in a covered bowl and refrigerate for 4 hours or over night.
To serve spread softened cream cheese on a serving plate, cover with cranberry salsa. Serve with crackers, pita chips or tortilla chips.

This recipe has been served twice, both times with excellent reviews. It is perfect for your holiday buffet.
Candise had a friend over yesterday; Lindsey and her two cute boys spent the afternoon. The children played happily while the Mom's munched on this dip and sewed a darling banner. Something they saw on Pinterest I'm sure. Lindsey blogs at The R House, hopefully she will post a photo of the cute banner they made.

I'm grateful to have found another recipe to enjoy and share with those I love!

TWD Chocolate Peanut Butter Cookie--Rewind

2011-12-19T23:32:00.001-07:00

This week was a Rewind Week, make whatever you desire. So many great choices but I love cookies, and peanut butter and chocolate. So I made the Chocolate variation of Dories Peanut Butter Cookie. I have made this recipe many times, always with great results. Kids love it, so do adults. The outside is crisp, the middle is chewy. It's everything a cookie should be!
Check Jasmines blog for the recipe. Scroll down to the bottom of the page for the English recipe.
Next week will be our last week. Dorie is hosting! We will make Thumbprints for Kids, an awesome recipe!

SRC Onion Soup

2011-12-19T05:00:00.000-07:00

I'm excited to say that the Secret Recipe Club has once again led me to an awesome blogger. Juls lives in South East England and blogs at Pepper and Sherry. Juls is a twenty something catering student. My first glance at Juls blog was one of, 'oh no' what can I cook.
By most standard Juls and I are eons apart. She lives half way around the world, is young enough to be my child and cooks with items unavailable in my smallish mid western town. But actually the more I read about Juls the more I realized we were alike. We both use cooking as a therapy, it really can heal the soul. There is a certain joy in gathering fresh ingredients, chopping, dicing and cooking. Smelling wonderful scents and tasting. And then sharing these labors with those we love.

I had to laugh at Juls response to her boyfriends dislike of onions. "I like onions", she stated, "and I will cook with onions". I had a similar problem 36 years ago when I married my hubby. I'm happy to report that Juls boyfriend and my hubby both now like onions!
Juls doesn't care for cumin which is interesting because my hubby calls cumin 'the stinky armpit' spice. I use it anyway--in moderation.
So, take a moment and get to know Juls, I would love to sit down and have lunch with her. Thank you Juls for letting me stalk your blog this month!
So what did I make from Juls blog? Well Onion Soup of course. I've wanted to make something like the restaurant version of French Onion Soup. But I didn't want an inch of chewy cheese and soggy toast. So thanks to Juls Onion Soup Recipe I made a perfect version for me.

Onion Soup

4 large onions
1 pint chicken stock--I used 4 cups (I like a lot of broth)
3 cloves minced garlic
1 tablespoon chopped fresh rosemary (I had fresh bay leaves)
3 tablespoons red wine (omitted--non drinker)
1 tablespoon Worcester sauce
2 tablespoons butter
Optional: slices of baguette and grated emmental.

METHOD:

Heat up a little butter on a low heat in the saucepan and finely chop the onions into half rings.
Add the onions, minced garlic and rosemary to the pan, cover for ten minutes.
Take the cover off and cook very slowly on this low heat to caramelise – it should take about forty five minutes until all the onions are soft, sweet, stringy and brown. (I had to cook an extra 30 minutes--my low must be too low).
Add the red wine and Worcester sauce and cook into the onions.
Pour in the stock and season.
Preheat your grill and cut some slices of baguette and sprinkle on about half a handful of grated Gruyere on each. (I melted the cheese under the broiler. Cut the cheese toast into croutons and floated a few on the hot soup).
Serve the soup into bowls and place the baguette slices and cheese on top and put the bowls under the grill for about five minutes until the cheese is bubbling and golden.
Remember the plates are hot so remove with gloves and serve the bowls on plates.

Mint Brownies Bites

2011-12-11T21:26:00.001-07:00

If you love to cook and you are in Utah a visit to Gygi's is a must. It is paradise for a foodie. Pans, utensils, chocolate, cake decorating supplies and more can be found at this wonderful store. Plan on spending at least an hour and a hundred dollars!
I found plenty to want at my visit last week. I came home with a new pan--can anyone have to many pans? No. This pan is by Nordic Ware so it is made to last. It makes cute little square brownies with an indention on top. Fill with jam, ganach or frosting and you have a wonderful little bite.
Thank you Carol for the fun Christmas Tree Dish. Nothing completes a dish more than the perfect serving piece!

Mint Brownie Bites
2/3 cup butter
4 ounces unsweetened chocolate, chopped
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 cup flour
Heat oven to 350. Grease and flour Brownie Bites pan. Set aside. Melt butter and chocolate together over low heat, stir constantly. Set aside to cool. In medium bowl beat sugar, eggs and vanilla together on high speed for about 3 minutes. Stir in chocolate mixture. Add flour and mix gently. Spoon batter into prepared pan, filling each well 2/3 full. Bake for 18 minutes. Cool 10 minutes in pan. Invert onto cooling rack and cool completely.
Wash pan and repeat. Makes 32 brownie bites. When completely cool fill as desired.

Mint Frosting
8 ounces cream cheese, soft
4 ounces butter, soft
2 Tablespoons milk or cream
2 teaspoons vanilla
dash salt
6 cups powdered sugar
1 Tablespoon Wilton Meringue Powder
1/4 teaspoon mint flavoring
pink food coloring gel
Beat cream cheese, butter, vanilla and milk together till smooth using wire whip attachment. Add powdered sugar and meringue powder. Cover mixer with a towel and mix together till fluffy. Add color and flavoring if desired.
Meringue powder will help set the frosting after it dries so it holds its shape. It can be purchased where ever Wilton cake decorating supplies are sold.

Orange, Cranberry Pecan Muffins or The Best Muffin I've Ever Made!

2011-12-04T16:03:00.001-07:00

We are not coffee or tea drinkers so Starbucks is not somewhere we frequent. We recently spent too many hours in the O'Hare Airport. Our terminal happened to be next to a Starbucks. Out of boredom and hunger I looked at the yummy pastries in the glass window. Finally I could resist no longer and purchased a Cranberry, Orange Scone. It was delicious. I dream about food and that yummy scone has been in my dreams often!
Hubby and I were ready to find a Starbucks so I could have another scone. But thanks to Pinterest I made my own Cranberry/Orange treat in a muffin form. This muffin was perfect. Cranberry and orange are meant to be together, I added some chopped pecans because I love pecans. This is the perfect holiday muffin

Orange, Cranberry, Pecan Muffins
3/8 cup milk
3/8 cup fresh orange juice
1/4 cup fat free Greek Yogurt
1 egg
1/2 cup butter melted
1/2 cup sugar
Zest of 1 large orange
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/2 cup fresh cranberries, chopped (I used my Pampered Chef Chopper)
1/2 cup pecans, chopped
Preheat oven to 350 and spray muffin tins with Pam.
In medium bowl combine milk, juice, yogurt, egg, and butter. Whisk until well combined. In a large bowl add sugar and orange zest, rub together with your finger tips. This is the best smell in the world! Add in flour, baking powder, salt, cinnamon and ginger. Pour the milk mixture into the dry ingredients. Mix gently. Add cranberries and pecans. Do not over mix. I use a cookie scoop to portion batter in muffin tins. Sprinkle coarse sugar on top of each muffin.

Bake muffins for 18 minutes, mini muffins 12 minutes. I got 12 regular muffins and about 8 minis.
This recipe is adapted from Homemade by Holman. Thanks Pinterest!

12 or 25 Days of Christmas

2011-12-01T20:09:00.001-07:00

I am the lucky Aunt to several little gals. They are happy, innocent, excited and just fun to be around. Kids are so much more fun when you no longer have a house full of your own. We can make a mess, eat treats, create till way past their bedtime--and then they go home. I win the 'favorite Aunt' status.
We have had several 'craft days' over the years but last year I hit on a winner. I thought about trying to top it, after about 10 minutes I quickly decided to just repeat it. It will probably be a yearly activity for many years to come.
What is the great activity? It is very simple advent calendar that even the youngest crafter can create. It starts with envelopes and sacks (that's what I had) and from there the sky is the limit. The envelopes and sacks were decorated with stickers, stamps, ink, punched shapes, markers, stencils and anything else they could find in my craft room.

Decorated envelopes were then filled with small treats. Of course you could also put an activity in the container. Read a Christmas Story, bake cookies, sing carols at a rest home etc., there are so many ways to celebrate the season. But candy is safe, I'll let the Mom's choose their activities!
We used clothes pins to hang the envelopes on a length of cord. The girls opted to make 25 envelopes--a perfect way to count the days until Christmas. We had a great evening--with talk of what we would do next year! This was the perfect way for me to start the Holiday Season.

Pumpkin Scones with Spiced Glaze

2011-11-29T22:55:00.001-07:00

I buy the big cans of pumpkin, I don't know why, probably because my mother did. They are usually a better value but sometimes it's a challenge to use the pumpkin up in a timely manner. I found the perfect recipe to use up that last bit of pumpkin. It was a top 10 Pumpkin Recipe on Brown Eyed Bakers Blog, I trust this gal. She has yet to lead me astray!
I think if all mornings started off with a scone we would only have great days! This scone it a perfect way to start a holiday morning. I love scones because the dough freezes so well. Just cut the scones, quick freeze them and store them in a Ziploc freezer baggie. Be sure and write baking instructions on the bag and date the bag. They are best baked within 2 months. Which is not hard to do at my house. I bake half the dough and freeze half. Perfect for holiday company. They awake to the yummy smell of pumpkin and spices. They think you have been slaving in the kitchen for hours. At this point you may or may not want to tell them your secret! Enough jabber, basic scone recipe. I made a few modifications in the shaping and cutting. The delicious recipe was left intact.

Pumpkin Scones with Spiced Glaze
2 cups flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoons cloves
1/4 teaspoons ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half and half
1 large egg

Spiced Glaze
11/4 cup powdered sugar
2-3 Tablespoons half and half (more or less as needed)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch each ginger and cloves

Preheat oven to 425 degrees, line a stoneware baking sheet with a silpat or parchment paper. Set aside
Combine first eight dry ingredients in a large bowl. Use a pastry blender to cut in butter, or use my favorite method; freeze the butter and grate on a large hole grater, perfect size butter. It mixes in quickly.
In a smaller bowl whisk together the pumpkin, half an half and egg. Pour the wet ingredients in the dry ingredients. Mix oh so gently. On a lightly floured surface form the dough in two balls. Flatten gently to about 1 inch thick. Use a sharp knife or pizza cutter to make 6 wedges in each circle. Place wedges on baking sheet and bake at 425 for 14 minutes, do not over bake. I just like a very light color. Over baking will dry them out and then they won't be as yummy. We have made it this far so no over baking!
Cool scones and drizzle with Spiced Glaze (simply make glaze by mixing all ingredients together to get the consistency you want). Enjoy! Next time I make these yummy scones I will add 1/2 cup chopped pecans. Because I can and I think they would add to the flavor and nuts always add a fun textural intrest.

Quick Taco Soup

2011-11-25T00:30:00.000-07:00

I can't believe I haven't blogged about a favorite family meal. I've had this recipe for years and have no clue where it came from. If you gave it to me please let me know. I liked this recipe because it does NOT use a packet of taco seasoning. I prefer not to use these little packets, I read the ingredients list and knew I could do better.
This simple soup is a 30-minute meal, it feeds a crowd of hungry kids. It is easy to adapt to personal tastes.

QUICK TACO SOUP

In a large saucepan combine:

1 pound of cooked ground beef with onion (cook two pounds of ground beef with onion, use half and freeze half. Put it in a freezer bag and label it. Use it within 2 months for the best flavor.)

1 cup petite frozen or canned corn

1 can drained and rinsed black beans (red or pinto beans work fine)

28 ounces crushed tomatoes in puree

½ can EL PATO sauce (Mexican hot tomato sauce)

2 cups water

Simmer about 20 minutes
I'm sure that after browning the ground beef and onion you could put everything in a Crock Pot and cook on low for 4 hours.

Serve in bowls topped with tortilla chips, grated cheese, sliced olives, and sour cream. This is an easy recipe to double—then you have leftovers for another busy day. My boys like this recipe without the added water. It is thicker, almost like a dip, you can scoop it with a chip—it’s a boy thing.

When your tired of turkey and need a quick meal this is it. This is also a pantry meal. Most of the items to make this soup are easily stored in your pantry. You probably have ground beef in the freezer. Cheese and sour cream are staples in my refrigerator and I always have a bag or two of corn chips in my pantry. Good for Nachos, dips etc.

SRC Brown Butter Pumpkin Bread

2011-11-21T06:00:00.000-07:00

The Secret Recipe Club is a fun group of bloggers who are assigned a blog. We stalk the assigned blog for a few weeks and then choose something wonderful to bake from their blog. Reveal day is exciting; it is fun to see what the other 150 bloggers made. It is always fun to see what the blogger that received your blog made. And why, out of 250 recipes would they choose the recipe they did!

So today is reveal day for group C, Angela is our awesome leader. She kindly and quickly answers all my questions that I'm sure I asked last month. Thanks Angela. I was lucky enough to spend time reading and rereading Julia's blog, Fat Girl Trapped in a Skinny Body. I really wanted to make all 30+ recipes in the Fall Favorites category. Julia loves salads and there were some yummy looking creations there. Oh, the cakes, I wish I had an event to bake for but hubby and I would have way too much temptation laying around!
Since it is fall and I have yet to make pumpkin bread I was drawn to Julia's recipe for Brown Butter Pumpkin Bread. I do love the smell of brown butter. Does it come in a perfume?

This recipe did not disappoint, it was moist and full of warm fall spices. It is a 5 star recipe for sure.
I baked 3 small loaves, one plain, one topped with pecans and one topped with a streusel. All delicious.
Thanks Julia, this is my new favorite pumpkin bread and it doesn't even need chocolate. That's impressive.

Brown Butter Pumpkin Bread
1 stick butter--4 ounces, melt in saucepan over high heat, lower heat and 'swirl' butter a bit, cook till it turns brown, watch closely as it goes from brown to black in an instant, allow to cool slightly
2 cups flour (recipe called for 1 cup of white and 1cup of wheat, I used all white as I was too lazy to get my wheat grinder out)
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cloves
2 eggs
1 teaspoon vanilla
15 ounce can pumpkin
Whisk together flour, sugar and seasonings. Whisk eggs, vanilla, pumpkin and brown butter. Gently mix together liquid and dry ingredients. Pour in greased loaf pans, I used 3 small pans. Bake at 350 for about 40 minutes. Bread is done when a thin knife inserted in center of loaf comes out clean. Cool in pans for 15 minutes and remove to a cooling rack.

Pumpkin Cheescake with Sour Cream Topping

2011-11-19T22:00:00.000-07:00

I know I already have one Pumpkin Cheesecake recipe, and it it's very good. So why another? Because this Pumpkin Cheesecake has a wonderful sour cream topping. It is smooth and delicious. A perfect compliment to the spicy pumpkin cheesecake. It also has some ginger cookies mixed with the graham crackers for a delicious ginger spiced crust. So now you have two choices. Both are delicious! Please see Joy of Baking for the complete recipe. I turn to Joy of baking often, they have great recipes and many have video tutorials. I do like watching a pro cook. I always learn something new.

Have a Happy Thanksgiving!

Pumpkin Muffins with White Chocolate Chips

2011-11-17T00:00:00.000-07:00

I found the blog Sugared Whisk several months ago. I knew I wanted a blog makeover but didn't know where to go, I really didn't know what I wanted. I knew I just wanted something different. As I came upon Sugared Whisk, I loved it! She had great recipes but she had a design that spoke to me. Long story short, I contacted Rebaka at Monkeys Love Donuts. She redesigned my blog, I love it. So take a trip over to Sugared Whisk, you'll see why I fell in love with it!

A great fall recipe, yummy Pumpkin Muffins with White Chocolate chips. I think you will like them too. If you need a blog makeover. Check my side bar, you'll see Monkeys Love Donuts. A great blog designer!

Pumpkin White Chocolate Chip Muffins

Ingredients
1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips
Directions
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups.
-makes approximately 12 muffins-

Coconut Curry Soup

2011-11-15T21:29:00.001-07:00

I do love it when my girls come to visit, they are great cooks. Candise offered to make dinner, I quickly brought up a recipe I've had pinned for ages. It was the perfect day for Coconut Curry Soup, a 30 minute meal that was delicious. It comes together quickly and will no doubt disappear quickly too. Don't be afraid of the fish sauce, it is readily available in the Asian section of the any grocery store. It keeps in the fridge for ages and is a must for many Asian dishes. Trust me on this one.
This soup was also great for lunch the next day. Actually hubby and I were fighting over the leftovers. This will be in the dinner rotation often this winter. Thank you Candise!

Coconut Curry Soup
2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken tenders, cut in 1 inch pieces, seasoned with salt and pepper
1/2 cup diced onion
1 red pepper, large dice
1 can chicken broth (2 cups)
1 can (14 ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper
1 tablespoon brown sugar
1 1/2 teaspoons curry powder
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
Heat olive oil in pan till shimmering, add chicken and cook for 2 minutes. Add onion and pepper stir and cook for 2 minutes. Add chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Simmer gently for 10-15 minutes. Stir in lime juice and cilantro.
Serve a ladle or two over a scoop of hot rice. Garnish with more cilantro.
I think next time I might add some sliced carrots or bamboo shoots. Many possibilities.
This is another great recipe from Mel's Kitchen Cafe.

Pumpkin Bars

2011-11-14T00:30:00.000-07:00

I like pumpkin, in most any dish. So it really is no surprise that these Pumpkin Bars were served twice in one week. My sweet mother in law made a birthday dinner for me a few weeks ago. I offered to make dessert. I found this delicious recipe on Joy of Baking. It was a hit at the dinner, my mother then asked me to make them for Thanksgiving instead of pumpkin pie. So I will make them again next week.

This yummy dessert has a shortbread crust made with hazelnuts. The shortbread is slightly sweet, the hazelnuts give the crust a great texture. The baked pumpkin filling is simple to make. This dessert makes a 9x13 pan so it feeds a crowd. It also keeps for a day or two, that's if you have leftovers. The dessert is delicious with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Mix up Thanksgiving desserts this year and serve Pumpkin Bars.

The complete recipe can be found on Joy of Baking, a site full of delicious recipes.

http://www.joyofbaking.com/barsandsquares/PumpkinBars.html

What a Great Week!

2011-11-07T22:18:00.001-07:00

We have had the pleasure of spending time with our daughter Amber, hubby Tadd and their sweet family. We were able to meet Miss Amelia and attend her blessing. I might add that she has the most beautiful red hair! Big sis Maya was baptized, what a wonderful day. Full of family, friends and blessings. How could one family be so lucky?

Crock Pot Potato Cheese Soup

2011-10-30T21:56:00.002-06:00

I have been on a personal quest to find more recipes that are cooked in the Crock Pot. My first Crock Pot, a wedding gift in the mid 70's had an on/off switch and a non removable stoneware liner, the color was Avocado Green. It was not fun to clean! It was not my cooking vehicle of choice. I tried a few recipes over the years, they all taste pretty much the same, not terrible, just the same.
I'm happy to say Crock Pots have come along way. There are sizes to fit every family and any number of features. I have a 6 quart slow cooker, it's great when the family is here but much too large for my everyday use. I now have a 31/2 quart slow cooker, perfect for empty nesters. Your slow cooker should be a least 1/2 full for best performance.
This is probably too much info but I do have a great recipe for the slow cooker. This potato soup was delicious. I'm sure I will make it often this winter.

Crock Pot Potato Cheese Soup
6 slices bacon
1 1/2 cups diced onions
5 cups peeled diced russet potatoes
3/4 cup diced celery
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 1/2 cup half and half
2 cups shredded cheese--I cleaned out my cheese drawer and used several kinds
Fry bacon in skillet till crisp, remove from pan and drain. Crumble bacon and refrigerate. In the same skillet saute onions for 3 or 4 minutes. Put onions, celery and potatoes in slow cooker, add chicken broth, salt and pepper. Cook on low heat for 6-7 hours. In a small bowl stir together flour and half and half, mix well with wire whip. Add mixture to soup, increase slow cooker to high and cook for 30 minutes until thick. Add cheese and stir until melted. Top soup with cooked bacon.
This recipe comes from Real Mom Kitchen

Traditions and Roasted Pumpkin Seeds

2011-10-26T22:01:00.000-06:00

Many years ago when our home was full of small children we tried to make holidays fun. Halloween deco consisted of a not so scary 'witch on a broom' and a smiling ghost trimmed in white lace. We made ghost suckers, pumpkin shaped sandwiches, jack-o-lantern cupcakes with candy corn faces. Simple yes, little ones are easy to please.
The Monday before Halloween was designated as a Family Home Evening Pumpkin Carving Activity. Just imagine 6 kids under 12 with butter knives trying to make the perfect jack-o-lantern. Greg and I were certainly out numbered but managed to keep it together long enough to have 6 smiling/scary/silly jack-o-lanterns. Candles were carefully placed in the pumpkins, the lights were turned off and the children giggled at the silly shapes on the wall.

I'm sure the next tradition was started by Greg, the fun parent. Lite Jack-o-lanterns were then placed in the children's bedroom. They watched the spooky shapes dance on the walls as they drifted off to sleep. Somehow we did this for many years without burning down the house. The kids loved it.

Halloween would not be complete without roasted pumpkin seeds. For some reason digging thru pumpkin 'guts' looking for seeds was fun. I roasted the seeds while the little ones slept (how many activities can you pack in one evening)? They were excited to have a small baggie with roasted pumpkin seeds in their lunch the following day.
23 year old Max insisted on having a pumpkin carving, seed roasting activity. We played along, because traditions are important!

Roasted Pumpkin Seeds
2 cups pumpkin seeds
1 teaspoon Worcestershire sauce
3 tablespoons melted butter
1 teaspoon salt
Rinse pumpkins seeds until pulp and strings are washed off. Boil seeds in salt water for 10 minutes. Dry seeds on a paper towel
In medium bowl combine Worcestershire sauce, melted butter and salt. Add seeds, stir until coated with mixture. Spread on a baking sheet. Bake at 225 degrees for 2 hours. Stir often, seeds should be crisp.

TWD Ginger Jazzed Brownies

2011-10-24T22:30:00.000-06:00

I joined TWD about half way thru the book, I have blogged about 53 recipes. 53 successful recipes that were delicious. Many recipes have become family favorites. But, I'm sorry to say I finally struck out. I was excited to make this recipe, I love brownies and I like ginger. Other bloggers said the ginger was too mild. Maybe my ginger was too potent, I grated my ginger instead of chopping it, maybe that made a difference. Whatever I did proved to make these brownies inedible. One bite was all it took--these brownies just screamed GINGER! I even drizzled a brown butter glaze over them. Didn't work, no one would eat them. They were beautiful but after sitting out for 3 days I finally trashed them. It was a sad day in my kitchen.
But one failure out of 53 recipes is great odds. Buy the book, Baking from My Home to Yours by Dorie Greenspan. It is one awesome cookbook!

Secret Recipe Club Brownies

2011-10-24T05:00:00.001-06:00

I was lucky enough to have two secret blogs this month. The Secret Recipe Club is a great way to meet new bloggers and try new recipes. Wow! Can I just say I'm impressed. Danielle blogs at A Day In The Life. Her blogs is full of food, family and life. She has two darling little guys, I love her Wordless Wednesday posts. Nothing quite as cute as a toddler living life!
Danielle is concerned about nutrition but admits to having a sweet tooth. I have several recipes bookmarked for future use such as potato soup in the crock pot, ham and cheese Sammie's and some yummy Asian dishes. Danielle's favorite dessert is cake. She has several cakes that would make a birthday person happy.
So what recipe did I choose? My blog title might give it away, 'getting thru life one brownie recipe at a time'.
Yes, I had to make brownies. Danielle recipe was Marion Cunningham's 'Parker Brownies. This brownie is everything I like in a brownie. Fudgy but not gooey, simple to make, only dirties one bowl and delicious. Hubby just said it is his new favorite brownie! I make a lot of brownies so this is quite a compliment. Thanks Danielle, we have a new favorite brownie!

Parker Brownie, or Danielle's Brownie (I always name recipes after the person I got it from)
2 ounces unsweetened chocolate, I used a Guittard baking bar
1/4 cup butter
1 cup sugar
1 teaspoon vanilla
1 egg
1/4 teaspoon salt
1/2 cup flour
1/2 cup chopped pecans
Butter an 8 inch square baking pan. Gently melt chopped chocolate and butter in microwave. My new microwave has a setting for melting butter and chocolate. I love it! Stir in sugar and vanilla. Add egg, stir till shiny, add salt. Gently stir in flour and nuts. Batter will be stiff, spread in pan. I used an offset spatula for easy spreading. Bake in a 300 degree oven for 30 minutes. Brownies are thin, perfect for tucking in a lunch sack. Dress the brownies up with a scoop of vanilla ice cream and a little hot fudge. Be ready for a new favorite treat.

Secret Recipe Club-- Date Nut Loaf

2011-10-24T05:00:00.000-06:00

The Secret Recipe Club comes around every month. We are assigned a blog to get to know and then create a yummy dish from their blog.
I was assigned an amazing blog called Feast on the Cheap. This delightful blog is written by a mother daughter team. Mary Ann is a caterer and Mariel is a 'fledgling foodie'. I would say they both are amazing. You will find a wide variety of dishes on this blog. Something for everyone I'm sure. Some gourmet, others family fare. I was intrigued by many, I bought the ingredients for the French Onion Soup, I'll make it later this week.

In my fridge I happen to have a 2 pound container of fresh dates. So when I saw a recipe for Nana's Date Nut Bread that has been in the family for years I had to try it. It was a simple recipe, ingredients you would have in your pantry. I chose to make some mini loaves and a small size bundt. I went to photograph the bundt and it looked naked so I had to drizzle a little browned butter glaze over it. This was one yummy addition. It takes a plain date loaf to an elegant dessert.

Feast on the Cheap is now on my reader, there are many dishes I need to try. The reason it is called Feast on the Cheap is that the cost per serving is given on every dish. That is assuming you have a well stocked pantry. And they will teach you just what is in a well stocked pantry. Yes, a very helpful blog. Thanks Mary Ann and Mariel.

Twice Baked Potatoes

2011-10-21T21:50:00.000-06:00

Max's birthday dinner had to include Twice Baked Potatoes. Actually these potatoes are included in many family gatherings. You can easily make these a day in advance, perfect for busy cooks.

Pioneer Woman's recipe is perfect. Use nice big russets, number ones and make a full batch. Leftovers make a great lunch. I always send leftovers home with the Grandmas. They are happy, you just don't make Twice Baked Potatoes for one!

This delicious dish is quite rich, make it for special occasions. Your guests will thank you. Here is the link to Pioneer Woman's Twice Baked Potatoes. Enjoy!

Blog Award

2011-10-19T00:01:00.001-06:00

I have never been honored with a blog award! My blog started mostly as a place where I could catalog my recipes so my daughter would have easy access to them. But because of the wonderful web I have blogging friends all over. They cook, craft, sew, quilt raise cute kids, etc. This award was graciously given to me by Anita at Aunt Nubby's Kitchen. A blog where you always feel at home and there is plenty of wonderful food.

The rules for the Versatile Blogger Award are:

1. Thank the blogger who awarded you and link back to them.
2. Share 7 things about yourself
3. Pass the award along to 5 other newly discovered blogs.

So here are the 7 things you may not know about me:
1. I don't watch TV at all.
2. I have 5 brothers and no sisters
3. I think one can never have too many shoes or purses.
4. I don't drink, not even a cup of coffee, I do like a Diet Coke with Fresh Lime--made at a local drive-in
called the Purple Turtle.
5. The only fast food I really enjoy is Chick-fil-a
6. I have had 7 back/neck surgeries
7. I cook because I can't afford to eat where I want to!

And the best part - 5 blogs to honor with the Versatile Blogger Award:

Baking and Boy

Cactus Needle Quilts
Our Life Uncommon
Such is Life
Grandma's Kitchen Table

Teriyaki Chicken in the Crock Pot

2011-10-16T23:43:00.000-06:00

I'm trying to widen my crock pot recipe category. There is nothing better on a busy day than to walk in the house at 5 and smell dinner done! Now that is a good thing, no matter what your season in life.
I found this recipe on Leigh Ann Wilkes blog Homebased Mom. It is easy to assemble cooks in 3 hours and is delicious.
I have found a new love for chicken thighs, I don't know why but they just work. I was also happy as I had everything in the house to put this quick meal together. This was a perfect meal on a very busy day. Here is the simple recipe:

Put 5-12 frozen chicken thighs in a crock pot.
Mix together
3/4 cup soy sauce
3/4 cup sugar
2 minced garlic cloves
6 Tablespoons cider vinegar
3/4 teaspoon ground ginger
1/4 teaspoon pepper
5 teaspoons cornstarch
5 teaspoons water
Pour sauce minus the cornstarch and water over the chicken thighs. Cook on low 2 1/2 to 5 hours. that is a wide range but depending on the size of your crock pot and the amount of chicken you use. I used about 6 frozen thighs and the full amount of sauce. It was done in about 3 hours on low. It is safe to leave your crock pot on the warm setting for 2 hours.
Remove meat, clean off any fat and shred meat. Pour sauce in a strainer or a gravy separator. Remove fat. pour sauce in a sauce pan and heat add cornstarch mixed with water. Stir until sauce comes to a boil. Boil for a minute or two. Serve chicken and sauce over sticky rice. I added steamed veggies for a perfect meal.

Pumpkin Cheescake and a Birthday Boy

2011-10-15T17:25:00.000-06:00

Our 'newborn' turned 23 this week. Family tradition allows the birthday child to choose their favorite meal. Over the years meals have varied from pizza to hamburgers and many things in between. As children get older their tastes seem to get more expensive. No longer will a Happy Meal suffice!

That's Max and his cute girlfriend, Jess

Max chose grilled pork tenderloin, twice baked potatoes, yummy rolls and cheesecake.
Today we will focus on the cheesecake. Max didn't mention what kind of cheesecake he wanted (OK, I didn't ask). Being the middle of October I have pumpkin on my mind, pumpkin cheesecake to be exact. A Google search lead me to a Pumpkin Cheesecake recipe by Paula Dean. This recipe had over 500 five star reviews. I read several of the reviews and made a few changes. It was a heavenly combination of a pumpkin pie and a cheesecake. Here is Paula Deen's Recipe with my modifications.

Pumpkin Cheescake

Crust:

1 3/4 cups graham cracker crumbs--I used 2 cups
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin or 2 cups
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar-- I used 1 cup
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Mix together cracker crumbs, brown sugar, cinnamon and melted butter. Press in bottom and up sides of a 9 inch springform fan. Put in freezer.
Mix cream cheese in bowl of mixer till smooth. Add pumpkin, eggs and egg yolk, sour cream, sugar and seasonings. Mix untill combined. Pour mixture into chilled crust. I had about 1 1/2 cups too much filling. It would have filled my pan to the brim. There were complaints of the cheescake spilling over the pan. Since I didn't want a mess in my oven I reserved some of the filling and will make mini cheesecakes. Maybe a 10 inch pan would have worked (I didn't have one).
I wrapped the bottom of my springform pan with 2 layers of foil and baked the cheese cake in a water bath. Put wrapped pan in a larger pan--such as a roaster pan and add an inch or two of boiling water in the roaster pan. I went to a chessecake class taught by a chef at Thanksgiving Point. He praised this waterbath method as the best way to cook cheesecake. It does have a wonderful texture when cooked this way. Bake cheesecake at 350 for about an hour and 10 minutes. Remove cheesecake from oven and let cool at room temperature for 15 minutes. Cover and refrigerate at least 8 hours or overnight.
Cut cheesecake with a knife that has been dipped in hot water, clean after each cut. Serve with ice cream or whipped cream. Cheesecake improves with age. I had a slice for breakfast today (day 4) it was perfect, and then gone. I don't know how it would taste on day 5! It is certainly a dessert that can be made a day or two ahead. That's great news for a busy cook.
This was a delicious dessert that was enjoyed by all. Yes, 5 stars!

TWD Basic Biscuits

2011-10-10T23:29:00.001-06:00

Years ago I was going to the hospital to have a baby, number five or six, I don't remember. I asked Hubby if he wanted to learn how to make a few simple dishes. His answer was--do you want to learn how to change the oil in the car? I didn't. So I did the cooking and hubby did outside stuff. It worked out fine for 35 years.
But seasons in our life change, kids are gone and Hubby has more time. He has been a great help in the kitchen, I have had health problems, he has stepped right in and been so helpful. I do have the best husband.
What does this have to do with Dories Basic Biscuits?? Hubby wanted to learn to make Biscuits and Gravy--the ultimate male comfort food. I really didn't care to perfect it so he went to work. I gave him Dories Basic Biscuit recipe, he read it and reread it. I watched over his shoulder just a bit and gave him a few pointers. I'm happy to say that Hubby now makes perfect Buttermilk Biscuits. We have tried several recipes but we always come back to Dories Basic Biscuit.
It comes together in minutes and is consistently delicious. Hubby also has Sausage Gravy perfected, but it is not so photogenic. The boys all agree it is delicious, and the girls don't mind it either.
So when I see a nice plate of biscuits on the table I think of a loving hubby who was willing to step outside his comfort zone and learn something new. For the record--I have not learned how to change the oil in the car. But I do know how to drive thru Jiffy Lube!
Thanks for letting me ramble. The purpose of my blog is not only sharing yummy recipes but also sharing stories that my children and grandchildren may someday enjoy. Don't you wish you knew more about your father or grandfather?
The complete recipe for Basic Biscuits will be on Jennifer's Blog, Cooking For Comfort. Or just purchase Dories book, it will become your kitchen friend.

Just Crafty

2011-10-08T00:43:00.000-06:00

I have become somewhat obsessed lately with English Paper Piecing. I am sewing hundreds of little 'hexes' together to form a Grandmothers Flower Garden Wall Hanging. It will hang above my stairs and hopefully loook beautiful.

It is a labor of love as is any had stitched piece. The beauty of English Paper Piecing is that it is portable. It has been with me all over the west. It is a perfect project to while away the hours on a long car ride. It can even be taken on planes.

I like to stitch a few moments in the morning when the sun comes through the window. Everything look better in natural light. While I still have a long way to go I'm happy with my progress on my Grandmothers Flower Garden.

One Good Hot Roll

2011-10-06T22:33:00.000-06:00

My mother has been the designated 'roll maker' for all my life. She makes wonderful hot rolls, she kneads them by hand and lovingly rolls them out and dips them in butter as she places them on the pan. Dinner was always better when Mom made hot rolls. Mom still makes hot rolls, but not very often. She's 83 for pete's sake and deserves a rest.

So that means if we want hot rolls it is up to me. Yes, I can make hot rolls I have and I could do it again if necessary. But I have found a 'Semi-Homemade' answer to the problem. It starts with Rhodes Frozen Roll Dough. The recipe is simple. Remove desired rolls from freezer and place on a plate. Cover with plastic wrap for about 1 hour. You don't want the rolls to raise, just come to room temperature. Brush rolls with melted butter, lots of it. Now brush the rolls with mayonnaise, again use plenty of it. Roll the butter/mayonnaise laden rolls in fresh grated Parmesan cheese. They will look like furry little snow balls. Sprinkle with your choice of seasoning. I like garlic salt and Pampered Chef's Italian seasoning. Place in muffin tins that have been brushed with, you guessed it, plenty of butter. Cover with plastic wrap and let raise till double. Bake as directed on package.

Serve this tasty roll with pasta or any dish. Or just eat them plain. This is one good roll.

Introducing Baylee

2011-10-03T00:07:00.001-06:00

Isn't she a doll! This is Baylee, our 13th grandchild. She is sweet, beautiful and so fun to love and kiss. Is there anything better than new born kisses--I think not! Baylee is one of our closest grandchildren, just a 58 minute plane ride away. We are so happy when our children live close to a major airport.

Welcome Baylee!

A New Look and Carrot Zucchini Cake

2011-09-30T11:17:00.000-06:00

I'm excited to have a new blog look. Thanks to Rebeka from Monkeys Love Donuts I have a fun updated blog with my own button! Rebeka was so fun to work with, she is amazing.
Now for the recipe. We have had the most beautiful September, temperatures around the 80's. So that means our garden is still producing a bit. I had one last zucchini, I think I found the perfect recipe.

This has to be good for you, it is full of carrots, zucchini, dates, nuts and honey. Now that is one great list!
The recipe comes from Better Homes and Gardens. I substituted dates for the raisins. Delicious! I do love dates. The recipe calls for a Citrus Cream Cheese Frosting. It tasted great but was so soft that it didn't set up even after refrigeration. So you might want to find a cream cheese frosting you can trust! But do add the citrus, it adds a great flavor. This is one great cake full of yummy ingredients
Here is the recipe for Carrot and Zucchini Cake.

Just A Soft Cookie

2011-09-28T01:00:00.000-06:00

I asked a friend one day what her favorite treat was. Her response surprised me. "I just want a soft cookie", she said. She didn't mind a little chocolate but she didn't want a brownie. Just a soft cookie. I decided nuts were out as were many other additions that added crunch or too much texture to the cookie. I didn't want a sugar cookie--soft but boring.
I made a cookie I had pinned, took one bite and knew I had found the 'soft cookie' I was looking for. It had a little peanut butter, a small amount of oatmeal and just enough chocolate it give it character. And it was soft!
I called my friend and said I had the perfect cookie for her. She took one bite and agreed, it was soft, it was perfect!

Just a Soft Cookie

1 ¼ cups flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

½ cup creamy peanut butter

½ cup granulated sugar

1/3 cup brown sugar

½ teaspoon vanilla

1 egg

½ cup rolled oats

½ cup semisweet chocolate chips

Whisk together flour, soda and salt, set aside

Cream butter, peanut butter, sugars and vanilla for about 3minutes on medium speed. Add egg and beat to combine. Add flour and mix untiljust combined. Stir in the oats and chocolate chips. Use a large cookie scoop,about 3 tablespoons and drop dough on a parchment lined baking stone. Bake at350 for 10-13 minutes or until cookies are lightly golden. They will not lookdone, but if the edges are set and the cookie is puffy they are done. Letcookie cool on baking sheet. This recipe makes about 18 large cookies.

Recipe adapted from What Megan's Making

TWD Flip-Over Plum Cake

2011-09-27T00:12:00.002-06:00

By now I shouldn't be surprised that Dorie has created another fun and delicious recipe. I didn't quite know what to expect I have never cooked with plums. I love Dories description, 'a texture that can't decide whether it wants to be a cake or a pudding'. The crispy cake bites were yummy and the pudding bites were a fun surprise. The plums added a bright flavor and color. I can't wait to make this for the 'Grandmas', I know they will love it!
The complete recipe will be on Project Domestication. Or it's on page 42 of Baking, From My Home To Yours. A cookbook that everyone should own.

Secret Recipe Club

2011-09-26T05:00:00.000-06:00

Another great month as a member of the Secret Recipe Club! This month I had the pleasure of getting to know Melissa at Melissa's Cuisine. Melissa is a great cook, her blog is full of yummy foods. I had a hard time choosing between cinnamon rolls, cookie dough or several kinds of pizza. But a simple chocolate fudge recipe caught my eye. This recipe is a favorite of her husband, who makes it often. It is smooth and creamy and very easy to make. It is made with common pantry ingredients and I'm happy to say you do not need a candy thermometer. Thanks Melissa for a great recipe, I'll make it often. I also have several other recipes bookmarked.

5-Minute Fudge
2/3 cup Carnation Evaporated Milk (it's the tiny can)
1-2/3 cup sugar
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla
1-1/2 cups mini marshmallows (you can also quarter regular sized marshmallows)
1-1/2 cups semi-sweet chocolate chips

1. Mix milk, sugar, butter, and salt in a saucepan over medium heat.
2. Bring to a boil and cook for 5 minutes, stirring constantly.
3. Remove from heat and add vanilla, chocolate chips, and marshmallows.
4. Stir until marshmallows melt.
5. Immediately pour into a greased 8x8 pan.
6. Cool before cutting into squares.
I added some chopped walnuts

Something Crafty

2011-09-24T02:00:00.000-06:00

I have five grandchildren that are in grade school. I wanted to send them a little something in the mail to let them know that we love them and are thinking of them. I also wanted them to laugh! A card is good, a laugh is great and a 2 dollar bill is wonderful. So I made some silly cards, tucked a 2 dollar bill inside and a handwritten message by Grandpa or Nana. And sent them on there way and hoped that I brightened a child's day.

Moosical Chairs

A Big Mac

Because they always know when you are eating outside.

Breakfast in Bed

He was allergic to nuts

What makes you smile????

Cracked Pepper Salad Dressing

2011-09-22T21:52:00.000-06:00

Cracked Pepper Dressing has been a family favorite for years. The recipe came from a Taste of Home Magazine, seems like many of our favorite recipes come from this source. This dressing reminds me of a Ranch Dressing with a lot more flavor. I usually have the ingredients in the fridge to make it and it keeps for a week or so.
Cracked Pepper Dressing is delicious on a Garden Salad or Baked Potatoes. Make it and you may never make a 'packet' dressing again.

Cracked Pepper Salad Dressing

2 cups mayonnaise

¼ cup water

¼ cup milk

¼ cup buttermilk

3 Tablespoons grated freshParmesan cheese

1 Tablespoon coarsely groundpepper

2 finely choppedgreen onions

1 Tablespoon lemon juice

1 clove garlic, pressed

Salt

In small bowl, whisk allingredients until blended. Cover and chill for at least 1 hour. May be storedin the refrigerator for up to 2 weeks.

Crock Pot Chicken Tortilla Soup

2011-09-21T22:38:00.000-06:00

I went to a class on cooking with a crock pot. It was taught by the author of 101 Things To Do With A Crock Pot, Janet Eyring. It was very interesting, did you know that every time you lift the lid on your crock pot you add 30 minutes cooking time to the recipe. That would explain why dinner is late!
I made one of the recipes suggested and it was delicious. A perfect meal for a busy fall evening.

ChickenTortilla Soup

1 pound chicken, cooked and shredded

1 small can diced tomatoes

1 can enchilada sauce, 10 ounces

1 small can chopped green chilies

1 can chicken broth

1 can corn or frozen corn

1 onion diced

1 clove garlic, minced

2 cups water

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon dried cilantro--look for this in the produce department

1 bay leaf

Combine all ingredients in a slow cooker. Coverand cook on low 8-10 hours or on high 4-5 hours. Serve with tortilla chips,sour cream and cheese.

Janet Eyring—101 Things to do with a Slow Cooker

I asked Janet why the recipe called for cooked shredded chicken. She cooks a crock pot full of chicken breasts and shreds them. She then bags them in 2 cup portions and freezes them. So when she makes this recipe she just puts a bag of frozen shredded chicken in. Making it a very quick meal to assemble.

Candise tried it with frozen chicken tenders, she said it cooked perfect. She just took out the tenders before serving and shredded them and put them back in the soup. Candise added a can of drained black beans and served the soup with diced avocado and a splash of lime. Perfect.

Did you know it takes about 9 chicken tenders to equal a pound. I love my kitchen scale. When I made the soup I used homemade enchilada sauce, it was pretty warm, we liked it. Candise used a can of mild enchilada sauce, next time she would use either a medium or hot variety of enchilada sauce.

So friends, here is way more information than you probably need. Try this soup, it was delicious.

Flavored Cream Cheese Spread

2011-09-19T00:00:00.002-06:00

I wanted to have a yummy flavored cream cheese spread with my breads. I was short on cream cheese so I added some softened butter. The two were mixed within an inch of their life. I added a few tablespoons of honey and a small amount of powdered sugar. I also added a little bit of Pampered Chef's Cinnamon Plus and some vanilla. I think I hit it! I beat it for a few more minutes and it was perfect, slightly sweet and very creamy. Perfect to spread on a little slice of sweet bread.
Flavored Cream Cheese
4 ounces cream cheese
2 ounces butter
Beat together till very smooth and light add:
2-4 tablespoons honey
2 tablespoons powdered sugar
1 teaspoon vanilla
Cinnamon Plus to taste, or a little cinnamon and nutmeg
Beat together and serve on sweet bread, bagels or biscuits.

Glazed Poppy Seed Bread

2011-09-17T23:05:00.001-06:00

I'm a fan of small loaves of sweet bread. For some reason small loaves work for me. They cook evenly, they don't dip in the center with a raw middle and they are so easy to share. I was assigned to bring sweet bread to a church function. I couldn't decide what to bring so I made 3 recipes. Occasionally hubby calls me an over achiever. I just say that I like to cook! I'm alway looking for someone to give food to so this was the perfect opportunity to overachieve!
I made a personal favorite, Date Nut Loaf; a wonderful recipe by Dorie Greenspan. It is really more of a cake that happens to be baked in a loaf pan. I also made a delicious spice laden Zucchini Bread with Coconut, Apples and Walnuts and last I made a Glazed Poppy Seed Bread. All three were excellent but the Poppy Seed went first!

Glazed Poppy Seed Bread
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla
1/4 cup poppy seeds
Glaze
1/4 cup orange juice
3/4 cup sugar
3/4 teaspoon vanilla
3/4 teaspoon almond extract
Spray pans with Pam for Baking, I used 4 Pampered Chef Mini Stoneware pans
In a large bowl whisk together the eggs and oil. In a smaller bowl combine the sugar, flour, salt and baking powder, mix well. Add 1/3 of the dry ingredients to the egg mixture and combine. Add 1/2 cup milk and stir. Add 1/3 dry ingredients and mix. Add 1/2 cup milk and stir. Add last third of flour, extracts and poppy seeds. Combine well.
Pour batter in prepared pans. Bake at 350 until toothpick inserted in center of loaf comes out with small crumbs attached. With small pans start checking after about 30 minutes.
While bread is baking combine the glaze ingredients and mix well. When bred is done allow to cool in pan about 5 minutes. Remove bread from pan and place on a wire rack. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing or pour glaze over bread. Cool completely before slicing.
Recipe from Mel's Kitchen Cafe