Friday, December 25, 2009
Tuesday, December 22, 2009
My husband surprised us with a trip to go skiing for 2 days after Christmas. He is springing for 2 rooms so no one sleeps on the floor. My daughter asked to bring a friend - and said friend was standing right there. I said I would ask her dad. She started ranting that she would be left out, have to ski with a little kid - who can ski as well as she can. So I apologized to her friend and said no. She is furious. She will ruin the trip for everyone. She is trying to bully me into changing my mind. I am not giving in but I feel bad for her. Her crappy attitude will just make her unhappy and everyone around her which means no one will want to ski with her, which fulfills her prophecy. Sad really.
I am that way more often than I would like to admit. I call my husband for lunch and then when he can't go I get all pouty and my feelings hurt. Then my husband gets mad because I am giving him the guilts and I ruin both our days. Why is it so hard to see when it is your fault? That you are the one out of line? I know that it is an effect of Original Sin. I also know that the only way to get right again is to pray and to be charitable. Both sides need to do this.
I pray that she recognizes that the outcome is her doing.
Wednesday, December 16, 2009
Ham and Cheese Strata
12 slices bread, cubed (any leftover bread works, just fill the bottom of the pan)
2 cups shredded cheese (I use raw cheddar and mozzarella - but any shredded cheese is yummy)
2 cups cubed ham (I usually use 1lb of bulk sausage, cooked)
1/4 cup chopped onion
1 9oz pkg chopped brocolli, thawed (any veggie works, I have used peppers, asparagus, leeks)
1 2oz jar pimientos, drained (if I have this it makes the casserole look pretty)
6 eggs (free range if possible)
3 cups milk (ideally, organic, raw whole milk)
1/4 tsp dry mustard
salt and pepper
1. Grease 13x9 (3q) baking dish.
2. Layer bread, cheese, meat, onion, veggie and pimiento.
3. In a bowl combine eggs, milk, salt, pepper, mustard. (scramble the eggs up first before adding the milk or it is a pain in the tush to get them all broken and incorporated into the milk)
4. Pour egg mixture evenly over your baking dish. Cover and refrigerate at least 6 hours or over night.
5. Heat oven to 325degrees. Uncover and bake about 70 minutes(can take up to 90 min) (check it often at the end) Let stand 10 minutes before serving.
This is a great meal to have for Christmas morning and I also like to take it to a family when there has been a death because all they need to do is pop it in the oven.
Happily submitted to Homemaker Mondays, Works for Me Wednesday, Real Food Wednesday, Ann Kroekers Food on Friday, Fight Back Fridays at Food Renegade.
Updated to submit to Life as Mom's Ultimate Recipe Swap: Egg Dishes
Monday, December 14, 2009
Last year it changed. It had too - my son's fiance has 7 she must attend (divorce will do that too you). That means that we are lucky to even see them. My girls all have boyfriends who also have family committments and so it happened - "our Christmas" the one in which I give gifts to everyone - just not Santa gifts - has been moved to the Sunday before Christmas. Sigh, it kinda makes me sad. And yet, it is so lovely and relaxed, and my kids get to play with their stuff a lot longer - it spreads it out.
Why does it make me sad you wonder? Well it means that we will never again all be home on Christmas morning. It is a bittersweet change in traditions. It means my kids are really growing up. I keep asking them to stop but they won't!
So, if you are the Mom whose children are growing up - remember that you can celebrate Christmas anytime - be adaptable, your kids will thank you. If you are the young adult, cut your mom some slack - it is hard to let go of traditions that make the holidays.
Cheerfully linked to Tuesdays Unwrapped, Works for Me Wednesdays
Friday, December 11, 2009
Tuesday, December 8, 2009
I also learned a lot watching the video. I have wondered about peeling the pumpkin - she makes it look so easy!
Go check it out - tell her hello, and that I sent you!
From Farm to Market is her lovely new site.
I am linking this to 11th Heaven's Homemaker Monday, Tasty Tuesday at Beauty and Bedlam, Kitchen Tip Tuesday, Real Food Wednesday at Kelly the Kitchen Kop, Works for Me Wednesday,
Friday, December 4, 2009
Wednesday, December 2, 2009
I am linking this to Works for Me Wednesday.
Tuesday, December 1, 2009
This is an adorable idea - you make a gingerbread bowl and fill it with cookies.
I would imagine you can start with any gingerbread recipe although I am putting the one I have here. It contains corn syrup and because I am such a novice cook I don't know how to substitute it out - any help would be appreciated. You don't really eat the bowl - it is for decoration, although if you were crazy about gingerbread you could.
1 cup unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup sugar
1/3 cup light molasses
3/4 cup dark corn syrup
3 large eggs
8 1/2 cups all purpose flour
1 TBS baking soda
1 tsp each - ground cinnamon, ginger, cloves, orange extract, salt
1/2 tsp gr. allspice
1/2 tsp freshly ground black pepper
1. In a large mixer bowl cream the butter and sugars until fluffy. Keep the mixer running and add the molasses, corn syrup, vanilla and eggs, one at a time beating until it is well combined. In another large bowl combine remaining ingrediants with a whisk .
2. Add the flour mixture gradually to the creamed mixture - the dough can get very stiff, you may need to mix the rest with your hands to get it all mixed together. Divide into 4 and wrap each piece in plastic wrap. Chill overnight.
3. Cover the outside of a 1-1/2 quart ovenproof glass bowl with aluminum foil, making sure to bring the foil up over the edge and inside a bit. Make sure the foil is on smoothly. Grease the bowl all over the foil with either vegetable spray (which I don't have anymore) or coconut oil. Set aside.
4. On a floured surface, roll one-fourth of the dough into a circle about 1/4" thick. Quickly lift the dough and press it on the outside of the bowl, molding it firmly to the shape of the bowl without stretching it. Trim the dough around the edge of the bowl with a sharp knife. Then using a Christmas shaped cookie cutter - stars would be beautiful - cut around the lipped edge of the bowl about 1 1/2 to 2 " apart and about 11/2 " up from the bottom of the bowl. Refrigerate the bowl for 1 hour to firm up the dough to keep it from slipping during cooking.
5. Preheat oven to 350degrees. Place the inverted bowl on an ungreased cookie sheet and bake 20-30 minutes or until lightly brown and firm to the touch. Allow the gingerbread to cool on the bowl. When it is thoroughly cool, CAREFULLY loosen the foil and lift the foil and gingerbread off the bowl. Peel away the aluminum foil and discard. The shell can be stored in a dry place.
6. You can use the remaining dough to make 3 more bowls or cut into gingerbread cookies. Bake the cookies on a greased cookie sheet for 8-10 minutes - no peeking or your gingerbread baby will run away!
You can fill this with cookies and even thread a ribbon through the cut outs. It would make a lovely hostess gift - they are pretty durable, I don't think I would try and transport them on a trip though.
This is fun to make - just time consuming. The finished product is wonderful.
Linked to: Our Krazy Kitchen, Mouthwatering Monday, Balancing Beauty and Bedlam, Works for Me Wednesday
Monday, November 30, 2009
To make a recepticle to receive vomit take a paper grocery bag and rip each corner down about 10" and roll down - keeps the bag open - then take a plastic bag and put inside. You can layer them to make it more leak proof. I ended up using kitchen bags because they are stronger. Then as it is used just take the plastic out and insert a new bag. Be sure to put a towel under the bag - that stuff splatters!
I know this is a gross post but I am so glad that I knew about it. In the past I just used the paper bag but it would not have taken the abuse we gave our bags yesterday.
If I stold this tip from you let me know and I will give credit where it is due!
Linked to 11th Heaven's Homemaker Monday and Make Do Mondays at My Practically Perfect Life
Saturday, November 28, 2009
Wednesday, November 25, 2009
I made this soup up years ago. I love cheese and bacon just NOT in my potato soup. I also needed it to be gluten free. This soup is delicious, nutritious and frugalishious! It is rich and creamy.
Peel and boil about 10 potatoes
1/2 onion, chopped small
2 stalks celery and 2 carrots chopped small
1/2 stick plus 2TBS butter divided
2 cups chicken broth
1 cup whole milk.
1 cup white beans cooked and mashed (for protein)
While your potatoes are boiling heat 2TBS butter in a pot, add vegetables cook until tender. Add broth. Meanwhile heat milk and stick of butter add to cooked, drained potatoes. Partly mash potatoes. Add beans and mix. Add to heated broth and stir. Salt and pepper to taste. I usually add spinach at this point.
This soup can also be made with leftover mashed potatoes - just add to the veggies and broth.
Linked to Kelly the Kitchen Kop's Real Food Wednesday. Go check out all the other great posts.
Tuesday, November 24, 2009
As I type this I can hear them at the kitchen table playing memory. It is a memory I hope I never forget. They are laughing and having a great time. An 18 year old college student and a 4 year old preschooler - dueling it out!
I am thankful for this time. Next week it will be over - Cassie's schedule changes and she wont be home when Sylvia is, so today is our very last Stay at Home Tuesday. We are going to commemorate the day with mass at noon and Sushi for lunch!
I am thankful to God for this time with my biggest and littlest girls!
Join all the other bloggers over at Chatting at the Sky for Tuesday's Unwrapped.
I am also linked to Gratituesday hosted by Heavenly Homemakers.
Friday, November 20, 2009
I tried the blue spikey balls, but they keep coming up missing, I never have "clean" tennis balls so cutting the sheets is what I do.
Linked to Works for me Wednesday
and for the first time at The Thrifty Home's Penny Pinching Party.
It just wasn't Christmas without waldorf salad when I was growing up - I think it is a memory of my Dad's - his mom always made it and so did mine. My grandma was a utility cook - she had 16 children and so bulk cooking was her forte - she cooked 10 lbs of potatoes every day. So when she made something as special as this it just made the kids happy! My recipe is different then hers but it still feels special. I don't just save it for Christmas though, it is a great dish to take to a party!
Cranberry Waldorf Salad
2 lg apples, chopped
1 TBS lemon juice
2 celery ribs diced
1 cup fresh or frozen pitted tart cherries, halved
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup real mayo
1/4 cup sour cream
2 TBS honey
1/8 tsp salt
In a large bowl toss apples with lemon juice. Add celery, cherries, cranberries and almonds.
In a small bowl, whisk the rest until well blended. Pour over salad and toss to coat. Cover and put in frig for at least 1 hour for the flavors to "marry".
Linked to Fight Back Friday,
Real Food Wednesday
Thursday, November 12, 2009
Wednesday, November 4, 2009
"Happy Birthday Katie"
She requested Strawberry Poke the Hole Cake. I bought the ingredients to make it but my other daughter didn't know about the request and she made a chocolate cake. Not a huge loss but I didn't have frosting for a chocolate cake.
I improvised and it was really good.
1 container vanilla instant pudding (chocolate would be better but I didn't have any)
2 heaping TBS cooking chocolate powder.
1 cup whole organic milk
Beat together for 2 minutes.
Whip up whipping cream (use really cold beaters and bowl - I put them in the freezer for awhile.) oh, add a TBS of sugar or honey to sweeten.
Fold cream into pudding. Frost cake. It is yummy with shredded chocolate bits on top. (I used Halloween candy).
This Works for Me!
Saturday, October 24, 2009
2. I am rereading for the 6th or 7th time Happy Are You Poor by Fr. Thomas Dubay. It changed how I see Gospel Poverty. From the back of the book:
To the modern mind, the concept of poverty is often confused with
destitution. But destitution emphatically is not the Gospel ideal. A love-filled
sharing frugality is the message, and Happy Are You Poor explains the meaning of
this beatitude lived and taught by Jesus Himself.
3. H1N1 has hit my house. Poor Ellie is down for the count. Thankfully vomiting isn't one of her symptoms.
4. 5 Christmas gifts down, a hundred or so to go. Seriously. This is with all the usual - draw names, only buy for godchildren not all nieces and nephews etc. I just have a huge list. (1 husband, 8 children, 1 grandchild, 1 gf, 1bf, 9 godchildren, 5 exchanges, a mom, a dad, a mother-in-law, assorted teachers and coaches - and I am sure I am missing someone important tonight)
5. I got out the Cookie Recipe Books this week, starting to plan my baking....yummy! Snickerdoodles ROCK!
6. I am sad, I will miss Tessa's semi-state competition in band tomorrow because of that vile H1N1 and next week because my favorite cousin in the world's son is being Ordained and I won't miss that. Pray for Deacon Jake that he be a holy priest!
7. I hope my kids will say of me what Thomas Edison said of his mother:
My mother was the making of me. She was so true, so sure of me, and I felt
that I had someone to live for; someone I must not disappoint.
Thursday, October 22, 2009
(I usually double or even triple this batch)
1 1/2 Tbs. creamy peanut butter (organic)
2 Tbs. oil (I use coconut oil)
2 Tbs. soy sauce
2 Tbs. sugar
2 tsp. rice vinegar (or distilled white)
1/2 tsp. sesame seed oil - dark if possible to find
1/8 tsp. cayenne pepper
Stir together in small pot and warm until ingredients are well mixed.We eat this over sticky rice but the recipe can also be used for chicken satay.My family absolutely loves this.
My dear friend Laura gave me the recipe and an authentic Asian Hat looking thing to cook the rice in.
I never got the hang of the hat but love love love my rice cooker.
I have tried bottled peanut sauce but it doesn't come close to this yumminess.
Linked to: Kitchen Stewardship's Octoberfest and Fight Back Friday's at Food Renegade.
This post is also linked to Food on Fridays - no button today. ;op
Updated 4/8/10 to add to Life As Mom's Ultimate Recipe Swap: Using Herbs and Spices
Over the years I have had MANY That Family Moments. Let's see, there was the time my toddler fell out of the barn loft onto his head - (he is perfectly fine - miraculous, but that is another post) and all day long whenever anyone assessed him I had to keep saying "no, the BIG knot on his forehead was already there when his big sister pushed him into the coffee table"
Or maybe when that same toddler drove his dad's truck into the house?
Perhaps the time I called 911 because I couldn't find my 2 year old and I was sure she was dead or abducted but in reality she was sleeping in a closet.
Or maybe when my youngest called 911 on the boyfriends cell phone and the police arrived at my parents home.
Just a couple of examples of why we Are That Family!
Happy Blogoversary Kristen!
Wednesday, October 21, 2009
G.K. Chesteron said it well:
Hope is the power of being cheerful in circumstances that we know to be
While I don't think things are desperate just yet, being cheerful is a great
antidote to those feelings.
Tuesday, October 20, 2009
2 thick slices smoked bacon, diced
1 medium onion, chopped
1/2 small green pepper chopped
1 small clove garlic, minced
3 cups cold cooked rice
1 cup canned tomatoes and juice
1 tsp tomato paste
1/2 to 1 cup diced cooked ham or chicken or combo of both
8-12 cooked shrimp (optional)
1 TBS soy sauce (I omit this and use fish sauce because of Joe)
frest ground pepper and salt to taste
Cook bacon in a deep heavy skillet. Cook over low heat until crisp, remove with slotted spoon. Drain. Set aside. Remove all but 1TBS of the bacon fat from the skillet. Add onion, green pepper, and garlic. Cook, stirring frequently, until vegetables are limp. Add remaining ingredients and reserved bacon. Fork-stir until well blended. Cover skillet. Turn heat to low and let mixture cook until heated through.
Makes about 6 servings.
Linked to: Beauty and Bedlam's Tasty Tuesday, Real Food Wednesday
updated to add to Christy @Fudge Ripples Tuesday Night Supper Club!
Monday, October 19, 2009
Thursday, October 15, 2009
I have been wanting to try mashed cauliflower for a long time. Today was the day. I had a small head of cauliflower that I needed to use. At first I was going to make the cauliflower pizza crust I found at this lovely site, but didn't have enough cauliflower. So I went to here and tried the mashed cauliflower recipe.
You all know I couldn't make it exactly the same - 1st because I didn't have everything and 2nd because of Joe.
Here is my adaptation:
Add 2TBS of heavy cream (I used coconut milk)
Add 2 TBS butter (I used ghee - my milk allergy son is able to eat this)
I added a pinch of organic low sodium vegetable broth powder.
Then to make up for the low sodium I sprinkled some onion salt in. When I make this again I will saute a little onion and chopped garlic and add it when I mash.
Mix mix and mix some more.
Then I "buttered" 2 small corningware bowls with coconut oil, then put half in one and half in the other.
To one I added a couple dots of real butter.
Cook at 375 degrees for 15-20 minutes. The original suggested a little paprika on the top to make it look pretty.
This made a perfect amount to feed 5 or 6 people one small serving as a side dish. I will make 2 heads next time to feel my large family. I think this would be good with a little cheese also.
As I was making this my kids where circling me - "what are you doing?"
"Can't we just eat the cauliflower plain before you add stuff to it?"
" You aren't going to ruin it with weird spices are you?"
Then when I got it out of the oven they stood at the stove and ate it like a snack - which I wasn't going to discourage. This is what I heard
" This is delicious"
" you should make this for Thanksgiving to take with us"
"Write this one down so you don't forget"
So I would say this is a winner! It uses cauliflower and onions and garlic- Super Foods. And Butter, ghee, and coconut oil - all good fats! The bonus was the coconut milk.
It is frugal (ghee is a little pricey but you probably wouldn't need to use it).
It is crunchy also - I used all organic products purchased from my co-op, the cauliflower was local!
I submitted this to October Fest Carnival of Super Foods at Kitchen Stewardship, there are lots of great recipes using Super Foods!
I also submitted it to Fight Back Fridays also - another great place to find wonderful recipes using Real Food!
and Friday Foods at Momtrends.
I am linking this to Mrs. Jenny's AlphabeThursdays - lots of great links all about the letter C!
Wednesday, October 14, 2009
Who needs a recipe for a simple cream sauce? Me for one and I am sure there are others who would love a little help.
First some Do's and Don'ts
- Do use a heavy saucepan. If you don't have one use your double boiler over simmering water. Do not allow water touch bottom of upper pan.
- Do use LOW heat when melting butter - be patient, it is worth it!. Don't allow butter to brown. Keep heat LOW while blending in flour. Don't allow the flour to brown.
- Cook sauce slowly.
- Stir with wire whisk.
- Cook until no trace of starchy taste remains.
Heat butter in a heavy saucepan. Stir in flour. When flour is blended in, slowly add milk, stirring with a wire whisk. Cook, stirring over a low heat until sauce thickens. Season to taste with salt and pepper.
- Substitute 1/2 to 1 cup homemade chicken stock for an equivalent amount of milk.
- Substitute 1/2 cup white wine for an equivalent amount of milk.
- Stir in 1-2TBS of good cognac, other brandy, or dry sherry just before serving (isn't that elegant!)
- Add 1/2 cup grated sharp cheese. Stir until blended.
- Stir a little hot sauce into 2 well beaten egg yolks, stir yolks into rest of sauce, and remove from heat immediatly.
- Substitute 1/2 to 1 cup sour cream for an equivalent amount of milk. Stir in a little prepared horseradish just before serving.
- Stir in 1TBS tomato puree.
Add a 1/4 cup of any of the following:
- Slivered almonds
- Pimiento slivers
- Sauteed-in-butter mushrooms
- Ripe olive slivers
- This slices of water chestnuts
- Diced cooked shrimp
- Julienne strips of ham
- Chopped oysters
- Chopped pimiento-stuffed green olives
- Crisp garlicky buttered homemade croutons (serve immediately, before they get soggy)
I don't know about you but we are having Cream Sauce with Dinner tonight!
Monday, October 12, 2009
2 cups cubed peeled buttercup squash (I cheat and use frozen)
1 cup chopped carrots
1 cup unpeeled eggplant (1 small)
1 cup sliced zucchini
1 small onion cut thickly ( almost in wedges if your family will still eat them that big - mine won't so I dice them)
1-28oz can of Italian style peeled plum tomatoes, undrained, cut up.
1.5 cups cooked garbanzo beans (15oz can or homemade)
2 cups chicken broth (mine is homemade)
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 cups uncooked couscous
1/2 cup raisins
Combine all ingredients in a crockpot EXCEPT couscous and raisins - Mix Well.
Cover, cook on low for 7-9 hours.
Cook couscous, stir in raisins.
To serve, spoon 1 cup couscous into individual soup plates; spoon stew over couscous.
This is a great fall recipe - and wonderful Lenten Recipe. It is frugal, crunchy, soy free, milk free and stinkin' good!
Submitted to Dining with Debbie Crockpot Wednesday
Tasty Tuesday at Balancing Beauty and Bedlams
Favorite Crockpot Recipes at Life As Mom's Ultimate Recipe Swap
Just Another Meatless Monday @ hey what's for dinner?
Tuesday, October 6, 2009
HMMMM what to use? My handy dandy crockpot, set on warm. I have always just warmed them one by one - not very efficient - but if you wrap them in aluminum foil and put in the crock they will warm up perfectly.
This is submitted to Works for Me Wednesday, Kitchen Tip submitted to Tammy's Recipes and Tasty Tuesday at Balancing Beauty and Bedlam. Check the blogs for great tips! And by request Dining with Debbie's Crockpot Wednesday.(thanks Debbie you made my day!)
Friday, October 2, 2009
But first what is reconomics?
Reconomics? Yes, if you have ever bought something used - book, car, or house you are a reconomist.
The Reconomy is good economy. Good for the planet, good for the pocket book. Recycle, resell, reuse, rehab. Buying, selling, donating and sharing "gently used" items rather than always going for the brand spankin' new gizmo or gadget.
The Reconomy also promotes simplicity. By getting rid of the stuff you don't want or need anymore through selling, donating or sharing your life becomes simpler.
Not only does each item that is reused, recycled, rehabbed and or resold help both parties it one less thing that needs energy to be produced, it reduces the size of your personal environmental footprint and one less thing landing in the landfill. I love reconomics!
So how have I practiced reconomics lately?
- Gave my sister all of my youngest's hand-me-downs.
- Used my fall "decoration plates" as plates - that's right we are eating off of them.
- The glass jars that my juice comes in I have been using to freeze homemade chicken broth.
- Used what was left of sausage, potato and cabbage stew to make potato pancakes.
- Gifted some of my homeschooling friends with curriculum that I have from my homeschooling days. (Still have tons to give away!)
- Bagged up and donated a lot of our toys - downsized to only needing 2 small toy boxes. (Not bad remember I have 8 children!)
- Use regular old clothespins to keep my bags closed instead of buying chip clips.
- Made garlic bread with old-ish hamburger buns and hot dog buns. (mix butter with garlic powder, spread on bread, broil till brown, flip and toast. Yummy!)
- Begun my Christmas shopping - at the thrift stores (don't tell my kids tee hee)
- Using thrift store glass jars to store my grains, sugar, tea etc.
- Put old high school long sleeve T's in my husband's work shirt pile so he can wear them as undershirts this winter.
What about you? How do you practice reconomics?
Check out Life as Mom's Frugal Fridays for more great ideas.
Thursday, October 1, 2009
If you’d like to try soap nuts for washing laundry (or anything else in your house), TWO WINNERS will each receive a 4 oz. (40 load) Soap Nuts AND an EXTREME 18x Soap Nuts Laundry Soap 1 oz. trial size.
These are all natural and can be used in all washers even my fancy schmancy HE washer.
Go here to enter.
I just love giveaways don't you????
1lb ground beef, or bulk sausage, browned. (I have used ground buffalo also, may try Quorn)
4 cups peeled, cubed potatoes
1 small onion, chopped
3 - 8oz. cans tomato sauce
Salt and pepper liberally (1-2tsp's each)
hot pepper sauce to your liking (1/2 to 1 tsp usually) or a roasted sweet chipotle sauce for a different flavor.
Combine all ingredients in slow cooker. Add enough water to just cover everything.
Cover. Cook on low 8-10 hours, or high for 5 hours until potatoes are tender.
I sometimes throw in some sliced celery and carrots also. Depends on how much time I have to put it together and whether I have them both on hand.
I really like this simple, cheap, gluten free, milk free, beef free (if use alternatives) soy free and all around Ok for all our various dietary needs.
submitted to Life as Mom:Ultimate Recipe Swap:Soup's On! and Life as Mom:Ultimate Recipe Swap: Where's the Beef? (oops - didn't mean to do that! - almost a double post, sorry)
Easy peasy lemon squeezy!
Tuesday, September 29, 2009
2 cups sliced, fresh pears
2 cups sugar, divided
1 stick butter
3/4 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup milk
Mix pears with 1 cup sugar and let stand. Put stick of butter in a 2 quart casserole and place in a 325 degree oven until melted. Combine all dry ingredients, including the 2nd cup of sugar. Mix well. Beat egg and add to milk. Slowly combine with dry mixture to make a batter. Pour over melted butter. Do not stir. Spoon pears on top of batter. Do not stir. Bake for 1 hour. Can serve hot or cold. Whipped Cream or ice cream is delish on top!
I have not messed with this recipe yet - but I think next time I would use a little less sugar.
This post was submitted to Blessed with Grace's Tempt My Tummy Tuesday. And Balancing Beauty and Bedlam's Tasty Tuesday. Go check out all the great recipes.
Monday, September 28, 2009
Friday, September 25, 2009
Way back in the olden days when I was a brand new mommy in the late 80's early 90's there wasn't any internet to speak of. At least not in every home, on your phone and there were no laptops that I remember. I was a product of the 80's - more more more things. My Mom didn't can, didn't garden, only sewed to decorate and fed us all (except my oldest brother) formula, canned and boxed foods and diapered most of us with Pampers. She was and is an awesome mother and cook and is able to make some amazing meals. But she loved the convenience, she had 9 children after all.
So, when I started my family I followed suit. Being unable to nurse (long story but trust me when I say I almost starved a baby trying) I went straight to formula. Soy because it didn't cause my babies to be as fussy. I did try cloth diapers for my oldest but was ridiculed out of the room by my "modern" family. This was before all these great new diapers - just a white rectangle and plastic pants.
What I really wish I had done differently however, was the way I fed my family. I am not a great cook, not even a good one so it was much easier to open that box, thaw that meal, throw some nuggets on a pan. Well now their tastebuds are used to all that
If I had it to do all over again, I would have:
- nursed - there are drinks that up your milk supply
- cloth diapered and cloth wipes
- made all my baby food from scratch - giving them lots of different veggies
- fed them healthy breakfasts instead of cereal and poptarts
- never gone down the skim milk aisle or the margarine tub lane
- made many more things homemade - nuggets, pancakes, pizza, cookies etc.
- offered many more fresh fruits and vegetables on a regular basis
- water - let them drink water when they were thirsty
- served them more eggs, whole milk, real butter, maple syrup, honey, fruits and veggies, I would have cooked with expeller pressed Olive Oil and Coconut Oil, cooked more whole grains and NEVER EVER let nutrasweet products in my home.
- Real butter
- Fruits and veggies are often the snack for the day
- Whole milk (still balking at organic or raw)
- Healthier breakfasts - no poptarts anyhow.
- More eggs in our diet
- Real Half and Half for my husband's coffee
- Real cups and plates - no plastic or melamine
- Real napkins
- Thermometer set at 67 in the winter and turned off in the summer
- Cleaning rags are all ripped up unusable clothing
- Cooking more and more from scratch
This was submitted to Frugal Fridays at www.lifeasmom.com - go check out all the other great ideas.
Updated to say I submitted this to Food on Fridays with Ann Kroeker. Go check out the great postst there.
Tuesday, September 22, 2009
11th Heaven's Homemaking Haven is giving away nearly $40 worth of gourmet bread mix! It will seem like your spent HOURS in the kitchen making treats like this...
...but it only takes minutes! To enter, click HERE!
Tuesday, September 15, 2009
I paid a lot of money for the mix and didn't want to pitch the cookies. I considered crumbling them and using as a pie crust but then inspiration hit. I made icecream sandwiches with them. I used ricecream for Joe's and everyone else's was regular old vanilla. I have to admit, I was a little leary - my kids can be picky. Tonight my oldest daughter came looking for hers - she was home when I made them. She thought it was pretty tasty.
Would I make them again? NOT the cookie itself but the concept absolutely!
Homemade Icecream Sandwiches
Bake chocolate chip cookies - use the recipe on the bag if you want.
Let icecream soften.
For each 2 cookies, spread a fairly generous amount of icecream on one, top with second cookie. You can at this point roll the cookie's edge in something fun like those little candies you sprinkle on icecream, Wrap individually in Saran Wrap. Put in freezer for at least an hour.
I made it with chocolate chip but I bet it would be yummy with a peanut butter cookie also, and chocolate icecream!
I am linking this to Works for Me Wednesday.
Thursday, September 10, 2009
This is the original recipe, which I followed to the letter - something I rarely do. Oh, it puffed up beautifully. What I didn't notice until I had poured the batter into the pie tin was that there was no sweetener in it. My boys thought I had made pizza for breakfast. Next time I make it I will put a little something sweet in the batter. I liked it as is but my kids expected a little bit more sweet in their "pancakes". My comments below are in purple!
3 TBSP butter (I used 3 but wonder if 2 would have been enough - there was a lot of butter)
3 eggs (powdered eggs will not work for this)
2/3 cup milk (reconstituted powdered is fine)
¾ cup all-purpose flour
½ tsp vanilla extract
Thawed frozen blueberries, canned peaches, canned pears, fresh berries, or your topping of choice. (I made an apple/pear topping by cooking 2 apples and1 pear in water with butter and brown sugar added)
Some of my kids skipped the topping and put syrup on them, the ones with the fruit topping added cinnamon and sugar to theirs.
Preheat the oven to 450. Melt the butter in a 9-inch pie pan (I use a glass one) in the oven (watch that it doesn’t burn).
Meanwhile, whisk the eggs and milk, then sift in the flour, whisking it until well combined. Mix in the vanilla extract.
Remove the pie pan carefully from the oven and pour in the mixture. On a low shelf, bake for 20 minutes, or until puffed and golden brown.
Remove from the oven. Serve filled with fruit. Dust with powdered sugar.
Thoughts for next time: add a sweetener to the batter, would also taste good as a breakfast pizza with sauce and cheese and maybe eggs all on top.
I wonder do you always follow a recipe exact or do you tweek it from the beginning?
I think this will become a winner at my house.
Wednesday, September 9, 2009
This last couple weeks I have been getting up BEFORE my kids and husband. Somewhere between 5 and 5:30. This has been life altering! I am not exaggerating. I get up, get dressed, say my prayers and make a nutritious breakfast. I am ready as they come down. I can visit with them. Help keep them on track. Get them all out the door on time. My next plan is to add exercise to the morning.
This helps me to save money - homemade is cheaper, and be a little crunchy -I am using organic free range eggs to feed the kiddo's.
This works for me! Added to WFMW!
Monday, September 7, 2009
I have a confession to make. I LOVE to eat out. Fast food, family restaurants, chains, Japanese, Chinese, Thai, Mexican - it doesn't matter I love it. There is something so wonderful about being served.
Why should I refrain?
- First there is that unbelievably expensive drink that I so want with my meal. I mean, for heavens sakes I am "treating myself".
- Second is the price, we all know that I could make it myself for a whole lot less.
- Third is the calories. Somehow the food is 3 or 4x more fattening than what I can make at home. (Not always but usually)
- Fourth is the fact that I have to drive there. To be honest my favorite place to eat is 22 minutes away and I rarely have a reason to be on that side of town. So, waste of gas and environmentally it is a loser.
- Fifth, especially with Fast Food it is so unbelievably unhealthy - calories, bad fats, lack of any real nutrition. There is no redeeming quality for french fries. "Hi, my name is Christy and I am addicted to french fries".
Join me in my goal of eating out only rarely - instead of multiple times a week.
Wednesday, July 15, 2009
Tuesday, June 16, 2009
Preheat the oven to 400 degrees Fahrenheit.
Gather your ingredients:
2 cups oats
3/4 cup flaxseed-crushed
3/4 cup sunflower seeds
1 cup mixed nuts - crushed
2/3 cup brown sugar
1/2 cup honey
4 Tbsp grapeseed oil
2 tsp vanilla extract
1/2 tsp Kosher salt (didn't have any - used regular)
approximately 8 oz. dried fruit cut up
Preheat oven to 400 degrees.
- Then, mix the nuts, oats, and sunflower seeds. Toast them in a dry pan on the stove stirring every few minutes so that they don’t get burned. When they are toasted add the flaxseed for just a minute - watch out it burns quickly.
- Meanwhile, prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.
- Put the brown sugar, honey, grapeseed oil, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.
- By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit.
- Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.
- Spread out the mixture with a wooden spoon or spatula.
- Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.
- Wait 2-3 hours or until the granola has totally cooled.
- Then, open the waxed paper …
And carefully turn the granola onto a large cutting board, peeling away the rest of the paper.
- Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.
I got my inspiration from this post.
Monday, May 18, 2009
Personally I think the party is for me since May 20th is my birthday. I am just guessing!
Saturday, May 16, 2009
Freeze lemonade or fruit juice or Koolaid in ice cube trays or a Popsicle mold or small plastic cups to make yummy treats for your family.
You can freeze gelatin in ice cube trays and then use them as ice cubes in punch - it doesn't water down the drink.
You can mix one cup of fruit juice and one cup canned or fresh fruit in a blender. Put in a container and freeze. You can add sticks when it is about half way frozen, then continue to freeze.
Another yummy idea is to blend 1 sliced banana with one tsp vanilla, fruit chunks and one cup of plain yogurt. Pour into cups and freeze. Homemade frozen yogurt!
Wednesday, May 13, 2009
My Six Unimportant Favorite Things
The smell of a clean body right out of the shower or bath. I love the smell of babies, big kids and especially my husband when they are squeaky clean.
Sushi - I love all things sushi -ish. Real sushi, maki rolls, sashimi, edamame, wasabi, ginger, white rice, fried rice yum yum yum!
Garage Sales - I guess with the economy the way it is heading this may become an important favorite thing, but for now I just love to go and dig through other peoples stuff and hope to find a treasure. In the early days of my marriage I clothed my kids from there, bought lots and lots and lots of knickknack/decorating things. When I homeschooled I bought hundreds of children's books for mere pennies. I have a library as good as a school library. Seriously.
Books - I am addicted to books. How to books, school books, religious books, recipe books, get thin yesterday books, science, math, youth books, dang near anything that isn't adult fiction.
Movies - I love to go to the movies at the theatre and buy me some plain popcorn and a huge diet coke and lose myself in the world of make believe. At home I can't sit still long enough to watch a movie. Always something that needs done. But at the theatre - I have paid and I get to enjoy!
Lilacs - I love the smell. I am in heaven during lilac season. You will see me randomly sniffing a bush. I have fantasies of stopping and cutting off branches of big bushes I pass. Just to have the smell in my car.
Out on a limb here - I tagged MommaB - check out her giveaway while you are there! I also tagged Sarah at Real Life, and my friend at The Truth Will Set You Free
One last thing -- the rules. Mention the person who tagged you, list your six Unimportant Favorite things, and then tag six other bloggers. (I know I only tagged 3 but they are all wonderful!)
Monday, May 11, 2009
What to do - First I cut up 2 and made pork and bean soup. Then I made pork fried rice, and with the last 1.5 chop I made bbq pork. Everything I used was just hanging out in the fridge, freezer or pantry - yea!
Pork and Bean Soup
Carrots - sliced thin and little
Celery - same
1/2 onion chopped small
fry in extra virgin olive oil until soft
add about a tsp of chopped garlic
To this I added about a cup of navy beans and 1.5 cups blackeyed peas 2 cups of water, chicken flavored soup base, and veggie flavored soup base. I added 1 cup of brown rice then bring to a boil, I then added a glug of white wine (1/4 cup maybe) and a handful of spinach. Cook until spinach is soft and remove from stove. Add salt and pepper to taste.
This is really good - all leftovers or things that I needed to use up!
Pork Fried Rice
2 cups cooked brown rice - cooled.
Celery, carrots chopped small - fry in evoo.
I then added some frozen mixed mushrooms and some frozen pearl onions.
At this point, take 1 egg and scramble it - make it very thin pancake like then chop up small.
I added a little chopped garlic when the carrots were softish, then I added 2 big handfuls of bean sprouts. Over this I poured about a 1/4 cup white wine 2tbs Pad Thai sauce. When the beans were cooked I added the brown rice and cut up pork chops. Over this I poured maybe 1-2 TBS of sesame oil. When this was all heated through I removed one serving for Joe (he can't have soy) then splashed a little soy sauce on top, stirred and served -yummmy!
Cut up whatever amount of leftover pork you have into small pieces, dump BBQ sauce over. Warm. Serve on buns. Easy peasy lemon squeezy!
Thursday, May 7, 2009
Wednesday, May 6, 2009
Over at 5 Minutes for Mom they have a fabulous list of giveaways for Mother's Day.
You will have a chance to win prizes such as:
An HP Mini 1000 PC
Purses from Coach and Elliot Lucca
A Kodak Wireless Digital Frame
A Kodak Digital Camera
A Blu-Ray player and Blu-Ray Pride and Prejudice gift pack
Jewelry from Things Remembered
Crock-Pot® Smart-Pot® Slow Cooker
I so have my fingers crossed!! Go check it out!
1/4 cup corn syrup
1. Cut 4 or 5 long strips about 2 inches wide from brown paper bags. (don't forget to loop a piece of string through it so you can hang the thing!)
Friday, May 1, 2009
Applications for this new material are not limited to disposable pens. Virtually any product can be made either entirely from Makigami, or with some parts made from it. Possible future Makigami products include auto parts, aviation parts, marine parts, indoor furniture, sports equipment, children’s toys, toothbrushes, hairbrushes, mop, broom and other handles, and many more.
I too am excited for the possibilities. This "material" biodegrades in 3 months. It isn't harmful to animals - or children for that matter. It uses recycled paper. It would be incredibly inexpensive to produce. A winner on all fronts!
Easy peasy lemon squeezy!