Marcia's "Fab" Salad Dressing

So we were invited to dinner at the home of our good friends Marvin and Marcia--and she served the best salad ever.  You ask "How good was it?" and I must reply that Stanley even asked me about the great dressing on her salad.  You would think that I never serve good salad dressings?  Hmmmm

Marcia's "Fab" Salad Dressing

1/4 c. white vinegar

1/3 c. Olive oil

2 T. Sesame seeds

1 T. Poppy seeds

1 T. Minced onion

1/2 t. Paprika

1/4 c. Sugar

1/4 c. Worcestershire sauce

Serve over greens--be creative, add berries, sliced almonds, pecans or whatever fun additions you come up with!

Garlic Cheese Pull-Apart Rolls

Garlic Cheese Pull-Apart Rolls 

·       16 frozen white dinner rolls (Rhodes brand)

·       ½ C butter, melted

·       1 C grated Parmesan cheese, divided

·       1 tsp dry parsley flakes

·       1½ tsp garlic powder

·       ½ tsp salt

·       ½ tsp Italian seasoning

·       ½ tsp onion powder

Instructions
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.

My waistline may not be thrilled--but my taste buds are in heaven!!

Friday Night--Spaghetti Pie!

American Spaghetti Pie

If you can make spaghetti, you can make spaghetti pie. It’s a really neat dish and one that the whole family will enjoy--a mixture of spaghetti and cheese and Italian sausage. It’s firm enough that you can cut it into slices and serve it like a cake.

It can be made in a 9-inch springform pan, but you can use a large, 3 1/2 to 4 quart, baking pan.

Ingredients

1/2 pound spaghetti noodles
1/2 medium onion, diced
1/2 green bell pepper, diced
3/4 pound ground Italian sausage
1 1/2 cups, about 12 ounces, ricotta cheese
1/3 cup grated mozzarella cheese
3 large eggs
1 tablespoon Zesty Pizza and Pasta Spice or other Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups spaghetti sauce
3/4 cup grated mozzarella cheese

Directions

1. Cook the spaghetti until it is al dente, cooked but still firm. (You want it undercooked; it will continue to cook in the oven.)

2. Sauté the onion, green pepper, and sausage until browned.

3. Mix the ricotta cheese, the 1/3 cup mozzarella cheese, eggs, oregano, salt, pepper, and basil together in a large bowl. Add the cooked meat and vegetable mixture.

4. Preheat the oven to 375 degrees.

5.Assemble the pie by placing one half the noodles in the pan. Pour one half of the spaghetti sauce over the noodles. Spoon one half of the cheese and meat mixture over the spaghetti sauce. Cover the mixture with the other half of the noodles, then the rest of the spaghetti sauce, and finally, the rest of the cheese and meat mixture. Top the dish with the remaining 3/4 cup mozzarella cheese.

6. Cover the pan with aluminum foil and set it on a baking sheet or splash guard to catch any dribbles while baking. Bake for 45 minutes or until just set or the center of the casserole measures 165 degrees with an insta-read thermometer.

7. Remove the foil and bake for another five minutes. Remove from the oven and let stand for ten minutes. Remove the ring and serve the pie.

Baker’s note

Springform pans are essential for cheesecakes but we use springform pans for much more: Desserts, cornbread, coffeecake, and in this case—a casserole. They make for great presentations. The casserole or baked good can be set on the table as a centerpiece from which you can cut clean, neat slices.

Recipe provided by our friends at www.preparedpantry.com

Since we are entering Fall

I just found this recipe in the Fleischmann's Knead to Know Newsletter. How many times have you gone to the cupboard to find your pumpkin pie spice and it has gone missing? Well, this is the answer. Don't forget to tape this one to your cupboard door!

Q:
I don't have pumpkin pie spice in my pantry. Is there a good substitute for it, or do I need to purchase it?

A:
Pumpkin pie spice is a blend of warm-flavored spices, often including cinnamon, ginger, nutmeg, allspice, cloves and mace. Here's an easy 4-spice blend to use in its place:

1 teaspoon pumpkin pie spice = 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground allspice and nutmeg.

Simply increase spice amounts proportionally if you need more.

Peach Cobbler to Die For!

I call this my 2-2-2-2 recipe :) But don't forget the butter!!!

2 c flour
2 c sugar
2 c milk
2 tsp baking powder
1 cube margarine or butter
Fruit or pie filling - Fresh apples or peaches are great for this

Melt margarine in 9 x 13 baking dish
Mix flour, sugar, baking powder together, blend well. Add milk and beat till smooth. Add melted butter.
Pour into buttered pan (or spray with Pam)
Put fruit on top (I use two cans of peaches with juice)
Dot the top when finished (but before baking) with small dots of butter. Sprinkle with cinnamon and a little sugar to make it extra tasty!

If you use fresh peach juice, you will need to add some sugar water with the fruit to add some liquid.

Bake 350 for 1 hour or until cobbler is firm/browned

This recipe is so fun—you leave the topping on the bottom and add the fruit to the top. During the baking process they reverse and the top browns. Yummy.

Mini Apple Crostatas - A 5-Ingredient Recipe

INGREDIENTS:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
2 tablespoons sugar
1/4 teaspoon ground cinnamon

8 teaspoons caramel flavored topping

DIRECTIONS:
Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.

In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.

Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.

Thanks to our friends at www.Pillsbury.com

School Is In Session!

Well ladies, the time is here. School (Cooking Class) starts in October. Since we are changing days, you'll want to mark your calendars for Thursday, October 7th (first Thursday of the month). Morning class will be at 9:00 a.m. and the evening class will be (the same day) at 6:30 p.m.--friends and husbands are always welcome.

Our first class this month will be two-fold... First we're going to learn how many meals you can get out of one roast, and then we're going to learn how to stretch a chicken (you can use your imagination for that one!). So, grab a friend and come learn how to tighten your budget and make your food dollars stretch!!!

As always, class will be held at my home, 11838 S 194th Drive, Buckeye--in Rainbow Valley. I so hope you will join us. Don't be late--you might miss something important.

Last Minute Pizza Anyone?

Homemade Pizza - From our friends at www.livingonadime.com

I'm doing something a little different from our usual menu today but hope it will be of help just the same. With football season in full swing and the kids bringing their friends home from school, I thought I might give you one recipe that will take care of your whole meal, including your dessert and a menu that young and old alike love. What is this wonder recipe?

Why pizza of course! It is so versatile and can be used for so many things. I especially like to make it to use leftovers. Don't be afraid. Read this recipe through because our recipe for pizza dough uses only a few everyday ingredients and we give you methods to make it that are as easy as stirring up muffins. Even if you don't want to make your crust from scratch, read on because there are many good ideas for toppings and other things.

• If you have half of can of pineapple and a little bit of ham left, throw it on a crust with some cheese and you have a Hawaiian pizza.
• Do you have a couple of hamburgers, hot dogs or pieces of chicken left from barbecuing? Then spread your crust with barbeque sauce, onions and cheese.
• What about all of those garden veggies that you haven't figured out how to use? How about a Garden Vegetable Pizza? Use zucchini, diced tomatoes, mushrooms, onions and bell peppers.
• Pull all of those containers out of the freezer filled with small amounts of meat and use them with some cheese for a meat lover's pizza.
• You can even make a homemade pizza if you don't have sauce. Just spread your crust with olive oil and minced garlic. Then top as usual.

I am including the recipe for our pizza dough and crust from the book. Before you panic and stop reading, thinking it will be too much work, read on a bit and see if you don't have a change of heart.

This recipe can be made several different ways using the same ingredients. Each one will give you a different type of crust so keep trying the different ways until you find what your family prefers.

Method 1 - This first method is very fast and very easy. If you are a pizza gourmet, you may not want to go this direction but if you are a harassed mom who has to have dinner on the table in 20 minutes or less and have nothing in the house to eat you will love this:

Mix the ingredients in the recipe below and knead about 10 times until smooth. Don't let it rise. Just pat it into your pan. Add toppings and bake. You can make the crust first and let it sit rising four or five minutes while you prepare the toppings for it.

Method 2 - Mix the ingredients in the recipe using the original method or modify method 1 above by pressing or rolling dough on to pan and brushing with olive oil. Bake at 425° for 5 minutes. Remove from oven and freeze. When you're ready to use it, you don't have to thaw it. Just bake at 425° for 20 minutes.

Method 3 - Mix ingredients, knead, place in greased bowl, cover, and put in the fridge overnight. Roll it out, let it rise about 15 minutes. Then top and bake.

Pizza Dough
1 cup warm water (about 120 degrees)
1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil (olive oil is best, but you can use vegetable oil)
2 1/2 - 3 cups flour

Dissolve yeast in a bowl with warm water. Add sugar, salt, oil and spices (see below). Mix well. Gradually add flour to form stiff dough. Knead on floured surface until smooth. Place in greased bowl. Turn dough over to grease both sides. Cover and let rise until doubled. Makes 2 medium pizzas.

Optional Spices to add to dough:
2 tsp. garlic, crushed
1 tsp. basil
1 tsp. thyme
1 tsp. oregano

Other Dough Uses
Breadsticks
Use a pizza cutter and cut the rolled out dough into breadsticks. Bake according to the recipe until brown. Then brush with melted butter with crushed garlic in it and sprinkle with Parmesan cheese. You can make one of the spaghetti or pizza sauce recipes from Dining on a Dime or use jar sauce to dip them in.

Dessert
Use a pizza cutter to cut as with the breadsticks but, before baking, roll in melted butter and a mix of cinnamon and sugar. When done, you could drizzle with vanilla icing or dip in applesauce.

Carol's Chocolate Zucchini Bread

Thanks to my dear friend Rachele who shared this recipe with me. Since we are still able to obtain zucchini you won't have to wait until next spring to use this recipe--try it now! Great flavor--and we won't even tell the family that it has good for you stuff in it! It's a good thing that the recipe makes two pans because it will be "gone with the wind".

3 cups all-purpose flour (I used whole wheat flour with great success!)
¼ cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt

2 cups white sugar
3 eggs
1 cup vegetable oil
2 teaspoon vanilla
2 cups shredded zucchini (I used 3 cups)
1 cup chopped walnuts
1 cup semi-sweet chocolate chips (why not add a few more, for good measure!)

1. Preheat oven to 350 F. degrees. Lightly grease two 9X5 loaf pans

2. In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well. In a separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla, mix well. Stir in zucchini. Add flour mixture, stir until just moistened. Stir in nuts and chocolate chips. Spoon into loaf pans.

3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, Remove from pans, cool completely on wire rack.

Whoa! Don’t touch another recipe until you read this article.

Monday, September 13 2010
Revisiting the Recipe Reality Review
By Daryl Hoole - Meridian Magazine

Whoa! Don’t touch another recipe until you read this article.

I heartily agree with one anonymous reader who reminds us to be very selective in throwing away those little cards we long ago collected. Some may be family treasures. So, with her permission, I share her counsel. She writes:

“I, too, grew up in a home/family of fabulous cooks. I was blessed to have homemade meals and didn’t know you could buy bread or cake mixes until well into high school. I respect the need to clean house and discard old recipes, but can I add one caution: please check with the kids first!

“As my mother aged, her diet changed--less fat and salt. The table was set for two instead of nine. She, too, condensed her recipe collection. When I would call for my favorite childhood recipes (such as divinity from the Betty Crocker cookbook—yes, the book was falling apart, and no, she hadn’t made divinity in 15 years, but. . .) they were gone. She no longer made pies from scratch (lard and all) and, no, I won’t make them often, but now no one will make them at all because Grandma’s ‘no fail pie crust’ recipe was thrown away. She had a recipe for homemade hamburger buns that were a pain to make, but what a wonderful treat for a grandchild’s special day—especially with her stuffed hamburgers. Both recipes are now gone.

“Some of those old recipes actually turn out meals from scratch as well as meals that use very few ingredients. There may be a time in the future when my children won’t have access to packaged/canned/bottled foods, and it may well be Grandma’s three-ingredient recipes with basic ingredients that are the saving grace. We store food, but not always the resources needed to do something with those 50-pound bags of wheat.

(Note from Daryl: I’m reminded of the young bride who said she had spent the entire morning at the super market looking for a box of “scratch” because her recipe said, “made from scratch.”)

“Those recipe cards are like journal entries, especially the handwritten ones. The amounts and even the types of ingredients have changed over the years. Oven temperatures and baking times have been adjusted. I see those chicken scratch marks and marvel anew at the attention to detail my mom put into her meals and treats. She wanted them ‘just right.’ And the food was wonderful every time because she followed those recipes to the letter. Few do that anymore.

"I would love to have a scrapbook of those old recipe cards, some typed (my grandchildren won’t even know what a typewriter was) with the various cute borders and the egg splatters and grease spots adding to the charm. I close my eyes and see those messy little cards and my mom in her apron standing over the cupboard kneading love into everything that went from the kitchen to the table. And, as for those recipes for foods we refused to eat because they were so bad (there were a few), I would even like to have those. It was nice to know that she was human and made a few culinary mistakes along the way. This gives me courage as I try new recipes.

“Many recipes came from magazines, newspapers, and Relief Society handouts of years ago. The recipes are only part of the charm; the articles and pictures on the back, and the scribbled notes and comments in the margins, take me on a nostalgic walk down culinary lane. Please, be cautious about throwing out the memories. I’m glad to add some extra page protectors to my binder for these treasures.”

So, thank you, dear reader, for the cautionary advice. Yes, it is important to manage our recipe collections, both as to volume and organization, but I appreciate the reminder to look carefully at the old, smeared, rumpled ones: Aunt Merle’s meatloaf, Aunt Lila’s lemon cream pie, Mother’s raisin-filled cookies, Swiss steaks, and German Chocolate Cake, and everybody’s favorite “Grandpa Juice.” They may belong among the “keepers.”

www.meridianmagazine.com

Grilled Spinach Alfredo Pizza

I'm a sucker for something good tasting, good to look at and easy to make! I think our friends at Kraft have something with this recipe. Just think of the possibilities....hmmm, do any of you remember all the cool pizzas that we made at our cooking class last year? Veggie pizza, fruit pizza, pepperoni pizza...this one definitely has possibilities :). And this one won't even make your kitchen hot--just grill it. Let your imagination be your guide. Enjoy!

1 cup Alfredo sauce
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 tsp. Crushed red pepper
1 lb. Refrigerated pizza dough, at room temperature
2 Tbsp. Olive oil
1 cup KRAFT Shredded Mozzarella Cheese
1 Boneless skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)
4 slices OSCAR MAYER Bacon, cooked, crumbled

HEAT grill to medium heat.

COOK and stir Alfredo sauce in medium saucepan on medium heat 4 to 5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.

DIVIDE pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.

TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

www.kraftrecipes.com

Do you like Okra, Gumbo?

I'm so excited to find this recipe for Okra-Gumbo Freezer Mix. My family is going to love this one! But I'm wondering if there will be anything left to freeze? My garden has a lot of Okra, and I'm glad.

Okra Gumbo Freezer Mix

5 Pounds fresh Okra sliced
6 medium onions, chopped
4 celery ribs, chopped2 green bell peppers, chopped
2 garlic cloves, minced
1 15-ounce can of tomato sauce
4 bay leaves
1 tablespoon salt
1 tablespoon pepper

Combine all ingredients. Spoon into 2 13 x 9 inch pans. Cover with foil.
Bake at 300 degrees for 2 hours, stirring after 1 hour. Let cool completely. Spoon into 4 1-pint freezer containers.

Can freeze up to 4 months.

Cream of Cauliflower Soup

I saw this recipe and it looked so yummy....and easy (my two favorite things). Enjoy!

3 tablespoons butter
1 small onion -- chopped
1 1/2 quarts chicken broth (or vegetable broth)
1 10 oz. package frozen cauliflower
1 1/2 cups milk
2 tablespoons flour
salt and pepper to taste

In a soup pot, melt butter and add onion. Cook till onion is translucent. Add flour and incorporate, making sure flour isn't lumpy before adding chicken broth. Add broth and bring to a boil.

Add cauliflower to broth and simmer until cauliflower is tender, about 10 minutes. Transfer cauliflower to a blender and puree (use a slotted spoon). Add back to the soup pot. Mix well and add milk, salt and pepper to taste. Heat to a very low simmer, but do not boil or soup will break.

SERVING SUGGESTIONS: A big green salad and some whole grain rolls (if you don’t mind the carbs) will do the trick. Also, calorie count is low so feel free to have a couple of bowls.

From our good friend Leanne Ely at: savingdinner.com.

Weightwatchers--It is gorgeous!

Cinnamon Peach Pie from Weightwatchers!

Oh my heavens! Have you ever seen anything more beautiful than this pie? I love it--not only does it taste good, but it makes you look like a chef! Presentation, presentation, presentation!

2 pound(s) peach(es), yellow or white variety
1/3 cup(s) sugar
2 Tbsp fresh lemon juice
1 tsp ground cinnamon
1 Tbsp cornstarch
2 Tbsp butter
4 oz gingersnap(s), about 18 cookies

Preheat oven to 400ºF.

Cut peaches in half and remove pits. Cut each peach half into four slices. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.

Melt butter in microwave or on stovetop. Crush gingersnaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.

Pat crumb mixture into bottom of a 9-inch ceramic or glass pie plate; make sure crumbs are evenly distributed.

Starting at edge of pie plate, arrange peach slices in concentric circles so that they cover entire surface of pie and form a petal-like pattern. To form center of flower, arrange several peach slices in a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.

Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325ºF and bake for 40 minutes more.

Remove from oven and cool completely in pie plate on a wire rack (about 2 hours). Slice into 8 pieces just before serving. Yields 1 piece per serving.

You can peel the peaches but do not have to — the choice is yours. This pie can be made up to 1 day ahead, refrigerated and then served chilled or at room temperature.

For a really exciting presentation, use a yellow peach for the center of your flower design and white peaches for the petals. Serve with a dollop of light whipped cream

www.weightwatchers.com

Now that we are getting back into the habit of GREAT breakfasts!

I love Leanne Ely's belief about the family dinner table. It's all right there--just like the family that prays together stays together, the family that eats together has it all. Where else can you get the true story of what is really going on in your family's lives? That extra 30 minutes a day will create family memories and give them the armour of God when they are away from home.

Breakfast for Dinner

by Leanne Ely, C.N.C.
My passion in life is that everyone would understand just how important the family dinner table is. That simple piece of furniture represents an intimate ministry in the home that will leave a legacy. To lose this focus and become driven by all kinds of extra curricular activities (both for the kids and the parents) is to lose your family vision. Those are some sharp words, but the consequence of skipping this ritual in favor of another activity is to invite chaos into your home and influence that you don’t want. Statistics have proven over and over again that the family that eats dinner together at least 4 times a week, at the family dinner table (not in front of the tube or in the car) will have children who are less likely to do drugs, drink, have premarital sex and do better in school. What parent doesn’t want that? And all because of a simple thing like dinner. Amazing how un-complex it all is, isn’t it?

The family dinner table represents the connection we have with each other. Each person sitting at the table isn’t there by accident, but is (I believe) a God-given gift and a specific fit for your family. If I had the opportunity to give every woman on the planet a gift, it would be a vase of flowers for the middle of their dinner tables to remind them that this is a sacred place where their families are not only fed, but nurtured and loved. Where heart strings are tied and relationships realigned. I invite you this week to make that sacred place pretty. Even if you are facing a raging schedule, at least attempt one dinner there this week. Are you up to the challenge? I know you can do this! Splurge on some flowers, or just a big bowl of apples in a basket you love. You could EVEN do candles if you wanted! As a matter of fact, why not have Breakfast for Dinner this week? It’s quick, easy and your kids will love it.

My children have many fond memories of sipping orange juice from a stemmed glass and listening to Vivaldi by candlelight while diving into a stack of pancakes! It will take 5 minutes to set the table and will create a lifetime of memories—I promise. Sometimes those old fashioned breakfasts of pancakes, waffles and eggs are near impossible to pull off even on weekend mornings. Why not have it for dinner?
Here’s a recipe to get you started:

Crustless No Recipe Quiche
Serves about 6
• 1 dozen eggs, beaten like for scrambled eggs
• 1/4 cup milk
• salt and pepper to taste
• 1 small package of frozen, chopped spinach; drained
• 1/2 a small onion chopped and sauteed
• 1 cup ground beef, cooked (I use just about anything from leftover spaghetti meat to leftover taco meat--use whatever you have)
• 6 oz. shredded sharp cheddar (I use lowfat)

In a bowl, beat your eggs and add milk, salt and pepper. In a lightly greased 9 x 13 pan, put meat, spinach and cheese down then top with egg mixture. Bake @ 350 for 20-30 minutes, but check it often. I have noticed a great deal of difference in cooking times on this. Serve it with a great big salad and some whole grain bread and you have one wonderful supper.

For the spinach, you can use broccoli instead if you like. I’ve substituted the meat for turkey ham or sausage even or left it out. You can do anything in the cheese dept. This (un)recipe has served me very well and guess what? It will work for you low carbers, too! That's all there is to it. Simple, easy, cheap and quite good! Enjoy!

Breakfast Mixes
by Leanne Ely, C.N.C.

To make the most of our days and to really start off right, it’s important to remember that breakfast is the most important meal of the day. This is when you break your fast from not eating all night. Your blood sugar is low—you need fuel. To start the day fuel-less is akin to taking a car on a long journey hoping the reserve tank will get you there and back—I promise you, it’s not gonna happen. Most likely you will end up eating something greasy from a drive-thru because your blood sugar has crashed or waiting till lunch and then eating out of control because you’re starving. Let’s not even talk about our foul moods due to our blood sugar being in the can. This is not how we’re meant to operate and we deserve better.

The wonderful thing about breakfast is that it’s a cheap and easy meal. I’m not talking about the artificially colored, overly sugared breakfast cereals. That stuff is so over priced, you’ll need to take a second out on your house just to keep up with the expense! Not only that, but the only thing those cereals are good for is getting your kids hyper—there is NO nutritional redemption in that expensive stuff. Let me say this again: YOU are the parent and YOU can control what goes in your child’s cereal bowl every day.

Pancakes and waffles are more “weekend” food. Who has time to make them during the week? YOU do if you can get these mixes together. Even better, you can make extra pancakes or waffles on the weekend, freeze them in big freezer zipper topped bags and use them instead of those expensive and less nutritious toaster waffles in the freezer section in the store.

Here’s a terrific mix:
8 cups flour (if you’d like an all whole wheat mix, use whole wheat pastry flour from health food stores)
2 cups whole wheat flour
1 1/2 cups buckwheat flour (at some markets, but for sure at health food stores. Optional; use more whole wheat flour if you can’t find it)
1/2 cup cornmeal (stone ground)
1 1/2 cups oatmeal (blend in your blender till powdered)
2 cups buttermilk powder (this is in the baking section of your market)
5 tablespoons baking powder
2 tablespoons baking soda
1 cup sugar (or sucanat—natural sugar at the health food store)
2 tablespoons salt

This will make four quarts. Mix all together in a very large bowl and divvy up into gallon sized freezer storage bags. I would mark the date with a Sharpie pen and keep it in the freezer although you can keep in your pantry.

To make pancakes or waffles:
1 cup pancake mix
1 egg
1/2 to 2/3 cup water (start with the lesser amount first and add if you need to)
2 tablespoons vegetable oil
In a medium bowl, stir mix with water, egg and vegetable oil. Heat your griddle and make your pancakes as usual! To make waffles, double the batter and follow the directions for your waffle iron.

Basic Muffin Mix
Makes 11 cups
8 cups flour (again, if you prefer whole wheat, use whole wheat pastry flour)
3 cups sugar (can use sucanat if you prefer, see note on pancake mix)
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
Combine everything in a large bowl and divide into freezer zipper topped bags. Mark date with a Sharpie pen and store in the freezer or cool dry place.

To make muffins:
Preheat oven to 375 degrees. In a bowl, mix together 3 cups baking mix, 3 tablespoons vegetable oil, 2 eggs, 3/4 cup milk and 3/4 cup berries, raisins, chocolate chips or whatever else you’d like. Bake in a prepared muffin pan—that means lightly greased (I prefer the cupcake papers—easy clean up!), filling cups 2/3 full. Bake for 20 minutes or until nicely browned. Cool for five minutes in the pan then turn out on to a rack to cool. Makes about 12 muffins, depending on the size of your muffin tin.

www.savingdinner.com

While we are on the topic of vegetables....

Since we are on the topic of vegetables, have you tried my favorite green bean recipe, compliments of my sister Connie? Here is a great way to introduce your children to the taste of the good life--green beans!

Frozen green beans (I like the "big bags" for sale at Sam's Club or Costco)
Sliced almonds
Butter--oh yeah, the good stuff!

In a large pan, saute the sliced almonds in butter--don't be too stingy with the butter--until they are just turning brown. Add the frozen green beans and stir to coat with the butter and almonds. Put a lid on the pan, turn down the heat and let cook until the beans are just tender. Don't let it go too long or they will get mushy. Ahhhh, they just melt in your mouth.

Simple Sautéed Spinach

I love spinach! When I saw this recipe I thought about how easy it is to prepare--so put some Zing in your step today--take regular spinach and make it Super Spinach!

Ingredients
2 tablespoon(s) extra-virgin olive oil
4 clove(s) garlic, thinly sliced
20 ounce(s) fresh spinach, (see Note)
1 tablespoon(s) lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) crushed red pepper


Directions

1.Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.

Tips & Techniques

Note: Baby spinach is immature or young spinach — it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

www.eatingwell.com

Frugal Breakfast Foods

If you are looking for a little more variety for that all-important first meal of the day, try some of these ideas. They are a much more economical option that hitting the drive-through of your favorite fast-food place but still give you some of that same taste (just better of course because it’s homemade.

1. Have a piece of casserole. It takes time to cook eggs and bacon for breakfast. No one wants to ruin their clothes with the mess it can create. On Sunday night, get breakfast done early. Put together a casserole using your favorite ingredients. Fewer eggs are needed in a casserole than when frying or scrambling them for breakfast each morning. Depending on the size of your family, the casserole may last two to three mornings.

2. Yogurt. Yogurt is a healthy and economical breakfast choice. When you are eating on the run, grab a container of yogurt and some dried or fresh fruit. Cutting up fruit on top of the yogurt adds carbohydrates to fuel you for the morning in addition to the calcium and protein in the yogurt itself.

3. Breakfast shake. This is even quicker and can be ingested while driving without taking your eyes off the road or both hands off the wheel. Put together some frozen fruit favorites, ice cubes, frozen yogurt, and unsweetened juice in a blender. Pour into Styrofoam cups to keep it cold. Everyone can grab a cup on the way out the door. The nutritional effect is about the same as yogurt, but without the spoon.

4. Pigs in a blanket. This is the homemade version. Whip up a batch of pancakes and freeze them in short stacks of three. A package or two of frozen link sausage is needed to create this quick and economical meal idea. Thaw out a stack of pancakes. Heat up three sausages in the microwave. Wrap a pancake around each sausage. Voila! You�ve got an instant pig in a blanket. Eat it as you watch the last of your favorite morning show or as you walk to the bus stop. It can be eaten in the car without too much fuss or mess. For a sweeter taste and less mess, add a little maple syrup or honey to the batter when making the pancakes.

5. Breakfast sandwiches. In the evening, while you are getting things ready for the next day, grill up a few breakfast sandwiches. Choose whatever you like: turkey slices, ham slices, cheese, tomato, bacon, etc. When the sandwich cools, cut it into bite size pieces and put it in a container. In the morning, just grab a container; pop it into the microwave for fifteen or twenty seconds and breakfast is served.

These breakfast ideas are time saving and money-saving too. They make use of items you buy normally and also whatever you have around the house to create delicious fare for a morning rush. No more excuses for skipping breakfast or swinging into the fast food restaurant every morning.

www.hillbillyhousewife.com

Great freezer jams from our friends at Preparedpantry.com

Strawberry Freezer Jam

Because this is made with berries, it does not need to be cooked—which makes for a super quick and easy jam. The fresh strawberry taste really shows through.

Ingredients

3 1/4 cups strawberries sliced

1/4 cup lemon juice
1 package pectin, MCP brand or equal
4 1/2 cups granulated sugar
1 cup light corn syrup

Directions

1.Wash and dry the five pint-sized jam jars or plastic containers. Make sure the lids fit tightly.
2.Wash and hull the strawberries and slice them. Measure the fruit to make certain that you have the right amount. Place the measured fruit in the bowl of your stand-type mixer. Add the lemon juice.
3.Using the paddle attachment, stir in the pectin thoroughly. Turn the mixer to the lowest setting and let the mixer run for ten minutes. Let sit for 20 minutes.
4.Add the corn syrup into the fruit mixture. The corn syrup reduces the likelihood of sugar crystallization. Add the sugar and stir with the mixer until it is completely dissolved and no longer grainy, about five minutes.
5.Immediately, pour the jam into your prepared containers leaving 1/2 inch clearance for expansion while freezing. Let the jars stand on the counter for 24 hours to allow the pectin to set then freeze.
Notes:

1.Using the paddle and your stand type mixture will incorporate air in into your jam. The jam will be opaque and lighter color but quite attractive.
2.Once the pectin begins to set up thickening the jam, do not stir. Continuing to stir will break down the pectin and make for a syrupy jam.

Pineapple Peach Freezer Jam

You can make peach jam without cooking the peaches but minimal cooking does release the flavor. In this case, we enhanced the flavor with the addition of crushed pineapple.

Ingredients

2 1/2 cups chopped and cooked peaches
3/4 cup crushed pineapple
1/4 cup lemon juice
1 package pectin, MCP or equal
4 1/2 cups granulated sugar
1 cup light corn syrup

Directions

1.Wash and dry the five pint-sized jam jars or plastic containers. Make sure the lids fit tightly.
2.Peel the peaches and chop them into fine pieces. Cook the peaches until bubbly and soft. Measure the fruit to make certain that you have the right amount. Place the measured fruit in the bowl of your stand-type mixer. Add the pineapple and lemon juice.
3.Using the paddle attachment, stir in the pectin thoroughly. Turn the mixer to the lowest setting and let the mixer run for ten minutes. Let sit for 20 minutes.
4.Add the corn syrup into the fruit mixture. The corn syrup reduces the likelihood of sugar crystallization. Add the sugar and stir with the mixer until it is completely dissolved and no longer grainy, about five minutes.
5.Immediately, pour the jam into your prepared containers leaving 1/2 inch clearance for expansion while freezing. Let the jars stand on the counter for 24 hours to allow the pectin to set then freeze.

www.preparedpantry.com

If this doesn't make you hungry....Balsamic Chicken Salad Recipe, so easy!

MIX mayo and dressing in medium bowl.

ADD chicken, peppers and onions; mix lightly.

SPOON onto spinach-covered plate; top with cheese.


1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
2-1/2 cups chopped cooked chicken breasts
1 Red pepper, chopped
4 Green onions, chopped
4 cups Baby spinach leaves
1/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese

Along with that thought....waffle makers are pretty handy!

If you have taken my cooking class, you've shared our recipe for Chocolate Waffle Cookies, but in case you missed it....heavenly!

Mix together:
1/2 cup melted butter
2 eggs
1 tsp vanilla
3/4 cup sugar
6 Tbls. cocoa
1 cup flour
Cook for EXACTLY 1 minute in a warmed waffle iron (no more than 1.5 minutes)

Top with chocolate frosting, yum, yum! Just a thought, one batch is never enough, it's easier to just double the recipe from the get-go! :)

Well I never would have thought!

See how smart our friends at Pillsbury are... Mini Biscuit Waffles.

Spray your waffle maker with cooking spray and heat. Use a can of Pillsbury biscuits and separate the dough into 10 biscuits. Place up to 4 biscuits at a time (1 per square) and close lid. Cook 1 to 2 minutes until light golden brown. Serve with syrup, peanut butter or jam--or just good old butter!

Now how fast is that for a quick breakfast--or a great after-school treat. Thanks Pillsbury!

Is breakfast getting you down? Try these!

Quick Cinnamon Rolls

•3-1/4 cups Biscuit Mix (homemade is fine)
•1 cup milk
•1/3 cup softened margarine
•1/2 cup brown sugar or Sucanat
•1 teaspoon cinnamon
•1/2 cup finely chopped nuts, optional
In a large bowl combine the biscuit mix and milk. Mix the milk and biscuit mix together until you have a soft dough. Turn the dough out onto a large sheet of waxed paper. Knead the dough gently for few second. Pat the dough into a rectangular shape. Using a rolling pin or a heavy jar or glass, roll the dough out so that it is about half an inch thick. Try to keep it in a rectangular shape as you roll it out, this is a little challenging at first, but becomes very easy with practice.

Spread the margarine over the dough like spreading peanut butter on bread. Sprinkle on the brown sugar, breaking up any large lumps as you come across them. Scatter the cinnamon over the brown sugar. If you are using nuts, then sprinkle them on now too.

Now comes the part that takes a little skill. Lift up one side of the waxed paper and use it to help you roll up the dough like a jellyroll, with the filling on the inside of the roll. Pull back the waxed paper as you go so it doesn’t get inadvertently wrapped up in the roll. When the roll is nicely formed, use a sharp knife to cut it into about a dozen slices. I cut in the center first and then I cut each half in half again, making even quarters. Each quarter is then divided into 3 or 4 slices depending on how thick I want my cinnamon rolls to be. I prefer the rolls thicker rather than thinner.

Arrange the cinnamon rolls in well-greased muffin cups, or side by side in a well-greased 9 by 13-inch rectangular pan. If desired, squirt a little Pancake Syrup in the center of each cinnamon roll for flavor and stickiness. Bake the rolls at 400° for about 20 minutes. Remove from the oven and allow to cool for at least 15 minutes before eating. You may be tempted to eat them sooner, but if you do, you will burn the inside of your mouth. These are also good cold, and make good lunch box desserts.

Breakfast Scones

•2 cups whole wheat flour
•2 tablespoons sugar
•1 tablespoon baking powder (3 teaspoons)
•1/2 teaspoon salt
•1/3 cup shortening or margarine
•1 medium egg
•1/2 cup milk or yogurt or buttermilk (powdered is fine)
•1 tablespoon sugar, for sprinkling

In your favorite large mixing bowl combine the flour, sugar, baking powder, and salt. Use a fork or your hands to cut in the shortening or margarine like you would for biscuits. Be careful not to over mix. The mixture should be crumbly, and the fat should be in chunks the size of peas or dried beans. In a measuring cup, measure the milk of your choice. Crack in the egg and beat until smooth. Pour this into the dry ingredients in the mixing bowl. Stir the mixture with a fork, forming a soft dough. Scatter a little extra flour about the dough and form it into a cohesive ball. Knead the dough in the bowl about 8 or 10 times. Do not over mix. Pat the dough into a large circle about 1/2-inch thick on a well-oiled pizza pan or cookie sheet. Use a pizza cutter or knife to cut the circle into 8 pie-shaped wedges. Sprinkle the sugar on top if desired. Bake at 425° for about 15 minutes. The scones will be well-risen and golden brown. Serve hot right away with margarine and jelly. I prefer these with orange marmalade. Serves 8.

Donut Muffins

•1/3 cup shortening
•1/2 cup sugar
•1 medium egg
•1-1/2 cups flour
•1-1/2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 teaspoon nutmeg
•3/4 cup milk

For The Topping:
•1/2 cup powdered sugar
•1 teaspoon cinnamon
•1/4 cup melted margarine

In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350� for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly.

Mix the powdered sugar and cinnamon in a small bowl and set aside.

Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen. Very good for breakfast and after school or midnight snacks.

This recipe is at least 80 years old. It was created by a cook with leftover donut batter who didn’t have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it. The nutmeg is the secret ingredients which gives these muffins their special old fashioned donut flavor. Necessity is the mother of invention, and bless the cook who invented these. My family is grateful.

www.hillbillyhousewife.com

Sweet Carolina Pulled Pork Sandwiches

Now here is a recipe that will become a favorite with your family--hands down! Our friends at http://www.hillbillyhousewife.com/ have provided us with a great recipe that can really stretch. If you watch for pork roasts to come on sale--at $.99 per pound, this becomes a very economical dish. And you can easily have enough for at least two meals. This also serves well as meat in a taco salad, or in burritos. Your family will ask for more, and more, and more! And the real joy is that you cook it in your crockpot. (Whatever did we do before crockpots?) Enjoy!

1 (5 lb.) pork should roast or butt roast

dry rub:
2 Tbsp. brown sugar
1 Tbsp. paprika
1 Tbsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground black pepper

3 small yellow onions cut into large wedges

sauce:
1 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/2 Tbsp. honey
1/2 Tbsp. Dijon mustard
1 garlic clove, crushed or grated
1 tsp. crushed red pepper flakes

Put the onions in the crockpot first. Blend dry rub ingredients with fork and gently press and rub over the pork roast. Then put the pork roast in the crockpot on top of the onions.

In a glass bowl, whisk together the sauce ingredients until smooth. Pour 1/2 the sauce mixture over the pork roast in the crockpot, coating the meat well. (Store the remaining 1/2 of the sauce mixture in the refrigerator for later.)

Cover the crockpot and set on LOW temperature. Cook, undisturbed, for 8 to 9 hours.

Remove the meat from the crockpot to a platter and shred with a fork. Pick the onion out from the crockpot and discard. Return the shredded meat to the crockpot, add the sauce mixture you refrigerated earlier to the crockpot and stir to combine well. Put cover back on crockpot and let heat through, about 20 to 30 minutes.

Keep warm and serve on hearty buns. You can make another small batch of the sauce to serve alongside the sandwiches if you wish. Just heat the sauce in a pan for about 15 minutes on low, then pour into a serving bowl with a ladle.

www.hillbillyhousewife.com

School Starts Today!!!

And if school starts today, what does that have to do with cooking? Everything! Now is the time to "rise to the occasion"! It's sort of a double edged sword, isn't it? We have more time because at least some of our children are at school, and less time because we are busy getting them to school and trying to organize ourselves. Starting school is kind of like spring cleaning for me--either use it to my advantage or just stress that I didn't get it all done. With paper and pen in hand, now is the time to decide to plan ahead for school lunches and start planning menus for the week. Not only is it less stressful, but you give yourself the gift of time. I have attached an article published by http://www.livingonadime.com/. What great tips to save some time and money! Now those are two words that should get your attention. Enjoy.

Make Meals in 30 Minutes or Less
by Jill Cooper

I was having dinner at my son's house the other night and my daughter-in-law had fixed "old fashioned" baked potatoes. You know, the kind you make in the oven and not the microwave. Boy, they were good. It seems that so many things taste better slow cooked in the oven.

We started talking about how much longer it took to cook them in the oven compared to the microwave. That started me thinking. Yes, it does take longer in actual cooking time but in some ways it is easier. When I bake potatoes in the oven, I get them ready and in the oven an hour before dinner and then just forget about them until dinner is ready. Then, all I have to do is set them on the table and dinner is served. When I microwave them, I tend to start cleaning them and preparing them at the same time that I'm trying to make a salad and heat up the veggies. While I'm doing all of that, I have to remember to keep turning the potatoes and if I am cooking several, I have to put a few in the microwave and when they are done, pull them out and add more, all of this at the same time that I am trying to prepare the rest of the meal.

Why is it that, even though we have faster methods of cooking our meals, they seem to have become more frenzied and hurried than years ago? Then it dawned on me -- With the introduction of the microwave and the idea that meals can be prepares in 30 minutes, most people do nothing to prepare or plan their meals until 30 minutes before they are going to eat. Then, 30 minutes before dinner you find yourself trying to thaw something, cook it, and slap it on the table and at the same time talk and deal with tired, hungry, cranky kids. Let's not forget how exhausted you are at this time of day, too.

We need to warm up our ovens and start using them again the way our grandmothers use to do. Here are some tips and ideas that prove that cooking meals in a conventional oven instead of a microwave can be just as quick and easy, not to mention how much more delicious they taste and smell. I think we underestimate the power of coming home and smelling something yummy cooking. We automatically seem to relax, feeling that "all is well with the world". I really think it can change the whole atmosphere of your home for the evening.

I am not living in a dream world. You can fix meals the way our grandmothers did. I hear some readers saying, "Our grandmothers weren't ever as busy as we are and so they had time to fix large meals." I can hear our grandmothers chuckling at that statement. My husband's grandmother had to help on the farm from early in the morning until evening. She took care of a large home garden, canned, cleaned house every day, did laundry without a washer or dryer and still provided meals not only for her family, but up to 20 farm hands as well. She had to do it all without a refrigerator, microwave, or a grocery store and the nearest water was a mile away from her house.

My mother-in-law would go to work as early as 7 am and work until 9 pm 6 days a week, but she still managed to make three large meals each day. If you're thinking, "That's great if you want to spend all your spare time in the kitchen," consider that they spent less time in the kitchen than we do with less of the conveniences and still managed to have well balanced delicious meals each day.

What was their secret? -- They had never heard of 30 minute meals. Even if they had they would probably have laughed and wondered who would spend so much time on a meal? They knew that the key to a quick meal wasn't how fast you could cook, but how organized you were. You can easily have a meal on the table in 15 minutes if you are organized and plan ahead.
No, this doesn't mean you have to microwave or fry everything to have a quick meal. Slow cooking something in the oven not only makes things taste better but sometimes is quicker.

Our grandmothers' secret to quick meals:
• Keep your meals simple.
• Be organized.
• Decide what you are preparing the night or the morning before.
• Thaw anything you need the night or the morning before.
• Prepare as much of the meal as you can during the slow time of your day and when you are most refreshed. (This is very important.)
• Slow cook meats in the oven or in a crock pot.
• Keep your kitchen clean so you have an uncluttered work area.

Here are some ideas on what to prepare. These aren't elaborate gourmet meals. If you are too busy to cook dinner, then you are to busy to make gourmet dinners. Stick with the basics and keep it simple like our grandmothers did.

Slow Cooked Roast: Place a roast in a crock pot or pan. Peel five potatoes and carrots and drop them in with it and turn on the oven. This takes five minutes. Clean and cut broccoli, celery and cucumbers for a salad -- five minutes. At dinner time, chop lettuce and tomato for the salad, adding the already prepared veggies. Then put the meat and the fixings on a platter -- five more minutes. Voila! Dinner in 15 minutes.

Stew: It takes me seven minutes to cube meat*, peel five potatoes, carrots and onions, toss it into a pot and to season it. At dinner time, I put bread or dinner rolls on the table -- one to two minutes and I have dinner in nine minutes.

*Ask your butcher to cube or slice all your meat for you. They usually charge nothing or just a few cents per pound. It saves not only time in cutting but in clean up too.

Chicken: Toss a chicken in a pan or crock pot -- two minutes. Clean potatoes to put in with chicken or to bake in the oven -- three minutes. At dinner time, warm a veggie -- two minutes. Slice some fruit -- three minutes. Dinner in 10 minutes.

Lasagna: Put noodles in a pot to boil -- one minute. Fry hamburger, get out cheese, tomato sauce and the rest of the fixings; mix sauce while noodles boil, 7-8 minutes. Layer everything -- two minutes. Cover and put in the fridge for dinner the next day or that evening. Put the lasagna in the oven to heat while getting out of your work clothes, checking the mail, etc. Set the table and cut a salad -- five minutes. Dinner is served; 15 minutes.

Beef stroganoff: Make your beef stroganoff in your crock pot. (If you don't want to use a crock pot, this recipe usually takes very little time just stirring it up in a pan.) Dump everything but sour cream and noodles, into the crock pot -- three minutes and simmer all day on low. Clean carrots, celery sticks and broccoli for a relish dish (five minutes) and put it in the fridge. At dinner time, boil egg noodles (5-7 minutes). While they are boiling, add sour cream to sauce and set the table. Total time: 15 minutes.

Chili: Mix everything in a pot the night before. Depending what you put in, it should take 5-10 minutes. Simmer throughout the next day.

Soup: Do the same as with the chili.

These are just general example of ways to make quick and easy meals. It isn't really a matter of time as much as it is a matter of being organized and getting things done before you are too exhausted to think.

If you have meats thawed and the ingredients on hand, most things can be tossed together in about the same time as it takes to order and wait to get your food at a fast food place.

Also, remember when you have your oven going to try to cook more than one thing in it. For example, if you are going to be baking a casserole, bake a pan of brownies, muffins or baked apples at the same time.

I have a yummy treat for you!

Fried Green Tomatoes (ever watched the movie?)

1 cup flour
2 eggs beaten
1 cup dry bread crumbs (or even corn flakes)
1/2 cup shortening
2 to 3 green tomatoes, sliced 1/4 inch thick

Optional: ranch salad dressing

Place flour, eggs and bread crumbs each in separate small bowls. Heat shortening in a large skillet over medium heat. Dip each tomato slice in the flour, eggs, and then bread crumbs. Place dipped tomato slices in skillet and cook until golden brown which should take about 2 minutes on each side. Reduce heat to low and cook an additional 3 minutes or until tender.

Serve with dressing for dipping. Your kids will beg for their new treat!

I am sad July is almost over

We are so close to the end of July...I am sad :( The summer has just flown by and next week it is time to start school. (Does anyone else remember when school started after Labor Day?) But it has been fun to post summer recipes and ideas, and I am really looking forward to August.

August--school time, school lunches, after school snacks. I hope you will joing me during the month of August when we explore ideas for easy on the budget and easy on time lunches--for both our kids and ourselves.

Come back and visit often.
Ann

Great tips for a little extra zing in your cooking

Today's Tips:
• If you have leftover chili or leftover beans from a bean dish, use them to replace the hamburger for nachos the next day.
• Applesauce can be a life saver for a quick and easy side dish. You can jazz it up by adding red cinnamon candies, or a touch of vanilla or apple pie spice in place of the usual cinnamon.
• Keep packages of French onion dip in your pantry. For a great flavor enhancement, add a tablespoon to homemade macaroni and cheese, sprinkle on cooked veggies, mix into meatloaf or hamburger patties or just sprinkle on different meats. Be daring and try some sprinkled on homemade (or canned) dinner rolls or in your favorite potato recipe.
• When making boxed macaroni and cheese, add 2 slices of American cheese to enhance the flavor.
• To save yourself from having to peel so many mashed potatoes for a lot of people or if you are short of regular potatoes, peel 2-3 regular potatoes. Cook and mash them as usual and then add them to a prepared batch of instant potatoes. Your friends and family won't be able to tell they are instant because the real potatoes give them the real potato texture, lumps and all.

www.livingonadime.com

Have you ever wondered?

Have you ever wondered how they make that wonderful Pico de Gallo that is served with all the good Spanish food that we love? I think that cilantro is absolutely one of my favorite food additions this year. If you have cilantro you can make anything taste good!

Try this recipe and you will be hooked forever! It seems like I just can't make enough. So, pardon me while I grab my chips and Pico de Gallo and go watch a chick flick!

1 large tomato, finely chopped (1 cup)
1 small green bell pepper, finely chopped (3/4 cup)
1/2 cup finely chopped unpeeled cucumber
1/4 cup finely chopped radishes or red onion
3 tablespoons chopped fresh cilantro or parsley
1 tablespoon lime juice
1 1/2 teaspoons cider vinegar
1/4 teaspoon salt
1 jalapeño chili, seeded and finely chopped (but watch out to wash your hands when you are finished chopping the jalapeno...or use gloves!)


1. Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.

Chicken Alfredo Pasta Salad (on the run)

1 box (7.75 oz) Betty Crocker® Suddenly Salad Classic pasta salad mix
1/2 cup refrigerated Alfredo sauce
1 1/2 cups shredded deli rotisserie chicken (without skin)
1 cup halved grape or cherry tomatoes
1 cup halved sliced cucumber
2 tablespoons sliced fresh basil leaves

1. In 3-quart saucepan, cook pasta as directed on box. Drain; rinse with cold water to cool.
2. In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumber and basil in serving bowl. Add Alfredo mixture; toss to evenly coat. Sprinkle with topping from packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.

This recipe allows you to use all the short cuts you need in the summer heat. It wouldn't take much to do this from scratch--and the Alfredo sauce with the fresh basil makes it a yummy meal. Enjoy!

By the way, this recipe is compliments of my good friend Betty Crocker's personal website :)

Strawberry Cream Freeze

Doesn't the name just sound wonderful in this Arizona heat? I didn't even care what the recipe said, the name won me over! But on second thought, the recipe is a winner. From our friends at imponline.com, we have a wonderful recipe of homemade ice cream without the fuss of an ice cream maker.

6 large egg yolks
3/4 cup sugar
2 cups heavy cream
2 pints strawberries, washed and hulled
2 teaspoons lemon juice
red food coloring

1. Beat the egg yolks and sugar in a large bowl until thick and creamy. Pour the cream into a small saucepan and heat until barely simmering. Add the egg mixture, whisking constantly.

2. Pour the cream mixture into a clean saucepan. Heat over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. (Do not overheat or the mixture will become lumpy.) Let cool.

3. Process the strawberries and lemon juice in a food processor or blender until smooth. Stir into the cream mixture. Stir in 3 or 4 drops of food coloring. Pour into a rigid, freezer-proof container. Cover and freeze until mushy, about 2 hours.

4. Beat the ice cream with an electric mixer on low speed until smooth. Freeze until frozen through, 3 to 4 hours. Before serving, place in the refrigerator for 20 minutes to soften slightly.

Tip:
Choose ripe strawberries for the best color and flavor. As an alternative, try adding fresh blackberries and raspberries.

Summertime Salads

I love to go visit someone who is creative with salads! Don't you just envy when they take odds and ends out of the fridge and come up with a "WOW" salad? I have a friend Kathy who has her "basic salad fixings" and then just keeps throwing something new in each time. I never even knew that she started with the same stuff :) So here we go, salads, salads and more salads. I'll add some each day--maybe you can take an idea and come up with something even better.

Three Bean and Cheddar Salad
1 (15-ounce) can chickpeas
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans 1 large tomato
4 ounces Cheddar cheese
1/2 cup ranch salad dressing
1/4 teaspoon black pepper
Boston or Bibb lettuce leaves
1/2 cup garlic croutons

Combine all cans of beans in colander, rinse, drain and put in large bowl. Chop tomato. Slice Cheddar into 1/4 inch cubes. Add Cheddar cubes, chopped tomato and ranch salad dressing to bean mixture, toss well. Stir in black pepper. Cover and refrigerate for about 15 minutes. Arrange lettuce leaves on individual salad places, top with bean mixture and sprinkle evenly with garlic croutons.

Something fast, easy and different!

Are you looking for something (1) fast, (2) easy, and (3) different? Well, here it is. It is a takeoff of an old favorite--but with a twist. While you are getting the meat portion ready, your family can step in and cut up the veggies and toppings. Its a win-win!

Barbecue Taco Platter

Bring to a boil and simmer 15 minutes:
1 lb ground beef, cooked and drained
1/2 pkg taco seasoning
1/4 cup water

Mix the following and spread on a plate. Top with ground beef mixture from above and also any of the toppings listed below. Drizzle with barbecue sauce and serve with chips.
1-8 oz cream cheese softened
1/2 envelope ranch salad dressing mix
1/4 cup milk

Additional toppings:
Lettuce
Chopped green chilies
Green onions, chopped
Cheese
Tomatoes

As a variation, cook up a plain pizza crust or Pillsberry Crescent roll dough (as a flat rectangle). Spread it all on the cooked crust and have a yummy dinner--your family is sure to ask for more!!!

Don't you just love a great drink?

I love smoothies--I really, really love smoothies. They are so easy and so good! The hardest part is deciding what I want to put in them. Let me give you a couple of ideas, then you can take it from there!

Some smoothies are called a meal in a glass. When the smoothie has berries and juice, they become healthy sources of carbohydrate and antioxidants. Foods that are rich in antioxidants give us an edge on our desires to become more healthy. So, here's to your health!

Place your choice of ingredients in a blender and blend until smooth. If you want to "cool it down" throw in some ice cubes to make it a great slush.

Idea #1
1 1/4 cup fresh berries (or frozen)
3/4 cup plain yogurt (or vanilla yogurt is nice)
1/2 cup orange juice
2 Tbls. nonfat dry milk
1 Tbls. toasted wheat germ (if you happen to have it on hand)
1 Tbls. honey
1/2 tsp vanilla extract

Idea #2
fresh or frozen berries
plain or vanilla yogurt (if you use vanilla, you don't have to use a sweetener)
orange juice (so that it isn't too thick)
banana (and a frozen banana is great too)

You can tell everyone that you are drinking this for health reasons--but let's admit it, it is just a wonderful treat to lighten your day!

Summer Squash Casserole

For those of who who have been abundantly blessed with squash, I offer this recipe. It is really tasty--and you can mix and match to whatever you have on hand.

1/2 cup oil
4 eggs, well beaten
1 cup Bisquick
1 medium onion, coarsely chopped
1 clove garlic, minced
1 small can diced green chili
2 cups mild cheddar cheese, shredded
4 cups summer squash, coarsely chopped

Combine oil, eggs and Bisquick, then add onion, garlic, chili and cheese. Gently stir in squash and pour into well-greased 9x13 baking dish. Bake at 350 for 40 minutes or until done. Serves approximately 8 people.

Now, how easy is that to get your veggies for the day?

The Secret Family Recipe!

Now I don't share this secret family recipe with just anyone (only my closest 100 friends or so). But I have to tell you, my mother in law was the best cook in the world. She always had good food at her house--and let me assure you that when I was dating Stanley I always tried to find a way to go to his house so I could eat some of it (hmmm, should I be embarrassed at my confession?)! I loved the way that she served sandwiches. She made THE BEST pimento and cheese mix (my husband agrees with that), and she also had the best ground roast sandwiches that you have ever tasted. But, even with these great recipes, I think that she just had a flare for making a pretty sandwich. She always used Miracle Whip (which I must admit I do like better than mayo), but when she put it on the bread, she went from corner to corner--not just a lump spread in the middle of the bread. Then she would take tomato and lettuce to top it off--but always remembered to put some salt and pepper, oh my mouth is watering! So enjoy some down-home, back-in-time recipes.

So, now that you have the background, try these recipes.

Pimento and Cheese mix:

Mix grated cheese (either grate your own, or purchase those wonderful bags of already grated mild cheddar cheese) with chopped pimentos. (Do you know what pimentos are? You can find them in the aisle with the condiments. I like the "roasted peppers" and use the whole jar.)

Mix with Miracle Whip. Don't be stingy with the Miracle Whip, but you don't want it to drip either. Now comes the secret family recipe--put a little sugar in it--not much, but it seems to take any bitterness away from the mixture. Ahhh, sooooo delicious! Just don't forget that the key here is "presentation, presentation, presentation". Put a few veggies on the side with a little bit of dip and you've really got a great meal for your family.

Ground Roast mix:

Interesting, both my mother in law and my mom used this recipe. This is a personal favorite from when I was growing up. I'm sure it helped that my dad raised a beef for our use every year, but we had a Sunday roast meal every week. I think that in desperation, my mom decided to serve the roast as sandwich meat. She would take the roast and grind it up (can you remember the old grinders that attach to your kitchen counter and you twirl the handle?). After grinding it up, she would add Miracle Whip and even some finely chopped sweet pickles--you can cheat now and add sweet pickle relish. A dash of salt and pepper and you have another addition to your larder! Lettuce and tomatoes on top of the filling to go on the bread and you have a winner!

It all started out with cleaning the fridge...

So I opened the door of the fridge and everything jumped out at me--it was time to clean it out! Now you know that is the absolute worst thing that I wanted to do today, but it was a job that had to be done :) So, in the midst of my cleaning I found some good stuff (and apparently it is still edible). I found some baked potatoes wrapped in aluminum foil hiding in the back--probably quivering knowing they were next!

I took out the potatoes and got the wonderful inspiration to actually use them instead of throwing them away! (Funny, it's easier to dump stuff into the garbage than to use my brain and actually save money.) That is when I remembered the absolutely most fabulous potato soup that we served at our Young Women's Camp held at Camp LoMIA. Oh my goodness, this stuff just melts in your mouth. When you serve this (just don't make it too oven hot because it is July) your family will put you to the top of their list of Favorite Mothers! So, hang onto your hat and try this recipe out. You'll be trying to figure out how to serve it every season--oh, and just so you know, this freezes well and then you can have it for that last minute, need a fabulous meal! And by the way, this recipe is compliments of Robin Hyde. Thanks Robin!

I double this because they keep coming back for seconds, and thirds, and....

Potato Cream Cheese Soup by Robin

Saute:
1/2 c finely chopped onions
1/4 c celery chopped
2 Tbsp butter

Add:
2 T flour (just thickens the mix)

Now we just start adding the really good stuff! In a 3 quart sauce pan, combine the broth and potatoes. Bring to a boil, reduce heat, and cook until potatoes are tender, stirring occasionally.
3 cups shredded potatoes (you can use left over potatoes cubed, or frozen hash browns are terrific)
3 cups chicken broth (don't have any? No problem--just use chicken bouillion mixed with 3 cups water)

Melt cream cheese with sour cream in microwave. Add to broth along with onions and celery. Add dill weed and ham (if desired) and simmer 5 minutes. Add evaporated milk. Simmer until thick. You can use regular milk to thin if you desire.
1/2 cup sour cream
4 oz cream cheese (now it's getting really good!!!)
2 Tbsp. finely chopped ham
1/2 tsp dill weed (I love this stuff)
pinch of salt/pepper
1 can evaporated milk

If you have left over ham--add chopped up ham (to your taste). Actually, the recipe calls for it--but I only use it some of the time.

Yum, yum--can't wait for supper tonight!!! Serve this with some fresh cornbread and this is a feast for a king (and his queen and family). Fresh french bread is also great to serve--you can use it to sop up the last wonderful morsels in your bowl! If you are by Safeway, they sell Bread Bowls--that is a real treat. You can pretend that you are eating out...! Enjoy!

It's salad tonight at our house!

Crispy Cucumber Salad

4 large cucumbers, peeled and cut into 1 inch cubes
6 radishes, thinly sliced
1 large tomato, cut into bite size chunks
1/4 cup red onion, chopped
1/3 cup pitted ripe olives
1-2 Tbsp. fresh basil
1/2 cup crumbled Feta cheese
1/3 cup Italian dressing

Toss everything together and serve. This salad can be served alone or with a small protein (like a chicken breast) on the side.

A little french bread (toasted of course) would be great with this recipe. But, I have been know to serve great bread sticks by using left over (that were probably on their way to being stale) hamburger or hotdog buns, buttered and sprinkled with a small amount of dill weed and then broiled until lightly brown. If I want to dress them up, I use my pizza cutter and trimming them up to different shapes.
(Salad recipe compliments of: www.livingonadime.com)

Wherever has the time gone?

Here it is--July 2010. The heat outside is up, so it's time to come up with some wonderful "cool" refreshing summer recipes. I'm for the easy, fast, and tasty foods. So, stick around and we'll get cookin' in the kitchen!

Did You Know?

• Rice is a cereal grass and belongs in the same family as oats, barley, rye, and wheat. Brown rice has only the hull and a small amount of the bran removed, thus retaining more minerals and vitamins than highly processed polished rice.
• Brown rice is an excellent starch. It is rich in fiber, extremely low in sodium and fat and is cholesterol free. Brown rice includes thiamin, riboflavin, niacin, carbohydrates, phosphorous, magnesium, calcium, potassium, silicon, sodium, fat, iron, and protein.
• Long grain rice is about 5 times long as it is wide. It keeps its beautiful, long, slender shape as it cooks. It cooks up very light and fluffy, not gluey, and each kernel is separate. Long grain rice is well suited to pilafs, paellas, stuffing, rice salads, fried rice, and casseroles.
• Brown rice should be stored in a cool, dry area. It can be stored in an airtight container in the refrigerator or freezer to prolong shelf life. Under these conditions, it can last from 10 months to a year.

What Not to Freeze

Freezers are wonderful inventions. They save us time and money. How many times do we head for the freezer when it's time to think about a meal? And for many of us, the freezer houses much of our emergency supply of food. But some things freeze better than others. Here is a partial listing of things that don't freeze well.
• Fried foods (especially deep fried foods): They taste stale
• Gravies and sauces with wheat in them: They tend to separate.
• High water content vegetables (lettuce, tomatoes, celery, etc.): They get limp.
• Raw fruit: They turn dark or get mushy unless blanched.
• Potatoes: They get grainy and soft.
• Cooked pasta (unless very firm): Tends to get soft and mushy.
• Crumb toppings on casseroles: They tend to get soggy.
• Soft cake frostings: They tend to get tacky.
• Sage: It tends to get bitter.
• Cloves: It tends to get sharper in the freezer.
• Garlic: The flavor tends to get stronger when frozen.
• Salt: It tends to loose savor when frozen.
• Onions: They tend to loose their flavor.
• Green peppers: They tend to get stronger tasting when frozen
• Artificial sweeteners: they tend to lose their effectiveness once frozen.
Most spices and many extracts are altered by freezing, some getting stronger and some losing flavor. The longer they are stored, the more pronounced the change. Most baked goods freeze well. You can freeze breads, cookies, and cookie dough.
Taken from www.preparedpantry.com

Tips for Getting the most from Your Freezer

Avoid freezer burn: Freezer burn is actually dehydration. It destroys cell structures and affects both flavor and texture. Plastic is not an adequate oxygen barrier. Use wrapping paper designed for freezing. If you do use plastic, it should be the heavier “freezer” bags designed for the freezer and the food should not be stored long.
Stay organized: Mark and date everything. Group foods by type with all meats going in one area of the freezer and baked goods in another. Meats should be stored on the lowest shelf so that in the event of an outage, melting juices will not drip on other foods. Keeping a pad on the freezer to jot down inventory items and dates is a good idea.
Rotate: If you don't rotate the food in your freezer--use it--you'll throw it out. Know what's in your freezer and use it often. Don't wait until the food is marginal.
Freeze only best-quality foods: Freezing never improves quality.
Do not overcook foods: Food will continue cooking when reheated.
Practice safety: Do not let lukewarm foods sit on the counter before freezing. Remember that bacteria will grow below 140 degrees and freezing does not kill them--they only go dormant to grow again when removed from the freezer. If you need to cool foods quickly before freezing, consider placing them in ice. Do not put so much food in your freezer at one time that the freezer cannot freeze the food solid within 24 hours.

Does a freezer really save you money?

Cooking for Your Freezer

If your home is like ours, we routinely put leftovers in the refrigerator. Then we forget about them and in a few days, throw them out. How much better to wrap them, freeze them, label them and use them at a later date. And when you're cooking that favorite casserole, why not double the batch, make two, and freeze the second? If we have a selection of favorite family foods in the freezer, we can bail ourselves out on those busy days when we just don't have time to cook. On those busy days when there is no time to cook—and for most of us, there are too many of those days—we either reach for a store-bought prepared food, call out to the restaurant for delivery, or jump in the car and go out to eat. All three solutions are expensive. Grabbing a casserole, some frozen rolls, and a dessert from the freezer is quicker, better, and will save money. In an emergency, it's nice to have food put by. While it's true that in an extended power outage, you may lose some of that food in the freezer (you may not lose frozen breads and many desserts), there are many emergencies where the freezer is the perfect resource. And if you are hospitalized or out of work, that food in the freezer may be a savior.
Consider freezing:
Leftovers
Foods that take a long time to prepare
Seasonal fruits and vegetables
Wild game
Food that you can buy in bulk (like half of a beef or food at a case lot sale)
Foods you can prepare in quantity

March 2009 - Soups, Soups & MORE Soups!!!

Funny that even in Arizona (in March) we are talking soups! But, soups are such a backbone of our country. There are soups for the cold weather (surely not in Arizona this year), and soups for the hot weather (Gazpacho here we come), and there are soups for the in-between (surely you have served Snack Ramen before....)! So grab your hat, hang on and let's get some of these FABULOUS recipes on the web!

Here We Go!

This site is to follow-up with the Estrella Hills Ward Cooking Class! Enjoy.