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
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
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.
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.
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.
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
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
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.
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.
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
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.
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
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
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.
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
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! :)
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!
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
•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
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
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