Monday, December 31, 2007
Sunday, December 30, 2007
Saturday, December 15, 2007
Friday, December 14, 2007
p.s. This is really, really good!!!!
1 cup dry bread crumbs (needs to be a pretty fine consistency. We ground ours up in the hopper chopper)
1/2 cup grated Parmesan cheese
1/2 tsp dried thyme
2 tsp paprika
1/2 tsp salt
1 tsp pepper
3/4 cup melted butter
2 1/2 lbs boneless skinless chicken but into 1" cubes or strips
Combine the dry ingredients in a shallow bowl. Dip the chicken in the melted butter, then roll in crumbs. Place in a greased 15 by 10" sheet pan. Bake at 400 degrees 15-20 minutes.
Serve with pasta topped with marinara sauce and mozzarella cheese and a good salad!
Wednesday, November 07, 2007
Last week I searched bacon, pasta, tomatoes and spinach and came up with this fabulous recipe for Penne Pasta with Spinach and Bacon. I did end up using chicken instead of bacon, fresh tomatoes instead of canned, and spaghetti pasta instead of penne, but it still turned out delicious!
Last night was pork chop night...I was bored with all the usual ways I cook pork chops (we eat them a lot because they are so cheap here!), so I did a quick search and found this amazing recipe. Baked Pork chops with Spicy Tomato Sauce. Here's the recipe and picture... Both Justin and I thought the sauce was astonishingly different and incredibly tasty. He was quite impressed and kept asking me what the ingredients were! The only changes I made was to lightly bread the pork chops in flour and pepper before browning.
- 3 tablespoons olive oil
- 4 thick cut boneless pork chops
- 2 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon fresh lemon juice
- 1 (10 ounce) can tomato sauce
- 1/4 cup water
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
- In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
- Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
- Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Note: all 3 of these pictures are from the All Recipes site; they are not my own.
Olla, I am so glad you were finally able to join us, and the pumpkin recipe looks really good. I'll have to try it soon!
Shannon at Rocks in My Dryer is having a backwards "Works for me Wednesday". Instead of giving a handy tip, everyone is asking for a tip. So if you read this blog and can help, please comment!
Here's my query. What can I do to get rid of the yucky, sticky, yellowish buildup that accumulates around the edges of my glass bake ware, cookie sheets, muffin pans, etc. Plain old soap and scrubbing isn't getting my pans clean, and it bothers me that I can't ever get my nice pans looking new again.
Tuesday, November 06, 2007
2 cans (15 oz each) solid-pack pumpkin
1 can (12 oz) evaporated milk
1 c. sugar
1 t. vanilla
1 package yellow cake mix
1 c. butter, melted
1 1/2 c. chopped pecans
1 (8 oz) pkg. cream cheese, softened
1 1/2 c. confectioners' sugar
1 t. vanilla
1 (12 oz) carton Cool Whip
Line a 13x9x2 inch baking pan with waxed paper and coat the waxed paper with nonstick cooking spray; set aside. In a mixing bowl, combine pumpkin, milk, and sugar. Beat in eggs and vanilla. Pour carefully into prepared baking pan. Sprinkle with Dry cake mix and drizzle with melted butter. Sprinkle with pecans. Bake at 350 degrees for 1 hour or until golden brown. COOL COMPLETELY in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in Cool Whip. Frost dessert. Store in refrigerator.
Sorry that I don't have a picture of this dessert. Will try to take one when I make it the next time.
Sunday, October 14, 2007
Monday, October 01, 2007
Eating lobsters is really messy, and requires bibs, nutcrackers, and picks. And of course clean-up towels afterward! Personally I thought it was a lot of work and mess for a little bit of meat.
Our trip was a whirlwind... lots of fun, but quite exhausting. I got to see downtown Plymouth and a lot of the Pilgrim related history there, and we got to see downtown Boston together. We toured Paul Revere's home, several of the old Puritan and English churches, and the 1st State building. The museum displays in these old buildings were really well done...we got to see actual tea from the Boston Tea Party. It had been shaken out of the boots of one of the "Indians" and saved and passed on through the generations. It was pretty neat to see the actual places and things from when this country began so many years ago.
Mac and Cheese
Speedy Chicken Stir Fry
This is a Kraft recipe, and it is SO good. Very easy and yummy. Here's a picture. =)
Pork green chili with tortillas
Scalloped potatoes with ham, salad, and apple crisp
Pizza--ham and pineapple
Bonny's German pancakes with buttermilk syrup and bacon
Spicy Skillet dinner with rice.
This recipe is great...I need to post it...chicken, taco seasoning, corn,
black beans and salsa served over rice with sour cream and cheese.
Monday, September 24, 2007
Egg, Bacon, and Broccoli quiche with cantaloupe
Frozen Stuffed bell peppers with fried potatoes
Leftover quiche with cantaloupe
Jeremy and I have made it a tradition in our family that Saturday mornings are the time to make a big, family cooked breakfast. Everyone helps and it's a lot of fun. Last Saturday we had a German pan cake (literally, a pan cake!) with homemade syrup (delicious!), fruit, and ham. Here's the recipe!
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
(tastes great on waffles and French toast too!)
- 1-1/2 cups sugar
- 3/4 cup buttermilk
- 1/2 cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- Confectioners' sugar
In a blender, combine the eggs, milk, flour and salt; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes. Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).
APPLES AND RAISINS
- 4 large, tart apples
- 1/4 cup butter
- 1/4 cup raisins
- 1/2 cup brown sugar
- 1/2 cup water
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
Cut and peel apples into bite-size chunks. Melt butter in large saucepan. Add apples and cook until tender. Add raisins and brown sugar. Mix water and cornstarch. Add to saucepan. Bring to a boil and simmer 15-20 minutes, stirring occasionally. Remove from heat. Add lemon juice.
Serve with German pancake, homemade buttermilk syrup, and sliced ham.
Friday, September 21, 2007
My friend from church gave me this recipe, and it is truly amazing. Everyone loves these cookies. One interesting fact...it contains no flour. I guess the oatmeal take the place of flour.
I'm making a huge batch of these to take to a homeschool gathering at my parent's house tonight. I'm not technically a homeschool student anymore, but who says being a homeschooler is about age and grade level? I think it's more about the attitude toward learning. Anyway, tonight sounds like too much fun to miss... Justin is in charge of games for the kids, and fun stuff like tug of war, sack racing, and apple bobbing is in store for tonight!
Christine's Everything Cookies
1/2 c. butter, softened
1 cup sugar
1 c. + 2 T. brown sugar
3 large eggs
2 c. creamy peanut butter
3/4 t. light corn syrup
1/4 t. vanilla
4 1/2 cups oatmeal
2 t. baking soda
1/4 t. salt
1/2 to 1 c. m&m's
6 0z chocolate chips
Cream butter and sugars. Add eggs and next 3 ingredients. Beat well. Stir in oats, soda, and salt. Stir in m&m's, and chocolate chips. Dough will be stiff. Drop by large spoonfuls onto ungreased cookie sheets. Bake at 350 for 8 to 12 minutes. Makes 5 dozen.
Monday, September 17, 2007
If you like to see what other people are cooking this week, check out all the links here. Lots of great ideas.
Keep in mind, that Justin has school several nights a week, and has to eat in the car, hence the sandwiches for dinner!
Here it goes!
Leftover fried chicken sandwiches
Peanut butter sandwiches and bell pepper slices with ranch
Omelets with ham, bell peppers, and cheddar cheese
Steak, scalloped potatoes, green beans
Pre-made stuffed bell peppers from freezer with cantaloupe slices
Ham sandwiches with apple slices
Knorr pasta sides with cantaloupe slices and grapes
Beans with leftover homemade tortillas
Ham sandwiches with grapes
Potluck at Mom's house--take pigs in a blanket and cookies
Pancakes and bacon
Thursday, August 16, 2007
So here it goes...you know how it takes so long to fry the corn tortillas individually, but if you skip that step and just heat them in the microwave, you end up with really mushy enchiladas? My fabulous tip that I read is to take your corn tortillas and spray them individually with cooking spray/oil, put them on a cookie sheet and heat in a medium oven for a few minutes (like 3-4 minutes). The resulting tortillias will be softened and easy to work with and best of all, won't go all soggy. Saves time frying and maybe is a little healthier.
I tried it, and was pretty happy with my finished enchiladas....
Off to cook enchilada sauce!
Wednesday, August 15, 2007
I like how this version has salsa and cheese in it...yummy!
Beef and Cheese Macaroni
1 lb lean ground beef
2 cups chunky salsa
2 cups uncooked elbow macaroni
8 oz process cheese spread (like Velveeta)
Brown meat in a large skillet; drain.
Add salsa and 1 3/4 cups water. Bring to a boil and then add macaroni. Reduce heat to a simmer, cover and cook 8 minutes or until pasta is just tender.
While pasta is cooking, cut cheese into small cubes. Add to skillet and cook, stirring frequently, until melted.
makes 6 servings.
(from Six Ingredients or Less, Families on the Go Cookbook)
Saturday, July 07, 2007
[Large families like mine like it when the cooks make a mistake and end up having to quadruple the recipe instead of just doubling it.]
1/2 cup sugar
1 small egg
1 cup flour
1/4 cup baking cocoa
1/4 tsp. salt
1/4 cup milk
3/4 tsp. lemon juice
1/2 tsp. baking soda
1/4 cup hot water
shortening or no-stick cooking spray
Beat sugar and shortening with electric mixer for 1 minute.
Add egg and beat again.
Combine flour, cocoa, and salt in a separate bowl.
Combine milk and lemon juice in a separate bowl.
Alternate beating the flour and milk mixtures into the sugar-shortening-egg batter until smooth.
Mix in vanilla.
Stir in backing soda into hot water in a separate bowl.
Pour water mixture into batter. Mix until smooth.
Heat oven to 400* and drop rounded teaspoons of batter onto greased cookie sheets.
Cook for 8-10 minutes.
1 egg white
1 Tbls. milk
1/2 tsp. vanilla
1 cup powdered sugar
1/4 cup plus 2 Tbls. shortening
Beat egg white until fluffy.
Add milk, vanilla, and 1/2 cup powdered sugar. Mix on low speed.
Add shortening and beat until fluffy.
Add the rest (1/2 cup) of the powdered sugar and mix.
Spread between cooled cookies. Top with another cookie to form the sandwich.
As I mentioned, I actually quadrupled this recipe, made them extra big, and ended up with 3 dozen complete pies. This recipe here is supposed to make 1 dozen.
Tuesday, July 03, 2007
Our friends, the Snyders, grow the best sweet corn! Mark and the kids have spent 5 early mornings at the Snyder's farm this past week helping them harvest their acres of corn. (I have spent each afternoon washing muddy and rain-soaked clothes!) The fresh corn has been delicious, and we ate some almost every meal last week. I don't get tired of corn on the cob!
Yesterday we spent the morning putting up approximately 4 and 1/2 bushels of corn for the freezer, and I thought I'd share some pictures. It's a good feeling to know the freezer is stocked with corn and that we will be able to enjoy it all winter long. I am grateful that the Snyders are so generous and allow us to help with the harvest.
The picture of Mark was taken in front of his corn, not the Snyder's corn. I thought about sending a camera on the corn-picking mornings, but with as much rain as we've been getting, the camera would probably have been ruined. Mark's garden has done very well this year. I think all the rain has helped! We've already been blessed with a wide variety of fresh produce this summer.
If you have a garden, I hope that it has also been producing well. If you need any cucumbers, come and get them! We have an abundance of cucumbers---I guess I could make pickles! Oh, and if you want to hear lots of corny jokes, just ask one of the kids!
Friday, June 15, 2007
I'll stop rambling now, and just give the recipe. :-)
Tucson Lemon Cake
Cake Ingredients: 1 and 1/2 cups sugar
1/2 cup margarine, softened
2 and 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup poppy seed
2 Tbl. grated lemon peel
2 Tbl. lemon juice
Lemon Glaze Ingredients:
Mix glaze ingredients together.
2 cups powdered sugar
1/4 cup melted margarine
2 Tbl. grated lemon peel
1/4 cup lemon juice
Heat oven to 325 degrees. Grease and flour 12-cup bundt pan or tube pan 10x4 inches. Beat sugar and margarine until light and fluffy. Beat in eggs one at a time. Mix flour, soda and salt. Beat into sugar mixture alternately with buttermilk. Stir in remaining ingredients except for glaze. Bake for 50 to 55 minutes. Immediately poke holes in cake with a long-tined fork. Pour 2/3 of the glaze over top of cake. Cool. Invert onto plate. Spread with remaining glaze.
Changes we made:
We only used 1/2 the amount of poppy seed that the recipe called for. Poppy seed is rather expensive and we decided to use less so that we could make this cake more often. Does anybody know where to get poppy seed at a good price? Can I save the seeds from poppy plants and use them in baking? I should do a bit of research on this.
We didn't have buttermilk the second time Katie made the cake, so she made her own by mixing some lemon juice with regular milk. I don't remember the ratio, but it's a standard buttermilk substitute.
Thursday, June 14, 2007
Below is a quiche I made last week. Whenever I make quiche, I use this recipe that I found online once and heavily adapt it to my needs. I like this recipe because it never seems to fail, and it doesn't have any exotic ingredients in it. It's also sized just right for a small quiche for the two of us. For the quiche below, I added fresh tomatoes, fresh spinach, and diced onion as my vegetables...no meat. Note, I always add more then the 2 eggs in the recipe...usually 4 or 5.
Have a great day, friends!
Wednesday, June 13, 2007
Tuesday, May 29, 2007
Egg Drop Soup
I found out that egg drop soup is really easy to make and fun too! It's also very yummy!
- 4 cups chicken broth or stock
- 2 eggs, lightly beaten
- 1 -2 green onions, minced
- 1/4 teaspoon white pepper
- Salt to taste
- A few drops of sesame oil (optional)
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fiber, 866 mg Sodium
Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
- 1/2 cup frozen peas.
- If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
- Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.
Tuesday, May 22, 2007
1/2 lb. ground pork
1 green onion (with tops), chopped
2 tsp. soy sauce
1/2 tsp. cornstarch
1/4 tsp. ground ginger
24 wonton skins
5 c. water
3 cans (10 3/4 oz. each) condensed chicken broth
3 soup cans water
1 tbsp. soy sauce
1 c. spinach, torn into sm. pieces or 1 c. watercress
Cook pork and green onions, stirring occasionally, until pork is brown; drain. Mix pork mixture, 2 teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each in half to form triangle down and overlap slightly. Moisten one corner with water. Pinch to seal. (Wonton can be covered and refrigerated no longer than 24 hours.)
Heat 5 cups water to boiling in Dutch oven. Add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes (wonton will break apart if overcooked.) Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3 quart saucepan. Add spinach. Heat just to boiling. Place 3 wonton and 1 cup hot broth in each soup bowl. 8 servings (about 1 cup each). 175 calories per serving.
I also found a sweet and sour vegetable recipe. It's a great way to dress up vegetables and make them tasty! This quick and easy sweet and sour recipe uses frozen Oriental vegetables and a sweet and sour sauce made with pineapple juice, brown sugar, and rice vinegar. Serve with rice, although I completely forgot to cook rice the first time I made it!
- 2 1/4 cups (approximately) frozen Oriental vegetables
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/8 to 1/4 teaspoon salt
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon oil for stir-frying
- 1/2 cup pineapple chunks
Mix together the sauce ingredients in a small bowl. Heat the wok and add oil. When oil is ready, add the frozen vegetables. Stir-fry until tender but not overcooked. Add pineapple chunks and sauce, giving sauce a quick re-stir.
Cook until thickened and serve hot. Serves 3 - 4, as part of a multi-course meal.
Tuesday, May 08, 2007
1 T. lemon juice
2 apples, coarsely chopped
1 c. chopped celery
1 can pineapple chunks, drained
1/2 cup grapes, cut in halves
1/2 c. pecan halves
2/3 c. mayonnaise
In mixing bowl, pour lemon juice over apples and toss to spread lemon juice.
Add all remianing ingredients and toss. Serve on lettuce leaf. Serves 6-8
note: I cut this recipe in half, and it was perfect for the two of us.
This lovely salad recipe come from a vintage Texas cookbook, Black-Eyed Peas to Pralines, that my mother-in-law gave me. I've so enjoyed looking through the recipes...Thank you Julie!
Last week I made this recipe for a special outdoor tea-party lunch for Justin and me. We recently got a little patio set for our back porch, and have been enjoying eating outside. The weather has been so lovely lately....
2 8oz. packages of creams cheese, softened
1 t. Vanilla
1 stick real butter
1 1/2 c. sugar
2 cans crescent rolls
1 t. cinnamon
Preheat oven to 365 degrees.
Beat cream cheese with 3/4 c. sugar and vanilla till smooth.
Spray 9 by13" pan, spread 1 can of rolls in pan to completely cover bottom.
Spread cream cheese mixture over rolls.
Spread 2'nd can of rolls over mixture.
Melt butter. Stir in 3/4 c. sugar and cinnamon. Pour over top.
Bake 25-30 minutes, uncovered.
Monday, May 07, 2007
I'm thankful I have the Bosch mixer which allows me to make 6 loaves of bread at one time, and I don't have to do the kneading. :-) I also have a Whisper Mill wheat grinder, but believe me, it grinds much louder than a whisper!
The following 2 pictures show how I shape each loaf. Basically, I just gather the dough into an oval shape, smoothing out the top as I go. I then pinch the dough together into a "seam" (can you tell I like to sew?) and then place the shaped loaf into my pan, seam side down.
Fresh out of the oven!
I always brush softened butter onto each loaf. It helps make the crust soft, and I think it makes the bread look pretty, too.
Recipe: This is the recipe that I typed out for my older girls when I first taught them to make our bread years ago. The original copy is well worn, burned in one spot, discolored with oil and flour spills, and with a few changes penciled in. I plan on printing out another copy and teaching Ellen how to make the bread. At 11 years old she'll do just fine.
Basic Bread The Smith Way
Note: I added about 1-1/2 cups of white flour in this batch because I like the taste and texture better than if I use 100% whole wheat.
Spread a little oil on your hands and on the counter, and then take the dough out of the mixer. Shape into 6 or 7 loaves and place loaves in pans. Let rise until doubled, about 20 minutes. Preheat oven to 350 degrees and then put bread into oven. Bake for 30 to 40 minutes until golden brown. When the bread is finished, turn the loaves onto a cooling rack and brush with butter.
Wednesday, April 11, 2007
Yesterday though, I tweaked the recipe to create these spicy "firebell" stuffed peppers. I used spicy sausage in place of the ground beef, red bell peppers instead of green ones, and cheddar cheese in place of mozzarella cheese. I liked how they came out so bright, and the spicy flavor of the sausage was great!
Here is the original recipe from my cookbook... I usually half it for us.
6 large bell peppers
1 lb lean ground beef
2 T. Chopped onion
1 C. cooked rice
1 t. salt
1 clove garlic, minced
1 can (15oz) tomato sauce
1 C. shredded mozzarella cheese
Cut thin slice from stem end of each bell pepper to remove top. If necessary cut a thin slice from the bottom so that they stand upright. Or (this is what I do), cut them in halves lengthwise to have "open-faced" stuffed peppers. Remove seeds and membranes; rinse peppers. Blanche peppers for 5 minutes in boiling water.
In 10in. skillet, cook beef and onion over medium heat until beef is browned. Drain. Stir in rice, salt, garlic, and tomato sauce. Cook until hot.
Heat oven to 350.
Stuff peppers with beef mixture. Place in an ungreased glass baking dish. Cover with foil and bake 30 minutes. Sprinkle with cheese and bake a few minutes longer until cheese is melted.
Tuesday, April 03, 2007
Over the years, having 5 girls in the house with heads full of long hair has been hard on our vacuum cleaners. Just imagine all that long hair on the floors, in the carpets--everywhere. I've yet to find a vacuum cleaner that I like (and can afford!) that doesn't die a quick death over long hair. I wonder how the Dyson vacuums handle long hair? For that matter, I wonder how they would handle all the fabric scraps and threads all over my sewing room carpet? Maybe my name will be the one (of over 1300) chosen in a drawing for the free Dyson vacuum. How cool would that be?!
Saturday, March 17, 2007
Angel Food cake box mix, Cool Whip, food coloring, and sprinkles if desired...The result? A festive, delicious, and quick birthday cake.
Yes, it's just a box Angel Food cake, but the topping makes it special--even though it's supremely easy. For years I've watched my mom mix food coloring (and maybe a bit of vanilla or almond flavoring) up with Cool Whip, and top in on the Angel Food cake with a spatula. However, yesterday for Jessica's birthday, I made and topped it myself. That proved to be even more fun than watching. No wonder my mom likes to make this cake every chance she gets!
A few weeks prior to almost every birthday in the Smith house, this conversation takes place:
Mom (Ruth): What kind of cake do you want for your birthday?The truth is, we kids don't abhor this cake. However, it's only keeping up with tradition in our house to deny that we appreciate it. :-) As the story continues, usually mom manages to fit her absolute favorite kind of cake--Angel Food with Cool Whip-- into every Smith birthday. I'm sure we would miss it if she didn't. :P
Child: Umm...I don't know.
Mom: Angel Food Cake with whipped cream?!
-Katie Marie, 3rd born to Ruth, favorite sister to Jessica
Friday, March 02, 2007
The Wind in the Willows
Friday, January 26, 2007
Normally it's best as a summer lunch because it's a cold dish, but I like it anytime.
Basically I boil whole grain spiral or mararoni style pasta till cooked and then drain. Then I mix in the following ingredients to taste. The whole mixture is chilled till cool and eaten as a main dish or as a side salad.
Canned tuna (yesterday I used 2 cans, but often I just use one)
Chedder cheese, grated
Fresh vegetables--these can be anything. In yesterday's version I went simple and just used frozen peas and chopped up carrots. Other ideas that work well are frozen mixed vegetables, celery, red cabbage sliced thinly, diced onions, cucumbers, diced tomatoes, bell peppers etc.
Wednesday, January 24, 2007
I don't have the original recipe anymore, and I'm sure that the baked spaghetti I make today is something far different from the recipe I made 10 years ago. :-) It doesn't make any difference how I make it, it's always a favorite meal!
Old Country Baked Spaghetti
I don't measure the ingredients, but just throw it all together, depending on how much I'm making.
spaghetti or fetticcine noodles, cooked al dente (I used fetticcine today).
butter (approx. 1 stick for 2 pounds of uncooked noodles)
grated parmesan cheese
grated mozzarella cheese
other cheeses (optional) I usually put in a handful of cheddar or fiesta blend, just for color.
Mix the above ingredients together, place in baking dish, and bake until hot. Well, I used to layer the ingredients in the baking dish, the same way you layer lasagna. Anymore I just mix everything together before placing it in the pan. You can do it either way.
Serve with your favorite spaghetti sauce, bread, and a salad. I rarely buy bottled spaghetti sauce, and today was no exception. My sauce consists of canned tomato paste, canned diced tomatoes, water, garlic, salt, Italian spices, oregano, and either browned ground beef or meatballs. I like to make my sauce early in the day and let it simmer until dinner time.
Ellen told me that I should not share this "secret family recipe" here. Well, here it is! If you make this recipe, please let me know how you like it!
Monday, January 22, 2007
We have already made the delicious mini meatloaves pictured on page 24, and there are several other recipes I plan to make. Oh, and I must mention that each issue always includes yummy-looking desserts...my favorite kind of food!
Anybody who signs up at kraftfoods.com can receive their own subscription to this great magazine.
Monday, January 08, 2007
Raspberry Streusel Muffins
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
This is a super easy, fast pizza especially if you have leftover chicken...we happened to have leftover grilled chicken, so that made it especially yummy.
Basically I just made a pizza crust dough as usual, prebaked it and then topped the crust with a layer of bbq sauce. Next came 2/3 of the chopped chicken, then handfulls of mozzarella cheese, the rest of the chicken coated with sauce, and a bit more cheese sprinkled on top. Bake until cheese is melted and crust is browned.
- 1 tube (10 ounces) refrigerated pizza crust
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped zucchini
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1-1/2 cups (6 ounces each) shredded Mexican cheese blend*, divided
I wanted to try something new, so I looked for a simple recipe that called for the ingredients I had on hand and I found this one in my Taste of Home book. It was very tasty! My husband and I enjoyed the mild flavor and healthy alternative to regular pizza. We still have leftovers for today!
Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted. Yield: 15-20 servings. Editor's Note: A combination of Monterey Jack and cheddar cheeses may be substituted for the Mexican-blend cheeses.
I made some yummy treats for Christmas, but never got around to posting them. I have mono and my ability to cook much comes and goes (just something I'm learning to live with). I've missed making homemade bread and Chinese steamed buns. I'm waiting till I get some bamboo steamers before I make the Chinese buns again. They are SO delicious! Everyone loves them! I'll share a recipe as soon as I make them again.