This was good

I'm not a fan of the grocery store. Or menu planning. I don't mind cooking though. When the kitchen is clean to start with, I'd actually say cooking is enjoyable; time well-spent. Unfortunately, for most of the past year, the combination of my first two statements has meant lots of eating out and picking up prepared food on the way home from work. And all three of us have the expanded waistlines to show it. What a waste of money too!

I've thought about making some sort of menu board to aid in menu planning and grocery shopping, but several searches through pinterest left me feeling lackluster. Everything I saw was either too involved, or ineffectually simplistic. However, last night I noticed this (pic below) menu board my niece Cathy pinned. It's perfect. Simple, but effective. I'm going to create something similar.

Along the same lines, I made something pretty good and easy for supper tonight. I had skinless, boneless chicken breasts in the freezer. I put them in the crockpot. I peppered them, then squeezed the juice of one lime over, followed by a package of Good Seasons Garlic and Herb salad dressing mix. I cooked on low for about three and a half hours. It turned out really tasty and tender. I actually cooked it a little longer than three and half hours, but I think that time would be perfect for a little more moisty juiciness! ;) I heated up leftover blackeyed peas, boiled some potatoes and topped with a bit of butter and fresh dill, and baked some cornbread. YUM!



A healthy little snack

Don't you just love a good snack? I do. And if it's healthyish to boot, all the better!

This particular snack takes advantage of some local honey we are priveledged to have access to. This stuff is good. Seriously good. If I weren't lazy minded at the moment I'd think of a better adjective for it, but "Yum!" pretty much sums it up!

Here ya go:

2 sheets Low Fat Honey Grahams

1 TBS Almond Butter

1 teas honey

1/3 banana

Spread almond butter over the grahams, drizzle with the honey, add sliced banana on top and you get an energizing, 280 (1/2 the snack is really plenty if you are looking for lower calories!)  calorie snack that sticks with  you for a bit. And, satisfies your sweet tooth!

I enjoy a cup of coffee with mine!

♥

A Steak Sandwich Tradition

At 17 I fell in love. He was tall and smart, with twinkling blue eyes and I melted when he held my hands in his.

We were together as much as possible. We loved doing things together and for each other.

One summer evening, my love decided to cook supper for me.

I was completely charmed! {grins}

I was sure he was not only a genius, but would also make an amazing chef someday.

The meal he made me 22 years ago is now a favorite around our house!

I later found out, this meal was originally created by my dear FIL. But, I still think of it as "ours."

And we are continuing the tradition...

I wonder who he will cook these for someday?

Family Date Night Steak Sandwiches

[in our house these must be served with Puff Cheetos on the side because that is how my love served them to me!]

Hoagie Rolls

Cube Steak

Red and Green Bell Peppers, cut in strips

Sweet Onions, cut into rings or strips

sliced mushrooms

Fresh tomatoes, sliced

Mozzarella Cheese

Black Olives, sliced

Mayo (Olive Oil Reduced Fat Mayo is my Favorite!)

Zesty Italian Dressing

Olive Oil and seasoning for Hoagies

Prep all your veggies.

Cook cube steak in grill pan.

Saute veggies in a little butter.

To a 1/4 cup of olive oil add some seasonings: We use salt, pepper, garlic poweder, herbes de provance.

Mix together and brush onto your sliced open hoagies.

Bake in 450 oven for about 5-7 minutes and then turn on broiler and toast. Watch so you don't burn them!

How to build:

Toasted Hoagie

Mayo

Cube Steak

sliced tomatoes

Sauteed peppers, onions, and mushrooms

Mozzarella Cheese

black olives

Drizzle on the Zesty Italian dressing

Nom Down!  Messy, lovely and YUMMY!

Don't forget the Puff Cheetos! :)

I'm linking up with Becky at Feed My Family Fridays (eventhough it is now after midnight, le sigh)

♥

Homemade Ice Cream Season

Warm weather means homemade ice cream season at our house!  One of our favorites is also super easy. 

You need a 2L bottle of your favorite soda pop. [Our all-time favorite is Big Red.  We've also used Cream Soda and Orange Sunkist (pictured).  Later this summer, we want to try a Welch's Grape Soda.]

ok...2L bottle of soda
1 can condensed milk
and

that's it!

Pour the condensed milk into your canister.  Slowly pour in soda and gently stir.

Let the bubbles settle a bit.  Mix according to your ice cream maker directions.

Enjoy!  Preferably in a mason jar. [wink, wink] :)

Peach Cobbler

Letting my iPhone tell the story! :) Yummy peach cobbler for dessert tonight.  Haven't made one in FOREVER.  Here's how I do it:

1 stick butter
1 large can peaches
1 cup brown sugar
cinnamon
nutmeg
1 cup white sugar
1 cup flour
2 tsp baking powder
salt (about a 1/4 tsp)
1 tsp vanilla
3/4 c milk

Heat oven to 350. Melt a stick of butter in your pan (I use an 8 x 11 casserole dish) in the oven. In skillet on top of stove, empty can of peaches, 1 cup brown sugar and cinnamon and nutmeg to your taste.  Cook over med high heat letting the mixture thicken and reduce.

In mixing bowl, mix sugar, flour, baking powder, salt, vanilla and milk until smooth.  Once butter is melted, pull out pan and pour batter back and forth over melted butter.  Spoon peaches evenly on top of batter.  Drizzle some of the reduced juices over the top of peaches.  Bake in 350 oven for 40 minutes.

Drizzle remaining juices over individual servings....or use vanilla ice cream instead.  That's how we like it!

Sometimes you just need cake

Sometimes you just need cake. FAST.

Last night was one of those times. After supper, all three of us had a taste for something sweet.

I searched Pinterest, and of course, found a million and one options.

Stephen and I went for this one and in less than ten minutes we made three microwave mug cakes. Less than 5 mintues if you're just making one!

Here's the recipe:

Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.

serves: 1

ENJOY!

♥

~a couple of summerlicious recipes~

I have a couple of summerlicious recipes to post and I'm starting with dessert!

Making homemade ice cream on the 4th of July is a tradition, and even though circumstances weren't such that we had a big family gathering, my fam still had to have it! Usually both of my sisters and I have a machine cranking out the delicious creamy stuff. Since there would only be one ice cream maker whirring this time, we chose chocolate. I mean who wouldn't choose chocolate?!

This stuff tastes just like a Wendy's frosty. I use a 6 qt ice cream maker.

Chocolate "Frosty" Homemade Ice Cream

16 oz Cool Whip
1 can condensed milk
1 gal chocolate milk

Mix cool whip and condensed milk in ice cream freezer container until blended. Pour in chocolate milk to fill line. Stir as you add the milk to mix together.

Freeze according to ice cream maker instructions.

Wish I had a picture to share...was too busy eating it!! :)

The next recipe is a salad I tried over the weekend. This recipe comes from the July 2011 issue of Taste of Home Healthy Cooking:

Tortellini Chicken Salad

Cook 9 oz refrigerated cheese tortellini (I used whole wheat); add 1 cup frozen peas for last 4 -5 minutes of cooking. Drain and rinse in cold water. In a 2- 1/2 qt serving bowl, layer 5 cups torn romaine, 1-1/2 cups shredded carrots, 2 cups cubed cooked chicken breast, tortellini mixture and 1/2 cup julienned sweet red pepper. Combine 1/2 cup fat-free (I used light) mayonnaise, 3 oz jar pesto and 1/4 cup buttermilk; spread over peppers. Sprinkle with 2 TBSP minced fresh parsley. Refrigerate until chilled. After it was chilled I mixed it all up so everything had a nice coating of the dressing! Serves 6.

I just poached my chicken breasts in water with salt, fresh ground pepper, garlic powder, and bay leaf and herbes de provence. This made the chicken juicy, tender and tasty. A light tasting meal that didn't heat up the house to make!

~biscuits~

One night last week we decided to have breakfast for supper. A favorite meal in our household! My guys like breakfast foods, and, me? I like it because it is easy! And Stephen is usually eager to make the eggs. :)

On this occasion, we decided we wanted biscuits so I pulled out my favorite cookbook, Cookin' with the Chicks, and found Jenny's recipe for Baking Powder Biscuits.

After adding all the dry ingredients to the bowl, we added the shortening and Stephen got busy "cutting it in."

After the cutting in, and adding the rest of the ingredients, Stephen gently kneaded the dough.

Flattened it to about 1/2 inch and cut out the biscuits. He used an alfredo sauce jar to cut them out so they were kind of small!

Small.....but delicious!

If you would like a copy of Cookin' with The Chicks, leave a comment and I will let you know how you can purchase one. Everything I've ever cooked from this book has been wonderful!

~cold weather = must have comfort food~

Whenever it's cold out, my family craves comfort food. This time we desired Chili, but I still wanted to serve my family a healthy meal. This is the recipe I landed on and we LOVED it! There are layers of flavor, added veggies to boost the healthfulness...and all the flavor we love in chili!

Beef & Bean Chili

2 TBS olive oil
2 lg sweet onions, diced
2 lg red bell peppers, diced
4 sm jalapeno peppers, finely diced
4 med cloves garlic, minced
1 1/2 lbs lean ground beef
1/4 c chili powder
2 tsp dried basil
1 TBS cumin
1/4 c. Worcestershire sauce
28 oz can diced tomatoes
2 TBS tomato paste
4 c. reduced sodium beef broth
15 oz can black beans, drained and rinsed
15 ox can kidney beans, drained and rinsed
3 whole bay leaves
1 TBS sea salt
1 TBS black pepper
1 tsp crushed red pepper flakes

**Top with 2% cheddar cheese and light sour cream.**

Heat oil, in dutch oven. Add onions and cook on medium for 15 to 20 minutes until they begin to caramelize. Add bell pepper and jalapenos and cook for 5 more minutes. Add garlic and cook 1 minute more. Add ground beef, chili powder, basil and cumin and cook until beef is browned - 5 to 7 minutes. Add a little broth and scrape brown bits off pan. Add all remaining ingredients and simmer for 30 minutes. Remove bay leaves before serving.

~molasses buns {a cookie}~

This is a deliciously soft, spicy cookie that tastes better on day 2 and beyond. I like to bake them up, let them cool and then store in a sealed container. The next morning they are most wonderful with a cup of coffee!

Molasses Buns

1/2 c boiling water
1/2 c butter, melted
1/2 c molasses (I've been using sorghum we received from a friend's family near Walnut, MS - Is Molasses and Sorghum the same thing? I have no clue - but I do know that either works in this recipe!)
1/2 c. sugar
2 t baking soda
1/2 t ground cloves
1/2 t cinnamon
1/2 t nutmeg
3 c all -purpose flour
Mix together all ingredients except flour; set aside and allow to cool. Stir in flour; let stand for 20 minutes. roll into balls - about the size of a walnut and place on greased cookie sheet. Flatten balls with a spoon or the bottom of a measuring cup; bake at 375 for 10- 12 minutes.
Please enjoy all season long with a cup of coffee. Or cocoa. You choose! ;)

~red velvet whoopie pie COOKIES~

{If you like red velvet, soft cookies, cream cheese and peppermint, you are gonna want to try these delicious morsels!}

I made some this weekend. I ate much of the filling...just squeezed it right into my mouth. I'm not ashamed. Not at all! ;)

Red Velvet Whoopie Cookies with Peppermint Filling

1/2 c butter, softened

1 cup packed brown sugar

2 TBS unsweetened cocoa

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 tsp vanilla

2 c all-purpose flour

1/2 c buttermilk

1 - 1 oz bottle red food coloring

Peppermint cream cheese filling

Preheat ove to 375 F. In a mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in red food coloring. Spoon dough with a rounded teaspoon and place 2 inches apart on cookie sheet.

Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to wire racks and let cool.

Spread Peppermint Cream Cheese Filling on bottoms of half of the cookies. Top with remaining cookies, flat sides down pressing lightly together.

(I used my kitchen aid to mix up the cookies and I put the filling into a ziplock bag, snipped the corner and squeezed the filling onto the bottom cookie.)

Peppermint-Cream Cheese Filling

In a mixing bowl, combine two 3 oz pkgs cream cheese, softened; 2 TBS softened butter; and 1/2 tsp peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 3 cups powdered sugar. If necessary, add milk, 1 tsp at a time, to make spreading consistency.

Delicious!

[I found this recipe in Better Homes and Gardens Food Gifts magazine 2010.]

mmmmm....hot chocolate

So, it's High School Football nite in the ville. I can't go because I have three essays due by midnight tomorrow. And tomorrow being Stephen's playoff game and Halloween...I gotta get it done tonight.

My guys are going to the game. I decided to fill a thermos with some hot chocolate to keep them warm! And, I saved a cup for myself which I am enjoying as I type this. See my "new" mug? A Birthday gift from V and Ste. I love me some vintage Fire King!

This is our favorite Hot Chocolate:

Rich and Creamy Hot Chocolate

1/2 cup sugar

1/4 cup cocoa

a dash of salt

1/3 cup hot water

2 cups whole evaporated milk

2 cups 2% (or whatever you use) milk

1 tsp vanilla

1/8 tsp cinnamon

Mix sugar, cocoa and salt in a saucepan until well combined. Mix in hot water. Stir until everything is combined, smooth and thickish. Cook over med to med-hi heat stirring constantly. Bring to a boil and continue boiling for 2 minutes - stir constantly. Slowly add evaporated milk, then regular milk. Stir to combine. Add vanilla and cinnamon. Stir to distribute spices. Let warm on medium heat. DO NOT LET BOIL AFTER MILK HAS BEEN ADDED. Stir often to ensure there is no scorching. Once well heated serve in a wonderful cup with marshmallows or a cinnamon stick for stirring!

~tasty soup recipe~

I made this last night and it is a fabulous tasting soup. We sprinkled it with a little parmesan and enjoyed thick slices of crusty French bread on the side.
Sausage Bow-Tie Soup
1 ½ lbs Turkey Italian sausage

1 medium green bell pepper, sliced into 1 inch slices

1 medium sweet onion, diced

1 clove garlic minced

6 cups water

1 Tablespoon Worcestershire sauce

2 teaspoons chicken bouillon granules

1 teaspoon dried basil

1/8 teaspoon cayenne pepper – more or less to taste (you just want a little hint of spice…don’t go overboard)

½ to 1 teaspoon salt

Black pepper to taste

2 ½ cups bow tie pasta, uncooked

Remove turkey sausage from casing and “crumble” into soup pan. Brown sausage. Before completely browned add green bell pepper, onion and garlic. Cook for about 5 minutes or until veggies become soft and sausage is cooked through.

Add remaining ingredients except pasta. Let mixture come to a boil. Add pasta. Reduce heat and simmer for 15 to 18 minutes or until pasta is tender

~Recent Crafts~

I haven't been crafting quite as much as I'd like to, but I have managed to make a few things.



Here's the latest ZSQ I made. It is infant sized. I donated it to a silent auction fundraiser for my Aunt Patsy. I love the little birds!



I also made these little country apples. I hoped they would be bigger and when I make them again I will start with a larger circle of fabric. However, I still think they are cute! I scented some rice with some apple cinnamon essential oil and then stuff them with batting per the instructions. Stephen collected the little sticks I use for the stems from the backyard. The leaves are from some vintage fabric my Mom gave me a long time ago. I have the little basket sitting on my entryway table and the smell is fabulous!

This isn't really a craft! But I thought the popcorn balls looked so Fallishy Festive that I had to post a picture. I'm including the recipe too!


Best Ever Popcorn Balls
courtesy http://www.allrecipes.com/

3/4 cup light corn syrup
1/4 cup margarine (I use butter)
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn (I used microwave and couldn't find plain so I used the %50 less sodium Natural Simply Salted from Orville Redenbacher - 3 bags popped worked for me)

In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.

Grease hands with vegetable oil (I used butter) and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

**NOTE FROM ME** While you don't want the mixture to completely cool, it is ok to let it set for a couple of minutes before you start shaping the balls because 1) THAT STUFF IS HOT and 2) the balls form better when you let it set a bit!

birthday breakfast

Stephen and I awoke EaRlY this morning to surprise Virgil with a birthday breakfast before we all headed off for school and work.

What was on the menu?

Pumpkin Waffles

Bacon

Orange Juice

Coffee

You need this recipe:

Spiced Pumpkin Waffles

courtesy http://www.recipezaar.com/

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger (NOTE* I used a little less than a tsp.)

1 pinch salt

2 eggs

1/2 cup firmly packed brown sugar

1 cup canned pumpkin puree

1 2/3 cups milk

4 tablespoons butter, melted and cooled

1. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

2. In a second bowl, add eggs, sugar, pumpkin, milk and butter; beat well.

3. Gently fold in the flour mixture.

4. Cook according to your waffle iron directions.

Note: I used my Belgian waffle iron using about 2/3 cup of batter and baking for 4 to 5 minutes.

We topped them with a little butter and syrup.

Delicious!

Homemade Christmas Ornaments (Part 1)

We have decided to make all new homemade Christmas ornaments for our tree this year. We started out with these button wreaths:

I got the idea here. Virgil had the idea of inserting red buttons to represent berries. And since I had a lot of white buttons, I decided to do some white wreaths as well. I think they turned out quite charming!

And since were talking Christmas, here's a yummy holiday recipe too. I made this tonight and it is DE-LICious! I got this recipe from Gooseberry Patch Homespun Christmas recipe book. It's a winner and something that will reappear come December!

Gingerbread Coffee Cake
1 c. water
1 c. molasses (I used sorghum..and maybe those are the same thing...I don't really know! Ha!)
1 t. baking soda
1 c. brown sugar
1 stick butter, softened
2 eggs, beaten
2 c. flour
1 T. baking powder
1 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground cloves

Preheat oven to 350 degrees. Grease a 13 X 9 baking pan. Bring water and molasses to a boil. Stir in baking soda. (Ummm...make sure the pan you use is large enough to handle the bubble up..I had a bit of an overflow!) Let cool. Beat sugar, butter and eggs in a bowl. In another bowl, combine flour, baking powder, cinnamon, ginger, cloves. Beat flour alternately with molasses, half at a time, into butter mixture until well mixed. Pour into the prepared pan.

Topping:
1/3 c. flour
1/3 c. sugar
1/3 t. ground cinnamon
1/3 t. ground ginger
1/2 c. chopped walnuts (I used a mixture of walnuts and pecans)
3 T. butter

Combin flour, sugar, cinnamon, ginger and walnuts in a bowl. Cut in butter with a pastry blender until mixture is coarsely crumbled. Sprinkle over gingerbread. Bake at 350 degrees for 40 minutes. (Watch the time. I baked mine for exactly 40 minutes and it was a little darker on the edges than I would have liked. I would try 30 -35 minutes and add more time if necessary.)

Glaze:
1 c. powdered sugar
1 1/2 T. milk
1/2 t. vanilla

Whisk sugar, milk and vanilla in a small bowl until soft enough to drip from a spoon. If needed, add more milk. Drizzle over top of lukewarm cake.

Enjoy!
~ @my

peach recipes

Lots of peachy goodness around my house these days! Thought I'd post a couple of recipes:

Peach Cobbler (southern)

Filling:

8 fresh peaches, peeled, pitted, and sliced into thin wedges

1/4 c. white sugar

1/4 c. brown sugar

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1 tsp. fresh lemon juice

2 tsp. corn starch

Crust:

1 c. flour

1/4 c. white sugar

1/4 c. brown sugar

1 tsp baking powder

1/2 tsp salt

6 TBSP unsalted butter, cold and cut into small pieces

1/4 c. boiling water

Topping:

3 TBSP white sugar

1 tsp cinnamon

Preheat oven to 425 degrees.

Mix peaches, and the rest of the filling ingredients together and gently toss. Pour into a 2 qt baking dish. Bake for 10 minutes.

While the peaches are baking - In a large bowl, mix flour, sugars, baking powder and salt. Blend in butter (I use my hands to do this, but if that bothers you use a couple of table knifes or a pastry knife to "cut in" the butter) to make a coarse meal. Stir in the boiling water until just combined.

Remove the peaches from the oven and drop spoonfuls of the crust dough over them. Sprinkle with cinnamon sugar mix to your taste. I prefer a light cinnamon sugar topping, so I only use about half of the mixture.

Bake 20 to 25 minutes or until crust is golden brown.

Serve warm with a bit of homemade vanilla ice cream on top!

Peach Bread

3 eggs

2 c white sugar

2 tsp vanilla

1 c canola oil

2 c fresh peaches, diced

3 c flour

1 tsp baking powder

1 tsp salt

1 tsp baking soda

3 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

a sprinkle or two of allspice

1/2 c. chopped pecans (or walnuts, whatever you prefer)

Preheat oven to 350 degrees.

Grease and flour 2 - 8 X 4 loaf pans.

Beat eggs lightly. Blend in sugar, oil, and vanilla. In a separate bowl, mix together the flour, baking powder, soda, salt, and spices. Gradually stir the dry ingredients into the wet ingredients until just combined.

Gently fold in the peaches and nuts.

Pour into the pans.

Cook for 1 hour or until tester comes out clean.

MmmmHmmmm....good stuff...

Jalapeno Pepper Jelly

I'm excited! I made my first batch of Jalapeno Pepper Jelly. At first I thought it was too sweet and not spicy enough. BUT, Virgil tasted it and says he thinks it's great and I shouldn't go messing with the recipe. :) It is really pretty too...would make a neat Christmas gift.

Here's the recipe I used:

http://thepioneerwoman.com/tasty-kitchen/recipes/canning/jalapeno-pepper-jelly/

Happy 4th of July!

A few photos from our fireworks celebration (I wasn't quick enough to catch the ones up in the sky! HA!)











And a recipe:

Mike's Hard Limeade "Ice Cream" (so easy, and OH SO GOOD, and refreshing!)

1 can sweetened condensed milk
1 6 pk Mike's Hard Limeade


Combine condensed milk and Mike's (all 6 bottles) in your ice cream cylinder. Mix according to factory directions.

I use a simple Rival ice cream maker. In my experience the maker never shuts off (I guess because alchohol doesn't freeze.) Just listen for it to slow down and your "ice cream" is ready.
~ @my

Virgil's Father's Day Meal

In our little family we like to make special meals for special days. Stephen ALWAYS picks chorizo and eggs for his Birthday breakfast. This year, I chose Virgil's Father's Day meal based on the fact that all three of us love Indian food and that I saw what looked like an awesome recipe for Chicken Tikka Masala over on the Pioneer Woman's blog. Turns out it was a DANGED awesome recipe. I also made Naan...which also DANGED good!



Here it is all plated up:



Here is the Chicken Tikka Masala recipe from Pioneer Woman's website.

And here is the Naan recipe I used.

yum

~ @my