Sunday, January 31, 2010

Birthday Party was Moved

My oldest son, and oldest child, turned 10 today. It is hard to believe that 10 years ago today, he was born. It feels like it was only yesterday he was born, weighing in at 7 pounds even.

But my poor child, his birthday party had to be rescheduled. We got slammed with snow and ice. Ok, ok, anyone in the north will say, "That's not snow and ice! That's an inconvenience at best. No need to shut down the town." But that's pretty much what heppens when we get more than a dusting of snow and it stays cold.

Tennessee is not as prepared for these types of storms as other states, mostly because they don't happen all that often. Until this year, the last time we had snow and ice this bad was in 1998.

So, with the call for snow and ice and the hill you have to drive (or walk) up to get to my house, we felt it safer to reschedule my son's birthday party (which was supposed to be yesterday). Rather, we had a small, family only, party (with cake!).

He took the rescheduling well. He even took it well that he wasn't getting his football field birthday cake until the party for his friends. I baked a smaller cake and decorated it on Friday and then on Saturday we cut into it (strawberry cake - my son's favorite).
 

Orange and yellow are his favorite colors and he pretty much oversaw every bit of my baking and decorating this cake. It was really good too....
until the 2 indoor doggies knocked what was left off the kitchen counter and devoured what was left.

Oh well. Kids, dogs and cats... I have a busy life.

Taking requests!

If you have request for a recipe, let me know, I'll be glad to post what I've got, if I have it.

It just dawned on me about 10 minutes ago, that I had not posted anything yesterday. Well, who can blame me. Things have been a bit hectic around here with the snow and ice and my husband going back to school. He goes to school in another state and only gets to come home for holidays and some weekends, so we get really busy right before he leaves. And he left this morning.

My apologies for not posting yesterday!

In answer to a request....

My green beans recipe.



Green Beans - Quick style

Ingredients:
4 cups fresh or frozen green beans
1 Tbsp salt
1/2 tsp ground black pepper
5 slices bacon, chopped (or turkey bacon plus 2 Tbsp margarine) - I prefer the bacon be fried slightly first, not quite to the crispy stage, add both the bacon and the bacon grease in this recipe
1 onion, chopped
1 tsp minced garlic
enough water to cover

If using fresh green beans, snap them so they are about 1 and 1/2 inches long.

Put all the ingredients into a large pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes.

Makes about 8 servings.

Green Beans - Longer style

Same ingredients and directions as above, just simmer for 1-2 hours, adding water as necessary to keep the green beans just barely covered.

This is the only way my family will eat green beans now. My family also likes onions but if you don't you can either use less onion (1/2 an onion) or use onion powder instead of onions (to taste) or no onion at all.

Friday, January 29, 2010

Last Minute Change to the Menu

Tonight was supposed to be Indian Tacos night. Yum, yum. One of my family's favorite dinners. But early this afternoon my kids started hopping around asking for smashed (or as my 3 year old calls them, "smooshed") sandwiches. Well, as I had planned on those for later in the week and already had the supplies, I went ahead and made the change.

This is great for getting the kids to work in the kitchen and they are really easy to prepare.



Ingredients:
Good quality hoagie type rolls (check your local bakery, my preference is called Bollillo rolls)
Your choice of deli meats (bologna, sliced turkey or chicken, ham, salami, pepperoni, etc)
Your choice of slced cheese (cheddar, mozzarrella, provalone, muenster, etc)
Mayo and/or mustard to taste
Sandwich slice pickles

If you have an old fashioned waffle iron (not the larger "belgium" style) you're good. Other wise, grab a non-stick pan and spatula and heat up your stove.

Spray your waffle iron with non-stick cooking spray. Heat up your waffle iron to a medium darkness setting.

If you have older children, you may allow them to assemble their sandwiches with whatever toppings they want (my kids love to layer on the pickles, cheeses and meat and spread the mayo on the bread). Assemble as many sandwiches as you need (my husband generally needs 2, the rest of us are quite content with one.... well.... maybe 1 and a half, LOL).

Once you have your sandwiches assembled. Carefully place 1-2 sandwiches at a time (what fits comfortably in your waffle iron) in the heated waffle iron and lower the lid, pressing slightly to "smash" the sandwiches, just a little. Allow to cook on the waffle iron for 3-4 minutes, enough to melt the cheese and heat the meat.

Very carefully remove the sandwich, allow to cool for 1 minute before slicing the sandwich in half.

Serve and enjoy.

Thursday, January 28, 2010

Kids can help in the kitchen

My two older children are starting to take more of an interest in what I do to get breakfast, lunch and dinner on the table. As they do, I try to help encourage them and incorporate them into preparation of those meals.

Tonight we had Barbeque chicken, cut corn, green beans, and dinner rolls.

The BBQ chicken is super simple and great for the kids to help with.



Ingredients:
10 chicken drumsticks, washed and patted dry
1 bottle of your favorite BBQ sauce
1/3 cup warm water

Preheat the oven to 350 degrees. Spray a 13x9 baking dish with non stick cooking spray.

My kids will place the drumsticks in the prepared baking dish (after making sure they have completely washed their hands). Next they mix 1/2 the bottle of BBQ sauce with 1/3 cup warm water with a wire whisk until it is all the same thickness. They carefully pour this over the top of the drumsticks.

With mommy to help (I use glass baking dishes so I am on hand in case they slip), we place the baking dish in the oven and let it cook for 45 minutes.

After the 45 minutes I remove the pans from the oven and have the kids (carefully, so they do not hit the hot sides of the dish) pour the remaining BBQ sauce over the top of the drumsticks. Then I place the dish back in the 350 degree oven for an additional 10 minutes.

Remove. Allow to cool for 5-10 minutes and then enjoy.

Prep time: 10 minutes
Cook time: 60 minutes
Approximate cost (which varies depending on location): $3.25

This is something my kids love to do because they can almost do it all by themselves. Taking the hot pan out of the oven is still more than mommy can handle though. But they are only 9 and 8. LOL

Tomorrow should be a lot of fun. We are fixing Indian Tacos for dinner. Yum, yum.

And I still need to bake a cake for out little family birthday party on Saturday.

Birthday Party may be Rescheduled

My poor son. It is his 10th birthday party on Saturday but the weatherman is predicting snow to start Friday afternoon and continue through Saturday afternoon. That kind of stiffles ideas about having a birthday party when the only people who can come are those who live in the house. It's just not as much fun without a bunch of kids running around.

Seems all of my house cleaning efforts have been for nothing but my own enjoyment as well. At least my house is looking great though! Tomorrow I am cleaning my dining room. Today I cleaned the schoolroom/playroom. And I have set a challenge to the kids, to get their bedrooms cleaning in 1 hour. They have 45 minutes left.

But rescheduling the birthday party also means that I don't know what to do about his birthday cake. Should I go ahead and make the cake, just in case we don't get the snow? Or should I just make a smaller cake for the family to enjoy on his birthday itself (which is Sunday)?

Oh the choices.

Wednesday, January 27, 2010

Lasagna

Lasagna night! Yum! My whole family can agree on one thing... lasagna. I think I am living with four Garfields.

But I cannot do just plain lasagna with meat and noodles and cheese. Nope, my lasagna is filled with vegetable goodness that my children do not even know is in there. I hide the veggies.




Ingredients:
1 (26.5 oz) can spaghetti sauce
1 (14 oz) can tomato sauce
1 medium onion, finely chopped
1/2 cup carrots, finely chopped
1 cup zucchini, finely chopped
1/2 cup peppers (bell, banana, your choice), finely chopped
1 package no-boil lasagna noodles (I prefer the Barilla lasagna noodles)
3 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1 (15 oz) container ricotta cheese
1 egg, beaten

(I have found that the best way to chop up the carrots, zucchini and peppers is in the food processor, it chops the veggies so fine that they are much easier to hide in the sauce)

Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non stick cooking spray.

In a medium sauce pot pour the spaghetti sauce, tomato sauce. Heat over medium heat for 5 minutes. Add the onion, carrots, zucchini and pepper. Cook an additional 5 minutes, stirring often. Remove from heat and set aside.

In a large bowl combine 2 and 1/2 cups of mozzarella (hold the remaining mozzarella aside), 3/4 of a cup of parmesan (hold aside the remaining parmesan), the ricotta cheese and egg. Mix together well. Set aside.

Pour enough of your prepared sauce into the prepared baking dish to cover the bottom. Place a layer of the lasagna noodles in the bottom of the baking dish. Drop the cheese by the tablespoonful onto the noodles, using 1/3 of the cheese mixture. Pour 1/4 of the remaining sauce on top of the cheese.

Repeat the noodle, cheese and sauce layers until all that is left is 1/4 of the sauce. Pour the remaining sauce over the top layer of noodles. Cover the noodles completely.

Combine the remaining mozzarella and parmesan cheeses in a small bowl. Sprinkle this mixture over the top of the lasagna.

Cover the dish, loosely, with tin foil. Place on the center rack of the oven and bake at 350 degrees for 55 minutes. After 55 minutes, carefully remove the tin foil and bake the lasagna an additional 5 minutes.

Remove the lasagna from the oven and allow to cool for 5-10 minutes before cutting.

Prep time: 20 minutes
Cook time: 60 minutes
Makes 18 servings.

VARIATION: You can also add 1 lb of cooked ground beef or cooked and chopped Italian sausage to the sauce before adding the sauce to the lasagna. You may also use a combination of the meats above. I was out of ground beef, so we ended up with a vegetarian lasagna tonight.

I also prepared some garlic bread to go with the lasagna. And it was so good and super simple.

Ingredients:
1 loaf of french or Italian bread
1/4 cup tub margarine
1 Tbsp garlic powder
chopped parsley
paprika

Cut the loaf of bread into slices. Set aside.

In a small bowl, combine the margarine and garlic powder.

Spread the margarine mixture over each slice of bread. Sprinkle with parsley and paprika.

Bake at 350 degrees for 5 minutes.

Enjoy!

My Kitchen Adventure

Today I set out to clean my kitchen and start on my son's 10th birthday cake.

Well.......

The kitchen is clean!

Ok, so I didn't get to the cake. I'll get it started tomorrow. I have until Saturday.

But my kitchen, that was an adventure.

I started with the worst area. The "dead zone." That area where everyone drops toys and papers, mail and just... junk. Everything now has a new home. After the "dead zone," I moved onto the counter on either side of the kitchen sink. I removed the stuff and washed the dishes and cleaned all the small appliances, then replaced everything to where it belongs.


(Pic: the counter at the far end of the picture - the wood counter - used to be the dead zone. It now houses my bread machine and deep fryer. Heading left is my microwave and espresso machine. Next is the sink and the dish drainer and knife block.)

After the counter were cleaned, I moved on and scrubbed the inside and outside of all the cabinets and drawers. Then came the windows.

The stove, refrigerator and floor were last on my list.

They all got a good scrubbing and I am very happy with my nice, neat, tidy, organized kitchen.



(Pic: from left to right: my coffee pot on the counter with the coffee and supplies behind the pot, ignore the messy dining room through the doorway, I'm tackling that room tomorrow. My refrigerator has a lot of little notes stuck on it and then my stove and buckets of bulk supplies are closest to the camera.)

So, tomorrow I will bake the cake while I scrub down my dining room.

Pre-spring cleaning has begun and should be over by Saturday in time for my son's birthday party.

I still can't believe he's turning 10. The time has flown by so fast.

My project for the day

My oldest child is having a birthday party this weekend, commemorating his latest milestone. He is hitting the big 1-0. Turning 10. Entering the double digits faze of his life.

And I... am... losing it.

Can he really be turning 10? How is that even possible? Wasn't it just yesterday that he was born? Just starting to walk?

The grim realities are starting to hit me now. As I realize that he is over half-way to starting college (only 8 more years). He is a mere 3 years from being one of those dreaded teenagers! Just 6 years from a learner's permit and driving on the roads (if he thinks he is taking my van, he has another thing coming, LOL).

But for now, I am trying to stay in the reality of today and all that it brings. And today's reality is... I have to find my kitchen!

Between all of my cooking apparatus and supplies, there is the "dead zone." That is where everyone just drops everything. Everything from mail and papers to schoolwork and toys. Something must be done about this. I need my counters. I need my space as I have another project I must start today... one that involves that "dead zone."

I must bake my son's birthday cake. Today I bake and start decorating. So that by Saturday afternoon, we have a cake that looks like a football field. He chose a football themed birthday party.

With one practice cake under my belt (and in everyone elses bellies), I must begin the process of transforming a 1/2 strawberry, 1/2 yellow cake into a field of glory worthy of any little football player.

So, I will update you all later as to the progress of the cake AND finding my kitchen. Maybe while I'm at it, since I'm in the kitchen already, I should also clean out 1 or 2 of those lovely "junk drawers" that I have as well. Hmmmm.... that sounds like a good idea, then I may have room for a few more kitchen utensils (ha ha! I have a wedding anniversary coming up, I'm thinking gift idea!).

Tuesday, January 26, 2010

Preschoolers in the Kitchen

My youngest is 3 years old and even now, she will follow me around the kitchen asking to help as I cook dinner at night (or breakfast, lunch). My boys are interesting in learning to cook too.

Ha ha! This is something I can encourage my children to do. Starting from an early age. So that when they are adults, they do not have to subsist on ramen, eggs and what ever take out or fast food is in the area.

So I try to get my children involved in cooking early. From the time they show an interest. It may just be a pot and a wooden spoon to bang as I flit about trying to get the chicken cooked when they are only 18 months old. But between the ages of 3 and 3 and a half, they are ready to start tackling a little bit more.

Necessary supplies for preschoolers in the kitchen:
1) a cheese spreader (similar to a knife but shorter and there is no blade that can cut little fingers, a cake decorating spatula can work as well)
2) soap and water (to teach them how to properly wash their hands when working with food)
3) food (well, that's a no-brainer)
4) a step stool with non-slip grips on the bottom

5) consistent adult supervision

Ideas for getting your preschooler to begin helping in the kitchen:

1) If you have to add something (a tsp of something here or a cup of something there), let your preschooler pour or add the item to your bowl (be very careful if what you are working with is hot, I recommend this for mixes that are still cool but will be heated later, i.e., pancakes or cookies, cakes or even crock pot recipes that haven't been heated yet).

2) Helping assemble sandwiches. Preschoolers can lay the bread out, place turkey and cheese on the bread, even spread mayo or mustard with a cheese spreader or small spatula.

3) Tasting is allowed. While cooking, you can give your preschooler a taste (make sure it is cooled sufficiently so there are no burned tongues or mouths) and ask their opinion on how it tastes.

4) When really busy in the kitchen, a small pot with 1/2 cup of cool water, 10-20 raw egg noodles, and a couple of drops of food coloring (of the child's choice) is a great distraction and a great way to teach proper stirring of things in pots (will help to prevent burns and accidents later on).

Some easy recipes for preschoolers with adult supervision:
(there are some dangerous appliances involved so adult supervision is required)

Berry-Banana Smoothie

Ingredients:
1 ripe banana

1 cup vanilla yogurt

3-4 ice cubes
1/2 cup fresh or frozen berries of choice (strawberries, blueberries and raspberries are the favorites in our house)
a splash of milk (if mixture is too thick)

Help your preschooler slice the banana using a cheese spreader (or non-sharp spatula).


Let you preschooler pour or place all the ingredients into the blender. Make sure the lid is on nice and tight.


Blend for about a minute or until nice and creamy.


Pour and enjoy.

Makes about 2 smoothies.


Applesauce Toast

Ingredients:

2 slices of bread
1/4 cup unsweetened applesauce
cinnamon-sugar to taste


Show your preschooler how to put the toast into the toaster. Set toaster for medium darkness.


When it pops out, besides watching your preschooler's eyes pop with excitement, carefully place the toast on a plate.


Allow you preschooler to spread the applesauce on the toast with a cheese spreader or other non-sharp spatula.


Show how to sprinkle the cinnamon sugar on top of the applesauce, maybe let your preschooler try.


Enjoy.


Makes 2 slices of toast.


Tortilla Pizza

Ingredients
2 "soft taco" size flour tortillas
1/4 cup pizza sauce
1/4 cup shredded mozzarella cheese
other toppings of child's choice (chopped peppers, onions, pepperoni, etc)


Preheat oven to 300 degrees.


Place the tortillas on a lightly greased cookie sheet (I use non-stick cooking spray).


Have your preschooler spread the sauce on the tortillas with a spoon.


Next have your preschooler sprinkle the cheese and other toppings over the sauce.


Carefully place the cookie sheet on the center rack of the oven (adults only). Bake at 300 degrees about 6-10 minutes, or until the cheese is melted.


Use a knife or pizza cutter to cut each pizza into quarters (adults only).


Serve and enjoy.


Makes 2 small pizzas.


Bugs on a Log

Ingredients
2 stalks of celery, washed and cut into 5-6 inch lengths
peanut butter
raisins


Place the celery on a plate, with the open side up.


Have your preschooler spread the peanut butter into the cavity of the celery (the log) using a cheese spreader or other non-sharp spatula.


Next have your child place the raisins (the bugs) on top of the peanut butter.


Enjoy!


Makes 4-6 logs.


There's some ideas and some recipes to get started. I'll have pictures in a little bit as my little 3 year old munchkin is still sleeping.

Monday, January 25, 2010

Illness Meal

When I started this blogging endeavor, I made a promise to myself. That I would write something, anything, every single day.

Today, I am sick. Strep throat. How much fun is that? And, honestly, I have no desire to be anyplace except my bed, with a cup of warm tea, some chicken noodle soup, and antibiotics close at hand.

With three children though, staying in bed all day is not usually something I get to do, even when I am sick. They need to eat. They have to get to their activities. Luckily, their daddy has stepped in for most of it but the meals... they're still up to me. And I know the perfect dinner on a night when I don't want to move.

Spaghetti with sauce.

It's about as easy as you can get.

Cook the spaghetti. Drain the water. Add a can of spaghetti sauce, heat for 5 minutes to get the sauce hot and viola! Dinner is served and I can go back to bed.

But instead of going straight to bed, I came on here to quickly post this and say that even under the influence of strep throat (and as the minutes pass it feels like my throat is closing up more, which is a sign I need more tea), I can still type up a quick blog and even make it related to cooking and/or food.

Good night all! I'm going back to my bed.

Sunday, January 24, 2010

Potato Soup (with bacon and cheese)

There is nothing better on a cold and rainy day than a bowl of hot soup. After a quick run to the store, I set out to preparing a filling and delicious potato soup to go with some bread and a salad. My family says that I succeeded.




Ingredients:

3 cups peeled and diced potatoes
6 cups water
10 slices turkey bacon (or regular bacon)
2 Tbsp oil (omit if you use regular bacon)
2 Tbsp butter or margarine
1 medium onion, diced
1 tsp diced garlic
1/4 cup all purpose flour
3 cups chicken broth
1 cup diced carrots

1 tsp salt
1 tsp dried parsley (or 3 Tbsp fresh chopped parsley)

1/4 tsp black pepper
2 cups milk

1 cup shredded cheddar cheese

In a large soup pot, bring the 6 cups of water to a boil over high heat. Add the diced potatoes and return to a boil. Reduce heat to medium, cover and allow to cook for 10 - 15 minutes (the potatoes are done when they are mostly cooked but are still not completely soft).

While the potatoes are cooking, fry up the turkey bacon a large frying pan, in the 2 Tbsp oil over medium heat until they are crispy. Once cooked, drain on paper towels and transfer the cooking fat to a large soup pot.


After the 10 - 15 minutes, remove the potatoes from the stove, drain off the water and set aside.

Heat the cooking fat and 2 Tbsp butter over medium heat in the large soup pot. Once the butter or margarine is melted, add the diced onion and diced garlic. Cook over medium heat for 5 minutes. Then sprinkle the flour into the pot and stir into the fat with a wire whisk.Allow to cook over medium heat for 2 minutes.


Carefully pour the chicken broth into the pot, stirring constantly with a wire whisk. The soup should be getting thick. Put the potatoes into the pot then add the carrots, salt, parsley and black pepper. Bring to a simmer, cover and reduce the heat to medium-low. Stirring occasionally while the soup is simmering, allow the soup to cook for an additional 15 - 20 minutes. Check the the potatoes after 15 minutes, if they are done move to the next step, if they are not soft enough, cook an additional 5 minutes.


Once the potatoes are cooked, turn the heat back to medium and add the 2 cups of milk and the shredded cheddar cheese. Heat just long enough to heat the milk and melt the cheese. Remove from the heat.

You can garnish with thinly sliced green onions and a little shredded cheddar.



Serve and enjoy. The perfect dinner when it is cold and snowing or raining outside.



Prep time: 20 minutes
Cook time: 35 minutes
Makes 6-8 servings.

There's something special...

There is something wonderfully special about waking up to a little 3 year old jambering and singing as you fix a cup of coffee and some breakfast.


(Picture: my beautiful daughter who loves to wake me up first thing in the morning, she will completely ignore her daddy's side of the bed and come straight to me)


It is a spectacular feeling, despite the droopy eyes, to listen as she sings brightly and as clearly as a 3 year old can. Switching easily from "Twinkle, Twinkle Little Star" to something of her own creation.

My daughter has such a beautiful little singing voice for a 3 year old. And an imagination to rival even the best novelists. As she flits about the kitchen singing, "I love my mommy and my daddy and my bubbas...." or "Now mommy is fixing me breakfast, and I love her and now she's pouring the milk, and I'm going to wake my bubbas..." In that sing-song voice only a 3 year old has.

It is enough to make this mother's heart melt, despite the lack of sleep from getting engrossed in yet another book and being awaked before the alarm with the same 3 year old poking me in the arm and trying to pry my eyelids open.

Saturday, January 23, 2010

The modern family...





(Picture: My husband and myself... IMing each other from the same sofa, and our pretty pooch, Sophie, snoozing between us)


Here I sit, looking across the room at my, obviously, modern family.

As my husband is on one sofa (oh how I long for a sectional instead of my makeshift sectional of 2 sofa pushed into an L-shape... they don't even come close to matching either), working on his blog. My mother (who lives with us) is sitting to my left... working on her blog. And I am between the two of them... working on my blog. All of us with our laptops securely on our laps as the sound of typing fills the room.

My oldest son is squished on the end of the sofa with his daddy because daddy is reclining while he types.

We are truly moving up from our fighting over the one desktop. Two years later and all the grown-ups in the house have moved to laptops while the kids have been handed the 7 year old desktop computer we all used to fight over. Of course the kids still have to cope with the whole family looking over their shoulders since the desktop is smack-dab in the middle of the living room.

Modernization is happening all over the house, my husband even has an MP3 player now. I know, we're a little slow to catch-up but we are also a simple family without many technological needs. However, when it comes to my kitchen... I have always desired almost every appliance and gadget known to man.

Well, maybe not EVERY one. I had, for years and years, told my husband that I did not want an electric can opener. What's wrong with the old fashioned one that you have to turn, it doesn't take any longer using that than the newfangled (yeah, newfangled, how long have those things been around now??? LOL) things that you have to plug in. So what did my husband get me for Christmas this year?

An electric can opener. And I resisted using the thing until I couldn't find my old fashioned one (about a week after Christmas). Now, I am a convert. No longer do I have to strain my poor wrist (which has suffered greatly lately) with a can opener that is older than my marriage of almost 12 years now.

So I am an electric can opener convert.

But it never fails, whenever we move the kitchen is my "home base" so to speak. It is the first thing I look at and, usually the deciding factor in whether or not that is where we stay. Every time I manage to find a house with more counter space than the last. And it never fails... within a year or two, that counter space is cluttered from even more kitchen appliances than you will find on the shelves of your local superstore.

I seem to have it all. I have the electric griddle, the coffeepot (a nice carafe-less one too), the espresso machine (my birthday gift from my wonderful husband), the microwave (birthday gift from my mother in law, we'd been without a microwave for 3 years), the toaster, the slow cooker, the bread machine, the waffle iron (from my mom) the food processor (also a gift from my mom), the blender (Christmas present from my mother in law after I killed my last one last October), the food saver, the stand mixer, the hand mixer... and now an electric can opener.

The worst part of all these appliances is that I have to find a place for them all as I use them each so often, it seems silly to continue putting them away. Yet I do. I have 2 cabinets of miscellaneous appliances that get pulled out about as often as I change my socks. But you work with what you've got and what I've got is a kitchen with not enough counter space for all these various appliances.

One day I will have my dream kitchen with the upper/lower ovens, the refrigerator with a drawer for a freezer, and plenty of counterspace to hold all of these appliances I have acquired and the one's yet to come. I am sure there are other appliances out there I have yet to discover and add to a holiday shopping list for someone.

The dessert is almost gone!

This afternoon I fixed a pan of brownies. They were intended for dessert following dinner tonight. Not many have survived the hands and stomachs of my husband and children though. I, myself, have gotten only one brownie from the pan of 24, of which fewer than 12 are remaining. Brownies do not have a long shelf-life in my household. Maybe your family would enjoy these as much as mine does. When will I learn to make a double batch? Or maybe they would just disappear at an even more alarming rate if there were more on the plate?

Now to turn this


(Picture: from left to right, top to bottom: sugar, flour, vanilla extract, cinnamon and salt, baking cocoa, melted margarine, beaten eggs, semi-sweet chocolate chips)

into brownies.

Ingredients:
1 and 1/2 cups sugar
1/2 cup unsweetened baking cocoa
1 and 1/2 cups flour
1/2 tsp salt
1/2 tsp cinnamon
3 eggs, beaten
1 tsp vanilla extract
1 cup margarine, melted

Mix-ins: 1/2 cup of any of the following (choose up to any 2 of the mix-ins, but more than 2 tends to result in a gooey mess, I usually use 1 full cup of the semi-sweet chocolate chips for one batch as that is my family's favorite)
1. semi-sweet chocolate chips
2. peanut butter chips
3. chopped walnuts
4. chopped pecans
5. sliced almonds
6. buttersctoch chips
7. toffee chunks

Preheat oven to 350 degrees. Generously spray a 13 x 9 inch baking pan (or casserole dish) with non-stick cooking spray. Set aside.

In a large bowl combine the first 5 ingredients and mix well with a wooden spoon.

Add the eggs, vanilla and margarine and beat either by hand or with an electric mixer until you have a nice, thick, well-mixed batter.

Add the mix-ins of your choice and stir into the batter with a spoon.

Pour the batter into the prepared baking dish and bake at 350 degrees on the center rack of the oven for 25 minutes (or until a toothpick inserted in the center comes out clean).

When finished baking, remove from the oven and allow them to cool, in the pan for at least 30 minutes before cutting and placing on plate (my husband tries to skip this step and ends up with a plateful of steaming, falling apart, brownies).

Recipe makes 24 brownies.
Prep time: about 10 minutes
Cook time: 25 minutes
Impatient waiting time before you can start eating the brownies: about an hour




The cinnamon adds a unique flavor to these brownies, which aren't as sweet as the packaged and boxed brownie mixes from the grocery store. But they are delicious and, around my house at least, they do not last very long!

Enjoy! Now I have to figure out something else for dessert tonight...

Time to save some money at the grocery store

As a child growing up, I remember going to the grocery store with my mom. As a single parent she had to watch every penny, nickle and dime. Trying to get the best deal for her money. We used to walk through the store and she would explain to me why she was choosing one item over another. Why she bought that box of cereal over the one I had seen advertised on TV with that cool little leprechaun and his pot of gold.

Now that I am a stay at home mom, I have to watch our grocery budget like a hawk. Trying not to go over budget but still get all the things we need to get through the time ahead. With rising costs at the grocery store, but with a stagnent salary coming in, I still live by the rules my mom taught me as a child, but with an even better selection than was available when I was young.

Here's what I do to save some money at the grocery store.

1. Check your local stores sale ads (most stores now put there ads online too!). Base your menu (#2) on what you find on sale that week at your store!

2. Make up a menu. However often you want to go to the store, set up a menu for that amount of time. Once a week, twice a month, once a month. Set up a menu for that amount of time, making sure to cover all meals and snacks that you will prepare for that time.

3. Make a shopping list (based on your menu) before you leave the house. If you have a list of what you need, you are less inclined to buy things that aren't on the list.

4. Eat before you go to the store. When you are hungry you are more likely to make that impulse buy at the store because you have an empty stomach.

5. Clip coupons from your local paper. BUT, do not buy something JUST because you have a coupon for it. If you need that item, great, buy it. But if you don't need it, leave it on the shelf.

6. I'll let you in on a grocery store secret. Shhh. Ready? Most store brand products are made by the companies that make the name brand stuff. But without the advertising and fancy packaging the store brand USUALLY costs less! When was the last time you saw a commercial for your local grocery stores store brand product? Yes, there are a few. But compare that with the number of times you see commercials for the name brand products. All that advertising has to be paid for by someone... the consumer. You.

7. Look for the deals. Did you know that the brand name companies actually pay to have their items in certain locations (the most popular being right at eye level) in the store? Yes they do. Premium spots cost premium bucks too. And the consumer ends up paying the price. Look on the high and low shelves for the better bargains for your buck.

8. Look at price AND weight on the product you are buying. That 12 oz. package of pasta may be on sale for $1.00 per package but hiding on the shelf below is a 24 oz package of the same thing for $1.25. (Some stores have the price per ounce on the price label... at our store the regular size jar of peanut butter is .254 per oz but the large jar of peanut butter (2 lb) is .174 per oz. I get the large one, it lasts longer and saves us money).

9. Check to see if your store honors the buy 2 for $2.00 even if you only get 1 of the product. Our store does. So if I see a buy 10 for $5.00 but I only need 5, I only pay $2.50. I still get the sale price even though I am not buying all 10.

10. Lets talk cereal! You know those boxes of cereal you buy? Look at all the packaging, that is all included in the cost of the cereal. Do you see the bags of cereal down there? Yup, less packaging, USUALLY, less expensive. They also come in store brands at some places. Always compare the price and weight to the boxes but in most cases, the bag of cereal is going to cost less. Invest in some kitchen storage containers for ease of pouring once you get home.

11. Meats. If you have completed #1, you will know what meats are on sale and if you have finished #2, you know exactly how much you need. Here's where I'm going to go out and say, if the sale is REALLY good, buy extra and put it in the freezer for use later (comes in handy when you come across a week when few meats are on sale). I love finding chicken for 78 or 88 cents a pound... I stock up my freezer.

12. Baking supplies. Instead of buying that package of "just add water" brownies or something similar, find a few recipes online or in a cookbook. You can easily make these things from scratch (my husband loves my brownies, they don't have the glossy top like the ones from the package but they also don't have any yucky ingredients).

13. Skip on the pre-packaged and processed "convenience" foods. There are MANY ways to cook from scratch and achieve awesome results in 30 minutes or less of cooking time. Most pre-packaged foods are going to require 15-30 minutes anyway. There are so many resources on the web now for recipes that are wholesome and nutritious and take only a little time and effort to prepare.

14. Forgo the soda and drink more water. It is also better for your skin, hair and health.

15. Get a store card. You know those little things that hang on your key chain? They can save you a bundle of dough (mine saved me $54.00 yesterday when I did my monthly shopping trip). BUT, always comparison shop! Just because something is discounted on the card does NOT mean it is the least expensive item!

16. Do NOT skimp on some things!!! If you REALLY prefer a brand over the generic, go for the brand. That is where I go for my cheese and mayonnaise. I have to have my Kraft cheese and my Miracle Whip. That's just my thing. BUT I save enough in other areas of the store to make up for the little extra I pay for the Kraft. Same goes for the garbage bags. I pay a little extra but have huge savings because now my bags don't break as I am taking them out of the trash can. That box of 80 bags for $5.00 might look like a good deal but when you have to use two because the bags keep breaking, you are only really getting 40 bags.

17. Look for a grocery outlet in your area. I am so excited, we JUST got a grocery outlet in my town! I cannot wait to check it out. Many of these places offer deep discounts on name brand merchandise. It's worth a try to check it out, you may run across a bargain!

That's my list and over the years it has saved us a lot of money. This rise in grocery prices hasn't effected us as much as it has others, because I have always shopped this way, and always spent less than most. We do not eat fancy but when a special occasion arises, I have that little extra to buy something special (birthdays, holidays, and my husband's request for Father's Day).

Friday, January 22, 2010

Chili


(Picture: chili with a wedge of homemade cornbread)

A chilly winter day is a great time to fix chili and cornbread.

Ingredients:

1 lb ground beef, browned
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes with green chilies
1 (15.5 oz) can light red kidney beans (or chili beans)
2 and 1/2 cups frozen corn kernels
1 onion, chopped
1 tsp garlic, diced
2 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp ground black pepper
(You can adjust the last 4 ingredients to taste. If you like things spicy, you may add more chili powder or cumin, if you don't like spice just lower the chili powder and cumin. You can also start with less and add more spice at the table with hot sauce or ground cayenne pepper)

In a large pot combine all the ingredients. Bring to a boil over medium-high heat. Reduce heat to low and simmer for at least 20 minutes.

The wonderful thing about chili and that you can have a good meal in 20 minutes or it can simmer on the stove for longer and the flavors develop even more.

Another great way to prepare chili, is to mix all the ingredients into a slow-cooker in the morning, set it to low and 6-8 hours later your dinner is ready to serve.

Toppings for chili: sour cream, guacamole, shredded cheddar cheese, or crackers.

Makes 8-10 servings.

Prep time: 10 minutes
Cook time: 20 minutes - 8 hours
Approximate cost (as costs for the ingredients vary from place to place): $4.50

Cornbread


(Picture: My homemade cornbread in the cast iron skillet I use to bake it)

My family loves chili and cornbread. My cornbread recipe is enough for two meals for the 5 of us. So tomorrow night (or maybe for lunch) we will finish off the cornbread that I prepared for dinner this evening.

Ingredients:

2 eggs
1/2 cup sugar
1 and 1/2 tsp salt
1 and 1/2 cups buttermilk (or 1 and 1/2 cups milk with 1 Tbsp of white vinegar added, allow to sit for 5 minutes before using)
1/2 cup butter (or margarine), melted
2 cups cornmeal (NOT self-rising)
1/2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda

Preheat oven to 400 degrees. Generously grease an 8-inch round baking pan. If you have a large cast iron skillet, you can use that. I think that cornbread bakes better the cast iron. After you have greased the pan, set it aside.

In a large bowl combine the eggs, sugar, salt and buttermilk. Blend together well with a wire whisk. Add the melted butter to the egg mixture and mix well. Set aside.

In a medium bowl combine the cornmeal, flour, baking powder and baking soda. Stir well with a wooden spoon, making sure there are no lumps of flour or baking soda.

Stir the egg mixture again with the wooden spoon while slowly adding the cornmeal mixture to the egg mixture. Stir slowly and stop when the cornmeal is moistened. Too much mixing can ruin a good cornbread.

Pour the batter into the prepared baking dish or cast iron skillet. Place on the center rack of the oven and bake at 400 degrees for 25 minutes or until the top is golden brown (the edge of the cornbread should start to pull away from the sides of the pan). Remove from oven and allow to cool for a few minutes before cutting.

Makes 12 wedges of cornbread.

Prep time: about 10 minutes
Baking time: 25 minutes
Approximate cost (as prices of ingredients vary from place to place): $1.60

Planning out the menu

(Pic: That would be my oldest son's opinion of broccoli)

I try to stick to a month to month menu plan. I have a stack of menus from previous months, a total of 6 now. Of course life likes to get in the way at times and I have lost track of my menu plan. That's alright, I'll be getting back on track in February.

As part of planning the menu for the month, I ask my children to get involved. I admit, my youngest is only 3 and not much help in planning the menu. Her idea of a healthy dinner is a hot dog (minus the bun), a BIG bowl of ketchup, a cookie (or 4 cookies), and a piece of chocolate cake (hold the cake, just leave the frosting). But she is still welcome around the dining room table for our menu planning session.

I start out by sitting down at the dining room table with a pencil (for easy changes), a blank monthly calendar, a single subject notebook (where I have a list of meals and ideas for meals), and my 3 children. The calendar is to fill in, the notebook is to jot down the ideas from the kids as well as flip back to the lists of recipes that I have compiled over the years (not the full recipes, just the titles, sorted into categories... I'm too organized sometimes). I then open the floor for suggestions. Before anyone else can open their mouths my oldest is usually the first to shout out "LASAGNA!"

I can always count on my kids to come up with the staple meals of lasagna, spaghetti, beans and rice, and breakfast for dinner. After they have given their standard ideas we plan out which days we are going to have those items and what else we are going to have with it (if anything).

We then fill in the rest of the days from my lists of meals in the notebook.

When it comes to deciding on side dishes is where we usually run into problems. My oldest doesn't like green vegetables. He'll eat salad and he likes spinach but broccoli, peas, green beans are at the bottom of his personal list. So we have come to a compromise. I get salad as often as I can but other days, he has to help pick the vegetable and he does need to eat the vegetables that are on his plate.

No, I am not sitting there and forcing him to eat the veggies, but if he helps to choose the vegetable, he is more inclined to eat it. But then I have my secret weapon... my food processor. Wonderful invention for mothers of picky-eaters everywhere.

On the nights when we do not have a green vegetable on the plate, I will try to find some way to hide a green vegetable in our main dish. Broccoli is chopped up and added to my meatloaf and meatballs. Zucchini and broccoli gets chopped and added to spaghetti sauce. Even though my oldest likes spinach, I still hide it in Salisbury steak.

If I can hide a veggie in dinner, I do. It causes less aggravation at the dinner table, which, for us, is a time of family and conversation. It is not a time to be fighting about eating the broccoli.

But tonight we are having chili, salad and cornbread. A favorite all around (as long as I don't make the chili too spicy for the kids). It is also a favorite of my husband's and he requested it for tonight. Besides, what can be better on a chilly winter's day than a bowl of hot chili topped with chopped onions, and shredded cheese over a slice of fresh-baked cornbread.

Now that I have made myself hungry... I better scat. Recipes and picture of our chili dinner coming tonight!

Thursday, January 21, 2010

Chicken and Dumplings


Tonight I chose to fix chicken and dumplings for dinner. It is one of my family's favorite. An added bonus, it is fairly quick and easy. Total prep and cooking time is 40 minutes.

Ingredients:
4 cups water
1/2 tsp salt
4-6 boneless, skinless chicken thighs, washed and trimmed of fat

Add the water and salt to a large pot (at least 4 quarts), and bring to a boil over high heat. Carefully add the chicken and bring back to a boil. Reduce heat and allow to simmer, uncovered, over medium-high heat for 15 minutes.

While the chicken is cooking, prepare your dumplings. For this you have 2 choices:


1) make dumplings from 1 roll of refrigerator biscuits by opening the tube and tearing each biscuit into 3 pieces, set aside.

or

2) make dumplings from scratch with the following recipe (or a biscuit recipe of your own)

In a large bowl combine:
2 cups all purpose flour
1 tsp salt
1 and 1/2 tsp baking powder
1 tsp baking soda

Mix well.

Add 1/3 cup shortening (the best way to measure shortening, that I have found, is to fill a 2 cup measuring cup to the 2/3 cup line with COLD water. Spoon out the shortening and place it into the measuring cup. When the water line is at the 1 cup line, stop adding shortening. Carefully dump the water into the sink and then drop the shortening into the flour mixture. This makes for a super-simple clean up of the measuring cup).

Next add 2 Tbsp butter (or margarine) to the flour mixture. Mix the flour, shortening and butter together with your hands until it is lumpy and very like the consistency of cornmeal.

Finally, pour in 3/4 cup of buttermilk (or 3/4 of a cup of milk with 1 Tbsp white vinegar). Mix well and form a ball with the dough and set aside.

If you used the second choice, you should be about ready to cut apart/tear apart the chicken. When I use option 1, I get to field about 500 questions from my 3 inquisitive little minds.

Next steps:

Remove the chicken from the pot. Leave the pot on the stove and lower the heat to medium. Carefully (it's very hot) tear the thighs apart into strips. I have found that using 2 forks works really well for tearing the thighs apart into pieces.

Replace the chicken into the pot and add the following:

1 large can cream of mushroom soup
1 cup chopped carrots (I used 1 cup of frozen corn tonight as I didn't realize I was out of carrots)
1 cup peas (frozen is fine)
1/8 tsp nutmeg

Stir well and bring to a simmer over medium heat. Reduce the heat to medium-low.

Now it is time to add your dumplings. If you chose option 1, just place the biscuit pieces on top of the chicken in the pot. Don't worry if they touch.

If you chose dumpling option 2, drop the biscuit mix by the teaspoon full onto the chicken in the pot.

After the soup starts to bubble and simmer again, reduce the heat to low and cover the pot. Allow to cook over low heat for 15 minutes. Remove the cover and allow to cook another 10 minutes.

Simple, yummy, easy and all in 40 minutes. This recipe makes enough to feed myself, my husband, our 3 children with enough leftover for lunch the next day.

My children love to help me in the kitchen and this is a good recipe for them to help with. They enjoy adding the veggies and soup and dropping the biscuits on the top. They are also getting to that age where they can help stir, under close supervision and guidance, so that hot soup doesn't go flying across the room or covering the stove. The more the kids help in preparing and choosing the meals, the better they like it... even when there are little green peas in the bowl.

It is time to get started!

Hello! I'll start out by introducing myself and my wonderful family. I am Barbie. I am a wife and mother of three beautiful children. Through my 11, almost 12, years of marriage I have experimented in the kitchen. Playing with my food, so to speak. The addition of children has complicated this experimentation. My oldest is a picky eater and is not fond of his green vegetables (but he loves salad). My middle child turns his nose up at a lot but later finds, that wasn't as horrible as he thought it would be. Then my daughter, and youngest, who would rather have dessert before dinner, unless dinner is tacos.

Making sure my children are getting their nutritional needs met has led me to experimenting with ideas, while keeping the family budget intact. Over the years I have stockpiled many 3-ring binders with my recipes, tips, tricks and ideas.

Now I am setting out to share these recipes, tips, tricks and ideas. It is time to get started!