Supercool Mom's Recipes

Lemon Squares

2010-12-10T20:58:00.000-08:00

1 c. butter

dash of salt

1/2 c. powdered sugar

2 c. flour

Mix and press into 13x9 inch pan. Bake at 350 degrees for 15 minutes.

4 eggs, beaten

2 c. sugar

1/4 c. flour

6 Tbsp. lemon juice

Mix until fluffy, pour over crust and bake for 25 minutes. Sprinkle with powdered sugar after you take out of the oven. Cool and cut into squares.

Knot Rolls from Karen Rowley

2009-11-11T17:46:00.000-08:00

3 cups milk
3/4 c. butter, sliced

Put milk in microwave container and add butter to it. Put it in microwave starting at 2 minutes and then 30 second intervals until butter is melted.

While milk & butter are in the microwave, mix together:

1 cup instant potato flakes
3/4 cup sugar
1 T. salt

Add milk mixture to dry ingredients. Mix until blended.

Add 2 cups flour. Mix well.
Add in 4 beaten eggs. Mix until blended.
Add in 1 T. and 1 1/2 tsp. instant yeast (fast rising) and mix.

Slowly add 5 more cups of flour while mixing. When all flour is added, mix for 7-8 minutes on low speed. Add 1 more cup of flour as needed at the end of mixing to make sure all the dough is not sticking to the edges of the bowl.

Put the dough in a greased (spray - like Pam) bowl, cover with sprayed Saran wrap, and let rise for 1 hour. After rising, divide dough in half and roll one half into a rectangle on a greased surface. Butter the top of the rectangle, and roll 1/3 over on top of itself and then roll the other 1/3 over on top again. Roll air out of dough by rolling over the dough the long way. Cut dough into 1 inch strips and tie into a "knot". Put dough on greased cookie sheet (about 9 per pan). Do the same thing with the second piece of dough.

Let rise 2-3 hours and bake at 375 degrees F. for 11-12 minutes.

Thanks Karalyn (who taught me) and Karen (who taught her)! You rock girls!

The BEST homemade playdough EVER! (Modeling Dough recipe from Discovery Toys)

2009-07-27T01:00:00.000-07:00

1 c. flour
1 c. water
1 T. oil
1/2 c. salt (I use superfine popcorn salt! so smooth, so creamy!)
1 t. cream of tartar
food coloring (I add a package of unsweetened koolaid powder - color and smell! Knead it in after cooking.)

Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Model different colors of clay into any shape you can imagine.

Not edible.
Can be used over and over again.
Keeps 3 months unrefrigerated. One recipe fits perfectly in a margarine tub or frosting container.

My Favorite Chocolate Chip Cookies

2009-03-28T22:00:00.000-07:00

1 c. shortening 6 c. flour
1 cup butter 2 tsp. salt
2 c. sugar 2 tsp. baking soda
1 cup brown sugar 12 oz. chocolate chips
4 tsp. vanilla 11 oz. butterscotch chips (have you noticed they're making the bags smaller!?!)
4 eggs

Cream together shortening, butter, sugars, and vanilla. Add eggs. Sift flour with salt and soda. Mix into creamed mixture, beat until blended. Stir in chips. Drop by spoonfuls onto cookie sheet. Bake in 350 degree oven for 8 minutes.

Loaded Oatmeal Cookies

2009-03-28T21:54:00.000-07:00

1 c. butter 1 c. shredded coconut
2 eggs 1 c. chopped walnuts
1 tsp. vanilla 1 c. raisins
1 c. sugar 12 oz. chocoalte chips
1 c. brown sugar
2 c. flour
1/2 tsp. baking soda
1 1/2 c. quick oats
1 tsp. baking powder
1/2 tsp. salt

Cream butter, add sugars, eggs and vanilla. Add dry ingredients and mix well. Add the good stuff.

Bake at 375 degrees until done, about 8 -10 minutes. Makes about 6 dozen.

Magic Cookie Bars

2009-03-10T07:01:00.000-07:00

1/2 c. margarine or butter
1 1/2 cup graham cracker crumbs or vanilla wafer crumbs
1 (14 oz) can Eagle Brand sweetened condensed milk
16 oz package chocolate chips
1 1/3 cup flaked coconut
1 cup chopped nuts

Preheat oven to 350 degrees F. in 13 x 9 inch pan. Melt butter in oven, sprinkle crumbs over butter. Pour Eagle Brand milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes. Cool before cutting.

Hummus

2009-03-09T22:43:00.000-07:00

from Bree Goodman

1/2 cup of dried garbanzo beans (soaked overnight, then boiled until soft)
7 tablespoons Tahini (sesame seed butter)
1 or 2 cloves fresh garlic
1/2 teaspoon salt
juice of 2 fresh lemon
olive oil

After boiling chick peas, place them in the blender with the other ingredients (except olive oil). Save the broth from the beans. Mix into a puree with the chick peas. Add broth to desired thickness or a pasty consistency. Serve chilled with a drizzle of olive oil over the top. Great with pita chips!

Broccoli Salad

2009-03-04T14:47:00.000-08:00

1-2 heads Broccoli, washed and cut into small pieces
1 lb. bacon, cooked and crumbled (you may not want to add it all, but let's face it, someone will eat it!)
1 cup dried cranberries
1/2 medium onion, minced finely
1 cup salted cashews (optional)
1 cup Poppyseed Dressing (I really like Marie's Poppyseed Dressing) or 1 cup mayonnaise and 2 tbsp. sugar

Mix all ingredients and refrigerate until serving. If you won't be serving within a couple of hours, you may want to wait to add the cashews and bacon, so it will be crunchier.

This is soooo delicious! Today my 2 year old would not stop stuffing it in and didn't chew until she had chipmunk cheeks filled with salad-y goodness.

Creamy Ranch Chicken with Pasta

2009-03-03T09:32:00.000-08:00

Mix Together:

2-3 Boneless, skinless Chicken Breasts
8 oz. Cream Cheese
1 package Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 can of milk (the empty soup can)

Cook in Crock Pot on Low 8 hours, High for 4 hours or until chicken is tender. Remove from liquid, shred with forks and return to crock pot.

Cook one 12 oz box of pasta (angel hair spaghetti is awesome)but fettuccini or any other pasta would be great too. Either mix pasta into sauce and chicken and serve from pot or use sauce over pasta. Enjoy!

from Rebecca, Thanks Girlfriend!

Roasted Potatoes and Kielbasa

2009-02-02T17:03:00.000-08:00

My latest favorite Sunday meal is wafting fabulous scents throughout my home as we speak! It is so fast and easy! A really great meal to toss together and leave with the oven timer set to start while you're gone.

6-8 potatoes
1 Kielbasa
1 onion
olive oil
salt
pepper
rosemary
parsley flakes

Wash and thinly slice (about 1/4 inch) 6 to 8 potatoes. I cut mine in half and then slice them so they don't roll all over. (You can peel them if you'd like, but since my family will eat the skins, I don't bother.)

Cut one Polska or Beef Kielbasa in half lengthwise. Then slice thinly.

Peel one onion. Cut in half. Slice thinly.

Toss onion, kielbasa, and potatoes with a drizzle of olive oil to coat potatoes. (I'm guessing I use about 3 Tablespoons.) Then toss in a tablespoon of kosher salt, grind in a bunch of pepper (I like to see it!), put in the leaves from a couple of sprigs of rosemary (we have a bush, but if you don't I'd guess about 2 tsp dried), and about 1 Tablespoon parsley flakes.

Pour into a 9x 13" baking dish that's been coated with cooking spray. Cover with foil, and bake for 1 hr. @ 400 degrees.

Easy Cherry Cheese Pie

2009-01-04T19:38:00.000-08:00

from Mom (Gary Jones' favorite!)

1 small package vanilla jello instant pudding
2 c. milk
2 tsp. vanilla
1 (8 oz.) pkg. softened cream cheese

Blend all together in the blender. Pour out into a graham cracker pie crust. Chill in refrigerator. Top with pie filling cherries or blueberries. Easy and Delicious! (To cut the tin can taste in cherry pie filling, add 1 T. brown sugar.)

Egg Nog Pie

2009-01-04T19:22:00.000-08:00

from Mamarazzi and Cooking with Jordan!

1 graham cracker pie crust
1 large vanilla pudding
egg nog
cool whip

Open pie crust. Prepare pudding as per pie crust directions, but use egg nog instead of milk. Mix for 1 minute on lowest speed. Fold in 3 large scoops of Cool Whip. Scoop into pie crust and make it pretty. Chill for 30 minutes and serve. (Don't forget to lick the beaters! Thanks Jordan!)

Bladder Football

2008-12-29T10:49:00.000-08:00

(for my REAL LIFE blogfriends, who I know have been dying for these directions.)

From Aunt Beth, who said, "Phil always got this. I wondered why but now I know I wouldn't want to do this."

Remove bladder from freshly butchered hog. Leave the tube attached. Wash under the pump or hose until clean. (Some urine may be left in it until washed good.) Blow up with a hand pump until very tight. (Don' t be squeamish, after all, all footballs are made from pig skin.) Tie with a strong string very tight. Let dry and Wow! You have a good ball. Can be painted if desired.

Fresh Apple Cake with Warm Butter Sauce

2008-11-21T10:21:00.001-08:00

4 cups coarsely chopped apples (cubed) figure approx 1 apple per cup but you might need to buy a couple extra for snacking and to make sure you have enough

2 c. sugar

2 eggs

1/2 c. vegetable oil

2 tsp. vanilla

2 c. sifted flour (are you kidding, who sifts anymore - just make sure it's not packed into the measuring cup)

2 tsp. soda

2 tsp. cinnamon

1 tsp. sat

1 c. chopped nuts (optional but I love the contrasting texture) raisins are great in here too!

Combine apples and sugar, let stand. Beat eggs slightly, add oil and vanilla. Mix dry ingredients. Stir in alternately with apple-sugar mixture. Stir in nuts. Pour in greased 9x13 or bundt pan. Bake at 350 degrees for one hour.

Beyond Heavenly when served with Warm Butter Sauce (aka Buttermilk Syrup). Don't have buttermilk?

an alternative Butter Sauce:

1 cube butter

1/2 cup sugar

1/2 cup water

1 heaping T. cornstarch or 3 T. flour

Bring to boil, and cook for 5 minutes, stirring constantly.

White Chili - from Leanne at Flylady.net

2008-11-20T11:13:00.000-08:00

Serves 8

2 pounds chicken breasts, no skin, no bone, cut into pieces
2 onions, chopped
2 1/2 cups chicken broth, canned or homemade
1 (7 oz.) can green chiles, chopped
1 (16 oz.) jar salsa verde (green salsa)
1 teaspoon each: cumin and garlic powder
1 teaspoon oregano
3 cups white beans, cooked (use canned or make yourself)
1/2 bunch cilantro, chopped--optional
1 pound low-fat jack cheese, grated

In a large saucepan, heat a small amount of oil and saute the onion. When the onion is translucent, add chicken. Cook for a couple of minutes, max. Don't let it stick and don't add a ton of oil to keep it cooking either. Add everything else, except the cilantro and cheese. If you want, after sauteeing the chicken and onion together, you could finish the recipe in a crock pot. If you do, cook on high for about 3 hours or so, if you want it to cook all day, put it on low. You just need to get it nice and hot. If you are doing this on the stove top, simmer for about 20 minutes. Serve in nice big bowls, sprinkle with cilantro if you like, and some grated cheese. We like cornbread and a big salad too!

Per serving: 254 Calories; 4g Total Fat; 34g Protein; 20gCarbohydrate; 69mg Cholesterol; 304mg Sodium

Love, Leanne
Check her out at Saving Dinner or Flylady.net

Chocolate Chocolate Chip Cookies

2008-10-05T21:41:00.000-07:00

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners' sugar

Combine flour, baking powder and salt. Set aside.

Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.

Wrap in plastic and freeze until firm (about 20 minutes).

Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack. Makes about 3 dozen.

Note: My honey got this recipe from All-Recipes dot com and made them for us as a special conference treat. He even cleaned the kitchen before and after! What an awesome treat! (He added butterscotch chips! YUM!)

DANGEROUS CHOCOLATE CAKE-IN-A-MUG***

2008-09-25T15:14:00.000-07:00

From My sister, Vicki - Wouldn't this be a great teacher gift!?! What a fun treat to send the dry stuff tied to the handle of the mug in a cute baggy, and have the other stuff in a separate bag inside the mug (or all in separate little containers in a basket. I would have loved that when I was teaching! Hello LUNCH!!!

1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk and oil and vanilla, mix well. Add chips, if using. Put mug in microwave, and cook for three minutes on 1000 watts. Cake will rise over top of mug--do not be alarmed!Allow to cool a little; tip onto a plate if desired. Eat!

(This can serve two if you want to feel slightly more virtuous.)

***And WHY is this the most dangerous cake recipe in the world?

Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***

* Edit * Ok. I tried it. Hmmm, not the best cake I've ever eaten: a little rubbery (perhaps because it was microwaved) and pretty chocolatey. However, I think the goal of it is being accomplished. What we ask of it is a quick chocolatey-baked-good fix. There was nothing wrong with it that a scoop of ice cream and a little hot fudge couldn't fix! I think the recipe needs some tweaking, so I will make the sacrifice and try again tomorrow. I'll let you all know how it goes. (Definitely enough for two.)

Roasted Red Pepper and Herb Spread

2008-09-23T19:22:00.000-07:00

Roasted Red Pepper and Herb Spread
from Jill Kramer, and I got it from Wendi (Dancin Queen) Thanks Wendi!!
So delicious! I will definitely be making this one again and again!

Ingredients:
1 medium red pepper (roast according to directions below)
1 pkg. (8 oz.) cream cheese, softened
1/3 cup milk (I substituted Mayo)
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 small garlic clove, coarsely chopped (I roasted mine along with the red pepper)
1/2 c. loosely packed fresh parsely leaves, chopped
1/4 cup snipped chives or green onion
1 tsp. fresh thyme leaves (didn't have any, so I'm calling it optional)

Preparation:
1. To roast pepper: Preheat broiler. Place pepper on rack under broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Place pepper in a paper bag until cool enough to handle, about 10 minutes. Then peel and chop as normal.

2. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stuil in parsley, chives, and thyme. Cover and refrigerate if not serving right away. (I didn't follow directions. I softened my cream cheese then stirred everything else in with a fork. So I have a chunkier / whiter version.

Serve with baguette slices toasted and butter, or crackers! Oooh, I want it on a bagel too!

Destined to become a favorite!

Deanie's Rich Chocolate Frosting

2008-09-20T21:45:00.000-07:00

Love your recipes, as always! Here is one to try that has become a staple for cakes at my house

2/3 cup cocoa
6-8 TB boiling water
1 cube butter
3 cups powder sugar
1 tsp vanilla

Place cocoa in bowl, add boiling water a little at time to make paste. Add butter, beat, then add sugar and vanilla, beat till smooth. You may need to tinker with the water and sugar for the correct consistancy. This is dark and rich, everybody loves it!

Thanks Deanie!

Fruitilicious Icecream

2008-09-20T21:43:00.000-07:00

It's a gallon of either vanilla icecream or pineapple sherbert mixed with cubed banana's, a can of crushed pineapple (if you aren't using the pineapple sherbert already), and frozen raspberries sugared and smashed a little. Blend it all up freeze and bam amazing icecream. Enjoy!

Thanks Dusty!

Heavenly Lime Cheesecake

2008-09-18T09:39:00.000-07:00

1 small package lime (or lemon) jello
1 8 oz. package cream cheese
1 cup sugar
1 lg. can evaporated milk (refrigerate until cold)
1 lemon (juice of)

Mix jello with 1 cup hot water & cool. Cream sugar & cheese and whip until soft. Whip chilled milk, add to cheese and whip. Add jello (just starting to gel) and juice. Pour in graham cracker crust lined pan. Chill.

Graham Cracker Crust:
9 double crackers
1/2 cube butter

Pat Reidhead made me this and brought it when I had Elizabeth. I LoVEd it! Sooo delicious, I could barely bring myself to share any with the kids! It tastes best when snuck spoonful by spoonful out of the fridge.

Corn Dog Muffins

2008-09-18T09:29:00.000-07:00

makes 24 (large) muffins

* 2 (8.5 ounce) packages cornbread mix like Jiffy
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese, american worked great too
* 1 pkg. (9) hot dogs, cut in small pieces and browned

*1/3 cup baking mix (like bisquick), but I used waffle mix (optional, but the batter looked a little thin to me)

1. Preheat oven to 400 degrees F. Lightly grease muffin tins.

2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs, cheese and hot dog pieces into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full.

3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

I got this recipe from Kay! Thanks for sharing! They were so good, that some kid stole one off my photo plate, before I could even try them. Good thing it made 2 dozen!

Chocolate Buttercream Frosting

2008-09-13T00:30:00.001-07:00

cream together:

1 cup shortening

1 cup butter

then add:

2 teaspoons Vanilla

gradually add:

2 lbs powdered sugar (sifted)

4 tablespoons milk

6 one ounce squares unsweetened bakers chocolate, melted

plus 2-4 more Tablespoons milk

Makes 6 cups. Refrigerate in covered container up to two weeks. Rewhip before using.

Doubled recipe covered and prettied up a 10 inch x 4 inch layered cake. From Wilton Wedding Cakes: A Romantic Portfolio, p. 76. Love it. Buy it!

Pizza Eggrolls & Variations

2008-08-31T22:53:00.000-07:00

The kids loved the pizza eggrolls we made tonight for dinner.

We just wrapped pepperoni, pizza sauce, and mozarella in an eggroll wrapper and fried them until they were browned on both sides.

My favorite was a spur of the moment creation determined by what was in the refrigerator - cream cheese, sauteed onions, broccoli, and bacon! So delicious! I think spinach would be fabulous in this instead of the broccoli too.

The dud for this experiment was the Peanut butter and bacon filling. Too strong. However...it would be excellent as a schmear with grilled chicken!!! (1/4 c. chunky pb, 2 tsp dried minced onion, 2 slices crumbled bacon, 2 tsp. Lea & Perrins Worcestershire Sauce) Think Thai...peanut sauce. YUM!

For dessert we did a few peanut butter, jelly, and banana eggrolls! Next time I'm trying caramel and apple, fried and then rolled in cinnamon sugar!

These can be frozen and reheated too. Wouldn't the kids love to take a pizza eggroll to school in their lunch!

Grandma Christensen's Lemon Pie

2008-08-24T02:41:00.000-07:00

Lemon Filling:

Place all together in a saucepan, cook on medium, stirring constantly until it boils and thickens.

1 1/4 c. cold water
4 Tbsp. lemon juice
1 Tbsp. butter
1 c. sugar
3 Tbsp. cornstarch
3 egg yolks
pinch of salt
rind of 1 lemon

Let cool. Pour into cooked pie shells. Top with meringue.

Meringue:
3 egg whites
1 tsp. lemon juice
6 Tbsp. sugar

Beat until stiff. Bake at 350 degrees until golden.

Makes one 9", regular thickness (not deep dish), pie.

Banana Bread

2008-08-11T18:25:00.000-07:00

2 cups sugar
1 cup butter
4 eggs
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
4 cups flour
1 cup chopped nuts
6 bananas (grind or smash)

Mix as for cake. Add egg whites last (hahaha - that was another century, worked fine just dumping everything in together). Bake about 1 hour in slow oven. (I baked muffins/small loaves about 45 minutes in 325-350 degree oven). Until knife comes out clean.

(I also dumped in an untouched bowl of raisin bran, soaked - but drained the milk out. It added a yummy brann-iness to them! Yeah, someone changed their mind.)

Chicken & Rice Casserole

2008-08-11T17:39:00.000-07:00

In greased large casserole, pour 2 cups white rice, add thawed and lightly browned in butter, chicken breasts. Cover with Family Size can of Cream of Chicken or Cream of Mushroom soup, plus 1 four cup box of Chicken Broth. Cover and Bake in 350 degree oven for 1 hour. Love it with Green Beans and Rhodes Rolls.

More Once A Month Cooking!

2008-08-08T00:17:00.000-07:00

Yesterday, I purchased, prepped, and froze meals for the next month. (I know it sounds intimidating, but it probably won't once you read the menus.) I usually try to do the prep work on the day I do my grocery shopping - I brown and freeze any ground beef, or saute, chop up, and freeze chicken breasts that will later go into recipes. That way, whether it's me, the hubby, or kids who cook, half the meal is already done to toss into a dish.

So, what can you whip up in 20 minutes or under if you've got the meat already frozen?

Tacos
Taco salad
Burritos
Hamburger helper
Spaghetti
Gravy with Hamburger or Sausage
Stir Fry
Chicken Packets
Spanish Rice
Layered Enchiladas
Linguine Alfredo with chicken
Fried potatoes with Hamburger
and a bunch more I can't think of right now

Here are my menus for the next month, for your viewing pleasure, and for me to refer to (just in case the list on the front of the fridge mysteriously disappears):

9/13 - 9/19
M- bread pudding (frozen in aluminum lasagne pan) with buttermilk syrup (which would make dirt taste delicious)
T- "ham" salad sandwiches
W- corn dog muffins
Th- spaghetti
F- Mexican Rice Casserole (I also love Rice-A-Roni Spanish Rice, add precooked/frozen ground beef - gotta double it for my family)
Sat- stir fry chicken (bag o' frozen stir fry veggies, chicken is precooked, chopped and frozen, minute rice)
Sun- lasagne (all prepared and frozen in aluminum lasagne pan with directions to thaw and bake written on tinfoil cover)

9/20-9/26
M- biscuits and sausage gravy (sausage is cooked, and frozen in gladware. McCormick mix is delish if you don't do homemade.)
T- beanie weenie (I'm lovin' Bush's baked beans, toss in after frying some hotdog coins, add a little extra brown sugar)
W- chicken packets (chicken filling is cooked, chopped, doctored, and frozen in gladware)
Th- ravioli (frozen bag of premade stuff, add can of sauce and precooked frozen ground beef)
F- Rhodes dough pizzas (defrost loafs of Rhodes in the morning, quick homemade pizza that evening)
Sat- tostadas
Sun- chicken ranch pasta (crockpot in the morning, ready when you get home from church!)

9/27-10/3
M- hamburgers & fries (yes, I bought the premade, frozen patties and a bag o' fries to bake while I'm frying them)
T- ham sandwiches (mixed, filled, and frozen in tinfoil, just toss in the oven for 20 minutes)
W- Kielbasa and Potatoes (kielbasa chopped and frozen in gladware)
Th- enchiladas (frozen in aluminum lasagne pan, just add sauce and bake)
F- pancakes
Sat- soft tacos (hamburger cooked and frozen in gladware, tortillas soft fried, and frozen in a gallon bag)
Sun- quiche (frozen pie crusts; bacon, onions, etc. frozen - no thawing required, but I precook my crust about 5 minutes before adding eggy mixture and filling)

10/4- 10/10
M- fried potatoes with bacon & onions (bacon is chopped, cooked, and frozen with onions - just chop potatoes, saute them til tender, and toss in meat)
T- Easy Crustless Quiche (precooked sausage, add green chile and onion)
W- penne pasta lasagne (I had a bunch of lasagne filling left, so I cooked up some penne, tossed it in the cheesy filling, put it in a baking dish, and poured on the rest of the can of sauce. Can't be too bad, right?)
Th - baked potatoes with hamburger gravy
F - homemade Mac & Cheese
Sat - Time to Go Shopping and Cook Again. I'm going out to eat.

Everything for these meals is either in the pantry, fridge, or freezer. I like to package and freeze parts together, so they don't accidentally get eaten before their time. (For example, if you were having french bread pizzas, you could wrap your container of homemade meat sauce, bag of mozarella, package of pepperoni, and loaf of french bread together in saran wrap, before you stick it in the freezer. Get the package out the night before, defrost in the fridge, and you're all set to whip it up in about 15 minutes!)

By the way, I spent about an hour at Walmart, after I made up a list of meals in the parking lot. I spent about $200 (and that included milk, bread, cereal and some other necessities, but not a bunch of snacks or anything). My goal is to spend about $1 per meal, per person. The prep work (cooking the meat - hamburger and chicken, assembling lasagne, ham sandwiches, enchiladas, and making filling for chicken packets, etc.) took about three hours. (And just in case you're wondering, I figure I spend about $400 per month on food for 7 people (5 adult/teen, 2 picky littles. Also, I do have a separate full-sized freezer, but I think I could probably keep all the prepared stuff in the kitchen freezer, as long as I didn't have a bunch of other junk in there.) Another tip: I keep a list of the stuff I have prepped in the freezer, on the front of the freezer, so we don't forget to use it.

I also did laundry while I was doing my cooking. I didn't fold, just moved loads through the washer/dryer to the couch. By Saturday night we were ready for our "Laundry Party!" (which makes little kids beg to be allowed to come, and big kids groan). At our "Laundry Party!" we turn on fun music, and everyone sits in special spot of their choosing (just like Christmas morning!), while I throw laundry off the pile at the owner, and they fold their stuff. Each of the big kids usually has to do their own and a small sibling, while little kids fold dishtowels, and little things. I do mine and DH does his own. Whoever isn't busy (because all their laundry is still on their floor) gets to do towels, sheets, or whatever I throw at them.

Have a productive week! (And if you're all inspired to go for it, try starting with just a week or two.)

Got any good tips for me? I'd love to hear what works for you! Thanks!

Oh, By the way, I don't do the cooking most nights. The kids (16, 13, 11) are still doing it. They just go by the chore chart as to when their cooking day is, then they make the meal on the menu calendar. Yup, life is good.

Check out my other blog: hotmamashouse.blogspot.com for more

JoDee's Butterscotch Pie

2008-08-07T12:18:00.001-07:00

Handwritten recipe from the former owner of my "new" 60 year old cookbook.

Boil until syrupy one and 1/2 cups brown sugar, 1 cup water, and a piece of butter the size of an egg.

Then add the following mixture:

Yolks of 3 eggs
2 tablespoons flour
1 cup top milk (cream? half & half?)

Pour slowly into first mixture and boil until creamy.

Flavor with vanilla and pour into baked crust. Cover with meringue

Meringue - 3 eggs, pinch of cream of tartar (I would add 3 T. sugar to that.)

Chocolate Cake (Made with Mayonnaise)

2008-08-07T12:12:00.001-07:00

2 cups flour
1 cup sugar
2 teaspoons baking soda
1/2 cup cocoa
1/4 teaspoon salt
1 cup mayonnaise
1 cup cold water
1 teaspoon vanilla

Combine all ingredients, mixing well. Bake in two greased eight or nine inch cake layer pans in oven preheated to 350 degrees Fahrenheit about 30 minutes or until wooden pick inserted in center comes out clean.

March 13, 1966 - Empire Magazine

(I just bought a cookbook that was published in 1948 by the Westminster Presbyterian Church in Topeka, KS. The recipes are in the handwriting of the contributors and signed. There are a disconcerting number of recipes for canning. This magazine clipping was inside the book. Love it!)

The BEST chocolate frosting

2008-08-07T12:00:00.000-07:00

1 cup chocolate chips
1/4 cup butter or margarine
1/2 cup sour cream
2 1/2 cups sifted powdered sugar (a 1 lb box is approximately 4 cups)

(But go ahead and double it, because you're going to want more than this.)

Melt the chocolate chips and butter in a glass bowl in the microwave (30 second intervals, stirring each time until just melted). Cool about 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth and of spreading consistency. Store cake in the refrigerator.

(The BH&G New Cookbook - the red gingham one, says that a single recipe is enough to frost the tops and sides of two 8-9 inch cakes. I have no idea how thin they like to spread it, but I don't think it's enough for me. So I'm doubling this because I want it really thick, with some left over for graham crackers or cupcakes ;D

No Bake Cookies

2008-07-20T11:32:00.000-07:00

2 c. sugar
1/2 c. milk
1 stick margarine
3-4 Tbsp. cocoa

Put ingredients in a saucepan and bring to boil for 2 minutes.

Add:

1/2 c. peanut butter
3 1/2 c. oatmeal (quick cook)
1 tsp. vanilla
nuts (optional)

Mix and drop onto waxed paper and let set up. Great for kids to make.

From: Randall Harding/Carol Chapman

Big, Fat, Chewy, Chocolate Chip Cookies

2008-07-12T00:03:00.000-07:00

Posted by Leigh Ann at Your Homebased Mom

2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbsp. vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips (I use 1/2 white and 1/2 milk chocolate)
Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15-17 minutes (depending on size of cookie) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Multigrain Bread

2008-07-11T19:00:00.000-07:00

In mixing bowl add:

1 package yeast
2 1/4 c. lukewarm water
3 T. sugar

Let set for 5 minutes, then add:

2 T. butter or margarine
2 T. vinegar
1 T. dried minced onion
1 T. dill weed
1 T. parsley flakes

Beat in 3 c. flour and 1 1/2 tsp. salt. Let it rest for about 10 minutes before adding the rest. (You're going to use about 6 cups flour total, plus 1 c. ground oatmeal or multigrain cereal and 1 c. cooked oatmeal or multigrain cereal. Keep reading....)

Slowly add in 1 cup ground oatmeal or mulitgrain cereal (grind in food processor or blender), 1 cup cooked oatmeal or multigrain cereal (leftovers are fine - but I wouldn't use Maple & Brown Sugar Flavor. I used a 6 grain cereal for the loaves pictured), and about 3 more cups of flour. Mix until you have a soft dough, pour out onto floured board, knead 10-15 minutes. Oil outside and place in bowl to rise, covered, until doubled in size. Punch down, form into two 1 pound loaves, let rise until doubled again. Bake in hot oven (400 degrees F.) for 30 minutes. Makes 2 (1 pound) loaves.

My own variation of Marni Larson's and Aunt Beth's recipes.

Six Bean Soup

2008-07-11T17:10:00.000-07:00

1 part lentils
1 part pinto or red beans
1 part northern white beans
1 part garbanzo beans
1 part black beans
1 part whole green peas

Sort beans and pick out any rocks and dirt clods. Mix the dry beans in a storage container to be used as needed.

To cook:

Put 2-3 cups of bean mix into large pot. Fill with water. Bring to a boil. Boil for 2 minutes. Turn off, remove from heat and let stand for 1 hour. Then return to heat and simmer for 2-4 hours until soft. Add chopped onions, garlic, and other vegetables (carrots, celery, green beans, corn, etc.) as desired. Season with seasoned salt, pepper, cayenne and/or Cajun Seasoning or Mexican Seasoning. (Do not add acid - like tomatoes, or salt until beans are soft.)

Biscuit Pockets

2008-07-11T16:36:00.000-07:00

Preheat oven to 400 degrees.

2 rolls of refrigerator biscuits (10 per roll)
1/2 lb. sausage, browned
5 slices American Cheese (torn in quarters)

Flatten biscuits and stretch out. Top with cheese, sausage, & cheese. Stretch a second biscuit to top each one and crimp with a fork. Cut a tiny slit in top of each pocket.

Bake in 400 degree oven for 12-15 minutes

Variations: Spaghetti sauce, mozarella, and pepperoni. Chicken chunks, cream cheese, chives. Ham and Swiss. Cream cheese, green olives, minced onion. Hotdogs and cheese. Bacon, scrambled eggs, cheese. PB&J?

One last suggestion that I'm curious to try from Lea & Perrins:

1/4 cup peanut butter, 2 strips crisp bacon - crumbled, 2 tsp Worcestershire sauce, 2 tsp. instant minced onion. Hmmmmm. Could be really good or really gross.

Turkey Pot Pie

2008-07-11T11:01:00.000-07:00

Preheat oven to 400 degrees F. Thaw two deep dish pie crusts and poke with fork. Bake pie crusts as directed on package for 1 crust pie.

While they're baking, mix:

1 2/3 cups hot water
1 package (6 oz.) Stove Top Stuffing Mix
3 T. butter or margarine
(can add sauteed minced onion and celery too - yum!)

Stir just until moistened. Set aside.

Combine:
4 cups chopped cooked turkey
1 bag (16 oz.) frozen mixed veggies or broccoli
1 can (10 3/4 oz) condensed Cream of Chicken or Cream of Mushroom soup (you can just use leftover gravy too)
3/4 cup milk
1 1/2 cups shredded cheddar cheese (with mushroom or gravy, I leave out the cheese)

Pour Turkey/Veggie mixture into pie crusts, top with stuffing. Turn oven down to 350, and bake 30 minutes or until heated through.

Soooooo delicious - the kids could not get enough of it and had the leftovers for breakfast!

*If you don't have pie crusts, or want to save some calories, just spray a 9x13" casserole and pour the turkey mix in, then top with stuffing mix and bake 30 min at 350.

To Freeze ahead for Once a Month Cooking: prepare soup/turkey/veggie mix. Freeze in two Ziploc containers or 1 gallon freezer bags with the package of frozen pie crusts. Be sure to have your box of dressing in the pantry. On the day of serving, thaw turkey mix in fridge or microwave to soften, and continue as directed.

Oh, I just realized that a layer of mashed potatoes, turkey, layer of cheese, layer of veggies, layer of gravy/soup, layer of stuffing...then bake, would be just heavenly. (Is the word layer starting to look weird to you too?) Yeah, I don't generally love shepherd's pie, but still...it's all about the contents and proportions. Right?

Lemon Water

2008-07-11T10:56:00.000-07:00

A new recipe from Deanie! Thanks so much for your contribution! I love trying new recipes!

Deanie said, "If you worry about the red punch on the carpet, this is a great one."

Lemon Water

5 quarts water
1 TB citric acid
1 tb lemon extract
3 cups sugar (or splenda)

disolve sugar in 1 quart water, combine all ingredients, chill, serve over ice.

Wilton Class Buttercream Icing

2008-07-11T04:07:00.000-07:00

1 cup solid white vegetable shortening
1 teaspoon Wilton Flavor (Vanilla, Almond, or Butter) - but one of each is Fabulous!
2 tablespoons milk or water (use water if you don't want to refrigerate your cake)
1 lb. pure cane confectioners' sugar (the box or approximately 4 cups)
1 tablespoon Wilton Meringue Powder (optional in my opinion)
A pinch of salt

* Double this! One batch is enough to ice and fill an 8-10 inch cake. To decorate it pretty, make a second batch. If you don't have a heavy duty mixer, only do one batch at a time.

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thouroughly mixed together. Blend an additional minute or so until creamy.

This makes a stiff consistency - good for stand up flowers like roses. Add one additional tablespoon of water, for the full recipe, to make a medium consistency (or one teaspoon water to each cup of stiff). Medium is good for covering your cake, making stars, borders, or piping figures. To make thin consistency, add two teaspoons water to each cup of stiff - or two tablespoons of additional liquid for a whole batch. Thin is good for writing, stems, leaves, etc. (You can also add piping gel, a teaspoon or two per cup, to thin to make writing and piping easier.)

Grenadine Punch

2008-07-05T19:39:00.000-07:00

1 qt. Sprite
2 oz. Grenadine Syrup

Mix together. If not sweet enough, sweeten to taste with more greandine

Ice Ring: 12 oz. can of pink lemonade. Add 1 1/2 cans of water and a little grenadine. Freeze in Bundt pan or jello mold.

Add Ice ring to punch bowl just before serving.

From Joy Jones

Grenadine Punch

2008-07-05T19:37:00.000-07:00

(served at my Mom & Dad's wedding reception

1 cup sugar
1 cup water

Boil together.

1 cup grapefruit juice
1/2 c. orange juice
1/3 cup grenadine

Add 1 quart ginger ale.

from Joy Jones

Hawaiian Slush

2008-07-05T19:34:00.000-07:00

4 c. sugar
6 c. water

Boil 4 to 5 minutes, then cool.

Add:

Juice of 5 oranges
juice of 2 lemons
5 mashed bananas
1 (46 oz.) can pineapple juice
1 small jar of maraschino cherries, chopped

Mix and let freeze 12 hours or longer. Mix with beater, serve half slush, half lemon-lime soda. Makes 1 gallon.

from Joy Jones

Homemade Root Beer

2008-07-05T19:30:00.000-07:00

1 bottle root beer extract
5 lb. bag of sugar
5-10 lbs ice
4-5 lbs dry ice
4-5 gallong water

Place all together in 10 gallon jug and stir to dissolve sugar. Stir occasionally to keep dry ice from freezing to the bottom. Let brew until you've achieved the right carbonation.

From Joy Jones/Carol Chapman

Almond Punch

2008-07-05T19:28:00.000-07:00

1 c. water
1/2 c. sugar
1 1/2 fresh lime, squeezed
2 Tbsp. Almond extract
Red food coloring
3 (2 liter) of lemon-lime soda
1/2 bag ice

Cook water and sugar together. Then add the other ingredients and serve.

from Jane Theobald

Fresh Concentrated Lemonade

2008-07-05T19:25:00.003-07:00

1 c. fresh lemon juice
1 c. sugar

Stir until sugar is dissolved. Freeze. When you reconstitute add as much water as you want. Lots for weak, little for strong. (I'm guessing from 2 quarts to 1 gallon).

From Carol Chapman

Fresh Concentrated Lemonade

2008-07-05T19:25:00.001-07:00

Raspberry Slush

2008-07-05T19:21:00.000-07:00

Dissolve together:

1 large package raspberry jello
1 c. sugar
2 c. boiling water

Add:

1 large can pineapple juice
1 1/4 c. lemon juice
1 Tbsp. Almond extract
3 c. cold water

Freeze until solid. When ready to serve, thaw slightly, mash with potato masher. Add 2 liters of lemon-lime soda. Serve.

From Jane Theobald

Caramel Corn

2008-07-05T19:14:00.000-07:00

2 c. brown sugar
1 c. Karo
1 can Eagle Brand Milk
1 cube butter

Combine all ingredients except butter. Cook until hard ball stage. Add butter and, when melted, pour overpopped corn. Mix well. Make into balls or serve loose. Can't fail. Use 1 pound unpopped corn to pop enough for this syrup

from Kirsti Hancock

Aunt Beth's Out of This World Candy

2008-07-05T19:06:00.000-07:00

2 boxes confectioners sugar
2 sticks (1/2 lb.) margarine
1 can Eagle Brand condensed milk
2 c. chopped pecans
1 can Southern Style coconut (fine and flaked)
2 large pkg. chocolate chips
1 slab paraffin

Mix the confectioners sugar, sifted smooth (if needed), with margarine and condensed milk. Add chopped pecans and coconut, blend well. Form into balls, makes about 40. Melt the chocolate chips and paraffin in double boiler. Let cool slightly. Dip balls in chocolate and place on waxed paper. Top with Pecan Halves.

from Beth Ellsworth

Peanut Brittle

2008-07-05T19:02:00.000-07:00

2 c. raw peanuts
1/4 c. Karo
1/2 c. water
2 c. white sugar
1/4 tsp. salt
1/4 tsp. baking soda, add more if you want it more fluffy
1 tsp. vanilla
2 Tbsp. butter

Bring the sugar, water, syrup and salt mixture to a boil. Boil this mixture 2 minutes, then add raw peanuts. Cook to hard crack stage or 300 degrees F. Remove from heat, add the baking soda, butter and vanilla. Stir only enough to mix well. Pour contents onto a greased cookie sheet (do not scrape the pan). Spread as thin as possible. When cool, break into small pieces. Candy should be stored in an airtight container.

from Mark Chapman

Cream Cheese Mints

2008-07-05T18:59:00.000-07:00

1/3 cube margarine
3 oz. cream cheese
1 tsp. flavoring
1 lb. powdered sugar

Knead together; add food coloring and form into molds.

from Rose Shumway

English Toffee

2008-07-05T18:57:00.000-07:00

2 lbs. real butter
2 c. sugar
6 Tbsp. water
2 tsp. vanilla

Cook until golden brown, stirring constantly, and pour over chopped nuts. Top with Hershey's bars (let melt then spread) and more chopped nuts.

from Sarah Shumway

Melting Moment Chocolate Balls

2008-07-05T18:31:00.000-07:00

3 large Hershey's bars
1 (13 oz.) Cool
Crumbs (vanilla wafer or graham cracker) or Nuts

Melt chocolate in top of double boiler; take off and stir in Cool Whip. Then take teaspoons of mixture, roll in crumbs or nuts. Put in freezer to set up. Simple but soooo yummy!

from Aunt Jane

Taffy

2008-07-05T18:23:00.000-07:00

from Aunt Jane

2 c. sugar
1/2 tumbler of water (I'm guessing 4-6 ounces)
1 tsp. vinegar
1/4 tsp. cream of tartar
Butter (size of a walnut)
Vanilla

Boil until brittle when dropped in cold water (soft crack?). when cooling, grease hands well with shortening or butter and pull.

Note: a fun thing to try, but you will probably only do it once.

Peach Glace' Pie

2008-06-10T00:42:00.000-07:00

1 pie crust, prebaked
6 cups sliced, peeled peaches
about 1 T. fruit fresh (sprinkle over and coat as you slice peaches to keep them pretty)
1 1/2 cup water
1 cup sugar
3 Tablespoons cornstarch

For glaze, in a blender process 1 cup of the peaches until smooth. Add 1 cup water, 1 cup sugar, and 3 T. cornstarch, continue blending. Pour into saucepan. Add 1/2 cup water. Stir over medium heat until mixture boils and thickens. Continue stirring for 2 minutes. Cool for 10 minutes without stirring.

In prebaked pie crust, spoon about 1/4 cup of glaze, spreading over bottom and sides of crust. Add half of the peach slices, carefully cover with 1/2 the glaze. Add more peaches, cover every peach with the rest of the glaze. Chill for 1-2 hours. (After 2 hours the filling may begin to water out.) Garnish with whipped cream or serve with ice cream.

Strawberry Pie (Just like Bob's Big Boy)

2008-06-10T00:41:00.000-07:00

Use 1 (9 inch) baked pie shell, cooled.

Wash and hull 4 cups fresh strawberries, place in cooled pie shell.

Combine:
1 1/2 cup water
3/4 cup sugar
2 tbsp. cornstarch

(3 oz. pkg. strawberry jello - add later)

Cook over medium heat; stirring constantly until mixture comes to a boil, continue to cook over low heat for 2 minutes. Mixture should be clear and thick. Remove from heat. Add 1 package (3 ounces) strawberry jello. Stir until dissolved. Pour cooked mixture evenly over strawberries while still hot. Chill until set. Garnish with whipped cream.

from Paula Ellsworth/ Melanie Chesley

Canned Peach Pie Filling

2008-06-10T00:38:00.001-07:00

4 qt. sliced peeled peaches (9 lbs)
3 1/2 cups sugar
1/2 cup plus 2 tbsp quick cooking tapioca
1/4 c. lemon juice
1 tsp. salt

Combine peaches, sugar, tapioca, lemon juice and salt. Heat through and ladle into hot jars. Water bath for 20-30 minutes. Can be used for pie filling, cobbler, or over ice cream for topping.

from Ann Gardner

Fresh Peach Pie

2008-06-10T00:35:00.000-07:00

2 cups wter
1 cup sugar
1 (6 oz.) frozen orange juice
5 tsp. cornstarch
1 tbsp orange jello mix

Cook until thickened. Cool and then fold into fresh sliced peaches. Pour into a baked pie shell. Cool. Top with whipped cream. Can arrange fresh peach slices fancy and then pour sauce over.

from Gayle Pace

Nebraska Pie Crust from Aunt Beth

2008-06-10T00:12:00.000-07:00

1 3/4 cup Crisco Shortening
4 c. flour
1 Tbsp. sugar
2 tsp. salt
1/2 c. water
1 Tbsp. white vinegar
1 beaten egg

Cut Crisco into mixture of flour, sugar, and salt. When well mixed, add water with white vinegar and egg. Mix well. Divide dough into portions. Chill. Makes 3 double crust (9 inch) pies. Leftovers can be frozen in plastic bag. No matter when you reroll this dough, it will still give a flaky crust!

For a 9" pie, roll about 12" in diameter and 1/4 inch thick. For a Baked Pastry shell: Prick bottom and sides, bake in 425 degree oven for 10 to 12 minutes or till golden. Cool on a wire rack.

Lindsey's Pasta Salad

2008-06-04T12:49:00.000-07:00

My sister's good friend Lindsey is also a great cook! She made this amazing pasta salad for bunco last night and it was a HIT! People were taking seconds of the salad instead of eating dessert! She was kind enough to write down the recipe for everyone. Thanks Lindsey!

4 - 6 chicken breasts, grilled and shredded
1 box bowtie pasta, cooked, drained and cooled
2 cups red grapes
2 cups green grapes
4 cups chopped apples
2 cups chopped celery
1 cup slivered almonds
1 cup drained pineapple tidbits

Dressing:
2 cups mayo
1 - 16 oz. coleslaw dressing
1 1/2 tsp. salt
1/8 tsp. thyme
1/8 tsp. ginger
1/4 tsp. pepper

Mix together, toss with pasta & good stuff, chill.

Bridget's Calico Beans

2008-06-04T12:27:00.000-07:00

Thanks Bridget! It was so fun to meet you last night at Bunco!

Bridget said, "Here is the bean recipe that I made for bunko. It is so yummy you can eat it as a meal or make it to go with hamburgers or bbq beef. I hope you all enjoy!"

1 large can of pork & beans
1 can of kidney beans
1 can of butter beans
1/2 cup bacon diced & chopped
1/2 of a medium onion
1lb of hamburger
1 cup of brown sugar
1/2 cup of ketchup
1/2 tsp. garlic
1/2 tsp. salt
2 Tbsp. vinegar
Brown hamburger and onions, drain grease.

Put everything in a greased casserole dish. Cover with foil and bake @ 350 for 45min to 1 hour.

Homemade Freezer Ice Cream from Aunt Jane

2008-06-03T00:16:00.000-07:00

3 eggs
2 cups sugar
4 cups milk
1 1/2 pt. whipping cream
1 Tbsp. vanilla
salt

Beat eggs until fluffy. Add sugar gradually; while beating, add vanilla and salt. Fold in whipped whipping cream; add milk to freezer level. Vary as desired with crushed fruits and flavorings. Freezer Ice: 1 cup salt per 3 cups ice.

Fruit Salad Ice Cream

2008-06-03T00:12:00.000-07:00

3 cups of sugar
juice of 1 lemon
2 mashed bananas
1 (4 oz.) can crushed pineapple
1 (4 oz.) jar maraschino cherries
1 can evaporated milk
1 c. whipping cream
Milk to fill 4 qt. freezer

Mix in electric icecream freezer, surrounded by ice and salt until frozen.

From Libby Gardner

Six Three's Ice Cream

2008-06-03T00:10:00.000-07:00

3 mashed bananas
3 juiced lemons
3 juiced oranges
3 cups sugar
3 cups cream
3 cups milk or half & half

Freeze in Ice Cream Freezer.

from Teena Harrison

Mom's Recipe for Cherry Cheese Tarts

2008-06-03T00:04:00.000-07:00

3 (8 oz.) packages cream cheese
3 eggs
1 1/2 cup sugar
1/2 tsp. vanilla

Mix well. Place vanilla wafer in bottom of muffin cup. Fill 2/3 full with cheese mixture. Bake at 350 degrees for 35 minutes. when cool, top with pie cherries and a dab of Cool Whip. (Be sure to line your muffin tin with cupcake papers.)

Note: Mix cherries with brown sugar and lemon or almond extract. This will cut the tin taste.

Texas Sheet Cake or Hot Fudge Cake (Julie's Favorite!)

2008-05-26T01:06:00.000-07:00

1/2 cup margarine

1/2 cup shortening

4 Tbsp. cocoa

1 cup water

2 cups sugar

2 cups flour

1/2 cup buttermilk (or sour milk - add about 1 tablespoon of vinegar and let it set about 10 minutes it will curdle)

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1 1/2 tsp vanilla

Combine margarine, shortening, cocoa, water and bring to a rolling boil. Sift together sugar and flour. Combine hot liquid mixture with dry. Mix well. Combine buttermilk, soda, and salt and stir well. Add this to the hot mixture. Beat the eggs slightly, add them in, then add the vanilla. Bake in a jelly roll pan, about 3o minutes at 325 degrees.

Fudge Icing:

Mix together and bring to a boil:

1 stick margarine

4 Tbsp. milk

4 Tbsp. cocoa

Remove from heat. Add 1 box sifted powdered sugar. Beat until creamy. Stir in 1 teaspoon vanilla. Pour over hot cake! Can sprinkle with chopped walnuts or pecans!

Rice Tips from Mahatma Basmati Rice

2008-05-16T12:41:00.000-07:00

Starting with hot, cooked rice...

Sprinkle with fried scallions, shallots, garlic, or ginger.
Stir in grated Parmesean cheese and sauteed onions.
Season with toasted sesame oil or tamari.
Stir in chopped dried fruit and toasted nuts.
Add grated lemon zest, chopped fresh mint, a dab of butter and cooked peas.
Stir in peanut butter and chopped scallions; sprinkle with chopped peanuts.

When preparing...

Saute garlic, add rice and cook in chicken broth.
Add whole cloves and a stick of cinnamon while cooking rice.
Substitute a combination of chicken broth and white wine for water.
Cook rice with a few saffron threads; stir in cooked peas.
Cook with shiitake mushrooms for an earthy, smoky flavor.

For free recipes log onto: www.mahatmarice.com

Popcorn Balls

2008-05-01T23:18:00.000-07:00

1 cube margarine
1 (8 oz.) pkg. marshmallows
1/2 c. sugar
4 qt. popped corn

Melt margarine. Put in marshmallows and add sugar. Stir until marshmallows are melted. Pour over 4 quarts popped corn, lightly salted. Form into balls. Store tightly wrapped in plastic wrap.

Popcorn Snack Ideas

2008-05-01T23:16:00.000-07:00

1. Popcorn and bean dip.

2. Popcorn sprinkled with garlic salt and parmesean cheese.

3. Spritz popcorn with soy sauce.

4. Sprinkle popcorn with dry Hidden Valley Ranch Dressing mix.

5. Toss popcorn with cinnamon sugar.

Yummy Carmel Corn

2008-05-01T23:14:00.001-07:00

1 c. brown sugar
1/2 c. white sugar
1/3 c. Corn syrup
1/2 c. water
1 cube margarine
3/4 t. salt
1 t. Vanilla

Cook all together to hard ball stage. Pour over lagre bowl of popped popcorn. Stir until cooled.

Karo Crazy Crunch

2008-05-01T23:09:00.000-07:00

2 qts. popped corn
1 1/3 c. pecans
2/3 c. almonds
1 1/3 c. sugar
1 c. margarine
1 t. vanilla
1/2 cup Karo Clear Syrup

Mix popped corn and nuts on a cookie sheet. Combine sugar, margarine and Karo in a 1 1/2 qt. saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color.

Remove from heat. Stir in vanilla. Pour over popcorn and nuts. Mix to coat well. Spread out to dry. Break apart and store in tightly covered container. Makes about 2 pounds.

Buttercrunch Popcorn

2008-05-01T23:06:00.000-07:00

1 lb. butter (2 cups)
2 c. sugar
1/2 c. Karo Syrup light

Boil for 5 minutes. Remove from heat. Stir briskly while adding 1/2 tsp. baking soda.
Pour over warm popcorn.

Bake at 300 degrees for 20 minutes, stirring every 2 or 3 minutes.

Empty onto waxed paper and stir or break apart until cooled.

Pina Colada Fruit Dip

2008-05-01T22:59:00.000-07:00

8 oz. Crushed pineapple (not drained)
3 1/2 oz. pkg. instant coconut cream pie filling mix
3/4 cup milk
1/2 cup sour cream

Mix for 30 seconds in Kitchen Aid or hand mixer. Serve with any fruit. Delicious!

Caramel Dip

2008-05-01T22:57:00.000-07:00

3/4 cup brown sugar
1/4 cup sugar
2 tsp. vanilla
1 - 8 oz. package cream cheese

Beat well and serve with apple slices or other fruits

Hotmama's Famous Award-Winning Cornbread

2008-05-01T20:10:00.000-07:00

The SECRET recipe, please follow carefully:

1 box yellow cake mix

2 of those tiny Jiffy Mix Cornbread Mixes

and whatever stuff it calls for on the boxes

to make the cornbread and cake

(water, milk, eggs, oil)

Mix them all together in one big bowl.

Bake it at whatever temperature it says on the boxes (if they say different temps, then I shoot for somewhere in between),

for whatever time it says is appropriate for your pan

(but I usually check it 5 minutes early with a toothpick.)

Obviously this recipe was developed using exacting scientific laboratory standards and I cannot guarantee your results at home.

"Fried" Ice Cream

2008-04-17T20:08:00.000-07:00

-- Phyllis Bryce

1 cube margarine
2 1/2 cups rice crispies
1 cup pecans
1/4 cup coconut
3/4 cup brown sugar
1/2 gallon ice cream

Melt margarine in 9x12 pan in 300 degree oven. Stir in rice krispies, pecans, coconut and brown sugar. Cook until brown (bake about 10 minutes, stir, then bake about 10 minutes more).

Leave half of the mixture in the pan. Smooth on 1/2 gallon ice cream. (I scoop out small portions, so they smash down easier.) When the ice cream is all on and smoothed out, sprinkle the rest of the mixture on top. Freeze for several hours so it will be nice and hard.

Top with your favorite caramel or chocolate syrup.

Homemade Salsa

2008-04-14T09:35:00.001-07:00

"Ok, so this one is pretty healthy, since it is full of a lot of fresh vegtables. This is my Uncle Randy's recipe and I made the mistake of making it when we were first married and now David refuses to eat salsa out of a jar. But I can't blame him. And luckily it's a REALLY easy recipe so I make it pretty often."
- Kylie

1 (28 oz) can diced tomatoes

1 (4 oz) can chopped green chilies

2 chili peppers (optional-- I have NEVER used these)

1 bunch of green onions chopped (about 5 green onions) -- I usually just take kitchen scissors and cut them right over the blender

20 leaves fresh cilantro (just the leaves, the stems make it bitter)

1 tsp chopped garlic (I just use the garlic that already comes minced in jars)

1 tsp dried oregeno leaves

2 tsp salt

1 tsp pepper

juice of 1/2 lime (I usually end up just squeezing the whole lime in)

Add all ingredients in a blender or food processor and pulse until it is finely chopped

Hot Spinach Artichoke Dip

2008-04-14T09:28:00.000-07:00

"Last time I made this, Powell (my 3 year old son) was eating the leftovers and asked--"mom, what is this?" I said something about spinach dip and he said, "oh I like spinach." And then another time I took it to a party and a girl there stood by it and ate it all night and was even the last one to leave--because she just wanted to keep eating it (seriously). When she asked what was in it, I told her artichokes and spinach and she said, "I don't even like artichokes and spinach, but I LOVE this." It's thats good." - Kylie Glover

1 (10 ounce) box frozen chopped spinach, thawed

1 (14 ounce) can artichoke hearts, drained and roughly chopped

1 cup shredded parmesan-Romano cheese blend

1/2 cup shredded mozzarella cheese

10 ounces prepared Alfredo sauce

1 tsp minced garlic

4 ounces softened cream cheese

Preheat oven to 350 degrees F. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.Serve with crackers, tortilla chips or bread.

Pecan Pie Bars from Kylie

2008-04-14T09:22:00.000-07:00

"EVERY time I have made these I get SEVERAL requests for the recipe. I originally started making them at Thanksgiving, but they have become a year round treat, because once a year just isn't enough!" - Kylie

3 cups all-purpose flour

1/2 cup white sugar

1/2 teaspoon salt

1 cup margarine

4 eggs

1 1/2 cups light corn syrup

1 1/2 cups white sugar

3 tablespoons margarine, melted

2 1/2 cups chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 10x15 inch jellyroll pan.In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.Bake for 20 minutes in the preheated oven.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

Linda's Chicken and White Sauce

2008-04-14T09:18:00.001-07:00

Chicken and White Sauce from Linda

3-4 chicken breasts. (I use breast tenders)
1 jar of Classico Alfredo Sauce
1 package of sliced fresh mushrooms
1 can of cream of mushroom soup
3/4 cup of sour cream
2/3 cup of milk ( I put it into the jar of Alfredo and shake it around to get all of the sauce out. I know clever)1/2 tsp oregano
1/2 tsp basil

Mix all but mushrooms and chicken together until well blended. Add mushrooms and then pour over chicken. Bake at 350 until bubbly and chicken is done. It all really depends on what type of chicken you use. We serve it over rice.

Modeling Candy "Clay"

2008-04-12T04:02:00.000-07:00

from Wilton Bridal Cakes

14 oz bag of Candy Melts (light or dark cocoa) - the bags now contain 12 oz. (I just added some white chocolate melts I had)

1/3 cup light corn syrup

Melt candy as directed on package. Stir in Corn syrup and mix only until blended.

Shape mixture onto a 6" square of waxed paper and let set at room temp. until dry

Wrap well and store at room temperature until needed. Modeling candy handles best if hardened overnight.

To use: If you wish to tint candy, add candy or icing to color. Knead a small portion at a time. If it gets too soft, set aside at room temperature or refrigerate briefly. Lasts for several weeks in a well-sealed container.

When rolling out candy, sprinkle surface with cornstarch to prevent sticking. Thickness of rolled-out candy should be approximately 1/8". Hint: Secure pieces together with dots of buttercream icing, if necessary.

Rolled Marshmallow Fondant for covering cakes

2008-04-07T22:44:00.000-07:00

Recipe from whatscookingamerica dot net (Peg W) Pictures and Gooey Hands are Me

(Um, Yeah, you may notice that I had to use an assortment - the kids ate too many mini's and I had to add some jumbos. It worked just fine.)

Melt 1 lb mini marshmallows, drizzled with 2 T. of water, in microwave for 30 seconds, stir, melt some more. 30 seconds at a time, stirring between, until they are completely melted. (About 2 1/2 minutes).

Add about 3/4 of a bag of C&H Confectioners Powdered Sugar to the bowl.

Pour onto well greased (with Crisco) counter.

Knead the sticky mess (watch out, obviously the marshmallows are hot!) with hands well coated in Crisco.)

When most of the powdered sugar is worked in, add the rest of the bag. If it's dry (and it probably is, slowly add another 2 -3 T. of water, by teaspoons, working it in as you go) until all of the powdered sugar is absorbed and the ball is firm.

Continue to knead the dough (add a tiny bit of water if there are little clots of dry powdered sugar in your dough - I picked them out as they came up anyway). 8 to 15 minutes - til smooth and elastic.

Cover well with Crisco. Wrap tightly in plastic wrap, store in Ziploc with as much air as possible removed, and store overnight. (You can roll it out now if you must, as long as there aren't any little hard dry bits in it.) May be stored in the refrigerator for weeks.

When ready to use, bring to room temperature, knead until workable, and roll to about 1/8 to 1/4 inch thick.

Use on filled cake, frosted smoothly with 1/4" buttercream frosting.

Eggs on Sale!!

2008-04-07T17:42:00.000-07:00

Okay! Who can resist 18 eggs for 50 cents? I had to buy 4 cartons! I've heard about freezing them in icecube trays, but my fridge has an icemaker so I don't own one. Well, I do, but I didn't think that the silicone one with the things shaped for fitting the long icecubes into your water bottle would work very well. I just can't see the yolks fitting into those long slots. So, this is my solution! I sprayed it with Pam. Each cup holds slightly less than one egg. So I boiled the extras. I stuck the carton in the freezer with the good intention to dump the frozen eggs into a gallon freezer ziploc!

Tips and Tricks from Grandma's Kitchen

2008-04-04T10:17:00.000-07:00

1. When heating up canned whole kernel corn, add a tablespoon of sugar to it. It makes it taste fresh from the cob. (I like to heat it with some butter, salt & pepper too.)

2. When making a tossed green salad for a party or potluck, plan on using one head of lettuce per 20 people. Let's face it, people don't really take lots of salad when there are other good things, besides the carrots, celery, tomatoes, etc. really pump up the volume.

3. Baby doesn't like formula or milk and you're ready to wean? Try what Grandma did. She used to give babies a bottle made with evaporated canned milk diluted with water (50-50). Or my babies' favorite, milk with a tablespoon of sugar and a drop of vanilla added.

4. Add a couple of tablespoons of brown sugar to canned Cherry Pie Filling, to cut the tin can flavor.

5. When you make a batch of cookie dough, double it and roll what you don't use in waxed paper, then tin foil. Mark it with a sharpie: type, cook time, and temp. Just slice and bake when you get a craving.

And one tip from me: when making cookies that you roll in balls and dip in sugar/ or cinnamon sugar, make all the balls at once and place on a cookie sheet. Freeze. Then pour them into a ziploc bag, toss your sugar in, and shake and bake. I keep the bag of frozen cookie balls in the freezer and only cook what I need. It's so nice to be able to bake a batch of warm cookies any time you have the urge.

*My Grandma was an amazing cook. When she was a teenager (about 14 years old) in Hubbard, AZ in the early 1900's, she and her sister Amy would cook for the Cowboys who'd come to help with the Haying. Grandma (Sadie) would always make the pies and Amy would make the cakes. One day Amy was sick and Sadie got to make the cakes. She got lots of compliments and was thrilled to know that she could bake a cake as well as Amy.

Then, she began cooking for her own family. She had 13 children! Plus, she was the President of her LDS Church Women's Relief Society and would often cook for funerals and large parties.

All of that cooking experience was put to good use when she ran the cafeteria for the Kyrene School District. That was in the 1960's and early 70's, when they still made everything from scratch and did their own baking. My friend used to live out there, and remembers her parents taking her to breakfast at the school! They used to beg to go eat there. I attended Junior High at the same school, and there were still a couple of teacher's left (Mr. Williams and Mr. Huber) who had known her and her cooking. When I introduced myself to one, all he could talk about was Grandma's Molasses cookies. Of course, I made him some the next day! (Yeah, I got an A.)

Brer Rabbit Molasses Sugar Cookies

2008-04-04T08:38:00.000-07:00

3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
2 tsp. baking soda
2 c. flour, sifted
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. cinnamon

Soften shortening in microwave. Add sugar, molasses and egg. Beat well. Sift together flour and spices, add to first mixture. Mix well. Chill. Form into 1 inch balls and roll in granulated sugar. Bake on ungreased cookie sheet about 2 inches apart. Bake at 375 degrees for 5-7 minutes (do not overbake - the tops should barely start to crack, these aren't supposed to be hard old gingersnaps).

And one tip from me: Make all the balls at once and place on a cookie sheet. Freeze. Then pour them into a ziploc bag, toss your sugar in, and shake and bake. I keep the bag of frozen dough balls in the freezer and only use what I need. It's so nice to be able to bake a batch of warm cookies any time you have the urge.

Menu Plan Monday - Week 12

2008-03-30T22:39:00.000-07:00

Monday - BLT Sandwiches (Family Night at the Park)
Tuesday - Ham & Cheese Quiche
Wednesday - Pot O' Beans (Spaghetti Dinner at YW)
Thursday - Balkan Meatballs (White Sauce, Noodles)
Friday - Date Night (Mac N' Cheese from the box)
Saturday - Chicken Packets
Sunday - Pork Chops and Baked Potatoes

Balkan Meatballs from OAMC by Wilson & Lagerborg

2008-03-30T22:10:00.000-07:00

1 egg
1/4 cup Milk
1/3 cup crushed seasoned croutons
3/4 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pound lean ground beef
1/2 pound ground turkey
1 tablespoon minced onion

1 8-ounce package wide egg noodles

White Sauce

2 tablespoons margarine
1/4 cup all-purpose flour
2 cups milk
parsley for garnish

In a medium-size mixing bowl, beat egg with milk. Mix in the crushed croutons, salt, sugar, and spices. Add ground beef, ground turkey, and onion; mix thoroughly. Preheat oven to broil and/or 550 degrees F. shape meat mixture into meatballs the size of walnuts. Place meatballs on a rimmed cookie sheet; broil until lightly browned, about 5 minutes. Cool; put meatballs in a 1-gallon bag, and freeze them.

To prepare for serving,, thaw meatballs. Cook noodles according to package directions. At the same time, make White Sauce in a large skillet. melt margarine over low heat. Add flour, stirring constantly until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute until thick and smooth.

Add meatballs to sauce. Bring to a boil; reduce heat. Cover pan, simmer 15 minutes, stirring occasionally. Serve meatballs and sauce over wide egg noodles. Chop parsley, sprinkle over top.

Makes 4 servings.

Brigham's Buttermilk Doughnuts

2008-03-22T09:19:00.000-07:00

2 c. buttermilk
1 c. sugar
2 tsp. soda
1 tsp. salt
1/4 c. melted butter or shortening
2 large eggs
5 c. flour
1 tsp baking powder
1 tsp. grated nutmeg

Combine buttermilk, eggs and sugar and blend well. Beat in sifted dry ingredients, then stir in melted butter. Roll or pat dough on floured board about 1/4 inch thick and cut with 2 1/2 inch doughnut cutter. Fry in hot fat (375 degrees) until golden brown on both sides. Drain and sprinkle with sugar. Makes 2 dozen.

From Uncle Paul Ellsworth

Heavenly Delight Jello

2008-03-19T08:14:00.000-07:00

from Aunt Jane

2 small pkg. lemon Jello or 1 large
2 c. boiling wter

Dissolve Jello. Add 14 large marshmallows, cut into pieces or 140 small marshmallows. Let melt slightly.

then add:
1 1/3 c. cold water
2 diced bananas
1 small can crushed pineapple, drained (save juice)

Stir Jello and let set in refrigerator until firm.

Cook:
1/4 c. sugar
1/2 Tbsp. flour
1 well beaten egg

Add 1/2 cup pineapple juice and stir over a slow heat until thick, stirring constantly. Let set until cold in refrigerator. whip 1/2 carton heavy cream until thick. Stir into cooked mixture. Spread over set Jello and sprinkle grated Cheddar cheese lightly over top.

Buttermilk Salad Dressing from Paula Ellsworth

2008-03-19T08:00:00.000-07:00

1 qt. buttermilk
1 qt. Best Foods Mayonnaise
1 tsp. pepper
1 tsp. garlic salt or powder
2 tsp. parsley flakes
1 Tblsp. "Bon Appetit" (Schilling spice)

Mix well with wire whip or beater. Tastes just like Ranch Style. Makes 2 quarts.

Chile Rellenos

2008-03-19T07:46:00.000-07:00

Roast and peel fresh long green chiles for best tasting results. Place a stick of cheddar or jack cheese inside each chile. Dip chile in flour and then in egg batter (beat egg whites stiff, fold in beaten egg yolks). Then fry gently until golden brown on both sides and egg is done.

Other method for batter: Beat egg whites stiff, fold in yolks and enough flour to make stiff batter. Dip chili in batter and fry same as before.

Both methods work beautifully and give almost the same results.

Fresh Apple Cake

2008-03-19T07:13:00.000-07:00

4 c. coarsely chopped apples
2 c. sugar
2 eggs
1/2 c. vegetable oil
2 tsp. vanilla
2 c. sifted flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 c. chopped nuts

Combine apples and sugar, let stand. Add lightly beaten eggs, oil, and vanilla. Mix dry ingredients. Slowly mix into the apple mixture. Stir in nuts. Bake at 350 degrees for 1 hour.

Fruit Cocktail Cake

2008-03-18T13:43:00.001-07:00

2 c. flour
2 c. sugar
2 t. soda
2 t. salt
Add 1 large can fruit cocktail, well drained.
Add 2 eggs and mix.

Put in 9x13 pan. On top of batter, sprinkle a cup of brwon sugar and 1 cup nuts.
Bake at 350 degrees for 40 -45 minutes.
Top with Whipped Cream when served.

Baked Beans

2008-03-18T13:33:00.000-07:00

Baked Beans (big recipe for a potluck, adjust proportions for your family)

3 lg cans pork and beans (drain extra juice off top, and pick out that nasty chunk of fat)

1 onion, chopped and sauteed

1/2 cup barbeque sauce

1/2 cup brown sugar

1/2 cup ketchup

2 T. mustard

1 lb bacon, cut into 1 inch slices, fried (put half in and save half aside for garnish)

Salt as needed

Mix and heat in crock pot until hot and you're ready to serve.

Chinese Chicken Salad

2008-03-18T13:24:00.000-07:00

Chinese Chicken Salad

3 cooked chicken breasts (chopped or shredded)

1 head of lettuce chopped

1/2 head of cabbage shredded

3 to 4 green onions chopped

1/2 cup toasted almonds (sliced)

1 can mandarin orange slices

1 can pineapple tidbits

1 can sliced water chestnuts

1 package oriental top ramen (dry, crumbled)

combine ingredients and carefully toss with dressing:

Seasoning packet from top ramen

2 Tbsp. sugar

1/2 tsp pepper

3 Tbsp. rice vinegar

1/2 cup salad oil

1 tsp sesame oil

shake well.

Tell Me, tell me...What do you feed your baby?

2008-03-04T08:07:00.001-08:00

I've been wondering what other people feed their babies? My one year old with all of 8 teeth must be getting tired of her diet. Of course, when we're eating at the dinner table, I try to give her some of what I'm eating. However, during the day, I like to give her finger foods that she can feed herself. Thus, most of what she eats is in the form of cubes, cut by my pizza cutter (pancakes, omlets, etc.).

My other standby is carrots and peas, from the bag of frozen veggies that I keep in the freezer. At least once a day I pour a couple of tablespoons into a bowl, microwave them for a minute, let them cool, and she gets to snack.

Okay, I'll admit it...I have made my own baby food, but that's a pain in the rear. I've microwaved sweet potatoes, etc., put them in the blender, and then spread them into my silicone ice cube tray. Then I froze them, and just warm them in the micro when I need them. However, she's outgrowing that blender food now, and she's bored with it all.

This morning she's having cubes of leftover quiche. Yesterday she had Yogurt, Instant Oatmeal, Cheerios, Crackers, Tropical fruit chunks, Carrots & Peas, and Quiche. Along with some of whatever I ate.

So, I've enabled comments, and I really want some ideas...

What do you feed your baby?

German Pancake - kind of.

2008-03-04T05:13:00.000-08:00

4 T. butter

1 cup flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup sugar

5 eggs
1 cup buttermilk or milk with 1 T. Vinegar added to sour it
1 tsp vanilla

Melt the butter in a cast iron skillet (or other ovenproof pan) while oven is preheating to 400 degrees.
Mix flour, salt, soda, cinnamon, nutmeg, and sugar. Add Eggs, buttermilk, and vanilla. Mix well. Pour into hot skillet when butter starts to bubble. Bake for 20 minutes at 400 degrees.

Serve topped with Apple Pie Filling and we poured a puddle of cream and then sprinkled it with sugar. Soooo, yummy.

It would really be good savory too - leave out the nutmeg, cinnamon, & vanilla - top with sauteed veggies and grated cheese. Oooh, or add some dill, sauteed minced onion, cheddar. I'm thinking this would be great with topped with sauteed onions, green chiles, and sausage, add a packet of brown gravy mix and 1 cup of water, bring to a boil, pour over. Oh, Now I have to go cook!

And for sticklers - here's the real recipe that I distorted...

German Pancakes from Donna Williams, My old friend Sharla Williams' Mom

1 cube butter
1 c. milk
1/2 c. white flour plus 1/2 c. wheat flour
4 eggs
cinnamon, nutmeg

Melt 1 Tbsp. buttter in 6 pie tins in oven while pre-heating to 400 degrees. When butter sizzles, add 1/2 cup batter to each pan. Bake approximately 10-12 minutes til puffy and golden. Serve with:
honey & lemon juice
fried apples spiced with cinnamon & nutmeg
sliced peaches, strawberries, pineapple, bananas, & whipped cream (for dessert)

Menu Plan Monday - Week 9

2008-03-03T09:29:00.000-08:00

Monday - Quiche Lorraine
Tuesday - Pot O' Beans & Biscuits
Wednesday - Roast Pheasant & Wild Rice
Thursday - Homemade Pizza
Friday - Waffles
Saturday - Spaghetti
Sunday - Green Chile/Pork Burritos

Menu Plan Monday - Week 7

2008-02-18T10:03:00.000-08:00

Monday - Taco Salad
Tuesday - Pork Roast with Baked Potatoes, Mixed Veggies, Rolls
Wednesday - Green Chile Pork Burritos
Thursday - Hash, Scrambled Eggs, Toast
Friday - Homemade Pizza
Saturday - Meeting in the morning, Baptism at noon, & Party at night! No time to cook.
Sunday -
Breakfast - Carrie's Breakfast Cake
Lunch - Grilled Cheese Sandwiches
Dinner - Roast Pheasant, Wild Rice, & Steamed Veggies

(Not kidding about the Pheasant, my uncle paid to shoot 100 birds at $15 each. So far he has given us about 45! If you haven't had it, it is really good white meat with a very mild taste, kind of like turkey. My kids are loving it!)

6 week menu plan

2008-02-17T20:29:00.000-08:00

Week 1
Mexican Monday - Tacos
Fast Tuesday -Grilled Cheese Sandwiches & Tomato Soup
Whatever Wednesday - Stir Fry Chicken & Veggies with Rice
Crock Pot Thursday - Roast with Potatoes & Gravy
Kids Cook Friday - Boboli Pizza
Breakfast for Dinner Sat - Pancakes
Super Sunday - Meatloaf & Baked Potatoes with Mixed Veggies

Week 2
Mexican Monday - Tostadas
Fast Tuesday - Hot Dogs
Whatever Wednesday - Spaghetti
Crock Pot Thursday - Mushroom Chicken & Rice w/ Green Beans
Kids Cook Friday - Make your own muffin pizza
Breakfast for Dinner Sat - Waffles
Super Sunday - Meatballs

Week 3
Mexican Monday - Soft Tacos
Fast Tuesday - Corn Dogs & Tater Tots
Whatever Wednesday - Homemade Biscuits & Sausage Gravy
Crock Pot Thursday - Golden Chicken w/ Rice & Mixed Veggies
Kids Cook Friday - Mac & Cheese w/ Green Beans
Breakfast for Dinner Sat - French Toast
Super Sunday - Ham w/ Christmas Potatoes, Rolls & Green Beans

Week 4
Mexican Monday - Taco Salad
Fast Tuesday - BLT sandwiches
Whatever Wednesday - Mexican Rice Casserole, Refried Beans, & Tortillas
Crock Pot Thursday - Barbeque Chicken on Kaiser Rolls
Kids Cook Friday - Grilled Ham & Cheese Sandwiches
Breakfast for Dinner Sat - Hash
Super Sunday - Turkey Breast w/ Mashed Potatoes, gravy, & mixed veggies

Week 5
Mexican Monday - Chicken Burritos
Fast Tuesday - Taquitos
Whatever Wednesday - Fried Ham and Baked Potatoes
Crock Pot Thursday - Mushroom Pork Chops w/ Rice and Corn
Kids Cook Friday - Eggs & Toast
Breakfast for Dinner Sat - Fried Potatoes, Onions & Bacon
Super Sunday - Baked Ranch Chicken Breasts w/ Rice & Steamed Veggies

Week 6
Mexican Monday - Enchiladas
Fast Tuesday - Cheese Crisps
Whatever Wednesday - Sweet & Sour Chicken Tenders w/ Stir Fry Veggies & Rice
Crock Pot Thursday - Baked Potato Bar
Kids Cook Friday -Submarine Sandwiches
Breakfast for Dinner Sat - Egg McMuffin Sandwiches
Super Sunday - Fettucini Alfredo w/ Chicken, French Bread, Green Beans