Food Friday - Simple Whole Wheat Bread

I found this on allrecipes.com. It was submitted by Nita Crabb. It really is fairly simple (bread always takes time but this one isn't complicated) and the texture is amazing and the taste is fabulous! Oh, and you can freeze one of the loaves for later.

Ingredients:
3 C warm water
2 packages active dry yeast
1/3 C honey
5 C bread flour (I just used all purpose)
3 T melted butter
1/3 C honey (yes, more honey)
1 T salt
4-6 C whole wheat flour
2 T melted butter (yes, more butter)

Instructions:

1. In a large bowl, mix warm water, yeast, and 1/3 C honey. Add 5 C white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 T melted butter, 1/3 C honey, and salt. Stir in 2 C whole what flour. Knead, adding more wheat flour until it pulls away from the counter but is still sticky to the touch. Place in a greased bowl, turning once to coat the surface of the dough (this helps keep your dough moist). Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9x5" loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F for 25-30 minutes. Lightly brush the tops of loaves with 2 T melted butter to prevent crust from getting hard. Cool completely.

I seriously want you all to try this at least once! It very well may turn you into a homemade bread loving creature. Alisha was here the first day I made this so I expect her to post a comment telling you all how delicious it is! The rest of you can leave a comment after you've tried it. I'm serious here. I don't often make requests of you but this is a recipe you really need to try and then leave me a comment about your experience. What else are you going to do with the next three hours of your life?

Besides, bread takes 3 hours but it doesn't require your attention for most of that time so you can mix it up and while it rises the first time you can watch American Idol or Biggest Loser (or whatever is sitting unwatched in your DVR) and then you can make it into loaves and while that rises you can take a nap. Then you can get up and bake the bread and everyone (especially your husband) will be so impressed that you made bread today! It won't matter if the beds aren't made because you made bread! It won't matter if the laundry isn't folded because you made bread! Oh, and you can give one of the loaves away thereby adding blessings to your tally - and we all need those. So there you have it, you are so making bread today!

Food Friday - Cooking for World Peace (2)

Spicy Lamb Stew

(a mix of Better Homes & Gardens, 365 Low Fat Meals, and Charlotte’s creativity)

1 pound lamb, marinated with Mediterranean marinade (see below)

1 package Western Family Stew Vegetables (carrots, onions, potatoes, celery)

1 tsp salt

½ tsp black pepper

½ tsp thyme

6 cups beef broth

Cut meat into cubes, grill until brown on outside. In crockpot, stir together vegetables, salt, pepper, and thyme. Stir in meat and the beef broth.

Cover and cook on low-heat setting for 10-12 hours or (not as good) on high-heat setting for 5-6 hours

Serves 4-5

Food Friday - Cooking for World Peace*

The following was submitted by Dr. Nick** who blogs with his wife here.

So I do like to cook, and I really enjoy making my chili recipe, but if the following counts as a recipe, then I submit it, because it makes me happy, and I only get it a couple of times a year.

Take 1 large bowl.
Add Peanut Butter Captain Crunch
Add milk and spoon,
The world is righted.


*thank you Charlotte for the title for this series.

**Dr. Nick is a fabulous man. I had the privilege of "teaching" him the gospel while I was a missionary. The fact is, he didn't really need a teacher. He went from self-proclaimed atheist to lover of The Book of Mormon and His Savior in two weeks. It was an awesome experience to watch. He is an esteemed doctor of psychology and all around fun guy who is going to come visit me some day so that he can go to the Talladaga Speedway (Nascar).

Internet Romance

I found a new site that I think I may want to start dating. I don't think I'm ready for an exclusive relationship with it, but we will definitely be hanging out!

Check it out here!

Projects' Status or is that Stati?

Dress: got it done Friday and she had a great time at the prom. She's that kind of girl. Makes her life fun and is generally happy. I don't have any pictures but she promised me one when she gets hers back. I'll post then. She wore it to church. So did the other two prom-goers. Next to their fancy beaded get ups hers looked simply lovely (with perhaps too much emphasis on the simply). Hers was the most modest though! (The other girls did wear cover ups on their bare shoulders. They better have kept those on throughout prom night!) So glad to have it done and that she was happy with it.

Bathroom: all painted (except behind the toilet because I needed Phil to help me turn off the water and move the toilet). We just put the hugigantic mirror in place - we aren't vain, we are just using the same mirror that was already there. Phil is putting in the new light right now. Trim. It tortures me. So much trim in this house. Why did we ever decide to paint it all? Trim will wait for another day. month? year? it will wait.

Laundry: I got it done last week right? Well, would you believe that it needs to be done again? What is up with that? Phil was getting Eden ready for bed tonight and I walked in and he said, "I don't know if these PJs are warm enough..." Then I completed his unspoken sentence, "it is just that my wife hasn't done laundry for a week and all of her REAL jammies are dirty and I didn't know what other options I had." Eden is sleeping in a long-sleeved onesie and some too-small stretch pants. Laundry is definitely on the list for tomorrow.

72-hour kits: no change in status.

Food and World Peace

Do you have a recipe that just makes you happy?

Is there a food that makes your whole family smile and hum (just a little) while they eat it?

Do you believe that some recipes are so good that they might, just maybe, help bring about world peace?

Are you willing to share?

If you would like to share a recipe with the Food Friday crowd, please send the recipe and instructions (and a photo if you'd like) to frugalkeslers at gmail dot com.

Depending on how many people respond, I'll post the recipes for the next few Fridays.

Food Friday - Spanish Rice

This is a recipe that Phil has wanted me to try. He got it from his mom who got it from our SIL. It was easy and delicious! You could use it for a side dish in a big Mexican meal or you could (as we did) just use it as a main dish.

6 Slices of Bacon (I used turkey bacon)
1 med. Onion (chopped)
1 sm. Green Pepper (chopped)
2-8 oz. Cans of Stewed Tomatoes (diced) (I only had 14.5 oz. cans so I just used one of those)
1 C Water
3/4 C Rice (uncooked)
1 T Brown Sugar
1 T Worcestershire Sauce
1 t Chili Powder
1/8 t Black Pepper
1/2 C Grated Cheddar Cheese (don't add until the end)

• Cook the bacon in a large frying pan.
  
• Remove the bacon from the pan but save 2 T of the drippings in the pan.
• Saute the onions and green peppers in the bacon grease until they are tender.
• Stir in the remaining ingredients (include the juices from the tomatoes).
• Bring to a boil, reduce heat to low, cover, and simmer 30 minutes.
• Top with crumbled bacon bits and grated cheddar cheese.
  

Update

I am sitting in Phil's office.

He is molding young minds.

He's also in the middle (well, the beginning of the middle) of a treatment so he is on drugs.

He can't be trusted to drive.

But he can be trusted to mold young minds?

I'm the chauffeur.

His class is three hours long.

We live a half hour away and so I am waiting.

I'm supposed to be working on my YW lesson.

I'm blogging.

Shame, shame.

Projects Update

Bathroom: same status as last post. The OTHER bathroom is in severe need of attention. It is getting all the use and none of the attention. I should really clean it tonight.

Dress: everything is done except the zipper and hem. She looks beautiful in it. Yesterday we went shopping and she got new shoes, a necklace/earrings set, and an uplifting undergarment. Clinton Kelly would be so proud. I hate zippers though. Guess what I'll be doing at midnight while Phil can't sleep?

72 Hour Kits: I bought a new backpack with wheels. It doesn't all fit into it. I have sorted the stuff into boxes: Phil, Heidi, Eden. I need another backpack with wheels. Maybe two. Is it cruel to expect Eden to haul her own survival gear?

Laundry: Resumed its position of prominence but although washed, it hasn't been folded. Guess what I'll be doing before midnight? I can't stand to have laundry unfolded over night (Phil, on the other hand, can't stand to have unfolded laundry for more than five minutes. He's a good man to put up with me and my laundry wrinkles.)

Roof: done by 3:00 that day! Yeah, those guys are finishers! I should learn from them. It looks great.

Other upcoming events:

Saturday morning: the Laurels and a few of their prom friends are coming for a waffle party. Phil is a nice, supportive guy to let me invite (actually they invited themselves) a bunch of teens into the house on the last day of his treatment.

Saturday afternoon: unhook Phil from his poison and pull out the needle. I'm such a good nurse.

Saturday evening: drive to B'ham for YW training followed by a stake YW activity followed by the YW General Broadcast. Of course the laurels will all be at prom but those beehives better get their little skinny bods there!

Sunday: teach a lesson about patriarchal blessings. This isn't in the manual but we decided to reserve fifth Sunday lessons for topics that we feel impressed our girls need. I'm not sure what the beehives are going to be learning about but the laurels are going to be learning about planning for the future now, including the importance of patriarchal blessings.

It is such a good thing that our lives are fairly busy. If I had time, I bet I'd be throwing myself pity parties. Phil's CEA was up again. We seem to be having a steady (slow) climb here. CT scan in a couple of weeks. That should give us some more info with which to work. Yeah, too busy for pity parties. That is a blessing and truly one of the tender mercies I count.

Missing You ... see you soon

I've been on a bit of a blogging vacay lately.

Stuff to do. Busy, busy, busy.

I'm a good starter, need to be a finisher.

Master (term used loosely) bathroom: patched, mudded, sanded, mudded, sanded, ceiling painted, walls are up next.

Prom dress: mock up done and it fit well (relief), skirt sewn together, bodice and sleeves are in progress (prom THIS Saturday ... oh dear, panic).

72 hour kits: everything has been pulled out, evaluated, rotated, added to and is residing on my laundry table.

Laundry: waiting for the 72 hour kit mess to vacate so that the laundry can resume its normal prominence in the room that bears its name.

Roof (yeah, we get a new roof because of the hail damage): shingles delivered at 7:am this morning (woke Eden up, ok, it woke me up too) I guess we will spend the day listening to the melodic sound of nail guns. That should harmonize well with the hum of the sewing machine.

So now you know why I haven't been checking your blogs much. I'll see you soon.

I love Winn Dixie and Eden is busy

We went shopping today. We had a $25 gift card because we filled a prescription at the WD pharmacy. We had a coupon for $10 off a $50 purchase. We took advantage of lots of B1G1 (buy 1 get 1) and other deals. We bought over $100 of groceries for $30. Love it!

At the pharmacy the cashier looked at Eden and said, "you must be about two."
Me: "yup, next month, you are good."
Cashier: "I have a two year old."
Me: "Isn't it a fun age? They are so fun and busy and determined and opinionated."
Eden: "yeah, Eden, busy!"

Food Friday: Creamy French Potato Salad

Tired of the traditional mustard-based potato salad?
Here is a treat for you!

6 C Cubed Baking Potato
1/2 C Sour Cream
1/3 C Mayonnaise
1/4 C French Dressing
1/2 t Salt
1/8 t Black Pepper
1/8 t Celery Seeds
1 C Chopped Celery
1 C Diced Onion
1/4 C Diced Red Bell Pepper
2 Chopped Hard Boiled Eggs

• Boil the potato pieces until tender. Drain.
• In a large bowl combine potatoes, celery, onion, bell pepper, and eggs.
• In a small bowl combine sour cream, mayonnaise, dressing, salt, pepper, and celery seeds.
• Pour dressing mixture over potato mixture.
• Chill at least one hour.
• Serves 6.

Food Friday: Asparagus with Garlic and Onions

I found this on allrecipes.com and it is really simple and oh so good. Phil loved it!

1/2 C water
1 pound fresh asparagus, trimmed*
1 C diced white onion
1/4 C butter
4 cloves of garlic, minced
salt and black pepper to taste

*to trim asparagus, snap the lower segment off (kind of like snapping beans)

1. Pour into a skillet. Place asparagus and ionion in the skillet.
   
2. Bring water to a boil over medium heat.
3. Cover skillet and steam asparagus and onion 2-5 minutes, just until slightly tender. (Add a few tablespoons of extra water, if needed, to maintain steam.)
4. When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned.
   
5. Mix in garlic and continue cooking at 30 seconds.
6. Season with salt and pepper to taste.
   

72 Hour Kits

With some of our tax return money, we are determined to update our 72 hour kits. Phil has one, I have one, and then we have a "bucket" of stuff that Phil's parents gave us. We are going to go through it all, reorganize, add stuff for Eden, and rotate out the food. As I've been researching 72 hour kits I'm learning that there are different reasons for having them.

I think I always thought of having one in case of disaster. I pictured us stuck in our home without contact with the outside world. Very War of the Worlds-ish. I hadn't really thought of having one in case we get evacuated (due to pending disaster). Of course, we want to be obedient to the prophet too and that is a pretty good reason to have one.

What are your reasons for having (or wanting to have) your 72 hour kit?

Food Friday - One Hour Rolls (the best yet!)

I have been on a quest. Not a quest for treasure or fame. Nay, what would I do with those things? My quest has been for a roll recipe that works well here (my mom's awesome recipe has been ok here but not the quality I was used to while living out West). I have failed to modify her recipe in order to make it work here. Is it the humidity? Is it the altitude? I know not and I have been very sad about it. During my quest to find a good dinner roll recipe (one that could compete with mom's) I have had another quest. I don't know about you but quite often I don't have three hours to make rolls. I REALLY wanted to find a good, yet quick, roll recipe.

Little did I know that my two (seemingly separate) quests would converge and be won simultaneously!

Behold, the fabulous one-hour roll that actually tastes better than my mom's recipe does here (it isn't quite as good as my mom's recipe at home).

5 t Yeast
1/4 C warm water
1 1/2 C buttermilk (I think this is the real key)
1/4 C sugar
1/2 C oil
1 t salt
4 1/2 C flour (I did 2 1/2 of wheat and 2 C white)
1/2 t baking soda

1. Dissolve yeast in warm water in a small bowl.
   
2. In mixing bowl, combine buttermilk, sugar, oil, and salt, then mix.
   
3. Add the yeast mixture once it has become frothy, then mix well.
4. Add flour and baking soda.
5. Knead (with machine or by hand) until the dough is smooth (2-5 minutes).
6. Let stand for 10 minutes.
7. Roll out the dough until it is about 1/4 inch thick.
8. Cut into triangles and roll from wide side to thin (forming a crescent).
9. Place on cookie sheet (with nonstick spray on it).
10. Let rise for 30 minutes.
11. Bake in preheated 425f oven for 10 minutes.

These have a fabulous texture. This week I used honey instead of sugar and that worked great. I also reduced the oil slightly.

Enjoy making really good rolls in an hour!

Cheese!

If your cheese of choice looks like this:

move along, this post is not for you.


If your cheese drawer looks like this:

... don't waste your time with this post.



But,
if you buy pre-grated cheese (Mozzarella or cheddar) you might be interested in this little helpful hint.

Sam's Club has 5 pound bags (approximately 20 cups) of grated cheese for less than $9. This is a good deal folks. But I can hear you saying, "what am I going to do with all that grated cheese, it will go moldy before I can possibly use that much!"

My answer is this:
Buy qt. size freezer bags and then measure approximately 2 C into each bag (label and date the bag) and then throw it into your freezer/deep freeze. Then you just take out 2C each time you need it. It is a great way to add cheese to your rotating food supply. It is very economical.

Layne, if you kept reading, please don't think less of me now that you know I'm a cheese-meh.

Chocolate Chip Applesauce Cake

This is a recipe from my mom. It was always a favorite when we were all kids and it remains a favorite when we all get together.

1/2 C Shortening (or oil)
1 1/2 C Sugar
2 Eggs
2 C Flour
1 t Salt
3 T Cocoa
1 t Baking Soda
2 C Applesauce
1/2 T Cinnamon
6 oz Chocolate Chips

Glaze
1 C milk
1 C powdered sugar

• Mix shortening, sugar and eggs.
• Add flour, salt, cocoa, baking soda.
• Add applesauce and cinnamon.
• Pour into a greased/floured 8x10 pan.
• Sprinkle chocolate chips over cake.
  
• Bake at 350 for 35-40 minutes.
• Pour glaze over cake while still hot.
  

My most recent creation

I made this out of a placemat and a dishtowel. Total cost for all materials: approx. $6.




I have to say that I love the green, purple, yellow combo. I totally want to redo my kitchen in these colors but Phil says we can't redo any rooms until we've done all the other rooms and since we've already painted the kitchen, I guess it will stay sea foam mist or whatever until I get the bedrooms and family room painted. But then...

Pay it Forward

My friend and former mission companion posted this and I thought it sounded like fun (and I wanted to WIN!). So, because I'm greedy, you all get a chance to be greedy too! Isn't life good?


THE RULES:

1. Be one of the first THREE bloggers to leave a comment on this post, which then entitles you to a handmade item from me. (it will be a surprise but I promise to make it something fun)

2. Winners, you must post this challenge on your blog, meaning that you will Pay It Forward, creating a handmade gift for the first THREE bloggers who leave a comment on YOUR post about this giveaway!

3. The gift that you send to your Three Friends can be from any price range and you have 365 days to make/ship your item. This means you should be willing to maintain your blog at least until you receive your gift and have shipped your gifts. And, remember: It’s the Spirit and the Thought That Count!

4. When you receive your gift, please feel free to blog about it, sharing appropriate Linky Love! (cheeky) If you are not one of the Top Three Commenter's on this post, you can still play along. Please take the button and post it on your blog; start your own Pay It Forward chain, and encourage your blogging friends to do the same!

Food Friday - Who Needs Manwich?

This is a recipe for Sloppy Joes. It is nearly as easy as buying Manwich, better tasting, and much cheaper.

1 can Tomato Soup
1/4 C Yellow Onion (diced)
1/4 C Green Bell Pepper (diced)
1 lb Ground Beef
1 T Mustard
1 T White Vinegar
1 T BBQ Sauce
1/4 C Brown Sugar

Brown the meat in a medium pan.
Add onion and bell pepper and cook until onion is clear.
Add tomato soup (no water), mustard, white vinegar, BBQ sauce (ketchup can be substituted), and brown sugar.
Cook until the sauce thickens (cooks down) to the desired consistency.

Serve over hamburger buns.

Food Friday - Banana Bread

I adjusted my mom's banana bread recipe (which is so good!) so that it is a little more healthy. It tastes great!

1/2 C sugar
1/2 C honey
2 eggs
2 medium (ripe) bananas
1/4 C oil
1/2 C fat free sour cream
1 t almond extract
1 t vanilla
1 C flour
1/2 C whole wheat flour
1 t baking soda
1/2 t salt

Cream sugar, honey, oil, eggs, bananas, sour cream, vanilla, and almond extract.
Add flours and soda and salt.
Mix well.
Pour into greased/floured bread pans.

Bake at 350
50-60 minutes for standard loaf pan
25-30 minutes for mini-loaf pans

Food Friday - Slime

This is a simple recipe for slime (kind of like playdough, sort of). It is great fun for kids (and big kids).

Mixture 1

• 8 oz White Glue (Elmers or whatever)
• 3/4 C Warm Water
• 2 drops of Food Coloring (I used 2 blue and 2 red to make Eden's favorite color)

Mixture 2

• 4 t Borax Laundry Booster
  
• 1 1/3 C Warm Water

In a separate bowl, mix the borax with the water. Pour mixture 1 into mixture 2. Do not stir. Wait one minute. Knead mixtures together (pour of excess water) and play!

Store your slime in a ziplock or plastic container (with a lid) in the refrigerator. Slime can get moldy so store it properly and throw out after a few uses.

Here is Eden playing with her slime. She told me she had made a necklace. Obviously...

This headline caught my attention

Roommate Deemed Too Incompetent To Clean Bathroom

Today as I was not wanting to clean the bathrooms (that happens every week) I decided to google "I don't want to clean the bathroom" and see what came up. I found the above article and it just made me laugh. I wish someone would deem me too incompetent to clean the bathroom!

(I only stalled about 10 minutes today and then cleaned the bathrooms, I'm kinda proud of myself)

Food Friday - Chicken and Dumpling Soup

This is EASY

2 Chicken Breasts (cooked and cubed)
2 C Chicken Broth (you can either use the broth from cooking the breasts or canned broth)
1 can Cream of Chicken Soup
1 C Carrots (diced)
1/2 C Frozen Corn
1/2 C Celery (diced)
1 C Potato (diced)
1/4 C Yellow Onion (minced)
1 Bay Leaf
1 t Dried Basil
1 t Garlic (minced)
1/4 t Celery Seed
Pepper and Salt to taste

In a large soup pan add broth and all vegetables. Cook until vegetables are the desired level of softness. Add cream of chicken soup and stir well. Add cooked chicken and herbs. Bring to boil.
About fifteen minutes prior to serving drop in dumplings. Cover and allow to steam (your soup should be simmering/low boiling) for ten minutes to fully cook the dumplings.

Dumpling Recipe
In a small bowl mix:
1 1/2 C Flour
1 T Baking Powder
1/2 t Salt
2 T Butter
3/4 C Milk

Don't over-mix. Drop by teaspoon fulls into the steaming soup and cook for ten minutes.

Southern Mac-n-cheese

We had this Monday night (with Pork Tenderloin - not to be confused with Pork Loin, silly) and it was quite good.

7 oz elbow macaroni (measure prior to cooking)
1/4 C butter
1/2 medium yellow onion (diced)
3 T flour
2 C milk
8 oz cream cheese
1/2 t salt
1/2 t pepper
2 t dry mustard
2 C cubed cheese (I used colby jack)
1 C fresh bread crumbs
2 T parsley (chopped)

• Cook the macaroni according to directions.
• In a medium saucepan, saute the onion in the butter.
• Add the flour to make a paste.
• Add milk and cream cheese and stir until smooth.
• Add salt, pepper, and dry mustard.
• Add cubed cheese and stir until smooth.
• Add the cooked macaroni and mix well.
• Pour into a small casserole (8x8) pan.
• Sprinkle the bread crumbs and parsley on top.
• Bake at 400 at 15-20 minutes.

This was even better warmed up the next day. All three of us loved it!

Food Friday - Yummy Apple Cake

This recipe is from Lion House (and yes it is their title ... including the "yummy").

2 C sugar
1/2 C butter
2 eggs
4 C grated apples (or 3 C applesauce)
2 C flour
2 t soda
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
1/2 C nuts

Butter Sauce
1 C butter
2 C sugar
1 C light cream
2 t vanilla
dash nutmeg

• Preheat oven to 350 degrees.
• Cream together sugar and butter in a large bowl.
• Add eggs and beat until fluffy.
• Mix in apples, dry ingredients, spices, and nuts and pour into a greased and floured 9x13-inch pan.
• Bake 50 minutes.
• Pour Butter Sauce over cake and top each serving with whipped cream

I halved the recipe and baked it in an 8x8 pan.
I used applesauce.
I used pecans (because my neighbor gave us some fresh, home-grown, already shelled pecans!)
I used whole milk instead of light cream in the butter sauce.
I used ice cream on top instead of whipped cream.

Next time I am going to try using half the butter in the cake because it was plenty moist and I think it would still be great with half as much butter.

Food Friday - Mexican Party Dip

My brother made this while we were in Utah and it is so good that we made it for Phil's family on Christmas Eve. Everyone really liked it. It is EASY too!

Combine:
3 Roma Tomatoes (diced)
1/2 Yellow or White Onion (diced)
2 Avacados (cubed)
1 can Black Beans (drained)
1 can Corn (drained)
Fresh Cilantro to taste
1 pkg of dry Italian Dressing mix

Voila!

Food Friday - Zucchini Boats

3 medium zucchini squash
1 1/2 C soft bread crumbs (I used crushed Ritz crackers)
1/4 C grated Parmesan cheese
1 egg, beaten well
2 green onions, minced (I used yellow)
1 T minced parsley
1/2 t salt (omit if you use the Ritz because they already have salt)
Paprika
Grate Parmesan cheese

• Wash zucchini
• Cut off ends but don't peel
• Cook in boiling, salted water for 7-10 minutes
• Remove from water and cut zucchini in half - lengthwise
• Carefully remove pulp with a spoon, leaving shell intact
• Mash zucchini pulp with a fork and mix with all the other measured ingredients
• Spoon mixture into zucchini shells and place in a baking dish
• Sprinkle with additional Parmesan cheese and paprika
• Bake, uncovered for 30 minutes

This is another recipe from the Lion House. We had it tonight and it was a crowd pleaser (well, Phil and I really enjoyed it ... Eden wasn't enjoying anything tonight).

Food Friday - Char Siu Pork

I got this recipe from my sister but haven't made it yet. She made it for us Monday night though and it was really delicious so I pass it along to you, my faithful readers. (the parenthetical notes are my sister's)

1/4 cup soy sauce

1/4 cup hoisin sauce (I didn't have any hoisin sauce so I didn't add it, it was great without it, but maybe its even better with it)

3 TBS ketchup

3 TBS honey

2 tsp minced garlic

1 tsp ground ginger (or 2 tsp fresh)

1 tsp dark sesame oil

1/2 tsp Chinese five spice powder

2 lbs boneless pork roast (I got a cheap roast with the bone in and it worked fine)

1/2 cup chicken broth

Mix ingredients together. Marinate for 2 hours (I did this but next time I will just cook it with out marinating it). Cover and cook for 8 hours.

I shredded it after about 5 or so hours and then put the meat back in for and hour or so. I served it over rice. Very easy and yummy.

Food Friday - Holiday Slush

Hello Bamafam readers. This is BamDaddy here. I'm retro-posting Food Friday for this Christmas week. When I suggested a recipe to Heidi, she reminded me that I could also post on this blog. Silly Daddy. So I want to share with you a favorite Kesler family recipe that we always enjoy on Christmas Eve. I know there are a lot of slushes around out there, and maybe you've had this before. Anyway, here goes:

Ingredients:
2 cans frozen concentrate orange juice + 1 can water
2 cans frozen concentrate lemonade + 1 can water
46 oz. can pineapple juice
3-4 bananas - smashed
7-Up (or Sprite)

Instructions:
• Mix juices in the blender.
• Add banana.
• Blend well.
• Put into containers for freezing (we usually use big canning jars with metal lids, but anything you can freeze will work.
• Mix Frozen Concentrate with 7-Up to desired consistency (we just use our KitchenAid to blend it) serve.

Enjoy! Merry Christmas slushing from me (us)!

Food Friday

Ok, this isn't a recipe, it is a wonderful tip instead. In Utah, there is a restaurant (popular for their catering and wedding luncheons) named "The Lion House." They have some of the best recipes and are especially famous for their rolls and breads. Well, if you do a google search with "Lion House Recipe" you will find a treasure trove of great stuff. So, while the Food Friday Czar is on holiday, get your recipe fix from The Lion House, you won't regret it.

And what did I do on Friday (instead of Food Friday)?

Well, I dipped all kinds of yummy chocolates with my mom, aunt Deani, brother Josh, and sister Heather. Such a fun family tradition! Then I went to the Ogden Voice Male concert. It was good. The audience gave them two standing ovations. Fun times.

Now it is snowing ... yippee!!!

Food Friday - Easiest Fudge Sauce EVER

Ingredients:
Store-bought chocolate frosting

Instructions:
Warm it in the microwave then pour over ice cream.

Hats, Hats, Hats

Today at the chemo clinic a lady was going around to all the chemo patients and giving them hats (I think hers were knitted). I says to myself, "self, why didn't you thinks of that?" So, act fast, next year's Christmas Lottery just might end up in the chemo clinic.

Congrats to those who have won so far. I think there are just a couple left.

Oh, and Phil got a nice light blue hat (even though he hasn't lost his hair ... yet?).

Food Friday - Thanksgiving Edition

We had a very nice Thanksgiving. We stayed here in 'bama and enjoyed a nice meal with our good friends.

I took four pans of these rolls
(Phil rolled them for me, aren't they beautiful?)

I also took some cranapple salad

This cranberry cheesecake

Cranberry Cheesecake - In your mixer combine 8 oz of softened cream cheese, 1 can of sweet and condensed milk, 2 T lemon juice, and 1 egg. Pour into a graham cracker crust. In a separate bowl mix 8 oz whole berry cranberry sauce, 1 T brown sugar, and 3 T cornstarch and then drop globs into the cheese mixture. In another bowl mix 1/3 C flour, 3/4 C walnuts (optional), 2 T brown sugar, and 1/2 cube of softened (not melted) butter and crumble on the top. Bake at 375 f for 40-45 minutes (makes two small pies).

This french silk chocolate pie

French Silk Chocolate Pie - In a small saucepan, melt 3 oz of unsweetened chocolate and then cool. Cream 1 C butter and 1 C sugar in your mixer. Add the cooled chocolate and 1 t vanilla. Add 2 eggs and beat (or whip) on high speed for 5 minutes. Add 2 more eggs and beat for 5 more minutes. Pour into a baked pie shell. Refrigerate. Top with whipped cream.

And my first ever cherry pie
(Phil's favorite - I think I passed the make-it-close-to-as-good-as-my-mom's test)

Cherry Pie - I bought two cans of Oregon Tart Cherries and used the recipe on the label (which was the same as the one my MIL sent me)

How was your day? What food did you make and how did it all turn out? Don't you just love the smells of baking? Ummy, ummy!

Don't forget to leave a message and thereby enter yourself in the Christmas Lottery!

Tradition and Limited-time Offer

Many years ago, Charlotte started a tradition. She crocheted hats, wrapped them, and then held a Christmas Lottery to determine the recipients. When people visited her college apartment they got to draw a number and possibly win a hat. What fun!

Then we became roommates and I wanted in on the fun. I made hats too. More people got hats. Pretty soon EVERYONE got hats. We started to have Christmas Lottery parties. Fun, fun.

As a flashback to those silly days, I have been making hats (besides, it is a great way to use up the dregs of yarn from the year's projects).

Do YOU want in on the fun? Ok! Here is the deal: while supplies last I will be giving a hat a way a day. Each day I will randomly select a number and then I will determine the corresponding comment from the day before and that person gets the hat!

These are cute hats, by the way!
Behold a few of my hats on the cutest (if not always cooperative) model ever:

Food Friday - Cranapple Salad

In honor of Thanksgiving, here is a favorite salad for the holidays.

2 C chopped Cranberries (the easiest way to chop them is to put them in a food processor while they are still frozen)

2 C shredded Granny Smith Apples (peel, core, and then shred)

1/3 C Sugar

2 C Mini Marshamallows

Combine these ingredients and chill for about an hour.

Prepare 1 C of Heavy Whipping Cream (don't add sugar) then fold it into the fruit mixture.

Serve chilled.

Optional: add walnut pieces, you can also leave the marshmallows out.

This makes a really pretty pink salad that is just so festive in flavor and presentation!

I hope everyone has a great Thanksgiving!

I know Layne and I'm no Layne...

Layne: married to the most funny VM guy

Me: married to the most not funny VM guy*



Layne: degree in Technical Writing and therefore a bona fide Grammar Nazi

Me: minor in English and therefore a self-proclaimed Grammar Nag



Layne: keeps up with four adorable, energetic offspring

Me: barely keeps up with one fairly calm offspring



Layne: shops at Whole Foods and NEVER at Walmart

Me: shops mostly at Winn Dixie and once in a while at Walmart



Layne: grows much of her own food (including meat, produce, eggs, etc.) on her home farm

Me: grew this
(and only this)
in my "garden" this year:


pathetic,
I know.
It is about two inches long.

Sad....

but Layne still loves me.


*During the summer Phil and I got married, Layne's oldest son informed me that "my dad is the funniest guy up there [on stage] and your dad [I assume he thinks Phil is my dad] is the most not funny."

Food Friday - 1 hour Rolls

I found this online and made them. I love that they are one hour rolls (instead of 2 or 3!). I thought they had a great texture, they were plump and brown and looked great. They tasted pretty good except next time I'm going to add a little salt. When I asked Eden if they were "yummy" she replied without missing a beat, "no." Funny kid.

• 1 cup milk
• 1/2 cup water
• 2 packages active dry yeast
• 1/4 cup butter or margarine
• 3 tablespoons sugar
• 31/2 cups all-purpose flour

Combine milk, water and butter, and bring to baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour a little at a time until you get your desired consistency.

Knead, place in oiled covered container, and let rise in a warm place 15 minutes.

Punch down, and shape into about 24 small rolls in a shallow greased baking pan. Sides should just touch--don't pack. You have to work quickly, because this dough rises fast!

Let the shaped rolls rise 15 minutes. Bake in a preheated 450 oven 12 minutes, or until nicely browned.

Sister Wife Job Description Continued...

In addition to doing the housework, I want my sister wife to watch Eden so I can take a long luxurious steaming hot shower without interruption. Yesterday's shower consisted of a persistent game of Pick-a-boo as Eden pulled back the shower curtain (thereby letting in the cool air to mix with my steamy hot stuff). One of us had fun.

Food Friday - Food Tip

If you are like me, you love those flash-frozen chicken tenders and breasts. They are just so convenient. Apparently, they are so popular that the supply-demand has determined they should cost more than fresh chicken tenders and breasts.

I want convenience and good prices!

What is a frugal-yet-lazy girl to do?

Well, last Saturday I found a good deal on some fresh chicken tenders (a HUGEGIGANTIC package) so I bought them. I didn't want to store them in freezer bags because they would all just glob together and defeat the purpose of buying nice-sized tenders.

Then I had a brilliant (at least I hoped it was brilliant) idea. I put a piece of wax paper down on a cookie sheet. Then I arranged the tenders (not touching) on the paper. Next, I put another piece of wax paper on top of the chicken. Then I put the cookie sheet (actually I ended up with two) in the freezer. I have a deep freeze so there was plenty of room, but you could do it on a small sheet for your regular freezer.

I left them in over night.

They froze.

Individually.

Without globbing.

I took them out and tore off the wax paper and put the "flash frozen" tenders in freezer bags where they will remain as individual entities waiting for that future day when I will take one or two out and make dinner.

It was brilliant after all! Yippee!

Wanted: A Sister-Wife

Ok, my husband would actually be off limits so the job description would probably read a lot more like a MAID.

But here is the deal: I'll do your cooking if you do my cleaning.

Any takers?

Food Friday - BBQ Spareribs

It is good to be home (more on the fabulous trip to Utah later) and to celebrate my return to Dixie, here is a great recipe for BBQ Spareribs (Phil got this from a friend in Utah so I guess it isn't necessarily southern, but oh well...)

6 Pounds Spareribs, Cut into serving size pieces
1/2 C Chopped Onions
2 Cans Condensed Tomato Soup
1/2 C Brown Sugar
1/4 C Hot Sauce
1 T Vinegar
2 T Butter (or margarine)
1/3 C Worcestershire Sauce
1 T Prepared Dry Mustard (the spice)
1/4 t Ground Cloves

• In large pan, cover spare ribs with water.
• Simmer 1 hour; drain.
• Arrange in two 1/2 quart shallow baking dishes.
• In saucepan, cook onion in butter until tender.
• Stir in remaining ingredients.
• Simmer 5 minutes, stirring often.
• Spoon over ribs.
• Bake at 450 for 30 minutes or until done.

Ok, so here is how I did it differently:

1. I used Pork Tenderloin instead of ribs ('cause that is what was on sale and therefore in my freezer).
2. I didn't simmer the pork for an hour in water.
3. After I made the sauce (as directed, except I only had whole cloves), I poured it over the pork arranged in my crockpot (instead of two shallow dishes).
4. I cooked it for 5 hours in a crockpot instead of in the oven.

It was delicious! Serve with baked potatos, rolls, green beans, grits, and okra (of course!).

(Ok, I'm not really a fan of okra and the only grits I've had were cheese grits and they were pretty 'ummy.)

Phil: 4 Celery Sticks (he thinks the original is better, use ribs, simmer them, etc.)
Heidi: 5 Celery Sticks (I never had the original)
Eden: 3 Celery Sticks (not "eeooh, 'ucky, 'ucky - but also not 'ummy, 'ummy)

Winners!

Congratulations Amanda, Veronica, and Claire!
Contact me so I can get your address and then I will have Voice Male send you your CD.
The rest of you can still get your own CD here.
Thanks for playing, we'll have to do it again sometime.

Food Friday - Sugar Cookies

I read this post by Michelle and it got me thinking about sugar cookies. Isn't it time to do some cookie decorating?
I think so.

Tonight while our hubbies/daddies are having church meetings, the Thorntons, Eden, and I will be decorating sugar cookies for Halloween. (An added bonus: we will take the extra cookies to the 5-stake youth dance in B'ham tomorrow night!)

So, here is the recipe I used. It is from the Lion House cookbook. I cut the recipe in half because I'm not baking 5 dozen sugar cookies thank you very much! I'll post it as written though (so if you do this recipe you'll get 5 dozen!!!)

2 C butter or margarine softened
1 1/2 C sugar
2 eggs
1 t vanilla
5 C flour
1 t baking powder
1/2 t salt

• Cream the butter, sugar, eggs and vanilla.
• In a separate bowl, mix the flour, baking powder, and salt. (ok, I'll be honest, I never do this, I just add it in my Kitchen Aid - I figure it all gets mixed in just fine)
• Add the flour mixture to the creamed mixture.
• Refrigerate dough for 1 hour.
• Roll dough out 1/4-inch thick on a lightly floured board or pastry cloth (Martha uses sugar instead of flour when rolling out sugar cookies - it makes them extra 'ummy, 'ummy).
• Preheat oven to 350 f.
• Cut with cookie cutter (if you don't have a cookie cutter, you can use a glass and just make round cookies - why not?).
• Place on greased cookie sheets and bake for 12-15 minutes.
• Cool on wire rack.
• Frost.

Frosting:
1/3 C margarine or butter, softened
2 1/3 C powdered sugar
1 1/2 t vanilla
1-2 T milk

Beat butter, powdered sugar, and vanilla in a medium mixing bowl. Add milk a little at a time until the frosting is smooth and of spreading consistency. Add food coloring as desired.

World Bread Day - Food Friday Extra - Mom's Rolls

I grew up on these rolls. My mom is known in four states for these rolls. Phil said he didn't really marry me for these rolls but that they are "an excellent perk!" He also told me he didn't want me to share them on Food Friday because they are soooo special.

A special recipe is certainly fitting for a special day.

Today is World Bread Day (see the link to the left - under the CD giveaway announcement). People all over the world are making bread, enjoying it, and blogging about it.

I made mom's rolls (and cinnamon rolls). Yummy!

And now ... drum roll (pun intended) ...
the recipe:

In a small bowl combine and then brew until very frothy (usually about 5 minutes):
1/2 C warm water
2 T yeast
1 t sugar

In a large bowl stir/dissolve:
1/2 C oil
1/2 C sugar
1 C hot water

Add and stir well:
2 t salt
3 eggs
yeast mixture

Mix in (it should still be somewhat sticky and a little lumpy):
5 C sifted flour

Raise for one hour.

Punch down and on a floured surface roll out until about 1/3 inch thick rectangle. Brush softened butter on the dough. Cut into triangles and roll from the fat side to the point. Place rolls on a baking sheet sprayed with non-stick spray (like Pam).

Raise for an additional hour.

Bake at 400 f for 9-12 minutes.

total project time: 2.5 - 3 hours
~~~~~~~~~~~~~~~~~~~~~~~

For cinnamon rolls follow the above through brushing the rectangle with softened butter. Sprinkle generously with cinnamon and brown sugar. Roll the rectangle then cut. Place on baking sheet (or to make a nice give away, arrange them on a circular cake pan - you can then place them on a round plate as a tasty gift).

Raise for an additional hour.

Bake at 375 f for 22-28 minutes.

total project time: 3 hours

Free Voice Male CD - multiple winners

The Voice Male guys have finished another CD and I'm giving them away!

Here is what you can do to be one of the winners.

• First, go listen to the awesome tracks here.

• Then you'll know that you HAVE to HAVE one of your own.

But wait, shouldn't your friends have one too?

• So, next, do a link to this post on your own blog ...

• Now leave a comment on this blog telling me how much you want one and telling me where you posted about it.

Those who just leave a comment get entered once

but those who do their own post about this Awesome Give Away get entered twice.

Then, on Tuesday, October 21, 2008 at noon (CDT), I will pick
not one

not two


but three


yes that is right,


three winners.

now go girls (and Dr.Nick and Loren)!

Winner!

And the winner of this:

is....

which is really pretty cool since she's welcoming a new little girl into the world in about two weeks.
(Is it ok if I just bring it when I come to Utah?)


Thanks to all of you who left a comment and especially for sharing your thoughts about Conference. I've been re-listening to it here (giving up NPR time and everything!) and I'm really enjoying the messages of hope, faith, and admonishment. We are truly blessed to have living prophets!

Food Friday - Chicken Enchiladas

These are "ummy, ummy" according to Eden.

1 Large Chicken Breast - boiled and shredded
1 Can Cream of Chicken Soup
1/2 C Sour Cream
3/4 C Shredded Mozzarella Cheese
Cumin to taste (probably about 1/2 t)
Either
Red Pepper Flakes to taste (probably about 1/4 t)
OR
1 Small Can of Green Chilis
1 Can of Green Enchilada Sauce
4 Large (or 8 small) Flour Tortillas
1/4 C Shredded Mozzarella Cheese

• In a bowl combine shredded chicken breast, soup, sour cream, cheese, and spices.
• In a medium casserole pan, spoon out enough enchilada sauce to barely cover the bottom of the pan (this will help keep the tortillas from sticking).
  
• Lay out a tortilla and spoon out enough mixture to fill it.
• Roll it up and place it in the pan (on top of the sauce).
• Repeat until you've filled all your tortillas.
• Pour the remaining enchilada sauce over all the enchiladas. Cover them well, including the sides. This will help keep the tortillas soft and from sticking to the pan.
• Top with shredded mozzarella cheese.
• Cover the pan with lid or foil.
• Bake for 45 minutes at 350 f. (remove the lid/foil for the last 15 minutes).
• Let stand for ten minutes and then serve.

Note: this reheats and freezes really well so you could make a bunch and freeze for later.

The vote (feel free to leave your rating once you've tried this):
Bamdaddy: 5 Celery Sticks
Bamamoma: 5 Celery Sticks (for ease and ummy, ummy-ness)
Bambina: 5 Celery Sticks

Conference Crochet Give Away

I didn't fall asleep once during conference this weekend! I LOVE conference and so enjoy the uplifting and inspired messages but lets be honest, sometimes in the comfort of one's own home it can become way ... too easy ... to doze.

My trick? you ask.

Well, I have used this for a few years and it always works.

I crochet.

So in honor of conference and staying awake, leave me a message about your impressions of conference and you might win this ( leave your message by Sunday, October 12th, at noon)

It is about the size of a child's blanket or a lap quilt for an adult.
Here is an up close and personal look so you can behold my crochet madness.
There is a cute little "rosebud" at each intersection.
Each square is a different crochet pattern.
Admit it, it is 'dorable and you want it!

As for me, I really enjoyed Elder Perry's talk about simplifying. Let's do it folks! Life is just too crazy and there is just too much of it that is NOT necessary.

I also enjoyed the talk (also on Saturday) by one of the 70 (and I have forgotten his name) about faith being a choice. I totally agree! I really have been learning that one. A year ago I was feeling pretty jumbled by all that was going on in our lives and I finally had to just decide to have faith. It wasn't a passive choice it was a very concerted effort.

I remind myself often that I choose faith!

There were so many other wonderful talks but I know you want to get to the end so you can post your comment and enter to win the conference crochet give away so I'll refrain ...

for now.

Food Friday - Marinara Sauce or Pizza Sauce

Here is a fool-proof, yummy way to make pizza sauce or marinara sauce.

• 1 Can Hunts Tomato Sauce (for all I know other brands are just as good, but I always use Hunts)
• Italian Spices (you can either use a prepared mix or use Oregano, Basil, Thyme)
• Garlic Powder
• Onion Powder
• 1/2 C Water (for marinara only, not for pizza sauce)
• 1/4 C Brown Sugar (for marinara only, not for pizza sauce)

For pizza, just open the can of tomato sauce and sprinkle in your spices to taste. Mix with a table spoon and then spoon out on your pizza dough and then top with cheese and your favorite toppings.

For marinara, pour the sauce into a medium sauce pan and then add the other ingredients and heat to desired temperature. You can add any or all of the following to jazz up your sauce: mushrooms, onions, minced garlic, stewed tomatoes, peppers, or whatever. Serve over pasta with grilled chicken or ground beef. Serve with french bread.

You can also cook any variety of vegetables (broccoli, carrots, spinach, cauliflower, zucchini, squash, whatever) and then puree them and add them to your sauce. This is a good way to disguise veggies if you have picky eaters.

This also freezes really well!

Eden: 5 Celery Sticks (it has tomatoes so of course she loves it)
Phil: 5 Celery Sticks ("it is really good!")
Heidi: 5 Celery Sticks (you can't beat it for fast, simple, and delicious!)
Brian D (our friend): 5 Celery Sticks ("I, and when I say 'I' I mean my wife, needs this recipe")

Food Friday - Hamburger Buns

These have a really nice texture and taste. We had them last week with sloppy Joes and they were enjoyed by all: 5 Celery Sticks* from the whole Bamafam.

You can do this either by hand or in a Kitchen Aid (or whatever).

Brew:
1 T Yeast
1 T Sugar
1/2 C Warm Water

Mix:
1 T Butter
1 Egg White (save the yolk)
1 1/2 t Salt

Add:
Yeast Mixture
1 T Honey

Knead in:
1 3/4 C Flour

• Knead by hand for 10 minutes or with machine for 5 minutes. The dough will be pretty soft and sticky.
• Cover and let rise until double in size (60-90 minutes).
• Punch down (use flour to lessen the stickiness).
• Divide into two lumps and then divide each lump into three parts.
• Form six round lumps of dough and place on a greased cookie sheet.
• Using your leftover egg yolk and 1 T of water, make an egg bath and coat your buns generously. (At this point you can also top with sesame seeds, garlic salt, onion salt, or whatever tickles your fancy.)
• Cover and let rise 30 minutes.
• Preheat oven to 375 f and bake 15 minutes.
• Cool, slice in half, eat.

*Food Friday has a new rating system (as opposed to the old one? I know...). If I share a recipe that we have recently tried, I will let you know how we enjoyed it. Stars just don't seem culinary enough though so we will rate it on a scale of 1-5 Celery Sticks (5 being the best of course). Some day Phil is going to create me an image that I can actually show the ratings but for now you will have to be content to read the ratings.

Food Storage Baby Style

I've been thinking about food storage more lately (along with a lot of others). Two weeks ago we had a really great Stake Conference. It was right as Ike was whirling around our neck of the woods. We were admonished to prepare for more disasters and storms (physical and figurative). I need to do better at getting a handle on our supply and then rotating it (and adding to it).

I think one of the reasons that this is hitting me more is because I am now responsible for someone besides myself. As terrible as it would be to be hungry myself, it would be beyond my imagination to see Eden hungry. How would I explain to her that she couldn't have milk or cheese or dinner before going to bed.

It made me realize that our powdered milk is low-fat and until she is two, she still needs to drink whole milk. I went to the store and found three options:

1. Whole Powdered Milk
2. Toddler Formula
3. Boxed Whole Milk (not dehydrated) - it does not require refrigeration

I chose option 3 for our immediate needs. I will probably also do some of option 1. She is six months away from being able to drink the low-fat stuff so I probably won't go crazy getting tons (she'd probably be fine drinking some low-fat stuff now).

Once again, being a parent totally changes the way I think about things. I am responsible for this adorable, bright, loving, amazing little soul (who, incidentally, calls me "mommy" finally!).

Food Friday - World Bread Day

I found this site and learned of World Day of Bread (third annual!).
Hey Food Friday Folks, let's participate!

Food Friday - Chicken Cordon Bleu Pasta Bake

I got the idea for this from a restaurant in Utah. My mom duplicated it and then I decided to try to duplicate it too. As too many of my "jazz" recipes, this one doesn't have specific measurements but I'll try to give you a good idea of what to do.

1 Chicken Breast - cubed
4-5 Mushrooms - sliced (you can also use a can of sliced mushrooms)
1/2 Onion - chopped
1 T Garlic - minced
1 1/2 C Chicken Broth
1/2 C Flour
2 T Olive Oil
1 1/2 C Milk (or Half and Half)
1 C Dry Penne Pasta
Salt, Pepper, Italian Spices (thyme, oregano, basil) to taste
1 Tomato - chopped
1/2 C Bacon or Ham - cut in pieces (I just use the ready-made bacon bits that come in a bag)
1/3 C Parmesan Cheese
1/3 C Mozzarella Cheese

Saute (in the 2 T of oil) the onions, garlic, and mushrooms. Add chicken cubes and seasonings. Next add the 1/2 C flour and mix until the chicken is well coated (it will be pasty). Add the chicken broth and cook until it becomes thickened. Add the milk and stir until smooth (but don't thicken). Remove from heat.

Place the dry pasta in a medium-sized casserole dish. Pour the chicken mixture over the pasta. Mix in the tomato, bacon, and parmesan cheese. Top with mozzarella cheese. Cover and bake at 350 for 1 hour.

Serve with bread and veggies and a side-dish of fruit.

Food Friday - News Flash

Food Friday is preempted with this exciting news:

She Walks!

At about 3:00 today she came up to me and said, "mother, I believe it is now time to go retrieve the mail." Ok, she really said, "side, may" which of course means, "outside, mail." While we were getting the mail my neighbor walked across the street and began to visit. Eden was standing, holding on to my finger. Well, apparently we talked longer than she wanted and Eden let go of my hand and walked away. Since then she has walked all over the house and outside. Amazing.

Food Friday - Citrus Glazed Pork

I got this from my sister, Heather. We don't have a grill so we just do it in the oven. It is great either way!


1 (8oz) pork tenderloin
1/3 cup orange marmalade
2 TBSP chopped fresh mint (I use dried much cheaper & easier)
2 TBSP soy sauce
2 cloves garlic minced (2 t)

• Cut tenderloin in half length wise, sprinkle with pepper.
• combine remaining ingredients and stir well. Brush over tenderloin. (I usually marinade it for 4-8 hours).
• Reserve remaining marmalade mixture.
• Place tenderloin on grill over med heat. Cook 8 minutes on each side or until done, basting frequently (not needed if you marinade).
• Place remaining mixture in sauce pan and cook till reduced (I usually add a can of mandarin oranges to the sauce).

If you do it in the oven you bake it (with all the marinade) at 375 for 30 minutes.

Food Friday - Chicken Scampi*

3 Chicken Breasts (thawed or fresh)
2 C Chicken Broth
2-3 Sliced Bell Peppers (I used red, yellow and orange because they were on sale - they are also sweeter)
1/2 C Diced Yellow Onion
3 Crushed Cloves of Garlic (or 1 T of the jarred stuff)
3/4 C Sliced Mushrooms (fresh or canned)
1/3 C Milk (or cream)
1/3 C Flour
1 T Olive Oil
Dash of Red Pepper Flakes
1 t Oregano Flakes
1 t Basil Flakes
Angel Hair Pasta

Place 1 T Olive Oil in a medium frying pan with the heat on medium high. Saute onions and garlic until they turn clear. Add 1/3 C flour to make a thick paste. Add 1/3 C milk (or cream) to make a thick cream sauce. Add the chicken broth and stir well (with a whisk) until it is smooth. Add red pepper flakes, oregano flakes, and basil flakes. Add mushrooms and pepper slices.

Bring to a boil and then turn the heat down to low and simmer. Cook for approximately 45 minutes, stirring every few minutes. The sauce should cook down to be moderately thick (saucey, you know). Salt and pepper to taste.

As far as the meat goes you have some choices here:

1. You could grill the breasts and serve on top of the pasta.
2. You could bread and fry the breasts (this is what Olive Garden does) and serve on top of the pasta.
3. You could be totally lazy (like moi) and cut the breast into cubes and throw it in the sauce at the beginning of the 45 minutes and let the sauce cook the chicken.

Cook the pasta according to directions. Mix the pasta into the sauce and serve as one (or if you are a rebel you can serve the sauce on top). Top with parmesan cheese (the real stuff is best but if you are like me you'll just grab the tall green vat of Kraft out of your fridge, wince a bit, but serve it anyway).

*Phil and I both loved this but the Bambino said it was "yucky." (Actually she only says "cky.") This word (or fraction of a word) has been reserved for dirty diapers and things found on the floor that really want to find their way to her mouth but that she knows shouldn't. It has never been applied to my cooking ... until now. She tried it, ate the bread and melon, and then handed her plate to Phil while saying "cky." And so it begins...

Food Friday - Lettuce Wraps

I have made these three or four times and each time I love them and so does Phil. As we were enjoying them tonight I thought, I should share them with the Sugar and Spice ladies. So here is my version of the recipe. If you want the PF Chang version go here. My version is just a bit less complicated - you could look at them both and come up with your own variation.

2-3 servings - 25 minute prep/cooking time

2 T Olive Oil
2 boneless skinless chicken breasts - thawed (tonight I used the pre-cooked grilled chicken strips and they worked great and were fast!)
1/2 C chopped Almonds
2/3 C Mushrooms
3 T chopped Onion (I used yellow)
2 t minced Garlic (I used the bottled kind)
5-6 leaves of Romaine Lettuce
1/2 Carrot
1/2 Cucumber
Stir Fry Sauce*
Kraft Asian Toasted Sesame Dressing

Mince mushrooms and onions about the size of peas.
Saute chicken breasts in Olive Oil for 4-5 minutes per side (or until done).
Remove chicken from pan and when cool chop it the same size as mushrooms.
Add mushrooms, garlic, onions, and almonds to the pan and saute.
Add the chicken back in.
Add the stir fry sauce and saute for a couple of minutes.

Wash the lettuce.
Shred the carrot and cucumber.

To serve, place a tablespoon of the chicken mixture on a piece of lettuce then top with the shredded carrot and cucumber. Dribble some Kraft Asian dressing on it. Wrap and eat (make sure you have napkins handy).

*Stir Fry Sauce:
In a small bowl mix 2 T Soy Sauce with 2 T brown Sugar and 1/2 t rice vinegar.

Food Friday - Alfredo Sauce

1 T Minced Garlic (I use the kind in a jar)
2 T Olive Oil
2 T Flour
4 C Cream (or half/half for less fat and calories)
1 t Onion Powder
1/2 C Parmesan Cheese (grated or powdered)

• Saute the garlic in the olive oil (in a medium sauce pan over medium heat).
• Add flour and stir well (it will be somewhat pastey).
• Add cream and mix well.
• Cook until smooth and nearly as thick as you want it (the cheese will cause it to thicken more).
• Add onion powder and cheese and stir until smooth.

Serve over pasta or use as a pizza sauce (with spinach is good).
You can add grilled chicken on the side or cubed and placed right into the sauce.

Food Friday - Fettuccine with Fresh Tomatoes and Brie

Since most people have fresh tomatoes now (don't even ask me about our tomato plant - the saddest thing ever!), I thought I'd share this really delicious recipe.

2 T Olive Oil
4 Large Tomatoes - peeled, seeded, and chopped
1 Clove Garlic - pressed
6 oz. Brie - cubed
5 T Fresh Basil - finely chopped (I do have a beautiful Basil plant!)
1/4 t Salt
1/2 t Pepper
1 lb. Fresh Fettuccine (if you don't feel like making your own - just buy a box of dried - it won't hurt!)

Saute tomatoes and garlic in olive oil 6-9 minutes. Lower the heat to medium - add the Brie. Continue cooking until the mixture is creamy. Stir in basil. Pour over cooked pasta and serve immediately.

This is seriously good stuff (and it only takes about 15 minutes prep and 15 minutes of cooking).

Enjoy!

Food Friday - Egg Gravy

Ok, some of you are totally repulsed just by the name of this post. Others may be intrigued. Those of you who have tasted it are saying "Right on! I need this recipe!"

This is a Beck family favorite (especially my dad) but tends to be somewhat polarizing among newcomers to the family. Phil thinks it is pretty good and it has become the standard first breakfast after each chemo treatment. (Eden really likes it too - but not the egg whites, just the yolks for her!)

And without further delay, here is the recipe:

Hard boil three eggs (five minutes in rolling/boiling water)
In a medium sauce pan, melt 2 T butter then add 1/3 C flour and mix until you have a paste. Add 2-3 C milk (depending on how thick you like your gravy). Simmer/cook until thick (usually about 3-5 minutes). You've just made a white sauce! (wonderful for so many things)

Cut the eggs into bite-sized pieces and put them in the gravy. Salt and pepper to taste.

Serve over toast or biscuits.

Food Friday - Caramel Popcorn

This is the yummiest, softest caramel popcorn EVER! I'd been craving it but didn't have the recipe. My SIL who had it was in the middle of moving her family from MI to VA and having a baby! Needless to say, she couldn't find it. Finally the craving sent me to google and I found the very recipe!

• 6 quarts of popped corn (Beardens, this is where you have to stop)

• Combine in a medium saucepan:
• 1 1/4 C brown sugar
• 1/2 C light corn syrup
• 1/2 C margarine or butter
• dash of salt (what does a "dash" really mean anyway?)
• bring to a boil and then reduce heat to medium and add:
• 7 oz. sweetened condensed milk (half a can).
• cook, stirring constantly until it reaches a soft ball stage (240 degrees)*.
• Remove from heat and stir in
  
• 1/2 t vanilla.
• Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
• Store caramel popcorn in a covered container (it last really well).

*if you don't have a candy thermometer, you can take a small bowl, put cold water in it, then drop a small amount (about 1 t) of the mixture into the water. When it forms a soft ball, you are at soft ball stage.

Food Friday - Easy Pasta Bake

This is one of our favorite meals because it is both tasty and easy.

Ingredients:

Favorite Pasta

Favorite Meat

Favorite Cheeses

1 Can of Stewed Tomatoes

1 Can of Tomato Sauce

(you can replace the tomatoes and sauce with Ragu or something)

Mushrooms (canned or fresh) (can be deleted)

Italian spices

Preheat oven to 350

Take a medium sized baking dish.  Put about 1 1/2 C of dry pasta (we've used small shells, bows, elbows, angel hair, whatever we have). Open a can of stewed tomatoes - dump it in.  Open a can of tomato sauce - dump it in.  You can add sliced mushrooms for extra texture. Add whatever spices you like (oregano, basil, garlic, pepper - the tomatoes are usually salty enough that you won't want to add salt). Mix.  If you want you can add cooked meat (ground beef, chicken strips, ham strips, bacon, etc.). Sprinkle your favorite cheese on top (parm., ched., moz., etc.). Put a lid on your dish and bake for 1 hour. Remove the lid for the last 15 min. to get the cheese nice and crispy (Phil's favorite part).

Serve with your favorite veggies and fruit and some french bread and you have a yummy, nutritious meal. You also have very few dishes since you mixed, baked, and served it all in the same dish.

Food Friday - Stir Fry

Use your favorite veggies (frozen or fresh) and your favorite protein (pork, chicken, beef, tofu, armadillo, whatever) to make a quick meal. Just make sure that all the veggies are cut to about the same size (so they cook uniformly). Cook the thawed or fresh meat first and then add your veggies. Cook just long enough to make the veggies tender (don't overcook - they should be crispy).

Then add your favorite stir fry sauce. Here are some that I made up (which means that I'm guessing on the amounts since when I'm jazz cooking I don't really measure). Use them, change them, enjoy them.

Sweet & Sour Sauce
1/2 C Soy Sauce
1/2 C Brown Sugar
1/4 C Rice Vinegar
1T Corn Starch
Mix in a small bowl and pour over cooked stir fry. Boil for 1-2 minutes.

Thai Peanut Sauce
1/2 C Soy Sauce
1/2 C Peanut Butter (creamy or chunky)
2 T Brown Sugar
2 T Rice Vinegar
1/2 t Red Pepper Flakes
Mix with a wire wisp (or is it a whisk or a whip - I've heard them all) in a small bowl until it becomes smooth. Pour over cooked stir fry. Boil for 1-2 minutes. (add peanuts to your stir fry to make this extra yummy!)

Brown Sauce (very mild)
1/4 C Soy Sauce
1/2 C Beef Broth
2 T Brown Sugar
2 T Corn Starch
Mix in a small bowl. Pour over cooked stir fry. Boil for 1-2 minutes (particularly good with beef).

Food Friday - Chili Relleno

1 qt. Cottage Cheese
1 C crushed Ritz crackers
6 Eggs - beaten
1 small Onion (minced)
1 T Parsley flakes
8 oz. Mont. Jack cheese (grated)
8 oz. Cheddar cheese (grated)
2 small cans Whole Green Chilis

Mix cottage cheese, crackers, eggs, onion, parsley.

In a casserole dish (sprayed with oil) layer the above mixture, grated cheeses, then peppers.

Bake uncovered for 1 hour at 350.

Food Friday - Honey Chicken Wings

1 1/2 C honey
1 C soy sauce
1/2 C ketchup

Brown 30 chicken wings in a shallow pan. Mix honey, soy sauce, and ketchup well. Place the wings in a crock pot then pour sauce over them. Cook for 3 hours. Sprinkle with sesame seeds to serve. Serve with rice. Makes 6-8 servings.

Food Friday - Banana Spice Muffins

I found this recipe this week online at cookinglight.com. They are yummy!

2 1/2 C Flour
1/3 C Sugar
1/3 C Brown Sugar
1 T Baking Powder
1 t Baking Soda
1/2 t Salt
1 t Allpsice (ground) (I didn't have allspice so I just used cinnamon)
1 t Ginger (ground)
1 C Mashed Ripe Banana (about 2 small)
2/3 C Milk
1/3 C Buttermilk
1/3 C Ricotta Cheese (I know, who would have thought!)
2 T Vegetable Oil
1 T Vanilla
1 Egg
1 Egg White (I'm lazy and just did two eggs)

Preheat oven to 400

Combine first 8 ingredients (flour through ginger) in a large bowl, and make a well in the center. Combine banana and the next 7 ingredients (banana through eggs) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Bake at 400 for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Nutritional Info (if you use low-fat ingredients):
Calories 125
Fat 2.4g
Protein 3.2g
Cholesterol 13mg
Calcium 59mg
Sodium 194mg
Fiber .8g
Iron 1mg
Carbs 22.6g

(These freeze really well too!)

enjoy!

Food Friday - Divinity

By request... (sorry Sugar and Spice girls - this is NOT helpful with our attempts to be more healthy)

This is actually just the recipe that came with my Kitchen Aid - it has very specific instructions about what speed etc. (My K.A. has speeds from 0-10 for reference.)

3 C sugar
3/4 C light corn syrup
1/2 C water
2 egg whites
1 t almond extract
1 C chopped walnuts or pecans (optional)
(I've also seen recipes with zest of orange or maraschino cherries)

Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (use a candy thermometer or place some cold water in a cup and when a drop of the mixture make a "hard ball" you know you're there). Remove from heat and let stand until temperature drops to 220, without stirring.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about 2 1/2 minutes longer.

Turn to Speed 4. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Turn to Stir Speed and add nuts, mixing just until blended.

Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties.

Let them stand for approximately 1 hour (until they cool and harden). Eat (but not too many).

Kitchen Aid Trick (free of charge, just for having read this far):
If you have a K.A. classic (the kind where the bowl is locked into place and the arm is lowered into the bowl) you may find that the bowl can get pretty wedged into place while doing long-term mixing (especially bread dough kneading). To prevent this from happening, I spray a little bit of cooking oil (like Pam) onto the metal where the bowl is secured. This acts as a lubricant and I don't have to use heavy tools to un-wedge the bowl when the mixing/kneading is done. It only took me about five years to figure out this trick. Five years of muscle work out every time I made bread or divinity (ok, I maybe make divinity once every five years but I make a lot of bread!).

Food Friday - French Bread

I got this recipe from my cousin, Jaime, who got it from her MIL. It is really easy (especially with a Kitchen Aid) and has a fabulous taste and texture.

French Bread

Combine all ingredients (except flour) in your bowl (or Kitchen Aid bowl) and mix:
1 1/2 cup warm water
1 T. sugar
1 1/2 tsp. salt
1 T. oil
1 T. yeast
Add:
3 to 4 Cups Flour (I use more like 4 1/2)
Mix until the dough is smooth. Then let it rise for 1 hour. During that hour punch the dough down every 10 minutes. (I just keep it in my Kitchen Aid and then turn it on for 20 seconds every 10 minutes.)

After an hour, use a rolling pin to roll the dough into a rectangle shape and then roll up like a cinnamon roll (don't be afraid to use more flour here). Place on a greased cookie sheet. Slit the top with a sharp knife. Rub your loaf with egg white; let rise 30 minutes. Bake at 400 for 20 minutes (golden brown). Great for French toast, too!

The crust is nice and crunchy and the inside is moist and yummy. Enjoy your bread. We had it last night with our black chicken.

Thanks to everyone who shared cooking tips last week and for taking the poll.

Food Friday - Scrambled Eggs

So this isn't so much a recipe as it is a food tip:

For extra fluffy (but not runny) scrambled eggs, try mixing in some cottage cheese (probably about 1/3 C for two eggs). Phil was quite the skeptic at first but now he wants cottage cheese eggs every time.

Now it is your turn to share YOUR simple food tips. You can also make a comment about the current poll.