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.