Almost Snow Cream

Such a simple recipe

for an amazing drink that's not overly sweet.

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Recipe from Southern Living Kids Cookbook

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4 cups milk

1/3 cup sugar

1/8 teaspoon salt

2 teaspoons vanilla extract

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Combine all ingredients in a 1-quart microwave-safe bowl, stirring gently until sugar dissolves. Microwave for 5 minutes on high or until hot, stirring once. Pour into mugs and top with marshmallows or whipped cream. Makes 4 servings.

Pork Potato Dinner

Ok.  Sorry for no pictures... But they ate it up before I could snap.  I mean, seriously, how many times do you have NO leftovers on a crockpot meal?!?!  Usually, we have tons of leftovers.  Not last night.  I LOVE crockpot cooking and this recipe made the family happy!

Pork-Potato Dinner

• Pork Tenderloin
• Potatoes
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted (or whatever you have on hand - I used cream of chicken)
• 1/2 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon pepper

Season tenderlon and put in crockpot.  Cut potatoes in halves and put in crockpot. Combine cream soup, milk, sour cream and seasonings.  Pour on top of tenderloin and potatoes.  Cool for about 5 hours on low and viola!

Enjoy!

Pumpkin Chocolate Chip Cookies!

Okay, I bet a lot of people already know about these cookies, but they are SO easy to make and SO yummy. I got this from Shanell who got it from Weight Watchers.

1 Spice Cake mix

1 15 oz can pumpkin

1 C chocolate chips

Preheat oven to 375*. Mix ingredients together and drop by teaspoonfulls onto ungreased cookie sheet. Bake 8-10 minutes. WAH-LA!

Southwestern Turkey Soup

This is probably my all-time favorite soup. I found the recipe a year or two ago in a Taste of Home magazine. The picture doesn't do it justice--yeah, I'm not a photographer. I'll give you the original recipe and also write the alterations I make. It's really versatile, so you can do whatever you want with it.

1 medium onion, chopped
1 T. olive oil
1 can (14 1/2 oz) chicken broth (I use water and chicken bouillion)
2-3 T. diced jalapeno pepper (I omit this since I have small kids and I don't do spicy very well)
3 tsp. ground cumin (LOVE this spice!)
1 1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. cayenne pepper (I just do a dash or two)
3 cups cubed cooked turkey
1 can (15 oz.) black beans, rinsed and drained (I also add an extra can of beans, usually pinto or kidney)
1 can (10 oz.) diced tomatoes and green chilies, undrained (I just use a can of diced tomatoes and a can of chilies and tonight I chopped up a fresh tomato and threw it in)
1 1/2 cups frozen corn

Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional--it's good with or without this stuff

*I also add about half a bell pepper and some garlic and fry it up with the onion*

In a large saucepan, saute onion (and peppers and garlic, if desired) in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. I have to add a bit of extra water since I put extra beans in. Just make sure you add a little extra salt, too.

Bring to a boil. Reduce heat and simmer for 20-30 minutes or until heated through. Garnish with sour cream, tortilla chips, cheese and olives if desired. Yield: 7 servings. Enjoy!

Butternut Squash Soup with Ravioli

I've had this recipe bookmarked for awhile now. It was super easy and yummy. The soup itself is pretty sweet with a little kick from the cayenne. The cheese ravioli totally balances out the sweetness perfectly. I loved it!
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2 lbs butternut squash

2 14-ounce cans vegetable broth (I used chicken broth)

1/8 teaspoon Cayenne pepper

1 tablespoon butter or margarine

1 24-ounce package of cheese-filled ravioli

1 tablespoon molasses

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Peel squash. Cut it lengthwise and remove seeds. Cut squash into 1-inch pieces.

In a large pot combine squash, broth and pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

Transfer to a blender or food processor and blend until smooth. You may have to do this in batches. Return to the pot and simmer for 5 minutes. Add your butter.

Meanwhile, prepare the ravioli according to the package directions; drain. Add to soup and serve with a little molasses drizzled over the top.

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I have a hard time peeling squash and I was in a hurry so.....I cut it in half, removed seeds and slime then put the squash in a casserole pan with 1/4 inch of water. I then microwaved it for 8-12 minutes, let it cool, then scooped out the squash with a spoon. I only had to boil it for 5 minutes before putting it into the blender. So much easier!

Homemade Hamburger Buns

My second post ever and it even has pictures! Are you impressed? Don't mind the deformities. My kids like to help shape the dough and I'm lazy when it comes to making my food look pretty. So, you probably think I'm weird for making my own buns, but they really are fast and easy. I don't always make them, but it's worth it. Use whole wheat flour and they are much healthier than the lifeless things you purchase in the store. They taste so good, too! Don't be intimidated, they are easy even for a novice bread maker. Here's the recipe (it makes a ton, so I cut it in half and I get about 1 1/2 dozen):

3 1/2 cups warm water

6 T. yeast

1 c. oil

3/4 c. sugar or 1/2 c. honey (I use honey and add extra cuz I like it sweet)

1 T. salt

3 eggs (I use 2 in the 1/2 recipe and it's just fine)

10 1/2 c. whole-wheat or white flour, or combination of both (I usually add a cup or so of white flour at the end)

Mix and set aside for 15 minutes the water, yeast, oil and sugar or honey. Then add the remaining ingredients and mix well. The recipe says to shape the dough right away, butI like to let it rise awhile in the bowl. I think they turn out better that way. Shape dough into rolls, cinnamon rolls or hamburger buns. I make a ball with the dough and pat it down a bit on the pan for the buns. One cookie sheet holds about a dozen buns. Let rise about 10 minutes. Bake 9-10 minutes at 425 degrees. You can use less yeast, but you'll have to let it rise longer. Freeze and leftover buns for next time.

There you have it. Hope you enjoy!

Stuffed Artichokes

Okay so I forgot to take a picture, but they looked and tasted so YUMMY! and they are super easy, really!

3 artichokes (we used 4 and just doubled the recipe and had plenty of stuffing, so if you want to just make one or 2 that is fine!)
1/2 onion, diced
1/4 c celery, diced
2 cloves garlic, minced
1/2 c seasoned bread crumbs
1/3 c shredded cheddar cheese
1/4 c butter (we used more...)
1/2 c chopped mushrooms

To prepare the artichokes: Remove coarse lower leaves. Trim off the tops of the artichokes 1 inch. Cut stems off so artichokes will sit. Boil artichokes in a large sauce pan for 30 mins, or until tender. Remove center and dig out fuzz with spoon.

In butter, saute onions, celery, galic, crumbs, mushrooms. Remove from heat and add cheese. Mix and stuff the three artichokes. (Stuff the middle by the heart, and in between the leaves.) After stuffing, sprinkle lightly with parmesan cheese. Bake on a metal or glass pan at 350 degrees until hot. ENJOY!

Chicken 'N Dumplings (Crockpot)

3-4 chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
2 can's water
4 TB all-purpose flour
2 cubes of chicken bouillon
1/4 tsp black pepper
1 can refrigerated buttermilk biscuits (cut in cubes)

Combine all ingredients in CROCKPOT.  Add cubed buttermilk biscuits, make sure they are covered in liquid.  Cover and cook on low for 3 hours or until chicken is cooked and ENJOY!!!

Made this for Sunday dinner tonight.  The picture doesn't do this meal justice, the green goop on the side is green bean casserole.  This is super yummy!!!

Rainbow Jell-O!

I made this fun Jell-O for book club this week.
The girls from my book club wanted the recipe for the Jell-O,
so I decided to make a little picture tutorial.

You'll need FIVE 6oz boxes of Jell-O.
I used 5 different colors.

TWO boxes of Knox Gelatin

One can sweetened condensed milk

Step One
Mix 3 packages of Knox gelatin in 1 1/2 cups boiling water.
Mix until dissolved.
Add sweetened condensed milk to Knox gelatin mixture.
Set aside.

Step 2
Mix 3 packages of Knox gelatin with 1 1/4 cups boiling water.
Mix until dissolved.
Set aside.

Step Three
Dissolve 1 box of Jell-O in 1 cup boiling water.
I started with blue because I wanted it on the bottom.
You can start with whatever color you'd like :)

Step Four
Add 1/4 cup of the Knox gelatin mixture to the Jell-O.
Pour into a 9x13 glass dish.

Step Five
Now the waiting begins!
Let set in the refrigerator for 20-30 minutes.
I did 20 minutes and my layers were perfectly set.

Step Six
Pour 3/4 cup sweetened condensed milk mixture over the Jell-O layer.

Step 7
Let sweetened condensed milk layer set up in refrigerator.
I let mine set 10 minutes and it was golden.
While I waited, I repeated Step 3 with the next color.
That way I was ready to add the next Jell-O
when the milk layer was set.

Repeat Steps 3-7 with the remaining four flavors.
Do not try to be speedy and use the freezer :)
My layer order was: blue, milk, green, milk, yellow, milk, orange, milk, redAnd VOILA!
You now have a beautiful rainbow Jell-O
to wow your friends and children :)

It can sit out of the refrigerator for up to three hours.
You can dig in with one big bite.

Or you can pull it apart and eat the layers separately like my Boy :)

Enjoy!

ETA: Because the process takes a couple hours to complete,
your milk mixture and your Knox gelatin mixture
might solidify during the process.
Don't panic!
You can just pop them in the microwave for 15-20 seconds
and VOILA! back to liquid form.

Homemade BBQ sauce

Easy and Yummy

1/2 c ketchup
1/2 c brown sugar, packed
1 tbsp mustard
1 tbsp worcestershire sauce
1 tbsp apple cider vinegar
1/4 c water

In a saucepan combine ketchup, brown sugar, mustard, worcestershire sauce, vinegar and water. Boil until sauce is thick. Pour over chicken and make BBQ chicken sandwhiches or use for BBQ chicken pizza.

[This sauce is tangy, but not hot. For those of you who like your BBQ sauce super spicy, you can experiment. My husband added crushed red peppers to his.]

Curry Scented Butternut Squash Soup

1 butternut squash, 2 1/2 lbs (6 cups cubed)
2 large sweet apples (fuji or honeycrisp)
3 medium onions
2 tbsp butter
1/4 cup packed dark brown sugar
1 1/2 tbsp curry powder
6 cups chicken or vegetable stock
1 8 oz container mascarpone cheese
2 tsp salt
sour cream and snipped fresh chives (optional)

*Peel squash and apples. cut into 1 inch cubes and dice onions.
*Melt butter in large pot over medium low heat. Add onions. Cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
*Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into a large bowl. Repeat two times with remaining squash mixture.
*Return soup to pot and whisk in mascarpone and salt, until mascarpone is completely dissolved. Return to simmer over medium heat and remove from heat. garnish each serving with sour cream and chives if desired.

Peach Coffee Cake

We've made this with an apple filling as well as peach. I love it because it's not overly sweet for breakfast. And the topping has just the right amount of crunch. So yummy!

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recipe from the Better Homes and Garden cook book
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filling:

2 cups sliced, peeled peaches - fresh or frozen

1/4 cup water - a little less if using frozen

1/4 cup sugar

2 tablespoons cornstarch

cake:

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup butter or margarine

1 egg

1/2 cup buttermilk*

1/2 teaspoon vanilla

topping:

1/4 cup flour

1/4 cup sugar

2 tablespoons butter or margarine

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For filling, combine peaches and water in a small saucepan. Bring to a boil and simmer covered for about 5 minutes. Combine the sugar and cornstarch in a little bowl, add to fruit. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 minutes more; set aside to cool.

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In a medium bowl, combine flour, sugar, baking powder, and baking soda. Cut in the 1/4 cup butter until the mixture is crumbly. Set aside. In another bowl combine the egg, milk, and vanilla. Add egg mixture to the flour mixture. Stir just until moistened. Spread 1/2 the batter into a greased 8x8 baking pan. Spread on the filling. Drop remaining batter in small mounds onto filling.

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Now, onto the topping. In a small bowl stir together your flour and sugar. Cut in the butter until crumbly. Sprinkle over coffee cake. Bake at 350 for 40 minutes or until golden brown. Serve warm.

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*If you don't have buttermilk on hand, substitute sour milk. Pour 1/2 tablespoon of lemon juice in a glass measuring cup. Add enough milk to make 1/2 cup and let sit for 5 minutes before using.

Mango Strawberry Crush

Totally Kid Friendly! And the best part? They think it's dessert! You'll be the coolest mom on the block when you let them eat it for breakfast!

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2 large, ripe mangoes, peeled, seeded and chunked

10 strawberries, hauled

1 tablespoon lemon juice

3 tablespoons sugar

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Put all your ingredients in a blender and blend it up until think and smooth. Pour into 2 ice cube trays. Freeze until hard. Place fruit back into the blender. Blend, stopping to scrape down the sides of the blender, until crushed. Spoon into bowls and serve. 4 servings

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You can pretty much do this with 4 cups of any juicy fruit.

Peach Butter

I saw this recipe on Zupas.com and figured I should be able to substitute peaches for the apricots. I did and it turned out perfectly.

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This makes 3 pints or 6 8-ounce jars
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10-14 peaches - peeled, halved, and pitted
1/2 cup water
3 cups sugar
2 tablespoons lemon juice
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Put the peaches and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes.

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Pour peaches and juice into a blender and puree it using the pulse button....do not liquefy it. Measure out 6 cups of puree and pour it into a clean pot. Add sugar and lemon juice. Stir to dissolve the sugar. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until mixture thickens. This could take anywhere from 30 to 60 minutes. You can test it by placing a glass plate in the freezer for a few minutes then drop some peach butter on the plate. If it spreads then it's not quite done. You want it to hold it's shape.

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Prepare your canner, jars and lids. Ladle hot butter into jars, leaving 1/4 inch head space. Wipe rim and place on lids. Place jars in canner. Bring to a boil and process for 10 minutes. Remove jars, let cool and store.

Banana Peanut Butter Chip Bread

So last week Larry had me buy him some bananas for his lunches, so I bought a bunch of six. This week guess how many brown bananas were on my counter? Four! Good thing it was cooler today since I had to turn on my oven. Here is the recipe I used (I had an idea to add the peanut butter chips because I love peanut butter and banana sandwiches even if I can't eat them right now).


Ingredients:



1-1/2 cups granulated sugar
1/2 cup unsalted butter, softened**
2 eggs, room temperature
4 medium ripe bananas, mashed
1/2 cup milk
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces peanut butter chips, divided


Directions:


Preheat oven to 350 degrees placing rack on the next to the lowest position. Grease and flour the bottoms only of one 9-inch loaf pan or 2 8-inch loaf pans or 4 mini loaf pans; set aside.


In a large bowl cream together the sugar and butter. Add one egg at a time until well incorporated. Add the milk, vanilla and bananas and beat well.


In a smaller bowl sift together the flour, salt and baking soda. Add in small increments to the banana mixture. Make sure you do not over mix as the dough will become chewy. Once well incorporated hand fold 8 ounces of the peanut butter chips into the batter.


Divide dough depending on the pans you are using. Sprinkle the top of the pan(s) of dough with the remaining chips. Bake 9-inch loaf for approximately 1-1/4 hours, 8-inch loaves for about 1 hour and the 4 mini loaves for around 45 minutes. Cool 5 minutes then loosen the sides and remove from pan(s). Cool completely before slicing or storing.