I have been making my gift baskets this year and have been much too busy to post. I hope to list and link everything after the new year to give some ideas for next year. I feel pretty safe listing because no-one in my extended family ever reads this! I also made these adorable little recipe books but I'm hung up on which to include so those may not get out.
I wanted to say a word about those computer printing programs for making cards, labels, etc. I personally use Printshop. They may seem expensive to buy but they are essential if you are making gifts from scratch. Labels for your jars, gift tags, cards, and all kinds of other neat things are incredible easy. If you factor how much you get from these programs in, it's worth it.
I use the local Dollar store for 90% of my packaging. They have tons of great packaging and decorations for little money.
I hope everyone is healthy and happy and will have much fun in the new year!
The Aunt's Basket
French Vanilla Coffee Mix (in a jar)
Scone mix
2 boxes of tea from my grocery store
Candied Orange Peel
Cinnamon Sugar Biscotti
Uncle David's Basket
BBQ sauce
Spicy Rub
Double Fudge Brownie Mix (in a jar)
Peanut Brittle
Peanut Butter cookies
Uncle Peter's Basket
Handmade Laundry Soap
Reusable Cloth Produce bags
Lavender sugar scrub
Double Fudge Brownie mix(in a jar)
reusable travel coffee mugs
Homemade Granola
Monday, December 24, 2012
Monday, December 17, 2012
Candied Orange Peels
I remember these little tidbits from when I was a kid but had totally forgotten them. I came across a recipe for scones with them and decided to check out making them. They were very easy and came out perfect the first time. I just made a huge batch for Christmas presents. I've seen them dipped in chocolate on my web forays for recipes, yummy!
Candied Orange Peels
3 oranges
2 cups sugar
2 cups water
extra sugar for dipping, I used about 1 1/2 cups
Peel oranges carefully. Cut peel into small strips. Using a paring knife remove extra pith from peels(the bitter white part). Leaving a little is OK. They don't have to be perfect.
Place peel in a saucepan in cold water to cover. Bring to a boil. Drain off water and repeat process with cold water. Do this a total of 3 times to ensure your finished product has no bitterness. Set aside. DO NOT SKIP THIS STEP.
Bring water and sugar to a boil in saucepan. Add peels and turn heat to medium low, just barely a low boil. Simmer for as long as it takes for peels to become translucent. Mine took 50 minutes, I had read it could take as little as 30 minutes or as much as an hour. Keep an eye on them after 30 minutes.
Working fairly quickly roll peels in sugar and lay out on either wax paper or racks set over cookie sheets(to catch drips). Let dry completely. 4 hours is what most people said, I let mine sit for a couple hours and they were fine.
Package in pretty jars or tins. I think these are delicious eaten the way they are but they really kick up a nice batch of scones. These below were dipped in the sugar.
Candied Orange Peels
3 oranges
2 cups sugar
2 cups water
extra sugar for dipping, I used about 1 1/2 cups
Peel oranges carefully. Cut peel into small strips. Using a paring knife remove extra pith from peels(the bitter white part). Leaving a little is OK. They don't have to be perfect.
Place peel in a saucepan in cold water to cover. Bring to a boil. Drain off water and repeat process with cold water. Do this a total of 3 times to ensure your finished product has no bitterness. Set aside. DO NOT SKIP THIS STEP.
Bring water and sugar to a boil in saucepan. Add peels and turn heat to medium low, just barely a low boil. Simmer for as long as it takes for peels to become translucent. Mine took 50 minutes, I had read it could take as little as 30 minutes or as much as an hour. Keep an eye on them after 30 minutes.
Working fairly quickly roll peels in sugar and lay out on either wax paper or racks set over cookie sheets(to catch drips). Let dry completely. 4 hours is what most people said, I let mine sit for a couple hours and they were fine.
Package in pretty jars or tins. I think these are delicious eaten the way they are but they really kick up a nice batch of scones. These below were dipped in the sugar.
Thursday, November 22, 2012
Grilled Cheese Sandwiches
There's a reason grilled cheese sandwiches are a classic. Crispy and buttery outside, rich and melted inside......how can this budget pleaser go wrong? Vegetarians everywhere who eat dairy are cheering!
I use homemade bread for these but a store bought loaf will do.
Grilled Cheese Sandwiches
8 slices bread
8 slices cheese, either American or Cheddar
1 TB butter.
Start heating up a fry pan or griddle over medium high heat.
Melt butter on pan.
Place 4 slices bread on pan.
Layer 2 slices of cheese on each slice of bread.
Top with second slice of bread.
Fry on one side until crisp and golden, then flip.
Fry second side until crisp and golden.
Serve with carrots sticks and sliced apples.
Variations
Add a slice of ham or turkey.
Spread Mustard on bread before cheese goes on.
Thin slices of apple sandwiched in with the cheese(my fave).
Thin slices of tomato added with the cheese on mayo.
I use homemade bread for these but a store bought loaf will do.
Grilled Cheese Sandwiches
8 slices bread
8 slices cheese, either American or Cheddar
1 TB butter.
Start heating up a fry pan or griddle over medium high heat.
Melt butter on pan.
Place 4 slices bread on pan.
Layer 2 slices of cheese on each slice of bread.
Top with second slice of bread.
Fry on one side until crisp and golden, then flip.
Fry second side until crisp and golden.
Serve with carrots sticks and sliced apples.
Variations
Add a slice of ham or turkey.
Spread Mustard on bread before cheese goes on.
Thin slices of apple sandwiched in with the cheese(my fave).
Thin slices of tomato added with the cheese on mayo.
Healthier Peanut Butter Cookies
I make peanut butter cookies for the kids on Thanksgiving. They don't like pies and can carry them around while they are playing. Who doesn't like cookies?
I've been on the healthy eating bandwagon lately. The argument I hear most is the 'I don't have the time or money' excuse. I usually come back with the fact that a lot of little changes will make a big difference. So I have been tweaking some of my traditional favorites. Here's a new version of my Thanksgiving peanut butter cookies. The kids loved them and I had to slap away a few adult hands as well.
Healthier Peanut Butter Cookies
1/2 cup (non transfat please) margarine
1/2 cup peanut butter
3/4 cup brown sugar
1 large egg
1/2 tsp baking soda
pinch cinnamon
pinch salt
1 1/4 cup quick rolled oats ( not steel cut)
3/4 cup whole wheat flour
Preheat oven to 350 degrees.
Cream the sugar, peanut butter, and margarine until smooth.
Add egg, soda, salt and cinnamon.
Stir in the oats and the flour. The dough will be thick.
Drop by spoonsful onto an ungreased cookie sheet.
Bake at 350 degrees for 10 minutes.
Let cool. Makes about 2 dozen depending on how big they are.
I've been on the healthy eating bandwagon lately. The argument I hear most is the 'I don't have the time or money' excuse. I usually come back with the fact that a lot of little changes will make a big difference. So I have been tweaking some of my traditional favorites. Here's a new version of my Thanksgiving peanut butter cookies. The kids loved them and I had to slap away a few adult hands as well.
Healthier Peanut Butter Cookies
1/2 cup (non transfat please) margarine
1/2 cup peanut butter
3/4 cup brown sugar
1 large egg
1/2 tsp baking soda
pinch cinnamon
pinch salt
1 1/4 cup quick rolled oats ( not steel cut)
3/4 cup whole wheat flour
Preheat oven to 350 degrees.
Cream the sugar, peanut butter, and margarine until smooth.
Add egg, soda, salt and cinnamon.
Stir in the oats and the flour. The dough will be thick.
Drop by spoonsful onto an ungreased cookie sheet.
Bake at 350 degrees for 10 minutes.
Let cool. Makes about 2 dozen depending on how big they are.
Basic Bread and French Toast Sticks
My local bakery thrift store closed on Wednesday. It saddens me for a few reasons and even makes me angry to see the employees I have known for many years lose their jobs a few weeks before Christmas and the day before Thanksgiving.
I'm digging out some bread recipes to try to keep my budget from being totally destroyed. Here's a couple basics that are tried and true in my house.
White Sandwich Bread
3 cups AP flour
2 Tsp active dry yeast
2 Tb sugar
pinch salt
2 Tb butter
1 1/4 hot water
Dissolve the yeast and sugar in the hot water and let sit while you get the rest together.
Put flour and salt into large mixing bowl. Add butter, which you have cut into little pieces. Dump in the yeast mixture. Stir until a dough forms.
Sprinkle some flour on a counter or table top. Knead the bread dough until smooth and elastic, about 10 minutes. On humid days I find the dough a little sticky, just knead in a bit more flour until its workable.
Shape into your preferred loaf shape and place in a pan( I make a traditional egg shape and put on a flat 1/4 sheet pan).You can use a standard loaf pan if you prefer.
Let rise until doubled. Bake at 375 degrees for 30 minutes for a nice crusty outside.
Let cool on a cooling rack before slicing or you will have a mess. I use an electric knife for easy even slices.
Makes 1 standard sandwich loaf, about 1 1/2 lb
Note: for electric breadmakers put your ingredients in your maker in the order specified by the manufacturer. For my maker its the water mixture followed by the flour and salt topped with the butter.
French Toast
3 eggs
1 cup milk
1 tsp vanilla
pinch cinnamon
pinch nutmeg
6 slices slightly stale bread
optional: maple syrup, jelly, whipped cream and berries
Whisk together all ingredients but the bread and optional ingredients. I cut my bread pieces into thirds to make french toast sticks for the kids. Soak bread in the milk mixture for a few minutes while your griddle or frying pan heats up. I put the bread in a ziptop bag and pour the egg mixture over it. Close the bag and let it sit on the counter. Turn it over after a minute or two.
I use a pat of butter or a dollop of canola oil to grease my pan which I have heated to medium high. Fry your bread slices until nice and golden on both sides.
I heat up a bit of strawberry jam on the stove until its melted then use that for syrup usually. Maple syrup is awesome also, though very pricey here. Be creative!
I'm digging out some bread recipes to try to keep my budget from being totally destroyed. Here's a couple basics that are tried and true in my house.
White Sandwich Bread
3 cups AP flour
2 Tsp active dry yeast
2 Tb sugar
pinch salt
2 Tb butter
1 1/4 hot water
Dissolve the yeast and sugar in the hot water and let sit while you get the rest together.
Put flour and salt into large mixing bowl. Add butter, which you have cut into little pieces. Dump in the yeast mixture. Stir until a dough forms.
Sprinkle some flour on a counter or table top. Knead the bread dough until smooth and elastic, about 10 minutes. On humid days I find the dough a little sticky, just knead in a bit more flour until its workable.
Shape into your preferred loaf shape and place in a pan( I make a traditional egg shape and put on a flat 1/4 sheet pan).You can use a standard loaf pan if you prefer.
Let rise until doubled. Bake at 375 degrees for 30 minutes for a nice crusty outside.
Let cool on a cooling rack before slicing or you will have a mess. I use an electric knife for easy even slices.
Makes 1 standard sandwich loaf, about 1 1/2 lb
Note: for electric breadmakers put your ingredients in your maker in the order specified by the manufacturer. For my maker its the water mixture followed by the flour and salt topped with the butter.
French Toast
3 eggs
1 cup milk
1 tsp vanilla
pinch cinnamon
pinch nutmeg
6 slices slightly stale bread
optional: maple syrup, jelly, whipped cream and berries
Whisk together all ingredients but the bread and optional ingredients. I cut my bread pieces into thirds to make french toast sticks for the kids. Soak bread in the milk mixture for a few minutes while your griddle or frying pan heats up. I put the bread in a ziptop bag and pour the egg mixture over it. Close the bag and let it sit on the counter. Turn it over after a minute or two.
I use a pat of butter or a dollop of canola oil to grease my pan which I have heated to medium high. Fry your bread slices until nice and golden on both sides.
I heat up a bit of strawberry jam on the stove until its melted then use that for syrup usually. Maple syrup is awesome also, though very pricey here. Be creative!
Tuesday, September 4, 2012
Shepherd's Pie ( 2 kinds)
Shepherd's pie is a classic around here. Everyone has some version of it and I have seen it called a few different things. Here I have 2 versions, a meat lovers and a veggie one. These casseroles are great for batch cooking. I try to always make 2 and freeze the extra one for a crazy day supper. Very inexpensive, hearty and delicious, this is one of my favorite casseroles. I serve it with some carrot and celery sticks.
I buy burger once in a blue moon on sale and cook, storing 1 pound portions in quart freezer bags in my freezer. To freeze made ahead casseroles, line your baking dish with foil. After the dish has frozen, lift it out and over wrap with more foil. Don't forget to write on it what it is and the date!
1 cup salsa
1.5 cups whole kernel corn
6 large potatoes
4 TB butter
1/2 cup milk
salt and pepper to taste.
gravy(optional)
Quarter the potatoes, cover with water and put on to boil. I don't peel mine but you can if you wish. Boil until soft and mashable. Add the butter and milk. Mash out any of the lumps. Set aside.
In a 9x9 baking dish put the cooked burger across the bottom. Spoon the salsa over the burger. Next layer is the corn. I buy the big bags of frozen corn at the wholesale club. Spoon the mashed potatoes on top and sprinkle with salt and pepper to taste. Heat in a 375 degree oven for about 20 minutes.
If you want to, you can serve with gravy. Everyone has their own thoughts on gravy, packets, cans, jars or, if you are really brave, homemade. I don't serve gravy but my mother-in-law always does.
1 small onion, chopped
4 cloves garlic, chopped
6 TB butter
1.5 cups whole kernel corn
6 large potatoes
4 TB butter
1/2 cup milk
salt and pepper to taste.
In a medium saute pan melt the 6 TB butter. Add the onions, mushrooms and garlic. Cook another few minutes until mushrooms have reduced and are starting to brown. Remove from heat.
Quarter the potatoes, cover with water and put on to boil. I don't peel mine but you can if you wish. Boil until soft and mashable. Add the 4 TB butter and milk. Mash out any of the lumps. Set aside.
In a 9x9 baking dish layer the mushroom mixture in the bottom. Next is the sweet corn. Lastly is the mashed potatoes. Sprinkle with salt and pepper to taste. Heat in a 375 degree oven for about 20 minutes.
I buy burger once in a blue moon on sale and cook, storing 1 pound portions in quart freezer bags in my freezer. To freeze made ahead casseroles, line your baking dish with foil. After the dish has frozen, lift it out and over wrap with more foil. Don't forget to write on it what it is and the date!
Hamburger Shepherds Pie
1.5 lbs Hamburger, cooked and crumbled1 cup salsa
1.5 cups whole kernel corn
6 large potatoes
4 TB butter
1/2 cup milk
salt and pepper to taste.
gravy(optional)
Quarter the potatoes, cover with water and put on to boil. I don't peel mine but you can if you wish. Boil until soft and mashable. Add the butter and milk. Mash out any of the lumps. Set aside.
In a 9x9 baking dish put the cooked burger across the bottom. Spoon the salsa over the burger. Next layer is the corn. I buy the big bags of frozen corn at the wholesale club. Spoon the mashed potatoes on top and sprinkle with salt and pepper to taste. Heat in a 375 degree oven for about 20 minutes.
If you want to, you can serve with gravy. Everyone has their own thoughts on gravy, packets, cans, jars or, if you are really brave, homemade. I don't serve gravy but my mother-in-law always does.
Portabella Shepherd's Pie
16 oz package of baby portabellas, quartered1 small onion, chopped
4 cloves garlic, chopped
6 TB butter
1.5 cups whole kernel corn
6 large potatoes
4 TB butter
1/2 cup milk
salt and pepper to taste.
In a medium saute pan melt the 6 TB butter. Add the onions, mushrooms and garlic. Cook another few minutes until mushrooms have reduced and are starting to brown. Remove from heat.
Quarter the potatoes, cover with water and put on to boil. I don't peel mine but you can if you wish. Boil until soft and mashable. Add the 4 TB butter and milk. Mash out any of the lumps. Set aside.
In a 9x9 baking dish layer the mushroom mixture in the bottom. Next is the sweet corn. Lastly is the mashed potatoes. Sprinkle with salt and pepper to taste. Heat in a 375 degree oven for about 20 minutes.
Thursday, August 30, 2012
Appliances that will save you money
There is no doubt about it, our lives today are hectic when you have kids. Soccer practise, debate club, PTA meetings and a ton of other activities we work into already full days. My life is just as insane if not more so. These appliances can be life savers for getting an inexpensive dinner on the table.
All of these can save you money and make it less likely to grab either drive through food or convenience foods that are expensive and unhealthy. Rethink your preparation and dishes and you may be pleasantly surprised at how cheaply you can get fast nutritious food on the table.
Breadmaker
Breadmaker? What? How does that get dinner on the table you ask? I use mine a couple times a week to make pizza dough. I through everything in, set it on dough and run out the door to whatever activity we need to go to. When we get home I have dough waiting to be stretched and thrown in the oven. Voila! A 20 minute pizza when we get home for a fraction of the cost. Before you complain about the high cost of a breadmaker let me tell you I have 3 breadmakers that I got at my local Salvation Army store for $5 each. They were missing manuals but I never read those anyway. One of them is a $200 machine with enough buttons to be in the space program. I visit my local thrift store once a month on half price days just to poke around and frequently find something dirt cheap and useful.Rice Cooker
Another machine that I love is my rice cooker. What can be cheaper than rice? My rice cooker runs 4 or 5 times a week for both side dishes and main dishes. My favorite main dish that I make in it is Chinese Rice. Rice, frozen mixed vegetables, burger crumbles( or precooked hamburger for you carnivores), vegetable broth and 20 minutes of watch free cooking and I have a fast beef rice dish on the table while I try to finishing writing a paper or folding laundry. I also make a big pot of plain rice once a week I portion into quart freezer bags and freeze for super fast stir frys and mexican dishes, as well as a rice dish I make for breakfast on the weekends. I did buy my rice cooker new for about $20 on Amazon.Crockpot
What's not to love? Throw food in your crockpot in the morning and come home to a great smelling house and instant supper. Mine gets heavy use for cooking a large batch of chicken legs for chicken meat for other dishes, chili or beans for Mexican dishes, various soups and chowders. We love corn chowder, another inexpensive dish that is heavenly in the winter. Just add the milk or cream a few minutes before serving so it doesn't curdle during the long day of simmering. Chances are you have a crockpot in a box somewhere your mother gave you for Christmas a few years ago. Dig it out, I promise you will love it.Food Processor
Bread crumbs, mixing spice blends, chopping veggies for salsa, slicing onions for onion soup, making quick work of slicing chopping all kinds of veggies....... enough said!!! Mine gets daily use and is easily cleaned in the dishwasher. Pesto, salad dressings, mixing up homemade biscuit and cake mixes, making homemade gourmet coffee mixes, there is a ton of things you can do with it to save time.All of these can save you money and make it less likely to grab either drive through food or convenience foods that are expensive and unhealthy. Rethink your preparation and dishes and you may be pleasantly surprised at how cheaply you can get fast nutritious food on the table.
Wednesday, August 29, 2012
Meal Plan! What Meal Plan?!
I have resisted writing down a definitive meal plan because our life is so chaotic that frequently we change dinner plans at the last minute. But realistically I have 14 meals I make regularly and use as a template for my shopping list. Hopefully these will give you some ideas for a quick dinner. My goal is to post the recipes for these over the next couple weeks but don't hold me to that!
Side dishes are almost always one of three things, oven roasted vegetables, seasoned rice, or some form of garlic/cheese bread. I always serve fresh vegetables, usually what is in season and cheap. By March we are sick of carrot sticks and celery to be sure but in the summer we uually have a good sized platter.
Desert is a -whatever I had time to bake- thing in our house. I am not a big believer in a sweet after every dinner. It's a high calorie finish that really isnt necessary. A couple times a week its a nice treat though. Cupcakes, cookies, and biscotti are our favorites. This time of year homemade ice cream is at the top of our list.
Here goes.......
Fish Tacos
Omelets
Pizza
Roast Chicken Thighs
Vegetable Quesadillas
Chinese Noodles
Grilled Cheese Sandwiches
Chicken Soup
Shepherds Pie
Calzones
Macaroni and cheese
Burritos
Vegetable Sandwiches
Spaghetti
No, there is very little meat here. I am a vegetarian and, besides, meat is expensive. Surprisingly in our house the real budget breaker is lunches and snacks. Goldfish crackers, fruit snacks and juice packs for lunch boxes are hard to economize on. So I save where I can on breakfast and dinner.
Side dishes are almost always one of three things, oven roasted vegetables, seasoned rice, or some form of garlic/cheese bread. I always serve fresh vegetables, usually what is in season and cheap. By March we are sick of carrot sticks and celery to be sure but in the summer we uually have a good sized platter.
Desert is a -whatever I had time to bake- thing in our house. I am not a big believer in a sweet after every dinner. It's a high calorie finish that really isnt necessary. A couple times a week its a nice treat though. Cupcakes, cookies, and biscotti are our favorites. This time of year homemade ice cream is at the top of our list.
Here goes.......
Fish Tacos
Omelets
Pizza
Roast Chicken Thighs
Vegetable Quesadillas
Chinese Noodles
Grilled Cheese Sandwiches
Chicken Soup
Shepherds Pie
Calzones
Macaroni and cheese
Burritos
Vegetable Sandwiches
Spaghetti
No, there is very little meat here. I am a vegetarian and, besides, meat is expensive. Surprisingly in our house the real budget breaker is lunches and snacks. Goldfish crackers, fruit snacks and juice packs for lunch boxes are hard to economize on. So I save where I can on breakfast and dinner.
Blueberry Muffins
Most weekends we hop over to Goss Berry Farm to pick some delicious berrys for eating out of hand or baking into scones and muffins. Of course our blueberry pancakes wouldn't be the same with bought berries. Here's my favorite muffin recipe.
3/4 cup sugar
1 1/2 Tb baking powder
3/4 tsp salt
2 large eggs
1 1/2 cup buttermilk
6 Tb melted butter
1 1/2 tsp vanilla
1 1/2 cup blueberries, lightly coated with flour
Preheat oven to 350 degrees. I use paper muffin liners usually, but if you won't, grease your tin's cups well with the butter wrapper.
In a large bowl mix together all the dry ingredients. In a separate small bowl mix together your wet ingredients. Add to dry ingredients and combine until just mixed. A few lumps is fine.
Gently fold in your blueberries. Fill your muffin tins about 3/4 full. You can sprinkle a bit of sugar on them for crunch at this point if you want.
Bake for 22 minutes for regular sized muffins, until golden brown. Makes 12 muffins.
Blueberry Muffins
3 cups flour3/4 cup sugar
1 1/2 Tb baking powder
3/4 tsp salt
2 large eggs
1 1/2 cup buttermilk
6 Tb melted butter
1 1/2 tsp vanilla
1 1/2 cup blueberries, lightly coated with flour
Preheat oven to 350 degrees. I use paper muffin liners usually, but if you won't, grease your tin's cups well with the butter wrapper.
In a large bowl mix together all the dry ingredients. In a separate small bowl mix together your wet ingredients. Add to dry ingredients and combine until just mixed. A few lumps is fine.
Gently fold in your blueberries. Fill your muffin tins about 3/4 full. You can sprinkle a bit of sugar on them for crunch at this point if you want.
Bake for 22 minutes for regular sized muffins, until golden brown. Makes 12 muffins.
No Cook Play Dough Updated
We tried this recipe this morning and my 3 year old adored it. I'm not sure it will make it to a second play session, he's eaten so many nibbles there's a wall missing from his castle!
3 cups powdered sugar
1/3 cup honey
1 tsp vanilla
Combine all in a large bowl. Mix until dough comes together. That's it, no cooking or letting cool.
How cool is that?
Another favorite of mine....
1 cup salt
1 tbs ground ginger
2 tbs vegetable oil
1 cup water
Mix and knead until smooth. Smells delicious and non toxic ( not as good a snack as previous recipe!!) Add more flour if it's too sticky.
Store either recipe in an airtight container at room temperature for up to a week.
Don't go out and buy those playdough kits with the little cutters and tools. My kids use various things they find in my kitchen drawers and love them. Old cookie cutters, a whisk, small rolling pin, german cookie presses, plastic knives from takeout( shh, even I do takeout once in a blue moon, lol) and anything else that catches their eye. I think of it like when you buy a big expensive toy and they spend 2 hours playing with the box it came in! So look around your house before you resort to spending your money on toys and art kits.
Peanut Butter Play Dough
1 cup creamy peanut butter3 cups powdered sugar
1/3 cup honey
1 tsp vanilla
Combine all in a large bowl. Mix until dough comes together. That's it, no cooking or letting cool.
How cool is that?
Another favorite of mine....
Gingerbread Play Dough
2 cups flour1 cup salt
1 tbs ground ginger
2 tbs vegetable oil
1 cup water
Mix and knead until smooth. Smells delicious and non toxic ( not as good a snack as previous recipe!!) Add more flour if it's too sticky.
Store either recipe in an airtight container at room temperature for up to a week.
Don't go out and buy those playdough kits with the little cutters and tools. My kids use various things they find in my kitchen drawers and love them. Old cookie cutters, a whisk, small rolling pin, german cookie presses, plastic knives from takeout( shh, even I do takeout once in a blue moon, lol) and anything else that catches their eye. I think of it like when you buy a big expensive toy and they spend 2 hours playing with the box it came in! So look around your house before you resort to spending your money on toys and art kits.
Taco Seasoning Mix and Potato Wedges
This seasoning mix is good for seasoning beef or chicken for almost any Mexican dish, soft tacos, burritos, quesadillas or even just sprinkled on roast veggies before cooking for some extra flavor.
My boys like this on potato wedges too that I roast for a side dish frequently.
2 Tb Chili powder
2 tb flour
2 tsp cumin
2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cayenne or chipotle pepper
Combine in a ziptop bag and shake until mixed.You can definitely leave out the cayenne if you like.
Cut 6 potatoes into wedges. Place in a zip top bag with 2 tablespoons vegetable oil. Add 1 tsp taco seasoning mix. Close bag and shake to combine. Pour onto ungreased baking sheet and roast at 400 degrees for about 40 minutes. The time varies depending on the size of your potatoes and how crispy you want them. Start checking them at 35 minutes. Serve with ketchup or ranch dressing.
My boys like this on potato wedges too that I roast for a side dish frequently.
Taco Seasoning Mix
2 Tb Chili powder
2 tb flour
2 tsp cumin
2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cayenne or chipotle pepper
Combine in a ziptop bag and shake until mixed.You can definitely leave out the cayenne if you like.
Christina's Potato Wedges
Cut 6 potatoes into wedges. Place in a zip top bag with 2 tablespoons vegetable oil. Add 1 tsp taco seasoning mix. Close bag and shake to combine. Pour onto ungreased baking sheet and roast at 400 degrees for about 40 minutes. The time varies depending on the size of your potatoes and how crispy you want them. Start checking them at 35 minutes. Serve with ketchup or ranch dressing.
Homemade Laundry Detergent
OK OK I finally got a second to post this. Detergent prices are on the rise and more people are willing to explore alternatives. Here is a fast easy powder detergent I've used for years.
1 cup grated soap
1 cup baking soda
1/2 cup washing soda
1/2 cup Borax
I whirl it in the food processor to take out lumps and mix well but I have tossed around a ziploc bag when I am in a hurry. For the soap I use either Ivory or Dial plain soap and grate it on an old cheese grater.(the kids love to help) Don't use a moisturizer or heavily perfumed soap but I've used whatever was at the local dollar store.
This recipe is easily doubled or tripled. I use the scoop that came with an old Oxiclean tub to portion it but it's around 2 Tablespoons or 1/8 a cup for a smallish regular load.
I splurge on Mrs. Meyers Clean Day laundry soap to use as a pretreater. Its expensive but it lasts forever a dab at a time and works great. I get mine at Drugstore.com.
When I'm feeling decadent I put about 10 drops of lavender oil in the detergent to give it a very light scent but you can certainly leave that out.
Powder Laundry Detergent
1 cup grated soap
1 cup baking soda
1/2 cup washing soda
1/2 cup Borax
I whirl it in the food processor to take out lumps and mix well but I have tossed around a ziploc bag when I am in a hurry. For the soap I use either Ivory or Dial plain soap and grate it on an old cheese grater.(the kids love to help) Don't use a moisturizer or heavily perfumed soap but I've used whatever was at the local dollar store.
This recipe is easily doubled or tripled. I use the scoop that came with an old Oxiclean tub to portion it but it's around 2 Tablespoons or 1/8 a cup for a smallish regular load.
I splurge on Mrs. Meyers Clean Day laundry soap to use as a pretreater. Its expensive but it lasts forever a dab at a time and works great. I get mine at Drugstore.com.
When I'm feeling decadent I put about 10 drops of lavender oil in the detergent to give it a very light scent but you can certainly leave that out.
Thursday, August 9, 2012
Leftover graham cracker crumbs?
If you are like me you always have a bit of crumbs leftover when I crush them for pies or have a box that's been on the shelf for forever waiting for something to be used in after I make a holiday cheesecake. I found this recipe tucked away in a pile of old recipes I got from a recipe sharing club years ago. I made some up and my boys adored these bars. It got rid of that lonely baggie of crumbs in my freezer too!
1/2 cup softened butter (1 stick)
1/2 cup brown sugar
1 egg
2 Tbs milk
1 tsp. vanilla
2 cups graham cracker crumbs
1/2 cup flaked coconut
1/2 cup chocolate chips
Preheat oven to 350 degrees.
Grease an 8 inch square pan.
Cream butter and sugar until smooth.
Beat in egg, milk, and vanilla.
Stir in crumbs, coconut, and chocolate chips.
Spoon into baking dish and lightly pat flat if needed.
Bake 25 minutes until lightly browned.
Cool. Cut into bars.
Yummy bars! Perfect for a lunch box treat or afterschool snack.
Graham Bars
1/2 cup softened butter (1 stick)
1/2 cup brown sugar
1 egg
2 Tbs milk
1 tsp. vanilla
2 cups graham cracker crumbs
1/2 cup flaked coconut
1/2 cup chocolate chips
Preheat oven to 350 degrees.
Grease an 8 inch square pan.
Cream butter and sugar until smooth.
Beat in egg, milk, and vanilla.
Stir in crumbs, coconut, and chocolate chips.
Spoon into baking dish and lightly pat flat if needed.
Bake 25 minutes until lightly browned.
Cool. Cut into bars.
Yummy bars! Perfect for a lunch box treat or afterschool snack.
Thursday, May 3, 2012
Italian Sandwiches
'Italian' Sandwiches From Maine
I made some of these for a friend the other day and she was completely baffled. 'Don't get me wrong but I don't get the whole 'Italian' thing? They aren’t Italian at all!’
These sandwiches are a favorite here in Maine in the summer and I have no idea where they got their name. If you have never been here, you have never had one. They are fabulous, a crisp salad in a roll and very customizable for your picky eaters. The mixture of sweet and salty along with the fresh crunchy goodness makes this a sandwich to try at least once.
Mine are vegetarian but you can add ham, turkey, tuna, or whatever you prefer in the bottom before you layer the vegetables.
If you can’t find sub rolls you can use a bulky or sandwich roll. My son uses hot dog rolls in a pinch if I haven’t made any rolls recently.
Italians
6 inch sub rolls
2 slices cheese per sandwich (cheddar,
American, provolone)
1 Thinly sliced raw sweet onion
1 thinly sliced sweet pepper
2 tomatoes, cut in half then
sliced
Pickles, either sandwich or chips
1 small can sliced black olives,
drained
Olive oil, sea salt, and freshly
ground pepper
Assembly
Cut open
rolls. Lay 2 slices of cheese across bottom, overlapping to cover the entire
bottom. Spread onions in bottom. Layer the tomatoes, overlapping them to cover
bottom. Next up is a couple pickle slices then a few pieces of the sweet
pepper. A sprinkle of the sliced black olives followed by a swish of good olive
oil, a couple grinds of pepper and a pinch or 2 of sea salt.
Wednesday, April 18, 2012
BBQ Chicken
Barbecue Season is here!
Even though I am a vegetarian a lot of my friends and family are not. A girlfriend asked me to make this for her and I was happy to oblige. Its a grill recipe but I use it in the crockpot more often than not and it comes out melt in your mouth fabulous. I dont have to watch it and the kids and it doesnt heat up my kitchen on hot days.
This is the time of year to stock up on chicken for your freezer too for all your summer cookouts when you see those barbecue weekend specials. Depending on where you live, pork and beef can be inexpensive now as well.
A quick word about barbecue sauces and rubs.......
Do you really know what goes in those sauces? High fructose corn syrup and artificial flavors? Yikes, no thank you. Barbecue sauce is insanely easy to make and very forgiving. My next post will be some of my favorites.
Barbecue Chicken
4 pounds chicken thighs, drumsticks, and breast halves (Whatevers on sale or in the freezer)1 cup apple cider vinegar
1(15 oz) can tomato paste
6 garlic cloves minced
1 cup finely chopped onion
1/4 cup honey
1/4 cup maple syrup
1 teaspoon salt
pinch black pepper
pinch cayenne pepper
To make sauce, in a saucepan combine tomato puree, garlic, onion, honey, maple syrup, salt and peppers. Stir in apple cider vinegar and bring to boiling. Simmer uncovered about 30 minutes. It should be nice and thick.
GRILL: Brush sauce generously on chicken on a medium hot grill. Grill about 50 minutes until chicken is no longer pink adding more sauce the last 10 minutes.
CROCKPOT: Remove skin and extra fat from chicken. Layer sauce and chicken in crockpot. Cook on low for 7 hours.
Serve extra heated up sauce with the chicken for those who like to dip.
Friday, April 13, 2012
Quesadillas
Farm Stand Favorites 2: Quesadillas
Another versatile, inexpensive , and fast meal in my house is simple quesadillas. I buy the whole wheat variety at my local grocer when they are on sale and put in my freezer.
There are 2 ways to make these depending on how many you need and whether you want to heat up the oven. In the summer I have used the grill to make these and once at a friends house I used her foreman grill for almost instant quesadillas.
To feed a crowd, preheat oven to 425 degrees. Lightly oil a baking sheet. Place a tortilla on the sheet. On one half of the tortilla, place very thinly sliced peppers, tomato, onion, mushrooms, whatever you like and have on hand. Add a pinch of salt and pepper or your favorite seasoning. Sprinkle 2 tablespoons of shredded cheese ( I use cheddar the most but I'll grate whatever's on hand in a pinch) and fold over the tortilla, lightly pressing it down. Continue to fill as many tortillas as will fit on your sheet, how many depends on which size tortillas you are using. Bake for about 10 minutes until cheese has melted and quesadillas are golden brown. The oil from the sheet will make these crispy and golden brown outside.
Serve with sour cream and salsa.
To feed a couple, I do the same procedure but on a flat skillet over medium high heat. Perfect fast lunch for one or two people! They only take a couple minutes on each side to cook up nicely. To flip hold the open side together and turn or use pancake spatula.
This is one of my go-to summer meals as well as a low budget favorite in my house.
Enjoy!
Thursday, April 12, 2012
Farm Stand Favorites: Grilled Vegetable Sandwiches
Farm Stand Favorites: Grilled Vegetable Sandwiches
We go to the farm stand twice a week. I let the boys pick out their favorites that day and plan the next few meals around whatever is on sale.
One of my favorite ( and cheapest) veggie meals is grilled veggie sandwiches. I cheat and roast the veggies more often than not. I put whatever veggies I have on hand, peppers, tomatoes, sweet potatoes, onions, carrots, asparagus etc., cut them into chunks and put in a bowl. A generous drizzle of olive oil and a pinch of salt and pepper goes on top. Stir to coat veggies with the oil. Dump onto a baking sheet and bake at 375 degrees for about 40 minutes. Which veggies you roast can change the time a bit but I start checking at 30 minutes and they are usually perfect at 40 minutes.
Unless it bread baking day and I have made rolls, I put the roasted veggies into a whole wheat tortilla.( which I buy on sale and keep in my freezer) Depending on the eater the protein is a sprinkle of cheese or some canned white beans rinsed.
Variations could included a drizzle of balsamic vinegar if you have some, roasted garlic spread, or some chevre bits.
Hearty, inexpensive and good for you. It's amazing what vegetables kids will eat if they get to pick them out too!
Thursday, April 5, 2012
Easy Toffee
Heavenly Toffee for a Hostess Gift
I was having a nostalgia moment the other day and found this recipe I hadn't made in forever. It's incredibly easy and delicious and would be a perfect treat to take to someone's house for an indulgent treat.
Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Monday, January 16, 2012
Granola
Easy Granola
There is nothing better than homemade granola. It makes a great topping for yogurt, a healthy snack for the kids, or a base for other goodies like cookies. If you find it takes you awhile to get through a batch you can freeze half the granola to use later.
Homemade Granola
4 cups regular rolled oats
1 1/2 cups sliced almonds
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cooking oil
1/4 cup honey
1 teaspoon real vanilla
1 1/2 cup dried fruit of your choice.
Preheat oven to 300 degrees. In a large bowl, stir together oats, almonds, sugar, and cinnamon.
In a small pan heat oil and honey until warm. Stir in vanilla. Pour honey mix over oats and stir gently until mixed well.
Spread mixture evenly over a jelly roll pan or large rimmed cookie sheet.Bake for 45 minutes stirring a couple times.
After baking, stir in the dried fruit and cool completely. Transfer to an airtight container for storage. If its going to be around for more than a week store in the refrigerator or freezer.
You can customize this recipe by changing the nuts, adding a few tablespoons of flax seeds or even some coconut if that's what you like. Play with it and make it your own.
Granola Cookies
Granola Cookies
A friend stopped by for coffee and tucked into these yesterday and was truly amazed at how good they were. Apparently she had bad experiences with oatmeal cookies and couldn't get them to come out right. My secret is using my own granola instead of rolled oats. It adds a bit of texture and crunch and has all sorts of healthy goodies tucked in like flax seed and wheat germ..
Granola Cookies
1 cup butter or margarine
2/4 cup brown sugar
1/2 cup white sugar
1 teaspoon baking soda
2 eggs
2 cups flour
3 cups granola
1 cup chocolate or carob chips
Preheat oven to 375 degrees.
Cream together the sugars and the butter. Add eggs. Use mixer to add in flour and baking soda. Stir in granola.Stir in the chocolate chips.
Drop by heaping tablespoon onto ungreased cookie sheet. Bake at 375 for about 11 minutes until lightly browned. Everyone's oven is different so start peeking on the first sheet at 10 minutes.
I get 30 cookies form this recipe.
You can substitute granola cereal if you don't have any homemade granola around. Chocolate chips can be swapped out for dried cranberries or raisins as well.( I've used chopped dried apricots, too)
I keep a batch of dough in my freezer, shaped into logs and wrapped in wax paper to bake off in cookie emergencies.
A friend stopped by for coffee and tucked into these yesterday and was truly amazed at how good they were. Apparently she had bad experiences with oatmeal cookies and couldn't get them to come out right. My secret is using my own granola instead of rolled oats. It adds a bit of texture and crunch and has all sorts of healthy goodies tucked in like flax seed and wheat germ..
Granola Cookies
1 cup butter or margarine
2/4 cup brown sugar
1/2 cup white sugar
1 teaspoon baking soda
2 eggs
2 cups flour
3 cups granola
1 cup chocolate or carob chips
Preheat oven to 375 degrees.
Cream together the sugars and the butter. Add eggs. Use mixer to add in flour and baking soda. Stir in granola.Stir in the chocolate chips.
Drop by heaping tablespoon onto ungreased cookie sheet. Bake at 375 for about 11 minutes until lightly browned. Everyone's oven is different so start peeking on the first sheet at 10 minutes.
I get 30 cookies form this recipe.
You can substitute granola cereal if you don't have any homemade granola around. Chocolate chips can be swapped out for dried cranberries or raisins as well.( I've used chopped dried apricots, too)
I keep a batch of dough in my freezer, shaped into logs and wrapped in wax paper to bake off in cookie emergencies.
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