RSS Feed

Tag Archives: Recipes

Kids In The Kitchen: No Bake Granola Bars

Posted on

My kids and I love Quaker Chewy Granola Bars, but it has recently come to my attention that these are probably one of the most unhealthy granola bars on the grocery shelf…no wonder they taste so good.  So, I decided to try to make my own granola bars at home and found a great no bake recipe to try.  The kids were able to make them with almost no help from me, and they taste unbelievable.  No more store-bought granola bars for me and my family!

Here’s the step-by-step recipe with cute pics of my kiddos in the kitchen.  Enjoy!

IMG_0547

No Bake Granola Bars

Ingredients:

2 cups quick cooking oats

1 cup crispy rice cereal

1/4 cup shredded coconut

1/4 cup butter

1/4 cup honey

1/2 cup packed brown sugar

1/2 tsp. salt

1/2 tsp. vanilla

Choice of mix-ins

Directions:

1.  In a large bowl, mix together the oats…

IMG_0514

the rice cereal…

IMG_0517

and the coconut.  Set aside.

IMG_0518

2.  In a small sauce over medium high heat, melt the butter.

IMG_0523

Add the honey…

IMG_0524

brown sugar…

IMG_0526

and salt.

IMG_0527

Stir together and allow to come to a boil.  When the boil has reached the edges of the pan, begin timing for 2 minutes and 15 seconds.

3.  Remove from heat and add the vanilla.

IMG_0529

4.  Pour this mixture over the oat mix and stir everything together until oats are completely coated.

IMG_0531

Allow to cool.

5.  Add your choice of mix-ins.  We did cranberry white chocolate chip.  Add 1/2 cup of each ingredient you choose.  So for ours, we added 1/2 cup of white chocolate chips…

IMG_0534

and 1/2 cup of Craisins.

IMG_0536

You could add nuts, pretzels, chocolate chips, dried fruit, or candy…anything you think you might like in a granola bar.  Don’t you just love the freedom!?!

6.  Press the mix into a 9×13 pan…

IMG_0539

and stick in the fridge for 20 minutes.

7.  When cool, turn out onto a cutting board.  (I had to tap the bottom of my pan gently with a knife to release the granola.)  Cut the granola in 16 bars…

IMG_0544

and enjoy!

IMG_0548

I also did my own batch with salted peanuts, peanut butter chips, and chocolate chips.  It turned out very yummy!

IMG_0552

Hope you have as much fun making your granola bars as my kids and I did.

A Mardi Gras Feast

Posted on

Wow!  Blog posts have been few and far between, but here are a couple of fun recipes for your Mardi Gras celebrations…don’t forget that it’s tomorrow, March 4th!

Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before Lent, which begins on Ash Wednesday.  And what could be richer than Shrimp Etouffee?!  Etouffee literally means “smothered”.  You start this dish with a roux which will create a nice, thick, yummy sauce.  I always serve mine over rice.  Perfection!  And for dessert, nothing speaks New Orleans like a nice fluffy Beignet drowned in powdered sugar.  Oh, my!  Talk about decadent!  Hope you enjoy!

Shrimp Etouffee

IMG_0420

Ingredients:

6 Tbsp. butter

1/4 cup all-purpose flour

1 medium onion, chopped

1/2 green pepper, chopped

3 medium stalks celery, chopped

3 cloves garlic, minced

1/2 tsp. black pepper

1 tsp. Cajun seasoning

1 tsp. Parsley

Cayenne Pepper, to taste (depends on how hot you want it)

2-3 dashes Tabasco Sauce

One 14.5 oz. can diced tomatoes, with juice

Salt, to taste

1 pound small shrimp, cooked, peeled, and deveined

Directions:

1.  Melt butter in large skillet over med-low heat.  Whisk in flour to make a paste.  Continue cooking, whisking frequently, until mix turns caramel color, 10-15 minutes.

2.  Add onion, green pepper, celery, and garlic and cook about 5 minutes or until vegetables are slightly softened.

3.  Add pepper, Cajun seasoning, Parsley, Tabasco, and Cayenne.

4.  Add 1 cup water and stir to blend.  Pour in the tomatoes and their juice, and season with salt to taste.  Bring to a boil, then reduce heat to med-low for 10-15 minutes.  Add in shrimp to heat the last 5 minutes.

5.  Serve over rice and enjoy!

 

French Quarter Beignets

IMG_0424

Ingredients:

1/4 cup sugar

1 envelope active dry yeast

3/4 tsp. salt

1 large egg, beaten

1/2 cup evaporated milk

3 1/2 cups all-purpose flour

1/8 cup vegetable oil, plus extra for deep frying

Powdered sugar, for dusting

Directions:

1.  In a large bowl, mix sugar and yeast with 3/4 cup lukewarm water.  Let sit for 10 minutes until mix is foamy.

2.  Whisk in salt, egg, and milk.  Add 1 1/2 cup flour and whisk until smooth.  Add the veg. oil and whisk.  Add the rest of the flour (2 cups) 1/2 cup at a time and stir with a spoon.

3.  Turn the dough onto a floured surface and knead until smooth.

4.  Rub a small amount of veg. oil on dough ball and return to bowl.  Cover with plastic wrap and put in fridge for at least 2 hours.

5.  Roll dough on a floured surface to form about a 15 by 20 inch rectangle.  Using a pizza cutter, cut dough into enough small rectangles to make 30 beignets.

6.  Pour oil into an electric skillet, or a regular skillet, and heat to 350F.  The oil should be about 3 inches deep.

7.  Drop the rectangles into the hot oil being careful not to overcrowd…they need room to grow…literally.  Brown on both sides, about 1 minute per side.  Lift out with tongs and drain on paper towel lined plate.  Immediately sift the powdered sugar (as much or as little as you want…personally, I like a lot!) on top of the beignets.

8.  Serve immediately.  They are best when they are still nice and warm.  Each bite will make you think you’ve died and gone to heaven!

IMG_0427

IMG_0428

HAPPY MARDI GRAS!

 

Cherry Scones

Posted on

Happy (belated) New Year to all you lovely bloggers out there.  I hope you had wonderful Christmas and New Year’s celebrations with your loved ones. I thoroughly enjoyed our holidays this year…and, yes, I’ll be posting some Christmas pictures soon!  Our family was treated to an extended vacation due to the recent snow storms, and I have enjoyed every minute relaxing and playing with my sweet little kiddos and hubby.  Now, the snow has been replaced by lots of rain, but I’m not complaining…our state could really use the rain today!

So, today is a dark and rainy morning, and I decided to make some warm scones for breakfast.  I love scones for breakfast, my husband swears it’s his very favorite breakfast food, and even my kids devour them.  These scones are really not hard to make, and you can even replace the cherries with other dried fruit or nuts if cherries aren’t your thing.  I hope you and your family enjoy these warm, delicious, flaky scones as much as my family and I do.

IMG_4894

Cherry Scones

Ingredients:

3 cups all-purpose flour

1/3 cup sugar

5 tsp. baking powder

1 tsp. salt

2 sticks unsalted butter, cut into small slices

1/4 to 1/2 cup dried cherries (or other dried fruit, or nuts, or both!)

1 egg

3/4 cup heavy cream

Directions:

1.  Preheat the oven to 350F.

2.  Stir the flour, sugar, baking powder, and salt together in a large mixing bowl.

3. Cut the butter into the flour mix until it looks like crumbs.  I use two knives to cut in, but if you have a dough blender or pastry cutter, use it!

4.  Add your dried fruit, or nuts, or both, and stir into the mix.

5.  Mix the egg and heavy cream together in a separate bowl, then add to flour mix.  Stir just until combined.

6.  Pour mix onto a cutting board and work the mix into a large round.  Don’t knead the dough!  Use a rolling pin to gently roll the round out to about 10 inches and about 1 inch thick.  I use my hands around the edges to make sure the round keeps its shape and the edges don’t go flaking off.  If you do lose some pieces, just stick them back on there, and keep rolling.

7.  Slice the round into 8 wedges.  Transfer wedges to a baking sheet sprayed with nonstick cooking spray.

8.  Bake the scones for about 22 minutes or until they barely start to brown.  You want these guys light and flaky.  Don’t over-bake!

9.  Scoop a hot scone onto a plate and devour…forks are useful, but not mandatory.  And for Pete’s sake, have a cup of hot tea with that scone!

IMG_4896

Kids In The Kitchen: Gingerbread Houses

Posted on

Gingerbread is a big thing in our house at Christmas.  We usually make gingerbread men and women, or gingerbread trains, or gingerbread trees and snowflakes to decorate.  When we have made “gingerbread houses” in the past, we’ve always just used graham crackers.  This is the way I made my houses when I was a kid.  It’s easy, and no baking and waiting are required.  The kids can just start decorating…which is the best part anyway!  This year, we decided to make our gingerbread houses from scratch.  It took a lot more time, but the gingerbread tasted wonderful and the houses looked great!  I hope you enjoy making these gingerbread houses with your family as much as I enjoyed making them with mine!

IMG_4675

Gingerbread Houses:  (This recipe makes one house)

Ingredients:

1/2 cup packed brown sugar

1/4 cup shortening

3/4 cup molasses

1/3 cup cold water

3 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground ginger

1/2 tsp. salt

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. cinnamon

1 Recipe of Gingerbread Frosting (recipe to follow)

Assorted candy, nuts, cookies, etc. to decorate with

Directions:

Heat oven to 350F.  Grease bottoms and sides of a jelly roll pan with shortening.

In a large bowl, mix the brown sugar…

IMG_4652

the shortening…

IMG_4653

and the molasses.

IMG_4654

Stir in cold water.

IMG_4657

Add the flour and the baking soda…

IMG_4658

 

and the ginger, salt, allspice, cloves, and cinnamon.

IMG_4660

 

Mix everything together…go ahead, get your hands in there…until a nice dough ball forms.

IMG_4664

 

Press the dough into the greased jelly roll pan.  My kids got really enthusiastic on this step!

IMG_4665

 

IMG_4666

 

Bake for about 15 minutes or until no indentations remain when center is touched.  Cool 5 minutes.

Now comes the fun part!  Cut shapes:  two rectangles, two trapezoids, two squares, and two triangles.  Place these shapes on top of your gingerbread, and cut around them.

IMG_4667

 

When you are finished cutting, remove the shapes to a cooling rack.

IMG_4668

 

While your gingerbread is cooling, make your gingerbread frosting…

IMG_4669

Gingerbread Frosting

Ingredients:

2 cups powdered sugar

1/3 cup shortening

2 Tbsp. light corn syrup

5-6 tsp. milk

Directions:

Mix all ingredients together in a medium bowl until smooth and spreadable.  This stuff is thick and works just like glue for your house.

Now, back to the gingerbread houses…

Assemble your houses using your gingerbread shapes and your gingerbread frosting.

IMG_4670

 

Let the houses stand for about 30 minutes, or until the frosting is completely set.

 

IMG_4673

 

Then, you can decorate your house with candy, nuts, cookies, crackers…whatever your little heart desires!

IMG_4674

 

 

Last, but not least, stand back and admire your artistic abilities.  I love my creative little kid’s gingerbread houses!

IMG_4678

 

IMG_4681

 

 

Yellow (Summer) Squash Casserole

Posted on

Yes, I realize that summer squash is easier to find and of better quality in the summer, but this recipe is a family favorite for the holidays.  I acquired this recipe several years ago from a very sweet lady who I admired very much.  It was a favorite in her family, too.  When I first made this for my husband’s family, they were a bit skeptical, most of them are not squash lovers, but they were willing to try it, and now they ask me to make it for almost every holiday dinner!  It is so super good!  And who doesn’t love a casserole?  I hope you will enjoy this as much as my family and I do!

IMG_4493

Yellow (Summer) Squash Casserole

Ingredients:

6 cups very thinly sliced squash

1 small onion, very thinly sliced

1 can cream of chicken soup

1 cup sour cream

1 cup grated carrots

1 stick salted butter, melted

1 box chicken flavored Stove Top Stuffing Mix

Directions:

1.  Cook the squash and onion in salted boiling water for 5 minutes and drain.

2.  In a large bowl, mix the soup, sour cream, and grated carrots together.  Add the squash and onion to the mix.

3.  Mix the butter with the stuffing in a separate bowl.  I usually add a couple of tablespoons of water to make the stuffing a little more moist, but if you want yours crispier, leave it as is…the choice is yours!

4.  Pour the squash mix into a 9×13 casserole dish.  Top with the stuffing mix.  Bake at 350F for 35-40 minutes.

5.  Enjoy!  Make sure to share it with your friends and family…they will thank you for it!

Chocolate Pretzel Fudge

Posted on

I recently made this fudge for Thanksgiving, and it was wonderful!  I love to bake and make desserts, but I have never made fudge before.  This recipe was so easy that a kid could do it…seriously, I think I’m going to let my kids in on the fun next time.  All you have to do is melt a few ingredients, toss in some pretzels, chill and cut, and you have some really yummy fudge.  If you like chocolate covered pretzels, which I really do, you will love this fudge!  It would be perfect to make for the holidays.  Who doesn’t want something easy to make and totally delicious to serve up at Christmas dinner?  Hope you enjoy this fudge as much as I did!

IMG_4490

Chocolate Pretzel Fudge

Ingredients:

12 oz. bag milk chocolate chips (I’m a Nestle Toll House girl)

1 cup semi-sweet chocolate chips

1 can sweetened condensed milk

2 Tablespoons milk

1 cup broken pretzel pieces

extra pretzels for top

Directions:

Melt all the ingredients, except the pretzels in a saucepan over medium heat.  Stir frequently.  Remove from heat when chocolate is melted and smooth.  Stir in the pretzel pieces.  Pour into a foil lines 8×8 baking pan (you’ll thank me for this when you are cutting the fudge later).  Press whole pretzels on top of the fudge and refrigerate for at least 3 hours.  Lick the pan while you wait for the fudge to harden (you’ll also thank me for this when you’re making yum, yum noises).  Remove from foil and cut into squares.  Serve at your party and be a hero.

It’s as simple as that…hope you enjoy!

And if you’re feeling really frisky, you could dip some pretzels in white chocolate to serve with the fudge.  Double the fun!

IMG_4491

Butternut Squash Soup with Cinnamon Sugar Croutons

Posted on

Well, I’ve had an extended vacation from my blog…much, much longer than planned.  I’ve really missed writing, but it seems that life gets busier each year.  I can’t promise steady blog posts, but I will try not to take 6 months off again…haha!

I promised my facebook friends that I would post this recipe, so that’s just what I’ll do.  This soup is so wonderfully perfect for this time of year.  It’s so creamy, and savory, and sweet, and just super yummy!  I hope you’ll like it as much as I do.  Here goes…

IMG_4449

Creamy Butternut Squash Soup with Cinnamon Sugar Croutons

The Soup…

Ingredients:

2 Tbsp. vegetable oil

1 large butternut squash, peeled, seeded, and cut into about 1 inch cubes

1 large onion, diced

1 Tbsp. butter

Big pinch of sugar

2 large garlic cloves, sliced

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

3 cups chicken broth

1- 1 1/2 cups milk

Directions:

Heat oil in large pot over medium-high heat.  Add squash and onion.  Saute, stirring occasionally, until vegetables begin to brown, 7-8 minutes.  Add butter, sugar, and garlic.  Continue to cook, stirring occasionally, until vegetables are a rich caramel color, about 10 minutes longer.

Add spices and cook until fragrant, about 1 minute.  Add broth and bring to a simmer.  Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.

Now, use an immersion blender, if you have one, and puree your soup.  If you don’t have one, and most people don’t, transfer to a blender and puree in batches until very smooth.

Return to pot and add enough milk to thin soup to desired consistency.  Heat through.  Ladle into bowls and top with croutons.  Enjoy!

The Croutons…

Ingredients:

1 small loaf sour dough bread

1 stick of butter (more or less)

Sugar

Cinnamon

Directions:

Cut loaf of bread into cubes.  These can be as big or as small as you like your croutons.  Place in a large bowl.

Melt butter and pour over bread cubes.  Stir to coat evenly.

Now comes the fun part.  Add as little, OR AS MUCH, sugar and cinnamon to your buttery bread as you want!  Stir to make sure each croutons is covered.  Yummy!

Place bread cubes on a large cookie sheet in a single layer.  Bake at 400F for about 15 minutes.

Put a good handful of these delicious Cinnamon Sugar Croutons on top of your Butternut Squash Soup and dig in!

Long Time Gone

Posted on

Wow!  Has it really been that long since my last blog post?!?  Life in summer is so very busy with gardening and swimming and playing and housework and schooling and church and travel and treehouse building and…you get the idea!  Add my husband’s vasectomy reversal to the list, and things get all kinds of crazy!

Yes, we have two beautiful children who are 7 and 8, and we thought we were content with that, but God had other plans for us.  So, if it is his will, we will be adding to our happy little family of four.  Excited and nervous…are we crazy?!?

So, to make a long story short, I will be blogging, but there may be gaps in my posts.  I have so much to talk about…summer schooling stories, recipes to share, gardening tips to tell, and life events to gush about, but I can’t seem to find enough time in the day.  Stick with me, guys, I’ll work on those time management skills!

Hope you are enjoying your summer as much as I am!

Beans And Greens…A Country Staple

Posted on

I hope all of you enjoyed your Memorial Day weekend as much as I did.  It’s wonderful to spend time with family while honoring and remembering the ones who have served our country and died for our right to be free.  We live in such a great nation with so many freedoms we take for granted on a daily basis.  I am proud to be an American and so proud of all those who serve and have served our country, including many of my own family members.

Although the recipe I am going to post has nothing to do with Memorial Day, I needed to take a moment to show thanks for those who have served and the freedoms we enjoy because of them.

Now, on to the delicious country dinner of beans and greens, which I’m quite certain any service man or woman would love!  This dinner is one of my favorites, right up at the top with meatloaf.  There is nothing like good ole country, stick to your ribs, beans and greens.  And no dinner of beans and greens would be complete without corn muffins to sop up the soup at the end of your meal.  I always dice up some onion to put in my beans, and for some reason, I always serve slices of cheddar cheese with beans.  And, for goodness sake, make sure you throw some of the ham hock in your dish of beans.  The whole combination of beans, greens, corn muffins, ham hock, onions, and cheese just seems to be perfect.  Hope you enjoy!

Beans and Greens…A Country Staple

IMG_2346

Pinto Beans

Ingredients:

1 pound dry pinto beans

1 ham hock

salt and pepper, to taste

Directions:

1.  Place dry beans in a pot and cover with 6 to 8 cups of water.  (Make sure to check your beans for little rocks before you start cooking.)  Bring beans to a boil for 2 minutes and then remove from heat.  Allow them to soak for 1 hour.

2.  Now, you can either drain the water from the beans and rinse them, or not.  I know that every recipe I’ve ever read tells you to drain and rinse.  This soak and rinse method is supposed to make the beans cause less “uncomfortableness” after you eat them.  (You all know what I’m talking about!) I’ve never noticed any difference in soaked and rinsed beans and soaked and non-rinsed beans.  So, I just soak my beans to cut down on cook time, but do not rinse.  I think it takes away a lot of the flavor of the beans to rinse them, but the choice is up to you.

3.  Add the ham hock and salt and pepper to the pot.  Cook the beans low and slow, stirring often, for about 4 hours.  Always make sure the beans are covered with water, at least 2 inches above the beans.  Cooking the beans slowly, and on low heat, makes for a richer soup and keeps the beans from busting.

Collard Greens

IMG_2320

These greens came straight from our box garden.  There’s nothing like eating fresh greens and knowing what goes in them and where they came from.  Since I garden organically, I know that absolutely no pesticides touched my greens.  And they are so very yummy!

Ingredients:

1 bunch of fresh (or frozen) collard greens

2 cups water

4 Tbsp. butter

1 ham hock (from pinto beans)

1 Tbsp. sugar

salt and pepper, to taste

Directions:

1.  Separate the stems from the leaves and throw the stems away.  Wash leaves in cold water.

2.  In a large skillet, combine water, butter, ham hock (just steal the one in your beans), sugar, and salt and pepper.  Bring to a boil and add the collard greens.  Simmer over medium heat for about 1 hour, or until tender.

Corn Muffins

Ingredients:

Shortening

1 large egg

1 1/2 cups buttermilk

1/4 cup vegetable oil

2 cups Buttermilk Self-Rising Corn Meal Mix

Directions:

1.  Heat oven to 450F.  Place 1 small spoonful of shortening (I use Crisco) in the bottom of 12 muffin cups.

2.  Stir eggs, milk, oil, and corn meal in a bowl until smooth.  Batter should be creamy and pourable, so if it’s too thick, just add a little more milk.

3.  Put the muffin pan in the oven for about 5 minutes, or until shortening is hot.  Fill cups about 2/3 full with the batter (I use an ice cream scoop to fill my muffin pans, makes less mess), and bake for 15 to 20 minutes or until golden brown.

In The Garden

Posted on

I promised a garden post yesterday, but got a little sidetracked trying to rescue a little birdie. (More on this in a later post.)

So today, I am finally blogging about my garden.  I love time spent in my garden…  working in the soil with my hands, pulling weeds while I sing to my plants, and finally, eating all the yummy fruits, herbs, and veggies that grow.  My husband and kiddos also love working in the garden with me and enjoying the rewards for their labor.  I think there is something very therapeutic about working in the garden, whether you grow flowers or edibles, or both.  Everyone should have a garden!

IMG_2334

I have landscaped around my entire house with trees, shrubs, vines, perennials, and annuals.  I love walking out every day and seeing the beautiful growth and vibrant colors.  Since I also spend time bird watching, all these trees, shrubs, and flowers have provided a welcome haven for the little birdies and attract more of them for me to enjoy.

IMG_2294

For my edible garden, I decided to build garden boxes.  Much of the soil around our house is fill dirt or red clay, and even though I was able to amend the soil for my landscaping, I didn’t want to fight with it every year for my garden.  With my garden boxes, I’m able to till the dirt every spring with a hand rake without having to break my back.  It sure makes gardening more enjoyable!

IMG_2332

I have four garden boxes, and this provides more than enough food for my family to enjoy in the spring, summer, and fall, plus canned food for the winter.This is my greens box.  I grew collard greens, kale, romaine, and spinach this spring.  I just put down summer crisp lettuce seeds.  Must have greens all season!  I love my greens!

IMG_2327

I have chives, garlic, onion, and leeks in this box.  These are my cooking staples.  I cook with garlic and onion almost every day.  And chives have so many uses…even the blooms are edible, and pretty, too.

IMG_2328

I just put my tomatoes, peppers, and cucumbers in the ground.  We’ve had a very cool spring, so I didn’t want to risk putting them in early and being hit with frost.  I have 6 different types of tomato plants including Better Boy, Roma, and Cherry tomatoes.  I plant red and green pepper, and slicing and pickling cucumber.  I always make sure to can plenty of crushed tomato to use in the winter, and lots and lots of pickles.  I love pickles!

IMG_2329

Although this garden box looks empty, there is a lot of work going on beneath the soil.  This box will be full of corn and beans soon.  I have 3 different varieties of corn, bush beans, and pole beans.  With boxes, you can plant the corn closer together, which helps with pollination, producing a better crop.  So even though I won’t have a large crop, those ears will be full and yummy.

IMG_2326

I also added a few garden pots this year for my herbs.  I have an Italian herb pot with Rosemary, Oregano, Italian Parsley, and Sweet Basil.  All the makings for any Italian dish.  I also have a pot for my Mexican meals.  I put Cilantro, Jalapeno Pepper, and a small container Tomato in this pot.  I see some yummy salsa in my future!

IMG_2323

IMG_2338

I am also experimenting with carrots and squash in pots.  I found this idea on Pinterest, and decided to give it a try.  So far, they look good…we’ll see how it turns out.

IMG_2325

IMG_2330

All these wonderful herbs and veggies will make for some very yummy food and some very yummy recipes for me to post on my blog!  Here is a sneak peek of my next blog post.  It’s gonna be a southern dinner you won’t want to miss.  This meal has cooked collard greens, and they are delicious.  Here is a picture of the greens just added to the skillet, wilting around a big chunk of ham hock.  Oh, they’re good!

IMG_2320

%d bloggers like this: