Wednesday, November 26, 2008
Saturday, November 22, 2008
I am also posting at Make It From Scratch today. Don't miss out on my handmade Christmas Gift Totes! They are versatile, cute and will ave you a lot of wrapping paper!
I am also going to be having another yummy giveaway at Its All for the Best soon, so keep your eyes peeled! Have a great weekend!!!
Wednesday, November 12, 2008
(Don't forget to enter my SAVORY GIVEAWAY by Thursday night!)
Cookies are a holiday essential that can be made for eating or for giving. Get a jump on your holiday cookie baking by following some simple tips:
Write down each type of cookie and how many of each you want to make this year. Figure out how much flour, sugar, butter, eggs, etc you will need. Add one or two ingredients to your usual shopping list starting this week and you will spread out the cost over several trips.
When making dough for drop cookies, use a small stainless steel scoop to save tons of time. Make your dough up, scoop out onto a tray lined with wax paper and freeze for two hours. Remove from wax paper and place in zip-top gallon freezer bags. Place in freezer and all you have to do is thaw them slightly on a cookie sheet and bake them!
When freezing dough for rolled cookies, make up the dough and flatten it out in a circle between two sheets of wax paper. Place in a freezer safe zip-top bag and freeze flat. Thaw in the refrigerator overnight before kneading dough slightly and rolling out to cut.
To freeze baked cookies, cool cookies completely on a cooling rack or clean towel. Line disposable aluminum pans or other freezer-safe container with wax paper. Layer cooled cookies with wax paper until the container is full. Cover tightly with heavy duty foil or freezer safe lid. Thaw at room temperature.
When those crazy December days are here, you will be so glad you took the time early in the season to make your dough or cookies ahead! Make one recipe each weekend and you'll be ready to whip up cookies at any given moment!
Wednesday, October 22, 2008
Wednesday, October 15, 2008
Wednesday, September 17, 2008
Sunday, September 14, 2008
Wednesday, September 10, 2008
Wednesday, September 3, 2008
What veggies/fruits/herbs do you grow in your garden and how do you preserve them?
We're getting ready to put in a garden (I'll explain the strange timing at another time) and I have some ideas of what I want to grow, but I'm looking for new ideas to get my thinking 'out of the box'.
Lay it on me, internets! :o)
Wednesday, August 27, 2008
Saturday, August 23, 2008
Homemade pancakes are one of this family's favorite comfort foods. Steven particularly loves pancakes. Of course, I always say he'll eat anything that's covered in syrup. Like Buddy the Elf, he thinks syrup is one of the basic food groups.
Pancakes are easy to make. I always make twice as much and freeze the rest. The kids can just warm them up in the toaster or in the microwave!
1 Cup Flour
3 Tablespoons Melted Butter (cooled)
1 Tablespoon Baking Powder
Pinch of Salt
3/4 Cup Milk
1 Tablespoon Brown Sugar
Mix all ingredients together (use my mixing tip for easier clean up). Pour 1/4 cup batter on a hot, lightly-oiled griddle or skillet. Cook until bubbles rise out of batter and edges start to look dry. You can also check underside for doneness by lifting slightly with a spatula. Turn and cook until browned on both sides. Serve hot with butter and syrup.
Wednesday, August 20, 2008
Saturday, August 16, 2008
Wednesday, August 13, 2008
Friday, August 8, 2008
Wednesday, August 6, 2008
Tuesday, August 5, 2008
Visit a list of product expiration dates, including household goods and beauty products, from Real Simple. You'll be shocked at how long some thigns last and even more so at how quickly others expire.
In a cooking slump? Check out CookingByNumbers.com for meal suggestions determined by what you have on hand. Many other cool things and how-to's on this site as well!
Sunday, August 3, 2008
I am still amazed at how simple and delicious this comes out!
Savory Pork Roast
3-4 Lb. Boneless Pork Roast
Drizzle honey over the pork roast to make a nice, even coat. Sprinkle on salt, pepper and onion powder to your liking ( I like a lot of onion powder and pepper on mine). Pierce the roast all over with a small knife to allow the honey and seasonings to seep in. Let roast sit at room temperature for one hour, turning every 15 minutes or so to roll the roast in the honey that drips down.
Preheat oven to 325 degrees.
Brown all sides of the roast in a skillet over medium to medium-high heat. Place roast in a shallow roasting pan on a rack. Place in oven and roast for about 28 minutes per pound. Check doneness with meat thermometer beginning about 3/4 of the way through the roasting process. Internal temp should be 160 degrees when done roasting. Let roast rest on platter tented loosely with foil for about 20 minutes to allow juices to redistribute. Thermometer should read about 165 degrees after resting.
Slice and serve warm.
~Wonderful served with green beans and Au Gratin potatoes or peas with mashed potatoes and gravy.
Friday, August 1, 2008
Cocoa Puffs Combos Cereal
Each of the following winners will receive a certificate for a FREE box of NEW Cocoa Puffs Combos Cereal:
As a consolation prize, you may click on the link below and print a $.55 coupon for Cinnamon Toast Crunch!!!
From my food blog, The Fat Bottomed Girl:
~Stephanie (dsmoore1 at centurytel dot net) won the Gifts from a Jar: Cookies & Muffins!
~momo3 won the Gifts from a Jar: Soups, Chilis & More!
Congratulations to all of the winners and thank you to everyone who took the time to visit, enter, stay and read and/or subscribe to my feed! Hope you'll come back everyday to visit!
Thursday, July 31, 2008
1 lb. brown sugar = 3 1/2 cups
1 lb. packed brown sugar = 2 3/4 cups
1 lb. granulated sugar = 2 1/4 cups
1 lb. powdered sugar = 3 3/4 cups
1 lb. butter = 2 cups
1 lb. shortening = 2 cups
1 lb. flour = 3 3/4 cups
3 Tbsp. dried yeast = 1 cake
1 cup egg whites = 8 to 10 eggs
1 cup egg yolks = 12 to 14 eggs
1 cup heavy cream = 2 cups whipped
4 cups chopped nuts = 1 lb. shelled
14 graham crackers = 1 cup crumbs
1 cup chocolate chips = 6 ounces
1 1/3 cups flaked coconut = 4 ounces
1 lb. raisins = 3 cups
1 lb. dates, pitted = 2 2/3 cups
Wednesday, July 30, 2008
Tuesday, July 29, 2008
The latest edition of the Make It From Scratch Carnival is up over at Novel Experiences! Check it out! If you want to join in for next week's carnival at I've Got a Little Space to Fill, use the carnival submission page.
I'm not one to yuck someone else's yum, but this article got my attention. What is the food you hate the most? Check out AOL's Most Hated Foods Poll Results to see what Americans hate most. I will eat most of the things on the list and some I have never tried. My favorite comment has to be the one where a lady calls mayo "salmonella pudding".
I stayed up late last night (Almost till 11! Aren't I daring!) entering a bunch of the awesome giveaways at the Bloggy Giveaways Quarterly Carnival. There is some cool stuff to be won and more will be added all week.
Have you commented on my giveaway posts for the Bloggy Giveaways Quarterly Carnival yet? You have until Friday, August 1 at Noon EST. Leave your email address in your comment on the individual giveaway post!
$25 Visa Gift Card Giveaway
Cocoa Puffs Giveaway
Have a great Tuesday!
Monday, July 28, 2008
Friday, July 25, 2008
Wednesday, July 23, 2008
Tuesday, July 22, 2008
A FABULOUS recipe for the tastiest muffins can be found at FoodNetwork.com! They're called Sunny Morning Muffins and I made them last week. They'll appear here just as soon as I make some worth photographing. I think I overmixed them and they didn't 'fluff" enough, but they still tasted great!
The Make It From Scratch Carnival is back home this week at Stop The Ride! It always gets my creative juices flowing!
Add some pizzaz to your summer salads by following the tips at Perfect Entertaining!
Have a great Tuesday!
Monday, July 21, 2008
1 C. All-Purpose Flour
1 t. Salt
4 T. Water
You will also need two tall boxes (I used cereal boxes) or containers and several wooden skewers or a large floured cloth laid out on a flat surface.
Mix dough ingredients by hand or in mixer with dough hooks until a soft dough forms. Turn dough out on floured surface. Adding more water or flour if needed. Dough should be smooth, but not sticky. Knead for about 2 minutes. Place on a floured surface under an overturned soup bowl to rest. Let rest for at least 30 minutes.
Meanwhile, stand boxes side-by-side on counter top and set one skewer across the tops like a bridge so the noodles can be hung on them to dry. If using the floured cloth, lay it out on a flat counter top or table and noodles will be placed there to dry. Let noodles dry overnight or until completely dried. Store in container with lid (doesn't have to be air-tight).
Roll dough out to 1/8 inch thick or less on a well-floured surface with a rolling pin. Then, using a pizza cutter or sharp knife, cut dough into long strips. You can cut them to any width you choose. Mine were about 1/4 inch wide.
To cook fresh noodles, bring 3-4 quarts of water to a boil; season with salt if desired. Cook for about 3 minutes stirring for the first minute to prevent noodles from sticking. Drain and serve as desired.
For dried noodles, store in an airtight container until ready to cook. To cook dried noodles, bring 3-4 quarts of water to a boil; season with salt if desired. Cook for about 10 minutes stirring for the first minute to prevent noodles from sticking. Drain and serve as desired.
Friday, July 18, 2008
Thursday, July 17, 2008
Wednesday, July 16, 2008
Sunday, July 13, 2008
I won't tell you exactly what I'm giving away just yet, but it will have something to do with food/cooking and you don't have to have a blog to win! Stay tuned!
I'll also be giving something away at my personal blog, It's All For The Best!
Saturday, July 12, 2008
Wednesday, July 9, 2008
Tuesday, July 8, 2008
Visit TheOtherWhiteMeat.com for a plethora of pork recipes!
Cruise around Family.com for more great recipe and dinner ideas!
Have a great Tuesday!
Thursday, July 3, 2008
Wednesday, July 2, 2008
Tuesday, July 1, 2008
A great recipe for Homemade Fudge Sauce can be found at Pampered Chef. Yummy on ice cream!!!
While you're making your fudge sauce, why not try making your own ice cream as well? Here's one to try from AllRecipes.com.
Thursday, June 5, 2008
We have cut out our weekly chicken dinner after church. Mike and I would drive into Barberton and pick up chicken dinners for everyone. Not only has the gas gone up, but the price of the meals has, too. We are also on the verge of having to buy more than one dinner. The boys are getting older and one dinner is just enough to whet our appetites now.
Wednesday, May 28, 2008
Heavy Cream~ Substitute an equal amount of Evaporated Skim Milk. in a 1 Cup portion, you'll save 620 calories and 88 grams of fat!
1 Egg~ Substitute 2 Egg Whites and you'll save 45 calories and 5 grams of fat!
Oil~ Substitute equal amounts of Unsweetened Applesauce (great for cake mixes!). For a 2 Tablespoon portion, you'll save 225 calories and 28 grams of fat!!!
Mayo~ Substitute an equal amount of Nonfat Yogurt. In a 4 Tablespoon portion, you'll save 373 calories and 38 grams of fat!
Sour Cream~ Substitute equal amounts of Plain Low Fat Yogurt and for every cup, you'll save 350 calories and 44 grams of fat!
This post submitted to Works For Me Wednesday.
Sunday, May 18, 2008
We call them "Pizza Burgers", but they are basically individual pizzas made on french bread, sub buns, hoagie rolls or even sandwich buns or hot dog buns. No matter what you call them, they are a family favorite in our house any day.
This is an especially quick supper to make when you have leftover pizza ingredients in your fridge or freezer. It also makes a nice meal if you have picky eaters who like different toppings. You can set toppings out and let each person create their own pizza!
To make your pizzas you'll need:
Buns or rolls split horizontally
Shredded (sliced works very well, too) Mozzarella or Provolone Cheese
Any pizza toppings you prefer (pepperoni, sausage, onion, mushrooms, peppers, etc.)
First, turn on your broiler and cover your broiler pan with foil (makes for easier clean-up). Split your rolls and place cut side up on broiler pan. Lightly toast rolls under broiler for about 2 minutes watching closely so as not to burn them. Top toasted roll halves with sauce and toppings desired. Place under broiler again until cheese is melted and toppings are heated- about 3 minutes. Serve hot. Refrigerate any leftovers.
Wednesday, May 14, 2008
Pie dough is especially nice to have at the ready and my tip for this week will make it even nicer!
Friday, May 9, 2008
Tuesday, May 6, 2008
Thursday, May 1, 2008
If you are tired of Classic French Toast or if you'd just like to try something different, add a twist to it with one of the following tips!
~Add a splash of vanilla or almond extract or flavoring to the egg wash before you mix it up. It adds a ton of flavor to the finished product!
~Add 2 teaspoons of cinnamon to your egg wash!
~Make cinnamon stuffed french toast by softening 4 ounces of cream cheese and adding a teaspoon of cinnamon and a teaspoon of sugar. Spread one or two tablespoons cream cheese mixture between two slices of bread to make a "sandwich"; dip sandwich in egg wash and cook as usual.
~Make fruity stuffed french toast by adding 1 tablespoon of powdered sugar to 4 ounces softened cream cheese. Spread a tablespoon or two of this mixture between two slices of bread to make a "sandwich", dip sandwich in egg wash and cook as usual. Top with sliced fruit (strawberries or blueberries would be yummy!) mixed with sugar.
Wednesday, April 30, 2008
Tuesday, April 29, 2008
The Make It from Scratch Carnival is home this week at Stop The Ride!
At the rate of inflation in food prices and the low interest rates at the bank, it may be wiser to stock your pantry rather than your savings account. See if you agree after reading this article I found at Yahoo!
In another article from Yahoo!, find out 6 Ways to Eat Better for Less.
And if you haven't checked it out before, visit the new and re-vamped Hillbilly Housewife. She always has great information and recipes. From the site:
"The focus here is on low-cost, home-cooking from scratch. The recipes are all tested in a real kitchen with hungry children, stalking cats, begging puppies and a playful husband underfoot. The ingredients are affordable and readily available in most areas."
You can't beat that with a wooden spoon!
Sunday, April 27, 2008
I usually list my tips for recipes after the actual recipe, but I want to emphasize this one: French Toast is actually better when it is made with day-old or almost stale bread. Day-old or almost stale bread will give you a better texture and a sturdier end product. New, fluffy bread can result in soggy or mushy french toast.
Classic French Toast
8 Slices of Bread
2 T milk
Oil (or butter) and heat a griddle or frying pan. Whisk eggs and milk in a shallow dish wide enough for bread slices. One at a time, dip bread slices in egg mixture, turning to coat completely. Place coated bread on hot griddle, turning as needed to cook all sides evenly. Serve with syrup and butter. Refrigerate or freeze any leftovers.
~Place cooked french toast pieces on a platter covered with paper towels and set platter in your microwave (no need to start it) to keep them warm until the entire batch is done.
~After topping with butter and syrup, sprinkle sugar over the top to add a bit of extra sweetness!
Wednesday, April 23, 2008
I love fried eggs! "Dippy eggs" (or sunny-side up) in particular. The hard part for some is keeping the yolks from breaking when the egg hits the pan.
To solve this dilemma, crack your eggs into a bowl first. Then, simply slide them out of the bowl and into the pan! If a yolk breaks, you can pour that egg into another container and use it for other cooking or for scrambled eggs.
For more tips, visit Rocks In My Dryer!
Tuesday, April 22, 2008
FoodProcessing.com has a great article on Eco-friendly food packaging here.
I thought this site was very interesting, too. They sell bio-degradable food packaging, utensils and more at pretty reasonable prices.
Check out the Make It From Scratch Carnival this week. The Lighten your footprint edition is at Midwest Neurotica and the full edition is at Stop The Ride!
Visit me at It's All For The Best tomorrow for a fruity and fun giveaway!!!
Wednesday, April 16, 2008
Tuesday, April 15, 2008
Make It From Scratch is up at This Wasn't in the Plan. Lots of amazing things to try out there!!!
Not everything loses valuable nutrients from heating. Did you know that some veggies actually benefit from the canning process? Check out this post!
Monday, April 14, 2008
Saturday, April 12, 2008
Friday, April 11, 2008
Did you know that iceberg lettuce actually has very little nutritional value? Why not switch to baby spinach? It has a flavor similar to lettuce (without the bitterness) and is an excellent source of vitamin A, beta carotene, vitamin K, vitamin C and Folate. If you aren't a fan of spinach, give endive, chickory, lamb's lettuce, cabbage or bok choy a try.
A great alternative for kids is to serve veggies and dip or dressing in place of a side salad. Kids also love anything wrapped in tortillas, so why not make a veggie wrap with ranch dressing as a side dish for them? YUM!
Rachael Ray once made a salad to go along with a meatball sub that combined all of the veggies that would be on your average sub from a deli. Shred or thinly slice lettuce, onion, tomato, banana pepper, green bell pepper, pickles, cucumbers, black olives or whatever you usually like on your sub. Toss it all together with a simple dressing of red wine vinegar and extra virgin olive oil. Salt and pepper to taste.
My other salad recipes to date:
Cucumber Tomato Salad
Cucumber Side Salad
Wednesday, April 9, 2008
Sometimes I send their candy to work with Mike. He has a large jar that he keeps it in, but it gets so hot in his shop sometimes that keeping chocolate in there is not an option.
What to do with all of that leftover chocolate!!! Such a dilemma!
Then, it came to me! Ah ha!
Now, I chop up any leftover chocolate- bunnies, eggs, mini candy bars, etc. It all gets diced up and put in a zip-top bag in the freezer. We use it as a topping for ice cream sundaes or homemade "blizzard" treats! YUMMY!!
You can find more tips at Rocks In My Dryer!
Tuesday, April 8, 2008
Try out Menu Plan Monday ~ April 7th posted at Org Junkie!
The Food Network is featuring a series called Chefography this week. Last night's episode was about Julia Child. Here is the web page and you can watch clips!
If you haven't heard of this show, wait until well after eating to click to the web page for Bizarre Foods. It's a show in the Travel Channel and it is NOT for the weak of stomach! I don't want to give away the farm, but one episode featured Guinea Pigs...
Wednesday, April 2, 2008
Help yourself out a little by going electronic!
Visit the website for whichever stores you frequent and do a little searching. Most stores offer an email newsletter. You can often sign up for a weekly email that will include a current sales ad or information for your location. Many also include recipes and tips or interactive shopping lists (click on the item in the ad and it is added to your list). If that option isn't available, you can copy and paste your items into a Word document and keep a running list by store as you go.
Your sales ads will now be delivered to your inbox and as a bonus, you'll be saving paper clutter and your sanity! You can toss those paper ads in the recycle bin and never look back!
Find more tips at Rocks in My Dryer!
Tuesday, April 1, 2008
The Latest Edition of the Make It From Scratch Carnival is up over at Life Lessons of a Military Wife. Check out all of the Aprill Fool's Day fun!!!
Check out this great article on HGTV.com about organizing your kitchen. It is aptly titled Quick Tips for Organizing Kitchens. The tips are quick to read through and they are broken down into manageable tasks.
Stephanie has written a wonderful post on Meal Planning Without a Menu.
And since it seems like a great time for coffee cake... is there ever NOT a great time for coffee cake??? I thought you might enjoy this lucious li'l Sour Cream Coffee Cake recipe courtesy of Scribbit.
Friday, March 28, 2008
Here is the link: http://www.cleanhomejournal.com/view.aspx?pid=111. Enjoy!!!
Thursday, March 27, 2008
Sunday, March 16, 2008
One of my favorite daily treats is a hot, relaxing cup of tea. Just the smell of a rich, Premium Black Tea instantly de-stresses me and helps me refocus. I even carry one or two of my favorite tea bags in my purse during the winter months so I will have my favorite type handy when the mood strikes.
I like to have a cup of tea in the morning rather than coffee. The caffeine in a 6 oz. cup is just enough to get me moving while another cup in the afternoon starts me off on the right foot after work and staves off the need for an afternoon snack and nap.
Other ways to incorporate tea into your day is to keep a small tray ready with tea cups and tea bags in case a friend drops by or to have friends over for an afternoon tea rather than for dinner. The snacks traditionally served with tea are much more cost-effective than an entire meal.
A Bit About Tea
Besides being touted as a stress-reliever, tea has also been studied over the years as a possible cancer-fighter (green tea) and coronary artery disease fighter (black tea). Ginger Tea is one of the best ways I know of to calm an upset stomach whether caused by motion sickness, virus, food or pregnancy.
Saturday, March 15, 2008
Tuesday, February 12, 2008
I begin my bratwurst by cooking them in beer. Much like cooking with wine, use a beer that you would drink. Simmer the brats slowly- boiling will dry them out. Skim the foam off of the top as they cook.
When your grill is heated, cook the brats over a medium flame. They won't take long (1-2 minutes per side at the most) since they are already cooked through. The grilling is just for additional flavor and color.
Serve topped with onions, mustard or creamy horseradish.