What I love, What I do, (from the Kitchen): March 2015

Tuesday, March 31, 2015

Bran Muffins-Grandma Homberg (update)

(originally posted this recipe earlier this year. Today I made it but substituted applesauce for the shortening, 1/2 c. applesauce for 1 c. shortening. Same great flavor as I remember with Grandma's just a little healthier approach.)

Refrigerator Bran Muffins

1 c. boiling water
1 c. Nabisco 100% Bran or Kellogg’s Bran Buds
½ c. shortening
1 c. sugar
2 c. buttermilk
2½ c. flour, sifted
2 t. soda
½ t salt
2 c. Kellogg’s All bran

Combine boiling water and add 1 c. bran and let cool. Cream shortening, add sugar gradually and beat until blended. Add eggs one at a time, beating after each addition. Add buttermilk and cooled bran mixture and blend. Sift flour with soda and salt; add remaining bran to creamed mixture, stirring just until all dry ingredients are moistened. Bake or store in covered container in fridge and bake as needed. (Batter will keep for 1-2 months) To bake, fill greased muffin tins 2/3 full and bake in preheated 400 oven for 25 minutes. Makes 2 ½ dozen muffins.

(Grandma Holmberg had these at her home all of the time when we would visit her. They also freeze very well)

Monday, March 30, 2015

Buttermilk Syrup

Buttermilk Syrup (Been looking for this one for quite awhile)

1 cube of butter
1 c. sugar
2 T. corn syrup
1/2 c. buttermilk
1 t. vanilla
1/4 t. baking soda

Melt butter, add the sugar, corn syrup, and buttermilk. Stir until sugars are dissolved, bring to a boil and cook for 2-3 mins. Do not over cook. Remove from the heat and add vanilla and baking soda which will cause the syrup to foam and expand. Serve warm.

Sunday, March 29, 2015

Rainbow Cake-1st birthday magic

This little girl doesn't know how "lucky" she is. Her talented Mommy created this rainbow cake to celebrate her 1st birthday. Can't believe that Grandchild number 11 is already a year old.

Saturday, March 28, 2015

Chicken Tortilla Soup

Tex-Mex Tortilla Soup

2 whole large chicken breasts, skinned and boned,

2 c. water
1 14.5 oz. can beef broth
1 14.5 oz. can chicken broth
1 14.5 oz. can tomatoes, cut up
½ c. onion, chopped
½ c. green pepper, chopped
1 8 &2/4 oz. whole kernel corn, drained
1 t. chili powder
½ t. cumin
1/8 t. black pepper
Tortilla chips, 3 c. coarsely crushed
4 oz. Monterey Jack cheese, about 1 c., grated
1 avocado, peeled, pit removed and cut up

Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, chicken broth, beef broth, undrained tomatoes, onion, and green pepper. Bring to boiling. Add chicken; reduce heat. Cover and simmer for 10 mins. Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 mins more. To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips. Sprinkle with cheese, avocado, and cilantro if desired. Serve with lime wedges, if desired. Makes 6 servings.

This is one of my favorite go to recipes because I have all of the ingredients in my pantry 98% of the time and because literally everyone in my family loves this soup. I make a double batch because it is great for leftovers and or freezes really well, minus the cheese, for another time.

Tuesday, March 17, 2015

St. Spencer's Day (Patricks)

One of my favorite things to do for St. Patrick's Day is to add the green food color to change up normal foods. When I did waffles the first time, when my children were quite young, was to do add the green to the waffles, the bacon is a family favorite as it cooks right along the batter. Note the bacon must be the one sided kind, sliced super thin in order to completely cook. My oldest daughter refused to eat the waffles and to drink the green milk, she was convinced that it changed the flavor as well. We have also had really green Shepherds pie, pot pie, pancakes and waffles to name a few things. Since my second grandson made the 17th his day it has become St. Spencer's Day in our family. Happy St. Spencer's Day.

Sunday, March 1, 2015

Copy Cat - Peanut Butter Cups

Peanut Butter Cups

1 pkg. graham crackers

2 c. peanut butter
4 c. powdered sugar
2 sticks softened butter, not melted
1 pkg. chocolate chips.

Mix together graham crackers, peanut butter, powdered sugar and softened butter, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.

(Grandpa Smith really loved these for special treats.)

The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes

Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas

Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)