Thursday, August 22, 2013
Garlic Chicken Farfalle (the constantly missing recipe)
Garlic Chicken Farfalle or Penne
16 oz. Farfalle pasta (bowtie) or Penne
1 c. heavy whipping cream
3-4 chicken boneless, skinless chicken breasts, cut in cubes
2-3 cloves garlic, minced
1 T pepper
1/2 c. butter
1 lb. bacon, crumbled
1/2 c. Parmesan cheese, plus small amount for garnish
1 12oz.Lawry's chicken marinade with lime juice
Precook bacon, drain and crumble. Cut the chicken into cubes and cook in a small amount of butter. Start the pasta. When chicken is done move to the side and add the butter and garlic, stir. And the cream, pepper, bacon, and parmesan, whisk together over low heat for a few minutes. Drain pasta and add to a large bowl and pour the chicken cream mixture over the top. Garnish with parmesan cheese
Wednesday, August 21, 2013
Grilled Chicken and Roasted Garlic Pizza
Grilled Chicken and Roasted Garlic Pizza
1 lb. pizza dough
1 T butter
8 cloves roasted garlic
2 T flour
1/2 t black pepper
1/2 c. milk
1/2 c. half and half
1/4 c. Parmesan cheese
1 1/2 c. grilled chicken breast, cut into cubes
1/4-1/2 c. red onion, diced small
1 c. Mozzarella cheese
1 t fresh thyme (optional)
1/2 t oregano (optional)
fresh basil, chiffonade
1 t fresh Rosemary (or more to taste)
Preheat oven to 450. On baking pan place cornmeal to ease in spreading. Melt butter, saute garlic for a minute, and flour and mix well. Whisk in milk and half and half. Cook until mixture thickens add the pepper and Parmesan. Spread the sauce on the dough, top with onion, chicken, cheese and Rosemary if using. Feta cheese can also be added if desired. Bake approx. 18 minutes or until golden brown and cheese is melted sprinkle with remaining desired herbs.
Tuesday, August 20, 2013
Zuppa Toscano (Copy Cat) repeat
1½ Mild or Medium Italian sausage
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 c. onions, diced
6 slices bacon
2 cloves garlic, minced
2 c. kale leaves, chopped
2 cans chicken broth
1 qt. water
1 c. heavy whipping cream
Cinnamon Roll Cake (updated version!!)
1/4 t salt
1 c. sugar
4 t baking powder
1 1/2 c. milk
2 eggs
2 t vanilla
1/2 c. butter, melted
1 t cinnamon
1 c. brown sugar
2 T flour
1 T cinnamon
5 T milk
1 t vanilla
Monday, August 19, 2013
Strawberry Lemonade (simple)
Strawberry Lemonade
1 c. country time lemonade
2 c. cold water
2 c. sprite (more if desired)
46 oz. can pineapple
Saturday, August 17, 2013
Baby Shower Goodies Natalie does it again!
In celebration of Grandchild number 10 we threw a "Baby Girl" shower for Rachel since everything she has is for a boy. It was great fun and good to be together with family, friends, and good food. It was fun to have our first entertaining event in our new home.
Thursday, August 8, 2013
Yumminess Pie
12 oz. cool whip, thawed
8 12 oz. Butterfinger candy bars, crushed
1 8 oz. cream cheese, softened
graham cracker crust
Blend cool whip, Butterfinger, and cream cheese. Place into a graham cracker crust and chill.
I found this on a recipe on my phone and can't even give credit to where it came from or even remember the real name. It was a fun find but it is VERY rich. Next time we are going to try it with Heath bars instead of the Butterfinger!
Monday, July 29, 2013
Garbanzo Bean (chickpea), Tomato, Basil Salad
My new recipe search has found another keeper but made a few changes to our liking!
Garbanzo Bean, Tomato, Basil Salad
1 c. garbanzo beans, drained and rinsed
1 pint grape or cherry tomatoes, halved
25 basil leaves, chopped
3 cloves garlic, minced
1 T red wine vinegar
2 t olive oil
1/2 T honey
salt and pepper to taste
Toss all ingredients and chill for at least 20 mins.
super simple now I just have to convert my the rest of my family about garbanzo beans (chickpeas)
Saturday, July 27, 2013
Cutest cookies by our cookie master
Friday, July 26, 2013
French Toast with Coconut Syrup
2 eggs
1/2 c. milk
1 t vanilla
1/8 c. + 1 T flour
loaf French bread, sliced thick (we only used 4 slices, and think the thick Texas toast bread would work well too!)
Blend well and place in a shallow bowl. Dip bread and place on a grease, hot skillet. Flip over and brown. Serve with hot syrup
Coconut Syrup
1/2 c. butter
3/4 c. buttermilk
1 c. sugar
1/2 t baking soda
1 t coconut extract
In a medium saucepan place butter and melt, add buttermilk, and sugar. Once sugar is dissolved boil one minute longer. Remove from heat and add soda and extract stirring constantly. It will bubble up! Continue to stir syrup and let rest a few min's before serving.
The French toast recipe is OK, nothing extra special BUT the recipe for the coconut syrup is outstanding and can think of many used besides French toast, this one is a keeper for sure!
Thursday, July 25, 2013
Lemon Riotta Pancakes with Blueberry Sauce
Pancakes
1 1/4 c. flour
3 T sugar (I used 2)
2 t baking powder
1/2 t baking soda
1/4 t salt
1 c. ricotta
1 T canola oil
1 large egg
2 egg whites
1/2 c. freshly squeezed lemon juice (2 lemons)
2 t lemon zest
Blueberry Sauce (I will double this in the future especially with a larger group of people)
1 1/2 T fresh lemon juice
1 1/2 t cornstarch
2 c. blueberries
2 T sugar
2 T water
Start with the blueberry sauce first. Combine blueberries, sugar, and water, Bring to a boil and heat to low and simmer stirring occasionally. While blueberries reduce and thicken combine dry ingredients and whisk together. In another bowl whisk together ricotta, egg whites, egg, lemon juice and zest. Mix with dry ingredients and stir just until mixed. Scoop 1/3 c. batter onto a 350 grill. Cook until bubbles appear and turn. While pancakes cook add the remaining lemon juice to the cornstarch and mix well. Add the cornstarch to the berries and thicken. Serve the berries on top of
the pancakes. (Remaining syrup will be great on vanilla ice cream.)
Wednesday, July 24, 2013
Blueberry Mango Quinoa Salad
1/2 c. quinoa
1 c. water
Place in a pan and bring to a boil. Reduce heat and simmer for 15 mins., or until quinoa is cooked. Remove lid and fluff with a fork. Let cool to room temperature.
1/2 c. fresh blueberries
1/2 c. cubed fresh mango
1/2 c. cubed cucumbers
1 T dried cranberries
Combine fruits and refrigerate until ready to use
1 1/2 T extra virgin olive oil
2 T lemon juice
1/4 t. lemon zest
10 Basil leaves, chopped finely
salt and pepper to taste
Refrigerate all dressing ingredients, except basil, until ready to serve.
When ready to assemble add 1/2 of dressing directly to the quinoa. Toss the quinoa, fruits, together, keep the other half to the side. Toss in the basil and serve immediately.
(I added all of the dressing and it was overpowering)
Kerry's Vanilla Ice Cream
2 c. whole milk
3 beaten egg yolks
1/2 c sugar
1 1/2 t vanilla
1/8 t salt
1 c. half and half
Thoroughly combine milk, egg yolks, salt, and sugar. Cook slowly in double boiler until mixture thickens and coats spoon. Cook, and add vanilla. Add half and half. chill 20 mins. Churn freeze according to directions on ice cream maker.
(This is an old family recipe that signifies tradition for our family!)
Saturday, July 20, 2013
Blueberries
#1 Grilled Blueberry Cheese (pinterest)
For sandwich maker or toastites
8 oz. cream cheese, softened
1/3-1/2 c. powdered sugar (your taste)
Mix together. Place buttered side bread down on sandwich make and top with fresh blueberries. Place second piece of bread down on top and butter top side. Place lid down and cook 1-2 mins.
Good for a sweet treat at home or camping. A little too sweet for a simple breakfast!
Saturday, July 6, 2013
Birthday girl and her cake!
Buttermilk-Blueberry Breakfast Cake
2 t lemon juice
zest from one large lemon
3/4 c. plus sugar
2 T sugar
1 t vanilla
2 c. flour
2 t baking powder
1 t salt
2 c. fresh blueberries
1/2 c. buttermilk (or add 1 1/2 t vinegar to milk if you don't have buttermilk)
Preheat oven to 350. Cream butter with lemon zest and 3/4 c. sugar plus 1 T until light and fluffy. Add the egg an vanilla mix until combines. Toss the blueberries with 1/4 c. flour, then whisk together the remaining flour, baking powder and salt. Grease a 9x9 baking pan with butter or nonstick spray Spread batter into pan. Sprinkle batter with remaining T of sugar. Bake 35-45 mins. check with toothpick. Let cool before serving.
Thursday, July 4, 2013
Cookie Master Natalie- 4th of July
Orzo Salad (no pictures)
1 t Dijon mustard
1/3 c. olive oil
2 lemons, juiced
salt and pepper to taste
2 c. yellow and red cherry tomatoes, cut in half
1 small red onion, chopped
2 green onions, diced
2 T basil, chiffonade
2 T mint, chiffonade
1 c. slivered almonds, toasted
5 oz. crumbled feta cheese
Add orzo to a boiling and salted pot of water. Cook until tender 8-10 mins. Drain and cool.
Whisk together mustard, oil, and lemon juice, season with salt and pepper to taste. Add cooled orzo, tomatoes, almonds, red onion, green onions, basil, mint, and feta. Toss together and taste for seasoning.
This is a recipe from the Neeley's on the foodnetwork . I made it and made some modifications for our taste, the original recipe called for 1/2 c. olive oil and we thought it was too heavy. This was a hit for all of our family that tried it. So in my book it is a keeper!
Monday, April 8, 2013
Mmmmm Bruschetta Chicken (revisited)
Bruschetta Chicken
2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)
Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.
Friday, April 5, 2013
So Utterly Excited
Wednesday, April 3, 2013
BUDGET--menu planning! (update)
Here are some tips that have helped me stay on budget, build my storage, and prepare my family meals.
1. Always make a list. After years of doing this I noticed that there were things that I always purchase so I made a permanent list with these items already on it. I also found that if I had a list posted and encouraged my family to write down items that they used up we weren't caught empty handed especially with frequently used items. It was effective most of the time. Place your list in the same place all of the time so it becomes a habit!
Monday, April 1, 2013
Rotisserie Style Chicken in a crockpot
Here is what you need:
Crockpot
Whole Chicken
Seasoning
That's it! You can use any seasoning you like. You could do lemon pepper, bbq style, the possibilities are endless! I used a steak rub which has: sea salt, crushed black peppercorns, dill seed, coriander, red pepper, garlic, and paprika. You do not need to add any water to this! The best part of this is the natural juices that come from this! It is so moist and so tasty!
Pull out the giblets and rinse your chicken in water. Place your chicken in the crockpot breast side up and tuck the wings underneath. Sprinkle your favorite seasonings on top.
Cover and cook on high for 4-5 hours. Do not uncover it while it is cooking because that will lower the temperature and will make the cooking time longer. It is done when the internal temperature is 165 degrees F.
Notice all of the broth in the bottom! I didn't add any water at all!
Cut the chicken and serve. The left overs can be put in a bag in the freezer and can be used in all kinds of things!
Don't stop there! Make your own chicken stock*! Put the bones and skin back in the broth,
fill the rest of the crockpot with water, turn the crockpot on low and leave overnight. You can add carrot, onion, and celery for more flavor. A really frugal tip is to use carrot peels and the ends of onions and celery for the flavor but save the rest of the veggies for soups and other meals.
In the morning strain off the stock and run it through a cheese cloth to remove some of the fat. Let it cool and then put it in containers and freeze!
*Chicken stock is different than chicken broth. Chicken broth is made by boiling the meat. Stock is made by simmering the bones overnight and it releases the gelatin in the bones. When stock is refrigerated it becomes a thick jelly texture. I thought I had done something wrong the first time because I was expecting it to be like broth when cooled, turns out I made a good high quality stock my first try!
Sunday, March 31, 2013
Easter Treats
I love to give my Grandchildren treats for holidays. This Easter I had not been feeling well and was late getting something ready for them and then I saw a similar idea on Pinterest. I decided that it was perfect because I knew that they would most likely be getting a lot of candy and goodies already. Thanks to the person that came up with this idea it was perfect for us.
So simple 1 8" cake decorating bag filled with Cheetos and wrapped and tied with curling ribbon. On Pinterest it used green raffia but I didn't have any and didn't have time to run some down. It was a hit with the kids to say the least.
Saturday, March 30, 2013
Herbed Room Freshener
Monday, March 25, 2013
Peanut butter cups (dairy Free)
Dairy Free Peanut Butter Cups
1/2 pkg. graham crackers (nabisco honey maid are dairy free)
1 c. peanut butter
2 c. powdered sugar
Mix together graham crackers, peanut butter, powdered sugar and softened spread, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.
1/2 pkg. graham crackers (nabisco honey maid are dairy free)
2 c. powdered sugar
Mix together graham crackers, peanut butter, powdered sugar and coconut oil, blend well. Form into balls or place in mini cupcake holders. Melt chocolate chips and spread over the peanut butter mixture.
Dairy Free Thanksgiving (Turkey, Gravy, Mashed Potatoes)
Turkey (Dairy, Soy and Gluten Free)-
I used the Alton Brown turkey recipe and I made my own vegetable stock the day before.
Gravy (Dairy, soy and Gluten Free)-
Mashed Potatoes (Dairy, soy and Gluten free)
When I made these I hadn't discovered the Earth balance spread. Grapeseed oil has a neutral flavor and adds the fat that butter normal does which makes the potatoes more fluffy. The earth balance works better because of the texture of it, but both are great alternatives to butter and are both soy free.
Potatoes
Grapeseed oil or
Earth Balance natural buttery spread
Salt
Pepper
Cut peeled potatoes into cubes and boil until soft. Strain most of the water leaving a little bit of the potato water. Mash the potatoes and add grapeseed oil or Earth Balance natural buttery spread, salt and pepper to taste.
Dairy
Milk Substitutes:
Soy Milk
Rice Milk
Coconut Milk
Almond Milk
All of these can be substituted 1:1 for milk and work well in baked goods. Personally we use coconut milk and almond milk. We tried rice milk and soy milk and they are absolutely disgusting in my opinion! I am a pretty picky eater in that I won't eat gross food. I was very spoiled with parents that made home cooked meals and not nasty casseroles but really good food! I was picky with milk when I could drink it. It has to be very cold and it has to be certain brands because others taste weird to me. Like I said, I am very picky, so I won't substitute for something nasty; I would rather go without! Coconut milk and almond milk are both sweet and a little goes a long way on cereal.
Butter Substitutes:
Coconut oil my favorite but it will leave a coconut flavor.
Vegetable, Canola, or grapeseed oil these don't work well in things like cookies that call for soft but not melted butter. Avoid Vegetable oil if you have an allergy to soy.
Shortening but not the butter flavored it has dairy proteins, also check the label because it depends on the brand. Again avoid if you have an allergy to soy.
Earth Balance natural buttery spread soy and dairy free. We use this one the most. My husband hates the flavor of coconut so I use this to make frosting and things that are not baked because it doesn't add a different flavor. I will not spread it on my toast though because I don't love the flavor of it plain, instead I just use jam.
Fruit Puree This is one that is healthier because it takes away the fat but it also changes the recipe a lot! Most people substitute applesauce. It will change the texture and the taste of the recipe! We tried making brownies with applesauce instead of oil when I was on a diet but we didn't like the flavor at all and they were dense. I don't use this as a substitute but it is an option.
I will be posting some dairy free recipes, they will not use soy or rice milk because I don't like them.
Monday, March 4, 2013
Standards Night by Natalie
Thursday, December 6, 2012
Creamy Baked Potato Soup
2 med potatoes, baked
¼ c. butter
1/2- 1 c. onion, diced
1 cloves garlic, minced
salt and pepper to taste
2 c. chicken stock
4-5 slices bacon cooked and roughly cut
1 c. milk
1/3 c. flour
½ c. sour cream
1 c. grated cheddar cheese
2 T. green onions, sliced
In medium sized pot sauté onion, and garlic in butter until translucent. Dice potatoes into cubes. In a bowl whisk together milk and flour, add to the onion and butter mixture and thicken. Slowly, add the chicken stock and thicken. Stir in cheese and sour cream, top with green onions. (I like to out the soup in a bowl and add the toppings to garnish and serve.)
Tuesday, September 18, 2012
Garden's Bounty----Simple Brushcetta
Lightly brush olive oil on the bread slices and broil until golden brown.
With fresh Mozzarella cheese, fresh basil leaves (from the garden) and sliced tomato layer on the bread.
Thursday, August 2, 2012
Cornish Game Hens
2 1 lb. cornish game hens
salt
pepper
2 T. slivered almonds
2 T. finely chopped onion
1/3 c. long grain rice
Sunday, May 6, 2012
Enchiladas Con Pollo (revisited)
water
½ small onion, chopped
1 bay leaf
8 peppercorns
salt ½ medium onion, chopped
3 T. Parmesan cheese
1 c. Monterey Jack Cheese
Cream Sauce
1 4 oz. can diced green chile's
1 13 oz. can tomatillos, drained or 1¾ can tomatoes, drained
1/4 c. cilantro
3/4 c. whipping cream
1 egg
salt
canola oil, for frying tortillas
8 corn tortillas
grated Cheddar or Monterey jack cheese
guacamole 3-4 radishes, sliced
2 c. shredded lettuce
12 ripe olives
Place chicken breasts in a large pot or Dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain. Shred chicken, mix with Parmesan cheese and 1 c. Monterey Jack cheese. Add salt if needed. Set aside. In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipping cream, and egg. Preheat oven to 350. Heat oil in a skillet. With tongs place tortilla in oil 1 at a time, hold 3-5 seconds. Drain over skillet or on paper towels. Place 1/8 of the chicken mixture on each tortilla. Roll tightly and place seam side down in a 10x13 pan. Cover with cream mixture and sprinkle evenly with the Cheddar or Monterey Jack cheese. Bake 20 mins., or until heated through and bubbly. Serve with sour cream, guacamole, garnish with radishes and lettuce
Monday, April 30, 2012
Rhubarb-Pioneer Recipes
Wednesday, April 18, 2012
Parmesan Chicken (new recipe)
4 chicken breast, boned and skinless
1/2 c. mayonnaise
1/4 c. Parmesan cheese, shredded
4 tsp. seasoned Italian breadcrumbs
Mix mayonnaise and Parmesan cheese together, spread on top of the chicken and sprinkle the breadcrumbs across the top. Bake at 425 for 20 mins.
Much to my surprise it was very good, the mayonnaise and Parm gave it a really good flavor and the chicken was moist. The only thing I will do differently is pound the chicken a little to give a more even baking time. This is a really simple recipe to add to my collection. I believe this is a Best Foods/Hellman's recipe.
Saturday, April 14, 2012
Mock Cheesecake
Mock Cheesecake
The most common cherry pie filling.
Thursday, April 12, 2012
Deviled Eggs
Even though our kids are all grown up and out of the house and we don't dye Easter Eggs anymore I still crave them. So before going to one of my daughter's for dinner I decided to make them for a treat.
The Pantry
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
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
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)
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk
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
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?)
Tablescapes






