Showing posts with label In the Kitchen. Show all posts
Showing posts with label In the Kitchen. Show all posts

Friday, July 16

Sweet Stuff

How about something completely different to finish off this week?!

Here's with a great summer recipe,

Easy, No-bake Chocolate Oat Bars

3/4 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla
3 cups oats
1 cup semisweet chocolate chips
3/4 cup peanut butter

Melt butter. Stir in brown sugar and vanilla. Mix in oats and cook 2-3 mins over low heat. Press half of mixture into the bottom of 9x9 pan (greased). Reserve the other half for the topping

Melt chocolate chips and peanut butter in saucepan over low heat. Stir until smooth. Pour over the crust in pan and spread evenly.

Crumble the remaining oat mixture over the chocolate layer. Cover and refrigerate 2-3 hours. They cut best at room temperature. (I have doubled them for a 9x13 pan)

Remember: A balanced diet is 2 cookies in each hand!

Wednesday, May 19

Homemaker's Treat

Betsy has complied a Homemaker's Cookbook for us. We've collected so many recipes for all the different categories. From appetizers to Company dishes. Our favorites, of course are the desserts. Fabulous desserts.



Here is an easy dessert that finished off this year... Rhubarb Cake:


2 cups sugar
1/2 cup butter or margarine
1 egg
1 cup milk (sweet, sour or buttermilk...choose one!)
2 cups flour
1tsp baking soda
1 tsp salt
1 tsp vanilla

nuts are optional, but delicious if you are a nut eater



Mix all together. Stir in 3 cups chopped rhubarb.

Mix 2 T cinnamon and 2 T sugar together and sprinkle over cake before baking.



9x13 pan. Bake for 1 hour at 350 degrees.



Serve with ice cream or as a coffee cake. Yum!

Friday, February 19

One dinner at a time

I'm going to add my two cents about family dinners...

First, Heidi I am so amazed at your determination to have family dinners even though your husband gets home after 6:00. I am not sure I would be as diligent as you if I was in your shoes. You inspire me!

Secondly, I too firmly believe in the value of eating together as a family. I always thought that when I had a family we would all eat dinner together. And this past week all four of us were in the dining room at the same time for dinner. I think that might be the first time since my 5-month-old was born!

It rarely happens that my husband and I eat at the same time as my 16-month old.
He is very active and eats food at an incredibly fast pace. As quickly as I can cut the food he shoves it in his mouth. So right now I spend dinner cutting his food and give him "mo, mo, mo (more)." When he is done eating, then I usually dish up my food. I know that some day we'll all eat together at a much slower and leisurely pace...laughing, telling jokes and stories and learning about one another's days.

Sometimes I have to fight the guilt or expectation I put on myself that our dinners are not more enjoyable and less chaotic. But these are the days of "mo, mo, mo" and they won't last long. So instead of unrealistic expectations, I'm trying to take it one dinner at a time!

One Last Word About Family Dinnertime...


"If it were just about food, we would squirt it into their mouths with a tube," says Robin Fox, an anthropologist who teaches at Rutgers University in New Jersey, about the mysterious way that family dinner engraves our souls. "A meal is about civilizing children. It's about teaching them to be a member of their culture."

Thursday, February 18

Late Dinners

I know what some of you may be thinking...my husband gets home way too late to have dinner as a family! Late dinners and small children seem like a recipe for disaster. However, I am finding that by rearranging my afternoon schedule, my daughter can wait for dinner.

My husband gets home between 6 and 6:15. By the time he changes we are usually beginning dinner around 6:20ish. Ideally, I would have dinner around 5:15. This used to be a really hot topic in our house. My husband couldn't get home earlier and I had a really crabby toddler on my hands. But family dinners are important to us! We both had them in our families growing up and decided this is too important for us to give up because he gets home a little later.

So, I feed lunch a little later and then give my daughter a snack around 4:30. Don't get me wrong! We still have a pretty crabby time between 5:45 and 6:15, but I have decided that eating together is worth it. Not to mention that teaching my kids patience isn't a bad lesson either. :)

Even if you husband gets home a little later, I would urge you to try to adjust the dinner hour. I am sure that this small time of discomfort will bring times of great encouragement as my children grow.

Friday, January 29

Quick Snack for Family and Friends

This is a great recipe to use when you have a ton of prezels left over!

Honey Spiced Pretzels

Ingredients
4 cups thin pretzel sticks
3 tablespoons honey
2 teaspoons butter or margarine, melted
1 teaspoon onion powder
1 teaspoon chili powder

Directions
Line a 15 x10 baking pan with foil; coat the foil with nonstick cooking spray. Place pretzels in a large bowl.
In a small bowl, combine the honey, butter, onion powder and chili powder.
Pour over pretzels; toss to coat evenly.
Spread into prepared pan.
Bake at 350 degrees for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate.

Have a fun weekend and try a new recipe!

Tuesday, January 26

Family Dessert

Here's a fast and easy dessert you can make with ingredients you have on hand. I think it tastes ALOT better the next day.

Apple Enchiladas

(21 ounce) can apple pie filling (I make my own apple sauce and keep it chunky...add a good amount...more than 21 oz, it might ooze-out but that is ok!
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
3.Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
4.Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
5.Makes 6 large tortillas; may be cut in half to serve 12.

Re-heat in microwave if you serve it the next day. Top with dollop of ice cream. Ummmm!

Monday, January 25

Bummer!

That's the word-of-the-day around here as The Vikings lost their final game of the year. Crushed are our SuperBowl hopes. No excuse for a party.

Good thing we celebrated yesterday with some goodies to share:

Here's a Beef Taco-Style Casserole recipe your family and friends will like:

1 large onion (finely chopped)
1 T butter
2# ground beef
1 t salt
2 clove garlic (minced)
2 cans (8 oz each) tomato sauce
2 T red or white wine vinegar
2 T chili powder
1# can kidney beans (drained)
1 pkg ( 11oz) corn chips
1/2# mild or sharp cheddar cheese, shredded

Brown meat with onion in butter. Add salt, garlic, tomato sauce, vinegar and chili powder. Cover and simmer 15 minutes. Mix in kidney beans
Lightly butter 10" square baking dish. Cover bottom with corn chips. Sprinkle with cheese and spoon over half meat mixture.
Repeat layer.
Top with chips and cheese.
Bake uncovered. 350 until cheese melts and chips are toasty

Serve with condiments:
Shredded Lettuce
Shredded Cheese
Green Onions
Chopped Tomatoes
Sour Cream
Black Olives
Hot sauce

Quite a colorful dish, so it must be healthy!

Wednesday, December 16

A family favorite

I am going to share a recipe that Barb shared with me years ago (I am hoping she has not shared it on the blog before, but if she has it is worth repeating)! It has become a family favorite at our house. I will just warn you that if you make this it will not last long. . .it is so very yummy!

Frosty’s Favorite:

3c. corn chex

3c. rice chex

2c. cheerios

2c. stick pretzels

2c. dry-roasted peanuts

12 oz. MM's (I like Reeses Pieces better)

16 oz. almond bark

Mix everything but the almond bark in a large bowl. Melt the almond bark in microwave according to direction on pkg. Pour over cereal mixture, stirring gently until mixture is well coated. Spread mixture on waxed paper-lined baking sheet and refrigerate (I just let it cool on the counter). When cool, break into pieces. Store in air-tight container in frig. (it's usually gone before I need to store it!).

I have motified the recipe slightly because I could not find some of the ingredients in the right amounts and I am not one to use 3 squares of left-over almond bark. So everything is the same except the following:

5 cups cheerios

6 cups pretzel sticks

1 lb bag of Reese Pieces

24 oz almond bark (I think the Plymouth Pantry brand is the best-I find mine at Walmart)

Enjoy!

Monday, December 14

Sugar Plums?!

Remember that line from "The Night Before Christmas?":

"While visions of sugar-plums danced in their heads"

Did you know that sugar plums are candy that are made of sugar and shaped in a small round or oval shape. So what kind of sugar plums are dancing in your head this Christmas?

I have a whole notebook that I keep nothing but Christmas recipes in and all these recipes 'dance' in my head as I take the notebook out the day after Thanksgiving. Several of the recipes have been passed on to me from a generation or two ago! They are probably my favorite because I can imagine them being served to my relatives even before I was born.

I have baked hundreds of cookies in Christmases past, but these are my kids' favorite:

Wheat Thins
Chunkie Peanut Butter
Chocolate Bark

Spread wheat thins with peanut butter. Press another cracker on top, making a sandwich. Dip into melted chocolate bark. Tap off excess chocolate and let the cookie/candy harden on a sheet of wax paper.

Who knew? Really, their favorite?

Somehow this recipe doesn't seem like the kind of recipe I thought my kids would have 'dancing in their heads' after all the intricate cookies I have baked. Yet these cookies are the cookies that are most requested at my house.

Ask your clan what they like best and share a recipe or two with us this week.

Friday, November 20

Feeding a family of four

Now that there are four people in my family, mealtime has taken on a different 'look.' Mostly that means that none of us are eating at the same time. At some point one of us adults is eating, while the other is managing the two kids. Occasionally we get to sit down at a table and eat, but that seems rare these days.

Usually I am eating some cold leftover toast and a few bites of Samuel's left over banana for breakfast. And that's OK, because this is just a season. And while it might seem like a long season at times, it will be over in the blink of an eye.

For 8 years I only thought about what to feed my husband and I. Now I have to figure out what to feed my 13 month old. This has been interesting and challenging at times. When he started eating baby food he got all fruits and veggies. I made a lot of my own baby food - steamed carrots, peas, beans, potatoes, squash, pears, peaches, etc. And he gobbled it up. Now, it depends on the day.

I am not big on microwaved food. I believe microwaves suck a lot of the nutrition out of food. But since this season is not about making lots of homemade meals that need to simmer on the stove or roast in the oven for hours, sometimes dinner is determined by what can be quickly defrosted or heated up and put in hungry mouths.

That said, right now my goal is to just get food on the table that everyone will eat. Some nights its healthy, some nights its not as healthy. Some nights its prepared in 6 minutes, other nights 60 minutes (those are rare!).

In thinking about food and my family, most likely this holiday season won't find our dinner table looking much different than the past few months. We'll try to hit all the main food groups throughout our days, and once awhile even try to eat together as a family!

Thursday, November 19

Portion control and children

Since I talked yesterday about portion control I thought I would share a few stories about portion control and my girls. One of my goals as a mother is to help teach my girls to have self-control in all areas of their lives. This is obviously easier said than done, but a goal none-the-less. We have taught our girls that they need to eat the healthy food first and then they may have dessert. We have also tried to teach them why they need to eat the healthy food first. Their bodies need it to grow healthy and strong and their brain needs the food to be able to think better in school, but also that eating a little dessert at the end of a meal is always an option. We also teach them that we eat dessert last so if we are full we do not need to eat the whole dessert. We teach them flat-out that dessert is not something that is “good” for our bodies, but a little in moderation is okay. They are then teaching themselves how to regulate when they are full. They have eaten the good food to fill themselves up but can still enjoy a little of the dessert if they have room.

For example, my oldest daughter absolutely LOVES donuts. (She gets that from her grandma)! What amazes me is that she has learned that if she is full, she will leave half the donut on her plate. She does not feel the need to eat the whole thing. That is amazing to me. That is what I want. I think that it is a combination of her personality, her knowledge that she will be able to have a donut at another time, and that she is learning to “read” her own body. Since we allow her access to sweets she does not feel the need to shove her face when something sweet is put in front of her. We are also starting to see a little of this happening in our 3 year old as well. I will say she has much more of her mommy’s sweet tooth than Abigail, but she is slowly learning as well. Today at lunch she ate about 5 bites of a piece of apple pie and left the rest saying she was full. Now, please know that this is a process and my girls have a long way to go, but I am seeing progress.

I also think it is worth saying that we all need to know our own weaknesses. I have jars of candy on my kitchen counter, usually with Peanut M&M’s or Hot Tamales. Every time someone comes over they say, “I could never have that in my home, I’d eat the whole jar.” For whatever reason I am not tempted to eat more than a handful of these particular candies so I can have them there. Now if the jars were full of Peanut Butter M&M’s or chocolate covered raisins, I would not have the same level of self-control. I think that is part of being healthy: not putting ourselves in a situation where we continually fail. But it is equally important to teach our children how to control when there are full and that not finishing a treat is okay and often a really healthy choice.

Wednesday, November 18

My thoughts on holiday eating. . .

First I need a disclaimer, I am not a healthy eater as far at what most people think of when they think of a healthy eater. So please know that I am sharing my opinion, but I am not an expert in this area in anyway. . .that said. . .

I would like to take a moment to share my philosophies for eating during this holiday season as well as all throughout the year. I am someone who loves a good dessert, and I can’t make it through the day without a Diet Pepsi. I can often be heard saying, “Life is too short to not eat ________!” While it is often said in jest, I mean it. But I need to add another disclaimer. I am a firm believer in everything in moderation and portion control. I think having a little bit of everything is a good thing-it is good for our bodies and it makes me satisfied so I do not feel like I am going without. A close second to the everything in moderation is portion control. I remember a few years back going through my great aunt’s belongings after her death and looking at her salad bowls and dinner plate. I struggled to see how you could even get a few pieces of lettuce in those bowls let alone anything else on that salad. It reinforced in me the need to be observant about the size portions I eat. I was lucky enough to have an example of both these philosophies in my parents. We had goodies around the house and we were taught self-control in eating them. My parents always split a meal whenever they ate out. My husband and I now do that as well. It is amazing how half a burger is more than enough to feed us both. I would encourage you this holiday season to allow yourself to enjoy those foods that only are available at this time of year, but remember to be mindful of your portion sizes and that you can have a little of everything as long as it is in moderation!

Thursday, October 8

Home Improvement...Try a New Recipe!

Here's another recipe to try out on your family. It is a fun, fall munchie:

GARLIC PRETZELS


Mix: 1 cup Orville Redenbacher popping oil
2 Tbsp garlic salt
1 Pkg Hidden Valley Original recipe salad dressing
Add to 2 bags of pretzel. Mix. Better if it sits a bit.

Enjoy a new recipe this weekend!

Tuesday, October 6

Shredded Beef Sandwiches

Yeah Twins! What a great game tonight...the entire state of Minnesota was cheering on the Twins and now we're off to New York!

Here is a great and very easy recipe for fall - on game day or any day!

Shredded Beef
Buy one chuck roast (pretty big one - around $15). Cook roast uncovered in oven for 1 hr at 400 degrees. Refrigerate overnight. Slice thin in the morning. Put meat in crockpot. Mix 1pkg Good Seasons Italian Dressing and one pkg au juice mix and then add two cups of water. Pour over the roast in the crockpot. Cook 5-6 hours in crockpot. Toast Kaiser Rolls with butter and garlic salt right before serving. Enjoy!!


Monday, October 5

Game Day Goodies

Vikings play the Packers tonight...

Twins play the Tigers tomorrow...

What do you have cookin' for the big games?

Try this easy, tasty treat:

Corn Bread Pizza Wheels

1# ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8ounces) tomato sauce
4 teaspoon chili powder
1 jar (4ounces) pimientos, drained
1 can (4 ounces) chopped green chilies, drained
1 cup ( 4 ounces) shredded cheddar cheese
2 tablespoons cornmeal
2 tubes refrigerated corn bread twists (Sometimes I can't find these so I use the refrig. bread sticks)

Shredded lettuce, sliced tomatoes, and sour cream

Brown meat. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated.
Remove from heat; cool. Stir in pimientos, chilies and cheese. Set aside

Sprinkle 2 greased 14 in pizza pans with cornmeal. Pat corn bread dough into a 14 in circle on each pan. With a sharp knife, cut a 7-in "X" in the center of the dough. Cut another 7-in "X" to form eight pie-shaped wedges in the center.

Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible and it will look like a pinwheel!)

Bake at 400 degrees for 15-20 minutes or until golden brown. Fill center with lettuce, tomatoes and sour cream when serving it.

It's pretty, festive and delicious.

Friday, September 18

Home Improvement

This week we welcomed Stacy's new homemaker, Lauren Ruby as well as two contributing Homemakers, Betsy and Heidi! It was a random week on the blog but a good kick-off to our new season.

As we get into all different topics in the weeks to come, spend this weekend re-evaluating your kitchen. When I considered 'my favorite gadget' to share at Homemakers, I found several broken and unused utensils that I threw out. That made my search even more productive.

Clean a kitchen drawer this week.

Weed out your utensil crock.

Give away unused placemats, napkins or other items that have taken up space in a kitchen drawer.

Clean out your refrigerator.

Pack up your picnic tableware:(

If you still have energy, climb up and see what you are storing in those cupboards that are too high to reach.

While you are at it, figure out what your favorite kitchen tool is and share it with us!

Happy Homemaking

Wednesday, September 16

What's Your Favorite Kitchen Gadget?

My favorite kitchen gadget is Tupperware's Fridge Smarts. They come in different sizes and they keep fruits and vegetables FRESH forever!

Clean strawberries and slice them up and the berries are great on your breakfast cereal for over a week!

Lettuce stays crisp indefinitely.

Other berries don't get squishy.

Peppers don't get slimy. Cauliflower and broccoli will be good to use even a week later!

The tupperware has 2 holes that regulate the air that escapes from the container and that must be the secret. I don't know how it works, I just know I buy and clean alot more fruits and vegetables for my family since I discovered these keepers!

So what is your favorite kitchen gadget?

Friday, July 17

Home Improvement...Don't Forget Your Vegetables!

Have a great dinner with my recipes this weekend!

Grill some chicken that has been marinated in the sauce

Make the Late-summer salad...so good!

Indulge in the S'mores, but only after you've had your vegetables:

Grilled Potato Fans

6 medium baking potatoes
2 medium onions, halved and thinly sliced
6 tablespoons butter
1/4 cup finely chopped celery
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon pepper

With a sharp knife, make cuts 1/2 inch apart in each potato, leaving slices attached at the bottom. Fan the potatoes slightly. Place each on a piece of heavy-duty foil. Insert onion and butter between potato slices. Sprinkle with celery, salt, oregano, garlic powder and pepper. Fold foil around potatoes and seal tightly. Grill, covered over medium-hot heat for 40-45 minutes or until tender.

Thursday, July 16

Tasty Grillin'

This recipe was given to me by my friend, Debbie who LOVES GOOD food. She very discriminating! Her husband loves to grill. He has 2 charcoal grills and one gas grill and is always trying something new. They love this marinade, so don't discount it because it is easy. It is great!

EASIEST barbecue sauce for chicken:

12 oz bottle of Red Devil Cayenne

8 oz Italian Dressing

That's it!! Put in ziplock bag and add chicken breast. Marinade overnight.