|Reese's Peanut Butter Cups |
(Photo credit: nettsu)
I'm thinking I'm going to have to make a pan of these soon.
|Reese's Peanut Butter Cups |
(Photo credit: nettsu)
I shared this on my other blog, but I thought I'd mention it here, too. Kenmore and The Food Network’s Sunny Anderson have launched Kenmore “Baking for the Troops” to send up to 250,000 cookies to deployed troops with messages of support from Americans. To participate, all you have to do is visit Kenmore's Facebook page and ask them to bake and send a dozen cookies on your behalf. You'll also be able to choose from several messages of encouragement to send along with your cookies.
To make the deal even sweeter, when the goal of 250,000 cookies has been met, Kenmore will donate $50,000 to Heroes at Home Wish Registry to assist military families in need stateside. So, please - go ask Kenmore to donate some cookies for you, and then enjoy these baking tips from Sunny Anderson.
Last fall we bought a bottle of Apple Pie Liqueur, which we really enjoyed. We shared some with a friend, and he said it tasted just like some he made at home - Grandma's Apple Pie. There are several recipes for apple pie liqueur online, different variations, but they all look pretty much the same - apple cider, spices and alcohol. Today I followed my friend Mike's recipe and finally got around to making some apple pie liqueur of my own:
Another recipe from my favorite cookbook, The Best of Mennonite Fellowship Meals.
I've tried to include a printable copy of all the recipes on this blog, because running back and forth between the computer and the kitchen when you're trying to cook up a masterpiece in the kitchen is just not practical. It's also not practical to print the original post when all you want is the actual recipe and none of the extra text or images that are also on the page.
I really want to play with the style code I found on another recipe blog I like. They have it set so when readers print a post, they just get the text and no images. They may even have it set so that all that prints is the recipe, but I'm not completely sure about that. I haven't had time to really look into it. In the meantime, I've been using Google Docs for my printable recipes, and that seems to be working really well. Besides making the recipes easy to print, it also gives me a back-up copy of all my recipes - and half the reason I started this blog is so that I can store my recipes and not lose them.
And I really do use the recipes on this blog. Have I used my own 'Print this recipe' link on all of them? No. Sometimes I go back and forth between my computer and my kitchen, and sometimes I jot down the ingredients on an old envelope. I would probably save myself lots of time and hassle if I just printed them when I posted them, but I keep thinking about all that printer ink I'd be using. When it's time to replace the ink cartridges, I always look for cheap printer cartridges HP to get the best deal possible. Free shipping, coupons codes, I combine everything I can, so I'm not sure what I'm worried about. I should be able to print as many recipes as I want - and you should too. Print all my recipes. Go ahead. You know you want to.
I grabbed some Forever Bags at Menards a couple weeks ago. They were free after rebate, so I thought it was the perfect time to try them. The first thing I tried was bananas.
I had 6 bananas in one bunch, so I put 3 of them in one of the bags and left the other 3 out on the counter. After 5 days, my bananas looked like this:
I had some beautiful red peppers from my garden this year. Adding them to my zucchini was not only yummy, but pretty, too!
Image by kthread via FlickrMy son Cory has been getting more leg cramps than usual, and he was looking for a good source of potassium that might help him. Ordinarily, he'd eat bananas, but for some reason bananas make him feel bad, so he needs something else. I searched for some good sources of potassium and found that sweet potatoes have the most. Unfortunately, he can't just find a baked sweet potato on campus, so I'm thinking of buying him some sweet potatoes and making these sweet potato chips. They're something he can have handy in his dorm room.
My Ninja came with a small recipe book. I was cleaning the house up, straightening things, organizing clutter, putting things away, etc. And now I don't know where the book went. I know it's around here somewhere.
Thankfully, all the recipes are also available online - Ninja Kitchen Recipes - so I can still find them.
Posted by Anna Hagen at 10:24 PM
I was looking up the juice I used in our smoothies this morning - the Ocean Spray Fruit & Veggie Tropical Citrus Blend - try it, it's amazing! Anyway, while on the Ocean Spray web page, I saw this recipe, which I had to grab so I won't forget to make these. They look amazing.
Now that we've got the Ninja, we're thinking we need to have smoothies more often. I made some this weekend with orange juice, a banana, and some frozen strawberries - using one of the recipes in the recipe booklet that came with the Ninja. They were pretty good, and we decided we need to keep more frozen fruit around so we can make smoothies any time we want. So when I went shopping today I grabbed a big bag of frozen fruit. I already have frozen bananas, and I got some vanilla yogurt too, since some of the recipes in the booklet call for that, too.
Also, I just quickly searched for 'Smoothie Recipes' online and found this entire list of smoothie recipes. And that's just one of the sites that came up! I'm looking forward to trying a few of these.
A while back I found this recipe for the world's easiest ice cream, which I still haven't tried, but I'm going to. I shared the link on Facebook, and one of my friends said she wanted one of those Ninjas. Ninjas? What? So I went back to the recipe and checked out the Ninja, read the reviews, and decided I wanted one, too. I've been toying with buying a Vita-Mix for the last several years at the State Fair, but I'm just too cheap to get one. Some of the people who reviewed this said they liked the Ninja better than the Vita-Mix, and my brother who has a Vita-Mix said they mostly use it for smoothies and ice cream - and they do use it several times a month, but not as often as they could. So, when I weighed the cost and the potential use, I figured $40 (w/ shipping) for the Ninja (with an extra pitcher and extra 2-cup bowl, found new on ebay) was a lot better than $450 for the Vita-Mix.
I combined a couple recipes to make this.
I made this Oatmeal Sourdough bread once before, using 1 cup of whole wheat flour, and I really enjoyed it. It was really good in my French Toast Casserole, too. Yesterday I made it again, with a few adjustments:
The verdict is in, and we like the pudding without the egg yolks best. It tastes better, and I'm more than happy to skip that extra step of adding egg yolks. So, I won't always have egg whites to use. But for this time, I went looking for something to do with them and found this whole list of Recipes to Use Left-over Egg Whites. I ended up freezing the egg whites instead of using them - which I didn't know I could do. But, when I have time, I think I'm going to make these Coconut and Chocolate Macaroons.
It seems simple enough. Eat real food. Cook from scratch. Shop locally. But how do you make it happen in your own kitchen? Especially those of us who never learned how to cook — we were raised on microwave suppers, boxed cereals and toaster pastries. We all face the challenges of a modern life – balancing work and parenthood, all the while trying to feed our families healthier meals.
My husband loves chocolate pudding. Before we got married and even for a while after we were married, he was happy with the instant kind - add some milk, shake it up, and you've got pudding in a few minutes. In recent years he's decide that he must have the cookin' kind. He especially likes the 'scum' that forms on top. I usually buy the large boxes of Jell-O chocolate pudding at Walmart for $1, but the last several times I've been there, the spot on the shelf has been empty, and last night they had removed the price tag and spread the small boxes into that spot as well. Maybe they're not going to carry it any more? I can't bring myself to buy the small box for 84¢ when I know I could get the large one for $1.
So today I decided to follow the pudding recipe in my cookbook. It was fairly simple - sugar, cornstarch, cocoa and milk - cook and stir until thickened pretty much like the Jell-O. But then it has you add egg yolks and cook and stir again, and then add butter and vanilla. It got me to wondering why I really needed the egg yolks and that extra cooking, so I went looking on the Internet for chocolate pudding recipes without eggs and found this one:
I got an email today about a new foodie website called Foodierama. Here's what Dave, one of the co-founders, had to say:
Foodierama is a homepage for foodies based on the idea of serendipity. It's designed as a portal front page containing teasers to the latest posts of a list of hundreds of the best food blogs. Whenever users enter the page they discover something new and exciting: a new blog, a new recipe or cooking technique etc. In addition, users get a panoramic view of what's going on in the food blog-sphere all on one graphic page.I was definitely intrigued so I had to check it out. It looks like a really interesting website with links to all kinds of great recipes and food information on blogs all around the blogosphere. I didn't spend much time there, but I already discovered a whole blog dedicated to sourdough - Discovering Sourdough - and I look forward to exploring that one. Also, did you know you can make pizza in the crockpot? I found this recipe for Slow Cooker Puffy Pizza Casserole and I think I'm going to have to try it.
How would you like to win some LeCreuset baking dishes? You could win a 9-inch Square Baking Dish and 5-inch baking dish just by entering over at Make-Ahead Meals for Busy Moms. I already have a lot of baking dishes, but I wouldn't mind winning these. They look really nice!
Giveaway ends April 21st at 9pm EST, so get over there and enter now!
This is really easy, and tastes good, too. Instead of rolling the enchiladas up, you simply layer everything in.
Once established, a healthy sourdough starter can live forever. However, because I observe the Days of Unleavened Bread, in which we put all yeast and everything baked with yeast out of our house, I need to start a new one every year when the Holy Days are over.
I started today, so I thought I'd keep track of all the steps. I always refer to Sourdough Baking, the Basics, though I've been doing it for a while now. It's a good place to start.
Day One: Mix 1 cup unbleached flour with 1 cup warm water, cover with a cloth, and let sit. Stir whenever the mood strikes - just because. I mix mine in an old peanut butter jar.
Day Two: Pour out 1/2 cup of the mixture and add 1/2 cup warm water and 1/2 cup flour. Mix well.
What to do with the 1/2 cup you pour out? I suppose you could throw it out, but I have a really hard time with that. So I use it to bake something. Today I used it to make a loaf of French Bread, mixing the dough in my breadmaker and then forming the loaf to bake in the oven - because it tastes better that way.
Day Three: Today my mixture was thick and bubbly, and smelled mildly fermented. So, it's working! I stirred it down and let it sit the rest of the afternoon and then fed it again by adding 1/2 cup warm water and 1/2 cup unbleached flour. I did not dump any out first, because I like a little more starter in my jar - that way, when I take out 1 cup of starter for my recipes, I have a little more left in the jar to replenish.
Day Four: My mixture was thick and had begun forming a little liquid on top, which I stirred in periodically. It should be ready to use, so this evening I poured out 1 cup starter to make my Whole Wheat Sourdough Bread, which I should really start calling Whole Grain because I also add oatmeal, 7-grain cereal and wheat bran to - and I really need to update the recipe to reflect that. I also replenished the starter with 3/4 cup warm water and 3/4 cup flour, and I will cover it and let it sit overnight.
Day Five: My replenished starter was nice and bubbly. I let it sit most of the day and then put the lid on my peanut butter jar and put it in the refrigerator - ready to use next time I want bread. Speaking of the bread - it's wonderful! At this stage of the game, it takes longer to rise and doesn't rise as much as it will after the starter has been established, but it tastes so good. And the best part? No added yeast.
|Breakfast (Photo credit: bcmom)|
I read an interview with Claire Robinson on My Wooden Spoon this morning. I was not aware of her or her show, but I like the idea of easy, flavorful recipes, so I'm going to have to check her out. What caught my eye was her approach to recipes:
She says you should read the recipe, put it away, and do your own thing. Don’t be afraid to swap an ingredient out or add more or less.Yep! That's pretty much my approach to any recipe. I use them for ideas, and then proceed to throw in the ingredients I have. It's more fun that way! The only problem is that, when I come up with something we especially like, I usually can't repeat it.