Company Loaded Vegetable Soup

April 3, 2013 by 1 Comment

Coach, has really been on me about blogging. “Tiffany, you need to post. YOU NEED TO POST!” He says it EVERYDAY. He promised if I started posting again, he’d be my little dish man until he gets a job. Hmm, this might just work folks. I’ve always made the mess and cleaned it up. NOW, I get to make the mess and NOT clean it up?! How could one girl get to be so stinkin’ lucky?! You bet your backside I’m alloverthis.

Yeah, we’re funny like that. Making deals with each other like we’re on the show, ”Let’s Make a Deal”.  He’s my bestest friend in the whole wide world. He knows what motivates me and it sure isn’t money, it’s dishes. ;) So, we will see what transpires for the blog through our time together without him having that J.O.B.  I’m thinking we’re going to have a lot of fun together. I can see it now – together, doing shopping, laundry, cleaning, vacuming. My house is going to be SUPER CLEAN! Huh babe?!  Just kidding babe. YOU DA MAN! For sure, (insert finger snap.) I totally know he’s shaking his head and laughing at me, reading this. ;)

UPDATE…. I no sooner wrote this post and the man went and sliced, not pricked, not grazed, not even cut, YES!!! Sliced his finger open almost down to the bone, while doing the dishes - I might add. He needed six stiches, but talked the Dr. into five. How does someone talk the Dr. into five stiches?!  I almost fainted! Seriously, I really almost fainted! Anywho, I’m back to cleaning up my KITCHEN MESSES again for the next 14 stinkin’ days. :( Bless his heart! I do really feel bad for him.

Here he is my hunk a hunk in the ER waiting to get his stiches. :(

Okay, I’ll get serious.

Honey, my grandma, made the most delicious vegetable beef soup recipe I’ve ever tasted. I remember going over quite often to her house for dinner. She’d invite the entire family over for fellowshipping and laughter. There were a lot of us when we’d get together, fun memories for sure. I remember she’d set up two long tables. They were dressed so nicely with pretty soup dishes, and crackers with buttah at every end.

I wish so badly that I would have got this recipe from her, but sadly she didn’t have one. Yeah, it was one of those recipes. She’d just throw everything in the pot and call it a day. Sometimes those are the best recipes EVER.

Well, I did just that the other night – threw it all in a pot and called it a night. This bowl of goodness took me back when I was a kid, eating at Honey’s house, with a big bowl of soup and crackers.

The flavors of all the vegetables were just amazing and tasted – oh so good! This was exceptionally good the next day as the flavors married over night. I ate me twobigbowls. ;) And my scale let me know I ate them too! Stupid scale!

I’m seriously thinking about canning this recipe this year when the veggies from the garden come in. I bet it will deliver an even fresher garden taste.

Company Loaded Vegetable Soup
 
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This bowl of vegetable goodness took me back when I was a kid. My grandmother, would make a meat version of this. You won’t miss the meat. I promise!
Author:
Recipe type: Soup
Serves: 14

Ingredients
  • 3 stalks celery, chopped fine
  • 1 medium sweet onion, chopped fine
  • 8 garlic cloves, smashed
  • 1 tablespoon salted butter
  • 3 turnips, diced
  • 2 rutabagas, diced
  • 2 parsnips, diced
  • 3 large carrots, diced
  • 5 potatoes, diced
  • approx. 8 cups water + more if needed.
  • ½ cup organic chicken bouillion
  • salt to taste
  • 2 cups frozen organic sweet baby peas
  • 2 cups frozen organic super sweet white corn
  • approx. 2 cups frozen organic petite whole green beans
  • 3 zucchini, peeled, chopped
  • 4 small yellow squash, peeled, chopped
  • 2 cans (14.5 oz.) each organic stewed tomatoes

Instructions
  1. In a large pot, and I mean large. Melt butter over medium high heat. Add celery, onion and garlic. Cook until onions are translucent. Remove from heat.
  2. Add diced turnips, rutabagas, parsnips, carrots, and potatoes. Cover with water, add bouillion and salt to taste. Bring to a boil over high heat. Once you’ve brought to a boil, reduce heat and simmer until vegetables are fork tender.
  3. Now add your peas, corn, green beans, zucchini, squash, stewed tomatoes and tomato paste. Add more salt if needed. Simmer approx. 30 minutes longer or until zuchini is fork tender. Ladle into bowls. Serve with salted buttered crackers, you won’t be sorry you buttered them. hehehe

 

 

Filed Under: Main Dishes, Soups/Salads Tagged With: , , , , , ,

Bulk Freezer Waffles ~ Kid Friendly Recipe

February 18, 2013 by 2 Comments

Waffles! They have got to be one of our all time favorite. I use to buy the frozen  kind years ago. I finally got it together and got my bootay in the kitchen for a hour or so to premake homemade waffles in bulk. This recipe was found on food.com. I LOVE IT! I bulked the recipe after trying my adapted version and been making them ever since. These babies will supply my family of seven, with a weeks worth of the most delicious tasting waffles- if I do say so myself.

I get such a high going straight to my freezer and grabbing a package of waffles that I made. I even skip back to the kitchen- singing no less. Plus, they aren’t packed full of preservatives, high fructose or names you can’t pronounce on the ingredient list. I admit, I’ve become the high fructose/preservative Nazi around these parts- along with some other ingredient/food convictions.

Over the last six months or so, we’ve seen a HUGE change in one of our boys just by changing his diet. I think I’ve mentioned that- maybe in another post??? (Please forgive me, I have five kids that suck the brain cells out of me at times.) I won’t get into the diet right now, it makes my blood pressure go up thinking about the junk in certain products I’ve allowed him and our family to eat over the years. Plus the conviction I’ve had about our food industry turns me into a little green monster…. nuff’ said. I’ll touch on these convictions when I’m feeling a bit more feisty. ;)

Let’s jump off this bunny trail and back onto the waffle trail, cause I LOVES me the waffle trail!

I love love love the texture of these waffles. They’re so light and crispy. I personally think they’re even better after they’ve been frozen and reheated in the toaster. Could that actually happen?! Coach, loves his with peanut butter and organic strawberry spread. I’m a purest at heart and stick with 100% organic maple syrup with a sprinkle of powdered sugar. OH- I can’t forget the buttah! And sometimes, when I’m all alone with my stretchy pants on, I top these babies with lots of REAL whip cream, strawberries- and of course powdered sugar. Meohmy! I gotta have one right now!

Bulk Freezer Waffles ~ Kid Friendly Recipe
 
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Author:
Recipe type: Breakfast
Serves: yields approx. 32 waffles

Ingredients
  • 5⅓ cups organic unbleached all-purpose flour
  • ⅓ cup baking powder
  • 2 teaspoons sea salt
  • ¼ cup organic sugar
  • 8 large eggs, separated
  • 2 cups unsalted butter, melted
  • 6 cups almond milk

Instructions
  1. Heat waffle iron.
  2. In a large bowl, combine flour, baking powder, salt and sugar; whisk.
  3. Separate the yolks from the whites of the eggs in two separate bowls. Beat the egg whites until stiff, set beaten eggs whites aside.
  4. Make a well in the center of the flour mixture, add yolks, melted butter and milk; blend.
  5. Gently fold in the egg whites.
  6. Ladle mixture into hot waffle iron.
  7. Remove baked waffles from iron. Let waffles cool completely on a cooling wrack before placing in gallon size freezer safe bags for storage. Freeze.
  8. To reheat, bring waffles to room temp. Toast in toaster on a lower temp. setting until waffles are heated through. Or reheat waffles frozen by choosing the reheat option on your toaster. Serve with your favorite syrups or toppings.

 

Ingredients

  • 5 1/3 cups organic unbleached all-purpose flour
  • 1/3 cup baking powder
  • 2 teaspoons sea salt
  • 1/4 cup organic sugar
  • 8 large eggs, separated
  • 2 cups unsalted butter, melted
  • 6 cups almond milk

Directions

  1. Heat waffle iron.
  2. In a large bowl, combine flour, baking powder, salt and sugar; whisk.
  3. Separate the yolks from the whites of the eggs into two separate bowls. Beat the egg whites until stiff, set beaten eggs whites aside.
  4. Make a well in the center of the flour mixture, add yolks, melted butter and milk; blend.
  5. Gently fold in the egg whites.
  6. Ladle mixture into hot waffle iron.
  7. Remove baked waffles from iron. Let waffles cool completely on a cooling wrack before placing in gallon size freezer safe bags for storage. Freeze.
  8. To reheat, bring waffles to room temp. Toast in toaster on a lower temp. setting until waffles are heated through. Or reheat waffles frozen by choosing the reheat option on your toaster.  Serve with your favorite syrups or toppings.

Original recipe from Food.com

Adapted recipe/photos by: My Crowded Kitchen 

 

 

 

 

 

Filed Under: Breakfast, Freezer Meals Tagged With: , , , ,

Old-Fashioned Cake Doughnuts

February 5, 2013 by Leave a Comment

I buckled! After months of begging I gave in and made the gang doughnuts, but not just any doughnut, it just simply had to be a cake doughnut. Why?! Well, because I made the mistake of stopping in at our local doughnut shop to have me a bigfat cake doughnut covered in frosting. Yes, frosting! As much as I loved it, I much prefer old-fashioned glazed doughnuts, but my alltimefavorite would be maple. I will take a nice cold box of chocolate milk with that too! What about you?

So with love, I set out to make a cake doughnut, since these were for the kids and all. ;) And of course I had no selfish ambition whatsoever- wink wink.

There is nothing and I mean nothing like a fresh warm doughnut drizzled covered with glaze. The tender, moist inside, with the crispy outside covered in glaze sent our taste buds through the roof.

 

Old-Fashioned Cake Doughnuts
 
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Author:
Serves: Yields approx.16

Ingredients
Doughnut Dough
  • 4 cups organic unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 large eggs, room temp.
  • 1 cup evaporated cane juice organic sugar or reg. white sugar
  • ¼ cup unsalted butter, melted
  • 1 cup almond milk or regular milk
  • oil for frying
Glaze
  • 2 cups powdered sugar
  • 3 tablespoons unsweetened almond milk or regular milk
  • 1 teaspoon pure vanilla extract

Instructions
  1. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg; whisk.
  2. In a standing mixer, beat eggs at high speed until frothy. Gradually beat in sugar. Continue beating at high speed approx. 5 minutes until thick. Reduce speed to low; beat in melted butter and almond milk.
  3. Beat in flour mixture until well blended, adding a little extra flour (1-2 tablespoons) if dough is too sticky. (Dough should be somewhat sticky, but not sticking badly to your hands and spoon when removing it from the mixer. A little stickiness is normal.)
  4. Place dough in a glass or plastic bowl, cover dough with plastic wrap. Refrigerate at least 3 hours or until well chilled. (I left mine overnight.)
  5. Heat enough oil to cover the doughnuts. Heat oil to 375 degrees F.
  6. Let’s make the glaze by combining in a medium sized bowl, powdered sugar, 3 tablespoons almond milk and 1 teaspoon vanilla extract. Stir well until smooth; set aside.
  7. Roll dough out onto a lightly floured surface to approx. 3/8 – inch thickness. Cut dough with a floured 3-inch doughnut cutter; repeat with remaining dough. Reroll remainder dough; repeat.
  8. Place doughnuts and doughnut holes in hot oil. Cook approx. 3 minutes or until a golden brown, turn often. Remove doughnuts with a metal slotted spoon; drain on a cooling rack. Place aluminum foil underneath the rack or a large baking sheet to catch the grease. Fry remaining doughnuts and holes. Drizzle glaze over warm doughnuts; decorate with sprinkles or chocolate chips.

 

Ingredients

  • 4 cups organic unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs, room temp.
  • 1 cup evaporated cane juice organic sugar or reg. white sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup almond milk or regular milk
  • oil for frying

Glaze

  • 2 cups powdered sugar
  • 3 tablespoons unsweetened almond milk or regular milk
  • 1 teaspoon pure vanilla extract

Directions

  1. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg; whisk.
  2. In a standing mixer, beat eggs at high speed until frothy. Gradually beat in sugar. Continue beating at high speed approx. 5 minutes until thick.  Reduce speed to low; beat in melted butter and almond milk.
  3. Beat in flour mixture until well blended, adding a little extra flour (1-2 tablespoons) if dough is too sticky. (Dough should be somewhat sticky, but not sticking badly to your hands and spoon when removing it from the mixer. A little stickiness is normal.)
  4. Place dough in a glass or plastic bowl, cover dough with plastic wrap. Refrigerate at least 3 hours or until well chilled. (I left mine overnight.)
  5. Heat enough oil to cover the doughnuts. Heat oil to 375 degrees F.
  6. Let’s make the glaze by combining in a medium sized bowl, powdered sugar, 3 tablespoons almond milk and 1 teaspoon vanilla extract. Stir well until smooth; set aside.
  7. Roll dough out onto a lightly floured surface to approx. 3/8 – inch thickness. Cut dough with a floured 3-inch doughnut cutter; repeat with remaining dough. Reroll remainder dough; repeat.
  8. Place doughnuts and doughnut holes in hot oil. Cook approx. 3 minutes or until a golden brown, turn often. Remove doughnuts with a metal slotted spoon; drain on a cooling rack. Place aluminum foil underneath the rack or a large baking sheet to catch the grease. Fry remaining doughnuts and holes. Drizzle glaze over warm doughnuts; decorate with sprinkles or chocolate chips.

Original recipe from: food.com

Adpted recipe/photos by: My Crowded Kitchen 

 

 

 

Filed Under: Bread/Rolls, Breakfast, Desserts Tagged With: , , ,

Homade Chocolate Chip Peanut Larabars ~ gluten free & vegan recipe

February 1, 2013 by 3 Comments

I miss you! I’m really having a hard time staying off the computer. I’ve been itching to get back, I mean really back! Buuuut to subside the itch, I have been experimenting in the kitchen. I’ve got some yummy recipes to share hopefully soon!

Lately, I’ve felt like I’ve lived at the chiropractic office. Oh, that’s right, I have! ;)  I’m feeling so much better- I have to admit. I’ve really been working on my posture too, but I have to say, (Men, turn your eyes away, this is for women only. ;)  ) I always feel like I’m pushing my, ahem, chest out waaay too far! (Insert chessy cat grin.) It just doesn’t feel right to me. Maybe because I’ve slouched for so long??? You think?!

Coach is getting ready to set up an office space for me. He bought me a large screen that is at head level, like the Dr. recommended, so I’m not looking down all the time at my lap top. Next, a comfy office chair and that lumbar thingy to keep my posture just right. This will be so good for my neck. So good! Yes, indeed!

So now that I’ve kinda updated you on my neck drama, let me share my not so new food crush, but new in the sense of a homemade version.

I’m in LOVE! I have another food crush, this time I’m crushin’ on the famous Larabars, only a homemade version. Have you eaten one of these amazing little bars they sell in the store?  I love them… all natural ingredients, no preservatives, no ickies what- so- ever, just plain ol’ goodness. I was buying them for the longest time- they are a staple in my house, but I’m trying really hard to watch my budget. These little babies can get pricey the way we buy them.

I will NEVER buy them again! Okay, maybe in a pinch. ;)  Three ingredients, a food processor and voilà homemade Larabars. From now on, I will be making different varieties of these delicious little bars. The kids go ape over Larabars, the store bought version, so I wanted to start making them at home and help save on my family’s tremendous food bill. I was super excited when the kidlets begged for more of my homemade version.

Homade Chocolate Chip Peanut Larabars ~ Gluten Free/Vegan Recipe
 
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Recipe type: Gluten Free/Vegan

Ingredients
  • Approx. 4 cups pitted dates
  • 2 cups semi-sweet chocolate chips (dairy, soy and gluten free)
  • 1 cup salted roasted peanuts

Instructions
  1. In a food processor, combine dates, peanuts and semi-sweet chocolate chips and pulse until you reach a paste like consistency. Line a 2.2 qt baking dish with plastic wrap. Press date mixture evenly into dish. Refrigerate for at least 1 hour. Cut into bars. Store bars individually wrapped or covered in a sealed container in the fridge.

 

Ingredients

  • Approx. 4 cups pitted dates
  • 2 cups semi-sweet chocolate chips (dairy, soy and gluten free)
  • 1 cup salted roasted peanuts

 

Directions

  1. In a food processor, combine dates, peanuts and semi-sweet chocolate chips and pulse until you reach a paste like consistency. Line a 2.2 qt baking dish with plastic wrap. Press date mixture evenly into dish. Refrigerate for at least 1 hour. Cut into bars. Store bars individually wrapped or covered in a sealed container in the fridge.

 

Filed Under: Gluten Free, Vegan, Vegetarian Tagged With: , , ,

Cheesy Salsa Dip ~ Quick After School Snack

January 15, 2013 by 2 Comments

My kids are HUGE chip & salsa fans, as am I. This dip is a quick and easy, 2 ingredient recipe that disappears fast! A lot better for you than that processed nacho cheese in the can. Best part, it’s kid friendly. I don’t think I’ve ever met a kid that didn’t like a cheesy dip with their tortilla chips, have you? This makes for a quick and tasty after school snack that can be whipped up in a jiffy.

Cheesy Salsa Dip ~ A Quick After School Snack
 
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Ingredients
  • ½ cup your favorite salsa (we use organic from Costco)
  • 1½ cups grated cheese (we use mexican blend)

Instructions
  1. In a large non stick pan, heat salsa and grated cheese until cheese melts; stirring contantly over medium heat.
  2. Serve with tortilla or pita chips and vegetables

 

Ingredients

  • 1/2 cup your favorite salsa (we use organic from Costco)
  • 1 1/2 cups grated cheese (we use mexican blend)

Directions

  1. In a large non stick pan, heat salsa and grated cheese until cheese melts; stirring contantly over medium heat.
  2. Serve with tortilla or pita chips and vegetables
Filed Under: Appetizers/Beverages, Budget Friendly, Kid Friendly Tagged With: , , , , , ,

Orange Ginger Tofu Stir Fry ~ Vegetarian and Vegan Recipe

January 11, 2013 by 2 Comments

Things have been changing around these neck of the woods. Not only do I have gluten free members in-the-hooouse, but now I have a very strict vegetarian. Coach, became a vegetarian a few months ago and it’s really been challenging for me, dinner wise. We watched the movie forks over knives and that was it for him. With his previous cancer history, twice, he believes with all his heart that he had to change his diet, drastically.

I’m used to vegetarians, I grew up around vegetarians. I even have family members who are vegetarian and vegan, so it’s not foreign to me, but implementing it for all of us and trying to make it so I don’t feel like a short order cook - alldaylong, has been a bit nail biting. The rest of us still eat meat, just not as much. But that delicious meatloaf I made the other night sure hit the spot. Oh, and the fried chicken tonight with buttermilk biscuits, buttah and honey will be sure to please us carnivores. :)

We tried tofu for the first time yesterday. I cooked with it! Are you proud of me?! I was a bit scared, but managed through. Working with something new is always a bit scary for me, but I relish in the experience. I developed this Orange Ginger Tofu Stir Fry yesterday for Coach and those who would try it. The flavors were pretty tasty, if I do say so. If you’re not the tofu type, don’t worry, you can totally use chicken. In my mind I had tofu pegged as some kind of fufu health food that surely had no taste, (which it doesn’t. It takes on the taste of whatever you season or marinade it in.) but I liked it. I really liked it. I think I was afraid of the taste, silly, I know. I’m sorry little tofu for thinking badly of you. But I love you now! Yay for trying new things!

5.0 from 1 reviews

Orange Ginger Tofu Stir Fry ~ Vegetarian and Vegan Recipe
 
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Recipe type: Vegetarian/Vegan
Serves: 4

Ingredients
  • 1 cup orange juice
  • ½ cup soy sauce
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 2 teaspoons ground ginger
  • 1 tablespoon rice wine
  • 2 tablespoons brown sugar
  • 1 package (12.3 oz.) extra firm tofu
  • 2 tablespoons canola oil
  • approx. 3 cups stir fry vegetable blend
  • 1 teaspoon grated orange peel
  • 1 tablespoon corn starch

Instructions
  1. In a medium bowl, make marinade by combining orange juice, soy sauce, honey, garlic, ginger, rice wine and brown sugar. Whisk well.
  2. Open tofu, drain off water. Slice tofu down the middle. Place both tofu slices in bowl to marinate for approx 20 minutes.
  3. Preheat oven to 400 degrees F.
  4. Spray a small baking dish or pan with non stick cooking spray. Remove tofu from marinade. RESERVE MARINADE. Place tofu slices in baking dish or pan and bake for 30 minutes. After 15 minutes of baking, flip tofu over and continue baking for remainder 15 minutes.
  5. Meanwhile, heat a large wok with canola oil. Add stir fry vegetables to wok. Cook vegetables over high heat tossing frequently until veggies are slightly tender. Reduce heat to medium.
  6. You know that marinade I had you reserve? Pour all but a couple tablespoons over the vegetables in the wok along with the orange peel. Put the couple of tablespoons of marinade in a small cup. Add cornstarch and whisk until smooth. Pour into the wok to thicken sauce. Stir until sauce thickens. Remove from heat.
  7. Remove tofu from oven and cut into approx 1 inch pieces. Add tofu to stir fry; gently toss. Serve over rice.

 

Ingredients

  • 1 cup orange juice
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 2 teaspoons ground ginger
  • 1 tablespoon rice wine
  • 2 tablespoons brown sugar
  • 1 package (12.3 oz.) extra firm tofu
  • 2 tablespoons canola oil
  • approx. 3 cups stir fry vegetable blend
  • 1 teaspoon grated orange peel
  • 1 tablespoon corn starch

Directions

  1. In a medium bowl, make marinade by combining orange juice, soy sauce, honey, garlic, ginger, rice wine and brown sugar. Whisk well.
  2. Open tofu, drain off water. Slice tofu down the middle. Place both tofu slices in bowl to marinate for approx 20 minutes.
  3. Preheat oven to 400 degrees F.
  4. Spray a small baking dish or pan with non stick cooking spray. Remove tofu from marinade. RESERVE MARINADE. Place tofu slices in baking dish or pan and bake for 30 minutes. After 15 minutes of baking, flip tofu over and continue baking for remainder 15 minutes.
  5. Meanwhile, heat a large wok with canola oil. Add stir fry vegetables to wok. Cook vegetables over high heat tossing frequently until veggies are slightly tender. Reduce heat to medium.
  6. You know that marinade I had you reserve? Pour all but a couple tablespoons over the vegetables in the wok along with the grated orange peel. Put the couple of tablespoons of marinade in a small cup. Add cornstarch and whisk. Pour into the wok to thicken sauce. Stir until sauce thickens. Remove from heat.
  7. Remove tofu from oven and cut into approx 1 inch pieces. Add tofu to stir fry; gently toss. Serve over rice.

 

Filed Under: Main Dishes, Vegan, Vegetarian Tagged With: , , ,

Company Baked Breakfast Potatoes

January 4, 2013 by 8 Comments

Company is coming! No, not really. Just my usual fab five at the table. Do I need to mention three of them already eat like full grown men?! I seriously can’t keep up. One day I’m going to do a blog post to show you just how much they consume in a two week shopping period. It is INSANE! Or how about blogging the two week Costco trip?! Oh boy, you’d be in for it. I totally don’t mind the way they eat, they’re growing boys, I only wish I could eat like they do and stay skinny. But sadly, it doesn’t work that way for this momma. :(

This recipe can be scaled down. No worries. Just use the amount of potatoes, onions and peppers you need for your family. Season to taste. This is one of those recipes you really can’t mess up. I love those kind!

These baked breakfast potatoes are tasty used in breakfast burritos, or served on the side. My gang loves to load up a fresh cooked tortilla with these babies, eggs, cheese and salsa. I just totally made myself hungry! ;) You want to know what I’m in love with?! You’re not standing at the stove frying with grease splatters jumping out of the frying pan, greasin’ up your nicely clean stove top. Just sayin’. :)

Company Baked Breakfast Potatoes
 
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Prep time

Total time

 

Author:
Serves: 14 adults

Ingredients
  • 15 med. red potatoes, washed, dried, cubed with skins on – (or your desired amount)
  • 1 large sweet onion, diced – (or your desired amount)
  • 2 red bell pepper, diced – (or your desired amount)
  • 2 green bell pepper, diced – (or your desired amount)
  • olive oil, desired amount
  • sea salt, to taste
  • fresh cracked pepper, to taste
  • crushed rosemary, to taste

Instructions
  1. Preheat oven to 500 degrees. F.
  2. Wash potatoes, pat dry. Cut potatoes into 1 inch cubes. Dice sweet onion and peppers. Put potatoes, onion and peppers on a large baking sheet, drizzle generously with olive oil; toss. Season with sea salt, fresh cracked pepper and crushed rosemary; toss again. Bake at 500 degrees F. for 30 minutes or until potatoes are fork tender and edges are slightly crisp.

Notes
Every ten minutes, remove pan from oven and toss potatoes. Return pan to oven and continue baking.

 

Ingredients

  • 15 med. red potatoes, washed, dried, cubed with skins on - (or your desired amount)
  • 1 large sweet onion, diced – (or your desired amount)
  • 2 red bell pepper, diced – (or your desired amount)
  • 2 green bell pepper, diced – (or your desired amount)
  • olive oil, desired amount
  • sea salt, to taste
  • fresh cracked pepper, to taste
  • crushed rosemary, to taste

Directions

  1. Preheat oven to 500 degrees. F.
  2. Wash potatoes, pat dry. Cut potatoes into 1 inch cubes. Dice sweet onion and peppers. Put potatoes, onion and peppers on a large baking sheet, drizzle generously with olive oil; toss. Season with sea salt, fresh cracked pepper and crushed rosemary; toss again. Bake at 500 degrees F. for 30 minutes or until potatoes are fork tender and edges are slightly crisp.

Notes Every ten minutes, remove pan from oven and toss potatoes. Return pan to oven and continue baking.

This post is shared at:

Mom’s Test Kitchen 3/5/13

The Answer Is Chocolate 1/11/13

 

 

 

Filed Under: Side Dishes Tagged With: , , ,

Wordless Wednesday ~ Mom Look What I Made You

January 2, 2013 by 3 Comments

It’s back, Wordless Wednesday! Feel free to give this picture a name in the comments. :)

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Chocolate Kissed Gingersnap Cookies

December 11, 2012 by 3 Comments

These are another one of our absolute favs during this time of year. I love Christmas! One of the reasons is because of the cookies and goodie recipes that get to see the light of day after being tucked away all year. I adapted this years ago from Pillsbury and I’ve been making them every year since.

My Christmas shopping isn’t going at all what I planned. I.HAVEN’T.EVEN.STARTED! I’m slightly starting to wig a bit. Just a bit.

I think it should be pretty easy since the older kids want a certain kinda bike. We’ve stopped buying a bunch of little things, (that just end up in the next garage sale.) We now just ask the kids to pick one big gift with a said amount. It really has been so much better, because they get something really nice that won’t end up in the next yard sale and that they actually use! Of course they get the odds and ends like chonies and stocking stuffers, but it’s been so much easier just buying one big gift.

Okay, so let’s get to this gingery chocolate goodness, shall we?!

Oh wait! Just one second. Let me say this before I post the recipe. The original recipe called for star shaped chocolates. First, I couldn’t find those babies anywhere. Second, I like to use what I have on hand. You can totally buy Hershey’s Chocolate Kisses or the stars, (if you can find them.) and plop one of those babies right smack dab in the middle, but since I buy in BULK and I mean in BULK. I like to use what I have. So for me, I use chocolate or white chips. Okay, totally feel better. lol ;)

5.0 from 1 reviews

Chocolate Kissed Gingersnap Cookies
 
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Recipe type: Cookie

Ingredients
  • 1 cup packed light brown sugar
  • ¾ cup unsalted butter
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2¾ cups organic unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup sugar in the raw
  • white and dark chocolate chips

Instructions
  1. Preheat oven to 375 degrees F.
  2. In a standing mixer, combine brown sugar, butter, molasses and vanilla; beat for 10 minutes scrapping down sides if needed.
  3. Add egg; beat well.
  4. In a medium sized bowl, combine flour, baking soda, cinnamon, ginger and cloves; whisk.
  5. Shape dough into 2 inch balls; Roll dough balls in sugar in the raw.
  6. Place two inches apart on an ungreased baking sheet. Bake for 8 minutes. Sides of cookies will start to crack. Remove from oven and place approx 10 vanilla chips or chocolate chips in the center of the cookie. Return to oven for an additional 1 minute to let chocolate chips melt. Remove from oven. With the tip of your knife give chocolate a little swirl. Transfer cookies to a cooling rack.

Directions

  • 1 cup packed light brown sugar
  • 3/4 cup unsalted butter
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups organic unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup sugar in the raw
  • white and dark chocolate chips

Directions

  1. Preheat oven to 375 degrees F.
  2. In a standing mixer, combine brown sugar, butter, molasses and vanilla; beat for 10 minutes scrapping down sides if needed.
  3. Add egg; beat well.
  4. In a medium sized bowl, combine flour, baking soda, cinnamon, ginger and cloves; whisk.
  5. Shape dough into 2 inch balls; Roll dough balls in sugar in the raw.
  6. Place two inches apart on an ungreased baking sheet. Bake for 8 minutes. Sides of cookies will start to crack. Remove from oven and place approx 10 vanilla chips or chocolate chips in the center of the cookie. Return to oven for an additional 1 minute to let chocolate chips melt. Remove from oven. With the tip of your knife give chocolate a little swirl. Transfer cookies to a cooling rack.

 

 

Filed Under: Christmas, Desserts

Cherry Pie with Crumb Topping

November 26, 2012 by 4 Comments

Coming back from vacation with a ton of appointments is no fun, no fun at all I tell ya. Buuuut it has to be done. My week will consist of dentist appointments for five kids and a orthopedic appointment for a cast. Can I tell you something? I really. really dislike appointments. :(

You know what else my week will consist of? Getting back on the treadmill. I officially pulled out my fat pants stretchy pants. Time to work off all the goodness I’ve eaten ALL.WEEK.LONG.

We had a wonderful stay-cation that consisted of hanging out, good food, waking up late and a broken thumb. Jay, One of our five, broke his thumb on Thanksgiving evening. We took him to the ER the following morning and sure enough x-rays revealed a broken thumb, (that the little stud popped back into place I might add.) When he came in with tears streaming down his face and his heart beating rapidly after a family friendly basketball game, he said, “Momma, my thumb was hanging off to the side and I put it back into place and heard a pop.” I know, TMI. but. well. that’s the skinny of it. The kid is a stud. If it happened to me, I’d of let it hang there. The Dr. told him, “He did the right thing by the looks of the x-ray and it saved him from doing it.” I have one question for that Dr., “Will that take $$$ off my bill.” Thought not! :)  I’m pretty much immune after having four boys. This isn’t our first dance with a broken something or other. But the mommy in me grabbed him tight and held him close to my chest comforting his pain the best I could aaaand the Advil helped too. Coach went into trainer mode and started icing the kid twenty minutes on twenty off. We tagged team the poor kid all night. ;)

Let’s get to the Cherry Pie shall we?! This pie hit our table on Thanksgiving evening. And I’ve been mackin’ on it all through the week. Think that’s why I’ve had to pull out my stretchy pants?! Anywaaays, we enjoy the frozen Pacific Northwest Dark Sweet Pitted Organic Cherries that are heart healthy and high in antioxidants that are all natural with no preservatives. No, this isn’t a commercial or me promoting a product. ;) I just really love the frozen Organic Cherries from Costco. Although, I bet they’re not so heart healthy after eating the buttah crust that I poured these babies in along with the buttah crumb topping. But they are great to snack on just the same. Have a great week!

5.0 from 1 reviews

Cherry Pie with Crumb Topping
 
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Cherry Pie with Crumb Topping
Author:
Recipe type: Pie
Serves: 8-10

Ingredients
  • approx. 4½ cups dark sweet pitted cherries, frozen
  • 1 cup white sugar
  • ¼ teaspoon pure almond extract
  • 3 tablespoons minute tapioca
  • 1 (9inch) pie crust
Crumb Topping
  • 1 cup unbleached all-purpose flour
  • ½ cup salted butter, room temp.
  • ½ cup white sugar

Instructions
  1. In a medium sized bowl, bring cherries to room temp. Pour 1 cup sugar over cherries, stir. Add almond extract, stir. Now stir in minute tapioca.
  2. Meanwhile preheat oven to 400 degrees F.
  3. Pour cherry mixture into a prepared 9 inch pie crust. Set aside.
  4. In a medium sized bowl, combine 1 cup flour, ½ cup butter and ½ cup white sugar with a pastry blender or fork until you get course like crumbs the size of peas. You’re now ready to top the pie with this buttery crumbly goodness.
  5. Bake pie in your preheated 400 degree F. oven for one hour or until filling is bubbling over the sides of the pie and top is a lightly golden brown. Remove from oven and place pie on a cooling rack.

Notes
You can make this pie a head of time without baking and stick it in the freezer. If doing so, wrap pie well with a layer of plastic wrap and then a layer of aluminum foil. To bake, bring pie to room temp. Remove plastic wrap and foil, bake as directed.

Ingredients

  • approx. 4 1/2 cups dark sweet pitted cherries, frozen
  • 1 cup white sugar
  • 1/4 teaspoon pure almond extract
  • 3 tablespoons minute tapioca
  • 1 (9inch) pie crust
  • 1 cup unbleached all-purpose flour
  • 1/2 cup salted butter, room temp.
  • 1/2 cup white sugar

Directions

  1. In a medium sized bowl, bring cherries to room temp.  Pour 1 cup sugar over cherries, stir. Add almond extract, stir. Now stir in minute tapioca.
  2. Meanwhile preheat oven to 400 degrees F.
  3. Pour cherry mixture into a prepared 9 inch pie crust. Set aside.
  4. In a medium sized bowl, combine 1 cup flour, 1/2 cup butter and 1/2 cup white sugar with a pastry blender or fork until you get course like crumbs the size of peas. You’re now ready to top the pie with this buttery crumbly goodness.
  5. Bake pie in your preheated 400 degree F. oven for one hour or until filling is bubbling over the sides of the pie and top is a lightly golden brown. Remove from oven and place pie on a cooling rack.

Notes You can make this pie a head of time without baking and stick it in the freezer. If doing so, wrap pie well with a layer of plastic wrap and then a layer of aluminum foil. To bake, bring pie to room temp. Remove plastic wrap and foil, bake as directed.

 

 

 

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