Thursday, June 30, 2011

Elephant Stew - 2 ways!

If anyone gives this a try please let me know how it turns out.  I just don’t have that much time! :)

Recipe taken from – Feeding the Flock (1988)

1 elephant
100 lbs carrots
100 lbs potatoes
100 lbs onion

Take elephant after you have killed and dressed him.  Cut into bite-sized pieces.  This should take about 2 months.  Cook over low electric heat about 2 weeks at 465 degrees.  This will serve about 3,800 guests.  If you expect more people, you may add 2 rabbits, but do this only if necessary “cause most people don’t like hare.”

Recipe taken from – Texas State Foster Parent’s Incorporated Cookbook (1989)
1 elephant
2 rabbits
3 Tbsp salt

Cut elephant into small pieces.  Make enough gravy to cover pieces of elephant.  Cook over kerosene stove for about three months.  Serves 3,800 people.  If expecting more people add two rabbist, but only if necessary because most people don’t like to find a hare in their stew.

Hope this made you smile today!

Tuesday, June 28, 2011

Texas Hash

This recipe was better than it looked!  While combining everything I thought ‘what have I done?’ but in the end it turned out pretty good.  We served it with mashed potatoes, green beans, and French bread.  I used only 1 onion and 1 bell pepper.  I can’t imagine two of each.  Hubby and I were talking about some of the measurements/times on these recipes and we figure people made them from memory so much that when they wrote them down they weren’t entirely accurate?!  I also used olive oil not shortening and one 14.5 oz can of diced tomatoes.

Recipe taken from – Heritage Cookbook (1976)

2 large onion, sliced or finely chopped
2 green peppers, finely cut
3 Tbsp shortening
1 lb hamburger meat
1 tsp salt
2 c canned tomatoes
½ c uncooked rice
1 tsp chili powder
¼ tsp pepper

Cook onions and peppers in shortening until onions are yellow.  Add hamburger and salt; cook until mixture falls apart.  Add tomatoes, rice and other seasoning.  Arrange in large casserole.  Cover and bake at 375 for 45 minutes or until done.  Yield: 8 servings.

Note:  In any recipe that calls for cooked hamburger meat I always season it with salt, pepper, garlic powder, and some Tony’s.  This adds some seasoning in case the recipe is under seasoned as most are when dealing with hamburger meat I think.  And with this recipe I decreased the salt to ¾ tsp since I added some to the beef.

Don’t be intimidated by different – give it a try!!

To You, My Friend

To each of you my friends.  I hold you dear to my heart.  Thank you for your friendships.

Recipe taken from – W.M.U Centennial Cookbook

Whatever wind it was that blew
Your friendship to my door –
I’m sure for me no greater blessing
My God could have in store –
Your gentleness – your love of beauty
The thoughts by which you live
Have added inspiration to my days
No other friend could give –
On the ways in which you serve –
May He bless you with happiness
That you so well deserve!

Monday, June 27, 2011

Mexican Wedding Cookies

There was a star next to these cookies so I knew I would have to give them a try.  They were super easy and super yummy!  My hubby took his first bite and said they were good then his second bite they were really good and then by the third bite they were delicious!  My husband made the comment when tasting the dough, quality controlJ that they were like sandies.  Sure enough when they came out of the oven that’s what they were.  It didn’t click for me before. 

I cooked mine for 15 minutes and that was perfect.  I did just two at first to make sure and I was disappointed there were only two because they were so good I wanted the next one right away but we had to wait patiently!  Also, she says to “drop” them on the cookie sheet I just used a cookie scoop and that worked perfectly.  I think it made about two dozen cookies.

Recipe taken from – Hearts of the Home (1982)

½ c butter
½ c plus 2 Tbsp shortening
1 c powder sugar
2 c flour
1 c pecans
2 tsp vanilla

Chop pecans coarsely.  Cream butter and shortening.  Beat in sugar, then flour, vanilla and pecans.  Mix well and drop.  Bake at 350 for 15-21 minutes.

Give these six ingredient cookies a try.  They’ll be done and in the oven in no time.

Friday, June 24, 2011

Smothered Steak

This was a recipe by mistake!  I had this page marked for another recipe but for some reason when I was making the grocery list I thought I wanted to do this one so I bought the stuff to make it.  After I made it I went to highlight it on my master list and to my surprise it wasn’t on there.  Oops!  I was very leery when making it wondering why I put it on the list!!  (you’ll see why when you read the recipe!)  I can’t say it was a happy mistake but it wasn’t a bad one.  My hubby said he’d eat it again.  He said it was poor man’s pot roast.  If I did it again I think I would leave out the flour which made it kinda slimy and I would season it more.

Recipe taken from - Thalian’s Society Cookbook

Sm. Round steak
1 med onion, sliced thin
1 c. flour
Salt and pepper, to taste

Salt and pepper steak to taste.  Sprinkle flour on both side of steak.  Brwon steak in small amount of oil.  Place sliced onions on top of steak.  Drain grease.  Add water to cover steak.  Simmer for 2 hours, covered.

If you’re feeling adventurous give this recipe a try!!

Inspirational Quotes

Inspiration taken from – Thalian Society’s Cookbook

~  Doing nothing is the most tiresome job in the world.  Because it’s impossible to quit to take a rest.

~  Wrinkles should merely show where the smiles have been.

~  To communicate is the beginning of understanding.

Thursday, June 23, 2011

Applesauce Oat Muffins

The name of these muffins caught my eye so I thought I’d give them a try.  Again, we were taking our friends dinner that had just had a baby boy so I wanted to give them something to munch on for a snack or breakfast.  I try to do what I want and I know I was always starving after I had my cutie!  Anyways, I thought the muffins were just ok.  They were not sweet enough to my taste!  My hubby liked them and our toddler thought they were good too.  I’m not sure what our friends thought but hopefully they liked them.

I followed the recipe as stated except for canola oil.  I think I baked mine closer to 22 minutes.

Recipe taken from – Wish Cookbook*

2 c Cheerios cereal, crushed (about 1 c)
1 ¼ c all-purpose flour
1/3 c packed brown sugar
1 tsp ground cinnamon
1 tsp baking powder
¾ tsp baking soda
1 c applesauce
1/3 c skim milk
½ c raisins
3 Tbsp vegetable oil
1 egg white.

Heat oven to 400.  Grease bottoms of 12 muffin cups (2 ½ x 1 ¼ inch).  Mix cereal, flour, brown sugar, cinnamon, baking powder and baking soda in large bowl.  Stir in remaining ingredients just until moistened.  Divide batter evenly among muffin cups.  Bake until golden brown about 18 to 22 minutes.

If you’re looking for a less sweet muffin and love raisins then these are for you.

*  This is from the Make-A-Wish Foundation of North Texas.  This is an amazing organization that was established to grant wishes of children between the ages of 2 ½ and 18 who have life threatening or terminal illness.  My family benefited through this amazing organization and we will be forever grateful.  If you ever are in need of a charity to donate to please keep them in mind as they help kids dreams come true.

Wednesday, June 22, 2011

Strawberry Cooler

If you ever need a recipe for any type of punch to do at a wedding/baby shower just let me know and I have you covered!  All of the cookbooks have plenty of punch recipes.  I’m not trying them because me and my hubby can’t drink a whole thing of punch but this one wasn’t really a punch more of just a drink.  Therefore, I thought I’d give it a try.

I left out the strawberries just for convenience.  And I’m not sure what the accurate measurement for the lemonade is so I just pour three quarters of it in the mix!

The first time we made it is when we had family in town and the young boys loved it.  The second time we made it was just for us because my hubby wanted it again.  The second time I decided to buy some ginger ale to add to it and that addition made it less sweet which was a good thing because it’s pretty sweet on its own.  My husband however preferred it without the addition.  I just added the ginger ale to taste in the glass.

Recipe taken from – Heritage Cookbook (1976)

1 (.3 oz) pkg. strawberry gelatin
1 c boiling water
1 c cold water
1 c pineapple juice
1 c frozen lemonade (diluted by directions)
2 c crushed or sliced strawberries

Dissolve gelatin in boiling water.  Add cold water, pineapple juice, lemonade and strawberries.  Mix well; chill.  Serve over ice in glasses.  Yield 10 servings.

Give this drink a try this summer.  It’ll make a great addition to a picnic spread! 

Tuesday, June 21, 2011

Chocolate Brownies

We were taking food to some friends who just had a baby and I wanted to take a dessert as well because I know I wanted dessert after I had my son!  Hmm…and I still do!  So, I decided to try out another brownie recipe because most people like brownies (just not me!).  My hubby said they were good so I have to trust his judgment!  He thought they might even be better than the previous ones. 

I followed the recipe as stated.  My only note is to make sure you do not scramble your eggs.  Stir constantly as you put them in the hot chocolate mixture.  I wasn’t going to transfer to another bowl but when I felt how hot everything was I decided I better just in case.  Oh, and the color is a bit interesting as they come out because it’s not the typical dark brown it’s more of a light brown.  I used milk chocolate morsels if that maybe had something to do with it?!...

Recipe taken from – Heart of the Home (1982)

¾ c flour
¼ tsp baking soda
¼ tsp salt
1/3 c butter
¾ c sugar
2 Tbsp water
1 (12 oz) pkg. chocolate morsels
1 tsp vanilla
2 eggs
½ c chopped nuts

Preheat oven to 325.  In a small bowl, combine flour, soda and salt; set aside.  In small saucepan, combine butter, sugar and water.  Bring to a boil.  Remove from heat.  Add 1 cup chocolate morsels and vanilla.  Stir until they have melted.  Transfer to bowl.  Add eggs, one at a time.  Beat well after each addition.  Blend in flour mixture gradually.  Stir in remaining morsels and nuts.  Spread into greased 9 inch baking pan and bake at 325 for 35 minutes.  Cool and cut into squares for serving.  

So Busy

So convicting in this crazy fast paced world we live in.  Don't forget to do the small things that makes others smile and makes your heart smile too.  Those moments are what life is really all about.  Not the computers, the TV, the job, or whatever but making sweet memories with those you love and most importantly talking with the God above.

Recipe taken from – W.M.U Centennial Cookbook

Sometime I get so busy
That I realize with a start
I haven’t taken time to see
The things that soothe my heart.
I haven’t spoken with a child,
Or picked some fragrant flowers;
I haven’t heard the birds that sing
Or enjoyed the sunset hours.
I haven’t called or gone to see
The friends I really love –
And, worst of all, I haven’t
Talked with my God above.

Monday, June 20, 2011

Sausage Quiche

I don’t think I’ve ever made a quiche not to say I don’t like them I just never have made one.  So, I saw this one in one of the cookbooks and with trying new recipes I marked it to try.  It seemed very easy and it was.  It took no time at all to prepare.  We served it with biscuits and jam for dinner and then ate it for lunch the next day with fruit.

The only thing I may do different next time is pre cook the crust a little because it didn’t get done on the bottom and I love crust on anything.  I probably will use half or three quarters of the sausage.  One pound was quite a lot not overwhelming it just could be less.

Recipe taken from – Heart of the Home (1982)

1 lb bulk pork sausage
½ c onion, chopped
1 ½ c sharp cheddar cheese, shredded
2 Tbsp flour
1 pie crust shell
2 eggs, beaten
1 small can evaporated milk
2 tsp parsley flakes

Preheat oven to 375.  Fully cook sausage.  Drain very well.  Combine sausage, onion, cheese and flour.  Mix well.  Spread in unbaked pie crust shell.  Beat together eggs, evaporated milk and parsley flakes.  Slowly pour over sausage mixture.  Bake on baking sheet 35-40 minutes or until filling is set.

Try this breakfast for dinner recipe to shake things up a bit!

Friday, June 17, 2011

Inspirational Quotes

Inspiration taken from – Thalian Society’s Cookbook

~  A smile is a curve that can set a lot of things straight.

~  A sense of humor is like a needle and thread – It will patch up so many things.

~  Whoever wants to do a thing can always find a way – Who doesn’t can always find a way out.

Thursday, June 16, 2011

Chicken Casserole

Growing up my mom made a yummy chicken and rice casserole.  I asked her for the recipe and she gave it to me but it wasn’t as good as I remember hers being.  So, in my cookbooks there are lots of chicken and rice casseroles and I have plenty of them marked!  I chose this one first just because it’s the first one I looked at when making my grocery list and it sounded good.

The only thing I really did different is I used minute rice uncooked (approx 1 ½ c) in the dish and used more than a 1/3 cup of green peppers (probably ½ cup).  Everything else was the same.  I think next time I will sprinkle my chicken with salt and pepper though.  Oh, and I did add some shakes of pepper to the mix when I added the salt.

Overall, this was a good dish and easy as well.  We served with salad, toast, and the marinated carrot sticks.  I will make again unless I find one of the other ones I have marked is better!!:) 

Recipe taken from – Feeding the Flock (1988)

¼ c butter
¼ c flour
1 c chicken broth
½ c water
1 ½ tsp salt
1 (4.5 oz) evaporated milk
Cheddar Cheese
3 c cooked rice
2 ½ c diced chicken
1 (4 oz) can mushrooms
1/3 c green peppers
¼ c chopped pimento

Melt butter; blend flour; add broth, milk and water.  Cook and stir over low heat until thick.  Add salt rice, chicken and vegetables.  Pour into greased dish; bake at 350 for 30 minutes.  Add cheddar cheese.

Give this quick casserole a try.  The whole family will love it even the toddlers!

Wednesday, June 15, 2011

Marinated Carrot Stix

When we went on our mission trip to Russia we went to dinner at a Russian's family home.  Let me tell you that was one delicious meal.  My hubby says he doesn't remember it being that spectacular and that maybe I just think it was because our meals up until that point weren't that great or filling but trust me it was yummy food and I gorged myself.  I will never forget the food or the friendly family who served it to us.  Surprisingly it was kinda like good ol' southern cooking, there were mashed potatoes and something similar to steak, and a whole bunch of other goodies but the point of this whole spill is that there were some carrots that were amazing and as soon as I got back home I started looking on the internet for something that I thought would be similar but to no avail.  When I was flipping through my new treasures (cookbooks) I saw this recipe which I thought might be similar so I had to try it.  Sadly, they weren’t as good as the ones I remember eating in Russia but they were good and it’s a healthier way to eat carrots than my usual butter/brown sugar combo!

I did not know what salad oil was and it shows up in lots of these old recipes so thank goodness for the internet because I googled it and found out it’s just a normal tasteless oil like vegetable or canola NOT olive oil.  So, I used canola oil.  I also used the precut match stick carrots; I think my package was 12 oz.  I don’t remember seeing different options on size so whatever you get should be good.  I did not drain the marinade nor use parsley (I didn’t have any).

The first night we ate them with one of my childhood favorites, chicken fried steak and they were a nice complement.  However, I think they were better with my chicken casserole (post to come later) the next day.  I was able to eat them two days after I originally made them and they were still yummy.

Recipe taken from – Heart of the Home (1982)

8 small carrots
3 Tbsp vinegar
3 Tbsp salad oil
1 small garlic clove, crushed
¾ tsp seasoned salt
Minced fresh parsley
¼ tsp salt

Peel and cut carrots into thin, short, 3 inch sticks.  Place in shallow dish.  Mix other ingredients except parsley and pour over carrots until well coated.  Cover tightly and refrigerate overnight, turning sticks, occasionally.  Drain off marinade, arrange carrots in serving dish and sprinkle with parsley.  Yield: 6-8 servings.

Tired of the same ol’ side dishes then give these carrots a try to find a new stand by side dish!

Tuesday, June 14, 2011

Main Dishes

I don't know about you but I always dread the clean up after dinner.  I have an amazing hubby who always helps with clean up but it's still a lot of work depending on what we had for dinner.  When I read this it convicted me and made me see that dirty dishes are a blessing.  I'm going to attempt to cross stitch this to hang on the wall in our kitchen as a reminder to thank God for dirty dishes and not grumble about them.

Recipe taken from – W.M.U Centennial Cookbook

Thank God for dirty dishes
They have a tale to tell,
While other folks go hungry,
We are so very well.
With home and health and happiness,
We shouldn’t want to fuss,
For by this stack of evidence,
God’s very good to us.

Peanut Butter Balls

I first had these when we were going to meetings preparing for our mission trip to Russia.  Our team leader made them for us and it was love at first bite!  Especially for my husband, he would always request these for our meetings.  A lot of you know that I'm not a big chocolate person but these have a very thin coat so it's more peanut butter than anything so I can live with the small amount of chocolate on them for the delicious peanut butter taste.

We made these the other night in hopes of taking them to our small group gathering but they just didn't get done in time.  It's a shame really because now I feel compelled to eat 4-5 a day so that not one goes to waste!!  (I've already eaten 2 today!)

I use semi-sweet chocolate chips.  My double boiler is a glass bowl setting on top of a pot with boiling water.  Hey, it works!

Recipe taken from - Our friend Sue  (there is a recipe in the Hearts of the Home cookbook as well and I'll share the few differences)

1 cup peanut butter
2 3/4 c powder sugar
1/2 c butter, softened
1/4 block paraffin
1 (6 oz) package chocolate chips

Cream Peanut butter, sugar, and butter.  Roll into balls and stick with toothpicks.  Refrigerate overnight (a couple of hours is sufficient).  Melt paraffin and chocolate chips in a double boiler.  Dip each ball into chocolate.  Then remove toothpicks.  Drizzle chocolate over toothpick holes.  Chill.  Makes approx 3 dozen.

The recipe in the cookbook used 1 cup of butter and 1 tsp of vanilla.  I would be interested to see the difference in taste but I can't bring myself to add another whole stick of butter!

If you’re a lover of peanut butter and chocolate then these yummy treats are a must try.  They will stay good for a week or so and you could also freeze them taking a few out when you want a tasty snack.  But my guess is they won’t last but a couple of days…a week max!!:)

Monday, June 13, 2011

Homemade Cheesecake

We were able to get 11 or 12 pieces about this size.

I love cheesecake so when I saw this easy recipe I marked it and put it on the list.  We were having a social for our Sunday school class small group and I volunteered to bring dessert since it would give me an opportunity to make this and not have this tempting dessert all to ourselves!  Good thing we had other people to share it with because I think I would have eaten the whole thing!  We brought 3 extra small pieces home with us and I ate two of them the same day!  My sweet hubby selflessly gave up the third piece!

The one major change I did was I added a graham cracker crust.  To me that’s one of the best parts of a cheesecake.  Luckily I had some frozen crumbled graham crackers from a previous pie so I just used those.  I think it was probably 9 whole graham crackers pulsed in the food processor with about 4 tbsp of melted butter to get it to stick together.  Bake about 5 min before adding the cheesecake mixture.

I brought the cream cheese to room temperature and I used light sour cream for the topping.  I was a bit hesitant with the cook time since I added the crust and do not know how to check to see if a cheesecake is done other than the fact that it’s not jiggly.  But 25 minutes was perfect. 

We also served with fresh strawberries instead of the cherry filling.  Yummo!

Recipe taken from – Thalian’s Society Cookbook

Cake Base:
2 (8 oz) pkgs. Cream cheese
2/3 c sugar
1 tsp vanilla
3 eggs

1 (8 oz) carton sour cream
3 Tbsp sugar
1 tsp vanilla
1 can cherry pie filling

Cream together ingredients in cake base.  Add eggs, one at a time, beating after each.  Pour into greased (Pam) 9 inch pie plate.*  Bake for 25 minutes at 350.

Mix together topping ingredients (minus cherry filling) and spread on top of cheesecake.  Return to oven for 5 minutes.  Cool and refrigerate.  Before serving, top with canned cherry pie filling.

Give this very easy cheesecake recipe a try but be sure you have people to share it with or you may just eat it all by yourself!

*I think my pie plate is a bit bigger than 9 inches but not sure how big it is because it doesn't say....sorry!

Friday, June 10, 2011

Inspirational Quotes

Inspiration taken from – Thalian Society’s Cookbook

~  A smile is a curve that can set a lot of things straight.

~  A sense of humor is like a needle and thread – It will patch up so many things.

~  Whoever wants to do a thing can always find a way – Who doesn’t can always find a way out.

Thursday, June 9, 2011

Yellow Squash Bread

I had a couple of yellow squashes that had to be used asap so I decided I would give this recipe a go.  Believe it or not I followed the recipe exactly….well nearly I used canola oil instead of vegetable.  It was nice and easy so my son got to help yet again!!

As this was cooking it made the house smell wonderful.  I couldn’t wait to eat it.  To my surprise though it wasn’t overly sweet.  It was more subtle and the squash was undetectable but I knew it would be.  That’s the beauty of adding the squash you don’t feel as guilty eating the yummy bread because it has some veggies in it.

Recipe taken from - Local School Cookin' (1986) 

1 ½ c flour
½ tsp soda
2 tsp cinnamon
¾ c sugar
2 tsp vanilla
1 tsp baking powder
¼ tsp salt
2 eggs
½ c veg oil
1 1/3 cup shredded yellow squash

Combine flour, baking powder, soda, salt, and cinnamon.  Set aside.  Combine eggs, sugar, oil, and vanilla in large bowl, beat well; add squash.  Add dry ingredients; mix until moistened. 
Pour into greased and floured 9x5x3 loaf pan.  Bake 50 min at 350 degrees.  Cool in pan 10 min and remove to rack and cool.

If you have an over abundance of squash from the garden and you like more subtle of a sweetness then this dessert bread is for you!

Wednesday, June 8, 2011

Toasted Oatmeal Cookies

I think I’ve stated once already that I love any recipe that has oatmeal in it and so of course I knew I wanted to make these.  This recipe however called for still cut oats not instant so I was even more intrigued.

I followed the recipe exactly* and sadly the first batch got way overdone because again the baking time is way off.  The second batch I still did too long at 8 min so the next batch I did for about 7 minutes and 20 seconds which seemed to be perfect.  I think I’m going to start baking one cooking at a time until I get the right time because it seems that there may be a trend with the cook times being too long.

*I always type that and then when typing the recipe I see I did something different!  I used butter and not margarine is the only thing.  And I didn’t add the raisins.

Overall, these cookies were good.  They got eaten by the family we had in town so I guess that’s a good sign!  They reminded me of a bowl of oatmeal in the morning with cinnamon.

Recipe taken from – Wish Cookbook **

¾ c Bluebonnet margarine
2 ½ c raw oatmeal (not instant)
½ c flour (less 1 Tbsp)
1 tsp cinnamon
Raisins (optional)
½ tsp salt
½ tsp baking soda
1 c brown sugar
1 egg
1 tsp vanilla extract

Over medium heat melt margarine; add oats and sauté until lightly brown (about 5 minutes).  (Toasting the oatmeal adds a special flavor to these chewy cookies).   At the same time the oats are cooking, combine all other ingredients and beat until smooth.  When oats are cooked, immediately add the oats to the other ingredients and mix quickly.  Drop on cookie sheet and flatten.  Cook at 375 10 to 12 minutes.

If you love having a bowl of oatmeal in the morning for breakfast you’ll be sure to love these too!

**  This is from the Make-A-Wish Foundation of North Texas.  This is an amazing organization that was established to grant wishes of children between the ages of 2 ½ and 18 who have life threatening or terminal illness.  My family benefited through this amazing organization and we will be forever grateful.  If you ever are in need of a charity to donate to please keep Make-A-Wish in mind as they help kids dreams come true.

Tuesday, June 7, 2011

Italian Cream Cake

This is my grandmother’s recipe that she has been making ever since I can remember.  When I was little I remember at both Thanksgiving and Christmas we would have an amazing dessert spread and this was always on the table.  I’m not usually a fan of coconut or nuts in things but this is just way too good to pass up.  It’s not the easiest cake in the world but it’s definitely not the hardest either.  And it’s worth every minute of time spent making it!

Recipe taken from – my Grandma (35+ years old)

2 cups sugar
1 stick butter
1/2 cup Crisco
5 eggs
2 c sifted flour 
1 tsp soda
1 c pecans
1 c buttermilk
1 c coconut

8 oz. cream cheese
1 stick butter
1 - (1 lb. box of powdered sugar)
1 tsp. vanilla

Combine baking soda and buttermilk and let stand for a few minutes.  Cream 2 cups sugar, 1 stick butter, and Crisco.  Separate 5 eggs, set whites aside.  Add the yolks to the creamed mixture.  Alternately add the flour and soda/buttermilk to the mixture.  Add 1/2 cup chopped pecans and 1/2 cup coconut.  Beat egg whites until stiff and fold in last.  Pour batter into 3 round greased and floured pans.  Cook at 350 for approximately 25 minutes.

Cream together 8 ounces cream cheese and 1 stick butter.  Gradually add powder sugar.  Add vanilla and enough milk to make smooth spreading consistency.   Stir in 1/2 c pecans and 1/2 c coconut.  Spread on each layer and top of cooled cake.

Don't forget to rotate your pans in the oven since one of the pans will be more than likely on the bottom level and two on top.

If you’ve never had a homemade Italian Cream Cake you must give this one a try.  It’s rich and delicious!

A Cookie or A Kiss

I love this one for so many reasons but one I'll share with you.  I've always told my husband before we ever had children that I was going to bake them cookies so when they came home from school they would always have a treat waiting for them.  He thinks I'm crazy and laughs and tells me our kids are going to be on the heavier side if I do that every day!  But when I saw this it made me smile and it let me show my sweet hubby that my idea wasn't so far off!  So bake your sweet precious children some cookies today and greet them with a hug, a kiss, and a cookie!  That's where memories are made.

Recipe taken from – W.M.U Centennial Cookbook (1988)

A household should have a cookie jar,
For when it is half past three
And children hurry home from school
As hungry as can be.
There is nothing quite so splendid
For filling children up
As spicy, fluffy ginger cakes
And milk from a cup.

A house should have a mother
Waiting with a hug
No matter what a boy brings home
A puppy or a bug.
For children only loiter
When the bell rings to dismiss
If no one’s home to greet them
With a cookie or a kiss!

Monday, June 6, 2011

Apple Kuchen

I love anything apple that is a la mode!  I can’t really explain why because I don’t really care for the actual apples I just like all the crust and sugary goodness sauce that goes along with it.  My poor hubby knows if we see anything apple dessert wise on a menu I’ll probably get it if we have room for it.  Poor guy he’s so selfless giving up his chocolate for me to have my apples with ice cream!  Anyways, so I saw this and it sounded rather yummy and easy. 

We had family come in over the weekend so I got to make a few of my dessert recipes since I knew there would be plenty of people to help us eat them.  This was gone in 2 days.  Everyone really enjoyed it.  I’m the only one who put ice cream on it but that made it delicious in my book and yes I ate some of the apples but not all of them.

My few adjustments were to use butter instead of margarine and I did not let it get soft because all recipes that I’ve ever cut butter into anything it’s always been with cold butter.  To me soft would become a mess and not get a crumbly mix.  And then I just sprayed the pan with PAM which I’m glad I did because it still stuck a bit where I guess I didn’t get it good enough.  I used an offset spatula to spread around the sour cream mix and that worked well.  It covered a majority of the apples but as stated not all of them.  Also, note that even if it doesn’t look done after 25 minutes it is.  I was skeptical at first but it was perfect.

Recipe taken from – Heart of the Home (1982)

½ c soft margarine
1 box yellow cake mix
½ c coconut
1 (21 oz) can apple pie filling
½ c sugar
1 tsp cinnamon
1 c sour cream
2 egg yolks

Preheat oven to 350.  Cut margarine into cake mix until crumbly.  Mix in coconut.  Pat mixture lightly in ungreased 9x12 inch pan.  Build up slightly around edges.  Bake for 10 minutes.  Arrange apples on warm crust.  Mix sugar cinnamon and sprinkle on apples.  Blend sour cream and egg yolks.  Drizzle over apples (will not completely cover apples).  Bake 25 minutes.

Saturday, June 4, 2011

Spaghetti with Italian Sauce

There was a recipe similar to this in almost every cookbook so I decided it must be good and I guess this one caught my eye the most.

I followed the recipe as stated for the most part.  The few things I did differently is that I roughly chopped my onions and used probably 1 cup and I used a 4 oz can of mushrooms...I don’t even know if they make 3 oz anymore.  I also used one large can of whole tomatoes and one 14 oz can of diced tomatoes instead of 2 1lb cans.  This was actually really easy to throw together.  I had it done and simmering in 30 minutes which is always a hit in my book.  It was similar to spaghetti but with a bit more flair!

We all loved it and especially our son but he likes anything Italian.  I think this was probably my favorite so far!!

Recipe taken from - W.M.U Centennial Cookbook (1988)

½ c onion slices
2 Tbsp olive oil
1 lb. lean ground beef
2 cloves garlic, minced
2 (1 lb) cans tomatoes
2 (8 oz) cans tomato sauce
1 (3 oz) can sliced mushrooms
¼ c chopped parsley
1 ½ tsp oregano
1 tsp salt
¼ tsp thyme
Dash of pepper
1 bay leaf
1 c water
Cooked Spaghetti

In large skillet, cook onion in olive oil until almost tender.  Add ground beef and garlic, brown lightly.  Add remaining ingredients, except spaghetti.  Simmer, uncovered, for 2 to 2 ½ hours or until thick.  Remove bay leaf.  Serve on hot cooked spaghetti.  Pass bowl of grated Parmesan cheese.  Serves 6.

Give this quick Italian meal a try soon.  It’s quick and oh so good!

Friday, June 3, 2011

Peanut Butter Cookies

I’ve been craving peanut butter cookies for awhile now but just haven’t made them but the other day I decided I would give in and make some.  This recipe seemed like it wouldn’t make too many (made 21 cookies) and it would be quick so I thought I’d give this one a try.  They were super easy allowing my son to help!

The cook time for these cookies is way off.  I took mine out after 13 minutes and they were pretty crunchy.  I like crunchy cookies but I wish they were a little softer.  I would suggest 8 minutes for softer cookies or lower the temp to 350 and maybe 10 minutes.

Recipe taken from – Heritage Cookbook (1976)

½ c shortening
½ c peanut butter
½ c white sugar
½ c brown sugar (packed)
1 egg
1 ¼ c flour
½ tsp baking powder
¾ tsp soda
½ tsp salt

Mix shortening, peanut butter, sugar and egg together.  Sift flour, baking powder, soda and salt.  Blend in creamed mixture.  Roll 1 1/4” balls, place on cookie sheet 3” apart and flatten with fork (crisscross).  Bake about 15 minutes at 375.

Two ladies submitted this recipe and one of the ladies noted that she substitutes ½ c dry egg mix (packed) and ¼ c water for the egg.  She does not use baking powder and uses only ¼ tsp soda and ¼ tsp salt.
These weren’t packed with a peanut butter taste so if you like a milder peanut butter taste then these will be the perfect cookies for you!

Crock Pot Enchilada Stack-Up

I love all crock pot meals because they are easy to fix and clean up.  So, when I saw this recipe in one of the cookbooks I was excited to try a new crock pot recipe.  It was easy and my husband LOVED it.  He was very disappointed that he didn’t get to take leftovers to work because he was going to lunch with his boss.  I thought it was good but a little salty so I’ll decrease the salt to ¼ tsp next time. 

I cooked up the beef and onion mixture the night before to make it easier the next day.  I mixed it all together the following day.  We used flour tortillas and served with rice and beans.  I also used nearly the whole can of the green chilies (4 oz) and I only used 4 oz can of black sliced olives.  I also used a little more onion than suggested.  I used cheddar and monterrey jack cheese.  Our grocery store sells single cans of tomato juice so I just bought a 12 oz can of Campbell’s tomato juice and measured it out.  I might try red enchilada sauce next time.

Recipe taken from – W.M.U Centennial Cookbook (1988)

1 lb ground beef
½ c chopped onion
1 (8 oz) can tomato sauce
2 Tbsp chopped green chiles
1 ½ tsp chili powder
½ tsp salt
1/8 tsp pepper
Few drops of hot sauce
½ c slced black olives
4 corn or flour tortillas
1 c shredded cheese
¾ c tomato juice

In skillet, cook ground beef and onion until meat is brown and onion is tender.  Drain off fat.  Add tomato sauce, chiles, chili powder, salt, and hot sauce.  Stir in olives.  Trim tortillas slightly smaller than diameter of crock pot.  Add trimmings to meat mixture.  Place ¼ of meat mixture in bottom of cooker.  Top with 1 tortilla; sprinkle with ¼ coup cheese.  Repeat layers with meat, tortillas, and cheese.  Pour tomato juice around edge of stack-up.  Cover and cook on low for 5 to 6 hours of high for 2 to 2 ½ hours.  Cut into wedges and carefully lift out of cooker.

*I’m really not sure what is meant by “Add trimmings to meat mixture.” Since the recipe already mixed things together.  If you understand please fill me in!!

All in all this was a yummy quick and easy week night dinner.  So, when you’re pressed for time give this recipe a go!

Inspirational Quotes

Inspiration taken from – Thalian Society’s Cookbook

~  Life just give you time and space.  It’s up to you to fill it.

~  Only in the dictionary does success come before work.

~  Your tomorrow is often the result of today.