This afternoon at Church we had our annual Trunk or Treat and Chili Cook-off. I love having the Primary children go from trunk to trunk with their costumes. Sophie Childs was Sleeping Beauty and Grace was an East High Cheerleader (but she told everyone she was an Ephraim High cheerleader because her Great-grandpa Steck lives in Ephraim. The cutest family costume was the Spencers. The dad, Peter, came as a beekeeper and the mom, Erin came as a garden of flowers. Sam, their 20 month old son, came as a bee. It was really fun to see the good turn out and spend time with ward members.
The really embarrassing part came with Chili Cook-off. Last year I submitted my mother's chili recipe and won one of the prizes but this year there was only a first, second and third prize given. I always enter because I have been to too many ward potlucks where there have not been enough main dishes. So I always bring one - no matter what. I knew that we would probably be running around all morning and Mom's chili would have made it necessary for me to stay home. So I looked online and on the Betty Crocker website, I found a 'Slow Cooker Beef and Bean Chili'. I WON! First of all it was super simple and really the ingredients are not that expensive. If you are using a big slow cooker then I suggest that you double the ingredients but here is the prize winning recipe! I would imagine this freezes really well.
Betty Crocker Slow Cooker Beef and Bean Chili
1 Tablespoon vegetable oil
2 Tablespoons chili powder (because we live in New England and people have a hard time with spicy food - I halved the chili powder)
2 Tablespoons ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds stew meat (I doubled the recipe but used three pounds of meat with really good results)
2 can (15 ounces at least each) kidney beans, drained and rinsed if desired (we actually added 5 cans in all for our 6 quart slow cooker)
2 cans RoTel tomatoes (I pureed these in the blender so there were no chunks of tomato or pepper - it was basically spicy tomato juice)
1-2 Tablespoons dried minced onions
1/2 cup water
In a 12-inch skillet drop the chili powder and the cumin in the dry skillet and stir until fragrant. Add the Tablespoon of oil and the stew meat. Brown the stew meat all over for about 5-6 minutes. In a 3-4 quart slow cooker, pour in the beef mixture. Stir in the beans, the Rotel tomatoes and water. Cover and cook on low 8-12 hours on low. Stir well just before serving.
Note: I just dumped the packages of stew meat in the skillet but if I was going to do it again I would probably cut the pieces so they were all uniform. I am not sure how this tastes. Neither Clyde nor I got to even have a taste! I am assuming since it won that it must have been Okay but I am thinking that the reason it won was because of the big chunks of beef hanging out in it. In fact several people told me that was their favorite part!
Saturday, October 31, 2009
Thursday, October 29, 2009
Recipe Day!
I know I already blogged today but today is recipe day and I have some really good ones. The first one is one that I found a couple of years ago and make all the time. I have yet to find someone that doesn't like it.
Chicken Potpie Soup
6 small potatoes, cut into eights (or cut up big potatoes to measure 2 cups)
1 medium celery stalk, coarsely chopped (measure about 1/2 cup)
1 medium carrot, coarsely chopped (measure about 1/2 cup)
{What I do is throw these two vegetables in the food processor and pulse it until I get the rough chop I want.}
2 Tablespoon dried minced onion
5 cups chicken broth
2-3 chicken breasts, cut into cubes (can be raw or cooked)
1/4 cup Wondra flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/2-3/4 cup green peas (according to taste)
1/4 cup whipping cream or whole milk (depends on what you have in the fridge)
In a large pot, drop in the potatoes, celery, carrots, onion and chicken breasts. Add the 5 cups chicken broth, the poultry seasoning, salt and pepper and simmer for 30 minutes. Add the Wondra Flour according to package directions and whisk in well. Add in the peas and cook an additional 15, stirring occasionally. Add the whipping cream and just warm through. Serve immediately. Serves 6-8
**Crock pot version: To cook this in a crock pot make sure you use cooked chicken. Add the vegetables, chicken broth and seasonings to the crock pot. Cook on high for 3 hours or low for 5 (unless you are using cooked vegetables). After 3 hours on high, add the chicken for an additional 2 hours. An hour before serving add the Wondra Flour and peas, stirring the flour in well, as well as the whipping cream. If you don't have whipping cream or whole milk then add butter to your skim milk. This has to have the fat otherwise your soup won't thicken properly. Cook on high for at least an hour. This will hold on low for an an additional 2 hours if neccessary. It will just get thicker but if held too long it will break down and then get runny.
This is a recipe I have had so long that I don't even know where I got it. It is Heather's 'Birthday' Cake. It is one of the best scratch chocolate cakes I have ever tasted and after I started making this we quit buying chocolate cake mixes. I think I found it in one of my grandmother's old pre-depression cookbooks.
Best Ever Chocolate Cake
2 ounces unsweetened chocolate, melted
1 cup milk
1 1/2 cups sugar
2/3 cup butter
3 eggs
1 teaspoon vanilla
3/4 cup milk
2 1/4 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
Melt the 2 ounces of unsweetened chocolate in a saucepan and then whisk into it the 1 cup of milk. Cook until it thickens, about 15 minutes on medium low heat. Set aside and let the mixture cool. Heat oven to 350 degrees. Cream the butter and gradually add the sugar. Add the vanilla and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. To the 3/4 cup milk, stir in the salt, baking powder and baking soda. Pour into the butter mixture. Add the flour. The batter will very thick at this point. Add the chocolate blending just until no white is showing.. Pour the batter into 2 - 9 inch cake pans that have been greased and floured well (or spray with baking non-stick cooking spray!). Or pour into 3 - 8 inch cake pans that have been prepared as above. Bake for 30-35 minutes or until the cake tests done. Cool in the pans for 5 minutes and then finish cooling on cooling racks. Frost the cakes with the frosting of your choice or serve warm with a topping. Serves 16 people.
I am thankful for the ability to cook. I wanted to learn how to cook when I was really young and when my mother was sick so much it became a necessity that did learn to cook some things so we weren't dependent on ward/branch members to take care of us all of the time. I had a very patient teacher through my father. My first meal was burned ham and raw corn but Dad ate it like a trooper! I am thankful for patient and loving family members that were willing to try my successes and even my failures!
Chicken Potpie Soup
6 small potatoes, cut into eights (or cut up big potatoes to measure 2 cups)
1 medium celery stalk, coarsely chopped (measure about 1/2 cup)
1 medium carrot, coarsely chopped (measure about 1/2 cup)
{What I do is throw these two vegetables in the food processor and pulse it until I get the rough chop I want.}
2 Tablespoon dried minced onion
5 cups chicken broth
2-3 chicken breasts, cut into cubes (can be raw or cooked)
1/4 cup Wondra flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/2-3/4 cup green peas (according to taste)
1/4 cup whipping cream or whole milk (depends on what you have in the fridge)
In a large pot, drop in the potatoes, celery, carrots, onion and chicken breasts. Add the 5 cups chicken broth, the poultry seasoning, salt and pepper and simmer for 30 minutes. Add the Wondra Flour according to package directions and whisk in well. Add in the peas and cook an additional 15, stirring occasionally. Add the whipping cream and just warm through. Serve immediately. Serves 6-8
**Crock pot version: To cook this in a crock pot make sure you use cooked chicken. Add the vegetables, chicken broth and seasonings to the crock pot. Cook on high for 3 hours or low for 5 (unless you are using cooked vegetables). After 3 hours on high, add the chicken for an additional 2 hours. An hour before serving add the Wondra Flour and peas, stirring the flour in well, as well as the whipping cream. If you don't have whipping cream or whole milk then add butter to your skim milk. This has to have the fat otherwise your soup won't thicken properly. Cook on high for at least an hour. This will hold on low for an an additional 2 hours if neccessary. It will just get thicker but if held too long it will break down and then get runny.
This is a recipe I have had so long that I don't even know where I got it. It is Heather's 'Birthday' Cake. It is one of the best scratch chocolate cakes I have ever tasted and after I started making this we quit buying chocolate cake mixes. I think I found it in one of my grandmother's old pre-depression cookbooks.
Best Ever Chocolate Cake
2 ounces unsweetened chocolate, melted
1 cup milk
1 1/2 cups sugar
2/3 cup butter
3 eggs
1 teaspoon vanilla
3/4 cup milk
2 1/4 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
Melt the 2 ounces of unsweetened chocolate in a saucepan and then whisk into it the 1 cup of milk. Cook until it thickens, about 15 minutes on medium low heat. Set aside and let the mixture cool. Heat oven to 350 degrees. Cream the butter and gradually add the sugar. Add the vanilla and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. To the 3/4 cup milk, stir in the salt, baking powder and baking soda. Pour into the butter mixture. Add the flour. The batter will very thick at this point. Add the chocolate blending just until no white is showing.. Pour the batter into 2 - 9 inch cake pans that have been greased and floured well (or spray with baking non-stick cooking spray!). Or pour into 3 - 8 inch cake pans that have been prepared as above. Bake for 30-35 minutes or until the cake tests done. Cool in the pans for 5 minutes and then finish cooling on cooling racks. Frost the cakes with the frosting of your choice or serve warm with a topping. Serves 16 people.
I am thankful for the ability to cook. I wanted to learn how to cook when I was really young and when my mother was sick so much it became a necessity that did learn to cook some things so we weren't dependent on ward/branch members to take care of us all of the time. I had a very patient teacher through my father. My first meal was burned ham and raw corn but Dad ate it like a trooper! I am thankful for patient and loving family members that were willing to try my successes and even my failures!
This, That and Other Things
I was watching the news this morning and now I am a little miffed. Our state legislature is trying to shorten the official name of the state. Currently our claim to fame is that we are the smallest state with the longest name - Rhode Island the Providence Plantation. The state legislature has decided that Providence Plantation sounds like a racial slur and is insulting to our current administration (but this issue pops up every time they meet!). We never did have a problem with slavery here like they did in the Old South with Black Slaves. The problem here went way into the this century with White Slavery and Child Labor laws because of the textile mills but that is a different issue all together. What I can't understand is that Rhode Island flips spots between Michigan and Nevada as the top 3 highest unemployed states with the highest deficits and we are worried about changing our name! Isn't there something better they can do with their time?
On the up side I had the most fun dream the other night. We could actually 'beam' ourselves to wherever we wanted to be like in 'Star Trek'! Marcus needed me for something and so I beamed myself over to their house. Anneke was so delighted to see me and said, "I am so glad you e-mailed yourself over here! I just really needed to talk to you! This is like having my own fairy grandmother!" Feeling their arms around me even in a dream was wonderful! I haven't seen them for almost 2 years - it will be 2 years when we do. I am so excited to visit them in January for Marcus' baptism. If only someone would figure out how to 'email' us from place to place. I would be one happy grandma!
I am so thankful for my amazing grandchildren. They are the light of my life and I cannot believe how lucky I am to be so blessed to have them be a part of mine.
On the up side I had the most fun dream the other night. We could actually 'beam' ourselves to wherever we wanted to be like in 'Star Trek'! Marcus needed me for something and so I beamed myself over to their house. Anneke was so delighted to see me and said, "I am so glad you e-mailed yourself over here! I just really needed to talk to you! This is like having my own fairy grandmother!" Feeling their arms around me even in a dream was wonderful! I haven't seen them for almost 2 years - it will be 2 years when we do. I am so excited to visit them in January for Marcus' baptism. If only someone would figure out how to 'email' us from place to place. I would be one happy grandma!
I am so thankful for my amazing grandchildren. They are the light of my life and I cannot believe how lucky I am to be so blessed to have them be a part of mine.
Tuesday, October 27, 2009
Tuesday Book Review
Wow! The day is almost over and I still haven't blogged. I missed yesterday's hero Monday but it can wait until next week. I really don't have that much to say about the books I have been reading. I haven't read anything new. Carolyn Hart, Dorothy Cannell and Susan Wittig Albert have made up the majority of the books I have read this week. I have been continuing on with reading the Anne of Green Gables series of books when I have to wait for something because I have all of them on my Kindle. Other than that I don't really have anything to report. I might have to veer away from mysteries for awhile and read straight novels for a time or two because even my dreams are starting to be mysterious! since I read wacky mysteries, so are my dreams, thankfully. I do love Carolyn Hart because she drops names of mystery authors in her books and because of her I am now enjoying Dorothy Cannell. I just this evening picked up a mystery by Jane Dentinger because of her suggestion in a book I had read. Carolyn Hart suggests contemporary as well as tried and true mystery writers - which makes her works really fun to read.
I am thankful for a friendly hair stylist, a reliable car, good friends, warm coats.
I am thankful for a friendly hair stylist, a reliable car, good friends, warm coats.
Thursday, October 22, 2009
Thursday Recipes
Hope you enjoy these! The first one is an old standby in our family.
Pork Chops and Rice
4 Pork chops
1 cup cooked rice
1/4 cup milk
Heat oven to 350 degrees. Brown pork chops on both sides that have been seasoned with salt and pepper. The pork chops do not have to be cooked all the way through - in fact it is better if they are not. But the browner on the outside the better (not burned). Spray a baking dish that can be covered - with non-stick cooking spray. Add in the rice and milk, season with salt and pepper. Add the pork chops. Cover. Bake 20-30 minutes. Uncover and cook 2o minutes more or until the rice is bubbling and sticky. Enjoy with a salad and vegetable side dish.
********
I found this recipe several years ago - I am not sure where. I used to make it for a friends birthday every year when we lived in Ephraim. I haven't made it for long time. Maybe I should start baking it again - it is good!
Oatmeal Cake
1 cup oats 1 1/2 cups flour
1 1/4 cups boiling water 1 teaspoon baking soda
1/2 cup shortening 1/2 teaspoon salt
1 cup sugar 1 teaspoon ground cinnamon
1 cup light brown sugar, packed 1/2 teaspoon ground nutmeg
2 large eggs
Grease and flour a 13x9 inch baking pan. Set aside. Put the oats in a mixing bowl. Pour boiling water over the oats. Set aside for 20 minutes. (If using quick cooking oats you might want to lessen the water).
Preheat the oven to 350 degrees. Combine the shortening, sugars and eggs in a bowl. Beat with an electric mixer. Add the softened oatmeal. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Beat the dry mixture into the wet ingredients just until mixed.
Pour the batter into the prepared pan. Bake for 30 minutes or until the cake pulls away from the sides of the pan. A toothpick inserted in the center of the cake will come out clean.
Icing
1/4 cup butter (must be butter) 1/2 cup coarsely chopped pecan
2/3 cup brown sugar, packed 3 Tablespoons whole milk or 1/2 and 1/2
1/2 cup flaked coconut
Mix all the ingredients together, thoroughly. Set oven control to broil or 550 degrees. Spread the icing over the warm cake, making sure it covers the whole thing. Place the cake no closer than 3 inches from the heat source. Broil 2-4 minutes or until the topping is golden brown. Watch closely because it burns quickly!
I am thankful for Sedona, computers, fun books, good friends and telephones (when it is someone I want to talk too!).
Pork Chops and Rice
4 Pork chops
1 cup cooked rice
1/4 cup milk
Heat oven to 350 degrees. Brown pork chops on both sides that have been seasoned with salt and pepper. The pork chops do not have to be cooked all the way through - in fact it is better if they are not. But the browner on the outside the better (not burned). Spray a baking dish that can be covered - with non-stick cooking spray. Add in the rice and milk, season with salt and pepper. Add the pork chops. Cover. Bake 20-30 minutes. Uncover and cook 2o minutes more or until the rice is bubbling and sticky. Enjoy with a salad and vegetable side dish.
********
I found this recipe several years ago - I am not sure where. I used to make it for a friends birthday every year when we lived in Ephraim. I haven't made it for long time. Maybe I should start baking it again - it is good!
Oatmeal Cake
1 cup oats 1 1/2 cups flour
1 1/4 cups boiling water 1 teaspoon baking soda
1/2 cup shortening 1/2 teaspoon salt
1 cup sugar 1 teaspoon ground cinnamon
1 cup light brown sugar, packed 1/2 teaspoon ground nutmeg
2 large eggs
Grease and flour a 13x9 inch baking pan. Set aside. Put the oats in a mixing bowl. Pour boiling water over the oats. Set aside for 20 minutes. (If using quick cooking oats you might want to lessen the water).
Preheat the oven to 350 degrees. Combine the shortening, sugars and eggs in a bowl. Beat with an electric mixer. Add the softened oatmeal. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Beat the dry mixture into the wet ingredients just until mixed.
Pour the batter into the prepared pan. Bake for 30 minutes or until the cake pulls away from the sides of the pan. A toothpick inserted in the center of the cake will come out clean.
Icing
1/4 cup butter (must be butter) 1/2 cup coarsely chopped pecan
2/3 cup brown sugar, packed 3 Tablespoons whole milk or 1/2 and 1/2
1/2 cup flaked coconut
Mix all the ingredients together, thoroughly. Set oven control to broil or 550 degrees. Spread the icing over the warm cake, making sure it covers the whole thing. Place the cake no closer than 3 inches from the heat source. Broil 2-4 minutes or until the topping is golden brown. Watch closely because it burns quickly!
I am thankful for Sedona, computers, fun books, good friends and telephones (when it is someone I want to talk too!).
Wednesday, October 21, 2009
Happy Birthday Carianne
Today is Carianne's birthday. For some reason I only have one picture of her alone and that is on my Monday's heroine blog - so go take a peek if you want to see it. Here are pictures of our daughters. We love each of them but Carianne was the first. She set the bar high.
3 years ago we all met in Las Vegas for Christmas. We had our picture taken together as a family and had a wonderful time. The girls are not overly fond of this picture but I love it because you know they love each other so much just by looking at it.
This is Carianne with her 3 children, Carlye, Nathanael and Noah. She is a wonderful wife and mother. She is consistent with her discipline and has raised very well adjusted children. She and Carl are doing an amazing job. Happy Birthday Carianne! We love you very much.Tuesday, October 20, 2009
Tuesday Book Review
I found a new author for me to read. I was searching the other day because it was raining and I didn't want to walk to the library and pick up the books I had on reserve. For ALL of the mystery authors that I like to read - Dorothy Cannell was also suggested so I downloaded "The Importance of Being Ernestine" on my Kindle and started reading it. She is a British author and really funny. I loved it - so I started reading her books now. Her titles are a play on phrases or titles. The 2 books I currently have from the library are "The Thin Woman" and "Down the Garden Path". I like her books because they are somewhat in the Agatha Christie genre - the villain is not blatantly apparent in the first 2 chapters of the books. Some of the authors I have been reading, I now know so well that I can figure out who did it by chapter 5. Agatha Christie rarely introduced her villain until the end of the book. But Dorothy Cannell has them make appearances - but they are not the main character, so you are not suspicious of them of them. Makes the books a lot of fun to read.
I got Clyde to read the "Hunger Games" and so last night we went out to buy the next in the series "Catching Fire". If we wait for the library copy it could be December of January before we get to read it. We both really enjoyed "Hunger Games" but she really keeps you hanging.
I am currently reading "Forest Born" by Shannon Hale. I love it. I am 3/4 of the way through it and I can tell you right now - if you haven't read it - do. She is back to what she originally intended - at least that is how I feel. This is more in the tradition of "Goose Girl" and "Enna Burning" than her last books. I have enjoyed all of her books but the first two were my favorites. This one is right up there with them.
I finished reading my 'Meg Langslow' series and the 'Quilter's series' of books. I am just about finished with all of the 'China Bayles' books up to date. I decided it isn't good for me to read the 'China Bayles' books because they just make me homesick for the Texas Hill country. I miss the warmth of the weather and the people.
I am thankful for beautiful daughters, for son-in-laws who love their wives and children, for 9 wonderful grandchildren, for being a part of great family and knowing my Heavenly Father loves me.
Monday, October 19, 2009
Monday's Heroine
Once upone a time - in October 1977 - there was a Mommy very anxious to have her first baby. When that baby was born it was a beautiful baby girl. That mommy and daddy named her Carianne for her grandmothers' and her great-grandmothers' and her Aunt Marianne. They felt very blessed - so blessed in fact they nicknamed her 'Sunshine.'
Sunshine grew up and soon had another baby sister and very soon had 3 younger sisters to watch over. She took her position as oldest sister very seriously. She and her sisters were very close.
Sunday, October 18, 2009
Not a Happy Camper!
Today has been a miserable dreary rainy day. We have had gale force winds and it has rained hard all day. ON the plus side it was our Primary Program and Clyde and I had the wonderful opportunity of tending/playing with Sophie Childs during the Program. She was as entertaining as the program! We love Grace and Sophie so much. What a joy they are in our lives. They make up for no grandchildren close by. Immediately after Sunday School we headed for the Temple Devotional and it was wonderfully spiritual. President Robert S. Wood, formerly of the Seventy will be our Temple President, along with his wife, Sister Dixie Wood, starting November 1. Their presidency was announced and introduced and we heard the good-bye remarks of President and Sister Hutchins, the Zoglio's and the Sutton's. It was well worth the heatwrenching drive to Boston for the devotional. Clyde and I were debating about staying for refreshments, when looked outside and SAW SNOW! We decided that we had better make tracks for home. It was white knuckle driving all the way home! In fact at one point a car was trying to get onto the highway and suddenly bounced over the median, spun around and ended up facing traffic. If there hadn't been a lull in the traffic right then, we would have hit it - head on! fortunately we were being blessed and the there was no accident. The other car was not damaged and was able to drive to the side (I am sure to compose themselves before heading into the traffic again). The rest of the trip was relatively un-eventful except for the snow changing to blinding rain when we got closer to Rhode Island.
There is 'wives' tale' in New England that says when the snow flies in November or December, the day of the month it falls is how many storms you will have. Surprisingly it is quite accurate but unfortunately the snow usually starts to fally about the 21st of November! No one knows what to make of snow falling in October because it doesn't happen this way. So we will see what this winter does. I love it when I hear about 'Global Warming'. The other day I heard a meterologist from Pennsylvania say, "We have had no Spring, no summer and now no Fall. No one can tell me that Global Warming is at work no matter how hard they try." FYI - Global Warming is no longer the phrase to use - it now 'Global Climate Change'. That way they can cover themselves for whatever.
Things I am thankful for: The Boston Temple, a fairly new car (our new car is 1 year old this week), Heavenly Father's blessing us with safe travel, warm pajamas and Primary Children.
There is 'wives' tale' in New England that says when the snow flies in November or December, the day of the month it falls is how many storms you will have. Surprisingly it is quite accurate but unfortunately the snow usually starts to fally about the 21st of November! No one knows what to make of snow falling in October because it doesn't happen this way. So we will see what this winter does. I love it when I hear about 'Global Warming'. The other day I heard a meterologist from Pennsylvania say, "We have had no Spring, no summer and now no Fall. No one can tell me that Global Warming is at work no matter how hard they try." FYI - Global Warming is no longer the phrase to use - it now 'Global Climate Change'. That way they can cover themselves for whatever.
Things I am thankful for: The Boston Temple, a fairly new car (our new car is 1 year old this week), Heavenly Father's blessing us with safe travel, warm pajamas and Primary Children.
Friday, October 16, 2009
Thursday Recipes
I know it is Friday but Thursday got away from me. I decided I had better get the recipes out today before It was time for bed and I hadn't done it again.
Bake Frittata
1/4 finely chopped bell pepper
1/2 cup cooked, diced ham
4 eggs
1 Tablespoon milk
1/4-1/2 cup shredded cheese
Heat oven to 375 degrees. In a bowl combine the eggs and milk and mix until foamy. Add salt and pepper to taste and if desired up to 1 Tablespoon Dijon mustard. Mix well. Add the bell pepper and ham and mix well. Spray a pie plate with non-stick cooking spray and pour the mixture into the pie pan. (Make sure the ham and cheese are distributed evenly throughout the the pan). Bake for 22-27 minutes - until the frittata is puffy and a knife inserted towards the center come out clean. Serves 2-3 generously.
** Note: Any breakfast meat can be used in this. I frequently use bacon or sausage. You can also add green onion, mushrooms, diced cooked potato - in other words if you like it in your omelet - add it to this. This is a great meal when you are in hurry but want a good breakfast. It doesn't take that long to prepare and while you are getting ready - it is baking in the oven. It doubles and triples easily - just move up to a 9x13 pan or large baking sheet when multiplying the recipe.
German Apple Pancakes
4 eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon baking powder
2 medium apples, thinly sliced
1/4 cup sugar
1 teaspoon cinnamon {mix the cinnamon and sugar together}
Heat oven to 400 degrees. Beat eggs, flour, salt and baking soda together. Add 1 teaspoon of the cinnamon sugar and mix it well. Set aside. Spray two pie pans with non-stick cooking spray. Arrange the apple slices on the bottom of the pans. Sprinkle with 2 Tablespoons of the cinnamon sugar, evenly over the apples in the pan. Stir the batter up and pour it evenly over the apples in the pie pans. Sprinkle the remaining sugar over the batter in the pans. Bake uncovered until a knife comes out clean in the center - 20-25 minutes. Serve warm from the oven or at room temperature.
** Note: Recipe can be cut in half to feed 2 very generously!
Things I am thankful for, cocoa motion machine, cozy blankets, an exercise bike so I don't have to leave the apartment today, hot chocolate!
Bake Frittata
1/4 finely chopped bell pepper
1/2 cup cooked, diced ham
4 eggs
1 Tablespoon milk
1/4-1/2 cup shredded cheese
Heat oven to 375 degrees. In a bowl combine the eggs and milk and mix until foamy. Add salt and pepper to taste and if desired up to 1 Tablespoon Dijon mustard. Mix well. Add the bell pepper and ham and mix well. Spray a pie plate with non-stick cooking spray and pour the mixture into the pie pan. (Make sure the ham and cheese are distributed evenly throughout the the pan). Bake for 22-27 minutes - until the frittata is puffy and a knife inserted towards the center come out clean. Serves 2-3 generously.
** Note: Any breakfast meat can be used in this. I frequently use bacon or sausage. You can also add green onion, mushrooms, diced cooked potato - in other words if you like it in your omelet - add it to this. This is a great meal when you are in hurry but want a good breakfast. It doesn't take that long to prepare and while you are getting ready - it is baking in the oven. It doubles and triples easily - just move up to a 9x13 pan or large baking sheet when multiplying the recipe.
German Apple Pancakes
4 eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon baking powder
2 medium apples, thinly sliced
1/4 cup sugar
1 teaspoon cinnamon {mix the cinnamon and sugar together}
Heat oven to 400 degrees. Beat eggs, flour, salt and baking soda together. Add 1 teaspoon of the cinnamon sugar and mix it well. Set aside. Spray two pie pans with non-stick cooking spray. Arrange the apple slices on the bottom of the pans. Sprinkle with 2 Tablespoons of the cinnamon sugar, evenly over the apples in the pan. Stir the batter up and pour it evenly over the apples in the pie pans. Sprinkle the remaining sugar over the batter in the pans. Bake uncovered until a knife comes out clean in the center - 20-25 minutes. Serve warm from the oven or at room temperature.
** Note: Recipe can be cut in half to feed 2 very generously!
Things I am thankful for, cocoa motion machine, cozy blankets, an exercise bike so I don't have to leave the apartment today, hot chocolate!
Tuesday, October 13, 2009
Tuesday Book Review
First of all I have to say HAPPY BIRTHDAY NOAH! Noah is my 5-year-old grandson that lives in Texas. If you ever met Noah, you are probably jealous of me because he is my grandson. I am pretty lucky to be his grandma!
This week I have continued reading my 'Meg Lanslow', Annie and Max Darling' and the 'Quilter's Apprentice' books. I also finished "What Your Childhood Memories Say About You" and all I can say it that the whole time I kept thinking about Heather and her father missing her beanbag toss. Just how has that shaped her into who she has become?!! It is certainly the memory we all know best about Heather. Aside from that I found some things very enlightening but for the most part I just found it another enjoyable Kevin Leman read. If anyone would like it - let me know.
Heidi has been asking me to read "Hunger Games" by Suzanne Collins for a couple of months. I finally ordered it from the library and literally had to wait for a month to get it - it is that popular. I wasn't that thrilled to read it because of the premise of the book. Young people between the ages of 12-18 are chosen from this country's districts (there are 12) and they are sent out into a game area where they fight for their lives. The one left alive - wins for their district. I do have to say that if you like "Enders Game" you would probably enjoy this but it is much milder. Anyway I was caught up in the book and really quite enjoyed it. I won't be reading it twice but I will be reading the next book and have ordered it. Heaven only knows when I will see it though. So, thanks Heidi for the good suggestion.
One of the things I love about Carolyn Hart's books (Annie and Max Darling are her protagonists) is that she 'name drops' all the way through her books. In other words she suggests other mystery writers and series. Everything from Agatha Christie to the Koko in the "The Cat Who Reads Backwards". You can come up with some pretty fun reads as you go through the books. I downloaded some of the authors on my Kindle and will start on them next. It should be fun. (These books are so old that they were free because their copyrights were up.)
Today I am thankful for raincoats, warm saunas, ham and beans cooking on the stove, a cozy chair to read in and a warm place to live but especially for 9 of the greatest grandchildren that have every been placed on the earth!
Monday, October 12, 2009
Monday's Hero
I want to write about Columbus a little bit today. I keep hearing people slamming him. They are changing the name of the holiday to Fall Holiday, etc because of the atrocities he caused the people of Hispaniola when he came over (bringing smallpox and enslaving them,etc. - but if you really look into it, these things weren't Columbus' personal fault but the fault of other Europeans. He is just taking the fall). They also say he can't possibly have discovered anything because people were already here. I disagree. There may have been people here already but his discovery brought the people of Europe here. I am a descendant of them and I am mighty glad that I am here. My ancestors came for a variety a reasons, my most recent ones, the Brugger's because of religious freedom and to live close to people that believed the same way they did. No matter how we look at it - every hero has flaws. They are human. We can still be grateful for the good they did.
Today, to celebrate Columbus Day, Clyde and I went the Gillette Castle in Connecticut. Elise Cannon had gone there with her friend Teresa just before her visit here over Labor Day. We took her advice and went and took a gander. It was fascinating. William Gillette was the actor best known for originating the part of Sherlock Holmes. He was a stage actor and he is the one that came up with the Meerschaum pipe, the Inverness Cape and the deerstalker hat that became the trademarks of Sherlock Holmes on the stage and in the early movies at the beginning of the 20th century. The house is constructed entirely of stone - inside and out. It is like a rustic hunting lodge. I suggest that you get on the Internet and look at pictures of it. We forgot our camera but they were being really strict about what could be photographed and what couldn't be anyway. There was an elaborate system of latches and locks on the doors that were beautiful as well as functional and in the windows too. The light switches were also a series of levers and pulleys (he had steam heat, gas lighting and electricity years before anyone else did). It was a fascinating excursion.
I am thankful for a comfortable car, beautiful autumn colors, the wonderful company of my husband, returned missionaries and good friends.
Today, to celebrate Columbus Day, Clyde and I went the Gillette Castle in Connecticut. Elise Cannon had gone there with her friend Teresa just before her visit here over Labor Day. We took her advice and went and took a gander. It was fascinating. William Gillette was the actor best known for originating the part of Sherlock Holmes. He was a stage actor and he is the one that came up with the Meerschaum pipe, the Inverness Cape and the deerstalker hat that became the trademarks of Sherlock Holmes on the stage and in the early movies at the beginning of the 20th century. The house is constructed entirely of stone - inside and out. It is like a rustic hunting lodge. I suggest that you get on the Internet and look at pictures of it. We forgot our camera but they were being really strict about what could be photographed and what couldn't be anyway. There was an elaborate system of latches and locks on the doors that were beautiful as well as functional and in the windows too. The light switches were also a series of levers and pulleys (he had steam heat, gas lighting and electricity years before anyone else did). It was a fascinating excursion.
I am thankful for a comfortable car, beautiful autumn colors, the wonderful company of my husband, returned missionaries and good friends.
Thursday, October 8, 2009
Thursday's Recipes
First of all - a belated Happy Birthday to my niece, Sara Marie Walker. I am so sorry I spaced your birthday yesterday. I wasn't feeling well and so I just blew the whole day! I love you and hope you had an amazing birthday. You certainly deserve it.
Now to the business at hand. I hope you enjoy these recipes. The first one is one that I make mostly in the Autumn and Winter simply because it is just those kind of flavors. I fix this for Clyde a couple of times a month for breakfast and serve it with fresh whipped cream. He gets his fresh fruit in the side.
Pumpkin Gingerbread Waffles
1 cup flour (you can use 1/2 whole wheat and 1/2 white if desired)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons brown sugar
2 eggs
1/2 cup canned pumpkin
1/2 cup buttermilk
2 Tablespoons vegetable oil
In a bowl stir together dry ingredients. Add the rest of the ingredients and stir well. If the mixture is thick add a bit of regular milk or water until the it is the right consistency. (Sometimes buttermilk comes very thick). Pour as much as your waffle baker uses and cook according to manufacturer's directions. Serve with maple syrup, apple sauce or whipped cream.
** Note: If you have Pumpkin Pie Spice - use 2 teaspoons of that instead of measuring out all of the spices.
__________________________
This is what I take to every potluck (linger-longer's is what they are called here) we have at Church. I have yet to bring any home. It is a recipe that I have had since we lived in Kerrville and I would fix it there when we would stay all day for General Conference. Then I would bring it in a large roaster and several times I had it spill all over the back of my car. Now I have made the recipe crockpot friendly! My crockpot has a snap down lid so no more spills in the back of my car! I made this at Carianne's when we were there this summer - same results. Everyone loved it and very few leftovers and there were not the swarms of people there like there are Church.
10 Bean Crockpot Special
1/2 pound bulk Italian sausage (I can't always find bulk sausage so I just strip off the casings from the links)
1/4 pound pepperoni sausage sliced thin and then in half again
1/2 pound smoked Kielbasa, sliced thin and then in half again
16 ounce can pork and beans, un-drained
16 ounce can red kidney beans, un-drained
16 ounce can chili beans with meat, un-drained
16 ounces pinto beans, drained
16 ounces Canellini (white kidney beans) drained
16 ounces butter beans, drained
1 cup frozen Lima beans
16 ounces black beans, drained
16 ounces navy beans, drained
16 ounces pink beans, drained
1 can tomato soup, undiluted
3 ounces tomato paste
1/2 cup brown sugar
1/2 cup spicy barbecue sauce
6 slice bacon fried crisp and broken up
Brown the Italian sausage in a skillet and drain well. Dump into a 12-cup crockpot. Fry off the bacon and slice up or break up. Add all the meats to the crockpot. Add all of the beans, stirring after each addition. Mix in the tomato soup. Stir in the tomato past, brown sugar and barbecue sauce. Mix all the ingredients well. Cook on low for 3 hours. Serves 16-20.
** Note: I usually dump the whole pound of Italian sausage and Kielbasa into the crockpot along with the whole package of slice pepperoni I get. This could be why the men especially love this dish. At Carianne's we couldn't find Italian Sausage so I can't remember if we used breakfast sausage or chorizo but it was sure good.
I figure that I never know how frequently I will be making the dish so it isn't advantageous to freeze the leftover meats because they could be in the freezer way too long. I would rather buy everything fresh as needed. If your crockpot can hold more beans - feel free to add them but drain them. This gets pretty soupy pretty quick. This originally started out as a 6 bean casserole.
It is an expensive dish. I figure it costs me about $20 every time I make it. On the other hand how could I possible feed so many people for so little money?
Things I am thankful for: the ability to make wonderful dishes like these, the foods to make dishes like these, a great crockpot, that I am feeling better this morning.
Now to the business at hand. I hope you enjoy these recipes. The first one is one that I make mostly in the Autumn and Winter simply because it is just those kind of flavors. I fix this for Clyde a couple of times a month for breakfast and serve it with fresh whipped cream. He gets his fresh fruit in the side.
Pumpkin Gingerbread Waffles
1 cup flour (you can use 1/2 whole wheat and 1/2 white if desired)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons brown sugar
2 eggs
1/2 cup canned pumpkin
1/2 cup buttermilk
2 Tablespoons vegetable oil
In a bowl stir together dry ingredients. Add the rest of the ingredients and stir well. If the mixture is thick add a bit of regular milk or water until the it is the right consistency. (Sometimes buttermilk comes very thick). Pour as much as your waffle baker uses and cook according to manufacturer's directions. Serve with maple syrup, apple sauce or whipped cream.
** Note: If you have Pumpkin Pie Spice - use 2 teaspoons of that instead of measuring out all of the spices.
__________________________
This is what I take to every potluck (linger-longer's is what they are called here) we have at Church. I have yet to bring any home. It is a recipe that I have had since we lived in Kerrville and I would fix it there when we would stay all day for General Conference. Then I would bring it in a large roaster and several times I had it spill all over the back of my car. Now I have made the recipe crockpot friendly! My crockpot has a snap down lid so no more spills in the back of my car! I made this at Carianne's when we were there this summer - same results. Everyone loved it and very few leftovers and there were not the swarms of people there like there are Church.
10 Bean Crockpot Special
1/2 pound bulk Italian sausage (I can't always find bulk sausage so I just strip off the casings from the links)
1/4 pound pepperoni sausage sliced thin and then in half again
1/2 pound smoked Kielbasa, sliced thin and then in half again
16 ounce can pork and beans, un-drained
16 ounce can red kidney beans, un-drained
16 ounce can chili beans with meat, un-drained
16 ounces pinto beans, drained
16 ounces Canellini (white kidney beans) drained
16 ounces butter beans, drained
1 cup frozen Lima beans
16 ounces black beans, drained
16 ounces navy beans, drained
16 ounces pink beans, drained
1 can tomato soup, undiluted
3 ounces tomato paste
1/2 cup brown sugar
1/2 cup spicy barbecue sauce
6 slice bacon fried crisp and broken up
Brown the Italian sausage in a skillet and drain well. Dump into a 12-cup crockpot. Fry off the bacon and slice up or break up. Add all the meats to the crockpot. Add all of the beans, stirring after each addition. Mix in the tomato soup. Stir in the tomato past, brown sugar and barbecue sauce. Mix all the ingredients well. Cook on low for 3 hours. Serves 16-20.
** Note: I usually dump the whole pound of Italian sausage and Kielbasa into the crockpot along with the whole package of slice pepperoni I get. This could be why the men especially love this dish. At Carianne's we couldn't find Italian Sausage so I can't remember if we used breakfast sausage or chorizo but it was sure good.
I figure that I never know how frequently I will be making the dish so it isn't advantageous to freeze the leftover meats because they could be in the freezer way too long. I would rather buy everything fresh as needed. If your crockpot can hold more beans - feel free to add them but drain them. This gets pretty soupy pretty quick. This originally started out as a 6 bean casserole.
It is an expensive dish. I figure it costs me about $20 every time I make it. On the other hand how could I possible feed so many people for so little money?
Things I am thankful for: the ability to make wonderful dishes like these, the foods to make dishes like these, a great crockpot, that I am feeling better this morning.
Tuesday, October 6, 2009
Tuesday Book Review
For our book group at Church this month we are reading "Snow Flower and the Secret Fan" by Lisa See. I have to say I was hesitant about the book but once I started reading the book I could not put it down - to the point that when I got to the end I actually made Clyde get his own dinner. That is something I very rarely do. But I just could not stop reading the book until I came to the end. It is about a girl named Lily and her lifelong friend, a secret writing that only women know and foot binding in China. This all takes place in what I surmise to be the late 1700's or early 1800's but I couldn't find an exact time for the dynasties - though I tried. It doesn't matter - it was an incredible tale of heartfelt love and betrayal. I highly recommend it!
I have also read my China Bayles, Meg Langslow, Death on Demand books along with my 'Quilter's Apprentice' books. I am also reading the newest Kevin Leman book, "What Your Childhood Memories Tell You" and enjoying that. But I only read that book when I am in the sauna at Sedona - so that is slower going. (Don't worry it is a dry sauna so that book is not harmed). I need to read the last of the Thursday Next books but I am kind of waiting to do that one when I finish the Kevin Leman book. I like to read those books slowly. There is too much to absorb to hurry through them.
Things I thankful for - heaters, sweaters, warm slippers, cocoa motion machine, my recliner.
Monday, October 5, 2009
Monday's Entry
This is not a Monday's Heroe per se. Today Clyde's mother is having surgery on her left hand because of a fall at Clyde's sister's home. Thelma crushed her left wrist. The doctors are not sure they will be able to set the bones but they are hoping to be able to get her the use of her hand again. She is left-handed so to have some use of her hand would be nice. So I am letting people know her plight so she can be in prayers. She is 85 years old and could have ended up with a broken hip or worse but a broken wrist and two black eyes is bad enough.
Saturday, October 3, 2009
Pam and Chris Davis' Anniversary
It is Pam and Chris Davis' 6th anniversary today. It is amazing to me that we have lived in Rhode Island that long but there you are. I have loved having Pam and Chris in Pennsylvania for the last 2 years. It has been so much fun to just take off and go and see them when the whim struck. We love you guys so much! I am at the Church and my picture sticks are at home. I will post a picture later.
Friday, October 2, 2009
It's Been Too Long
Pam, Elise, Me and Clyde in our miniscule living room.
Pam, Elise, Me and TeresaI have been sitting on these pictures WAY too long. On Labor Day Weekend, Clyde and I had the most company we have ever had since we moved to Rhode Island (and we have now lived here longer than we lived in Ephraim!). Pam and her son Dutch came to visit and so did Elise Cannon (there is no other way of claiming her than saying she is like my fifth daughter) and her friend Teresa. We had so much fun! Pam and Dutch came on Friday and we had had a really amazing weekend. Then Elise and Teresa came Sunday Evening and stayed at our friends house (Gary and MaryAnn Kohl's) Sunday night and came for breakfast Monday morning. Clyde, Pam and I are dressed for the Newport Ward Labor day picnic. Elise and Teresa went to see the Newport Mansions (where movies like High Society and the Great Gatsby have been filmed). But for the few hours we spent together we laughed and had an amazing time with Elise and Teresa. Basically we picked up with Elise where we left off. She is such a part of our family. I am sure if we ran into her parents it would be the same way. Her mom and dad are very special to us - which is why our girls called them Aunt Debbie and Uncle Curt. One day one our daughters asked me how we were related to the Cannons. I told her by love.
Thursday, October 1, 2009
Recipe Day
I get requests for my recipes so much I decided I needed to just start writing them down. So one day a week I will put one or two of my recipes on the blog. This week it is Thursday - I am not sure if it will stay on Thursdays or not.
Blondies
1 stick butter (Butter is best but stick margarine will work)
1 pound brown sugar (2 cups packed as tightly as you can get it in the cups)
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups flour
Set your oven for 350 degrees. Melt the butter in a 3 quart saucepan. When the butter is completely melted, take off the heat and add the brown sugar to the saucepan. Mix completely. Add the eggs, one at a time and mix quickly and completely (so you don't get scrambled eggs). Add the vanilla, baking powder and salt and blend in. Add the flour and stir just until blended (I find it is best to mix it in as I measure it, 1 cup, then 1/2, then 1/4 cup. It is much easier to mix this thick batter then). Spray a 9x13 baking pan with non-stick cooking spray especially for baking. Pour the batter in and make sure it is evenly spread over the bottom of the pan. Bake for 25 minutes. When you take the blondies out, score them with a pancake turner deeply in the amount you want. If you don't do it right when you take them out - they are much harder to cut later. If you have done this right, in about an hour, you can pop them out of the pan and break them apart along the 'score' lines into bars. Enjoy. Whatever is not eaten today, seal in a plastic bag for tomorrow.
These are my most requested item other than my 10 bean crock-pot dish at Church. It is in our ward cookbook but it is easier for me to make it. As a variation you can add, nuts, chocolate chips or raisins. However my family has always preferred them just plain and apparently so does the Newport Ward.
Ham and Potato Chowder
In a 3 quart saucepan, drop in 3 cups of cut up potatoes. Add enough chicken broth to cover them and simmer until the potatoes are tender. With a potato masher, coarsely mash the potatoes (you don't want this overly smooth but you don't want big chunks either). Add 2 Tablespoons of flour and mix well. Let the mixture come to a boil (you might have to add a bit more broth at this point - you want it thick but not too thick). On medium low heat add one cup milk, 3/4 cup cheese (I usually use a combination of cheddar and Swiss) and anywhere from 3/4 to 1 cup of cubed ham. Blend until the cheese is melted. Add salt and pepper to taste. Do not let the soup boil or the milk and cheese will curdle and it will not be appealing to eat (learned the hard way). Serves 3-4 generously.
This is a great dish if you have leftover ham from a big dinner. I have even used leftover potatoes in it. I have also used processed cheese slices when I realized that is all I have had - with good results.
I make this so much that I don't even have the recipe written down anywhere. I do it completely by look and taste now.
I am grateful for good food to eat, a warm place to live, sweaters, flannel pajamas and family love.
Blondies
1 stick butter (Butter is best but stick margarine will work)
1 pound brown sugar (2 cups packed as tightly as you can get it in the cups)
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups flour
Set your oven for 350 degrees. Melt the butter in a 3 quart saucepan. When the butter is completely melted, take off the heat and add the brown sugar to the saucepan. Mix completely. Add the eggs, one at a time and mix quickly and completely (so you don't get scrambled eggs). Add the vanilla, baking powder and salt and blend in. Add the flour and stir just until blended (I find it is best to mix it in as I measure it, 1 cup, then 1/2, then 1/4 cup. It is much easier to mix this thick batter then). Spray a 9x13 baking pan with non-stick cooking spray especially for baking. Pour the batter in and make sure it is evenly spread over the bottom of the pan. Bake for 25 minutes. When you take the blondies out, score them with a pancake turner deeply in the amount you want. If you don't do it right when you take them out - they are much harder to cut later. If you have done this right, in about an hour, you can pop them out of the pan and break them apart along the 'score' lines into bars. Enjoy. Whatever is not eaten today, seal in a plastic bag for tomorrow.
These are my most requested item other than my 10 bean crock-pot dish at Church. It is in our ward cookbook but it is easier for me to make it. As a variation you can add, nuts, chocolate chips or raisins. However my family has always preferred them just plain and apparently so does the Newport Ward.
Ham and Potato Chowder
In a 3 quart saucepan, drop in 3 cups of cut up potatoes. Add enough chicken broth to cover them and simmer until the potatoes are tender. With a potato masher, coarsely mash the potatoes (you don't want this overly smooth but you don't want big chunks either). Add 2 Tablespoons of flour and mix well. Let the mixture come to a boil (you might have to add a bit more broth at this point - you want it thick but not too thick). On medium low heat add one cup milk, 3/4 cup cheese (I usually use a combination of cheddar and Swiss) and anywhere from 3/4 to 1 cup of cubed ham. Blend until the cheese is melted. Add salt and pepper to taste. Do not let the soup boil or the milk and cheese will curdle and it will not be appealing to eat (learned the hard way). Serves 3-4 generously.
This is a great dish if you have leftover ham from a big dinner. I have even used leftover potatoes in it. I have also used processed cheese slices when I realized that is all I have had - with good results.
I make this so much that I don't even have the recipe written down anywhere. I do it completely by look and taste now.
I am grateful for good food to eat, a warm place to live, sweaters, flannel pajamas and family love.
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