Last Week's Menu

I meant to post this yesterday but I got distracted and forgot! So, here it 'tis, a bit delayed!



Monday:

Breakfast - Ham and Eggs
Lunch - Leftover Spaghetti
Dinner - Chicken Tacos

Tuesday:

Breakfast - Banana Muffins and Ham
Lunch - Sandwiches, and Fruit Salad (Mom had nachos with the leftover Taco stuff instead of a sandwich)
Dinner - Barbecue Pulled Pork Sandwiches on Sourdough buns, Macaroni Salad, and baked beans

Wednesday:

Breakfast - Muffins and Fruit
Lunch - Leftover Pulled Pork
Dinner - Pork Pot Pie



Thursday:

Breakfast - Wheatmeal Scones, Ham, and Eggs
Lunch - Egg Salad Sandwiches and fruit salad
Dinner - Crock-Pot Italian Chicken over rice, cheddar scones, and salad

Friday:

Breakfast - Toast and Sausage links
Lunch - sandwiches and salad
Dinner - Take-out Pizza (We had planned to go to a new local barbecue place, but that didn't work out, and since I didn't have anything planned, we just got Pizza.)

Saturday:

Brunch - sausage and eggs
Dinner - Deer Roast, Mashed Potatoes and Gravy, and Green Beans

Sunday:

Brunch- Toast and Eggs
Dinner - Grilled Ham and Cheese Sandwiches



Goodness, we eat a lot of eggs....
Recipes from last week coming soon!!
~Elissa

Chicken Noodle Soup

Here is my recipe for yummy wholesome chicken noodle soup!



Chicken Noodle Soup

1 whole free-range chicken
a sprinkling of organic, dried oregano
2 carrots, peeled and sliced
2 stalks of celery, sliced
Organic Chicken Stock
Organic Vegetable stock (this is the key ingredient for an amazingly flavorful soup. The one we use* also has pear juice in it which adds amazing flavor!)
2 cloves garlic, pressed
Organic minced onions to taste
Salt and Pepper to taste
Half a bag Whole wheat egg noodles.


Remove giblets from chicken and wash carefully.
Cover chicken with water. Rub oregano between your hands to release the full flavor. Boil until chicken is fully cooked. While chicken is boiling prepare your veggies. Remove chicken from the water and allow it to cool enough to handle. While the chicken is cooling prepare the broth. Remove about 1/4 of the water in which you boiled the chicken and discard or save for something else. Add the chicken and vegetable stock to the water left in the pot. Depending on how much water evaporated during the boiling and how much you remove, the amount of the stock will vary but start with about half the container of each first and add to that if you need. After the stock comes to a boil, add your veggies and cook until tender. While veggies are cooking de-bone your chicken and shred or chop. Add chicken to the broth. You'll only want to add about half to three quarters of the chicken, unless you have a large family. Save the chicken you don't use for chicken salad, or a small chicken casserole! As soon as the veggies are tender, and the chicken is added, pour in about half a bag of whole wheat egg noodles. Cook for the time specified on the pasta package.



Serve with cheese, and crackers or cheese scones! Mmm!

I hope y'all enjoy!
~Elissa

*The broth we use is 100% natural Swanson® Certified Organic Chicken broth, made from all natural, organic vegetables and free-range chicken raised with no added hormones or antibiotics.
The vegetable is the same brand as well - 100% natural Swanson® Certified Organic Vegetable broth has the perfect balance of vegetables and seasonings, grown according to organic standards
(this was taken from the Swanson website.)

Honey Snaps

A delicious cookie that everyone loves!! Thank you to Mrs. R. for this delicious recipe!!! These are so easy to make too!!



Honey Snaps

Makes 24
1/2 cup butter, softened
1/4 cup superfine sugar (I just use granulated, and it works fine)
1/4 cup brown sugar
1/3 cup honey
1 egg yolk
1 teaspoon natural vanilla extraxt
2 cups unbleached, all-purpose flour (I've also mixed in a bit of freshly ground, whole-wheat pastry flour that I had on hand, and it worked marvelously!)
1/2 teaspoon baking soda

1 cup powdered sugar
1-2 tablespoons lemon juice

Preheat ove to 350. Line two cookie sheets with parchment paper.

Cream the butter, and sugars in a medium sized bowl, using electric beaters until pale and fluffy. Then Add the honey, egg yolk, and vanilla, beating until just combined. Sift the flour and baking soda and stir with a wooden spoon to form a soft dough.

Shape tablespoons into logs, place onto prepared sheets 2 inches apart, and flatten slightly. Bake for 10 minutes, or until lighly golden around the edges. Allow to cool on the sheets for a few minutes, then transfer to a wire rack to cool comletely.

To make frosting, place the powdered sugar in a medium sized bowl. Add enough lemond juice to make a smooth and spreadable consistency. Once the snaps are completely cool, spread the tops lightly with frosting.

Honey snaps will keep, stored in an airtight container for up to 3 weeks.

Ham & Pea Alfredo

This sounds like an odd dish but it has quickly become a family favorite! We all LOVE this pasta! Mom saw something similar in a magazine once, with asparagus instead of peas, so she tried her hand at her own version, and struck upon an amazing recipe! Do give it a try, you'll love it!

Alfredo Sauce
Approx. 2 cups ham (modify it for your tastes and family!)
Approx. 1 1/2 cups peas.
One package Angel hair or Fettuccine Pasta, cooked.


Prepare Alfredo Sauce. Add chopped, cooked ham. Stir in frozen or fresh peas. Cook over medium heat until Peas are cooked and ham is warmed through. Serve with angel hair, or Fettuccine.

Pictures coming soon!!

Enjoy!
~Elissa

Alfredo Sauce

1 cup Butter
1/2 teaspoon Garlic salt, or 1 garlic clove
2 1/2 cups Parmesan Cheese
2 cups Whipping Cream
Salt and Pepper to taste

Melt butter, add garlic, salt and pepper. Add cheese, stir until melted. Whisk in whipping cream. Cook until heated through. Servover over noodles with additional grated Parmesan cheese.
~Enjoy!

This Week's Menu

Hello All!! So I've kept my promise and have been collecting pictures all week, and have a huge list of recipes I want to post over the next few weeks!



Monday
Dinner - Ham and Pea Alfredo over angel hair
Tuesday
Dinner - Steak Sandwiches



Wednesday
Lunch
Dinner - Homemade Chicken Noodle Soup and Cheddar Scones
Dessert - Honey Snaps
Seth came down with a nasty cold or virus so I made him a good wholesome soup, and his favorite cookies. I'll be posting both of these recipes soon!


Thursday
Breakfast - Banana Bread, eggs, and tea
Lunch - Chicken Salad Sandwiches on Whole Wheat bread
Dinner - Grilled Cheese sandwiches on Sourdough and Left-over Chicken noodle soup

Friday
Breakfast - Sourdough Toast, tea and eggs
Lunch - Sandwiches on sourdough and whole wheat. We each had a different sandwich, Mom had scrambled eggs on wholewheat, I had a turkey sandwich on sourdough, and Seth had PB&J on sourdough.
Dinner - Dad and mom had dinner out and Seth and I ate Meatballs and barbecue sauce
Dessert - All Natural Ice Cream - Friday is our day for indulging in this cold treat!

Here's the Menu for tomorrow and Sunday.

Saturday
Breakfast - Texas Breakfast Casserole
Lunch - Sandwiches with fruit salad
Dinner - Spaghetti with salad and sourdough french bread

Sunday
Breakfast - Eggs and ham
Lunch - leftovers
Dinner - Leftovers

Tea Cakes

So how often is it that a recipe turns out *exactly* like the picture in the cookbook or magazine? Since most of the time those pictures are not actually real, it rarely happens.
When I pulled these beauties out of the oven for the first time I was honestly astonished. They looked exactly - or even prettier, than the picture. These are such perfect little dainties. Deceptively simple, light and airy, yet an oh so subtle crispiness when you first bite into them. The Cream of Tarter gives them a special twist. These are a favorite with everyone. My little brother adores them, and if I make them around the time dad comes home, they're gone in minutes. I just sprinkle them lightly with powdered sugar, and that's the way we like them best, but I have also tried vanilla sugar which was quite tasty, and I imagine cinnamon and sugar would be yummy too.

Tea Cakes

1 cup of sugar
1 cup of butter, softened
1 cup oil
2 eggs
2 teaspoons vanilla
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tarter
Powdered Sugar

In a large mixing bowl, combine the sugar butter, oil, and eggs. Cream well. Add the vanilla.

In a medium bowl, combine the flour, soda, baking powder, and cream of tartar. Add to the creamed mixture, mixing well.

Drop dough by rounded teaspoon fulls (I use a large cookie scoop) onto ungreased cookie sheets. (I line mine with parchment)

Bake in a preheated 325* oven for 15 to 18 minutes or until the edges of the cakes are brown. While teacakes are warm, sprinkle with powdered sugar.


Perfect with a cup of Earl Grey!

If you make these, I'd love to hear your thoughts. Enjoy!!

~Elissa

An update

Okay, so mom brought to my attention that it had been over a years since we've posted here. We've accumulated quite a following considering that fact, so I'm really going to try and post more regularly. I'm thinking of weekly posting recipes I made throughout the week, along with our menus from each day, or something along those lines. If there are any particular requests you'd like to make, or questions, feel free to ask! Tomorrow is baking day, so I'll be sure to get lots of pictures and some recipes to share with you!
We've drastically changed our cooking habits recently, almost completely eliminating processed foods, such as boxed mixes, shortening, and things like that, so I am in the process of going through some of our older posts, and cleaning up some of the post that are entirely composed of these ingredients, and changing some of them, like our Chocolate chip cookie recipe, which we now just use butter instead of shortening. I will also be cleaning up some of the posts, changing pictures, and editing out some typos, and changing the format. I'll try to do something with the layout soon as well!!

~Elissa