tag:blogger.com,1999:blog-30524555357243615872024-03-13T17:36:23.824-07:00Food For Her HouseholdShe is like the ships of the merchant; she brings her food from afar. She rises while it is yet night and provides food for her household and portions for her maidens.
Proverbs 31:14 and 15Heatherhttp://www.blogger.com/profile/12633706420005740197noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-3052455535724361587.post-53384680994804879762012-03-28T16:36:00.002-07:002012-03-28T16:40:05.165-07:00Time for a changeHey everyone, well, I've decided that it's time to move on I just wanted to let everyone know that I won't be posting here anymore. I love cooking as much as ever, but life is just too full for me to blog about it. I'll be leaving up my posts here, but I won't be posting any new recipes. I would rather use time used for blogging exploring other blogs and trying new recipes.<br /><br />Thanks for reading!Elissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-25964399201400712552011-06-29T15:31:00.000-07:002011-06-29T15:39:14.719-07:00Trail Mix recipeHey there everyone! I am sorry for my long absence - but between living my life, and running four blogs, there are times when some of those blogs get posted on less!<br />We are getting ready to head out on the road for a family vacation, and we are really trying to limit the ammount of food we buy at convenience stores, and how much we eat out, and also trying to eat healthier than we usually do while traveling - so I am busy right now making food for the trip! I just made up my own trail mix recipe, so I thought I post it, even though it's super simple, and you can do pretty much anything you like, I'll go ahead and share how I made mine! I'm not a big nut person, but I need a lot of protien in my diet, so I try to eat the ones that don't make me gag ;) I chose peanuts and cashews, but do what you prefer! I also like dark chocolate better than milk, and it's better for you!<br /><br />Trail Mix<br /><br />1 cup salted Peanuts<br />1 cup salted cashews<br />1 cup dark chocolate M&Ms<br />1/2 cup dried cherries<br />1/2 cup golden raisins<br />1/4 cup plumped raisins<br /><br />Mix all ingredients, and enjoy!<br /><br /><br />I might be back later today or tomorrow with a few more recipes I'll be making for the trip!<br /><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-982226498217407982011-02-24T08:54:00.001-08:002011-04-12T21:06:56.519-07:00Cheddar SconesWhen I mentioned these scones in my last post, I went to link to them and discovered I hadn't posted the recipe yet, so here they are! These are a delicious savory scone, and go perfectly with soup and italian dishes!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYReS4QFikbrg5ttjm1qakVFa96iFFkxHJPvHNjqsjZSBwk-jh_wgbm5m7d0Db85KqcKNg_Or0p_f4BJELHT0OUMLZ2MBnpmlLaANSj06qV8-GnLGb4RnELtLajFhK6Ux-x4uP8NE_fva/s1600/IMG_2652+%2528Large%2529.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYReS4QFikbrg5ttjm1qakVFa96iFFkxHJPvHNjqsjZSBwk-jh_wgbm5m7d0Db85KqcKNg_Or0p_f4BJELHT0OUMLZ2MBnpmlLaANSj06qV8-GnLGb4RnELtLajFhK6Ux-x4uP8NE_fva/s320/IMG_2652+%2528Large%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5594914612053485362" border="0" /></a><br /><br />Cheddar Scones<br /><br />1 1/2 cups flour<br />1 1/2 tsp. cream of tartar<br />1/2 tsp. baking soda<br />1 tsp. dry mustard<br />1/2 tsp. salt<br />1/4 cup cold butter<br />1 cup shredded sharp cheddar cheese<br />2 Tblsp grated Parmesan cheese<br />1 large egg<br />1/2 cup milk<br /><br />Heat oven to 400 degrees. Put flour, cream of tartar, baking soda, dry mustard, and salt into a large bowl; mix well. Cut butter into chunks, and cut into flour mixture with a pastry blender or rub in your fingers, until the mixture looks like fine granules.<br />Add cheese and toss to mix.<br />Break egg into milk and beat with a fork to blend well. Pour this over flour mixture and stir with a fork until a dough forms. Turn out dough on a lightly floured board and give 10-12 kneads. Form dough into a round, and cut into wedges. Seperate the wedges a bit so the inside will cook properly<br />Place on an un~greased cookie sheet.<br />Bake 12-15 minutes or until golden brown<br /><br />Enjoy!Elissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com3tag:blogger.com,1999:blog-3052455535724361587.post-24254441919479513212011-02-21T14:07:00.000-08:002011-04-12T21:08:49.603-07:00Old Fashion Banana BreadHello everyone, sorry I've been rather absent of late, not much time for blogging recently, but I'll try to update periodically. I made banana bread today, so I thought I might post the recipe, this is a nice easy recipe, one of those that you can memorize quickly and whip out in just a few minutes.<br /><br />For the flour, we prefer to use freshly ground pastry wheat or Kamut, but feel free to use just plain ol' all purpose, it turns out fine either way! Make sure your bananas are nice and ripe, if you have ripe bananas, but aren't ready to use them, just put them in the freezer, and use them when you're ready. If the batter turns out too thick, you can thin it down with a bit of milk or cream, but take it easy, a tablespoon or two should do!<br />This recipe make 1 loaf - since we often can eat a loaf in a day or two, I usually double or triple the recipe and make bread, muffins, and banana chocolate chip muffins<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRPv7nChsHyKwQuQZgn1oVrHWKwF0iWJcQW2yXxXW5w8hfvXUEUox5GOBfKYB3cX-oJahcv8Uv7ET1dSM1ZolKZn1FOX83TCcj69Bss4nVtptfSb7Y95t49p70UFkxge9H_RYfLks89Zq/s1600/IMG_5666.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRPv7nChsHyKwQuQZgn1oVrHWKwF0iWJcQW2yXxXW5w8hfvXUEUox5GOBfKYB3cX-oJahcv8Uv7ET1dSM1ZolKZn1FOX83TCcj69Bss4nVtptfSb7Y95t49p70UFkxge9H_RYfLks89Zq/s320/IMG_5666.JPG" alt="" id="BLOGGER_PHOTO_ID_5576274405261404914" border="0" /></a><br /><br /><br />-----<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LrrTbsADPIpIznoD96DH2ht3AiHVP1-0j4XrwKN8KnjtCT4CZUkMHOaicKQfbVDikZM6fHCOAm2IkmPgVQGTCg8pR9erwzn0SW_lRuK8x4LDWBLjqGZOmF4MTjycik5sVU84DuolQ3xP/s1600/IMG_2571.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LrrTbsADPIpIznoD96DH2ht3AiHVP1-0j4XrwKN8KnjtCT4CZUkMHOaicKQfbVDikZM6fHCOAm2IkmPgVQGTCg8pR9erwzn0SW_lRuK8x4LDWBLjqGZOmF4MTjycik5sVU84DuolQ3xP/s320/IMG_2571.JPG" alt="" id="BLOGGER_PHOTO_ID_5594914285310450114" border="0" /></a><br /><br />Old Fashion Banana Bread<br /><br />1/2 cup butter softened<br />1 cup sugar<br />2 eggs<br />1-2 teaspoons vanilla<br />3 ripe bananas<br />1 generous teaspoon cinnamon<br />2 cups pastry flour<br />1 teaspoon baking soda<br /><br />Preheat oven to 350* spray loaf pan** generously.<br />Put all ingredients into a large mixing bowl, and mix until thoroughly combined, Thin with milk or cream if too thick. Spoon into greased pan and bake for 1 hour and 15 minutes. Cool slightly before removing from pan.<br /><br /><br />**If you have pans that you can double up, it's a good idea to do so with banana bread so the sides and bottom don't get burnt while the insides cook.<br /><br />-----<br /><br /><br />I hope you all enjoy the recipe, be sure to tell me if you try it out, right now I'm going crazy smelling it in the oven, I can't wait to have a warm slice smothered in butter with a nice cup of tea!<br /><br />So what's on your menu for the week? Tonight we're having <a href="http://foodforherhousehold.blogspot.com/2010/06/mommas-homestyle-goulash.html">goulash</a> and <a href="http://foodforherhousehold.blogspot.com/2011/02/cheddar-scones.html">cheddar scones</a>. I may possibly try to start back up with the weekly menu thing that I was doing last year, so be sure to check back soon.<br /><br />Have a fantastic week!!<br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com2tag:blogger.com,1999:blog-3052455535724361587.post-77169122003340655582010-11-22T13:52:00.001-08:002010-11-22T14:45:12.338-08:00Pie Crust leaves - a tutorial!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9XJUaTGIpe1WEeFC9OqQC8N-m0piAzrJD3rFwpezEmJcNf05C4IM3FCMnLwPhQme4f6SsDSPcqApJwZXaDW3YZ5cbZq6rfOjxTTHiIYzQa36xChpmcfOzL1Q1sKntZE5QtrChXBqZKRK/s1600/IMG_3892.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9XJUaTGIpe1WEeFC9OqQC8N-m0piAzrJD3rFwpezEmJcNf05C4IM3FCMnLwPhQme4f6SsDSPcqApJwZXaDW3YZ5cbZq6rfOjxTTHiIYzQa36xChpmcfOzL1Q1sKntZE5QtrChXBqZKRK/s320/IMG_3892.JPG" alt="" id="BLOGGER_PHOTO_ID_5542505536215826002" border="0" /></a><br />With Thanksgiving just a short three days away, I thought I would finally put up my pie crust leaves tutorial! I've these pictures for about two months now, but to be perfectly honest, I had completely forgotten about them until I was making pumpkin pies earlier. (For my dad's work potluck) The pies are in the oven right now, so I thought I would take the opportunity to post this tutorial. Pies are my thing. I love to make them, I have all kinds of knifty gadgets for them, I collect pie plates, and pie birds, and I've been making pies alongside my grandmother and mom since I was about 3 years old. For me pies aren't just about the taste. Texture quality and presentation are also hugely important. I have spent many hours perfecting my pie crust recipe and technique to create a tender flaky crust. My grandma taught me as a toddler how to flute the edges of the crust to give it that extra touch of love. My mom taught me this next trick of presentation. Colored Pie crust leaves! I recently took this pie to a potluck, and you would not believe how astounded people are at the presentation, and honestly, though it does take a bit of time, they are really easy to make. So, without further ado, the tutorial. The amounts I've specified only make enough for one pie, so bear that in mind if you are making more than one pie!<br /><br />You will need:<br />A half batch of pie dough (most recipes make enough for one double crust or two open faced pies<br />flour<br />a rolling pin<br />Large and small leaf cookie cutters<br />Egg yolk<br />food coloring<br />a small pastry paintbrush<br />aluminum foil<br />Cookie sheet<br /><br />1. Roll out pie dough fairly thin about 1/8-1/4 inch thick, and cut out 15-20 leaves. Cut both large and small leaves. This will give the pie a better appearance and the little leaves allow you to fill in where the big leaves leave gaps.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidykRb-gD2s1nMZNGEn9MLxqg0Fs9dG-PpyYij0VHxq43L5MwLrAOfzM6E47AcTh_d-c0ZK-8UQLdo347kWN_8O69PXsm-v7QnIt4r8Ba7t0vCx9MoxRaCLI76pLAFdnpfFsMYapW-8QQp/s1600/IMG_3872.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidykRb-gD2s1nMZNGEn9MLxqg0Fs9dG-PpyYij0VHxq43L5MwLrAOfzM6E47AcTh_d-c0ZK-8UQLdo347kWN_8O69PXsm-v7QnIt4r8Ba7t0vCx9MoxRaCLI76pLAFdnpfFsMYapW-8QQp/s320/IMG_3872.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500632701379266" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSmwbWptQ-eNion3-Q1BUfAA4koCb4qrKP1AHfmx5Wc1XaX5N6ksOqMXrSNFl6ey_4O5TvzmGMLFjxZ4e_n2zYcGRuLgH2itFBRbdUZHxxdzo8lKElpZW8x7GlXMXA2CQLlv3lozSjRvC/s1600/IMG_3873.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSmwbWptQ-eNion3-Q1BUfAA4koCb4qrKP1AHfmx5Wc1XaX5N6ksOqMXrSNFl6ey_4O5TvzmGMLFjxZ4e_n2zYcGRuLgH2itFBRbdUZHxxdzo8lKElpZW8x7GlXMXA2CQLlv3lozSjRvC/s320/IMG_3873.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500641208701234" border="0" /></a><br /><br />2. (Optional) If you'd like your leaves to have more detail and look more realistic, score veins into the leaves with a sharp paring knife (I know you can't really see the picture, but I am sure you can use your imagination! :) )<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKtP00ylA3WCj8YfdNG9GmB93p9fLOvn1Fs62naWu1tc9txIxIYW08rVcpCviI0EBpQDtftL6tZgd_IUQDUfAhq-niFImXsBEqxOF14g8jNBhu79HMZK6zYotpXG_1mGPbrHJdJK5vVxo/s1600/IMG_3875.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKtP00ylA3WCj8YfdNG9GmB93p9fLOvn1Fs62naWu1tc9txIxIYW08rVcpCviI0EBpQDtftL6tZgd_IUQDUfAhq-niFImXsBEqxOF14g8jNBhu79HMZK6zYotpXG_1mGPbrHJdJK5vVxo/s320/IMG_3875.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500642936270530" border="0" /></a><br /><br />3. Take a length of aluminum foil and roll it into a log, crumpling it slightly as you go, varying the thickness and severity of your crumpling. (for the smaller leaves, it will have to be a lot tighter than this log!)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpHFxXK4Lf0lAB5nT4xyKlHz_wg-wth6jA4a45kTOoUn3d-zNDpUK0MhrJKpMSZmYChwxeJGj_mxC-8grWIzaffzFRho-sUoGRaHZUv-DkZhyQluoeSf78sDFSpBPDvf8KdUpID5utiqU/s1600/IMG_3871.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpHFxXK4Lf0lAB5nT4xyKlHz_wg-wth6jA4a45kTOoUn3d-zNDpUK0MhrJKpMSZmYChwxeJGj_mxC-8grWIzaffzFRho-sUoGRaHZUv-DkZhyQluoeSf78sDFSpBPDvf8KdUpID5utiqU/s320/IMG_3871.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500624844398034" border="0" /></a><br /><br />4.Take the yolks from two eggs and seperate evenly between three small dishes. (If you'd like your colors less vibrant, use whites instead of the yolk) Put two-three drops of food coloring in each dish. (I made yellowish orange, green and reddish orange for my colors)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSvg01g_Q-KPp9N9_JBi0qsorYh6guwtq25eH6H_wkL8ikc0OM0WOzISk4lveZ17YyblukmLEHD5o5LyRjPyMSm0B41KxiTx_gmqyN7uW6zn3X-k7X25Tekgaz0Jo8QWKZt7kcWFatUqT/s1600/IMG_3870.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSvg01g_Q-KPp9N9_JBi0qsorYh6guwtq25eH6H_wkL8ikc0OM0WOzISk4lveZ17YyblukmLEHD5o5LyRjPyMSm0B41KxiTx_gmqyN7uW6zn3X-k7X25Tekgaz0Jo8QWKZt7kcWFatUqT/s320/IMG_3870.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500613949894306" border="0" /></a><br /><br />5.Start randomly painting the colored egg yolk onto your leaves.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpRQsKxAKsHPd9oXaesGzCTEBjArT65sVDmoVyPNvAZDav1Clnegu1WevvzE_rzJR4wnSszip89xxZ6e0WldMGiBo1KVl7rxNHIrofpvuP2SxBraG9AfxS1aAWX0vLyOR04k7l2vk4xP_/s1600/IMG_3877.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpRQsKxAKsHPd9oXaesGzCTEBjArT65sVDmoVyPNvAZDav1Clnegu1WevvzE_rzJR4wnSszip89xxZ6e0WldMGiBo1KVl7rxNHIrofpvuP2SxBraG9AfxS1aAWX0vLyOR04k7l2vk4xP_/s320/IMG_3877.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500951146966226" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0THrtAyq-OuW0G_8aC-CbhYVLmc0vmlP5Gn8HpXUFdXZVkhcRn-UDhIiHV2v5Bv5kAZP9VQWDiZG4D5ahva7f6FfpKZf8SQLg18gmEGosek9frqMQR2joOHu08Ip5pCR7eZ-mOjhcM7y6/s1600/IMG_3878.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0THrtAyq-OuW0G_8aC-CbhYVLmc0vmlP5Gn8HpXUFdXZVkhcRn-UDhIiHV2v5Bv5kAZP9VQWDiZG4D5ahva7f6FfpKZf8SQLg18gmEGosek9frqMQR2joOHu08Ip5pCR7eZ-mOjhcM7y6/s320/IMG_3878.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500950445865826" border="0" /></a><br /><br />6. When you have finished coloring the leaves, drape them over the aluminum foil logs. Make sure you vary the direction the leaves are lying so they aren't all the same.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqMqBITvOGj36jh_aouTLf9Zy1KYkAcLY1Q-mjdzVzdCXdeYsgCEnUjqQGP98LQzzNmuY3uvV_hEAyiHBHUsazEzkIenv-DyFUpEWvLj0hcmKJEVkXERt1kxfjXT9skrv2soCrNEM1WfI/s1600/IMG_3879.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqMqBITvOGj36jh_aouTLf9Zy1KYkAcLY1Q-mjdzVzdCXdeYsgCEnUjqQGP98LQzzNmuY3uvV_hEAyiHBHUsazEzkIenv-DyFUpEWvLj0hcmKJEVkXERt1kxfjXT9skrv2soCrNEM1WfI/s320/IMG_3879.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500937522065186" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bLsNYweCNaFzAYVWUdjUKE0avIEUSXEMSylnaFkEUrPMFDI4jDYa2ddVrn5d-rbBk3cdkvyh3Nuj8cSP27sgnIwkU8JEsbcD9OTOJe4RQL-_vWEKCZwx76kuLc2XuQGybM20IJ8RzVE3/s1600/IMG_3883.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bLsNYweCNaFzAYVWUdjUKE0avIEUSXEMSylnaFkEUrPMFDI4jDYa2ddVrn5d-rbBk3cdkvyh3Nuj8cSP27sgnIwkU8JEsbcD9OTOJe4RQL-_vWEKCZwx76kuLc2XuQGybM20IJ8RzVE3/s320/IMG_3883.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500927563667778" border="0" /></a><br /><br />7. Bake the leaves at 350* for about 5 minutes to start, and then add time from there on. You will want to watch them carefully, because they can be rather finicky, depending on how heavily painted they are. You don't want them really crisp, just barely done (but not underdone) is how you want them.<br /><br />Assembly:<br /><br />Let your pie cool for about 15 minutes and the leaves for about 5 minutes before you put them on the pie. You want your pie to be slightly warm so the leaves will stay on the crust, but not so hot that the leaves will sink into the filling. So, just use your judgment, and don't rely on my times! Place the leaves carefully around the edge of the crust. For mine I tried to do large-small, large-small-small, but just do what works for you. Also save one or two leaves to place in the middle where the knife marks are from testing the pie!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEv8KoqyKUGEu8cqyIhjlUN204Q8tD53C8AXmsoxuzmFgCaVeZL-k0289enbYafduOu21Z4o_gXVwun-3utya1W7VS3eMGFi9jU5GIvocOwcEU5YNowo9d0gRG6BCbp9cpthWtbFeuMmmz/s1600/IMG_3886.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEv8KoqyKUGEu8cqyIhjlUN204Q8tD53C8AXmsoxuzmFgCaVeZL-k0289enbYafduOu21Z4o_gXVwun-3utya1W7VS3eMGFi9jU5GIvocOwcEU5YNowo9d0gRG6BCbp9cpthWtbFeuMmmz/s320/IMG_3886.JPG" alt="" id="BLOGGER_PHOTO_ID_5542500923657380594" border="0" /></a><br /><br /><br />I hope this tutorial helps you create a beautiful and unique pie for Thanksgiving this year! If you have any questions or if any of the steps leaves you puzzled don't hesitate to ask or email me, I'll try to get back as soon as I possibly can!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBIC36TeKJ7Re4V1EZg7TDpC-j_GMqJ5ZQPu_63zuZQ2DG-ztR2uJQvZGOfAUVpxENQbojZYEAdDO1epV8OXFG_OvOB5rDkRNL0b4CnY-iEx0mZOgh6dLJCU-pojxPL-vNp_UQY-6cTye/s1600/IMG_3888.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBIC36TeKJ7Re4V1EZg7TDpC-j_GMqJ5ZQPu_63zuZQ2DG-ztR2uJQvZGOfAUVpxENQbojZYEAdDO1epV8OXFG_OvOB5rDkRNL0b4CnY-iEx0mZOgh6dLJCU-pojxPL-vNp_UQY-6cTye/s320/IMG_3888.JPG" alt="" id="BLOGGER_PHOTO_ID_5542505507382151298" border="0" /></a><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com4tag:blogger.com,1999:blog-3052455535724361587.post-48909511786568164452010-07-21T16:56:00.000-07:002010-07-21T17:22:28.457-07:00A confession, and a few ramblings...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc-SNZ7DMaU1gQ50AltFb2MGbIuKRl-k_gyNkeGph01gbOaD_t7-b4w8U02xTUcNJL-8NUxmff6r72nWxPbXgw0z5Ia9ZJPAFpvdnldx6zYZ-i53Vx6V-TjUEZ0vRYGrSMQ-McH0GpWl0/s1600/IMG_3430+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc-SNZ7DMaU1gQ50AltFb2MGbIuKRl-k_gyNkeGph01gbOaD_t7-b4w8U02xTUcNJL-8NUxmff6r72nWxPbXgw0z5Ia9ZJPAFpvdnldx6zYZ-i53Vx6V-TjUEZ0vRYGrSMQ-McH0GpWl0/s320/IMG_3430+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5496514484711195074" border="0" /></a><br />I just updated the <a href="http://foodforherhousehold.blogspot.com/2010/06/whole-wheat-and-oat-waffles.html">Whole Wheat and Oat Waffles</a> Recipe, and added a picture as well.<br />I have a little confession to make... when modifying the amounts of milk the first time I made the recipe, I actually<span style="font-style: italic;"> didn't measure</span>... (should I hide now? I think I just failed my home-ec course. It was forever telling me that "You are <span style="font-style: italic;">NOT</span> Amelia Bedelia!")....<br />rather I "guesstimated" if you will... I added a bit more, and I thought it equaled out to two cups. Well, I made the recipe again last week, with my modifications, and it turned out a bit runny. So I adjusted the recipe here to 1 & 3/4 cups milk... I would suggest starting with that, and if it's still too thick, add a bit more, but maybe not a whole quarter cup more. :)<br />Well.. anyhow.. I just wanted to let you know, so if you want to try the recipe, you are now forewarned.<br /><br /><br />As a side note, can you believe that "guesstimated" is actually in Mozilla's dictionary? What is the world coming to?<br /><br />Oh, and aren't my new cappuccino cups just adorable? I love em! They look like they're straight out of a quaint European Cafe don't they? I used them to bake up some chocolate cheesecake for my birthday - they worked beautifully. I'll be posting the recipe soon, if anyone's interested.<br /><br />Just one more thing - do you prefer the layout with one sidebar or two? I usually prefer two, but I'm not sure about how it looks for this one - tell me what you think!<br /><br />Well, anyway, enough ramblings for now, stay tuned for some new recipes!<br /><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com2tag:blogger.com,1999:blog-3052455535724361587.post-86844254625785652432010-07-20T19:44:00.000-07:002010-07-20T20:33:43.324-07:00LemonadeOur neighbors brought over a huge bag of lemons and limes earlier today (They had had a wedding in the family, and one of the refreshments was lemon/lime juice, so they had more than they knew what to do with)<br />I decided to make a big batch of lemonade. Is there anything lovelier for a<span style="font-style: italic;"> hot</span> summer day than fresh squeezed lemonade? Especially when the lemons were juiced on a delightfully old fashioned vintage juicer...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGqh_ScYrD8nsHH7LpSrC9nomZH_-9Hmqko0yoo2_DCXOnjSDmUoawok0oY3bsE-rArEWmzkiQ3pK9i7h0FVs6HgwxMFla3fLoKDsmyVqgzNxFJ1H0DhwlwxzZZ9EiQ1ICe2ruNf5ngkW/s1600/IMG_3473+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGqh_ScYrD8nsHH7LpSrC9nomZH_-9Hmqko0yoo2_DCXOnjSDmUoawok0oY3bsE-rArEWmzkiQ3pK9i7h0FVs6HgwxMFla3fLoKDsmyVqgzNxFJ1H0DhwlwxzZZ9EiQ1ICe2ruNf5ngkW/s320/IMG_3473+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5496184506277890098" border="0" /></a><br /><br /><span style="font-weight: bold;">Lemonade</span><br /><br />2/3 cup sugar<br />1 cup water<br /><br />3 large lemons<br />3 cups cold water<br /><br />Add the sugar to the 1 cup water, and stir until dissolved. Set Aside.<br /><br />Roll the lemons on the counter to release juice, then cut them in half. Juice the lemons, an pour through a mesh strainer to remove seeds and pulp. Pour the juice into the pitcher. Add sugar water and cold water, and stir. Taste it and see if it needs any more sugar. Add some ice if desired and serve with a slice of lemon as a garnish!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Is15O4XyGfjmhkDW2oXqkf-3cpHqrdwrjR0bQ882pCOjnoxiYOtt2sOIcpSpgrsCtbKBEnhk7gpkdmZwXY7BeMc6SoLhPMHjT-0yqGWg6kK_6QuGGjUpogm1o0wtqeNI4jKpfJ2T_TXf/s1600/IMG_3475+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Is15O4XyGfjmhkDW2oXqkf-3cpHqrdwrjR0bQ882pCOjnoxiYOtt2sOIcpSpgrsCtbKBEnhk7gpkdmZwXY7BeMc6SoLhPMHjT-0yqGWg6kK_6QuGGjUpogm1o0wtqeNI4jKpfJ2T_TXf/s320/IMG_3475+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5496184502388197906" border="0" /></a><br /><br />Variations.<br /><span style="font-weight: bold;">Strawberry Lemonade</span><br />Wash and hull about six strawberrys, mash them, and stir them into the mixed lemonade<br /><br /><br />Enjoy!<br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com2tag:blogger.com,1999:blog-3052455535724361587.post-21833961873441419662010-06-26T16:30:00.000-07:002010-06-26T16:39:43.714-07:00Whole Wheat Pizza Crust /Originally posted 6/20/08<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5INAEkUVioqz4RF1G2o6MbzhJ8Ozp4xAgcwQuX4WrelzAt6yGML44TQieiVFQV0zd0AALcwKYCRGtG6R9_qwgCcdyx5EQFLVnkMhniS-hgUfFKfB7_-DIzCD9ri_KF7oaEJteFQZQebc6/s1600-h/P6170012.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5INAEkUVioqz4RF1G2o6MbzhJ8Ozp4xAgcwQuX4WrelzAt6yGML44TQieiVFQV0zd0AALcwKYCRGtG6R9_qwgCcdyx5EQFLVnkMhniS-hgUfFKfB7_-DIzCD9ri_KF7oaEJteFQZQebc6/s400/P6170012.JPG" alt="" id="BLOGGER_PHOTO_ID_5214119940849191538" border="0" /></a><br /><br /><br /><span style="font-style: italic; color: rgb(204, 0, 0);">Recipe Update </span><span style="color: rgb(204, 0, 0);">6/26/10</span><br /><span style="font-style: italic;">The original recipe didn't call for it, but this dough really needs to rise for about an hour and up to three hours. I've now included that in the recipe, but if you happened to save this recipe to try, you might want to update it! If you don't let it rise, the dough is tough and hard.<br /><br /><br /></span><br /><span style="font-weight: bold;">Whole Wheat Pizza Crust</span><br />Makes two crusts<br /><br />4 cups freshly ground whole wheat flour (or spelt or Kumut)<br />1 TB yeast<br />1TB olive oil<br />1 TB honey<br />1-1/2 tsp. salt<br />1 -1/2 cups very warm water (110*)<br /><br />In a mixer add water, and then remaining ingredients, adding enough flour to clean sides of bowl. Knead dough 3-5 minutes or until gluten is developed. Cover bowl and let dough rise for at least an hour, and up to three hours.<br />Pre heat oven at 500 degrees. Remove from bowl. Use about one pound of dough per crust Make the pizza dough more stiff than normal bread dough so that it will be easy to roll out with out stickiness. Roll out on pizza paddle or pan (you can roll it out on cornmeal, but I just grease my pan) Brush crust with oil and prick with a fork. Prebake 5-8 minutes. After it's prebaked turn oven down to 350, to bake your topped pizza.<br /><br />Crust variation<br />Herbed dough: (this is what we make)<br />While dough is kneading, add 4-10 TB minced fresh herbs or 2-6 TB dried herbs. Such as oregano, basil, tarragon, sage, rosemary, marjoram, or Italian Seasoning<br /><br /><br /><br />Enjoy!<br /><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com4tag:blogger.com,1999:blog-3052455535724361587.post-90044161238966198982010-06-25T18:28:00.000-07:002010-06-26T14:29:19.495-07:00Strawberry Kiwi SmoothieEvery summer for the past 2 or 3 years I try to go sugar free for at least two weeks, or as long as my sugar addicted self can possibly stand without having a nervous breakdown ;) I usually wait until after my birthday, but this year I decided to take the plunge a few weeks earlier. I'm doing things a bit differently this time though, for the first week (I started yesterday...) I'm just cutting out <span style="font-style: italic;">extra </span>sugar - like cookies, ice cream, and snacks that are high in sugar, instead of just taking every single thing that has sugar out of my diet without easing myself into it.<br />A few sugary things I'm keeping this week are coffee and tea... next week I'll cut out coffee - I don't enjoy black coffee, and somehow honey-sweetened coffee doesn't sound appetizing ;) And I'll start putting honey into my tea instead of sugar. During these times I satisfy my sweet tooth with fruit, smoothies and sugar-less juices. Usually my smoothies are just yogurt, strawberries and bananas, but I wanted to try something different this time. I looked up a few smoothie recipes, and found one that looked pretty good, but needed a bit of modification. Here's what I came up with. Usually when I'm on a sugar free kick, I have to add lots of honey to my smoothies, but this needed no added sweetness, it was absolutely perfect, with just a touch of tartness. Makes a beautiful pale pink smoothie, that would be perfect garnished with a bright slice of kiwi or a small strawberry.<br />Enjoy!<br /><br />~<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabmdkpxMx_ZoR_tjXwCHpp5oTF0t7JoRbPXkzuEJkuFzpejszE8Krd344TmX7iLsxN4JojKRUxSlMAJOz0QGEJ5kG56r_h1RYYodob_Y8lijZnlnr9nzdwzx2GoTsT_4aE5umziej7LyV/s1600/smoothie.JPG"><img style="cursor: pointer; width: 279px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabmdkpxMx_ZoR_tjXwCHpp5oTF0t7JoRbPXkzuEJkuFzpejszE8Krd344TmX7iLsxN4JojKRUxSlMAJOz0QGEJ5kG56r_h1RYYodob_Y8lijZnlnr9nzdwzx2GoTsT_4aE5umziej7LyV/s320/smoothie.JPG" alt="" id="BLOGGER_PHOTO_ID_5487197496427920018" border="0" /></a><br /><span style="font-style: italic;">I use organic cream top yogurt - it's the closest store-bought gets to homemade. I also used pineapple and orange juices that had no water or sugar added, just pure juice. If you're using frozen strawberries, omit the ice at the end, I just added it to give the smoothie a bit more texture. </span><br /><br /><br /><span style="font-weight: bold;">Strawberry Kiwi Smoothie</span><br /><span style="font-weight: bold;">Ingredients</span><br />• 1/2 a banana<br />• 6 strawberries<br />• 1 kiwi<br />• 1/2 cup plain yogurt<br />• 1/2 cup pineapple juice<br />• 1/4 cup orange juice<br />• 1/2 teaspoon vanilla<br />• handful of icecubes<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />1. Peel kiwi and banana, cut tops off strawberries. Place ingredients in a blender and blend until smooth.Elissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com5tag:blogger.com,1999:blog-3052455535724361587.post-48084715232102816592010-06-25T16:33:00.000-07:002010-06-26T14:23:42.270-07:00Baked Macaroni and CheeseThis is our all time favorite Mac 'n' Cheese recipe. For years we ate either boxed stuff, or a velveeta base Macaroni, but when we started changing the way we cooked and ate, we started looking for a real cheese recipe. The problem was, every single recipe we tried was gritty... real cheese just didn't work nearly as well as processed for a nice smooth sauce. We were over at a friends house one day and they made a delicious baked mac and cheese that was creamy but not overly rich, no hint of grittiness and all around yummy. We've made this A LOT since then and I've made quite a few alterations, so here's my version! I've added a few notes below on the ingredients I use... do tell me if you try the recipe, and what alterations you make!
<br /><span>We try to eat meat with our Macaroni and Cheese, especially when I make it for dinner, add cooked (it can be cold) meat in as you stir the pasta and sauce together. Bacon Sprinkled over the top is my favorite, but my family prefers hamburger or smoked sausage.</span><span style="font-style: italic;">
<br /></span>
<br />Enjoy!
<br />
<br /><span style="font-style: italic;">The Cheese listed is just a guideline, you can use any combination you like (Last night I used sharp and colby jack, and I often use medium and colby). But after much testing of different cheese combinations, we found that Sharp and Monterey is by far the most flavorful combination. Also, feel free to use all purpose flour. I love the flavor the whole wheat gives the sauce, but it's completely optional. </span>
<br />
<br /><span style="font-style: italic;">A note on the pasta -</span><span style="font-style: italic;"> <span style="font-weight: bold;">Elbow Macaroni</span> is obviously the most traditional choice, but I like to experiment with different types of pasta, and how they change the texture of the dish.
<br />We have found the <span style="font-weight: bold;">Bowtie</span> (or Farfalle) is the best choice for this dish, simply because the sauce clings to the pasta better than traditional macaroni. </span><b>Cellentani</b><span style="font-style: italic;"> is also a fun pasta to try, it's a larger twistier version of elbow macaroni, and great fun for kids. </span><span style="font-style: italic;">Two of my other favorites to use are </span><span style="font-weight: bold; font-style: italic;">shells</span><span style="font-style: italic;"> and </span><span style="font-weight: bold;"><span style="font-style: italic;">Rotini</span>
<br /></span> <span style="font-style: italic;">
<br /></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///H:%5CDOCUME%7E1%5Cs%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> <p class="MsoNormal"><span style="font-size:100%;"><b style="">Baked Macaroni and Cheese<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">3 ½ cups uncooked pasta of choice
<br /></span></p> <p class="MsoNormal"><span style="font-size:100%;">½ cup butter</span></p> <p class="MsoNormal"><span style="font-size:100%;">¾ whole wheat pastry flour</span></p> <p class="MsoNormal"><span style="font-size:100%;">2 cups whole milk</span></p> <p class="MsoNormal"><span style="font-size:100%;">1 ½ cups sour cream</span></p> <p class="MsoNormal">1-2 tablespoons heavy cream (optional)
<br /></p> <p class="MsoNormal"><span style="font-size:100%;">Garlic Salt, Onion Salt, Salt and Pepper</span></p> <p class="MsoNormal"><span style="font-size:100%;">1 cup Sharp Cheddar
<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">½ cup Monterey Jack
<br /></span></p> <p class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Cook pasta according to directions on package. Drain and rinse.</span></p> <p class="MsoNormal"><span style="font-size:100%;">In a medium sauce pan melt butter an stir in flour. Gradually add milk, sour cream, cream, cheese and seasonings. Stir over low heat until mixture is thick and bubbly. </span></p> <p class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Place pasta in a 9 x 13 baking dish. Pour cheese sauce over the pasta, and stir. Bake at 350* for 30 minutes </span><span style="font-size:100%;">Add an extra handful of cheese over the top about 10 minutes before you serve.</span></p>
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<br />~Elissa
<br />Elissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-47274304810814693212010-06-24T14:18:00.000-07:002010-07-21T16:56:26.648-07:00Whole Wheat and Oat WafflesLast week we had waffles planned for dinner. The last time I'd made waffles they turned out a little less than delicious so I decided to try out a new recipe. I spent my computer time that day looking at recipes and reading reviews. I finally decided on a yummy looking recipe from All Recipes. It called for all purpose flour and whole oats, but I used freshly ground pastry flour and I ground up the oats in my blender for a<span style="font-style: italic;"> slightly</span> coarse oat flour. When mixed it all up it was far too dry, it wouldn't even pour out of the cup, so I upped the milk to about 1 and 3/4 cups. It was still thick, but pourable so I went ahead and used it, and let me tell you, I think I struck upon the <span style="font-style: italic;">PERFECT</span> waffle batter. It made four huge Belgian waffles, and even after the fourth waffle, the iron was <span style="font-style: italic;">still clean</span>. I know I'm not the only one who hates cleaning the waffle iron. If you're the same, try this recipe, and I bet you'll be surprised. All I did was wipe it down for good measure, and put it away. I'm lovin' it!!<br /><br />These waffles are whole-grainy and wholesome but still sweet, crisp on the outside, and fluffy and light on the inside. Unfortunately, I completely forgot to get a picture, but I'll be making them again soon, so I'll be sure to get a picture then and post it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqpRPPmcsB64bNuf7SivLc5u3w9NyRLIFYGZ9EPnU5hSq111UYggXqvZ3GLit4xnjA5EaGmcFf_Nr040ai-mJtJsZGhXxb3YrCEWt5TUGpdIQTotptZRryuNIeGxZsZJBHjvtdMR_M1ps/s1600/IMG_3431+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqpRPPmcsB64bNuf7SivLc5u3w9NyRLIFYGZ9EPnU5hSq111UYggXqvZ3GLit4xnjA5EaGmcFf_Nr040ai-mJtJsZGhXxb3YrCEWt5TUGpdIQTotptZRryuNIeGxZsZJBHjvtdMR_M1ps/s320/IMG_3431+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5496512397183183362" border="0" /></a><br /><br /><span style="font-weight: bold;">Whole Wheat and Oat Waffles</span><br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br />• 1 1/2 cups whole wheat flour<br />• 1 cup ground oats or out flour<br />• 1 tablespoon baking powder<br />• 1/2 teaspoon cinnamon<br />• 1/4 teaspoon sea salt<br />• 2 eggs, slightly beaten<br />• 1 3/4 cups milk<br />• 6 tablespoons butter, melted<br />• 2 tablespoons brown sugar<br /><br /><br /><span style="font-weight: bold;">Directions</span><br />Grind oats in a blender until they're a flour-like consistancy but still ever so slightly coarse.<br />In large mixing bowl, stir together flour, oat flour, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle.<br /><br />We served them with sliced strawberries, freshly whipped cream, and pure maple syrup.<br /><br />Enjoy!<br /><br />As always, do try them and tell me how you liked the recipe!!<br /><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-20831155986633922822010-06-24T11:30:00.000-07:002010-06-24T14:34:20.496-07:00Momma's Homestyle GoulashLast night we had one of my favorite comfort foods. Mom's goulash. Of course I'm the cook now, but it will always remain <span style="font-style: italic;">Mom's </span>goulash. We usually make enough to feed an army, so if you have a big family, you're good to go. ;) As you will see this is one of those, "a little bit of this, and a dash of that" recipes, but I've done my best to put it into a coherent recipe. Do tell me if you try it and how you like it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1uf4CtN3JWAILuI1mEJtwpSnwpu7RkLDiWklM0hx-Jwtd-ynQUoZFAp4A273SEks0YMVWq7DCeMFAFVm9nGlzUGTnOke14y_wGCPzrMOi-WTlTgcV7H7U5rZMTOn-eEtBFN63BcPUMwNB/s1600/IMG_3265+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1uf4CtN3JWAILuI1mEJtwpSnwpu7RkLDiWklM0hx-Jwtd-ynQUoZFAp4A273SEks0YMVWq7DCeMFAFVm9nGlzUGTnOke14y_wGCPzrMOi-WTlTgcV7H7U5rZMTOn-eEtBFN63BcPUMwNB/s320/IMG_3265+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5486407794390862338" border="0" /></a><br /><br /><span style="font-weight: bold;">Goulash</span><br /><br />1 lb. of hamburger<br />Minced Onions<br />Onion Powder<br />Garlic Salt<br />1 large (29 oz?) can of Tomato sauce<br />Frozen corn to taste (I believe I put around 1 cup)<br />1-2 teaspoons Italian seasoning<br />Half a box elbow noodles<br /><br /><br /><br />Brown Hamburger with a generous sprinkling of Minced Onions, Onion Powder and Garlic Salt.<br />After the hamburger is browned, add tomato sauce, corn, Italian seasoning, and another generous sprinkling of Onion Powder and Garlic Salt. Stir thoroughly and reduce heat. Simmer for 30 minutes or so. Meanwhile boil up about 2-3 cups elbow macaroni and have it drained and ready to put in the meat/tomato mixture. Right before you serve, add the noodles to the sauce and mix thoroughly.<br /><br />Serve with garlic bread and salad. Yummy!<br /><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-12374140132960314732010-06-12T17:40:00.000-07:002010-06-12T18:25:36.755-07:00Summer time tastyness.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lJC3Bb4ZrJ993rHFoEcy7NVHKIdWl7_GY6EniRtU8H4LOxWyFp7kv1R1azaRlY2NYky5zXkt8Gq_sVbybKH6qOoY9bZ9XHlekY4G7972_A8W0VQ8SS-mPXOJnDM2kkNLsTX3y_BZTnv8/s1600/IMG_3188+%28Large%29.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lJC3Bb4ZrJ993rHFoEcy7NVHKIdWl7_GY6EniRtU8H4LOxWyFp7kv1R1azaRlY2NYky5zXkt8Gq_sVbybKH6qOoY9bZ9XHlekY4G7972_A8W0VQ8SS-mPXOJnDM2kkNLsTX3y_BZTnv8/s320/IMG_3188+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5482053872916840626" border="0" /></a><br />Hello again everyone! Goodness, it's been awhile hasn't it!? I couldn't believe when I looked at the date of my last post how long it had been since I've been on here. We've been busy, and my blogs had to be pushed to the back burner, but life is slowing down just a bit, and I'm ready to get back into the swing of things. As you can see, I've given our blog a bit of a face lift, all bright and cheery and summery! Do tell me what you think, and please, tell me if it's a bit too hard on the eyes, since you will be the ones reading the blog!! I haven't been keeping a detailed menu lately, so it will be a bit before I start with our weekly menu posts again.<br />Since I stopped posting, we've moved from the soups, heavy pastas, and hearty hot meals that were appearing on our menu to light and summery dishes, but still 100% delicious!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniFj9FC0-3vLlmDAu4verwey6JloTIp923NPyLka-ito-u1DAGCLJ9pOI68ySE1zHdjXjWTC4Frxv8jiNuIVQJt5NASEQXeplhnk1LwD_vDBKix8kPIJEBoemFH1VIuZAqcPur6doK2Bu/s1600/IMG_3183+%28Large%29.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniFj9FC0-3vLlmDAu4verwey6JloTIp923NPyLka-ito-u1DAGCLJ9pOI68ySE1zHdjXjWTC4Frxv8jiNuIVQJt5NASEQXeplhnk1LwD_vDBKix8kPIJEBoemFH1VIuZAqcPur6doK2Bu/s320/IMG_3183+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5482053853321674754" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMu4PVNmhF7hhK9zh0vTeL27lxDKfcXevRC1chRt6yD61f09GE6qLXR6RQYWgr7fMXv3UjGuuVvALOz-rIBn2bnMpAM4Wegalvrxa82tc7SkW6XTMFKk1ka4KvKCA6Bw81OcK9Jphl39T1/s1600/IMG_3187+%28Large%29.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMu4PVNmhF7hhK9zh0vTeL27lxDKfcXevRC1chRt6yD61f09GE6qLXR6RQYWgr7fMXv3UjGuuVvALOz-rIBn2bnMpAM4Wegalvrxa82tc7SkW6XTMFKk1ka4KvKCA6Bw81OcK9Jphl39T1/s320/IMG_3187+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5482053877657799682" border="0" /></a><br />We have been thoroughly enjoying the vast array of bright fruits, veggies and melons the have appeared in the past few weeks.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbP7Llk36Jg40Y8WyEK3S1RHhZ8zx9jzuIE8t4XjGcQxTRtMhNxwkAMGkurhnHSjm-CP7SOwCW7p___kbw-5eZnbvO9KcHPUq1Jno1xR_4U_LDLbjXsy4CdeDyMJUrhddw-xOY5OYxAJH/s1600/IMG_3194+%28Large%29.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbP7Llk36Jg40Y8WyEK3S1RHhZ8zx9jzuIE8t4XjGcQxTRtMhNxwkAMGkurhnHSjm-CP7SOwCW7p___kbw-5eZnbvO9KcHPUq1Jno1xR_4U_LDLbjXsy4CdeDyMJUrhddw-xOY5OYxAJH/s320/IMG_3194+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5482053882738332114" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvXtk9KvLNMwMrTBpPVZpebnRK-Mrdf7gftIlvo0eqOVcIuuz60cXyZiotdwLs00jeuRoQ-0vdBhnitn-8TJKj7h3cegcK5yNnShHcpFJgQoLKNY3vxKU3gUVVZIkVvEVnW9BaUnsW1Iu/s1600/IMG_3193+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvXtk9KvLNMwMrTBpPVZpebnRK-Mrdf7gftIlvo0eqOVcIuuz60cXyZiotdwLs00jeuRoQ-0vdBhnitn-8TJKj7h3cegcK5yNnShHcpFJgQoLKNY3vxKU3gUVVZIkVvEVnW9BaUnsW1Iu/s320/IMG_3193+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5482062266596224562" border="0" /></a><br /><br />One of our recent evening meals just seems to epitomize summer - Grilled chicken and bacon sandwiches with corn on the cob, watermelon, cherries and sweet iced tea. Yummy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaAh4b0YZFww9zqG696RsN2eKw8f9BAOwlkkPyWW7R6z7VC1Y4GRz5LYK3dABhDNln015o2ysMzottyEzt27ssG319YK9H3upSVTyYRNJzltF33RMhpUGJAjo1u94K1By5ghFEWPs9OSm/s1600/IMG_3197+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaAh4b0YZFww9zqG696RsN2eKw8f9BAOwlkkPyWW7R6z7VC1Y4GRz5LYK3dABhDNln015o2ysMzottyEzt27ssG319YK9H3upSVTyYRNJzltF33RMhpUGJAjo1u94K1By5ghFEWPs9OSm/s320/IMG_3197+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5482062112853659650" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmdOoxP5L-S-h2G-W4tFxHEqcMFgwyd-zlRj46_MhpnPFkovgoTFE9UwFndd_NuMwS0BEgxZmqSd3A0C3cRqYJnosAEf3aap7zx68Yhc216HvH0f4I-pPBSVnh_Bxmd0BSCHNcAEmd6wi/s1600/IMG_3196+%28Large%29.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijmdOoxP5L-S-h2G-W4tFxHEqcMFgwyd-zlRj46_MhpnPFkovgoTFE9UwFndd_NuMwS0BEgxZmqSd3A0C3cRqYJnosAEf3aap7zx68Yhc216HvH0f4I-pPBSVnh_Bxmd0BSCHNcAEmd6wi/s320/IMG_3196+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5482053861008683586" border="0" /></a><br /><br />Keep an eye out for some yummy new recipes this week!!<br /><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-23556676571547191492010-04-19T22:02:00.000-07:002010-06-12T17:39:57.867-07:00Last Week's MenuI meant to post this yesterday but I got distracted and forgot! So, here it 'tis, a bit delayed!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKYjjHwJivkcq5rQUbo4DfTSekM0gLKMLghdIiZ0v4owBPXREq7LwdzQvAniC02IJ6_fytmdnvc5ijMxxKx8vn_nggWS0XM2vSnsVsGS8ndekFinrqGTh-qToQrj46gkLutDobXnvnxZ-/s1600/IMG_2755+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKYjjHwJivkcq5rQUbo4DfTSekM0gLKMLghdIiZ0v4owBPXREq7LwdzQvAniC02IJ6_fytmdnvc5ijMxxKx8vn_nggWS0XM2vSnsVsGS8ndekFinrqGTh-qToQrj46gkLutDobXnvnxZ-/s320/IMG_2755+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5462083510054508002" border="0" /></a><br />Monday:<br /><br />Breakfast - Ham and Eggs<br />Lunch - Leftover Spaghetti<br />Dinner - Chicken Tacos<br /><br />Tuesday:<br /><br />Breakfast - Banana Muffins and Ham<br />Lunch - Sandwiches, and Fruit Salad (Mom had nachos with the leftover Taco stuff instead of a sandwich)<br />Dinner - Barbecue Pulled Pork Sandwiches on Sourdough buns, Macaroni Salad, and baked beans<br /><br />Wednesday:<br /><br />Breakfast - Muffins and Fruit<br />Lunch - Leftover Pulled Pork<br />Dinner - Pork Pot Pie<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhme_ERKDWgxtMMesRHtrTp_wZR6gtot-yx06mP_ftaT1n6z8E0PRHZw6rstGu5bovkTJsDOLs63tZPS_-gWaSnAE6OOXq1rW9-yGnjuFUp_vxR78nszxFtHf8COJUx0RqOX2D8qifSTC-_/s1600/IMG_2768+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhme_ERKDWgxtMMesRHtrTp_wZR6gtot-yx06mP_ftaT1n6z8E0PRHZw6rstGu5bovkTJsDOLs63tZPS_-gWaSnAE6OOXq1rW9-yGnjuFUp_vxR78nszxFtHf8COJUx0RqOX2D8qifSTC-_/s320/IMG_2768+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5462083502121275954" border="0" /></a><br /><br />Thursday:<br /><br />Breakfast - Wheatmeal Scones, Ham, and Eggs<br />Lunch - Egg Salad Sandwiches and fruit salad<br />Dinner - Crock-Pot Italian Chicken over rice, cheddar scones, and salad<br /><br />Friday:<br /><br />Breakfast - Toast and Sausage links<br />Lunch - sandwiches and salad<br />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.)<br /><br />Saturday:<br /><br />Brunch - sausage and eggs<br />Dinner - Deer Roast, Mashed Potatoes and Gravy, and Green Beans<br /><br />Sunday:<br /><br />Brunch- Toast and Eggs<br />Dinner - Grilled Ham and Cheese Sandwiches<br /><br /><br /><br />Goodness, we eat a lot of eggs....<br />Recipes from last week coming soon!!<br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-18641956761148123902010-04-12T19:21:00.000-07:002010-04-12T19:24:09.509-07:00Chicken Noodle SoupHere is my recipe for yummy wholesome chicken noodle soup!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jFFFaTk_PHdccNOgOEJAl9oO2zapZgBaKpca6TxwrE4CBvToUZcGBXyY6KrsDGYwl-ct5iVawh-GATi_0MVVAPujaL-s5CmP3S2lvhnw7K6SCD33xfnwO9-8lqXqaqaC8dNieR1tK8qz/s1600/IMG_2650+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jFFFaTk_PHdccNOgOEJAl9oO2zapZgBaKpca6TxwrE4CBvToUZcGBXyY6KrsDGYwl-ct5iVawh-GATi_0MVVAPujaL-s5CmP3S2lvhnw7K6SCD33xfnwO9-8lqXqaqaC8dNieR1tK8qz/s320/IMG_2650+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5459441056994285474" border="0" /></a><br /><br /><span style="font-weight: bold;">Chicken Noodle Soup </span><br /><br />1 whole free-range chicken<br />a sprinkling of organic, dried oregano<br />2 carrots, peeled and sliced<br />2 stalks of celery, sliced<br />Organic Chicken Stock<br />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!)<br />2 cloves garlic, pressed<br />Organic minced onions to taste<br />Salt and Pepper to taste<br />Half a bag Whole wheat egg noodles.<br /><br /><br />Remove giblets from chicken and wash carefully.<br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wllH5SdmLisaVNTjpXPjrpp3bZ_sbvrB7nByEWfxcd_fC_ah1ICx5YJj9L7EUGWC5mf6z5FIYpi_CLhOZBWkY-cFM1X9o8F2FYfQ-5P6f3ixBA5rf8ZNA1YX1QCGHWexQ1Qj_a1k91Qe/s1600/IMG_2653+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wllH5SdmLisaVNTjpXPjrpp3bZ_sbvrB7nByEWfxcd_fC_ah1ICx5YJj9L7EUGWC5mf6z5FIYpi_CLhOZBWkY-cFM1X9o8F2FYfQ-5P6f3ixBA5rf8ZNA1YX1QCGHWexQ1Qj_a1k91Qe/s320/IMG_2653+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5459441063013975378" border="0" /></a><br /><br />Serve with cheese, and crackers or cheese scones! Mmm!<br /><br />I hope y'all enjoy!<br />~Elissa<br /><br />*The broth we use is 100% natural <em>Swanson</em>® Certified Organic Chicken broth, made from all natural, organic vegetables and free-range chicken raised with no added hormones or antibiotics.<br />The vegetable is the same brand as well - 100% natural <em>Swanson</em>® Certified Organic Vegetable broth has the perfect balance of vegetables and seasonings, grown according to organic standards<br />(this was taken from the Swanson website.)Elissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com1tag:blogger.com,1999:blog-3052455535724361587.post-62006643376644067132010-04-11T23:09:00.000-07:002010-04-11T23:24:15.216-07:00Honey SnapsA delicious cookie that everyone loves!! Thank you to <a href="http://rosecottagebythelake.blogspot.com/">Mrs. R</a>. for this delicious <a style="color: rgb(255, 204, 102);" href="http://rosecottagebythelake.blogspot.com/2010/03/in-kitchen.html">recipe</a>!!! These are so easy to make too!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QT0DZU9iF4LLV728t1rsQ8UYOv_83TY0FLb5bSvS4oB08uuHSd2_gN9WITAHZ3bJr178A9Qx0dZqgDY_bRxhu_4Pl9uyKfJwDgQJ3-RC2CMmAWoVVTJEccBlC0ouFwC9VDctBFRsSlsI/s1600/IMG_2654+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QT0DZU9iF4LLV728t1rsQ8UYOv_83TY0FLb5bSvS4oB08uuHSd2_gN9WITAHZ3bJr178A9Qx0dZqgDY_bRxhu_4Pl9uyKfJwDgQJ3-RC2CMmAWoVVTJEccBlC0ouFwC9VDctBFRsSlsI/s320/IMG_2654+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5459132859133061842" border="0" /></a><br /><br /><span style="font-weight: bold;">Honey Snaps </span><br /><br />Makes 24<br />1/2 cup butter, softened<br />1/4 cup superfine sugar (I just use granulated, and it works fine)<br />1/4 cup brown sugar<br />1/3 cup honey<br />1 egg yolk<br />1 teaspoon natural vanilla extraxt<br />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!)<br />1/2 teaspoon baking soda<br /><br />1 cup powdered sugar<br />1-2 tablespoons lemon juice<br /><br />Preheat ove to 350. Line two cookie sheets with parchment paper.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />Honey snaps will keep, stored in an airtight container for up to 3 weeks.Elissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com1tag:blogger.com,1999:blog-3052455535724361587.post-56556397506268262072010-04-11T22:52:00.001-07:002010-09-08T10:22:58.540-07:00Ham & Pea AlfredoThis 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!<br /><br /><a style="font-weight: bold; color: rgb(255, 153, 0);" href="http://foodforherhousehold.blogspot.com/2010/04/alfredo-sauce.html">Alfredo Sauce</a><br />Approx. 2 cups ham (modify it for your tastes and family!)<br />Approx. 1 1/2 cups peas.<br />One package Angel hair or Fettuccine Pasta, cooked.<br /><br /><br />Prepare <a style="font-weight: bold; color: rgb(255, 153, 0);" href="http://foodforherhousehold.blogspot.com/2010/04/alfredo-sauce.html">Alfredo Sauce.</a> 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.<br /><br />Pictures coming soon!!<br /><br />Enjoy!<br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-79433481729535932532010-04-11T22:44:00.000-07:002010-04-11T22:52:29.756-07:00Alfredo Sauce1 cup Butter<br />1/2 teaspoon Garlic salt, or 1 garlic clove<br />2 1/2 cups Parmesan Cheese<br />2 cups Whipping Cream<br />Salt and Pepper to taste<br /><br />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.<br />~Enjoy!Elissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-3826588615375240092010-04-10T00:30:00.000-07:002010-04-12T19:26:30.862-07:00This Week's MenuHello 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!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIaoRqEM4KbZFSrLyBdnr9y8sNtdynJp3UI7MxS9j6D94pXSd7J8G0RjlP8y1VfLt4r6XC_FXMfPGEEoGpZkONjnPmpdbb02jTdi26pGBqi1A5yyktaJWhNdBaSPZ4L7LsM6i29-E7qfM/s1600/IMG_2652+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIaoRqEM4KbZFSrLyBdnr9y8sNtdynJp3UI7MxS9j6D94pXSd7J8G0RjlP8y1VfLt4r6XC_FXMfPGEEoGpZkONjnPmpdbb02jTdi26pGBqi1A5yyktaJWhNdBaSPZ4L7LsM6i29-E7qfM/s320/IMG_2652+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5458418882400284850" border="0" /></a><br /><br /><span style="font-weight: bold;">Monday </span><br />Dinner - Ham and Pea Alfredo over angel hair<br /><span style="font-weight: bold;">Tuesday </span><br />Dinner - Steak Sandwiches<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHcqCZIVU4GM_GCYMz-VbC5gDOUP8q_32c8rVL4ihhsBuR-Rz1sxRu-oyxskiPMGjR7nZ72ftns35KwY1KrgjzfAE3IgQB5tRSDDbYSxnkxteGZKXIwwGVhyphenhyphenpsHFFH9jYvmOdeCtEHHOI/s1600/IMG_2656+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHcqCZIVU4GM_GCYMz-VbC5gDOUP8q_32c8rVL4ihhsBuR-Rz1sxRu-oyxskiPMGjR7nZ72ftns35KwY1KrgjzfAE3IgQB5tRSDDbYSxnkxteGZKXIwwGVhyphenhyphenpsHFFH9jYvmOdeCtEHHOI/s320/IMG_2656+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5458418559224728594" border="0" /></a><br /><br /><span style="font-weight: bold;">Wednesday</span><br />Lunch<br />Dinner - <a href="http://foodforherhousehold.blogspot.com/2010/04/chicken-noodle-soup.html">Homemade Chicken Noodle Soup</a> and Cheddar Scones<br />Dessert - <a href="http://foodforherhousehold.blogspot.com/2010/04/honey-snaps.html">Honey Snaps</a><br />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!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOhJMDZTcBSKW1CMjmuZQgVNZ0DekYUcbVar8koZ9RaP_s3F-O7RbVko97GX8z9dZxZGmgZRkuGCC1aBLM26J6-swtptcHr763qrpGCO4YJT5v0GgkdhgtiuNC_3sjpBGhHOQIoheDKgh/s1600/IMG_2653+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOhJMDZTcBSKW1CMjmuZQgVNZ0DekYUcbVar8koZ9RaP_s3F-O7RbVko97GX8z9dZxZGmgZRkuGCC1aBLM26J6-swtptcHr763qrpGCO4YJT5v0GgkdhgtiuNC_3sjpBGhHOQIoheDKgh/s320/IMG_2653+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5458418563241343282" border="0" /></a><br /><span style="font-weight: bold;">Thursday</span><br />Breakfast - Banana Bread, eggs, and tea<br />Lunch - Chicken Salad Sandwiches on Whole Wheat bread<br />Dinner - Grilled Cheese sandwiches on Sourdough and Left-over <a href="http://foodforherhousehold.blogspot.com/2010/04/chicken-noodle-soup.html">Chicken noodle soup<br /></a><br /><span style="font-weight: bold;">Friday</span><br />Breakfast - Sourdough Toast, tea and eggs<br />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.<br />Dinner - Dad and mom had dinner out and Seth and I ate <u> <a href="http://foodforherhousehold.blogspot.com/2007/02/meatballs.html">Meatballs</a> </u>and barbecue sauce<br />Dessert - All Natural Ice Cream - Friday is our day for indulging in this cold treat!<br /><br />Here's the Menu for tomorrow and Sunday.<br /><br /><span style="font-weight: bold;">Saturday </span><br />Breakfast - Texas Breakfast Casserole<br />Lunch - Sandwiches with fruit salad<br />Dinner - Spaghetti with salad and sourdough french bread<br /><br /><span style="font-weight: bold;">Sunday </span><br />Breakfast - Eggs and ham<br />Lunch - leftovers<br />Dinner - LeftoversElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-18208202240212477592010-04-05T22:52:00.000-07:002010-04-05T23:26:34.167-07:00Tea Cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf9xRLBheQj93L8V8o7jjSuP2HdM4K-iF_RuF3GLvUxtiGG82SqrohcypkWQZy5JurMxQrARx7xNTMuDvMaD4V8SDUqwI7gJM4v1kBqgKO3XolpRgKYtcWYgL619MNALazgDsuoPr5TSX/s1600/IMG_1803+%28Large%29.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXf9xRLBheQj93L8V8o7jjSuP2HdM4K-iF_RuF3GLvUxtiGG82SqrohcypkWQZy5JurMxQrARx7xNTMuDvMaD4V8SDUqwI7gJM4v1kBqgKO3XolpRgKYtcWYgL619MNALazgDsuoPr5TSX/s320/IMG_1803+%28Large%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5456899643806925986" border="0" /></a><br />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.<br />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.<br /><br /><span style="font-weight: bold;">Tea Cakes </span><br /><br />1 cup of sugar<br />1 cup of butter, softened<br />1 cup oil<br />2 eggs<br />2 teaspoons vanilla<br />4 1/2 cups flour<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />1 teaspoon cream of tarter<br />Powdered Sugar<br /><br /><span style="font-weight: bold;">I</span>n a large mixing bowl, combine the sugar butter, oil, and eggs. Cream well. Add the vanilla.<br /><br /><span style="font-weight: bold;">I</span>n a medium bowl, combine the flour, soda, baking powder, and cream of tartar. Add to the creamed mixture, mixing well.<br /><br /><span style="font-weight: bold;">D</span><span class="blsp-spelling-error" id="SPELLING_ERROR_0">rop</span> dough by rounded teaspoon fulls (I use a large cookie scoop) onto <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ungreased</span> cookie sheets. (I line mine with parchment)<br /><br /><span style="font-weight: bold;">B</span><span class="blsp-spelling-error" id="SPELLING_ERROR_2">ake</span> 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.<br /><br /><br />Perfect with a cup of Earl Grey!<br /><br />If you make these, I'd love to hear your thoughts. Enjoy!!<br /><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com1tag:blogger.com,1999:blog-3052455535724361587.post-79224121446993294332010-04-05T21:55:00.000-07:002010-04-05T22:17:32.356-07:00An update<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG0oqf29u7ExZKmPyZ1yKjf_wswtCapYhIdrXmEwBFF1362oojIFz96Yq6vNOWOUPAAF1t7ii_Sk1U35qWDRFbguVtyzMSX83YjVEl-dZkPtxiQit0XNoq6div-W7PA2ir_D5vXq0brpr/s1600/dougnut.jpg"><img style="cursor: pointer; width: 181px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG0oqf29u7ExZKmPyZ1yKjf_wswtCapYhIdrXmEwBFF1362oojIFz96Yq6vNOWOUPAAF1t7ii_Sk1U35qWDRFbguVtyzMSX83YjVEl-dZkPtxiQit0XNoq6div-W7PA2ir_D5vXq0brpr/s320/dougnut.jpg" alt="" id="BLOGGER_PHOTO_ID_5456885712368870674" border="0" /></a><br />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!<br />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!!<br /><br />~ElissaElissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-75578200849736454362009-03-30T13:02:00.001-07:002009-03-30T13:09:35.351-07:00Creamy Cheesy Butter Pasta Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96LDZ5srATkGuFcXV0axGhwYUMb3RTA1SdX5UDQ3kLrKCbtq-AN2EyviUDQzpXOBhNbTXIWsDsrNlqa13Kaws-MKFjUssHm1upAyFgltc92sTuYyV4X19dCp9lm9h0_fTjqGMfSWwO-Gt/s1600-h/IMG_9600+(Medium).JPG"><img id="BLOGGER_PHOTO_ID_5319075134182969618" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96LDZ5srATkGuFcXV0axGhwYUMb3RTA1SdX5UDQ3kLrKCbtq-AN2EyviUDQzpXOBhNbTXIWsDsrNlqa13Kaws-MKFjUssHm1upAyFgltc92sTuYyV4X19dCp9lm9h0_fTjqGMfSWwO-Gt/s400/IMG_9600+(Medium).JPG" border="0" /></a><br /><div><div>My mom made this recipe up the other night, and I wanted to make it for lunch today, so I had her walk me through how she made it, so I could write down an actual recipe :). </div><div>This would be scrumptious with grilled chicken cut up in it! YUMMO! </div><div>I hope y'all enjoy!</div><div>~Elissa </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiOanF-K1CFciGgJuF_OV8IEArvynFa9rULM2EiMmJBvGCMhyQHGoO4Dghi_nXHBK8wqWyxC-y7yvA_njK0H9hHo51SLlXq5juCBiBFh0zxnfJOU4vKxyS4nplbfCrkfr08S8IeFqYxbH/s1600-h/IMG_9598+(Medium).JPG"></a><br /><div align="center"><strong>Creamy Cheesy Butter Pasta Sauce</strong></div><br /><br /><div align="center">Melt 1 stick of butter in sauce pan. Whisk in 1/2 cup of flour, add salt, pepper and garlic salt to taste. Stir until thickened. Pour in 3 cups milk and stir until smooth. Add about 1 cup and 1/2 grated Parmesan cheese. Stir. Add dried parsley for a bit of color, if desired. Stir occasionally until all the cheese is melted, and the sauce is smooth and thick.<br />Pour over your favorite pasta, and enjoy! </div></div>Elissahttp://www.blogger.com/profile/03126875812889817734noreply@blogger.com7tag:blogger.com,1999:blog-3052455535724361587.post-23584947755391656382009-03-25T10:53:00.001-07:002010-04-05T23:14:32.728-07:00Mushroom Turnovers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LCwLpwinqpfka0uPrJNHMDvB_i1cIYRYmt-_2E4qgOZWh1hS4iK-iYK_xOVFpCUoM2-58W_gY6Xx_YFiUkz8VTLWfjTkp8tPQcblbLtpvl93xc7x-c23JrEeVp_zXLi5W2wwNz65c5U/s1600-h/IMG_9336+(Medium).JPG"><img id="BLOGGER_PHOTO_ID_5317185153937311762" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LCwLpwinqpfka0uPrJNHMDvB_i1cIYRYmt-_2E4qgOZWh1hS4iK-iYK_xOVFpCUoM2-58W_gY6Xx_YFiUkz8VTLWfjTkp8tPQcblbLtpvl93xc7x-c23JrEeVp_zXLi5W2wwNz65c5U/s400/IMG_9336+(Medium).JPG" border="0" /></a><br /><div>Mushroom Turnovers:</div><div> </div><div>Cream 1/2 cup softened butter with 9 ounces softened cream cheese. Blend in 1 1/2 cups flour to make a soft dough. Foll in waxed paper and refrigerate for 1 hour. </div><div> </div><div>Chop 1/2 pound fresh mushrooms fine and 1/2 cup plus 2 Tablespoons onions. Saute in 3 Tablespoons butter for 5 minutes. Blend in 2 Tablespoons flour, 1 teaspoon salt, 2 dashes of pepper and 1/4 teaspoon Thyme. Stir in 1/4 cup sour cream and remove from heat. Roll dough thin and cut in 3" circles. Place a tiny amount of filling in the center of each circle. Wet edge before sealing. Fold over and press edges shut with fork. ( I used a Pampered Chef turnover maker that I found at a yard sale for 10 cents.) Beat 1 egg and lightly brush over tops. Prick top once with fork and place on cookie sheet lined with parchment paper. Bake 12 minutes at 450 degrees. These can be frozen, thawed and reheated.</div><div> </div><div>~Heather</div>Heatherhttp://www.blogger.com/profile/12633706420005740197noreply@blogger.com4tag:blogger.com,1999:blog-3052455535724361587.post-8923024918516965232009-03-25T09:55:00.000-07:002010-04-05T23:16:05.063-07:00Spinach Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvo5IWRqifH6MTMrHDKlDkbpHDqZ8nhFiOCAgJ-A-115oCkykmtDiC6xO3C_XRMZGQXPF8L4UdfJhPaHKOPy_Z3E425JL0ox0a0YXThNhdZhsCPIBIVpe5QabHdqLzO3N5bsVcnyC5jc/s1600-h/IMG_9331+(Medium).JPG"><img id="BLOGGER_PHOTO_ID_5317170263803292658" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvo5IWRqifH6MTMrHDKlDkbpHDqZ8nhFiOCAgJ-A-115oCkykmtDiC6xO3C_XRMZGQXPF8L4UdfJhPaHKOPy_Z3E425JL0ox0a0YXThNhdZhsCPIBIVpe5QabHdqLzO3N5bsVcnyC5jc/s400/IMG_9331+(Medium).JPG" border="0" /></a><br /><div> </div><div> </div><div>Spinach Dip:</div><div> </div><div>1 10 oz. package frozen chopped spinach, thawed and drained</div><div>1 16 oz. container of sour cream</div><div>1 cup mayonnaise</div><div>1 package <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Knorr</span> Vegetable Soup Mix</div><div>1 can water chestnuts, chopped</div><div> </div><div>Combine all ingredients and chill overnight. Serve with veggies and crackers.</div><div>1 bunch green onions, chopped</div>Heatherhttp://www.blogger.com/profile/12633706420005740197noreply@blogger.com0tag:blogger.com,1999:blog-3052455535724361587.post-32024016950651459112009-03-19T15:27:00.000-07:002011-04-09T14:08:06.506-07:00Triple Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuYgBCFfPmbt02DvMJK_vn6GRnCXVklc-mIezg0tSrZgRc2cwv8bUDTIvVbhd0ElCTD0VtKtxT6-BmluO4ev6wHBpWgV9plUC8c6fhq2NhwTqcRkZIWt0PStfdv5XLwapGvDUxbIyU0M/s1600-h/IMG_7242+%28Medium%29.JPG"><img id="BLOGGER_PHOTO_ID_5315030396521004546" style="width: 400px; height: 266px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuYgBCFfPmbt02DvMJK_vn6GRnCXVklc-mIezg0tSrZgRc2cwv8bUDTIvVbhd0ElCTD0VtKtxT6-BmluO4ev6wHBpWgV9plUC8c6fhq2NhwTqcRkZIWt0PStfdv5XLwapGvDUxbIyU0M/s400/IMG_7242+%28Medium%29.JPG" border="0" /></a><br /><div> </div><div>This is one of our favorite cookie recipes:</div><div> </div><div>Triple Chip Cookies:</div><div> </div><div>4 cups unbleached flour<br /></div><div>1 teaspoon baking powder</div><div>1 teaspoon baking soda</div><div>1 1/2 cups butter, softened</div><div>1 1/4 cups sugar</div><div>1 1/4 cups packed brown sugar</div><div>2 large eggs</div><div>1 Tablespoon vanilla </div><div>1 cup white Chocolate Chips</div><div>1 cup Milk Chocolate Chips</div><div>1/2 cup Semi-Sweet Chocolate Chips</div><div> </div><div>Preheat oven to 375 degrees.</div><div> </div><div>Combine flour, baking powder and baking soda in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">medium</span> bowl. Beat butter and sugars in large mixing bowl until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in chips. Drop by tablespoons onto an <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ungreased</span> baking sheet. Bake for 12-14 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.</div><div> </div>Heatherhttp://www.blogger.com/profile/12633706420005740197noreply@blogger.com2