Baking Mix

Homemade Baking Mix

Years ago, I went to a baking exchange and received this recipe for a baking mix.  I've used it ever since for quick pancakes, biscuits, waffles, muffins and coffee cakes.
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Jalapeno Popper Dip

Jalapeno Popper Dip

With my jalapeno plants still producing, and my love/hate relationship with jalapeno poppers (love the cheesy, spicy goodness; hate the mess of frying), I thought I would try a dip instead.
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Spaghetti + Pizza Dough + Panini Press = D'lish!

Spaghetti Panini? Yes, please!

Come dinner time last night, it was still hovering around 93F.  Too hot to turn on the oven for the pizza that was planned and the kids weren't really thrilled with the prospects of leftover spaghetti. Cuisinart Griddler and its panini grill plates to the rescue!

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Breakfast Muffin Waffles

Muffin Waffles? Yes, Please!!

With the temperature this morning a sweltering 73, I opted to bake breakfast muffins in the waffle maker. They turned out yummy.  These are not light and fluffy waffles, but a true muffin, just shaped and eaten like a waffle.

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Camping Menu

All Packed up

So, we just spent the weekend camping with families from our Royal Ranger Outpost 95.  It was a mixed group of 43 men, women and children (8 children 5 or under) and I was in charge of the meals. I came up with the following menu which can easily be scaled up or down to suit your needs.

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Rice Pudding

My mother used to make rice pudding with leftover rice.  Heated it up with milk or cream, a little sugar and vanilla, possibly even some raisins.  And it was good, but I always thought it could be more.  And boy was I right!

Yummy Rice Pudding

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The Stinky Rose

I used to dread mincing up garlic and the lingering smell on my hands. But now, I buy the huge, 3 pound bag of peeled garlic from Costco, and using my handy dandy mini-chopper, I go to town!  

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Sour Cream Coffee Cake

This is my "Go-To" Coffee Cake for all occasions.  I hope you enjoy it.

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Chicken Soup ~ Two Ways

So, with the children sick, they needed some "Killer Chicken Soup".  

I started with 6 cups of my Basic Chicken Stock, added 1/2 of the shredded chicken, 3 shredded carrots and, because I didn't have egg noodles, 1 potato, also shredded.  I heated the soup until the potato and carrot were cooked and added a bit more salt. And that's it.  A very basic chicken soup to help heal.

I, on the other hand, feel fine and want a little something extra.  So, with the simple addition of a couple other ingredients I had on hand (green onions, cilantro, salsa, frozen corn and avocado), I made a 'Mock Chicken Tortilla Soup' (see the tortilla?).  Delicious and satisfying!

Enjoy!

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Chicken Stock

The flu has come to rest at our home so "Killer Chicken Soup" is in order.  It all starts with a basic chicken stock.  Now, I asked my mother what makes her stock so wonderful and she gave me her recipe.  

 

She said it was exactly how she makes it . . . She lied.

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Hoisin Beef & Noodles

Hoisin Beef

Dinner tonight was Hoisin Beef & Noodles, a favorite of my children and about the only way they'll eat spinach. This dish makes a regular appearance at our table not just because it's quick and delicious, but because I can customize each bowl served without extra work.

What You'll Need

1 pound thin round tip steaks (I've tried it with pork, chicken and ground beef . . . don't)

1 pound uncooked spaghetti noodles

1 bag of fresh spinach, stems removed (or not) and thinly sliced (I roll it up and cut it with scissors)

Couple stalks of green onions, sliced

Chili pepper flakes or other hot sauce - to taste

For the marinade: combine 1/2 cup Hoisin Sauce, 4 tablespoons soy sauce, 2 tablespoons water, 4 teaspoons sesame oil, 4 cloves garlic. You can add some spiciness here too.

Cut the beef into thin strips, add to the marinade tossing to coat; let sit for 15 minutes.  Remove beef from marinade and while pasta cooks (according to package instructions), cook beef over medium-high heat until outside is no longer pink. Remove from pan and keep warm. In the same pan (without wiping it out) add the cooked pasta and spinach and any leftover marinade; cook on medium until spinach is wilted and everything is heated through. Add the beef and mix lightly.  Serve with a sprinkling of green onions.  As you can see from the picture, tonight I added shredded carrots and mushrooms (because I'm really liking mushrooms lately).

Enjoy!

Linked to Ultimate Recipe Swap.

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Cheezy Pizza

Pizza night . . . It's quick, it's easy, everyone likes it and the topping possibilities are endless.  Tonight I made a standard cheese pizza for the kids and a salami, mushroom and red onion for the kids at heart.

Pizza ~ Start to finish

I start with a 16 ounce ball of fresh dough.  Most major grocery stores, in these parts, stock it now.  My favorite dough is from Trader Joe's, with Fresh and Easy coming in a close second.  I use both the standard white and the whole wheat with great results.  Plus, if I find it on sale, I stock up and toss it in the freezer, just takes a day in the fridge to thaw.  After proofing (letting it rest at room temperature for about an hour), I stretch it out, on parchment paper, to roughly the size of my cutting board . . . so I can cut it later without it hanging over the edges.  For me, it's about a medium-thin crust. Then lightly rub about a tablespoon of olive oil onto the crust - making sure to get the edges and pierce the main crust area with a fork a bunch of times. Toss into a 425 degree oven for 3 minutes.  After the crust is par-baked, I add jarred (insert gasp here) pizza sauce.  I know, I know...I've tried making one myself, but my heart's just not in it, and I like the jarred one.  I add a minced clove (or three) of garlic, and top with a somewhat generous handful of freshly grated part-skim mozzarella cheese, a sprinkling of Parmesan Romano cheese mix, a couple shakes of Italian herb mix and a light drizzle of garlic infused olive oil. Then, back in the 425 degree oven for 10-12 minutes, until wonderfully golden brown and bubbly.  For the pizza's with toppings, I add the toppings after the cheese, but before the herbs and olive oil.

Enjoy!

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As The Garden Grows - Day 1

Garden Bed ~ Day 1

Here she is, in all her glory!  Oh, sure, I know it doesn't look like much, but underneath all that dirt are seeds, glorious seeds.  And one day, in the near future (fingers crossed), there will be honest to goodness vegetables sprouting! I'm so excited.  There is something satisfying about dirt under your fingernails and the satisfaction that you are helping create something . . . sort of like being pregnant, but without the swollen ankles.  

You may have noticed a few additions.  I nailed in small nails along the edge and strung twine to section off the garden.  Since my cutting and measuring skills need some practice, these are not exact square feet - more like 11-1/4 inches by about a foot.  It will work (again, crossing fingers).   I planted some climbers in a few plots, so added some bamboo poles.  It will be awhile before they are needed, but the garden bed looked bare and lonely. I'll try and post regular updates As The Garden Grows . . .

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Cake Mix Cookies & Brownies

Cake Mix Cookies

So here's the scenario . . . I need 2 dozen cookies and a tray of brownies for tomorrow.  I'm tired and just realized that all I have is whole wheat flour and no unsweetened chocolate.  Enter in, The Cake Mix!  After a quick Google search on what can I do with a couple boxes of cake mix, I whipped together these lovelies.

For the cookies:

1 box cake mix (you pick the flavor, I had vanilla)

2 eggs

1/2 cup oil

Mix the ingredients together, adding any chips, nuts, dried fruit that you desire. Drop by spoonfuls on a cookie sheet and bake at 350 degrees for 10-12 minutes.

Cake Mix Brownies

For the brownies:

1 box cake mix (I used Devil's Food)

1/4 cup oil

1/3 cup water, cold coffee, or milk

1 egg

3/4 cup add-ins (chips, M&M's, chopped up candy bar, etc.)

Mix the ingredients together and bake in a greased 13 x 9 pan in a 350 degree oven for 20-25 minutes, or until the top is set and a toothpick comes out clean.

So, while neither of these is, "Oh my GOSH!" knock your socks off treats, they are definitely contenders for lazy days that need sweets.  Plus, kitchen clean-up was a breeze.

Enjoy!

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Steak Tips & Mushrooms

Oh my gosh . . . so simple and soooo delicious!

While your cast iron skillet is heating to medium-high, cube up a nice piece of tender steak - (this is going to cook quick so the meat needs to be tender) and season with a bit of salt and pepper.  Add a tablespoon of oil to your skillet and if it starts smoking, you're ready to toss in the meat.  Don't stir it around right away, you want to build a nice crust on the outside (it's called the maillard reaction), but keep the interior relatively pink.  After a minute or so, turn the cubes, and keep turning until all sides look wonderfully crusted.  Remove the meat from the pan and toss in a tub of mushrooms (that have been halved) and a dollop of butter, for good measure.  When the mushrooms have some nice color, you can add a splash (or two . . . or three) of dry white wine, and reduce down for a minute or so - this is also the time to throw in some minced garlic if you so choose.  Plate it up with your favorite greens and sprinkle a little parsley over everything for good luck.  And yes, it counts if the only green on your plate comes from an avocado!

Enjoy!

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$12 and an Hour Later . . .

And I built this . . .

With my limited carpentry skills I took 3 cedar fence boards ($2.65 each) and 6 garden stakes ($0.25 each) and a handful of wood screws (at least I think they're wood screws) and turned them into a 2' x 5' raised garden bed.  She's not the prettiest girl at the party, but gosh darn it, I think she's beautiful!

And I just signed up at SproutRobot which is a terrific *free* garden service.  Simply type in your zip code, and SproutRobot will tell you what will grow and when.

Happy gardening everyone!

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