tag:blogger.com,1999:blog-12032357569630662272024-03-13T19:07:58.524-07:00Connecting KitchensLaura Mohttp://www.blogger.com/profile/04761626605029617625noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-1203235756963066227.post-15747539684665981182010-01-06T13:00:00.000-08:002010-01-06T13:00:00.944-08:00Instant OatmealMake at Home Instant Oatmeal<br /><br />Ingredients:<br />18 ounces quick-cooking oats (I used Bob's Red Mill...I got a great price at <a href="http://www.smartfoodservice.com/">Cash & Carry</a>)<br />3 1/4 ounces nonfat dry milk powder<br />1/2 cup firmly packed brown sugar<br />1 cup raisins<br /><br />Directions:<br />1. In a large bowl combine oats, milk powder, brown sugar and raisins.<br />2. Transfer to a large airtight container<br />3. For breakfast: scoop 1/2 cup of oatmeal mix into a bowl, add 1/2 cup of water, and microwave on high for 1 minute. Enjoy!<br /><br />We made individual servings for Andy to take to school by putting a 1/2 cup of oatmeal in a pint canning jar. When Andy gets to school, he just adds hot water or adds cool water and puts it in the microwave. So easy! I keep a gallon ziploc bag with oatmeal mix in the house for the boys' breakfast.<br /><br />You could substitute other dried fruit for the raisins like apples, craisins, misc berries, or even a spice mix. Let me know what you've tried.<br /><br /><br />I found this recipe in <a href="http://www.womansday.com/">Woman's Day</a> magazineLaura Mohttp://www.blogger.com/profile/04761626605029617625noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-48096012708072205172009-08-11T10:42:00.000-07:002009-08-11T11:13:11.398-07:00PancakesTotally basic, right? Everyone knows how to make pancakes, right? Well, just in case you need a good, simple recipe, here's my favorite. I taped it to the inside of the cabinet so the kids can make pancakes by themselves whenever I'm too lazy to get out of bed and make Mother's Day breakfast.<br /><br />You have to know that I feed an army, so yes, we make and eat this whole recipe.<br /><br />You also have to know I am obsessed with modifying recipes. I can't look at a recipe without seeing how I'll change it or add to it. So here's the plan: read the recipe and tell us how your family likes to get creative with pancakes!<br /><br /><span style="font-weight: bold; font-style: italic;">Pancakes or Waffles -- from the <a href="http://www.kingarthurflour.com/">King Aurthur Flour</a> Cookbook</span><br />4 cups flour<br />4 Tbs sugar<br />1 Tbs baking powder<br />1 tsp salt<br />1 tsp baking soda<br />4 eggs<br />4 cups buttermilk, yogurt or sour milk<br />1/2 c melted butter<br /><ul><li>if you want smooth, fluffy, diner-style pancakes, use all white flour</li><li>if you like crunchy, hippy pancakes like I do, use 2 cups white, 1 cup wheat, 1 cup oats. you could also add in some flax or other seeds for nutty, hippy goodness.</li><li>if you want really airy, puffy pancakes no matter what, separate the eggs, whip the whites and loosely fold them in as the last ingredient</li><li>who has buttermilk on hand? I always do 2 cups plain yogurt and 2 cups sour milk (2 cups minus about 2 Tbs milk, then fill that 2 Tbs with lemon juice to make 2 cups. Let sit for 5-15 minutes to get lumpy and "sour")</li><li>for that matter, lemon zest is always a bonus special feature treat secret goodness<br /></li><li>for that matter, orange liqueur is always a bonus special feature treat secret goodness<br /></li><li>my favorite add-in: grated zucchini. I have never had a single vegetable-related complaint about this, and the moisture in the zuch makes up for the dryness that wheat flour adds</li><li>chocolate chips make any pancake better</li><li>bananas and other fruit <span style="font-style: italic;">(hello mango!)</span></li><li>...what else? Who knows a good substitute for sugar (<span style="font-style: italic;">proportions included</span>)?</li><li><br /></li></ul>whttp://www.blogger.com/profile/12254948786144515945noreply@blogger.com3tag:blogger.com,1999:blog-1203235756963066227.post-89065743636780395162009-04-22T10:49:00.000-07:002009-04-22T10:57:45.310-07:00It's All About RatiosI found <a href="http://www.thekitchn.com/thekitchn/tips-techniques/cooking-without-recipes-michael-ruhlman-on-ratios-082703">this article</a> with some interesting/helpful advise about baking, which coincides well with my experiences baking in mass quantities in Austria. We used metric (which I think everyone should use), and we used weight to measure ingredients like flour. It makes so much more sense, and might explain why I find baking difficult at home. Looks like I need me a kitchen scale!<br /><br />...Now if we can only find a solution to burning things...whttp://www.blogger.com/profile/12254948786144515945noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-46491695145446923132009-03-25T17:54:00.000-07:002009-03-25T17:57:53.602-07:00Freezing refried beans??So I made a big batch of refried beans this evening. I'm not sure exactly what I was thinking when I made this big of a batch...so I was wondering if anyone has any advice on whether they freeze well and if they do then what is the best method for packaging and/or reheating. Thanks for any help.... or we may be eating a lot of refried beans in the next few days.emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com1tag:blogger.com,1999:blog-1203235756963066227.post-91531011778409583202009-03-25T12:00:00.000-07:002009-03-25T12:25:12.124-07:00I double-dog-dare you..........to try this recipe. It's from a cute little popcorn cookbook I have(cleverly titled, "Popcorn"). The book is full of super yummy savory and sweet popcorn recipes(like chile-lime-tequila popcorn, curry corn, chai-spiced popcorn and mocha latte corn) but also has a few main course recipes that are a little over the top. One of them is this intriguing(though slightly unappealing) recipe. Any one up for the challenge?<div><br /><div><span class="Apple-style-span" style="font-size:x-large;">MAC AND CHEESE WITH POPCORN TOPPING</span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">8 ounces elbow macaroni</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">8 ounces sharp cheddar cheese, shredded</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">12 ounces small curd cottage cheese</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">8 ounces sour cream</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">1/2 cup milk</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">1 teaspoon dry mustard</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">1/2 teaspoon salt</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">1/4 teaspoon ground pepper</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">1/4 teaspoon cayenne pepper</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">4 cups freshly popped corn</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">1/3 cup butter,melted</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">1/2 teaspoon dried parsley flakes</span></span></span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">Preheat oven to 350.</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">Cook and drain the macaroni.</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">Meanwhile, in a large bowl, combine the cheeses, sour cream, milk, mustard, salt/pepper, and cayenne; stir well. Pour the drained macaroni into the cheese mixture and stir until blended. Transfer everything to a 9 by 13 baking dish.</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">Put the popcorn into a large bowl and crush it slightly with the back of a wooden spoon. Pour in the melted butter and parsley, stir well.</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">Sprinkle the popcorn mixture over the pasta and bake for 30-35 minutes, or until golden brown.</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:27px;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;">Serves 6<br /></span></span></span></span><div><br /></div></div></div>Michellehttp://www.blogger.com/profile/13194147522985919824noreply@blogger.com1tag:blogger.com,1999:blog-1203235756963066227.post-44363828798587120752009-03-24T08:39:00.000-07:002009-03-24T12:35:10.632-07:00Guacamole<a href="http://2.bp.blogspot.com/_AoZIpFL87Iw/Scj_oOnf6gI/AAAAAAAABbI/3Wc9JJeyQp8/s1600-h/guacamole.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="http://2.bp.blogspot.com/_AoZIpFL87Iw/Scj_oOnf6gI/AAAAAAAABbI/3Wc9JJeyQp8/s400/guacamole.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5316780426694486530" /></a><br />In our house guacamole really just means mashed up avocado with the occasional sprinkle of lemon pepper seasoning if mom is feeling festive... so I'm curious...how do you all make guacamole??emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com4tag:blogger.com,1999:blog-1203235756963066227.post-81729818279115376962009-03-20T11:10:00.000-07:002009-03-20T11:28:25.281-07:00Cottage Cheese BiscuitsThese drop biscuits are something I make at least once a week. They are super easy, fast and perfect for serving with soup, stew and chili. This recipe also doubles really well.<div> The recipe is from the Better Homes and Gardens New Baking Book which is one of my very favorite cookbooks... I use it ALL THE TIME.</div><div><br /></div><div>2 cups flour(I use half whole wheat and half unbleached)</div><div>2 1/2 teaspoons baking powder</div><div>1/4 teaspoon salt</div><div>6 tablespoons butter</div><div>3/4 cup low-fat cottage cheese</div><div>2/3 cups milk</div><div>2 tablespoons thinly sliced green onions</div><div>OR</div><div>1-2 tablespoons of your favorite herbs(I often use dill and they turn out great)</div><div><br /></div><div>Grease a cookie sheet and preheat oven to 425^.</div><div>In a medium mixing bowl combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.</div><div>In a small mixing bowl combine cottage cheese, milk and chives(or herbs). Add cottage cheese mixture to the dry mix and stir until just moistened.</div><div>Drop dough by generous tablespoons onto baking sheet. Bake for 15-18 minutes or until golden. Serve warm.</div><div>makes 12 yummy biscuits.</div><div><br /></div><div><br /><div><br /></div></div>Michellehttp://www.blogger.com/profile/13194147522985919824noreply@blogger.com1tag:blogger.com,1999:blog-1203235756963066227.post-67428704302019040442009-03-17T13:08:00.000-07:002009-03-17T13:30:25.579-07:00Happy Saint Patrick's Day 2I just have to say that I TOTALLY feel like I am hacking into some one else's blog.<div>That said.....</div><div>My husband requested vegetarian <a href="http://en.wikipedia.org/wiki/Haggis">haggis</a> for St. Patrick's Day but since </div><div>A) haggis is a scottish thing</div><div>B)haggis is gross</div><div>C)there is no such thing as vegetarian sheep stomach</div><div>I am going with an easy Irish inspired soup. I don't have a recipe but I can make one up....</div><div>red potatoes </div><div>celery</div><div>carrots</div><div>all cut into hearty chunks</div><div>onions-diced</div><div>veggie broth</div><div>green cabbage-coarsely chopped</div><div>dill</div><div>salt/pepper</div><div>-determine portions according to taste and quantity of soup you want</div><div>-put all the veggies except cabbage into a pot and cover with vegetable broth(by a few inches)</div><div>-bring to boil and simmer until veggies are almost soft</div><div>-add cabbage and cook until cabbage is soft</div><div>-season with salt,pepper and dill and let simmer until you are ready to serve. </div><div><br /></div><div>I will be serving it with a loaf of sesame bread and some sauteed veggie sausage(a close second to vegetarian haggis).</div><div><br /></div><div><br /></div>Michellehttp://www.blogger.com/profile/13194147522985919824noreply@blogger.com1tag:blogger.com,1999:blog-1203235756963066227.post-82558473099733189322009-03-17T07:23:00.000-07:002009-03-17T07:34:56.982-07:00Happy St. Patrick's DayTo celebrate the holiday we've been experimenting with some good old Irish recipes this week. <br /><br />Last night we tried <a href="http://blog.fatfreevegan.com/2008/03/dublin-coddle-with-vegan-irish-sausages.html">Dublin Coddle with Sausage</a>. Delicious and totally filling. Plus if you've never tried <a href="http://www.realepicurean.com/2006/10/easy-soda-bread/">Soda Bread</a>, you have to! It is the simplest quick bread I have ever made and so so yummy. <br /><br />Tonight we will be trying a new version of an old favorite. Last year was our first St. patrick's Day as vegetarians and I have to admit that missing out on the corned beef was painful. Fortunatley a friend found a recipe for a <a href="http://blog.fatfreevegan.com/2007/03/vegan-corned-beef-and-cabbage-roasted.html">Vegetarian Corned Beef and Cabbage</a> and I cannot wait to try it out tonight! <br /><br />Have a Happy St. Patrick's Day, be sure to share you're favorite Irish meals and don't forget to wear green!emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-72441163805971861232009-03-16T14:25:00.001-07:002009-03-16T14:33:29.348-07:00Shamrock Cookies<a href="http://2.bp.blogspot.com/_AoZIpFL87Iw/Sb7EEct4tXI/AAAAAAAABUs/9UbptbD7VlY/s1600-h/DSC_0144.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_AoZIpFL87Iw/Sb7EEct4tXI/AAAAAAAABUs/9UbptbD7VlY/s400/DSC_0144.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5313900191050937714" /></a><br />1 cup shortening (at least half butter)<br />1 cup sifted confectioner's sugar<br />1 egg<br />1-2 tsp. peppermint flavoring (we substituted almond)<br />2 1/2 cups flour<br />1 tsp. salt<br />1 1/2 tsp. green food coloring<br /><br />Heat oven to 375. Mix shortening, sugar, egg, and flavoring thoroughly. Stir in flour, salt and food coloring. Shape shamrocks by pressing 3 (or 4) small balls together with fingertips. Shape stem and attach. Or roll out and cut with shamrock cookie cutter. Sprinkle with green decorator's sugar, if desired. Bake about 9 minutes. Makes 9 dozen cookies.emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com2tag:blogger.com,1999:blog-1203235756963066227.post-44722326494225720032009-03-07T18:50:00.000-08:002009-03-07T19:01:06.315-08:00TIP: Noodles in SoupI have fretted for a long while over how to have leftover soup with noodles and not have the noodles just soak up all the liquid, becoming all fat and mushy. How does Campbells do it? Special noodles? So I started adding cooked noodles to each individual bowl and pouring soup on top, and keeping them separate in the leftovers too. Then....I figured it out, people. I can go. on. with. my. LIFE!! And the kids can have proper noodle soup in their lunch tomorrow.<br />Here's what you do:<br /><br />1. Cook and <span style="font-weight: bold;">cool</span> noodles.<br />2. Cook and <span style="font-weight: bold;">cool</span> soup <span style="font-weight: bold; font-style: italic;">completely</span>.<br />3. Mix together.<br /><br />So simple. I can't believe it took me so long to figure that out. Let me know if it doesn't work for you and we'll go back to the science lab.whttp://www.blogger.com/profile/12254948786144515945noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-82317886142602346342009-03-05T07:08:00.000-08:002009-03-05T07:08:00.504-08:00Midnight CookiesCalled midnight cookies because you mix them up the night before and leave them to bake slowly in the switched off oven. A fabulous aroma permeates the kitchen as you head off to bed and yummy cookies await you when you wake up. Perfect for those mornings when you know you will be rushing out the door and scrambling for a breakfast snack.<br /><br /><br />INGREDIENTS<br />1 egg white<br />1/2 cup sugar<br />1/2 cup ground almonds<br />1/2 cup milk chocolate chips<br />1/2 cup candied cherries (I use raisins instead!)<br />2/3 cup shredded coconut<br /><br />1. Preheat the oven to 425. Line a baking sheet with parchment paper.<br />Whisk egg white until stiff peaks form.<br />2. Add sugar to the egg white, a spoonful at a time until it is completely incorporated. Mixture should be completely smooth and glossy.<br />3. Fold in the almonds, chocolate chips, cherries(or raisins), and coconut. Place in even spoonfuls on baking sheet. Place in the oven, close the door and turn the oven off. Leave overnight (or at least 6 hours) and don't open the door. <br />4. Enjoy.emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-73946804051256834902009-03-04T06:52:00.000-08:002009-03-04T07:06:30.378-08:00Split Pea SoupThe easiest and most delicious split pea soup recipe from <a href="http://www.amazon.com/Vegetarian-5-Ingredient-Gourmet-Nava-Atlas/dp/076790690X/ref=sr_11_1?ie=UTF8&qid=1236179092&sr=11-1">The 5-Ingredient Vegetarian Gourmet</a>, only the most amazingly awesome (simple) cookbook ever!<br /><br />Even the kids devoured it! I'm sure it helped that we called it Yoda Swamp Soup, but either way the fact that they ate it was awesome!<br /><br />INGREDIENTS<br />16 oz green or yellow split peas<br />1/2 cup barley or rice<br />1 lg onion finely chopped<br />3 medium carrots thinly sliced<br />seasoning as desired<br /><br />1. Combine all ingredients in a large soup pot with 8 cups of water. Bring to a simmer. Cover and simmer gently for about an hour.<br /><br />2. Stir in 2 cups of water and simmer until peas are completely mushy, about 30 minutes. Season to taste and serve.emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-15579100753734137822009-02-02T09:00:00.000-08:002009-02-02T09:10:31.290-08:00Leek and Potato SoupI love to make this soup any time I get my hands on a couple of leeks. It is easy to make and I always have the other ingredients on hand. ~<a href="http://www.lauramotherhen.blogspot.com/">Laura</a><br /><br />Ingredients:<br />2 tablespoons butter<br />3-4 medium-large leeks, white and palest green parts only, chopped and very well rinsed<br />6 large potatoes, peeled (I never peel mine) and diced<br />2 vegetable bouillon cubes1 to 1 1/2 cups milk or soymilk, or as needed<br />salt and pepper to taste<br /><br />1. Heat the butter in a soup pot. Add the leeks and saute over low heat, stirring often, until they are wilted, 8 to 10 minutes.<br /><br />2. Add the potatoes, enough water to cover, and the bouillon cubes. Bring to a simmer. Cover and simmer gently until the potatoes are very tender, 25 to 30 minutes.<br /><br />3. Remove 2 cups of the potatoes with a slotted spoon and mash coarsely (I just use my immersion blender and mash it up and down a couple of times). Return to the soup pot and stir in enough milk to achieve a medium-thick consistency. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two to develop flavor. Heat through as needed, and serve.<br /><br />Serves 6<br /><br />If you like this recipe, then you should check out "The Vegetarian 5-Ingredient Gourmet" by Nava Atlas. It has over 250 simple recipes. Most of our family meals come out of this cookbook.Laura Mohttp://www.blogger.com/profile/04761626605029617625noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-61605952311835155082008-12-16T15:18:00.000-08:002008-12-16T15:28:40.616-08:00Star Wars Pretzels<a href="http://4.bp.blogspot.com/_AoZIpFL87Iw/SUg4L_J2_wI/AAAAAAAABDY/GlCxfHiUO18/s1600-h/IMG_8215.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_AoZIpFL87Iw/SUg4L_J2_wI/AAAAAAAABDY/GlCxfHiUO18/s400/IMG_8215.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5280532341674409730" /></a><br /><br />Now let me just say I don't really think any of you should run out and make these... because trust me they do no taste very good, but I thought they were hilarious and wanted to share!<br /><br />They come from <a href="http://www.amazon.com/Star-Cookbook-Darth-Galactic-Recipes/dp/0811828034">this cookbook</a>....<br /><a href="http://1.bp.blogspot.com/_AoZIpFL87Iw/SUg4BhsgB-I/AAAAAAAABDQ/qbdPFo-6_Ac/s1600-h/IMG_8197.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AoZIpFL87Iw/SUg4BhsgB-I/AAAAAAAABDQ/qbdPFo-6_Ac/s400/IMG_8197.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5280532161967949794" /></a><br /><br />....and when you let a 3 and 5 year old make them they can be a little heavy on the salt, just a little FYI in case you ever attempt such a treat as these!<a href="http://1.bp.blogspot.com/_AoZIpFL87Iw/SUg4k4nLfpI/AAAAAAAABDg/0_rnQNad1BU/s1600-h/IMG_8195.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_AoZIpFL87Iw/SUg4k4nLfpI/AAAAAAAABDg/0_rnQNad1BU/s400/IMG_8195.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5280532769415069330" /></a><br /><br /><br /><strong>THE RECIPE</strong><br />Divide a package of refrigerator bread sticks into eights strips. Shape them into the letters S-T-A-R-W-A-R-S. Brush the tops with water, sprinkle with salt and bake for 15 minutes at 375. Then choke them down with a smile on your face telling your little Star Wars fan how great they are!emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com2tag:blogger.com,1999:blog-1203235756963066227.post-45575759017100358842008-12-15T19:01:00.000-08:002008-12-16T07:07:57.477-08:00Day 3: SnickerdoodlesThese are a fabulous treat any time of the year. Drop some red or green food coloring into the cinnamon and sugar mixture to make them extra festive!<br /><br /><strong>INGREDIENTS</strong> <br />1/2 cup butter, softened <br />1/2 cup shortening <br />1 1/2 cups white sugar <br />2 eggs <br />2 teaspoons vanilla extract <br />2 3/4 cups all-purpose flour <br />2 teaspoons cream of tartar <br />1 teaspoon baking soda <br />1/4 teaspoon salt <br /><br /><strong>COATING MIXTURE</strong><br />2 tablespoons white sugar <br />2 teaspoons ground cinnamon <br /><br /><br /><strong>DIRECTIONS</strong><br />Preheat oven to 400 degrees F (200 degrees C). <br />Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. <br />Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. <br />Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-86288675736424868462008-12-15T16:57:00.001-08:002008-12-15T16:59:58.551-08:00Rolo Pretzels 'cause I don't Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_FDNfK0VcPfg/SUb9RoJIlTI/AAAAAAAAADs/TS7xpwPTUVY/s1600-h/rolo+pretzels.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_FDNfK0VcPfg/SUb9RoJIlTI/AAAAAAAAADs/TS7xpwPTUVY/s400/rolo+pretzels.jpg" alt="" id="BLOGGER_PHOTO_ID_5280186092413818162" border="0" /></a><br /><br />Directions:<br /><br />Preheat your oven to 350<br /><br />1. Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.<br /><br />2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.<br /><br />3. Remove from oven, place on cooling rack and immediately squish the chocolate with another pretzel. Watch the caramel oooze out. YUM!<br /><br />That's all there is and that's why I make them...hope you enjoyed my first post!Laura Mohttp://www.blogger.com/profile/04761626605029617625noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-37704501013300846632008-12-14T06:51:00.000-08:002008-12-16T07:07:28.220-08:00Day 2: Chocolate BarkTwo Ingredients:<br /><br /> 1. Whatever your favorite chocolate is.<br /> 2. Whatever kind of nuts you love.<br /><br />Melt the chocolate in a double boiler. Mix in however many nuts you want. Pour over a cookie sheet lined with waxed paper. Spread as thin as you want. Throw it in the fridge so that it will harden quickly then break into chunks and try to share before you eat it all! It's that simple, really.<br /><br />An easy way to make this look extra fancy is to take a contrasting white chocolate, melt it, put it in a pastry bag (or plastic baggie with a hole cut in the corner), then drizzle over the top of the bark.<br /><br />Variation:<br /><br />White chocolate with peppermint pieces (chopped up candy canes actually.) Yum!!emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-29047630446811724162008-12-13T16:09:00.000-08:002008-12-13T16:52:27.776-08:00Day 1 : Lemon Snowball Cookies<a href="http://4.bp.blogspot.com/_AoZIpFL87Iw/SURX1FVVNkI/AAAAAAAABB8/lYHXkMnztxo/s1600-h/IMG_8183.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_AoZIpFL87Iw/SURX1FVVNkI/AAAAAAAABB8/lYHXkMnztxo/s320/IMG_8183.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5279441232661395010" /></a><br />This quick and easy recipe appealed to me because it wasn't a boring chocolate chip and it wasn't a way over done traditional Christmas cookie. By the last batch into the oven I finally figured out that it is better to let them cool just a bit before coating them in the powdered sugar mixture (I figured that out because I forgot about them!) And they taste much better after they are completely cooled, the taste of lemonade is a bit too strong when they are still warm. <br /><br />Very easy recipe, but a little messy with helpers. Let's just say there is a lot of powdered sugar on my kitchen floor today and also all over everyone's shirts.<br /><br /><a href="http://4.bp.blogspot.com/_AoZIpFL87Iw/SURX6uhHgmI/AAAAAAAABCM/ywLdGJG4yGY/s1600-h/IMG_8187.JPG"><img style="float:center; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_AoZIpFL87Iw/SURX6uhHgmI/AAAAAAAABCM/ywLdGJG4yGY/s320/IMG_8187.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5279441329616028258" /></a><br /><br /><strong>Lemon Snowball Cookies</strong><br /><br />2 sticks butter<br />1/3 cup granulated sugar<br />1/2 teaspoon vanilla<br />1/2 teaspoon lemon extract<br />2 cup flour<br /><br />Coating:<br /><br />1 cup powdered sugar<br />1/2 teaspoons Kool-Aid lemonade unsweetened drink mix powder<br />(mix these together in a bowl)<br /><br />Cream butter, sugar and flavorings. Add flour and mix until a dough forms.<br />Roll into 1" balls and bake 1" apart on ungreased cookie sheet at 350°F degrees for 15-18 minutes (they won't be brown on top!).<br /><br />While cookies are warm, toss them in the lemon powdered sugar mixture and put on a plate to cool.<br /><br />Makes about 3 dozen melt-in-your-mouth cookies.emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-79824912872314029622008-12-13T10:21:00.000-08:002008-12-13T10:28:18.407-08:00Cookie WeekChristmas time always gets me busy in the kitchen baking way more cookies and treats than we need. But it is one of my favorite parts of preparing for the holidays and I love having my little helpers in the kitchen as well as sharing all the goodies we make with our friends and neighbors. So I deem today the official start to cookie week here on this blog. Later this afternoon I'll kick us off with the Lemon Snowball cookies we made this morning for a cookie exchange we are headed to tonight. Please share whatever holiday treats you're working on at your house this week too! Maybe we can spread some inspiration, try something new, or just help you non-bakers get motivated to join in the fun!!<br /><br />**Don't limit yourself to cookies either, anything yummy that you tend to sneak when the kids aren't looking classifies as a treat here!**emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-88429357460434556892008-12-11T13:00:00.000-08:002008-12-13T16:51:40.363-08:00Leftover RiceRice is a pretty common side dish on our dinner table. The kids love it and will actually eat it without complaint(unlike everything else on their plate...) and when I'm disorganized and haven't been to the grocery store(which is all the time) a little rice on the side makes the meal seem a little bigger. My husband is pretty good about taking leftovers for his lunch, but the container of rice often sits untouched in the fridge long after the rest of the leftovers have been eaten. What to do with the leftover rice???<br /><br /><br />Here's what I do:<br /><br />Pour it into a casserole dish (size depends on how much rice you have left!)<br />Mix in one can of cream of mushroom soup plus once can water or milk (the milk will make it extra creamy)<br />Add frozen vegetables (as much or as little as your children will tolerate.)<br /><br />Pop it in the oven at 350 for 30 minutes and ta-da a brand new dinner ready to serve.<br /><br /><br />What do you do with your leftover rice??emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com3tag:blogger.com,1999:blog-1203235756963066227.post-46818320736500046832008-12-06T21:27:00.000-08:002008-12-06T21:33:06.936-08:00Buttermilk Biscuits<a href="http://1.bp.blogspot.com/_AoZIpFL87Iw/STtf3VLaHII/AAAAAAAAA_U/4oKCZV66Rg4/s1600-h/IMG_8092.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_AoZIpFL87Iw/STtf3VLaHII/AAAAAAAAA_U/4oKCZV66Rg4/s320/IMG_8092.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5276916792577105026" /></a><br />Nothing beats the bulk mixes at WinCo. The quickest and easiest way to old-fashioned perfectly flaky buttermilk biscuits is as simple as adding a cup of water and stirring it up. Add some fried eggs and you are good to go. Now there is no excuse for not eating a big hearty breakfast every morning....well except maybe babies crying, toddlers fighting or someone whining about getting out of bed!emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-64886560456474840892008-11-11T20:24:00.000-08:002008-11-29T11:42:04.206-08:00Potato SoupIngredients:<br />2 bunches green onions<br />1 stalk celery<br />red potatoes (5 lb bag or however much you want)<br />1-2 cups milk<br />1 cube butter<br />1-2 cups instant potatoes<br />1 teaspoon parsley<br />3 cubes beef bouillon<br />3 cubes chicken bouillon<br />salt & pepper (teaspoon each)<br /><br />Directions:<br />Cut up potatoes in cube size pieces. Cut celery and onions, combine in pan and fill with water just above potatoes. Add in salt, pepper, butter, parsley, beef and chicken bouillon. When the potatoes begin to soften turn down on low, stir in one cup of milk. Add 1-2 cups of instant potatoes depending on how thick you like it. (You can add up to 1 more cup of milk if it becomes too thick).<br /><br />*The original recipe adds a package of browned and drained bacon at the end. I often add broccoli florets and cheddar cheese instead. Really any vegetables can be thrown in at the beginning. Carrots and corn work well. It is a great recipe to make and eat off of for a few days or when everyone will be eating dinner at a different time! <br /><br />***Since going vegetarian I made this with a couple of cans of vegetable broth instead of the bouillons and water and it was super awesome and very flavorful!!emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com0tag:blogger.com,1999:blog-1203235756963066227.post-21828844571514725972008-11-08T18:40:00.000-08:002008-11-08T20:25:44.931-08:00Chocolate Syrup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_7-6_Pw20B80/SRZfIK2Bj-I/AAAAAAAAAWU/lmALk3VzACc/s1600-h/mocha.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 72px; height: 127px;" src="http://2.bp.blogspot.com/_7-6_Pw20B80/SRZfIK2Bj-I/AAAAAAAAAWU/lmALk3VzACc/s320/mocha.jpg" alt="" id="BLOGGER_PHOTO_ID_5266501408210915298" border="0" /></a>One of my greatest consumer weaknesses is when Starbucks switches to cranberry red cups with silhouetted snow scenes and puts the Peppermint Mocha back on the menu. Give me a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">grande</span> one of those beauties and everything is right in the grey and rainy world that is winter in Portland. But let's be honest...not only are those things expensive, but they have 430 calories and 49 grams of sugar. I have got to learn to make these things at home.<br />Starbucks will sell you their Peppermint [High Fructose Corn] Syrup, but I don't want to talk about that guilty pleasure. I am adamantly opposed to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">HFCS</span>. But <span style="font-style: italic;">chocolate syrup</span> should be a staple in every household. Frustrated at the two options for c<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_7-6_Pw20B80/SRZiNblV68I/AAAAAAAAAWk/S8q9AOc4oIs/s1600-h/cocoa.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 111px; height: 118px;" src="http://3.bp.blogspot.com/_7-6_Pw20B80/SRZiNblV68I/AAAAAAAAAWk/S8q9AOc4oIs/s320/cocoa.jpg" alt="" id="BLOGGER_PHOTO_ID_5266504797138578370" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_2">hocolate</span> syrup in the grocery stores of (1) high fructose corn syrup as the first ingredient, or (2) a tiny jar of super-expensive "organic" sauce, I set out to find a recipe to make myself. And as it turns out, it is surprisingly quick, easy and delicious! I found this recipe on a website I've since lost track of...something about loving chocolate. I use raw sugar, and I don't know what <span style="font-style: italic;">Dutch process cocoa</span> is, but any unsweetened cocoa powder works. See? You can be flexible...as long as your not using corn syrup (<span class="blsp-spelling-error" id="SPELLING_ERROR_3">bleh</span>).<br /><br /><span style="font-weight: bold;"><br />Chocolate Syrup</span><br /><br />1 1/2 cups granulated sugar<br />1 cup sifted unsweetened Dutch process cocoa powder<br />Few grains of salt<br />1 cup water<br />2 tsp vanilla<br /><br />In heavy-bottomed 2qt pot, combine sugar, cocoa powder, and salt. Whisk thoroughly to mix well. Gradually add water, stirring (not beating) with the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">whisk</span> to blend thoroughly. Set over medium heat; stir frequently with whisk until mixture comes to a boil (there will probably be a layer of foam on top--this is OK). Boil three minutes, stirring frequently with whisk and reducing heat if syrup threatens to boil over. Remove from heat; pour into heatproof liquid measuring cup or pitcher of at least three-cup capacity. Cool briefly, then chill (uncovered) until completely cold. Strain through fine strainer into container of at least 2 1/2 cup capacity. Stir in vanilla. Store, covered, in refrigerator.whttp://www.blogger.com/profile/12254948786144515945noreply@blogger.com2tag:blogger.com,1999:blog-1203235756963066227.post-29004373466118917162008-10-24T06:54:00.001-07:002008-10-29T15:03:05.680-07:00SW Sweet Potato Chickpea DelightIngredients:<br /> 1 large sweet potato, peeled and diced<br /> 1 jar salsa <br /> 1 16 oz. can chickpeas, drained and rinsed<br /> 1 can corn<br /> 1 1/2 cups crushed yellow corn tortilla chips<br /> 1 medium white onion, finely diced<br /> 3 cloves garlic, finely minced<br /> 1 cup cheese, grated (any variety of cheddar will do)<br /> 1 tablespoon chili powder<br /> 1 teaspoon crushed red pepper<br /> 1 teaspoon ground cumin<br /> 1 teaspoon dried oregano<br /> fresh chopped cilantro (optional)<br /><br />Directions:<br />Combine all ingredients; reserve a small handful of cheese. Spread into a shallow casserole dish. Cover with lid or foil and bake for 45 minutes. Remove foil, stir, and top with remaining cheese. Bake another 20 minutes or so, until the sweet potatoes can be easily pierced with a fork. (Watch carefully, as the top will get crispy fairly quick, and you may need to stir occasionally to prevent burning.)<br /><br />If desired, sprinkle with fresh chopped cilantro right before serving.<br /><br /><br />**This recipe came from <a href="http://vegweb.com/index.php?topic=6135.0">vegweb.com</a> originally, but I've added and adjusted from the original recipe. I also use lots more cheese than the recipe states.emily*http://www.blogger.com/profile/05816856791954179931noreply@blogger.com2