Posted in Kubes Kitchen Recipe Box

 

I feel as though I have been neglecting this blog

due to our busyness of packing and such.

But, at last, I finally had something to blog about here.

 

Yesterday I made a 15 pound turkey for supper.

Why so much? Because I love to save the leftovers!

One of our favorite things to do with all of those leftovers

is to make them into chopped turkey wraps/sandwiches.

I got this idea from my sweet mother.

She used to chop up the turkey, mix in some mayo and pepper,

and serve it on bread as a sandwich.

It was one of the reasons I looked forward to Thanksgiving every year.

 

I have, since then, adjusted the way my mother made them,

although, the lil' ones still like them that way.

Honestly, so do I, but I try to go without the mayo

(not that I give much mayo to my children either but they don't like it the other way).

 

Anyhow  ...

Here is what Keeper2Be and I did for lunch today...

 

I took pieces of the turkey (that Keeper2Be picked off the big bird last night)

and put them in my food processer...

 

 

 

Then, of course, chopped it all up...

 

 

Then I put some red, green, and yellow peppers in the food processor...

 

 

 

And, yep, chopped them up...

 

 

 

I, then, added some roasted pepper italian dressing into the chopped turkey,

added the chopped peppers, and put it on a wheat tortilla to eat...

 

 

 

It was quite yummy!!

 

 

Posted in Kubes Kitchen Recipe Box

 

Last night we had Skillet Hash for supper.

One thing I like about this meal is

my younger ones eat green & red peppers and onions

without really noticing.

 

 

Skillet Hash

 

2 cups cooked lean beef or corned beef (or a few pkgs of deli-type corned beef)

4-5 potatoes, cut (cubed, chopped, or whatever you like)

1/2 cup+ of chopped onion

1/2 cup+ of chopped green and red peppers

pepper

 

Heat olive oil in skillet and add potatoes. Cook till done/tender/browned.

Add onion and peppers. Mix in and cook.

 

(You can, also, try to find bags of frozen hashbrowns to use instead of potatoes)

 

Then add beef. Heat till hot (about 10-15 minutes).

 

 

Unfortuneately, I forgot to get a final picture.

But it was yummy. And the children ate the onions unware.

They also like it with ketchup.

 

 

~ Mama Keeper

 

 

 

 

Posted in Kubes Kitchen Recipe Box

 

We love Taco Tuesday, but we can't have tacos every Tuesday

(well, I guess that could be debated!)

so we do try to stick with a mexican food theme Tuesday evenings.

Yesterday we had Beans & Rice with Chicken.

 

This can be served without the chicken, too.

But in our home, darling hubby likes his meat.

 

Start by cutting the chicken into chunks

then add to skillet coated in olive oil

and cook till done.

Then add about 4 Tablespoons of taco seasoning (homemade or store bought)

with about 1/4 cup of water.

 

 

Then add about 1/2 cup or more of black beans

(canned or cooked dried beans)...

 

 

Then add a couple of cups of pre-cooked brown rice,

adding water as needed (probably about 1/2 cup).

Let water absorb while stirring often.

 

Then add about 1/2 cup of salsa...

(you could also add corn!)

 

 

(I took some out for my younger children before I added the salsa)

Sprinkle with cheese, if desired.

 

We really enjoy this at our house!

And it's great with cornbread!

 

 

 

~ Mama Keeper

 

 

Posted in Kubes Kitchen Recipe Box

 

 While my friend was over, MamaKeeper asked us to make a cheesecake.

I've never made a cheesecake from scratch before, so it was kinda new.

But we think it turned out great.

 

 

Cheesecake Supreme

Adapted from Better Homes and Gardens New Cook Book

 

1 3/4 cups       finely crushed graham crackers

1/4    cup         finely chopped walnuts (optional)

1/2    tsp          ground cinnamon

1/2    cup         margarine / butter, melted

3                     8 oz packages cream cheese, softened

1       cup         sugar

2       tbsp        flour

1       tsp          vanilla

2                     eggs

1                     egg yolk

1/4     cup        milk

 

For crust, combine crushed crackers, nuts, & cinnamon.

Stir in butter and reserve 1/4 cup of mixture for topping, if desired.

 

 

Press remaining mixture onto bottom

and about 2 inches up sides of a 8 or 9 in pie pan.

 

 

In a bowl, combine cream cheese, sugar, flour, and vanilla.

Beat with electric mixer until fluffy.

Add eggs and yolk all at once, beating on low speed 'till combined.

Stir in milk.

 

 

 

Pour into crust-lined pan and sprinkle with reserved crumbs.

(We swirled in some Hershey's chocolate syrup for taste!)

 

 

Bake in a 375 degree oven for 45-50 min. for 8 in. pan,

or 35-40 min. in a 9 in. pan. Cool 15 minutes.

Loosen crust from sides and let set for 30 minuets more; remove sides of pan.

Cool completely. Chill at least 4 hours.

 

And then dig in. Yummo!!

 

 

~ Keeper2Be

 

Posted in Kubes Kitchen Recipe Box

 

Tonight we tried a new meal (and it was one that hubby picked out!).

It was delicious!

 

 

Baked Parmesan Chicken

 

2-3 Tablespoons butter                     2-4 slices whole wheat bread

2-3 Tablespoons parsley                   1/2 cup Parmesan cheese

1/8+ teaspoon garlic powder             Paprika

2 lbs. skinless, boneless chicken breast

 

 

Blend together in blender until small bread crumbs are formed:

bread slices, parsley, parmesan cheese, and garlic powder.

 

 

 

Spray baking pan with olive oil nonstick spray.

Coat pieces of chicken with crumb mixture and lay in pan.

 

 

Garnish with paprika and a little parmesan cheese.

Bake uncovered at 350 until tender (about 1 hour).

 

 

(adapted from "The Busy Woman's Guide to Healthy Eating" by Emilie Barnes & Sue Gregg)

 

 

With it, we had an italian rice pilaf.

I cook long grain brown rice and keep lots in the freezer.

 

 

This helps a lot because it takes almost an hour for this to cook the first time.

I find it helpful to be able to reach in the freezer to add to our meals.

I put some of the rice in my iron skillet

and added about 1/2 cup of water with an italian dressing seasoning mix stirred in.

I heated it till it was creamy and hot.

 

We also had a vegetable medley.

 

Here is the finished meal...

 

 

Lots of Mmmmmm's! It's a keeper!

 

 

 

Posted in Kubes Kitchen Recipe Box

 

My children (my son especially) love to eat Spaghetti-O's.

However, my frequency in buying them is estimated to about once a year.

I don't enjoy paying the price for them (especially for the size of the can),

nor do I like the idea of preservatives, being stored in a tin can, etc...

Well today I made a Spaghetti-O type substitute and the children loved it.

So it's a keeper. And I was able to make a pot full to store some for another time.

I have no idea why it never occurred to me to try this before

(probably because we have, in the past, generally saved pasta for suppers).

But it was real simple...

I took a box of pasta shells (whole wheat, if possible) and boiled them.

Then I drained them and added pizza sauce and some spaghetti sauce. Viola!

They gobbled it up. And so did darling hubby who arrived home early.

 

 

 

 

Posted in Kubes Kitchen Recipe Box

 

Wow! It's been a week since we've blogged here!

Things have been a little busier at our HomeSchool Haven blog

but we've been a little 'out of sorts' due to our friends moving this week.

But, Lord willing, we'll be getting back to "normal".

 

On to the issue at hand...

 

Tonight, on the menu for supper, was:

 

Italian Steak strips with optional bell peppers & onions

Homemade Ranch Mashed Potatoes

Baby Carrots

 

If you have visited my blog in the past, you may have realized

that I really enjoy using those italian dressing mix packets.

 

 

Our family just really seems to like the flavor it gives to our food.

So it works quite well for us.

 

This evening, Keeper2Be cut the thin steaks into strips

and I added them to my heated, iron skillet with a little bit of olive oil.

I then added a packet of the italian dressing mix (well, I actually ended up adding two).

And cooked the meat at a high heat for a few minutes,

then turned the heat to a medium-low to let it almost simmer while I cooked the side dishes.

 

 

In a pot on a nearby burner, red potatoes (with the peeling left on)

were being boiled and were awaiting to be mashed.

I usually like to use fresh garlic in my mashed potatoes, but I was all out.

It still worked out well, though, and I used the following...

 

 

I used the whole stick of butter, about 1/3 to 1/2 cup of sour cream,

almost half the package of ranch mix, about 2 tablespoons of garlic powder,

and around 3-4 tablespoons of milk.

 

Then I mashed away...

 

 

 

Then it was time to cook up the bell peppers and onion for those that wanted them...

 

 

 

I, then, steamed the baby carrots and the meal was ready...

 

 

 

 

It was a big hit at our house! Lots of Mmmms and oooohs.

And lots of clean plates.

 

 

 

 

 

 

Posted in Kubes Kitchen Recipe Box

 

Yesterafternoon, MamaKeeper sugessted I bake some 'Cakies',

but I was sad to discover we had no cocoa powder .

So I grabbed the cookbooks and tried to find some other cookies to bake.

Snickerdoodles sounded good, (to all of us!) and so Snickerdoodles it was.

Between my two favorite cookbooks, I found 2 different recipes.

One with shortening, and one without. We hardly ever have shortening in the house,

but due to a donation from a friend, we did have it!

So I decided to share the recipe with shortening ...

 

Snickerdoodles

(from Betty Crocker 40th Anniversary Edition Cookbook)

altered a tad...

 

1 1/2 cups        Sugar

1/2 cup            Margarine / butter, softened

1/2 cup            Shortening

2                      Eggs

2 3/4 cups        Flour

2 teaspoons     Cream of tartar

1 teaspoon       Baking soda

1/4 teaspoon    Salt

1/4 cup            Suagr

2 teaspoons     Ground cinnamon

 

Heat oven to 400 degrees. Mix 1 1/2 cups sugar, margarine, shortening and eggs.

Stir in flour, cream of tartar, baking soda, and salt...

 

 

(This, I thought, was quite difficult and seemed like you'd never get all the flour stirred in,

but keep folding it into the dough and it will happen!)

 

Mix 1/4 cup of sugar and cinnamon.

Then shape dought into balls and roll them in the mixture...

 

 

 

Place 2 inches (get out the ruler  ... ha ha...) apart on a cookie sheet.

We like to use our baking stone! Mmmm...

 

 

I flattened them a little with a fork, like with peanut butter cookies.

Bake 8 to 10 minuets or until set; cool.

Yeah, cool! These cookies are so good!

 

 

Makes about 4 dozen.

I did make a double batch, and silly me ate too much batter and got a bad tummy ache .

But I did enjoy listening in on MamaKeeper reading a book to my brother

while waiting for the cookies to come out to reuse the stone...

 

 

Finally, they were all done...

 

 

There were more cookies, but due to them all not fitting on the stone

and to hungry tummies , these are the only models. YUM!

 

 

 

 

... I would also like to note the other recipe,

in case, like us, you don't normally keep shortening in the cabinet.

 

Snickerdoodles

(from Better Homes & Gardens' New Cookbook)

 

1/2 cup                  Margarine or butter

1 1/2 cups             All purpose flour

1 cup                     Sugar

1                            Egg

1/2 teaspoon         Vanilla

1/4 teaspoon         Baking soda

1/4 teaspoon         Cream of tartar

2 tablespoons        Sugar

1 teaspoon            Ground cinnamon

 

Oven 375 degrees. Beat butter with electric mixer. Add about half of flour, 1 cup sugar,

egg, vanilla, baking soda, & cream of tartar. Beat till thoroughly combined.

Beat in remaining flour. Cover and chill 1 hour.

Shape dough into balls and roll them in 2 TBS sugar & 1 tsp cinnamon mixture.

Place on cookie sheet and bake 10 to 11 minuets. Cool on wire rack. Makes 3 dozen.

 

 

Enjoy!

 

 

~ Keeper2Be

 

 

 

 

 

Posted in Kubes Kitchen Recipe Box

 

I used to cook my stew in my crockpot on Sunday mornings...

but I found it didn't work very well for us at this time in our lives...

Many times I would not have enough time to put it in the crock pot before services...

so I would have to do it after church and it wouldn't have enough time to cook

before the evening service and it would be somewhat tough.

So I decided to try it in my skillet, on the stove, for only a couple hours

and we have found that we like it best.

Plus, I don't have to clean out my crockpot. *Ü*

 

 

 

Skillet Italian Stew

 

desired amount of beef stew meat (cut in bite-size chunks)

1-2 pkgs of italian dressing mix

olive oil (apprx. 3 TBS)

celery (chopped)

can of water chestnuts (sliced)

carrots (sliced)

red potatoes (non-peeled and sliced)

onion (chopped)

bell peppers (chopped), if desired

water (about 3-4 cups)

 

In skillet, over med-high heat, begin cooking stew meat in oil.

Sprinkle one package of italian dressing mix on meat

and cook untill meat is browned and partially cooked.

Add water. Let it start to come to a boil.

Add celery, water chestnuts, carrots, potatoes, onion, peppers,

and another package of italian dressing mix (if desired). Stir.

If needed, add more water until it covers the meat and veggies.

Reduce heat to med-low and cover.

Stir occasionally. Allow it to simmer for an hour or two or until veggies are tender.

 

Serve with bread, biscuits, or rolls.

 

 

Posted in Kubes Kitchen Recipe Box

 

No Bake Cookies

(a.k.a. poo poo cookies)

 

 

4 cups sugar              2 tsp. vanilla       1/2 cup cocoa

pinch of salt               1 cup milk          1 cup peanut butter (I use natural)

2 sticks butter            6 cups oats        (I use old fashioned oats, not quick)

 

Mix in pan on stove over medium heat - sugar, cocoa, milk, butter.

Cook until it starts to boil. Remove and cool about 1 minute.

Add vanilla, salt, and peanut butter. Stir until peanut butter 'melts'.

Add oats and stir well. Drop onto wax paper by tablespoons.

Let cool till set. Pig Out!

 

 

 

 

 

 

Posted in Kubes Kitchen Recipe Box

I would like to be able to say that I take the time to make my own

fresh, homemade burritos... and who knows, perhaps one day I will,

but I generally do not. I pick up the pre-made ones from the freezer section.

But we love to turn them into wet burritos.

My mom used to make these when I was growing up and we loved them then, too.

 

Wet Burritos

 

homemade or store bought burritos

1-2 cans enchilada sauce (found at grocery store in the 'taco aisle')

cheddar cheese (shredded)

lettuce leafs

ground turkey (optional)

taco seasoning (optional)

 

 

Set the burritos in a 9x13 baking dish and cover them with the enchilada sauce.

Sprinkle with cheese, cover with tin foil and bake at about 325 for 35 minutes.

 

Serve on a bed of lettuce.

 

I used to cook up the ground turkey and add in the taco seasoning,

then sprinkle the meat on the burritos with the cheese on top.

But I have stopped adding the meat and enjoy making them without it.

It's cheaper, it's less meat, and my family enjoys them just the same (including Dad).

 

Note on feeding them to younger children:

My three younger ones have found the enchilada sauce to be too 'spicy' for them,

even when buying the mild. So instead, I put their burritos in a separate baking dish

and spoon a little pizza sauce over them. I know it may sound strange...

but it tastes pretty good and they love to eat them!

 

 

Enjoy!

 

 

 

Posted in Kubes Kitchen Recipe Box

One of our absolute favorite recipes is our Sourdough recipe.

When I first learned of this recipe I wasn't sure that all the 'trouble' was worth it.

I soon discovered that it isn't much 'trouble' after all and it is well worth it!

Hubby will tell you... "You just don't mess with my Friday Homemade Pizza Night."

Every Friday night we make our Sourdough Pizza and everyone loves it.

We make extra just so we can eat it as leftovers throughout the weekend!

 

In addition to making pizza we have also used our sourdough starter

to make sweet, delicious cinammon rolls. Those speak for themselves. Yum!

 

Another favorite is the loaves of Sourdough Bread.

We cannot keep this bread in the house. It is eaten very quickly.

And, oh, the sweet smell that fills the house when this is baked. Mmmmm...

 

 

 

 

Want to try it? Don't be intimidated by the directions.

They are no where near as complicated as they sound.

Here is a link to the recipe that we use:

 

Click Here for Sourdough Recipe

 

To store mine, I keep it in a ceramic/pottery bowel in the fridge.

I know many people that keep their starter in a wide-mouthed mason jar

without the lid. Use a cloth to cover it.

 

Keeper2Be is usually the one responsible for feeding the starter

(when Mama Keeper remembers to set it out!)

and is the one who does all the mixing for Mama Keeper.

Here she is mixing the dough in the early AM for a pizza night...

 

(Mama Keeper has a physical ailment... thank you Keeper2Be for your help).

And, of course, Keeper2Be loves to help decorate the pizzas.

 

 

If you try this recipe or use a similar sourdough recipe,

we'd love to hear what you think about it and what you make with it.

 

 

~ Mama Keeper & Keeper2Be