If you haven’t already subscribed to the regular magazine, I highly suggest it. You can read about my review here or click here to request a free subscription.

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Quick Avocado tips:

1)       a ripe avocado will be a bit soft when you press on the skin.  To ripen one, place on the counter for a day or two.

2)       To cut one is really simple. In the middle of the big portion is a large pit.  Slowly slice into an avocado as you would any fruit.  When the knife hits the pit, start cutting the avocado around the pit. The avocado will be sliced in half with the exception of the pit. Now, grip the halves in separate hands and turn in different directions.  They should pop apart with the pit being present in only one half.  You should be able to pop this by putting a knife in underneath and popping or digging it out. 

3)       Scooping out the inside is easiest with a melon baller, but a teaspoon will also work.  Hold the skin and scoop out the meat. 

Guacamole

2 ripe avocadoes, insides scooped out

juice of 1 lime

1 clove of crushed garlic

¼ t. cayenne pepper

1 T. of horseradish sauce(more or less depending upon taste)  (found in the mayonnaise aisle)

1 T. mayonnaise

dash of salt

Mix all together in a food processor.  The longer you process it the creamer it will become. I prefer chunky while the hubby likes creamy. 

He also likes to mix it will a bit of salsa.

Some people like to add chopped tomatoes.  No one in our family likes tomatoes so again, let your tastes be your guide.

Serve with tortia chips. 

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The recipes I am going to share both have advantages and disadvantages to them.  The first is a more traditional recipe.  It is cheap and pretty easy to make plus it creates that hard finish that we are use to.  The only real problem is that this will not keep long even in a refrigerator.  You need to only make what you need and pretty much throw away the extra...IF there is any left over. 

The second is a lot easier to make and will keep for several days covered in plastic wrap on the counter.  The disadvantages are it is not as cheap and it will not create that hard finish.  This one is best to add on details or if you have a project that will take several days or even weeks to accomplish.

This week we were doing an overview of Egypt and we made mummified cats.  Ok, an empty paper roll with a paper ball head covered in the traditional paper mache. (We would have made a mummified man but I was afraid that would freak out the relatives that are still having a problem understanding this “homeschooling thing” ) We then used the second recipe to paint on colored tissue paper. 

If you happen to have a recipe that you think is better, PLEASE share it in the comments section. 

Traditional Paper Mache

Combine 1/2 c. all-purpose flour with 2 cups cold water.

Add to 2 cups boiling water.

Bring to a boil again.

Remove from heat and add 3 Tablespoons sugar.

As it cools will thicken and be ready to use.

Modern Paper Mache

2 parts white elmer’s glue

1 part water

Mix

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Hello out there!  Yes, I am still alive.  Generally, I know I post about 5 times a week; this week has been 2.  I have had ALOT going on.  Sorry. But to make it up to all of my loyal readers, I have a great recipe for icing for those Easter cookies you may be making soon.  In our family we make Christmas cookies; for is that not where the story of Easter began?  This icing dries to a smooth, shiny, hard finish to make decorating easier.

A decorating tip for the younger kids; you can now buy edible color markers made by the Wilton corp.  You should be able to find them at Wal-mart in the craft section with the cake decorating supplies or Micheal's or any craft store that carries decorating supplies should have them.  They work great with this recipe.

Cookie Icing

1 c. confectioner's sugar (a fancy term for powdered sugar)

2 t. milk

2 t. light corn syrup

Mix sugar & milk then add in syrup and stir well.

Pour over cookies and allow to dry

Optional: I like  to add a little snap to mine so after pouring the milk into a measuring cup, I will take out 1 t.  and put it back into the jug.  After mixing all ingredients well, I will add 1 t. of lemon flavoring.

Note: If you are going to add sprinkles or edible glitter, you will need to sprinkle them on while the icing is wet.   

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A bit of a warning.  This is an extremely moist cake.  It will not hold it’s shape like a normal cake.  In other words, if you are looking to make a cake to decorate for a fancy event; this ain’t it.  This cake is incredibly good but it isn’t exactly the best looking.  It will come out lopsided.

Also, no matter how well you try to grease and flour your pans, it will stick.  You will have to line the bottom of your pan with either parchment or wax paper.  This is simple. First, you will find this with the foil and stuff in your grocery store or in the case of the parchment with the Wilton craft supplies at Wal-mart.  Second, lay your pans down and trace the bottoms. Cut it out and put in the bottom of your greased & floured pan.  The grease will help hold it in place and prevent it from sticking to the sides. 

Beyond Moist Strawberry Cake

Cake-2 layer

1 box Betty Crocker SuperMoist White cake mix

1 box (small) strawberry jello

½ c. water

½ c. vegetable oil

3 eggs

1 (at least 10 oz.) pkg. frozen strawberries, thawed (save 6 or more for the icing)  I will generally use a 16 oz and instead of using just ½ c. water, I will take the juice and add enough water to equal ½ c. of liquid

Blend all ingredients and bake according to directions on cake mix box.  When done, let stand in pan on a cooling rack for 10 min. take a spatula and gently run it around the sides of the pan.  Flip it onto a plate and then IMMEDIATELY flip it back onto another plate so that the wax paper is between the cake and the plate.  Let cool completely on the counter.

Icing

1 box confectioners sugar

3 oz. cream cheese, softened

1 stick butter, softened or melted and somewhat cooled

strawberries reserved from cake

a few drops red food coloring

Cream the butter and cream cheese, then add the food coloring and strawberries one at a time.  Blend in the sugar ½ c.  at a time. Whip until stiff.

Do NOT dump in the whole box of sugar and then email me complaining about how you had a mushroom cloud of powered sugar in your kitchen and now there is a layer of white over everything in 2 mile square radius.  You were warned.

Turn the cake over onto the plate you want and then peal off the wax paper.  Ice the top, and then flip the second cake layer onto the top. Peel off wax paper as you are slapping the husband’s hand that has “fell” into the icing bowl.  Finish icing.

I suppose the only thing left is to deep fry it. Some of you laugh but there is a southerner out there right now saying, “Well, it wouldn’t be that hard, all you have to do is…..”

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This is a great recipe for when you have some apples around that have gotten a little ripe.  I usually take a batch with us on field trips.  Another great thing, a serving has less than 1/4 gram of fat.  It is healthy, cheap, easy to make and carry. Plus, you do not need expensive equipment like a dehydrator.  What I also like is this makes the kitchen smell soooo good; no need for expensive oils or dust gathering potpourri. 

Dried Apple Slices

4 granny smith apples, peeled & thinly sliced

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 tsp. nutmeg

5 tsp. sugar

Mix all the spices together in a zippered plastic bag.  Add apples & give to the kids to dance around.  After the apples are coated, place on a cookie sheet covered with parchment paper in a single layer.

Dry the apples in an oven at 250 degrees for 1 to 1 1/2 hours.

Remove from oven & cool.  Apples will become more crisp as they cool.

Store in an airtight container.  You do not need to refrigerate

A few quick notes:

Even if you are like me & have stoneware, you still need to use parchment paper.  You will find it in a grocery store with the foil or at a store like Wal-mart, go to the cake decorating supplies in the craft section.  One roll will last a long time.

I have invested in one of those apple/potato peeler/slicer things. I highly recommend it if you start doing a lot of these.  I actually make several batches at one time.  You can use all racks the in the oven, however you may need to increase drying time to 2 hours.

The spices are easy to find at the store.  It may seem like a lot to buy but you use so little that they end up lasting  you a long time plus I have found that when I make other recipes I can experiment with them.  They are great to have on hand.

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 I actually made this last night because I was very busy.  This is a really great recipe that I do not think I have shared with you before.  This chicken is so easy to make and it is the moistest recipe I have ever found.  I actually got this from a teacher in Chattanooga, TN.  You can throw this in the marinade in the morn and have it cooked in the evening in 35 min.

I have left off exact measurements so you can adjust your servings to how many mouths you are feeding. 

Early Bird Chicken

Boneless Chicken Breast (1 per serving)

Bottle of Italian dressing (we prefer fat-free Wishbone)

Ritz crackers, crushed, enough to coat the chicken

In morning (actually the night before works best), put chicken in a bowl, pour some dressing over it and put in fridge to thaw.

When you are ready to cook, roll chicken in crushed crackers & place in an uncovered baking dish.

Bake at 375 degrees for 35 min or until internal temp. is 180 degrees.

a side note: Invest in a $3 meat thermometer from wal-mart. I have found my meals turn out so much better because I do not overcook the meat which causes is to be tough and dry. 

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A few Saturdays ago I was at Wal-mart when I passed a set up giving away free books about promoting a woman’s health.  All I heard was, “would you like a free book?” When I got around to looking through it, I found several recipes, this one for crescent rolls amoung them. I will share more as I go through the book. 

Another great thing about this recipe, while it does make a lot of rolls (about 24), these can be easily frozen and microwaved for later.  I will also share a variation and the recipe for honey butter that you can use with the ready made ones as well.  Plus, here is the link to a Honey & Cream Cheese Crescent recipe ENJOY!

Crescent rolls

1 yeast cake (do not let this scare you off.  It is nothing but one of those ¼ oz. (7g.) Envelopes or 2 ¼ t of yeast dissolved in 3 T. of warm water left to sit for around 10 min.)

3 eggs, beaten

1 c. warm water

½ c. sugar

1 t. salt

1 stick melted butter + extra for brushing on before baking

5 c. flour

Mix all the ingredients, cover and let stand on the counter overnight.  A word of warning;  I put these in a bowl with a top and it blew the top off.  This will double and almost triple in size.  The next time I make these I will put plastic wrap loosely on top or drap a cheese cloth over it.

Divide the batter into fourths to make it easier to work with. The measurements I am about to give you are only to help you figure out the size, you do not have to be exact so put the rulers up.   Roll these out into a rectangle shape. Try to keep it about 5 inches wide.  Cut the dough into rectangles into about 5 inches wide and about 8 inches long.  Take each of those rectangles and cut it from corner to the opposite corner.  In other words, each rectangle should be cut to make two trangles.  Of course, you can vary the size to make small or large ones.

Brush the triangle with butter. Starting with the wide end of the triangle, roll loosely up.  The tip of the triangle should end up in the middle on the top of the crescent.  Put on the cookie sheets and brush with butter.

If you want the facy shape, just bend them slightly, forming a crescent moon shape.

Let stand for 3-5 HOURS on the sheets on the counter.

Bake at 375 degrees for around 8-12 min

If you are going to freeze them, put them in a freezer safe bag and squeeze out as much air as you can.  Microwave for at least 30 sec. wrapped in a paper towel.

If you like a little twang, take the Hidden Valley Ranch dressing (the powdered in the packet) sprinkle a bit on top of the butter before rolling the crescent up and then sprinkle a bit more on after you have it rolled it up and brushed it with butter.

These are just beyond good with some homemade honey butter.  This is so easy, take a ½ c. (or 1 stick) of butter.  Soften and then mix with well with 1 T. of honey. 

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Lemon Pound Cake 

1 box Lemon Pound Cake

1 pkg (3.4 oz) lemon instant pudding & pie filling mix

4 large eggs
1 c. water

1/3 c. vegetable oil

Combine all & beat at medium speed for 2 min.  Bake for 1 hour at 350 degrees. 

When cooled, it is just great topped with this glaze.  Mix with the following:

 Glaze

1 c. powdered sugar

2 T. melted butter

½ t. lemon extract (or you can use vanilla)

milk – enough to make it drizzleable

For a party, I like to decorate it with lemon zest.

Variation: for an orange pound cake, use an orange cake mix instead of lemon and use vanilla pudding instead of lemon pudding.

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Here is the recipe that won me the blue ribbon at the SC State Fair this year.  It is such an easy recipe for kids to do. While you can make this with a simple frozen pie crust, it was my homemade pie crust that really won the blue ribbon this year.  You can read my two part series on how to make a pie crust at Part 1 and Part 2.  You may also enjoy clicking here and hearing about how I learned to cook. 

This is such a simple recipe that I use it all the time when teaching the kids about fractions.

Derby Pie

Beat together:  2 eggs

                      1 c. sugar

                      ½ c. flour

                      1 stick butter (melted & cooled)

Add:   1 t. vanilla

          1 c. semi-sweet chocolate chips, melted (in the

            microwave for 1 min,stir, then another 30 sec

            and stir until smooth)

            1 c. pecans (optional)

Pour into 1 pie crust (frozen or my directions for mine is here)

 Bake 30-35 min at 350 degrees

This is real good topped with vanilla ice cream or cool whip

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Ok, here is the recipe I promised.  I suggest you read my post from yesterday, here, to help you figure out what you need to make it. 

Pie crust

1 1/4 c. all-purpose flour

½ salt

1/3 c. Crisco or lard (do NOT email me and fuss at me for using the devil’s grease.  I have had a long weekend and just am in no mood.  A pie crust will not be good without Crisco, get over it)

4 T. cold water

In a large mixing bowl, mix the flour and salt together.  If you have one of those sifters go ahead and do that (I do not.  Haven’t inherited one from my Grandmother…yet).

Put in the Crisco.  Using the pastry blender, or fork, cut in the shortening until all the pieces are the sizes of peas or so.  Be patient, this may take a few minutes.

Now, spread the flour into four sections in the bowl.  It does not need to be exact.  Sprinkle one T of water on one section and stir with fork until moistened.  Repeat to other 3 sections. Stick your hands in flour and form the dough into a ball. 

 Spread your pastry mat out or just use your countertop.  Take a handful of flour and sprinkle out on the mat. Take another handful and rub on your rolling pin.   Keep flour nearby to dip your hands in. 

Take your dough ball and knead it just a bit.  Take the palm of your hand and press down into a disk.  Now, take your pin and roll out the dough until it is about ½ - ¼ inch thick.  Start in the middle of the dough and roll out to the sides.  Always roll from the center out.  This will keep a round shape.  If your mat does not have a measurement guide, take your pie pan and place on the dough and this will give you an idea of how big to make it.  You need the dough to over lap the rim of the pan at least ½” 

Now is the part that may take a little practice.  Take your pin to the edge of the dough, and start to loosely roll the dough onto the pin.  Lift the edge not on the pin and slip over your pie pan.  Gently, roll the dough back over the pan and with your hand shape the dough into the pan.  Allow the extra to drape over the edges.  Take your kitchen shears and trim around the edges leaving about 1 in of dough around the rim. 

Now, you can do a fancy crust, or just go ahead and bake it.  Take your hand and hold up two fingers; place them on the dough pointing towards the outside of the pie pan.  Take the pointing finger of your other hand and gently push the dough in between your other two fingers( this finger will be pushing towards the center).  Do this all along the rim of the pan and you will have a fancy edging.

If you are baking the crust alone: prick bottom and sides all around, especially where the bottom and sides meet, with a fork.  If you do not, the crust will buckle under the steam. Bake at 450 degrees for 10-12 min or until golden. 

Otherwise, bake according to the recipe you are making. 

NO MATTER HOW YOU COOK IT THIS IS IMPORTANT!! Cool on a baking rack or on the eye of your stove.  It is important that air circulate under the pan as it cools or you will have a soggy crust.  Placing it on a trivet (like the old cast iron ones I inherited from my great-grandmother) will also work.  

Variations

Chocolate crust: add 2 T. unsweetened cocoa powder & 2 T. of sugar in with the flour & salt and increase the shortening to ½ c.

Pecan or other nuts: add ¼ c. very finely chopped nuts into the flour mixture before adding the shortening

You can click here to get an incredibly easy & great tasting pie recipe.  You can click here if you would like to hear the story of how I learned to cook. 

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1) You will need a rolling pin.  I inherited a nice wooden one from my grandmother, but you can get one from Wal-mart for around $10.   You do not need the big, fancy, marble $40 one (although I have to admit, that would be nice) 

2) Next, you can make do without this, but if you start making these you should invest in a pastry mat.  I inherited one from my Grandmother that was made by Tupperware over 20 years ago.  These are just a silicone mat that I think Wal-mart again has for under $10. I also see these all the time at yard sales for 25 cents.   One with the measurements on it is helpful. 

3) You need a pastry blender (sometimes called a dough blender); you know that weird looking thing in your Grandmother’s drawer with slits in the bottom and a handle on top.  If you do not have one, a large fork will suffice, but when you get the chance, spend the $3 at Wal-mart and get one.  Again, I see these at yard sales all of the time.  If you need to know what it looks like, email me and I will send you a pic.   I inherited mine from my Grandmother (poor Grandmother, it is a wonder she has anything left in her kitchen) 

Ok, now you are ready.  Relax; tomorrow, I will talk you through it. 

No need to wait, you can click here for part 2 or you can go straight to the recipe here for my Derby Pie.  If you think you might enjoy hearing how I learned to cook, click here.

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Well, it is starting to get chilly.  (unless you happen to live in SC where the four seasons are almost summer, summer, still summer and Christmas; none of which are cold)  With all of the left over chocolate bars from Trick or Treating I thought I would share my recipe for homemade Hot Chocolate.  We usually make this on Christmas Eve in my house.  Now I warn you, this is NOT low fat in any way shape or form. So it goes without saying, this is probably the tastiest recipe known to mankind.

Hot Chocolate

1 Chocolate bar per person (Hershey’s is still the best)

1 c. Heavy Whipping Cream per person

sprinkle of cinnamon for garish (optional)

Pour the cream into a heavy sauce pan.  Heat slowly over med heat.  If it starts to scorch, remove from heat.

Chop up the candy bars (in a food processor works best).

Add to the cream and use a whisk to stir it in.  It should only take a minute to melt the chocolate.  

Pour in a cup and enjoy.  You can sprinkle on some cinnamon or put in a candy cane. 

Lastly, if you drink more than 1 cup a day for a week, avoid the scale for a week or two. 

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I have a really great magazine for you.  It is the Kraft food & family.  This is absolutly free!!!! I kid you not.  Nothing to buy.  It has incredible recipes, ideas, and many times coupons in it.  Of course it is to get you to buy more kraft products but the recipes can easily be substituted with other items and adapted to a more made from scatch kitchen.   You can sign up by clicking here  or by calling 1.800.521.4403 or by mailing in your request to food & family Magazine, PO box Y, Wilkes-Barre, PA 18703.  You will not be disappointed with this. 

If you have been reading my recipe posts for a while now, you will no doubt recognize some of the recipes in the magazine.  I have been trying and modifying  many of these for years.  I have also been submitting.  They are begining to reprint many of them.  What is neat is some of these my Grandmother has been doing since before I was born.   This is the best time to sign up because their holiday issue is out. 

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I have an interesting recipe for you all today.  It is good but not one of my normal money saving recipes.  It is not expensive, but not cheap.  Plus, this is really a recipe for two to be cooked in the toaster oven, but do not worry, this can easily be adapted to a larger family.  This is nice if the grandparents are saints enough to take the kids overnight and leave you and the hubby with some time alone.

Now I am going to give you the recipe as it was given to me.  I would cut down on the ingredients by at least half.  Only use the full amount if you are cooking 6 or more chicken breasts.  Enjoy!

Tropical Chicken - toaster oven

2 bonless, skinless chicken breasts

4 oz. can crushed pinapple, undrained

2 T. prepared mustard

2 T. cidar vinegar

1 T. soy sauce

1 T. brown sugar

1/16 t. ground ginger (yeah, this is just silly.  Use a pinch or two)

Mix all and pour over the chicken and bake at 350 degrees for 35-45 min or until chicken is at 180 degrees

Serve over rice

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I have been on the hunt for some easy crockpot recipes.  There are a lot of great ones out there.  The only problem is that most of these recipes call for a lot of expensive ingredients or things that are hard to find.  While I am sure these recipes produce the most tasty of dishes, I just do not have the time, money or the patience to hunt down lemon grass from Asia and cazarist spices from Russia, or the a special red  cucumber imported from South America.  Sorry, I just can not find the time between desperately trying to keep the kitchen clean and arithmetic. 

Now, the reason I have kept this down to 2 ingredients is so that you can add your own vegatables.  I just am in no mood to get into the discussion about how peas are full of anti-oxidents and how carrots will kill you because they are full of radon or that potatoes are the vegatable of the devil. 

Now, onto the roast.  We all have tried to save money by buying the cheaper meats.  Sometimes that meat is so tough you can hardly get a knife through it.  This recipe is great because it does make the toughest meat so tender.  Put a little oil in the bottom of the crockpot and put the roast in.

Next, get some Lipton Recipe Secrets Beefy Onion soup mix.  This is NOT the regular onion mix.  If you are like me and just can not stand onions nor that Lipton onion soup mix, you will like this.  Believe it or not, you can hardly taste the onion in this.  Just sprinkle this on the meat and set your crockpot to go.  By evening your whole house will smell wonderful.  I usually have a fresh loaf of french bread with it.  You can get my recipe here

Also, on the back of the box are some really great and easy crockpot recipes with ingredients I already have on hand.  YEAH!!!!! Time to find a sale on meat. 

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I across this the other day.  Redbud's Lane has some incredible info on how to freeze everything from meat to fruit to eggs....did you know you could freeze eggs?  I did not.  I am having trouble getting the link to work.  It is here.  Because I am having a problem I am going to copy and paste the info here.  But this is NOT my information.  I do not want to take credit for work that is not mine.  I am only copying it here because of link problems.

Here are some freezer pointers for foods you may not have thought of freezing:

Wrap foods with foil or store in airtight containers or zipper bags. Air is the cause of freezer burn. Even bread needs to be double-bagged, as bread wrappers are not airtight.

Dairy products are one thing that you may not realize can be frozen. When you find milk, eggs, butter or cheese at a really good price, you CAN stock up!

Freeze milk in the carton and thaw in refrigerator. Stir or shake before serving. The texture of milk does change with freezing, so you may prefer the thawed product for cooking, though it is perfectly fine to drink it.

Butter can be kept for 6 months in its original wrapper in the freezer. Thaw in fridge before using.

Eggs take a little more preparation. Mix 1 cup of raw eggs with 1 teaspoon salt. Store in an airtight freezer container. When needed, let thaw overnight in refrigerator. For 1 egg, use about 3 tablespoons of mixture.

Beaten eggs, or those separated – yolks from the white, can be frozen and used again within three months.

Grated hard cheeses will last up to six months, but softer cheeses will separate. A good test – if the cheese is something you can leave out at a party and still looks edible at the end of the party, it will probably do well in the freezer. You might want to pack cheese in a zipper-top freezer bag before freezing. Shredded cheese can be added to recipes without thawing.

If you store your brown sugar in the freezer, it will not harden.

Nuts, shelled or unshelled, retain their freshness when kept in the freezer.

Honey will not crystallize if it is stored in the freezer. It does not freeze solid. Let thaw at room temperature.

Keep marshmallows in the freezer to keep them from turning hard.

Lemons, limes, and oranges can be frozen whole. When a recipe calls for juice, just defrost as many as you need in the microwave.

Here's a good one: after using, store your soapy steel wool pad in the freezer and it won't rust. Just remove from the freezer while you're cooking supper and it will be ready to use when you do the dishes.

Store your popcorn in your freezer. Pop while it's still frozen and it will pop lighter with fewer unpopped kernels.

If your freezer is not full, it will run more efficiently if you fill up the empty spaces with jugs of water.

Red, yellow, and green peppers can be frozen as long as you wash them thoroughly, cut off the stems, and remove the seeds and inner membranes. Cut, and then blanch. They?ll have a freezer life of one year.

Whole tomatoes can be frozen, but you won?t be able to eat them raw after freezing ? they collapse completely when thawed! You can, however, use them in cooking for other dishes. They have a freezer life of 10 to 12 months.

Onions can be frozen by laying them out on a small tray (enclosed in a plastic bag) in the freezer until firm. Then transfer them to a freezer container (you may wish to experiment with this first, as you may not like the way the unfrozen onions turn out. They should be usable for cooking purposes). Mushrooms can also be frozen using this open-freeze method. Raw mushrooms have a freezer life of one month, while cooked mushrooms are good for up to three months.

Flavors of spices have a tendency to deteriorate after three to four months in the freezer.

Most herbs can be frozen successfully if you wash and dry them before freezing. You can pack the whole sprigs into freezer containers or chop finely first. Ice cube trays can be used by placing chopped herbs in each section and covering with a little water. Once frozen, you can transfer them to another freezer container.

Alternatively, you can puree fresh herbs with a little olive oil, and freeze the mixture in ice cube trays. After frozen, you can transfer the cubes to a freezer bag, labelling what herb is in each bag.

Slice breads, coffee cakes, bagels, baked goods such as brownies or cakes into single serving sizes before freezing. This will enable quicker freezing, thawing and accessibility. Any product with frosting should be placed in the freezer uncovered until the frosting has hardened, then wrapped and completely frozen. This method will prevent the frosting from sticking to the wrapping. Most bread products will last up to six months in the freezer if well wrapped.

Cookies, pancakes, waffles and other moist bread products should each be separated with wax paper or aluminum foil to prevent them from clumping together. These products can then be grouped together in a container or bag. Moist bread products will last up to six months in the freezer if well wrapped.

Diced fruit can be frozen and used in recipes or drinks within a month. The water content does increase when the fruit is thawed and the coloring of the fruit may be depleted. Take this into consideration when using the thawed product.

Products that are delicate or will stick together, such as berries, hors d’oeuvres, shrimp or appetizers are best if frozen on a cookie sheet first and then wrapped in a bag or container. This will maintain the product’s shape.

Tiny portions can be frozen in ice cube trays; orange juice, leftover wine, tomato paste, gravy, coffee or herbs. These cubes can be added to recipes, sauces or broth.

Cooked rice also does well frozen with little if any change in texture on defrosting.

Keep a notebook just for listing freezer items. Cross-out items as they are used. This is very useful when it's time to go shopping or plan a menu. Label everything before freezing!

frozen dessert recipes are here

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 Sports Drink

This recipe is for a normal size sports bottle (that usually fits in the bike holder.  You may need to adjust the recipe depending upon the size bottle you use.)

1 part orange juice  (you can also use papaya juice if you are lucky enough to live somewhere where you can find it.  Or a combination of the two juices.)

 1 part cool water

 1 T. honey (or a little more if you like the sweetness)

 1 t. at least of salt (do NOT leave this out)

 And there you have it the basic recipe for a sports drink.  This is so much better for you than the red or blue junk plus it tastes so better. 

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My parents usually take me to Red Lobster for my birthday.  They have the absolute best bisquits.  As a matter of fact, I could just sit there and eat those.  Here is a great, beyond easy recipe for the best bisquits ever using Bisquick.  I do not have exact measurements for you so may need to do a little trail and error. 

Make a batch of biscuits using Bisquick or whatever bisquit recipe you use.  Follow the instructions on the box.  Take notice of how moist it looks.  Add about a cup of shredded cheddar cheese (if you are making more than one batch you will of course need to add more). Now add a little bit of milk until the batter is moist again.  Bake according to directions.   Now here is the real secret to making those bisquits taste so good: Butter and garlic salt.  For every T of melted butter, add about a 1/4 t. of garlic salt; more or less depending upon taste.  Brush this mixture on top when you take it out of the oven and then serve. 

MMMMMMMMMM do they make the house smell good.

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How many times have we been out with the kids and the whining starts.

  Mom!!!  I am hungry,

What do you mean you are hungry?  We ate less than two hours ago!

But that was before we hiked halfway across the zoo and turned the mall into an educational experience.

Packs of crackers are a pain.  They are expensive, full of fat and just plain messy.  Because rest assured, a two year old has the amazing ability to take one small cracker and crumble it in a manner that makes it look like a carton of crackers were crumbled in the back seat.  Trail mix is a better choice but still expensive and full of preservatives.  Here is our recipe for trail mix that the kids can easily help make. 

Trail Mix

Take a handful of each of the following:

Roasted salted peanuts

Dry roasted Sunflower kernels (found with the peanuts in your store)

Raisins

Chocolate chips (I do not use an entire handful of these)

Dried, spiced apple slices (easy recipe here) I do not always add these. You can use any dried fruit.

Put all in a ziploc bag or rubbermaid and let the kids shake to mix. 

This is a very portable snack.  You can take it just about anyway.  Fair warning, if you leave it in a hot car the chips will melt a bit.  So if you are going to leave it somewhere hot, you might want to consider cutting them out. 

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Yesterday, I gave you a Kitchen Measuring Equivalents chart.  Today I am going to share my baking pan subsitutions chart.  I have this copied on an index card and taped up inside my cabinet.

We all have been there. We are baking a cake at the last minute for the church social or for dear Aunt May's 100th birthday party and when we go to grab that baking pan we need, it is gone.  The children have decided that the round pan makes a great pool for Barbie, or that it makes a great corral for the turtle or new bug they found in the yard while they look up what the thing is in a book, or that is makes a great tomb for some doll (mental note: a little less Snow White), or that the husband thought it was the perfect place to put the bolts from the carborator he is rebuilding.   Regardless of the excuse, you need a pan...quick! Here are pans you can use instead of the standard round. 

Note: all measurements are in inches. 

two 8x2 rounds = 10 x 3 1/3 bundt

                       = 9 x 2 round

                       = 8x8x2 square

                       = 10 x 15x 1 jelly roll

10x2 round = 9x9x2 square

12-cup muffin tin = 8 1/2 x 4 1/2 x 2 1/2 loaf

                          = 9 x 1 1/2 round

                          = 8x8x 1 1/2 square

special notes:

First, you may need to adjust baking times.  Generally, not always, deeper pans require a longer baking time.  Not always, just when you are in a horrid hurry and really, really, really  have to go to the bathroom and you are afraid if you walk away from the stove the cake will burn, will it take longer. 

Second, these are not exact.  You need to watch how much batter is in the pan.  I do not usually fill a pan more than 2/3 full.  Else, it may overflow and then you will have to share the best way to clean a stove and air out a kitchen and explain how to turn off that horrid smoke alarm. Or gather the children around and tell them you are starting fire saftey week and you have set up  a "fire" for them complete with smoke.  Then ask, "Now what do we do since smoke is filling up the room?"

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I have something today that I hope will be of some use to you. Measuring charts are great, especially if you need a 1 c. of something and just realized that the kids used all of your clean measuring cups to measure out the amount of turtle food and peanut butter needed to keep the dog making those funny faces for at least an hour,  but as you all know, whenever you need them they are stuffed inside some cookbook somewhere and by the time you might actually find it the water has boiled over, the meat has burned and the kids have discovered that crayons really do melt in the dryer but not really in a washing machine.  I have this chart printed up and glued to a picture of an old-fashioned milk bottle.  I then laminated it (directions here) and taped it up inside one of my kitchen cabinets. 

Measuring Equivalents

1 Tablespoon ....................3 teaspoons

1/8 c. ...............................2 T

1/4 c. ...............................4 T

1/3 c. ...............................5 T + 1 t

1/2 c. ...............................8 T

2/3 c. ...............................10 T + 2 t

3/4 c. ...............................12 T

1 c. ..................................48 t

1 c. ..................................16 T

1 oz. ................................2 T. fat or liquid

4 oz. ................................1/2 c

8oz. .................................1 c

16 oz. ..............................1 lb.

8 fluid oz. .........................1 c.

1 pint ...............................2 c

1 quart .............................2 pints

4 c ...................................1 quart

1 Gallon ...........................4 quarts

1 pinch ............................1/8 t or less

1 peck ..............................8 quarts

1 jigger .............................1 1/2 fl. oz. or 3 T

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Ok, this is by far my most favorite way to bake chicken.  It is soooooooooo good.  I can not bill this as one of my money saving recipes but it is easy to make and  good once in a while one.  I do not remeber where I got this recipe but I have been making it for well over 10 years. 

Honey Lemon Chicken

1 c. flour

2 tsp. paprika

2 tsp. salt & 1/4 tsp. pepper

3/4 c. (1 1/2 sticks) butter, melted, divided

1/2 c. honey

1/4 c. lemon juice

4 boneless chicken breasts, or 1 whole chicken cut up

Combine dry ingredients into a shallow dish.  Place 1/2 c. butter in another shallow dish.  Dip chicken in FLOUR mixture first, and coat.  Then put into butter, coating completely.  (Yes, I know this seems backwards, but trust me, it will be good)

Place skin side down in a single layer in a baking dish.  Bake at 400 for 30 min.

Meanwhile, combine remaining butter with honey and lemon juice.

After the 30 min,  turn the chicken skin side up and pour the honey-butter sauce over the chicken.  Bake another 30 min or until the internal temp is 180 degrees.

On the rare occasional time I make this, I serve it over brown rice. It soaks up the honey lemon juice.  It is real good served with roasted vegetables.  You can get my very easy recipe here.

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Ok, I admit it.  I use to feed my children those greesy, fish sticks that you bought in the frozen food section.  I fooled myself into thinking it was somewhat good for them because they were baked and it was fish!  Give me a break!  I was a new mother.  Anyway, no one can deny how fish is good for you.  However, very few kids, and adults for that matter, like it baked which is the healthiest way to cook it.  I have a way to make them a lot healthier and tasty, not to mention cheaper.  If you have a fisherman in your family, this will be great.  If not, buy the frozen fillets in the seafood section of your grocery store.  I am also going to include my family's recipe for cocktail sauce. 

Fish Sticks

1 lb. fish fillets, whole or cut into sticks

1/4 c. Miracle Whip

1 pkt. Shake n Bake Extra Crispy Seasoned Coating Mix

Preheat oven to 400 degrees

Dry off fish & then coat in Miracle whip, then shake on coating mix.  Bake for 15 min. or until fish flakes easiy with a fork.

a few notes:

if you are making fish sticks, the fish is actually easier to cut if it is not completely thawed.

you can make this a fish & chips meal by tossing some potato wedges with Itailan dressing (we prefer Wishbone fat-free) and coat with coating mix.  Start the potato cooking a full 30 min. earlier and then add the fish into the same pan. 

Cocktail Sauce

1/2 c. ketchup

1/4 c. horseradish sauce (more or less to suit taste. you will find this with the miracle whip in the store)

2 T. brown sugar

Combine all.  This can be easily adjusted for amount and taste.  We add a lot more horseradish and a little more brown sugar. 

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This will go along with great with the previous post about milk.  Here is a recipe for homemade chocolate syrup that we made this very afternoon.  This can be used in anyway that you use hershey's, but for the price of 1 1/2 bottles, you can make over a dozen of your own.  This recipe does not come from me.  It comes from the Hillbilly Housewife and while she says this is just as good as hershey's, I must respectfully disagree; it is better.  Now, because links sometimes go down or computer's come on line in a mood, I am going to copy it to this post.   The original site is here.  She has some incredible ideas and recipes.

Chocolate Syrup

• 1/2 cup unsweetened cocoa

• 1 cup tap water
  
• 2 cups sugar
  
• 1/8 teaspoon salt
  
• 1/2 teaspoon vanilla

   

Find a 2 quart saucepan.  In it, mix the cocoa and water with a wire whisk or fork. 

Heat the chocolate water over medium heat, stirring occasionally.  Add the sugar and continue to stir until the sugar dissolves.  Bring the mixture to a full rolling boil. 

 Reduce the heat to medium low and boil for a full 3 minutes.  Remove the syrup from the heat. 

Add the salt and vanilla, stirring to blend. 

Pour the syrup into a clean pint sized canning jar, or a clean catsup container.  Put a good lid on the jar and store it in the fridge.  Use this chocolate syrup to make chocolate milk, or serve it over ice-cream.  This is remarkably similar to Hershey's Chocolate Syrup in the can

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Here is a easy, fast, cheap breakfast for you.  I use to make a huge batch of this when I had AWANA sleepovers.  It is soooo easy to double and triple.  It makes a really quick breakfast for Thanksgiving or Christmas morn too

Breakfast Casserole

12 oz. breakfast sausage, browned, drained & cooled (I use Jimmy Dean)

 white bread, torn into bite-sized pieces, enough to cover bottom on baking dish (3 slices for a 2-quart)

1/2 c. shredded Monterey Jack or Mozerrella cheese

6 eggs

1 c. milk

1/2 t. salt & 1/4 t. pepper

1/2 c. shredded cheddar cheese

Lightly coat a 2-quart baking dish with cooking spray.  Spread bread on bottom evenly.

Layer sausage over bread & then top with Monterey Jack

Whisk together eggs, milk, salt, pepper & pour over sausage & bread

Top with cheddar cheese

Bake at 350 degrees for 1 hour or until thoroughly cooked. When you think it is done cooking, be sure to take a spoon and open the middle to make sure the eggs are cooked. 

A few notes:

If I know I am going to be in a hurry, I cook the sausage and shred the cheese the night before.

I have also used bacon instead of and with sausage.

If you are going to use Monterey Jack cheese, add 1 t. of cayanne pepper for a kick.

This is an excellent recipe for day old bread.

You can make this the night before, cover with plastic wrap and put in the fridge.  But you will need to increase the baking time by at least 30 min.  Be sure to check for doneness. Honestly, I have found it turns out better putting it together right before I cook it. 

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I have a great idea for you today that neither saves money or time, this is more of a fun idea that costs nothing.   My kids eat peanutbutter sandwiches almost everyday at lunch.  I try different things to make it fun.  Now, we only eat homemade bread and after a few hours the crusts tend to get too hard to eat.  Now instead of cutting off the crust, I find the biggest cookie cutter that will fit on the slice and cut out the shape. 

Throw the unused bread and crust into a freezer ziploc bag and stuff into the fridge.  I will share a recipe later this week for it.  Waste nothing!!!!  The recipe is here

Fix the sandwich the way you normally would.  Take a smaller cutter and cut out the center.  If it is large enough, you can also use a medium and a small one.  Serve on the plate apart.  Something I did once, since my kids like different kinds of jelly, I switched the smaller pieces on the sandwiches and they each tried something new.  I have also done a whole farm of animal cut outs.  They loved these puzzle sandwiches. 

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If you happen to live in SC, try to get out to the Peach Festival in Gilbert, SC.  Even if you cannot, this dessert will help you enjoy the peach pickin' season.  This is an old family recipe that is so simple.  Other than the peaches, you likely will have everything you need in your kitchen.  Enjoy!

Peach Delight

1 stick butter, melted

3/4 c. sugar

3/4 c. flour

3/4 c. milk

2 t. baking powder

3 c. chopped peaches (fresh or canned)

In a square pan, pour in butter.  Then pour peaches over butter. 

Sift dry ingredients & add milk.

Pour this over the peaches & butter mixture.

Bake at 350 degrees for around 45 min.  

Serve plain or with vanilla ice cream.

Easy and good tasting; what more could you ask for?

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I am reposting this to help those of you who forgot this is the weekend that most of the 4th of July picnics are being held.  Ok, ok, I admit it.  I forgot too.  Hey, I have had a lot going on!  Anyway, this is an easy delicious pie that I bet you have all the ingredients on hand that you need.  Have fun!

This an easy & great pie with only 4 ingredients. All but one can be kept in the cupboard, the other in the freezer. I keep them on hand for surprise visitors or for a bake sale at church I forgot about and I need something quick.  I actually won a ribbon at the SC State Fair for this pie.

Take 1 14 oz can of sweetened condensed milk & dump into a bowl

Take same can & fill w ith favorite peanut butter (I think crunchy works best)

Take same can & fill with cool whip (stick with name brand, sorry store brand just does not seem to work as well)

Blend well & scoop into a ready made graham cracker crust (I prefer to make mine from scratch.)

Refrigerate.

optional: This pie looks great with a bit of cool whip on top & spinkled w chopped peanuts.  Also, if you do not use crunchy peanut butter, chopped peanuts stirred in are just fabulous!

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MMMMMM There is nothing like the smell of fresh bread baking.  There is nothing as filling or as cheap as adding bread to a meal.  My local Wal-mart will sell loaves of French bread for between 99 cents and $1.99.  With your bread machine, providing you have a dough only setting, it will cost you 10 cents.  I am going to share with you two sizes.  The small is a perfect size loaf for a family of 4.  The larger can be made into a large loaf or two smaller ones.   Many times, I will bake two loaves, my family will eat one, and I will take one to my Grandparents.  There are many  things you can do with this recipe and I will add a few suggestions at the end.

French or Italian Bread Dough                Large                          Small

Water (warm not hot)                               1 1/4 c.             1/2 + 1/8 c. or 150 ml

Sugar                                                          1 T.                      1 1/2 t.

Bread Flour