hello my friends! may i offer you a donut?

my, my, my...

it's been entirely too long since my last post. trust me, it's not for lack of cooking around these parts.

it seems like the end of summer got the best of me. and anyone who says that january is the beginning life as we know it...well, I BEG TO DIFFER. september rivals any new life plan that i've seen out there. the start of school. the start of sports. the start of lessons. the beginning of scheduling each and every moment of your day, week, and month. whew! it's been exhausting...

so. i've learned quite a bit in the past few months. number one...it's okiedokie not to do everything! and so i haven't. i've let a few things go here and there. sometimes it's been the dishes, sometimes it's been the laundry. often it was the cleaning of the toilets and the exercise routine. mainly it was this blog. but i've also found that i've missed chronicling our lives through food.

what i mean is this. it seems in the life of my little family that every happy, scared, frustrated, and sad teaching moment, can be tied to a kitchen/food experience. recently number 2 was helping me make and bottle 40 quarts of applesauce. she exclaimed that this was the most fun she'd ever had. (really? it was hard work) number 1 recently had her tonsils and adenoids removed. we spent a day making homemade frozen fruit pops, and she's spent the past two weeks devouring them. she says they're her favorite. (they are pretty tasty) number 3 and number 4, well they're usually by my side as we have silly, yet thought provoking and splendid conversations all day long as i prepare and clean up meals whilst they perch their little bottoms atop the island. sometimes they stick their little fingers in a cake batter or cookie dough, but mainly we just make memories. so you see, this slowing down has been good for me. we've been bustling about making memories. but i'm ready to keep recording the moments that we experience in our lives through this vessel we call food.

and now, may i offer you something that brings smiles to all the faces around here...

donuts anyone?

really easy donuts. donuts that are ready in five minutes, kind of donuts. they're soft, tender, and they melt in your mouth. (are you smiling yet?)

refrigerator donuts

1 package refrigerator biscuit dough (we like the kind with extra butter)

oil for frying

toppings; we like powderd sugar and cinnamon and sugar

in a large skillet, heat oil to around 350 degrees (med-high). remove biscuits from packaging. separate one by one. poke a hole in the center of each one and softly stretch it into the shape of a donut.

fry 3 - 4 at a time, depending on what your pan will hold. let them cook for approx. one minute per side. just a nice, light golden color.

remove, set on paper towels to drain. roll in topping of choice.

mangia!

swiss chard

my friend had recently grown swiss chard in her garden. she ended up not liking how it tasted. she thought it was bitter and too tough. subsequently, i decided not to grow it in my garden this year upon her recommendation.

i don't recall ever having tasted swiss chard, especially fresh from the garden. truly, i didn't even know what to do with it.

that is until i was visiting another friend. they had a long row of swiss chard growing in their garden. i asked what they did with it. they told me they loved it sautéed with a little bit of olive oil and garlic. they sent me home with a big bag to try and i got right to work.

truth be told, i was happy no one was home, and i didn't have to share it. it was so good. i mean. really. really. good. unfortunately the big bag that they gave me was only enough to feed myself. really. not because i'm a piggy. well, maybe some of that. mainly because like all leafy greens, it wilts down to almost nothing. my advice to you is to track down someone with swiss chard growing in their garden. gather a huge bag. and try this for yourself.

here's how i did it.

sautéed swiss chard

2 tbl olive oil

2 tbl butter

1 clove garlic, minced

1/2 red onion, chopped

1/2 c balsamic vinegar

swiss chard

parmesan cheese, fresh grated

1/2 lemon, juiced

heat a large skillet. melt the olive oil and butter together over medium heat. add the onions and garlic until translucent. add the vinegar and let it reduce about 3 minutes. chop the swiss chard into 2 inch pieces. take the large stems from the bottom and add to the pan to sauté about five minutes. add the remaining swiss chard and heat it through. remove it from the pan and squeeze the lemon juice. grate fresh parmesan cheese over the top. isn't it beautiful?

teriyaki chicken burgers

i love the how food tastes on the grill. my hubby's mastered the "art" of grilling. and so it just seems natural that we would spend our summer evenings enjoying food and family on our deck. with our grill.

here's a great recipe that will have everyone asking for seconds. and thirds. years ago there was a restaurant that i went to with my family. they had a teriyaki chicken sandwich with ham on top. it was my most favorite to order. the chicken was always so juicy. the sauce wasn't too sweet. the ham gave it a little salty pep. and the pineapple on the very top...i mean who can go wrong with pineapple on top? i'm not sure if this restaurant still serves their teriyaki chicken burger (they probably do because it's so yummy) but it sure is fun to recreate it at home. here's how i do it.

teriyaki chicken burgers

4 chicken breasts sliced in half

(i swear chicken breast are huge these days)

8 rings of pineapple, reserve juice from can

*1 cup + 1/2 cup teriyaki sauce of choice

8 buns

8 slices swiss cheese

8 slices deli shaved ham, or more if you'd like

mayo

*recipe for homemade teriyaki sauce

1 1/4 cup water

3 tbl soy sauce

1 tbl sugar

1 tsp ginger

1/2 tsp garlic

4 tsp corn starch

4 tsp cold water

in a small saucepan bring the water, soy sauce, sugar, ginger and garlic to a boil. mix the cornstarch and cold water together. add to the sauce mixture. the liquid will start to thicken. reduce to simmer for 5 minutes. allow to cool before adding to chicken for marinade.

marinate chicken in 1 cup teriyaki sauce, plus the juice from the pineapple for 2 hours (or longer) in the refrigerator.

heat your grill. cook chicken and pineapple on grill brushing with 1/2 cup teriyaki sauce until done. add 1 slice ham and 1 slice cheese to the top of each chicken and let the cheese melt.

to assemble the sandwich, spread mayo on each side of the bun. put the grilled chicken on the bottom. next add the pineapple ring. top with the bun. delish!

mix it up monday

i was in the middle of making a roast for sunday dinner. as i was gathering my final seasonings, i realized i didn't have onion soup mix. major catastrophe! how on earth was i to make a traditional roast without the onion soup mix? my mom always sprinkled a packet of mix over the top of her roast...and well, i've just done it the same way for all of my married existence. i'm sure the roast would be just fine with a few other substitutes. but for some reason, the lack of that little packet was enough to throw me into a tizzy! i think it's the only time i ever use a little lipton packet. what was i to do? the roast was in the pan. onions. carrots. potatoes. celery. all nestled around the sides. waiting for their little packet of goodness to shower down on them. i'm sure a little bullion and onion would do the trick. but in my ocd-ness-craze i felt compelled to duplicate. i went in search of a mix on the world wide web. i found a few different versions and this is finally what i came up with. catastrophe adverted! who knew onion soup could be so powerful? i have since used it in a few other recipes. it's a keeper.

onion soup mix

1 cup dry minced onions

1/4 cup onion powder

1/4 cup dried parsley

1 cup beef bouillon granules

2 tbl onion salt

1 tsp pepper

1/4 cup dry brown gravy mix

combine all ingredients together. 1/4 cup equals one packet onion soup mix.

fish tacos

my husband took three of our four girls camping up in west yellowstone over the weekend. they had a fabulous time. my oldest was able to go out on a little boat and fish one morning. she caught four lake trout. she had so much fun! of course she had to bring them home and immediately cook them up.

not that i mind. we're a fish eating family.

some of my favorite memories throughout my life are fishing with my own dad and younger brother. so when i get a chance to cook trout, i love it. isn't that what cooking is about anyway? creating a feeling of love, woven together by memories and flavors. mmmmmmm.

well, they were pretty big fish. we gobbled them up for dinner, but still had plenty leftover. it should come as no surprise that i love leftovers. it's such a creative challenge to me to see how i can recreate food.

this was a good one!

fish tacos

1 lb fish

(you can use left overs, canned, or fresh - if you use fresh,

just sauté it in a skillet with a little butter,

s&p, and lime or lemon juice until it's flakey)

2 cups coleslaw mix (or sliced cabbage)

1 cup sour cream

1/4 cup salsa verde

1/4 red onion, chopped

1/4 cup cilantro, chopped

juice of 1 lime (you can use more if you like)

tortillas (corn or white, whatever your preference)

in a small bowl mix together the sour cream, salsa verde, onion, cilantro and lime juice to make a sauce. set aside. flake fish and remove all bones.

assemble: warm tortillas over stove or in microwave. take a tortilla and spread approximately 1 tbl of the sauce over it. place flaked fish on tortilla and top with coleslaw mix.

fun friday

ahhh...summertime. lemonade stands. swimming pools. and sleepovers. this is actually one of the very few times my little ones are allowed to have sleepovers. and it's only with cousins, at that. i had my niece staying over for a few days. one more little girl in the house makes a total of five...all under the age of seven. drama! but oh. so. fun. lot's of laughter filled these four walls.

well i thought i'd try a little something new to keep them busy for a bit. it was an absolute hit.

homemade lipgloss. it's what little girls dreams are made of. cotton candy. unicorns. and lipgloss.

all pantry staples here. it's easy. it's not too messy. and it only last a couple of days, so just about the time you're ready to throw it away, you actually have an excuse!

all you need is: shortening, honey, kool-aid...that's it!

homemade lipgloss

1 tbl vegetable shortening

1 tsp honey

1/4 tsp powdered drink mix brand and flavor of choice

1/2 c hot water

container to store finished lipgloss in (we just used zipper baggies)

place shortening and honey in a cup and mix together until smooth.

mix the drink mix into hot water.

when the shortening and honey is well combined, add drops of the drink mix until you reach your desired color and flavor. if you add too much, it will not be absorbed and you can just pour it right off.

(i'm not sure if she liked wearing it or eating it more)

transfer to storage container and keep in refrigerator for about a week.

it really is a fun little project. i even tried some on and it's actually a pretty great lip moisturizer...it tastes good too!

going bananas!

this is how i've been feeling lately. like i'm going bananas. i'm not sure what brings this on. maybe that it's hot outside and so the kiddos want to stay inside...all day. maybe it's because our days are completely jam packed with activities i don't have time to think. maybe it's because i'm so busy playing with my little ones that the necessary duties of a homemaker are literally put on the back burner...and waiting...for me. my house is dirty, but my kids are happy. so maybe not!

maybe it's because my bananas are turning into little black bundles of blob, after just purchasing them from the grocer.

the only good thing about the later scenerio is that we have to use them. and use them quickly. so my strategy is this. to try at least one new recipe using these blemished beauties. and then resort to a favorite.

so maybe next time you're going bananas...you can resort to one of these.

new

banana bars

(allrecipes.com)

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs (2 tbl powdered eggs, 1/4 c h20)
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container buttercream frosting

grease a 10x15 inch jellyroll pan. in a large bowl, cream together the butter and sugar. beat in the eggs, one at a time, then stir in the sour cream and vanilla. combine the flour, baking soda and salt; stir into the batter. finally, mix in the mashed banana. Spread evenly into the prepared pan. bake for 20 to 25 minutes at 350 degreese, until a toothpick inserted into the center comes out clean. cool completely before frosting. yummmmmm!

favorite

banana split bread

(taken years ago from taste of home)

1/2 cup butter or margarine, softened
1 cup sugar
1 egg (1 tbl powdered egg, 2 tbl h2o)
1 cup mashed ripe bananas
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped almonds

*i also put 1 cup freeze dried strawberries (because i have them in my pantry). you could add marachino cherries if you'd like. they'd be super yummy!

in a mixing bowl, cream butter and sugar. beat in egg. add in the bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture. fold in chocolate chips and pecans. pour into a greased loaf pan. bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes and remove from pan.

corny. i know.

i've heard this referred to as texas caviar. also corn salsa.

what ever you call it, it's delicious.

what happens is you start eating it. you take one scoop and then another. and then before you even realize it, the bowl is empty. ok, maybe that's what happens when i eat it. you may have more self restraint.

just dig in.

corn and bean salsa

2 cups corn (if using canned corn, drained)

1 can black beans, drained

1 can diced tomatoes

5 green onions, sliced

1 avacado, sliced

1/2 c cilantro, chopped

1/2 red onion, chopped

1/4 c green chile sauce

1 clove garlic, minced

1/4 c lime juice

2 tbl olive oil

add all ingredients to mixing bowl. mix together. chill. serve with tortilla chips.

mix it up monday

about this time last year i taught a cake class to a group of lovely ladies. it was not a cake decorating class. (although i've done my share of those) it was a "perfect cake for any occasion" class. the basis of the class was to teach the ladies how to take a simple, ordinary cake, and make it extraordinary. you know. one that will really "wow" the crowd.

first: you need to start off with a bunt pan. if you don't have a bunt pan, run on out and get one. they are an inexpensive investment that will continually reward you. everything just looks more "gourmet" in a bunt pan.

second: stock your pantry with cake mixes. lots and lots of cake mixes. dark chocolate. butter. white. lemon. spice. the appropriate time to do this is when they are on sale. whenever i can buy them for around .50 each is the time i stock up. (the last time i did this i spent $20 on cake mixes; the man behind me at the checkout asked if he could come to my house for dessert!)

third: make a master list of your favorite candies, cookies, and flavors. some of mine are rocky road. smores. cinnamon bun. key lime pie. butterfinger. oatmeal raisin. pina colada. banana cream. pumpkin.

think of what you can add to the cake to have the final product resemble your selection. take for instance the rocky road. chocolate cake mix. marshmallows. almonds. chocolate chips.

bake your cake according to package directions. remove it from the oven and allow to cool. then make a ganach for the top. pour the ganache over the top and then add the marshmallows, nuts, and chocolate to the top. viola...a rocky road show stopping cake!

my husbands favorite dessert is a key lime pie. i decided to recreate it...show stopping, bunt cake style. i used a white cake mix. added lime gelatin and lime juice to the batter. for the top i made a glaze out of sweetened condensed milk, powderd sugar and lime juice. i garnished it off with toasted coconut and lime wedges. it was awesome!

let your imagination take over. add jello's, puddings, juices and jellies to the cake mix. use different frostings and glazes to the top. crushed up candies and slices of fruit make amazing garnishes as well.

this is what i did for the 4th of july. white cake mix. white chocolate instant pudding. whipping cream. strawberries and blueberries.

now, here's where the mix (of mix it up monday) comes in. if by some chance, you find your pantry void of a cakemix...use this incredible mix. it's quick, easy, and best of all, you control the ingredients.

homemade cake mix

adapted from allrecipes

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.

Pour batter into greased (always use lots of cooking spray) bunt pan. Bake in preheated 350 degree F oven (175 degrees C) for 35 to 40 minutes.

Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.

Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.

Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

i scream. you scream.

we all scream for ice cream!!!

happy 4th of july weekend. just in time for the celebratory fireworks, bbq's, and picnics, here's a little something to help cool things down.

for father's day, the little ones wanted to buy their daddy an ice cream maker. no joke. it was all their idea. they're smart that way. i think they figured if there was an ice cream maker in the home, there would be an endless supply of ice cream. (they truly must take after me!!!)

so each of the girls picked an ingredient to mix into the finished product, and presented it as their gift for fathers day. one gave sprinkles. another gave oreo cookies. another gave strawberries. and the last gave chocolate syrup. then they all gave daddy the brand new, turbo powered, automatic, bright blue, marked down bottom of the barrel clearance priced ice cream maker. (who knew that when going to purchase an ice cream maker in june, there would be none. turns out the summer season is over and they are stocking shelves for school supplies???) what fun!

upon purchasing the ice cream maker, i immediately knew i had to track down the worlds best ice cream recipe. fortunately i knew right where to go. my girlfriend's husband makes the most delicious, creamy, silky smooth ice cream. all it took was a quick phone call. a few e-mails back and forth. and a well wished blessing for success.

well, the ice cream gods were with us, because we ended up with a little piece of heaven. with sprinkles on top.

darv's homemade ice cream

4 eggs

2 1/2 c sugar

2 tbl vanilla extract

1/2 tsp salt

1/2 tsp almond extract

4 c heavy whipping cream

4 c whole milk

beat eggs in mixing bowl for 3 minutes, until frothy. to the eggs add sugar 1/2 cup sugar at a time and continue mixing for additional 2 minutes. add the remaining ingredients and mix well. this is the ice cream base. follow the instructions on your ice cream maker for freezing the ice cream. ours took about 45 minutes to reach a really nice, firmer than "soft serve" stage.

fun friday fireworks

here's a "safe" fire-cracker for the kids this fourth of july!

a girlfriend of mine had my brood over to her home today to make these fun fire works.

what a great activity. it's so festive too!

what you'll need:

empty toilet roll

tissue paper

small wrapped candy pieces

red licorice

curling ribbon

1: place the toilet roll in the center of a sheet of tissue paper.

2: fill the roll with candy.

3: insert licorice into the center of candy, so that the top sticks out about 3 inches.

4: pull the tissue paper up around the sides of the toilet roll.

5: tie it off at the top with the curling ribbon.

6: cut down the excess tissue paper.

7: curl the ribbon.

easy...peasy!!!

chicken sesame salad

yum.

i could stop there.

it's that good.

in fact, the morning after making this, my five year old said to me "mommy, i really liked the dinner last night". that just about warms your heart, doesn't it! well, that's the only thing it's going to warm, because on these hot summer days, it's nice to have something cool in the kitchen for dinner.

this salad is just the thing. i must really be into "left overs" because this is just another way to reinvent your previous meal. in fact, i need to stop saying "left overs". it has this sort of bad connotation that goes with it. and this recipe has nothing bad about it. it's delicious. in fact it's so good, it's enough to make your children rave about it at breakfast the next morning.

here's the deal. i halfed the recipe below and it was pleanty for my family.

chicken sesame salad

1 (16 ounce) package bow tie pasta, cooked and drained

¼ cup sesame seeds

½ cup vegetable oil

1/3 cup rice vinegar

1/3 cup soy sauce

1 teaspoon sesame oil

3 tablespoons sugar

½ teaspoon ground ginger

¼ teaspoon black pepper

3 cups cooked chicken, shredded or cut into small chunks

1/3 cup cilantro, chopped

1/3 cup green onions, sliced

Heat a skillet over medium high heat. Add sesame seeds and cook while stirring until they are lightly browned. Remove from heat and set aside. Bring a large pot of water to a boil and cook according to package direction. Drain pasta and cool.



Transfer to a large serving bowl. In a jar with a tight fitting lid combine vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, ginger, black pepper and sesame seeds. Shake well. Pour the dressing over the noodles. Add chicken and mix well. Add green onions and cilantro and serve.

thats a wrap

cool. crisp. delicious.

asian lettuce wraps. my way.

this is the best leftover recipe ever. in fact, whenever i have "left over" meat, of any kind, i like to freshen it up in this very recipe. beef. chicken. pork. they all work fantastic.

i started eating these wraps at "p. f. changs" years ago. i fell in love with them. in fact, they are really the only thing i like to order at the aforementioned restaurant. here's the thing...i would order them for me, and then my kiddos would end up eating the entire plate. leaving me with only one. sigh. that single lettuce wrap was definately not enough to satisfy my hunger. so i started thinking about how i could create these fine little delicacies on my own. it was a win ~ win situation. my kids loved them. and i loved them. and so, to work i went.

it didn't take me long to create my version. really, i just had to inspect my fridge and see what ingredients i had on hand to play with. i needed meat. a filler, you know something to bulk it up. i had half a head of cabbage, and that seemed to do the trick. some typical asian seasonings and off i went.

it's so fun to serve these. and eat them for that matter. it's something just a little different. different in a good way. i like to serve these as a main course with a side of edamame. it is so healthy and delicious! i even found my oldest (she's only 7) eating the filling right out of the pan. sneaky little thing. that must be why we never seem to have leftovers. that's another good thing!

asian lettuce wraps

1 lb ground beef

(this is where i use anything i have left over - tonight i used flank steak)

1 tbl olive oil

1 large onion, sliced

2 garlic cloves, minced

1 c mushrooms, sliced

6 c shredded cabbage (i use cole slaw mix)

1 tsp sesame oil

1/4 c hoisin sauce

lettuce leaves (iceberg, butter, whatever your preference)

in a large skillet heat olive oil. add ground beef and sauté until beef is fully cooked. Drain and remove from pan, set aside. in the same pan sauté onions, mushrooms, garlic, and cabbage. when reduced, add meat back to pan. mix well. stir in sesame oil and hoisin sauce. mix well. scoop about 2 tablespoons of meat mixture into the center of a lettuce leaf. wrap the lettuce around the meat like a burrito. enjoy!

cook once. eat three times.

ahhhh...pizza casserole. yet another rendition of a family favorite. i'm sure you've probably tried a version of it yourself. it's a "base recipe" around these parts. i just change up the pasta, sometimes the meats, and occasionally the sauce. oh, i also add veggies. depending on my mood. reality is, the possibilities are limitless.

it's super easy. and my kiddos love it. it get's you in and out of the kitchen. and then some! this is a great recipe for freezing. there's enough to make 2 - 4 casseroles...depending on the size of your family.

pizza casserole

1 lb ground beef

1 lb italian sausage

1 large onion, chopped

1 clove garlic, minced

1 tbl italian seasoning

2 tbl olive oil

3 (26 ounce) jars spaghetti sauce

16 ounces rotini pasta, cooked and drained

5 cups shredded mozzarella cheese

sliced pepperoni (i use turkey pepperoni)

in a large skillet add oil and heat. add the meat onion and garlic. add italian seasoning. cook until the meat is browned. drain.







stir in pasta sauce. simmer on low about 10 minutes.







divide the pasta evenly between the casserole dishes (2 9x13, 3 8x11, 4 8x8). spoon meat sauce evenly over the top of the pasta. stir the pasta and sauce together. top with cheese and pepperoni. bake in a 350 degrees oven for 35-40 minutes. (if freezing, cover with plastic wrap, and foil and place in freezer - when ready to cook, remove from freezer and take off the plastic wrap. cook in a 350 degrees oven covered with foil for 55 minutes. remove foil and allow top to brown for additional 5 minutes.)







variations to this recipe.
diced tomatoes
green peppers
olives
chicken
ham
alfredo sauce
cheddar, jack, parmesan cheese

mix it up monday

do you ever open your cupboard or pantry and just stare? whether out of boredom or forgetfulness, i often find myself just opening up my pantry door and fixating on nothing. well it's not actually nothing. i don't know. maybe i think if i stare long and hard enough, dinner will just emerge from the darkness. i must look at the shelves lined in stacked cans and mismatched boxes, oh lets say 100 times, before i settle on an idea...something that can be used to feed my family.

i can say this though. having a well stocked pantry has it's benefits. and since i began creating mixes (a few years ago) meals seem to come together for me a bit quicker. and i don't spend as much time staring into the darkness, when i open the pantry door.

here's a twist on a mix you can add to your pantry. i've been making this one for years. like always, these mixes are time and money savers.

this rice mix is an easy addition to a weeknight meal. you can use it as a stand-alone side, or add protein and vegetables to it for the main course.

we eat a lot of rice around these parts, so it's always nice to have something a little different on hand. move over rice a roni!

chicken rice mix

4 c uncooked long grain rice

4 tbl instant chicken bouillon

1 tsp salt

2 tsp dried parsley flakes

1/4 tsp white pepper

combine all ingredients and stir until evenly distributed. place in an airtight container. store in cool, dry place for up to 3 months.

to use: 1 cup rice mix, 2 cups cold water and n tbl butter or margarine. combine all ingredients into a medium saucepan. bring to a boil over high heat. cover, reduce heat and cook 20 minutes, until liquid is absorbed.

"g" is for good

i attend a cooking group once a month with some great gals. over the past few years, we've had our share of divine creations as well as incredible flops. themes have ranged from anything cheese, to all things red. we've tried international flare as well as local favorites. this month, we decided to try something a bit different. we were lacking ideas. we needed something to spark the creative juices. so a decision was made to select foods based on the letters of the alphabet.

to start it off we began with the letter "g". "g" for good!

there was grilled flank steak and turkey skewers, garden vegetables, gooey bars, german chocolate cake, and i made this delicious grape salad. it's a quirky, fresh salad that will add to any type of fare. you may want to double up the recipe, because it goes quickly.

grape salad

5 cups seedless grapes

8 oz cream cheese

1 cup sour cream

1/2 cup white sugar

1/2 cup chopped nuts (i use toasted almonds)

1/4 cup brown sugar

rinse and dry grapes. mix cream cheese, sour cream and sugar together until smooth. stir in grapes. refrigerate at least 2 hours. (this will thicken as it chills) meanwhile mix nuts and brown sugar together. before serving, sprinkle nut mixture over the top of the salad.

fun friday

here it is. once again. fun friday. time to let the little ones have run of the kitchen.

today's pick. (with a little encouragement from mommy).

chocolate dipped frozen bananas! hooray. hooray. (the crowd goes wild)

is this not the most nostalgic treat ever!?! when i think of frozen bananas, it takes me back quite a few years. my aunt and uncle owned a "swensens" ice cream parlor in souther california. we would frequent it whenever we paid their west coast home a visit. they would let us loose behind the counter. the candy room. and everywhere in between. i remember strategically sampling all the different flavors of splendor. i remember snacking on the little wafer cookies that would top the floats and malts. but i especially remember the frozen bananas that we would dip and then roll in all sorts of confections. sprinkles. nuts. chocolate chips. jelly bellies. mmmmmmm.

plain and simply, chocolate dipped bananas remind me of summer. what better treat to help melt the blistery heat away. letting the frozen chocolate crack and crumble. grabbing it in my other hand and saving it for my last bite. yum!

chocolate dipped frozen bananas

3 firm bananas

2 cups chocolate chips

9 sucker sticks (or wooden popsicle sticks)

toppings of your choice

peel the bananas and slice them into thirds. insert the stick into the end of the banana (about 2 inches deep). place bananas on a cookie sheet (making sure they do not touch) sprayed with cooking spray. cover with plastic wrap and freeze at least 5 hours or overnight.

select the toppings you'd like to use. we used oreo cookies, toffee bars, sprinkles. use a food processor to chop nuts and cookies. we smashed toffee bars in a zip lock bag. place toppings in small bowls and set aside.

place chocolate chips in a glass bowl and microwave for 1 minute. remove and stir the chocolate. continue microwaving in 20 second intervals and stirring until the chocolate is melted.

remove the bananas from the freezer. dip in the chocolate. immediately dip in the topping of your choice. remember to work quickly, as the banana is frozen and causes the chocolate to freeze quickly.

eat immediately or wrap with plastic wrap and place back into the freezer. i think they're best when they thaw just a bit, and you can actually eat them.

please forgive me

i'm sick. so very, very sick.

i've never been so thankful for cold cereal and frozen pizzas.

not much cooking going on the past few days!

mac n cheese. please.

it was one of those nights. i actually have "those" types more frequently than i'd like. i was in a hurry to feed the kiddos. i hadn't planned dinner. again! we had to be somewhere in 1 hour. and my fridge was looking pretty sparse.

i have staples in my pantry. you know...rice. pasta. beans. canned meat. tomatoes. i know i can always draw from those items to create something. something edible. albeit spectacular.

i checked out the dairy section of my fridge to get the wheels a turnin'. i had a small amount of shredded taco blend cheese left and half a brick of cream cheese. i decided to whip a some macaroni and cheese.

after i got my rue mixed together, i realized my milk was gone. dag-nabit! i had to rely on the trusty pantry staples once again. good old powderded milk saved the day.

the meal was a success. it's a quick and easy recipe. feel free to change up the pasta and cheeses. you can also add ham, bacon, chicken, or vegetables to make it more of a hearty meal. however, if you want it to be ever so creamy...use the cream cheese. enough said.

mac n cheese

3 c uncooked pasta (i used shells)

2 tbl butter

2 tbl flour

1 cube chicken bouillon, crushed

2 c milk (6 T powdered milk + 2 cups water)

4 oz cream cheese

1 1/2 c shredded cheddar

cook and drain pasta according to package directions. set aside. in a saucepan, melt the butter and flour together. when it gets thick and bubbly, add the chicken bouillon. slowly add the milk. when the sauce is all incorporated, begin adding the cheese. continue stirring over medium heat until all the cheese is melted. place the drained pasta in a large bowl and pour the cheese sauce over the top. stir it altogether. garnish with fresh parsely and freshly grated parmasean cheese.

ranch dressing mix

welcome back to mix it up monday. i hope you've tried the past two mixes that i've posted. i'm sure you'll start to acquire some favorites of your own.

todays mix is something that i have on hand at all times. ranch dressing. can you survive without it?

not only do we like ranch dressing on our salads, but we like it on lots of other things too. pizza. carrots. sandwiches. chicken. breadsticks. potatoes. the list is endless.

i grew up eating homemade dressing on everything. on our dinner table there was always a little "gravy boat" type bowl with ranch dressing filled to the rim. yum. rich, creamy, ranch dressing.

i'm picky about my ranch dressing. i can say that there is only one brand that i'll buy at the grocery. and i only buy that when i'm in a real pinch. other than that, i revert to this mix. it saves time and money. and makes everything taste extra special.

ranch dressing mix

2/3 cup dried parsley flakes

1/4 cup finely crushed saltine crackers

1/3 cup dried minced onion

3 tbl garlic salt

2 tbl onion salt

1 tbl garlic powder

1 tbl onion powder

1 tbl dried dill weed

1/4 tsp black pepper

in a medium bowl, combine all ingredients and mix well. store in an airtight container in a cool dry place. this is enough mix ti make 12 batches of ranch dressing.

to make dressing: combine 1 tbl mix with 1 cup mayonnaise and 1 cup buttermilk (1 cup milk + 1 tsp vinegar or 3 tbl powdered milk + 1 cup water + 1 tsp vinegar). refrigerate until serving.

meat on a stick

in celebration of the daddy in our home, the girls are going caveman-ish on him. this side of offering him a large turkey leg for dinner, daughter #2 had the grand idea of giving him "meat on a stick". how funny is that? straight from her mouth..."i think we should make him meat on a stick, yunno mom!" like everyone should just know what meat on a stick is. luckily, i knew exactly what she was talking about.

a few days earlier, i had been introduced to the most amazing marinade, perfect for... you guessed it...meat on a stick.

i think our celebratory fathers day dinner will go a little something like this:

marinated flank steak on kabobs
(aka: meat on a stick)
garlic roasted red potatoes
grilled corn on the cob
fresh garden salad with buttermilk ranch dressing
and homemade ice cream for dessert

all of these are our daddy's favorites. what better way to celebrate him?

and here's the amazing marinade, so that you too, can offer the fathers in your life "meat on a stick"

marinated flank steak skewers

1 1/2 lbs. flank steak

1/2 c vegetable oil

1/2 c apple juice

1 clove garlic, minced

3/4 cup sugar

1/2 tsp ginger

1/2 cup soy sauce

1 medium onion, chopped

(or 2 tbl. dehydrated onion)

cut flank steak across the grain to ¼” thick slices. (it’s easier to cut the meat when not completely thawed.) mix apple juice, sugar, soy sauce, oil, garlic, ginger and onion. add steak and marinade for 5 – 8 hours stirring occasionally. soak skewers in water. thread steak on skewers and barbeque on hot grill, turning often.

fun friday

since it's "fun friday" we are dedicated to all things "kids" in the kitchen.

today the little ones wanted to "make" food (and other things) with play dough. so we got out our trusty playdough recipe and spent hours upon hours making fun food and memories. they made little hot dogs and buns, pizzas, fruit of all kinds. they made pigs, and snakes, and bugs. it allowed us time to just create and enjoy the afternoon.

here's the best playdough recipe i've ever found. it is soft and tender, and doesn't leave a gritty residue on your hands after playing with it.

homemade playdough

1 cup flour

1 cup water

2 tsp cream of tartar

1 tsp vegetable oil

1/4 cup salt

food coloring

put all ingredients into a saucepan and stir over medium heat until it's smooth. at some point it will start to get lumpy.

at that point remove it from the stove and continue stirring it.

it will resemble wallpaper paste.

scoop it onto the counter. it will still be sticky and not yet a dough.

if you want to add more color, so it at this time.

start kneading it. as it cools down, it will start to turn into playdough.

it only takes about 7 minutes from start to finish.

store it in an airtight container and it will keep for months.

have fun!!!

fruits (vegetables) of my labor

how awesome is this??? i actually grew these. in my very own garden. yay for me!

i gave gardening a try for the first time this year. i've always wanted to try my hand at it. but i've always seemed to let the spring pass me by without preparing my soil. or starting my seedlings. or building my boxes. the list of excuses goes on and on. well, this year i jumped right in. i've had big ideas about what i wanted my garden to look like. and what i wanted to grow. i've got quite a bit on the agenda. i went all in! let's see...i've got tomatoes, peppers, onions, cabbage, bush beans, pole beans, carrots, lettuce, beats, cilantro, parsley, basil, chives, watermelon, cantaloupe, cucumbers, butternut squash, spaghetti squash, and zucchini. wait. potatoes. i've also got potatoes. whew! what a mouthful.


so i was in a bind for dinner. i needed something fast. my young ones always love soup. usually soups of all kinds. soup you may ask? on an 80 degree day? you may remember that last week we had rain and much milder temperatures. in the 50's i recall. so soup it was. but it had to be quick. because i was being lazy. and i had nothing planned for the night. naughty me. soups are great that way. with a little of this, and a little of that, you can have it ready in no time flat. i whipped this egg drop soup up in no time flat. but as i stared at it, i knew it needed a little something to pep it up. it looked a little flat. it tasted good. it just needed a little pick me up. so i wandered out to my garden for some inspiration. how cool! i came across these green onions and knew that they would compliment this soup impeccably well. it's so nice to reap the fruits (well vegetables) of my labors. what a treat!

egg drop soup

6 c chicken broth

1/4 c soy sauce

1/4 c sesame oil

1 tbl cornstarch

2 tbl cold water

3 eggs, beaten

2 c corn

green onion, chopped

in a saucepan, bring chicken broth, soy sauce, and oil to a boil. mix together cornstarch and cold water. add it to the boiling broth. when the broth is thickened bring it back up to a rolling boil. slowly pour the beaten eggs in, and stir. add corn. garnish with green onion.

pizza. pizza.

we love pizza. we eat pizza at least once a week. maybe even more. i have spent years perfecting the most sublime pizza crust known in these parts of the west. it's a quick, easy, no fuss crust. it makes it worth not stopping by the nearest five buck pizza joint at the end of a busy day. it's the perfectly divine crust to end a perfectly crazy day. that's how all my days end. crazy. not to be confused with this pizza crust, which is divine. go it? my day's. crazy. my pizza crust. divine!

the perfect pizza crust

2 1/2 tsp active dry yeast

1 tsp white sugar

1 cup warm water

2 1/2 cups flour

2 tbl olive oil

1 tsp salt

preheat oven to 450 degrees. in a medium bowl or mixer, dissolve yeast and sugar in warm water. stir in flour, salt and oil. mix until smooth. let rest for 5 minutes. turn dough out onto a lightly floured surface and pat or roll into the shape of your pan. transfer crust to a greased cookie sheet or pizza peel. with a fork, prick holes all over surface of the crust. bake crust for 10 minutes. remove from oven and top with desired toppings. continue to bake for additional 5-10 minutes. remove from oven and let cool for 5 minutes before cutting.


i never make just one recipe. i double and triple the crust depending on what plans we have for dinner. it makes a great dessert pizza crust too. oh, and i even throw it on the bbq for some grilled pizza. it's extremely versatile.

easy to make. easy to eat.

soft. fluffy. melts like butter in your mouth. easy to cut into. extremely creamy. goes great with strawberries. syrup. butter. a real great breakfast treat. easy to make. easy to eat.

these are the adjectives used by my eleven year old (4 weeks shy of twelve year old) nephew to describe the whole wheat pancakes that 8 voracious children inhaled this morning for breakfast.

whew. eight hungry children. i knew this had to be good. fast. filling. and appetizing to the masses. there's nothing that i dislike more than feeding the youngsters breakfast (ie. a bowl of cold cereal), only to have them wandering ravenously through the pantry and cupboards a short time later, searching for something to eat. i've resorted to using cold cereal as a "snack" instead of a meal. my children need something to fill their stomachs. and their souls. this one does just that. from the mouth of my nephew...easy to make, easy to eat!

breakfast was a success.

whole wheat pancake mix

8 cups whole wheat flour

1/2 cup sugar

4 tsp salt

2 1/2 cups powdered milk (non instant)

5 tbl baking powder

mix all ingredients in a large bowl. store in an airtight container.

to use:

1/2 cup mix

1 egg

1 cup water

1 tbl oil

mix ingredients together. ladle batter onto hot griddle. enjoy.