Saturday, January 30, 2010

A Penny Saved is a Penny Earned!

And speaking of pennies, I cannot believe how much I saved today. I know that I keep on expanding my horizons on this blog, but I just had to share my good fortune today. This was what I bought: 15 bags (3 lbs each) of boneless, skinless chicken breasts, two packages of thighs, two packages of legs, three packages of bacon, 18 packages of Oscar Meyer lunch meat, eight packages of shredded cheese, two bags of Halls cough drops, two tubes of Chapstick, 6 cans of Rotel, 5 tubes of Crest toothpaste, two bottles of Franks hot sauce,two bags granola, 7 boxes of granola bars, 4 boxes Kraft macaroni and cheese, 10 containers of Daisy sour cream, 2 bottles of body wash, 3 packages Johnsonville italian sausage, 3 boxes tissue, one colgate toothpaste, one package Wisp toothbrushes. The total came to $328, but after sales and coupons I spent $144! Can you believe that?!
Now you might ask, "What on earth will you do with 18 packages of lunch meat?" Freeze it of course. I have gotten smarter in my couponing and now no longer buy things I don't need just because they're cheap. Today I got exactly what my family needs and uses.
And let me tell you, Jonny and I walked out of those two stores bursting our buttons. We were so proud of ourselves!
Let me encourage you to try this coupon thing. It really is amazing! You won't believe what you can get for free or almost free.
That is all for today.

Friday, January 29, 2010

And a few more ideas







Are you starting to love these colors together as much as I do? I'm telling you that I have never seen two colors go together so perfectly and accomplish such cheeriness, brightness, and perfect harmony as turquoise and red. I am crazy about this color scheme in case you couldn't tell. I still cannot find the adorable cannister set that is in the top right column of my blog, for sale. They are sitting right there on the internet, calling my name, beckoning me to buy them and set them in a place of honor on my new countertop. But alas, they are not for the taking. I am also mourning my poor judgement in not buying the roll of bright red and white vintage wallpaper listed on ebay two weeks ago. They are gone forever, and I cannot find anything that even remotely looks like what I need. Good thing I have a little time before this gets started.
Today I went through my new All You magazine and pulled out a couple of recipes that I had found. I went to the store and bought all the ingredients for Party Mix and Peanut Butter Brownies. None of it was on sale, and all of it was expensive. But I went ahead and sacrificed because these recipes looked so good. So I started the process of mixing bagel chips, cheese crackers, wasabi peas, cashew, worceshire, dry mustard, and a host of other things together in a large bowl. Tossed it, baked it at just the right temperature for less time then the recipe said, and it burned. I tasted some of it to figure out if it was still edible, and still convinced that this recipe was going to be dynamite, I started over again. Dumped the first batch, and used up the rest of the ingredients I had. Lowered the oven temp. and cooked it ten minutes as opposed to the twenty to twenty-five they suggested. Nasty, nasty, nasty.
Why anyone would ever make up this recipe, and decide to post it in a magazine for all to dash their hopes on, escapes me.
Then came the brownies. In the magazine, they were shaped like little footballs. But not being into football anymore than I'm into grandaddy spiders, I put mine in a normal baking dish. Did everything just like I should've done (which you now know isn't like me at all), and baked it again less time then the recipe called for. Disgusting, disgusting, disgusting! Jonny took one bite and through his brownie in the trash.
I'm sorry to be negative, but from now on, I will only be using the coupons in the All You.
Win some, lose some.
Tonight I not only lost some appetites, but a pretty penny from my wallet as well. Oh well, such is life.
Tomorrow morning is the perfect morning to get up and make a big breakfast ladies!

Off with the old and on with the new!







I must start by apologizing for the lack of frequency in my posts. I have been a little distracted with laundry, organizing, school, discipline, cooking (of course!), and most importantly, starting the process of REMODELING MY KITCHEN!!!!!!!!!!!!!!!!!!!!!!!!!
This has been my dream ever since we moved into this house almost six years ago, and now it is becoming a reality! We have started picking out cabinets, and Jonny found really old wood for the floors. Now I'm working through the details, which I will admit keeps me up very late at night lying in the bed wondering such things as "What color will I paint the floor?" or "Where should I put the new plate rack?" and "Where can I find vintage red and white wallpaper?"
I do not mind this process at all. No, I intend to enjoy every minute of it!
But I have decided that for a little while anyway, I will include you in the process of planning. I will still of course, be adding recipes along the way, so you will not get bored with me. Today I will give you Stuffed Pork Loin and Nonny's rolls.



Stuffed Pork Loin (originally by Paula Dean with new and improved
tips by yours truly!)
In a large skillet melt 1/4 cup butter over med heat. Add 1 onion finely chopped and 3 cloves garlic minced. Cook for five minutes stirring frequently until tender. Stir in 1 (10 ounce) package frozen spinach thawed, and squeezed dry. Cook for 3 minutes. Add 1 (12 ounce) package bacon cooked and crumbled (if I don't already have these in the freezer, I just use prepackaged real bacon bits), 1 (5 ounce) package grated Parmesan cheese, and 1/4 tsp salt, 1/8 tsp pepper, stirring until cheese is melted. Now I always add a package of stuffing mix to keep the pork really moist, but this is just my way. Paula doesn't suggest it.
Butterfly the pork loin by making a lengthwise cut down the bottom third of one flat side, cutting to within one inch of the other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open pork loin, and flatten to 1/2 inch thickness, using me a meat mallet. Trim uneven sides to make a clean rectangle.
Okay if your like me your are now saying "huh?" Basically you're just trying to make the entire loin flat, but not just in half. You're making three different cuts to open it up really long. Make sense? If not then trying googling "butterflying pork loin".
Spread mixture over loin then roll up and tie with twine.
Preheat oven to 475. Place pork loin on a lightly greased rack in a shallow roasting pan. Bake for twenty minutes. Reduce heat to 325 cover and bake for 30 to 40 minutes or until meat reaches 155 degrees in the thickest part. Let stand for ten minutes before slicing.
A little time consuming, but so very delicious!! Worth trying for sure.

Nonny's Roll

Just to let you know, Nonny is my Dad's mom and a wonderful cook!
Mix 2 cups hot tap water with 1 stick melted butter. Add 1/2 cup sugar and 1 tablespoon salt. Stir, let sit until lukewarm. Add 2 packages rapid rise yeast. Then start adding flour. Approx. 6 cups. Then knead the heck out of it and let it rise till doubled. Punch down and pinch into rolls and let rise again until doubled. Then slow bake until light gold. Cover with melted butter.


Now for the first question of the remodel. Should I paint the wood floors gray, turquoise, or red? Just so you understand, the kitchen will be turquoise, white, and red to match the dining room. White cabinets, red island, gray countertops, turquoise fireplace. What do you think?

Tuesday, January 26, 2010

My Motto is...

Always be prepared. You never know what a week might bring. I have learned to always be sure that in the winter months, I have everything for my favorite soups, and roast. Because when a good storm hits, such as the one we're suppose to get this weekend, I will have what I need to make a warm soup that will sit simmering on the stove all day and filling the house with it's tantalizing aroma making everyone wish it were dinner time. Or if Jonny wants to have spur of the minute company, I don't have to rush to the store and pick up something way too expensive because my imagination couldn't think up something reasonable.
Then of course I am also in the process of learning to always have at least one night on my menu, a meal that I don't have to thaw and doesn't take much preparation. Like for example today, I spent the day working around the house and by dinner time, just didn't feel much like cooking the stuffed pork loin that was scheduled for tonite. So I moved Wednesday's spaghetti and meatballs to tonite and didn't have to hardly lift a finger.
I buy frozen meatballs from Sam's and keep a big box of salad on hand. I did make my own sauce but that really isn't time consuming at all. Then throw a box of frozen cheese bread in the oven and voila! Easy meal that my family thought was great!
It really cuts down on the impromptu meals out when I plan this way. I was extremely tempted tonite to ask for dinner out, even though that would be renigging on the promise that I had made about no more spending money this week.
Jonny was very glad that I stuck by my word and "cooked" dinner.

Try some tricks such as; keep bags of cooked, diced chicken in the freezer for quick casseroles. Keep some frozen ravioli and a jar of spaghetti sauce on hand then just poor the sauce over the ravioli and bake with a little mozzarella (thanks Natalie R!). Bake potatoes and top with everything you can find that your family will put on it. Keep the frozen meatballs and a jar of brown gravy, then dump them in a pot and add sour cream. Serve over noodles. Ideas like this will save those frustrating trips to McDonalds.

Feel free to add any ideas that you might come up with. I always love to hear your thoughts.


PS-For Casie, the apple dumplings that I made were my Nonny's recipe. I of course switched it up and did my own thing with it. They were easy but I wouldn't say my favorite. I just wrapped crescent rolls around a granny smith apple that had been peeled, cored, and sliced, then put a dab of butter in the middle and sprinkled sugar and brown sugar over the top. I just now realized that I forgot the cinnamon (maybe that's why I didn't care for it), you should probably try it with it. Then poured a little Sprite over the top and baked it slowly so the apples could soften and the crust would turn golden brown.
I prefer my crust to be more like a pastry and this was more bready. But my family loved it, at least they said they did. That's the trouble with having such a sweet family. You never know if they're just being nice:-}

Tomorrow I will try to find the time to give you the stuffed pork loin recipe. It's originally from Paula Dean with of course, my own ideas thrown in!

Monday, January 25, 2010

If at first...

So today I will tell you about my brilliant plan and then show you how it went from bad to worse. Then the next time you are trying to do your best to take care of your family and be a good mom, wife, and housekeeper, and everything goes wrong, you will not feel so alone.

Chapter One- The Idea:
I called Mom and Dad up and asked them to come have lunch with us yesterday. Especially after reading my own post, I thought it was high time that I have a great big, old fashioned lunch again. So my guest list would include Nate, Steph, and Alek, then of course Mom and Dad. I would be serving; Roast Beef (the difficult version), mashed potatoes, broccoli with cheese sauce, corn pudding ( I do not recommend this), cranberry sauce, salad, hot buttered rolls, and banana pudding.

Chapter Two- The Mistake:
I did not follow my own advice and start the night before, mostly due to the fact that I was exhausted from grocery shopping all day. So I set out two rump roasts to thaw in the sink, and that was all of the preparation that I attempted.

Chapter Three-The Horrible Discovery:
I drug my exhausted body out of bed that morning (why am I always so tired?) and made my way downstairs hoping against all hope that the roasts would be ready to cook.
Nope. Hard as rocks in the middle. Oh the agony. My entire meal ruined! What on earth would I think up, thaw, and prepare in time for Sunday lunch now?! So I'm sitting down there stewing when my Prince Charming rides in on his white horse. He stands at the sink for awhile trying to get my meat to quick thaw under hot water to no avail. These honeys don't want to become lunch.

Chapter Four- The Rescue:
So Jonny drags on some clothes and runs up to Price Cutter where he buys me my newspapers, peppercorns, and two new rump roasts that of course were not on sale. No complaints from him, just walks in and hands me my roasts and then asks what he can do to help. No, I will not share him with you. He is mine.

Chapter Five- Little Things:
From then on little things kept happening such as, spilling the exact measured whipping cream and the printer running out of ink before I could print off the corn recipe, (yes I know that I could have at least done that the night before). Coupled with the fact that I had already let myself get into a bad mood because of the darn roast (it took a deliberate prayer promising God that I would try to get over it and smile and praise Him on this day) these little things tried my patience in a way that I cannot describe.

Postlogue
The rest of the morning my entire family chipped in and helped get everything done, down to the salad being prepared, the tea made, the kitchen spotless, and every bed made. We left for church which we were very nearly late for due to the rotten morning. (But I did not yell!) and as we walked out the door, I decided to pray over the roast and the corn both still cooking in the oven. So I walked to the car certain that my prayers would be answered and I would come home to a delicious corn pudding, and a roast that was perfectly rare on the inside ready to be carved. Well God does not always do the things we ask Him for. The corn pudding was done to perfection, just didn't taste so perfect. But the roast was about twenty degrees overdone and was certainly well-done. But you know what? My family loved the meal! We all had the best time visiting and laughing. No one cared a smidge that the roast was too done. They all bragged and bragged on me for everything and it was the best Sunday lunch ever!

All this to say, don't give up when things seem to be going dismally wrong. Having a good Sunday lunch doesn't require perfection. Only your best effort and alot of love.

I will close with my menu for this week:
Monday-Meat loaf, homeade mac and cheese, butter beans, salad, asiago bread (from Panera) and apple dumplings.

Tuesday-Stuffed pork loin, sweet potatoes, onion pie, green beans, biscuits, and chocolate cake.

Wednesday-Spaghetti and Meatballs (my gift of love, I hate these things), texas toast, and salad.

Thursday-Tacos

Saturday, January 23, 2010

Getting back to Sunday dinner


This is the post I've been most excited about writing since day one. But I've been trying to write it on a Sunday and I never have time. So you get it a day early! One thing I have noticed since moving to Springfield, is how much this town eats out. Especially Sunday lunch! Ever tried to go to Cheddar's or Zio's after church? The wait can be up to two hours! It can cost a fortune and is not very relaxing with a passle of sleepy, cranky, starving kids and if you try to go with another family...well you might as well plan on lunner (lunch and dinner).
As I have mentioned before, this book " A Return to Sunday Dinner" is one of my all time favorite cookbooks. Not just for the recipes, but for the wonderful reading material. I would like to read you an excerpt or two from this book. Then I recommend you going on ebay and buying it yourself.
"In years gone by, life slowed for one day a week: a day for worship and quiet reflection, a day for family and friends, a day apart from the everyday bustle.
It was also a day of celebration- a time to delight in the company of loved ones, to rebuild the unwritten customs of our past, and to enjoy together a bounty of wholesome foods.
It can be that way again."
Poetic isn't it? How bout this:
"It's time to revive the Sunday table-a place where food is the foundation of a rich and meaningful gathering."
Here's some more:
"Remember Sunday dinner?Just hearing the words can take you back- perhaps to a well-loved dining room in your grandparent's house, where a stately oak table is laid with lace and hand-painted china. The table overflows with its Sunday bounty...bowls of steaming, garden-fresh vegetables, crocks of sweet butter and homeade jam, and the succulent Sunday roast, juicy and brown. Incomparable aromas fill the house, laden with the promise of freshly-baked, light-as-a-feather biscuits or warm-from-the-oven peach cobbler."
That's all I'm going to give you, to read the rest of this tantalizing book, you have to get your own.
I have found for myself and my family, that nothing makes me feel more cozy and at home, than walking in from Sunday service to the smell of something in the oven and the table set to perfection, complete with fresh flowers and the nice china. I love inviting people over and then sitting around with dessert and coffee and just chatting.
Try and make this as easy as possible for yourself. Cook as much as you can the day before, or do the ever popular crock-pot idea. Set the table on Saturday, make the tea that morning, have your dessert ready to pop in the oven. I invite you to give it a try. I truly believe that this is a lost art, and one we should get back to for the sake of ourselves, our kids, and our wallets.
Have a good weekend friends and I'm still waiting for some casserole recipes on the previous post:~)

Friday, January 22, 2010

Cozy and Comforting

I am speaking of...the casserole of course. Doesn't the name alone take you back to being little and feeling warm and taken care of. The comforting memory of Mom popping this surprising bit of this and that into a warm oven and watching it bubble through the glass. The savory aroma as it comes out of the oven. The satisfying taste in your mouth without worrying what it will do to your hips. Too fattening you might protest. I beg to differ. During the forties and fifties when the casserole became so popular, people were far skinnier than we are today. You may disagree and you are allowed to.

Some of my favorite casseroles are King Chicken Casserole, Cashew Chicken Casserole, Potatoe Casserole, Chicken and Rice, Breakfast Casserole, Broccoli and Rice Casserole, and Squash Casserole. I would like to ask for a trade if I may. I will post some of these recipes, if some of you would post, in the form of a comment, at least one of your favorite casserole recipes. I really would like to add some more to my library, and I prefer to sample a tried and true recipe to an unfriendly group of words on a page.

Do not feel that any recipe is too simple or too difficult or too unhealthy or too anything else. I would love to hear from you.

Squash Casserole: Brown 3/4 lb sausage and 1/2 chopped onion. Drain. Cook 2 cups yellow squash diced. Mix sausage, squash, 1 tabsp. butter melted, 1/2 cup crushed crackers, 1 can cream chicken soup, 1/2 cup mayonaise, and 3/4 cup grated cheddar. Spread in casserole dish. Top with 1/2 cup buttered bread crumbs and 1/4 cup grated parmesan. Bake at 350 for about 30 to 45 minutes.

King Chicken Casserole: Boil 5 or 6 chicken breasts then shred. Saute 1 large onion in 1/4 cup butter. Add 1 ten ouce can rotel, 2 cans crm chicken soup, and 3/4 cup shredded cheddar to onion. Heat through. Layer half soup mixture in casserole and top with 1/2 bag crumbled Doritos. Add remaining soup mixture. Bake at 350 for twenty minutes then sprinkle on 3/4 cup shredded cheddar. Bake another 10 minutes then add remaining bag of crumbled Doritos.

Cashew Chicken Casserole: Saute 1 cup celery and 1/4 cup chopped onion in 2 tablespoons butter. Stir in two cans crm chicken soup, and 2/3 cup chicken broth. Simmer 5 minutes. Add 4 cups cooked diced chicken and 4 tablespoons soy sauce. Cook over low heat five minutes. Stir in 2 cups cooked rice. Spoon into casserole dish and bake until liquid bubbles to surface about fifteen to twenty minutes. Sprinkle on 1 cup chow mein noodles and 1 cup cashew nuts. Bake another five or ten minutes in oven.

Chicken and Rice: Sorry, no measurements for this one. My own creation. Boil 3 lbs chicken breasts in large pot of water with a stick of butter. Shred chicken and set aside. In large bowl dump in three to four cups rice and pour in enough broth, cream chicken soup and sour cream to make extremely creamy (maybe even too soggy). Sprinkle in some onion salt and stir in chicken. Spoon into casserole and top with cheese. Bake until cheese is melted.

Breakfast Casserole: Layer in casserole; 2 slices cubed bread, 1 lb cooked sausage crumbled and drained, 6 ounces shredded cheddar. Then mix 6 beaten eggs, 2 cups milk, and 1/2 tsp dry mustard. Pour over layers. Let sit overnight. Next morning bake 45-50 minutes at 350.

Based on the fact that my poor fingers are so frozen that I have made four hundred mistakes on this page, and had to delete them, this is my self-sacrificial, gift of love to you. Don't be shy. Let's hear from you!

Wednesday, January 20, 2010

A Couple of New Recipes

One day I started worrying that if something ever happened to me, that my kids might miss having some of their favorite meals (I know, I know, like that's really what they would say at my funeral. "Ah gee, no more chicken spaghetti"). Or on the more practical side, when I get in a rut, and my imagination just won't work for dinner, then I needed a list of what my family likes to eat. So I went through and made a quick list in the front of my cookbook of names of our favorite dishes, and where to find some of the recipes. Here is our list:
Chicken Spaghetti
Fried Chicken
King Chicken Casserole
Chicken Continental
Sour Cream Enchiladas
Creamy Chicken Noodle Soup
Chicken Salad
Chicken and Rice
Cashew Chicken Casserole
Chili
Meat Loaf (recipe from Better Homes and Gardens)
Stroganoff
Tacos
Spaghetti and Meatballs
Lasagna
Potato Soup
Jamabalaya
Smothered Steak
Roast
This has come in handy when I'm planning menus for the week. I must admit I am rather proud of myself for this idea.

Just a couple of my family's favorite recipes
Grass Rolls-1 stick butter melted
1 tablespoon dried onion
2 tablespoons parmesan cheese
1 tablespoon parsley flakes
1 tsp dill weed
stir together
cut two cans of refrigerated biscuits in half
and dip into butter mixture
place close together in pan
and bake at 350 until light golden

Onion Pie-30 crushed Saltines
1/2 cup melted butter
mix together and press into bottom of round casserole dish
saute 3 cups sliced onion in 1/4 cup butter
pour over crust
sprinkle 1/2 lb grated sharp cheddar over onions
1 and 1/2 cups milk scalded
slowly add three beaten eggs to milk
whisking quickly to not cook egg
mix in 1/2 tsp salt and 1/2 tsp pepper
then pour milk mixture over onion
bake at 350 for about 30 minutes or until golden brown and bubbly

Enjoy these!!!!!!!!!

Tuesday, January 19, 2010

Table Talk

I really mean it tonite when I say that I will be brief. I know that I promise this frequently and never seem to uphold my bargain. I just seem to have so much to say!! And when I'm typing, nobody is interrupting me! So I just prattle on and on and then realize that I've been doing this for far too long!!! See, here I go again.

But while we're on the subject of talking, let's address lively conversation around the dinner table. To give you an idea of what talk around my table usually sounds like, I will share with you some of our conversations; "Will somebody grab the spanking spoon please." "You'd better open your mouth before I paddle your fanny!" "No Molly, when I said three more bites of peas, I didn't mean three more peas." "Somebody grab a towel!" "Sit down for the four-hundreth time!!" And so on and so on.

Sometimes we actually sit and have an actual conversation. I really do try to allow the girls this time to speak their minds and converse like adults. I do believe in children being respectful to adult conversation and listening more than talking, especially when company is present. But I've found that the table is sometimes the only time that everyone is sitting in the same room and facing each other. Perfect time to bring the girls up to date on current events in our country, or to talk to Dad about school that day, to brag about whatever incredible feat they accomplished, or to let me praise them in front of Dad about what marvelous helpers they were that day, or what delicious dish they cooked up.

I have found that sometimes as a mom, we have to encourage dinnertime conversation, or else we find ourselves all sitting there doing nothing but fussing at everyone to mind their manners or eat all their dinner. Sometimes I even will pre-think up ideas that will encourage lively, positive conversation.

Dinner time is so special to my children. They love to set the table with the fancy plates and linens. Sometimes we even light candles. And nothing makes dinner more special than cozy chit chat and cheerful laughter. I would encourage all of you to do everything you can to make your meals around the table a memorable experience for your family. And during those meals where no one is behaving, or no one likes what you've made, imagine the day that they all leave the nest, and you and your husband are sitting around your big table with only the two of you. I promise you that you will enjoy your chaos a little bit more!

Good night fellow Mom's, cooks, cleaners, nurses, teachers, counselors, seamstresses, and everything else that you do!

Monday, January 18, 2010

Hips and Tents

Do I have your attention? Funnily enough, this is the way I always accidentally say tips and hints. I don't have time for a long post today. Have to take advantage of my kids being outside, and get some work done. But in my musings this morning, I thought of how often I have to pull my cheat sheets out of my two oldest cookbooks. One day I will have them all memorized and my kids will be so impressed when I say "Oh dear! I don't have any sour cream! Oh well, I'll just add some lemon juice to a little evaporated milk."
Until then, I'll keep pulling out my handy little books.

I'll start with handy substitutions. These come in so handy when you are in the middle of something and can't run to the store.

1 cup self rising flour 1 cup all-purpose flour+1 tsp baking powder+1/2 tsp salt

1 cup cake flour 1 cup sifted all-purpose flour minus 2 tablespoons

1 tsp baking powder 1/2 tsp cream of tartar+1/4 tsp salt

1 cup sour cream 1 tablespoon lemon juice+evaporated milk to equal one cup
or 3 tablespoons butter +7/8 cup sour milk (like who really keeps
sour milk around)

1 cup yogurt 1 cup buttermilk

1 cup buttermilk 1 tablespoon vinegar or lemon juice+milk to equal one cup

1 cup milk 1/2 cup evaporated milk+1/2 cup water (learn to keep this in
your pantry. It will save you many an emergency!)

1 clove fresh garlic 1 tsp garlic salt or 1/8 tsp garlic powder

1 tsp onion powder 2 tsp minced onion

Interesting huh? And mighty handy in a pinch I might add. If you don't have a list like this already, you might want to print this one out and keep it with your cookbooks.

Now for the cooking hints.

Baking Unless otherwise specified, always preheat the oven at least twenty minutes before baking.

Browning For best results in browning food in a skillet, dry the food first on paper towels.

Measuring Always measure accurately. Level dry ingredients with the top of a cup.
Measure liquids in a cup so that the fluid is level with the measuring line.
Measure solid shortening by packing it firmly in a graduated measuring cup.

Storing Milk cartons make splendid freezing containersfor stocks, soups, etc.

Breads and Cakes To test for doneness in baking a butter cake, insert a straw or wire cake
tester into the center of the cake in at least two places. The tester should
come out clean if the cake is done.
If you press your finger into the middle, it should bounce right back into
shape.If cake tests done, remove from oven, invert cakepan for five
minutes or time specified in inst. then loosen cake from the sides and
bottom of the pan. Invert onto a plate or rack and turn it right side up
on another cake rack so that air may circulate around it. This prevents
sogginess.

Butter When a recipe says "greased pan", grease the pan with solid shortening
or an oil, unless butter is specified.


Candies Weather is a big factor in candymaking. On a hot, humid dayit is advisable to cook
candy 2 degrees higher than a cold, dry day.

Fruit A whole lemon heated in hot water for five minutes, will yield 1 or 2 tabsp
more juice than an unheated lemon.

Sauces When a sauce curdles, remove pan from heat and plunge into a pan of cold water
to stop cooking process. Beat sauce vigorously or pour into a blender and beat.

Vegetables Cooking such vegetables as green pepper and cucumbers briefly in boiling water
makes them easier to digest than raw vegetables.
New potatoes should be cooked in boiling water. Old potatoes should start in
cold water and be brought to a boil.
Rub hands with parsley to remove any odor.

Fascinating isn't it? I'm convinced that we should all take more time to learn things like this and pass it on down to our children. I'm not saying that there is never a time for a frozen pot roast dinner or canned ravioli. After all, "There is a time to every purpose under heaven" a time to cook and a time to refrain from cooking. But I believe that gathering your children together when it's time to cook and showing them "secrets" that no one else knows, draws us closer to them, makes them admire us more, and educates them far more than going to a restaurant, or ordering pizza.

I will now climb down off my soapbox.

Have a splendid Monday evening!

Saturday, January 16, 2010

The More the Merrier!

This is an interesting subject, and subject only to ones own opinion. This post will be my personal opinion on the subject of cooking for groups. I love having lots of people over! The more people, the better. I try to keep things as low key as possible so that I can enjoy my multitude and not stress over not having enough dishes or food. Thanks to couponing and Sam's, I try to keep my storage closet stocked with paper plates, bowels, napkins, and plastic cutlery. This way I don't have to spend a million years cleaning up afterward. Just hang a garbage bag or two from a drawer in the kitchen, and the guest just naturally clean up after themselves.

Now as far as food goes, there are many different ideas for group entertaining. You might be one who likes to go all out and serve a fancy feast. Or then again you might feel more comfortable with a frozen lasagna and bag salad. I have tried many different meal ideas in the past, and have learned which ones I am better at and more comfortable with.

Some of my favorite ideas if I'm cooking for twenty or less, are; Chicken Spaghetti (makes a HUGE pot and is very filling!), Chili (just keep on adding more beans and tomatoes), Sour Cream Enchiladas, Lasagna (I have a marvelous recipe from a dear friend of my mom's). With all of these recipes, all you have to do is add a bread and salad, and be sure to have someone help you with dessert.

Now if your having a really large group, in my opinion, it is never rude to ask for help! Don' t even try to tackle this on your own. You will be exhausted and grumpy, not to mention broke!
My personal favorite is a potluck. I do this alot for Sunday lunches. Just tell everyone to bring enough food for their family and to share. Then it's a wonderful surprise and usually ends up coming together perfectly.
Or try telling your guests that you will provide the main course, and make sure everyone has a job. Bread, veggie, fruit, green salad, dessert, even drinks. It makes your guests feel much more comfortable if they know that they were able to help.

As far as serving and seating people, get creative! Try and remember that is best to walk through the line with your children. This keeps them from getting more than they can eat, and encourages them to try new things that they may not recognize. In the summer time, I always send the kids out to eat in the back yard, either on a picnic table or even on quilts on the ground. Like a picnic!
Some people are very particular about keeping couples together for the meal. I am not one of these. I love my husband dearly, but I see him everyday. I love it when the guys take their plates to one table and discuss politics, sports, and whatever other foreign things guys talk about. While the girls are chatting about the way each person made her dish, funny things the kids did, who has been decorating their house lately, and other normal things like that.

Find whatever tricks you can to enjoying having people over to your house. My kids love having guests as do Jonny and myself, and the easier we make it on ourselves, the more often we can do it.

I will close with the "recipe" for Chicken Spaghetti, Lasagna, and Sour Cream Enchiladas.



Lasagna

Sixteen ounce box lasagna noodles, cooked
Add oil to the water to keep the noodles from sticking
Brown one and a half pounds of hamburger and one and
a half pounds italian sausage. Drain.
Season meat with :
Two cloves of garlic
One tsp salt
One tsp italian seasoning
One Tabsp parsley
Add:
Two 15 once cans diced tomato
One 14 ounce can tomato paste
Two 15 ounce can tomato sauce
In separate bowl combine:
16 ounces cottage cheese
15 ounces ricotta cheese
1/4 cup parmesan cheese
Layer sauce, noddles, cheese mixture then
sprinkle mozzarella, and parmesan
Repeat twice
Top with plenty of both cheeses
Cover with foil and bake at 350 for forty minutes
Remove foil and bake another twenty minutes



Sour Cream Enchiladas

One can cream of chicken soup
One pint sour cream
One can chopped green chilies
One Tbsp minced onion
One cup grated cheese
Three or four boiled chicken breasts shredded
Combine ing. and spoon into flour tortillas
Cover with remaining sauce and top with cheese
Bake at 350 until cheese is melted and bubbly



Chicken Spaghetti

I have no measurements whatsoever for this one. You will have to try it a few times and get it to where your family likes it. In my opinion the only way you can go wrong, is if you don't use enough water to boil your noodles in. Here goes...
Boil three to four pounds of chicken breasts in large pot of water, with a stick or two of butter.
Remove cooked chicken and set aside to cool. Add enough spaghetti to make plenty but not to use up all your water. When spaghetti is slightly less done than you like it, add a box of Velveeta, and about two large cans of Cream of Mushroom soup. Be sure your heat is about medium so you don't scorch it. Stir frequently until you have a nice thick consistency. ( If it's too thin, add more Velveeta or Soup. If it's too thick, add some canned chicken broth. Remember, this is hard to mess up) Then add a jar of sliced salad olives, drained. Dump in the chicken and stir. This is sooo easy to make loads of. Just use more water in the beginning. If you have problems you can ask me, but learn to make this the way you enjoy eating it. My Nonny puts hers in a casserole and covers it with cheese and bakes it. You do it however you want.

As far as the enchiladas and lasagna, these recipes both make a normal casserole dish which would serve about six to eight for the enchiladas, and about eight to ten for the lasagna. You might want to be prepared to double either one for bigger groups.

That is all, I am done:-)

Friday, January 15, 2010

In Every Good Kitchen...

In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot, and a mom.
Barbara Castikyan

Isn't this a beautiful quote. One of my goals is that when my children are grown, they will hear this and agree.

So I promised a recipe for Chicken and Dumplin's and I intend to make good on that promise. I thought I would start by sharing with you something I read out of my favorite cookbook, A Return to Sunday Dinner: "On the nineteenth-century farm, chickens were kept for laying eggs; when they became too old and were too tough for frying or baking, they went into the pot for a soup or stew. While stewing a chicken may no longer be necessary to create a tender dish, the rich flavor of slowly stewed bird is hard to beat. I prefer using only thighs for this dish. The key to light, wonderful dumplings is a tight fitting lid for the pot. Drop the dumplings in the pot and then cover till they are done. Resist the temptation to look inside while they are cooking, it's a test a faith!"

For me, reading things like this, really put me in the mood to tackle the dish myself and see if I can really make "light, wonderful dumplings". The recipe that follows this quote is extremely time consuming and I worked all day on it. I did everything just like it said, cooked everything just as long as I was suppose to, used chicken thighs only, refrigerated the dough as long as I should've, resisted the urge to peek, and they were terrible. Yes, you heard me right, down right disgusting. Way too much dumpling, not near enough gravy or chicken. The seasoning was too much and my family just didn't like it at all. Of course they ate it, being the sweet, polite people they are, but the looks on their faces, and the "Thank you so much Mom for making these" instead of "These are delicious Mom!" quotes told me what I needed to know.

So it was either throw up my hands and give up (this wasn't the first time I had failed at these. I had tried another recipe when company was coming, and we ended up throwing them away and going to Cheddars. Embarrassing huh.) or keep on my endless quest for making delicious chicken and dumplin's.

Then I got this months Southern Living in the mail, and the front of it says "Thirty-five comfort foods. Pancakes, Cheese Grits, and CHICKEN AND DUMPLINGS!!!! (of course theirs wasn't in caps with four exclamation points, but it might as well have been!) It gave two different options. Either "Mama's Way or Your Way" .
Mama's way was definitely better. Now this recipe that I will post is not exactly like theirs. I have found that one of the signs that you're a true cook is when you can boast "Well, I found a recipe, but my way was much better". And this is exactly what I did.
I will try to remember every single step and then you can try it and tell me what you think. Remember though, to take your own poetic license with this one.


Three to four pounds of dark meat chicken
Half tsp garlic powder
Half tsp dried thyme
Two and a half tsp salt
Three quarter tsp pepper
One tsp chicken bouillon granules
Three cups self-rising flour
Half tsp poultry seasoning
Third cup shortening
Three tsp bacon drippings
One cup milk
Step one: Bring chicken, water to cover, garlic powder, thyme, salt and pepper to a boil in a large dutch oven over med. heat. Cover, reduce heat to med-low, and simmer one hour. Remove chicken and reserve broth.
Step two: Cool chicken, skin, bone, and shred. Add chicken bouillon (I like my food salty so I added more than this). Return to simmer.
Step three: Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to eighth inch thickness, and cut into one inch pieces.
Step four: Drop dumplings, a few at a time, into simmering broth, stiring gently. Cover and simmer, stirring often, twenty-five minutes.
All right then, step five is my own: Mix a couple of tablespoons corn starch into one or two cups of buttermilk (depending on how thick you want yours, the broth in this recipe, is more like chicken noodle soup) and add a little at a time until the thickness you desire.
Also if you don't have self-rising flour, then just add about a half tsp salt and a tsp baking powder.
My family loved these! They even said they were better than Cracker Barrels! High praise indeed!!!
Good luck to you, and feel free to use the comment section if you have any ideas or other recipes.
Tomorrow I'm planning a Feeding a Group post as per Cindy Holcomb's request. It will include my best efforts to give you the recipe for Chicken Spaghetti. Everyone always asks me for this recipe, but I make it just like my Mom and neither of us follow a recipe of any kind.
Now if your eyes are as tired of reading this as my fingers are of typing this, than I feel sorry for you extreme level of exhaustion. Good Night my lovely readers. I am off for an impromptu date night with my sweetie:-)

Thursday, January 14, 2010

Favorite Cookbooks!!

So as of today, I am sitting at my new computer typing away, using all my fingers instead of just my thumbs. Nice.
I didn't post yesterday because I just couldn't afford the thirty minutes it takes me to post one of my rather long blogs. But I will try to make up for it today.
Not in length I might add, but in content.


My thoughts for today are on cookbooks and which ones are good and which ones not so good. During all of our first married years, I only used two cookbooks because I was too scared to try anything new, and too intimidated to tackle one of the lengthy, difficult recipes. But after a while, my family got tired of eating chicken spaghetti and stroganoff. But I still wasn't sure what type of cookbook to look for.

I will tell you that I have discovered that instead of spending twenty-five dollars on a cookbook that your not sure you will use more than a recipe or two from, I have started buying magazines. Especially at Sam's. They are cheap as anything, full of pictures, and you can choose from a variety of different kinds such as: Comfort food, Casseroles, Desserts, Crockpot, and such and such.
I enjoy this more than most cookbooks because I really like seeing a picture. Sadly, I find I am drawn to yellow foods. More cheese and butter. Yes yes, I know I know.

Taste of Home is my personal favorite as far as magazines, but I also love, love, love Paula Dean. Many of the recipes I have and will post, are from Southern Living. Pardon me for sounding prejudice, but people in the south just know how to cook better.

Now as far as cookbooks go, I was recently given a gift unlike any I have ever received of about fifty hardback cookbooks! I have had soooo much fun pouring over these treasures.
My all time personal favorites would have to be: Better Homes and Gardens (great for just everyday things such as meat loaf, broth, chicken pot pie), Sassafrass ( my only complaint being the lack of pictures), A Year of Celebrations (normal families making terrific food), Great American Favorite Brand Name Cookbook, and my all time favorite to thumb through, A Return to Sunday Dinner (which will be my subject this upcoming weekend).

I also love finding really old cookbooks at garage sale. They were much better cooks than we are now, adding alot more time and love to their dishes than we do. Also seeing the odd things they use such as neck of the chicken and lard.

Lastly my most special cookbook is the one that I have been adding to since I was engaged. It is stuffed full of recipes from my mom, old friends, magazine clippings, pretty cards that people wrote some favorites on. Ally has recently expressed her wish to get this when she is grown, and I now know a perfect addition to her hope chest.

That is all for today. I finally made the chicken and dumplin's and I promise to post the recipe tomorrow. For now, the school, laundry, ironing, children, dinner preparations, and fixing my hair are all beckoning me to come and begin them. Goodbye Friends!

Tuesday, January 12, 2010

Breakfast time! Everybody up!

I wouldn't describe my family as a yogurt and granola type of family. That is, we like yogurt and granola as long as it is served with a nice side of thick sliced, soft cooked bacon, and some grits with extra cheese, and a fluffy stack of pancakes.

One of my Nonny's favorite things to do, was get up before everyone else and start frying eggs and sausage and pop a pan of made from her thirty year old starter, sourdough biscuits in the oven. Funnily enough whenever we ate there, us kids always wanted Fruit Loops (because Mom never bought us sugar cereal).

Then as a kid, my favorite memory is waking up on snowy days to the smell of my Dad making his perfect pancakes and frying bacon. In my opinion, they should make a candle that smells like coffee perking and bacon frying.

Now it is my turn and I must say that I enjoy the tradition every bit as much, if not then just a touch more then they did.
I thought I would share with you a list of our favorite breakfast foods:
Grands cinnamon rolls
Smoky sausages
Frozen mangoes

Dad's oatmeal (simply make a normal pot of oatmeal, then dump in enough butter and sugar until your sure your family will all die of a heart attack)
Toast

Pancakes (from scratch are sooo much better, recipe at the bottom of the page)
Bacon (this is one item I never try to save money on. I buy the thick sliced from Sam's and it is worth every penny!)

Grands frozen biscuits
Dad's sausage gravy
Fried eggs (Jonny has to make them, because to save my life I can't fry an egg. I always break the yolk)
Maple flavored linke sausage

Cheese grits (don't judge them till you've tried them. Recipe following)

Ham and Cheese Rolls

Something about getting up and preparing a morning feast for my family, makes me feel so cozy. I can remember running and standing by the fireplace until Dad was done with breakfast and then as soon as we were done eating, running right back downstairs and jumping back in the bed. Oh the freedom of youth...*sigh*

I will tell you that we certainly don't eat like this every morning and very seldom when it's warm outside. But when the snow is falling and the fireplace is crackling (at least it should be. I have two fireplaces, one is gas and one electric. The only crackling coming from them is when is stand in front of them and crack my knuckles) and when the kids are warm under the covers, something about starting off their day with a hot breakfast makes me feel so good.

I try to do extra little things to make breakfast seem more special. Such as serving juice from a caraf and using vintage juice glasses. Forcing myself to use the vintage tablecloth even though I know that Molly will promptly spill OJ on it. Putting the kettle on to boil for hot chocolate.

Here are the recipes I promised:
Pancakes; One and 3\4 cup all purpose flour
Two tsp sugar
One and a half tsp baking powder
One tsp baking soda
One tsp salt
Combine in a large bowl
Whisk together two cups buttermilk and two eggs
Gradually stir buttermilk mixture into flour mixture.
Melt half a stick of butter and gently stir into batter.
Batter will be very lumpy.
Pour about one quarter cup of batter onto a griddle heated to •350
Cook about three to four minutes or until edges look done.
Turn and cook three to four minutes.

White cheddar cheese grits
Two cups chicken broth
Two tablespoons butter
Boil
Gradually whisk in half cup quick cook grits
Return to boil
Reduce heat to medium low and simmer, stirring occasionally five minutes or until thick
Stir in one cup shredded white cheddar cheese. Serve immediately.

Ham and cheese rolls
(Sorry I have no measurements for these, my mom and I have always made these by taste, so good luck)
Four small cans of ham
One large block of shredded swiss
About half a bunch of green onion chopped
Mix together then add about a tablespoon or two of yellow mustard.
Form into balls and roll up in a large crescent roll. Then dip each roll in beaten egg.
Sprinkle with poppy seeds and bake at •350 until golden brown. Makes about twelve large crescent rolls.
My personal all time favorite food!

Please remember each day as you read this, that I never claimed to be a healthy cook.
No, I like cooking comfort foods with bacon grease, butter, sugar, egg yolks and everything else they tell you to avoid. But I must admit that they sure make you smile while your eating them!

This is not the blog that I promised for today, but Meg forgot to set out the chicken yesterday and due to the fact that I was not feeling so marvelous, I wasn't too upset. So we had pizza. And no not the homeade kind with whole wheat, hand rolled crust, and organic tomatoes with fresh spinach and a little feta...nope. We had Pizza Hut meat lovers and was it good!
Due to the fact that I am still on my phone until hopefully tomorrow, I still cannot answer questions, so I will tell you Cindy (faithful,sweet, encouraging reader) that it is a marvelous idea to do a feeding a group post. Let me think on that and I will get that out there soon!

Happy Tuesday my friends. Have a beautiful sunshiny sort of day!

Monday, January 11, 2010

Tools of the Trade

The longer I cook, the more "tools" I find I need. It comes in very handy being married to a man who works with his own tools so he is always willing to go pick out whatever new contraption might make my job easier. For Christmas this year, I got a new griddle that will cook four pancakes at a time. So now instead of flipping pancakes for an hour to get enough to feed my clan, I now can do it in about twenty minutes. I also got a rack that sits on the counter and holds my cookbooks open to whatever recipe I'm making. Thank you Ally! Let's see what else...new potholders ( you have no idea how many times I scorched my hands using the cute little red gingham ones), an awesome under the cabinet can opener, and the most amazing knives I've ever used ( although my considerably chopped up thumb might disagree with me).

These things have made my job one hundred percent easier. Things that you don't think about because they hide under your cabinets, such as nice air bake cookie sheets (light colored of course), an apron, an egg separator, can openers that actually open cans, sturdy wooden spoon, cake stands, a collander, different sizes of whisks, nice pots and pans that cook your food evenly without the handle scorching your hands off, a stand mixer, and hundreds of others that you can probably think of that I forgot, can make cooking a much more delightful experience instead of a maddening experience where you get so frustrated at your burned cookies or your dried out pot roast that you throw up your hands, throw out your dinner, and run to the nearest restaurant.

As far as where to purchase these handy tools, I highly recommend TJMaxx. Great kitchen stuff for not very much money. For the extra special, more unusual items, Bed Bath and Beyond stocks wonderful kitchen items of all different shapes and sizes, just a little pricier.

These are my thoughts for the day. You have no idea how much fun I'm having being able to jot down these ideas and having people actually read them. I have so many subjects that I find myself lying awake at night dreaming up what I'm going to say even as far as this summer!

As for tonight, I'm once again attempting chicken and dumplings. I have tried so many different recipes, and cannot seem to even make them as well as Sweet Sue:-( So I will be talking about that tomorrow:-) Happy sunshine to you all today! Enjoy the above freezing temperatures and the sun sparkeling on the snow. Talk to you tomorrow!

Friday, January 8, 2010

Regarding roast

Have you ever noticed that whenever the subject of cooking roast comes up in a circle of ladies, the most common complaint is "I can't make a roast near as tasty as my Mom does"?

I have the same problem. I have prided myself on my version of pot roast for some years now, until one dark day when Jonny and the girls informed me that Nana's is better. I am now tweeking and testing my recipe to make it more like Mom's that can fill a house like nothing you've ever smelled. That is slightly crispy on the outside but still falling apart with tenderness. That is the most flavorful bite of juiciness that you will ever put in your mouth.

Her recipe is as follows: use a good chuck roast and salt and pepper both sides. Then put a litle water in the bottom of your roasting pan and cover with foil. Bake at around •250ish for about three hours. Then remove and add a pouch of Lipton soup mix. Place back in oven for another two to three hours always making sure there is enough water in the bottom. Then when finished, use the drippings in the bottom and mix with brown gravy mix over medium heat until rich and bubbly. Pull the roast apart with a fork and pour the gravy over all of it. YUM!!!!

I did discover another recipe for not a pot roast but more the kind from the old Grinch that you actually carve. It is now Jonny's favorite but is much more difficult to make. It's kind of long so hang on:
four to five pound boneless rump roast
two tablespoons of worcestershire sauce
one teaspoon granulated garlic
one teaspoon onion powder
one teaspoon paprika
one tablespoon coarse ground black pepper
two teaspoons coarse salt
Adjust the rack to the bottom of the oven and preheat to 450 degrees.

Preparing the roast
First, blot any excess moisture from the roast using paper towels. Rub the worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the worcestershire sauce.

Second, combine the granulated garlic, onion powder, paprika and coarse ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick. Allow the seasoned roast to stand at room temp for twenty to thirty minutes before roasting.

Third, rub the roast with the coarse salt and place it fat side up in a shallow roasting pan. Roast for fifteen minutes, then lower the oven temperature to 325. Continue to cook until the internal temperature reaches five to ten degrees below the desired serving temp or about two hours. (note: allow about twenty minutes per pound for medium-rare). When the roast is done, carefully remove the pan from the oven and tranfer the roast to a clean cutting board. Allow the roast to stand for twenty minutes before slicing.

Pan Gravy
Three tablespoons all purpose flour
two cups beef broth
salt and pepper to taste

Make the gravy
Use a spoon to skim all the fat from the liquid that remains in the roasting pan. Reserve about four tablespoons of fat in a small mixing bowl and cool until it is just barely warm, four to five minutes. Whisk the flour into the fat to form a roux. Scrape the dripping from the bottom of the pan, add in the beef broth and stir over medium heat until the broth begins to simmer. Whisk in the roux and bring to a boil, then simmer for four to five minutes. Add a little water, a taplespoon at a time, as needed to achieve the desired consistency. Season to taste with salt and pepper.


Present the Roast
Use a sharp carving knife to cut thin slices against the grain. Arrange the slices on a decorative platter and pour the irresistible juices left on the cutting board over the meat. Pass the gravy alongside in a gravy boat.

The End!!!!!!!!!!!!
Whew! My fingers are tired now! I had to come to the library for this one. I know this recipe may sound a little tricky and very long, but believe me it is soooooo worth it!! When you bring that beauty out with your little apron on and act like this is everyday for you, you will feel a sense of pride that you can't imagine. Worth every minute (or hour) it takes and it makes excellent sandwiches later!

Well I'm off now to take Ally to get her contacts so the poor girl can see. But good news! We're off to look for a computer today, and I'm beside myself with excitement! My phone will not let me answer your questions or comment along with you. So hopefully next week we'll be set up. Thank you again you precious readers and fellow cooks. Good luck to you all!!!

Soups and such

Tonight Jonny is taking me out, so I'm taking a break from cooking and instead throwing together a pot of soup.

My menu this week has consisted of:
King Chicken Casserole with peas, corn, crescent rolls, and monkey bread for dessert

Roast with potatoes, carrots, and onions, salad, box stuffing, cranberry sauce,rolls, and homeade cherry pie

Chicken pot pie with fried apples and biscuits with honey, and chocolate chip cookies

Fried chicken, mashed potatoes with gravy, broccoli, corn on the cob, hot rolls with honey butter sauce, and berry dumpcake with Andy's vanilla custard

As you can tell, I like making comfort foods with lots of butter and sugar, which would explain my constant struggle to fit in my jeans:-(

But back to tonight. I'm making creamy chicken noodle soup. The first person that ever made this for our family was Christina Cates, and it's been one of our favorites ever since. You simply boil chicken in a buttery broth then shred. Boil noodles in broth then add two cans of crm chicken soup, package of cream cheese, and parsley. (Hey, if you want diet food visit Jenny Craig) This soup is so easy and so flavorful.

Soups are one of my favorite things to make in the winter. I found a great magazine at Sam's called "Taste of Home Heartwarming Soups" and I went through and made a list of my favorites and make sure I always keep those ingredients on hand.

Some of our favorite soups are: Potato from Teri Roy's kitchen, Chicken Tortilla from Valerie Killingsworth, Creamy Chicken Noodle from Christina Cates.

All that I serve when I make soup is a bread to go with it and then some sort of easy dessert. I've started always keeping the bag of frozen Pillsbury biscuits and Sister Schuberts roll in my freezer. The best place to buy these without sales or coupons is Sam's. They come in huge bags that are resealable and are very affordable. I melt butter and brush it over the rolls, and for the biscuits, I set out the honey and jam.

Easy meal yet very satisfying and perfect for these sub-zero nights.

That's it for today. Try to find the time to sit with a cup of something hot to drink and watch the beautiful snow falling. God's gift of pure perfection to make things quieter and cozier for a brief time.

Thursday, January 7, 2010

and the purpose for this is...

Hello there to all my friends taking the time to encourage me by reading my new blog. My reason for starting this blog, is not because I think I'm the best cook, but because I know how much ladies love seeing what everyone else is cooking for dinner.

Copycat you might call me for starting this right after Julie and Julia came out. But believe it or not, this idea came to me all on my own after marveling that all you have to do is post as your daily facebook status, what delicious casserole your cooking up for dinner, and instantly you have fourteen comments like "What is your recipe for that?" Or "Do your kids like this one?" Or "How long do you bake yours?"

Many of you have asked me how I can cook so much with so many "distractions",so I've decided to share with you the shortcuts, and helpful hints I've learned through trial, and much error.

I will be sharing with you my menu's, favorite recipes, ideas for making mealtime special, and favorite lines out of my wealth of cookbooks.

You in turn feel free to offer suggestions, new ideas, or questions.

I will try to post everyday, but given the fact that I am typing all of this out on my phone, well we'll see, is all I can promise.

For today I wish you happy snow and all the comforts your kitchen can afford you. For me, I'm off to thaw some chicken for tonight's menu of:Fried Chicken, Mashed Potatoes with gravy, Steamed Broccoli, Hot Rolls, and Berry Dumpcake.