Cream Cheese Frosting

1 lb. powder sugar

8 oz. cream cheese (softened)

1 cube butter (softened)

1 tsp. vanilla

Beat together cream cheese and butter. Add powdered sugar and vanilla. Beat until well mixed.

Cinnamon Rolls

I use the roll dough found here.

Grease your hands with Pam or butter to handle the dough a little easier. Roll out ½ batch of roll dough onto floured surface into a rectangle about 20” X 12”. It should be about ½” thick.

Make filling as follows:

¼ C butter

½ C brown sugar

1 tsp. cinnamon

2 Tbs. flour

1/3 C chopped nuts (about ½ cup un chopped)

1/3 C raisins

There are two ways of mixing the filling. If you have a food processer, cut the butter into a few pieces and just put everything in and mix until crumbly. This chops the nuts for you. It also chops the raisins.

To mix by hand, soften the butter, then mix the sugar, cinnamon, and flour in with a fork. Add nuts and raisins.

Spread filling over dough and roll up. Cut off the end then cut into about   1 ¾" slices. I use dental floss to cut or you can use a serrated knife. Put on greased or lined baking sheet and gently press down each roll. Let rise about an hour. I let them rise in the oven with the light on (no heat) and a bowl of hot water in the bottom.  It makes a warm, moist environment for rising. Take out to preheat oven. Bake at 350 ° for 15 - 20 minutes.

Makes 12 rolls.

Frost with vanilla or cream cheese frosting.

Rolls

From Bosch (sort of)

3 C water (warm)

1 ½ Tbs. instant yeast (1/2 Tbs =1 ½ tsp)

1 Tbs. salt

¼ C. oil

½ C sugar

7 ½ C flour (total)

½ C milk powder (optional)

½ C potato flakes (optional)

Mix water and yeast with dough hook. Add 4 cups flour, mix until blended, then cover and let rest for 10 – 15 minutes. Add rest of ingredients except flour.  If you don't put in potato flakes, you may need a little more flour. Mix. Add rest of flour 1 cup at a time until dough pulls away from sides of bowl. Mix 5 min.

Bake 350 degrees for 13 – 18 min.

Note: I have made these with 1/2 wheat flour and 1/2 white flour. 

I made these today with out the potato flakes. They are still good.

Half Recipe

1 ½ C water (warm)

1 ½  tsp. salt

1/8 C oil

2 tsp yeast

¼ C sugar

3 ¾ C flour (total)

¼ C milk powder

¼ C potato flakes

Add only 2 C flour with water and yeast.

Crispy Southwest Wraps

From Brian and Sarah Matthews

Makes 6 wraps

1 cup cooked brown rice (warm or at room temperature)

1 can black beans, rinsed and drained

1 green onion, finely sliced

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of one lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

1-2 cups shredded cheddar cheese

6 medium tortillas

Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese.  Sprinkle cheese over tortillas, leaving 1/2 inch border around edges, then arrange rice mixture down the center of each tortilla.  Roll stuffed tortillas leaving edges open.  Spray the tortillas with cooking spray or brush w/ olive oil.  Heat a large non-stick skillet over medium heat for one minute.  Arrange two wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  

Serve with salsa, guacamole, and sour cream.  

Sarah's note

My very favorite meal right now! I find that I like when the whole thing is crispy, so I let them cook on all four sides- takes a little longer but it's worth it.

Food Storage

I was talking to Sarah and she noticed that the chicken and dumplings could be made out of food storage items. It got me thinking about a new category for this blog. I will pay attention to recipes that lend themselves to food storage and label them as such.
Thanks Sarah!

White Bean Chili

1/2  pound lean ground turkey (or turkey pieces)

½ C chopped onion

1 garlic clove, minced (I used 1/4 tsp garlic powder)

3 ¼ C water

2 cans (15 oz.) great northern or cannellini beans, rinsed and drained

1 (4 oz.) diced green chilies

2 tsp. instant chicken bouillon granules (I used two little wrapped squares)

1 tsp. ground cumin

¼ tsp. black pepper

2 Tbs. flour

1. In large saucepan, cook turkey, onion and garlic until turkey is no longer pink. (or sautée the onion and garlic and turkey pieces.)

2. Stir in 3 cups of the water, beans, undrained chilies, bouillon, cumin, and pepper. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. For a spicier chili, you can add a shake of ground hot red pepper.

3. In a small bowl or shaker, mix together the remaining ¼ cup water and the flour. When chili is ready, add flour mixture and cook for 1 minute more to thicken. Serve.

This is great served with tortilla chips and sour cream!


Note: To make this out of food storage items, just used canned turkey and dried onions.

Discounted Chicken

I like to save money on groceries. One of the ways I do this is to stock up when something is on sale and then I'm still serving sale food even after the sale is over.

Cook

Cut and Partial Freeze

Ready to add in a hurry

This is how I do it with chicken. I only use chicken breasts or chicken breast tenders. When there is a good deal on, I buy more than I need. ( I don't like Macey's sale chicken unless I'm going to pressure can it. I think it is tough and dry) I cut it into strips and either grill it or fry it with salt and pepper or lemon pepper. When it is cooked, I cut it into cubes, put it on a tray to partial freeze and then transfer it to a dated bag to keep in the freezer. I use it as an addition to many meals. This is really a time saver when fixing dinner and we are eating cheap chicken all year.

Salad

Tonight we had one of my favorite dinners. Salad. I know it sounds kind of boring but there is a lot you can do to a salad.  Here is a list of things that can go into a salad. Sometimes I serve the items separately, sometimes I mix it all together. Put in what you like and leave out what you don't like or don't have on hand. When this is served for dinner I usually put grilled chicken strips or grilled fish with it. Cottage cheese is also good served with salad.

Lettuce, spinach, carrots, celery, radishes, broccoli, avocado, green onion, cilantro, asparagus (boil in small amount of water for about 7 min. Rinse in cold water and add to salad), strawberries, blueberries, sliced almonds, sunflower seeds, craisins, parmesan cheese, grated cheese, boiled eggs.

Hamburger or Steak Hash

½ lb. hamburger or leftover steak in small pieces (You could use black beans instead)

1 green or red bell pepper (chopped)

½ onion (chopped)

4 small potatoes (scrub and cook in microwave for 3 minutes, then cut in half lengthwise and slice)

¾ cup frozen corn (or ¾ cup canned corn drained)

Brown hamburger. Rinse off grease in colander. Put all ingredients in fry pan with a little olive oil. Cook until onion and potatoes are soft. Salt and pepper to taste.

Serve with ketchup.

Note: Tonight I didn't have a bell pepper, so I substituted some asparagus instead. 

Mango Salsa

1 mango (chopped)

1 bell pepper (chopped)

½ bunch cilantro (chopped)

¼ c green onion (chopped)

1 hot green chili (or 1/8 tsp red pepper)

1 Tbs olive oil

2 Tbs. lime juice

1 Tbs. vinegar

¼ tsp. salt

Mix and serve. 

How to chop a mango:

Mango should be soft enough to give a little when squeezed. That is when it is ripe. You can't tell by color.

Peel mango with knife, then make slices toward the pit horizontally and vertically. Then cut the sliced sections away from the pit.

Chicken Fajitas

Marinade (from Glenda Matthews)

1 lb chicken strips

Juice from 1 orange

Juice from 1 lime

2 tsp cider vinegar (or red wine vinegar)

Tabasco to taste (or a dash of red pepper)

Mix marinade and pour on chicken. Soak at least ½ hour or can go overnight.  Grill chicken and serve with fajita vegetables.

1 bell pepper

½ onion

Slice into thin strips. Cook in a little olive oil. You can cook the chicken in a fry pan and then add vegetables.

Serve with flour tortillas, sour cream, cheese, salsa.


Serves 4 - 6 people


Note: I was making these tonight when I realized I didn't have any bell peppers. So I used about 1/2 cup frozen corn in place of the peppers and it was delicious. I think that children might eat this better than with peppers. I also salt and peppered the chicken a little as I cooked it.

Chicken and Dumplings

2 chicken breasts (cut into bite size pieces)

or 1 can chicken

2 chicken bullion cubes

4 ½ cups water

¼ tsp celery seed

1 stalk finely chopped celery

½ tsp salt

pepper to taste

Cook until chicken is tender. About ½ hour. (canned chicken just needs to be heated up)

Mix dumplings as follows:

2 cups flour

1 Tbs baking powder

1 tsp salt           

3 Tbs oil

1 cup milk (can use 3 Tbs powdered milk mixed with dry ingredients and 1 cup water)

Mix dry ingredients. Add oil and milk and stir just until mixed. Drop by spoonfuls onto boiling chicken broth. Turn heat to low. Cook uncovered for 10 min. Cover and cook about 10 min. longer.

Serves 4 - 6

For food storage use canned chicken and powdered milk.

Stew

1 lb stew meat

1 small onion (diced)

2 ½ cups water

1 beef bullion cube

3 carrots (peeled and chopped into bite sized pieces)

or 1 cup baby carrots

1 stalk celery (chopped)

2 potatoes (cut into cubes)

1 tsp Worcestershire sauce

¼ cup pearl barley or rice

¾ tsp salt

pepper to taste

Fry meat in pan to brown.  Add water and let cook for an hour.  Add the rest of the ingredients; bring to boil, then turn heat to low and cook for at least one hour. Make sure there is enough water to cover the stew.

Mix 3 Tbs flour with ½ cup water in a shaker bottle.  Stir into stew for about 1 minute.

Serve with ketchup or chili sauce.

You can add vegetables that you like: corn, squash, peas, bell peppers, etc. And remember, none of these amounts have to be exact. Put more of what you like and less of what you don't like.

Also you can use left over roast for the meat. I have used pork roast, lamb roast or beef roast.  If the meat is pre cooked just eliminate the first hour of cooking the meat.

This makes about 6 – 8 servings.

Strawberry Cheesecake Trifle

2 – 8 oz. pkgs cream cheese (room temperature)

2 C powdered sugar

1 C dairy sour cream

1 C cream

½  tsp vanilla

1 T sugar

1 angel food cake (torn into bite-size pieces)

2 quarts thinly sliced strawberries

3 T sugar

¼ tsp almond extract

In large bowl, cream together cream cheese and powdered sugar; add sour cream; set aside.

In a small, deep bowl, whip the cream; add vanilla and 1 T sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside.

Combine strawberries, 3 T sugar and almond extract. Layer together in large glass bowl, starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries. Cover and chill well.

This is a fussy recipe, but it sure is good. I only make it about once a year. 

Freezing Fruit

Strawberries were 88 cents a pound today, so I bought 8 pounds to freeze. I use them in smoothies and I don't want them all frozen together in a big clump. Here is how I do it. It works with any fruit.

Wash strawberries and remove hulls. Drain. Line them up on a silicone lined cookie sheet. Put in freezer until partially frozen, 1/2 to 1 hour. It won't hurt them to go longer if you forget. Take them off the cookie sheet and put in a freezer bag marked with the date. So easy.
I did this with peaches, raspberries, blackberries, pineapple and pears last year. Just watch for a sale then stock up. For the bigger fruit, cut into bite sized pieces before freezing.

A word about my pink silicone baking sheet liners. I am in love with them. I should have had them all my life, but I just discovered them about 18 months ago. Thank you Sarah for introducing me to one of my favorite kitchen necessities. I got mine from Target and they are pink. Very happy color. I'm so lucky and I still get in a good mood every time I use them. If you do not have these liners, you can still freeze on the pan. I did it for years and it works, but make sure your fruit is drained well so the water doesn't freeze to the pan. And make sure to ask for silicone liners for your next birthday!

I also made some strawberry freezer jam. Just follow the instructions on the pectin box.

Cashew Rice

Makes 6 servings

1/2 cup finely chopped onion

2 Tbsp olive oil

3 cups hot cooked rice (1 1/2 cups dry rice) (you can add chicken bullion to cooking water for more flavor if desired)

½ cup raw cashew nuts

1 tsp curry powder 

½ tsp salt

Directions:

Start the rice cooking, then while it cooks do the following. Cook onion in oil in large skillet over medium heat until tender but not brown. Add cashews and cook for 1 minute. Add cooked rice, curry powder, and salt.  Toss lightly and serve.


Another option:
Add 1/2 cup chopped celery with the onion and leave out the curry. A very different dish, but good. I tried it tonight. Yummy.

You can add cooked chicken pieces to this if desired or serve as a side dish with chicken or fish as the main dish.

Some personal notes:

I like brown rice, Marilyn prefers white, so I mix them. Brown rice needs to cook longer and this is how I do it:

In saucepan put 3/4 cup brown rice, 1/2 tsp salt and 2 cups water. Bring to boil. Turn heat to low and cover. Cook for 40 min.  Add 3/4 cup white rice and 1 1/2 cups water. Stir together with brown rice. Cover and cook for 20 minutes more. 

This should make a little more than 3 cups cooked rice. With the extra, put some cinnamon, sugar, vanilla and canned milk on it for dessert or breakfast.

Banana Breakfast Cookies

From this...

to this! 

¾ C honey or sugar

¾ C coconut oil (can use shortening or butter)

1 egg

1 C mashed bananas (about 3)

     Or 1 C applesauce

2½ C whole wheat flour

2 C oatmeal

½ tsp vanilla

1 tsp soda

1 tsp salt

½ tsp nutmeg

½ tsp cinnamon

½ C chopped nuts

½ C chocolate chips or raisins

½ C raw pumpkin seeds

½ C unsweetened coconut

Mix until blended. Bake on non stick cookie sheet at 350 for 8-12 min. These freeze well.

I have some over ripe bananas on the counter so I'll be making some of these today. I think that these are cute when I leave the chocolate chips out of the batter and put three on top of each one before I bake them.  

Pizza Fondue

This morning I looked in the fridge and saw that I had a big block of mozzarella cheese. I really need to use some more of it before it gets old and moldy. I have a busy afternoon so pizza and lasagna are not very good options. Pizza fondue will be perfect. I need some fresh yummy Italian type bread to go with it and I'll be out doing errands so I can pick some up this afternoon.


from Brian and Sarah

1 bottle of spaghetti sauce
1/2 c grated mozzarella cheese
1 loaf of French, Italian or crusty bread, cut into cubes (there is one at Costco with herbs in it that is super yummy)
1 small package of pepperoni
Mozzarella cheese chunks

Heat spaghetti sauce, then stir in cheese until melted.
Put in fondue pot and serve.
Dip bread, pepperoni and cheese in sauce and eat. You can put any combo on your fork to dip.

I don't have a fondue pot, so I set little bowls for everyone to put their sauce in at their own place.

I have also done this with my wheat bread. I toast it, butter it, sprinkle garlic on it and cut it into strips.

Hot Dog (or ham) Casserole

 (from Grandma Jane Matthews)

4 Potatoes (peeled and sliced)

½ tsp. salt

Put potatoes and salt in sauce pan and add water to cover potatoes.  Boil about 20 min.

While potatoes cook, prepare hot dog sauce:

6 Hot dogs (sliced)(or ham in small pieces)

3 Tbs. margarine or butter

3 Tbs. flour

1 ½ Cup milk

Heat hot dog slices and margarine in a fry pan.  Mix in flour.  Add milk and stir until thickened.

Drain potatoes, and then stir them into hot dog sauce. Add ½ Cup grated cheese. Salt and pepper to taste.

I prefer this with ham, McKay likes hot dogs better and it is one he can cook.

What's For Dinner Tonight?

That is the question I face every afternoon. Sometimes I know the answer, I have something in the fridge that needs to be used and I know just what to do with it. Sometimes I am craving something and I have all the ingredients and time necessary. Those are the easy days. 

Usually I have something that needs to be used and I don't know what to do with it or I have no ideas. Those are the days that I go to my list.

This list is not everything I make, but it gives me a start.  I have recipes for many of them and others are just in my head. I'm trying to get a copy that is out of my head and onto this blog space.

Dinner Ideas

Balsamic Grilled Chicken

Bar B Q Ribs

Barbeque (SloppyJoe)

Box of flavored noodles or Rice a Roni with added chicken and veges

Breakfast Sandwiches

Burritoes

Buttered noodles

Butternut squash soup

Cashew Rice

Chicken Dumplings

Chicken Fajitas

Chicken Noodle soup

Chicken with Alfredo noodles, Tortellini Chicken Alfredo

Crepes

Crispy Southwest Wraps

Enchiladas (rolled or flat)

Fried rice

Grilled Cheese sandwiched and tomato soup

Ham and Lima Beans

Ham and Lima Beans

Hamburgers

Hamburger or Steak Hash

Hot Dog Casserole

Lasagna

Lentils and Barley

Meatballs and rice

Navajo Tacos

Pizza

Pizza Fondue

Potato Soup

Quesadillas

Rice and chicken casserole

Roast beef sandwiched au jus

Salad

Scones (Chicken Sandwich filling is yummy)

Spaghetti

Stew

Taco Salad

Taco Soup

Three bean soup

White Bean Chili