Tuesday, August 30, 2011

Cooking with the Journal-Corn 'N' Bacon Dip

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Here is a handy little recipe for a great dip to use with vegetables, crackers, or chips.  It has a wonderful corn, garlic, bacon flavor and is made with ingredients one usually had in the pantry and refrigerator.  It was originally called a “chip” dip, but we rarely eat that kind of snack around here any more.  I usually serve it with various veggies and/or crackers.

I now use Greek Yogurt for half the sour cream to make the dip a little healthier.  I like more garlic, so usually use at least three cloves.  The original recipe called for an 8 oz. can of whole kernel corn.  I don’t buy that size so I just use a 16 oz. can of either whole kernel or cream-style corn instead.  I think that it has more corn flavor with the cream-style corn.   Cooked, frozen corn can also be used.  This means there is more corn (and it’s a veggie, remember?) in the dip.    If made with whole kernel or frozen corn and half sour cream/half Greek yogurt, the dip will be stiffer, almost a spread consistency.  If made with all Greek yogurt and cream-style corn, the dip will be "gloppier".  (Is that a real word? )  The precooked, crumbled bacon bits seem to hold up better in the dip if it will be stored for a few days.  I always fry up some fresh bacon and crumble it for a garnish on the top.

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Corn ‘N” Bacon Chip Dip
Cooking for Company
Farm Journal Books, 1968

1 (8 oz.) pkg. cream cheese, softened
1 c. dairy sour cream, low fat is fine (can use half to all Greek yogurt)
1/4 c. mayonnaise, low fat is fine
2 cloves  or more garlic, minced
1/2-1 t. Tabasco sauce or Sriracha Hot Chili Sauce
8 slices bacon, crisp fried and crumbled or about 1/2 c. precooked, crumbled bacon bits
1 16 oz. can whole kernel corn, drained or 1 1/2 c. frozen corn, cooked or 1 can (16 oz.) can cream-style corn

Gradually blend sour cream and mayonnaise into softened cream cheese.  Mix together very well.  Stir in remaining ingredients.  Chill at least 1 hour to blend the flavors.  Makes 3-4 c.  This will keep for a week or so in the fridge unless I have gone at it with a spoon.

Linking to Tuesday Time-Out Link Party
Totally Tasty Tuesdays
Tuesday Talent Show
Tasty Tuesday

Monday, August 29, 2011

DIY Groceries-Bone-in to Boneless Breasts .99 lb.

Good Monday morning.  Welcome to all my new followers.  I appreciate all you who are following and hope that the information you find here is useful to you.

Although it is getting rarer and rarer, I can occasionally purchase split, bone-in chicken breasts for .99 lb.  I actually prefer to buy these and bone them myself so I can use the bone part to make cooked chicken and chicken broth which I then use in soups and casseroles.

Today I thought I would do a little tutorial on cutting up bone-in chicken breasts.  Do not be afraid to do this, it just takes a little time and a pair of sharp kitchen shears.  Warning, if you do not want to see pictures of raw poultry, Stop Reading Now.  Some safety info:  I cover my counter where I cut up the chicken breasts with waxed or parchment paper.  I throw the waxed or parchment paper away and disinfect the counter area with bleach or disinfectant cleaner.  I wash my hands often and dry them with paper towels so as not to contaminate my cloth ones.  I would keep small children out of the kitchen when cutting up chicken.  Now, if I haven't scared everyone off, here is how easy it is to cut up a chicken breast.

By the time I was able to shop at the store that had the chicken breasts on sale, I was only able to get two packages which weighed about 12 lbs. total, costing about $12.

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If you are very lucky at least some of the breasts will be cut like the photo below.  If they are, all that is necessary is to cut the opposite side and remove the tenderloin which shows at the bottom part of the chicken in the photo.

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More likely, the breasts will look like the two photos below:

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This is what one side looks like.

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This is what the other side looks like.

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With the kitchen shears, cut the chicken breasts along the bottom of the hump of the breast where it starts to flatten out and kind of straight down from the round bone you see to the right center in the second photo above.  The cut I made can be seen in the above photo.

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Slide a finger into the cut and you can feel the tenderloin in the center of the breast. Open the breast up to expose the tenderloin.  With the shears clip the tenderloin loose from the breast at the top of the tenderloin.    Slide fingers along underneath the tenderloin, clipping with the shears where necessary to loosen the tenderloin from the breast.

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Above is a photo of the chicken breast with the tenderloin removed.  The tenderloin is shown below the breast.

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Turn the breasts around to the other side, and cut the chicken breast away from the rest of the bone with the kitchen shears.

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The chicken breast is now in three pieces.  From the top in the photo:  The bone piece, the boneless breast, and the tenderloin.

This how easy it is.  I cut up the 10 chicken breasts that were in the two packages I purchased in about 30 minutes. 

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My boneless chicken breasts shown above.  I packaged two breasts in a freezer bag, leaving the skin on for protection until they are thawed.  I sometime do “dump chicken” by adding marinades or add marinade when I am ready to thaw the chicken.  I made five bags.  The two breasts totaled about a pound per bag.

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My stack of bones with chicken on them.  These will be cooked with water and vegetables to make cooked chicken and chicken broth.  I generally get at least two cups cooked chicken and 6 to 8 cups broth with this amount of bones.  I sometimes throw in a couple of chicken thighs when I cook these for extra meat and flavor.  I package 1 c. cooked chicken and 1 c. broth together in a freezer bag and any extra broth separately.

I forgot to take a picture of the tenderloins.  There were 10, and I packaged them together in one freezer bag.

For my investment of $12 I got five packages chicken breasts (these will usually give us one meal and leftovers for one meal for my husband), 1 package of tenderloins (a meal for us and two leftover meals for my husband), at least two cups  cooked chicken for soup or casseroles that will make more than one meal, and at least the equivalent of two purchased cans of chicken broth.  I figure my investment in money and time saved a minimum of $10 over what I would have had to spend for 5 lbs. of boneless breasts, a package of tenderloins, some commercial cooked chicken, and a couple of cans of chicken broth.

I hope this encourages anyone who has not done this to go cut up some chicken.

Linking to Hunk of Meat Monday
Ingredient Spotlight



Saturday, August 27, 2011

Breakfast Bread Pudding Cups-Make Ahead


First,  I just have to share a picture of my silicone muffin cups.  Aren’t they cute?  These are by Wilton and can be purchased very cheaply at JoAnn’s or Michael’s with their 40% off coupons.  You use them just like regular muffin pans, but can put them on a cookie sheet to bake.  If you spray the cups with non-stick spray they will peel right off whatever you are baking.

If you like bread pudding, you will like this idea.  I am sure that it is far from original, but is such a good, inexpensive, and versatile idea, it is too good not to be shared.  These little pudding cups are great for breakfast on the go. Today I made both sweet and savory which we will eat tomorrow morning before leaving for the church youth group water play day.

This uses up any bread that is beginning to get stale.  I use white breads, cinnamon bread, and even buns in the sweet versions.  I like whole wheat or other whole grain breads in the savory versions.  Use the larger amount of bread for a firmer cup. 

All kinds of things can be added.  In the sweet version: chopped nuts, finely chopped fresh or dried fruit, any flavor baking chips, maple syrup or other flavored syrup, white or brown sugar, spices, etc.  In the savory version:  ham, breakfast sausage, Italian sausage, bacon, chicken; any shredded cheese, finely chopped onion, peppers, veggies, spices and herbs.  I usually brown up 1 pound of sausage with my choice of veggies, divide that into four parts and keep in the freezer.  I just thaw in the microwave when I want to use it.

This is what I made today:

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Maple Bread Pudding Cups
4 –5 c. bread cubes about 1/2-inch cubes.  (6  to 7 slices)
1/3 c. brown sugar
2 eggs, beaten
1 1/4 c. milk
1 t vanilla
1 T. maple syrup
dash salt

Mix bread cubes and brown sugar together in a large bow.  Mix eggs, milk, vanilla, maple syrup and salt together in a small bowl. beating until well combined.  Pour egg mixture over bread mixture and combine well.  Generously grease 12 muffins cups.  With a ladle spoon pudding mixture into the cups, filling almost completely full.  Bake at 350 degrees for 30 to 35 minutes or until pudding tests done.  Remove from oven and let stand 5 minutes before removing from cups.  Eat warm or cool and store tightly covered in refrigerator.  May be eaten cold or heated in the microwave 15 to 20 seconds.  Makes about 12.

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Southwest Bread Pudding Cups
1/4 lb. breakfast sausage
1/3 c. finely chopped onion
1/4 c. finely chopped red pepper
1/2 t. seasoned salt
1/4-1/2 t. ground cumin
4 c. bread cubes, about 1/2-inch (6 to 7 slices, preferably whole grain)
2 eggs, beaten
1 1/4 c. milk

Cook sausage with onion and red pepper until sausage is brown.  Add seasonings and mix well.  Place bread cubes and sausage mixture in a large bowl.  Mix well.  In a small bowl, combine eggs and milk and mix very well.  Pour into bread mixture and combine well.  Grease muffins cups very well.  Ladle pudding mixture into cups, filling almost all the way to the top.  Bake at 350 degrees for 30 to 35 minutes until pudding tests done.  Let stand 5 minutes before removing from cups.  Serve warm or cool and store tightly covered in refrigerator.  May be eaten cold or warmed in microwave 15 to 30 seconds.  Makes 10-12

Play around with these.  Sprinkle cinnamon/sugar on the top of the sweet version, add some corn to the savory version.  See what you can come up with.  Add more or less bread/milk to get the texture you like.  Enjoy.

Linking to Newbie Party
Melt in Your Mouth Monday
Recipe Sharing Monday
Tasty Tuesday
These Chicks Cooked
Whisking Wednesdays
Foodie Wednesday
Cast Party Wednesday
Ingredient Spotlight

Friday, August 26, 2011

Friday Finds

Southern Plate

I need something to throw in my slow cooker for dinner on Sunday night as we are leaving very, very early to spend the day using our boat to tube kids from our church for the annual water play day.  I think that this would be good with some fresh snow peas and red pepper that I have on hand.  Probably throw in a little onion, too.

Dine and Dish

Doesn't this look yummy?  I am the only one who eats breakfast at our house and having something like this made up that I can just grab, heat and eat is wonderful.  So, so easy and some cooked, crumbled sausage could be used instead of the ham.  I think this and the Banana Peanut Butter Smoothie I listed a couple weeks ago would make a wonderful breakfast.


The Better Baker

My husband is not much of a sandwich eater, but we need sandwiches for the church youth water play day on Sunday.  I had run across a great sale on eggs, so asked him about egg salad sandwiches, and he said "Sounded Good."  I am going to give this recipe a try.

At Home My Way

I think that this may have been on someone else's list last week.  If so, it is well worth a repeat.  I actually made this the other day, and it really, really does taste like apple.  I took some to work, called it Mystery Cobbler, everyone I gave some to guessed it was apple.  Make this, you will amaze your family and friends.

From the Bookshelf

I have lots of recipes for homemade groceries, but I have never seen one for Sweet Chili Sauce.  This is a real find for me.  I will definitely be trying it soon.  I love this stuff even though I have to use it sparingly.

All photos are the property of the owners of the respective blogs, except Zucchini Cobbler which is my photo.

I am anxious to see what everyone else has found this week.  Can't have too many recipes, you know.

Linking to:  Friday Favorite Finds.












Wednesday, August 24, 2011

Ingredient Spotlight-Cheese and Onion Nut Bread




Here is a quick bread that is a little different to serve with a salad or a casserole.  This bread has a subtle onion flavor that people can’t quite put their finger on.  It is, however, very addicting.

The recipe originally used Walla Walla Sweet Onions, but other sweet onions can be used.  Regular yellow onions can be used also, but the onion flavor will be a little more pronounced.  I have added the cheese.  It was not in the original recipe.  Different cheeses may be used, and any kind of nut may be used.  Toast the nuts for the best flavor.  I sometimes add 1/2 c. diced red pepper for color and cook it with the onion.  See, told you I put red pepper in anything I can.

The recipe is adapted from a recipe in one of those community cookbooks.  This one was put out by the Walla Walla Gardeners Association in 1982, and featured recipes for Walla Walla Sweet Onions and also some for asparagus.

For easier slicing, let the bread sit over night.  I store this tightly wrapped in plastic in the refrigerator.

Cheese and Onion Nut Bread
3 c. all-purpose flour
1/2 c. sugar
1/2 to 1 c. chopped Walla Walla Sweet Onion, any other sweet onion or yellow onion
3/4  c. butter, melted and divided
4 1/2 t. baking powder
1 t. salt
2 eggs, beaten
1 c. milk
1/2 c. chopped, toasted nuts
1/2 to 1 c. shredded sharp Cheddar cheese or other cheese

In a small frying pan, sauté the onion until translucent in 1/4 cup of the melted butter.  Combine dry ingredients together in a large mixing bow.  Beat eggs, milk, and the other 1/2 cup butter.  Add to dry ingredients and mix only until completely moistened.  Stir in onions, nuts, and cheese.  Spoon into well-greased 9x5-inch loaf pan.  Bake at 350 degrees for 1 hour or until done.  Let set a few minutes then turn out of pan and completely cool on a rack.  Wrap in plastic and let stand over night before slicing.  Cut into 1/2-inch or so slices.  Makes 16 slices.

Linking to Ingredient Spotlight
Whisking Wednesdays
These Chicks Cooked
Foodie Wednesdays
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Tuesday, August 23, 2011

Cooking with the Journal-Applesauce Fudgies



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Last Friday I decided to make crockpot apple butter with some diced apples that were taking up a lot of room in my freezer.  I made applesauce in the crockpot to make into the apple butter.  I had a little more applesauce than was needed to make the apple butter so decided to bake some Applesauce Fudgies.

These are chocolaty, moist, and thick cake-like brownies that apparently were a favorite of Farm Journal.  The recipe was printed in at least three of their cookbooks.

I usually double the recipe and use cocoa instead of unsweetened chocolate as I always have cocoa on hand.  Nuts get a chance to shine as they are sprinkled on the top.  They may be omitted, however, for nut allergies or dislikes.

If the weather is hot, I suggest that these be kept in the refrigerator because they are so moist.

Applesauce Fudgies

Farm Journal’s Country Cookbook, 1959, 1971
Cooking for Company, 1968
Homemade Cookies, 1971

2 sqs. unsweetened chocolate
1/2 c. butter
1/2 c. applesauce
1 c. brown sugar
1 t. vanilla
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. chopped nuts (I use toasted walnuts)

Melt chocolate and butter together.  This can be done in a saucepan on the stove or in a glass container in the microwave.  Mix applesauce, eggs, sugar, and vanilla.  Mix dry ingredients together and mix into applesauce mixture.  Stir until well blended.  Add chocolate mixture and blend well.  Pour into a greased 9x9x2-inch baking pan.  Sprinkle nuts over the top.  Carefully press nuts lightly into the surface of the batter.  Bake at 350 degrees for 30 minutes or until done.  Do not over bake.  Cool in pan on rack.  Cut into 16 squares.

Linking to Tasty Tuesday

Monday, August 22, 2011

DIY Groceries-Instant Oatmeal

Good Monday Morning.  Welcome to my new followers and thanks all of you who follow this blog.  I hope the the information I post here will be helpful to you.


There are probably many, many recipes to make homemade instant oatmeal available around the web.  However, since school is now in session for most people, I thought that I would share my rendition of this morning staple.

Pound for pound, instant oatmeal is one of the most expensive foods at the grocery store.  It really is simple and easy to make your own, and it tastes so much better than the commercial stuff.

Many recipes call for packaging  the oatmeal in individual zip-top bags, and one can certainly do that.  You all know how much I like the little snack size bags for freezing things.  In this case, I do not bother to do that, but make my instant oatmeal in bulk and just measure out the 1/2 c. that is needed each time I make it.

I do not add sugar to my bulk mix, preferring to add it when the oatmeal is made up.  That way I can use white, brown sugar, maple syrup, molasses, jam or other sweetener as I choose.  This also allows the oatmeal to be "customized" for various members of the family.  I always use milk or half-and-half when I make up my oatmeal because I like the flavor better.

There are so many things that can be added to the instant oatmeal which can be mixed and matched, one could easily have a different dish every day for several months.

I like to use both old-fashioned and quick oats when I make this.  I think that using the old-fashioned oats and grinding them up gives the oatmeal a much better flavor.

Instant Oatmeal in Bulk
5 c. old-fashioned oats
5 c. quick oats
2 c. dry powdered milk

Put the old-fashioned oats in a food processor and grind until it is like very coarse meal.  This can be done a cup or so at a time in a mini processor if necessary.  Combine the ground oats with the quick oats and dry milk.  Mix together very well.  Store in an air-tight container for  6 weeks.  To use, place 1/2 c. oatmeal in a bowl.  Add a pinch of salt and mix.  Pour  3/4 c. boiling water over the oatmeal.  Stir in any add-in and let stand for 2 minutes.
Or pour 1 c. cold water over oatmeal.  Microwave for 2 to 2 1/2 minutes.  Stir in any add-ins and let stand 2-3 minutes to thicken and cool slightly.
Use more or less water for a thinner or thicker oatmeal.  If desired, milk can be used instead of water for flavor and to up the nutrient value.

Add-Ins for Instant Oatmeal

Here is a partial list of things that can be added to a single serving of the oatmeal.  Use about 2 T. of each per serving, cutting back a bit if using a combination of add-ins.

Chopped fresh fruit or berries-apples, peaches, apricots, nectarines, bananas, pineapple,strawberries, raspberries, blueberries, blackberries. applesauce.

Chopped dried fruit or raisins-apricots, cranberries, dates, pineapple, apples, cherries, mangoes, bananas.

Nuts-chopped walnuts, pecans, almonds, filberts, peanuts, macadamia, cashews.  (All preferably toasted.)

Toasted Coconut

Peanut Butter-smooth or chunky

Sweeteners-sugar, brown sugar, maple syrup, molasses, jam, jelly or fruit butters.

Spices-cinnamon, nutmeg, apple pie spice, pumpkin pie spice.

Cookies/candy-mini marshmallows, chocolate, butterscotch, white chocolate, peanut butter chips, decorative cake/cookie sprinkles, crushed cookies, crushed Butterfinger candy.

Wheat Germ, any type.

A little pat of butter.

Some Combinations to Try:

Cranberry/Almond:  2 T.  dried cranberries, 2 T. sliced almonds, 2 t. brown sugar, 1/4 t. cinnamon

Maple Pecan:  2 T. chopped pecans, 1/4 t. cinnamon, and 1-2 T. maple syrup

Cinnamon Bun:  1 T. brown sugar and 1/4 t. cinnamon

Banana Walnut:  1 T. chopped walnuts, 1/2 to 1 banana sliced over the top or 2 T. chopped dried banana.

Confetti:  Stir in 1 t. cake/cookie sprinkles

S’Mores:  Stir in 6 to 8 mini marshmallows and 1 T. mini chocolate chips.

Butterfinger:  Stir in 1 crushed mini Butterfinger bar.

Brown Sugar/Cinnamon:  Stir in 1 T. brown sugar and 1/4 t. cinnamon.

Health Nut:  Stir in 2 T. wheat germ and 2 T. any nut.

Tropical:  Stir in 2 T. chopped dried pineapple or mango, 1 T. chopped macadamia nuts, and 1 T. coconut.

Peanut Butter and Jelly:  Stir in 1-2 T. peanut butter and 1-2 T. any jam or jelly.

Spiced:  Stir in 1 t. brown sugar, 1/4 t. cinnamon and scant 1/8 to. nutmeg

This certainly is just a start to all the combinations one could stir into their oatmeal.  Under the “Don’t knock it, until you’ve tried it”category, I personally like a tablespoon of crisp bacon bits and a half of a hard-cooked egg, chopped, stirred into my oatmeal from time to time.

Linking to:
Recipe Sharing Monday
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Saturday, August 20, 2011

Beef Enchilada Stuffed Shells

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I love the giant pasta shells.  I think they are so cute and “up” the presentation factor when serving a pasta dish.  They are a little more time consuming, but so well worth it, I think.   I have stuffed the shells  with cheese, ground beef and Italian stuff, Italian sausage and Italian stuff, and chicken and dressing.  Recently I decided to stuff them with beef and enchilada stuff.

This dish makes 20 shells so is a good dish to take to a potluck as one shell a person is plenty for that type of occasion.  If making for a potluck, I would add 1/2 c. sliced ripe olives.  I leave the olives out if cooking for hubby.  At home, this is a great one-dish meal needing only sliced tomatoes or a side salad to complete dinner.

I make my own Enchilada Sauce, but 2 (10 oz.) cans can be substituted.  I cut the corn for this from a leftover cob of corn, but would use frozen if I had not had the leftovers.  Any kind of bean can be used for this.  I just choose to use pinto.  I had some “going stale” tortilla chips so I crushed them and added them to the top.  This is entirely optional but does add a nice little crunch to the dish.

I am sure that they would freeze well, but I haven’t tried that yet.

Beef Enchilada Stuffed Shells

1 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped red pepper
1 large clove garlic, minced
1 to 1 1/2 c. frozen whole kernel corn
1 can (15 oz.) pinto, kidney, black beans, drained and rinsed
1 pkg. (3 oz.) cream cheese
1 t. chili powder
1/2 t. cumin
salt and pepper to taste
Enchilada Sauce (see recipe below)
20 large pasta shell, cooked according to package directions
1-2 c. Mexican Blend Cheese or 1 c. each cheddar and Monterey Jack cheese
1 1/2 c. crushed corn or tortilla chips  (optional)

Brown ground beef with onion, red pepper, and garlic.  Drain if necessary.  Add corn, beans, cream cheese, garlic, cumin, salt and pepper and 2/3 c. Enchilada Sauce.  Let cook 10-15 minutes.  Cool beef mixture slightly.  Place about 2 heaping tablespoons beef mixture into each cooked shell.  Place in a greased 9x13-inch baking dish.  Sprinkle each shell with some of the cheese.  Pour remaining Enchilada Sauce over the shells.  Top with crushed chips.  Cover, bake 15 minutes in a 350 degree oven.  Remove cover and sprinkle with remaining cheese.  Bake 15 minutes longer.  Let set a few minutes before serving.  Makes 10 servings of two shells each.

Enchilada Sauce

1 (8 oz.) can tomato sauce, can rinsed with 1 can water
1 1/2 c. additional water
1 T. minced garlic
1 to 2 T. chili powder (I only use 1)
1 t. cumin
1/2 t. salt
1 t. oregano
1 (4 oz.) can diced green chilies, drained 

Combine all ingredients in a medium saucepan, adding 1 can water to tomato sauce can to rinse it out.  Bring to a boil, lower heat and simmer 30 minutes, stirring occasionally.

Linking to Hunk of Meat Monday
Ingredient Spotlight

Friday, August 19, 2011

Friday Frugal Tips-Snack Bags for Freezing

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Since there is just two of us living at home, I freeze many things in individual servings.  I talked about this in my post about Freezing Buttermilk.  For this purpose, I use common, inexpensive snack bags.  Usually I can get as much as 3/4 c. into a bag.  Since the bags are not thick enough to be freezer bags by themselves, I put the bags into a larger freezer bag, one quart or one gallon depending on how much I am freezing. They are then actually more protected than if the items were just in a freezer bag.  I can easily remove however many snack bags of an item I need at  a time.

Some of the things I put in these bags are:  Freezer Coleslaw, Grinder and Taco Fillings, browned Italian Sausage for pizzas, pepperoni for pizzas, applesauce, browned breakfast sausage, and, of course, the buttermilk.  As regards the applesauce,  I can never find a good sale on applesauce except for the larger jars.  When I open a jar for a recipe and will not use all the applesauce right away, I freeze it.  I find this method of storing food in the freezer both economical and convenient. 

Friday Finds

What does one do when one can't sleep in the middle of the night?  One decides to finish up her Friday Finds blog post.  What does Blogger do when post is just about finished?  Blogger "EATS" it.  So, one starts over again.

Now I usually use Windows Live Writer to compile my recipe posts, but I use Blogger Editor for the Friday Finds one because of all the links.  So for the second time, here are my Friday Finds for this week.

The Kitchen Cookie

The Kitchen Cookie

Prairie Story

Prairie Story

I usually say a little something about each "Find", but since Blogger, Firefox, and my wireless internet connection all seem to be conspiring against me this morning, I am just going to go ahead and post this as is.  I will say, "Look around both these blogs."  They have good stuff.  Hope everyone else had an easier time with their posts than I did.  Looking forward to finding lots of new ideas.

Note:  All photos are the property of the owners of the respective blogs.

Linking to Friday Favorite Finds

Thursday, August 18, 2011

Cumin Corn


Last Sunday our daughter went to the produce stand and brought us 6 ears of lovely bi-color corn.  We would never eat six ears in one meal, but I cooked all six so that I could do something with the leftovers.  We often just throw the leftover ears in the microwave and heat them, but I am always trying to think of  interesting things to do with side dishes

My hubby has to cut his corn off the cob, so last night I just decided to make something with all the corn cut off the cob.  I happen to like cumin a lot so thus Cumin Corn.  Another spice or herb could be used, but then it wouldn't be Cumin Corn.  Two cups or so of frozen corn could be used in place of the fresh, but there is nothing quite like the subtle crunch of fresh cooked corn cut from the cob and heated in some butter

Cumin Corn

2 ears cooked corn, kernels cut off the cub
2 T. butter
1/2 c. chopped onion
1/3 to 1/2 c. chopped red pepper (could be green if preferred)
1 clove garlic, minced
1/2 t. or more ground cumin

Melt butter in a medium size skillet.  Add onion, red pepper, and garlic.  Cook until vegetables are tender, stirring often.  Add corn kernels and cumin.  Stir well.  Cook until corn is heated through.  Makes about 3 servings.  Recipe is easily doubled.




Wednesday, August 17, 2011

Ingredient Spotlight-Sweeties

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When I saw that zucchini was the focus for Ingredient Spotlight this week, I went looking for a recipe for something slightly different from most recipes I have seen for zucchini.

I have an old cookbook called appropriately enough “The Zucchini Cookbook” published in 1974.  It was written by Paula Simmons who was a prominent hand spinner and weaver in her time.  This recipe caught my eye.  It uses diced zucchini instead of grated.

The recipe did not call for chocolate, but I decided too add some cocoa and make it chocolate.  The texture of the cake part is very tender and reminds me of a buttermilk brownie recipe that I make.  The next time I make this, I will double the amount of nuts and coconut.  There were areas of the cake that did not have any nuts or coconut on them.  There were very addictive, and I had a difficult time not scarfing them all down.  The zucchini adds no flavor to this, just a nice moistness.

Sweeties
The Zucchini Cookbook
Paula Simmons
Pacific Search Press, 1974

2/3 c. sugar
2 T. butter or margarine, softened
1 egg
1 1/2 c. all-purpose flour
2 T. cocoa (optional)
1 t. baking powder
1/8 t. salt
2/3 c. milk
3/4 c. zucchini, finely diced not shredded
1/2 c. plus 1 T. firmly packed brown sugar
2 T. cream or milk (I just used milk)
4 T. butter or margarine
pinch salt
1 t. vanilla
1/2 c.  chopped nuts (original recipe called for 1/4 c.)
1/2 c. flaked coconut (original recipe called for 1/4 c.)

Beat together sugar, butter or margarine and egg.  Mix dry ingredient together and blend well.  Add dry ingredients to sugar mixture alternately with milk, mixing well after each addition.  Stir in zucchini.  Spread evenly into a foil-lined (preferable non-stick) jelly roll pan.  Mixture will be thin.  Bake at 350 degrees 15 to 20 minutes or until cake tests done.  Raise oven temperature to 400 degrees.  Meanwhile, combine brown sugar, cream or milk, and butter or margarine in a small saucepan.  Bring to a boil and boil 1 minute..  Stir in salt, vanilla, nuts and coconut  Carefully spread over warm cake.  Put back in oven and bake until top begins to bubble.  Watch carefully.  Remove and cool on a wire rack.  Cut into squares.  Makes about 36 squares.

Linking to Ingredient Spotlight
These Chicks Cooked 
Foodie Wednesday
Recipe Sharing Monday
Mingle Monday

Tuesday, August 16, 2011

Cooking with the Journal-Nutty Carrots





Here is a quick little side dish recipe that I have used often.  People have liked this who were not particularly fond of carrots.  The slight sweetness, the tang of lemon and the crunch of the nuts usually wins them over.

The original recipe called for carrots cut into matchsticks.  Now I most often use baby carrots and just halve or quarter the larger ones.  If doing match sticks 4-5 cups will be needed.  This is also a good way to dress up canned carrots.  Just drain them, heat and toss with the remaining ingredients.  Two cans of carrots will be needed for the full recipe.  Just halve the glaze ingredients and nuts if using 1 can.

Any kind of nuts can be used.  The original recipe called for walnuts, but I have used almonds, pecans, hazel nuts and even cashews.  Each one provides a slightly different taste.  Do be sure to toast them.

I have altered the original directions and now use the microwave to make the glaze.

Nutty Carrots (originally called Walnut Carrots)
Cooking for Company
Farm Journal Books, 1968

2 lbs. baby carrots
1/2 c. butter or margarine
2 t. honey
2 T. lemon juice
1/4 t. grated lemon peel
1/2 t. salt
1/4 t. freshly ground pepper
1/2 c. coarsely broken nuts

Halve or quarter larger baby carrots so that they are all roughly the same size.  Cook in boiling, salted water just until crisp/tender, about 5 minutes.  Drain well.  Put butter along with honey in a 2-qt. glass measuring cup, cover and microwave at 50% power just until butter is melted, about 2 minutes.  Stir well and add lemon juice, lemon rind, salt, and freshly ground pepper.  Pour over the carrots.  Mix well and toss with walnuts.  Turn into serving dish.  Makes 8 servings.

Linking to Tasty Tuesday

Monday, August 15, 2011

DIY Groceries-Cookie Mix

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Good Monday Morning and welcome to my new followers.  Thank you all for following my blog.  I hope you will find the information I post here useful.

Now that school has started in many parts of the country, a handy thing to have in the kitchen is a homemade cookie mix.  Although I have a number of cookie mix recipes in my collection, the mix I like he best was put out a number of years ago by Domino Sugar. It uses butter or margarine.  I use butter.  Of course this does mean that the mix must be kept in the refrigerator or freezer.

There are 14 different recipes that were developed for the mix.  There are even more with some variations and if other chips are used in the chocolate chip recipe.  I have developed additional cookie recipes over the years.  That is way too many recipes to try to put into one post, so I am posting the main mix, two of Dominos recipes and one of mine.  The mix recipe with all the recipes is available at Kitchen Link.  I will post additional recipes I have developed from time to time.

Domino Sugar 1001 Cookie Mix
5 c. all-purpose flour (I use 3 c. unbleached,all-purpose flour and 2 c. whole wheat pastry flour)
3 3/4 c. Domino Granulated Sugar
2 T. baking powder
2 t. salt
1 1/2 c. plus 2 T. butter or margarine, softened

Combine dry ingredients in a large bowl and mix well.  Cut in butter with a pastry blender until mixture resembles coarse meal.  Store covered in airtight container in refrigerator or freezer.  Makes 10 cups.  This amount will fit in a gallon zip-top freezer bag.  Best brought to room temperature before using.  Stir mix and spoon lightly into measuring cup, do not press down.

Chocolate Chip Cookies
2 c. 1001 Cookie Mix
1/2 c. firmly packed Domino Light Brown Sugar
1 egg
1 t. vanilla
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts

In large bowl, mix together cookie mix, brown sugar, egg, and vanilla until well blended.  Stir in chocolate chips and nuts.  Drop by rounded teaspoons about 2-inches apart on greased cookie sheet.  Bake at 375 degrees 12-15 min until lightly browned.  Cool on wire rack.  Makes about 36 cookies.

Variations:  Use any flavor chip of choice with any nut of choice.

Peanut Butter Cookies
3 c. 1001 Cookie Mix
3/4 c. peanut, smooth or crunchy
1 egg

Mix all ingredient together in a large bowl.  Shape dough into 1-inch balls.  Place 2-inches apart on greased cookie sheet.  Flatten in crisscross pattern with fork dipped in flour.  Bake at 375 degrees 10 minutes or until edges are lightly browned.  Cool slightly, remove from cookie sheet and cook on wire rack.  Makes about 48 cookies.

Dream Bars (my recipe)
2 c. 1001 Cookie Mix
1/3 c. brown sugar
2 eggs
1 c. brown sugar, firmly packed
1 t. vanilla
1/2 t. salt
2 T. flour
1/2 t. baking powder
1 1/3 c. flaked coconut
1 c. chopped pecans, toasted

Combine cookie mix and brown sugar, mixing together well.  Press into foil-lined 9x13-inch baking pan.  Bake at 325 degrees about 15 minutes.  Do not brown.  Remove from oven and let cool slightly.  Mix together eggs, brown sugar, vanilla, salt, flour, and baking powder, blending well.  Stir in coconut and pecans.  Mix well.  Dump mixture into center of prepared crust.  Gently spread from center out to edges of pan.  Bake at 325 degrees 15 5o 20 minutes or until golden brown.  Set pan on rack to cool.  Cut into bars while slightly warm.  Makes 3 dozen

Chocolate Dream Bars:  Reduce coconut to 3/4 c. and add 1 cup semisweet chocolate chips.

Linking to Melt in Your Mouth Monday
Recipe Sharing Monday
Newbie Party
Cast Party Wednesday 
On the Menu Monday

Sunday, August 14, 2011

Maple Pecan Crunch Bars

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The other day I wanted to make cookies.  Of course, since I am Cookie Monster’s grandmother, I am always looking for new recipes.  I scoured through some of my books and found a recipe in a book called “Cooking with Love and Cereal” by Betty McMichael with Karen McDonald, 1981.  The recipe was called Pecan Drop Cookies.  I liked that it called for vegetable oil.  It also called for cornflakes and oatmeal.  Sounded good.

I almost ended up with a minor disaster.  It was probably me and not the recipe, but a red flag should have gone up when there was only 2 eggs and 1/2 c. vegetable oil to moisten almost 9 cups of dry ingredients.  I had decided to use Post Maple Pecan Crunch Cereal in place of the corn flakes.  This cereal may not have crushed down as much as corn flakes would have.  At any rate, when everything was mixed together, the mixture was so stiff it was impossible to drop at all.

What to do now?  Well, some sort of liquid needed to be added to the mixture.  I added milk, based on checking another oatmeal cookie recipe I have that uses vegetable oil.   Now the mixture was a little too soft.  I decided  to put the mixture in a jelly roll pan and make bar cookies.  In the end,  I got a pretty good cookie.  I have waited a few days to post this to see if the bars would remain moist.  I now have a good recipe for a moist and chewy cereal bar.  I am now going to try this with the Banana Nut Crunch and the Cranberry Almond Crunch cereals also.

Maple Pecan Crunch Bars

2 eggs
1 c. sugar
1 c. firmly packed brown sugar
1/2 c. vegetable oil
1 t. vanilla
1/2 t. maple flavoring
1/2 c. milk
2 1/4 c. Post Maple Pecan Cereal, well crushed
2 1/4 c. quick oats
2 1/4 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 c. pecan, toasted

In medium-size bowl, beat eggs until thick and lemon-colored.  Add sugar and beat well.  Add vegetable oil, vanilla, maple flavoring, and milk.  Beat well.  In a large bowl, combine cereal, quick oats, flour, baking soda, baking powder, salt, and pecans.  Stir egg mixture into dry mixture and mix well.  Spread into well-greased 10x15 jelly roll pan.  Bake at 350 degrees 20-25 minutes.  Do not over bake.  Bars are like chewy brownies and may not seem to be done.  I forgot to count, but I think I got about 4 dozen bars.

Friday, August 12, 2011

Easy Cheesy Spaghetti Bake-Frugal Meal



Today instead of posting a frugal tip, I am posting this frugal meal.  This is an easy dish to put together, which along with a green salad and some garlic bread made of French Bread or Texas Toast picked up at the bread outlet store for $1.00 will make a dinner that is less than $1.00 per person.  While it might not qualify for a $5.00 dinner, it is still very frugal.

This can be a “pantry dinner” if there is already browned up ground beef or Italian Sausage in the freezer.  I usually use the Italian Sausage.  Bulk Italian Sausage sells for $2.29 a pound at a local grocery store, so is much cheaper than what ground beef sells for here.  I use ready-made spaghetti sauce which I can often purchase for $1.00 a jar and preshredded Italian Blend Cheese which I can also buy an 8 oz. package for $1.00 from time to time.  I do love making my own DIY Groceries as much as possible, but sometime saving money trumps “homemade".

This recipe originally came from Carnation Instant Dry Milk back when it was a real bargain.  Dry milk isn’t much of a bargain any more so I have adapted the recipe to not use it.

This is layered like a lasagna.  It can be made ahead, covered and refrigerated.  Bake an extra 15 to 20 minute.

Easy Cheesy Spaghetti Bake
1 lb. ground beef or Italian sausage
1 (26 oz.) jar spaghetti sauce
12 oz. spaghetti
2 T. butter
2 T. flour
3/4 c. milk
1 to 2 c. shredded cheese, mozzarella, Italian Blend, or Cheddar
1/3 c. grated Parmesan

Brown meat and drain.  Add spaghetti sauce.  Rinse jar with a little water and add to sauce.  Simmer 10 min., stirring often.  Bake spaghetti into thirds and cook as directed on package.  Drain.  Melt butter in a small saucepan.  Add flour and cook for 1 minute, stirring well.  Gradually add milk.  Cook until mixture begins to thicken.  Add 3/4 c. cheese.  Stir until cheese is melted.  Set aside.  Grease a 9x13-inch baking dish.  Place a thin layer of meat sauce in the bottom  Layer 1/2 spaghetti, 1/2  remaining meat sauce, all of cheese sauce, 1/2 spaghetti, 1/2 sauce.  Top with remaining cheese.  Bake at 350 degrees 20-25 min.  Let stand 15 minutes before serving to firm up layers.  Makes 6-8 servings.

Linking to Ingredient Spotlight

Friday Finds

I started a list for last week, but didn't have time to get it posted before we left for a weekend with two of our grandkids before one of them heads back to college tomorrow.  I didn't have any internet access, but time with the grandkids is more important than blogging.  So some of there are from last week, and some are new.        

Homemade Chocolate Syrup
Sugar Bananas

I want to try this recipe the next time I make chocolate No-Machine Ice Cream.  I am really not a fan of any of the commercial chocolate syrups I have purchased so don't make chocolate ice cream often.  I think using this syrup might change that.


Butterfinger Blondies with Butterfinger Butter Cream
Cookies and Cups
 
If It has Butterfingers in it, I am there.  I am also a great fan of  Blondies, so Blondies and Butterfingers,  I am really, really there.  I planned to make these last week, but didn't get to it, but soon, soon.


  


 Chicken Lettuce Wraps
Spicy Garlic Chicken Pizza
Eat at Home

I was looking for a couple of good, quick chicken recipes.  Tiffany came through again, and the chicken part of both recipes can be frozen.



Peanut Butter Banana Smoothie
This Chick Cooks

In her post, Katie mentions that her daughter said this was so good, Katie should open an ice cream store.  I agree.  This is my new "go-to" breakfast.  I ground up a supply of the oats and have them in a jar and sliced up a bunch of bananas and have them in the freezer.  Now I just grab all the ingredients and in less than 2 minutes Breakfast.

Southern Food About.com

I am anxious to give these a try.  They might be easier than the Crispy Fried Green Beans I listed a couple of weeks ago.  I am going to give it a go at oven-frying them.



Around My Family Table

It is very sad that I have cooked as many years as I have and have never found a potato salad recipe that I was really happy with.  I think that is all solved now.  I have made this recipe a couple of times.  My husband approved.  I made it for a potluck last weekend (I quadrupled the recipe), and a number of people commented on how good it was.  I do pour a mixture of mustard, pickle juice, and vinegar over the warm potatoes and chill them for 30-60 minutes before I combine them with the rest of the ingredients. 

That is my list for this week.  I an anxious to see what others have found.

Note:  All photos are the property of the owners of the respective blogs listed.

Linking to Friday Favorite Finds

Wednesday, August 10, 2011

Ingredient Spotlight-Pickled Beets

 
 
I wasn’t sure that I would post this recipe.  Pickled Beets seem to be one of those things that people either love or hate.  There is not much in between with them.  However, vinegar came up on Ingredient Spotlight over at Eat at Home, and Pickled Beets were a specialty of my father who made them every year.
 
My father was my garden fairy.  He loved to garden and freely shared his bounty with the family, friends, and neightbors.  I would get mine: picked, washed, and processed (canned or frozen).  Obviously, I was one spoiled daughter.  My dad died in 1996.  I miss him a lot and am posting this recipe in memory of him.

After Dad died, the recipe he used went missing for several years.  I tried other pickled beet recipes, but they just were not the same.  When my mother had to go into Assisted Living; and we cleaned out her house, the recipe turned up again.   Needless to say I was thrilled.  It is in a very old Kerr canning booklet.

My daughter still cans fresh beets and uses the original recipe.  I don’t actually can any more so I  have adapted the recipe to use commercially canned whole beets.   I try to keep the Pickled Beets on hand all the time.  I serve them to my husband and call them a vegetable when I fix a veggie for dinner that he doesn't eat.  This is another strange thing about his likes and dislikes.  He loves Pickled Beets but won't eat beets prepared any other way.  Oh well, I have my strange tastes, too.

Quick Pickled Beets

3 cans (16 oz.) whole baby beets
1/2 c. sugar
1/2 c. vinegar
1/4 t. cloves
1/4 t. allspice
3/4 t. cinnamon

Drain beets, reserving 1/2 c. beet liquid.  Set beets aside.  Combine beet liquid, sugar, vinegar and spices in a large saucepan.  Bring to a boil and simmer until sugar is dissolved.  Add beets to liquid, bring to a boil and boil 10 minutes.  Cool and place in a non-metal, covered container.  Chill 24 to 48 hours before serving.  We prefer to eat these cold.
When beets are about 1/3 gone, beets can be drained, the liquid brought to a boil and 1 more can of drained beets can be added, brought to a boil and boiled 10 min. as above.  Combine this with the previously cooked beets. 
Note: since ground spices are used, there will be sediment in the liquid that will settle to the bottom of the container. 

Linking to Ingredient Spotlight

Tuesday, August 9, 2011

Cooking with the Journal-Peanut Butter Salad Dressing/Dip

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I meant to post this wonderful little recipe with the salad dressings posts and forgot.  That is OK as this one deserves its own special post.  Since this is a recipe from a Farm Journal book it is getting just that.

This is so quick, so easy and so good that I keep it around all the time.  As you can see from the photo, I dip celery, carrots, apple slices and bananas in it.  I put it on fruit salads.  I spread it on slices of bread (I prefer 12-grain), add slices of banana and have a banana and peanut butter sandwich.  It is also very good on chicken salad made with diced chicken, onion, celery, red pepper, pineapple tidbits and topped with fried wontons or chow mien noodles.

It can be made with mayonnaise or salad dressing (Miracle Whip).   It will be a little sweeter if made with the salad dressing.  I sometimes add a couple of tablespoons of chopped peanuts to this, especially if I am topping the chicken salad.

Peanut Butter Salad Dressing/Dip
Busy Woman’s Cookbook
Farm Journal Books, 1961,1971

2 T. chunky peanut butter
2 T. honey (grease the measuring spoon and the honey will slide right out)
1/2 c.  mayonnaise or salad dressing

Combine ingredients and mix with a fork until well blended.  Keep covered in refrigerator.  Makes about 2/3 c.  Keeps at least 1 month (Who am I kidding, it is NEVER around that long.)

Linking to:
These Chicks Cooked
Cast Party Wednesday 
Foodie Wednesday
Tasty Tuesday

Monday, August 8, 2011

DIY Groceries-Chicken Seasoning Mix & Clean the Pantry Chicken

Good Monday Morning.  Welcome to my new followers and thanks to you all for reading my blog.  I hope that you find some useful information here.

This is a seasoning mix I like to keep on hand to use when I make oven-fried chicken.  It is easy to put together and keeps 6 months when tightly covered.  It makes 1/2 c. mix which is 8 batches of chicken so I use mine up long before 6 months.

Chicken Seasoning Mix
2 T. Parsley Flakes
1 T. Ground Marjoram
2 t. Ground Rosemary
1 t. Onion Powder
1 T. Ground Ginger
1 t. Ground Sage
1 T.  ground Oregano
1 T.Ground Thyme
1 t. Garlic Powder
2 t. Celery Salt
1 t. Pepper
1 T. Paprika  (smoked if you have it)

Combine all ingredients in a blender or mini food processor. Blend briefly to chop parsley and thyme. Spoon mixture into a small airtight container and label as Chicken Seasoning Mix.  Store in a cool dry place and use within 6 months.   Makes about 1/2 cup.

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We have friends who have a home on Moses Lake who have us come up with the grandkids and take them tubing every year.  We did that this last weekend.  I always make chicken and potato salad to have for lunches so people can just eat whenever they want.  Usually I do thighs and legs as they are easy to grab and eat.

When I was checking to see what I had for coating the chicken, I found some bread crumbs, panko, potato flakes, and Rice Krispies.  I had a little of each so In keeping with my informal pantry clean-up challenge, I just used them all.  Hence-Clean the Pantry Chicken.

I used skinless thighs and legs, but a whole, cut-up chicken can be used or even chicken breasts.  I would probably adjust the heat of the oven and the time for chicken breasts.

Clean the Pantry Chicken

7 or 8 pieces of chicken or 10 to 12 legs
1/3 c. dry bread crumbs
1/3 c. panko crumbs
1/3 c. instant mashed potato flakes
1 1/2 c. Rice Krispies crushed to 3/4 c.
1 T. Chicken Seasoning Mix
2 eggs
2 T. milk
1/2 to 1 t. hot sauce
1/3-1/2 c. butter, melted or vegetable oil

Heat oven to 400 degrees.  Combine bread crumbs, panko crumbs, potato flakes and Rice Krispies in a large pie pan.  Combine eggs, milk and hot sauce in another pie pan or bowl.  Place butter in a foil-lined (preferably non-stick) jelly roll pan.  Place in oven to melt.  Dip chicken in egg.  Remove letting excess egg drip off.  Place chicken piece in crumb mixture pressing down to coat.  Turn over and coat opposite side.  Place on waxed paper.  Repeat with all chicken pieces.  When butter has melted, place all chicken pieces in jelly roll pan.  Bake 20 minutes, turn chicken over with tongs, bake 20 minutes longer or until chicken is done.  Serve hot or remove to rack to cool if serving cold.  Makes 6 to 8 servings.

Linking to:
Hunk of Meat Monday
Melt in Your Mouth Monday
Recipe Sharing Monday 
Newbie Party

Thursday, August 4, 2011

Frozen Tropical Salad



When it is sweltering outside what could be better than to have a nice frozen fruity salad in your freezer.  How about bananas, pineapple, pecans, maraschino cherries and sugar held together with some sour cream or Greek yogurt. 

I sometimes add 1/3 to 1/2 c. toasted coconut to this and use chopped macadamia nuts instead of the pecans.  The original recipe called for sour cream, and I used low fat.  Now, however,  I usually use Greek yogurt.  I also sometimes use Splenda instead of sugar if the diabetics in the family will be eating this.  The maraschino cherries are included mostly for color.  If there are objections to eating them, use 1/4 c. halved raspberries.

Most of the time I spoon this into paper-lined muffing tins.  After they are frozen, I remove the salads and put them in a freezer bag for further storage.  I have used the silicone muffing liners with success also.

Now I must confess, this not a salad. It is a dessert masquerading as a salad. But who am I to hurt its feelings. So I just plop it on a lettuce leaf, and let it call itself a salad.

Frozen Tropical Salad

3 medium bananas
2 c. sour cream or Greek yogurt
1 can (20 oz.) can crushed pineapple, undrained.
1/2 c. chopped pecans or walnuts
2 T. maraschino cherries
1/2 to 3/4 c. sugar, according to your taste

Peel bananas and place in a medium sized bowl.  Mash the bananas well.  Add remaining ingredients and blend well.  Turn into an oiled 6-cup mold and freeze several hours or overnight.  Unmold salad onto a platter lined with lettuce leaves and let stand 15 minutes before serving.   Serves 10-12.  Or spoon into paper-lined muffin tins and freeze several hours or overnight.  Remove paper liners before serving.  Makes about 18 salad cups.

Linking to:
It's a Keeper Thursday
Full Plate Thursday
Recipe Swap Thursday

Wednesday, August 3, 2011

Ingredient Spotlight-Frozen Peaches and Cream Crisp-GF

 
Since I am the self-proclaimed queen of layered desserts, when peaches were the Spotlight Ingredient a few weeks ago, I began thinking about creating a new one.  Unfortunately local fruits are very behind here this year, and California peaches were just beginning to hit the super markets.  I decided to wait, so posted the Peachy Keen Barbecue Sauce at that time.

I continued to think about something with peaches, and when I found the Easy No-Machine Ice Cream recipe, I knew I had a base to work with.  I then decided to use an Oatmeal Crust from an old cook booklet called The Quaker Oats Wholegrain Cookbook put out in 1979.  I wanted the flavor of peaches and cream (my favorite way to eat peaches), so I added a cream cheese/powdered sugar/frozen whipped topping layer and now present Frozen Peaches and Cream Crisp.

The oat base has no flour in it so this dessert can be eaten by my gluten-free friends if gluten-free oats are used.   An additional 1/2 c. of oats, wheat germ, or unprocessed bran can be used instead of the nuts for those who do not like nuts or have allergies.  I would try whipped cream (1/2 c. unwhipped) or Greek yogurt for the frozen whipped topping in the cream layer if I did not want to use the topping.  If a thicker “cream” layer is wanted, double the ingredients.

I have Gladware baking pans with lids that I use to make this, but I don't know if they are still available.  If a pan is used that may be needed before the dessert is eaten up, line the pan with a piece of heavy duty foil, letting the foil extend beyond the short ends.  When the dessert is completely frozen, lift it from the pan using the foil as handles.  Wrap foil around dessert then wrap tightly with plastic wrap.

I prefer to add 1 to 2 chopped peaches to the ice cream layer.  My hubby, however, bought cling peaches which were so difficult to remove from the pit, I did not add any to the dessert in the photo.  Any other pureed fresh fruit or berries can be used in place of the peaches.  Do not puree the fruit too smoothly.  I use fresh fruit as much as I can, but well-drained frozen or canned fruit can be used in the winter.  Though not necessary, I added a couple drops each of red and yellow food coloring to get the peach color.

This is definitely a “make ahead” dessert and makes 15 servings so is great for a party.  Of course, it keeps well in the freezer so there doesn’t need to be 15 people to eat it at one time.  At our house, I make this up, and we eat it over a couple of weeks.

Frozen Peaches and Cream Crisp

2 c. quick rolled oats
1/2 c. finely chopped nuts (I used walnuts)
1/2 c. firmly packed brown sugar
1/2 c. (1 stick) butter, melted
1 pkg. (8 oz.) cream cheese softened (can be 1/3 less fat, but I’m not sure why one would bother considering the other ingredients)
1 c. powdered sugar, sifted
1 c. frozen whipped topping,thawed
1 can (14 oz.) sweetened condensed milk (or make your own)
1 c. pureed peaches (about 4 small peaches)
2 c. (1 pt.) whipping cream, whipped till soft peaks form
1-2 additional peaches, peeled and chopped
1-2 drops each red and yellow food coloring

Combine oats, nuts, brown sugar, and melted butter mixing well.  Measure out 1 c. and spread evenly in an 8-in. square pan.  Do not press down.  Put remaining mixture into a 9x13-in. baking pan (preferably one with a cover) and press down evenly to form a crust.  Bake both pans at 375 degrees 8-12 minutes until golden brown.  Remove from oven.  Set crust pan aside to cool 30-45 minutes.  When cool enough to touch, crumble mixture in 8-in. pan with your fingers and set aside.
In a medium bowl combine softened cream cheese and powdered sugar stirring until well blended.  Fold in whipped topping until well blended.  Spread mixture over cooled oat crust.  Place in freezer for 30 minutes.
Peel, chop and puree peaches, using a blender or food processor.  In a large bowl mix peach puree and sweetened condensed milk until very well blended.  Gently fold in the whipped whipping cream until very well combined.  Fold in chopped peaches.  Add the red and yellow food coloring and mix well, adding additional coloring until the desired shade is reached.  Pour this mixture over cream cheese mixture in pan.  Sprinkle the reserved oat mixture over the top.  Cover tightly with a piece of plastic wrap.  Place in freezer and freeze at least 6 hours.  To serve, remove from freezer, cut into squares with a moistened kitchen knife and place on dessert plates.  Makes 15 servings.  For extended storage cover dessert tightly.

Linking to
Made From Scratch Tuesday
Ingredient Spotlight
Cast Party Wednesday
These Chicks Cooked
Foodie Wednesday
Recipes I Can't Wait to Try
Sweets for a Saturday
Strut Your Stuff
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