Main Street Mom Cooks

Guiltless Delicious Granola Bars

2011-03-29T22:07:00.000-05:00

This recipe hits it out of the park....When enjoying these, I have to remind myself that they are healthy! Truly a treat and an indulgent one at that!!!!

THIS RECIPE AGAIN PROOVES THAT HEALTHY CAN BE VERY YUMMY!!!!

I chose to use my homemade granola in place of the nut mixture to incorporate the crispiness of the baked granola. Also I used olive oil in this recipe because I find coconut oil to be a strong flavor. I am thrilled however to have finally found a granola recipe that pleases my man clan.

Combine in small sauce pan. Heat until pourable. Do not boil.
1/4 cup coconut oil
1/4 cup olive oil
2/3 cup local honey
1 cup natural peanut butter or almond butter

Combine dry ingredients in a large bowl.
2 cups quick oats
1 cup (total) of your choice sunflower seeds, flax seeds, dried fruit bits, carob chips
(I use 1 cup of my homemade granola)
1 cup organic brown rice cereal crisps
(Erewhon Organic Crispy Brown Rice found in organic food section at Walmart)
1/8 -1/4 cup carob chips (optional)

Pour honey, oil and PB mixture over oat mixture and combine well...refrain from eating it by the spoonful warm...Soooo delic! The best decription yet is..."it is like the combination of a peanut butter rice crispy treat and a granola bar."
My inspiration for this recipe came from Laura at Heavenly Homemakers....

Crumb topped Pecan Cherry Cereal Bars

2011-03-07T22:46:00.003-06:00

Crumb-Topped Pecan Cherry Cereal Bars
Relish publication - March 2011

'Oats and puffed rice are combined with crunchy pecans to make an easy press-in dough that works double duty as a cookie-like bottom and crumbly top. A layer of cherry fruit spread in between adds fresh flavor and color.'

1 c. flour (Whole Wheat)
1 c. quick-cooking oats
1 c. puffed rice cereal (preferably brown rice)
1 c. chopped pecans
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1/3 c. packed brown sugar (I used sucanat..non refined cane sugar)
1 tsp. vanilla extract
1 (10 oz.) jar cherry all-fruit spread

Preheat oven to 350º. Butter a 9" square baking pan.
Combine flour, oats, puffed rice, pecans, cinnamon, baking powder and salt in medium bowl.
Using an electric mixer, beat butter, sugar and vanilla in large bowl until well bended and creamy. Add dry ingredients and mix until moistened and a crumbly dough forms. Reserve 1-1/2 c. of the dough for the topping. Press remaining dough evenly into bottom of pan.
Spread fruit spread evenly over dough in pan. Sprinkle reserved dough mixture over top, leaving some areas uncovered. Gently press down to adhere topping to fruit layer. Bake 30 minutes or until deep golden. Cook 15 minutes. Slice into 12 bars.

*Old-fashioned oats gives this a chewier texture.

** I found the puffed brown rice cereal at Walmart in the gluten free section.

***I think just about any kind of nut would be good in this recipe! Toasted slivered almonds I think would had a whole new flavor.

****I think using almond extract with the cherries would be an even better choice. I just think those 2 flavors go so well together. Thinking I may try almond flour in the recipe in place of the wheat flour next time:-)

*****How 'bout trying some apricot jam instead!! Or boysenberry!! Maybe black raspberry!! Even blueberry would be delic!

I really want to make this again and throw in some toasted coconut! OH, the possibilities!!!

Revision # 1
Almond Blueberry Cereal Bars....Almond Flour in place of Whole Wheat Flour, Almonds in place of pecans, 1/2 tsp nutmeg and 1/2 tsp cinnamon and blueberry all fruit spread. Wonderful!

Granola...Grandma Tweet recipe

2011-02-18T14:28:00.001-06:00

8 cups Old Fashioned Oats
2 cups Flaked Coconut
1 cup sunflower seeds
1 cup pecans/ almonds/ walnuts..chopped
1 cup sesame seeds
1/2 cup bran
1/2 cup wheat germ
4 tsp cinnamon
1 1/2 tsp salt

Combine ingredients in a large bowl

Heat/do not boil:
3/4 cups canola (I substitute Olive oil...healthier and without adverse affect to flavor!)
1 cup honey
1 TBS Vanilla

Pour over oat mixture coating well.
Bake @ 325 for about 20 minutes stirring every 10 minutes or so...until lightly browned.

Add 1 cup raisins or other dried fruits after finished cooking.

So delicious over vanilla yogurt!

Green Chile Rice

2011-02-08T23:13:00.001-06:00

I must give credit where credit is due! This originated from Home Based Mom's blog. She has some wonderful recipes!

This has got to be the most delicious rice dish I have ever eaten! I took it up a notch and make it with brown rice and no one turns it down!

Here goes my version of Chile Green Rice:

1 cup of brown rice (I have been amazed at the difference in texture organic brown rice possesses!)
2 cups of chicken stock (store bought or home made)
1 cup water
4 oz can of green chilies
1 small onion
1/3 - 1/2 cup cilantro
1 tsp oregano
1/2 tsp salt
2 tsp cumin
3 green onions

I chop all the onions, chilies, cilantro and seasoning in the food processor....so its all flavor and picky kiddos can't drive me crazy by picking out every last onion at the dinner table:-) Just telling you, there are no complaints with this at the dinner table! I promise! I have just endured the onion picking ritual too many times to give them the chance again!
So, put 2 cups of chicken stock, 1 cup of water, rice and chile/cilantro/onion mixture in the pan and give it a stir....cover with foil or the lovely invention...a SILPAT.

Bake at 350 for 1 hour or until the rice is tender.

LOVE, LOVE, LOVE this!!!

Cilantro Lime Chicken

2011-02-08T22:15:00.001-06:00

This evening as I was getting my whirlwind kitchen whipped back into some semblance of home....after carpooling, homework, supper and basketball....well, my uncle came in the kitchen door, took a deep breath and said it smells good in here! "Welcome to MOE'S" was said!

Can I just interject here that the restaurants that yell out their welcome....like CiCi's and MOE's....well, it annoys me. It is kinda like in customer service orientation someone was told to greet their customers in an enthusiastic manner....and this was some smarty-pants idea of a joke...and it stuck! What would these restaurants do if everyone started replying in the same way...

This cilantro laden meal is a keeper....FYI sources say that cilantro is one of the few detoxing agents capable of crossing the blood-brain barrier....so eat lots and lots of it and keep a healthy brain! OLE!

This is what we had for supper tonight!

Marinate Chicken:

1 TBS lime juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless, skinless chicken breasts, slightly flattened (abt. 1 lb)
Soak in Lime marinade for at least 10 minutes.
Heat 2 TBS olive oil in a large skillet over medium heat.
Saute chicken until lightly browned on both sides.
Remove to a baking dish.

chop....chop...chop
1 medium onion
1 small sweet green pepper
1 clove garlic

In hot skillet heat another TBS of olive oil.
Add the onion, green pepper and garlic.
Saute until tender, but not browned...abt 4 minutes.
Remove from heat and add.....
1/4 cup of chopped cilantro

So now your kitchen is smelling fine!!!! You have your lime marinated chicken cooked, and cilantro has made your onion mixture complete!
Simply place a generous spoonful of cilantro onion mixture on each chicken breast.

Slice tomato thinly and each breast gets a tomato slice.

At this point you make a decision. If for reasons prescribed to you by your caring doctor you have been told to avoid dairy...then look no further....

BUT....if you still enjoy the pleasure of MOZZARELLA cheese....then feel free to sprinkle it on at this time! (Everything in moderation...if you want a long and healthy life)

Place into a preheated 400 degree oven for 15-20 minutes. Garnish with cilantro!

This dish always gets great reviews...and is sooooo loved by my carnivorous man clan....It took a double batch to satisfy...with only 1 serving reserved for an indulgent lunch.

INGREDIENT LIST

3 TBS olive oil
1 TBS lime juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless, skinless chicken breasts, slightly flattened (abt. 1 lb)
1 medium onion
1 small sweet green pepper
1 clove garlic
1/4 cup + 3 TBS of chopped cilantro
1 large tomato, thinly sliced
1/2 cup cheese of your choice (optional)

Crepes...a man clan pleaser!

2010-10-28T12:53:00.000-05:00

Crepe Batter

4 eggs
1/4 tsp salt
2 cups flour (I use ground oat flour that I grind in the blender)
2 1/4 milk (I use organic or goat milk)
1/4 c. butter, melted

Break eggs into blender. Melt butter add milk to butter to cool it. Pour into blender canister. Add dry ingredients Combine all the ingredients in blender. Pulse for several seconds, until well combined.

I use my omelet pan to make crepes. A pastry brush works well to coat pan with olive oil or your own oil of choice. Cover the bottom of pan with batter. Cook until golden brown. The boys like them lightly crispy on the edges.

I often fill them with fruit, or drizzle honey or pure maple syrup.

The fruit filling will be another post! Enjoy some crepes! We love them!

This batter keeps well in fridge. Make ahead and surprise the kiddos with a special breakfast.

Pickled Okra

2010-07-25T22:08:00.000-05:00

Ingredient list:
Okra
garlic
hot peppers
white vinegar
non-iodized salt
Water

Prepare okra by trimming the stems. Don't cut past the seeds..or your okra may get slimy...Also, the stem tip makes it easier to get ahold of the the delicious crispy snack.

Dip your jars in boiling water to sterilize them. Into each jar drop 3 peeled garlic cloves and a whole hot pepper of choice. Pack the hot jars with the trimmed okra.

Boil the canning jar lids.

Brine:
1 qt Vinegar
1 qt Water
1/3 cup non iodized salt

Boil the above 3 ingredients together. With a funnel,ladle the boiling brine into the packed jars. Clean the jar rim making sure there is nothing to prevent the jar from sealing. Place the lid on the jars and tighten the lid rings. I invert the jars to make sure the heat from the boiling brine aides in sealing the jars. Once the jars have cooled they should be sealed. Store for at least 2-3 weeks before testing....This recipe is getting rave reviews!

Main Street Mom's Menu

2010-03-29T22:51:00.003-05:00

Sunday
B: eggs, waffles, fruit
D: Chicken Salad, Garden Salad, (sandwich or lg salad option)
S: Tomato Soup and Sandwich

Monday
B: Baked Oatmeal, Boiled Egg, Mixed Fruit
L: Hot Pockets (still emptying out the freezer)
S: Spelt Angel Hair with creamy chicken and veg casserole, salad and poppy seed dressing, and focaccia

Tuesday
B: WW Toast with Cinnamon Honey Spread/Almond Butter
L: Pesto Focaccia with leftovers, fruit, sugar free lemon yogurt, sesame and flax crackers
S: Chicken sandwiches on homemade WW Buns, vegetable sticks, hummus, (carrots, celery, cucumbers)

Wednesday
B:Scrambled eggs with scant rosemary and waffle
L: Chicken Salad Wraps, nuts, oranges and apples,
S: Apricot Glazed Chicken with Couscous and Salad w/ poppy seed dressing

Thursday
B:Omelet Sandwiches on LT Buns
L:X
S:X

Friday
B:X
L:X
S:Tilapia with Capers and avocado Relish

Saturday
B: Mushroom and Onion Omelets or Ham and CheeseOmelets
L: Tailgating at ball park
S: LT co-op Venison Tacos

Sunday
B: Boiled eggs, sliced tomatoes, mango,kiwi and bananas
L: eating at church (will probably furnish a ham, and take roasted chicken as well)
S: left overs...(cleaning up the bounty)
The Apricot Glazed Chicken and the Tilapia with Capers and Avocado relish are first time recipes....will let you know how they turn out! Hope you all have a very good week!

Poppy seed salad dressing

2010-03-29T22:04:00.001-05:00

In my efforts to avoid processed foods, I am finding excellent alternatives to the hum drum Ranch and Blue Cheese Dressings and adding a bit more flavor than the simple oil and vinegar option. This poppy seed dressing is both tangy and sweet. Certainly is lovely on fresh spinach and strawberry salad! Tonight I enjoyed it over a mix of spring greens and oranges.

2 TBS. finely chopped purple onion
3/4 tsp stevia (Stevita brand powder) or 3/4 cup sugar
1 tsp. dry mustard
2 tsp. salt
3/4 c. vinegar
2 c. salad oil
2 tsp. poppy seed

Wisk all ingredients together. Shake well before pouring over salad.

So the man clan doesn't know.....

2010-03-25T22:05:00.001-05:00

that the sweet tea they have been drinking has been mint and .......

Chamomile.....

Shhhhhh....they are resting so well tonight :-)

Don't worry or feel too sorry for them. Anticipating their beverage needs for sports, I have already bought them some Ginseng Energy....gonna try on me first... Brew the tea...add the 1 tsp of stevia..pour over ice...Yummy and refreshing.

They know it is better for them than sodas or drinks with food dyes, artificial flavorings, and artificial sweeteners.....

I can't help myself....folks...lets get real! Loving these teas...and thanking God for stevia!!!

How do you use 10# of potatoes before they spoil?!?!?!

2010-03-23T22:49:00.000-05:00

Roasted Potato Wedges.......here goes.......

I go to my potato drawer...i have enjoyed this luxury to have a drawer just for my potatoes and onions...

Get out the potato bin...

These were already washed...not typical around here..it just so happened to come in handy having it already done. I am thinking that needs to be added to the chore chart that has not yet been made...WASH MOM'S PRODUCE...don't think its gonna happen:-) I can dream though.

Cut them into wedges on a cutting board:-)

Prepare your bags...like double or triple your bags to prevent a mess....if you have an aversion to reusing grocery bags...you can do this in a ziplock bag or in a bowl...I just like the fact that these make for very quick clean up! ...And I know where my bags have been the gross ones get thrown out...ok, trust me!

Throw the wedges in the prepared bag.

Get ready to put on a big spoonful of the white stuff...I promise, the mayo flavor does not come through on these! If you are avoiding mayo...you can drizzle with Olive Oil instead.

Now, time to pour on your choice of seasoning....Lawry's is a sure thing! I also like using coarse sea salt and fresh ground pepper.

Pour it on.........

Now get ready to put the bag to use.....close it.....

Get out the Silpat...or spray a pan...results are by far better with a silpat! I am not paid to promote them...I just really like them.

Open the bag and the potatoes should be well coated....like this.

Pour them out onto the silpat.

Arrange them so they are not touching. Well, basically not touching...cooking is not an exact science...
And if you think you would like a bit more seasoning on them...I add more now..you know a few more shake-a, shake-a....

Preheat the oven to 450. Slide them in.....

I really did ask for an oven with a normal black or gray interior...this just seemed too sassy...it is growing on me....

So....about 20 minutes later.....they should look like this:

Hope your man clan or whom ever you are lovingly nourishing...enjoys them as much as mine do!!!

Trying to be healthy....what to drink?

2010-03-23T22:01:00.001-05:00

Herbal teas

3 blueberry tea bags

2 mint tea bags

Place the tea bags in either pan or I choose to do

it in the microwave glass measuring cup.

Add filtered water...about 4 cups.

Heat in microwave for 5 minutes. Then I walk away after taking a picture....fold laundry...just kinda forget about it so it can.....STEEP...yep that is the word.

Once it has steeped set the bags aside.

Add 1 tsp of stevia. It is Stevita brand. 1 tsp is = 1 cup of sugar

I love the stuff....totally natural...

Stir it in...dissolves rather well in warm liquids. The powdered stevia also works well in baked goods.The Stevita brand of stevia makes it in a liquid form as well. Some forms of liquid stevia is very bitter....their brand is not. Theirs is what I recommend adding to cold beverages.

BACK TO TEA.....

Fill a gallon pitcher 3/4 full of ice.
Pour the sweetened tea concentrate over the ice
Add three cups of water.

The guys like it. It is a refreshing treat!

(I had been cooking all day...messy counters. A real cooks reality)

Sweet Cinnamon Roasted Nuts

2010-03-23T21:30:00.001-05:00

Mix 6 packets of stevia with 2 tsp of cinnamon

Beat an egg white. (I did not get a pic of this)

I promise you can do this!

Next toss 2 cups of nuts in the egg white.

Now pour on the stevia and cinnamon....

Even at this point they smell wonderful...they get better!

This here is my silpat...love, love, love these Demarle products!

Pour out the nuts on the Silpat. Place into 300 degree oven. 25-30 minutes...stirring them every 10 minutes. I tell you they come out of the oven singing and poping ...more musical than rice crispies...

Allow them to cool. Enjoy! They are addicting and oh, so healthy too. Can't keep the man clan out of them! My nut jar is empty right now...gotta make some more!

Colleen's Crackers

2010-03-17T10:26:00.001-05:00

1 1/2 c. Whole Wheat Flour*
1/4 c. Soy Flour (I use whole wheat there too)*
1/4 c. Sesame Seeds (I do 2 TBS flax seed 2 TBS Sesame Seeds)
3/4 tsp. Salt
Stir together above ingredients (if adding flax seed, combine now with dry ingredients)

1/4 c. Canola or Olive Oil
Cut in the oil.

1/2 c. Water
Add until pie crust consistency.
I roll the dough out onto a silpat and bake on the silpat.
Bake at 350 for 20-30 minutes
I brake the crackers into pieces after they cool. Enjoy with sugar free jellies or chicken salad or just alone for a very healthy crunchy treat.

(The next time I make these I will take pictures to insert.)
*This recipe can also be made by inserting brown rice flour and oatmeal flour. The rice/oat version is more like a flaky pie crust consistency. Good...very good! The Oat/Rice version uses very little water...add a TBS at a time.

It pays to know your produce lady....

2010-03-16T07:13:00.007-05:00

and have 2 hours on a Saturday to process fresh fruit and a husband willing to help....Thank you, EJC!

As I was passing the produce department "work zone" I waved as I always do...greeting the folks hard at work. She stopped me. "You like to cook, right?...she asked. Would you like to buy boxes of strawberries? You will have to get them in the freezer tonight. They are spoiling quickly." I will sell them to you for $6/box." My only question was, "How many boxes do you have?" The answer was "2"....I happily took them home! Strawberries for all!!!! We yielded 5 gallon ziplock bags! Looking forward to many smoothies! What a deal!

Task completed!

Lemon Yogurt

2010-03-10T13:28:00.001-06:00

Lemon Yogurt...sugar free...healthy and wellness plan approved! So simple!!! Here goes. Get a bowl and wisk! You are ready!

1 lg container of plain yogurt

3 small lemons

Juice them...

I have really liked this juicer from Pampered Chef....

now add:
1/2 -1 tsp stevia

I whisked all three ingredients together ...and still wanted more lovely lemony flavor...so that is when I decided to add zest.

So simple to do...just got my old box grater that has 4 cutting options. I use the tiniest grater option for zest. It works for me and I don't have to keep up with the zester. I bought one once, but I lost it. I love my old box grater. It goes back to my love for old things, but that is a whole other blog posting!

Enjoy the lovely lemon yogurt, knowing that it is 100% sugar free and healthy!

Lemon Curd

2010-03-08T22:40:00.000-06:00

I have had several requests for this recipe. I have made it for a tea party. Also, my 10 year old son made it for school. I made it to give in Christmas baskets to teachers.

Usually, lemon curd is thought to be difficult....not this one! Just received an e-mail requesting it so I made the time to get it on the blog....Love, love, love this!

Lemon Curd

3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will mkeep in the refrigerator for a week and in the freezer for 2 months.

Delicious as a spread on toast, bagel, waffles or pancakes. I used a dollop in cream cheese tarts for the tea...a very lovely application, indeed. Lemon curd just brings out the latent Brit in me!

Feb 22-28

2010-02-22T20:23:00.001-06:00

Monday:
B: Fruit salad (mangoes, bananas, and grapes) and oatmeal waffles
L: corn dogs, apple, yogurt, raisins (spelt pasta fritada for me)
S: ham and cheese grits (venison meatloaf leftover for me)

Tuesday:
B: baked oatmeal muffins (pear, fig and banana) oh, so moist!
L: hot dogs, gold fish, pita chips, apple
S: Boston Butt, crashed potatoes and salad (grilled chicken for me)

Wednesday:
B: Smoothie
L: Pizza wraps, granola bar, pb ritz,
S: Larry's Special Chopped Salad with chicken or pork

Thursday:
B: warm cereal, stewed spiced pears
L: Ham sandwich, pita chips, orange slices, fig newtons
S: LT is cookin" co-op!

Friday:
B: Cereal and yogurt
L: PB &J sandwich, fruit of choice, goldfish, cheese and crackers
S: LT is cookin" co-op!!!

Saturday:
B: omelets
L: boy's dine out with daddy
S: hot wings, celery and salad wedges

Sunday:
B: Hard boiled eggs, fruit salad, muffins
D: B-que sandwiches pita chips, carrot sticks
S: soup and sandwiches

Evolution of a cookie cake....

2010-02-16T23:02:00.000-06:00

I love a chocolate chip cookie....a cookie cake is just a good thing sometimes! It is requested rather frequently by the man clan. This past week it was requested for the 5th grade valentine's day party.

You have 2 options.
    1. buy chocolate chip cookie dough......or
    2. make it...this is my "go-to" recipe!
I made the cake, allowed it to cool, and then after wrapping it well...I refrigerated it until I was ready to decorate it.
So I started with the chocolate icing, then decided the words would be in red....in keeping with the delightfully, playful quotes from conversation hearts....I could not stop. My dear, 5th grader offered his input and asked that I write "Happy Valentines Day" inside the chocolate heart. I responded, "I don't think that will fit, Dear. Go to bed, Dear. I will be upstairs to tuck you in as soon as I finish...."
So, in my tired, foggy brained state...I proceed to write,,,"friends, 5th, 2010". Not at all pleased with its looks, I step away and head upstairs to tuck in and kiss good night. First question from the 5th grader, "What did you write inside the heart, Mom?" I tell him. I get silence....a long silence...then a "huh?"...."why?" "Can you fix that...?"

So, my weary body descends from his attic room to the kitchen to see what could be done to spare us both the same reaction from his class...
Remember anything can be erased by more icing!!!!

It still needs something more....more contrast....white frosting is just the thing! I love...yes love, how the heart just "pops" with the addition of the band of white frosting.

Now it needs more white details, words, dots,.....somebody stop me. It is fun, sooo fun!

In the end the 5th grader was pleased and I was even able to sneak in my own little love note to him without anyone else noticing....upper left corner..."ILU EDC"

I must say this was my most fun cookie cake to decorate!

2010-02-15T22:25:00.001-06:00

Monday:
B: Oatmeal Crepes with Bananas, jc, yogurt
L: B-day party @ my "man clan" mommy hero's home....(she has 5 in her "man clan")
S: Taco meat, rice and beans (tornadoes from freezer section....sometimes it just makes sense)

Tuesday:
B: jc and keifer
L: Bun sandwiches, apple, yogurt and baby carrots with ranch
S: (Aunt Viki may cook)

Wednesday:
B: warm cereal, stewed spiced pears
L: Pizza wraps
S: Rib eye Salad

Thursday:
B: egg in a hole
L: Ham sandwich
S-LT's Meatloaf

Friday:
B: Cereal and yogurt
L: Carry out
S: Stuffed Chicken Cutlets

Saturday:
B: omelets
L: Bar-b-que Sandwiches
S: Supper with Church Member

Sunday:
B: Oatmeal waffles
D: TBA
S: soup and sandwiches

Red Hots and Hoop Cheese

2010-02-15T21:42:00.000-06:00

This man of mine has come a long way. In the early years of our marriage, we ate not only the typical American diet, but also truly enjoyed the best of Southern love. I had been told by my pastor's wife that a good wife cooks biscuits for her man. You know...cooking to please the man of your dreams. Biscuits and gravy...biscuits and sausage...biscuits with "yellow label" syrup...biscuits with hoop cheese and sausage... You get my point.

Well, at some point during the changing seasons of life, midst the parenthood, weight gain, over-all fatigue, the desire to "feel" better, look better and well...just be healthy kicked in and with those desires went the biscuits...known to me as Southern love.

We have both benefited from the changes and hope that some of those changes have helped to shape long term health habits of our children.

Sunday breakfast (Valentine's day) in keeping with the theme of LOVE and RED....out came the Southern Love....Biscuits, Hoop Cheese and Red Hots (eggs and cheese grits too). When it comes to diets....it is what you eat 90% of the time that makes a difference. It is ok to enjoy these things on special occasions. I try to remind myself that there are many other ways to share my "Southern Love"!!!!

Menu planning

2010-02-10T23:25:00.000-06:00

It is late Wednesday and I am finally posting the menu which has been executed rather well thus far this week. Having a plan helps me so much!

I left town Sunday after church for a Dr's appt in Atlanta, GA. I returned home Monday about 9:30 pm, went straight to bed. Tuesday I started the day with another appointment and today had the pleasure of accompanying my son on a field trip....

This can be checked off the mental "to do" list and now starting on the "local grocery deals".

Sunday
B: Smothered fried eggs, bagels
S: Pizza and treats for superbowl

Monday
B: Omelets
L: B-que sandwiches
S: Hot Dogs, Baked beans, Slaw

Tuesday
B: Crepes and Yogurt
L: Hot pocket, granola bar, apple
S: Enchiladas, yellow rice, refried black beans, cafe rio salad dressing and salad

Wednesday
B: Waffles and Yogurt
L: Ham sandwich, snacks of choice
S: Spaghetti, broc and bread

Thursday
B: Crepes
L: Sandwiches
S: Salmon, Rice, Carrots, and salad

Friday
B: Ham and Cheese B-fast casserole
L: leftovers
S: hangin out with friends

Saturday
B: Omelets, English muffins
L: Ham sandwiches, congealed salad, carrots and ranch dip
S: Dine out with Church member

Sunday
B: Quiche
S: Steaks, Potatoes and Salad

Monday
B: Cereal
L: leftovers
S: Ham, Cheese Grits and Broccoli

Menu planning

2010-02-01T23:32:00.002-06:00

Monday:
B:Cinnamon Rolls & fried smothered egg, jc
L: Hamburgers, chips, apple, granola bar,
S: Vegetable Beef Stew

Tuesday:
B: Quiche, jc and keifer
L: Ordered lunch/ smoked chicken oven fries
S: B-que salad

Wednesday:
B: Cereal and yogurt
L: ordered lunch/ Ham sandwich, chips, veg and fruit of choice
S: Mushroom, purple onion, bacon crumbles with mozzarella smothered Chicken (served as my co-op meal)

Thursday:
B: Toast w/PB, berry smoothie
L: Hot Pocket, apple, carrots and celery with ranch
S-que chicken (LT supper co-op)

Friday:
B: Cereal and yogurt
L: Sandwich, granola bar, orange slices, crackers
S:Chili (LT supper co-op)

Saturday:
B: omelets
L: Sandwiches
S: Enchiladas

Sunday:
B: waffles
D: bacon wrapped cheese stuffed jalapenos,
S: soup and sandwiches

Spinach Salad Dressing

2010-01-25T09:23:00.000-06:00

Dressing for Spinach Salad
1 cup salad oil (olive oil)
1 cup vinegar
3/4 cup sugar (1 tsp stevia or splenda)
1/3 cup ketchup
2 tsp. salt

Combine ingredients in qt jar. Close lid and shake. Pour over spinach salad right before serving.

original recipe from Leah Belle @ http://leahbellesrecipes.blogspot.com/search?q=spinach+salad

Main Street Mom's Menu

2010-01-25T05:06:00.005-06:00

It has been a long time....it feels good to have a plan.

Breakfast: Sausage and Cheddar Quiche, Blueberry muffins, Coffee cake, cereal, yogurt, fresh fruit, canned pears

School Lunches: Hot Dogs, Ham Sandwiches, Hot Pockets, Burrito, Chicken and Dumplings
Granola bars, carrots and celery with Ranch, apple, orange slices

Supper:

Monday:Smoked chicken quarters, Potatoes, Roasted Squash, Broccoli and purple onions

Tuesday: Bacon Mushroom Chicken

Wednesday: Taco Salad with Cafe Rio Salad Dressing

Thursday: Salmon, Jasmine Rice, Butter Chive Carrots

Friday: Chicken and Dumplings

Saturday: Supper at church....sweet potatoes, Cheese grits and dessert

Sunday: Dinner at church.....mashed potatoes, gravy and dessert

Look what I spotted at Subway!!!!

2010-01-22T23:09:00.009-06:00

It's not the cookies......it is the SILPAT!!!! I asked their permission to take this pic!

If you don't have one....it is worth the money. It makes quick work of baking. Some cookies cannot be removed from the pan until they have cooled some. With a silpat, the whole sheet can slide off the tray and baking continues with another silpat. It is not just for cookies though. Supper clean up is so easy and quick when using a silpat. Great for chicken parmigiana, even chicken nuggets or pizza rolls crisp up wonderfully on it as well. I use mine when making pecan brittle or dipping buckeyes. I use it over casserole dishes instead of foil and to cover food in the microwave.

Baking yeast rolls...

My thinking is, if a large corporation like Subway is willing to supply all of their restaurants with this product, chefs are seen on Food Network using this product, I am thankful to own a few!

Keifer

2010-01-22T20:22:00.006-06:00

Keifer grains....about 1 TBS

Place them in a pint jar with fresh mik.

Put a lid on it.

Let the grains do their work...24-72 hours

Strain out the grains with a plastic strainer. Rinse the grains and use them again.

Just that easy. I marvel at how easy it is now. I have had the grains for over a year and initially agonized over the process. I would call in my aunt to check it and confirm that I had done it right....I have made my 3rd batch in the past 2 weeks and am loving it. I suppose my favorite use is making Blueberry Lemon Keifer Smoothie. My best description is that keifer is liquid yogurt. It blesses us with those beneficial bacteria that our digestive tract needs. It is slightly effervescent and tangy. I recommend sweetening it with stevia. Keifer is one of those super foods.

Soup's ON....Sweet Potato and Chipolte Soup

2010-01-11T23:20:00.003-06:00

This warms from the inside. The smokey warmth of the chipolte peppers rest on the back of the throat in a very pleasant way.

.......Very pretty presentation with cream swirled in the soup and a cilantro garnish.....

Serves 8

2 tablespoons olive oil
1 medium white onion, chopped
Coarse salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes (2 pounds total), peeled and cut
1/2 to 1 chipotle chile in adobo, chopped
7 cups low-sodium chicken broth
Sour cream, for serving (I drizzled dots of cream and then enjoyed the priv of swirling them for a very pretty effect)
Toasted flour tortilla wedges, for serving (optional)

Directions

In a large Dutch oven or heavy pot, heat 1 tablespoon oil over mediumhigh. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.
Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.

From Everyday Food, December 2009

Soup's ON....Sausage, Lentil and Kale soup

2010-01-11T23:01:00.005-06:00

An unseasonably cold winter has me looking for soup, soup and more soup.

Warm and comforting....warms is what is sounding good to me!

My motto being, "Use what you have." Yet I am craving new flavors....so I start looking for new recipes. I want to combine what I have and infuse something new. Kale is the new part to this recipe. I had never eaten kale. Most often it is on deli trays as the garnish...it is edible, and now I know even delicious. Its texture differs from most greens. Most "southern" greens and even cooked spinach are just a little slick in texture. In my opinion, the kale does not have that texture tendency. The flavors of this soup combine were delicious. Initially, the sweet skeptical 3 year old in the house did not like the thought of trying this. Then I explained to my husband's amusement that it is the combination of the flavors that makes it yummy.... The child ate every last drop of soup in his bowl. That is what satisfies this mommy! I felt rather virtuous knowing that the man clan ate KALE!!!!

Serves 6

2 teaspoons extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed (I used low sodium turkey sausage)
2 celery stalks (with leafy tops), thinly sliced
1 medium yellow onion, diced medium
1/2 cup dried lentils
6 cups low-sodium chicken broth (home stewed chicken stock)
1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
Coarse salt and ground pepper
2 teaspoons red-wine vinegar

Directions

In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.

From Everyday Food, December 2009

Focaccia Bread

2009-11-17T11:03:00.005-06:00

*newly amended

Supper co-op tonight was very a certain smile maker! The one family gets truly excited over cheese ravioli with marinara sauce, while our family loves alfredo. So tonight everyone got a salad with Olive Garden Dressing, pasta of their choosing, and focaccia bread.

This recipe of Focaccia bread I found on the beloved recipe database "All Recipes.com"
It has 4 3/4 stars with over 500 reviews and over 9000 viewers had "saved" the recipe.

It did not disappoint! Jackson (my almost 8 yr old) helped me make it. We were all delighted with the results. The herbs baked into the bread made the kitchen smell wonderful!

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

Directions

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

*To make it more wellness plan approved, I used 1 1/2 cups of whole wheat flour, instead of the mozzarella and Parmesan cheeses, I spread on Basil Pesto and just a slight sprinkling of Italian cheese mixture...mostly as a garnish. The man clan was still begging for more. I encourage you to try the revised version. We also enjoy individual little dipping plates with a dollop of pesto, olive oil, fresh ground black pepper, and a few dots of balsamic vinegar, you know like Macaroni Grill and other fine restaurants treat you.

http://allrecipes.com/Recipe/Focaccia-Bread/Detail.aspx

Pumpkin Dump Cake

2009-11-03T07:28:00.005-06:00

It just feels right cooking this at this time of year! There is no need to burn a candle this morning...no need for potpourri! What a aromatic treat. Looking forward to digging into this!

3 cups pumpkin (2 15 oz cans)
2 cans evap milk (12 oz)
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups sugar (I cut it back to 1)

1 yellow cake mix
1 stick of butter
1 cup chopped nuts

Mix pumpkin, spices, sugar and milk.
Pour into a greased and floured 9x13 pan.
Sprinkle with cake mix.
Drizzle with melted butter.
Put on the chopped pecans.

Bake 350 for 1 hour and 20 minutes

Sausage Grits Casserole

2009-10-29T23:26:00.001-05:00

1 pound ground sausage
1/2 cup onion, chopped
2 cups water
2 cups milk
1 cup raw grits
8 oz cheddar cheese, grated
2 eggs, beaten
1/2 tsp salt
pepper to taste
1/4 cup cheddar

Preheat oven to 350

Brown sausage and onion together. Drain well

Bring milk and water to boil. Add grits and cook on medium heat until thickened.

Combine onion, sausage, grits, 8 oz shredded cheese, eggs, salt and pepper.

Pour into buttered 9x13 dish.

Top with 1/4 cup cheddar.

Bake 1 hour or until bubbly.

Enjoy immensely!

Adapted from "Jacksonville and Company" cookbook pg 182....lovin this cookbook!

Baby Food Cake...Moist...always a winner

2009-10-29T23:09:00.003-05:00

Given to me by my, dear friend and mom to 5 boys! It is a quick cake to make from typical pantry items...well, unless you no longer have a baby in the house...in which case you will keep 2 jars of baby food on hand just for this recipe. It is yummy!

2 cups Self rising flour
2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 cup oil
3 eggs beaten
2 small jars apricot (sweet potato) baby food
2 tsp. vanilla

Mix first 4 ingredients. Add remaining and mix well.

Bake 325 for 1 hour 15 minutes.

Cutco...amazing outcome....

2009-10-27T23:10:00.005-05:00

Remember several weeks back I posted my amazing garage sale find? A set of Cutco knives for $2.50!!!

Mom insisted that Cutco would replace the knives with damaged blades and the others needed to be sharpened. So, when we went to visit mom and dad during fall break, I made it a point to get them sent to the company.

Today I received 4 brand new knives from Cutco with a letter of regret from the company!!!!

First they thanked me for sending in my CUTCO cutlery and giving them the opportunity to service and/or replace my product....giving them the opportunity to honor their Forever Satisfaction Guarantee! Then they expressed their regret that the merchandise that I had returned has been redesigned....(in other words....those knives were soooooooo old) and therefore they had to send me a replacement in their current style. The letter ended with them saying they look forward to providing me service in the future!

My only charge is $6 for postage and handling!!!!!!!! Essentially I got about $500 worth of knives for $8.50!!!!!

Alright, I admit I got a steal. It is no wonder that they have built a great reputation for honoring their guarantee! If anyone is looking to invest in a great set of knives....I would certainly recommend CUTCO!!!!!!!!

Broccoli Bisque

2009-10-27T23:02:00.002-05:00

1 large bunch fresh broccoli
1/4 cup chopped onion
2 cups chicken broth
2 TBS butter
1 TBS all-purpose flour
1 TBS salt
1/4 tsp pepper
2 cups Half and Half

6 servings (small servings)

Steam broc until tender. Chop.

In a saucepan, combine broccoli, onion and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes.

Puree mixture in a blender until smooth.

Melt butter in a saucepan. Add flour, salt and pepper. Stir until smooth.

Stir in Half and Half.

Combine sauce and broccoli puree.

Cook over med heat, stirring until soup bubbles.

Serve hot or cold.

This is absolutely wonderfully satisfying!!!!!!!

A great find....

2009-10-26T22:53:00.004-05:00

Having reached a slump and a time of cooking doldrums, I was delighted to find a wonderful new cookbook at a thrift store.

"Jacksonville and Company-Fresh, Inviting Recipes for Entertaining"
by: Junior League of Jacksonville, FL 1982

What a find it has already proven to be!!!!!

So far I have marked several to try. Last weekend I made Broccoli Bisque...it was wonderful and rated exceptional and I even got requests for the leftover soup....

Also, I found a sausage and grits casserole that is absolutely a plate scraper! Sunday, the man clan devoured it.

Tonight I have just taken a Chocolate Ricotta Cheesecake out of the oven. It is smelling lovely!

I love cooking successes!

Choco and PB Chip Bundt Cake

2009-10-26T22:47:00.004-05:00

1 yellow cake mix
1 small chocolate pudding
1 cup sour cream
1/4 cup oil
1/4 cup water
3 eggs
1 tsp. vanilla
1 cup chocolate chips
1 cup peanut butter chips

Combine all the ingredients...add the chocolate chips last. Pour into a greased and floured bundt pan..unless you have Demarle...no greasing required! Bake @ 350 for 50-55min until it passes the toothpick test.

Using the Demarle products, I was able make the bundt for some friends and the man clan had the pleasure of sampling the treat as well...which always makes for some happy moments of munching!

Cutco....what a steal!!!!

2009-09-26T10:21:00.002-05:00

I just had to share my happy news with all the world...so this gets posted here and facebook! On my way home from participating in our local 5K/fun run....(I did the fun run...one mile..ya gotta start somewhere) I stopped at a garage sale. I bought a set of Cutco knives for $2.50!!!! My momma has a set that they bought over 30+ years ago. I learned to cook using these knives. I am rather sentimental. I priced Cutco several years ago and decided to be content with the knives I have. Some deals, however, are too good to pass!

Cucumber Mint Tea Sandwiches

2009-09-02T09:01:00.004-05:00

Here is the quintessential tea party must!

I recently made these for a tea party and have craved them ever since. In fact I am making them for a football party this weekend...the ladies will like them. The men will get other things like cocktail smokies and sausage balls, and ribs too I think...don't feel sorry for them:-) I was asked to bring a platter of finger sandwiches.

Cucumber Mint Tea Sandwich

I found the recipe here

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices best-quality white bread*
Salt to taste

* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Decorative shapes can be made with cookie cutters.

Yields 8 whole sandwiches or 16 halves or 32 fourths.

Orange-Cranberry Cake

2009-09-01T12:26:00.006-05:00

With fall here upon us and an occasional touch of those cooler breezes, this recipe sounded wonderful! My EJC (DH)was working from home, the aroma of orange and cranberry worked its magic. It drew him and MLC into the kitchen. Before I knew it, 3 muffins were eaten! I love it when that happens!

(from Better Homes and Gardens September 2008 "Prize Tested Recipes
$200 winner Michelle Gauer, Spicer, MN")

2 1/4 cups all-purpose flour (I used 1 1/4 cup all-purpose flour and 1 cup oatmeal flour)
1 1/3 cups rolled oats (I used quick oats)
1 TBS baking powder
1/2 tsp. baking soda
1/2 tsp salt
3/4 cup butter, softened (I used 1/2 cup butter, 1/4 cup canola oil)
1 cup sugar (I used 1/2 cup sugar and 1/2 tsp stevia powder)
3 eggs
1 cup milk
2 cups fresh cranberries (I used frozen)
2 TBS sugar
2 tsp. finely shredded orange peel

Glaze:
1 cup powdered sugar
1/2 tsp. finely shredded orange peel
2-3 tsp. orange peel

Preheat oven 350. Grease and flour 10 in tube pan...or use Demarle bundt and 6 muffins on large perforated tray.

Combine dry ingredients (the first 5 ingredients).

Combine butter, sugar and eggs. Alternately add flour mixture and milk, beating on low speed after each addition until combined.

I chopped the frozen cranberries in a food processor then tossed them with 2 TBS sugar and orange peel. Fold fruit mixture into batter.

Spoon batter into prepared pan. The Demarle bundt pan is slightly smaller than the standard American bundt. I like it being smaller because I get 6 muffins and a cake from most recipes! No greasing and flouring pans. Place in oven and bake lg bundt for 50-60 min. Mine only baked for 30 minutes, because my pan is smaller. Remove from oven and glaze while it is still warm.

Make the glaze. Combine powdered sugar, peel and juice..adding more juice to get it to drizzling consistency. Drizzle the glaze over warm cake. Allow cake to cool and glaze to set.

Pastelitos

2009-08-30T19:25:00.009-05:00

I love having access to the plethora of recipes found online! I was making a Mexicali Hamburger Casserole (Better Homes and Gardens May 2008); you know, quick, easy mexi-meat mixture with a cornbreadish topping. It was easy enough and it would feed the man clan...but probably not excite them. I had the meat mixture combined and the thought of Honduran pastelitos came to mind!

There was nothing quite like the pastelitos there in Honduras. No doubt, cholesterol bound...as all they knew to use was Manteca...by the bucket fulls. Everything there was fried in thick white hydrogenized fat. We didn't know any better; we used it too.

After a Google search and perusing several recipes, I settled on a tortilla recipe (which is posted below)and revised it to suite me. You know, my desire to better the recipes and make them a little more healthy. So, I used half white and half whole wheat for the dough and even though I fried these "baby pies" as my own little baby (now 3) kept calling them..I did use canola. The family shared in the pleasure of this wonderful taste from my past...........pastelitos.

Meat Mixture:
1 1/2 lb of cooked ground beef
1 15 oz. can of Rotel
1 cup frozen kernel corn
1 cup of finely shredded Mexican cheese blend
the above ingredients were per the BHG recipe.
cumin, pepper, salt, SW chipolte seasoning, garlic powder...to taste

Tortilla Dough
http://www.cooking-mexican-recipes.com/flour_tortilla_recipe.html
recipe adapted from the above website

2 cups of flour (1 cup all-purpose and 1 cup whole wheat)
1 1/2 tsp. baking powder
1 tsp. salt
2 TBS. vegetable oil
3/4 cup warm water

The directions for making these tortillas were rather detailed and lengthy. However, she did a great job of breaking it down and making it easy. I do encourage you to go to the above website. This was my first time attempting tortillas since my summers in Honduras as a teen. Oh, they used to make fun of my misshapen attempts at tortillas. Today's efforts were much better. Rather than trying to shape them in my hands like the dear ladies that tried to teach me in Honduras...I used my roulpat and silpat and a rolling pin... The next time I do these I will post pics! Worked like a breeze! Perfectly round tortillas to fill with the savory mexi-goodness!

The accompanying sauces were homemade salsa and Cafe Rio Dressing. The pastelitos were served with tortilla chips and a salad. Oh, so satisfying

Post for any subscribers that may be wondering....

2009-08-25T13:16:00.003-05:00

I still love to cook and hope to resume blogging soon! This summer was consumed with remodeling....yep, my kitchen! It has been very exciting and I look forward to many, many hours of nourishing the ones I love here! Just wanted to share some pics with you here!

This is a picture of my kitchen as I was packing and preparing for the remodeling...

Prior to the floors being refinished...

German Pancake

2009-05-15T07:36:00.007-05:00

Leigh Anne, at Home Based Mom shared her recipe for Puff Up Pancake.

I made my own version--Demarle style.

Increased the carb value by substituting 1/4 cup of oatmeal flour and made a peach version using some of those wonderful North Carolina peaches that I froze last summer. Remember, use what you have!

Apply the peaches in a manner to satisfy your O.C.D. urgings or just dump them on the pancake!

Garnish

The recipe made 2 9 inch diameter pancakes. The man clan was delighted.
I credit JOC as my photographer. He was fascinated with the effect he got from the powdered sugar...."it's like snow!"

The other 9" pancake got special treatment for Saturday family breakfast surprise!

4 oz cream cheese
3 TBS powdered sugar
Combine well with electric beaters.

Spread on pancake.

THEN....make fruit glaze of choice....mine is blueberry!

The powdered sugar "snow" will be applied in the morning!

Duchess Potatoes

2009-05-07T04:38:00.004-05:00

I have found another good one in the "All You" magazine. Duchess Potatoes recipe was featured in the March 09 issue. They included it in their Easter Menu. These remind me of a heart healthy non fried version of potato pancakes. The great thing about this recipe is that the potatoes can be cooked and mashed ahead of time. The piping and baking is to be done right at serving time.

Mash potatoes and add butter, cream, 2 egg yolks, salt and pepper according to the recipe. I also added a large dollop of sour cream and mayo. The mashed potatoes to this point were wonderful. I reheated some in the micro (to cook the egg) and they were delic!

Fill a pastry bag or your Pampered Chef easy decorator. This is a tool I really enjoy having. Takes a deviled egg to another level when you pipe the filling instead of filling them with a spoon.
If you don't have one add this to your wish list for the next time you attend a Pampered Chef party...

Now aren't those pretty?!?!?

The recipe says to pipe onto parchment paper, but I use a silpat instead. Fill a tray..actually I filled two trays.

Bake at 425 for 20 minutes. I recommend serving immediately. I made them and then reheated them later I suppose they may have been a little dry. When they first came out of the oven then "man clan" could not be held back. Yummy!

What intrigued me the most is the concept that this could be done anytime we have "left over" mashed potatoes. I can pipe them, freeze them, store them in a baggie...ready to bake for b-fast, lunch or supper. These would be great served as a hash brown smothered Waffle House style....I am feelin' it!

3 1/2 lb russet potatoes, peeled, cut into 1 1/2 inch chunks
salt and pepper to taste
1/2 cup heavy cream, warmed...(I used 1/4 with a dollop of sour cream and mayo)
5 TBS butter
2 lg egg yolks

Place potatoes in large pot and cover with cold water. Bring to a boil and add 2 tsp salt. Boil potatoes untill tender when pierced with a knife, about 20-25 minutes. Drain.

Transfer potatoes to a large bowl and mash with hand beaters until free of lumps. Add cream, butter, yolks, 1 tsp salt and 1/2 tsp pepper. Mix well.

Line 2 baking sheets with parchment (USE A SILPAT) Spoon potatoe mixture into a pastry bag fitted with a large star tip. Pipe swirled mounds about 2" in diameter and about 2"apart. Bake until tops are lightly browned, about 20 to 25 minutes.

If A Picture Is Worth A Thousand Words....this is worth far more!

2009-05-05T12:55:00.000-05:00

Many of you know my absolute love of Demarle cookware! I have often said that until you use the products it is hard to grasp how wonderful they are! This video may prove me wrong! It has given me so many great ideas for using the products I already own! Those of you that have already added Demarle cookware to your kitchens, enjoy watching this and see what new ideas you can glean! I am looking forward to implementing them in my quest of nuturing the ones I love!

Prep Tips

2009-04-24T21:49:00.010-05:00

Often I hear folks say, " I just don't have time to make homemade...a boxed mix will do." Most days I do not have time either if their making would entail a trip to the store to gather ingredients then the measuring, mixing and baking.

I have made and have eaten my share of store bought cookie dough cookies. They are good, but there are just some favorite cookie recipes that cannot be beat! It is a pleasure to make them for friends and family. One of my sentimentally favorite cookie is Grandma Tweet's Oatmeal Cookie, Missy's Giant Chocolate Chip Cookies, and my cookie exchange favorite, Chocolate Oatmeal Chippers. These cannot be bought at the grocery store.
Bisquick does not come close to my oatmeal flour waffles and pancakes...I might add that Mrs. Coffee's Blueberry Muffins rival any boxed mix out there!

To help make recipes like these a reality in the busy-ness of my life... I look for times when I have only a 5-10 minute slot...certainly not enough time to make a whole batch of cookies...yet it is plenty of time to measure out all of the dry ingredients. This past week I combined the ingredients for 3 different batches of cookies. For years I have been doing this for muffin, pancake and waffle recipes. In a pinch I can have dough for cookies and batter for the others prepared in a "jiffy". I know and am able to pronounce all the ingredience in the mixes that I have made. With the dump of a baggie and the addition of a few noted ingredients I am minutes away from warm, delicious homemade treats!

1. selection of recipes

2. I hope it is visible that I packaged bags within bags. The sugars are separate with a list of wet ingredients to add (see pic below). The flour and soda are in bag number 2 to be added to "wet ingredients" . The largest bag has the oatmeal, wheat germ, coconut, chocolate chips, and nuts. The two smaller bags fit within the largest bag.

Days later when you have another 10 minute slot and you combine the wet ingredients to make the dough...the dough can then be stored in the gallon ziplock bag in the refrigerator.

The other two baggies I save for the next time I feel like prepping some cookie mix

I slip them into the rubbermaid box and know where to find them the next time I find the time to do some prepping!

Cappuccino Pie

2009-04-23T21:50:00.007-05:00

Preparing for our church's annual Bible conference. All the ladies are asked to bring a dessert to each meal. That totals 5 desserts. I am anticipating my kitchen will be in the midst of remodeling in the coming weeks. I have started getting my desserts prepared and in the freezer. This cappuccino pie has been a requested favorite of many for several years.

All the ingredients you will need:

Pour cold milk into a cold bowl.

Pour pudding mix into cold milk....

Add almond extract or flavoring.

(Take note of my beautiful new Demarle measuring spoon! I love this set of measuring tools. All the spoons have a round end and a oval end. This design has proved to be oh, so very practical! Sometimes the round spoons will not fit into the spice jar. Also, having two tsp on the same spoon is efficient when taking cough syrup upstairs to the boys...can dose 2 of the boys with the same spoon.) It is the little things in life....huh?!?!

Add instant coffee. Usually I have a jar of instant just for this recipe...It works well in making cappuccino smoothies too! I got these single serving packets (probably free) from CVS.

Precisely measure or appoximate with a dollop from a spatula 1 cup of cool whip into pudding mix.

Mix on medium until well blended.

Open the oreo pie crust. Be sure to look at the included recipes. I found this one on one of those labels. The label needs to be taken off if you intend to put the lid back on the pie. If you don't do it, the label will get in your pie...ewww gross! You don't want that to happen.

Pour into the Oreo pie crust.

The pie can be garnished with almonds or grated Hersey bars.

Marinated Cheese

2009-04-17T07:23:00.013-05:00

This past weekend we had the pleasure to attend A-Day at Auburn University. Of course the time with friends must include food. Here is the recipe for the marinated cheese that was included in the tailgating.

1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold

In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.

Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.

Almond Pear Coffee Cake

2009-03-30T05:03:00.003-05:00

There are just certain foods that serve as wonderful aromatics during the cooking process! Making this got EJC, attention. He usually avoids anything with sugar altogether, but when the timer buzzed, he was there waiting and ready for a slice of this! The almond extract is key to pulling off this flavor combination. This is a revision to this sucessful recipe. The original is also one worth trying! A staple and always a hit among this man clan.

1 c. sugar (¼ c sugar & 1 t stevia)
1/2 c. butter (¼ c canola & ¼ c butter)
2 eggs
2 c. flour (1 cup oatmeal flour, ½ cup WW flour, ½ cup all-purpose flour)
1 tsp. baking soda
1 tsp. baking powder
3/4 c. sour cream
3/4 c. Stewed Pears (1 lg pear: peeled, seeded and chopped, 1/4 tsp. apple pie spice and 2 tsp sugar. Stir together and cook in microwave or on stove top until tender)
2 tsp. almond extract
TOPPING:
1/2 c. brown sugar
1/2 cup Toasted Sliced Almonds
1/2 tsp almond extract
Coffee cake - combine sugar, butter, and eggs. Add dry ingredients alternately with sour cream and bananas. Add vanilla.
Mix 1/2 of topping in batter and put 1/2 on top of cake. Bake in greased and floured Bundt pan. Can omit the greasing and flouring of pan if using DEMARLE! Bake at 350 degrees for 40-45 minutes.

Vanilla Rich Chocolate Chip Cake

2009-03-19T05:55:00.003-05:00

I made this last week on Wednesday to take to our local firestation. The man clan now refers to this cake as the "Fireman's Cake". So quick and easy to make!

On Monday the firemen showed up at our home after I smelled wires burning and believed it needful to call 911. They arrived with sirens blaring at 6:45 am. All the neighbors were very aware and thankfully even concerned:-) In the end, the main breaker was turned off until we could be visited by the electrician. Upon his investigation, we were told that we had been just minutes away from a house fire! I have the proof...the breaker casing had been smoldering and was merely ashy. The casing has become my show-and-tell. Thankfully, the burning started after we were awake! Oh so thankful for God's protection!

1 yellow cake mix
1 small vanilla pudding
1 cup sour cream
1/4 cup oil
1/4 cup water
3 eggs
1 tsp. vanilla
1 cup chocolate chips

Combine all the ingredients...add the chocolate chips last. Pour into a greased and floured bundt pan..unless you have Demarle...no greasing required! Bake @ 350 for 50-55min until it passes the toothpick test.

Ricotta and Ham Stuffed Chicken Breast

2009-03-07T21:49:00.007-06:00

There are some folks that have a real aversion to touching raw meat. I promise you that this recipe is worth the therapy it may require to overcome your aversion!

I admit, we all have our issues. I can cut up raw meat without any hesitancy...good grief, during my days in Honduras, on some of my village excursions I got to pluck feathers from warm chickens. Splitting a chicken breast from the grocery store is really no big deal.

My bigger issue would be touching dirty socks...Ok, I have admitted it. There is nothing rational about it. Yep, dirty socks belonging to my beloved "man clan" give me such heby gebies....
Sorry for such an unappetizing departure from the recipe. Just proving a point that we all have our issues...if yours is raw meat, please do get over it. I am working on my issue and I believe there may be some hope for healing.

The first time I prepared this, the family was very pleased. I rate this delicious entree as a $12-$14 restaurant dinner...for sure!!!
I found this recipe in February 20, 2009 All You magazine, on pg 86. I recommend the magazine. It can be found on the magazine rack near the check out at W-Mart. It is one of the less expensive magazines and is full of great coupons and I am finding some great, easy recipes as well!
My only revision to this recipe is that I use chopped ham instead of deli slices. I just envisioned the "thinly sliced deli meat" sliding out of the chicken with all the cheese on the first cut. With kids, things like this can seem like a real crisis. So avoid a dinner time crisis and chop some ham and add it to your filling.

THE FILLING:
½ cup Ricotta
¼ cup grated Parmesan
1/3 cup finely chopped fresh basil leaves
1 clove garlic, minced
4 thin slices deli ham (I used ¼ cup ham finely chopped)

4 boneless, skinless chicken breast halves
Salt and pepper
¼ cup all-purpose flour
1 TBS olive oil
1 TBS butter

In a small bowl combine ricotta, Parmesan, basil and garlic.
Rinse chicken and pat dry. Cut a slit along the thick edge of each breast half, forming a pocket.
Open breast halves like a book and place a spoonful of the ricotta / ham mixture inside of the breast.

Close the chicken and “pin” with a toothpick.
Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated.
In a large skillet, warm oil and butter over medium-high heat until butter melts and begins to foam.
Add chicken to pan and cook 5 minutes: turn and cook on second side for an additional 4-6 minutes depending on the thickness of the chicken breasts. Cook until no longer pink. (May have to cut to test.)
Serve hot. We have enjoyed it over rice!

This recipe is a sure winner!

Main Street Mom's Menu Mania...and ramblings

2009-03-03T22:59:00.005-06:00

Posting my "Monday Menu" on Tuesday and very late in the day. Projects have been consuming the days and I am seeing some progress and hopefully the prospects of being more organized now.

Then again, this "man clan" has just begun baseball season! My oldest was blessed with having 3 tests and a quiz tomorrow and needing to study on his first night of ball practice...he was so excited regarding ball, focus on the school work was missing tonight. Just a little frustrating, I might add....... At times like these the prayer that I prayed along with many of my dear nursing school friends comes to mind..."Lord help us to recall what we have studied for this test and what we have failed to study...help us to recall it from the lectures in class....and what we missed in class please help me be logical in my guessing." I pray He will help (have mercy on) my EDC tomorrow!

Monday
Chicken Lasagna (from the freezer), green beans and salad

Tuesday
B: Pop tart and Berry smoothie
L: Sandwiches,
S: Another version of Chicken Lasagna...with angel hair pasta

Wednesday
B: Cheese grits, sausage and eggs
L: Pizza Rolls,
S: Beef Stew, yeast rolls and salad

Thursday
B: Almond Loaf, smoothie and ham
L: Beef Stew
S: Leah's supper co-op

Friday
B: Egg in a hole
L: PB &J, Yogurt, String Cheese
S: Hamburgers, Oven fries...all the fixins

Saturday
B: omelets and waffles
L: panini and Mom's tomato soup
S: Blackened Seseme Tuna Steaks

Sunday
B: Omelets and Waffles
L: Baked Ham, Sweet Potatoes, green beans
S: Leftovers

Main Street Mom's Menu Mania

2009-02-26T16:15:00.004-06:00

Finally, life is returning back to normal after some very tiresome days of illness within the family....This is late getting posted...you know..Thursday instead of Monday. Life goes on!!!! I am so very thankful to have everyone feeling better!

Monday:
B: breakfast casserole
L: Pimento cheese sandwiches, brownies, string cheese, apples and PB
S: Heather co-op

Tuesday
B: breakfast casserole again:-)
L: Turkey sandwiches, cookie, crackers, orange
S: Beef stew, cornbread, chopped salad

Wednesday
B: poppy seed bread, milk
L: pizza rolls....
S: Spicy Chicken Thighs, Green Beans, Chopped salad with Benihana Salad Dressing

Thursday
B: Banana Coffee Cake, Milk
L: Leftovers, string cheese, coffee cake
S: Leah Co-op

Friday
B: Almond Puff and Ham and Egg Sandwiches
L: B-que sandwiches
S: Meatloaf Mashed Potaotes, Corn, Okra

Saturday
B: Omelets
L: 15 bean soup with cornbread
S: Spicy Chicken Thighs with Benihanna Salad

Sunday
B: Omelets
L: Roast for potluck
S: Soup and Sandwiches

Main Street Mom's Menu Mania

2009-02-16T16:24:00.003-06:00

Monday
B:Apple Pie
L:Checkers
S:Heather co-op

Tuesday
B: Banana Sour Cream Coffee Cake
L: PB and J, cheese stick, brownie, apple
S: Stuffed Chicken Breasts, Rice, Green Veg

Wednesday
B: Waffles and Pear Sauce
L: B-que sandwiches
S:Spaghetti and Meatballs, salad and French bread

Thursday
B: Smoothies and Muffins
L: Turkey Sandwich on WW bun, Chips, Orange, String cheese
S: Leah co-op

Friday
B: Scrambled Egg, toast, and pears
L: Leftovers
S: supper with friends

Saturday
B:Omelets, Waffles
L: Picnic Lunch/ Grilled Panini
S: Spicy Chicken Thighs, rice and salad

Sunday
B: Omelets, Muffins
L: Ham, Sweet Potatoes, Corn, Green Beans
S: French Onion Soup, Large Chopped Salad

Local Grocery deals Feb 11-17th have been posted!

2009-02-13T00:37:00.001-06:00

Check out this link for the most current grocery deals!

Banana Sour Cream Coffee Cake

2009-02-12T22:29:00.003-06:00

BANANA SOUR CREAM COFFEE CAKE
1 c. sugar (¼ c sugar & 1 t stevia)
1/2 c. butter (¼ c canola & ¼ c butter)
2 eggs
2 c. flour (1 cup oatmeal flour, ½ cup WW flour, ½ cup all-purpose flour)
1 tsp. baking soda
1 tsp. baking powder
3/4 c. sour cream
3/4 c. mashed banana (2 lg bananas)
1 tbsp. vanilla
TOPPING:
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. pecans
3/4 tsp. vanilla
Coffee cake - combine sugar, butter, and eggs. Add dry ingredients alternately with sour cream and bananas. Add vanilla.
Mix 1/2 of topping in batter and put 1/2 on top of cake. Bake in greased and floured Bundt pan. Bake at 350 degrees for 40-45 minutes.

The items in ( ) are the revisions I made and it was still a success!

Cake Pops Scream Happy Valentines Day!

2009-02-11T00:51:00.006-06:00

The cuties below are a sampling of our trial run! The man clan found these simply irresistible!

The above cake pops contained mocha maple cake with caramel frosting.

These are our cake pop bouquets; complete with mocha maple caramel, fudge cake, yellow cake cream cheese.

Start with cake and icing beat into a dough. Refrigerate the dough. Use a small scoop to get evenly proportioned balls. Roll into a smooth ball. Freeze the balls.

Get medium sticks from craft store. Insert into ball.

Using a double boiler, melt the chocolate.

Coat the ball.

Shake on the happiness...I mean sprinkles! They are simply fun.
Take note that we are using floral foam as a drying base. It really worked well!

Demarle Supper

2009-02-06T21:41:00.012-06:00

I thrive on cooking for others. The opportunity I have been given to present Demarle cookware to my friends and their friends has truly been a blessing. Again I will state for the record, I am not a representative....I have a dear friend that is. For the past 5 years I have had the privilege to build a lovely collection of Demarle products. Demarle cookware is a fairly new product in the American market. I was introduced to the products 5 years ago. Upon my first encounter I was rather skeptical so I only spent $30 on a half sized flower shaped tray and figured if I don't like cooking with it, at least I can make pretty congealed salads in it. It is silicone bake ware. Before you have a visceral negative reaction, it is not the run-of -the-mill drug store version that still has to be soaked and scrubbed after use. This is professional cookware. Yes, it is silicone, but the defining difference is that it is woven glass ( for even distribution and conduction of heat) formed into quite the variety of beautiful baking shapes, then dipped in silicone. No more greasing and flouring of pans. Your baking options are limitless.These products have facilitated the passion for cooking which I already had since my childhood days, and has sparked my creativity with cooking like no other cookware line ever could.

I repeat, I love these products!
The most recent Demarle Dinner Demonstration I held, featured the following menu:

Pork Tenderloin with Rosemary

Bacon Herb Tenderloin Roast

Rosemary Roasted Potatoes

Butter Chive Carrots

Roasted Asparagus

Spring Salad

Yeast Rolls

Dessert Assortment

Lemon Cream Cake

Moon Pie Cakes

Blueberry Bundt Cake

Madeline Tiramisu Trifle

Brownie Bites

Main Street Mom's Menu Mania

2009-02-02T01:03:00.004-06:00

I am delegating much of my mommy duties this week as I am going to my mothers to help her move and my dear Aunt is stepping in my shoes and holding down the fort for the two schooled sons. The baby is going with me....of course! This weeks' menu is to aide her in the morning rush and the packing of the lunches....Thank you, Aunt Viki!
Monday:
B: Breakfast casserole (crustless quiche), muffin
L: Meatball Subs, Chips, snack mix, fruit cup
S: Heather’s burgers (eat before basketball)

Tuesday:
B: Blueberry muffins
L: B-que sandwich, chips, veg sticks and dip
S: Viki is cooking!

Wednesday:
B: Baked Oatmeal and egg, jc
L: pizza (wrapped in Foil), string cheese, treat from snack jar
S: Leah fixin’ country style ribs

Thursday:
B: Stuffed English muffin
L: pizza rolls and mini corndogs
S: Viki is cooking!

Friday:
B: oatmeal waffles (in lg freezer)
L: Turkey sandwich, chips, fruit leather,
S: Hamburger Steak (prepared and in freezer), roasted potatoes, salad

Saturday:
B: omelets
L: meatball subs, chips, cookies
S: Larry’s Special Salad

Sunday:
B: omelets
L: Soup and sandwiches
S: Salmon filets, rice, salad w/ ginger salad

Demarle Brunch

2009-01-25T11:31:00.008-06:00

Demarle cookware is a fairly new product in the American market. I was introduced to the products 5 years ago. Upon my first encounter I was rather skeptical so I only spent $30 on a half sized flower shaped tray and figured if I don't like cooking with it, at least I can make pretty congealed salads in it. It is silicone bake ware. Before you have a viceral negative reaction, it is not the run-of -the-mill drug store version that still has to be soaked and scrubbed after use. This is professional cookware. Yes, it is silicone, but the defining difference is that it is woven glass ( for even distribution and conduction of heat) formed into quite the variety of beautiful baking shapes, then dipped in silicone. No more greasing and flouring of pans. Your baking options are limitless.

For this show, I baked the breakfast casserole (half recipe) in the daisy mold...keep in mind the company is French. They have yet to learn that the word "mold"...may have a negative connotation. That is, however, what they call their "pans". Another version of breakfast casserole, Quiche Lorraine , I baked in the tartlet tray for use in the Loaded English Muffins. In the presentation, I shared that these "tarlet sized egg" can be baked and frozen for a quick protien rich breakfast on the go! The hostess for this demonstration got in on the baking with me and she made positively, divine cinnamon rolls demonstrating the sunflower mold, the round tray, and the mini muffin tray. The almond puff; a recipe that I baked as a child...I rediscovered it. The link is provided below. I baked it on a silpat.

Breakfast Casserole

Maple Mocha Cinnamon Rolls

Ham and Sausage Mini Quiches

Loaded English Muffins

Blueberry Muffins

Almond Puff

Fresh Grapes

Assortment of Beverages

Hope you enjoy the recipes! Wish you could have joined us for this presentation. I would love to hear from any of you that have been using any Demarle products! If this is new to you...and you are interested, I would love to share some contact information of my representative with you! She can take your order online, and accepts all major credit cards.

I AM NOT A REPRESENTATIVE, I JUST LOVE THE PRODUCT AND LOVE TO SHARE IT WITH OTHERS! IT HAS SIMPLIFIED MY COOKING AND I CANNOT IMAGINE BEING IN THE KITCHEN WITHOUT IT!

Main Street Mom's Menu Mania

2009-01-25T05:03:00.001-06:00

Monday:
B: Breakfast Casserole, jc
L: Turkey Sandwiches
S: Heather co-op

Tuesday:
B: muffins and smoothie
L: 15 Bean Soup
S: Hamburger Steak, Roasted Potatoes, Green Beans

Wednesday:
B: waffles and fruit sauce
L: Meatball Subs
S: ribs

Thursday:
B: ham and cheese stacked fried egg
L: leftovers
S: Leah co-op

Friday:
B: cereal
L: Chili
S: Demarle Demonstration
Man Clan Dining Out

Saturday:
B: omelets and waffles
L: Meatball Subs
S: Salmon

Sunday:
B: ham and cheese loaf MGCC site
L: sandwiches
S: burgers grilled Oven Fries

Main Street Mom's Menu Mania

2009-01-18T22:53:00.004-06:00

January 19-25th

Monday:
B: Muffins
L: split pea soup
S: Heather’s cooking

Tuesday:
B: Breakfast casserole
L: left over home made pizza,
S: Pork loin, fried okra, butterbeans, salad

Wednesday:
B: Waffles and pear sauce
L: Turkey Sandwich, pb crackers,
S: Hamburger Steak, mashed potatoes, buterbeans

Thursday:
B: Almond Danish and omelets
L: Hot dog, string cheese, granola bar
S: Leah’s Coking

Friday:
B: Cereal, jc
L: Ham Panini
S: Salmon filets with ginger sauce*, rice and salad

Saturday:
B: Waffles and omelets
L: Bagged lunch
S: Meatball Subs, chips, veg tray with ranch dip

Sunday:
B: Waffles and omelets
L: Dinner at church
S: Leftovers

*Ginger Sauce
1 cup mayo
2TBS of sliced pickled ginger (like what is served with sushi)

Blend well in food processor. Enjoy with fish of your choice.

For more great ideas and other meal plans go to Organizing Junkie.

I may serve hot dogs...but I have killer hot dog chili!!!

2009-01-14T12:23:00.004-06:00

This has been my "go to recipe" since I found it online in 2004. I was asked to take it to a graduation party. The source stated that it was the recipe from Aiken Pool Hall in Aiken, SC. Really, if you use this on your hot dog....there is no need for anything else. Since sometimes I don't know when to stop....I still add the slaw, and sweet relish...yep, I like sweet relish on my hot dog.

I have to admit, I don't approve of hot dogs on a regular basis. It's about the nitrites, or is it the nitrates.... We eat them so rarely around here, my man clan cheers when I put hot dogs in the grocery buggy! It is a little embarrassing in the grocery store. My disapproval for hot dogs is so well known, my husband once admitted that when working from home one day he ventured to the local hot dog shop and couldn't even enjoy the hot dog for looking over his shoulder...thinking I would see him there....Craziness!!!! It did him alot of good to get it off his chest!!! Confession is good for the soul!

I promise I am not the oppressive type, I promise!!! I blame this on one of my junior high through high school classmates. He ruined it for any of us girls ever liking hot dogs by sharing with us the makings thereof. Therefore, the man clan can just thank him for my "hang-up" regarding hot dogs!

All that being said, there are just sometimes that hot dogs are the menu item of choice. JOC my son 2 of 3, most always requests them for hot dogs for celebration meals!

Here's the recipe.

1 lb hamburger meat
4 medium onions, finely diced and chopped
4 TBS yellow mustard
3 tsp. sugar (optional)
2 tsp. apple cider vinegar
2 tsp chili powder
1 cup catsup
salt to taste

Break up the hamburger meat and put into a 4 quart pan. Add enough water to make a thick mix. Stir until smooth.

Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water.

Give it a try!

Local grocery deals are posted!

2009-01-14T12:22:00.000-06:00

Check them out at this link!

Spicy Chicken Thighs

2009-01-12T11:24:00.004-06:00

This I found on an excellent cooking site: The Wednesday Chef.
This is an absolutely wonderful exotic use for .39/lb chicken quarters!!! Talk about an inexpensive impressive and flavorful meal. Serve this with rice of your choice...I prefer jasmine rice, but any type will do. Also, I prepare a simple tossed salad with ginger dressing.

Spicy Roasted Chicken Thighs
Serves 4
8 chicken thighs, with skin, pierced all over with a small knife
5 cloves garlic, peeled
1 2-inch piece fresh ginger root, peeled
1 small jalapeño pepper, seeded
Juice and zest of 1 whole lemon
2 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1 teaspoon cumin powder
1 teaspoon coriander seeds or ground coriander
1. Heat oven to 400 degrees. Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
2. Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
3. Put thighs, skin side up, in a roasting pan. Roast for 45 minutes or until done.

Main Street Mom's Menu Mania

2009-01-12T05:56:00.005-06:00

Monday:
B:Ham, Bacon and Cheese Quiche, Blueberry Muffins, Orange Jc
L:Chicken Salad
S:Heather's co-op meal

Tuesday:
B: Muffins and smoothie
L: left overs
S: my coo-op meal/ Meatloaf, mashed potatoes, carrots, corn, salad

Wednesday:
B: breakfast casserole, jc,
L: PB sandwiches, chips, fruit, granola bar
S: B-que baked potatoes, chopped salad

Thursday:
B:quiche, yogurt
L:B-que sandwich, chips, snack cake, crackers
S:Leah's co-op meal

Friday:
B:cereal (the kiddos cheer)
L:leftovers alfredo
S:Mixed meat salad (Larry's special)

Saturday:
B:Omelets and waffles
L:B-que sandwiches
S: crockpot ribs

Sunday:
B:Omelets and waffles
L:Roast and veg
S:leftovers

Head on over to Organizing Junkie for more great meal ideas and links to recipes.

Meatloaf...with great reviews!!!

2009-01-10T23:33:00.007-06:00

This recipe is a keeper! I have been using this one for over 10 years. I found it online. The source said that it was Rosie's Diner's recipe. Not sure where Rosie's Diner is, but the folks that live near it are blessed to have such good cookin'. There is no better meatloaf than this. Until this meatloaf...there was no meatloaf that I ever craved. Set this on a plate with real mashed potatoes, kernel corn, and green beans...you will be set to scoot! That means you will have a happy table full of diners.......... I also use this recipe for making meatballs...my man clan loves it that way too.

2 pounds ground beef
2 eggs, beaten
1 cup rolled oats
1/2 cup chopped onions
1/2 cup ketchup
1/4 cup chopped green pepper (optional...I never put them in)
2 TBS your favorite steak sauce
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. garlic powder

Sauce:
1/2 cup ketchup
3 TBS packed brown sugar
1 tsp ground mustard

Preheat oven to 350 degrees and grease a 9 x 5 loaf pan. (I use Demarle pans...AKA molds) In a large bowl, combine the ground beef and beaten eggs. Add the remaining ingredients and mix well....that means take off your rings and mix it with your hands!!! Transfer to the loaf pan or form into a loaf shape and smooth the top. In a small bowl, wisk the ingredients for the sauce and spread it over the meat loaf before baking. Bake for 1 to 1 1/2 hours or until the inside temperature reaches 160 degrees. Let the loaf sit for 10 minutes before slicing. Serves 6.

(Immediately when the meat loaf is taken out of the oven, it is a good time to pour off any excess hamburger grease. ) When hamburger meat is cheap, (i just found it for $1.29/lb) I make a triple batch and freeze 4 loaves and about 20 or more meatballs.

I am very picky about my meatloaf. I only want my version. I may be biased. I challenge you to try this one. You will like it!

Mexicali Chili

2009-01-08T07:00:00.001-06:00

This combination of spices is perfect! It is not necessary to revise it in any way. I usually double the recipe and have some to freeze. Always a family favorite. The only deviations from the recipe below is that I usually combine kidney beans, black beans and white northern beans. Also, last time we made this, per dear EJC's suggestion we added (about 3 TBS for a double batch) chipolte southwestern seasoning as well. It was a good thing!

Mexicali Chili
1/4 cup canola oil
1 cup chopped onion
1 cup chopped bell pepper (I omit this.)
1 clove garlic, crushed
2 pounds ground chuck
2 (16 oz) cans tomatoes
1 (6 oz) can tomato paste
2 TBS chili powder
1 TBS salt
1/2 tsp. pepper
1/8 tsp. paprika
2 bay leaves
1 tsp. cumin
1 tsp. dried basil leaves
dash cayenne
2 (15 oz) cans kidney beans, drained

Saute onion, bell pepper, and garlic in hot oil about 5 minutes. Drain. Brown beef and drain. Add remaining ingredients, except beans. Simmer for 30 minutes or until thick. Add beans and heat several minutes.

This is the recipe as printed in "Down Home In High Style" cookbook

Breakfast Casserole

2009-01-07T10:00:00.003-06:00

This is adapted from the Demarle at Home Heritage from the Heart cookbook.

Layer the following ingredients into greased pan or if using Demarle cookware...no grease is needed!!! Can use any 2 quart Demarle mold.

2 cups shredded sharp cheddar cheese (1-2 cups cheese)
1 pound of cooked ground sausage
6 slices of bread, made into crumbs in food processor (3 cups bread crumbs)

Wisk together the following ingredients.

5 eggs (5 - 8 eggs)
2 cups milk
3/4 tsp. dried mustard
1 tsp. salt

Pour whisked ingredients over the layered ingredients and cover with foil. Refrigerate overnight. Preheat oven 350. Bake 1 hour. Cool 10 minutes. Cut into wedges to serve.
This recipe can also be baked in muffin Demarle tray for individual servings. Be sure to adjust your cooking time if using the muffin cups. For making sausage egg and cheese muffins the individual servings are ideal!!!

Chili our way

2009-01-06T21:25:00.006-06:00

For years my chili recipe was rather simple. My sis got me hooked on this one.

1 can chili magic
1 15 oz can tomatoes
1 pound cooked hamburger.

Simmer. You can't get any easier than that!
I still love the Chili Magic recipe. About a year ago, the "powers that be" for our local Walmart decided that they no longer needed to sell Chili Magic; that began my quest for a perfect homemade chili.

Here's chili the way ..uh huh...uh huh.. the way we like it! Hold on.........here we go!

I am feeding a man clan. So, I look for ways to give them lasting fullness. One great way is using complex carbs...like brown rice hiding under chili! Unless you are using 5 min brown rice, expect to cook it for 45 minutes. I really feel like I have planned ahead when I already have some rice precooked and in the freezer waiting on the "chili urge".

Next comes the good ol' chili. I will be posting the most fav chili recipe soon!

Cheese anyone?!?!?

Last week when dishing up the chili in our own special way, my EDC informed me that I had "not given him enough sour cream to cool his soup"! Who knew? All these years that is really why we have been putting it on the chili. If you like the cream, enjoy and cool your soup with it!

Now, for the crowning jewel! Gecha some of that fried cornbread!

Now that chili is ready to comfort, nurture and warm the ones you love!!!!

Fried Cornbread

2009-01-05T19:02:00.005-06:00

One of our favorites is fried cornbread with chili. I have had it included on my menu several times in the past month or two. Cornbread is good with most any Southern meal. Another favorite would be rice, tomato gravy and fried cornbread with pork chops. This also is great with a vegetable plate.

After one of my high school friends, who now live in Yankee territory:-) saw my many references to fried cornbread on my menu she requested instructions for making it. Here it is Megan and Michelle. On those days that you are yearning for some southern love and comfort try this one and I truly hope it does not disappoint!

There's cornbread and then there is glorified fried cornbread. Eating this fine southern staple transports me to the tables of some of my favorite cooks. I credit my former pastor's wife, Mrs. Myra, and my mother-in-law, Mrs. Jackson (yes, that is her first name) with teaching me how to make this fine, fine simply divine southern staple!

The first and most essential tool in a southern kitchen would be a well-seasoned iron skillet! I cannot imagine cooking without it.

The simplicity of this recipe keeps me making it. I know the baked cornbread is finer for the figure, but the sheer facility of this recipe has me making it far too frequently!

The ingredients required are:

1 cup self rising cornmeal
1 egg
1/2- 1cup of your choice water, milk or buttermilk

If I have buttermilk, it is my favorite version; however, water makes a fine cornbread as well.
For those of you that like exact measurements, this one cannot be done that way. I can tell you start with meal, egg and 1/2 cup of liquid and beat the mixture. Add liquid only until the consistency below is reached.

Now focus your attention on the skillet, have about 1/4 inch canola oil heating. Allow the oil to get hot enough to sizzle when the spoonful of very thick batter comes in contact. The bread will be far too greasy if the oil is too cold and if it is too hot the bread will burn on the outside before it is cooked on the inside. Often, I test the oil with a quarter sized drop of batter to assess the readiness of the oil. Remember, it should sizzle! Cook on med high.

I use a serving spoon for sizing my cornbread. Mrs. Myra always seemed to measure them up using the the size of her palm. (That's how I remember it anyway. It has been several years since those cherished days of mentoring.)

Be prepared to flip the bread as you see the edges browning.

Get your plate ready! Seems like the fried cornbread was always the last thing in the skillet right before sitting down to eat! Hope you enjoy and don't blame me if you find yourself making this more than you buy the "jiffy" mix.

Reality Check

2009-01-05T06:07:00.004-06:00

Yesterday being the first Sunday of the month, we had dinner at church, as is our routine. It is always a pleasant time of fellowship and great food.

As reflected on this weeks' menu, I had planned to take mashed potatoes, butter chive carrots, and peach cobbler. I suppose days like yesterday occur in our cooking experience to humble us. My potatoes turned brown when reheated. Can anyone give me some insight...why did this happen? My peach cobbler was edible, but that's about all I can say for it and well, I chopped the tip of my ring finger off while slicing the carrots..I am still saying "OUCH!!!" It really hurts. The carrots did not even make it to church. I did not figure anyone would want to eat them.

As Ree from Pioneer Woman would say...."just keepin' it real!" Ya'll have a good day and please pray for my finger and give me some insight regarding my brown potaoes! Thanks!

Main Street Mom's Menu Mania

2009-01-05T05:20:00.004-06:00

Sunday: Mashed Potatoes, Carrots,
Peach Cobbler Reality Check

Monday:
B: Breakfast Casserole, Jc
L: PB&J sandwich, cheese sticks, chex mix,
S: Ham from Heather

Tuesday:
B: Muffins, fruit smoothie, egg
L: Leftovers, orange, granola bar, banana
S: Cilantro Chicken, Mexican Rice, and Salad

Wednesday :
B: Waffles, Jc
L: BBQ sandwich, chips, trail mix, cookies,
S: Chicken Tetrazzini, Sweet Potatoes, Green Beans, rolls

Thursday:
B: Cereal, jc
L: Ham sandwich, chips, fruit cup, granola bar
S: BBQ Chicken From Leah

Friday:
B: Breakfast Casserole, orange slices
L: Chili , Rice and Cornbread,
S: Hot Dogs, chips, dip, cookie cake

Saturday
B: Omelets and Waffles
L: Chili, Rice and Cornbread
S: Pork Loin Chops

Sunday:
B: Omelets and Waffles
L: dining out
S: Soup and sandwiches

Cook and prepare ahead this week: yeast rolls, muffins, waffles, pancakes, bbq meat, Hamb steak, Meatloaf,

Hamburger is on sale this week for $1.29 in our "neck of the woods"!

Missy's Chocolate Chip Recipe

2008-12-26T23:11:00.008-06:00

OK, I must admit this is a recipe I have had well over a year. I just cataloged it and had not tried it. On my recent trip to Kentucky, my hostess and dear friend, Z, was baking these for her son's teachers. She graciously shared one with me. I was hooked! This chocolate chunk cookie recipe is no ordinary cookie. It has peanut butter in it! The peanut butter adds a smoothness to the cookie, but the peanut flavor is not predominant. I did not detect it in the least. I urge you to try these! Don't make them standard sized, these are to be jumbo, commercial sized, enormous cookies! Rather impressive!

Missy's Chocolate Chip Cookies (Missy happens to be "Z's" sis-in-law)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted buter
2/3 cup smooth peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 bag semi-sweet chunks

Heat oven to 325.

Combine flour, baking soda, and salt.
Whip PB and butter. Add sugar, brown sugar. Beat until creamy. Beat in eggs and vanilla. Stir in flour. Mix until blended and dough forms. Add chocolate chunks or chips.
A double batch almost filled my standard Kitchen Aid mixing bowl.

Measure out each cookie with 1/4 cup (or large Pampered Chef scoop) onto cookie sheet or SILPAT.

Here's a close up of the deliciousness. Of course this cookie dough is just as good, if not better raw! Refrain from eating it all raw. The baked cookies are even better with some milk...so says my little man clan tonight!

Bake at 325 for 15-17 minutes.

If you eat too many....you may get a tummy ache! You must share these with friends to refrain from overindulging! The 2 year old told me tonight that we cannot share these...."we need them all!"

2008-12-26T22:00:00.002-06:00

Cranberry- Pecan Rugalach (Makes 64 pastries)

1 cup butter, softened
1 (8 oz) package cream cheese, softened
1/2 cup sugar
2 3/4 cups all-purpose flour
1/2 teaspoon salt
Cranberry-Pecan Filling
1 large egg, lightly beaten
1/2 cup sparkling sugar

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating until fluffy. Stir in flour and salt.

Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap.

Then the filling, (sweet, nutty, fruity filling) must be made!
Cranberry-Pecan Filling
3/4 cup sugar
2/3 cup toasted pecans
2/3 cup dried cranberries*
1/2 cup melted butter
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice

*Dried cherries, dates, apricots, golden raisins can all be substituted for the cranberries!
I measured all ingredients into the food processor to simultaneously chop and combine the mixture. It is very thick.

Roll 1 portion of dough at a time into an 8 inch circle on a lightly floured surface (I use my ROULPAT which I love!!!! Very little flour is needed when rolling out dough when using a mat like this; therefore the flavor of the cookie dough is not compromised.)

Spread with 3 tablespoons of fruit mixture.

Leave a 1/2 inch border around the edge.

Cut circle into 8 wedges.

Fast forward the process.....

Ok, this shows us going on 6 wedges...keep on going!

(I am not a hand model...and at this time I was still unaware of the "cuisine setting" on my camera) The pics are only gonna be getting better and better...but no promise of the hands becoming model quality. These are the hands of a mother, baker, and gardener.....

This is what we are working toward!!!

Back to the Rugalach!!!!

Roll up wedges, starting at wide end, to form a crescent shape.

(Finally a non-blurry pic...be patient with me folks...I cook and am just learning the photography thing...)

Place, point side down, on a lightly greased baking sheet.
(I use a silpat....no grease needed!!! To use it is to love it!!!!! As you can see, mine is very used and very loved. Everything cooks evenly and never sticks!!! Once again....no grease needed!!!)
Brush gently with egg.

Sprinkle evenly with sparkling sugar.

I found this sparkling sugar at our local Micheal's Craft Store in the cake decorating department.

Please don't skip this detail! This sparkling sugar adds such a special touch to this pastry.

Repeat procedure with remaining dough and filling.

Bake at 350 on a lightly greased baking sheet (or SILPAT) for 20 minutes or until golden brown.

Remove to wire rack to cool completely. Betcha you can't only eat one!!!!

Menu December 21-28

2008-12-21T22:29:00.008-06:00

Sunday: Southwestern Salad with Cafe Rio salad dressing

Monday: Boys with Eddie

Tuesday:
B: Muffins
L: Sandwiches
S: Homemade Pizza and Salad
Wednesday:
B:Dad's omelets and waffles...are you beginning to see that this would be a family fav around here?!?!?
L: Leftover Pizza and Salad....
S: Green Bean Casserole, Moon Pie Cake and Brownie Bites

Thursday:
Brunch: Southwestern Quiche, Cocktail Wienies, Cinnamon Rolls
Late Lunch: Fillet Mignon, Baked White Potatoes and Baked Sweet Potatoes Maple Cream Sauce, Salad, Onion Straws

Friday:
S: Old faithful........
L:Chili, Rice and Cornbread...again:-)
S: Grilled Oysters and smores?!?!? Maybe.......

Saturday:
L:Paninis and soup
S:Spaghetti, green beans, rolls and salad

Sunday: Eat out

Outback Southwest Dipping Sauce (Copy)

2008-12-19T22:03:00.002-06:00

Tonight we celebrated yet another birthday. Any birthday celebration around here is definately going to have a strong emphasis on good eating....that is unless JOC is planning the menu. That is another story though. Tonight we celebrated birthday of the "man of the house"! Okay, I spurged, he is certainly deserving of it!!!!...Yep, tonight it was filet migon, roasted potatoes, onion strings (from Ree, the Pioneer Woman)
and Caesar salad (another recipe worthy of posting).

On Ree's site, she gives the recipe for the onion strings, and suggests using southwestern dipping sauce. This is the one we found and used. It was wonderful. I found myself dipping everything on the plate in it...yep, even the filet! BTW, Dear, in case you are checking in on this blog...hope your b-day was special! Love you and treasure you!
Copykat Recipe

Serves 4

1/2 c. mayonnaise

2 t. ketchup

2 T. horseradish (little less)

1/4 t. paprika

1/4 t. salt

1/8 t. garlic powder

1/8 t. dried oregano

dash ground pepper

dash cayenne pepper

Methods/steps

Combine all ingredients and refrigerate. We saw the need to double this quantity!!!

Pecan Brittle

2008-12-19T20:41:00.008-06:00

Yet another recipe obtained from the Guy family. They are dear friends from church. This pecan brittle is always expected to be a part of my annual "cookie exchange". Kenneth is always willing to send this in exchange for his bagged selection! This year the brittle got rave reviews and I was asked to post the recipe here. Before posting I decided to make sure my copy of the recipe would get the same results as Mr. Guy's. Sure enough! The brittle made it into the 21 tins I made for my husband's employees. I had some brittle remaining for teacher gifts. When I got ready to prepare the teacher's tins, I discovered that the brittle had been irresistible. The man of the house, ate all the remaining brittle! He said it was, "Too good!" If you make this, hope you have some self-restraint!

2 cup sugar
1/3 cup light carn syrup
1 cup butter
1/2 tsp. salt
2 tsp baking soda
1 tsp. vanilla
5 cup pecans

Toast pecans in 200 oven until warm. Take out of oven and set aside. In large sauce pan, combine sugar & corn syrup. Boil to 310 degrees. (Use a candy thermometer.) Stir constantly. Add butter, stir constantly until in temperature returns to 290 degrees. Remove from heat. Stir in salt, soda and vanilla. The syrupy mixture becomes frothy when the salt and soda is added. Beat it well and quickly add toasted nuts. Continue to stir vigorously until all the nuts are well coated. Pour it out onto a DEMARLE silpat or onto a buttered cookie sheet. Allow to cool. Break into pieces for sharing.

December 17-23 Grocery Deals are Posted!

2008-12-17T09:49:00.002-06:00

Check out this link for great local grocery deals!

Peanut Butter Balls

2008-12-12T19:04:00.005-06:00

Today I "googled" for peanut butter balls and found this one! The graham crackers give these treats distinction from every other PB balls I have ever tasted! These are delicious. The filling is the most similar to "Reese cup" from any other PB ball. Hope you enjoy this one.

Ingredients:

2 c. crushed graham crackers

2 c. powdered sugar

2 c. peanut butter (creamy or chunky, your choice)

1/4 c. butter (barely melted in the microwave)

Dipping chocolate

Mix together the first 4 ingredients as you would a pie crust. Chill in the fridge for at least 1 hour.

Melt the dipping chocolate. Roll peanut butter mixture into small balls, and dip into the chocolate. Allow to set on wax paper. Chill until served.

(Photos from Nemmie at Cast Sugar

Planning a Cookie Exchange

2008-12-11T00:25:00.002-06:00

I co-hosted our 3rd annual cookie exchange. Once again it was a success! We sent out our invitations about a week prior to the event. Heather, my co-host, insisted that we would hold it at her home this year to take some of the "load" off of me. Really, at this phase of motherhood to my dear, 2 year old, MLC, I was thankful for her to do that part of the exchange.

It is not too late for you to plan a cookie exchange.

Make a few refreshments.

Check out this recipe link here.
Be sure to make the hot cider and brew some coffee.
Find a good friend to plan a Christmas carol game.
Enjoy a night out with friends.

Be ready for a very happy family when you arrive home with a stellar sampler of holiday cookies!!!!!

We narrowed the rules down to the following:

Homemade cookies are preferred.
Bring your recipe.
Please bring 6 dozen. One dozen for tasting during the evening and 5 dozen for exchanging. Please plate your 1 dozen for tasting separately.
Please let us know your type of cookie you will be baking to ensure variety.

When making the invitations, print the above rules on the back of card stock and the actual invitation print on velum in ink color of choice. Then punch holes in the top center of the invitation and tie on a green and red ribbon for a festive touch.

Chocolate Eclair Pudding

2008-12-10T01:14:00.006-06:00

This dessert is wonderful any time of year. It too has become a favorite among my friends. It is often requested. This recipe too, I received from one of my dear church ladies. Thank you, Colleen, for yet another good recipe!

2 pkg (3oz) French Vanilla instant pudding
8 oz Cool Whip
3 cups milk
Plain Graham Crackers

Mix pudding and milk. Beat until thick. Stir in Cool Whip.
Line a 13x9 baking dish with graham crackers. Pour half of pudding mixture over graham crackers. Place another layer of graham crackers over pudding. Cover second layer of crackers with remaining pudding. Place 3 layer of graham crackers over second layer of pudding. Set aside.

Topping:
1/4 cup milk
1 cup sugar
1 stick butter
1/3 cup dry cocoa
1/8 tsp. salt

Combine all ingredients in saucepan Boil together 1 minute. Cool slightly. Pour chocolate over top layer of crackers. Spread smoothly and chill for several hours.

Birthday Supper...boy style

2008-12-08T08:27:00.005-06:00

Yes, he is seven! The picture tells so much! He does most everything his own way! He has kept us laughing since before he was able to talk!

I hope I don't bore you with my boy mothering stories. I am convinced that mothering all boys takes a different kind of woman. For instance, the woman and homemaker in me would yearn to create the special production of a meal for a birthday supper.

My offer to my dear JOC was, " I will cook anything you would like. What will it be for your birthday supper?" His reply, "Hot Dogs and chips!!! So hot dogs he got and his special surprise...broiled oysters. I just don't picture dainty little girls getting excited over a birthday meal of hot dogs and broiled oysters.

Before any of you say, "Ewww, gross!" I don't eat them raw. I love sushi, but raw oysters I cannot do! (It is a texture thing.)This is how I prepared those oysters... I sauteed about 3 TBS of onion and 1 TBS of minced garlic in a bit of olive oil and butter. Then I added fresh oysters (about 2 1/2 dz drained of all the juice) to the sauteed onion and garlic. I heated the oysters through, being careful not to over cook them (they get tough). Then poured it all into a pyrex dish and generously topped them with Parmesean cheese. Place under the broiler until cheese is slightly browned! Place one oyster on a saltine cracker and top with cocktail sauce. Absolutely delicious!!!!!

The boys begged for more! I can really forsee this man clan and mom around the firepit grillin 20 lb of oysters in the near future! Mothering boys really isn't so bad!

Main Street Mom's Menu Mania

2008-12-08T08:13:00.002-06:00

Dec 8-14th

Monday:
B- pancakes/muffins with pear sauce
L- P&B, Clementine, celery sticks
S-Heather’s B-que chicken

Tuesday
B- Omelet Fried Egg and sausage
L- Ham sandwich, Clementine and granola bar, gold fish
S- White Chicken Chili

Wednesday
B- Smoothie and Muffin
L- Chili topped with cheese and sour cream, Cornbread baked in skillet
S- Tilapia with leeks and tomato (got to do this this week….It keeps getting pushed off the menu)

Thursday
B-Waffles with orange slices
L- Chicken Florentine Wraps
S- Leah’s Spaghetti

Friday-
B- Breakfast Casserole, prepared grapefruit,
L- Leah’s Spaghetti
S- Country Style Ribs, Roasted Potatoes, Slaw

Saturday
B- Dad’s Omelets
L- Reception Following Philharmonic Performance
S- Teriyaki Chicken, Fried Rice, Sautéed Zucchini and Squash,

Sunday
B- Dad’s Omelets & waffles
L- Dining out with friends
S- 15 Bean Soup, yeast rolls and salad

Main Street Mom's Menu Mania

2008-12-02T06:05:00.000-06:00

Monday-
B- Waffles
L- out @ Target!!!:-{!
S- Skillet Pork Chops, Fried Okra, Butterbeans

Tuesday-
B-Fruit smoothie and cereal
L-Ham sandwich, orange, chex mix
S-Heather's supper co-op night

Wednesday-
B-Blueberry muffins, egg and grapefruit
L-BLT Wrap, chips, trail mix
S- Chicken and Capers (one of my utmost fav comfort foods!) Rice, veg of choice

Thursday-
B- Yogurt, Pancakes,
L- Hot Pocket day!!!! The kiddos cheer! Granola bar, chex mix, fruit
S- Leah's co-op meal

Friday-
B- Spiced Stewed Pears with Oatmeal, Hot latte (decaf) So as not to alarm the kiddos' teachers!
L-P&B sandwiches, cheese and crackers, fig newtons
S- Meatloaf...another fav recipe....No mystery chunks in this meatloaf....It is all good.

Saturday
B- Omelets and Waffles with Daddy
L-Chili, Rice and Fried Cornbread
S- Tilapia with leeks and tomato, Rice and Wilted Spinach

Sunday
B- Omelets and Waffles with Daddy
L- Dinner at church-- will probably take salad, veg and dessert
S- Leftovers

What's a girl to do with leftover coffee?

2008-11-29T22:05:00.001-06:00

Well, I use it for Mocha Maple Cinnamon Rolls, Cappuccino Smoothies, why not, add some to cool your hot cocoa and well, even throw some in when cooking roast. So, why just pour the remaining coffee down the drain when you can freeze it for a later yummy use?!?!

This is just yet another use for my Demarle trays!

Pour it in and slide them into the freezer.

In just a few hours, you will have a tray of coffee ice.

Just peel the ice out of the silicone tray.
Label a freezer bag.Store these coffee ice crystals for later use.

2008-11-29T21:55:00.000-06:00

Chocolate-Dipped Orange Cookies

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange extract
2 cups all-purpose flour
1 (6 oz pkg) semi-sweet chocolate morsels, melted
3/4 cup finely chopped nuts of choice (pecans, almonds, walnuts)
3/4 cup sweetened flaked coconut, toasted (optional)

Beat butter at medium speed with electric mixer until creamy; gradually add powdered sugar, beating well. Stir in orange rind and extract. Gradually add flour, beating well. Cover and chill 1 hour.

Divide dough in half. Cover and chill 1 portion. Divide remaining portion into 24 pieces; shape each piece into a 2 1/2 x 1/2 inch log on a lightly floured surface. Repeat procedure with reserved portion. Place cookies on baking sheets, about 2 inches apart.

Bake at 350 for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.

Dip tips of cookies in melted chocolate, and if desired, dip in chopped nuts or coconut. Place on wire racks; let stand until firm.

Southern Living Special Edition 2004

2008-11-29T21:40:00.001-06:00

Blue Cheese Bacon Dip

7 bacon slices, chopped
2 garlic cloves, minced
2 (8 oz) Cream Cheese
1/3 cup half and half
4 oz crumbled blue cheese
2 TBS chopped fresh chives

Grape clusters
Flatbread and whole grain assorted crackers
Celery

Cook shopped bacon in a skillet over medium-high heat until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and saute 1 minute.

Beat cream cheese at medium speed with an electric mixer until smooth. Add half and half, beating until combined. Stir in bacon, garlic , blue cheese, and chives. (To simplify mixing instructions, I creamed the cream cheese in the food processor, then added the other ingredients and pulsed until at desired consistency.) Spoon mixture evenly into 4 (1 cup) individual baking dishes.

Bake at 350 for 15 minutes or until golden and bubbly. Serve with grape clusters, celery and flatbread or assorted crackers. Thanksgiving Day I served it hot. At the AU/AL game night, I served it cold. Either way....it is a hit!

Altered very slightly from Southern Living Holiday Special Edition 2004 Magazine

Coffee Smoothies

2008-11-29T21:15:00.000-06:00

This is certainly a summer time favorite of mine. The children request it all year. As the picture indicates, I sometimes top the drink with a squeeze of whipping cream and a little drizzle more of the hazelnut syrup!

8 ounces whole milk
1 TBS coffee granules*
1 tablespoon your favorite flavored syrup (I love hazelnut!)
10-12 large ice cubes
1 packet of your sweetener of choice (I use stevia.)

Directions

Add all ingredients, in order, to blender or smoothie maker.
Blend until smooth. This will be pretty thick because of the amount of ice.
Enjoy!

*Skip this if you are using frozen coffee 3-4 cubes. Adjust the number of ice cubes according to the number of coffee cubes you are using.

Main Street Mom's Menu Mania

2008-11-24T21:59:00.000-06:00

Monday: Heather's Cordon Bleu

Tuesday: Hot Dogs by fireside at the Tuckers

Wednesday: Brunswick Stew with Fried Cornbread (a beloved Southern specialty)

Thursday: Thanksgiving Day

Can you believe that after 12 years of marriage I have not ever hosted a Thanksgiving meal in my home! Once again I have the privilege to go and contribute, but not host. I while I do yearn to someday have the opportunity to host it in my home, I do view this as a chance to think more of the cooking and less about the place settings, decor and if the bathrooms are guest ready! This year, once again, I was afforded the luxury to look for some new recipes and explore new options!

I am taking the following:

my yeast rolls (I think the nieces and nephew view these as my meal ticket)
stewed sweet potatoes (These I cooked last night in the crock pot. Had the house smelling so good!)
Bacon Blue Cheese Dip served with crackers, flat bread and grapes. Mixed this together tonight and will bake it Thursday morning.
Phyllo and Prosciutto wrapped asparagus
Whole Green Beans wrapped in bacon
Deviled eggs
Stuffed Celery
Lemon-Almond Pound Cake

Friday: my supper co-op meal
Considering that an aromatic dish is a good change to the Thanksgiving fare....I am once again cooking Moroccan Chicken, Jasmine rice, salad with ginger dressing

Saturday:
lunch: BLT wraps

supper: Alabama/ Auburn Game supper with friends

Sunday: After a week like this, I have no doubt there will be some leftovers to finish!

I pray all have a very blessed and Happy Thanksgiving!

And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus. Ephesians 4:7

Hebrews 13:15 By him therefore let us offer the sacrifice of praise to God continually, that is, the fruit of our lips giving thanks to his name.

Peppermint Hot Chocolate

2008-11-20T07:00:00.000-06:00

1/3 cup unsweetened cocoa powder
1 qt milk (4 cups for those of you that don't have a conversion chart taped to their cabinet door)
1/2 cup semisweet chocolate chips
3 crushed (1/4 cup) peppermint sticks
pinch of salt

Wisk milk into cocoa powder until dissolved. Add chocolate chips and candy. Simmer over medium heat, stirring intermittently. Simmer until chocolate chips and candy are melted (8-10 min). Add salt. Ladle into mugs. Enjoy the "Ooos and awwws" from your children!

For a variation, I added 1 cup of strong coffee and adjusted nothing else.

Main Street Mom's Menu Mania

2008-11-18T21:33:00.001-06:00

Monday- Burgers with the inlaws

Tuesday- supper on the way home

Wednesday- Chicken and Rice

Thursday- campfire stew

Friday- Meatloaf

Saturday- Lunch: sandwiches
Supper: ate out with friends

Sunday- Ribs in crockpot, mashed potatoes, field peas, green beans, fried okra

November 12- 18 grocery deals

2008-11-13T11:36:00.000-06:00

The deals are posted here!

Main Street Mom's Menu Mania

2008-11-09T22:38:00.000-06:00

What can I say....I am tired and I am keeping it simple tonight! No chatty details...just the menu.

Monday: Hamburger Noodle Bake (Supper co-op delivered to me)
Tuesday: Cafe Rio leftovers (per my supper co-op's request)
Wednesday: Chili, Brown Rice, Fried Cornbread (will be sharing cooking instructions for this soon)
Thursday: Angel Hair Pasta with choice of Marinara or Alfredo, chopped salad,
Friday: Leah's spicy potato soup....That you for posting that recipe!!!! (Supper co-op delivered to me)
Saturday: Dad's omelets and homemade frozen waffles, fair food for lunch, and sandwiches for supper!!!
Sunday: Crockpot "pretend rotisserie chicken", sweet potatoes, spinach salad, corn, green beans

Easy pumpkin pie

2008-11-09T22:14:00.000-06:00

I have always loved pumpkin pie! It goes back to my desire to believe that the desserts I love are good for me. With pumpkin pie, I continue to remind myself how wonderful it is that I am eating yet another serving of vegetable.

For all you weight watcher friends, aren't vegetables considered pointless....not exactly pointless. Well, maybe that is why I still have not joined. Maybe I need some explaining:-)

This one I found online, because I was on a quest to find a good tasting recipe that did not call for evaporated milk. I had tried one recipe that a friend shared with me and it did not work....so, just wanting to share a keeper with anyone interested. Hope you enjoy it and add it to your favorites as well.

EASY PUMPKIN PIE

1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg

Combine and beat until smooth and well blended. Stir in spices. Pour into an unbaked 9" pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce oven to 350 degrees and continue baking pie 50-60 minutes or until a knife inserted in center comes out clean. Cool before cutting and garnish with whipped cream.

http://www.cooks.com/rec/doc/0,1737,149191-246200,00.html

4 Layer Pumpkin Cake

2008-11-07T08:00:00.000-06:00

Several years ago, while attending a Bible Conference in Lexington, KY, I tasted this recipe for the first time. I immediately went to the kitchen to find its maker and request the recipe.

Most pumpkin cakes I have tasted are a heavy spice cake type texture. This one is not. The layers are moist from the pumpkin in them, but then the filling between each layer adds to the moistness of the cake as well. The filling is light and creamy with just a hint of pumpkin pie flavor. The original recipe calls for caramel frosting. I prefer the creamy filling on top of the cake and then drizzling caramel syrup over the top prior to serving.

I have always made this prior to this making as a 2 layer cake and it was just as good...don't let the multiple layers intimidate you!!! I promise this is a recipe worth trying!!!!

To make cake layers....
Combine
1 yellow cake mix
1 cup of pumpkin from 15 oz can
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice*

Beat all ingredients on medium speed until well blended. Pour into greased & floured pans...or just use Demarle 8" round cake molds and never "grease and flour" a pan again in your life!!!!
Bake @ 350 for 20 minutes for 2 layers (only 10 minutes for 4 thinner layers) or until toothpick inserted comes out dry.

Cool completely on wire racks.

Ok, these cake layers are yummy if you quit the recipe right here and ate them as muffins...believe me....I have done it!

However, a cake is a little more impressive and also a little more indulgent...so keep on going.
Now make the creamy filling/icing.

8 oz cream cheese
1 cup powder sugar
3/4 cup pumpkin (the remaining pumpkin in the 15 oz can)
1/2 tsp. pumpkin pie spice
8 oz Cool Whip

Beat the cream cheese and sugar until creamy add the remaining ingredients and fold in.
Spread cream cheese goodness between the layers and top the cake with it as well....

I then garnish the cake with a drizzling of caramel syrup.

Notice in the pics how fluid the creaminess is???? In the past when I made this it was more firm, and the layers were not sliding. This time I used fat free cream cheese and store brand cool whip. I really believe that those two factors made a negative difference in the appearance of the cake but did not adversely impact the flavor at all!

Salsa

2008-11-05T10:45:00.001-06:00

4 quarts (8 pints) jars chopped tomatoes
3/4 cup jalapeno peppers (either canned or fresh)
1 cup white vinegar
8 ounces canned green chili peppers
1 Tablespoon salt
1 cup chopped green onions (with topps)

Pulse in food chopper. I mean pulse....I put mine in the blender (Vita Mix) and almost ended up with a spicy tomato juice. I was able to amend it....but please keep the warning in mind when making yours.

This stuff is wonderful! My making this is all about me living out the love language to which EJC, my beloved man,....can relate. My gift to you, dear....another batch of salsa.

Cafe Rio Salad Dressing

2008-11-05T10:13:00.000-06:00

Cilantro Salad Dressing Great with Taco Salad

1 pkg. Hidden Valley Ranch Dressing (dry mix)

1 cup buttermilk

1/2- 1/3 bunch of cilantro, chopped

1/2 - 1 small jalapeno (remove seed)

1 cup mayo

1 tsp. lime juice

1-2 tomatillos (remove outer papery skin)

1 garlic clove

Blend all ingredients in blender!

From Your Home Based Mom

Moose Munch

2008-10-30T06:11:00.001-05:00

It has been a few weeks since I have posted a Silpat Demarle recipe... Leah Belle posted a great step by step instructional on making caramel corn and then moose munch .

Looks very yummy and fun to make!

Reading her post reminds me of my very early days of cooking. My caramel corn was one of the recipes that pleased my daddy greatly! I made it often for him!

Oct 30 - Nov 4 Local Grocery Deals

2008-10-30T05:55:00.000-05:00

10/30/2008

* indicate items with associated coupons

($) indicates value of associated coupons

W-M comp= Wal-Mart comp price

Please leave comments if you notice any deals that we may have missed.

Best (in my opinion) deals are highlighted in red

Headland IGA:

Boston butt .99/lb

*Progresso classic soup $1

*Northern TP $6.50

*WW Smart Ones $2

Headland PW:

Kraft Mayo $2

4 lb sugar $1.50

Bush’s kidney/chili beans .67

Swanson broth .69

*Cottonelle TP 2.50

*Viva paper towels 6pk $6.00 (-$1)

*Dial 3-bar bath soap $2 (-.30)

*Tide detergent 50 oz $5.99 (-$1)

*Pet ritz pie shells, reg $1.50 (-.50/2)

Winn Dixie:

*Chef boyardee $1

Little sizzlers $2.49/2

*Eckrich variety pack BOGO

*Crisco olive oil BOGO ($6.19 - $1Qx2)

*birdseye veggies $1

U-Sav (Cherokee):

Baking Hens .99/lb
Cedar Creek Bacon 1.19/ 12oz

*Xtra laundry 78 oz 2.38

*Hamburger helper $1

Kelloggs Cereal assortment 1.99/12oz and 9oz box

Sweet potatoes .33/lb

Pineapple $2.50 ea

Food Depot (+10%):

10 lb bag Fryer Leg Quarters .58/lb

Ground Beef 1.53

Farmland Sausage links 1.18/12oz

Cabbage .19/lb

4 lb sugar $1.28

Kraft mayo $1.95

Delmonte Ketchup.79/24oz

Tetley Tea 24 count 1.17

*Bluebunny personal .86

Crisco oil 48 oz $2.97

Shur-Valu (Porter Square)

Ground beef 1.49/lb

Medium eggs .99

Shurfresh OJ 64 oz 1.99

Wesson oil 48 oz $2.99

Bananas .49/lb W-M comp.69/lb

Dothan PW (+10%):

Milk 2.86/gal

5 lb ground beef $1.48/lb

Pork Chops .97/lb

Beef back ribs .96/lb

Cubed steak $2.22/lb

Blue bunny Ice Cream $2.44

Bama apple/grape jelly 2 lb .98

Hot pockets $1.88

Red del apples .63/lb

Navel Oranges $3.88/8lb bag

Lettuce .98

Rutabaga .44/lb

Yellow onions 3lb .98

Southern Family Market:

(they double coupons!)

Didn’t get one this week L, did u?

Thanks to Sharla for her help compiling!