Friday, December 30, 2011

Goals


A pile of books that I plan to read this year.

One of my goals for the New Year is to keep track of everything that I read and share my progress with you each week. Because I am not a TV watcher, I end every day by climbing into bed with a good book. I primarily read non-fiction. But, I also enjoy historical fiction, educational books, and cookbooks (which I read like many would read a novel).  My normal pace is about one book a week. However, sometimes more, sometimes less depending on how tired I am at the end of the day or how difficult a book is to get through (this tends to slow me down a bit).

I also read aloud to my children during the week as part of their homework. Typically we read chapter books that all three of my children can listen to together. I will include these in my weekly reading report as well.

Finally, I often listen to books on CD while I am cooking, cleaning, and doing laundry. I have only recently started doing this, but I love how listening to a book helps my day to fly by without feeling weighed down by household chores. I will also listen to a book when I have a long drive ahead of me (like 30 minutes or more). However, I have found that I can only listen when my children are not at home. They tend to interrupt me too much, so I only listen during the day while they are at school.

If you have read any of the books pictured above, I would love to hear your thoughts about what you have read. Or, if you have any books that you would like to recommend, please share them in the comments below. 

Thursday, December 29, 2011

Pizza



We eat pizza about three times a month here. I never have to worry about complaints when I serve pizza and it is quick to put together when I have the dough on hand in the refrigerator. Plus, I can make three pepperoni pizzas for under $10, which is much less expensive than ordering in and I am in control of the ingredients.
  
Pizza

1 cup pizza sauce
1 cup grated mozzarella cheese
Grated parmesan cheese to taste
Additional toppings – pepperoni, onion, green pepper, olives, banana peppers, mushrooms, etc.

Move oven rack to second lowest position and preheat oven to 400˚. Roll out dough onto a 15 inch pizza stone. Evenly cover with sauce. Sprinkle with mozzarella and parmesan cheeses. Top with additional toppings. Bake for 10-13 minutes or until golden and bubbly. Remove from oven and let cool 15 minutes before cutting.  

Note: You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.


Frugal Tip: A variety of leftovers can be used as pizza toppings. So, use what you have on hand to keep valuable food from going to waste.

Wednesday, December 28, 2011

Home Again!



We had a wonderful Christmas, and I hope that you did too! We drove from Texas to Florida to spend the Holiday with my in-laws. We visited, and ate, and visited some more. We attended get-togethers, met new friends, and spent time catching up. But, most of all we enjoyed being together to celebrate the birth of Jesus.

We got home late Monday night, and I spent Tuesday grocery shopping, doing laundry, and relaxing. I made some granola and pulled burritos out of the freezer for dinner. Finally, we watched a new DVD with the kids. After nine days away, it is good to be home!

Sunday, December 18, 2011

Merry Christmas!


Luke 2:10-12

But the angel said to them, "Do not be afraid. I bring you good news of great joy that will be for all the people. Today in the town of David a Savior has been born to you; he is Christ the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger."

Friday, December 16, 2011

A Book Review




As a new wife, in 1995, one of my new found roles was cook. It had never been my job before to answer the question: “What’s for dinner?” We quickly grew weary of the three dishes that I knew how to cook; chili, spaghetti, and American Chop Suey. Thankfully, I received one very practical wedding gift: the Better Homes and Gardens New Cook Book.

I began with the recipes that were labeled as FAST or EASY.  Soon I was making dishes like Fettuccine Alfredo, Creamed Dried Beef, and Calzones. Then I branched out to other types of recipes. For breakfast, I was trying Pancakes, Waffles, and Muffins. For desserts, I was making Spice Cake, Peanut Butter Bars, and Pineapple Upside-Down Cake.  This cookbook helped me to gain both confidence and skill in the kitchen.

The Better Homes and Gardens New Cook Book also contains detailed information about purchasing and preparing meat, identifies close to 50 different types of pasta, and teaches you how to soak and cook dry beans. It is a manifesto for the beginning cook. I have depended on its wisdom countless times over the years.

Although the Better Homes and Gardens New Cookbook is not trendy or filled with fancy recipes, (it was first published in 1930 after all), it is filled with simple and frugal recipes that beginners and seasoned cooks alike can enjoy. And, it still makes a great gift for the novice cook, the newlywed, or anyone wanting to learn how to cook from scratch.

Thursday, December 15, 2011

Ugly Cookbook Contest


My torn and taped copy of Family Feasts for $75 a Week.

Remember the book review I did on Family Feasts for $75 a Week? Well Mary Ostyn, the author, has extended her Ugly Cookbook Contest. When you post a comment here, you will automatically be entered into a drawing to win your own copy. So, check out the ugly cookbooks, vote, comment, and win!


Perspective


This mug was handed to my kids playing outside earlier this week. A random act of kindness
 given by the management company from whom we lease our home.


As we get closer and closer to Christmas it is easy to get caught up in “rampant consumerism.” This is a term that my dad used with us kids while growing up. Whenever we would bug him for the newest toy, a fabulous outfit, or the next cool thing, my dad would remind us that these wants were rampant consumerism.  As we rush around during the month of December purchasing gifts, planning meals, and decorating our homes in order to create the most perfect and memorable holiday, it is easy to get caught up in rampant consumerism.  

Over the last few weeks I have read several articles that have reminded me to keep my perspective when it comes to consumerism this Holiday season. So, I thought I would share them with you because maybe you could use a little perspective too!

On Thoughts and Musings you can read about one mom’s journey with 25 Days of Giving and how this new attitude about thinking of others has spilled over into all areas of their lives.

On Geek Dad you can read about The 5 Best Toys of All Time. And, none of them will cost you a penny.

On Balancing Beauty and Bedlam you can read about Jennifer’s Bedlam and Reality Behind a Christmas Mantle. This is a great reminder that nobody is perfect, even if they appear to be.

Wednesday, December 14, 2011

Chocolate Dipped


A few years ago we received a tower of tins filled with delicious treats as a Christmas gift. It was beautiful to look at and the salty-sweet goodies were delightful. The following Christmas, I tried my hand at creating something similar. It turned out to be easier than I thought and I have been making chocolate dipped confections ever since.

This is a fun project for all ages. The chocolate does not get hot enough to burn little hands and even adults enjoy licking the chocolate off their fingers as they work!  I have had the best success with apricots and mini pretzel twists, but pretzel rods work too along with peanut butter cracker sandwiches, oreo cookies, and dried pineapple rings. Chocolate dipped spoons packaged with some Decadent Hot Cocoa Mix make a great gift for teachers and neighbors. You can make as many or as few as you like and most dipped treats will stay fresh for several days when they are wrapped tight and stored at room temperature.

Chocolate Dipped

1 cup white chocolate chips
Assorted Dippers - pretzels, apricots, cookies, etc.
Colored sugar and/or sprinkles

Place white chocolate chips in a small, shallow microwave safe bowl. Microwave the chocolate on high for 30 seconds. Stir. Repeat until chocolate is completely melted. Dip pretzels or other dippers into the chocolate half way. Shake off excess chocolate. Place on a sheet of parchment paper. Dust with colored sugar or sprinkles. Cool completely (about 15 minutes) and store in an airtight container.

Note: If the chocolate cools off too quickly and starts to firm up again while you are dipping, just put it back in the microwave for 15 seconds on high to warm it back up again. Stir well and start dipping again.

Tuesday, December 13, 2011

Fascinating Find



When I saw this recipe for White Chocolate Orange Crunch a couple of weeks ago, I knew that I had to try it. And, with only three ingredients, I felt it was a natural choice for You Can Make That!  So, I made it on Saturday afternoon to serve it to some family friends that we had invited over for egg nog and dessert that evening. (That's my crunch pictured above.) As I was wrapping it up, a friend stopped by and I gave her a taste. The next day she requested the recipe.  On Sunday morning, I packaged what was left into a tin and gave it to a dear friend that could use some encouragement. It got a 5 out of 5 rating from my family and rave reviews from everyone else.

I found this recipe here on a blog called Brassy Apple. Megan is the “creative force” behind Brassy Apple, a blog about sewing, upcycling, and design.  So, be sure to check out Megan’s crafty ideas in addition to her recipe. Thank you Megan for posting this tasty Christmas treat for us!

Monday, December 12, 2011

Raspberry Bars



Some recipes bring back memories that are forever associated with the event at which the food was served.  While in transition during our move back to the US from Germany, I was asked to make these Raspberry Bars for a memorial service. We had already moved out of our home and were staying our final week in Europe with friends.  Our gracious host family provided the ingredients, baking supplies, and kitchen. So, I made two batches. The gentleman that we were honoring that day had been a caterer. I had tasted his cooking on many occasions. His food was always mouthwateringly delicious. He was a gracious and humble man with a heart to serve. I was honored to be asked to make this recipe for his family and friends.

This recipe has evolved over time. Years ago I made these bars with a cake mix. But, when we began the transition to real foods, I though You Can Make That from scratch! This is the final result. They are chewy, not crunchy, and have a melt in your mouth texture.  These bars will last several days as long as they are well wrapped, and they travel well, which makes them perfect for your holiday cookie trays.

Raspberry Bars

1 cup brown sugar (or raw sugar)
2 cups flour (I use 1 cup white and 1 cup white whole wheat)
½ tsp baking soda
¼ tsp. salt
2 cups oats (old fashioned or quick, both work)
1 cup butter, softened
1 ½ cups raspberry jam (12oz. jar)

In a large bowl, combine sugar, flour, soda, salt, oats and butter with a fork or pastry blender. (If the mixture is too difficult to combine, use your hands.) When you have formed a crumbly mixture, remove 1 ½ cups and set aside. Press the remaining mixture into a greased 9x13 pan.  Spread raspberry jam over the top of the mixture leaving ½ inch border along the outside edge. Sprinkle with the reserved 1 ½ cups of the mixture and lightly press it into the jam.  Bake at 350˚ for 30-35 minutes, or until golden brown. Cool completely before cutting into bars.

Saturday, December 10, 2011

Give Away


My torn and taped copy of Family Feasts for $75 a week.

Yesterday, I posted a review on Mary Ostyn’s book Family Feasts for $75 a Week. When she heard about my review, it sparked her to host a give-away on her blog. Not only that, Mary linked to my review! So, be sure to check out Mary’s blog here, and her give-away here

Friday, December 9, 2011

A Book Review


It seems like we are all looking for ways to cut costs lately, especially within our grocery budget. And, with the Holidays upon us, we are stretching our dollar even further. But, at the same time, we still want to provide healthy and flavorful meals for our family. If all this sounds too familiar to you and your wallet, then Family Feasts for $75 a Week written by Mary Ostyn is perfect for you.

Mary is a fellow blogger and mom of 10 (yes, that is correct, 10 children!) who has learned how to cut hundreds from her monthly food bill. And, the best part is that she gladly shares her wisdom with us in Family Feasts for $75 a Week . She will teach you how to shop every aisle of the grocery store with savings in mind, how to create a flexible meal plan, and will share shortcuts that can save you time in the kitchen and make efficient use of your freezer. Plus, you will find 200 hundred recipes that she and her family have grown to love.

Some cookbooks sit on my shelf unused and unloved. Not so with Mary’s book. My copy is torn, wrinkled, and splattered with food. It has been well used and appreciated. What I have truly enjoyed most about Family Feasts for $75 a Week  is Mary’s personal commentary. Just like here on You Can Make That, Mary shares hints, tips, tricks, and anecdotes along with each recipe. Below are some of the recipes that have found their way into our weekly rotation.

Grandma’s Mushroom Chicken
Taco Seasoning Mix
Spinach-Cheddar Quiche
Push-in Pie Crust

Thank you Mary, for sharing your recipes, stories, and wisdom with us!

Thursday, December 8, 2011

Hot Cinnamon Milk Mix



This recipe is another super simple gift giving idea. It is a little different from the typical spiced teas found at the Holidays. And, just like the Decadent Hot Cocoa Mix, it can be made up in advance, in the quantity that you need. Kids and adults alike enjoy this Hot Cinnamon Milk and because it has no caffeine, it can be served at any time of the day. It kind of reminds me of Chai Tea.

I have packaged this mix in pretty glass jars and tins, and placed it inside pretty mugs. However, the one pictured here is heading to Florida with us for Christmas, so I don’t want to make it pretty until I get there. I would hate to have to it ruined before I give it away. Be sure to include a tag with preparation instructions when giving this as a gift.

Hot Cinnamon Milk Mix

1 cup powdered milk
1 cup white sugar (or raw sugar)
1 tsp. cinnamon

Stir together all three ingredients. Store mix in an airtight container at room temperature for up to six months.

To prepare: Whisk together ¼ cup mix with 1 cup warm milk.

Wednesday, December 7, 2011

Fudge - 3 Ways


Many people shy away from making fudge because they fear that it is complicated and time consuming. There are numerous recipes that call for special tools and a long list of ingredients. But, this Quick Fudge, with only two ingredients, is simple and requires only a bowl, a spoon, and a microwave. And, when you make the Fudge Block variation, you can add chopped nuts, dried fruit, candies, or marshmallows.



Quick Fudge

1 can sweetened condensed milk
1-12oz. pkg. semi-sweet chocolate chips

Add chocolate chips to a microwave safe bowl. Pour sweetened condensed milk on top of the chips. Microwave on high for 30 seconds and stir. Repeat until chips are melted and the consistency is smooth and glossy.

For Fudge Stars: Pack the warm fudge into a pastry bag fitted with a large star tip, or into a dessert decorator and press out stars onto parchment paper. Refrigerate for 30 minutes, then place into mini baking cups.

For Cookie Cutter Fudge: Spread warm fudge into a foil lined pan.  The fudge should be about the same thickness as your cookie cutters. Refrigerate until firm (time will vary depending on how thick the fudge is in the pan). Cut with desired cookie cutters.

For Fudge Blocks: If desired, add chopped nuts, dried fruit, candies, or marshmallows. Spread warm fudge into a foil lined pan.  Refrigerate until firm (time will vary depending on how thick the fudge is in the pan). Cut into large squares (3in. X 3in.).


Store fudge in the refrigerator for up to a week. We like our fudge at room temperature, so we remove it from the refrigerator about 30 minutes before serving.

Tuesday, December 6, 2011

Fascinating Find


If you are reading You Can Make That, you probably enjoy the hunt for new and different recipes to share with your friends and family. Not all recipes turn out as expected and some may be labeled as One Timers. However, a few of those new recipes become family favorites that are requested over and over. If you are like me, you are pleased to be complimented on a dish that you have created. And, there is no better reward than to have someone request the recipe!

Today's Fascinating Find was discovered at 100 Days of Real Food, a blog written by Lisa Leake. Her family “seeks out the real food in a processed food world.” (You can read all about Lisa’s pledge to cut processed food out of their diet here.) We tasted Lisa’s Shortcut Chocolate Pecan Pie on Thanksgiving. I made two (that's one of my pies pictured above) , and all who tried a piece truly enjoyed it. It was loaded with nuts and chocolate, and it was sweet without being too sweet like traditional pecan pie. And, the best part was that the ingredient list did not call for corn syrup!


Thank you, Lisa, for sharing your recipe. I will definitely be making this one again!

Monday, December 5, 2011

Christmas Crunch


I love making homemade food gifts for the Holidays. Every year I scour cookbooks, magazines, and online recipe sites for new ideas that my friends and family will love. However, sometimes good intentions don’t get the job done and I run out of time. Simple recipes like Christmas Crunch can still be put together at the last minute without investing a lot of time or creating additional stress.  All you need is equal parts of the three ingredients below and you have a gift ready to go. You can package it in a pretty food bag, a jar, a tin, or in a Holiday bowl wrapped in cellophane. The best part is that you do not have to make a cute tag with instructions for preparation (especially nice for those of us that are craft challenged!).

Christmas Crunch

1 cup walnuts, coarsely chopped
1 cup dried cranberries
1 cup white chocolate chips

Stir together all three ingredients in a large bowl. Store mix in an airtight container. This recipe can be made up a week or more in advance, and it can be multiplied to make a larger batch. Just measure out equal amounts of each ingredient and stir together.

Frugal Tip: Trail mixes like Christmas Crunch are always good gifts for men and work perfectly as a stocking stuffer. But, if you need a recipe without nuts, check out this Nut Free Trail Mix recipe.

Friday, December 2, 2011

A Book Review



If you are looking for a great gift giving idea this Holiday season, you may be interested in Artisan Bread in Five Minutes a Day written by Jeff Hertzberg and Zoe Francois. It would make the perfect gift for the person that has everything, the foodie, or the frugal baker. The method in this book details how to turn four lowly ingredients (water, yeast, salt, and flour) into works of art that are crusty and delicious.

Or maybe, you would like to add something special to your Holiday table, but you have felt that the process of bread baking was too overwhelming and time consuming to tackle. Artisan Bread in Five Minutes a Day takes the mystery out of making yeast bread and breaks it down into a simple, step by step process that anyone can follow. The method taught here eliminates confusing steps like “proofing” the yeast and labor intensive steps like kneading. If you have a large bowl, a wooden spoon, and an oven, you can make this bread. No prior bread baking knowledge necessary!

I have made The Master Recipe into boule loaves, baguettes, sandwich bread, pizza crust, pizza rolls, and dinner rolls. I have also tried the Light Whole Wheat recipe in many variations. And, I have experimented with my own version that is half white flour and half white whole wheat flour. Everything has turned out well. What I like best about this bread making process is that I can make up a four pound batch of the dough in advance and use it little by little over the next 14 days.

Once you have Artisan Bread in Five Minutes a Day on your shelf, you will no longer be making last minute trips to the bakery. Instead, the warm fragrant smell of freshly baking bread will fill your home, and you will be a hero in your kitchen!

Note: You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.

Thursday, December 1, 2011

Decadent Hot Cocoa Mix


This month, at my Investment Cooking Class, we will be making Decadent Hot Cocoa. It is a super simple dry mix that can be made up ahead of time and kept in the panty. Or, you can pack it into a pretty jar, tie a bow around it and give it as a gift. This recipe would be perfect for teachers, neighbors, or for stocking stuffers. Enjoy!


Decadent Hot Cocoa Mix

1 cup sugar (white or raw)
1 cup unsweetened cocoa powder

Whisk together sugar and cocoa powder. Store mix in a jar at room temperature. Yield: 8 servings

For an Individual Serving:
1 cup whole milk
¼ cup cocoa mix

Pour milk into microwave safe bowl and heat until hot (60-90 seconds). Add cocoa mix and whisk until dissolved. Serve immediately.

For a Crowd:
½ gallon whole milk
2 cups cocoa mix (one full recipe)

Pour milk into a sauce pan and heat to a simmer. Add cocoa mix. Whisk until dissolved. Serve immediately.

Wednesday, November 30, 2011

A Bread Baking Mishap


Once a week I make sandwich bread for our family. I normally make 3 one pound loaves. Sometimes I make whole wheat, sometimes multi-grain bread. I put two loaves in the freezer and keep one out to eat immediately. Yesterday I made bread and it turned out as usual. However, when I cut into the first loaf this morning to make sandwiches for my kid’s lunches, there was a hole in the middle of the loaf. Not happy about this, I cut three slices from each end to make the sandwiches.

In ten years of bread baking, I have never had this happen before. My hope is that this is unique to this loaf of bread and that the other two will be fine. Needless to say, the middle portion of this loaf is not going to make it into the lunch boxes this week. I’ll probably add it to my Baked French Toast bag in the freezer instead.

Tuesday, November 29, 2011

Asian Chicken Salad


Our youngest, who is 5, adores green food. Broccoli, green beans, lettuce, pears, and grapes are some of her favorites. However, this obsession can cause trouble at the dinner table. When she has finished her portion, she may, when you are not looking, sneak her hand over to your plate and take a fistful of your food. I often make up a salad early in the day to serve for dinner, only to find that much of it is gone when I get ready to put the dressing on it. A certain someone will covertly grab handfuls and eat them when I am not paying attention.

As a result, our little one is always pleased when we are having a main dish salad for dinner, which is about once a week. This Asian Chicken Salad is a great recipe to utilize leftover chicken (or maybe even some of that leftover Holiday turkey). However, if we do not have any leftover chicken on hand, I will put some in the slow cooker at the beginning of the day along with 1/3 cup of the dressing below. Sometimes we will substitute the sliced almonds for a package of dry, crushed ramen noodles which is not as healthy, but sure is yummy!


Asian Chicken Salad

1 bunch green leaf lettuce
1 bunch green onions
2 cups cooked and diced chicken
1-11oz. can mandarin oranges, drained.
½ cup sliced almonds
Salt and pepper to taste

Wash, dry, and chop lettuce and green onions. Add to a large salad bowl along with chicken, mandarin oranges, and almonds. Season with salt and pepper.

Asian Dressing

6 tbsp. rice vinegar (or white wine vinegar)
3 tbsp. soy sauce
¾ cup olive oil
2 tsp. raw sugar
¼ tsp ground ginger
1 clove garlic, chopped (optional)

Whisk together all ingredients for dressing, pour over salad, and toss to coat. (Depending on how big your bunch of lettuce is, you may not need all of the dressing.)

Monday, November 28, 2011

Baked French Toast


I am not a morning person. When we were first married, my husband never even spoke to me before I left for work. He waited until I had had several cups of coffee and then called me at the office. Although I am no longer clocking in at the office every day, I am still not a morning person. So, any recipe that allows me to do the work the night before is perfect for me. Plus, because you can use any odd ends and bits of bread for this Baked French Toast, it makes use of something that might otherwise go to waste. You can also dress this up by adding raisins, dried cranberries, or nuts.

Baked French Toast

5 cups bread cubes
4 eggs
1 ½ cups of milk
1 tbsp. cinnamon sugar mixture (optional)

Spread bread cubes into a greased 9X9 pan. In a bowl, whisk together eggs and milk. Pour over bread cubes. Sprinkle with cinnamon sugar. Bake at 350˚ for 35 minutes.  Serve with Cinnamon Syrup.

This recipe can be made the night before, refrigerated overnight, and baked in the morning. Or, it can be frozen, thawed overnight, and baked in the morning.

Frugal Tip: Keep a container in your freezer for odd pieces of leftover bread, rolls, and crusts. Cube the bread before you freeze it and when you have enough, make Baked French Toast.

Saturday, November 26, 2011

Leftover Turkey Salad


Today I am breathing a sigh of contentment. One more fantastic Thanksgiving is behind us. We spent two full days cooking, eating, and visiting with friends. As we went around the table on Thursday, listing the things that we were most thankful for, our four year old guest stated that he was thankful for chocolate cake. This is a boy who takes joy in the simple pleasures of life!

This weekend I am thankful to be taking a break from serious cooking. We will do our best to eat up the leftover potatoes, green beans, corn, and cranberry salad. And, we will definitely be enjoying this Leftover Turkey Salad. It can be served in multiple ways, as a salad or a sandwich, hot or cold.  

Leftover Turkey Salad

2 cups chopped leftover turkey
1 ½ cups grated Swiss cheese
½ cup sliced celery
½ cup dried cranberries
2/3 cup mayonnaise
2 tbsp. mustard (any kind will do)
Salt and pepper to taste

In a large bowl, combine all ingredients. Stir well. Use as a filling for cold sandwiches, grilled sandwiches, Panini; or, as a topping for broiled open-face sandwiches. It is also good on a bed of salad greens.

Wednesday, November 23, 2011

Make Ahead Mashed Potatoes


We have some family friends that we have spent many holidays with over the years; Thanksgiving, Christmas, July 4th, and Birthdays, just to name a few. Both of our families have moved several times, and yet our paths keep crossing. This year is no exception. Although we will not be together on Thanksgiving, we will be spending Black Friday together visiting, eating, and laughing about old times. (No shopping for us!) These dear friends have been such a blessing to us and we are thankful for their friendship.

We have eaten this Make Ahead Mashed Potatoes recipe together multiple times. And, as the Holidays roll around each year, I am always so grateful to have it in my recipe box.  Standard mashed potatoes are yummy, but have to be made at the last minute. So, this make-ahead recipe frees you up to take care of other details just before serving time. Enjoy!

Make Ahead Mashed Potatoes

8-9 medium sized potatoes
8 oz. cream cheese, softened
1 cup sour cream
2 tbsp. butter
2 tsp. dried onion
1 tsp. salt
2 tbsp. butter

Peel, cube, and boil potatoes until fully cooked. Drain and return to stock pot. Mash the potatoes with a masher and add cream cheese, sour cream, 2 tbsp. butter, dried onion, and salt. Combine thoroughly. Spread into a casserole dish. Dot the potatoes with remaining 2 tbsp. of butter.  The potatoes can be baked immediately at 375˚ for 30 minutes or they can be covered and refrigerated for up to five days ahead of time.

Tuesday, November 22, 2011

Sweet Potato Muffins


I love sweet potatoes. This is surprising because, in general, I only eat raw vegetables. I enjoy them so much that I went on a sweet potato binge a few years ago. I tested recipes for baked sweet potatoes, sweet potato casserole, sweet potato pie, sweet potato rolls, sweet potato biscuits, and sweet potato fries. My favorite, by far, has been this Sweet Potato Muffin recipe. Although these muffins are fairly plain, without any added nuts, fruits, or chips; I adore them for their simple goodness. And, with sweet potatoes being plentiful and inexpensive this time of year, they are perfect for Thanksgiving.

Sweet Potato Muffins

½ cup melted butter
¾ cup raw sugar
¾ cup mashed sweet potatoes
2 eggs
1 tsp. vanilla
1 ½ cups white whole wheat flour
¾ tsp. salt
2 ¼ tsp. baking powder
1 ½ tsp. cinnamon

Whisk together butter, sugar, sweet potatoes, eggs, and vanilla. Add flour, salt, baking powder, and cinnamon. Stir until combined. Scoop into greased muffin pan and bake at 350˚ for 18-20 minutes, or until golden. Yield: 12 muffins.

Frugal Tip: When you find sweet potatoes on sale, purchase enough to cook, mash, and freeze in ¾ cup portions for Sweet Potato Muffins.

Monday, November 21, 2011

Be Thankful


On our way home from church yesterday, my husband asked the kids what they had learned in Children’s Church. Our oldest, who is ten, said;

                As you go through life,
                Make it your goal,
                To look at the donut,
                Not the hole.

Shane, then asked, “What does that mean?” Our middle kid, who is eight, said;

                Look at the things you have,
                Not the things you don’t have.

I have a feeling that this little poem is going be quoted in our house repeatedly for years to come. What a great message to remind our children (and ourselves) to be thankful for what we have been given.

Picture Credit: My husband made these “Thanks Pumpkins” for an open air craft fair that our church hosted earlier this month.

Friday, November 18, 2011

A Book Review


Recently, on The Frugal Girl, I learned about a book titled The Hour that Matters Most: The Surprising Power of the Family Meal by Les & Leslie Parrott. Although we already have an established daily meal together, after reading The Frugal Girl’s review, I thought that I would read it for myself anyway. I am so glad that I did! After reading it, I felt encouraged and renewed in my conviction to regularly carve out the time to eat together.

The book was written in a light hearted and cheerful manner and I breezed through it quickly. And although the authors have done detailed research on the statistics concerning the family meal, the presentation of this research is delightful and easy to follow, not preachy or textbook like. The two additional co-authors, Stephanie Allen and Tina Kuna, add personal stories from their own struggles with family meal times. And, the tips on table manners, conversation starters, and meal preparation are both simple and helpful. Each chapter is also finished off with a recipe along with a full color photo.

The most astounding thing that I learned from reading The Hour that Matters Most: The Surprising Power of the Family Meal is that research shows that families that commit to a regular family meal time are less stressed. Even though a family meal can seem like an additional commitment on the agenda each day, taking valuable time and energy, the benefit is that kids and parents alike are less stressed as a result. We all could use this regular stress relief in our lives!

Thursday, November 17, 2011

Caesar Salad


As I have mentioned before here, I am in love with homemade salad dressing. It just takes salad to a whole new level. This Caesar Salad is so simple that the extra step to make the dressing is hardly an inconvenience. We typically eat this as a main dish salad with leftover chicken. But, it is also perfect as a side salad. With the Holidays upon us, recipes that are simple, quick, and that utilize leftovers are invaluable!

Caesar Salad

1 bunch Romaine or Green Leaf Lettuce
Your favorite croutons
Freshly grated Parmesan cheese

Wash, dry, and tear the lettuce and place it in a large bowl. Add croutons.

Caesar Salad Dressing

¼ cup lemon juice
1/3 cup olive oil
1/3 cup mayonnaise
2 cloves minced garlic
2 tsp. raw sugar
1 tsp. Dijon mustard (or any prepared mustard you have on hand)
¼ tsp. ground black pepper

Whisk together all ingredients in a small container. Pour over salad and toss to coat.

Finally, garnish the salad with the freshly grated Parmesan cheese.

Variation: For Chicken Caesar Salad, add 1-2 cups cooked and chopped chicken to the salad before dressing. Serve with Beer Bread.

Wednesday, November 16, 2011

Peanut Butter Cookies




On Friday nights we typically have a movie night with our kids. We either get a movie from the library or from the Red Box. And my husband, Shane, is in charge of the special “treat” that is eaten during the movie. This weekend, my husband made Peanut Butter Cookies for us. Below is a Guest Post that Shane wrote about this recipe:

This was originally Alison’s recipe, but I commandeered it because it was so simple to make and because I don’t share my wife’s talent for cooking and baking. You Can Make That does not always apply to me. When it comes to recipes, I have adopted a military acronym, KISS (Keep It Simple Stupid). With only three ingredients, even I can make great peanut butter cookies. So the peanut butter cookie recipe became known as Dad’s cookies.

When we were living in Oklahoma, my unit was putting together a battalion cookbook, so Alison submitted a bunch of recipes. Included in her submission was a recipe for Shane’s (formerly known as Dad’s) Peanut Butter Cookies. The response from my loving and supportive Soldiers was great. First, I was told that there was no way that a cookie recipe that didn’t include flour could be edible. It didn’t take long for my “friends” to try the flour-less cookie recipe so that they could confirm their conclusions and prove me wrong. Of course the cookies were great. Now I was being told that there was no way that this delicious recipe could be mine. Sometimes you just can’t win. I hope you enjoy the cookies as much as my kids and I (and my Soldiers) have.

Peanut Butter Cookies

1 cup peanut butter
1 cup raw sugar
1 egg

Stir together all three ingredients. Shape into balls, place on cookie sheet, and flatten with a fork. Bake at 350˚ for 12 minutes or until golden. Let cool on pan for 10 minutes before removing to a wire rack. Yield: 12-15 cookies.
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