Parmesan Potatoes

My husband discovered this recipe in our one and only cookbook when we were first married. He was going to school full time and I was the one working. So, he regularly found himself to be the one getting dinner started. We fell in love with the simplicity of this recipe and have been making these Parmesan Potatoes ever since.  I would imagine that you could substitute many other seasoning blends for the Parmesan cheese and they would be just as tasty.

Parmesan Potatoes

3 medium sized potatoes

3 Tbsp. melted butter

Salt & Pepper to taste

Freshly grated Parmesan cheese

Scrub potatoes and dry. Do not remove the skin. Thinly slice and lay out on a 10X15 cookie sheet, overlapping slightly. Brush with melted butter. Salt and pepper the potatoes. Top with freshly grated Parmesan cheese. Bake at 450˚ for 25-30 minutes or until golden and cooked through. Serve immediately.

This recipe was adapted from the Better Homes and Gardens New Cook Book.

Frugal Grocery Shopping

This morning I shuffled my routine a bit to do my weekly grocery shopping earlier than usual. I needed to stock up on some meat, and I have found that when I shop early, I can usually get some good deals on meat that has been “Reduced for Quick Sale.” Thankfully, I was able to get enough meat for the next couple of weeks for a great price.

I am often asked what I spend on groceries per week. But, I always hesitate to share that because every family is so different. What is a comfortable budget for me and my family may not be a comfortable budget for you and your family. Some people are alarmed at what we spend. That alarm can go either way, alarm that we spend so much or alarm that we spend so little.

On Friday, I will tell you about a book that I have been reading that catalogs how much families spend on food each week.  Do you dare to reveal your numbers? If so, please join the You Can Make That! Facebook Group and post how many people you feed and how much you spend each week.

Looking for more frugal grocery shopping tips? Check out the Frugal Tips page above.

This post has been linked to Frugal Tuesday Tip.

Reading Report

I read two more good books this week: one for myself and one out loud to the kids. If you have any reading recommendations, I would love it if you would share them in the comments below. To read more about my 2012 reading goals, click here.

The Quarter-Acre Farm: How I Kept the Patio, Lost the Lawn, and Fed My Family for a Year written by Spring Warren

Spring, an amateur gardener, makes a commitment to feed her family 75% of their food for a year. It seems unbelievably unrealistic to take on such a task in a suburban neighborhood with a small back yard. However, Spring plunges in and learns how to think like a farmer, cultivating her yard, and growing fruits, vegetables, and herbs, and raising chickens all while maintaining a good relationship with her neighbors. Her mishaps, blunders, and finally her achievements are enjoyable to read. And, she made me feel as if I could do the same thing and succeed. However, what I enjoyed most was the recipes that were included at the end of each chapter using her home grown produce. All were unique and born out of the necessity to consume what she grew without letting all of her hard work go to waste.

More Adventures of the Great Brain (Great Brain, Book 2) written by John D. Fitzgerald

This is the second book in the Great Brain series about Tom, an eleven year old in the late 1800’s. Tom uses his “Great Brain” to create elaborate schemes to swindle and profit from both kids and adults alike. He is a true con artist and his efforts create all kinds of chaos and confusion. But, his Great Brain is also known to help others in their time of need, taking on seemingly insurmountable tasks with ease. There are many moral lessons to be found in these books and my son, who is eight, has enjoyed The Great Brain series the most.

Monkey Bread

As I have told you before, I really enjoy the method for bread baking outlined in Artisan Bread in Five Minutes a Day. Over the weekend, I tried something new with my bread dough: Monkey Bread. In the past, I had made Monkey Bread using canned biscuits. But, I had not made it at all in the last couple of years due to our effort to eat more “real” foods. 

I used the Challah dough recipe with half white flour and half white whole wheat flour.  The dough was buttery and rich and it perfectly complimented the sweetness of the cinnamon and sugar. We had a great time grabbing bites directly from the serving platter and did not even bother with individual plates. I will make it exactly the same again next time.  And, believe me, there will be a next time.

Monkey Bread

2 lbs. Challah dough

1 cup sugar (white or raw)

1 Tbsp. cinnamon

½ cup melted butter

Form dough into walnut sized balls. You should have about 48. Stir together, in a shallow bowl, the sugar and cinnamon. Dip each ball of dough into the melted butter, then into the cinnamon and sugar. Place the dough balls in a bundt pan. Repeat until all of the dough is coated. Pour any remaining butter or cinnamon/sugar on top of the dough. Let rise for 30-45 minutes. (You will not see much additional rise.) Bake at 350˚ for 35 minutes. Cool 5 minutes, and invert onto a large serving platter. Serve immediately.  

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

Fudge Frosting

As promised, below you will find the recipe for the Fudge Frosting that I used on the Black Magic Cake. My friend, Stephanie, used to serve this frosting on top of chocolate cake every time we got together. Yes, every single time. Everyone loved it; all of the adults, and all of the kids. We no longer live close enough to enjoy getting together on a regular basis, but I am grateful for such good friends, good food, and the time we had to spend together.

Fudge Frosting

1 lb. pkg. confectioner’s sugar

½ cup unsweetened cocoa powder

¼ tsp. salt

1/3 cup hot coffee (or hot water)

1/3 cup butter, softened

1 tsp. vanilla

Add sugar, cocoa, and salt to a mixing bowl. Add butter and begin mixing on medium speed. Slowly add vanilla and hot coffee/water until desired consistency is reached. Frost your favorite cake.

Recipe Note: This recipe frosts a 9X13 pan cake like the one pictured. For two 9 inch  layers, you will either need 1 1/2 recipe or, you will need to fill the center of the cake with fruit or jam. (Raspberry jam filling is my favorite!)

I imagine that this frosting would be excellent on the Banana Chip Cake posted earlier this week.

My Birthday Girl

Our oldest had a birthday this week, and that means cake! We typically only have cake with frosting on birthdays, so it is a real treat. This dark Black Magic Cake is the one that all three of my kids request for their birthdays. It is super simple, and it bakes up moist and delicious every time, without fail. And, of course, it tastes best with fudge frosting. So, today the cake recipe, and tomorrow I will post the recipe for the frosting.

Black Magic Cake

1 ¾ cup flour (white or white whole wheat)

2 cups sugar (white or raw)

¾ cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup cold coffee

1 cup buttermilk

½ cup melted butter

1 tsp. vanilla

Measure all ingredients into a large mixing bowl. Mix on medium high speed until fully blended.

Pour into a greased 9X13 pan and bake at 350˚ for 30-35 minutes, or until a toothpick comes out clean. Cool completely, frost, and serve.

Or, pour into two 9” round pans and bake at 350˚ 25-30 minutes, or until a toothpick comes out clean. Cool for ten minutes, remove from pans, cool completely, frost, and serve.

This recipe was adapted from this one found on allrecipes.com.

Banana Chip Cake

After my near heart attack last week over wasted bananas, I pulled some frozen bananas out of my freezer and made Banana Chip Cake. This is the recipe I use most often when faced with black bananas. I especially like this recipe because I can mix it up quickly with a spoon and it easily stores right inside the pan without dirtying additional containers. This is breakfast food at our house; but, I imagine that it would be good with chocolate frosting on top as a dessert.

  

Banana Chip Cake

½ cup melted butter

1 cup raw sugar

2 eggs

1 cup mashed bananas (3 medium sized)

1 tsp. vanilla

2 cups white whole wheat flour

1 tsp. baking soda

1 tsp. salt

½ cup buttermilk

½ cup mini chocolate chips

Stir together butter, sugar, eggs, bananas and vanilla. Add flour, baking soda, salt, buttermilk, and chocolate chips. Stir until combined. Pour into a greased 9X13 pan and bake at 350˚ for 25-30 minutes or until a cake tester comes out clean.  This can be served warm, however it stores well for later. 

Reading Report

This week, I completed two books, both for myself. One I read, the other I listened to on CD. Both of these books had a common theme: strength and courage amidst great adversity. To read more about my 2012 Reading Goal, click here.

If you are not much of a reader or you have little time to read, I would strongly suggest books on CD. Or, check with your local library to see if they have books available for download to your MP3 Player or iPod. Usually, you can download books from your home computer without even having to go to the library. 

The Orchard: A Memoir written by Adele Crockett Robertson

This is the story of a woman, who against all odds, decides to take over the family apple orchard during the Depression. She works tirelessly to care for the orchard, while paying decent wages to her farm hands when it seems impossible. Her character is never compromised and her courage to fight for survival during great adversity is a lesson to us all, especially during our current economic times. 

1776 written by David McCullough

David McCullough is an American historian who writes like a novelist. This approach makes 1776 come alive, refreshing and exciting, instead of as a dusty old history lesson.  I would certainly recommend this book to history lovers, but honestly it is a great read for anyone who needs to be reminded that with strength and courage it is possible to overcome, even against great affliction.

Caramel in a Can

My friend D introduced me to this little trick while our husbands were in graduate school together. She and I originally became friends because we are both from Maine. Over time, D became a mentor to me. We spent many days together in the kitchen cooking and out bargain shopping. Eventually D helped me figure out how to care for my first newborn. One afternoon, D came over with a can of sweetened condensed milk and showed me how to make caramel in a can. We boiled it on the stove top and miraculously it turned into caramel, which D said she liked to put on top of pumpkin pie.

Well, I never made caramel in a can on my own until this week. I looked it up on-line and found that there are hundreds of recipes available. I decided to use a slow cooker method, as it seemed safer. I did not want any cans exploding in my kitchen after all.  The can may possibly leave a rust ring in your slow cooker though, so I put a silicone trivet in the bottom of my slow cooker to keep this from happening.

Carmel in a Can

Remove the label from a 14 oz. can of sweetened condensed milk and place in the bottom of a slow cooker. (Be sure to use a can without a pop top.) Fill completely with water. Turn on low and cook for 8 hours, being sure that the water is completely covering the can during the entire process. Turn off and cool 8 hours. Remove from slow cooker and allow it to come to room temperature before opening.

We dipped apples into the caramel for dessert, but likewise it would be excellent on top of ice cream, or many other desserts. This would also make a great gift with a homemade label.

This post has been linked to Try New Adventures Thursday.

Tomato Soup

This is a simple substitution for canned tomato soup. It is not fancy, just something quick to heat up for lunch on a cold winter’s day. The texture is velvety and creamy because of the milk. And, it tastes very similar to Campbell’s Tomato Soup. However, the best part is that you are in control of the ingredients.

Tomato Soup

6oz. can tomato paste

3 cups milk

1 ½ tsp. celery salt

Dash cinnamon

In a medium sized sauce pan, whisk together all ingredients. Heat the soup, on medium heat, until hot, but not boiling. Serve with biscuits, beer bread, or grilled cheese.

Note: Tomatoes can vary greatly in flavor. If your tomato soup seems too acidic, add a pinch of sugar. It your soup needs brightness, add a pinch of salt.

This recipe was adapted from The Tightwad Gazette II written by Amy Dacyczyn.

Fascinating Find - Chocolate Banana Bread

My neighbor recently told me that she threw out a bunch of black bananas. I nearly had a heart attack right there on the sidewalk at the school bus stop. Black bananas are perfectly good for muffins, pancakes, bread, oatmeal, or cake. And, if you are not in the baking mood, you can freeze them with the peel on for later use.

Before we started our family, and I was still a working woman, I had a co-worker who brought me his old bananas about every ten days. With his bananas, I would bake two loaves of bread, one for him and one for us. In my mind it was the perfect arrangement. And, no bananas were wasted. Thankfully everyone at my house enjoys bananas and I can add them to my baked goods without anyone turning up their nose. So, when Crystal posted this recipe for Chocolate Banana Bread on her blog Money Saving Mom, I knew that my family would love it. And, I was right, chocolate goodness for breakfast. Yumm!

Recipe Link: Chocolate Banana Bread

Crystal’s Blog: Money Saving Mom 

When I made my Chocolate Banana Bread I used white whole wheat flour and raw sugar and it turned out beautifully, as you can see in the picture above. This bread will also freeze well, if you have the will power not to eat it all at once! Thank you, Crystal for sharing this recipe. Be sure to check out Crystal’s other recipes, money saving tips, coupon links, and inspiration on Money Saving Mom.

Peanut Butter Granola

Two out of three of my kids are in nut free classrooms at school. This has caused an outcry from my children. They especially love peanut butter, and they miss it terribly.  So, this recipe for Peanut Butter Granola helps to ease the pain of a nut free school day. It is just as simple to prepare as my traditional Granola recipe, but with the added benefit of being sugar free. Instead it is sweetened with honey. And, if you have a big roasting pan, you can double the recipe so that you have enough for several meals.  

Peanut Butter Granola

4 Tbsp. butter

2/3 cup peanut butter

2/3 cup honey

1 tsp. vanilla

½ tsp. salt

6 cups oats (old fashioned or quick)

Melt the butter and peanut butter in a large sauce pan on top of the stove. Add the honey, vanilla, and salt. Stir until combined and heated through. Add the oats and stir until completely coated. Pour the mixture into a 9X13 pan. Spread it out evenly and bake in a 300˚ oven for 20 minutes, stirring half way through the cooking time. Allow it to cool in the pan, stirring occasionally to keep it from forming a solid brick. After completely cool, store in an airtight container. Serve like cereal with milk.

This post has been linked to Inspire Me Monday.

Reading Report

I plowed through three books this week; one for me, one for the kids, and one on CD. Of the three, I enjoyed the one for the kids the best. To learn more about how this reading report began, click here.

Rich Dad Poor Dad written by Robert T. Kiyosaki

This is a book about financial literacy and is unbelievably light and refreshing to read. The author believes that financial education is virtually ignored in school, and too often at home as well. His approach to finances is radical and has led him to great wealth. Reading Rich Dad Poor Dad has definitely caused me to rethink what I am teaching my children about money.

James and the Giant Peach written by Roald Dahl

I thoroughly enjoyed this book! The vocabulary is amazing and the story is fantastical. Many children’s books can be boring to adults. Not so, with this one. It is filled with twists and turns and unbelievable circumstances.My kids hung on every word. Roald Dahl has also written Fantastic Mr. Fox and the Charlie and the Chocolate Factory books.

The Longest Trip Home: A Memoir written by John Grogan

This one I listed to on CD. It was read by the author, and he did an excellent job (not so with all authors). It is a memoir and begins with his early childhood. Much of the book focuses on his struggle with his Catholic faith and his relationship with his father. As a warning, some of the themes during his childhood years are inappropriate and he uses quite a bit of profanity. However, this is only true during his childhood years and the inclusion of these things serves to prove a point that he illustrates clearly further along in the book. Nevertheless, I thought that this book was insightful and moving. John Grogan  also wrote Marley & Me.

Whipped Cream

When we returned from our nine day trip to Florida after Christmas, our refrigerator was bare. I headed to the grocery store to stock up and noticed that Whipping Cream was on sale.  I picked up a couple of pints and brought them home to use for Easy Cream Biscuits. As that cream sat glaring at me from the top shelf of my refrigerator, it was demanding to be turned into whipped cream.  Unfortunately, I had never made whipped cream before.  I do adore freshly whipped cream, so why not?

I plugged in my favorite appliance, my Kitchen Aid Mixer, and dumped in some confectioner’s sugar, some whipping cream and turned it on medium-high speed. Within minutes I had whipped cream with nothing to put it on. (A small oversight on my part.)  So, I made up some Decadent Hot Cocoa for me and the kids, topped it with the whipped cream, and we drank it as an after lunch dessert treat.

I did not follow any specific recipe. I decided to just wing it. And, it worked. But, if you need a recipe, the one below should get you started.

Whipped Cream

1 cup whipping cream

2 Tbsp. confectioner’s sugar

Add cream and sugar to mixing bowl. Turn mixer on to medium-high and whip for 3-5 minutes or until stiff peaks form. Serve immediately, or refrigerate for future use.

Note: I made way too much whipped cream. Please realize that it will double in volume as it is whipped. But, it keeps well in the refrigerator for several days without separating. So, use the leftovers for your coffee, your oatmeal, or (of course) on your favorite dessert.

This post has been linked to Try New Adventures Thursday!

No Knead Multigrain Sandwich Bread

Three one-pound loaves of sandwich bread.

As long as I have had children, I have been making homemade bread. It started with a borrowed bread maker from a friend, which I used until it died. After killing a second bread maker, I decided it was time to make my bread by hand. However, because I have trouble with carpal tunnel in my wrists, kneading is off limits to me. So, I began investigating no knead recipes.

This No Knead Multigrain Sandwich Bread is our favorite by far. It is so simple, that even a brand new bread baker can produce beautiful and tasty bread. I primarily make it into one-pound loaves for sandwiches. However, the most common size of loaf pan is 9X5 which makes a two pound loaf. This works equally as well in this recipe. For variation, you can add one tablespoon of cinnamon and one cup of raisins along with the flour for Cinnamon Raisin Bread. Or, you can add a tablespoon or two of Italian seasoning for Italian Bread. This bread also freezes well, so I typically make a 1 ½ recipe yielding three one-pound loaves. And, if by some rare circumstance, your bread gets stale before it is gobbled up, it toasts perfectly.

  

No Knead Multigrain Sandwich Bread

1 (1/4 ounce) pkg. active dry yeast (or 2 ¼ tsp. yeast)

1 1/2 cups warm water (100-110 degrees)

½ cup oats (old fashioned or quick cooking)

2 Tablespoons honey

2 Tablespoons butter, melted

1 teaspoon salt

2 cups white whole wheat flour

1 cup all purpose flour

1. In a large bowl, combine yeast and water. Stir. Let rest 15 minutes.

2. Stir in oats.

3. Add honey, butter, and salt.  

4. Add all of the flour, stir until fully incorporated. (I use a wooden spoon.)

4. Cover with towel and allow the dough to double in size. (about 1 hour)

5. Grease a standard loaf pan (9X5). Remove dough from bowl and place on floured surface. Knead 4 or 5 times. Shape into a loaf. Place in greased pan.

6. Cover with towel and allow it to double in size again. (about 1 hour)

7. Bake on the center oven rack at 375˚ for 35 minutes.

8. Remove from oven. Cool for 5 minutes and remove from pan. Cool completely before cutting.

Yield: One two-pound loaf. 

Fascinating Find - Vanilla Brown Sugar Body Scrub

Do you have dry skin this time of year? I know I do. Sometimes I feel like my skin is literally falling off it is so dry. Well, Stephanie Lynn, at Under the Table and Dreaming has an excellent kitchen solution. With her recipe for Vanilla Brown Sugar Body Scrub, Stephanie Lynn proves that skin care can be frugal, simple, and homemade (making this a perfect recipe for You Can Make That). And, all of the ingredients you need can be found in your kitchen.

This four ingredient scrub not only exfoliates your skin, but moisturizes at the same time. And, best of all, the warm scent of vanilla and brown sugar leaves you smelling delicious. Plus it is perfect for ridding your hands of strong odors such as garlic or onion. So, keep some in your kitchen, bathroom, or give it as a gift!

Recipe Link: Vanilla Brown Sugar Body Scrub

Stephanie Lynn’s Blog: Under the Table and Dreaming

On Stephanie Lynn’s blog, you will also find additional scrub recipes with other scents. Thank you for sharing your homemade skin care recipe Stephanie Lynn!

Kung Pao Chicken

While living in Oklahoma, we hosted a Friday Night Dinner Club in our home. Each meal had a theme, and we all prepared a dish to share. Our group began these dinners because all of the men worked together and there was some tension at work that my husband thought a little socializing might help to relieve. Over time we built strong friendships. Together we supported one another through stress and hardships, the joys of new babies, unplanned surgeries, broken limbs, and even cancer. The bonds that were created during that troublesome time provided the stability and strength that we desperately needed. I consider these families my true friends, people that I can count on, invaluable battle buddies. And, I am grateful for them.

The following recipe is one that we shared at one of our Friday Night Dinners with a Chinese theme. Every time I make it, I wonder why I do not make it more often.

Kung Pao Chicken

3 Tbsp. olive oil

1 small red bell pepper, diced

2 carrots, diced

2 celery stalks, diced

1 small onion, diced

2 garlic cloves, minced

2/3 cup peanuts

4 cups cooked and chopped chicken

Sauce:

¼ cup raw sugar

4 tsp. cornstarch

½ cup water

½ cup soy sauce

¼ cup lemon juice

½ tsp. crushed red pepper flakes

Heat olive oil in a large skillet over medium high heat. Sauté pepper, carrots, celery, onion and garlic in the oil until crisp, tender.

While the veggies are cooking, whisk together the sauce ingredients in a small bowl.  Add to the cooked veggies, bring to a boil, and cook and stir until thickened. Add chicken and peanuts. Heat through. Serve over rice. Yield: 4 large servings.

Reading Report

I completed two books this week; one for myself and one for my kids. Both, I would highly recommend. To learn more about how this weekly reading report began, click here.

Miriam's Kitchen: A Memoir written by Elizabeth Ehrlich

Elizabeth Ehrlich is a Jewish American woman who tells the story of discovering her heritage while learning to keep a kosher kitchen with her mother in law, Miriam, a Polish immigrant and Holocaust survivor. At Miriam’s side, Elizabeth learns about family, faith, and the pain of war. Elizabeth’s journey is one of love, commitment, and eventually the understanding of a life lived with conviction.

Although I am not Jewish, I thoroughly enjoyed reading about the faith and love that embodies keeping a kosher kitchen. The author has encouraged me to be more intentional about mentoring my children in the kitchen and training them up in the faith that we hold to. Most importantly, I appreciate the hard work that went into writing down old family recipes for the generations to come. This is exactly what I have always wanted to do for my own children, and some day my grandchildren.

Wonderstruck written by Brian Selznick

Wonderstruck is the story of Ben, and his search for his father. It is also the story of Rose, who is deaf, and her struggle to find her place in this world. Ben’s part of this story is told with words and Rose’s part of the story is told with pictures. It is a tale filled with adventure and hope and is illustrated with stunning and creative artwork.

This is the fourth book of Brian Selznick’s that I have read to my children; and, all three of my kids have been riveted by his stories. If you are not familiar with his works, Brian Selznick also wrote The Invention of
Hugo Cabret which has recently been made into a movie called Hugo.

Over Night Oatmeal

As I have mentioned before, I am not a morning person. So, this make-ahead recipe is the kind that I adore.  It is a great substitute for those little oatmeal packets that are marketed to kids. And, I know exactly what we are putting into our bodies. This Over Night Oatmeal is an apple cinnamon flavor, but it works just as well with pumpkin. My favorite though is peach flavored made with my homemade fruit spread (pictured above is the peach) and cinnamon.

Soaking the oatmeal overnight gives it a different texture than traditionally cooked oatmeal. But, we like it better. And, because soaking the oatmeal serves to "cook" it, it only has to be heated in the morning. As a result, I never have to worry about bringing it to a boil and being too hot for my kids to eat when it is ready. I just heat it until it is warm enough to eat.

Over Night Oatmeal

2 cups old fashioned oats

¼ cup raw sugar

2/3 cup unsweetened apple sauce

¼ tsp cinnamon

1 cup water

1 cup milk

Stir together all ingredients in a microwave safe bowl. Cover and refrigerate overnight. 

To serve: Remove cover and microwave on high for 4-6 minutes, or until heated through. Stir and serve. Yield: 4 servings.

For Pumpkin Oatmeal – substitute pumpkin puree for the applesauce and pumpkin pie spice for the cinnamon.

Homemade Ranch Dressing & Dip Mix

This recipe is simple and frugal and is a great way to get started on eating from scratch. And, when used as a dip is a wonderful incentive to get the kids to eat their vegetables. You are already aware of my love for homemade salad dressings, so this version of Ranch Dressing should come as no surprise.  Plus, you can change it up with additional flavors for variety.

We especially like to use this Homemade Ranch Dressing on BLT salad. However, it is something I only make in the summer when the tomatoes are fresh and juicy. Green leaf lettuce topped with garden tomatoes, freshly cooked and crumbled bacon, croutons, and ranch dressing. This is summer goodness on a plate. Too bad, that it is January! 

Homemade Ranch Dressing & Dip Mix

1 tsp. dried parsley

¼ tsp. ground black pepper

1 tsp. salt

½ tsp garlic powder

¼ tsp. onion powder

Add all dry ingredients to a foil packet, tightly seal, and store in a cool dry place.

To prepare: Measure the following ingredients into a bowl along with the dry seasoning mix and whisk together until combined.

2/3 cup sour cream

2/3 cup mayonnaise

2/3 cup butter milk         

Store prepared dressing/dip in the refrigerator for up to five days.

For Salad Dressing: Stir in additional buttermilk until you have achieved the desired consistency.

For Extra Thick Dip: Use a little less buttermilk.

Variations:

For Parmesan Peppercorn Ranch – Add ¼ cup freshly grated parmesan cheese and additional freshly ground black pepper to taste.

For Southwest Ranch – Add 2 Tbsp. taco seasoning.

Fascinating Find - Baked Apple Chips

While living in Germany, we discovered Baked Apple Chips.  They were crunchy like potato chips and yet tasted like a sweet treat even though they had been baked without sugar. Since moving back to the U.S. we have purchased Apple Chips, but have been disappointed. They were neither, crunchy or sweet. And, I have had a couple of failed attempts at making them at home, but the third time was a charm!

While perusing Vittles and Bits I saw a recipe that looked exactly like what we wanted: crispy, crunchy, sweet chips. The recipe said to bake for 2 hours, but after 2 ½ hours my chips were still soggy and I had bread that needed to go in the oven. So, I thought that I had failed again. Not so. I did a quick internet search and found that I could leave the chips in a warm oven (I turned my oven off and used the residual heat) for several hours until they crisped up. And, they turned out perfectly!

The next time I make these, I will start them in the evening and let them sit in the warm oven overnight. This way, my oven is free for other baking during the day. These will stay crispy for at least a week in an airtight container. Once again, I have learned that if you are willing to try, try, try again, You Can Make That!

Recipe Link:  Baked Apple Chips

Seasoned Brown Rice

Investment cooking is something that I have truly learned to love.  I even teach a monthly class on investment cooking. So, anything that allows me to get dinner on the table quickly, without sacrificing quality, is perfect for me. Brown rice is often avoided because of the long cooking time. But, here at You Can Make That, I will show you how you can serve Seasoned Brown Rice on a regular basis without spending too long in the kitchen.

By cooking up a large of batch of rice and freezing it in small portions, you can cook once, and serve it multiple times. The most common question that I get about making rice ahead is, “Doesn’t it get hard and sticky?” But, that is not the case. The brown rice lends itself perfectly to freezing and reheating and never gets hard. And, typically, it will only get sticky if you have used too much liquid during the cooking process.  The following recipe works well for serving immediately or freezing.

Seasoned Brown Rice

9 cups chicken broth

2 lbs. brown rice

5 Tbsp. dried parsley

2 ½ tsp. onion powder

½ tsp. garlic powder

In a large stock pot, add all ingredients. Stir to combine. Bring to a boil over medium high heat. Cover, reduce heat to low and slowly boil for 40 minutes, or until fully cooked. Do not stir during the cooking process. (A good way to check to see if the rice is done is to insert a spoon into the rice all the way to the bottom of the pan. If the broth has completely cooked away, the rice is done. ) Remove from heat, and prop lid open to cool.

To freeze: Let rice cool for about an hour. Fill sandwich size zippy bags with two cups rice each. Remove air from bags and seal. Freeze flat for up to three months.

To serve frozen rice: Remove from freezer, open zippy bag, and place in the microwave. Cook on high for two minutes. Remove rice from microwave, pour into a bowl, return to microwave and cook on high at two minute intervals until thoroughly heated.

Frugal Tip: This recipe for Seasoned Brown Rice is a perfect substitution for boxed rice mixes. It is more economical and healthier for your family.