A Very Big Christmas Cookie!

My little one loves to bake. She is always underfoot in the kitchen and she especially loves cookies. So, when I saw this gingerbread cookie shaped baking pan set including decorator frosting and candy, I knew that she would LOVE it! On Christmas morning, when all of the gifts had been opened, my little one was more than ready to get baking immediately.

So, we made our way into the kitchen, still in our PJ's, and with our aprons on to make a giant cookie. We used this Chocolate Chip Cookie recipe that I found at Fake It Frugal. It turned out perfectly and my little one decorated it all by herself. Well, mostly by herself. Big sister did the bow. I'm sure we will be making many more big cookies in the near future. 

By the way, when you check out the cookie recipe at Fake It Frugal, you may notice that several of the recipes there have been featured at You-Can-Make-That. In the past, I have told you about Fake It Frugal's Sugar Cookies, Oatmeal Cookies, and Brownies. 

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."

Cracker Candy

The other day, a friend called to get a recipe from me. While paging through my book for the recipe I saw one for Cracker Candy. It looked so simple! So, I thought that I would give it a try. Although I strayed from the recipe a bit, using ingredients I already had on hand, I am very pleased with the outcome. This candy is going to make great gifts. And, you can make it up ahead of time and store it either in the refrigerator or freezer for later. 

I think that this may be the treat that we leave out for Santa on Christmas Eve. What do you like to leave out for Santa?

Cracker Candy

Club Crackers (about 1 sleeve)
1 cup butter
1 cup brown sugar
1 cup semi-sweet chocolate chips

Line an 11X15 cookie sheet with foil. Evenly cover the surface of foil with crackers. In a sauce pan, melt butter and sugar. Boil for 3 minutes stirring constantly. Pour over crackers, covering them evenly. Bake at 400º for 3-4 minutes, or until bubbly. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes. Spread melted chocolate chips over the crackers. Refrigerate until firm. Break into pieces. Store in the refrigerator or freezer. 

Today I Am...

… home with a very sick little girl. This is the second time in two weeks she has gotten this stomach flu.

 

 

… sipping on freshly ground coffee with Homemade Peppermint Mocha Creamer. I love this stuff!

 

… pleased to have a few more gifts ready to give. I made these yesterday using a half recipe for the Chocolate Cookies I told you about earlier this month.

… looking forward to sharing a new recipe with you for Cracker Candy. 

 

Aunt Shirley's Macaroni and Cheese

We drove to Delaware for Thanksgiving to visit my Aunt Shirley and Uncle Bill. Aunt Shirley is an excellent cook and we enjoy talking about recipes and sharing cookbooks. One of Aunt Shirley's signature recipes is Macaroni and Cheese. She makes it for every holiday meal and takes it to church suppers. It is not only good hot from the oven, it is also still delicious warmed up the next day.

When the food was served on Thanksgiving, Aunt Shirley made sure to place the Macaroni and Cheese in front of me at the table. She knows that it is one of my favorite dishes and she wanted to make sure that I had easy access to it. I definitely ate way more of it than I should have over the Thanksgiving weekend, but I'm not complaining!

Macaroni and Cheese

2 cups elbow macaroni
12 oz. can evaporated milk
2-3 cups grated cheddar cheese
Salt and pepper to taste

Cook and drain macaroni according to package directions. Spread half of the macaroni into a 9X9 casserole dish. Sprinkle with half of the cheese. Salt and pepper to taste. Repeat. Pour evaporated milk of the macaroni. Bake at 350º for 25-35 minutes or until golden and bubbly.

Chocolate Cookies

My oldest was supposed to march in our Christmas parade today. But, the weather did not cooperate and the parade was postponed. So, I used my time wisely and made some cookies! I rarely make cookies because I don't have the patience to stand over my oven batch after batch. But, it is always worth the effort. 

Today I made a batch and a half of these Chocolate Cookies to share with friends tomorrow. This is a great basic chocolate cookie recipe. It works well with chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, and mint chips. I have tried all kinds of variations over the years and they are always tasty. Today I used semi-sweet chocolate chips and my kids have been trying to sneak them like crazy. I hope that there are still plenty left for my friends tomorrow!

Chocolate Cookies

1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 tsp. vanilla
2 ¼ cups flour (white or white whole wheat)
2/3 cup cocoa
1 tsp. baking soda
¼ tsp. salt
2 cups chocolate chips

Cream together butter and sugars. Add eggs and vanilla. Slowly add flour, cocoa, baking soda, and salt. Stir in chocolate chips. Scoop onto cookie sheet. Bake at 375º for 9-11 minutes. Cool for 10 minutes and remove to cooking rack. Yield: 4 dozen cookies.

Happy Thanksgiving!

 

Oh give thanks to the Lord, for he is good,

 for his steadfast love endures forever!

Psalm 106:1

Another "New" Cookbook

Once a quarter, my local library has a book sale. They sell books that are no longer popular, duplicate books, and promotional books. These are gathered from all over the county and are compiled at the main branch library to sell to the public. My kids especially look forward to these sales.

Over the weekend we attended another one of these sales. We purchased 38 books for only $20.75. This Good Housekeeping Test Kitchen Cookbook is one of those books. I picked it up for only $3.00. It looks brand new and never went into circulation so it is free of library markings.. There are over 650 pages of recipes and many of them have full color pictures. I have really enjoyed reading through it over the last few days and I have several recipes picked out to try. 

Have you scored any new-to-you cookbooks lately?

Cheddar Dill Muffins

I made a roast in the slow cooker the other night for dinner. And, to me, a roast is just not quite perfect unless it is served with homemade bread. So, I choose Cheddar Dill Muffins. I used to make these all the time, but I got tired of them and stopped making them for a while. My kids were glad to see them on the table again! 

These muffins are a cross between a biscuit and a muffin. And the cheese makes for a nice “crust” on the bottom. 

Cheddar Dill Muffins

2 Tbsp. melted butter
1 egg
1 cup milk
1 ¾ cup white whole wheat flour
1 ½ Tbsp. sugar (raw or white)
1 Tbsp. baking powder
1 tsp. dried dill
½ tsp. salt
1 cup grated cheddar cheese

Stir together all ingredients. Scoop into greased muffin pan. Bake at 400º for 15-20 minutes or until lightly golden. Cool for 10 minutes, remove from pan, and serve with butter.

Cinnamon Sugar Biscuits

We really love cinnamon at our house. It is definitely a comfort flavor for me. And, on Saturday I was craving some sticky-sweet cinnamon Monkey Bread. However, my kids had no intention of waiting hours for their breakfast so I decided to jazz up some regular biscuits with some cinnamon and sugar as a quick substitute. 

They turned out beautifully and my little one gobbled almost half of them all by herself! I used my favorite Sour Cream Biscuit recipe to start, but I am sure that you could use your tried and true recipe if you prefer. 

Cinnamon Sugar Biscuits

Biscuits:
2 cups white whole wheat flour
½ tsp. salt
½ tsp. baking soda
1 Tbsp. baking powder
¾ cup sour cream
Milk or water (enough to form biscuit dough)

Stir together all ingredients, adding enough milk to form desired consistency. Drop onto a 9X13 baking pan with a medium sized scoop, about ½ an inch apart. Flatten slightly. 

Cinnamon Sugar Topping:
½ cup melted butter
1 Tbsp. cinnamon
½ cup white sugar

Drizzle melted butter over biscuits. Stir together cinnamon and sugar. Sprinkle over biscuits. Bake at 450º for 10-12 minutes. Cool for 10 minutes, then serve. Yield: 20 biscuits.

Cheesy Ranch Spread

While looking at Facebook over the weekend, I saw a recipe for a ranch flavored cheese ball that looked good to me. Although the recipe called for a package of dry ranch seasoning mix, I substituted my Homemade Ranch Mix with great results. And, because I wanted to serve mine right away for lunch, I did not want to form it into a ball and wait for it to chill. Instead, I served it as a soft spread. 

We have eaten this twice now, both soft and chilled. Either way it tastes great! And, I love that it is made with ingredients that I always have on hand. Do you ever try out the recipes that you see circulating on Facebook?

Cheesy Ranch Spread

1 tsp. dried parsley
¼ tsp. black pepper
½ tsp. salt
½ tsp. garlic powder
¼ tsp. onion powder
¼ cup sour cream
8 oz. cream cheese, softened
2 cups grated cheddar cheese

Whisk together all ingredients. Serve immediately as a soft spread with crackers.

This recipe was adapted from the one found here.

Chewy Coconut Bars

On Saturday morning I was pouring over recipes looking for some kind of coconut bar cookie recipe to share with friends. I came across one that looked good, but didn't seem to have enough coconut. So, I made a few adjustments to the recipe and came up with the one below. 

Well, these Chewy Coconut Bars were a hit! My friends gobbled up every last one. And even a coconut hater enjoyed them. When I got ready to go home, the coconut hater confessed that he had eaten 6 bars. It does my heart good to have someone enjoy my baking so much!

 

Chewy Coconut Bars

 

2/3 cup melted butter
1 ½ cup raw sugar (or brown sugar)
3 eggs
1 ½ cups coconut (I used unsweetened)
1 tsp. vanilla
2 cups white whole wheat flour
1 tsp. baking powder
½ tsp. salt
1 ½ cups chocolate chips

Stir together all ingredients. Spread into a greased 9X13 pan. Bake at 350º for 25-30 minutes or until a tester comes out clean. Cool and serve. 

This recipe was adapted from the one found here.

Carrot and Apple Salad

I have dusted off another old recipe. I can remember making this to take to pot luck dinners at church when my oldest was a baby. Back then I used to shop only once a month. And shopping once a month requires detailed planning when it comes to fresh fruits and vegetables. Carrots and apples last a long time so we would save them to eat once some of the other more perishable produce was gone. 

I am glad not to shop once a month any more. It was so much work and I found it a bit stressful especially as our family began to grow. I chose this recipe to make this week because I had an apple that was looking a bit shriveled. I knew that no one would eat that apple if I didn't cut it up into something. And I have to admit it feels so good to keep food from going to waste!

Carrot and Apple Salad

3 carrots, grated
2 small apples, chopped
¼ cup chopped pecans
¼ cup lemon juice
1/3 cup mayonnaise

Stir together all ingredients. Refrigerate for two or more hours before serving. 

Today I Am...



... feeling sluggish. Although I have had a very busy week and I am moving in slow motion today, I am glad to say that last night I was able to get a babysitter and go out with some friends to see a live production of Sweeney Todd. 

 

... glad that my kids were off from school on Monday. We spent the day visiting a state park, picnicking, and enjoying nature.

 

... thrilled that two out of three of my kids completely created their own Halloween costumes. We celebrated by going with friends to a Trunk or Treat event at our church and by trick or treating at a few houses in our neighborhood.

 

... wondering why I have such a hard time getting all three of my kids to look at the camera and smile when I take their picture.

What has been happening with you this Fall?

Apple Spice Waffles

 
Last week I told you about a homemade Apple Pie Spice. And, this spice blend is perfect for these Apple Spice Waffles/Pancakes. The recipe is a variation of my favorite Overnight Waffle/Pancake batter that I make so often. With the simple addition of applesauce and Apple Pie Spice, these waffles are transformed from an ordinary breakfast to a special fall treat.

The batter can still be mixed up the night before and refrigerated overnight. And you can use it to make either waffles or pancakes.

Apple Spice Waffles/Pancakes

1 ½ Tbsp. butter, melted
2 cups buttermilk
2 eggs
1 cup unsweetened applesauce
2 cups flour
1 tsp. apple pie spice
1 ½ tsp. baking soda
½ tsp. salt

For Waffles: Stir together all ingredients. Cover and refrigerate overnight if desired. Follow the instructions for your waffle maker to the cook the waffles. Yield: 6 Belgian sized waffles.

For Pancakes: Stir together all ingredients. Cover and refrigerate overnight if desired. Pour batter onto a hot buttered griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with butter and syrup. Yield: 12-14 pancakes.

Apple Pie Spice

 

In the Fall, it seems like I notice a lot of recipes that call for special spice blends that I don't normally keep on hand. And they can be kind of pricey. This homemade Apple Pie Spice takes only a minute to mix up and is a nice addition to baked goods. I have heard that some people will substitute Pumpkin Pie Spice for Apple Pie Spice, but they are traditionally a bit different and I like the variety. 

Next week I will share with you an Apple Spice Pancake/Waffle recipe using this homemade spice blend. 

Apple Pie Spice

1 Tbsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
½ tsp. cloves

Stir together all ingredients and store in an airtight container. 

Blueberry Pecan Muesli

Muesli is my absolute favorite breakfast cereal during the warmer months. It is so simple to mix up ahead of time and it is easy to customize. My first success with homemade Muesli was an “everything” recipe that you can read about here. Since then, I have tried many different varieties. All of them have been tasty, but this one is my favorite by far. 

As the weather continues to get cooler, I gravitate more toward hot cooked oatmeal for breakfast. So, I may create a hot version of this with some of the same ingredients.

Blueberry Pecan Muesli

2 cups old fashioned oats
1 cup puffed rice or wheat
¾ cup dried blueberries
½ cup chopped pecans
¼ cup shredded unsweetened coconut
¼ cup raw sunflower seeds

Measure all ingredients into a large bowl. Stir until combined. Store in an airtight container. Serve as a cold cereal with milk or over yogurt.

Happy Anniversary!

Today marks the two year anniversary of You Can Make That! I am having just as much fun sharing recipes here with you today as I did two years ago. And, hopefully there will be many more years to come. In honor of this two year mark, I thought that you might enjoy seeing the recipes have been the most popular with the You Can Make That readers.

 

These two recipes are at the top by far. Both have had about the same number of views, but the Honey Mustard Dressing and Marinade was posted in February 2012 and the Pumpkin Spice Creamer was just posted last month. I wonder which one will win out over time?

 

Honey Mustard Dressing & Marinade

 

Pumpkin Spice Creamer

 

Other Popular Recipes:

 

Homemade Amaretto Creamer

Homemade Onion Soup Mix

Cinnamon Tortilla Chips

Corn Cakes

Homemade Ranch Dressing and Dip Mix

I find it interesting that several of the most viewed recipes have been homemade convenience foods. Have you found a recipe here that has become a favorite at your house?

Fascinating Find - Apple Spice Granola

We have been eating a lot of granola lately. My kids favorite is Peanut Butter Granola, but I like to have variety. So, last week I tried this Apple Spice Granola. I was so pleased with it that I couldn't wait for my kids to get home from school so that they could try it. None of them cared for it. Ugh! But, that means more for me.

Rarely do I post a recipe that none of my kids care for. But, this one really is delicious, no matter what they say. I found this Apple Spice Granola at Down To Earth Digs where Stacey writes about “life in the country, tending kids, gardens and critters.” Be sure to check out her tasty recipe along with some very pretty photography at Down to Earth Digs.

Recipe Link: Apple Spice Granola

Blog Link: Down To Earth Digs

Creamy Ranch Pasta

Recently I told you that I was getting tired of our dinner menus. And, I dusted off an old recipe for Kielbasa and Rice that my kids really liked. This is another recipe that I have dug out that I had not made in years. My kids are pleased with it and it is super simple to make. Sometimes I will add some steamed broccoli, but my kids definitely prefer it without.

 

The seasonings in this recipe are the same as the dry mix for Homemade Ranch Dressing. However, I feel like the salt is a bit much, so I typically cut the salt down a bit. The recipe below has been adjusted to reflect the reduced amount of salt.

Creamy Ranch Pasta

8oz. cooked pasta
2 Tbsp. butter
3oz. cream cheese
½ cup milk
1 tsp. dried parsley

½ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
¼ tsp. onion powder

Cook pasta according to directions, drain and set aside. In the same pot, melt butter. Add cream cheese and whisk until melted. Add milk and seasonings. Wisk until thoroughly combined. Return pasta to the pot and stir together. Serve immediately.

Apple Crisp

Lately I have been pleased to find McIntosh Apples at my grocery store. I grew up eating this variety, and they have not been available many of the places that I have lived. I can remember as a kid many times taking field trips to local apple orchards to pick McIntosh Apples and to watch apple cider being made.

One of my favorite fall desserts is Apple Crisp and the McIntosh bake up beautifully. So I pulled out my favorite Crisp Topping recipe and made some over the weekend to share with friends. This is a tried and true recipe that I have shared with both my Cooking With Confidence class and my Investment Cooking class. The topping can even be made up in advance and frozen for later. Plus, it works with many fresh or frozen fruits. I have made this Crisp with apples, pears, peaches, and berries. All have been delicious.

Crisp Topping

2/3 cup raw or brown sugar
½ cup white whole wheat flour
½ cup oats
1/3 cup butter, softened
¾ tsp. cinnamon
¾ tsp. nutmeg
4-5 cups of fruit or berries (fresh or frozen)

Combine all ingredients with a fork or pastry blender. Freeze for later or sprinkle on top of fruit and bake at 375º for 30-35 minutes. Serve warm with ice cream or whipped cream. 

This post has been linked to The Penny Pinching Party.

Dill Dressing

We have spent the last couple of days eating up the odds and ends in the refrigerator. Leftover pork, leftover taco meat, half a cucumber, a bit of lettuce, etc. We typically have a leftover night each week to finish off these leftovers and this has really helped to reduce our food waste. To go along with our lettuce and other bits of produce, I made up this Dill Dressing. As I was whisking it together I realized that I had never posted it here at You Can Make That. I've been making it for years and I can't believe that I had never told you about it. My favorite way to serve this is over a green salad with cucumbers, tomatoes, and grated carrots. 

Dill Dressing

¼ cup olive oil
2 Tbsp. white vinegar
2 Tbsp. sour cream
1 tsp. prepared mustard
1 Tbsp. dried dill
½ tsp. salt

Measure all ingredients into a jar. Whisk to combine. Serve over green salad.

A Fun Filled Fall Weekend

Over the weekend we visited a local farm. We went especially to go through the Corn Maze. It was geared toward young children with educational questions that gave you directions through the maze. There was only one way in and one way out with no possibility of being lost for hours. My younger two loved it, and my older one was gracious about the fact that it was not more challenging.

At the end of the maze there were more educational activities that they enjoyed. Plus, everyone got a free pumpkin. After the maze, we got some homemade ice cream that is made right on the farm. It was a lovely day and the kids were pleased with all of it.

After we had gotten home, and the kids were off playing in the yard, I saw this pumpkin sitting on my living room couch wrapped up like a baby in a basket. I couldn't help but to take a picture. My little one is definitely in love with her pumpkin!

This pumpkin baby reminded me of another interesting baby that my little one fell in love with over the summer. Meet pumpkin baby's cousin, corn baby. My little one certainly has a unique attraction to produce!

What are you doing to celebrate Fall?

Pumpkin Spice Creamer

Recently I tried a Pumpkin Smoothie recipe. I really liked it, but my kids were not impressed. So, I poured the leftovers into a canning jar and put it in the refrigerator. Later that day, the idea came to me that I could use the leftover smoothie as coffee creamer. This was a great solution to keep food from going to waste and it was yummy in my coffee. Although, it was a bit tart from the yogurt in the recipe.

I reworked the recipe and came up with the one below. It is smooth and thick. And, it even tastes great on its own without being too sweet. I am pleased that the One Time Pumpkin Smoothie evolved into something that I have gladly enjoyed and will make again and again.

Pumpkin Spice Creamer

¾ cup cooked pumpkin
2 cups milk
3 Tbsp. maple syrup
½ tsp. pumpkin pie spice

Add all four ingredients to a blender. Process until completely combined. Serve with your favorite coffee. Store in the refrigerator, and shake before serving.

You may also like to try homemade versions of Amaretto Creamer and Peppermint Mocha Creamer.

Pumpkin Waffles

I love the flavors of Fall. Pumpkin, apples, and all things cinnamon. To me, these flavors add up to a feeling of warmth and comfort. These Pumpkin Waffles are so tasty with real maple syrup and all three of my kids agree. (Homemade Cinnamon Syrup is delicious too!)

Of course one of the best features of this recipe is that the batter can be made up ahead of time and refrigerated for later. And, if you do not have a waffle maker, you can certainly use the batter to make pancakes instead.

Pumpkin Waffles

4 Tbsp. melted butter
¼ cup raw or brown sugar
1 cup cooked pumpkin
2 cups milk
4 eggs
2 ½ cups white whole wheat flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon

Stir together all ingredients. Follow the instructions for your waffle maker to the cook the waffles. Yield: 6 Belgian sized waffles.

Energy Bars

A while back, I told you about some No-Bake Energy Bites that are oh so tasty. However, I didn't make them as often as my children would have liked because they seemed too time consuming with the mixing, refrigerating, and rolling into balls. So, lately I have started using my food processor to do the mixing, skipped the refrigerating, and pressed the mixture into a pan. I then cut them into bars once they have firmed up in the refrigerator. This is so much simpler! And, they taste the same, so no complaints from my kids. Normally I serve these as a snack, but earlier this week my kids ate them for breakfast. 

No-Bake Energy Bars

1 cup old fashioned oats
1/2 cup natural peanut butter (or other nut butter)
1/3 cup raw honey
1 cup unsweetened coconut flakes
1/2 cup ground flaxseed
1 tsp. vanilla
1/2 cup mini chocolate chips

Add all ingredients, except the chocolate chips, to the bowl of a food processor. Process until thouroughly combined. Remove blade from the food processor and stir in chocolate chips. Press into an 8X6 pan and refrigerate until firm. Cut and serve. Store energy bars in the refrigerator.

The Society

Do you collect jars? Peanut butter jars, jam jars, honey jars, spaghetti sauce jars, pickle jars? Well, I do and I am not ashamed to admit it. I use them to store dry foods like popcorn and banana chips in my pantry, for leftovers like chicken broth and bacon grease in my refrigerator, and for freezing things like bulk yeast and bread crumbs. And, this is not my first post talking about my love for jars. If you like, you can read more about my obsession here. My grandfather named this obsession many years ago when he noticed that my grandmother was saving all of her used jars. He called it: The Society for the Preservation and Protection of Old Pickle and Peanut Butter Jars. Are you a member?

I love my collection of jars, I'm just weird like that. Right now I am saving my jars for Christmas. I have two recipes picked out that I plan to give to neighbors, teachers, and co-workers. But, since many of these friends read You Can Make That, I will not be sharing my Christmas gift recipes just yet. 

Have you started thinking about your Holiday gift giving?

Have You Missed Me?

I know that some of you have. I have received e-mails, phone calls, and text messages all asking me where I have been. Well, where do I start? My kids have been in school for three weeks now, and we are all making the adjustment to beginning another year in school. Two of my kids have started music lessons which takes us out of the house for several hours one night a week. And, I have started working again part time. It has been a flurry of activity at my house lately, so I apologize for my absence.

I am happy to report to you though that I have been using my “new” bread maker at least twice a week. It has been a fabulous time saver and my kids are so pleased to have homemade bread again. I have also been streamlining my lunch system to save time and money. One of the things that I have done is to purchase more containers for the school lunches. Having more containers has kept me from having to hand wash the containers every day to make sure that there are plenty for the next day. And finally, my youngest takes vanilla yogurt every day to school. So, now that I have enough containers, I am able to fill them only once a week instead of daily. This has helped me to save time too.

Although our transition to a new school year has not been seamless, it is shaping up to be a good year for us. How are you handling the new school year?

Overnight Pancakes

It's no secret that I am not a morning person (you can read my initial confession here). I like to roll out of bed at the last possible second and I go to great lengths to make sure that I can do that. Every evening I ensure that the backpacks are ready with all books and papers. I make the lunches and lay out my kids clothes. I even plan out our breakfast and set the table. All of this in order to stay in bed for just a few more minutes each morning.

So, in an effort to preserve my last few minutes of sleep, I have recently worked on an Overnight Pancake recipe. I wanted a batter that I could mix up the night before, refrigerate and cook in the morning. We tested several recipes and, after a bit of tweaking, we settled on this one. And, the nice thing is that if you prefer, you can make waffles with the batter instead.

Overnight Pancakes

1 ½ Tbsp. butter, melted
2 cups buttermilk
2 eggs
2 cups white whole wheat flour
1 ½ tsp. baking soda
½ tsp. salt

Measure all ingredients into a bowl, and stir just until combined. Cover and refrigerate overnight, if desired.  To Prepare: Pour batter onto a hot buttered griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with butter and syrup. Yield: 12-14 pancakes.

Today I Am...

... sad to see the summer end.

... glad that my kids love their new teachers.

... pleased to have discovered a nut free sandwich spread that my son likes since he is in a nut free classroom this year.

... hopeful that this year we will all thrive and not just survive as we did last year.

What is happening in your world today?

Cinnamon Honey Butter

Have you ever been to a restaurant and tasted freshly baked rolls served with a sweetened butter spread? Delicious! Well, I created this Cinnamon Honey Butter as a restaurant copy. My son, who has a terrible sweet tooth, really likes this on warm bread. And, although we love having Cocoa Cinnamon Spread on hand for toast and leftover rolls, I prefer this because it is not as sweet.

Cinnamon Honey Butter

1 stick butter, softened
3 Tbsp. honey
¼ tsp. cinnamon
1/8 tsp. vanilla

Wisk together all four ingredients. Spread on toast, bagels, rolls, etc. Store at room temperature.

This post has been linked to The Thrifty Home's Penny Pinching Party.

School Lunches

My little one and her new "do" for school.

(She had 12 inches cut off her hair!)

 

We have just a few more days before school starts; and, one of my most dreaded tasks is packing the lunches. When I was growing up, a brown bag lunch was always a sandwich, chips, and fruit. But, my kids get so tired of the same old lunches that I try to vary it up a bit for them. So, if you are scratching your head wondering what to pack in a healthy school lunch, check out some of the things below that my kids enjoy.

Sandwich Alternatives
Pizza Rolls
Ham and Cheese Rolls
Corn Muffins
Pigs in a Blanket

Homemade Snacks
Wheat Crackers
Cinnamon Tortilla Chips
Granola Bars
No Bake Cookie Bars
Custom Trail Mixes
Nut Free Trail Mix
Cranberry Almond Delight Trail Mix
Christmas Crunch Trail Mix

Simple Real Food Choices
Fresh Fruit (bananas, apples, grapes, pears)
Baby Carrots
Cheese Sticks
Raisin Boxes
Unsweetened Applesauce Cups
Nuts (peanuts, almonds, cashews)
Dried Fruit (apricots, dates, bananas)
Vanilla Yogurt

I am looking forward to trying several new recipes in the next few weeks: a three ingredient granola bar recipe, homemade soft pretzels, and a healthy crispy treat recipe. I will definitely let you know how we like them. What do you pack in your kids lunches that they love?

One Timers

From time to time I will share with you some of the recipe flops that we have tasted. We call these flops One Timers. (You can learn more about how this term came about here.) I try 3-5 new recipes each week. I am always testing and altering recipes to accommodate for my family's likes and dislikes. But, sometimes a recipe just isn't worth the effort. And, the recipes below are some that I do not plan to try again.

These Poppy Seed Muffins looked promising, but were tasteless. I would like to find a delicious Poppy Seed Muffin recipe, but I'm not too excited about trying a new recipe any time soon because these literally left a bad taste in my mouth!

While staying with a friend earlier this summer I browsed through her cookbooks and came across this recipe for Gingerbread Scones. I thought that they might be a nice variation on the Scones that I typically make. But, they weren't that exciting, so I have no intention of making them again.

Finally, this Cinnamon Bread was so simple and quick to mix up. It was moist and pretty, but did not have enough flavor. I ended up making a batch of Cinnamon Cocoa Spread to put on this bread to coax my kids to eat it.

Not all recipes turn out as beautifully as planned, but keep trying! It's worth the effort when you find a gem. Have you had any flops lately?

Fascinating Find - Zucchini Brownies

Zucchini abounds this time of year; but, sadly no one at my house cares too much for it. However, I thought that I might still be able to bake with it without too much objection. I tried muffins, bread, and cake. None of the recipes were received with enthusiasm. Then I found this recipe for Zucchini Brownies. They are moist, fudgy, and delicious! I have made them several times now and I have served them to friends twice. Everyone loves them and gobbles them up gladly without recognizing that zucchini is a main ingredient. 

I found this recipe on Christin's blog called Baltic Maid, a food blog about both international and healthy recipes. Christin, is from Germany and grew up on the Baltic Sea, thus the name Baltic Maid. Be sure to visit her blog for this fabulous Zuchinni Brownie recipe and many others.

Recipe Link: Zucchini Brownies
Web Link: Baltic Maid

 

Recipe Note: I have not used the Cardamom called for in this recipe simply because I do not keep it on hand.

Bread Maker Bread

At the beginning of the year, I announced my Frugal Kitchen Goal's for 2013. Basically my four goals are:

1. Create a Weekly Meal Plan
2. Prepare Homemade Convenience Foods
3. Reduce Food Waste
4. Stock the Pantry 

Over the last eight months, I have worked diligently on my goals. But, I have made the least progress on #2. What I have realized is that with my transition from being a two parent home to a single parent home, I have twice the responsibility that I once had. Preparing homemade convenience foods is the most time consuming goal on my list and that is why I have not been able to make as much progress. 

So, after putting some thought into it, I decided that going back to using a bread maker might be a good way to obtain homemade bread with minimal effort. I have had two bread makers in the past which I have used until they have burned out. When the second one burned out, I learned to make homemade no-knead bread. After researching bread makers, I found that I was not willing to pay the high price tag! Thus, I began a thrift store search for a “like new” bread maker. It didn't take long for me to bring this one home for the very random price of $8.47.

I dug out my old Bread Machine Cookbook by Donna Rathmell German and began making bread. My machine works great and I have made more homemade bread in the last month than I have in the last six months combined.

 
I have made French Honey Bread (pictured above), Applesauce Bread, and Cinnamon Raisin Bread. Over the years, I have made many other breads from The Bread Machine Cookbook and I'm looking forward to trying them again.