tag:blogger.com,1999:blog-13236637497389967012024-02-20T19:23:45.918-06:00The Working Mom's Recipe BoxRecipes for a little bit of everything...Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-1323663749738996701.post-40875492693962613802014-04-19T21:46:00.001-05:002014-04-19T22:09:15.090-05:00And Who Says Cooked Carrots Can't Taste Good?<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUPd7qglN7wrBFZfWxRKgb89Seeh0HLUg2I_a6XkIDjkJxGfyBg7NxavVZ5qPb8Sqo0esJsWmzxYjhyxSLc78XiHcKtNwvAtOVOCCzWs8D4DOLl5n3SD1Jy1KkTrX_QBjFvM22-8eT0R6/s640/blogger-image--949763034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUPd7qglN7wrBFZfWxRKgb89Seeh0HLUg2I_a6XkIDjkJxGfyBg7NxavVZ5qPb8Sqo0esJsWmzxYjhyxSLc78XiHcKtNwvAtOVOCCzWs8D4DOLl5n3SD1Jy1KkTrX_QBjFvM22-8eT0R6/s640/blogger-image--949763034.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Everyone loves these. Yes, everyone. Even those kids that swear they hate all vegetables, especially when cooked. So it's worth a shot to try these if you're new to the concept of glazed carrots. And if you've tried the packaged stuff from the grocery store, well lets just say I've been informed that mine are WAY better. Not to brag, or anything. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I made a big batch this evening for tomorrow's Easter dinner. These are even better after sitting in the fridge overnight, and why do all the work of cooking after church tomorrow morning? I want to enjoy time with kids and grand babies instead!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">You'll need the following ingredients for a family-sized batch:</div><div class="separator" style="clear: both;"> 2 lbs. carrots, peeled and chopped (or just use the baby carrots to save time. I chopped the baby carrots to make them easier eating for the little ones).</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Cook these to the desired firmness. Drain well in a colander. While these are draining, prepare the glaze:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 cup brown sugar</div><div class="separator" style="clear: both;">3 Tablespoons corn starch</div><div class="separator" style="clear: both;">2/3 cup salted butter (margarine might work, but I almost always use real butter in everything)</div><div class="separator" style="clear: both;">1 tsp. salt</div><div class="separator" style="clear: both;">1/8 tsp. ground black pepper</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Mix the brown sugar, salt, pepper, and cornstarch together until well-blended. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Melt butter in a saucepan over low. As soon as it liquified, mix the brown sugar mixture into the butter. Cook on medium heat until bubbly, stirring often. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Put the carrots back in their pot, and pour the glaze over the top, mixing until everything is covered. Bring to a boil for a few minutes, stirring frequently, until the glaze is thickened and coats everything nicely. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Serve immediately or pop this into the fridge and heat up the following day like I plan on doing to save some time. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Happy Easter, and I hope your little Easter bunnies enjoy their carrots!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-38118452369328351012014-01-24T23:30:00.000-06:002014-01-24T23:32:20.987-06:00Obamacare Casserole (a.k.a. Chicken & Stuffing Hotdish)<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp__8FTsvpIMXhsWuBwNxBOI-aNh9jLehu3ITb_ChtcdJ8UCXuGjI7ujq_AhCTllJP3ZjoTNYkDuzrQdxwB7Z7L4WecC6mFyulGbQV3w3CqQGc-EhMigTXK7wfxQKcSy1GUKc4kl-vXbdU/s1600/Chicken+Bake+I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp__8FTsvpIMXhsWuBwNxBOI-aNh9jLehu3ITb_ChtcdJ8UCXuGjI7ujq_AhCTllJP3ZjoTNYkDuzrQdxwB7Z7L4WecC6mFyulGbQV3w3CqQGc-EhMigTXK7wfxQKcSy1GUKc4kl-vXbdU/s1600/Chicken+Bake+I.jpg" height="268" width="400" /></a></div>
<span style="font-size: 11.0pt;"><br /></span>
<span style="font-size: 11.0pt;">So my boyfriend and his
little one (hmm, LO… let’s call her Lola) walk in the door this evening to see
me with my camera out, hovering over the cutting board.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"> “Uh oh, she’s taking pictures of food again!” says
boyfriend (hmm, BF… let’s just call him BF for now until I come up with something
better and more creative). They think
I’m odd because I take pictures of food as I cook and then frantically arrange
things to take pictures once it’s on the plate.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"> “I’m a writer,” I insist, “that’s what I do.” Even though I don’t earn a living at it. Yet, anyway.
There are always possibilities. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"> “So what are you making?” BF inquires, peeking over my
shoulder. “Drunk chicken?”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"> “Huh? What on
earth are you talking about?” I ask, clueless.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"> “The chicken is in the can,” BF explains.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"> “Oh, no, honey.
That’s unemployed chicken. It’s
been canned,” I reply sweetly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"> “I see,” BF pauses, thoughtfully. “It’s Obamacare chicken,” he concludes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Even our dinner is suffering
the effects of the current political environment. At least no one will attempt to force the
Little Sisters of the Poor to consume my chicken stuffing bake, and no
litigation will ensue. No, sir – this
dish is entirely optional, although my middle son highly recommends it.<o:p></o:p></span><br />
<span style="font-size: 11.0pt;"><br /></span>
I am insane. It’s been confirmed. This semester will be the last of my fine
arts degree in creative writing, so I am packing in 20 credits to get it over
with. And I am also working on getting
my real estate license so I can eventually get back to work. Like my chicken, I’ve been canned (as of last
summer) – but I do not plan on ending up as leftovers. I am gearing up to turn my life into what <i style="font-size: 11pt;">I </i><span style="font-size: 11pt;">want it to be. Which means I go to classes on campus two
days a week, sit in real estate classes on Saturdays and Sundays (this Sunday
is my last class! Yippee!) and the rest
of my time is spent writing and doing online classes. </span></div>
<div class="MsoNormal">
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">In a nutshell, I have less
time to cook now than I did when I was working full-time. But that’s ok. Everyone’s busy; regardless of whether you
are a working mom or a dad or a college student or just don’t want to spend
your time in the kitchen, there’s no reason to spend more time doing something
than necessary. Unless you <i>really </i>like doing whatever it is that’s
taking your time. Either way, spend the
time you have doing things you like with people you love (or just like).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">I like to shop at Walmart and
Costco. They’re both pretty economical
as far as I am concerned, with or without coupons. While I like to buy things that are non-GMO
(non-genetically modified in case you were wondering), organic and fresh and
lovely, I still cave and buy canned goods for those evenings when I know I won’t
want to cook everything myself. And when
I can get a whole year’s supply of canned chicken for $10 or less I buy
it. It’s higher in sodium, granted. It’s canned, I’ll give you that. But it’s also quick and tasty. And I don’t have to cut off any goopy fat or
stringy tendons because I’m picky like that.
I cut off all the “icky stuff.”
You should see me bone a chicken.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">To make this lovely dish, first preheat the oven to 350</span><span style="font-family: Symbol; font-size: 11.0pt; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Symbol;">°</span><span style="font-size: 11.0pt;">. Grease a 9x13
pan or spray with non-stick spray. I use
the generic canola oil spray, which works just as well as the brand-name and is
about a buck cheaper.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">You will need the following
ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QJz3VJahQzqi4wterSY4ERf6POqSSBRVcQ_7Ssd8DxwH3hXsI5kwNU3qEl9s5rujkP2xmOvbbIsk4Zn6xAKRQoVb1buKLNGrWXYlSMDJjkB5Y2A81VXATA-B5J8kLw1m3_1unXDEA97e/s1600/Celery+&+Onion.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QJz3VJahQzqi4wterSY4ERf6POqSSBRVcQ_7Ssd8DxwH3hXsI5kwNU3qEl9s5rujkP2xmOvbbIsk4Zn6xAKRQoVb1buKLNGrWXYlSMDJjkB5Y2A81VXATA-B5J8kLw1m3_1unXDEA97e/s1600/Celery+&+Onion.jpg" height="214" width="320" /></a></div>
<span style="font-size: 11.0pt;">(2) 12.5-ounce cans of canned
chicken, drained <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 can of cream of chicken
soup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 cup of diced celery<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">1 cup of diced onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">2 cups chicken broth (it’s ok
to use 2 cups water with a chicken bouillon cube dissolved into it)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">5 Tablespoons butter (I like
to use real butter, but margarine is also ok to use)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">12-ounce package of cubed
seasoned bread stuffing<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Melt the butter over low to
medium heat. Turn the heat up to high
and add the celery and onion. Stir
frequently, until the veggies are slightly soft and slightly translucent.<o:p></o:p></span><br />
<span style="font-size: 11.0pt;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CcsYae0kdMZEkS7S8tAsL0aMp9aOv6DHeB28CM1MIIxZ0waOPQs0oI7VrLnbRloK_DWASdz-iJH169TSHWEMQpF2H8DLAUuEiAiS2dhSWTqUD84Dk9OuSLlX0Q__9QqBnWOSCXwJqrAr/s1600/Sweating+the+celery+&+onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CcsYae0kdMZEkS7S8tAsL0aMp9aOv6DHeB28CM1MIIxZ0waOPQs0oI7VrLnbRloK_DWASdz-iJH169TSHWEMQpF2H8DLAUuEiAiS2dhSWTqUD84Dk9OuSLlX0Q__9QqBnWOSCXwJqrAr/s1600/Sweating+the+celery+&+onions.jpg" height="266" width="400" /></a></div>
<span style="font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Add the chicken, broth and
soup. </span><br />
<span style="font-size: 11.0pt;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSo-cOIJ0xXQGWGlSoWTvqK6E6i8hBqq0TDyfl8-oq4CXBWdTEd2BzB3WNDUVM0cE_RuJtxLvGbEreXwfu6C0WJyDsBNDDe_cEo6Jnos468K0u_lNsBD1pm3jdzLC4fvYpYWKJA6_uIEf/s1600/Add+the+chicken+to+the+veggies....jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSo-cOIJ0xXQGWGlSoWTvqK6E6i8hBqq0TDyfl8-oq4CXBWdTEd2BzB3WNDUVM0cE_RuJtxLvGbEreXwfu6C0WJyDsBNDDe_cEo6Jnos468K0u_lNsBD1pm3jdzLC4fvYpYWKJA6_uIEf/s1600/Add+the+chicken+to+the+veggies....jpg" height="266" width="400" /></a></div>
<span style="font-size: 11.0pt;"><br /></span>
<span style="font-size: 11.0pt;">Mix well and bring to a boil. </span><br />
<span style="font-size: 11.0pt;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkIP7UD_GiWQgQ8SkTPv3v52f8IEWoefTowh6cXxPidbQDxWThb9kHpCl_Smko5qCq3GW5ZcVvp4JPB4V-uO0IrKXWzRXkSiPSZKmwdhqADZWur1KmdVTadgTBkwPfmheKbZHdxvIUCh_/s1600/Mix+Well.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkIP7UD_GiWQgQ8SkTPv3v52f8IEWoefTowh6cXxPidbQDxWThb9kHpCl_Smko5qCq3GW5ZcVvp4JPB4V-uO0IrKXWzRXkSiPSZKmwdhqADZWur1KmdVTadgTBkwPfmheKbZHdxvIUCh_/s1600/Mix+Well.jpg" height="213" width="320" /></a></div>
<span style="font-size: 11.0pt;"><br /></span>
<span style="font-size: 11.0pt;"><br /></span>
<span style="font-size: 11.0pt;">As soon as the mixture comes to a boil, shut
off the stove and stir in the entire package of stuffing.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span style="font-size: 11pt;">Spread the mixture into the
prepared pan, cover with foil and bake for 40 minutes. Remove the foil and return to the oven for
5-10 minutes so the top gets a little brown.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjakrfoY5kp0-AGorlA0kmTc4nUXtify5w7HPvC3TRK7BV8G9neirn9eKrXMMt8VP5bZzkxqPx9iSJ5ZJtJgwQfJXU2h8gHExVa_De7k7i4MFmNu-EBCVvGxZpSbePRajcXRlUGJQ-7Qi/s1600/Put+it+in+a+Pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjakrfoY5kp0-AGorlA0kmTc4nUXtify5w7HPvC3TRK7BV8G9neirn9eKrXMMt8VP5bZzkxqPx9iSJ5ZJtJgwQfJXU2h8gHExVa_De7k7i4MFmNu-EBCVvGxZpSbePRajcXRlUGJQ-7Qi/s1600/Put+it+in+a+Pan.jpg" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKC7PX_YFLq25X6UNnhZ_EKczxoViMFnWCEpnF07HFejF9ofzvzH0UdSpfTuuRucWOcohJngse-IprOz-yED_t5hwyDcJVmAh7HPrX-VeLH2xVQdKgu13vYZ3tX-lkWMUt1Hd4yPUaRpv/s1600/Put+it+on+a+Little+Plate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKC7PX_YFLq25X6UNnhZ_EKczxoViMFnWCEpnF07HFejF9ofzvzH0UdSpfTuuRucWOcohJngse-IprOz-yED_t5hwyDcJVmAh7HPrX-VeLH2xVQdKgu13vYZ3tX-lkWMUt1Hd4yPUaRpv/s1600/Put+it+on+a+Little+Plate.jpg" height="213" width="320" /></a><br />
<br />
<div class="MsoNormal">
<span style="font-size: 11.0pt;">Quick prep, cheap and
filling. For myself, I dished up a small
plate to make it look like I’m eating an entire big plate of food, but still
ended up with seconds for this one. I guess
I’m not that easily fooled.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 11.0pt;"><br /></span></div>
</div>
Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-42777177236950567892014-01-17T08:17:00.000-06:002014-01-17T08:17:40.841-06:00Five Ways to SaveThere are many things one can do during a financial slump that will help a family save a few bucks here and there. Over the last years, I've spent more than my own fair share of time unemployed. I've also been an unemployed, full-time student, which is a combination most people only wish upon still-dependent children of the rich (which I, of course, am not). I have found a few things that have helped save on my family’s spending. I love freebies and discounts, and since I’m sure you will too when you discover (if you haven’t already) how easy it can be to save some cash on things we all use.<br />
<br />
You may take this with a grain of salt, however. When I am going to school and working full-time, I just don't have a ton of time to keep up with everything. I am <i>not</i> Superwoman. But if you've got the time to even squeeze in one method of saving, it's better than doing nothing at all. It does take time. <i>You</i> have to determine how much your time is worth; no one can dictate that for you. Especially not your mother or mother-in-law or your siblings or your spouse. I'm all for family cohesiveness, but <i>you</i> need to figure out on your own what works <i>for you</i>.<br />
<br />
<a href="http://www.swagbucks.com/">www.swagbucks.com</a><br />
This is my search engine of choice. Not only do you get the results you need when searching for information on the web, they reward you with Swagbucks for doing it. The Swagbucks website has all sorts of fun ways to earn Swagbucks, beyond just your run-of the mill search. They offer surveys and special offers, manufacturers coupons, daily polls, and even Swagbucks TV – where you never know what interesting things you might see! My favorite by far are the Swaghunts. It’s like a virtual treasure hunt, where they provide clues in their blog or on their Facebook page to get you started, and you jump from clue to clue until you find a code that will reward you with more Swagbucks. You even get Swagbucks for referrals, and all of those Swagbucks are good at the Swagstore for items that anyone can use: gift cards to online and brick-and-mortar stores, t-shirts, electronic gadgets, and even toys for the kiddies. Since I’ve been with Swagbucks I’ve received over $65 in Amazon gift cards (that's just where I stopped counting), and that’s not all – I’ve received mp3 downloads from iTunes and PayPal cash credited to my account, too. <br />
<br />
<br />
<a href="http://www.thatfreebiesite.com/">www.thatfreebiesite.com</a><br />
This is the best freebie website I have found to-date. I get a digest email from them regularly which details all of the best free samples available from popular name-brands. Over the past year I have received trial sizes and even full-sized product samples to try. Pantene conditioner was one full-sized sample I received, and all I needed to do was to complete a five-minute survey after using the product (and now that they have my info, they send great coupons in the mail and email, too). Trial or single-use samples I’ve received include vitamin drink mixes, cosmetics, shampoos and conditioners and granola bars, to name a few. When camping or traveling, these samples really come in handy as they are easy to pack.<br />
<br />
<a href="http://www.afullcup.com/">www.afullcup.com</a><br />
If you thought you were a coupon queen (or king) before becoming a member at A Full Cup, you hadn’t realized your full savings-potential. Everyone knows that two heads are better than one; can you imagine what sort of savings you will find out about when thousands of coupon-clippers get together online to share the deals? Did you miss that ad, or did the significant-other recycle it? Join the forum and ask around, chances are someone is willing to share. Exchange coupons you don’t need for ones you will here, and virtually every online coupon in existence can be found through this website. Before visiting this website, my online coupon search took the better part of an entire morning. As I didn’t want to miss anything good, I wandered from site to site, and with very few exceptions I was seeing the same coupons on each website. I no longer have to do that on A Full Cup! Not to mention that I probably received more “Happy Birthday” wishes from the forum members there than I did my face-to-face friends. Coupon-clippers tend to be a real friendly crowd.<br />
<br />
<a href="http://www.freecycle.org/">www.freecycle.org</a><br />
Another friendly group, Freecycle.org can help you locate a recycling group near you. I have saved a ton of things from the garbage can by simply posting on my Freecycle groups. The concept is simple: you post what you want to get rid of, and someone with a need takes it. If there’s something you need, you place an ad. Someone who may have what you need sitting around collecting dust emails you back and there you have it. For instance, my brother in law was storing our old deep freeze until we had room for it; when we finally got it back it was filled with about 12 gallons of old vegetable oil. HUH? Why on earth would he save that old rancid oil? It was no longer good for the turkey fryer, but I thought that someone might want it to convert into biodiesel. Two days later, an appreciative Freecycler in a Prius pulled into our driveway to pick up the oil. This is truly a way that the Lord provides what we need, in my book. Oh yeah, I got a pair of blaze-orange coveralls for hunting, too. There was a tear in the seam that took me all of ten minutes to repair, but I wouldn’t complain a bit. Have you checked the price on those lately? As the saying goes, “one man’s trash is another man’s treasure.”<br />
<br />
<b>Coupons, Coupons, Coupons!</b><br />
<br />
Regardless of where you find your coupons, make them count by combining manufacturer coupons with in-store discounts. Sometimes you get the product for pennies. Occasionally, your local mom & pop grocers will offer double coupons. Generally you won't find this in the big-box stores, but if you don’t know, ask around in your area! Chances are all it takes is shopping on a different day than you usually would. You never know, that might streamline your shopping habits – if you plan your trip around the grocery store ad and coupons and make a list you will be less likely to buy things that are not on sale. If you go once per week instead of twice (since you had a list you didn’t forget anything), you might even save a bit on gas. Even a few miles here and there ads up.<br />
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Big-box stores and wholesale clubs do accept coupons! Walmart will accept coupons, and Costco mails out monthly special fliers, to name a few. But now we’re getting into stockpiling when we talk Costco and Sam’s Club and the like, so that may require an entirely different post! All I will say about those warehouse stores at this point is this: buyer beware. Not all buys in warehouse and club stores are a deal. Make a point of scanning the competitor’s ads before you shop, since buying in bulk might not provide a better price. If you won’t use an entire gallon of Miracle Whip before it expires, you just tossed your money in the trash. Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-14916667344214593962014-01-17T07:58:00.000-06:002014-01-17T07:58:10.620-06:00TribulationAsk anyone what "The Great Tribulation" is and you will get a whole slew of answers, depending on the religious views of those you ask. The one answer I will agree with came from the pastor of my old church up north: we are living it <i>right now</i>.<br />
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The last two and a half years of my life have been an evolution of sorts; my home life came to a rolling boil which spilled over into separation and divorce. Two of my beautiful boys are now in college and the youngest is a senior in high school. My job in Accounts Payable was shipped to Mexico and through no fault of my own I became unemployed. I met someone new. I crossed the border of forty, was diagnosed with major clinical depression and gained a ton of weight. But life goes on, and after taking a few months off to have my own little personal nervous breakdown I realize that no matter what else life throws at me, I will still have to continue on. Whatever God brings me to, He will bring me through, as my mother would say.<br />
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Or, "keep calm and carry on," as Queen Elizabeth II put it.<span style="background-color: white; color: #444444; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;"> </span> <br />
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And so I will carry on. Over the last year I had to begin taking medication for high blood pressure and my depression. Between the feeling of my heart pounding right out of my rib cage, arrhythmia (also new), the inability to function normally for the first two months of the antidepressants and the weight gain, I have resolved to get healthier. Because being sick sucks. Especially when you aren't visibly sick. There are no wheelchairs or crutches with depression, no tangible evidence to others that things aren't right. They will just think you are lazy. Your friends and family will say things, like "snap out of it," or "I'm always here if you want to talk about it" - both of which to any sane person will seem like reasonable ways to try and help their depressed loved one.<br />
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But there is no "snapping out of it," and no amount of exercise and fresh air will help. Talking may help for the present moment, but when there is something really, <i>really</i> wrong the depression doesn't just leave because you want to feel better. That's mental illness. There is no outsmarting it. If you understand how it works it is easier to recognize, but if you don't get help it doesn't just go away because you are smart enough to work around it. <br />
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Part of how I've dealt with stress in the past is by eating. Not cool, I know. But food, to me represents family and comfort. When I love someone I cook for them. Cooking is probably one of the deepest personal expressions of self that one can demonstrate for another. That is why I make lefse and rosettes and homemade caramels and cookies at Christmas. It's sharing the love I remember from growing up with my Swedish and Norwegian grandmas. Nothing says love like grandma's warm lefse, slathered in real butter and sprinkled in cinnamon and sugar. Of course not all cooking turns out <i>good, </i>but don't let that part taint the fact that whoever cooked for you really loved you. <br />
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Cooking mishaps tie us together as well as the great dishes do. The cookies I baked from a self-concocted recipe when I was ten that turned out like car tires (the ones my older sister discovered late that night when she came home from a party) turned into a great laughing point to remember. Our foods, no matter what culture or heritage you claim as your own, link generations of families together. We have these tangible, real things that we can share with people who came before us and who will come after us. <br />
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Although there is still a strong urge within me to embrace my loved ones with sugar and baked goods, I am striving to demonstrate a healthier type of love for my family and friends. After all, I do want to keep them around for as long as possible. It's heart-wrenching, but although my soul still yearns for Paula Deen and her butter-drenched southern goodness (Mmm-mmm-mmm my Mama's lemon bars come to mind...) we all must eventually wake up to reality and realize that we no longer get up at five a.m. to milk cows and work in fields. Our bodies just simply don't <i>need</i> all that love anymore. Well, maybe every once in a while. For dessert. If I've been really<i> really</i> good. But it won't be because I'm stressed out. I'll go to the gym to work on that.Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-2917895723474813692014-01-13T13:21:00.000-06:002014-01-13T13:38:36.196-06:00Spinach & Mushroom Eggs (Another New Year, Another New Diet)<div class="separator" style="clear: both; text-align: center;">
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So I wasn't exactly "back" when I though I would be. I will explain more in my next post, otherwise this will get so long no one will want to read it all anyway! Here I am, it is January 13, 2014. I am older, heavier, but wiser. I am going back to the gym again now that my energy level is better. I've invested in a Daylight for Seasonal Affective Disorder - when used every morning they do help. I am tracking what I eat, and how much water I drink - thanks to the online tracking tools at my gym I feel a bit more motivated.<br />
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Because I am not the only one trying to eat healthier and get back into better shape again I will add the nutritional values to the new recipes I add, if available. I am not a nutritionist by any means, but I will try to calculate based on the food labels of the products used.<br />
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This morning I started my day with a cup of coffee with nonfat creamer, 6 dried apricots and 1/4 cup of fresh blueberries. So far, so good. Then I went to the gym for about an hour. Then I came home, ravenous. The unfair part about weight-loss is the misconception of a "healthy diet" according to the U.S. FDA's guidelines. The typical healthy diet, according to them, is about 2,000 calories. HA! Not for me. I am not a young man with the metabolism of a jackrabbit. I am a 40 year old woman, and my caloric intake should be more like 1200-1400 calories per day. Since I went back to school, I spend more time in front of a computer than chasing little children all day like I did when I was younger. But I still get hungry, now I just can't eat everything in sight. Like I used to. My mother once joked that I ate one meal per day, it began when I woke up and ended when I went to sleep. That was the 110-pound eighteen-year old me. Fifty pounds later, I dream of having the energy I did back then. Now I have less than half the energy and can eat only about a quarter of what I used to unless I want to turn into that woman who can't leave her house because she can't fit out of the doorway.<br />
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Alright, I exaggerated. I am not <i>that </i>heavy. And friends of mine who are actually more overweight than I am will say I make them sick because I am not fat. Like them. That's what <i>they</i> say, anyway. But I still remember what it's like to be able to go into any store and grab anything in a size 4 and buy it without having to try it on because I know it will fit. That was only about six years ago. Before knee surgery, and before my life came crashing down around my ears. It sure happened quick. At any rate, I have lost three pounds in the last week and plan on getting back to the 125-pound me of six years ago. For me that is a healthy weight, one that I feel great at. In all my goal is to lose 35 pounds by June, and keep it off.<br />
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Because I've noticed that a lot of the things I tend to snack on are high-fat and high carbohydrate items, I stocked up on fresh fruit and veggies and eggs. The apples and dried apricots still contain carbs, but we do still need some of those in our diets. Now I am trying to be sure the sources of carbs in my diet come from whole grains and fruits, rather than breads, pasta and things that are made with bleached white flour. In my mind the concept is simple: the more processed, the worse it is for you. I used to work at a wellness company, and some of the things I learned there about what and when you eat really do make a difference. The hardest part it just sticking to it.<br />
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Start the day with protein, rather than fat. Your body will store fat if you start with that, because you are breaking a fast (breakfast, get it?). If you begin the day with protein, and reduce the amount of fat intake, it follows that you will be putting protein to use rather than storing fat. And sugar? If you don't burn it off right away, your body converts that to fat to store for later use. In the U.S. today, the vast majority of people don't really worry about where their next meal will come from, much less have to do strenuous physical work like climbing trees or chasing game in order to get it. So where our bodies are storing fat, it doesn't get burned up later, it just keeps accumulating. <br />
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As I mentioned, when I came home from the gym this morning I was SUPER hungry! In order to get some more protein into my diet, I wanted eggs for breakfast. I could, in all perfect worlds, eat eggs for any meal. When we go out for dinner, if eggs are on the menu I will order them with hashbrowns onions and cheese, with steak or as Eggs Benedict. I like them in omelettes or in quiche. One of my favorite ways is simply hard boiled with a dash of salt and pepper. But most of the ways I like to eat them are simply not good for me. I could go on and on. But today I decided that I would go the healthy route. Since I was so hungry I used three eggs and three mushrooms, but you could do two of each just as easily. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInnFW6Hx7nHMLcYsmaf9IjtF0QUSxgb_GdAIQctcfuv49vg1Pgm_HvovrkGAlCmtK1uIQqIWwdiuUsfVLiMRM0f12F6DpQIC4dM86aqL32haFd7uZa4BxwJv5UmEHAMNZs3NFYL5F2zh2/s1600/_MG_2234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInnFW6Hx7nHMLcYsmaf9IjtF0QUSxgb_GdAIQctcfuv49vg1Pgm_HvovrkGAlCmtK1uIQqIWwdiuUsfVLiMRM0f12F6DpQIC4dM86aqL32haFd7uZa4BxwJv5UmEHAMNZs3NFYL5F2zh2/s1600/_MG_2234.JPG" height="425" width="640" /></a></div>
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Three ounces fresh mushrooms (these are mid-sized, about 1-1/2" to 2" across, I weighed them out and three ounces is an "official" serving size).<br />
When choosing mushrooms, look for closed caps. Mushrooms should <i>not</i> be slimy. These were rinsed, because some dirt was still attached - which is why they look wet. You generally don't have to wash mushrooms, and if you really want another kitchen gadget, mushroom brushes are available. <br />
Saute these in a pan over high heat with a drizzle of olive oil - then sprinkle with garlic powder and onion salt.<br />
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Reduce heat to medium.<br />
Add three eggs, mixed, to the pan. Stir with spatula until partially cooked.<br />
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Add two cups of fresh baby spinach. From the photo above, you might think this is too much spinach, but since it's a leafy vegetable, it's going to cook down some. Stir to combine, being sure that the spinach does not over-cook. I turn off the heat just after it wilts and everything is nice and hot. That heat will be enough to melt the finely-grated mozzarella.<br />
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Sprinkle immediately with 1/4 cup finely grated part-skim mozzarella cheese and black pepper (and a dash of grated Parmesan if you'd like).<br />
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Prep & Cook time: about 10 minutes altogether, maybe less<br />
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Approximate nutritional value:<br />
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 623px;">
<colgroup><col style="mso-width-alt: 8594; mso-width-source: userset; width: 176pt;" width="235"></col>
<col span="2" style="width: 48pt;" width="64"></col>
<col span="2" style="mso-width-alt: 3584; mso-width-source: userset; width: 74pt;" width="98"></col>
<col style="width: 48pt;" width="64"></col>
</colgroup><tbody>
<tr height="20" style="height: 15.0pt;">
<td class="xl65" height="20" style="height: 15.0pt; width: 176pt;" width="235">3 large
eggs</td>
<td align="right" class="xl65" style="border-left: none; width: 48pt;" width="64">210</td>
<td align="right" class="xl65" style="border-left: none; width: 48pt;" width="64">15</td>
<td align="right" class="xl65" style="border-left: none; width: 74pt;" width="98">0</td>
<td align="right" class="xl65" style="border-left: none; width: 74pt;" width="98">18</td>
<td align="right" class="xl65" style="border-left: none; width: 48pt;" width="64">0</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl65" height="20" style="border-top: none; height: 15.0pt;">2 cups spinach</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">20</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">0</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">3</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">2</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">2</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl65" height="20" style="border-top: none; height: 15.0pt;">3 mushrooms</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">20</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">0</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">3</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">3</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">0</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl65" height="20" style="border-top: none; height: 15.0pt;">1/4 cup
part-skim mozarrella cheese</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">70</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">5</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">1</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">7</td>
<td align="right" class="xl65" style="border-left: none; border-top: none;">0</td>
</tr>
<tr height="20" style="height: 15.0pt;">
<td class="xl66" height="20" style="border-top: none; height: 15.0pt;">Totals:</td>
<td align="right" class="xl67" style="border-left: none; border-top: none;">320 cal.</td>
<td align="right" class="xl67" style="border-left: none; border-top: none;">20g fat</td>
<td align="right" class="xl67" style="border-left: none; border-top: none;">7g carbs</td>
<td align="right" class="xl67" style="border-left: none; border-top: none;">30g protein</td>
<td align="right" class="xl67" style="border-left: none; border-top: none;">2g fiber</td>
</tr>
</tbody></table>
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I did not include the value for the olive oil, because I only used a tiny bit. I love the ceramic pans - no oil needed!<br />
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I ate this at 8:45am or so. It's now 1:14 and I am just starting to feel like it's lunch time, so I'd say that's not too bad for breakfast. My fat intake target is no more than 49 grams, so I wanted to have my higher-fat meal in the morning rather than later on in the day when I'm not tending to be as active.<br />
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2 cups of fresh spinach contains 160% of the requirement for Vitamin A in a 2,000 calorie diet, 40% of your Vitamin C, 8% calcium & 15% iron. Spinach is so underrated!<br />
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<br />Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-26820505466121782162013-09-10T12:52:00.000-05:002013-09-10T12:52:24.649-05:00It's Been A WhileAfter some life-altering events stole my attention away from the blogosphere, I am happy to say that I am back. Back to living in the city where I was born and raised, back to working on my fine arts degree in creative writing, back and ready to cook and write. <br />
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Fully expecting to see that my followers list had dwindled away to nothing, I was thrilled to see that there are still several people not only following my blog, but (mainly thanks to Pinterest) new readers are stopping by to see what is here. For those of you who still check in, sorry there hasn't been anything new recently, but a big THANK YOU to those who haven't "un-followed" my cooking blog.<br />
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As I move forward, my plan is to create a new look for <i>The Working Mom's Recipe Box</i>, complete with better-quality images and writing. Please continue to check back frequently for new recipes as I will be adding more soon!<br />
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Thanks again,<br />
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SandiSandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-74500667493332448362011-07-06T19:46:00.001-05:002014-04-25T16:13:54.232-05:00If You Like Pina Coladas.... Sorry to get that old song stuck in your head, but I wouldn't want to be the only one humming Rupert Holmes' "Escape." I wanted to make a frozen treat for my husband, since he accomplished the major task of taking down a nasty old tin shed on the corner of our property yesterday afternoon. <br />
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Here's a video of Rupert & his dancing lady friends that I'm sure will make you want to plan an escape of your own, but feel free to skip it if you'd like!<br />
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I had to share this recipe, since it was really simple and yummy. I know what goes into a Pina Colada, but didn't have a recipe on hand - so I had to experiment a bit!<br />
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The first batch was a bit heavy on the pineapple and very light on the alcohol, but my goal was to give Hubby a pick-me-up after working all day in the hot sun, not to get him drunk and dehydrated. However, the heavy work's all done now and I've got a big bottle of Malibu just waiting in the freezer. <br />
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ABOUT RUM...<br />
I do not claim to be a rum connoisseur. I might be able to tell the difference between the cheap and the expensive brands, but I cannot tell you which cane was used or what island it grew on. I merely know what I like, and since I do not drink often I would prefer not to waste my money on the less-expensive brands. Rum has a natural sweetness to it, since it is a product of sugar cane (or more precisely molasses, in most cases). <a href="http://en.wikipedia.org/wiki/Rum">Wikipedia has a well-cited article</a> that has more info on how rum is made. In my humble opinion, Malibu coconut-flavored rum is the best for making a Pina Colada. Bacardi light is also good, but I like the added coconut flavor and lower alcohol content. I do not suggest using cheaper brands, but that is my own personal preference. Pina Coladas should be made with light rum, not spiced rum such as Captain Morgan. Morgan's great with Coca-Cola or pineapple juice, but I think the spice tends to overpower the coconut in a frozen drink. That's just my two-cents on rum. If you drink more often than I do, you will probably have your own ideas on what alcohol goes better with coconut, but that's the lovely part about food and drink: we are all entitled to our own opinion, and taste is a matter of personal preference. <br />
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**If you decide to use my (or any) recipes with rum or other alcohols, please abide by the laws of the land where you live. Plan to enjoy your alcohol in moderation, either at home or at a friend's home where you are welcome to stay if you need to so you will not be tempted to drink and drive. Thanks!**<br />
<br />
Alright, now down to the nitty gritty (which I am sure will start a whole new slew of songs flowing incessantly through my brain, but I digress) here's the recipe for Sandi's Pina Coladas (or Pina Coldadas if you've already had a few).<br />
<br />
<u>PINA COLADAS</u><br />
<br />
These are the basic ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-o_jVxm2bXdO2vrAMOC4uBfIanDBFw1NdMdqlr5J3N4bLL_8__oAoOTIV5erqX5Q0NHngH9NB8DY_ynHC0I82dMCOAWrUGkLSKtSHaQtIrQGW_OXE4BJgA3J_IsvIMMZf6KpiUscep8c/s1600/PinaColadaIngredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-o_jVxm2bXdO2vrAMOC4uBfIanDBFw1NdMdqlr5J3N4bLL_8__oAoOTIV5erqX5Q0NHngH9NB8DY_ynHC0I82dMCOAWrUGkLSKtSHaQtIrQGW_OXE4BJgA3J_IsvIMMZf6KpiUscep8c/s320/PinaColadaIngredients.JPG" height="240" width="320" /></a></div>
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Of course I am not going to be a foodie-snob, but I do prefer organic. If Dole is on sale, however, our economy dictates I buy commercial over locally-grown & organic. Actually, I'd be rather surprised to find local, organic pineapples at local Minnesota farmer's markets. <a href="http://www3.mda.state.mn.us/mngrown/?gclid=CLXb2sPf7akCFQWA5QodhgHLZA">Minnesota Grown.com</a> is a great reference for finding some of these growers and markets, if you are in the area and looking for things that actually do grow here.<br />
<br />
I used half a 13.6 ounce can of coconut milk (this does separate, so you may want to blend it and then take out half) <br />
half of the big 20-ounce can of pineapple (tidbits or crushed - it's going in the blender anyway)<br />
half of the orange-pineapple-banana juice concentrate - NOT prepared, just scoop the frozen concentrate out of the can (or just orange-pineapple or pineapple will work, too)<br />
6 oz light rum or prepared pineapple juice<br />
<br />
Blend all together in an electric blender and freeze for at least six hours (overnight works great). The alcohol will keep the mix from freezing solid; if you use prepared juice in place of alcohol it might get a bit more solid. This is the concentrated mix: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGAGfKd7rFJk8BuP04oPViDS6oJoJQVJE-t5l7eJsdwbKp_jUBc6xlrqWhgDEkB3fr40g4s1DOF8dieNgkgR4XMe60ZzH_jGSBGevslu9yRaE4kThbsmMdzWPY0i356TG1yD_eDyjTtFH/s1600/PinaColadaMixConcentrate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGAGfKd7rFJk8BuP04oPViDS6oJoJQVJE-t5l7eJsdwbKp_jUBc6xlrqWhgDEkB3fr40g4s1DOF8dieNgkgR4XMe60ZzH_jGSBGevslu9yRaE4kThbsmMdzWPY0i356TG1yD_eDyjTtFH/s320/PinaColadaMixConcentrate.JPG" height="240" width="320" /></a></div>
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Add 2 cups of this mix to a blender with about 5-6 cups ice (fill the blender 1/2-full of ice) and as much juice or rum as you would like.<br />
<br />
I used 12 ounces of rum, and it wasn't too thick, but not too liquid. However, I would recommend only using 4 to 6 ounces and then adjusting for taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH94sKWftiXmx3zBLaSnx_8Cy9jb7V_eAZSXjFEmWGuCoDyOeiPYe5Z0uz7rwwMeZ4YTDN-2OrPkehgp5TnaCaoaGASHh28JPCw_LpKXtWZ17j8kcI8VokBWQ_UBeZjReY1eNj3DKuU-EC/s1600/PinaColada%2526Malibu.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH94sKWftiXmx3zBLaSnx_8Cy9jb7V_eAZSXjFEmWGuCoDyOeiPYe5Z0uz7rwwMeZ4YTDN-2OrPkehgp5TnaCaoaGASHh28JPCw_LpKXtWZ17j8kcI8VokBWQ_UBeZjReY1eNj3DKuU-EC/s320/PinaColada%2526Malibu.JPG" height="320" width="248" /></a></div>
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<br />
The finished product, garnished with a sprinkle of coconut. Mix the garnish in before drinking unless you like the look of a flaky, sugary mustache. <br />
<br />
*Alcohol-free tip: If you put a scoop of the frozen concentrate mix into a cup, top it off with a lemon-lime soda like Sprite or 7-Up. It's a refreshing drink to serve at showers or brunches. <br />
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Enjoy!<br />
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Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com1tag:blogger.com,1999:blog-1323663749738996701.post-9833727750575227912011-03-14T18:04:00.000-05:002011-03-14T18:04:14.759-05:00Homemade Focaccia PizzaI had the best intentions of getting a photo of this pizza before it disappeared.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyDOMlfYjFtbPbEN9un1Nlaqtsi0PUsottQcPfeFREqO8TZQcqi0G_XaYLOaBV99l5OmMAhiYhKWAI3wtPfISoCvyG0-8q7n9GsQxZd1Co8xzt92bpiL2gXKP_ZfGMfDPaW-hz9bVfXDK/s1600/2010_0628FocacciaPizzaChemise0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyDOMlfYjFtbPbEN9un1Nlaqtsi0PUsottQcPfeFREqO8TZQcqi0G_XaYLOaBV99l5OmMAhiYhKWAI3wtPfISoCvyG0-8q7n9GsQxZd1Co8xzt92bpiL2gXKP_ZfGMfDPaW-hz9bVfXDK/s320/2010_0628FocacciaPizzaChemise0001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div> </div><div class="separator" style="clear: both; text-align: center;">By the time I pulled out my camera, there were only five slices left.</div><br />
I was not thrilled with how the first photo I took turned out. I am a better cook than a photographer.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbsLlksVPFEkwhZ27XboRykLolJLOd0w2qwrBp8TpTBXnXbuTjgey284ddB7F_iGnVRlaHcrkfypLMAT4i7ToooBQrB8DoTCrjtPIwBiiz8IUs0tRKHkMP2s_4KD1atdjjNyTa2Muu42k/s1600/2010_0628FocacciaPizzaChemise0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbsLlksVPFEkwhZ27XboRykLolJLOd0w2qwrBp8TpTBXnXbuTjgey284ddB7F_iGnVRlaHcrkfypLMAT4i7ToooBQrB8DoTCrjtPIwBiiz8IUs0tRKHkMP2s_4KD1atdjjNyTa2Muu42k/s320/2010_0628FocacciaPizzaChemise0003.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">By the time I was able to focus on the second shot, there were only three left (I was lucky to get a piece!). This can be made with the sauce or without, and when I make it without I heat spaghetti sauce on the side for dipping. </div><div class="separator" style="clear: both; text-align: center;"><br />
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<div><strong>Homemade Focaccia Pizza </strong></div>3 tablespoons olive oil<br />
2 cloves garlic, chopped (or 1 tablespoon minced dehydrated garlic)<br />
1 teaspoon dried oregano or italian seasoning<br />
1 pound frozen bread dough,thawed<br />
Small jar of sauce for pizza or pasta<br />
1/4 cups tablespoons Romano or Parmesan, grated<br />
8 oz. shredded mozzarella<br />
<br />
<div> </div><ul><li>Place frozen dough in a large greased bowl and cover with greased plastic wrap. Thaw overnight in the refrigerator (or for a couple hours at room temperature).</li>
<li>Combine the garlic and italian seasoning and set aside.</li>
<li>Oil a 12" pizza pan with a little olive oil. Stretch and flatten the dough so it fits the pizza pan. The dough will want to shrink away from the edges of the oiled pan, so just keep working at it until the dough stays put. Prick the dough with a fork all over, going all the way down to the pan.</li>
<li>Brush the top of the dough with the seasoned olive oil and let it rise for about 45 minutes. </li>
<li>If you want to add sauce, brush on either spaghetti, pizza or alfredo sauce. Top with cheeses and whatever toppings you like and bake at 425 degrees for approximately 25 minutes.</li>
</ul>Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com1tag:blogger.com,1999:blog-1323663749738996701.post-18489642397957127772010-09-10T16:07:00.000-05:002010-09-10T16:07:52.533-05:00Just Another Apple Pie Recipe<a href="http://www.flickr.com/photos/ephotion/39811347/" title="The Apple by digicla, on Flickr"><img alt="The Apple" height="334" src="http://farm1.static.flickr.com/27/39811347_0854c0d1f5.jpg" width="500" /></a><br />
Photo taken by <a href="http://www.flickr.com/photos/ephotion/">digicla</a>, at Flickr.com<br />
<br />
It turns our that my oldest son, a senior in high school this year, has decided to take a "Foods" class. It's not like he doesn't know how to cook, I think he figured it would be an easy A. So with all the recipe books in our house, instead of just opening one, he approached me after school today with a request for apple pie.<br />
<br />
Of course it couldn't be the cheapie-cheater pie recipe that simply consists of a frozen pre-made crust and canned, mushy, lifeless apples suspended in a clear, flavorless glue-like substance called pie filling, so here goes - the apple pie recipe that I use each fall for the annual Our Savior's Fall Bake Sale.<br />
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There are two ways this pie can be made: with streusel topping, or a two-crust version (crust on top and bottom). If a one crust, streusel top is what you prefer, either roll out both halves of the pie crust & freeze one so it's ready to go at a later date or just double the apple filling and streusel and bake two pies. Pie is a great thing to share. <br />
<br />
This crust recipe will make a double (or two single) crust 8 or 9 inch pie(s).<br />
<br />
<strong>Crust:</strong><br />
2 cups flour<br />
1 teaspoon salt<br />
3/4 cup vegetable shortening<br />
1/4 cup water<br />
<br />
Combine flour and salt in a mixing bowl. Cut in the shortening with a pastry cutter or fork until it resembles coarse crumbs. Add water, sprinkling in a little at a time, tossing lightly with a fork. When all the water's been mixed in, work dough into a firm ball.<br />
<br />
Now here's a little trick for perfect pie crust that doesn't stick to the pastry board: <br />
Divide dough into two equal parts. Shape each part into a round ball. Place one ball at a time between two large sheets of wax or parchment paper, and roll out evenly into a 1/8" think circle. Peel off the top sheet of paper, and tip the pan upside down on top of the pie crust. Flip both together and remove the remaining sheet of paper. Press the dough into the pan, trim the edges evenly, with a little crust dough hanging over the edge. For a one-crust pie, roll the excess dough instead of trimming it and flute the edges of the crust by working your way around the edge of the pan, pinching the dough as you go to form a twisted rope or zigzag pattern.<br />
<br />
For a double-crust pie, roll the second half of the dough out flat between the two pieces of paper and set aside until the pie filling has been added. After filling has been added, moisten the edge of the bottom crust, carefully peel the paper away from the top crust and lift onto the filled pie. Trim excess dough so that it hangs about 1/2" over the edge. Roll that hanging dough under the edge of the bottom crust and flute. Prick the top crust with a fork. <br />
(For a decorative touch, cut small shapes in the top crust before removing the 2nd sheet of paper. A very sharp, pointed knife will work well for this. If you don't want to waste the dough, layer the cut-outs on blanks spots on top of the pie.)<br />
<br />
<strong>Filling:</strong><br />
6 large baking apples<br />
3/4 cup sugar<br />
2 tablespoons flour<br />
1 teaspoon cinnamon<br />
1 tablespoon butter (margarine is ok)<br />
<br />
Peel, core and slice apples, and put in the prepared bottom pie crust. Mix the sugar, flour and cinnamon, and sprinkle over the apples.<br />
<br />
If you are going for the two-crust version, this is where you add the top crust, seal and flute it. For a beautiful, sparkly top crust, brush with milk and sprinkle with sugar before baking at 400 degrees for 30 to 40 minutes. Regardless of which crust variation you prefer, I find it best to divide some tin foil into 6" strips and wrap those around the outer edges of the crust so the edges don't get too dark.<br />
<br />
<strong>Streusel Topping (undoubtedly my favorite):</strong><br />
1/3 cup flour<br />
1/3 cup sugar<br />
3/4 tsp. ground cinnamon<br />
1/4 tsp. ground nutmeg<br />
dash salt<br />
1/4 cup butter or margarine<br />
<br />
Combine all ingredients except butter. Once those are mixed well, cut in the butter until the mixture looks like coarse crumbs. Sprinkle over the top of the pie, right up to the edges of the crust. Bake at 400 degrees for 30 to 40 minutes. Once again, regardless of which crust variation you prefer, I find it best to divide some tin foil into 6" strips and wrap those around the outer edges of the crust so the edges don't get too dark. <br />
<br />
I'm on a pie roll now, I hope you all like pie. I realized I only have one other apple recipe here as of today, so I will have to add a few more for good measure. After all, baking season is pretty much here, and the apple orchards will be busy soon!Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com1tag:blogger.com,1999:blog-1323663749738996701.post-61190572343095600472010-06-09T08:08:00.000-05:002010-06-09T08:08:28.385-05:00Full-Time Blogger?If my full-time job was inhibiting my blogging (which, yes, it was), I guess I have no excuses anymore. I was fired from my "real" job last Tuesday, or should I say, the job I get paid for, anyway. <br />
<br />
I still have my blogging and my garden and my family to take care of, and my sewing and my Etsy store... whoever said that stay at home moms ("SAHM's") don't have full-time jobs had no idea what they were saying. It's just easier to be a better wife & mom, I think - and this is my own humble opinion - when you don't have a "real" 40-hour-plus-per-week job in the rat-race. Now I will be able to focus my attention better on things that are more important.<br />
<br />
No more fast food. I think it's okay every now and then if you are on the go and have no other alternative, but it's really not good for you. I really don't care for the expense of it, either - when I consider that for the $25 it would cost to feed my family at a fast food restaurant, I can purchase a roast, a bag of potatoes, some carrots and onions and a gallon of milk and still have over $5.00 change left in my pocket.<br />
<br />
The focus of my writing here in the past was food, and recipes that anyone can make on a budget. That focus will continue to remain, and as I am more driven to save my own money and make our family budget stretch a little further, I will be sharing everything I can since I will now have more time to do so.<br />
<br />
The second day I was home, unemployed, was far from the depressed muck-on-the-couch with a bag of chocolate chips and a bottle of wine one might expect from someone who'd just been fired from their job. My garden will expand to three times its size by the time I'm done. It's already doubled with the help of my youngest son. In addition to the tomatoes, peppers, strawberries, rhubarb, spinach, lettuce, carrots, onions, peas and beans we had already growing in the garden, we turned up another 15 x 15 plot and planted more beans, peas, radishes and peppers. My son dug another 12 x 2 strip along the fenced dog kennel and we planted wax beans there. Today we'll be putting in another plot for corn, pumpkins and cantelope. <br />
<br />
The more I plant, the less grass we'll have to mow. I really can't see the downside to that!Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com2tag:blogger.com,1999:blog-1323663749738996701.post-9113450958853636502010-03-30T17:43:00.000-05:002010-03-30T17:43:12.676-05:00Lasagna From a Jar...Well, the sauce is, anyway. And my family loves this one - so what the heck, I will share this one any day since it's so awesome.<br />
<br />
This recipe will make enough for a 9"x13" pan, and there may be enough ingredients to put a couple layers in a small 8"x8" pan, too. It varies at my house, depending on whether or not my kids are sneaking noodles behind my back. I've never figured out what exactly the appeal is in regard to plain lasagna noodles, but everyone fights over a leftover noodle if there is one.<br />
<br />
2 - 32oz. jars Ragu Garden Style spaghetti sauce (I like the chunky sauce, it adds some nice veggie texture to the lasagna)<br />
<br />
2 lbs. hamburger, browned (I usually chop this with my spatula as I'm browning, so the chunks of meat are fairly small - the sauce spreads more evenly this way)<br />
<br />
1 box of lasagna noodles, cooked till al dente (should still be firm, not mushy!)<br />
<br />
1 lb. shredded cheddar<br />
<br />
1 lb. shredded mozzarella<br />
<br />
1/4 - 1/3 cup grated parmesan<br />
<br />
16 oz. Ricotta cheese for layering, if you like it<br />
<br />
Mix spaghetti sauce with browned hamburger and heat through until hot.<br />
spoon a small amount into the bottom of the pan so the first layer of noodles don't stick, then lay the first 4 noodles lengthwise in the bottom of the pan. Spoon an even layer of sauce over the noodles, then sprinkle about 1/2 cup each of the cheddar and mozzarella (and some ricotta if you want) over the sauce. Add the next layer of noodles, then repeat the steps until you run out of room or ingredients. On the last layer of noodles, spoon sauce and remaining cheddar & mozzarella. Top with parmesan. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and return to oven for 15 minutes longer. If you are going to heat up a loaf of french bread, now's the time to put that in the oven, too. <br />
<br />
When you remove the lasagna from the oven, it should stand for about 10 minutes or so before cutting. That's a great time to pull together a quick mixed green salad and pour drinks.<br />
<br />
If there's enough ingredients left over for a small pan, that can easily go into the freezer for a heat & eat meal later on when you don't have the time to cook. This recipe can be divided in half for a smaller pan, or just make the entire thing and put some in the freezer for a rainy day. The leftovers are almost better the next day on this one - your coworkers will be jealous when they see what you've got for lunch!Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-16968614998678385642010-03-09T14:58:00.000-06:002010-03-09T14:58:22.053-06:00On Chocolate, or "The Chocolate Swizzle Stick that Broke the Mama Camel's Back"<div class="separator" style="clear: both; text-align: center;"><a href="http://www.dovechocolate.com/pr_packaging/DOVE%20Dark%20Chocolate%20promises.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="http://www.dovechocolate.com/pr_packaging/DOVE%20Dark%20Chocolate%20promises.jpg" vt="true" width="320" /></a></div><br />
<div style="text-align: left;">What on earth has become of DOVE® Promises? The wrappers, which used to be printed with sweet little sayings like, </div><div style="text-align: center;"><br />
"Go to your happy place"</div><div style="text-align: center;"></div><div style="text-align: center;">"Smile, people will wonder what you're up to" </div><br />
are now quoting random people that must've emailed the Mars Candy Company. Now the messages on the inside of the wrapper spew crap such as<br />
<br />
<div style="text-align: center;">"follow your heart, it's never wrong," or </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">"if you fall down seven times, get up eight."</div><br />
Sorry, Dearie - I've followed my own heart several times. Most of the time it's wrong. And that last one doesn't even make sense. I fall down seven times, I get up seven times. These people can't do simple math and we are quoting them across America. What's even worse is that I've heard that they have been or soon will be putting Martha Stewart's tips inside the wrappers. What the...?!? No, I'm not cutting your little marshmallows into bunny shapes for your cocoa. Talk about a waste of time and marshmallows <br />
<br />
I don't want to be told that I must inspire others to do their best so that they will do their best. I'm a mom. I have three teenagers. I know this already. Most of my life is already dedicated to being a living example for my children. Frankly, I'm getting really tired of being the dependable, responsible one.<br />
<br />
What I need is a break. I need to take my "me" time every so often. Even if it is just a quick 5 minutes of silence where I go to my happy place with my two little squares of melt-in-your-mouth bliss. After I'm left with nothing but the urge to brush the sugar off my teeth and a bit of regret when I realize I probably just negated that 15-minute power walk after my lunch break, I don't want to have even more thoughts zooming through my brain that focus on how I can do yet more for everyone else around me. Call me selfish, but that doesn't exactly make my 5-minute chocolate break into "me" time.<br />
<br />
What I really could use is a wrapper that opens up into a coupon for maid service, Martha, you are more than welcome to step in at this point and organize my home. Oh, by the way, don't forget - you will have to talk my husband into moving the over-sized sectional away from the wall because it hasn't been vaccuumed back there for about six months. I know that if I can't move that sucker, there's no way you will. Good luck with that. And after I've fallen down seven times from exhaustion after working fulltime, going to school part-time and still managing to do the grocery shopping, bill-paying, checkbook balancing and the occasional meal-cooking, I could really use a $50 coupon for a spa day to pick me back up again. Now that's what they should print on the inside of those DOVE® wrappers.Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com2tag:blogger.com,1999:blog-1323663749738996701.post-71995433420583228982010-03-05T12:57:00.000-06:002010-03-05T12:57:14.609-06:00Our Relationships With FoodAs you may know, in case you've read any of my other blogs, I've gone back to school. This semester's focus in my writing class is on a topic that might interest readers of this blog: FOOD.<br />
<br />
Yes, this topic does seem rather broad, so what we're really looking at are people's realtionships with food. I will admit I've learned a lot from the documentaries we've had to watch as research. Some of it makes me want to turn our entire .28 acre lot into an organic garden, especially after learning more about the ways big agribusinesses have been chemically and genetically modifying our food. If you want to learn more, just pick up or rent a copy of the documentaries <em>The Future of Food</em>, <em>The World According to Monsanto</em>, or <em>Super Size Me. </em>You might not want to eat before watching these films. There are plenty more films on this, which I may reference as I get a chance to watch them.<br />
<br />
On that note, I've got some space near a south-facing window that I think I going to use to get my garden seedlings started. It's warming up here in Minnesota - it's even over 40 degrees F. here today (yay!) and I'm really itching to get my garden started after seeing all the horrible things that are happening to our food supply. Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-63274530093247423182010-01-13T12:54:00.001-06:002010-01-13T12:55:05.561-06:00Good Intentions, and Ramen Noodle FlorentineI've always got the best intentions and grand plans for my blog. Truth be told, I ran out of gumption, time & sanity during this Christmas baking season to get all of the recipes published that I wanted to. But who says I can't keep going anyway? It may seem like a bit out of season, but I will probably keep posting my "Christmas" recipes anyway. At least until the snow melts.<br />
<br />
I started back to school on Monday the 11th. Yes, I believe I am certifiably insane. My full-time job (my "real job") has been getting busier lately, and if it's any indication of the way our economy is headed, HALLELUJAH! Even though that means that there will be less time for blogging and everything else that's not supposed to be considered my "top priority".<br />
<br />
If you read this blog regularly, you've probably noticed I haven't been here as often lately. I've also neglected stopping by the Blogger Coffee Shop. I do miss out on some things, regretably - however I will still post here as I get time. Hopefully it will be more often than not.<br />
<br />
For now, here's a quick way I have found to dress up the simplest of side dishes: Ramen Noodles. This one's for the college crowd, whether you are eating Ramen Noodles because of budget or time constraints, it can get pretty old just adding water and the flavor packet. If you aren't doing the school thing and just want to try something new, don't feel left out - anyone can make this one!<br />
<blockquote><br />
<div style="text-align: center;"><strong>Ramen Noodle Florentine</strong><br />
</div><br />
Prepare Ramen according to directions. Use at least 1/2 the flavor packet or more - to taste.<br />
If you like spinach, add a few leaves of fresh spinach or about 1/4 frozen while cooking. When the noodles are done, drain off most of the broth, add 2 Tablespoons sour cream, garlic powder to taste and a few shakes of Parmesan cheese (about 2 Tbsp).<br />
</blockquote><br />
Serve alone or with chicken - grilled or broiled is good, chicken from a can will work, too.Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-84314250171337460562009-12-15T09:55:00.000-06:002009-12-15T09:55:48.583-06:00Scandinavian Baking, Part III - Swedish Tea RingThis one's for serving company, unless you have a really big family! I made this with the intention of bringing some to work to share.<br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4187622640/" title="2009_1214SwedishTeaRing0012 by suzukiQ, on Flickr"><img alt="2009_1214SwedishTeaRing0012" height="375" src="http://farm3.static.flickr.com/2621/4187622640_5c09f122a6.jpg" width="500" /></a><br />
<br />
My mother and her mother made julekage, which is similar to this, except it was full of raisins and currants. I like raisin bread, and it would be easy enough to mix a pound into this recipe, but hubby won't eat them so I omit.<br />
<br />
This isn't my family recipe, although it tastes the same (sans fruit). It is from our church cookbook, submitted by Margaret Wicktor.<br />
<br />
<strong><span style="font-size: large;">Swedish Tea Ring</span></strong><br />
<br />
<strong><span style="font-size: large;">2 eggs, well beaten</span></strong><br />
<strong><span style="font-size: large;">1 cup milk</span></strong><br />
<strong><span style="font-size: large;">1/2 cup sugar</span></strong><br />
<strong><span style="font-size: large;">1/4 cup butter (I use only the real stuff)</span></strong><br />
<strong><span style="font-size: large;">1 tsp. salt</span></strong><br />
<strong><span style="font-size: large;">2 pkgs. yeast (or 4-1/5 teaspoons)</span></strong><br />
<strong><span style="font-size: large;">5 cups flour</span></strong><br />
<strong><span style="font-size: large;">1/4 cup lukewarm water</span></strong><br />
<br />
<strong><span style="font-size: large;">For the inside:</span></strong><br />
<strong><span style="font-size: large;">1/4 cup melted butter</span></strong><br />
<strong><span style="font-size: large;">1 to 1-1/2 cups brown sugar (or more, this recipe didn't specify, so that is about the amount I used)</span></strong><br />
<strong><span style="font-size: large;">cinnamon for sprinkling</span></strong><br />
<br />
<br />
<strong><span style="font-size: large;">Mix yeast in 1/4 c. lukewarm water. Scald milk (heat just until it starts to boil, then remove from heat - it will be about 180 - 185 degrees F, or 82 deg. C) and pour into a large bowl. Add sugar, butter and salt. Add half the flour, yeast and eggs. Beat well. <br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186943456/" title="2009_1214ChristmasBaking0051 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0051" height="375" src="http://farm3.static.flickr.com/2563/4186943456_3d4f3f7428.jpg" width="500" /></a><br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186947910/" title="2009_1214ChristmasBaking0053 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0053" height="375" src="http://farm3.static.flickr.com/2597/4186947910_6e92fc3854.jpg" width="500" /></a><br />
<br />
Add remaining flour, and make a soft dough. <br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186957736/" title="2009_1214ChristmasBaking0058 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0058" height="375" src="http://farm5.static.flickr.com/4003/4186957736_9e1a8e9fc3.jpg" width="500" /></a><br />
<br />
Knead on floured board (or your countertop) until light (I took this to mean "not as sticky" - I kneaded the bread about 10-15 times). Place the dough in an ungreased bowl (no need to cover) and let it rise until doubled in size (about 30-45 minutes). <br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4187226131/" title="2009_1214ChristmasBaking0065 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0065" height="333" src="http://farm3.static.flickr.com/2741/4187226131_8f3c5ae52a.jpg" width="500" /></a><br />
<br />
Punch down and divide into 2 parts. <br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186971504/" title="2009_1214ChristmasBaking0066 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0066" height="375" src="http://farm3.static.flickr.com/2536/4186971504_23869666d3.jpg" width="500" /></a><br />
<br />
Roll out to 1/2-inch thick (mine measured about 7"x10"). <br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186972778/" title="2009_1214ChristmasBaking0067 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0067" height="375" src="http://farm3.static.flickr.com/2507/4186972778_376dc55c22.jpg" width="500" /></a><br />
<br />
Spread with melted butter, cinnamon and brown sugar, then roll up as if you were making cinnamon rolls.<br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186212343/" title="2009_1214ChristmasBaking0068 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0068" height="375" src="http://farm3.static.flickr.com/2792/4186212343_f16dbb5248.jpg" width="500" /></a><br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186217473/" title="2009_1214ChristmasBaking0071 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0071" height="375" src="http://farm3.static.flickr.com/2554/4186217473_db5e4026dc.jpg" width="500" /></a><br />
<br />
Place on an ungreased baking sheet (or two), and cut top with scissors (see picture). <br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186982126/" title="2009_1214ChristmasBaking0073 by suzukiQ, on Flickr"><img alt="2009_1214ChristmasBaking0073" height="375" src="http://farm5.static.flickr.com/4001/4186982126_cf90d9b0cd.jpg" width="500" /></a><br />
<br />
Put in a warm place to rise until doubled (there is no need to cover the bread. For a warm place to rise, I always put a pan of hot water on the bottom rack of my oven and set the temp to 200 degrees for a few minutes, then open the door so it's not too hot). </span></strong><br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186845589/" title="2009_1214SwedishTeaRing0001 by suzukiQ, on Flickr"><img alt="2009_1214SwedishTeaRing0001" height="375" src="http://farm5.static.flickr.com/4040/4186845589_ab22014bda.jpg" width="500" /></a><br />
<br />
<strong><span style="font-size: large;">Bake at 375 degrees for 30 minutes (I baked mine for 20 minutes, then shut off the heat for the last 10, so it wouldn't get too dark). </span></strong><br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4187610532/" title="2009_1214SwedishTeaRing0003 by suzukiQ, on Flickr"><img alt="2009_1214SwedishTeaRing0003" height="375" src="http://farm3.static.flickr.com/2603/4187610532_4bde17f8a9.jpg" width="500" /></a><br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4187611772/" title="2009_1214SwedishTeaRing0004 by suzukiQ, on Flickr"><img alt="2009_1214SwedishTeaRing0004" height="375" src="http://farm3.static.flickr.com/2645/4187611772_955d3db79b.jpg" width="500" /></a><br />
<br />
<strong><span style="font-size: large;">While still warm, frost with icing .</span></strong><br />
<br />
<strong><span style="font-size: large;">I didn't have an actual recipe, per se - but this is how Mom used to do it: dump some powdered sugar (about 3/4 c. - 1 c.) into a bowl, mix in about 2 Tablespoons softened butter and 2 Tablespoons milk. Mix well.</span></strong><br />
<strong><span style="font-size: large;">Sprinkle with chopped nuts. Makes two 12" rolls, which should serve 24-30 people, depending on how thick you slice it.</span></strong><br />
<br />
<a href="http://www.flickr.com/photos/sandiwahl/4186854923/" title="2009_1214SwedishTeaRing0008 by suzukiQ, on Flickr"><img alt="2009_1214SwedishTeaRing0008" height="375" src="http://farm3.static.flickr.com/2531/4186854923_b197a56540.jpg" width="500" /></a><br />
<br />
My hubby's a bit on the picky side, so I didn't ice the whole thing. It would have looked much better with the sliced almonds or chopped walnuts on top, but it was late so I forgot to do that part!<br />
<br />
It still tasted good, though. Especially on a chilly 7 degrees below zero morning, with a cup of hot coffee.<br />
<br />
Enjoy!Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-12145240743277265612009-12-14T23:54:00.001-06:002009-12-14T23:55:23.817-06:00Scandinavian Baking, Part II: Peppernuts and FløtegrøtThe part of the world we call Scandinavia consists of five countries: Norway, Sweden, Denmark, Finland and Iceland. I've found that a lot of recipes originating in different parts of Scandinavia are similar to each other. All in all, just about any Scandinavian Christmas cookies can be served together - they are <em>all </em>good!<br />
<br />
Last weekend, I spent some time with my MIL, getting our Christmas baking done. My Mom and Dad-in-law have six kids and are now great-grandparents several times over. Holiday gatherings have grown to huge proportions. So there is NO such thing as too many cookies, right?<br />
<br />
So MIL is Danish and German. I'm half Norwegian and then Swedish, with a few other things mixed in. We baked some things that have been in her family for generations, and some from mine, too. I think my lefse griddle is about shot, which means I may not make it this year, otherwise I will have to muddle through with my smaller electric frypan or the other griddle that I use for pancakes - which is also smaller. Someday I will buy a really nice new electric lefse griddle like this one from Bethany House:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.lefsetime.com/store/product_images/Lefse-Grill-Aluminum410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="163" rs="true" src="http://www.lefsetime.com/store/product_images/Lefse-Grill-Aluminum410.jpg" width="320" /></a><br />
</div>But for now I will have to make do. I digress - sorry. We made about 30 dozen cookies and a double batch of homemade caramels, which is about 5 lbs., I think. Maybe a little more. <br />
<br />
While I mixed the Chocolate Crinkles and Andes Mint Chip Cookies, MIL cut up and baked the peppernuts she'd mixed the day before. I will start with the peppernut recipe. I believe this is Danish in origin. This recipe comes from Grandma Nelson, who was my husband's great-grandmother. We guessed that recipe is well over 100 years old, since Grandma Cohrs, who would be Grandma Nelson's daughter, is now 102 years old. She's not baking anymore, but I know she'd love to if she could still manage it.<br />
<br />
<blockquote>Peppernuts<br />
<br />
1 cup sugar<br />
1 cup molasses<br />
1 cup shortening<br />
1 cup boiling water - with 1 tsp soda mixed in<br />
1 tsp. ginger<br />
1 Tbsp. vinegar<br />
1 tsp. vanilla<br />
5-1/2 cups flour<br />
1 tsp. pepper<br />
<br />
Mix everything together. Roll out into long ropes, about 1/2" to 1" in diameter. (These can now be refrigerated if you want before cutting and baking).<br />
<br />
Cut into pieces about the size of a hickory nut or a hazel nut. Bake at 350 degrees. <br />
</blockquote><br />
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</div>I think those bake for about 10 minutes, we never set a timer when we were baking. When these are baked, they should retain their shape, and not flatten out like a cookie. I've seen and tried a few other recipes I've found online and in other cookbooks, but those seem to flatten and aren't very spicy. An option I've seen is to add cardamom and lots more pepper. Another option is to use ground white pepper; we used black in ours.<br />
<br />
Another recipe we didn't make this weekend but we talked about is Fløtegrøt. This is as Norwegian as it gets. It's a pudding that's made with milk (or cream) and flour, and served warm with sugar, cinnamon and butter. My Grandma Hilda used to add a splash of heavy cream to the top to cool it down for us girls. After she died, my uncle found that she'd kept boxes and boxes of journals - and this recipe was written down for us there.<br />
<br />
<blockquote><div style="text-align: left;"><strong><span style="font-size: large;">Grøt </span></strong> (* Note - you roll the "r" when you say this. It sounds like "grute". Also, the milk Grandma used was directly from the cow - not skim, 1%, or even 2%). <br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 gallon of milk - bring to a slow boil, keep stirring so it won't burn in the bottom of the pan<br />
</div><div style="text-align: left;">Add a little flour to thicken like pudding<br />
</div><div style="text-align: left;">Add a little salt.<br />
</div><div style="text-align: left;"><u>BOIL REAL GOOD!</u><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Add cinnamon, sugar, and sweet cream to taste.<br />
</div><div style="text-align: left;"><br />
</div></blockquote>I wonder why she had the "boil real good" part in caps and underlined. Perhaps a bad batch at some point? I haven't had this one since I was little, and I don't know if the boys would like it. I used to love it. I think I will make it on Christmas morning. If no one likes it, I could always mix in a little oatmeal, I think.Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-45515325683755769982009-12-14T14:45:00.000-06:002009-12-14T14:45:49.421-06:00Scandinavian Holiday Baking, Part I: A PrimerAs I promised, I have dug into my stash of Scandinavian recipes, especially for the Christmas holiday. These have been gathered over the past 20-odd years or so, from various sources. Some have come from family, some from the huge collection of inherited printed cookbooks, and some from the internet. I am lucky enough to attend a church that is comprised mainly of Norwegian-Americans, and a bunch of my recipes have come from our own church cookbook and also during our fellowship hour via some quickly scrawled notes written in ballpoint pen on the Thrivent Financial For Lutherans-embossed napkins provided by the insurance company.<br />
<br />
Some of these recipes are for basic foods that were eaten on a non-holiday basis in the past but are now reserved for the holidays because of either the fat content or the lengthy process that goes into making them.<br />
Others are traditional holiday treats that have traveled the world with immigrants and kept in families for generations. <br />
<br />
Then, there's lutefisk. How shall I explain lutefisk to a non-Scandinavian? Well, let's just say you don't really want to know. But, since you insist, it's really just dried fish, reconstituted. In lye.<br />
<br />
"What? In lye?!?" you cry.<br />
<br />
Well, yes. But after it's been soaking in the lye, it goes into a water bath for about 5 days. All the lye is gone by then, really. Trust me.<br />
<br />
<div align="center"><a href="http://www.flickr.com/photos/adam_d_/219583864/" title="IMG_4879.jpg by Adam_d_, on Flickr"><img alt="IMG_4879.jpg" height="500" src="http://farm1.static.flickr.com/76/219583864_d25f8a4afd.jpg" width="375" /></a><br />
</div><div about="http://www.flickr.com/photos/adam_d_/219583864/" style="text-align: center;" xmlns:cc="http://creativecommons.org/ns#"><a href="http://www.flickr.com/photos/adam_d_/" rel="cc:attributionURL">http://www.flickr.com/photos/adam_d_/</a> / <a href="http://creativecommons.org/licenses/by/2.0/" rel="license">CC BY 2.0</a><br />
</div><br />
"But the smell!" you exclaim, as the noxious aroma fills the room when the bag of white fish from <a href="http://moreysmarkets.com/component/option,com_frontpage/Itemid,1/">Morey's Fish Market</a> is cut open. By now the tears are rolling down your cheeks, partially from the fear of eating something that was soaked in lye, partially from the fumes.<br />
<br />
Mmmm. That's the smell of my Auntie Yvonne's kitchen at Christmas time. Brings me back to my childhood, with the smell of roasting turkey mingled with lutefisk in cream sauce. Yvonne's a Swede. So is my mother. They both married Norwegians, my dad and my uncle Trueman are 100% Norsk. Norwegians usually eat their lutefisk drenched in melted butter. That's how I prefer it, but Aunt Yvonne still makes the best lutefisk, even if it is in cream. <br />
<br />
<a href="http://en.wikipedia.org/wiki/Lutefisk">For more info on lutefisk, look to Wikipedia</a>. I can't say the article is perfect, but there's some good info there.<br />
<br />
Before I really dive into the recipes, there are a few things that you may want to know. If you are in the U.S. or would just generally be interested in a good metric conversion chart for cooking, I found one here: <a href="http://www.infoplease.com/ipa/A0001723.html">Metric Conversion Chart</a>.<br />
<br />
Another thing that is good to know is what your options are for hard-to-find Scandinavian ingredients. While it seems that finding eggroll wrappers or agave nectar is as simple as taking a trip to your local Cub foods or Walmart, finding things like pearl sugar or hornsalt can be difficult if you don't know where to shop.<br />
<br />
Luckily for me, Minnesota has a large enough population of people with Scandinavian blood that it's a bit simpler here. <a href="http://www.ingebretsens.com/index.php">Ingebretsen's </a>, located at 1601 E. Lake Street in Minneapolis, Minnesota has been selling Scandinavian foods and gifts for over 85 years. You can even take classes there, from knitting and making Hardanger lace to cooking and wood carving. Or just go to a story telling event to hear some stories from Norse mythology. If you are unable to get to Minneapolis, they have other locations as well, and online shopping is also available.<br />
<div style="text-align: center;"><br />
</div><div align="center"><a href="http://www.flickr.com/photos/rtds/11251474/" title="Ingebretsen's Mural - corner of 16th and E Lake Street by RuTemple, on Flickr"><img alt="Ingebretsen's Mural - corner of 16th and E Lake Street" height="494" src="http://farm1.static.flickr.com/6/11251474_6982d4cca2.jpg" width="329" /></a><br />
</div><div about="http://www.flickr.com/photos/rtds/11251474/" style="text-align: center;" xmlns:cc="http://creativecommons.org/ns#"><a href="http://www.flickr.com/photos/rtds/" rel="cc:attributionURL">http://www.flickr.com/photos/rtds/</a> / <a href="http://creativecommons.org/licenses/by/2.0/" rel="license">CC BY 2.0</a><br />
</div><br />
Even if you aren't as lucky as I, to be living smack dab in the middle of little Norway (a.k.a. Minnesota), at least most of the ingredients are pretty basic: eggs, flour, milk, cream and sugar. Which of course means that most of these cookies and other treats turn out white - or just a shade darker than that. My German-Danish husband kids me all the time that all of my cooking turns out either white... or black. Brown is cooking, black is done, as my dad always used to say. <br />
<br />
Well, I am going to break this into a few shorter sections, as not to bore you too badly. So consider this an introduction, more pics and recipes will follow - stay tuned :)Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-82402463128310458182009-12-10T15:05:00.001-06:002009-12-11T22:13:04.274-06:00Time For a Re-post!<span style="font-size: large;">I posted this recipe back in April, but since Christmas is approaching with break-neck speed I figured it was time to post it again! </span><br />
<span style="font-size: large;">I even posted a picture this time, looks like I left it out last April.</span><br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_mDRgzbB6lxiY2Ydgznt2E0TieQuTMN_cRT3PDs2Cb5LnTM8xbO6B0dQjULAHIkTPiQ3fyuTro4Itfb43cs5t8vhKbOOpB9MbJGe0oVfc9zHxs1mEv3WFvZjCPrcZM-z_7ciGEpjG36J/s1600-h/2009_1211BlueBoxAndMdntGarden0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_mDRgzbB6lxiY2Ydgznt2E0TieQuTMN_cRT3PDs2Cb5LnTM8xbO6B0dQjULAHIkTPiQ3fyuTro4Itfb43cs5t8vhKbOOpB9MbJGe0oVfc9zHxs1mEv3WFvZjCPrcZM-z_7ciGEpjG36J/s320/2009_1211BlueBoxAndMdntGarden0004.JPG" /></a><br />
</div><div style="text-align: center;">LAST COOKIE.<br />
</div><div style="text-align: center;">I was lucky to get this photo. This batch went awfully fast!<br />
</div>Toffee Almond Sandies...mmm... <br />
<br />
<br />
I often find myself swapping recipes with relatives or friends at work, church or elsewhere. We are all working moms, and who would know better than a working mom how important it is to share good things that work?<br />
<br />
My hubby's aunt, Punky, gave this recipe to my mother-in-law, Dawn, who is the source of some of the best and easiest recipes I have. Absolutely maaavelous! These melt in your mouth...<br />
<br />
<strong>Auntie Punk’s Toffee Almond Sandies</strong><br />
<br />
My new favorite cookie!<br />
<br />
1 cup butter (Auntie Punk uses ½ margarine)<br />
1 cup sugar<br />
1 cup powdered sugar<br />
1 cup oil<br />
2 eggs<br />
1 tsp almond extract<br />
4 ½ cups flour<br />
1 tsp baking soda<br />
1 tsp cream of tartar<br />
1 tsp salt<br />
2 cups chopped almonds (sliced almonds work well, too - Punky uses walnuts)<br />
1 package English toffee bits (I use the Heath candybar brand bits without the chocolate).<br />
<br />
Mix together butter, powdered & granulated sugars, oil, eggs and almond extract with an electric mixer.<br />
<br />
Add all of the remaining ingredients and mix by hand. Roll dough into 1 ½” balls, then roll in granulated sugar. Place on ungreased cookie sheets and flatten a little with a glass, fork or fingers (if you use a glass, dip the bottom of the glass in sugar to keep the cookie dough from sticking). <br />
<br />
**NOTE - This cookie dough may seem a little sticky. It's ok to chill the dough in the refrigerator before rolling into balls. I make mine one day, then bake it the next to break up the work if I'm really busy.**<br />
<br />
These cookies will spread a little, flattened cookies should be spaced about 1 ½” – 2” apart.<br />
<br />
Bake at 350° F. for 12-14 minutes (only until set firm, not brown). Allow cookies to cool on the pan for a couple of minutes before moving to a towel or cooling rack.<br />
<br />
Yield 8-10 dozen.<br />
<br />
I am going to try something different next time: substituting rum extract for the almond extract, and pecans in place of the almonds. I will let you know how it turns out!<br />
<br />
<br />
<strong>12/10/09 - P.S. - I did try out the recipe with the pecan and rum extract substitutions. They tasted alright, but the original is far better! Something about the almond flavor and scent of the cookie and the almond chips with the toffee just seemed to mix better to me. </strong>Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-74758203692972104382009-11-06T14:03:00.003-06:002009-11-06T15:20:37.365-06:00Seven Layer Bars<a href="http://images.media-allrecipes.com/global/recipes/small/63959.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 140px" alt="" src="http://images.media-allrecipes.com/global/recipes/small/63959.jpg" border="0" /></a> I have had Seven-Layer Bars before. I will say that the ones I had at work today were the best, though!<br /><div><br /></div>My friend Terri, made a pan of these for another one of our friend's birthday. Or should I say pre-birthday? It's really tomorrow, but that's alright. Bars are good anytime! <br /><div><br />2 packs of graham crackers, crushed<br />2 sticks of butter<br />1 cup semi-sweet chocolate chips<br />1 cup butterscotch chips<br />1 cup chopped walnuts<br />1-1/3 cup flaked coconut<br />1 can sweetened condensed milk</div><br /><div>Melt two sticks of butter, Add in crushed graham crackers. Mix well. Press graham cracker mix onto the bottom of a 9x13 pan ( don't grease the pan, but I use a glass one) .</div><br /><div>Then sprinkle both flavors of chips and walnuts. Pour sweetened condensed milk over chips and walnuts- spread to cover evenly. Sprinkle coconut on top. Bake at 325 for 25-30 minutes. </div>Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-92219034442341442542009-11-02T15:03:00.007-06:002009-11-03T08:48:52.938-06:00Apple Butter<div align="left">OK, I know - I said Scandinavian recipes would be the focus of my next few posts. As far as I know, apple butter is German in origin. But that's close enough, right? </div><div align="center"></div><br /><div align="center"><a title="The Philosophers Way by Spigoo, on Flickr" href="http://www.flickr.com/photos/spigoo/19303192/"><img height="314" alt="The Philosophers Way" src="http://farm1.static.flickr.com/16/19303192_52adef7be1.jpg" width="500" /></a><br /><a href="http://www.flickr.com/photos/spigoo/" rel="cc:attributionURL">http://www.flickr.com/photos/spigoo/</a> / <a href="http://creativecommons.org/licenses/by/2.0/" rel="license">CC BY 2.0</a></div><br />Germany <em>is</em> right below Denmark, anyway - which is part of Scandinavia. Hubby is German and Danish on his mother's side, and she makes the apple butter in the family. She usually sends some over, but the kids gobble it up so fast that Hubby & I have sometimes missed out if we don't make toast right away. That's what happened again this year.<br /><br /><p>About a week ago my sister in law asked me if we could use some apples. We happened to be at her house when someone dropped some off for her. Of course, we could use some apples!</p><p>I didn't count on "some apples" being a bushel full! I had already pulled out about 3 pounds for apple crisp, and about the same amount for the first batch of apple butter when I took this photo:<br /><a title="2009_1029WafflesAndAppleButtr0007 by suzukiQ, on Flickr" href="http://www.flickr.com/photos/sandiwahl/4071299169/"><img height="375" alt="2009_1029WafflesAndAppleButtr0007" src="http://farm3.static.flickr.com/2605/4071299169_f7877d4091.jpg" width="500" /></a><br />The shiny thing in the background is our big metal cooler, if you want to put this into perspective.<br /><a title="2009_1029WafflesAndAppleButtr0009 by suzukiQ, on Flickr" href="http://www.flickr.com/photos/sandiwahl/4071302381/"><img height="375" alt="2009_1029WafflesAndAppleButtr0009" src="http://farm3.static.flickr.com/2452/4071302381_799e6d354b.jpg" width="500" /></a><br />They may not look very pretty, but they are perfect for baking or eating. Sweet, tart, and perfectly crisp. Minnesota has the perfect climate for apples. I haven't tried the Sweet Tango, which is the newest apple developed at the University of MN, but the Honeycrisp is wonderful - and I've heard the new one is even better. I have no idea what kind of variety these are, but that's ok, they are still good!</p><p>Here's the recipe that I found for apple butter in one of my many recipe books and clippings. It comes from a Land O'Lakes cookbook I got from my mother years ago, and it doesn't take 24 hours to make!</p><p><strong>Apple Butter</strong></p>3 lbs. (9 medium) tart cooking apples, peeled, cored, quartered<br />1/2 cup apple juice or cider<br />1 1/2 cups sugar<br />1/2 cup firmly packed brown sugar<br />1 1/2 teaspoons ground cinnamon<br />1/4 teaspoon ground allspice<br />1/8 teaspoon ground nutmeg<br />2 tablespoons cider vinegar<br /><br /><a title="2009_1029WafflesAndAppleButtr0010 by suzukiQ, on Flickr" href="http://www.flickr.com/photos/sandiwahl/4072067074/"><img height="375" alt="2009_1029WafflesAndAppleButtr0010" src="http://farm3.static.flickr.com/2682/4072067074_70408deb9e.jpg" width="500" /></a><br /><br />Cook apples in apple juice or cider in a large saucepan (covered), until apples are soft (25 to 30 minutes). I use my Dutch oven for this - since it's big enough to hold all the apples and they won't jump out of the pot when I'm stirring. Put apple mixture in food processor bowl fitted with metal blade (or 5-cup blender - that's what I use). Cover; process until smooth (1 to 2 minutes).<br /><br /><a title="2009_1029WafflesAndAppleButtr0011 by suzukiQ, on Flickr" href="http://www.flickr.com/photos/sandiwahl/4072068608/"><img height="500" alt="2009_1029WafflesAndAppleButtr0011" src="http://farm3.static.flickr.com/2481/4072068608_c0d5fea164.jpg" width="375" /></a><br /><br />Return apple mixture to same pan; stir in all remaining ingredients.<br /><br /><a title="2009_1029WafflesAndAppleButtr0013 by suzukiQ, on Flickr" href="http://www.flickr.com/photos/sandiwahl/4071309267/"><img height="375" alt="2009_1029WafflesAndAppleButtr0013" src="http://farm4.static.flickr.com/3507/4071309267_95be5f7362.jpg" width="500" /></a> <a title="2009_1029WafflesAndAppleButtr0014 by suzukiQ, on Flickr" href="http://www.flickr.com/photos/sandiwahl/4072073570/"><img height="375" alt="2009_1029WafflesAndAppleButtr0014" src="http://farm3.static.flickr.com/2778/4072073570_26952f5df9.jpg" width="500" /></a><br /><br />Cook over low heat, stirring often, until mixture is very thick (30 to 45 minutes). I cooked mine longer, as it didn't seem thick enough. I think it was more like an hour or an hour and fifteen minutes. Serve warm or cold on pancakes, waffles, toast or warm breads. Store refrigerated.<br /><br /><a title="2009_1029WafflesAndAppleButtr0016 by suzukiQ, on Flickr" href="http://www.flickr.com/photos/sandiwahl/4071313903/"><img height="375" alt="2009_1029WafflesAndAppleButtr0016" src="http://farm3.static.flickr.com/2456/4071313903_9aee7170a4.jpg" width="500" /></a><br />You can freeze this for as long as you want, or you could also put it into jars and can it as well. If you do that, I'd process the jars under an inch of boiling water for 10 to 15 minutes. <br /><br />What, you haven't done any canning before? It's easier than you'd think. We'll have to talk about that later. Questions about canning before then? Ask away, I'll answer what I can.Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-37628193713295477002009-10-28T15:52:00.001-05:002009-10-28T15:52:17.599-05:00Norwegian Baking<div style="float: right; margin-left: 10px; margin-bottom: 10px;"><a href="http://www.flickr.com/photos/sashafatcat/2145300388/" title="photo sharing"><img src="http://farm3.static.flickr.com/2098/2145300388_3d3ebaa77f_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style="font-size: 0.9em; margin-top: 0px;"><a href="http://www.flickr.com/photos/sashafatcat/2145300388/">07-dec-26</a><br />Originally uploaded by <a href="http://www.flickr.com/people/sashafatcat/">sashafatcat</a></span></div>It seems as though I always start digging out my Scandinavian recipes as soon as the temperature drops near the 40 degree mark. That would be about 4 1/2 degrees Celsius, if you're in Norway or any part of the world other than the U.S., Burma or Liberia. <br /><br />I guess when I realized that most of the world is using the metric system, it dawned on me that it wouldn't be such a bad idea to post the metric equivalents for ingredient measures when I post recipes! Well, I may or may not - all depending on how motivated I am.<br /><br />Lately that hasn't been much, as I'm sure you've noticed by the frequency of my posts. Sorry, I hope you haven't been waiting for any ideas for dinner! If you read any of my other blogs (just check my profile for links if you are interested), you'll know just how crazy my life has been lately. Or shall I say how crazy I am? Crazy enough to go back to school besides working a full-time job and raising three teenage boys. <br /><br />Oh, yeah - I also hit a deer last Wednesday with my van. More venison recipes will follow! But venison aside, I digress - where was I? Oh yeah, the Scandinavian recipes! I found a steal of a deal on eBay, and couldn't pass it up. I bought an old Krumkake iron for under $10. They're usually more like $40. Of course this isn't the fancy electric kind that makes two at a time, but it will keep me busy while the boys are frying rosettes. The picture here was another one I found on Flickr - so good of the kind people there to share their photos and allow others to use them! It sure helps me out when I'm too busy to get photos taken of my own. Check back for step-by-step photos of my Norwegian recipes - My next few posts will be dedicated to those, just in time for holiday baking.<br clear="all" />Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-49605025686662235392009-09-15T13:08:00.003-05:002009-09-15T13:51:41.883-05:00Pretty Enough to Eat?<div align="center"><strong><span style="font-family:arial;">Photo of Green Bean and Nasturtium Salad With Tarragon Dressing</span></strong></div><a href="http://farm4.static.flickr.com/3361/3668727630_d3e7d1e527.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 376px; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3361/3668727630_d3e7d1e527.jpg" border="0" /></a><br />I found the above photo on <a href="http://www.flickr.com/photos/foodista/3668727630/">foodistablog</a>'s photostream on flickr. Pretty, isn't it? I learned something interesting recently, and wanted to share it with you. A lot of people realize that some flowers are edible. Nasturtiums, like the ones shown above in that beautiful salad, dandelions, chamomile and lavender flowers are commonly used as food. There's a great article on <a href="http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm">What's Cooking America</a>, which goes into detail which flowers are edible and how you can prepare and use them. <br /><br />The interesting fact that I learned, which I mentioned above, is that morning glories are definitely NOT on the edible list! <br /><br />Not that I had planned on eating my morning glories, I think they are too pretty to cut. This beautiful bloom is from my own garden, caught after a morning rain.<br /><br /><a href="http://farm3.static.flickr.com/2428/3923007649_70e1ecdeb3.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 375px; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2428/3923007649_70e1ecdeb3.jpg" border="0" /></a>Eating morning glories can cause LSD-like hallucinations, which in itself doesn't sound all that horrible if that's your cup of tea, but the "...which leads to rapid heart rate, failure, and death" part didn't appeal to me! <br /><br />The part that bugs me the most is that I can't find the site that listed all of those poisonous plants and the symptoms that accompany contact with them. Let's just say that I was attempting to look up what it was that I tried pulling out of my garden without gloves. The little spines that stuck my hand left my right hand feeling like it had been injected with novacaine for about 24 hours. A little alarming, but it didn't warrant a half-hour drive to the ER at 9pm that night. I took some Benedryl before bed, though!<br /><br />Word to the wise: know which plants in your area are poisonous, and always wear gardening gloves!Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com2tag:blogger.com,1999:blog-1323663749738996701.post-73334607134208584102009-09-09T22:45:00.005-05:002009-09-09T23:10:40.244-05:00Mmm... Pot Roast with PotatoesA good, tender, pot roast is really not so difficult. In fact, I like to make this when it gets cool outside, especially since it's not labor intensive at all.<br /><br />First, heat (on high heat) about 1/4 to 1/3 cup oil in a big pot with a lid. I use Extra Virgin Olive Oil, since it's better for you and it will make your roast delicious. When the oil is very hot, carefully place the chuck roast into the pan, take care not to splatter the hot oil on yourself. I use either two large forks, or a large fork and a knife. You don't want to just flip this into the pan, you may get burned. <br /><br />Season well with salt, garlic salt or powder, and black pepper. Sear the roast on high heat for a few minutes on each side, until dark brown. It may look close to burned, but it's not.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379680477053675810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2oYYTRADKgKcoViQHhnDBZVBngv2RmgBB5BmbZJxEnavD5m02GLvFld22f8ExSq2OQbckdDCQR6HiGT_yjax78sD3_3KgEm-paRBb6p6Ohefmm-D5rfPb2k2EGZPutkCUqLP4WH09oIv/s400/2009_0909DressFormFail0012.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379680488346920834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yfezS_FwNptbCbmk2sQZdOMhyFZK6hApjM0LZxSSqY5d9U5jYidUGz_bwxJYWA12BGg8gZC8BCxTUOvagojJ93HVcieqIDhbLcqNrwK0e4tCjah0UHW6vM4OQ_6H1uq9sB7OEAjMKgVu/s400/2009_0909DressFormFail0013.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379680503646618866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouc17P6xnzbXcn8CDfhTnO5I6IllfsZUg7dwML7FmkN44GInT9YmB5lYHnGMYUNXnnqumBYssjT6PVDQgr6lfvymV5HKROHuqGDuua_Jx05obBOymccYiYS9kLblPWmVCjPJfjgnzKWWk/s400/2009_0909DressFormFail0015.JPG" /> After the beef has been seared on both sides, add 1 cup of water. Cover and transfer from the stove top to a 350 degree oven for one to one and a half hours (depending on the size of the roast - I did an hour and a half for a 3-lb. chuck roast). After the first hour, add quartered potatoes, some carrots, and onion if you like. Stir those into the meat juices and return to the oven for 30-40 minutes I was really rushed with other things tonight, so I only added the potatoes and did the mixed veggies in the microwave.<br /><br /><div> When the timer goes off, check a potato to see if it's tender. If it is, you are done! <div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379680514465687570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4EcNb2DjnLeFTzBY1Gv-NzljzkkC_ic1lhhvsVMvPoA67y55PifqYKFPWn2U4DbWfDkAAjUi_x6-GT8P5iTMd_s3smhWyql_JBriC1betyTIljpnxeCrljkn-ax3BvwpxM2qOcWl09T1/s400/2009_0909DressFormFail0032.JPG" /> If you like gravy, transfer all of the meat and veggies from the pot to a large bowl or roaster pan and cover, leaving the meat juices in the original pan. Add about 1 1/2 cups water to the pan, blending the meat juices with the water. If the mixture does not taste strong enough, add a cube or two of beef boullion. The broth should be strong. In a separate bowl (or even better yet - a cup with a tight-fitting lid, combine 3 tablespoons flour and 1 cup of water, mixing or shaking until all the lumps are gone. Stir thoroughly into the broth. Heat to boiling, stiring constantly as to avoid lumps. Boil for at least one full minute. Gravy will thicken a little more as it cools. If you like mushrooms, add a can of cream of mushroom soup to the gravy - that will stretch it a little further. I never seem to make enough gravy for potatoes, my guys all like it a lot - so the cream soup is a handy trick I picked up from my mother-in-law. </div></div>Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0tag:blogger.com,1999:blog-1323663749738996701.post-60707217210299249202009-09-01T06:49:00.004-05:002009-09-01T07:18:44.510-05:00S'More Bars<div><br /><br /><div>I will admit, when the mixture for these bars was all blended together, I thought, "wow. This looks awful." The hot marshmallow goo melted the Hershey's chocolate and the whole mixture looked like a sticky brown mess. But when I tasted one, I no longer cared what it looked like. It was heaven! Not only that, it helped me use up the enormous quantity of marshmallows I purchased for my middle son's birthday party. Hardly anyone made s'mores, so what would our family do with all the leftovers? My husband hates anything marshmallow-related, even Rocky Road. Blasphemy! How can anyone hate Rocky Road??? <div><br /><br /><div><blockquote><strong>S'More Bars<br /></strong><br />5-6 cups Kellogg's Crispix Cereal (1/2 a box)<br />1 pack graham crackers, crunched into 1" to 1/2" pieces<br />6 1.5-oz bars of Hershey's chocolate (an entire 6-bar multi pack), broken<br />into 1/2" to 1" pieces (reserve 1 broken up candy bar for the top of the bars)<br />2 bags of marshmallows, at least one of those bags should be mini's<br />1 stick of butter<br /><br />Mix the cereal, graham cracker pieces, half a bag of mini-marshmallows<br />(reserve 1 cup of the minis for the top) and 5 of the broken candy bars (except<br />for one for the top) in a really big bowl.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376470334293156706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UbbF8n-OQfVq5MgoYhdw_zffxmalC6QxsV5YgpkegOajKd1oZZaFYsnVnlTBzW8BbCBS49Y7fcqbAFBQCcbtAkOzSkSjzOa9xfXZ7tWqRR9YBd22nYLud9JvX9zh7r94Z6-4PJwOJKKq/s400/2009_0831EbayStuffAndRenCos0038.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376470340975030642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NrvfaynGxfxrwDe4zpTPGvogcleBKqXdvdCj7DIvMq20cv8EbAfTRSKc1TyF7eZdX1gWbSzrTzO9bQwPmLOdcQCxpYr6uUo9w42sze8Gs3_x-4cH64x7tweMj65QMx5pez4BWRwgFltH/s400/2009_0831EbayStuffAndRenCos0040.JPG" /><br /><br />Grease a large 9x13 pan with some of the butter.<br /><br /><br />Melt the rest of the butter on low to medium heat, just until melted. Add a<br />full bag of marshmallows and what's left of the other after putting half of it<br />into the cereal mix & holding out a cup for the topping. Mix the<br />marshmallows and butter together while they melt, blending until smooth.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376470349488954914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yS-EA17Kohvxor-kaJOMC2WUCeCEXDgS_wlKrWCUECLq_ZXhIEXfY0hB8uQcqxoqVAjaNPv5nPP2FOLb5PwgTs0G92zIUjhDb3Dyi77RTpRmNmi3k50MwZtwxz40UXsE8ynMefLTH-rq/s400/2009_0831EbayStuffAndRenCos0041.JPG" /><br />First, coat your hands with a bit of butter or shortening - this will get<br />sticky. This next part should be done quickly, the marshmallow goo cools<br />quickly:<br /><br />Once the marshmallow is melted and gooey, pour over the cereal mix, mixing<br />together until everything is covered in marshmallow.<br /><br />Dump the mix into the pan, pressing it down evenly. While still warm, top<br />with the remaining pieces of chocolate and marshmallow and then allow for at<br />least 30-40 minutes before serving. I would recommend refridgerating this one if<br />your kitchen is warm, so the chocolate doesn't get too melted on top.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376470365649647810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3f4qd5jE133hQj30GVfjkHrn7sVYhIdsjpzgSA4Z93PSP9rQPc7oSYQ4i-EmUabCjjcbO5bmSeiyZb9sytrBd5lUGS42HbRuXi_neKCIrshXwGOIWlJH1d4ZqSLnNgxePzKVL6FpdCU1/s400/2009_0831EbayStuffAndRenCos0042.JPG" /><br /></blockquote></div></div></div></div>Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com2tag:blogger.com,1999:blog-1323663749738996701.post-36886268261719603202009-08-24T19:25:00.006-05:002009-08-24T20:06:18.967-05:00The Birthday SaladI didn't manage to get a photo of this salad before I served it - the guests at my son's birthday party were hungry! It's got a lot of the same ingredients you might find on your favorite pizza. I assembled the following ingredients on Friday night, and let it marinate over night in the fridge:<br /><br /><blockquote>16-oz box of rotini pasta, cooked, drained & rinsed<br />1, 3.8 oz. can of pitted, sliced black olives, drained<br />1 pint of cherry tomatoes<br />8 oz. sliced mushrooms, rinsed<br />4 oz. sliced pepperoni<br />1 large green bell pepper, cut into 1" pieces<br />4 oz. shredded mozzarella cheese<br />1 bottle of Italian salad dressing<br />garlic salt & black pepper to taste </blockquote>Before serving, I should have sprinkled parmesan cheese over the top, but I never took it out of the cupboard. I think everyone liked it anyway.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5373701082829798082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7pwAlUMrw7todDGKENPvtMND0cnoOi9zc1ycvGGPiACwAWtrg1Lsi0AwDtoDSjpfVe46fjNnKNIh3M6YdOhrZXUWwnj3_VemtBDVKfxYTxlW9EBA01JF4y8KJxsJhfe8hRWbU-Hz0qnV/s400/2009_0824Jims15thParty0007.JPG" /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiFdvMWt022btr78WGdyrEVfGiPzqfOSX2MkmzUjAl4j0z-APwVFgfYjW0-eRQdMOy8lzjMmk8RhrbK2rtk_wgMcINSeYxEtRalwM7aMENmpDc-okV9kKDAH9Ozl1Emo_fI-KC2kxSexD/s1600-h/2009_0824Jims15thParty0003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5373692347051274050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQiFdvMWt022btr78WGdyrEVfGiPzqfOSX2MkmzUjAl4j0z-APwVFgfYjW0-eRQdMOy8lzjMmk8RhrbK2rtk_wgMcINSeYxEtRalwM7aMENmpDc-okV9kKDAH9Ozl1Emo_fI-KC2kxSexD/s400/2009_0824Jims15thParty0003.JPG" /></a>This recipe easily fed about 20 people (as a side dish), and we still had leftovers afterward. I used two packets of the Good Seasonings Italian Salad Dressing mix and mixed those according to the directions on the package. If you want a stronger seasoning, I would recommend sprinkling a bit of the seasoning mix (unprepared) into the salad before you marinate overnight.Sandi Khttp://www.blogger.com/profile/11955614210042555249noreply@blogger.com0