Personalized Sewn baskets

So a couple of years ago I wanted to make my kids some Easter baskets, and after seeing a picture of a cute sewn basket (that did not have instructions) I figured I ought to make them.  They looked very simple, but they didn't have the names on the front that I wanted.My kids also use them for trick-or-treating, they really are fun.  Here are some pictures of the process of making them.   I'll maybe have to type in instructions sometime, if someone really feels they need written explanations, especially since I don't have pictures of handle that I made.  Also the white squares in the picture of the pieces of material were interfacing, in case you're wondering.  Also the square used for the pattern is for quilting, but works perfect for these, it is such a time saver.  I used a 6" square, you can make your own pattern out of cardboard or wood, just be sure to make it a 6 1/2" square for the 1/4" seam allowance.   And the names I just use a zigzag stitch with a shortened stitch length, and I widen the stitch width.  You can make it look much better the shorter the stitch length and the wider the width is done. Please excuse the mess behind the picture of the completed project, my "sewing room" is really a storage room.

Carrot Casserole

Sorry, I have no picture with this blog.  I haven't made this recipe in a while.  My sister-in-law asked me for it.  I got it from my aunt, so I really don't know where the recipe came from, but it's pretty good. 

Carrot Casserole

12-14 large carrots sliced  (cook until tender)
1/3 lb shredded chedder cheese
3 c. buttered bread crumbs
Sauce: 1/2 c butter
           1 chopped onion (saute
           1/2 c/ flour
           2 tsp. salt
           1/4 tsp. pepper
           2 c. milk
           1/2 tsp celery salt
           1/2 tsp. dried mustard
 melt butter and suate onions into it.  Add the flour, salt, pepper, celery salt, and mustard, then add the milk and warm to make a sauce.

Arrange in layers carrots, sauce, and cheese.  Then top with buttered bread crumbs.  Bake @ 325 for 35 minutes.

          

Lemon Water

 

 

Lemon Water, Lion House Classics cookbook

 

1 gallon water

2 tablespoons citic acid

2 tablespoons pure lemon extract

2 to 3 cups sugar

 

 

This recipe is great, I don't make it often though.  This past week I actually made it for an activity for my son's preschool group.  I got to teach about colors (one of my favorite subjects).  So I made this and pulled it out to demonstrate how the primary colors make the secondary colors.  The kids all thought that it was water, which made it more fun.  I used food coloring to make the primary colors then poured two of the colors into the other cups to make the secondary colors.  It was so fun to ask them what color they thought red and yellow would make as I poured them into a cup and the kids would shout out, "orange."  I think I had more fun than the kids.  It was also fun for them to drink it afterwards, they each had to try every color thinking that they would taste different.  By the way if you in case you don't know citric acid can either be found with canning supplies or from the pharmacy.  I think you can get a lot of it really cheap from the pharmacy at Sam's club that's where my mom got it when she made this drink for my wedding dinner.

 

Inside-Out Ravioli's

I'm not sure where this recipe came from, my mom often made it when I was growing up.  Most everyone loves this, except Andrew.  At least he doesn't love it unless I considerably reduce the amount of spinach from the recipe.  I also usually use ground pork instead of ground beef, and I don't know that I even ever used the bread crumbs. 
2 lb ground beef
1/2 chopped onion
1 clove garlic, minced
1 10 oz. pkg.  frozen chopped spinach
1 bottle spaghetti sauce
1  7oz. pkg shell or elbow macaroni
4 oz. sharp shredded cheese
1/2 cup soft bread crumbs
2 well beaten eggs
1/4 c salad oil
salt and pepper to taste

Brown first 3 ingredients in large skillet and add spaghetti sauce.  Cook spinach using package directions.  Drain.  Combine spinach with macaroni and remaining ingredients and spread in 9x13 pan.  Top with meat sauce. Bake at 350 for 30 minutes.

Chocolate Zucchinic Bread

Chocolate Zucchini Bread
Lion House Classics Cookbook

These are yummy and like all the recipes I've posted I've had a couple of people ask me for the recipe and I'm not sure that I always got it out to my friends.  I haven't really ever made any of my own changes to this recipe except maybe using whole wheat flour.  Andrew LOVES this recipe.


2 oz unsweetened chocolate (2 blocks), melted
2 cups zucchini, grated
2 cups flour
1 tsp salt
1tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp vanilla
1 cup chocolate chips

Prepare two 8x4 inch loaf pans by greasing and flouring.  Melt unsweetened chocolate and set aside.  Wash and grate zuccini and set aside.  Measure flour, salt, soda, baking powder, and cinnamon into bowl and set aside.  Place eggs in mixing bowl and beat.  Add sugars, oil, melted chocolate, and vanilla; beat until creamy.  Add the zucchini and stir together.  Mix in dry ingredients until incorporated.  Add the chocolate chips and mix in.  Bake at 325 for 45-50 minutes.

Chedder Chicken Soup

Sorry this is not a great picture but it is a great soup.  I've had a few people ask me for this one.  It's from Eating Better: Recipes and tips from Home Economics teachers.  This was a cookbook someone gave me when I was married.  All the recipes are from home ec teachers throughout Utah, Nevada, and mostly California.  I actually haven't tried too many from this cookbook, but this one is excellent.  It was submitted by Laurie Owen of Challenger Middle School, San Diego, CA.  I actually prefer the soup with less chicken and more potatoes, and often time I don't have the corn or bacon since I don't always have those things on hand.  But it still always tastes good.

Chedder Chicken Chowder

2 slices of bacon
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 cup onion, chopped
1 cup red bell pepper, diced
2 cloved garlic, minced
4 1/2 cup chicken broth
1 3/4 cup red potatoes, diced
2 1/4 cup frozen whole kernel corn
1/2 cup flour
2 cups 2% milk
3/4 cup chedder cheese, shredded

Cook bacon until crisp.  Remove from pan and set aside.  Add chicken, onion, bell pepper, and garlic to drippings and saute for 5 minutes.  Add broth and potatoes and bring to a boil.  Cover, reduce heat and simmer 20 minutes or until potatoes are tender; add corn.  Place flour in bowl, stirring with a wire whisk gradually add milk.  After it's mixed add to soup.  Bring to boil, then reduce to medium heat and simmer 15 minutes to thicken.  Stir in chedder cheese and top with bacon bits.

Yummy homemade ketchup (allrecipes.com)

So here is a jar of some ketchup I made, the recipe is not much like a regular ketchup, I like it a lot more.  It's not quite as sweet.  I show it in a jar, but I didn't can it.  I would never can a recipe that hasn't been tested.  Botulism is a real serious thing for a child to get and it most commonly occurs with home canned foods. Much of my family thinks I'm a little extreme about canning correctly. This is what comes of taking food science and nutrition classes in my major.  When I do make it, I make enough for a few jars and since it's warm when I put it in the jar it does seal the lid, but I keep it in the fridge.  It can keep for quite a while in th fridge.  I don't follow the recipe in the sense of disposing of anything from the tomatoes, it might not be the best consistency for some things but it's more nutritional.  I love it on hash browns, hamburgers, and breakfast burritos.  Some of the ingredients are really hard to find so I show the substitute that I use.

 

Ketchup (allrecipes.com)

• 6 large tomatoes, quartered (I just puree them in blender instead of doing it after cooking)
• 1 bulb fennel, chopped (1 tsp crushed fennel seed)
• 1 yellow onion, chopped
• 4 cloves garlic
• 1/4 cup white sugar
• 1/4 cup molasses (3 TBSP brown sugar OR ¼ c dark corn syrup)
• 1/4 cup red wine vinegar
• 10 whole cloves (1 ¼ tsp ground cloves)
• 2 whole star anise pods (1 tsp anise extract)
• 1 tablespoon salt

1.      In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.

2.      Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

 

 

Mom's Strawberry Cheesecake

I can turn down most every treat, I can't say that I even enjoy most treats when I don't turn them down, but cheesecake is certainly the exception.  I consider cheesecake one of my weaknesses. I don't think that I have ever refused any cheesecake offered to me, they are all so delicious.  This recipe is the no-bake one I grew up eating.  The best thing about this no-bake cheescake recipe is the crust.  It's not a graham cracker or cookie type crust, it's made with pecans or walnuts, need I say more?  

Crust:
Mix together 1 cube of melted butter, 1/4 cup brown sugar, 1/2 cup crucshed pecans or walnuts, and 1 cup flour and put in a 9x13 pan.  Bake at 350 until it begins to brown.  Then take out of the oven and crumble.

Filling:
1--8 oz package of cream cheese
1 cup sugar
1 cup whipped cream
Blend cream chees and sugar together with fork.  Add to the whipped cream and put over the cooled crust.

Strawberry glaze:
Boil 1 cup strawberries in 1 cup of water.  Mash with a potato masher. Strain juice and discard the rest.  Stir together 3/4 cup sugar and 2 Tbsp. cornstarch and add to juice.  Add 1 tsp. lemon juice and if desired red food coloring to the mixture.  Cook until thickened.  Cover filling with slices of strawberries and spoon glaze over strawberries.

Bolivian Pancakes/Egg-rice pancakes

   Okay, so these might sound and even look really wierd, but believe it or not almost everyone I've ever made them for asked me for the recipe. And in fact the biggest fans of this are the pickiest eaters.  My mom learned how to make these on her mission in Bolivia thus the name of Bolivian pancakes.  They are also a good option for those who might have to avoid gluten.  My mom actually never cooked them with the pre-cooked sausage like I do.  That's just something I like to add to give a little more flavor.  I never measure ingredients for this recipe, thus the reason for the pictures of the batter.  Since those who have asked me have a hard time knowing how it should look.  Sorry the pictures aren't super they were taken with my phone.  This is a great recipe to make if you ever have any left over rice from a different dish like my stuffed tomatoes or my dad's meat and vegetable recipe.   So here are the ingredients and their measurements.  I think it makes around 15 pancakes, which by the way are pretty good plain we never put ketchup or anything like that on them.

4-5 cups pre cooked rice

3/4 cups shredded cheese

1/2- 3/4  lb. pre cooked pork sausage

10-12 eggs

1/2 tsp salt

  After mixing all the ingredients poor out and cook on skillet like you would pancakes.

Breaded Parmesan Chicken

Breaded chicken

based on a Parmesan Ranch Chicken recipe from Lion House Classics cookbook

The original recipe is breaded chicken breast served with pasta, but I usually like to make smaller bite sized chicken and serve it on a salad.  Andrew and the kids LOVE to just eat them plain.

1/2 c cornflake crumbs (I use Panko bread crumbs, found in the asian foods aisle.)

1/2 c grated Parmesan cheese

1 1/2 oz. (about 1/4 cup) dry ranch dressing mix

6 boneless chicken breasts, or if you're going to be cutting into smaller pieces I use cut up about 3 chicken breasts for the amount if the breaded mixture

The original recipe has you mix the dry ingredients and then roll chicken in it.  I always roll chicken in eggs first so that it sticks better.  Then you just bake in the oven at 350 for 25-30 minutes.

Dad's dutch oven recipe in the crockpot

      This recipe is one that my Dad always does in the dutch oven, only he uses pork.  I always use chicken and do it in the crockpot.  Sometimes I make the catalina and BBQ sauce from scratch.  So, I'm including those recipes on this one.  You could probably cut the sugar and honey in half on both the catalina dressing and bbq sauces, I usually cut it down and Andrew still often thinks that it is too sweet.  I'm pretty sure that the catalina and honey BBQ sauce recipes came from allrecipes.com.  The recipe is much better if it sits over night in the fridge, this is one reason it's a favorite Sunday dish in our home.  I will fix and mix ingredients in crockpot on Saturday, and put in the fridge over night.  Then just turn it on low before church, and start my rice in my rice cooker, it's no work Sunday and it tastes better because it sat in the fridge the night before.

Meat and Vegetables

3-4 lb. cubed beef, pork, or chicken

3 large onions

2-3 peppers

8 ozs. mushrooms

1 large bottle catalina dressing

1 large bottle bbq sauce

Brown meat and vegetables in pan on the stove in oil.  Put all ingredients in the crockpot and cook on low for a couple of hours.

 

Honey BBQ sauce recipe (found on allrecipes.com)

• 1 cup honey
• 1 cup ketchup
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/8 teaspoon ground ginger
• 1 tablespoon seasoned salt
• 1 tablespoon meat tenderizer
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/4 teaspoon minced garlic
• 1/4 cup steak sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared mustard
• 3/4 cup brown sugar

Directions

1.    In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended.

2.    Cover, and refrigerate until ready to use.

Catalina Dressing (allrecipes.com)

1/2 cup ketchup

1/2 cup sugar

1/2 cup red wine vinegar

1/2 cup onion, grated

1 teaspoon paprika

1/2 teaspoon worcestershire sauce

1 cup salad oil

salt and pepper

cups

Update



HERBED TOMATO SOUP
(Better Homes and Gardens cookbook)

This is such a great recipe for lots of reasons.  It's very tasty on it own, especially with bread that has been toasted with butter, garlic powder, parmesan cheese, and a slice of cheddar cheese melted on it, mmmm.  It's also a good base to make vegetable soup.  And best of all it freezes so well so it makes a quick easy meal.  I usually make a bunch in the summer when tomatoes are in season and then freeze it for those cold winter days, which we enjoy so many of here.  I can not advise it for canning simply because I learned in school that you should always have a recipe tested before canning it.  Foods must be at the right pH balance to store well and prevent botulism growth.  I know that some county extension offices will test recipes for canning safety.  I haven't checked with my county's extension office yet.  Until then it's best to assume that it is Not safe for canning.  

1/2 c chopped onion
2 Tbsp butter
2 cups chopped peeled tomatoes or on 14.4 oz can whole, peeled tomatoes cut up (I use the whole fresh tomato and puree it in food processor instead of throwing away the peel)
1 1/2 c chicken broth
1 8 oz. can tomato sauce (I often use 1cup fresh pureed tomatoes for this with a little salt)
1 Tbsp snipped basil or 1/2 tsp dried basil
1 tsp. snipped thyme or 1/4 tsp dried thyme

Cook onion and butter in saucepan until onion it tender.  Add tomatoes, broth, tomato sauce, basil, and thyme.  Bring to a boil.  Reduce heat and simmer 30 minutes. Allow to cool, then put soup in blender (if tomatoes weren't already pureed).  This is just to make the soupr more smooth you may or may not need to do this after cooking it.

,

PIZZA CRUST!
(altered french bread dough recipe from Better Homes and Garden cookbook)

My kids LOVE pizza.  I'm not sure if it is because they like to eat it, or they like to help make it.  I think the reason they enjoy making it is because they can pick at the toppings. Years, ago I was determined to find a good and basic pizza crust recipe.  One I could memorize after making it just a couple of times.  Then one day I had this idea after I had made a french bread that it might just be a good start to a good crust.  I changed it slightly by adding a few seasonings to give more flavor.  And then after I got a wheat grinder a couple of years ago I began doing half whole wheat flour.  I actually really like it a lot more this way.  This is another recipe that I had to share on this blog because I've had requests for it.  So here it is.

2 1/2 cups whole wheat flour
2 cups white flour
1 1/2 tsp. sea salt
2 tbsp yeast
1/2 -1 tsp garlic powder (just a guess I never measure this)
1/2-1 tsp italian seasoning (again just a guess)
2 cups lukewarm water

I start by adding whole wheat flour, sea salt, yeast, water, salt, garlic powder, and italian seasoning.  I let the yeast sit in that warm water for just a few minutes before mixing.  Then I mix those ingredients for a couple of minutes.  Then I pull out my dough hook and add the remaining flour and mix.  You might need to add a little extra flour.  Any extra flour I add is always whole wheat flour.  Then I let it sit for about 20 minutes.  I roll it out and put on greased pans.  The above picture shows how much this recipe makes.  Then just start to put toppings on.  This above picture is so boring I rarely make pizza with just pepperoni. (A couple of tips as far as toppings go.  If you use sausage, you don't need to pre cook it.  It saves on dishes and time to just break off small raw pieces and place them on the pizza.  I usually do this after the kids have helped, so that they don't pick at it.  Also sliced tomatoes on pizza before it goes in the oven are really good.)   I bake my pizza at 425 for about 20 minutes.

BETHANY'S STUFFED TOMATOES
My own idea of how stuffed tomatoes should be made, and one of Andrew's favorites.

Okay, so I may be just a little too proud of this one, because it was my own recipe and my husband LOVES them.  I just love to impress him, especially since he is continually impressing me.  Anyway, the idea of these came years ago when my brother returned home from his mission to France, and I asked him what his favorite thing was that he ate there.  He said stuffed tomatoes, and I immediately thought of how I would stuff in tomatoes, and set out to find a recipe.  When I googled it online I found no recipe that sounded half as good as what I thought I would put in my stuffed tomatoes, so I determined to try my own idea.  That doesn't mean that somewhere someone else didn't have a similar idea, but still when I recently searched I couldn't find any quite as delicious sounding as what I make.  (Can you tell I'm a little too proud of these).  While it appears to fancy with the tomatoes all stuffed, I actually  usually just puree all the tomato and use it to top rice.  My kids don't eat the tomatoes very well, and Andrew actually prefers it this way.
Sorry if my ingredients aren't exact measurements I never measure for this recipe, I just throw them together so hopefully my guesses in this recipe for those who always go strictly by measurements work out for you.

6 large tomatoes
1 lb, regular sausage
1/2 onion
1 garlic clove
1 1/2 tsp italian seasoning
1 8 oz package of cream cheese

So first I start by browning my sausage, onion, and garlic.  Then I cut off the tops of the tomatoes and scoop out the insides.  Once my sausage is cooked I add the tomato filling, italian seasoning, and the cream cheese.  Don't forget to lightly salt the insides of the tomatoes, this can make a big differenc.  Once everything is evenly mixed and cooked I put mixture in the tomatoes.  Then I put them in my greased 9x13 pan.  You'll notice the picture has stuffing in the bottom, that's because I usually make extra stuffing and cook in the bottom of the pan for my children who won't eat the tomatoes.  Then I put them in the oven at 350 degrees for about 25 minutes.  I serve these on top of rice.  And everytime I make them I get lots of good compliments, and often have requests for the recipe. Another good thing is they are gluten free for those who can't tolerate gluten.

Cucumber sandwich and homemade bread recipes

CUCUMBER SANDWICHES
allrecipes.com  (where I find most of my favorite recipes)

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 (.7 ounce) package dry Italian salad dressing mix (I didn't have a dry package so I used about 2-3 Tbsp Italian dressing mix)
• 2 medium cucumbers, sliced
• 1 pinch dried dill weed (I used more than a pinch, probably almost 1/2 tsp.)

Directions

1. In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
2. Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

 

 

 

 

WHOLE WHEAT BREAD RECIPE

I wish I knew where I found this recipe, it is very good and a very basic recipe.  About a year ago I was determined to find a good recipe for whole wheat bread that only contained 5 ingredients (whole wheat flour, salt, honey, water, and yeast).  I found this one some where online even though it contained 6 ingredients I figured it would be as close as I could get to what I wanted without having to spend too much time experimenting to create my own recipe.  This recipe makes 2 loaves, or for those who have the nice canape' bread pans like I used for the bread made in this picture, it would fill about 4 of these pans.  Which by the way those pans are great for fun shapes for kids and it makes the bread kind of crustless (for lack of better real word), even better for kids who waste crust often.  Here's the bread recipe.

 

I measure 1/2 cup olive oil, then 1/2 cup honey and put them in my Kitchenaid. (Always do the oil first so you don't have to scrape out the honey it just rolls out of your nicely greased measuring cup.  1 Tbsp. sea salt, and 2 Tbsp. yeast.  Then I add 2 cups luekwarm water and let it sit for a few minutes allowing the yeast to warm up.  Then I add aboiut 3 1/2 cup whole wheat flour and mix for just a couple of minutes.  Then I add about another 3 1/2 cup whole wheat flour and then using dough hook I  mix for 5-7 minutes.  Allow to rise for about an hour or until double in size.  Punch down and let rest a few minutes.  Divid into two equal parts and shape into loaves, place into pans and let rise for another hour or until double again.  Bake at 350 for 40 minutes. 

Cheese Ball

CHEESE BALL

Lion House Classics Cookbook

1--8oz package cream cheese

1 pkg ranch powder mix

1 Tbsp Chives

1 1/2 cups shredded cheese

1/2 c crushed pecans

The cheese ball pictured I rolled in sliced almonds instead of pecans since I didn't have any available.  For instructions all you need to do is cream the cream cheese then add the next three ingredients and rollin the nuts after shaping your ball.  Nice and easy and very tasty.