It's a BOY!
I had my ultrasound a few weeks ago, but I keep forgetting to announce it here on our blog. I figure Christmas Eve is a very fitting time to officially announce we are having another boy! So baby Meikle #4 and baby boy #3 will be due sometime around April 15, 2009 and we are thrilled! We are still debating names; so far Wyatt, Ethan, and Will are the winners. I guess it is a good thing we have a few more months to decide.
Caroling, Christmas Party, and Friends
I had to shamelessly steal these pics from Annette's blog because I neglected to bring my camera to both the caroling and Ward Christmas parties! I did not even get snaps of my little angels with Santa. That is definitely bad mommy syndrome.
We had a blast with the caroling and the ward party. Daniel was a cute shepherd boy and Mia was one of Mary's helpers (I didn't know Mary had help in the stable) and her light up snow boots were very visible as she waled across the dark stage.
Spiderella
Spiderella came to visit Mia's class before Halloween and Daniel's kindergarten class came over for the fun too! Mia has already figured out that Spiderella is her very own aunt Kiki, but Daniel is still a believer.
15 Minute Warm and Hearty Taco Soup from Picky Palate!
http://www.picky-palate.com/2008/12/15-minute-warm-and-hearty-taco-soup.html
Jenny over on Picky Palate has done it again. I love tacos and I love soup, but I have never been able to find a taco soup I like or can even stand to eat. I saw this on her blog and decided to give it a try. YUMMY! Dave and the kids love it too (well not Daniel, but he will eat nothing EVER!). I just served it with cheese and fritos and I think we have another "regular dinner" hit. I used less ground beef a pound is a lot for us and I used mince garlic from the jar (which I always do to save time and money).
15 Minute Warm and Hearty Taco Soup
2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes
4 oz can diced green chilies
1lb can or frozen corn, drained
15 oz can black beans, drained
15 oz can red kidney beans, drained
15 oz can white beans, drained
Garnish With:
Sour Cream
Frito's
Cilantro leaves
1. Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream,Frito's and cilantro leaves if desired.
8 large servings
Jenny over on Picky Palate has done it again. I love tacos and I love soup, but I have never been able to find a taco soup I like or can even stand to eat. I saw this on her blog and decided to give it a try. YUMMY! Dave and the kids love it too (well not Daniel, but he will eat nothing EVER!). I just served it with cheese and fritos and I think we have another "regular dinner" hit. I used less ground beef a pound is a lot for us and I used mince garlic from the jar (which I always do to save time and money).
15 Minute Warm and Hearty Taco Soup
2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes
4 oz can diced green chilies
1lb can or frozen corn, drained
15 oz can black beans, drained
15 oz can red kidney beans, drained
15 oz can white beans, drained
Garnish With:
Sour Cream
Frito's
Cilantro leaves
1. Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream,Frito's and cilantro leaves if desired.
8 large servings
No-chill Cutout Sugar Cookies
No-chill Cutout Sugar Cookies
This is a nice sugar cookie which doesn't require that you chill the dough before you roll it out. Just roll the dough out between two sheets of waxed paper to prevent sticking.
Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
This is a nice sugar cookie which doesn't require that you chill the dough before you roll it out. Just roll the dough out between two sheets of waxed paper to prevent sticking.
Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
What a Mess!
Mia's Primary teacher gave her some homemade play dough a few Sunday's ago. And Dave... allowed the kids to play with the homemade goo in unsupervised in their Sunday clothes. I was dumbfounded WHY? WHY? WHY? Would you give kids homemade play dough and let them loose with it?
After getting the gross substance all over themselves and their clothes, they left it in the tree house and the squirrel got into it too. Let's just say tree house fared much worse than the kids hands and clothes. It was so gross.
Daniel with Witchey and Pokey
Daniel's Kindergarten teacher Miss Emily is quite amazing! For the Halloween party his class made apple witches (my hands were covered with hot glue gun burns for a week). Daniel named his witch "Witchey" and he lived on our mantel until the Christmas decorations went up. We have saved 'Witchey" for next year and I am sure he will be making an appearance every Halloween from now on.
Pokey is his other new friend courtesy of Miss Emily. She grew gourds in her garden at home and glued eyes on them. Then each student was sent home with a gourd to name, decorate and write a story about their gourd. Daniel name his "Pokey" and wrote a very cute story about Pokey and Witchey becoming friends and living happily ever after.
Reflections
Daniel and Mia has the chance to go to Disneyland with my sister Rebekah in November, but the night before they left they finished thier entries for the PTA Reflections contest. The topic this year was "Wow". Daniel choose to do a Barn Owl and Mia wanted to do a lion, They were both painted with acrylic on illustration board. And both kiddletts won honorable mention. Good Job Guys!
Back Blogging
I have been so sick and busy lately that I have fallen behind with my blogging. I am now trying to catch up so some of my upcoming posts will be out of chronological order!
Cranberry Cake
Okay, can you tell I love cooking in December? Here is another awesome dessert.
Cranberry Cake
Cake:
5 Tbs Butter
1 cup sugar
2 cups flour
pinch of salt
1 cup milk
2 cups fresh cranberries
Cream togther butter and sugar. Add remaining ingredients and mix. Batter will be thick. Pur into a greased 9 x 13 pan and bake at 350* for 30-45 minutes. Serve sauce!
Sauce:
½ cup butter
1 cup sugar
1 cup whipping cream
Pour into a sauce pan and let dissolve on low heat stirring occasionally. Serve sauce warm.
Cranberry Cake
Cake:
5 Tbs Butter
1 cup sugar
2 cups flour
pinch of salt
1 cup milk
2 cups fresh cranberries
Cream togther butter and sugar. Add remaining ingredients and mix. Batter will be thick. Pur into a greased 9 x 13 pan and bake at 350* for 30-45 minutes. Serve sauce!
Sauce:
½ cup butter
1 cup sugar
1 cup whipping cream
Pour into a sauce pan and let dissolve on low heat stirring occasionally. Serve sauce warm.
Yummy Trifle
I love this trifle, but it is most definitely a "eat in moderation" dessert!
Raspberry, White Chocolate, and Almond Trifle
Ingredients
3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted
Preparation
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
Raspberry, White Chocolate, and Almond Trifle
Ingredients
3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted
Preparation
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
Christmas Craft
I started making these this summer to give as neighbor gifts. However, after a bout of morning sickness and a 15 week, cold, flu, sinus infection I was lagging behind. I only managed to make about 15, so now these are going to the kids teachers and a few family members. They are actually really easy to make, about a half hour per cloth and you only need an ounce of yarn for each one. Enjoy!
Janelle's Star Dishcloth
Designed by: Janelle Schlossman
Rating: Easy - Medium
Materials: worsted wt. cotton yarn; size H hook size is about 9" from point to point
Instructions:
Ch 4; work 9 dc in first st of ch. Join with sl st to form ring. Ch1, turn. Row1: In next dc work * 2hdc-ch2-2hdc; skip next dc. Repeat from * 4 more times. Join with sl st. Ch1, turn
Row 2: Skip next hdc *sc in next hdc, 2sc-ch2-2sc in next ch2 space (for point); sc in next hdc, skip next 2 hdc, repeat from * around, join with sl st. Ch1, turn.
Row 3: Skip next sc; *sc in next 2 sc, 2sc-ch2-2sc in point, sc in next 2 sc, skip next 2 sc. Repeat from * around. Join with sl st, ch1, turn.
Row 4: Hdc in same st as ch1. Hdc in next 4 sc; *2hdc-ch2-2hdc in point, hdc in next 8 sc; repeat from * 3 more times. 2hdc-ch2-2hdc in point, hdc in next 3 hdc; join with sl st. Ch2, turn.
Row 5: Sk next hdc, hdc in each of next 4 hdc, *2hdc-ch2-2hdc in point; hdc in next 5 hdc, skip 2 hdc, hdc in next 5 hdc; repeat from* Join with sl st, ch2. Do not turn.
Row 6: Hdc in next 5 hdc, *2hdc-ch2-2hdc in point; hdc in next 6 hdc, skip 2 hdc, hdc in next 6 hdc, repeat from * around. Join with sl st, ch 2. Do not turn.
Row 7: Hdc in next 6 hdc, *2hdc-ch2-2hdc in point; hdc in next 7 hdc, skip 2 hdc, hdc in next 7 hdc, repeat from * around. Join with sl st, ch 1, turn.
Row 8: Sc in next 8 hdc, * 3 sc in point, sc in next 18 sc, repeat from * around ending with 9 sc after last point. Join with sl st. Fasten off and weave in ends.
Another reason to never move!
Living by an elementary school has a few advantages: We get to see the Halloween parade go right by our house, we never have to park to attend a school function, we get awesome valentines from cute kids in February, oh and this year I received several handmade "remember to vote" posters and flyers on my door. I love getting to see the kids and their community involvement, but today was the best gift of all.
This morning my doorbell rang. I assumed it was UPS leaving a package and was in no real hurray to answer. But when I opened the door I was surprised to see 24 children from Mrs. Lau's 3rd grade class smiling and singing to me. Amidst their happy faces, singing, and dancing I was so happy too. When they were done we were presented with the cutest handmade ornament and about 24 awesome hugs. My favorite were the kids who greeted me with a "HI DANIEL'S MOM!" I love my new title! It was a very cute and welcome surprise this morning.
Poppy Seed Bread
I love this bread, but for some reason I only make it for Christmas. We took this to our caroling party the other night and it went pretty fast. If you use mini loaf pans this makes a yummy and easy neighbor gift!
Ingredients:
3 cups flour
2 1/2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/2 cups milk
1 cup plus 2 Tbsp. oil
3 Tbsp. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring
Preheat oven to 325 degrees. With mixer, blend all ingredients until well mixed. Pour into greased and floured loaf pans. You can make 2 large loves or 6 mini loaves. Bake 60 minutes (less if using mini pans) or until tester is clean. Cool 10 minutes in pan.
Glaze:
1/2 cup orange juice
3/4 cups sugar
1/2 tsp. butter flavoring
1/2 tsp. almonds extract
Heat all ingredients until sugar melts. Prick bread with fork and pour glaze over while warm.
Ingredients:
3 cups flour
2 1/2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/2 cups milk
1 cup plus 2 Tbsp. oil
3 Tbsp. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 1/2 tsp. butter flavoring
Preheat oven to 325 degrees. With mixer, blend all ingredients until well mixed. Pour into greased and floured loaf pans. You can make 2 large loves or 6 mini loaves. Bake 60 minutes (less if using mini pans) or until tester is clean. Cool 10 minutes in pan.
Glaze:
1/2 cup orange juice
3/4 cups sugar
1/2 tsp. butter flavoring
1/2 tsp. almonds extract
Heat all ingredients until sugar melts. Prick bread with fork and pour glaze over while warm.
Thanksgiving in 8 Days!
Since it is almost time for Thanksgiving Day shopping I thought I would post my menu for the big day. I love cooking for my family and I love the leftovers even more!
Here is our traditional breakfast:
Pumpkin Pie Pancakes
1 cup pancake mix
1 cup whole wheat flour
1 egg
1 tablespoon canola oil
1/2 cup carrot puree
1 teaspoon pumpkin pie spice
1/4 cup sugar
Mix all together and cook on skillet preheated to medium high
My favorite appetizer:
Artichoke Dip
1 can artichoke hearts
1 cup grated Parmesan cheese
1 12 cups mayonnaise
1 can mild green chilies (optional)
Mix all ingredients together and bake at 350 for 15 minutes
Serve with chips of your choice. I like to use pita chips or even veggies from the veggie tray. Dave likes tortilla chips.
Main Course!
Turkey
1 12- to 14-pound turkey, giblets removed
½ bunch flat-leaf parsley
Kitchen string (optional)
Turkey injector
4 small carrots, cut into quarters lengthwise
2 stalks celery, cut into 3-inch-long strips
2 medium yellow onions, cut into wedges
1 apple halved
1 orange quartered
7 tablespoons olive oil
Kosher salt and pepper
3-4 cups low-sodium chicken broth
3 large garlic cloves
¾ cup fresh flat-leaf parsley
½ cup fresh rosemary
¼ cup fresh sage whole leaf
¼ cup fresh sage chopped fine
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 cup melted butter
Heat oven to 425° F.
Thaw turkey! Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary, parsley, whole sage and 2 pieces of orange in the cavity. Tie the drumsticks together using the kitchen string (optional).
Place the carrots, celery, apple, remaining orange and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Inject turkey with melted butter and chopped sage. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.
Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.
Company Carrots
6 large carrots
1 Tbsp. grated onion
Small bunch of parsley chopped (about a 1/2 cup)
3 Tbsp. horseradish (I tend to use a bit more)
1/2 cup mayonnaise
1/4 tsp. each of pepper and salt
1/4 cup carrot water (reserved from cooking carrots)
Peel and chop carrots; cook until tender, reserving water. In a baking dish combine the other ingredients; stir in carrots. Top with mixture of 2 Tbsp. melted butter and 1/4 bread crumbs. Bake 20 minutes at 375°F
Cranberry Sauce
2-3 cups cranberries
1 cup orange juice
1 cup sugar
apple chopped (optional)
Grated orange peel
½ to 1 tsp allspice
cinnamon to taste
½ tsp orange extract (optional)
Cook in saucepan over med low heat for 25 minutes
Turkey Dressing
1 Dressing package like Mrs. Cubbins or Pepperidge Farms
1 Package Sausage (sage flavor if available)
I stick of butter
2 onions (or less)
1-2 Chopped apples
Sage to taste
2-3 cans Chicken broth as needed
Cook onions in butter until soft and pour over dressing mix. Cook and add sausage. Pour broth over as needed and add sage as desired. I like to use A LOT!
Amazing -out of this world-melt in your mouth-make you wanna slap your mama rolls!
2 TBS yeast (SAF is the best and the only yeast I use)
1/3 cup warm water
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
1 cup hot water or milk (I only use water)
3 eggs (egg substitute works just as well)
5 cups of flour (I usually need an extra half cup, but be careful too much flour = heavy rolls. Been there done that!)
Dissolve yeast in warm water and allow to sit for 5 minutes. I usually measure the yeast into a bowl and then add the water. Cream together butter and sugar. Add salt, hot water and eggs, Mix well. Add 2 1/2 cups of flour and yeast mixture. Mix until batter is smooth. Add
additional flour 1/2 cup at a time until it forms a soft dough. It may take more or less than 5 cups. Allow dough to rise until double in size, about an hour. I also cover the dough with a towel or flour sack cloth. Punch down dough and roll out. Cut into strips and tie knots out of each strip. You can actually form the rolls into crescents or any other shape you choose. Knots are easiest for me. Place on greased cookie sheet and brush each roll with melted butter. Allow to raise, usually another hour. Bake at 375 degrees for 13-15 minutes or until golden brown. When you remove from oven, brush again with melted butter. Makes about 24 rolls. Double this for larger crowds.
Green Beans
2 lbs of green beans, trimmed
1/4 cup (1/2 stick) butter
1 Tbsp Dijon mustard
1 teaspoon garlic salt
2 Tbsp chopped fresh thyme
1/3 cup slivered almonds, lightly toasted
Boil green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. Drain the beans well.
Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme, mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining thyme
Cheesy Mashed Potatoes
4 lbs baby red potatoes or baby yukon gold potatoes peeled
salt
4 tablespoons butter, cut into small pieces
3/4-1 cup milk or cream
2 1/2 cups shredded manchego cheese, about 3/4 to 1 pound of cheese
black pepper
Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes.
Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
Maple Roasted Sweet Potatoes
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
pepper to taste
Preheat oven to 400°F.
Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Dessert:
RazzleBerry Pie
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
2/3 cup sugar (more if you like sweeter pie)
4 TBSP flour (more if berries and juice look thin)
Thaw fruit almost completely and drain juice through colander. In a large bowl mix fruit, sugar and flour together and pour over bottom crust in pie dish. Add top crust and pinch together. Brush top crust with egg and sprinkle with sugar Cover edges with foil or pie crust protector. Bake for 30 minute at 400 degrees remove foil and bake additional 10 minutes until crust is brown
Pie Crust
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water
Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water. Chill for 4 hours in plastic wrap or freezer for ½ hour. Split dough in half and place one half back in fridge. Roll out one half of dough and place in pie dish. Quickly add filling and then roll our top crust and place on top of pie. Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar. I like to use large grain sugar,you can purchase at Spoons n' Spice or from The Bakers Catalog.
Apple Pie
Pie Crust
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water
Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water.
Chill for 4 hours in plastic wrap or freezer for ½ hour.
Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar.
Filling
2/3 cups dark brown sugar
¼ cup sugar
¼ cup flour
¼ cup lemon juice
1 TBS vanilla
1 ½ tsp cinnamon
½ tsp salt
4 lbs tart green apples
¼ cup butter
Combine first seven ingredients. Add apples and toss to coat. Cook on Med/high heat until softened (10 minutes). Place in pie shell.
Streusel
¾ cup flour
4 ½ TBS sugar
2 TBS butter
3 1.4 oz skor/heath bars
Combine and sprinkle over apples. Place top crust on top. Coat with egg mixture and sprinkle with sugar.
Bake at 350 for 55 minutes. You will want to place foil over the crust edged to preven burning.
Here is our traditional breakfast:
Pumpkin Pie Pancakes
1 cup pancake mix
1 cup whole wheat flour
1 egg
1 tablespoon canola oil
1/2 cup carrot puree
1 teaspoon pumpkin pie spice
1/4 cup sugar
Mix all together and cook on skillet preheated to medium high
My favorite appetizer:
Artichoke Dip
1 can artichoke hearts
1 cup grated Parmesan cheese
1 12 cups mayonnaise
1 can mild green chilies (optional)
Mix all ingredients together and bake at 350 for 15 minutes
Serve with chips of your choice. I like to use pita chips or even veggies from the veggie tray. Dave likes tortilla chips.
Main Course!
Turkey
1 12- to 14-pound turkey, giblets removed
½ bunch flat-leaf parsley
Kitchen string (optional)
Turkey injector
4 small carrots, cut into quarters lengthwise
2 stalks celery, cut into 3-inch-long strips
2 medium yellow onions, cut into wedges
1 apple halved
1 orange quartered
7 tablespoons olive oil
Kosher salt and pepper
3-4 cups low-sodium chicken broth
3 large garlic cloves
¾ cup fresh flat-leaf parsley
½ cup fresh rosemary
¼ cup fresh sage whole leaf
¼ cup fresh sage chopped fine
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 cup melted butter
Heat oven to 425° F.
Thaw turkey! Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary, parsley, whole sage and 2 pieces of orange in the cavity. Tie the drumsticks together using the kitchen string (optional).
Place the carrots, celery, apple, remaining orange and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Inject turkey with melted butter and chopped sage. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.
Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.
Company Carrots
6 large carrots
1 Tbsp. grated onion
Small bunch of parsley chopped (about a 1/2 cup)
3 Tbsp. horseradish (I tend to use a bit more)
1/2 cup mayonnaise
1/4 tsp. each of pepper and salt
1/4 cup carrot water (reserved from cooking carrots)
Peel and chop carrots; cook until tender, reserving water. In a baking dish combine the other ingredients; stir in carrots. Top with mixture of 2 Tbsp. melted butter and 1/4 bread crumbs. Bake 20 minutes at 375°F
Cranberry Sauce
2-3 cups cranberries
1 cup orange juice
1 cup sugar
apple chopped (optional)
Grated orange peel
½ to 1 tsp allspice
cinnamon to taste
½ tsp orange extract (optional)
Cook in saucepan over med low heat for 25 minutes
Turkey Dressing
1 Dressing package like Mrs. Cubbins or Pepperidge Farms
1 Package Sausage (sage flavor if available)
I stick of butter
2 onions (or less)
1-2 Chopped apples
Sage to taste
2-3 cans Chicken broth as needed
Cook onions in butter until soft and pour over dressing mix. Cook and add sausage. Pour broth over as needed and add sage as desired. I like to use A LOT!
Amazing -out of this world-melt in your mouth-make you wanna slap your mama rolls!
2 TBS yeast (SAF is the best and the only yeast I use)
1/3 cup warm water
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
1 cup hot water or milk (I only use water)
3 eggs (egg substitute works just as well)
5 cups of flour (I usually need an extra half cup, but be careful too much flour = heavy rolls. Been there done that!)
Dissolve yeast in warm water and allow to sit for 5 minutes. I usually measure the yeast into a bowl and then add the water. Cream together butter and sugar. Add salt, hot water and eggs, Mix well. Add 2 1/2 cups of flour and yeast mixture. Mix until batter is smooth. Add
additional flour 1/2 cup at a time until it forms a soft dough. It may take more or less than 5 cups. Allow dough to rise until double in size, about an hour. I also cover the dough with a towel or flour sack cloth. Punch down dough and roll out. Cut into strips and tie knots out of each strip. You can actually form the rolls into crescents or any other shape you choose. Knots are easiest for me. Place on greased cookie sheet and brush each roll with melted butter. Allow to raise, usually another hour. Bake at 375 degrees for 13-15 minutes or until golden brown. When you remove from oven, brush again with melted butter. Makes about 24 rolls. Double this for larger crowds.
Green Beans
2 lbs of green beans, trimmed
1/4 cup (1/2 stick) butter
1 Tbsp Dijon mustard
1 teaspoon garlic salt
2 Tbsp chopped fresh thyme
1/3 cup slivered almonds, lightly toasted
Boil green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. Drain the beans well.
Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme, mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining thyme
Cheesy Mashed Potatoes
4 lbs baby red potatoes or baby yukon gold potatoes peeled
salt
4 tablespoons butter, cut into small pieces
3/4-1 cup milk or cream
2 1/2 cups shredded manchego cheese, about 3/4 to 1 pound of cheese
black pepper
Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes.
Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
Maple Roasted Sweet Potatoes
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
pepper to taste
Preheat oven to 400°F.
Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Dessert:
RazzleBerry Pie
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
2/3 cup sugar (more if you like sweeter pie)
4 TBSP flour (more if berries and juice look thin)
Thaw fruit almost completely and drain juice through colander. In a large bowl mix fruit, sugar and flour together and pour over bottom crust in pie dish. Add top crust and pinch together. Brush top crust with egg and sprinkle with sugar Cover edges with foil or pie crust protector. Bake for 30 minute at 400 degrees remove foil and bake additional 10 minutes until crust is brown
Pie Crust
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water
Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water. Chill for 4 hours in plastic wrap or freezer for ½ hour. Split dough in half and place one half back in fridge. Roll out one half of dough and place in pie dish. Quickly add filling and then roll our top crust and place on top of pie. Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar. I like to use large grain sugar,you can purchase at Spoons n' Spice or from The Bakers Catalog.
Apple Pie
Pie Crust
2 cups flour
1 tsp salt
½ cup chilled butter
1/3 cup frozen shortening
1/3 cup sugar
1 large egg beaten
1 tsp white vinegar
2 tbs ice water
Combine flour and salt, cut in butter and shortening. Stir in sugar, egg and vinegar. Mix in just enough ice water.
Chill for 4 hours in plastic wrap or freezer for ½ hour.
Brush top of pie with 1 egg beaten with 2tbs water and sprinkle with sugar.
Filling
2/3 cups dark brown sugar
¼ cup sugar
¼ cup flour
¼ cup lemon juice
1 TBS vanilla
1 ½ tsp cinnamon
½ tsp salt
4 lbs tart green apples
¼ cup butter
Combine first seven ingredients. Add apples and toss to coat. Cook on Med/high heat until softened (10 minutes). Place in pie shell.
Streusel
¾ cup flour
4 ½ TBS sugar
2 TBS butter
3 1.4 oz skor/heath bars
Combine and sprinkle over apples. Place top crust on top. Coat with egg mixture and sprinkle with sugar.
Bake at 350 for 55 minutes. You will want to place foil over the crust edged to preven burning.
Pumpkin Time
We kind of cheated with the pumpkin carving this year, but look how cute they turned out! The kids LOVE them and I love not having to carve since I am allergic to pumpkin. Thanks Mr. Potato Head! Hooray!
Easy as Pie Pumpkin Cookies
Easy Pumpkin Cookies
1 box spice cake mix
1 can pure pumpkin -- (15 oz.)
Chocolate Chips
Mix together and drop by spoonfuls onto cookie sheet sprayed with cooking spray. Bake at 350 for around 10 minutes or until firm. Allow to cool. Makes 48 cookies. These are so soft and good. Notes: 1 point each
1 box spice cake mix
1 can pure pumpkin -- (15 oz.)
Chocolate Chips
Mix together and drop by spoonfuls onto cookie sheet sprayed with cooking spray. Bake at 350 for around 10 minutes or until firm. Allow to cool. Makes 48 cookies. These are so soft and good. Notes: 1 point each
Pumpkin Kisses
I am trying to find pumpkin flavored Hershey Kisses. Does anyone know where I can buy some? I am have tried all of my regular spots and NOTHING!
Bracelet Sale
When Mia was born I was thrilled to have a girl to dress and bedazzle. She wears a bracelet or four on her wrists everyday. I love baby/kid jewelry. I am especially a sucker for holiday beads they are so cute.
Got to http://stylinbaby.com and mention that you're SHOPPINEARLY to get the sale prices.
Buy 2 Bracelets - $1 off each!
Buy 5 Bracelets - $2 off each!
Buy 10 Bracelets - $3 off each!
As always, free shipping on orders over $25.
The sale starts now and ends October 18th
Fuss Free Dinner
Do you ever have a night where all your laundry needs doing, pages of homework to finish, soccer practice, RS Enrichment, a fruit pizza to make, and NO LEFTOVERS in the fridge for dinner? That is me tonight and with Dave still out of town I have to take the whole gang with me everywhere I go. So here is my easiest dinner I stole from a Kraft Food and Family Magazine a few years ago. Probably not the healthiest and not gourmet at all, but it feeds the ninjas and gets us back on schedule quick.
1 jar (16 oz.) spaghetti sauce (I like Newmans Own Tomato Basil)
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) fat-free reduced-sodium beef broth
1/4 cup Kraft Zesty Italian Dressing (Kraft does have an organic version or you can use the italian dressing of your choice)
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli (you can also use frozen no thawing needed)
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.
BAKE 50 min. or until ravioli is tender.
REMOVE foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.
g Diapers
I am considering these diapers for the next Meikle babe. Has anyone else heard of or tried them?
Opinions please!
My Oh Mia!
My sister Katie snapped these pics of Mia in our backyard this summer. They make her look so cute and sweet. Sometimes her CRAZY antics make me wonder if she will grow up to be like Mother Teresa or a crazy mad scientist. No matter what...I love my little Mia girl.
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