Gifts In a Jar - Friendship Tea

We have some family friends that don't have a kitchen.  I'm serious.  They had an incident with a house fire more than a year ago and the kitchen still hasn't been completed.  Due to this situation, gift giving on our end was a little more difficult.  I wanted to make them some of the various Gifts in a Jar the girls and I have been gifting to friends and family.  Unfortunately, a kitchen is required for the baking or partial prep of the chosen gifts.

So, while brainstorming for ideas, Dad mentioned that their friends both drink tea and not coffee.

WOOT!

I HAVE my idea!

Friendship tea!  This yummy tea would be perfect in a jar, and only needs hot water - something I know our family friends DO have in their home!

And, due to the friends having given my girls many gifts and treats over the year, this would be a cute gift my girls could make for them as well.

There are many, many recipes for this tea online - Search for Spiced Tea, Christmas Tea, Friendship Tea and even the poorly named Russian Tea and you will be bombarded with recipes.  Some have sugar, some have none, some have lemonade, some only lemon flavoring, the combinations are endless.  Find a few that interest you.  Give a little and take a little.  Make it your own!  Then, make another batch, toss it in a jar and give it as a gift.  Your friend will love you for it!

Our batch of tea was the perfect size for one of my now emptied and run through the dishwasher Jewelry In Candles jars.  Due to the candle being soy, the recycled jars are perfectly acceptable to be used for food storage!

Friendship Tea
1 cup Tang
1 cup Lemonade (presweetened)
3/4 cup unsweetened, decaf tea crystals
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon cloves

In a food processor, place all ingredients in bowl.  Pulse until mixed.  Store in airtight container.

When ready to serve, place 1 - 2 Tablespoons of mix in hot water.

This can also be made by placing all ingredients in a bowl and stirring.  I use the food processor as it makes the mix a little more fine and powdery and less of a mess when there are helpers in the kitchen.  Just imagine an open bowl, a spoon and a fight between a five and seven year old over who gets to stir.  Yes, pressing "pulse" on a food processor is a lot less mess!

Again, the sugar is 100% optional.  And if you can't find the presweetened lemonade, go ahead and buy two packets of unsweetened kool aid (the kind that will make 2 quarts a packet).  Then, just add some sugar to your liking, up to a cup, I would say.

Frosted Ice Box Rolls (Cinnamon Rolls)

Some of my favorite memories of growing up were from our family's Pizza Nights.

My Aunt Marilyn, Uncle John and their son, Craig would come out.  Sometimes, Dad's cousin Joe would join us.  We'd rent a movie from the local movie rental . . . I remember the excitement of knowing we had a movie reserved that we'd been wanting to watch for weeks! 

Rolled out dough all covered in cinnamon sugar goodness.

The pizzas were homemade - and we got to choose the toppings.

Then, every-so-often, we'd have cinnamon rolls.  My memories don't lend to there having been special reasons for the delicious goodies, but those rolls made our weekly pizza night into a Special Occasion.  I loved watching them roll out the dough with Mom's gold colored rolling pin, usually on her Tupperware mat.  Then, there was the sprinkling of cinnamon and sugar.  The yeasty smell would scent the house, cinnamon would then mix in.  Soon, our mouths were watering and though the homemade pizzas of our creation were good, we were all eagerly anticipating the minute those rolls would be pulled from the oven and the icing drizzled over them.

We liked the evenings Mom and Aunt Marilyn would get side-tracked and the rolls would kinda do a little more than "DOUBLE" in size.  They would puff up to the top of the cake pans, and you just KNEW they were going to be a little doughy in the middle, even when done baking.  SIGH.  YUMMY.

Jump ahead a few years and to the Holiday season when cooking commercials and family togetherness overwhelm.  A very popular national brand has been telling us that baking and cinnamon rolls are necessary to be part of the perfect family demographic. 

This message not-so-subtly got my 91 year old Gramma thinking.  She started hankering for a cinnamon roll.  With the usual Thanksgiving and then Crhstimas backing, neither Mom nor I got around to baking them. 

The week leading up to Chrismtas led to Mom and Aunt Marilyn discussing Christmas Dinner.  Aunt Mariyln would be hosting at her beautiful house - my girls absolutely LOVE the Christmas Eve Tradtion of visiting there - especially as their magial elf knows we typically have dinner in there and has left their Christmas Eve PJs under Aunt Marilyn's Tree before!  I was wrapped up in getting work (we were on overtime), Christmas Projects, Christmas Presents, Christmas Parties and Christmas Programs completed, so I didn't really join in on any plans.

Until Mom mentioned how Gram G wanted cinnamon rolls.

Not ready to bake yet!

Oh, heck ya!  Let's forget Chrismts Eve Dinner and just go straight to the Cinnomon rolls was my thought.  Sadly, Mom didn't agree.  Something might have been mentioned about me being close to 40 and acting wose than the two under 10 year olds.

So, I did back down from the all cinnoon roll meal plan, but wouldn't let the subject drop. 

It was worth being called a pest.  It rewally was!

Aunt Marilyn made homemade cinnamon rolls.

Gram G had one after dinner.  I still think we should've checked under the table or in her pocket because I have NEVER seen a cinnomn roll disappear so quickly, and that's saying a lot growing up with my brother and boy cousins and my sweet-freak Dad and Uncle John! 

My Aunt Marilyn shared the recipe - and I tried it at home today.  They turned out PERFECTLY.  After making them, some thoughts (well, ***suggestions*** from my Dad) are double the icing amount that is drizzled over the rolls and maybe the same for the filling.  If not double it, maybe 1 and 1/2 times it.

Additionally, do not let it rise in your Kitchen Aide mixing bowl.  This will need to double - and I had to dig out my Gigantor Tupperware bowl (I don't know the size right now, but I will check it out). 

Also, because I don't keep cow milk in the house, I was a smidge worried, but using unflavored, unsweetened coconut milk didn't affect this in any way that I could notice.  And the homemade butter was PERFECT in these!

Frosted Ice Box Rolls
(makes 24 rolls)

2 pkg dry yeast (or 3 T if you by in bulk as I do)
1/2 c warm water (105-115 degrees, hotter will kill the yeast)
2 c lukewarm milk (scalded) (I just let milk warm in small pan on stove while I let yeast proof)
1/3 c sugar
1/3 c vegetable oil or shortening
3 t baking powder
2 t salt
1 egg at room temperature
5-7 cups flour

Dissolve yeast in warm water.  Let proof 5-10 minutes, until bubbly. 

Stir in lukewarm milk, sugar, oil, baking powder, salt, egg and 2-3 cups flour.  Beat until smooth.  Mix in enough remaining flour to make dough easty to handle.  Turn out onto well-floured board and kneed until smooth and elastic (8-10 minutes).  (Here, I just had the dough hook on my kitchen aide and let it continue to mix on medium for about that length of time due to being sidetracked with Christmas presents). 


Grease Gigantor size Tupperware bowl and place dough in bowl.  Cover and let rise in warm place until dough doubles in size (this was around 1 1/2 hours for me, with the dough sitting in front of the burning fireplace).  Dough will be ready when indentation remains when touched.

Grease 2 13x9 cake pans.

Punch dough down.  Divide in half.  Roll into 12x10 rectangle. 

Put filling of choice on top of rolled dough   Starting at wide side, roll dough.  Cut into twelve even pieces.  Space slightly apart in cake pan.  Wrap pan tightly with foil.  Repeat with remaining 1/2 of dough.



*** This next step is optional - you can simply skip the Fridge step and let rise again. ***  Refrigerate at least 12-48 hours.  Remove foil before letting rise and then baking.  - If skipping the fridge step and baking immediately, do not wrap in foil. -

*** Now, back to the mandatory steps either after removing from fridge or after placing in pan and skipping the fridge step.*** 
Let rise in warm pan until double (around 1/2 hour).

Bake at 350F for 30-35 minutes..

Frost with powdered sugar frosting.

Cinnamon Filling
4 T butter, softened
1/2 c sugar
1 T and 1 tsp cinnamon

Spread softened butter on rolled out dough.  In small bowl, mix sugar and cinnamon.  Sprinkle cinnamon and sugar mixture over buttered dough.

Caramel Pecan Filling
1 cup brown sugar
1/2 c butter
2 T light corn syrup

Heat brown sugar and butter until melted  Stir in corn syrup.  Spread over rolled out dough.  Sprinkle with pecans.

Icing
1 c powdered sugar
1 T milk (almond milk works well)
1/2 tsp vanilla

Frost while warm.

Gifts In a Jar - Slow Cooker Country Bean Soup Mix

Two of our Soup Mixes ready for their recipe cards and ribbons.

This soup is great!  It can start out its life in a jar after sitting in your pantry where it has rested since you got together with a group of friends to make up some freezer/pantry meals or it can all come together for the first time in your slow cooker.

This past Christmas, we needed gifts for teachers, bus drivers and mail delivery persons.  After preparing a few jars of this recipe, I still had enough of everything left over to make our own meal!

I was glad I did.  Everyone really liked it.  And you know me, I love the simple recipes best!

If making this in a jar for storage, just add all dry ingredients to a Quart Jar.  When ready to cook, add contents of a jar, 6-8 cups water, browned turkey sausage and a 26 oz can of crushed tomatoes to a 6 quart Slow Cooker.

Slow Cooker Country Bean Soup
3 cups dried beans, any combination (for a prettier gift, use 1/2 cups of 6 different beans or even layer two different types of beans 1/2 cup at a time)
2 T dried minced onion
1 T dried parsley flakes
2 tsp beef bouillon
1 tsp dried minced garlic
1 tsp dried basil leaves
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp pink Himalayan sea salt
1/8 tsp red pepper flakes

Layer beans in 1 quart jar.

In small baggie, mix onion, parsley, bouillon, garlic, basil, oregano, salt pepper and red pepper flakes.  Tie with twistie tie.  Place on top of beans in quart jar.  Seal jar with appropriate tight-fitting lid.

Include tag when gifting:

Slow Cooker Country Bean Soup
1 Jar Country Bean Soup Mix
6-8 cups water
1 26 oz can diced tomatoes
8 oz smoked sausage links, browned and sliced

Remove seasonings from jar and set aside.  Dump beans in large bowl and cover with water.  Soak overnight.  Drain beans in strainer and discard water.  Rinse beans until rinse water runs clear.

Brown sausage links in skillet, and slice.

Combine soaked beans, water, tomatoes, sausage and contents of seasoning packet in slow cooker. Cook on low 6-8 hours, until beans are tender.

Soup can be made thicker by using a potato masher to mash some of the beans and replacing mashed beans in slow cooker during last half hour of cooking.

Dill Oyster Crackers

I cannot recall the first time I had Dill Oyster Crackers.  I only know that it is a nice, simple recipe that is easily made and highly addictive.  Mom also would curse her coworker who gave her the recipe we would use.

I do remember Mom has a huge yellowish/gold Tupperware container that we'd dump the oyster crackers in before adding the dill mix.  We'd stir that goodness every half hour or so until all of the oil was soaked up by the crackers.

The crackers would never last for long, especially as we'd sample them each time they were being stirred - to ensure that they were tasting right, ya know!

Today, my girls helped with the tradition.  I'd been planning to make up some Christmas gifts in the weeks leading up to the Holiday, but I had a very insane last week at work as well as needing to finish up the knitted scarves we'd decided on for various teachers and friends, so the baking-type gifts didn't get made.  BUT - I have spare time this week, so we set to work making the Dill Oyster Crackers that will be late Christmas gifts!

Yeah, yeah, yeah, I know there are a bajillion recipes out there for this snack.  But guess what - I want to ensure that I have the one I like best where I can find it easily!

Dill Oyster Crackers
2 bags oyster crackers
3/4 - 1 cup oil
1 T dry dill
2 tsp garlic powder
1/2 to 1 tsp sea salt (to taste)
1 tsp dry ranch dressing mix (can leave this out, I did for the first batch, and it's just as yummy as with it)

Preheat oven to 250F.  In small bowl, mix oil, dill, garlic powder, sea salt and ranch dressing.  Pour in roasting pan.  Pour both bags of oyster crackers into roasting pan.  Stir until all crackers are coated with oil mixture. 

Place roasting pan of crackers in preheated oven.  Stir every 20 minutes to ensure oil, seasoning mix coats crackers.  After hour is up, remove from oven and let cool.  Store in airtight container.

- if desired, crackers do not need baked in oven.  Instead, simply use large bowl, dump in crackers and pour oil mixture over crackers.  Stir cracker mixture every half hour until oil has soaked into crackers.

Slow Cooker Picadillo

A few years ago, I tried a stove top Picadillo recipe.  It was the green olives that tempted me. 

I LOVED it!  Even if the green olives would not have been in the recipe, I would have still enjoyed the meal.  Sadly, like usual for me, I misplaced the recipe.

Today, I merged two different recipes to try to recreate the Picadillo taste.  Sadly, although it was an okay taste, it wasn't the "I CRAVE THIS!" recipe I'd been hoping to locate.  I felt this needed more seasoning, to include salt as it seemed to be missing something . . . . I might also decide, should I make this again, to increase the amount of chopped olives to closer to a full cup,

I am posting what I did now so that I can compare it as I continue my search for that crave-worthy winner of a recipe.

Slow Cooker Picadillo

1 lb ground beef
26 oz crushed tomatoes
10 oz tomato sauce
1 onion, finely chopped
16 green olives, finely chopped
1 tsp olive brine
1 green pepper, finely chopped
15 oz black beans (I used some I had soaked overnight)
1 tsp garlic powder
1 1/2 tsp cumin
1 tsp black pepper
2 tsp sea salt
1 1/2 tsp dried oregano

In skillet, brown burger.  Place burger and all other ingredients in slow cooker.  Stir well.  Cook on low 6-8 hours.  Serve by itself or over brown rice.

Slow Cooker Chicken (and Alphabets) Soup

This is an old entry that I never put in "publish" status, so, don't mind the references to a much younger Miss Mia!

With the incredible cold spell we had going on during the early part of the week, I was ready for some warm soup.  Miss Mia and I decided a chicken noodle type soup would be perfect - especially if we used Alphabets instead of noodles.  This was also a good way to get some "school" in when I let her measure the various items for the soup . . . . It was nice having her home from school on those below 0F days, but at the same time, she was going a little stir crazy since she'd only just returned to classes after Christmas Break!

I actually made this recipe and split it in two so we could have a freezer meal for later this winter.  I'll give the measurements and you can dump 'em all in a 6 quart Slow Cooker - or be like me and split it between the slow cooker and a freezer bag.

Slow Cooker Chicken (and Alphabets) Soup

2 packages baby carrots, chopped bite size or smaller
1 head celery, chopped bite size or smaller
1 tsp minced garlic
2 onions, chopped
1 tsp rosemary
2-4 skinless boneless chicken breast (depending how chicken-y you want your soup)
2 32oz boxes chicken broth
2 cups water
2 tsp Italian Seasoning
1/2 of a small box Alphabets noodles (you could use more if you like lotsa noodles in your soup)

Dump everything but the Alphabets noodles in slow cooker.  Cook on low 6-8 hours (depending on which of my slow cookers I use, 6 hours might be long enough, but 8 hours might be better in the other, check your chicken to see . . . . Chicken should simply fall apart when poked with a fork).  Shred chicken using two forks (again, I am lazy and shred the chicken in the slow cooker.  My Hubster removes the chicken to a plate where he shreds it and then dumps it back in the slow cooker).  Dump in Alphabets noodles and cover.  Cook an additional 10 - 15 minutes, until noodles are cooked.

-frozen chicken can be use - the cooking time will be closer to the 8 hour time frame (again, depending on how hot your slow cooker cooks on Low).
- freeze soup in one gallon freezer bag.  lay flat in freezer.  when ready to cook, remove from freezer in am and place straight in slow cooker (take out of freezer bag), no need to thaw. 

Hubby's Favorite Crepes

I am afraid to say this because the All-American Police may come knocking at my door, but the Hubby does not like pancakes.  AT ALL.  He doesn't "get" that I would enjoy breakfast for dinner and cannot STAND my snack of pancakes smeared with Nutella.  I didn't know it was possible for someone to not like pancakes especially as much as he dislikes 'em!

So, when I decided on this recipe, I fully planned for a lot of leftovers to share with my Grams.

I was so wrong!

The Hubby LOVED this recipe and ate a good number of these yummy (and simple) treats!  I was amazed.  If only I would have known "flat cupcakes" would have been such a success! 

I will suggest making the Crepes ahead of time, especially if you have some bossy cooking judges who enjoy cooking contests on The Food Network a little too much and start counting down from 10 when you still have over half of the batter to cook . . .

Basic Crepes

~ adapted from Taste of Home April/May 2011

1 1/2 cups almond milk

4 eggs

3/4 cup all purpose flour

1/4 cup whole wheat flour

1 1/2 tsp sugar

1/8 tsp salt

8 tsp butter - I didn't do this, instead using cooking spray in my crepe pan

In a small bowl, whisk milk and eggs.  Combine the flour, sugar and salt; add to milk mixture and mix well.  Refrigerate for 1 hour.  (YAH, I'll admit I didn't do this.  Shame on me!  Seriously, it didn't really affect my crepes too much - although the batter did sit in the fridge for around a 1/2 hour or so . . . )

Spray 8 inch nonstick skillet (a crepe one is best, if you have a hubby who actually reads Christmas lists and purchased one, even when he thought crepes were just a fancy way of saying "pancake") which has been warmed over medium heat; pour 2 T batter into center of skillet. Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn with non-metal spatula and cook 15-20 seconds longer.  The crepe may stick to pan, just use spatula and gently loosen crepe by working around the pan.  Remove to a wire rack - get all fancy and flip 'em out of the pan.

Repeat with remaining batter, spraying skillet as needed, if not using the 8 tsp butter.  When cool, stack crepes with waxed paper or paper towels in between.

~ Crepes can be frozen for up to 2 months.

Hubby's Favorite Crepes

~ adapted from Taste of Home April/May 2011

1 pound sliced, fresh mushrooms

1 medium to large yellow onion

1/4 cup butter

1/4 cup flour

2 cups milk (I used almond)

4 tsp chicken bullion granules

1/2 tsp Italian Seasoning

1/4 tsp pepper

1/2 cup sour cream (I used Greek yogurt)

3 T apple juice

2 cups cooked, chopped chicken

1/2 tsp Herbes de Provence (or additional Italian Seasoning if cannot find Herbes de Provence)

Cook mushrooms, onion and butter over medium heat until onion is translucent.  Stir in flour, milk, bouillon granules, Italian Seasoning and pepper.  Bring mixture to a boil.  Stir in sour cream and apple juice.  Set aside 1 cup of sauce.

To the sauce in pan, add the chicken and Herbes de Provence.  Stir occasionally until chicken is warmed through.  Spoon filling onto 15 prepared crepes.  Roll crepes up and drizzle with remaining 1 cup of sauce.

I think I will try this, next time, without chicken.  I'll double the mushrooms and onions as I LOVE them!  I was also thinking of throwing in some Fresh Basil and/or some spinach.  Overall, this recipe was enjoyed by all and considered a definite Keeper!

Gifts In a Jar - Peppermint Vodka

Three of our jars just after the peppermints had been placed in the vodka by the girls.

I was searching for a hot chocolate mix that was yummy.  I've made a few in the past and GAG!  They were not what we wanted.  Seriously, some of them made the packets of *cocoa* seem gourmet level!  Do any of you have a homemade mix that will stand well as a gift in a jar?  If so, PLEASE share with me! 

As I searched through the multiple and varied hot chocolate mix recipes that take up a huge portion of the internet, I noticed a theme.  Seems there are quilte the multitude of persons out there that love them an adults only hot chocolate! 

Now, I have to admit that I don't drink.  My alcohol is used for cooking.  Love me some wine in my pizza sauce and I've posted a few canning recipes that use various adult beverages . . . . but I don't "do" booze as a beverage. 

So, when I notied this, I immediately asked a few friends if this was a common "thing".  Seriously, I'm such a dork I thought of hot chocolate as only something kids and wussy adults such as I would imbibe.  The friends had responses of "HECK YA!" and "Hmmm, never tried it, but now that you've mentioned it . . . ."

So, I decided to try it.

There really wasn't a recipe other than "take peppermint candy and let it dissolve in vodka.  Serve in your hot chocolate."

So, that is what I did . . . .

Peppermint Vodka

1/2 Pint Canning Jars

Vodka

Peppermint candies

Red Food coloring

Clean and Sanitize 1/2 pint canning jars with lids that seal (reuse old leads and seals or use the plastic ones).  Fill jars with vodka.  Unwrap peppermint candies (please, use the good ones, the ones that use actual peppermint oils and extracts and not artificial flavoring).  Drop candies in Vodka.  We used two candies in each jar just because we had enjoyed sampling the peppermints and only had enough to place two in each jar.  Enjoy watching the peppermints dissolve.  Now, you can be done at this step, or use red food coloring to make the flavored vodka look festive.  The girls wanted this treat for their "aunties" to look like Christmas, so we put 8 drops of red food coloring in each 1/2 pint of vodka.

We left the vodka sit a few days before gifting them.  We flipped them daily bethe sugary dissolved candies would settle in a layer at the bottom of the jar. 

To serve - shake jar and pour some in your favorite hot cocoa or sip it on its own.

 

Granola!

I enjoy granola in my yogurt.  Not all of the time, but as a treat.

Then, one day a few years ago, I was reading the ingredients of one of the more highly recommended "healthier" granolas and was confused - WHY did they feel the need to add salt?  The company, who shall remain nameless, had listed each item:  oats, honey, almonds, salt, etc.  So, I knew the salt was added on its own and didn't get listed simply because it was already on the almonds or another ingredient.

So, like I always do, I decided to jump on the 'net to see what I could find about this little treat.  Seriously, it couldn't be too hard to make a granola . .  could it?

Checking out pinterest and Allrecipes and a few other sites, I realized that making granola might be a little time consuming, but would come together quickly.  As a bonus, I had every ingredient on hand to make my first attempt.

And, that attempt was devoured in no time flat!  Miss Mia became a convert and started requesting it as her "dessert" after dinner.  Aisey . . . well, they were like her Scooby Snacks.  There were some larger clumps, and she took to requesting those as special treats when she was being good or celebrating successes (potty training bribes, I will admit).

I've slowed down making it . . . not because it isn't good, because it is GREAT, but because I have to watch how I "spend" my energy.  I highly recommend tying this at least once!  Plus it's always fun to show the kids how we can make something at home instead of driving to a store and buying something that may have ingredients you don't necessarily want as part of your life. 

Granola
~ adapted from wallflourgirl

6 cups old fashioned oats
1 cup almonds, chopped (walnuts and pecans would work as well)
1 1/2 c brown sugar
1/3 c water
1/2 c vegetable oil
1/4 c maple syrup
1 tsp vanilla
1 T cinnamon

Preheat oven to 300F.

Spray roasting pan (or anything 9x13 or larger) lightly with Pam.  Dump the oats and almonds into roasting pan.  Set aside.

Heat brown sugar nd water in a medium saucepan until sugar dissolves and mixture begins to boil.  turn off heat and stir in remaining ingredients.  Pour mixture over oat mixture in roasting pan nd still until oats are evenly coated  Ensure that oat mixture is even in height by patting down gently so there will be no uneven browning.

Bake at 300F for 45 minutes, until a deep golden brown.  Stir every 15 minutes.  Remove roasting pan to cooling rack and let baked granola cool completely.  After granola has cooled, crumble to size of your choice (as I said, there were some larger bite sized clumps mixed in with mine, but the girls liked it that way because it was like getting a "treat" with the larger clumps).

Stir in airtight container (wide mouth canning jars with reusable plastic lids are great to use . . . . or the large plastic nut containers - I LOVE the squareness of those containers - and the fit nicely in the pantry).  I cannot tell you how long this can last - our granola usually disappears within a week of being made.

Super Yummy and Quick Pizza Crust!

The girls wanted PIZZA!  I did as well, but didn't want to take the time to make a cauliflower crust and I was kinda tired of always using tortillas, so I pulled out the old tried and true.  This is a nice crust as it only needs to rise 15-20 minutes before preparing as pizza crust!

Ingredients:

• 2 cups warm water
• 1 T yeast
• 4 cups flour
• 1 cup whole wheat flour
• 1 T Sea Salt
• 2 T Italian Seasoning
• 1 T Minced Garlic

  Olive Oil

In mixing bowl, mix warm water and yeast.  Let sit 5-10 (closer to 10, usually for me) until mixture is bubbly.  Add 2 cups flour (one cup at a time) to the yeast mixture and mix well with dough hook attachment on your Kitchen Aid.  Add the additional 3 cups flour (one cup at a time), salt, Italian Seasoning and Minced Garlic.  Continue to mix/ knead dough with dough hook until dough becomes a smooth ball (you may need more/less flour, depending on weather - this time, we had to add another almost 1/4 cup for dough to be to my liking). Cover bowl with clean kitchen towel. Let dough rest for 10 to 20 minutes. 

Evenly coat pizza pan with Olive oil.  

Preheat oven to 400F.  Split dough into two pieces (these make very large pizzas, you may need to split dough into 4 or more pieces, depending on size of your pizza pans).   Sprinkle top of dough with flour.  Roll one part of dough out on pizza pan.  Continue with second part of dough. 

Top dough with whatever toppings your family likes.  Bake at 400F for 15 -20 minutes, until cheese is light golden brown.

This recipe can make cheese sticks - load the dough with lots of cheese and bake a little less (around 12-15 minutes).

Additionally, this can make cinnamon sticks - leave out the Italian Seasoning and Garlic when mixing dough, use butter instead of olive oil when rolling out dough.  Spread additional softened butter over rolled out dough and then sprinkle with mixture of cinnamon/sugar.  Bake around 12 - 15 minutes).

Slow Cooker Salsa Chicken

Here's an easy one for you.

So easy, even the Hubster can make it!

Slow Cooker Salsa Chicken

1 jar salsa (I used one of my pint sized Zesty Zucchini Salsas I had canned)
4 skinless boneless chicken breasts
1 cup chicken broth (optional, depends how runny you want your chicken filling)

Place the 4 skinless boneless chicken breasts in slow cooker.  Dump salsa and brother over chicken  Cook on low 6-8 hours (depending on how hot your slow cooker cooks).  Use two forks and shred chicken.

Use over rice, in tortillas, over lettuce . . . or by itself!

#FitForGood

HEY!  You with the Fitbit!  You already work to get your steps in daily!  Please, pop over to fitbit.com/fitforgood and sign up to have your steps counted for the MS society!  In doing so, your steps will be counted, along with thousands of others, in a contest between three great charities.  The charity with the most steps will receive the largest of three dollar amounts totaling $1 million!!!!

And, maybe walk a few extra steps each day . . . just because!

#endMS #FitForGood

walk MS: Erie 2015: Jaime's Jewels - National MS Society

walk MS: Erie 2015: Jaime's Jewels - National MS Society

For my Walk MS day . . . I'm thinking I need one of these hats!

You can find this at The Rustic Shop - A Country Glow

Remember, if my Team meets its fundraising goal of $3000, everyone who donated at least $100 in my name will be entered to win an Orange Dreamsicle Candle as a thank you from my store.

walk MS: Erie 2015: Jaime's Jewels - National MS Society

walk MS: Erie 2015: Jaime's Jewels - National MS Society

As most of you know, I have MS.  The first year following my diagnosis, I put together a team and we participated in a walk - our team came in first place with the most money raised as well as the most team members.

Then, as with all good things, many of the walks were discontinued.  So, we did not particpate the following year.

This year, our family has decided to get back into it and we're traveling (around 2 hours) to get to a WALK MS event.

If anyone lives in the Erie, PA area and would like to participate, we'd love to have you on our team!

If you cannot participate at the Erie, PA walk, please look for one in your location!  Make your own team.  These are fun and are UNTIMED 5Ks where you WALK!  Right up my alley!

If you cannot participate in one of the Walks, please think about donating!  I would love to be the team with the highest donations again!

To make the deal sweeter --- If my team can raise $3000.00, everyone who donates at least $100 to my team under my name will be entered to win an Orange Dreamsicle Candle as a thank you!  Just remember to comment here after you pop on over to donate in my name!

(This give away is by ME at www.CandlesByJaime.com and NOT by JIC corporate or Walk MS).

Pressure Cooker Cubed Steak in Gravy

So, the love affair with my Electric Pressure Cooker Continues.  It is so easy to procrastinate before decided at the last minute that I NEED SOMETHING FOR DINNER! 

and . . . . the Pressure Cooker saves me.

My bestie.

LOVE.

Today, we decided to use up some of our steak from the freezer.  We have a 1/2 of a cow on order and want to have the freezer as empty as possible so the 'old' meat doesn't get lost in amongst the new meat.  AND - the farmer, as well as the processer, have let us know this cow is the biggest they've done in awhile.  GAH!  MUST FIND ROOM IN THE FREEZER!

Due to my little anxiety issues over the meat, the Hubster pulled out two packages of steak and let it thaw.  The steak packages were approximately one pound packages, so it was a total of two pounds. 

When the steaks were thawed, the Hubster removed the fat and cut it into approximately 1 inch cubes.

The steak was then tossed into a skillet with 1/2 cup wine (nothing special, I simply used what I had on hand - a red wine).  Brown the steak - ensure there is space around the steak so that it will brown nicely.  This may mean you need to brown the steak in one, two or three batches.

While the steak and wine are cooking, go ahead and toss the other ingredients in your Pressure Cooker.  After the ingredients are tossed in, give them a stir. 

Dump the browned steak into the pressure cooker.

I stirred the steak/wine into the gravy mixture.  Then, I put on and locked the Pressure Cooker's lid.  I used the Beef Setting, high pressure for 20 minutes.  After the PC announced the time was up, I used the Quick Release on the lid to release the pressure.

I slowly removed the lid, grabbed my spoon and gave everything a stir.

This was served over noodles as that is what we had on hand.  But, this would be just as yummy, if not more so, served over rice or mashed potatoes.

This served 4 adults and 2 children with enough left-over for lunch tomorrow for the Hubster and myself.

*** this is where I must make a confession *** there are no photos *** Mom and Dad popped up and this turned into a "hurry up" meal when all was said and done.  SORRY!  ***

Pressure Cooker Cubed Steak in Gravy

2 Pounds steak, cut in 1 inch cubes
1/2 cup wine

1 Package onion soup mix
1 1/2 cups gravy
1 1/2 cups water (or beef broth)
1 can (equivalent) Cream of Mushroom Soup
1 tsp black pepper
1/8 - 1/4 red pepper flakes, to taste

Brown the steak in 1/2 cup wine in skillet.

Mix onion soup mix, gravy, water, black pepper and red pepper flakes in pressure cooker.  Stir in browned steak and wine.  Set PC to Beef setting, high pressure at 20 minutes.  Use the quick release after cooking time is up.

Serve over egg noodles, rice or mashed potatoes.

Slow Cooker Swedish Meatballs

A few years ago, I had a serving of Swedish Meatballs and fell in love.

Sadly, I have never been able to find a recipe that replicates the flavors from that first experience with the wonderful comfort food.  Believe me, I have tried.  I will also admit to many failures.  If you haven't ever searched for a Swedish Meatball recipe, go ahead and do so now .  .  .

. . . .

didja do a search?

didja?

. . . .

Aren't there some weird combos in some of them?

Yes, I tried those combos.

But - let's get away from the failures.  Let's talk about this slow cooker success!

It may not be the Swedish Meatball recipe I'm still attempting to locate but it was a nice, easy and comforting meal.

Find the Slow Cooker Swedish Meatballs recipe here.

The substitutions . . . .

As you know, there are homemade "cream of" soups.  Canned is good in a pinch . . .

I had some gravy left over from the turkey we made a few days before  So, instead of the canned beef broth and a packet of gravy mix, I just dumped in approximately 2 1/2 cups gravy.

Miss Mia insisted she was going to hate this meal . . . . so adamant was she in this belief, that I was only permitted to serve her 1 (ONE!) meatball.  A few minutes later, I was sidetracked and looked up to see her at the counter . . . my little mule-headed mija was over at the slow cooker spooning out MORE meatballs AND MORE gravy!  By the end of the evening, she had consumed close to 8 (GASP!) meatballs. 

Thoughts for the future - make this again MUCH sooner (rather than later) as the family all enjoyed it!  I think I will also slice up around 4 mushrooms (or maybe 8 . . . . I LOVE my 'shrooms) and toss them in.  For the first attempt with the 'shrooms, they'll go in with everything else . . . . and if they're overcooked, I'll see about tossing them in around hour 4 . . . )

We served this over brown rice as I had a bit of that leftover as well.  With that, we had baked broccoli and a salad. 

JIC - Vanilla Latte

I am odd - at least, in my immediate family.  My Dad and his Mom have coffee instead of blood, I would SWEAR to this.  My Husband, honestly that man really doesn't even put water in his coffee, he makes it so strong!  I think we could do away with the coffee maker and he just eat the coffee beans. 

Me - I think coffee is GROSS. 

Even doctored with sweeteners and creamers . . . meh.  Not anything I like.

BUT - I LOVE the smell of coffee shops!

Therefore, when the Vanilla Latte Candle was announced, I danced a little.  I LOVE the smell!

 

Check out My Store to purchase this WONDERFUL candle (or tart).

 

For the month of February, use coupon code ILoveYou for 15% off your purchase (excluding Scent of the Month which will automatically be 20% off).

 

Pressure Cooker Deconstructed Lasanga Soup

Thank goodness for Pinterest!  We might just starve to death without it!  I mean, I just don't know where else to get recipes - surely not from the piles of recipe books in the kitchen nor from the bag I tote with me to dance class full of all sticky-noted magazines indicating which recipes I want/need to make that upcoming week.

Sarcasm aside, I love being able to pop on my Pinterest pages and find a good recipe right away that matches my mood - and energy level.  This past week . . . it was an odd one.  I couldn't remember what day it was, and kept thinking  had had Monday off when I had actually worked.  It might be the snow days and two hour delays for the girls' schools that kept me off schedule in my head.  Whatever it was, I was beat by the end of the week. 

I knew that I needed to feed the girls something more than just cereal - especially as all of the good cereal is gone and we're down to the "if we don't eat this, I'm not buying any more cereal!" cereals.  Seriously - these girls are odd.  They DO NOT like Cinnamon Toast Crunch Cereal!  Who would've thought I'd be telling the to finish THAT cereal off after they ate all of the Cheerios!

But, back to the post.  I wanted soup, again, so I popped on my Under Pressure! Pinterest Page.  This time, I found one with loads of meat!  I knew it would be a big hit!

Meet Deconstructed Lasagna Soup!

Again, this is one that will go into rotation!  I am thinking of making an emergency binder as my fatigue seems to be hitting more and more frequently.  This is a quick, simple and delicious recipe that everyone enjoyed.

My additions and thoughts for this soup -
~ ADD MORE WATER!  I followed the recipe and it was good.  REALLY GOOD.  But if I want a soup, more water will be needed.  This turned out to be Pressure Cooker Lasanga for us!  SERIOUSLY!  AND it was still very good as a Lasagna!  but, if I want soup, more water!
~ noodles.  I added 1 cup of flat, broken lasagna noodles.  I think this might have been some of the soup vs lasagna issue.  I will try for another type of pasta, or just add 1/2 cup pasta next time.
~ cheese.  I must remember Miss Picky does not like ricotta.  So, she ended up not putting a cheese ball in her "soup" and just sprinkled with Parmesan.  The other two girls, they loved the mozzarella and ricotta balls and thought it was soooo neat watching the cheese melt all through the lasagna.  I made the cheese balls with 16 oz ricotta and about 2 handfuls of mozzarella cheese.  Just enough for everything to stick together.  I included granulated garlic (more is better in my book, but add to your own liking), 1-2 T Italian Seasoning and mixed it all in a pyrex bowl. 
~ Chopped Green Pepper - yes, I added a veggie!

Really, it doesn't matter if this turns out as a Pasta Dish or a Soup, I will be making Deconstructed Lasagna Soup in my Pressure Cooker again!

Pressure Cooker Chunky Potato and Cheese Soup

Lately, I have been in a soup frame of mind.  This doesn't sit too well with the girls as they don't care for soup.  They will eat it, after they have expressed their displeasure and requested they be served waffles in lieu of the soup.  Instead, I remind them that I am the Mommy and they are the pesky little things that enjoy messing with my mind and they will eat the soup so there is a fighting chance they will get all of their vitamins!

The soup frame of mind also lends itself well to two of my favorite pieces of kitchen equipment: 
1.  My Slow Cooker
2.  My Pressure Cooker
Both make meal planning sooooo much easier.  Dump and Done! 

Both of my two favorite kitchen toys also have alarms - as I forget EVERYTHING, these alarms are great.  Then again, I have two growing kiddos.  I don't need an alarm.  It seems we live in the kitchen as they are always STARVING to DEATH (no melodrama here!).

This past week, I tried out a new recipe I had pinned to my Under Pressure! Pinterest Recipe Board.  I wanted something fast as well as something "soup" and something that could go sans meat since I didn't want to dig and unearth some of what is left of the 1/2 cow we'd purchased in the fall.  And, I just didn't want to bother thawing the meat and cooking it.   

Chunky Potato and Cheese Soup

YUP!  Cheesey Goodness Comfort Food!

If you pop on over to the site where the actual recipe is located, you'll see that it called for bacon.  Meh, we omitted this as, again, I was not in a meat of any type sort of mind.

This recipe was a big hit here!  The girls ate it - and Miss Mia actually went back for seconds.  My parents enjoyed it as well.  Oh!  and do NOT omit the Red Pepper Flakes.  They make the soup!  They are not enough to make the soup painfully hot, just a little "hiya!" as you go about eating this delicious and comforting soup!  If my Mom can eat it, anyone can eat it!

As usual, there were some additional changes to the recipe.
1.  No bacon (next time, I will probably add as we do love bacon here)
2.  I just dumped the potatoes in.  I didn't have a steamer basket and one of our family recipes of potato soup uses mashed potatoes, so smooshed potatoes are a "comfort" food for us.
3.  I used a full onion. 

Some thoughts as to the next time I make this:
1.  add diced carrots - again, family recipe.   potato soup always had tiny piece of carrots
2.  add chopped celery - again, family recipe.
3.  sub out some of the potatoes for chopped and peeled radishes (seriously, did you know this trick????  no one knows the difference!)
4.  sub out some/all of the potatoes for cauliflower (what?  this makes is Cauliflower and Cheese Soup????)

And remember - These raw potatoes need no cooking, just chop and dump in the Pressure Cooker!  You will have your meal, prep to table, within an hour (I am not making any "in just a few minutes" promises.  I have two kids.  Emergencies only happen when I am making one of those "fun and faboulous meals in 30 minutes.  But, even with the emergencies, this Comforting Potato and Cheese Soup was on the table here within an hour!

JIC - Limitied Edition

Don't forget to order your Limited Edition Love Me Love Me Not Candle for your loved one's Valentine Gift!

Pop on over to My JIC Store! 

If flowery romance and pink champagne is not your style, please check out some of the other scents available!  Apple Harvest is a favorite here.  As is Cinnamon.