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!

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!

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.

Christmas Cookie Baking

While making our first batch of Christmas cookies, Mom mentioned her fears that her mom, Gram G, wouldn't be with us next year.  During that same day, she mentioned how Gram G likes Lemony Flavored Cookies.

That sent me on a mission.  I was going to find the Best Ever Lemon Cookie Recipe.

I pinned a few recipes onto my Pinterest Cookie Folder and then begged my Facebook Friends for any recipes they may have.

After a few conversations with my Mom and just knowing what kinds of cookies we all like, I went with one from my friend Judy, Fresh Orange Cookies, and then used a hybrid of my Mom's Awesome Soft Sugar Cookie Recipe.

WAIT!  That recipe said "Fresh Orange Cookies"!  Yah, I know . . . but we simply did a few substitutions.  Mainly (DUH!) using Lemon everywhere the recipe called for Orange.  For my Mom's Awesome Soft Sugar Cookie Recipe, that was pretty much just me dumping some Lemon Extract into the cookie. 

For the Fresh Orange Cookies, Miss Mie tasted the batter.  When I asked her what she tasted, she said LEMONS!  So, I'm going with having met with success there.  Aisey . . . well, she waited until the cookies were made tasted one, scrunched up her cute little nose and said "Momma!  These are bitter!" and then proceeded to eat the entire cookie with a smile on her face.  The Hubster, well, he waited until the cookies were cooled and iced for his verdict of "yup, they taste like lemon, I like them!"

The Lemony Sugar Cookies were also a huge hit.  It might be the red and green sprinkles, since it IS Christmas Time, but I think it's also because it's my favorite cookie recipe ever and adding a hint of lemon just made it all the better.

So, without further ramblings, the two Lemony Cookies from this weekend's baking:

Fresh Lemon Cookies with Lemon Frosting
~ adapted from Pillsbury.com

Cookies
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup white bean puree
1 cup light sour cream
2 eggs
4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp pink Himalayan Salt
2/3 cup lemon juice
3 T grated lemon peel

Frosting
1/4 cup butter, softened
2 cups powdered sugar
1 T grated lemon peel
3 T lemon juice

Cream sugar, butter and white bean puree.  Slowly add sour cream and mix.  Add eggs one at a time.  Mix well.  Slowly add flour a cup at a time, mixing until blended after each addition.  Add rest of the dry ingredients.  Blend well.  Add lemon juice and lemon peel.  Batter may appear runny after lemon juice is initially added, but it will incorporated into  nice cookie batter after mixing a few moments.

Preheat over to 375F.

Drop dough by rounded teaspoons unto ungreased cookie sheets. 

Bake at 375F until edges are *light* golden brown.  Remove from baking sheet to cooling rack upon removal from oven.  Let cool.

For the Frosting, grab a bowl and a whisk.  Whisk the four ingredients until smooth.  This is the perfect activity for that Kindergartner who has a test to count to 100 when classes resume in the new year.  After 100 stirs, the frosting is ready for the cookies.  If the cookies are too warm, the frosting will run off the sides of the cookies.  When cool, the frosting does a good job of holding its shape.

* Note- I think that, next time I make these cookies, I will replace the sour cream with Plain Greek Yogurt.

Lemony Soft Sugar Cookies
~ adapted from Mom's tried and true soft sugar cookie recipe, no known origin

1/2 cup butter, softened
1/2 cup white bean puree
1 1/2 cup white sugar
1 egg
2 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp pink Himalayan salt
1/2 tsp vanilla extract
1 1/2 tsp lemon extract
1 T lemon peel

Additional Sugar and sprinkles for rolling dough in.

Cream butter and sugar until soft.  Add egg.  Add flour one cup at a time, mixing between each addition.  Add soda, powder, salt, vanilla, lemon extract and lemon peel.  Mix until blended.

This dough can be baked right away.  But, if it's a warmer day out, cover the bowl and chill anywhere from 20 minutes to overnight.

Preheat oven to 350F.  Lightly grease cookie sheets (VERY lightly as too much will make for an unsightly brown edge).  Roll balls of dough, about 1".  Drop balls into sugar/sprinkles and roll so all sides are covered and then place on cookie sheet.  Rolling the balls around in the sugar is the perfect part for the kiddos - especially if you don't mind the sprinkles getting all mixed up on every cookie.

Bake 8-10 minutes.  Cookies may appear not done.  Do not let them brown. 

Remove from oven.  Let sit 1-2 minutes before removing from cookie tray to cooling rack.  Do not let these cookies remain on cookie sheet.  Past experience has had bad results (chisels and goggles were involved) as these cookies can quickly harden if over baked.

White Bean Sugar Cookies

I will confess, as an adult, I hate making Roll Out Sugar Cookies.  HATE it.

I have awesome memories of making said cookies when I was little.  My Mom had a great selection of cookie cutters and she'd roll out the dough with her gold rolling pin.  We'd cut out reindeer and Christmas trees.  We'd toss in a few Santas and stars for good measure.  Then would come the excitement of decorating them.  Our family was pretty simple.  It was mainly white icing with various sprinkle colors. 

Then, I grew up and I began to realize the WORK that is involved in making said cookies.  Really, I should be thankful.  I burn off all of the calories of the cookies BEFORE I get to enjoy one.

But, I have kiddos.  This means I must carry on the tradition of making Roll Out Sugar Cookies.  If I don't make these cookies with my girls for Christmas, I think I go to some sort of Bad Parent Jail.  I mean, the media shows the absolute joy and togetherness that making these cookies brings about.

So, I get out the ingredients, the equipment, the two kiddos and con my Mom into helping.  Seriously, this is rough work, I will need reinforcements.

We have tried multiple sugar cookie recipes over the years.  Some of these recipes are better than others, but none will ever be that heirloom, pass down through generations type recipe. 

As Mom was fighting to roll out the dough for yet another attempt at finding that heirloom recipe last weekend, she confessed that she, too, hates Roll Out Sugar Cookies.  Just TOO MUCH WORK. 

But - now I see the tradition continues.  Mom dislikes this activity but did it for the joy it brought me growing up just as I do now with my girls.

The "World's Best Sugar Cookie Recipe EVER!!!" was a bust.  Well, it was a bust for sugar cookies.  But, Mom and Dad now have a large container of cookie crumble topping for their nightly bowls of ice cream.  And, I guess we should be happy as the girls got to use cookie cutters and cut out cookies to their hearts' content.

BUT - the recipe I'm sharing isn't that recipe.  No way!  I wouldn't share a crumbly cookie recipe when I found one that is perfect!  and unique!  and baked up a batch of perfectly shaped cookies.  There is no "chill for way to long with two anxious kiddos waiting to make cookies."  Nope, simply whip up a batch of these goodies and start rolling them out!

Christmas Bean Cookies

find them at:  Superhealthykids.com

White Bean Sugar Cookies

1/2 c butter
1/2 cup white bean puree
1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 tp almond extract
3 1/2 c all purpose flour
1 tsp baking powder
1 tsp pink Himalayan salt

Cream butter, bean puree, and sugar together.  Add eggs, mixing after each addition. Add vanilla and almond extract. Add flour, mixing briefly after each cup.  Add baking powder and Himalayan salt and mix just until dough comes together.

Liberally flour smooth surface (I used my Mom's Tupperware Rolling Mat).  Place dough on floured surface.  Turn so that all sides of dough ball are floured.  I suggest splitting dough into at least two balls if floured surface isn't overly large so that dough isn't overworked. 

Preheat oven to 400F.

Roll dough to 1/3” thickness.  Cut out cookies.  Place cut out cookies on parchment lined baking sheets.  Try to get as many cookies out of rolled out dough as it will get crumbly and harder to work with the more times the dough is rolled in the flour.  Bake cookies in a 400 degree oven for 6 to 8 minutes - until edges just start to turn golden brown.  After removal from oven, let cookies sit on cookie sheet for 1-2 minutes.  Gently remove from cookie sheet to cooling rack.  Let cool and then frost as desired.

For the beans, I used our White Northern Beans that I had soaked overnight, cooked and then pureed with my Kitchen Aid Blender.

I haven't made the icing from that page, but it is on my To Do! List.

Lemon Balm Jelly

Lemon Balm Jelly

My New Addiction

I've been excited to try something with the Lemon Balm I have growing in various places around the house.  I have some sitting in olive oil right now that will be made into a salve in a few more weeks.  I've been tossing back the idea of drying the leaves and making tea.  And we toss some in our lemonade as well.  When I had a free weekend, and the ingredients, I decided to toss together this jelly.  

I am SOOOOO glad I did.  This stuff is YUMMY!

This same recipe is in a few of our local Amish Cookbooks but it also appears in You Can Can.  

Lemon Balm Jelly

~ adapted from Herb Jelly in You Can Can

2 - 3 ounces freshly cut Lemon Balm

3 cups unsweetened apple juice

1/4 cup bottled lemon juice

1 1.75 oz pkg regular powdered fruit pectin

4 cups sugar (have measured out in a large bowl)

Chop herbs and firmly pack into measuring cup.  Measure 1 1/2 cups firmly packed herbs.  Transfer to large non-reactive pot.  Add apple juice and bring to a rolling boil over high heat.  Boil, uncovered, for 5 minutes.  Remove from heat and cover.  Let stand 10 minutes.

Line strainer with coffee filter and strain Lemon Balm water.  Press Lemon Balm to get out all of the water.  If you end up with less than 3 cups, add additional apple juice (I cheated and added a little lemon juice as well as apple juice to make up my 3 cups).  Compost the Lemon Balm and filter.

Combine the Lemon Balm water, lemon juice and fruit pectin.  Whisk to ensure the pectin dissolves.  Bring to a rolling boil over medium-high heat, stirring constantly.  Add sugar all at once.  Return to full rolling boil that cannot be stirred down; boil for 1 minute, stirring constantly.  Remove from heat.  Skim off foam.

Ladle Jelly into hot, sterilized 1/2 pint jars.  Leave 1/4" headspace.  Process in boiling water bather for 5 minutes.  

Remove from bath and let cool on towel covered table.  Do not disturb OR PRESS LIDS for 24 hours.

Concentrates - Strawberry Lemonade

Two examples of our concentrates!

Having two daughters as well as having the annoying diagnosis of MS, I want to do everything possible to raise girls with every chance of being healthy.  Hearing all of the horrible things out there about food dyes and lists of ingredients that don't appear in nature, I try to keep the girls as far away from processed foods as possible.  One thing I like is making my own concentrates.  This way, the girls can put as much/little flavoring in their water as they like, and I feel better knowing where everything came from!  AND - it continues the soda-free lifestyle that I planned for them.  At 5 and 3, neither girl asks for soda . . . and I hope it stays that way as they continue to grow!

There are many recipes out there for this.  I use one that I found in Taste of Homes - 2005.  I know there is also a good one on SB Canning.

We ended up making a few different versions of this -
Strawberry Lemonade
Blueberry Limeade
Berry Lemonade

Just use 4 qts of whatever type berry you like with your choice of Lemon juice or Lime Juice.

Strawberry Lemonade
~ adapted from Taste of Home's Contest Winning Annual Recipes 2005

4 quarts fresh strawberries, hulled
4 cups lemon juice (I used bottled)
3 quarts water
6 cups sugar

Sterilize quart canning jars and lids.

In a blender, puree the strawberries.  Place in a large non-reactie pot; add lemon juice, water and sugar.  Bring to 165F over medium heat.  Stir occasionally.  DO NOT BOIL.  Remove from heat and skim off the foam.

Pour into hot jars, leaving 1/4" headspace.  Adjust caps.  Process 15 minutes in boiling-water bath.

To serve, mix to taste with water, lemon lime soda, ginger ale or soda water.

This makes 6 quarts of concentrate.

I will warn you that some people have complained about the actual "fruit" that is in the juice.  BUT - it is REAL FRUIT.  So, I just tell them to get over it.

I did strain my blueberry Limeade - but did it when mixing with water, prior to serving.  The blueberries were quite large and I didn't want any of the little ones here at the time choking on a blueberry in their drink.

Corn Cob Jelly

Corn Cob Jelly

I have been flipping through my various canning books before going to bed each night.  I have too short an attention span to get into a good book right now with so many changes going on around here.  In one of my Amish-style books was a recipe for Corn Cob Jelly.  

HMMMMM.

We have been cooking a lot of corn this summer.

Heck, someone just dropped off a Bakers Dozen this week that I'm going to freeze.

HMMMMM.

Oh heck, why not!?!

So, I made the jelly.  I mean, it's beyond simple and takes almost no time.  

I am not going to say it is one of my favorites.  But, I'm not going to say it was a total fail.  It's just that, the day I made this jelly, I also made my new addiction - Lemon Balm Jelly.  So, anything after that just kinda pales.  I will keep this recipe as it is something fun and will be a good conversation starting gift.  

Corn Cob Jelly

adapted from Country Canning II Cookbook

12 fresh corn cobs, corn kernels removed
water to cover cobs
1 box powdered pectin
3-4 cups sugar (I used 3)

Sterilize 1/2 pint jelly jars and lids.  Set aside.

Boil cobs for ten minutes.  Strain water at least one time through a coffee filter lined strainer.  Save enough of the strained water to measure 3 cups (add additional water if necessary).

Mix strained corn water with 1 package pectin - whisk pectin to get it to dissolve quickly.  Bring to a boil that cannot be stirred down.  Add sugar all at once, whisking to dissolve sugar quickly.  Bring to a rolling boil again for an additional 5 minutes.  Fill prepared jars with the mixture.  Leave 1/4" headspace.  Process in hot water bath for 5 minutes.  Remove from water bath onto towel lined table.  Leave undisturbed for 24 hours.

This Jelly took the longest to set of all three jellies I made that day.  But, it did finally "gel".  This made 5 1/2 pint jars.

Canning - Three Bean Salad

Pickled Three Bean Salad

My husband tells me over and over that he never ate beans before he met me, didn't like 'em and swore he never would.  Then, he started dating me . . . and eating my cooking.  Then, he started attending family events.  He realized beans weren't a bad thing.  In fact, they were pretty good.  So good that Three Bean Salad became one of his most requested dishes when we would have family events.

I always have dried beans in my pantry.  This year, we also planted a few bean plants, hoping to have at least one survive to continue teaching the girls where food really does come from - and NO!  it's not from the cases at the local SuperCenter!  And, when we go to the Farmer's Market on Saturday Mornings, well, for some reason, we always come home with at least one type of bean!

This past Saturday, we actually came home with both GREEN and YELLOW beans.  With the RED peppers we also had, it was a RAINBOW!  The girls were all excited because of the color of their food.  They didn't care what the food was - together, they made a rainbow!

I was excited, too!  Together, they would make the Three Bean Salad I had noticed earlier on my favorite canning site, SBCanning.  I LOVE that site.  She is pretty much my one stop shop when it comes to recipes, advice and ideas.  She makes certain all home recipes are safe and if not, will tell ya the reason why one shouldn't attempt that recipe any longer.  LOVE HER!

I had only ever made this recipe fresh before.  I had heard that there were cans of this salad you could buy at the store.  GASP!  The Hubster likes this a lot, but sometimes, I don't have all the beans at the same time, etc.  So, when I was on SBCanning the other day and noticed it . . . I kept it in the back of my mind that it would be interesting to try . . . then, the Hubster could have it whenever he wanted!  WIN!

So, I tried it.  Prepping the dried beans was easy, toss 'em in a big bowl of water overnight, tell the Hubster to drain and rinse them in the am and cover with water again.

Prepping the fresh beans . . . that was a little harder.  Ten Toddler Fingers and Ten Kindergarten Fingers kept sneaking the treats.  Luckily, I had bought more than was needed for the recipe . . . . especially as Grown Up Mommy fingers kept snagging the yummy things as well!

I canned the Three Bean Salad following SB Canning's recipe.

Unfortunately, one of the Tattler lids didn't seal . . . dang.  We were forced to put that jar in the fridge and eat it right away.  What a SHAME!

Let's just say that jar didn't last long in our fridge.  The girls decided this was the best meal ever!  Miss Mia stated that she hoped more lids would fail so she could eat more instead of waiting.

Yes, this will be in my file and will be made many times again!

If you would like the recipe, just jump right over to SB Canning's - Pickled Three Bean Salad Page.  I used the one day one . . . I don't have the patience to wait to make my food unless I absolutely have to do so!  And, just look at the photos on her page - the food just looks sooooo much more yummy than mine.  Cursed me for not picking a prettier jar for my picture!

Enjoy!

Zucchini Spaghetti with Lentil Marinara

 Zucchini Spaghetti with Lentil Marinara

I'm going to make a confession right now . . . I may love Zucchini in my cakes and other Sweet Treats, but I do not really care for it by itself.  I don't know what it is, but I really am not that big of a fan.

Then, our neighbor dropped off one Zucchini.

One little, lonely Zucchini.

One was not enough to shred and freeze and it was too hot to bake any Sweet Treats.

That's when a recipe popped up on Pinterest.  So, I pinned it in my Recipes to Try Page.

I made it the next evening.  I was VERY WORRIED that my oftentimes picky girls wouldn't eat it.  BUT - they LOVED it.

I used the food processor to shred the Zucchini as I don't have the spiralizer.  I just used my generic lentils from the pantry.

This turned out to be a very quick and easy recipe that I will be certain to make again if I ever get a single Zucchini to grow in my garden!  Or if some kind neighbor drops off another one or two ;)

Adapted from For the Love of Food Blog.

 A. Daisy wanted to share that grown up 2 1/2 year olds also eat this yummy food!

Homemade Honey Cough Syrup

We try to enjoy a few teaspoons of honey each day . . . to help with allergies.  The girls have also started to have a little cough, so I decided to up the goodies in that teaspoon of honey.  We had some mandarin oranges sitting out on the counter, some cinnamon (when am I ever without that???) and a new bottle of Raw Honey from a local farm.  So, I was set.

There are no set amounts . . . more of a "to taste" type mix.  We just cut up three mandarins, tossed them in the canning jar, covered them with some honey.  Added a little cinnamon and then more honey.  We placed it in the fridge and stirred it every-so-often.  It was ready the next morning . . . for in our tea and just to eat by the spoon.

It's VERY YUMMY!

Homemade Cough Syrup
Raw Honey
2-4 Mandarin Oranges
Cinnamon

Cut the mandarin oranges into slices or chunks, to fit in the jar of your choice.  Cover with honey.  Add a little cinnamon for taste.  Store in fridge and stir after a few hours.

For coughs - We stir and then take a teaspoon every two hours.
For tea - We flavor "to taste".

Minnie Mie's Milk

Miss Mia loves our Cuisinart Coffee Maker almost as much as her Mommy does.  When we get ready for work, she 'makes' my tea by replacing the coffee filter with my KCup insert, pressing rinse and then, pressing the hot water button.  She especially likes making hot cocoa for herself.  Unfortunately, I won't permit her to have cocoa after noon because there is just enough caffeine in.the chocolate to mess with her sleep patterns.  So, i had been feeling like bad Mommy until I found this recipe on a Christmas craft suggestion.  Yes, this has sugar in it, but for a special treat in the evening, this works well.  Miss Mia is able to make her hot drink just like her Poppa and Grandma when they come up for a visit.

Aisey is now starting to enjoy this drink as much as her older Sissy!

Minnie Mie's Milk
~ adapted from Craftaholics Anonymous

1 c powdered milk
1/2 c french vanilla creamer
1/2 c sugar
3/4 tsp cinnamon

Mix 3 teaspoons with hot water.

Enjoy!

If you can't find french vanilla creamer, about a teaspoon of good vanilla extract mixed in with regular creamer can be substituted.