tag:blogger.com,1999:blog-44991672050211108912024-03-05T04:11:33.073-08:00Meals and Deals MomUnknownnoreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4499167205021110891.post-62597626555631251902012-05-28T09:30:00.003-07:002012-05-28T09:30:58.426-07:00Favorite Whole Wheat Pizza CrustI've been making pizzas for the family almost every Friday evening for about 2 years now. I've been using this crust recipe for most of that time and have tweaked it to perfection (imho). This makes almost 2 pounds of dough and is perfect for 2 large pizzas.<br />
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I use a bread machine to do the mixing, so this is the order in which I put the ingredients in. <br />
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1 3/4 cup water<br />
1/2 Tbls sugar (I use sucanat)<br />
1 1/2 Tbls olive oil<br />
5 cups whole wheat flour--only put 4 1/3 c in machine to begin with (I grind hard white wheat berries just before preparing. Don't use soft wheat berries or pastry dough for this recipe)<br />
1 Tbls yeast<br />
1/2 Tbls sea salt<br />
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Add the ingredients in order in the bread machine making sure that the yeast and salt are not combined. I sprinkle the salt around the edges of the flour and put the yeast in a little "well" in the center of the flour. I use the whole wheat bread setting for 2 lb. As the dough is combined, add more flour until the dough forms a ball that doesn't stick to the sides or the bottom. When the dough stops mixing (mine takes about 15 1/2 minutes), turn off the machine and let the dough rise in it for about 1 hour. Pull the dough out and dump onto generously floured surface. Divide into approximately equal halves. Spray pizza stones. Roll out dough into circle large enough to cover entire pizza stone. Let rise. While the dough is rising on the pan, preheat oven to 450 degrees until fully heated. I give this lots of time because it really makes a difference in how the pizza cooks if the oven is fully heated, not just when the light goes off. The other thing I like to do at the same time, that you can do if you have a double oven, is to heat my second oven at 150 degrees for 2-3 minutes and then shut it off with the crusts inside. This speeds up the rising process.<br />
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Once the crusts are risen and the oven is fully warmed, bake each crust for 7 minutes. Remove the crust from the oven, add desired toppings (or allow to cool and then freeze for later use), then place back in oven for 6-8 minutes depending on the depth of your toppings. Here is what our pizzas typically consist of:<br />
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The girls' pizza: red sauce, mozzarella, 1/2 black olives, one half pineapple and ham. I cook this for 6 minutes after adding toppings.<br />
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My hubby's and my pizza: pesto base, spinach (sometimes), mushrooms, sweet peppers, kalamata olives, black olives, onion, artichokes, sausage (his half), feta, mozzarella, and tomatoes (fresh or sun-dried depending on season). I cook this for 8 minutes and occasionally extend it another minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOnyks2JL3kprW0-bbyoRsn3-g0BZX2trCiqgmq90_whIWz8cynUnLRy_U-cg6LiRLaisFxpiwpKjjHYloJPhm4XFBTf5H8Jr91oh-KMhXmOfKOQrkQfpLkMCps9IXUdoN3EnRiTRbg/s1600/pizza+with+pesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOnyks2JL3kprW0-bbyoRsn3-g0BZX2trCiqgmq90_whIWz8cynUnLRy_U-cg6LiRLaisFxpiwpKjjHYloJPhm4XFBTf5H8Jr91oh-KMhXmOfKOQrkQfpLkMCps9IXUdoN3EnRiTRbg/s320/pizza+with+pesto.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBhY0rJ0BEyUPdgVrwj33Iww0ukl-dgnIGf0G5twnOfSbMCuww00Fx2mUpn_DbCTluYbDTla4ABCuYo4q0wXQCQAG0pnRsWYWIyMRa0BbztvHgLVuWf2yaamAWkFmCNkRYT9ZKwiVOQ/s1600/girls'+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBhY0rJ0BEyUPdgVrwj33Iww0ukl-dgnIGf0G5twnOfSbMCuww00Fx2mUpn_DbCTluYbDTla4ABCuYo4q0wXQCQAG0pnRsWYWIyMRa0BbztvHgLVuWf2yaamAWkFmCNkRYT9ZKwiVOQ/s320/girls'+pizza.JPG" width="320" /></a></div>
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The last picture was before my hubby bought me a second round stone. Don't those look delicious?! My kids are very biased about pizzas because of getting their favorite pizza every week. :)<br />
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One additional tip: If you decide to use lots of toppings like I do, cut up extra ingredients and flash-freeze them for future use. I have large amounts of mushrooms, bell peppers, black olives, etc already in my freezer to cut down prep time each week. I even buy the olives in the huge can at the wholesale club already sliced and then freeze them up. Just make sure you drain them REALLY well, or you will have a soggy pizza later.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-78862578979005347392011-12-03T17:08:00.000-08:002011-12-03T17:08:25.954-08:00Pumpkin Chocolate Chip Waffles2 1/2 cups hard white wheat flour (or any combo of wheat and all-purpose flour)<br />
1/4 cup sucanat sugar (or white)<br />
4 tsp. baking powder<br />
1/2 tsp sea salt<br />
2 1/4 tsp. pumpkin pie spice<br />
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2 eggs<br />
3/4 cup pumpkin puree<br />
1/4 cup olive oil or melted butter<br />
2 cups milk<br />
1/4-1/2 cup mini chocolate chips (1/2 cup makes pretty chocolately waffles)<br />
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Whisk dry ingredients together. Fold in wet ingredients until just moist. Cook in waffle iron until golden brown. Makes approximately 16 waffles. These freeze very well and can just be popped into a toaster straight from the freezer to reheat. I usually make a double batch because they are so awesome fresh from the waffle iron.<br />
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-6809658546989901742011-03-16T08:11:00.000-07:002011-03-16T08:11:55.521-07:00Freezer BurritosI finally made my first attempt at freezer burritos. I can definitely declare them a success! My family loves them and my girls are reaching for them instead of asking for other less-than-ideal foods for lunch. They are super easy and super inexpensive to make.<br />
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Here are the ingredients:<br />
1 lb. ground beef (I bought a half of a side of beef, or basically a quarter cow, in December. We have <i>lots</i> of grass-fed, organic beef to use up!)<br />
taco seasoning<br />
long-grain rice<br />
black beans ( I have these cooked, drained, and stored in 1 cup increments in the freezer)<br />
shredded mexican cheese blend or whatever cheese is handy<br />
24 tortillas (buy a big bag cheap at a wholesale club)<br />
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First, I cooked the rice according to my <a href="http://mealsanddealsmom.blogspot.com/2011/03/spanish-rice.html">spanish rice</a> "recipe". <br />
Meanwhile, I cooked, rinsed, and drained the ground beef. I added a half-packet of taco seasoning and somewhere between 1/4 cup-1/2 cup of water. I eyeballed it. Basically I just wanted the meat to be moist, but not swimming.<br />
After the rice and meat were ready, I warmed a few tortillas in the microwave for a few seconds to soften them up. I put them between some kitchen towels to keep them warm. I only took out one at a time to work with.<br />
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<div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Le8kU2lnRPWhVQOcWL4C7Cn2tFwLy50Enk0MXexuHNg7F99yluEJZwq54KbKTQphxx7avBP8wvzM1ypEDKCjYA7dB_ek5vbpk9XMWpYx-GJNZlS95zg0PAhV1YnTpfCd5u2uqe1n-g/s1600/burritos+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Le8kU2lnRPWhVQOcWL4C7Cn2tFwLy50Enk0MXexuHNg7F99yluEJZwq54KbKTQphxx7avBP8wvzM1ypEDKCjYA7dB_ek5vbpk9XMWpYx-GJNZlS95zg0PAhV1YnTpfCd5u2uqe1n-g/s320/burritos+1.JPG" width="320" /></a></div> Just off-center I laid a heaping spoonful of rice in a strip. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGcdul1skyvNLRQWompP8I_SNRIWcszTQlBjc6z49EP4D_cbgWZ2fvjtNFo9FNNSiMV2MStdMxc21F5Vk18AOhrVTreyG2CYqsai92iAjzO5Nra_LfEC-QIl7qip0kAqnB4TRrnTyfg/s1600/burritos+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGcdul1skyvNLRQWompP8I_SNRIWcszTQlBjc6z49EP4D_cbgWZ2fvjtNFo9FNNSiMV2MStdMxc21F5Vk18AOhrVTreyG2CYqsai92iAjzO5Nra_LfEC-QIl7qip0kAqnB4TRrnTyfg/s1600/burritos+2.JPG" /></a><br />
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Be sure you don't go all the way to the edges of the tortilla!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALBBsGI9ChWE7sSkuRZeZUgwYpOo-pon67TpK7VojdFALdvQmN25RtqVo2Y8KUJgBqj_yf_J9UC9gPkq-M_184sypyHoKHa4FfACXqlp1cOTWk1uNe-JApxFZxLRbQU070S7PsOm4gw/s1600/burritos+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALBBsGI9ChWE7sSkuRZeZUgwYpOo-pon67TpK7VojdFALdvQmN25RtqVo2Y8KUJgBqj_yf_J9UC9gPkq-M_184sypyHoKHa4FfACXqlp1cOTWk1uNe-JApxFZxLRbQU070S7PsOm4gw/s1600/burritos+3.JPG" /></a></div>Then I added a spoonful of beans.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3rZS0AEZX974_Ljewk01az393DmjJulmwm3aPW3B9tbWtNqPqZd1gEsIcv-kyclyPtXu-Fy0B8FqjWqLyvYk0SwIP6O_A2WuK2lualmm2z2m0QGrXv9J_rEjiHO1Zi6JApMNaHbteg/s1600/burritos+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3rZS0AEZX974_Ljewk01az393DmjJulmwm3aPW3B9tbWtNqPqZd1gEsIcv-kyclyPtXu-Fy0B8FqjWqLyvYk0SwIP6O_A2WuK2lualmm2z2m0QGrXv9J_rEjiHO1Zi6JApMNaHbteg/s1600/burritos+5.JPG" /></a></div>I didn't want to dip my spoon into the cheese bag, so I took two big pinches of cheese and sprinkled it across the pile.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiompmUy_LI0w77Kaq5jBpqtQJTh1WcVtHDaAdgC4WMn63ctlLfCU_EC8F23OlHIiM4sfCDhTO9BZtBI7HcVXXXXgHAt3fX-4zjSghyphenhyphenmHCn7zaqXyltGxXGTL6XrVGsaacD8ql5ptmBsQ/s1600/burritos+6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiompmUy_LI0w77Kaq5jBpqtQJTh1WcVtHDaAdgC4WMn63ctlLfCU_EC8F23OlHIiM4sfCDhTO9BZtBI7HcVXXXXgHAt3fX-4zjSghyphenhyphenmHCn7zaqXyltGxXGTL6XrVGsaacD8ql5ptmBsQ/s1600/burritos+6.JPG" /></a></div><br />
Then I folded the burritos like an envelope. (You really can't tell by the angle of the pictures, but the ingredients are a little more towards me on the tortilla, rather than right in the center). I folded the tortilla away from me, then folded the ends in, and rolled it the rest of the way. I made sure the flap was on the bottom so that the tortilla wouldn't flop open on the pan.<span id="goog_421917365"></span><span id="goog_421917366"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_58wOmHUuaGeSLPHJSwI-UmzmofzSbJUsDMnUb-Er4wRv-SxwwE_SeaspkYTc8AjC2m2M1SbW69zYaBNr75M7QfGs58s_LGLZlb2RmtPbnroixa4ZHMEyt5rNEz19_F99fL2vqz1Jw/s1600/burritos+7.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_58wOmHUuaGeSLPHJSwI-UmzmofzSbJUsDMnUb-Er4wRv-SxwwE_SeaspkYTc8AjC2m2M1SbW69zYaBNr75M7QfGs58s_LGLZlb2RmtPbnroixa4ZHMEyt5rNEz19_F99fL2vqz1Jw/s1600/burritos+7.JPG" /></a></div>Here are the burritos all ready to go in the freezer. I made 23 burritos and ended up with leftover rice and beans. I estimated that I spent about 40 cents per burrito. After the burritos were frozen (I pushed the "quick freeze" button on my freezer to mimic flash-freezing), I put them in a resealable bag in the freezer. We take out as many as we need and nuke them in the microwave for a couple of minutes (depends on how many we're reheating, though).<br />
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My girls rave about these and love the convenience of having a reasonably nutritious snack or lunch in a matter of minutes. My DD 10 needed a quick snack on-the-go one day and this was mess-free for the car ride. I can't argue with that!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-73053907957838702042011-03-05T14:35:00.000-08:002011-03-05T14:35:51.869-08:00Spanish RiceI have several versions of "Spanish rice" that I make. The one I've made for years is from a recipe I clipped from a magazine. Over the last few months I have been making burritos on a regular basis (think cheap AND easy!), so I've simplified my recipe even more. It probably doesn't even resemble Spanish rice any more, but it works beautifully to add on, or even next to, our burritos. Keep in mind that I am not a fan of spicy food, so tweak accordingly. My version with Rotel is as spicy as I dare to go!<br />
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Here is the recipe version:<br />
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1 can (14 1/2 oz) reduced-sodium vegetable broth (I usually use chicken as it is what I typically have on hand)<br />
1 can (14 1/2 oz) stewed tomatoes (my adaptation is diced tomatoes)<br />
1 cup uncooked long grain rice<br />
1 tsp olive oil<br />
1 tsp chili powder<br />
1/4 tsp dried oregano<br />
1/4 tsp garlic salt<br />
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In a large saucepan, combine all ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.<br />
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Okay, here is one of my altered versions:<br />
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1 cup long grain rice<br />
1 can (14 1/2 oz) reduced-sodium chicken broth<br />
1 can (10 oz) Ro*tel <br />
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In a large saucepan, combine all ingredients and bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegYweGm73tTiNTQzJ228FEZE3CMz5xrGMHx3coc3SyUIuiWcpXX_rAA_jfMLSWIEAB4YQ3sn7wLvzCFIy-RbxcwCq4bP9wH2sRBb4D5pJQw3bvKjj5o58Qg_xTsj-qzvbNj8ouLeGPw/s1600/spanish+rice+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegYweGm73tTiNTQzJ228FEZE3CMz5xrGMHx3coc3SyUIuiWcpXX_rAA_jfMLSWIEAB4YQ3sn7wLvzCFIy-RbxcwCq4bP9wH2sRBb4D5pJQw3bvKjj5o58Qg_xTsj-qzvbNj8ouLeGPw/s320/spanish+rice+1.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxERxo4G1HiCAqUuqCCEHwpffXvNSrwBa3zbrbDUQ7zmrnJCs1yVxWoPrg-70RDeGYy-QDyxq4zasBcNqHzeTq-8JWRiM-rf0mo4i8JdSz0tiU45SvAwkvcredeHm12MNebuExfPHgw/s1600/spanish+rice+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxERxo4G1HiCAqUuqCCEHwpffXvNSrwBa3zbrbDUQ7zmrnJCs1yVxWoPrg-70RDeGYy-QDyxq4zasBcNqHzeTq-8JWRiM-rf0mo4i8JdSz0tiU45SvAwkvcredeHm12MNebuExfPHgw/s320/spanish+rice+2.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqjADs1OCAstZRT8IwiqYn2b1OD4WJxjiHNtJ-hGOBn385FpGsfZb51b9DpOXOs3peDHuaUop9hVfNhfopNxiEhDjfsPS6MvnlMi52iKzuSbKhujFaVPZhMlMUexmlZiIpimg6BCWjQ/s1600/spanish+rice+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqjADs1OCAstZRT8IwiqYn2b1OD4WJxjiHNtJ-hGOBn385FpGsfZb51b9DpOXOs3peDHuaUop9hVfNhfopNxiEhDjfsPS6MvnlMi52iKzuSbKhujFaVPZhMlMUexmlZiIpimg6BCWjQ/s320/spanish+rice+3.JPG" width="320" /></a></div>I have also been experimenting with different flavored cans of diced tomatoes (i.e. italian diced tomatoes) with good results. My 8 y.o. doesn't like tomato chunks, so I tried pureeing the tomatoes today. I haven't tested it on her yet to see what she thinks.<br />
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There is so much moisture in this rice that it is fluffy and moist. Again, experiment with whatever version you think may appeal to your taste buds and report back to me what you find out!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-7501197442957182292011-02-01T10:56:00.000-08:002011-02-01T10:56:41.694-08:00Pumpkin Chocolate Chip Waffles<b>Pumpkin Chocolate Chip Waffles</b><br />
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2 1/2 cups whole wheat flour<br />
1/4 cup sugar<br />
4 tsp. baking powder<br />
2 1/4 tsp. pumpkin pie spice<br />
1/2 tsp. sea salt<br />
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2 eggs<br />
3/4 cup pumpkin puree<br />
1/4 cup olive or canola oil<br />
2 cups skim milk<br />
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1/4-1/2 cup mini chocolate chips<br />
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Combine dry ingredients. Fold in wet ingredients. Add chocolate chips. Cook in waffle iron until golden brown. Try not to eat them all as they come out of waffle iron. Freeze leftovers after allowing them to cool completely. Pop them in the toaster to reheat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RFAR7M3xztJiebJydRbov_kLJaSXLaaHZNAhrMj6CCA_NJhaPVWjckdcAGpsbE7owuBKVtvHHnb5so5MM8nqFvXjRaT1FX5BoapDYpRiYqLtcjHSEt6KT_Yqt0XOvXK7PwPyQcMUsQ/s1600/pumpkin+chocolate+chip+waffles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RFAR7M3xztJiebJydRbov_kLJaSXLaaHZNAhrMj6CCA_NJhaPVWjckdcAGpsbE7owuBKVtvHHnb5so5MM8nqFvXjRaT1FX5BoapDYpRiYqLtcjHSEt6KT_Yqt0XOvXK7PwPyQcMUsQ/s320/pumpkin+chocolate+chip+waffles.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-39050844367878521492011-01-27T11:58:00.000-08:002011-03-16T08:12:29.577-07:00Snow Ice CreamI know, there is no fresh snow to be found in Overland Park right now. But, this is for the next time it snows and so that you can be prepared!<br />
<br />
My mom made snow ice cream when I was a kid. I loved it! I haven't a clue as to what she put in it, though. I tried a recipe last year, but it was too watery and sweet. I found an extremely simple recipe and added a little more snow because it was also rather sweet. But, we were quite satisfied with it overall and ate a bit too much of it since it doesn't store well. Another bonus besides simplicity is that this doesn't call for raw eggs like a lot of the recipes out there.<br />
<br />
<b>Snow Ice Cream</b><br />
<br />
9-10 cups of <i>clean</i> snow<br />
<b> </b>14 oz. can sweetened condensed milk <br />
1 tsp. vanilla<br />
<br />
Combine in a bowl and serve immediately. This is a yummy vanilla ice cream with a delightful texture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5ZTmQEqgQS5MUnvYrPVE0ROmOoja4Bx_H-QVuS1XV6Jes0uBqiIUyVpXaBISo7TDQZQXg6D6SESZJ5ry34zRawsPDaopLsW2BiQEumy-geRH5LXFR5oY4MhHsdrCiF_xhIcj_XvyPA/s1600/snow+ice+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5ZTmQEqgQS5MUnvYrPVE0ROmOoja4Bx_H-QVuS1XV6Jes0uBqiIUyVpXaBISo7TDQZQXg6D6SESZJ5ry34zRawsPDaopLsW2BiQEumy-geRH5LXFR5oY4MhHsdrCiF_xhIcj_XvyPA/s320/snow+ice+cream.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-14379000180190387482010-12-24T07:59:00.000-08:002010-12-24T07:59:32.221-08:00More "green" wrapping paperHere are a few more pictures of my re-usable cloth gift wrap. I sometimes wrap (roll) the gifts in cloth and add ribbons. Other times, I sow a bag and close it with a pretty ribbon. Here are some more examples:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EfxcTBfLMJR4B1Dee4YgB5vrJjuI2lj26S3E8ymCk2L3Jn62UxbuXBtlHWj2laS7cgCJPLr9m6qQFaYMlhbK6AmdojqGxwfOZlG-K2YzolK75knbTJISbmFPuNxPfRRA_W8BMZsTUg/s1600/green+gift+wrap+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EfxcTBfLMJR4B1Dee4YgB5vrJjuI2lj26S3E8ymCk2L3Jn62UxbuXBtlHWj2laS7cgCJPLr9m6qQFaYMlhbK6AmdojqGxwfOZlG-K2YzolK75knbTJISbmFPuNxPfRRA_W8BMZsTUg/s320/green+gift+wrap+3.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_U_HZ6iK5Wg6jGYAmMPsl_Fsh2y44tbLBmf3ZvKG5Bo3x9TjNuEdBpCQHzvh5YSWkyD_ry4OkiBL6GazN0m-cUUoIkDLQ1E1Hq8Xcqq5xMpG57WiQzoLMemzOiMzidKq1ZSqctoM0ug/s1600/green+gift+wrap+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_U_HZ6iK5Wg6jGYAmMPsl_Fsh2y44tbLBmf3ZvKG5Bo3x9TjNuEdBpCQHzvh5YSWkyD_ry4OkiBL6GazN0m-cUUoIkDLQ1E1Hq8Xcqq5xMpG57WiQzoLMemzOiMzidKq1ZSqctoM0ug/s320/green+gift+wrap+4.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QBanZTobD7I2i9ZlzLW02JYuaeKUniQuaen7LtF3V1zpOHr4i0MckKV3-oG-vvHsvLtmHZidh3ewSpi1ciiYYXsyzosf1dfFLGqtf32iBQ2GWYj3_lwTNk2RdgV9krZU0wGLFA6Yqw/s1600/green+gift+wrap+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QBanZTobD7I2i9ZlzLW02JYuaeKUniQuaen7LtF3V1zpOHr4i0MckKV3-oG-vvHsvLtmHZidh3ewSpi1ciiYYXsyzosf1dfFLGqtf32iBQ2GWYj3_lwTNk2RdgV9krZU0wGLFA6Yqw/s320/green+gift+wrap+5.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkQ2pf9FdyzmPGcIqn9tFiogfDJ-qv9CXFhnCqBK65qAnHiwr5f5w8ISyBTTp9yecrbN24i4JiWNj2vcokkWhnLZprX1HRD2SIkVaG-Fy8fpvFmnNYEZ4_QJ0EW688pQHlKbuoqEuQA/s1600/green+gift+wrap+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkQ2pf9FdyzmPGcIqn9tFiogfDJ-qv9CXFhnCqBK65qAnHiwr5f5w8ISyBTTp9yecrbN24i4JiWNj2vcokkWhnLZprX1HRD2SIkVaG-Fy8fpvFmnNYEZ4_QJ0EW688pQHlKbuoqEuQA/s320/green+gift+wrap+6.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;">The gift on the left and the one in the middle are both in bags and the one on the right is "wrapped".</div><div class="separator" style="clear: both; text-align: center;">My DD10 told me that she really likes the cloth because she can wrap gifts by herself. If you are all about ripping through the wrapping paper, this is not the technique for you. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">(Just for clarification: wrapping paper is not recyclable. I am a recycling maniac and have been for at least 15 years. My children have grown up with my enthusiasm, so they have a real appreciation for reusable materials. I will also clarify that I am still using up all of the gift wrap I have bought over the years. Sometimes it serves a much better purpose than cloth. For example, when gifting to a non-family member who may just throw the material away afterward. Really, Christmas is NOT for stressing over this kind of thing.)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">May everyone have a Merry CHRISTmas and remember the true reason for the season!!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-13265328554073314662010-12-23T12:18:00.000-08:002010-12-23T12:21:13.330-08:00Applesauce Cake in a JarThanks to my friend Yvette, I have another new delicious recipe. She invited me over to cook up a batch of these on Tuesday and these little cakes are delicious. There's really nothing healthy about them, but it's Christmas time and so that should be explanation enough. The really fun part of making them (next to doing so with a good friend) is that you bake them up in canning jars. How fun is that?!<br />
It is important to note that you will need pint size canning jars with no neck. I specifically used Ball's jars with wide-mouth lids. They work perfect! The point is that when you take one of these babies off the shelf, you can pop the lid and slide the cake out of the jar and commence slicing. The spices in this cake are so yummy, so I'm not sure how long your jars will remain on your shelf. However, they will store well, so feel free to make a bunch of them. They also gift well!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwdHx3qFNl1sHCGD2YoufVfW82eJMjEaO5qJSkdaf5lMiJ2NXmN3D1Ty21fqWbLLFHWqBGLTXZCAPMPNv50hoMRV4esm8drvSXKh1it1lkzc_eLHQ3ypbxPoNoB418tFgXl68z0wqNA/s1600/applesauce+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwdHx3qFNl1sHCGD2YoufVfW82eJMjEaO5qJSkdaf5lMiJ2NXmN3D1Ty21fqWbLLFHWqBGLTXZCAPMPNv50hoMRV4esm8drvSXKh1it1lkzc_eLHQ3ypbxPoNoB418tFgXl68z0wqNA/s320/applesauce+cake.JPG" width="235" /></a></div><br />
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<b>Ingredients</b><br />
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2/3 cup shortening<br />
<b> </b>3 1/3 cups sugar, divided<br />
4 eggs<br />
2 cups applesauce<br />
3 1/3 cups flour<br />
1/2 tsp. baking powder<br />
2 tsp. baking soda<br />
1 1/2 tsp. salt<br />
1 tsp. cinnamon<br />
1 tsp. ground cloves<br />
2/3 cup nuts (optional, we left them out)<br />
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<b>Directions</b><br />
<br />
Preheat oven to 325 degrees. <br />
<br />
Cream together shortening and <b>2 2/3</b> cups sugar<b> </b>(set aside 2/3 cup sugar). Beat in eggs, applesauce, and remaining sugar.<br />
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Sift together remaining ingredients, except nuts. Blend into applesauce mixture and add nuts, if desired.<br />
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Pour into well-greased pint jars, filling half full (I found that filling to the line with the 6 by it worked perfect).<br />
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Bake at 325 degrees for 45 minutes or until a cake tester comes out clean. Remove from oven. Wearing an oven mitt to hold on to the hot jars, wipe the top rim clean. Put on lid and ring. Jar will seal as the cake cools. When the jars are cool, tighten rings again. Store as you do other canned goods. <br />
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Makes 10 pint jars of cake.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-7855567023867939792010-11-30T16:01:00.000-08:002010-11-30T16:01:31.161-08:00Turkey Pot PieThis is one of the few dishes I make that I just throw together quick and bake. I prefer to use fewer processed ingredients, but we all need a go-to dish for when we are tired. This is one of those dishes. Besides being almost effortless, my kids will eat this with all of the veggies packed in it and my hubby enjoys it even though he detests store-bought pot pies.<br />
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<b>Ingredients:</b><br />
<br />
2 (9-inch) unbaked pie shells<br />
<b> </b>1 (10.75 oz) can condensed cream of potato soup (or other cream soup) <br />
1/3 cup milk <br />
2 cups cooked, chopped turkey meat<br />
1 (15 oz) can mixed vegetables, drained (I buy the mixed kind with potatoes, like Veg-All)<br />
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<b>Directions:</b><br />
<br />
1. Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.<b> </b><br />
2. In a medium bowl, mix the soup and milk. Stir in turkey and vegetables. Pour the mixture into the pie crust in dish. Top with the other pie crust and seal* the edges.<br />
3. Bake at 400 degrees for 45 minutes, or until the crust is golden brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oCGe2fBXBcUG1xmxeNnUDGYPJNlwpzLKtu72rxDDcItWJq2AOpSfg0jvDE_gYrRzQeszFNCuWmPEMEh1Hb58r3cO-0Io7tNdI3N7pvCgkJ27SVBzSHwrysQ147fcTUIJdnI0MQOEvQ/s1600/Turkey+pot+pie+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oCGe2fBXBcUG1xmxeNnUDGYPJNlwpzLKtu72rxDDcItWJq2AOpSfg0jvDE_gYrRzQeszFNCuWmPEMEh1Hb58r3cO-0Io7tNdI3N7pvCgkJ27SVBzSHwrysQ147fcTUIJdnI0MQOEvQ/s1600/Turkey+pot+pie+1.JPG" /></a></div><br />
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I forgot to buy cream of potato soup, so cream of chicken is pictured. Feel free to substitute according to your taste or whatever you have on hand.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6MdnezCHlSkf1wdJUhNaY0pBknV07R6iwdQtmB_860j8QmphnIk3OD3rcPtYBEchuuQTMmLcGbeuf_0xObZOMM6lIY9qM720nLYL8oPxfPTgcH37sFT-InnoOSB-bnjTJF9mQ3PhrA/s1600/Turkey+pot+pie+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6MdnezCHlSkf1wdJUhNaY0pBknV07R6iwdQtmB_860j8QmphnIk3OD3rcPtYBEchuuQTMmLcGbeuf_0xObZOMM6lIY9qM720nLYL8oPxfPTgcH37sFT-InnoOSB-bnjTJF9mQ3PhrA/s1600/Turkey+pot+pie+2.JPG" /></a></div><br />
*As you can see, I don't crimp the edges. This is my "lazy mom" dish, remember? Keep it simple! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-44819277522011563052010-11-28T17:00:00.000-08:002010-11-28T17:00:16.036-08:00Reusable a.k.a. "Green" Wrapping PaperIn an effort to throw away a little less wrapping paper, last year I wrapped a couple of gifts in fabric. I liked the look so much that I decided to do a few more gifts that way this year. I picked up Christmas prints on clearance and packed them away for this year. I also picked up some scrap ribbon for a steal at Hancock Fabrics. Here are a couple of photos of some gifts we have wrapped with cloth so far this year.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTz7lAK9WyZJO8XW5uRGjH0yiCjEQvFmN9bm8huN_ztOLZLr-lOavZitgcwTg4Z8uW0zwyhPKYV06jCBv7_MmIAfy0zGsf9EG97V_cx_ql1wFrcccHpHtUPGuHHheX8UfdqlqzHeaTA/s1600/reusable+wrapping+paper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTz7lAK9WyZJO8XW5uRGjH0yiCjEQvFmN9bm8huN_ztOLZLr-lOavZitgcwTg4Z8uW0zwyhPKYV06jCBv7_MmIAfy0zGsf9EG97V_cx_ql1wFrcccHpHtUPGuHHheX8UfdqlqzHeaTA/s1600/reusable+wrapping+paper.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8AGiFHJIYbmkdAzEi6DrexT5Zjh-C03tyaRJCgWsHEjdUcIkqPBgeSnDHExRMS4EQ_OrvmMhEsYiWzED0BCxEummf3EPqDjJsO166a9wbz6ik-Fxmb7Ig7Kplgm7fNvqwxh2w6zt2Q/s1600/reusable+wrapping+paper2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8AGiFHJIYbmkdAzEi6DrexT5Zjh-C03tyaRJCgWsHEjdUcIkqPBgeSnDHExRMS4EQ_OrvmMhEsYiWzED0BCxEummf3EPqDjJsO166a9wbz6ik-Fxmb7Ig7Kplgm7fNvqwxh2w6zt2Q/s1600/reusable+wrapping+paper2.JPG" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-81341351974915135802010-11-22T18:26:00.000-08:002011-10-16T18:37:11.262-07:00Whole Wheat Pumpkin Pie PancakesIf you love white bread and dislike wheat bread, read no further. If you love the texture of whole wheat and oat bran, read on. These pancakes are not like anything you will find at the local pancake joint (at least I think not, but I can't say I've been to any pancake places in a very long time). My family is used to my "heathifying" almost every recipe that comes my way and they LOVE these pancakes. My DD8 can make these on her own and is happy to do so because we love these so much (and because she loves to cook).<br />
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<b>Ingredients:</b><br />
<br />
1 cup egg substitute (or 4 whole eggs)<br />
3/4 cups pumpkin (<a href="http://mealsanddealsmom.blogspot.com/2010/10/pumpkin-puree.html">fresh</a> or canned)<br />
1/3 cup sucanat sugar (or raw or white or whatever)<br />
1/4 cup canola oil<br />
2-2 1/4 cups skim milk<br />
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1/2 tsp salt<br />
1 1/2 cups whole wheat flour<br />
1 cup oat bran<br />
1 1/2 tsp baking powder<br />
1 tsp baking soda<br />
1 Tbls cinnamon<br />
1 tsp allspice<br />
4 tsp pumpkin pie spice*<br />
<br />
1/2 cup cinnamon baking chips (optional, but recommended!!!)**<br />
<br />
*pumpkin pie spice replacement: 1 Tbls cinnamon, 3/4 tsp nutmeg, 3/4 tsp ground ginger, 3/8 tsp ground cloves (I used these measurements regularly until my spice purchase through the <a href="http://mealsanddealsmom.blogspot.com/2010/10/azure-standard-co-op.html">co-op</a> a few weeks ago).<br />
**Cinnamon chips are packaged just like chocolate chips and can be found in the same area. They used to be quite hard to find, but I think they are more common now. I first found mine at Hy-Vee. <br />
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<b>Directions:</b><br />
<br />
1. Combine egg substitute, pumpkin, sugar, canola oil, and milk in a large bowl.<br />
2. Combine the rest of the ingredients (except cinnamon chips) in a smaller bowl. (I consider this optional since this is a loose mix).<br />
3. Mix in the dry flour mixture with the wet pumpkin mixture until smooth. Don't over mix.<br />
4. Pour batter onto lightly greased griddle or skillet. Drop 5-6 cinnamon chips onto each pancake and bake as you normally would.<br />
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Personal notes: This is a runny batter--don't worry about it. You can add more dry stuff if it freaks you out. I use a standard size ice cream scoop to put my batter onto the griddle. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ekOIXm8q4my7ViQrXfAHcjSYuY5UxK621IlLUi1ZL4fhp-C9gQ3rSE_Cir_xVaJjA9opRPDk5P1mTns3_mE1Ja9ja23nBbR-iq5xkIlU8_ttGFMfsT2R7p8NLRE8rHvTRQXeOxLgrw/s1600/pumpkin+pie+pancakes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ekOIXm8q4my7ViQrXfAHcjSYuY5UxK621IlLUi1ZL4fhp-C9gQ3rSE_Cir_xVaJjA9opRPDk5P1mTns3_mE1Ja9ja23nBbR-iq5xkIlU8_ttGFMfsT2R7p8NLRE8rHvTRQXeOxLgrw/s1600/pumpkin+pie+pancakes.JPG" /></a></div><br />
The runny batter<br />
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On the griddle. Mmmm, can't wait!<br />
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<i>Some</i> of the pancakes. I forgot to mention that this makes quite a few! I like to pop leftover pancakes in the toaster and reheat them. They're almost as good as fresh that way.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-18351825973384556462010-11-22T17:48:00.000-08:002010-11-22T17:49:28.209-08:00Oriental Green BeansI love fresh green beans and this is a "recipe" I've thrown together many times. My family loves it. I use my large Pampered Chef micro-cooker for these. I apologize that I don't have any measurements.<br />
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A bunch of <u>green beans</u> (maybe a pound??)<br />
A big glob of <u>butter </u>or <u>margarine</u> (1-2 Tbls)<br />
A big splash of <u>soy sauce</u> (maybe a Tbls?)<br />
A couple of spoonfuls of <u>garlic</u> (maybe a Tbls again)<br />
I also added a small splash of <u>sesame oil</u> this last time with success<br />
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Be sure to add the lid and cook for 4-6 minutes depending on desired tenderness.<br />
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Here's a photo:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfKISg38m_XJurQnz-u5VfEGY1ubWrQRgltziUz9Cy0Zum1u2PBH6D4XyPSxTHTqM30esXHqH_cOLWPL8eltDAYy0TZr9cG4KOC53UAEjYHLmQA-HIUbD0m__3cMopWedULFPhlOmWw/s1600/green+beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfKISg38m_XJurQnz-u5VfEGY1ubWrQRgltziUz9Cy0Zum1u2PBH6D4XyPSxTHTqM30esXHqH_cOLWPL8eltDAYy0TZr9cG4KOC53UAEjYHLmQA-HIUbD0m__3cMopWedULFPhlOmWw/s1600/green+beans.JPG" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-86998920335820822552010-11-15T15:12:00.000-08:002010-11-15T15:12:11.951-08:00Fruit and yogurt smoothiesI love smoothies and I make all kinds of variations. Most of them involve whatever fruit is in the house/freezer and a bit of fruit juice. However, these are the super simple version that we've been making regularly for awhile now. They freeze nicely and are great to take somewhere to eat later, since they thaw in a few hours.<br />
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These are the ingredients:<br />
Plain yogurt<br />
Ripe bananas<br />
Frozen strawberries<br />
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These come out with just the right slushy consistency if you use fresh bananas and frozen strawberries, but you can vary it however you want. I have no exact measurements, so I am listing below how we do it around here. I call my DD8 the "Smoothie Queen" because she whips these up for everyone all on her own, leaving me free to do other cooking/baking.<br />
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First of all, I buy big tubs of yogurt from Costco because we go through a fair amount of this stuff. We use it as a replacement for sour cream, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkv0U8p8iYtr6kmkKspQDdHD6vhCPHyu78xy9uR4X4dL5wKYHt5epRsAKAhCSG1AWMXBDYKXlGGnCuV-W7BVlwXfQnNq7_Xz7wo78e2XoZNff6NlQMFCp49vJ1Q4xsisuMhbY2w3Oj7A/s1600/smoothies+2.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkv0U8p8iYtr6kmkKspQDdHD6vhCPHyu78xy9uR4X4dL5wKYHt5epRsAKAhCSG1AWMXBDYKXlGGnCuV-W7BVlwXfQnNq7_Xz7wo78e2XoZNff6NlQMFCp49vJ1Q4xsisuMhbY2w3Oj7A/s1600/smoothies+2.JPG" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M2MBnKQdHVpyhHffG3QdbGczmiDh1hLdy33brZkhFQuphsS9OOA7XaogWGPL-AG2hsPlZoMUdYcnUIXej5yp3Q4iiyzBZiHmNjZc3wnM50d-J6nraCHGWuKcaQIlmC8IMdWJ8LHBqA/s1600/smoothies+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M2MBnKQdHVpyhHffG3QdbGczmiDh1hLdy33brZkhFQuphsS9OOA7XaogWGPL-AG2hsPlZoMUdYcnUIXej5yp3Q4iiyzBZiHmNjZc3wnM50d-J6nraCHGWuKcaQIlmC8IMdWJ8LHBqA/s1600/smoothies+3.JPG" /></a><br />
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I scoop TWO big spoonfuls of yogurt into the blender.<br />
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I add ONE ripe banana. After the yogurt and banana are in the blender, I blend it well. It is easiest to do this before adding rock hard strawberries to the mix!<br />
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Then I add 5-6 frozen strawberries. We also buy the big bag of strawberries from Costco since we use them fairly quickly. Blend again until desired consistency. I like slightly chunky smoothies, but my kids prefer them smooth. Each of these "recipes" makes one big serving.<br />
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I drop the fruit through the top of my blender, blending in just one or two strawberries at a time. I cover it with my hand to keep the bottoms of my cabinets clean. :0) Sometimes we add pineapple to these, too. Feel free to throw in whatever you have on hand!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-20901737006543703682010-11-08T13:19:00.000-08:002010-11-28T16:54:13.794-08:00Sweet Potato RollsHere is another one of my favorite recipes. I make these every Thanksgiving and at other various times of the year. I made them just last night for our church friends we potluck with every Sunday night. Here is the recipe:<br />
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1 (.25 oz) pkg active dry yeast or 2 1/4 tsp. if you buy it in a jar like I do<br />
1/2 cup warm water (110 degrees)<br />
4 tablespoons sugar, divided (I use raw sugar or sucanat, but white is just fine)<br />
1-1/2 cups canned sweet potato puree (I use baked sweet potatoes)<br />
3 tablespoons butter or margarine, softened<br />
1 teaspoon salt (I use sea salt)<br />
2 eggs, slightly beaten<br />
3-1/2 to 4 cups all-purpose flour<br />
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1. Dissolve yeast, warm water, and 1 tbsp sugar in mixing bowl. Let stand 5 minutes.<br />
2. Add remaining sugar, sweet potato, butter or margarine, salt, and eggs. Stir to mix well. Stir in 3-1/2 cups of flour. Mix and add more flour as needed to make the dough firm and slightly sticky. Turn onto floured surface. Knead 2 to 3 minutes, adding just enough flour to prevent sticking; avoid kneading too much. When dough is smooth, shape into a ball. Place in an oiled bowl and turn to coat surface. Cover and let rise for about 1 hour.<br />
3. Punch down and allow to rest for 2-3 minutes. Divide into 16 balls (these are big rolls; if you want smaller make more rolls). Place on greased cookie sheet or in a 9x13 in. pan. Allow to rise until doubled.<br />
4. Bake at 375 degrees for 12 to 20 minutes. Serve warm.<br />
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I used my Kitchenaid mixer last night to make these and they turned out just as great as ever. Here are some photos:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJpfxkakdBPW6SXC-CYj5SxO9fIstGRrNTw66mbzGlYXPflX6GVAgpe6POeN5v7uB_TNHUbPDoHdkokPLhO6zD8j6gaStgSB8A3FVZsKgFNU60I8JoYwA4MrCaDZ1ZwM47n6idt5PYQ/s1600/DSC03212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJpfxkakdBPW6SXC-CYj5SxO9fIstGRrNTw66mbzGlYXPflX6GVAgpe6POeN5v7uB_TNHUbPDoHdkokPLhO6zD8j6gaStgSB8A3FVZsKgFNU60I8JoYwA4MrCaDZ1ZwM47n6idt5PYQ/s1600/DSC03212.JPG" /></a></div>The dough before it had risen.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrqTfbAb5HrdlQ10nWspg5iHACiLQNCqesV27V9uVdo6vC2xq-o3vS9YhpSNubBV5htdJYr6hoXnRY0NR5Mp7Cq4jFvmrhhJK_9T-_kiYPuBgJGEtf1gW-fMVlzCuk4y-jalxNuuevg/s1600/DSC03213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrqTfbAb5HrdlQ10nWspg5iHACiLQNCqesV27V9uVdo6vC2xq-o3vS9YhpSNubBV5htdJYr6hoXnRY0NR5Mp7Cq4jFvmrhhJK_9T-_kiYPuBgJGEtf1gW-fMVlzCuk4y-jalxNuuevg/s1600/DSC03213.JPG" /></a></div> After the dough had risen and the balls were formed. Next the balls still had to rise once more (they fill the pan after they do!)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihP36-sV7CZ6bezS6K87wzaAI3LdyvPYhYsebnPBC5yOKY4lij9yBezvtC6tluPXNJDR3Z5dySeJD3btI4MNBcWfGd71n54GO1gD4j75_3_WUNb-lO8h1cQ9LlJsI2CAZBub7kF0ncfQ/s1600/DSC03214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihP36-sV7CZ6bezS6K87wzaAI3LdyvPYhYsebnPBC5yOKY4lij9yBezvtC6tluPXNJDR3Z5dySeJD3btI4MNBcWfGd71n54GO1gD4j75_3_WUNb-lO8h1cQ9LlJsI2CAZBub7kF0ncfQ/s1600/DSC03214.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I forgot to take a picture of these when they came out of the oven. By the time I remembered, just moments later, the vultures had swooped. Here is what was left. I love the orange-ish tint these rolls have. They are so moist and I love the idea that they have some added nutrition to them. I will be trying these with 1/2 white wheat flour in the future to see how it affects the texture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGFVyCtth3Tc1Jdc9YI-N2kSg9xPP9Gicoo02np5MxoJ4kwhyphenhyphenXfgb193yP7qmbKBMzbTdUagSiOsYi-VbO6TMWfgsDJbv_AUiDa_Bl6gT7eU9Wl3Kunkown32KOpr6c2u3N9GT33yHA/s1600/sweet+potato+rolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGFVyCtth3Tc1Jdc9YI-N2kSg9xPP9Gicoo02np5MxoJ4kwhyphenhyphenXfgb193yP7qmbKBMzbTdUagSiOsYi-VbO6TMWfgsDJbv_AUiDa_Bl6gT7eU9Wl3Kunkown32KOpr6c2u3N9GT33yHA/s1600/sweet+potato+rolls.JPG" /></a></div> Okay, here is a picture from Thanksgiving Day. I accidentally got the rolls a little browner than normal (I was using my bottom oven which cooks quicker). But, they were still delicious and now you know what a full pan of these babies looks like. Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4499167205021110891.post-7735167984117132522010-11-01T18:28:00.000-07:002010-11-01T18:28:17.599-07:00Oven-baked baconDo you hate the mess of frying bacon, but love the taste? So do I! Many years ago my DH taught me to bake my bacon. If you haven't heard of this method, it is the best!<br />
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Every few months we buy 3-4 lbs of bacon from Costco or Sam's and spend some kitchen time getting it all baked up. You have to allot a fair amount of time, but you don't need to stand over this so you are able to go do other things, like watch the football game. After it's all done and cooled, we put it in a gallon zipper freezer bag and freeze it all. Whenever we need some, we pull out a few pieces, place them on a paper towel and reheat them in the microwave for about a minute (depending on the number of pieces). Try it, you'll like it! It's especially nice when you just want a piece or two for your soup or baked potato.<br />
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Here's how we do it.<br />
Preheat the oven(s) to 325 degrees. Place as many strips of bacon as you can on a broiler pan. The beauty of this is that the majority of the grease drains off to the bottom of the pan. Bake for 20-30 minutes (longer if you have thicker bacon) or until crispy. Lay bacon on paper towels to cool. Repeat until all bacon is cooked (we use both ovens to speed up the process).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HJ0uFGZbtkcbHs4uIAWKt9mDWe5iv1mhwS9pxcAzV42kwen5LFQeQ5FhiBkkcARLx-IqovoqwJwmHykNfvmU6WUt1m7wns6izc6lzpe9hYE02o9Q380Cg432QYgNYJiHhUDq8OsMhw/s1600/Bacon1+Nov10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HJ0uFGZbtkcbHs4uIAWKt9mDWe5iv1mhwS9pxcAzV42kwen5LFQeQ5FhiBkkcARLx-IqovoqwJwmHykNfvmU6WUt1m7wns6izc6lzpe9hYE02o9Q380Cg432QYgNYJiHhUDq8OsMhw/s1600/Bacon1+Nov10.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">fresh from the oven</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUtIYN0AsH081me4trBO1nRDuX8RrOfQLSt9PD9lzvzMRZRV2uvcaH2uIkt0hf8JBqxTwhZbLylgMQRzuFA0-nLMOOV4Yd6Q7GPomcVrwbeRXs4LSOU4ZC34iRKc1rvwPuBXBsaIpLA/s1600/Bacon2+Nov10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUtIYN0AsH081me4trBO1nRDuX8RrOfQLSt9PD9lzvzMRZRV2uvcaH2uIkt0hf8JBqxTwhZbLylgMQRzuFA0-nLMOOV4Yd6Q7GPomcVrwbeRXs4LSOU4ZC34iRKc1rvwPuBXBsaIpLA/s1600/Bacon2+Nov10.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">cooling on a paper towel</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Try not to eat it all. This almost melts in your mouth!</div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-67046605897886144882010-10-30T18:19:00.000-07:002010-10-31T12:37:10.990-07:00Azure Standard Co-opAs my Facebook friends already know, I joined a co-op this week. I've been very excited because I was able to purchase a case of organic Honeycrisp apples for a fantastic price! We've just discovered these gems this summer and my husband is now hooked. My family goes through apples pretty quickly around here. Slather on some natural peanut butter and they are a well-balanced snack for anytime.<br />
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I've had several people ask for details about this co-op. I've been googling for one for awhile to no avail. I finally read in a blog somewhere about this one. (I wish I could remember whose that was so I could give credit). This co-op is like Whole Foods on wheels. The name is <a href="http://www.azurestandard.com/">Azure Standard</a> and you can visit their site at <a href="http://www.azurestandard.com/">www.azurestandard.com</a>. Once you sign up you can view their prices. If your family eats a lot of organic, this may be the jackpot for you! We eat some organic items, but I focus most of my efforts on non-processed foods. Maybe I'll be able to make more of a switch?<br />
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Here is a picture of what I received (I had also ordered canning jars but they were not shipped)<br />
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Here is the breakdown on cost:<br />
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4 oz. pumpkin pie spice $2.30<br />
1 box green chai tea, organic $3.85<br />
3 small avocados, organic $3<br />
1 cauliflower, organic $2.05<br />
20 lbs. Honeycrisp apples, organic $26.40 ($1.32/lb.)<br />
5 lbs. oat bran, organic $3.65<br />
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The total was $41.25. There is no tax, but there is a shipping fee of 8.5%, which is just a bit less than our local tax. It's a fair trade-off to me. My total after shipping was $44.76. <br />
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A lot of my money went into the apples. One of the nice things about this co-op is that you can split cases with other members. There are smaller and larger sizes of many things available, but obviously the best pricing is for the bulk items. Also, it is recommended to place an order of $50 or more, but it is okay if your order is smaller. If it is smaller, there is a small-order fee, which I do not know the amount for. My order was originally over $50, so I did not get charged for a smaller order due to them not sending my canning jars. I do not know what happened to the jars and I guess this is one of those things I will learn more about as I go.<br />
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I guess something else you might want to know is that the orders are placed about every 4-5 weeks. There is a pre-designated schedule, so you are not winging it month-by-month. There is a cut-off for orders and then the orders will come a few days later. A big semi delivers to a drop point and unloads everything. Being the "cooperative" type, everyone pretty much makes sure that everyone else gets their boxes. Pretty cool!<br />
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Feel free to add comments and let me know what other questions you may have and I'll answer them the best I can. Or just sign up <a href="http://azurestandard.com/">online</a> and learn as you go, right along with me. :0)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-3692621125533324412010-10-28T12:37:00.000-07:002010-10-28T12:37:51.247-07:00Exciting Find!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLs8RWIiPj97d4epfZTMUo3ngS_SaGaXNw5cIyGkQqv5hubdxZaYxwoURyTASR2tZlsIz-6zqY55QGCXh8JszA2fQUlYAyiCS10QFxtxIu47Kp1dW4OiUpYr7WbYFNT-6QDxjSxt9CQ/s1600/DSC03197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Okay, so most people would not get <i>that</i> excited about this, but I'm not most people. I have had a Silpat mat on my Amazon wishlist for awhile now, but hadn't brought myself to chalk up the money to buy one. Yesterday, I was browsing Costco's kitchen gadget section and stumbled across these:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLs8RWIiPj97d4epfZTMUo3ngS_SaGaXNw5cIyGkQqv5hubdxZaYxwoURyTASR2tZlsIz-6zqY55QGCXh8JszA2fQUlYAyiCS10QFxtxIu47Kp1dW4OiUpYr7WbYFNT-6QDxjSxt9CQ/s1600/DSC03197.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLs8RWIiPj97d4epfZTMUo3ngS_SaGaXNw5cIyGkQqv5hubdxZaYxwoURyTASR2tZlsIz-6zqY55QGCXh8JszA2fQUlYAyiCS10QFxtxIu47Kp1dW4OiUpYr7WbYFNT-6QDxjSxt9CQ/s1600/DSC03197.JPG" /><u>MIU nonstick silicone baking liners</u></a><br />
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I was SO excited because #1)there were <u>three</u> of them in the box, #2)the price was only $19.99!, and #3)I had a Costco gift card begging to be used! I snatched them up without any hesitation and promptly made a bee-line to the register. <br />
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The box includes: 2-half-sheet pan liners (perfect size for cookie sheets) and 1-toaster oven sheet liner.<br />
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What great deals have you been excited to find lately?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4499167205021110891.post-28137968820392075482010-10-28T11:32:00.000-07:002010-11-08T12:59:17.292-08:00Pumpkin puree<div class="post-header"></div>My husband has always told me how difficult it is to make pumpkin puree. Based on his (not-so-great) experience, I had since avoided trying it. However, my love for pumpkin finally inspired me to overcome my trepidation. Lo and behold, this is a very <i>simple</i> thing to do!! Here's is what I did.<br />
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Cut one pie pumpkin (3-4 lbs) in half horizontally.<br />
Using a sturdy metal spoon, scoop out all of the seeds and strings. <br />
Place the pumpkin in a deep pan, such as a roast pan or broiler pan.<br />
Add about 1/2 inch of water to pan. <br />
Bake at 325 degrees for about an hour, or until super soft.<br />
Remove from oven and cool for several minutes.<br />
Peel skin away from flesh.<br />
Place flesh in food processor and puree until smooth.<br />
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I am completely addicted to this! I can eat this as readily as my DD10 eats applesauce. So far I've pureed two pumpkins and have found this: a 3-lb. pumpkin yields about 3 cups and a 4-lb. pumpkin yields about 4 cups. That's easy to remember! I would venture to guess that approximately 2 cups of fresh pureed pumpkin would be equivalent to a can of pumpkin. So far I've only made my favorite healthy whole-wheat pumpkin pie pancakes, but I have great plans for muffins and soups and more.Unknownnoreply@blogger.com0