Snow Ice Cream

I 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!

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.

Snow Ice Cream

9-10 cups of clean snow
14 oz. can sweetened condensed milk
1 tsp. vanilla

Combine in a bowl and serve immediately.  This is a yummy vanilla ice cream with a delightful texture.

More "green" wrapping paper

Here 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:

 

The gift on the left and the one in the middle are both in bags and the one on the right is "wrapped".

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.  

(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.)

May everyone have a Merry CHRISTmas and remember the true reason for the season!!

Applesauce Cake in a Jar

Thanks 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?!
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!!

Ingredients

2/3 cup shortening
3 1/3 cups sugar, divided
4 eggs
2 cups applesauce
3 1/3 cups flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2/3 cup nuts (optional, we left them out)

Directions

Preheat oven to 325 degrees.

Cream together shortening and 2 2/3 cups sugar (set aside 2/3 cup sugar).  Beat in eggs, applesauce, and remaining sugar.

Sift together remaining ingredients, except nuts.  Blend into applesauce mixture and add nuts, if desired.

Pour into well-greased pint jars, filling half full (I found that filling to the line with the 6 by it worked perfect).

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. 

Makes 10 pint jars of cake.

Turkey Pot Pie

This 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.

Ingredients:

2 (9-inch) unbaked pie shells
1 (10.75 oz) can condensed cream of potato soup (or other cream soup)
1/3 cup milk
2 cups cooked, chopped turkey meat
1 (15 oz) can mixed vegetables, drained (I buy the mixed kind with potatoes, like Veg-All)

Directions:

1. Preheat oven to 400 degrees.  Place one pie crust in an ungreased pie dish.
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.
3. Bake at 400 degrees for 45 minutes, or until the crust is golden brown.

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.

*As you can see, I don't crimp the edges.  This is my "lazy mom" dish, remember?  Keep it simple! 

Reusable a.k.a. "Green" Wrapping Paper

In 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.

Whole Wheat Pumpkin Pie Pancakes

If 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).

Ingredients:

1 cup egg substitute (or 4 whole eggs)
3/4 cups pumpkin (fresh or canned)
1/3 cup sucanat sugar (or raw or white or whatever)
1/4 cup canola oil
2-2 1/4 cups skim milk

1/2 tsp salt
1 1/2 cups whole wheat flour
1 cup oat bran
1 1/2 tsp baking powder
1 tsp baking soda
1 Tbls cinnamon
1 tsp allspice
4 tsp pumpkin pie spice*

1/2 cup cinnamon baking chips (optional, but recommended!!!)**

*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 co-op a few weeks ago).
**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.

Directions:

1. Combine egg substitute, pumpkin, sugar, canola oil, and milk in a large bowl.
2. Combine the rest of the ingredients (except cinnamon chips) in a smaller bowl. (I consider this optional since this is a loose mix).
3. Mix in the dry flour mixture with the wet pumpkin mixture until smooth.  Don't over mix.
4. Pour batter onto lightly greased griddle or skillet.  Drop 5-6 cinnamon chips onto each pancake and bake as you normally would.


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.

The runny batter

 

On the griddle.  Mmmm, can't wait!

Some 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.

Oriental Green Beans

I 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.

A bunch of green beans (maybe a pound??)
A big glob of butter or margarine (1-2 Tbls)
A big splash of soy sauce (maybe a Tbls?)
A couple of spoonfuls of garlic (maybe a Tbls again)
I also added a small splash of sesame oil this last time with success

Be sure to add the lid and cook for 4-6 minutes depending on desired tenderness.

Here's a photo: