Camouflage 16th Party-Little Mouse Style

The son of the Little Mouse turned 16 recently.  He is the "Little Prince", as we have called him, although there is nothing little about him now.  6" ft tall, driver's permit in hand and 2nd Baseman on his baseball team.  With all that,it  has turned him into the" Mouse Prince".
We started with the invitation.  Pintrest was my best friend in planning this surprise party.  As I was looking at ideas for 16 year old boys I ran across this invitation.  It fit the Mouse Prince perfectly. http://www.prestoprint.com/portfolio/birthdays.html

We personalized the invitation and had it  say  "Snacks
 Provided."  Papa Mouse took care of the Main Snacks.  The McDonald's across the street provided burgers, cheeseburgers, and fries. The bowling ally was VERY accommodating and allowed us to bring in treats for the Mouse Prince and his friends.  Pitchers of soda and a half gallon of milk made the party complete.  Check to make sure that whatever venue you choose allows your own food choice.

 I took care of dessert.  "Mouse Prince" has NEVER been a cake fan. Sugar cookies have always been his favorite.  To make the celebratory treats, I went with "Camo Sugar Cookies" and "Camo Cake Pops".
SUCCESS!!

Again, Pintrest was my best friend.  I followed the instructions for "Camo-Sugar Cookies" and made a basket full of the Mouse Prince's favorite cookies.  I would share the recipe, but it;'s not mine to share.  It's a borrowed, heirloom recipe, that I do not have permission to publish.  However, the procedure for making Camo cookies, I found again, on Pintrest.  They were awesome.  Divide your favorite sugar cookie recipe, into  4 colors; we used chocolate, tan, green, and cream colors.

Here is the link to the site for the perfect camouflage cookies.http://diy-vintage-chic.blogspot.com/search?updated-max=2012-06-24T10:55:00-05:00&max-results=7  They came out delicious and perfect.  They were the party favors that were sent home in empty ammo. boxes.

The cake pops were a labor of love.  Our dear friends gave us the Pop maker and the recipe. (Thanks Cindy & Tom), and my Mom and Sister (Thanks Mom & Kristal),came over to help  make the pops.)

Here is the procedure, again found on Pintrest, that we followed.  http://pinterest.com/pin/60587557459570794/

The converted recipe for the "Babycakes" Cake pop machine is as follows

Baby Cakes Converted Cake Mix Cake Pops

1 Box Pillsbury (ONLY) cake mix (we used vanilla)

1 box (same flavor) instant pudding mix (vanilla)

3 eggs

1 cup of milk 

(no oil)

Mix until combined.  Then put into a plastic bag.  The mixture will be very thick.   Squeeze into one of the corners and snip the tip.  Push batter until each pop cup is 3/4 full.  Close and cook approx. 5min.    Take out and allow to cool.

Once the cake pops were cool, we used various color combinations of Candy Melts for the decorations.  We melted dark chocolate, green, yellow and white.  The best looking combinations were a chocolate base, with green & white & yellow stripes, and a green base with chocolate & white & yellow stripes.  We put the melted candy melts in pint sized mason jars, and swirled and striped using forks to our hearts content.  Here is the link via Pintrest for making the ultimate Camo Pops: http://pinterest.com/pin/60587557459570794/

We put the pops in Styrofoam in  empty ammo. cans with the invitation in the cover.  We covered the tables with brown paper and supplemented with camouflage napkins and plates.  Folks arrived at the bowling ally in various camo. outfits.  When the Mouse Prince arrived, he was totally surprised.  

Papa Mouse went next door to McDonald's where cheeseburgers, hamburgers, and fries were purchased.  The bowling ally was wonderful and let us bring food in from an outside source.  (McDonald's has been a guilty pleasure of the Mouse Prince for years.)

A grand time was had by all. Thanks to family and friends, the surprise went of without a hitch, and the Mouse Prince was surprised. It was a fun evening for old and young alike.

Happy 16th Birthday Mouse Prince...Mama & Papa Mouse loves you.

Cucumbers, Lemons, & 2 Healthy Changes

Summer time!  Hot, sunshiny days and warm,clear nights.  This year seems like summer weather that I remember as a kid.  "Make hay while the sun shines." was more than a saying.  It was what we did day in and day out.  The hotter and sunnier the better.  Bales upon bales would go up the hay elevator into the mow  to keep the cows bedded and fed for the winter.  Dry weather was the best and the bales were lighter and somewhat easier to move.  There were always thermoses of  water, ice tea, lemonade, and  "Switchel" to drink in between loads.  "Switchel" was a drink that was passed down from generation to generation and what was drunk before soda or lemonade became common beverages.  It was refreshing and cool and quenched your thirst without giving a stomach ache.

This summer quickly became the summer of healthy changes after some health issues cropped up.  One of the changes that needed to be made was to drink more water.  Cut the caffeine loaded diet sodas, alcoholic beverages, and drink more water.  I don't mean to sound ungrateful for my cold, clean, well water, but after a while the plain water just was not calling my name.  I was sick of it.  How to add flavor without adding calories and sugar?  I thought of the Switchel I had as a kid and  fruit infused water that you get when you go to a spa.  
 I opened the 'fridge and looked.  I had an abundance of cucumbers, lemons, and berries.  I took  some pint and quart sized mason jars and sliced some lemons and cucumbers to start.  I put them in the bottom of the mason jar, put in some ice cubes to hold everything down, and filled the jar with water.  I covered the jar put it  in the 'fridge for an hour or so.  When I opened the fridge, I saw a serving size jar ready filled with fruit and cold liquid.  Opening the jar I tasted.  Subtle, not sweet, cold, and flavorful!  This was it!  I then started experimenting with different flavors.  Blueberry and lemon, peach and a sprig of thyme, strawberry and thyme,  mango, and lime  and cucumber.   Change number 1 accomplished! Fruit infused water!

Change number 2 was to cut carbs and eat a lower carb and sodium diet.  Add to that drink more water and I was anticipating food hell.  Boring, tasteless, uninspired, which is sad during the harvest season.  Again, I went to the fridge and garden for inspiration.  I had cucumbers....LOTS of them.  
My favorite way to eat a cucumber was in a cucumber sandwich.  Whole wheat bread, smear of mayo, garlic salt, and fresh cucumbers.  Well, cut the mayo, take out the garlic salt, and that was NOT what I wanted....

Cucumber Mango Salsa.When there are plenty of tomatoes in the garden, I make fresh salsa....cucumber salsa....less sweet than relish and will pack plenty of flavor and use up my cucumbers!  I  knew mango and cucumber went together so I started chopping.  I had mango, cucumber, onion, jalapeno, and cilantro.  Chopping, mixing, tasting = WINNER!  Fresh, sweet, crunchy and delicious.  We had it on grilled chicken, grilled pita, and  grilled fish.  It made eating low carb easy. I would go to the fridge, grab the bowl and a spoon and eat my veggies, that  WAS what I wanted!! 

Captain Jim's Grilled Cod with Cucumber Mango Salsa, Tabbouli , & watermelon

(Recipes found on Healthy Changes Page)

Back in the Saddle

I began this blog as something to share.  Memories, thoughts, directions, recipes.  When I began,  I was on top of my game or so I thought. I was directing, teaching, cooking, writing, being a Mom, wife, daughter, sister, friend.

 I remembered and I wrote. I was young again.    I juggled it all happily. Then the unforeseen happened.   I was diagnosed and laid low with Lyme disease. I dropped the juggling balls.   Nothing worked.  Brain, thoughts, muscles, joints.   I was having difficulty communicating, (God Bless you Helen Keller and anyone else with communication disorders), organizing, functioning, thinking, creating.  Can you imagine Walt Disney not being able to create? (Not that I'm remotely in the same category as Mr. Disney.)  I couldn't remember clearly, I couldn't speak clearly, I couldn't cook or create.  I was reduced to accepting  help and relying on others.  

That was hard.  There are no words to tell you how difficult it was.  But help came.  Even if I didn't ask  or want it...it came.

 My husband, son, sister, mother, mother-in law, sister's of the heart (in-laws), friends, coworkers, and neighbors came to the rescue.  Phone calls, letters. emails, visits, words of encouragement, came in many ways.  THANK YOU...

My family did not starve or suffer, my students did not know or suffer from my weakness.   My family did not loose who I was, they were,  or the position that I took in the family, and continued to put "One foot in front of the other."

Was it the best, most creative or organic??? No...it was  not.  But it was enough.

 I   took care of my own.  I will continue to do so.....I suffered, I  healed...I  planted...I l reaped.....I learned....I will sow....and I am back in the saddle......

Back in the Saddle Recipes

Crock  Pot Ribs

In mixing bowl combine:1

1  can tomato sauce

1/4 cup brown sugar

2 tbsp Worcestershire sauce

2 tbsp minced garlic

pinch salt & pepper

1 tsp red pepper flakes
2- 3 lbs baby back ribs (pork or beef)

Mix tomato sauce to red pepper pepper flakes.  Take ribs out of package, salt and pepper both sides.  Put ribs in crock pot on low.  Pour sauce over ribs and cook on low for 8 hours, high to 6 hours.  Serve with ribs, and buttered cooked noodles or rice.  Delicious...

Happy Birthday! Surprise! No Oven!

This week some important people were born in history.  Babe Ruth, Laura Ingalls Wilder, Ronald Reagan, Norman Rockwell, Boris Yeltsen, Charles Lindbergh, and Lawrence Taylor to name a few. These people helped inspire a nation in their own way and shaped the lives of many.   Two other very important people were born this week as well, my mom, and my father- in- law. Are they as famous as the above mentioned folks?  Maybe not in a world wide sense,  but  they both  shaped  lives and are inspirations to those who are close to them. 

Two weeks ago I  began getting ready for the birthday week.  Menus were set with favorite meals, groceries were bought, cards and gifts were squirreled away.   Plans were laid, and in between snow storms, the families began getting ready  to celebrate.     I had it all figured out.  Family would start arriving on Fri evening, dinner with my in-laws on Sat night, complete with lemon cake.  Sun morning would bring breakfast, and then preparations for dinner and another lemon cake with my Mom. (Both of them enjoy lemony cakes and pies).   All set.

Imagine my surprise when I turned on the oven Thursday night to warm up some rolls for dinner...and nothing happened.  The oven was stone cold.  I checked pilot lights, fuses, propane levels, and connections.  Nothing fixed the situation. The top of the stove worked fine, but  NO OVEN!!!!  ARGHHGHGHG!!  Here  it was Friday morning, I was on my way to work, family coming in, dinner at my house, two cakes to make, and  no oven.  I headed off to work with my head in a whirl.  It hit me about half way through the day that my Crock pot would come in handy for dinner, no problem, veggies and potatos could be cooked on top of the stove or microwave, but what could I do about the cakes? 

I began thinking about all the tools and options that were possible.  My electric roaster.  Hmmmm.. It has a temperature gauge, it  can roast turkeys and hams and roasts of beef, so why can't it bake?  I thought about it all evening  and got it out and looked it all over.  I found baking sheets and a wire rack that would fit on the inside and made room on my counter.  Saturday morning came and I made a Dutch pancake which requires 30 min of baking.  I was either going to have a light and fluffy popover of a breakfast treat, or an eggy mess that the dogs would enjoy over their kibble.  I mixed up the pancake, poured it into the pan, and put it in the roaster.  The lid went on and I set the timer.  I knew that opening the lid ahead of time, would let the heat out, so I had to resist peeking for 30 anxious minutes.  When the timer went off, I lifted the lid carefully, and to my surprise I found the pancake almost done and puffing up beautifully.  I carefully put the lid back on and set the timer for an additional 5 min.  Overall, it took an extra 20 minutes to cook, but when it came out, the pancake was light and golden  and baked to perfection!  HOORAY! 



Dutch pancake with glare from the window



Time for cake.  Mixing all the ingredients for a warm lemon cake with lemon sauce was exciting.  This was new baking for me.  The cake went into the roaster in a 13x9x2 baking pan on a wire rack while the oven sat dormant (HAHAHA you can't ruin THIS birthday!).   Again, the cake took an additional 30 minutes to bake.  But bake it did, and came out golden and lemony.  The house smelled delicious and the beauty was that I was able to pack the roaster away, no cleaning involved.  Slow cooked ribs were simmering away, potatos were ready to be mashed, salad was tossed, and through the snow everyone arrived to wish my father in law many happy returns.

Mom celebrated the next day with nachos with homemade salsa and guacamole, and  warm lemon cake with lemon sauce.  No oven required! (Two for two!!! Thank you God!)

This opened up a whole new area.  In the summer time, how often does baking go on hold due to the heat of the oven?   It won't have to anymore.  The roaster can serve as a baking oven without adding extra heat to the house.   I would advise to either add 25 degrees to the cooking temp. or extend the cooking time 20 to 30 min.  Metal baking pans work best to conduct heat, and make sure you put the baking pan on a metal rack so that the pan heats evenly.

Happy Birthday Mom and Papa.  You deserve the very best. Here's to many more shared lemon cakes....

Mom in her favorite place



Papa and Rob


Warm Lemon Cake
1 box yellow cake mix (prepared according to box directions.)
Pour prepared cake batter into a 13x9x2 baking pan, sprayed with cooking spray

In a separate bowl mix:
2 boxes instant lemon pudding
2 cups milk
1 1/4 cup water
1/3 cup granulated sugar
Pour lemon pudding mixture over the top of the raw cake batter.
Sprinkle poppy seeds over the top of the batter/pudding

Bake 350 for 60 min or until a knife inserted comes out clean.  Serve molton and warm

Mediterranean Beef Soup
1 med zucchini, chunked
1 large onion, large dice
1/2 cup fennel, diced
2 tsp ground cinnamon (1 stick)
1 lb stew beef
2 cans diced tomatoes
salt and pepper to taste
2 Tbsp greek seasoning
cooking spray
3 cups cooked couscous or orzo pasta (drained)

Place first 6 ingredients into slow cooker that has been coated with cooking spray.  Add seasonings.  Place lid on and cook on high setting for 1 hour.  Reduce to low and cook for 7-9 hours.  Discard cinnamon stick.  Serve over cooked couscous or pasta.

Chicken Noodle Hot Dish
In med saucepan combine:
2 cans cream of mushroom soup
1 1/2 cans of milk
2 cans of canned chunk chicken, drained
1/2 cup sour cream
salt and pepper
1/4 cup chopped parsley
 4 cups cooked egg noodles
1/2 cup shredded Parmesan

Combine soup mixture and noodles.  Heat on low for 10 min.  Add shredded parmeasan and serve hot.

When the Lights Go Out

The cold snap eased it's grip on the area.  So imagine our surprise when we came home to find no power!  There were no weather issues, the ride home uneventful (thank God), and no power lines down that we could see.  Even though everything looked to be OK, we still had no power. 

The first order of business was to get the fire started to warm up the house.  Even though it wasn't as cold as it had been, 10 degrees is not exactly tropical.  So after the fire was roaring away, it was time to think of dinner.  Pancakes had been planned.  So, out came the cast iron skillet and griddle cakes it was.  It reminded me of camping in the summer time, however, cooking on a gas stove with a flame that could be regulated sure made cooking easier!  Only one pancake got over cooked.  The rest were golden and fluffy.  I used another skillet to pan fry sausages.  Our dinner consisted of griddle cakes, sausages, applesauce, and mugs of hot tea.  We ate by  candle and lamplight.  The house slowly warmed up from the wood stove, and we were full and satisfied. 

Usually when the power is out it's weather related so leaving the house to go to a restaurant is not an option.  I began thinking of meals that could be made easily when you need to "rough it."  A gas stove  makes life a lot easier, because all you have to do is use a match to light the stove top pilot light.  If all you have is an electric range, it's time to brush off the grill and do some grilling.  Small camp stoves are fabulous to use in the house (make sure you ventilate properly) and provide the needed heat to cook.   (DO NOT use these items to heat the house.  That is VERY dangerous.   If you have a way to boil water, you have the beginnings of a meal, power or not.

One year, the power went out, and we went into "roughing it" mode.  Wood stove cranking, candles lit, kerosene lamps blazing away, and hot plates of pasta.  Just as we sat down to dinner, the lights all blazed on, and the TV started blaring.  Without a word, my son got up from the table and turned everything off.  "That's no fun." he said.  "We'll turn them all on after dinner."  How can you beat that?

The recipes below are all one or two pot dinners.  My choice for cooking these types of meals are cast iron skillets or dutch ovens, or the heaviest stainless steel skillet or pot.  They can handle the heat  from extended cooking.   They can be assembled on a gas or camp stove.  Grilling is also an option as well as hopping in the car and going to your nearest restaurant!

Sausage, Potatos, and Onions
1 pkg kielbasa
4 to 5 washed, peeled, and sliced potatos
1 onion, peeled, and sliced
1 can beef broth
1/2 c water
 2 tsp greek seasonings.
salt and pepper to taste

In large skillet, put potatos and onions.   Slice kielbasa on a diagonal and add to skillet.    Pour beef froth and water over ingredients.  Season to taste.  Put lid on and simmer for 30-40 min or until potatos are fork tender.  Serve hot.

Chicken and Biscuits
(This is a great way to use up leftover chicken)
2 Tbsp olive oil
1 cup diced celery
1 cup diced onion
1/2 cup diced carrots
1 Tbsp minced garlic
6 cups chicken broth (2 cans)
salt and pepper
2 cups cooked chicken
In dutch oven, heat oil over low heat.  Add celery, onions, carrots, and garlic.  Cook until tender.  Add the stock and chicken .  Simmer for 10-15 min.
Biscuits
(You can use Bisquick or any other premixed biscuit mix, but this is a yummy version)
1 c flour
2 tsp baking powder
1/8 tsp baking soda
pinch of salt
3 Tbsp butter (cold)
1/2 cup buttermilk
1 tsp herbs of your choice (thyme, sage, parsley, tarragon, chives
Mix the dry ingredients together.  Cut the butter into the flour mix.  Add buttermilk and using a whisk barely mix the ingredients together.  (Don't OVER beat..your biscuits will be tough).  Drop the biscuits by scoop into the hot, bubbling, mix. Cover and  cook for 10 min over low heat.  Serve immediately.

Rob's Favorite Turkey (or Chicken) Hash
2 Tbsp butter
1 bag frozen tater tots (need I say more?)
2 chops cooked, chopped turkey or chicken
1 1/2 cups chicken broth
1 clove garlic, minced
1/4 cup sweet chili sauce
fresh parsley, salt, pepper, red pepper flakes

In skillet, melt butter.  Add the frozen tater tots and cook until they start to brown, 2-3 minutes.  Add the turkey(chicken), broth, and garlic.  Stir to combine.  Season to taste.  Let the hash simmer, stirring occasionally or until all the liquid is absorbed.  Add the chili sauce the last 5 min of cooking and stir. 

Angel Hair with Sundried Tomatos and Feta
(This is a 2 pot meal)
Cook angel hair pasta (Reserve some pasta water)
In skillet use 2Tbsp olive oil
Saute one onion, finely diced
Add:
2Tbsp tomato paste
3 Tbsp parsley
1/2 cup chopped sundried tomatos
1 cup white wine

Add pasta directly into the pan with sauce.  Use reserved pasta water to thin it.  Cook until warmed through 5-7 min.  Crumble in 1/4 cup feta cheese and fresh parsley.  Serve immediately.

One Pot Rice Pudding
3 cups milk

1 cup Minute White Rice, uncooked

1/4 cup sugar

1/4 cup raisins

1/4 teaspoon salt

2 large eggs

1/2 tsp cinnamon and nutmeg

1 teaspoon vanilla

1. Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
2. Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs.Add cinnamon and nutmeg.   Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
3. Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.

#links

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Cheesy Sausage Quesadillas
8 oz browned and drained turkey sausage (casings removed and crumbled)
1 cup cooked Minute Rice
1/2 cup canned corn (drained)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese (optional)
1/4 cup chopped cilantro
1/4 cup salsa
1 pkg flour tortillas
Sour Cream
Guacamole

In small bowl combine cooked and drained sausage, rice, corn, and cilantro.
Heat skillet over medium heat. Spray tortilla with cooking spray. Place tortilla, coated side down in skillet. Spoon 1/4 rice and sausage mixture onto tortilla. Sprinkle with cheeses. Spray another tortilla, coated side up and put that on top of mixture. Cook for 2-3 min on each side, or until cheese melts. Top with salsa, sour cream, and or guacamole if desired.

**You can also make this in the microwave. Do not use cooking spray on the tortillas. Make quesadillas and then cover with a damp towel. Cook 1-2 min or until the cheese is melted.

Nachos

Cheese Sauce
1 can cheddar cheese soup
1 can milk
2 tsp yellow mustard
1 Tbsp Worchestershire sauce
2 tsp Tabasco sauce

Whisk together in a saucepan until heated and thickened.

Brown in saucepan 1 lb ground beef. Drain
Mix in 1 pkg taco seasoning (Mix with water according to pkg directions)

1 cup diced tomatos
2 cups shredded lettuce
1 bunch of diced, green onions
1/2 cup black olives **optional**
sour cream
1/4 cup chopped cilantro
Salsa**(optional)
Green chilis **(optional)
Guacamole
1 bag nacho corn chips

On a plate, put 1 cup nacho chips. Spoon 1/4 cup ground beef mixture. Top with cheese, lettuce, tomatos, and other fixings according to taste. If more spice is desired, a few dashes of tabasco will spice it right up.



Peanut Sauce
2 Tbsp soy sauce
1 Tbsp lemon juice
1 tsp corn starch
1 Tbsp minced garlic
1/2 cup hot water
1/4 cup peanut butter
red pepper to taste

Wisk soy sauce, lemon, corn starch, & garlic. In small saucepan wisk peanut butter and hot water together. Stir in soy sauce mixture. Add red pepper flakes. Bring to a simmer until sauce thickens. Serve with cooked chicken

Chicken Orzo Salad
1 box small pasta (small shells, rings, or orzo) cooked, and drained
4 c cooked, chicken breasts, diced
1 cup red and green grapes
2 c cucumbers, diced
1/2 c celery, diced
1/4 c minced onion

Dressing
2 cups mayo
1/4 c half and half
1/2 tbsp lemon juice
1 tsp salt and pepper

Mix dressing ingredients together

In seperate bowl mix salad ingredients. Pour dressing on top and chill.

Toasted Chick Peas

1 can chick peas (garbanzo beans) rinsed and drained

Pour chick peas on a baking sheet sprayed with cooking spray. Drizzle 1/4 cup olive oil on top of chick peas. Sprinkle 1 Tbsp coarse sea salt, 1 Tbsp cumin powder, and a sprinkle of red pepper flakes (optional)

Bake 350 for 30-35 min or until chick peas are toasted through.

Make It Hot When it's SOOO Cold

There's nothing sexier than something that is "Hot".  This week we are smack in the middle of winter.  Cold, frozen, snowy, slushy, crap.  When the weather man said that this weekend was going to be well below zero, we filled the wood box, bought extra milk and hibernated.  As I was beginning to complain about how cold it was, I was trying to think of a way to bring back the heat from the summer.  Heat!  I got it! 

I dug out the various hot sauces and Hubby qued up the DVR to tape various Western movies.   If it was going to be frigid outside, we were going to make it smoking on the inside.   The different spices and hot sauces were varying  colors of reds and oranges and we tasted them on the end of a toothpick.  Some were so hot that they made the nose run and the eyes water.  Others were subtle and warmed the back of the tongue and throat.  Either way, we laughed to watch each other taste the different degrees of spice.  Even the names of the various spices are enough to put a smile on your face.  "Fire in the Hole", "Texas Tongue Torch," "Butt Burner", and the hottest sauce we have "Dave's Insanity Sauce" are some of the various devil's brews that will heat your entire being.  Aren't the names great?

Red chilies, roasted cumin,  cayenne pepper, pickled chilies, different vinegars, chili powder, fresh garlic, ginger, and wasabi powder in various combinations make for lethal concoctions that look innocent enough but can reduce someone to tears.  I have often thought that the older one gets, the more they can handle spicy foods due to the facet that  taste buds  dull as we age.   The beauty of these spices is that you can spice to taste.  Some like it hot, others don't care for that much spice and like a slow mellow heat, while others enjoy a sweet tang that spices up the tongue and cheeks.  Chicken wings are a great way to experiment with different degrees of heat and spice.

Watching classic movies like "Shenandoah", "Two Mules For Sister Sara", and "Have Gun Will Travel" put us all in the western frame of mind.  Hot, dusty, sunny heat  along with plates of Nachos spiced with Tabasco and bowls of chili redolent with red chilies and roasted cumin made us all remember that summer is coming. 

In a few months we'll be lounging in front of the AC slurping cool and frosty drinks and this winter freeze will be a memory.  But for now, heat it up inside.  Make a cup of hot coffee or cocoa, put a shot of Kahlua in  it, make a plate of Nachos or wings and add a dash or two of hot sauce.  Can you hear the guitars and maracas?  Ole! 

This week's menu is inspired by peppers and spice. 
***Means that recipe is included.

Sunday
Chili
Cornbread

Monday
Cheesy Sausage Quesadillas  ***
Green Salad

Tuesday
Pancakes
Sausage

Wednesday
Nachos***
Fresh Fruit Salad with apples, kiwi, mandarin oranges, red grapes

Toasted Chick Peas***

Thursday
Chicken Kabobs
Peanut sauce***
Rice
Green Beans

Friday
Chicken Orzo Salad*** (Made with left over chicken from Thurs)
Sour Cream Quick rolls (Made with only 4 ingredients)***

Little MouseKitchen: Great Mornings

Little MouseKitchen: Great Mornings

Finnish Pancake

Heat Oven to 400. Melt 1/4 cup of butter. Put the melted butter in a 9 inch pie plate

In blender, put:
1 c milk 2/3 c flour
2 Tbsp sugar 2 eggs
1/2 tsp vanilla pinch of salt
1/2 tsp nutmeg

Blend well, scrapping the sides. Pour batter in center of the pieplate that contains the melted butter.
Bake 30 min. NO PEEKING! When done, it will be puffed and golden. Serve right away with honey or maple syrup.

Omlettes for a Crowd
Yes, this does work, it's very easy and the omlettes are delicious.

Fill a large kettle with water and bring it to a boil.

Prep your omlette fillings ahead:
Shredded cheddar cheese diced cubes of ham
diced green peppers diced onions
diced mushrooms crumbled cooked sausage
diced scallions diced tomatos
fresh salsa sweet red chili sauce
diced feta cheese

Then in large mixing bowl whisk 6-8 eggs, salt and pepper, and 1/4 cup water. Combine thoroughly and then put by 1/2 cup fulls in resealable plastic bags. You can refrigerate the egg mixture until ready to cook. Open the bags and put in whatever omlette filling you want. RESEAL the bag.

Drop the bags into boiling water. Simmer for 5-8 minutes. The omlettes will cook in the bags and you will see the egg firm. Take the bags out with tongs and allow to cool slightly. Open the bag and the finished omlette wil slide out. You can cook 2 or 3 at a time, depending on how big your pot of boiling water is.

French Toast Casserole
Can be prepped the night before and tastes better if it is.

Take a loaf of Italian bread and break into cubes. (You can use whatever bread you have on hand.) In a 13x9x2 baking dish, spray lightly with cooking spray. Put the bread cubes in the baking dish.

Whisk together in a separate bowl:
2 cups of milk 6 eggs
1/2 cup sugar 2 Tbsp vanilla
1/4 tsp cinnamon 1/4 tsp nutmeg

Pour over the bread cubes. Dot the top of the casserole with butter.
Mix together 1/4 cup sugar and 2 tsp cinnamon. Sprinkle on top of the casserole.

Cover with foil and refrigerate overnight (or bake immediatly)

Preheat your oven fto 350. Bake with the foil on for 50 min. Take the foil off for the last 10 min of cooking.

Serve hot with maple syrup or honey

Cheddar Apple Sausage Strata
Can be prepped the night before.
Take 6 slices of bread. Anykind will do. I use Sourdough Italian. Cut the crusts off. Spray a 13x9x2 baking sheet with cooking spray. Place the slices of bread side by side in the baking dish.

Crumble and brown 1 lb sweet turkey sausage in a skillet. Drain off the fat. Put the cooked sausage crumbles on top of the bread.
Add 2 cups peeled, cored, and diced apple
Add 1 1/2 cups shredded cheddar cheese

Whixk in a seperate bowl
6-8 eggs
1 cup milk
Salt & pepper
2 tsp Greek seasoning

Pour over the bread, sausage, apple mixture. Cover with foil and refrigerate over night.

Preheat oven to 375. Remove foil and bake 50-60 min. Check with a knife inserted. If it comes out clean it is done.

Granola with Dried Cherries
4 cups oatmeal
2 cups slivered almonds
1 cup shaved coconut
1 1/2 cups dried cherries or dried apricots
1/2 cup veg oil
1/3 cup honey (or maple syrup)
2 tsp cinnamon
2 tsp nutmeg

Mix all together. Pour out onto a baking sheet and bakein 350 oven for 30 min.
Allow to cool and then bag up.

Bills' Favorite Buttermilk Pancakes
1 egg
1 c buttermilk
2 Tbsp melted shortening or veg oil
3/4 c whole wheat flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

Beat egg. Add remaining ingredients in order and beat until smooth. Pour by ladle fulls on greased skillet. Allow bubbles to form and then flip. Cook until golden brown. Serve with LOTS of real maple syrup.

Great Mornings

There is nothing like a delicious breakfast.  Think about it.  It doesn't matter if you are on vacation, if you are home for the weekend, if there has been a sleepover or the night after a party, or if you are by yourself and you have woken up when you WANT to and not when you HAVE  to, a delicious breakfast begins the day and gives you the strength to deal with whatever life decides to hand you.  One of my most memorable breakfasts, was when we were in Bermuda.  Hubby and I had fresh pineapple, bacon, hot tea and coffee.  That was it.  But the pineapple was so fresh, it puckered your mouth while the juice ran down your arm. Served overlooking the beautiful, warm turquoise waters it was breakfast at it's finest.

There are many kinds of breakfasts.  There are the conventional kinds that include  cereal, eggs, and toast to the unconventional and just as delicious kinds that include cold pizza, chicken, or cheese and rice.  Breakfast is just that....breaking your nighttime fast.  On a day to day basis, I'm not a huge, regular breakfast eater.  I enjoy breakfast, but am often content with a scalding cup of freshly brewed  tea.  The experts will tell you that that is not wise and not good for the diet, and I agree.  So as a nod to this I will bring a bag of dry cereal or granola with me to munch on, or a piece of fresh fruit.  Except in the winter, when I will make steaming bowls of oatmeal, and how can you resist hot oatmeal with apricot preserves or maple syrup stirred in.

One of my favorite breakfasts is Sunday morning breakfast.  After church, when we come home, the skillets are taken out, the toaster heated, the tea kettle is on the back burner, and breakfast preparations commence.  It can be anything from toast, bacon, and tea, to french toast and sausage, to omelets with all the fixings, to Belgium waffles with strawberries and whipped cream.  Another favorite breakfast is when we go camping.  Bagels, sliced in half, and buttered thickly, and then cooked over the coals of the fire in a skillet and are to die for.  Buttery, toasted bagels, scalding cups of tea or hot cocoa, ( or coffee in Hubby's case), and thick slabs of ham or bacon fried in the same skillet that we toasted the bagels in.  Delicious!

We often have overnight guests, and I really enjoy prepping and making breakfast.  Anyone who knows me, knows that I am not at my best in the morning so I do most of the prep ahead, and many of my dishes are already put together the night before so I just pop them in hot water or in the oven while I get a hot cup of tea to get my brain moving.

This morning I found an old recipe from a friend.  It was a recipe from her grandmother and we hadn't had it in a very long time.  It was easy prep, and could be done while I drank my first cup of tea.  It was called Finnish Pancakes, and was prepped in the blender.  When baked, the dish is a delicious, hot, custardy, popover type pancake.  It puffs up beautiful and golden in the oven and is served with honey or maple syrup.  This would be a lovely, impressive, and easy breakfast to make for guests.  I was going to take a picture of it, but it was devoured before I had the opportunity to.  It may sound different, but it's delicious and very easy.  Serve with bacon and fresh fruit and you have a lovely breakfast treat.

This weeks recipes pay homage to breakfast treats...so break out the bacon and the maple syrup!
***Indicates recipe to follow.
Sunday
Finnish Pancakes***

Monday
Omelets for a crowd (YES, you can make omelets ahead, AND give your guests what they want!)***

Tuesday
French Toast Casserole***
Cheddar Apple Sausage Strata***

Wednesday
Homemade granola with dried cherries***

Thursday
My Grandfather's Favorite Buttermilk pancakes***
Bacon

Friday
Breakfast for One
Poached Eggs on Toast
Fruit Yogurt

Little MouseKitchen: Magic Chicken Soup

Little MouseKitchen: Magic Chicken Soup

1 lb boneless, skinless, chicken breasts (or in a pinch use two drained cans of cooked chicken chunks)
On a baking sheet, season chicken breasts with salt & pepper. Drizzle both sides with olive oil. Roast in a 400 degree oven for 40 minutes, or until the juices run clear. When done, allow to cool slightly (15 min)

In a sauce pan, add 1 c chopped celery
1 c chopped onion
1 c chopped carrot
2 Tbsp minced garlic
4 c of your favorite chicken stock
1 c water
salt, pepper to taste
2 tsp Greek Seasoning (McCormick spice blends)

Simmer on low heat for 30 min.
Cut the chicken breasts into chunks and add to the broth.

Simmer for 30 more min. (The longer the soup simmers, the better it tastes.)

Cook separately 2 cups of rice or noodles...your choice.
Add the rice or noodles in the last 10 minutes of cooking. They will absorb the flavor of the broth, without turning the soup starchy.

Applesauce Bread
Cream together
1/2 c shortening
1 cup sugar

Add 1 1/2 cup applesauce
Mix together

Add:
2 c sifted flour
1 tsp baking powder
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 cup raisins
1 cup chopped nuts

Stir all together. Pour into a pan sprayed with cooking spray and bake 350 for 40 min or until a knife inserted comes out clean.
(I cook mine in a cast iron skillet)

Linguine With Clam sauce
1 box linguine
2 cans clams (drained)
1 box or can of chicken broth
1/4 cup white wine
2 tsp oregano,
 2 Tbsp parsley,
2 tsp garlic salt or 2 Tbsp Greek seasoning from McCormick
  You can add the fresh spices and salt and pepper as you go.
Mix the clams, broth, wine, and seasonings in a pan.  Simmer for 15 min.  Cook and drain linguine.  Pour sauce over hot pasta and sprinkle on grated cheese

Couscous with Pine Nuts and Spinach
1 cup chicken broth
1 cup couscous.
2 tbsp olive oil
1/4 cup pine nuts
2 cups baby spinach
1/4 cup crumbled feta cheese
2 Tbsp fresh lemon juice
Bring the broth to a boil. Add the couscous, take off the heat, and cover. Let sit for 10 min. Fluff with a fork
In a skillet pour 2 Tbsp olive oil and saute 2 Tbsp garlic and pine nuts. Saute for a minute or two on low heat. (Be careful to not let the garlic burn.) Fold the couscous, spinach, feta, and lemon juice. Season with salt and pepper. Serve with steak

Gone all Day Turkey Dinner
1 lb ground  turkey
1 med onion, chopped
1 cup frozen corn
1/4 cup Italian dressing
1 tsp steak sauce (we use A1)
1 can cranberry sauce
1 box stuffing mix

Combine turkey, onion, corn, dressing, and  steak sauce in a slow cooker.  Top with cranberry sauce and put the dry stuffing mix on the top.  Cover with lid.

Cook on low for 6-7 hours.

Magic Chicken Soup

Do you remember being sick?  What helped you to feel better?  Getting sick when I was a kid meant that the house went into "sick mode".  Ginger ale was poured and  the carbonation stirred out, saltine crackers with honey were put on small plates, the smell of Lysol and Vicks vapo-rub permeated the house, and a pot of chicken soup went on the stove.

What gives chicken soup it's healing powers?  Is it actually a chemical substance that helps to strengthen the body?  Does it help the body's immune system fight off what ever germs have taken hold?  Is it easily digestible so that the body can convert  and use it quickly to repair whatever is damaged?  Or is it that someone has taken the time, effort, and consideration  to show that they love you and will simmer a pot of broth, meat, and veggies and pamper you until you feel like you can join the human race again?  Maybe it's all of the above.

There are many home remedies and comfort foods out there for when you are feeling feeble.  Sometimes, you just don't have a pot of homemade chicken soup on hand when the flu hits.  Campbell's Chicken Noodle Soup was a staple in our house in the winter and in the closet of the dorm room in college.  There is something just a little comforting when you open that red and white can.   Hot tea with lemon and honey (and sometimes a drop of the Irish), would loosen and soothe a cough.   Jello with fruit  would brighten the room with it's fun colors and was fun to eat, and soft puddings (butterscotch... mmmmm) would slide down  a sore throat easily.

This week, Hubby is not at his best, and the chicken soup is on the stove.  The smell of Lysol is in the air, and ginger ale, orange juice, tea, and hot Tang are the beverages of choice.  Even if your house is healthy this week, wash your hands and put on a pot of hot comforting soup.  You will feel rejuvenated by the magic of chicken soup.

*** Indicates recipe following
Sunday
Chicken Soup w noodles or rice **
applesauce bread***

Monday
Linguini with clam sauce***
Green Beans

Tuesday
Grilled steak
Couscous with pine nuts and spinach***

Wednesday
Gone all day Turkey Dinner (Slow cooker meal)***

Thursday
Lasagna Soup
Garlic Bread

Friday
Pancakes
Bacon

Little MouseKitchen: Playing With My Food

Little MouseKitchen: Playing With My Food: "Now that January is here, the garden and seed catalogues have been in the mail box on a daily basis. I love leafing through..."

Playing With My Food

Now that January is here, the garden and seed  catalogues have been in the mail box on a daily basis.  I love leafing through the brightly colored pages of  juicy, ripe produce, beautiful flowers, and green, aromatic spices.  It seems I always linger on the pages of  fresh  berries and sweet corn.   The varieties are always amazing and every year, Hubby and I sit and plan out the garden.  Row by row we figure on what we use, what we never keep up with, and what never even makes it in the house!  Sweet baby green peas never make it inside.  They are always gobbled up, pods and all while we weed the rest of the garden.  Tender, green asparagus stalks also get chomped up and rarely make it inside or even more rarely make it to the grill.

    Even though we are in the midst of  a January thaw, my cupboards and pantry are full of  foods that we "put up" for winter time.  We have had soups and stews, pickles, sauces, and jams.  I have opened numerous boxes, jars, and cans to create various soups, stews, and casseroles.  But I miss playing with my food.  I miss gathering the tender green beans,  weeding the sweet carrots, and popping tiny, paper thin onion sets in the soil.   I miss picking black and blueberries until my fingers (and mouth) are stained with berry juice.

        So this week, I've been playing with my food,  indoors.  For our New Year's celebration, I made guacamole.  It was so satisfying to make the creamy, green  mash, and I have to admit,  I loved using my hands as my tools.  There is something so satisfying about using your hands to peel, mash, and mix.  Mixing and mashing onion, garlic, and cilantro into a paste and then peeling and mashing the glorious green of fresh avocados.  Feeling the sting of fresh lemon juice running down my hand and into the bowl to preserve the beautiful green and the sharp bite of clear, salt crystals. I imagine the vibrant green of the avocado tree.  Someday, I will see one. (Not my photo....but someday it will be.)
      The next adventure my hands had was making applesauce cinnamon ornaments.  Now I know that Christmas is over, but I'm in withdrawal.  The house always looks so naked and empty. This year, I left the greenery on the stair railing and hung red lights for Valentine's Day.   I used fragrant applesauce cinnamon dough to cut out small, crinkle, edged hearts.  When they dried, I edged them in white acrylic paint  and hung them to scent the house. 

     Playing with the various veggies and spices, and a fridge full of holiday leftovers inspired me to try a jambalaya.  What a party for eyes, noses, hands, and mouths!  Right along with avocado trees, I will get to New Orleans someday to try the food.  What fun a jambalaya is!  You begin with chopping onions, celery, and carrots.  Normally you would use peppers for the "Holy Trinity" of southern cooking.  However, none of my guys are pepper lovers, so I substituted carrots.   It's a veritable feast for the eyes of green, white, orange, and red.  Slicing sausage, and chicken gives bulk and heft to the meal.  Adding cilantro, cumin,paprika, cayenne pepper, onion, and bay give the mixture a delightfully spicy, aromatic  scent that tickles the nose and begs for heat.    Let the dry, dusty grains of  rice run through your fingers and add it to the steaming pot.  Hot Tabasco  sauce adds the necessary heat when you add it with chicken broth and Worcestershire sauce.  Finally add the final touches of peeled, and deveined shrimp, and freshly minced parsley.    It will bubble in the pot and bring everyone into the kitchen with "What's that cooking?  It smells really good!"

        Your hands will remember the feel of  peeling, and dicing, slicing, and mincing.  Your eyes will revel in the fresh greens, and whites.  The heat will remind your taste buds that the days are getting longer and spring will be here before you know it!

***Indicates that recipe is included

Sunday
Jambalaya with Shrimp, Chicken, and Sausage***
Crescent rolls

Monday
Guinness Stew***
applesauce

Tuesday
Clam Chowder
French Bread

Wednesday
Cheryl's Rice Pilaf ***
Asparagus
Grilled Flank Steak

Thursday
Deli Beef Burgundy
Noodles
Carrots

Friday
Subs

Little MouseKitchen: Homemade Christmas

Little MouseKitchen: Homemade Christmas

Linguini with Lemon Shrimp
1/2 cup extra virgin olive oil
zest of 1 lemon
infuse the oil in a skillet with the lemon zest

Sweat 1/2 cup diced onion or shallot and 2 tsp of garlic in lemon olive oil
Add 1/2 cup white wine
Add a pinch of salt

Add 1 bag of frozen shrimp, peeled, and deveined
Zest one more lemon in the shrimp. Squeeze the lemon in with shrimp and add salt and pepper
Turn the shrimp 5-7 min

Cook one box of Linguini in salted, boiling water. Drain and add to shrimp mixture. Add handful of chopped, fresh parsely.
Top with parmesean cheese

Easy Shortcut Gingerbread Cookies
(These are soft and biteable)
1 pkg sugar cookie mix
1 egg
1 tsp cinnamon, nutmeg or 2 Tbsp pumpkin pie spice
1/2 tsp ground ginger
1 tsp vanilla
1/4 cup molasses
1/2 cup flour
1/4 cup melted butter

Stir together. Roll out onto a floured surface and cut out as desired. Bake 8 min at 350.
Allow to cool completely and frost

White Bean and Ham Soup
(This tastes just like bean with bacon soup)
2 cans cannelinni beans (drained and rinsed)
2 med carrots chopped
1 small onion chopped
2 Tbsp butter
2 1/4 cups water
1 1/2 cups fully cooked ham
pinch of salt
1 bay leaf

Mash one can of beans or puree' in a food processor, set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the whole beans, water, ham, seasonings,carrots and onion. Add the mashed beans to the mixture and cook over medium heat.

Overnight Salad
1 head iceberg lettuce
1 red onion sliced and separated into rings
1 small head cauliflower broken into florets
1 bunch broccoli cut into florets
1/2 . cucumber, sliced and peeled
C. frozen peas
1/2 lb. bacon cut up crisply fried
1 C. cheddar cheese
2 C. light mayo1/3 C. sugar
In a serving bowl add the lettuce. In layers add onions, cauliflower, broccoli, celery, cucumber, and peas. Spread the mayonnaise on top. Sprinkle with the sugar. Add the bacon and cheese. Cover and chill over night.

Candy Cane Cookies
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Heat oven to 375ºF.
Stir together peppermint candy and 2 tablespoon sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes

Homemade Christmas

Hard times come to everybody.  It's even worse when they come at Christmas.  One of my favorite Christmas's happened as a result of hard times and I wouldn't trade the memory for anything.  Our house was destroyed by tornado in the later part of May.  My parents used every penny they had to rebuild and we were in our new place by fall.  However, there was not a lot left over for extras.  We had lost everything, including Christmas decorations.  The only decoration that made it, was an angel that had been passed down to my Mom, and  was in need of repair.

I woke up one morning in December and made my way down the hall.  Every light in the house was on.  The tree was up in the living room, bare, but up just the same.  When I went in the kitchen Mom had every bowl, pot, pan, recipe book, and ingredient out.  She announced with a smile that we were going to have a "Homemade Christmas" and that we were going to make all of our decorations.  She wasn't kidding.

One of my favorite ornaments that we made was "Shredded Wheat Wreaths."    They were made with shredded wheat, glue, and green food coloring.  They were messy,  gloppy, and so much fun to make.  We made dozens of them!   I have made them with numerous classes of kids, and they still love making them.


Nabisco Shredded Wheat Cereal- large biscuit style (or a generic brand) - use one  biscuit to Plastic bowl
Canning lid or plastic lid
Spoon/or rubber gloves
Glue (Liquid glue)
Paper clip
Green curling ribbon about 8 inches long
Scrap piece of red ribbon for a bow
Three red beads or something small, red and round for decorative “berries” (optional)
Directions:
Pour about 1/4  of a cup of glue into your bowl.  Add green food color and stir to create the shade you want for your wreath.  Using your hands, break apart half of the shredded wheat biscuit into the bowl.  Don’t crumble the biscuit too fine, because they  will  break   apart and you want it to look like branches.    Using your spoon, toss the cereal around with green glue until completely coated.  Kids like to do this with their hands! (Have them wear the plasticgloves.  Otherwise, they will have green hands!!)   If the mix appears too dry, add more green colored glue.  Turn the mixture over onto the canning  lid and using your hands, press into the shape of a wreath.  Press firm enough to hold together, but not too firm that you lose all the texture of the cereal.  Don’t worry about it sticking to the lid.  It will peel off when dry and have a nice flat back.  Using a brush or your finger, coat the wreath thoroughly with non-colored glue. Bend the paperclip so that it is in a U shape.  Push the clip in upside down so that it forms a hook.   Add  red beads and a bow for decoration.  Allow to air dry.  Tie the curling ribbon onto the wreath so you can hang your ornament on the tree! 

We then began measuring, rolling, mixing, cutting, baking, designing, and decorating.  We made every kind of cookie possible, M&M, chocolate chip. oatmeal raisin, oatmeal butterscotch, stained glass cookies (which looked very cool with the melted hard candy centers), stiff gingerbread, and my favorite, candy cane cookies.

We baked all day.  When the cookies were done, cooled, and decorated Mom brought out plastic sandwich bags and we wrapped the cookie ornaments in clear plastic  and tied the tops with colorful ribbon and hung them on the tree.  We made chains out of popcorn and cranberries and stuck cloves in oranges to make pomanders. 

The tree was amazing!  The house smelled of pine, cinnamon, nutmeg, and peppermint.  When Dad walked in the door, his smile lit up his face as he looked at all the decorations that were hanging around the house and on the tree.  Mom said that we had one more thing to add to the tree, and she brought out the angel.  She had been reglued, reglittered, a new face put on, and cotton clouds added on to the bottom of her dress.  She was beautiful.  When I got married the angel was handed down to me.  
Hard times come to us all, but memories are made by how you deal with them.  Make some memories today...bake some cookies, string some popcorn, talk about ornaments that you have made and make some new ones.

Sunday
Linguine with Lemon Shrimp***
Corn
Easy shortcut gingerbread cookies***

Monday
Beef Noodle Skillet Dinner
Green Beans
Crescent Rolls

Tuesday
White Bean and Ham Soup***
Garlic bread
Clementines

Wednesday
Chicken Fingers
Roasted potatos
Carrots
Applesauce

Thursday
Going out to dinner and going to the movies

Friday (Christmas Eve)
Roast beef
Twice baked garlic mashed potatos
Rolls
Cranberry salad
Overnight salad***
Baked Corn Casserole
Carmel Pecan Cheesecake

Painful....just lost it

Just posted for the week....lost it all......

Little MouseKitchen: Spice it Up!

Little MouseKitchen: Spice it Up!
Beef Curry
2 lbs beef cubes
1/4 cup flour
salt and pepper
4 tbsp olive oil or grapeseed oil
Dredge cubes in flour, salt and pepper. Browncubes in a saute pan that has olive oil drizzled on the bottom.
1 small onion chopped
2 tsp chopped ginger
Add to beef cubes and saute until tender.
1 cup water
2 tsp dried mustard
4 Tbsp curry powder ( I only added 2 and Hubby said it wasn't hot at all)
2 tsp paprika
salt & pepper
1/2 cup shredded coconut
2 peeled, cored, and chopped apples
1/2 cup raisins
Add ingredients and simmer, covered for 45 min over low heat. Sprinkle with fresh cilantro if desired

Slow Cooked Beef and Sweet Potatos
In slow cooker add:
1 cup onions
1 cup sweet potato, peeled and diced
1/2 cup parsnips
Season roast with salt and pepper.  Add 3 Tbsp flour on top of roast.
In small bowl mix:
14 oz can of tomatos
1 sprig of rosemary, chopped fine
1/3 cup maple syrup
2 tsp chili powder
2 tsp cumin powder
1 tsp garlic and onion powder
Pour over beef.
Cook 8 hours on high.

Rotini Pasta in Creamy Sausage Sauce
In skillet saute 1 small onion and 2 cloves of garlic
Brown turkey sausage with casings remove
Add 1 can drained canellini beans
1/2 box of reduced fat cream cheese.
Salt and pepper
2 tsp dried oregano and basil

Cook 1 box of rotini pasta in boiling, salted water.  Drain and cool, reserving 2-3 Tbsp pasta water to thin the sauce if needed.  Add hot pasta to sausage sauce.  Stir.  Grate fresh Parmesan cheese on top.

Egg Nog
3 cups milk
6 eggs
8 Tbsp sugar
3 tsp vanilla
grated nutmeg for the top

Blend all ingredients and serve ice cold.  (Alcohol can be added) You can also cut the milk, and add 1/2 and 1/2  to make the nog creamier!