Potato Bits and More

What do you do with leftover potatos, fries, tots?  No need to make them wait out their doom in the fridge or feed them to the trash can.   

Start a zippy bag in your freezer and add all those little bits of leftovers.  Get a good variety going.  The garlic roasted potatos didn't get finished off?  Toss them in your potato bits bag.  Cook too many tator tots again?  Straight to the potato bits bag.  And those extra-crispy Ore Ida fries that nobody went for?  They can serve their time in the bits bag too.

Next time you cook up a casserole, break out the potato bits bag and give them a good chop.

Mix in some or a little of both of Ranch, mayo, sour cream, buttermilk. Whatever you have on hand.

Add some dried onions or other seasonings like Rosemary or Chili Pepper.  Get creative.  Add cheese too if you'd like. 

Spread it over top of your favorite casserole.

Bake to perfection.

Thank the good Lord and enjoy.

And More....

Mary has been fighting an awful case of impetigo.  She is now taking antibiotics.  Poor thing.  Paul stayed home with her this morning because I still had so much to do for our Employee Christmas Party.  I know he will be playing catch-up, but I'm so glad to have that extra time this morning at the Center.  Our party is going to be fabulous :)  Although I still need to head in super early tomorrow AM to micro-manage and control freak the final set-up. Just doing my DSSing.  Smile :)  

Then I had the most unusual call from David's school that he was sick.  So I picked him up and well... after I dropped him off at home... I had to go get the van cleaned.  Poor thing #2.

Elijah is quite into Geology lately, so as I sit here, he is teaching his sisters from the Rock collection we bought 5 years ago in Sequim, WA. 

I promised the kids a quick walk.  Mary really needs to get out of the house.  David can be sick without me.    

I'm so glad it's Pizza Night. 

Pumpkin

I didn't believe it, so I had to try it for myself.

Stir one box of Cake mix with one 15 ounce can of Pumpkin.

Fill muffin pan holes 2/3 full. 

Bake at 350 degrees for 18-20 minutes

and

waalaah

~Pumpkin Muffins~

I made mini-muffins so I baked for about 12 minutes.

I also added 1 1/2 teaspoons of pumpkin pie spice because I just couldn't imagine using only 2 ingredients.

I can't wait to do this again with a box of carrot cake mix and then I will glaze with powdered sugar icing.  I may even dare a chocolate cake mix. 

I love pumpkin and have already stocked my pantry shelves with 14 cans.  That will last well through the Holiday Season plus more for later.  I even eat it straight from the can and so did all of my babies.  

Soon, I will begin baking Pumpkin Pies of which I follow the recipe on the back of the Libby's can, but I always DOUBLE the amount of spices it calls for.  That is how my mom taught me and I really like all the flavor.

Also Pumpkin Cornbread and Creamy Ginger-Pumpkin Soup will be on the menu this month. 

Once, my grandmother fed her baby so many carrots from the abundance of the garden that her baby turned orange-toned.  I'm curious if that could happen from eating to much pumpkin.  We will soon see :)

Sooo Good Cookies

I made these the other day and they are sooo good!  Everybody loves them and they are a cookie I'm happy to dish out with all nutritionally rich whole wheat.   Get the recipe over at Jackie's blog.

My Kids Should've Been Asian

Is it legal to blog twice in one day????

I have some spare time, an early bedtime for the girls because we're up at the crack of dawn to go pick up our church kids from camp. I know they will be brimming with stories to tell us! So anyways, I thought I'd write about rice because the boys will be home tommorow and I want to make them one of their favorite meals.

My kids LOVE rice. They might as well be Asian. Left to themselves, I think they'd eat it breakfast, lunch and dinner. For years all I've cooked is Lundberg Organic Brown Rice. That's what I like and most importantly- that's what CostCo sells, so that's what the kids are used to. 12 pounds for about $13. We go through about 3-4 bags a year. I cook it at least once a week, just season it differently depending on what I'm serving it with. I also use it in casseroles, mexican dishes, etc. We hardly ever do noodles/pasta, maybe once every 5-6 weeks (if that). Rice is definately the staple in our home. I will cook up a ton once a week, eat it for dinner that night and then use it for other stuff the rest of the week. Like Mommy's Fried Rice, which the kids love to eat and we named it Mommy's because when we go to a resturaunt and order fried rice, they're like... "this doesn't taste as good as mommy's". (And boy does that make me feel good!!)

Here's how I cook it:

Ingredients (These are all estimates, tweak it to how you want it and how much you want)
4 Cups of already cooked Brown Rice. (It works better if it's already nice and cold)
1/4 Cup Peanut Oil (use any, but I don't recommend Olive for this)
1 1/2 Cups of frozen Carrot/Pea mix, thawed
1 1/2 Cups of already cooked Meat (whatever you have on hand, pork, chicken, beef)
7 Eggs, beaten (my kids like lots of egg in it)
1/2 Cup Soy Sauce

Directions:
Heat up large skillet and oil until nice and hot.
Fry up the Brown Rice until heated through
Mix in Carrot/Pea and Meat
Cook through.
Add Soy Sauce, mix up.
Push everything to one side
On the empty side, add eggs and scramble until set
Mix into rice

Serve with a smile

Rachel's Sunday Morning Cinnamon Rolls

Ingredients:
4 1/2 Teaspoons Yeast
1 Teaspoon Sugar
1 Cup Warm (not hot) water
1 Can Evaporated Milk at room tempature
2/3 Cup melted butter
3/4 Cup Sugar
4 Teaspoons Salt
4 Cups White Flour plus more for dusting
2 1/2 Cups Whole Wheat Pastry Flour
room tempature Butter (about 2 sticks)
Brown Sugar (about 1 1/2 Cups)
Cinnamon (about 3/4 Cup)


In your Kitchen Aide Mixer- Mix the first 3 ingredients. Add the next 6 ingredients to make dough. Let it stand for 15 minutes.

Attach dough hook and knead about 7 minutes until smooth and elastic. Slap the dough on the counter several times to remove air bubbles. Grease your mixer bowl and place the dough back in and lightly grease the top of the dough. Cover with a towel and place in a warmed oven (I do this in the winter) or outside (I do this in the summer) until dough has doubled in size.

On a floured surface, roll the dough out in the shape of a rectangle until about 3/4 inch thick.

Spread liberally with Butter. Put on a ton of Brown Sugar. Put on a ton of Cinnamon.

Starting with the long side, roll, roll, roll. Slice into 1 1/2 inch slices and put into greased bakeware. Let rise again in warm place until they are at desired size.

Cover with plastic and put in refridgerator until you are ready to bake. I like to pull them out on Sunday morning. Or you can bake them right away.

Heat oven to 400 degrees and then down to 350 and then bake for 18-22 minutes. When rolls are down, frost immediately with cream cheese frosting.

Cream Cheese Frosting:
Mix- about 2 1/2 Cups of Powdered Sugar (to taste), 1 Package of Cream Cheese,
1/2 Cup melted Butter, and 1/4 Milk
(I also make this the night before and store in fridge until I bake the rolls)

Thank the good Lord and enjoy!!

Monkey Munch

Hannah shaking the Monkey Munch.

I got this recipe a few years ago from a "John and Kate plus 8" episode (something good did come from this show..... a great recipe!) We like this for a snack/dessert in our home. It's easy to make, has some nutrition (WW Chex Cereal and Pnt. Butter), and the kids have fun making it.

Ingredients:

9 Cups Whole Wheat Chex Cereal

1 Cup Semi-Sweet Chocolate Chips

1/2 Cup Natural Peanut Buter

1/4 Cup Butter

1Tsp. Vanilla

1 1/2 Cups Powdered Sugar

Directions:

1. Put Chex in large bowl and put aside

2. Place Chocolate Chips, Peanut Butter and Butter into a quart-sized microwaveable bowl, stir together.

3. Microwave the mixture uncovered for a minute on high. Sitr the mix again and continue to zap in thirty second intervals until it mixes smoothly.

(You can also do this on stovetop)

4. Add the Vanilla and stir.

5. Pour over the cereal while stirring.

6. Put combination into a 2-Gallon Ziplock freezer back. (I still can't find a 2 Gallon bag, so I alway just put half the batch in a Gallon zippie at a time. It gives more for the kids to shake anyway.)

7. Add the powdered sugar, (HALF if you're doing a half batch in a Gallon bag twice). Seal the bag and shake until distributed.

8. Spread Monkey Munch out on wax paper to cool.

9. Keep refridgerated in airtight container.

Yummy, Cheap and Easy

Today's another busy Wendesday... In the Crockpot for tonight is a bean soup that Paul and I really love. The kids like it too, though it's not their most favorite, they do ask for seconds often. Ann is also able to really help dump and stir with this recipe. She can practically make it herself.

In your crockpot combine:

2 cans Pork 'N Beans1 can Kidney Beans

1 can Large Butter Beans (giant beans make it fun for the kids)

1 can Baby Butter Beans

1 can Navy Beans

1 Pound Browned and Crumbled Ground Beef

1 Cup Water

1 Cup finely chopped Onion

1/2 Brown Sugar

1/4 Worchestire Sauce

It's been one week since my fabulous massage (generously provided by our good friend Stacie!) and I'm already hungry for another one! My lower back is tightening up again despite my stretching. Just one of the usual side affects of pregnancy. I ran into someone from Stacie's circle at the store, and now she is going to see the amazing LMT, John Combes (sp?). I think we need to start a club and name it "Hurt So Good"!

A heavy morning of "pastoral" stuff. Everyone just has those hard and complicated issues in their lives. It's hard to watch when they are your people and your friends who you love.

When I opened my office door this morning, I noticed a huge word scrawled across it "Hannnnnnnnahhh". I had taught Ann how to write Hannah's name when she made her a birthday card. Now I am finding it all over the place, this time smack dab on my office door with a marker. Boy, was she busted. She fessed up right away although the janitor thought Hannah had written her own name, (uh she's 2?!?) Ann's sentence: sanding it off next week, no matter how long it takes. Good thing her thumb is all healed up. ;)

We are taking the Youth Activites (Troops and Jr. Soldiers) to the Discovery Center, a local museum tonight. They are finishing up their Indian Folklore Badge and we have a tour arranged that will focus on the local indians, errr "native americans". There will be about 35 of us, including the littlest ones, Moonbeams, who can play in the children's section. Thank God, I have my voice back after losing it these past few days! I will need it to keep everyone contained!

In my crockpot tonight: cubed chicken breast, chopped broccoli, b rice mixed with 2 cans of broccoli/cheddar soup. Served with peaches on the side. Yum and ready to go!

I love Crockpots!

I’m big on planning ahead so I use my crock pot a couple of times a week to make dinner ahead of time. I get all ready the night before, assemble and start cooking in the morning. I especially use it on Wednesday nights after Troop meetings and Youth Discipleship classes. I also use my crockpot for Sunday lunches, so when we come home late for lunch it’s all ready!

So it’s Wednesday, and what’s for dinner tonight?

This is one of our favorite crockpot meals. Delicious, Easy, Inexpensive, Healthy. The kids love it and so do Paul and I! I will need to start making a double batch soon!
This is the way I make it…

2 Cups of dried split peas (sold in the dried beans section of the grocery store)
4 Cups of vegetable broth
3 Cups of water
1 medium to large onion (depends on your tastes) finely chopped
2 Cups of chopped up ham

Mix it all in the crockpot, set it to low and cook for 8 hours. You can salt and pepper it to taste when it’s time to serve. Also, you can add more or less liquid depending on how thick or thin you like it. I have also added grated carrots to this soup and it gives it a nice flavor too.

I like to set my bread maker to be finished at dinner time, so we eat our soup with warm ww bread.

When I have just a tad leftover, I freeze it and mix it in a meatloaf (added veggies that noone knows about!).

Yummy Recipe!

I got most of this recipe from my Taste of Home magazine, but after trying it once, needed to spruce it up for our own tastes. This mix makes enough for 2 casseroles, I use ½ right away and freeze the other ½ for later, just making up a new stuffing mixture when I go to bake it.

Chicken Cordon Bleu Casserole

Mix together:
8 Cups Cooked Cubed Chicken
10 Ounces of Ham Lunchmeat
3 Cups of Peas
2 Cups of Swiss Cheese
1 Cup of Cheddar
2 Cans of Cream of Chicken Soup
1 Cup Milk
¾ Cup Mayo
½ Cup Mustard
2 Tablespoons lemon juice

Spread out in 9x13 Dish

Mix together 2 6 ounce boxes of stuffing mix with 3 cups water and one stick of melted butter. Let it set until all liquid is absorbed (about a minute or two).

Spread over chicken mixture in baking dish. Cover with foil.

Bake at 350 degrees for 35 minutes, take of foil and bake an additional 10-15 minutes, until stuffing topping is crispy golden.

Afternoon of Learning!

Yesterday afternoon my friend and church member, Linda, came over to teach me how to make her most absolutely fabulous, best ever pie crust. Now I too am an expert and will be able to stop buying pre-made pie crusts because I've always been a failure when it comes to them. My mom taught me when I was a kid, I've had other helpful people offer advice but I could just never make one that was satisfying to me. I've even used an all butter recipe from my sis-n-law, but it never turned out like hers. Anyways this pie crust has two unique ingredients- an egg and a few tablespoons of apple cider vinegar. Soooo delicious, thick and flaky! I will post the recipe, but be warned.... it has shortening. I kept thinking... I'm poisoning my family for dinner but then I thought, okay that's not really rational and I don't use a pie crust that often either, about as often as a store bought pie crust (which is way worse!) The pie crust is for 2

Mix together in separate bowl
1 Egg
About 3-4 Tablespoons of Apple Cider Vinegar (according to your preference, make sure it smells strong, and you're good)About 1/4 water

In another bowl cut in 12 tablespoons of shortening (I remember buying a non-hydrogenated form at Wild Oats when we lived in Springfield, so it does exist! Lots of luck finding it)

into 2 Cups of flour

until about the size of peas

Now, add about 1/2 the egg mixture into the flour mixture and mix up. Keep mixing in the egg mixture until the dough is almost wet/sticky. Stop when it reaches this consistency, you may not use all of the egg mixture.

Roll out on a heavily floured board.

Enjoy!

With one of the pie crusts, I made a Quiche for dinner (aka egg pie, we eat it monthly in my home). This time I made it with Monterey Jack Cheese, Ham (I use Hormel Natural... nitrate free!) and Finely Chopped Broccoli. 12 eggs (I use cage free, eggland's best... nice to the chickens and the eggs are much better!), about a cup of half and half a dash of salt and pepper and about 1 1/2 Tsp of nutmeg. Served with salad and this delicious pie for dessert:

With the other pie crust, Linda introduced me to this easy and tasty pie!

Coconut Macadamia Nut Pie

Whisk together:

1 Cup Sugar

3 Eggs

Add- 1 Cup light corn syrup

1/2 Cream

1Tablespoon of melted butter

1 Cup coursely chopped Macadamia nuts

1 Cup flaked coconut

Pour into unbaked pie crust

Bake at 350 for 50-55 minutes