Hello one & all...part of having a BLOG is the ability to reach a large number of people with your ideas and opinions. That's what I have for you today...strong opinions.
My 7 year old son loves Transformers. Plays with them from waking till sleeping, off and on. I allowed him to watch the first movie this past fall after watching it once myself. There was some mild sexual inuendo...all of it above his understanding and therefore, over his head. Yes, some violence but so are video games, Spiderman videos and Saturday morning Pokemon cartoons. A few wild scenes, robot on robot. Nothing over the top. Flash ahead with me to Christmas 2009. Santa brought the second movie in the series. I sat down to watch it with both older kids night before last...unbelievable. The first scene is robots squashing people (cavemen but still people) like little ants. This should have been my cue to turn it off but felt compelled to keep watching. First scene of the girlfriend rivals a Playboy calender...overlooked yet another sign. Fight scene, fight scene, suggestive scene, several drug references that my 11 yo clearly got and the final straw...a lovely girl transforming into an evil robot complete with a tongue that reminded me of the exorcist. 7 yo boy completely freaked out and refusing to sleep alone follows the immediate shut off of the DVD. I watched the rest after the kids went to bed and found that the storyline was hard to follow when it is so overshadowed by the violent action sequences and change of location. (On Earth, off Earth...) What bothers me the most is the obvious marketing to 6-10 year old boys...toys and such. This is clearly NOT a child's movie (Iknow, I know...PG 13) that came on the heels of a mildly high-tech, robot warrior prequel that will probably cause a lot of parents to misjudge THIS volumes content. These two films are on opposite ends of the PG-13 spectrum. If you must watch it with children, be prepared with remote in hand to fast forward and, possibly, hit STOP.
On a drastically different note, hubby and I gave the children a set of brand-new to the market DVD's. A series of 5 movies based on the book series "The Sugarcreek Gang." I cannot say enough GREAT things about these movies. They are touted as family entertainment ...this generally means my preteen will have nothing to do with them. In this case, however, every member of the family has watched and enjoyed. We have been watching a video per evening at bedtime and they are equally loved by all. They are set in the 50's and are centered around a small group of boys and one girls that have formed their own club "The Sugarcreek Gang." Beautifully filmed, surprisingly believable characters that both the 7 yo and the 11 yo can relate to. Great, suspenseful plots and, best of all, no swearing, no sexual references and no drug references. Reminds me of the feel good movies from the "Old Yeller" era. Given how much we have enjoyed the videos, I cannot wait to get the first in the series of books from the local library to read aloud with the children.
Those are my thoughts...I'll even add in a frugal one. Visit your local library and take advantage of videos and books for free. Pavilion Public Library recenty purchased both the video series and the complete book series. Pay them a visit...or request through the NIOGA system. Blessings, Eve
Wednesday, December 30, 2009
Monday, December 28, 2009
Ham and Vegetable Pot
Hello one & all...hope everyone had a truly wonderful Christmas! It was soooo busy around here but it was also magical for my children and lovey warm for us all...both parties were stress free and, hopefully, equally enjoyed by our guests. I was very much prepared for these events and it allowed me to sit back and bask in the glow of family and friends. (The 3 weeks before were certainly filled with hustle and bustle...good trade off, I think!) A few days of slow living and now on to New Years Eve and both my girls birthday parties. Yup...one on the 7th, one on the 11th. (Something about the month of April around here...Spring Fever, perhaps???) A small gathering for the soon-to-be 2 yo with her cousins (a monkey party complete with make your own banana splits...yum!) and a smallish slumber for the soon-to-be 12 yo. Typical make your own small pizza, nails and toes and all 3 High School Musical DVD's. I'm there!!!
If you had ham for Christmas I have an easy recipe for you...Ham and Vegetable Pot. It is in the vein of a boiled dinner and goes nicely with bread and butter. My MIL gave me the bone to use as they are headed to Florida for the winter..thanks so much. The children love this meal!
Ham and Vegetable Pot
1 ham bone
6-8 cups water
4 potatoes, diced
1 pound frozen green beans or corn (I use 1/2 and 1/2)
salt and pepper to taste
Bring the water to a boil. Add salt, pepper and ham bone. Reduce to a simmer and cook for several hours; till the ham falls off the bone. If necessary, add water during cooking. Remove the bone,; cut meat into smallish pieces and return meat to the pot. Add vegetables during the last 1/2 hour of cooking time. Scoop out meat and vegetables to serve. ***I use double the veggies and water to serve my brood. One ham bone is still fine...
Make and Enjoy! Blessings, Eve
If you had ham for Christmas I have an easy recipe for you...Ham and Vegetable Pot. It is in the vein of a boiled dinner and goes nicely with bread and butter. My MIL gave me the bone to use as they are headed to Florida for the winter..thanks so much. The children love this meal!
Ham and Vegetable Pot
1 ham bone
6-8 cups water
4 potatoes, diced
1 pound frozen green beans or corn (I use 1/2 and 1/2)
salt and pepper to taste
Bring the water to a boil. Add salt, pepper and ham bone. Reduce to a simmer and cook for several hours; till the ham falls off the bone. If necessary, add water during cooking. Remove the bone,; cut meat into smallish pieces and return meat to the pot. Add vegetables during the last 1/2 hour of cooking time. Scoop out meat and vegetables to serve. ***I use double the veggies and water to serve my brood. One ham bone is still fine...
Make and Enjoy! Blessings, Eve
Wednesday, December 16, 2009
Make your ice!
Hello one & all...if you are hosting a get together next week NOW is the time to begin making ice. Make it in your trays and transfer to large freezer bags. Do this several time per day and by late next week you should be pretty well set. Also, if you are using coolers to keep beverages cold for the crowd, freeze cool whip containers full of water. Pop them out and add to the cooler. They take longer to melt and are less work to prepare. Busy, busy...gotta go! Blessings, Eve
Tuesday, December 15, 2009
$5 off $20 at Sav-a-lot
Hello one & all...busy this AM but thought I would share one frugal thought! Found this coupon for Sav-a-lot...sign up for their "shoppers club" and you are able to print the coupon. They will simply notify you of sales and specials. Blessings, Eve
Friday, December 11, 2009
Milk Jugs
Hello one & all...been completely absorbed in preparing for the upcoming holidays. Have two parties scheduled for my son...one for cousins and one for 15 1st grade boys. I know, I know - crazy but I keep doing it year after year anyway! Thought I would talk about something totally off topic of parties and Christmas because my brain needs a break from such things...
Closed our chickens in for the winter, They are toasty warm in their beautiful coop that the hubby built. 10 hens and "Doodle" our quickly maturing, very happy rooster. Needed a bowl for them that we could atttach to the wall and that would survivie the trials of 11 chicken beaks on a daily basis. So, I clipped away a large hole in the front of a gallon milk jug and my hubby attached it to the coop wall with a nail or two. They love it...perfect height and they cannot kick it around or "soil it" as it is up. Got me thinking about the many times over the years I have modified a milk jug for this project or that...
-chicken feeder (or other small animal!)
-pony/hairband/brush holder for the bathroom. Left the handle intact and cut the top off. Cut to fit in our cabinet.
-drawer organizers...cut to the right height and use to seperate socks/panties/tights...cover rough edges with duct tape if using for "snaggable" items.
-toss game for balls or beanbags...cut to make a scoop with handle still attached. My kids love when I make up a set of these.
-scoops for dogfood/ birdseed/rocksalt/etc... leave handle intact.
-canning funnel. Cut and use the spout area for "funnely" tasks. Used these for years till I found a "real" one for a quarter at a swap meet. Aslo fun for the bathtub!
-I have cut small sections for twirly windsocks, robot parts, and reinforcement for various craft projects.
Any other ideas? Please leave a comment and share! Blessings, Eve
Closed our chickens in for the winter, They are toasty warm in their beautiful coop that the hubby built. 10 hens and "Doodle" our quickly maturing, very happy rooster. Needed a bowl for them that we could atttach to the wall and that would survivie the trials of 11 chicken beaks on a daily basis. So, I clipped away a large hole in the front of a gallon milk jug and my hubby attached it to the coop wall with a nail or two. They love it...perfect height and they cannot kick it around or "soil it" as it is up. Got me thinking about the many times over the years I have modified a milk jug for this project or that...
-chicken feeder (or other small animal!)
-pony/hairband/brush holder for the bathroom. Left the handle intact and cut the top off. Cut to fit in our cabinet.
-drawer organizers...cut to the right height and use to seperate socks/panties/tights...cover rough edges with duct tape if using for "snaggable" items.
-toss game for balls or beanbags...cut to make a scoop with handle still attached. My kids love when I make up a set of these.
-scoops for dogfood/ birdseed/rocksalt/etc... leave handle intact.
-canning funnel. Cut and use the spout area for "funnely" tasks. Used these for years till I found a "real" one for a quarter at a swap meet. Aslo fun for the bathtub!
-I have cut small sections for twirly windsocks, robot parts, and reinforcement for various craft projects.
Any other ideas? Please leave a comment and share! Blessings, Eve
Saturday, December 5, 2009
Chuckwagon Chili
Hello one & all...loving having venison in the freezer again. Here's one we had for dinner last night. The original recipe came from $5 Dollar Dinners. I modified it to what I had on hand and to suit our taste.
Chuckwagon Chili
1 cup dried red kidney beans (or 1 can)
1 pound ground red meat (beef, venison)
1 onion, chopped (or 1 TBSP dried onion)
2 - 15 oz. cans of diced tomatoes (or 1 quart home canned)
1 6 oz. can tomato paste
1 TBSP garlic powder
2 TBSP chili powder
2 tsp salt
pepper to taste
4 cups "fun pasta", shells, wagon wheels, small bowties
shredded cheese, diced onion, sour cream...whatever sounds good to you for on top of individual bowls
Directions
Soak and cook dried beans (if using). Drain and rinse beans. In the same pot brown meat and onions till cooked through. Drain off any fat. Return to pot. Cook pasta in a seperate pot according to package directions. Combine the meat/onions, red beans, diced tomatoes (undrained), tomato paste plus 1-2 cans of water, garlic powder, chili powder, salt and pepper. Cook over medium heat for 15 minutes or so to blend flavors. Add pasta and heat through. Spoon into individual bowls and top with personal choice of items. We had "the works" and it got 2 thumbs up all the way around! I served it with homemade applesauce and multi colored pepper strips.
Make and enjoy! Blessings, Eve
Chuckwagon Chili
1 cup dried red kidney beans (or 1 can)
1 pound ground red meat (beef, venison)
1 onion, chopped (or 1 TBSP dried onion)
2 - 15 oz. cans of diced tomatoes (or 1 quart home canned)
1 6 oz. can tomato paste
1 TBSP garlic powder
2 TBSP chili powder
2 tsp salt
pepper to taste
4 cups "fun pasta", shells, wagon wheels, small bowties
shredded cheese, diced onion, sour cream...whatever sounds good to you for on top of individual bowls
Directions
Soak and cook dried beans (if using). Drain and rinse beans. In the same pot brown meat and onions till cooked through. Drain off any fat. Return to pot. Cook pasta in a seperate pot according to package directions. Combine the meat/onions, red beans, diced tomatoes (undrained), tomato paste plus 1-2 cans of water, garlic powder, chili powder, salt and pepper. Cook over medium heat for 15 minutes or so to blend flavors. Add pasta and heat through. Spoon into individual bowls and top with personal choice of items. We had "the works" and it got 2 thumbs up all the way around! I served it with homemade applesauce and multi colored pepper strips.
Make and enjoy! Blessings, Eve
Thursday, December 3, 2009
Couple Coupons
Hello one & all...I am not a coupon queen. Do most of my shopping at Aldi's. Around the holidays, however, I do tend to purchase more convenience and treat items.
Two things on sale this week at Tops...Stonyfield Farms Organic 6 oz. yogurt. $.50 each. Visit their website, register and recieve a coupon for $.50 off 3. Doubled = 3 for $.50! Farm Rich Cheesesticks...my kids LOVE these things. Nice appetizer for our Christmas Eve gathering. $4.99 for the big bag. Farm Rich website spits out $.75 off any item. Doubled = $3.50 for the bagged size. Don't forget to hit the back button to print this one twice!
Blessings, Eve
Two things on sale this week at Tops...Stonyfield Farms Organic 6 oz. yogurt. $.50 each. Visit their website, register and recieve a coupon for $.50 off 3. Doubled = 3 for $.50! Farm Rich Cheesesticks...my kids LOVE these things. Nice appetizer for our Christmas Eve gathering. $4.99 for the big bag. Farm Rich website spits out $.75 off any item. Doubled = $3.50 for the bagged size. Don't forget to hit the back button to print this one twice!
Blessings, Eve
Venison Tenderloin Sandwiches
Hello one & all...don't know what happened there. Life took over and time got away from me...could be the fact that we just signed on to host my husband's family Christmas this year. 20+ guests...also host my family on Christmas Eve. Only 12 people there. I think the panic took over.
I'm back now and able to breath steadily as I have a plan. Spent the last week making lists. Lists of what household things need taken care of. From wiping down cabinets to which rooms to decorate. Every single thing. Now I can do one or two 10-20 minute jobs per day and it keeps the panic at bay. Put in wrapping sessions. Shopping sessions. Cooking sessions (will divy those up as the day grows nearer.) I remember the year I spent 3 hours wrapping gifts 2 days before Christmas! I DO NOT want anything like that to happen again...a friend shared with me that her husband dubbed her the "Christmas Witch" one year because she was too overwhelmed to enjoy the holiday and was making everyone else miserable as well! I DO NOT want to be that person...ever again. So, take a breath and join me in a stress free December! Make a list...
Vension season is upon us (Hip, hip, hooray!) and I thought I would share a few favorites over the next couple of posts. Nothing relieves stress like knowing what to have for dinner well in advance!
Venison Tenderloin Sandwiches
2 large onions, sliced
2 cans (4 oz) sliced mushrooms, drained
1/4 cup butter
1/4 cup worcestershire sauce
8 venison tenderloin steaks, about 3/4 inch thick
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt, optional
4 hard rolls, split
In a skillet, saute onions and mushrooms in butter and worcestershire sauce until onions are tender. Flatten steaks to 1/2 inch thick; add to skillet. Cook over medium heat until meat is done as desired. (Do not cook to well done as they will continue cooking after removing from pan...medium is perfect.) 3 minutes is about right in a hot pan. Sprinkle with garlic powder, pepper and salt. Place two steaks on each roll and top with onion mixture. 4 servings.
Make and enjoy! Blessings, Eve
I'm back now and able to breath steadily as I have a plan. Spent the last week making lists. Lists of what household things need taken care of. From wiping down cabinets to which rooms to decorate. Every single thing. Now I can do one or two 10-20 minute jobs per day and it keeps the panic at bay. Put in wrapping sessions. Shopping sessions. Cooking sessions (will divy those up as the day grows nearer.) I remember the year I spent 3 hours wrapping gifts 2 days before Christmas! I DO NOT want anything like that to happen again...a friend shared with me that her husband dubbed her the "Christmas Witch" one year because she was too overwhelmed to enjoy the holiday and was making everyone else miserable as well! I DO NOT want to be that person...ever again. So, take a breath and join me in a stress free December! Make a list...
Vension season is upon us (Hip, hip, hooray!) and I thought I would share a few favorites over the next couple of posts. Nothing relieves stress like knowing what to have for dinner well in advance!
Venison Tenderloin Sandwiches
2 large onions, sliced
2 cans (4 oz) sliced mushrooms, drained
1/4 cup butter
1/4 cup worcestershire sauce
8 venison tenderloin steaks, about 3/4 inch thick
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt, optional
4 hard rolls, split
In a skillet, saute onions and mushrooms in butter and worcestershire sauce until onions are tender. Flatten steaks to 1/2 inch thick; add to skillet. Cook over medium heat until meat is done as desired. (Do not cook to well done as they will continue cooking after removing from pan...medium is perfect.) 3 minutes is about right in a hot pan. Sprinkle with garlic powder, pepper and salt. Place two steaks on each roll and top with onion mixture. 4 servings.
Make and enjoy! Blessings, Eve
Wednesday, November 25, 2009
Ode to the turkey!
Hello one & all...went down to the upright freezer last night and - Oh No! - it had been left open several inches! Now, I don't want to lay blame but the hubs snuck down there a few nights ago to raid the freezer stash of Halloween candy...not pointing fingers or anything... So, now I have a 23 pound turkey in the roaster and I am not hosting Thanksgiving. AND we just cooked up a turkey last week. I am NOT eating it now...I am going to cook it, pick it and freeze it. Made me think of all the wonderful uses for such a large and very inexpensize bird. Ode to the Turkey...
Turkey dinner with all the fixin's
Turkey stew with dumplings or biscuits
Hot turkey and gravy sandwiches with french fries and peas (one of my favorites!)
Turkey noodle, rice, barley or cream soup
Turkey Fried Rice
Turkey and vegetable stirfry\
Turkey, veggie and egg scramble
Turkey sandwiches with stuffing and cranberry sauce
Turkey with tortellini and pepper strips in a butter, parmesan sauce
Turkey salad sandwiches
Stewed tomato pasta with turkey (recipe here)
Use in place of chicken in any recipe that calls for cooked, diced chicken. So inexpensive and so, so good!
Happy and Blessed Thanksgiving everyone...Take a moment to reflect on the goodness in your life...your children, your family, your home, the food before you. Now take a moment and thank the Lord who created all these things for your enjoyment and for your comfort. Eve
Turkey dinner with all the fixin's
Turkey stew with dumplings or biscuits
Hot turkey and gravy sandwiches with french fries and peas (one of my favorites!)
Turkey noodle, rice, barley or cream soup
Turkey Fried Rice
Turkey and vegetable stirfry\
Turkey, veggie and egg scramble
Turkey sandwiches with stuffing and cranberry sauce
Turkey with tortellini and pepper strips in a butter, parmesan sauce
Turkey salad sandwiches
Stewed tomato pasta with turkey (recipe here)
Use in place of chicken in any recipe that calls for cooked, diced chicken. So inexpensive and so, so good!
Happy and Blessed Thanksgiving everyone...Take a moment to reflect on the goodness in your life...your children, your family, your home, the food before you. Now take a moment and thank the Lord who created all these things for your enjoyment and for your comfort. Eve
Tuesday, November 24, 2009
It's coming up Quickly!
Hello one & all...with everyone thinking on shopping and Black Friday deals I wanted to give you some easy, inexpensive gift ideas. Who knows...they may save you from a 3:00 AM wake-up time!
For the Kiddos:
-Homemade bean bags - if you can sew, you can make a beanbag. I made these for the littles a few years back in different shapes. Hearts, ovals, circles, squares. They each received their own custom, color coded set. They have found a million uses for these (the newest of which I am trying to delete...as "bombs"to be thrown at eash other!).
-Shaped Crayons - melt down old, broken crayons (or even new ones) and create themed, shaped crayons. Jello molds work well. Or just create "swirly" circles in a muffin pan. These things are costly when you can actually find them in the stores. Santa brought the children Christmas shapes one year and they are still going strong...they simply cannot bereak like ordinary, thin crayons. Especially great for toddlers. (Melt crayons in an old tine can set inside a pot of water to create a double boiler of sorts...recycle the can when done...)
-Bible/book bag - recycle a peir of outgrown/damaged pants into a bible or book bag. Cut the pants off just above the crotch seam. Turn inside out and stitch closed. Add strips of fabric for straps and decorate any way you'd like. My oldest uses one for her Bible that I made from an old pair of jeans with pearls and pink lace added along the pockets. Super cute!
-Tie blankets - you can purchase a kit that contains the two pieces and instructions anywhere crafts are sold. Or make your own so you can customize the theme. My 6 year old son is making one for his baby sister...she is too big for baby blankets and too small for twin size. We will be making this with 1 1/2 yards of solid fleece on one side and printed on the other.
-Felt Play Food- raviol's, bowtie pasta, sunny-sdie up eggs and sausages. The list is only limited by your imagination!
-Toss pillows - all girls love toss pillows for their beds...last year my oldest received a Highschool Musical pillow embellished with matching ribbon. (Think a ribbon square with overlapping ends sewn on to the front before it was put together.) Total cost - $2.50. "They" wanted $11.99 for a HSM pillow...nope.
Grown-up ideas:
-Hand warmers - small squares of denim filled with rice. Microwave 30-60 seconds and tuck in your mittens. Plain or fancy - your call.
-Rice tubes for sore necks, etc.- use heavy duty fabric for these, no fleece. (Yep, I know this from personal experience. When a 5 year old uses yours for a lasso you will learn your lesson too!) They microwave for 1-2 minutes and use as a hot pack.
-Teacher's Gifts- Assorted tea bags, flavored creamer packets, flavored coffee's, a pretty mug. Comsumable is good...
- Homemade cookies and other treats
-Homemade bath salts or sugar scrubs...seach the net and you'll find a million recipes.
-Crocheted Dish Cloths- 100% cotton yarn; make a simple square in stitch of choice, surround with one row of single or double crochet.
Hope you find something you can use! Watch for my new Frugal Thoughts Store opening soon...I will have some of the items I mentioned up for sale for those that simply do not have the time to make them...dish cloths, felt food and more. Blessings, Eve
For the Kiddos:
-Homemade bean bags - if you can sew, you can make a beanbag. I made these for the littles a few years back in different shapes. Hearts, ovals, circles, squares. They each received their own custom, color coded set. They have found a million uses for these (the newest of which I am trying to delete...as "bombs"to be thrown at eash other!).
-Shaped Crayons - melt down old, broken crayons (or even new ones) and create themed, shaped crayons. Jello molds work well. Or just create "swirly" circles in a muffin pan. These things are costly when you can actually find them in the stores. Santa brought the children Christmas shapes one year and they are still going strong...they simply cannot bereak like ordinary, thin crayons. Especially great for toddlers. (Melt crayons in an old tine can set inside a pot of water to create a double boiler of sorts...recycle the can when done...)
-Bible/book bag - recycle a peir of outgrown/damaged pants into a bible or book bag. Cut the pants off just above the crotch seam. Turn inside out and stitch closed. Add strips of fabric for straps and decorate any way you'd like. My oldest uses one for her Bible that I made from an old pair of jeans with pearls and pink lace added along the pockets. Super cute!
-Tie blankets - you can purchase a kit that contains the two pieces and instructions anywhere crafts are sold. Or make your own so you can customize the theme. My 6 year old son is making one for his baby sister...she is too big for baby blankets and too small for twin size. We will be making this with 1 1/2 yards of solid fleece on one side and printed on the other.
-Felt Play Food- raviol's, bowtie pasta, sunny-sdie up eggs and sausages. The list is only limited by your imagination!
-Toss pillows - all girls love toss pillows for their beds...last year my oldest received a Highschool Musical pillow embellished with matching ribbon. (Think a ribbon square with overlapping ends sewn on to the front before it was put together.) Total cost - $2.50. "They" wanted $11.99 for a HSM pillow...nope.
Grown-up ideas:
-Hand warmers - small squares of denim filled with rice. Microwave 30-60 seconds and tuck in your mittens. Plain or fancy - your call.
-Rice tubes for sore necks, etc.- use heavy duty fabric for these, no fleece. (Yep, I know this from personal experience. When a 5 year old uses yours for a lasso you will learn your lesson too!) They microwave for 1-2 minutes and use as a hot pack.
-Teacher's Gifts- Assorted tea bags, flavored creamer packets, flavored coffee's, a pretty mug. Comsumable is good...
- Homemade cookies and other treats
-Homemade bath salts or sugar scrubs...seach the net and you'll find a million recipes.
-Crocheted Dish Cloths- 100% cotton yarn; make a simple square in stitch of choice, surround with one row of single or double crochet.
Hope you find something you can use! Watch for my new Frugal Thoughts Store opening soon...I will have some of the items I mentioned up for sale for those that simply do not have the time to make them...dish cloths, felt food and more. Blessings, Eve
Saturday, November 21, 2009
Roasted Squash Soup
Hello one & all...number 4 on a beautiful fall morning! First day of shotgun for deer season...go get 'em boys! Now to just make room in the freezer...hmmm.
Roasted Squash Soup
2 1/2 lb. butternut squash
2 TBSP butter
1 1/2 cups diced oinion (about 3 medium)
1/2 tsp dried thyme
1 small bay leaf
3 1/2 cups chicken broth
1 TBSP honey
1/3 cup whipping cream (I use whole milk that I have on hand for the littlest but I have also made it with skim...a little thinner but so much healthier)
1/2 tsp nutmeg
Roast squash as described in this post. In large saucepan heat butter till foaming. Add diced onion and seson with 1/2 tsp salt. Sprinkle thyme over onions, add bay leaf. Cook over medium heat till onions are tender but NOT colored. Add pureed squash. Season with salt and pepper. Cook 5 minutes, stirring often. Add broth; bring to a simmer. Simmer, uncovered, 20 minutes stirring occasionally. Remove bay leaf. Stir in honey. Cool slightly. Puree soup, one half at a time, in a food processor. (I, personally use a hand held mixer because we do not mind a little texture. If you want it smooth, use the processor or a blender.)
Rinse pot, dry. Return soup to pot; bring to a simmer. Stir in 1/4 cup cream and 1/4 tsp nutmeg. Taste for seasoning; add salt, pepper and honey as needed. Drizzle remaining cream; sprinkle remaining nutmeg. Makes 6 (1 cup) servings
To reheat: Cook over medium heat, do not boil.
Roasted Squash Soup
2 1/2 lb. butternut squash
2 TBSP butter
1 1/2 cups diced oinion (about 3 medium)
1/2 tsp dried thyme
1 small bay leaf
3 1/2 cups chicken broth
1 TBSP honey
1/3 cup whipping cream (I use whole milk that I have on hand for the littlest but I have also made it with skim...a little thinner but so much healthier)
1/2 tsp nutmeg
Roast squash as described in this post. In large saucepan heat butter till foaming. Add diced onion and seson with 1/2 tsp salt. Sprinkle thyme over onions, add bay leaf. Cook over medium heat till onions are tender but NOT colored. Add pureed squash. Season with salt and pepper. Cook 5 minutes, stirring often. Add broth; bring to a simmer. Simmer, uncovered, 20 minutes stirring occasionally. Remove bay leaf. Stir in honey. Cool slightly. Puree soup, one half at a time, in a food processor. (I, personally use a hand held mixer because we do not mind a little texture. If you want it smooth, use the processor or a blender.)
Rinse pot, dry. Return soup to pot; bring to a simmer. Stir in 1/4 cup cream and 1/4 tsp nutmeg. Taste for seasoning; add salt, pepper and honey as needed. Drizzle remaining cream; sprinkle remaining nutmeg. Makes 6 (1 cup) servings
To reheat: Cook over medium heat, do not boil.
Wednesday, November 18, 2009
Pumpkin Cranberry Bread
Hello one & all...number three in the series...
Pumpkin Cranberry Bread
3 cups flour (blend of wheat and white is fine)
1 TBSP plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups granulated sugar (I have used 2 1/4 cups with great results)
1 can (15 oz. ) pumpkin (or 2 cups pureed squash)
4 large eggs
1 cup vegetable oil (applesauce works great as a substitute for 1/2 the oil)
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries
Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil and orange juice (or water) in large mixer bowl; beat till just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely.
Bake and enjoy! Blessings, Eve
Pumpkin Cranberry Bread
3 cups flour (blend of wheat and white is fine)
1 TBSP plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups granulated sugar (I have used 2 1/4 cups with great results)
1 can (15 oz. ) pumpkin (or 2 cups pureed squash)
4 large eggs
1 cup vegetable oil (applesauce works great as a substitute for 1/2 the oil)
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries
Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil and orange juice (or water) in large mixer bowl; beat till just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely.
Bake and enjoy! Blessings, Eve
Acorn Squash Stuffed with Cheddar and Tomatoes
Hello one & all...number two in the week long squash-o-rama! This is one of our favorites...add in cooked burger or crumbled italian sausage to make it a meal.
Acorn Squash Stuffed with Cheddar and Tomatoes
2 medium sized acorn squash, halved and seeded
1 1/3 cups chopped, ripe tomato (I have used canned with great results)
3 scallions, thinly sliced (green onions, chives, red onion...all fine)
1/2 tsp dried sage
salt and pepper to taste
4 TBSP water
1 cup cheddar cheese, cut into small cubes
Preheat oven to 400 degrees. Place the squash halves in a roasting pan, cut side up. Add about an inch of water to the bottom of the pan. Combine tomatoes and scallions. Season with sage, salt and pepper to taste; mix well and divide among the squash halves. Spoon 1 TBSP of water over each and cover loosely with foil. Cook for 1 to 1 1/2 hours, or until squash is tender when pierced with a fork. Divide cheese cubes evenly on top of squash halves, cook 5 minutes more (until cheese melts) and serve.
Make and enjoy! Blessings, Eve
Acorn Squash Stuffed with Cheddar and Tomatoes
2 medium sized acorn squash, halved and seeded
1 1/3 cups chopped, ripe tomato (I have used canned with great results)
3 scallions, thinly sliced (green onions, chives, red onion...all fine)
1/2 tsp dried sage
salt and pepper to taste
4 TBSP water
1 cup cheddar cheese, cut into small cubes
Preheat oven to 400 degrees. Place the squash halves in a roasting pan, cut side up. Add about an inch of water to the bottom of the pan. Combine tomatoes and scallions. Season with sage, salt and pepper to taste; mix well and divide among the squash halves. Spoon 1 TBSP of water over each and cover loosely with foil. Cook for 1 to 1 1/2 hours, or until squash is tender when pierced with a fork. Divide cheese cubes evenly on top of squash halves, cook 5 minutes more (until cheese melts) and serve.
Make and enjoy! Blessings, Eve
Apple Spice Muffins
Hello one & all...as promised here is the first of the pumpkin/ squash recipes. Made these tonight while the oven was still hot from dinner. They are intended for breakfast tomorrow but there are two missing. Smelled so good that the two big ones had to snag one! Declared them the best muffins I ever made...well, that should be enough to make you try 'em!
Apple Spice Muffins
2 1/2 cups flour
2 cups sugar (we used 1 2/3 cups and still could have cut it down a bit)
1 TBSP pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
4 egg whites
1 cup canned pumpkin (or squash puree...we used butternut)
1/2 cup canola oil
2 cups apples, peeled and finely chopped
1/4 cup sugar
1/2 tsp cinnamon
Preheat oven to 350 degrees. Lightly coat muffin tins with non-stick cooking spray. Place flour, sugar, pie spice, salt, and baking soda in a large bowl. Mix well with a whisk. In a seperate bowl combine egg whites, pumpkin and oil mixing well. Add the pumpkin mixture to the flour and blend just till the dry ingredients are moistened. Fold in apples. Bake 30 minutes or until golden brown and toothpick comes out clean. Mix the 1/4 cup sugar and cinnamon. Dip tops of muffins into blend while they are still hot. Cool slightly before serving. Makes 18 muffins.
Make and enjoy! Blessings, Eve
Apple Spice Muffins
2 1/2 cups flour
2 cups sugar (we used 1 2/3 cups and still could have cut it down a bit)
1 TBSP pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
4 egg whites
1 cup canned pumpkin (or squash puree...we used butternut)
1/2 cup canola oil
2 cups apples, peeled and finely chopped
1/4 cup sugar
1/2 tsp cinnamon
Preheat oven to 350 degrees. Lightly coat muffin tins with non-stick cooking spray. Place flour, sugar, pie spice, salt, and baking soda in a large bowl. Mix well with a whisk. In a seperate bowl combine egg whites, pumpkin and oil mixing well. Add the pumpkin mixture to the flour and blend just till the dry ingredients are moistened. Fold in apples. Bake 30 minutes or until golden brown and toothpick comes out clean. Mix the 1/4 cup sugar and cinnamon. Dip tops of muffins into blend while they are still hot. Cool slightly before serving. Makes 18 muffins.
Make and enjoy! Blessings, Eve
Tuesday, November 17, 2009
Squash O-rama
Hello one & all...was hugely blessed over the weekend by one of the blog followers. (Actually we are frugal friends from way back...Freecycle Network buds that have helped each other out starting with a monster supply of maternity clothes when I was expecting my youngest, now almost two. SOB!!!) I came home with nearly 100 winter squash in various types and sizes. This wonderful woman and her husband trekked through muddy fields to retrieve excess squash discarded by a local farmer. (What a waste in this age of so many in need...) Despite being a bit muddy (and smelling a bit from the onion pile they had joined!) they are beautiful, edible squash that would have otherwise gone back to the earth from whence they came. Thank you, thank you, thank you!!! In their honor I will be presenting some Tried and True recipes featuring squash and pumpkin throughout the coming week. Squash and pumpkin can be used interchangebly in recipes. Where you see pumpkin, simply replace with equal amounts of cooked squash.
How To Cook a Squash (any winter variety...acorn, butternut, buttercup,turban, etc.) (For those of you not already in love with this fabulous fall favorite...)
Wash and pat dry. Using a sharp knife, cut in half length wise. Remove seeds with a strong spoon. (Chickens and birds love these so leave them out for the feathered friends!) Place squash cut side down in a baking pan with 1/4 inch water added. Bake at 350 degrees till skin can be easily pierced with a fork. Remove squash from pan and scrap inner flesh. Place in a pan or bowl and add brown sugar, butter, nutmeg, cinnamon...whatever your taste. Some people like to process the pulp in a blender, food processor or food mill for a smoother texture. This is how squash is presented if you are used to buying it in the little frozen rectangle. If you are working with acorn squash, instead of removing the flesh; flip over and add butter and brown sugar to the cavity. Return to oven till all melts. Super good...my kids eat 1/2 squash each this way!
***Acorn squash will keep very nicely in a cool place for a good part of the winter. You can find fabulous deals on squash by the bushel from local farmers this time of year. Check the Pennysaver or local newspaper for lots of bushel offers on squash, apples, potatoes and other excess produce they have left from the growing season.
Enjoy the day...supposed to be sunny and clear. Blessings, Eve
How To Cook a Squash (any winter variety...acorn, butternut, buttercup,turban, etc.) (For those of you not already in love with this fabulous fall favorite...)
Wash and pat dry. Using a sharp knife, cut in half length wise. Remove seeds with a strong spoon. (Chickens and birds love these so leave them out for the feathered friends!) Place squash cut side down in a baking pan with 1/4 inch water added. Bake at 350 degrees till skin can be easily pierced with a fork. Remove squash from pan and scrap inner flesh. Place in a pan or bowl and add brown sugar, butter, nutmeg, cinnamon...whatever your taste. Some people like to process the pulp in a blender, food processor or food mill for a smoother texture. This is how squash is presented if you are used to buying it in the little frozen rectangle. If you are working with acorn squash, instead of removing the flesh; flip over and add butter and brown sugar to the cavity. Return to oven till all melts. Super good...my kids eat 1/2 squash each this way!
***Acorn squash will keep very nicely in a cool place for a good part of the winter. You can find fabulous deals on squash by the bushel from local farmers this time of year. Check the Pennysaver or local newspaper for lots of bushel offers on squash, apples, potatoes and other excess produce they have left from the growing season.
Enjoy the day...supposed to be sunny and clear. Blessings, Eve
Wednesday, November 11, 2009
Hawaiian Pineapple Cream Cheese Cake
Hello one & all...the kiddos were up early this morning (6:05 AM...eeek!) and asked for a sweet treat. This is a wonderful, moist cake that holds well for several days.
Hawaiian Pineapple Cream Cheese Cake
2 cups sugar
2 cups flour
2 tsp. baking soda
1 tsp. vanilla
2 eggs
1/2 tsp salt
20 oz. can crushed pineapple with juice
1/2 to 1 cup chopped nuts
Frosting
1/2 cup butter
8 oz. cream cheese, softened
1 cup powdered suagr
1 tsp. vanilla
Mix all cake ingredients together, except the frosting ingredients. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 35-40 minutes or until cake tests done. Mix all frosting ingredients together and beat till smooth. Spread over cooled cake.
I'm going to bake now...make and enjoy! Blessings, Eve
Hawaiian Pineapple Cream Cheese Cake
2 cups sugar
2 cups flour
2 tsp. baking soda
1 tsp. vanilla
2 eggs
1/2 tsp salt
20 oz. can crushed pineapple with juice
1/2 to 1 cup chopped nuts
Frosting
1/2 cup butter
8 oz. cream cheese, softened
1 cup powdered suagr
1 tsp. vanilla
Mix all cake ingredients together, except the frosting ingredients. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 35-40 minutes or until cake tests done. Mix all frosting ingredients together and beat till smooth. Spread over cooled cake.
I'm going to bake now...make and enjoy! Blessings, Eve
Tuesday, November 10, 2009
Apples, Carrots and Potatoes, oh my!
Hello one & all...been bartering and canning in a big way this season of plenty. Make a fantastic swap with a long-time acquaintence. 9 dozen eggs for 40# of potatoes and 30# of monster carrots. (We joked that we were having meat, potatoes and carrot for dinner as the carrots are so big just one fed my veggies crazy family a meal and leftover for lunch!) The potatoes are fresh and crisp, the carrots so sweet. Hope you're lovin' the eggs as much Lori!
Went to a Harvest Exchange yesterday put on by the Wyoming County LEAH Homeschool group. They were so warm and welcoming and I had a wonderful time. Traded a crocheted childs scarf, a necklace kit of hand dyed pasta and jute, a jar of Organic Zesty Zucchini Relish, a jar of Organic Hot Pepper Jelly and a Recycled Fabric Fitted Cloth Diaper for a large bag of beautiful red onions, a great assortment of heirloom veggie and flower seeds, a handmade cloth bowl, handlotion, a very pretty Christmas hand towel, natural apple pectin (to replace powdered in recipes) and a quart of white grape juice. (The juice was a bonus given by a new found friend!) What fun to swap things we love to make for new finds and flavors...
Am working on barters for haircuts for the children...I am going to scrub an expectant Mamas tub in exchange. Alot of us remember the rigors of just bending over in the last trmester. Forget about scrubbin' the tub! I am receiving organic facial moisturizer for the wee one and I (she has a bit of excema working, poor thing.) in exchange for some sewing and mending.
Looking for new folks to trade with. Needing a few items that I will add to my new post mailing.
I have included a nice, easy recipe that my family enjoys...Oven Baked Sweet Potatoe Fries. Perfect for this time of year...
Oven Baked Sweet Potato Fries
1 1 1/2 lb. sweet potatoes
1/4 cup olive oil
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with foil (easy release if you have it) Peel the potatoes. Cut into strips that are about 1/2 inch wide on each side. Place sweet potatoes in a large bowl ; add oil, salt, paprika and cinnamon. Toss well to thoroughly coat the fries. Spread fries on the foil in an even, single layer. Cook for 30 minutes, turning every 10 minutes. Serve warm with honey for dipping. So, so good!!!
Make and enjoy! Blessings, Eve
Went to a Harvest Exchange yesterday put on by the Wyoming County LEAH Homeschool group. They were so warm and welcoming and I had a wonderful time. Traded a crocheted childs scarf, a necklace kit of hand dyed pasta and jute, a jar of Organic Zesty Zucchini Relish, a jar of Organic Hot Pepper Jelly and a Recycled Fabric Fitted Cloth Diaper for a large bag of beautiful red onions, a great assortment of heirloom veggie and flower seeds, a handmade cloth bowl, handlotion, a very pretty Christmas hand towel, natural apple pectin (to replace powdered in recipes) and a quart of white grape juice. (The juice was a bonus given by a new found friend!) What fun to swap things we love to make for new finds and flavors...
Am working on barters for haircuts for the children...I am going to scrub an expectant Mamas tub in exchange. Alot of us remember the rigors of just bending over in the last trmester. Forget about scrubbin' the tub! I am receiving organic facial moisturizer for the wee one and I (she has a bit of excema working, poor thing.) in exchange for some sewing and mending.
Looking for new folks to trade with. Needing a few items that I will add to my new post mailing.
I have included a nice, easy recipe that my family enjoys...Oven Baked Sweet Potatoe Fries. Perfect for this time of year...
Oven Baked Sweet Potato Fries
1 1 1/2 lb. sweet potatoes
1/4 cup olive oil
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with foil (easy release if you have it) Peel the potatoes. Cut into strips that are about 1/2 inch wide on each side. Place sweet potatoes in a large bowl ; add oil, salt, paprika and cinnamon. Toss well to thoroughly coat the fries. Spread fries on the foil in an even, single layer. Cook for 30 minutes, turning every 10 minutes. Serve warm with honey for dipping. So, so good!!!
Make and enjoy! Blessings, Eve
Wednesday, November 4, 2009
Squash and Apples Anyone?
Hello one & all...spent all free moments yesterday trying to get more applesauce put by. It truly takes me the better part of a day when working around my toddler. It is working, however, to just go with it and not get upset by the endless interruptions. I try to soak/wash the apples before I need to get the middle one ready for school and I start to peel and chunk as he is eating his breakfast. Managed about half before the babe woke for the day. An apple here, 4 there...finally a full pot. Cooked them down and processed them during a much needed naptime. (Me more then her, I think!) 6 more quarts for the shelf and a healthy after school snack for all. It's ALWAYS worth it...
Speaking of apples...have a great recipe for you that is perfect for the season of apples and squash. I made this for Thanksgiving a couple of years ago and it was a complete success. I have been asked for the recipe countless times and felt the need to publicly share...
Butternut Squash and Apple Casserole with Butter Crumb Topping
1 small butternut squash (about 2 pounds)
2 apples, cored, peeled and sliced
1/2 cup brown sugar, firmly packed
4 TBSP butter, cold
1 TBSP flour
1 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
Peel, seed and cut squash into small slices. Place squash and apple slices in a baking dish, about 11x7. Combine brown sugar, flour, salt, cinnamon and nutmeg; cut better in with a fork or pastry cutter till crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover and bake at 350 degrees for 45-55 minutes.
Make and enjoy! Blessings, Eve
Speaking of apples...have a great recipe for you that is perfect for the season of apples and squash. I made this for Thanksgiving a couple of years ago and it was a complete success. I have been asked for the recipe countless times and felt the need to publicly share...
Butternut Squash and Apple Casserole with Butter Crumb Topping
1 small butternut squash (about 2 pounds)
2 apples, cored, peeled and sliced
1/2 cup brown sugar, firmly packed
4 TBSP butter, cold
1 TBSP flour
1 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
Peel, seed and cut squash into small slices. Place squash and apple slices in a baking dish, about 11x7. Combine brown sugar, flour, salt, cinnamon and nutmeg; cut better in with a fork or pastry cutter till crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover and bake at 350 degrees for 45-55 minutes.
Make and enjoy! Blessings, Eve
Tuesday, November 3, 2009
I've Gotta Share...
Hello one & all...came upon the cutest giveaway contests. This one is for a Chef "Dress-up " Set...
http://www.5dollardinners.com/2009/11/curious-chef-giveaway.html
This one is for a Breakfast in Bed Playset...just too cute not to throw an entry in for...
http://www.5dollardinners.com/2009/11/land-of-nod-breakfast-in-bed-play-set-giveaway.html
Check out the website while you are there...$5 Dinners. Some great recipes, ideas and coupons.
Blessings, Eve
http://www.5dollardinners.com/2009/11/curious-chef-giveaway.html
This one is for a Breakfast in Bed Playset...just too cute not to throw an entry in for...
http://www.5dollardinners.com/2009/11/land-of-nod-breakfast-in-bed-play-set-giveaway.html
Check out the website while you are there...$5 Dinners. Some great recipes, ideas and coupons.
Blessings, Eve
Monday, November 2, 2009
Reuse 'em
Hello one & all...as I keep tightening the proverbial belt, I look for every possible way to pinch a penny. It's almost a rush, really, to find a new way to save some of my husband's hard earned money. My thoughts always turn to new ways to use things or to items that I can REUSE in a new way. I am a big fan of anything that can be used time and time again.
We do not purchase paper products in this house with the exception of toilet tissue and limited Kleenex. (I, personally, used cloth wipes for #1 for a time and gave it up simply because I did not have a good (company acceptable) way to store them until washtime...I'm working on that one...) The littlest one and I use handkerchiefs. (I am the nose blower for both so I am assured proper hygiene.) Given that we are the two home all day , most days, we are the one's that can have the most impact on the cost of paper. We use cloth napkins and microfiber cloths for spills and cleaning. I have even given up my kitchen sponge...read an article on the amount of bacteria these things can harbour...Yuck! I now use a dishcloth with "scrubbies" on one side. Works great and I do not have to replace it when it gets stinky or my husband uses it to wipe the floor where the dog lays...
We cloth diaper (on and, occassionally, off) and use cloth wipes. I, every now and again, get the notion that the ease of disposables outweighs the small additional effort with cloth and declare that I am done. The store receipt taunts me and I am back to cloth. They are healthier for baby, better for the environment and, best of all, I am not throwing a quarter in the trash with every diaper change. Same for wipes...at a penny or two a piece, they really add up over a week or a month. There are great tutorials online for how to cloth diaper or even make your own diapers that have the ease of a disposable. I have been making my toddlers diapers from nearly the beginning and have even managed to make a small, sporadic, income making and selling custom "disposable like" dipes.
On to a touchy one...feminine hygiene. I have been using cloth pads and pantyliners for about 2 years now. Most people "ewwww" at the idea but, really, what's the big deal. You would wash a bloody washcloth used to clean a wound or, in my son's case, a shirt from a busted lip...(It was a bad case of candy hysteria between two male cousins...it is healing nicely!) You wash your underwear...these are normal, everyday germies. Nothing special here...it's all in the mind of the thinker. Hillbilly Housewife (one of my favorite recipe and tip sites) shares her pattern for homemade sanitary napkins. I have modified my pattern to make it a bit longer and not quite as wide. Use old flannel shirts noone uses and you are saving thousands (Yep, figure it out...thousands of dollars over a female lifetime.) Plus, there is one additional benefit...I would much rather "snuggle up" to a warm flannel shirt than a crinkly paper towel. Enough said...http://www.hillbillyhousewife.com/sanitarypads.htm
Lunch containers for the kiddos instead of plastic ziplocs. Thermos' instead of water bottles. Large bags of snacks instead of individual portion sized bags. (You can easily portion these yourself.) Reusable coffee filter (another new one for our house!) Using pickle jars , and the like, to store small quanitities of kitchen staples...I keep my salt in an old spaghetti sauce jar.
Look around and you will be surprised at the ways that you will find to help the environment and your pocket book...just some frugal thoughts. Blessings, Eve
We do not purchase paper products in this house with the exception of toilet tissue and limited Kleenex. (I, personally, used cloth wipes for #1 for a time and gave it up simply because I did not have a good (company acceptable) way to store them until washtime...I'm working on that one...) The littlest one and I use handkerchiefs. (I am the nose blower for both so I am assured proper hygiene.) Given that we are the two home all day , most days, we are the one's that can have the most impact on the cost of paper. We use cloth napkins and microfiber cloths for spills and cleaning. I have even given up my kitchen sponge...read an article on the amount of bacteria these things can harbour...Yuck! I now use a dishcloth with "scrubbies" on one side. Works great and I do not have to replace it when it gets stinky or my husband uses it to wipe the floor where the dog lays...
We cloth diaper (on and, occassionally, off) and use cloth wipes. I, every now and again, get the notion that the ease of disposables outweighs the small additional effort with cloth and declare that I am done. The store receipt taunts me and I am back to cloth. They are healthier for baby, better for the environment and, best of all, I am not throwing a quarter in the trash with every diaper change. Same for wipes...at a penny or two a piece, they really add up over a week or a month. There are great tutorials online for how to cloth diaper or even make your own diapers that have the ease of a disposable. I have been making my toddlers diapers from nearly the beginning and have even managed to make a small, sporadic, income making and selling custom "disposable like" dipes.
On to a touchy one...feminine hygiene. I have been using cloth pads and pantyliners for about 2 years now. Most people "ewwww" at the idea but, really, what's the big deal. You would wash a bloody washcloth used to clean a wound or, in my son's case, a shirt from a busted lip...(It was a bad case of candy hysteria between two male cousins...it is healing nicely!) You wash your underwear...these are normal, everyday germies. Nothing special here...it's all in the mind of the thinker. Hillbilly Housewife (one of my favorite recipe and tip sites) shares her pattern for homemade sanitary napkins. I have modified my pattern to make it a bit longer and not quite as wide. Use old flannel shirts noone uses and you are saving thousands (Yep, figure it out...thousands of dollars over a female lifetime.) Plus, there is one additional benefit...I would much rather "snuggle up" to a warm flannel shirt than a crinkly paper towel. Enough said...http://www.hillbillyhousewife.com/sanitarypads.htm
Lunch containers for the kiddos instead of plastic ziplocs. Thermos' instead of water bottles. Large bags of snacks instead of individual portion sized bags. (You can easily portion these yourself.) Reusable coffee filter (another new one for our house!) Using pickle jars , and the like, to store small quanitities of kitchen staples...I keep my salt in an old spaghetti sauce jar.
Look around and you will be surprised at the ways that you will find to help the environment and your pocket book...just some frugal thoughts. Blessings, Eve
Saturday, October 31, 2009
Menu planning
Hello one & all...purchased a few Christmas and birthday items this week so it was more important than ever to menu plan frugally. I surveyed the pantry and freezer and managed to plan 7 meals on very little shopping. Our menu is as follows:
~Tacos on homemade tortillas
~My Mother-in-law is hosting a dinner after trick-or-treating...I am taking a big bowl of homemade applesauce.
~Pulled venison roast on rolls, potato salad and green beans
~Pasta and Broccoli with garlic bread (made from bread ends)
~Venison mustard steaks with mashed potatoes and carrots
~homemade pizza
~cheesy rice with turkey (turkey leftover and frozen from last week), 90 minute rolls
~cabbage rolls with mashed po's and corn (rolls frozen, pre-prepped)
Can you tell that I just bartered brown eggs for 40 # of potatoes?? (9 dozen eggs for 40# of potatoes and 30# of carrots! What a rush!) Also using up the last of the venison to make way for the new...
Cheesy Rice and Tomatoes
3 cups cooked rice (brown or white)
3 TBSP oil
1 medium onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
2 cups cooked tomatoes or stewed (1 qrt or 2 cans)
2 cups cheese, shredded
1-2 cups cooked, chopped turkey, chicken or roast
1 tsp salt (I use a bit more, to taste)
dash pepper
Saute rice in pan with oil, onion, celery and green pepper. (If using stewed, all the veggies may already be in there...check the label if store bought) Add tomatoes, rice, cheese, salt and pepper. Add chopped, cooked meat if using. Sprinkle with cheese;; cover and simmer till melted. 8 Servings
Make and enjoy! Blessings, Eve
~Tacos on homemade tortillas
~My Mother-in-law is hosting a dinner after trick-or-treating...I am taking a big bowl of homemade applesauce.
~Pulled venison roast on rolls, potato salad and green beans
~Pasta and Broccoli with garlic bread (made from bread ends)
~Venison mustard steaks with mashed potatoes and carrots
~homemade pizza
~cheesy rice with turkey (turkey leftover and frozen from last week), 90 minute rolls
~cabbage rolls with mashed po's and corn (rolls frozen, pre-prepped)
Can you tell that I just bartered brown eggs for 40 # of potatoes?? (9 dozen eggs for 40# of potatoes and 30# of carrots! What a rush!) Also using up the last of the venison to make way for the new...
Cheesy Rice and Tomatoes
3 cups cooked rice (brown or white)
3 TBSP oil
1 medium onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
2 cups cooked tomatoes or stewed (1 qrt or 2 cans)
2 cups cheese, shredded
1-2 cups cooked, chopped turkey, chicken or roast
1 tsp salt (I use a bit more, to taste)
dash pepper
Saute rice in pan with oil, onion, celery and green pepper. (If using stewed, all the veggies may already be in there...check the label if store bought) Add tomatoes, rice, cheese, salt and pepper. Add chopped, cooked meat if using. Sprinkle with cheese;; cover and simmer till melted. 8 Servings
Make and enjoy! Blessings, Eve
Tuesday, October 27, 2009
Cha-Ching...Holiday Spending
Hello one & all...been spending quite a bit of mental energy preparing for the holidays. three birthdays, Christmas and all the decorations and baking in between. Enough to make you want to hide your wallet and crawl back under the covers. It can be done without breaking the bank...a few frugal thoughts.
Pick and choose...do you really need small pumpkins to paint and then big ones to carve? We combined this year...medium pumpkins bought for $1. Painted them with washable paint, hosed them off and they are ready to carve. Do you really need those decadent cookies with the caramels and pecans or will cut outs and press cookies fit the bill? Ask your kids which things they love the most about the holidays and they may just surprise you with their "simple is better" answers. Asked my children last year and they both picked baking cookies and decorating together! Cannot get much more frugal than that...
Plan ahead...you simply cannot get the best deals shopping the week before Christmas. Most impressive money savers when purchasing gifts...#1 Have a list made of gift choices, #2 Have a list made of gift choices, #3..well, you get the idea. The $30 Transformer starts to take on a certain glow when you have not chosen something fun in the $15 price range. Kids love to tell you their Christmas lists. So ASK!!! Buy a few things each time you go for normal shopping and your pile will grow (almost) painlessly. Same with baking goods...Aldis' has killer deals right now on flour and brown & powdered sugar. Buy several and stash in the back of the pantry. When you want to bake, they are right there...no runs to the gas station for $6 sugar.
Used Items...hot button issue alert! I know that some parents feel that all of their children's presents need to be brand-spanking new, shrink wrapped and glowing. But, seriously, ask any child whether they would rather have 1 new present or 3 previously owned present s and most, if not all, would choose 3...my children have received used items for as long as they have received gifts. I was able to put items under the tree that would not have been possible otherwise. If this idea makes you nervous, start small. My children each are gifted a box of books reflecting their current reading levels and interest each year under the tree. If I purchased these books new, they would bankrupt me! Instead I shop garage sales whenever I can and use services such as paperbackswap.com to access a huge selection of titles. Hand-me-downs books (when in great shape) also go into the gift bin.
Any more great money savers you would like to share? Comment for all of us to benefit...Blessings, Eve
Pick and choose...do you really need small pumpkins to paint and then big ones to carve? We combined this year...medium pumpkins bought for $1. Painted them with washable paint, hosed them off and they are ready to carve. Do you really need those decadent cookies with the caramels and pecans or will cut outs and press cookies fit the bill? Ask your kids which things they love the most about the holidays and they may just surprise you with their "simple is better" answers. Asked my children last year and they both picked baking cookies and decorating together! Cannot get much more frugal than that...
Plan ahead...you simply cannot get the best deals shopping the week before Christmas. Most impressive money savers when purchasing gifts...#1 Have a list made of gift choices, #2 Have a list made of gift choices, #3..well, you get the idea. The $30 Transformer starts to take on a certain glow when you have not chosen something fun in the $15 price range. Kids love to tell you their Christmas lists. So ASK!!! Buy a few things each time you go for normal shopping and your pile will grow (almost) painlessly. Same with baking goods...Aldis' has killer deals right now on flour and brown & powdered sugar. Buy several and stash in the back of the pantry. When you want to bake, they are right there...no runs to the gas station for $6 sugar.
Used Items...hot button issue alert! I know that some parents feel that all of their children's presents need to be brand-spanking new, shrink wrapped and glowing. But, seriously, ask any child whether they would rather have 1 new present or 3 previously owned present s and most, if not all, would choose 3...my children have received used items for as long as they have received gifts. I was able to put items under the tree that would not have been possible otherwise. If this idea makes you nervous, start small. My children each are gifted a box of books reflecting their current reading levels and interest each year under the tree. If I purchased these books new, they would bankrupt me! Instead I shop garage sales whenever I can and use services such as paperbackswap.com to access a huge selection of titles. Hand-me-downs books (when in great shape) also go into the gift bin.
Any more great money savers you would like to share? Comment for all of us to benefit...Blessings, Eve
Thursday, October 22, 2009
Three Meals a Day...
Hello one & all...despite the fact that Christmas is fast approaching and we have 3 kids birthdays in the 3 weeks surrounding Christmas, my family expects to be fed. Forget late spring being the starving time...around here the time is now. I wanted to share some simple, proven money savers that may just leave enough in your wallet to purchase that $119.00 Lego set for your son for the big day...well, maybe the $29.97 set...
Breakfast: Serve oatmeal instead of cold cereal a couple of days each week. We use old fashioned oats because my kids like it to have a little texture. Those tiny packets are oh, so expensive, have no whole grains and are loaded with sugar. Old fashioned oats (or quick oats even) cost pennies and really only take 5 minutes. We mix it up by making different varieties. When heating the water to a boil add raisins, frozen berries, apple chunks, canned peaches, or canned fruit cocktail. After cooking top with choices of brown sugar, cinnamon, nutmeg, chopped nuts...we've even stirred peanut butter & jelly into plain oatmeal. Yum!
When making pancakes, make double. Microwave for 20-30 seconds and you've got breakfast.
Put the dry ingredients in one bowl, wet in another in the fridge for easy morning muffins. Combine, plop in the pan and fresh, warm muffins are baking themselves while everyone scrambles to get ready for work and school.
Lunch: Around here lunch is anything leftover, home canned soup or a sandwich.
Dinner: Sometimes I over plan for dinner. I come up with this beautiful menu and 1/2 of it ends up in the fridge because I make too much. I am learning to simplify meals a bit. If I make a casserole and it has veggies in it - it is a complete meal. (I have a tendency to make another veg and some corn muffins.) The kids are just as happy with a single bowl...they just want to get fed and move on. You can always add bread and butter or a salad for the grown-ups if anyone feels deprived.
Soup is filling and inexpensive...especially if it is made with bits of leftover meats and veggies. A bouillon cube, a leftover piece of chicken, a 1/2 chopped onion and a handful of frozen veggies does a chicken vegetable soup make. Add crackers and a glass of milk for the kids and you're done.
Well, my toddler actually fell asleep at nap time today so I think that I am gonna go and do something that I haven't gotten to do in a very long time. I am going to fold a load of whites without any one "helping me!" Hey, it's the little things that get you through the day...Blessings, Eve
Breakfast: Serve oatmeal instead of cold cereal a couple of days each week. We use old fashioned oats because my kids like it to have a little texture. Those tiny packets are oh, so expensive, have no whole grains and are loaded with sugar. Old fashioned oats (or quick oats even) cost pennies and really only take 5 minutes. We mix it up by making different varieties. When heating the water to a boil add raisins, frozen berries, apple chunks, canned peaches, or canned fruit cocktail. After cooking top with choices of brown sugar, cinnamon, nutmeg, chopped nuts...we've even stirred peanut butter & jelly into plain oatmeal. Yum!
When making pancakes, make double. Microwave for 20-30 seconds and you've got breakfast.
Put the dry ingredients in one bowl, wet in another in the fridge for easy morning muffins. Combine, plop in the pan and fresh, warm muffins are baking themselves while everyone scrambles to get ready for work and school.
Lunch: Around here lunch is anything leftover, home canned soup or a sandwich.
Dinner: Sometimes I over plan for dinner. I come up with this beautiful menu and 1/2 of it ends up in the fridge because I make too much. I am learning to simplify meals a bit. If I make a casserole and it has veggies in it - it is a complete meal. (I have a tendency to make another veg and some corn muffins.) The kids are just as happy with a single bowl...they just want to get fed and move on. You can always add bread and butter or a salad for the grown-ups if anyone feels deprived.
Soup is filling and inexpensive...especially if it is made with bits of leftover meats and veggies. A bouillon cube, a leftover piece of chicken, a 1/2 chopped onion and a handful of frozen veggies does a chicken vegetable soup make. Add crackers and a glass of milk for the kids and you're done.
Well, my toddler actually fell asleep at nap time today so I think that I am gonna go and do something that I haven't gotten to do in a very long time. I am going to fold a load of whites without any one "helping me!" Hey, it's the little things that get you through the day...Blessings, Eve
Thursday, October 15, 2009
Some of My Favorite Words...
Hello one & all...been spending time getting ready for winter. The storms are all down, extra blankets pulled out, winter clothing and jammies tucked in their appropriate places. Putting up the fall/Halloween decorations this weekend. I try to wait for all the children to be home as they enjoy it almost as much as I do! The air is brisk, the leaves are falling, most of the "summer birds" have gone, the garden is finished producing (pulled the last of the carrots yesterday)...it's time for the ol' crock pot! Made this hearty soup for dinner night before last with some grilled cheese sandwiches. My husband took one bite, looked at me across the table and said the sweetest words..."Honey, this is delicious!!!" I melted like that cheese sandwich...
Beef Barley Soup **taken from Fix it and Forget it; Recipes for Entertaining
1 lb. ground beef, browned
5 cups water
1 qt. canned tomatoes (whole, crushed, whatever = 2 cans)
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
3/4 cup quick cooking barley
3 tsp powdered beef bouillon granules or 3 beef bouillon cubes
2-3 tsp salt
1/4 tsp pepper
Combine all ingredients in large slow cooker. Cover and cook on low 8-10 hours or high 4-5 hours.
***I used pearl barley that I precooked and added about 1/2 way through the cooking time.
Make and enjoy! Blessings, Eve
Beef Barley Soup **taken from Fix it and Forget it; Recipes for Entertaining
1 lb. ground beef, browned
5 cups water
1 qt. canned tomatoes (whole, crushed, whatever = 2 cans)
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
3/4 cup quick cooking barley
3 tsp powdered beef bouillon granules or 3 beef bouillon cubes
2-3 tsp salt
1/4 tsp pepper
Combine all ingredients in large slow cooker. Cover and cook on low 8-10 hours or high 4-5 hours.
***I used pearl barley that I precooked and added about 1/2 way through the cooking time.
Make and enjoy! Blessings, Eve
Tuesday, October 13, 2009
Spend Money to Save Money
Hello one & all...spent the day at the zoo yesterday with my three children. We dressed for the chill and took a steaming hot (yes, steaming hot...my burnt tongue does not lie...gotta love those steel Thermos brand containers!) and enjoyed the afternoon. There is a certain feel to the zoo in the colder weather. The animals are far more active. We watched Rhinos play fighting for a good, long while and were able to see the arctic wolves in their white winter coats. A wonderful trip...so much so that I sprang the extra money for a season pass. New members get such a great rate that it is hard to say no...by the time we paid for entrance yesterday I paid only $34.50 extra out of pocket. This membership allows for "reciprocal visits" with other zoos and aquariums that are part of the group. I can visit the Buffalo Zoo and the Niagara Falls aquarium for free. We try to hit each of these at least once each year and usually visit the Seneca Zoo a couple of times. Now that the littlest one is turning two I am sure that, with a season pass, there will be a few Mommy & me trips in there as well. Money very well spent...a day trip that all of my kids enjoy. Those are harder to come by these days with a toddler and a Tween in the lot...
My husband purchased a lifetime hunting licence for the same reason. Was a tough swallow to cough up such a huge chunk of cash but , in the end, so very worth it. Same goes for budgeting car insurance, trash pick-up, taxes and homeowners insurance. Paying in a lump sum ALWAYS is the less expensive option. They tack on a payment "processing fee" and before you know it you are paying an extra $36 or so for your car insurance...Yikes! Try to put a little aside each week in your savings account...we aim for $40 to cover insurance and such...work out your expenses versus income and see how much you can squeak out of there for savings deposit. Just some things to think about...Blessings, Eve
My husband purchased a lifetime hunting licence for the same reason. Was a tough swallow to cough up such a huge chunk of cash but , in the end, so very worth it. Same goes for budgeting car insurance, trash pick-up, taxes and homeowners insurance. Paying in a lump sum ALWAYS is the less expensive option. They tack on a payment "processing fee" and before you know it you are paying an extra $36 or so for your car insurance...Yikes! Try to put a little aside each week in your savings account...we aim for $40 to cover insurance and such...work out your expenses versus income and see how much you can squeak out of there for savings deposit. Just some things to think about...Blessings, Eve
Friday, October 9, 2009
Thinkin' It Through
Hello one & all...did the awful task of grocery shopping yesterday. Planned my menu (Yes, you do have to plan your menu!!!!) and off I went with toddler and mother in tow. Two stores...Aldi's and Tops. I plotted, I planned, I made a list...still came home with upwards to $65 worth of groceries. Now, granted, I did plan for 8 meals instead of the usual 6 (There is always a leftover or fried rice/ stir fry night to use up leftover meat and such) and I did pick up a few things for Halloween. But still...$65???? My freezer's are stocked full of veggies, berries, homemade broths, soups, cooked beans, bread, ground beef, whole chickens and a few packs of venison that I need to use up from last years big hunts. (10 weeks to be exact...bow hunting has been added to the "bill" this year...) The canning shelves are full to bursting with jams, soups, relishes, peaches, pickled peppers, and more. The chickens provide eggs. What could I have possibly needed that cost $65???
Then I began to think about the meals that I had planned. We all get bored eating the same old same old. So we try to mix it up. These changes are not only tasty but good for our bodies too as we need a vast array of nutrients that we are not going to get if we repeatedly eat the same foods. The culprits on my grocery list were: Chili and bologna sandwiches. (Breakdown: 1# burger $2.00, (didn't want to use my Black Angus for chili!) jarred spaghetti sauce $1.00, canned beans $1.20, (didn't have dried prepped and frozen) and chili seasoning mix. $0.33 (never bought this before and it was wonderful...well worth the moola), bologna $2.50, soft rye bread $2.00 plus garnishes. $9.50!!!!!! for Chili and sandwich...Pork and Sauerkraut with mashed potatoes and corn. (Pork Roast $6.65, sauerkraut $1.00, potatoes $1.70. $8.45!!!)
Of course, it;s fine to have a "nice" meal every now and then, I just planned them all for one week! Live and learn...included a new frugal recipe for you...a wonderful macaroni and cheese recipe that the whole family will love. Don't let the onion put you off...even the most finicky of my nieces enjoy this recipe.
Macaroni and Cheese
1 1/2 cups dry, small macaroni
1/2 cup chopped onion
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 3/4 cups milk
8 oz Velveeta (or cheese of choice..a blend of mozzarella and cheddar works well)
Cook macaroni to directions; drain and set aside. Cook onions in butter, with salt and pepper, over medium heat till tender. Stir in the flour, stirring constantly until smooth. add milk and stir continuously; when boiling, cook over low heat, still stirring for one minute. Remove from heat and stir till cheese is melted. Toss with pasta ans pour into a 1 1/2 quart baking dish. Cook in preheated oven at 375 degrees for 30 or so minutes or till slightly browned. ***I top with a sprinkle of Parmesan cheese prior to baking. A double batch in a 9x13 pan feeds my clan with some leftover.
Make and enjoy! Blessings, Eve
Then I began to think about the meals that I had planned. We all get bored eating the same old same old. So we try to mix it up. These changes are not only tasty but good for our bodies too as we need a vast array of nutrients that we are not going to get if we repeatedly eat the same foods. The culprits on my grocery list were: Chili and bologna sandwiches. (Breakdown: 1# burger $2.00, (didn't want to use my Black Angus for chili!) jarred spaghetti sauce $1.00, canned beans $1.20, (didn't have dried prepped and frozen) and chili seasoning mix. $0.33 (never bought this before and it was wonderful...well worth the moola), bologna $2.50, soft rye bread $2.00 plus garnishes. $9.50!!!!!! for Chili and sandwich...Pork and Sauerkraut with mashed potatoes and corn. (Pork Roast $6.65, sauerkraut $1.00, potatoes $1.70. $8.45!!!)
Of course, it;s fine to have a "nice" meal every now and then, I just planned them all for one week! Live and learn...included a new frugal recipe for you...a wonderful macaroni and cheese recipe that the whole family will love. Don't let the onion put you off...even the most finicky of my nieces enjoy this recipe.
Macaroni and Cheese
1 1/2 cups dry, small macaroni
1/2 cup chopped onion
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 3/4 cups milk
8 oz Velveeta (or cheese of choice..a blend of mozzarella and cheddar works well)
Cook macaroni to directions; drain and set aside. Cook onions in butter, with salt and pepper, over medium heat till tender. Stir in the flour, stirring constantly until smooth. add milk and stir continuously; when boiling, cook over low heat, still stirring for one minute. Remove from heat and stir till cheese is melted. Toss with pasta ans pour into a 1 1/2 quart baking dish. Cook in preheated oven at 375 degrees for 30 or so minutes or till slightly browned. ***I top with a sprinkle of Parmesan cheese prior to baking. A double batch in a 9x13 pan feeds my clan with some leftover.
Make and enjoy! Blessings, Eve
Saturday, October 3, 2009
Frugal vs. Cheap
Hello one & all...I've been thinking a lot about how society at large views anything that is frugal as being all about deprivation. Really, it is all about choices. My husband and I have chosen for me to be home full-time. That led to other choices. How do we handle presents for the children? Are yard sale toys OK? (YES!) Is there any shame in dressing our children in hand-me-downs and S&A Boutique clothing? (No!) Is it better financial management for us to have a garden or buy at buschel prices from the farmer's market? (Garden on most items!) The list goes on and on. It is not an all or nothing situation. I make my own laundry detergent but buy bar soap. I do not have the proper resources to make producing bar soap a better choice for our family. Frugality is NOT about deprivation and it is not about stark homes and working your fingers to the bone...it's all about making the proper choices for your family...
Today is my husband's birthday and we are serving 20 people for dinner. I could have chosen to just serve snacks and cake but I know how much my husband enjoys providing "the works" so that's what we're gonna do. Bruschetta, apples with cream cheese dip and a cheese plate for appetizers. Lasagna dinner and Sinful Double Chocolate Cake to follow. (My SIL and MIL have graciously offered to provide salad and bread and I answered with a grateful YES!) That meal does not speak derivation but each item is being prepared the most sensible way possible. The bruschetta is made with garlic rosemary bruschetta chips that I got for a steal and tomatoes canned from our garden. The apples were off of my SIL trees...most are destined for applesauce. Cheese I purchased well under market price from a secret source (Wink!) and the crackers are from Aldis's...no Ritz in this house. Lasagna is homemade with beef we bartered for and cheeses purchased at their lowest possible price. The cake is scratch made (so easy!) by our children. All delicious and all made with sensibility and pleasure in mind. I have included the cake recipe...Bake and enjoy!
Sinful Double Chocolate Cake ***recipe taken from Not Just Beans by Tawra Kellam
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
4 TBSP baking cocoa
1 cup cold water
1 cup mayo
2 tsp vanilla
Mix all together and beat till smooth. Place in a greased 9x13 inch pan. Bake at 350 for 30-40 minutes or till a toothpick comes out clean. Serves 18
Frosting
1 cup sugar
1/4 cup cocoa
1/3 cup milk
1/2 cup butter or margarine
Combine all in a saucepan till boiling. Boil for 1 minute. Poke holes in hot cake with a fork. Pour hot frosting over cake.
Blessings, Eve
Today is my husband's birthday and we are serving 20 people for dinner. I could have chosen to just serve snacks and cake but I know how much my husband enjoys providing "the works" so that's what we're gonna do. Bruschetta, apples with cream cheese dip and a cheese plate for appetizers. Lasagna dinner and Sinful Double Chocolate Cake to follow. (My SIL and MIL have graciously offered to provide salad and bread and I answered with a grateful YES!) That meal does not speak derivation but each item is being prepared the most sensible way possible. The bruschetta is made with garlic rosemary bruschetta chips that I got for a steal and tomatoes canned from our garden. The apples were off of my SIL trees...most are destined for applesauce. Cheese I purchased well under market price from a secret source (Wink!) and the crackers are from Aldis's...no Ritz in this house. Lasagna is homemade with beef we bartered for and cheeses purchased at their lowest possible price. The cake is scratch made (so easy!) by our children. All delicious and all made with sensibility and pleasure in mind. I have included the cake recipe...Bake and enjoy!
Sinful Double Chocolate Cake ***recipe taken from Not Just Beans by Tawra Kellam
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
4 TBSP baking cocoa
1 cup cold water
1 cup mayo
2 tsp vanilla
Mix all together and beat till smooth. Place in a greased 9x13 inch pan. Bake at 350 for 30-40 minutes or till a toothpick comes out clean. Serves 18
Frosting
1 cup sugar
1/4 cup cocoa
1/3 cup milk
1/2 cup butter or margarine
Combine all in a saucepan till boiling. Boil for 1 minute. Poke holes in hot cake with a fork. Pour hot frosting over cake.
Blessings, Eve
Friday, October 2, 2009
Gotta love a good trade!
Hello one & all...I am happy to report that my bartering life is growing by leaps and bounds!! So far I have traded: eggs for a future on homegrown organic salad mix due to start producing later this month, labor to replace a zipper in a pair of overalls for a mix master stand mixer (this thing is a powerhouse!), eggs for green beans that I blanched and froze, and I have two swaps in the works...freshly dug potatoes for eggs and egg credit and organic jams and canned goods in exchange for a beautiful bra and, hopefully, a big bunch of Lego's for my middle guy for birthday. Not bad, not bad. Future options include cooking and freezing meals for a domestically challenged friend. Shopping is never THIS much fun! I am sending a list of items that I have available for trade with my "new post" update. Feel free to make an offer of some goods or service that you can provide...Blessings, Eve
Wednesday, September 30, 2009
Easy Potpie
Hello one & all...I sometimes think that there is a negative stigma attached to home cooking. Seems that a lot of people think you need to spend tons of time and have tons of ingredients on hand to have a nice, inexpensive meal. Not true...just the opposite in fact. Homey food can be fast and very easy to prepare. I have shared a recipe today (well, two really!) that show just how easy it can be to save money by cooking simple meals at home. My BIL sent a similar version of this recipe and reminded me how much my family enjoyed Easy Potpie when I used to make it. There are so many recipes that use baking mix either as a topping or an ingredient. I have included the Potpie recipe as well as an easy to prepare baking mix recipe to frugalize (Is that a word?) the use of baking mix...this also has the bonus benefit of being able to pronounce all of the ingredients!
Chicken Potpie
1-2 cups frozen veggies, thawed (mixed is very good, peas, corn, whatever you have on hand!)
1- 1 1/2 cup cooked, diced chicken
1 can cream of chicken soup
1/4 tsp. thyme (I use Italian seasoning, or thyme & oregano)
1 cup baking mix
1/2 cup milk
1 egg
In a bowl, combine veggies, chicken and soup. Pour into an ungreased 9" pie plate. Combine biscuit mix, milk, and egg. Pour over chicken mixture and bake at 400 for 25-30 minutes. (Until golden brown.) Serves 4-6 ***I double this for my family of 5 and use a 9x13 pan.
Baking Mix
9 cups flour
2/3 cups dry milk
3 TBSP baking powder
2 tsp. salt
1 cup shortening
Mix flour and other dry ingredients. Cut in shortening. Use a mixer set on low to save time. Store in an airtight container up to 6 months. This recipe uses a 5 pound sack of flour when doubled.
Make and enjoy!...Blessings, Eve
Chicken Potpie
1-2 cups frozen veggies, thawed (mixed is very good, peas, corn, whatever you have on hand!)
1- 1 1/2 cup cooked, diced chicken
1 can cream of chicken soup
1/4 tsp. thyme (I use Italian seasoning, or thyme & oregano)
1 cup baking mix
1/2 cup milk
1 egg
In a bowl, combine veggies, chicken and soup. Pour into an ungreased 9" pie plate. Combine biscuit mix, milk, and egg. Pour over chicken mixture and bake at 400 for 25-30 minutes. (Until golden brown.) Serves 4-6 ***I double this for my family of 5 and use a 9x13 pan.
Baking Mix
9 cups flour
2/3 cups dry milk
3 TBSP baking powder
2 tsp. salt
1 cup shortening
Mix flour and other dry ingredients. Cut in shortening. Use a mixer set on low to save time. Store in an airtight container up to 6 months. This recipe uses a 5 pound sack of flour when doubled.
Make and enjoy!...Blessings, Eve
Sunday, September 27, 2009
Last of the Tomatoes
Hello one & all...it's been so busy around here the last week or so. Had my sister, my niece and my Mom out yesterday. (As well as two extra "kid-friends.") My sister brought most the fixings for cabbage rolls (or Golumpki's as we Polish people call them...) and we whipped up 40 or so. 20 for her family and freezer and 20 for dinner last night. Mashed potatoes and fresh frozen corn off the cob...my favorite meal. While we visited before and after that mass production I made a peach struessel pie and a crumb top apple. Used frozen crust that I picked up a while back on the verge of expiring...haven't yet gotten the hang of homemade crust. It is edible but store bought is better if that tells you anything! Finished canning up the last of my tomatoes (7 quarts) and made up a batch of peach jam. ( Cannot beat the deals on seconds at the farmers market...1/4 buschel for $3...so yummy and 1/4 buschel of Cortland apples for $3!) Planning on a batch of peach/blueberry jam today and that will finish out the jams for the year...got an offer from someone to purchase some jars but after the great bake-off last weekend I am already a bit short for the year. I plan to make up some apple jelly for the first time this year and if all goes well with that I may reconsider the offer... per special request I have shared my families cabbage roll recipe. So easy and so very good...serve with mashed potatoes and corn. Rye bread and butter are an extra special touch!
Cabbage Rolls
medium to large head of green cabbage
3# ground beef or venison
3 cups cooked rice
small onion, diced and softened (I usually just microwave for a minute or two)
3 big cans tomato sauce
3 cans condensed tomato soup
Create a square cut around the core of the cabbage at least 2/3 deep into the head of cabbage. Put cabbage in a large pot of water and boil/simmer till soft enough to peel off the individual leaves without breaking. Transfer leaves to a separate bowl to drain, cook a little/ peel a little till most of the cabbage is peeled away for use. (Keep the tiny head that is left and use for soup or sauteed cabbage ...use a bit of olive oil and some salt, pepper and celery seed...Yum!) Mix meat, rice, onion and 1/2 big can of tomato sauce together in a large bowl. Fill cabbage leaves with meat mixture and roll "taco style" placing open side down in roaster pan. (If you have a bit of meat leftover simply crumble on top and it will mix with the sauce.) Mix remaining tomato sauce and condensed soup together with a whisk and pour over. Cover and cook at 350 degrees for about 2 hours.
A little crisp on top is AOK, if this bothers you spoon sauce over rolls every 45 minutes or so...so very good! Blessings, Eve
Cabbage Rolls
medium to large head of green cabbage
3# ground beef or venison
3 cups cooked rice
small onion, diced and softened (I usually just microwave for a minute or two)
3 big cans tomato sauce
3 cans condensed tomato soup
Create a square cut around the core of the cabbage at least 2/3 deep into the head of cabbage. Put cabbage in a large pot of water and boil/simmer till soft enough to peel off the individual leaves without breaking. Transfer leaves to a separate bowl to drain, cook a little/ peel a little till most of the cabbage is peeled away for use. (Keep the tiny head that is left and use for soup or sauteed cabbage ...use a bit of olive oil and some salt, pepper and celery seed...Yum!) Mix meat, rice, onion and 1/2 big can of tomato sauce together in a large bowl. Fill cabbage leaves with meat mixture and roll "taco style" placing open side down in roaster pan. (If you have a bit of meat leftover simply crumble on top and it will mix with the sauce.) Mix remaining tomato sauce and condensed soup together with a whisk and pour over. Cover and cook at 350 degrees for about 2 hours.
A little crisp on top is AOK, if this bothers you spoon sauce over rolls every 45 minutes or so...so very good! Blessings, Eve
Tuesday, September 22, 2009
Dehydration
Hello one & all...trying something new today and I though that I would share. My freezers are full (yep, I said FREEZERS!) and deer season is quickly coming upon us. Trying to clear out inventory so I have put a "freeze" (no pun intended!) on purchasing meat or veggies until I can see the bottom of the chest freezer. That's kind of hard to do when I have 14 chickens left from our great chicken experiment...rather than freeze the last of my peppers I decided to try dehydrating them and sealing them in canning jars in the pantry for storage. Trying green peppers, sliced cherry tomatoes and parsley. The only thing that I have tried drying in the past was herbs, apples and bananas in small batches for quick consumption. All turned out well and I am excited to see how this little project turns out. Dehydration has been a trusted form of preservation for centuries...there's just something about taking a food item and closing it in a glass jar for long-term storage...no freezing, no pickling, no canning...makes me a little nervous for some reason. If you have had success drying food items, please share with us...I so want to feel a bit better about the whole storage process! Blessings, Eve
Raving Success
Hello one & all...the garage sale went well. Sold $50 worth of excess from the house and my daughter made nearly $65 on breads and jams. Spent Saturday afternoon into evening baking up a storm...zucchini-apple bread, honey wheat bread, English muffin bread, and sour-cream apple squares. Couldn't believe how much we sold! That money will certainly help out on her mystery weekend...the Lord always provides away.
Spending "nap-times" this week starting to prepare the house and garden for winter. Already picked the remainder of the pathetic green peppers i grew this year. Still have some cherry tomatoes and hot peppers out there. Lettuce will be left until the first hard frost that will wipe it out. Carrots can stay until the hubby is ready to till it under. Was hit by the blight late and, thankfully, only lost a portion of my tomatoes...so many people lost their whole crop. Have to burn all the plants from the tomatoes and the peppers to try and kill off any blight spores so they don't reinfect next year. Need to clean the internal window sills and pull down storms, vacuum out the baseboard heating to remove dust and dog hair that has built up over the summer. Before we know it there will be snow in the air...I thought of Halloween a few years back when there was a few inches of snow on the ground...that's only 5 weeks away!
Cooler weather always kicks me into cooking mode and I thought you might like to try this easy no-knead bread that seemed to cause a stir at the "bake-sale."
English Muffin Bread
6 cups flour
2 TBSP (or 2 packages)
2 tsp salt
1 TBSP sugar
1/4 tsp baking soda
2 cups milk
1/2 cup water
1/2 cup cornmeal (to coat the pans)
Combine 3 cups flour, yeast, salt, sugar and soda. Heat milk and water till very warm. Add dry ingredients and beat well. Stir in the rest of the flour to make as tiff batter. Grease and sprinkle loaf pans with cornmeal. Spoon batter evenly into pans. Cover and let rise in a warm place for 45 minutes. Bake at 400 for 25 minutes. Remove from pans and cool. Makes 2 loaves.
Just like English muffins only cost about 50 cents for 2 loaves! Toast and enjoy...this will not puff up very high...will be dense just like the real thing. Blessings, Eve
Spending "nap-times" this week starting to prepare the house and garden for winter. Already picked the remainder of the pathetic green peppers i grew this year. Still have some cherry tomatoes and hot peppers out there. Lettuce will be left until the first hard frost that will wipe it out. Carrots can stay until the hubby is ready to till it under. Was hit by the blight late and, thankfully, only lost a portion of my tomatoes...so many people lost their whole crop. Have to burn all the plants from the tomatoes and the peppers to try and kill off any blight spores so they don't reinfect next year. Need to clean the internal window sills and pull down storms, vacuum out the baseboard heating to remove dust and dog hair that has built up over the summer. Before we know it there will be snow in the air...I thought of Halloween a few years back when there was a few inches of snow on the ground...that's only 5 weeks away!
Cooler weather always kicks me into cooking mode and I thought you might like to try this easy no-knead bread that seemed to cause a stir at the "bake-sale."
English Muffin Bread
6 cups flour
2 TBSP (or 2 packages)
2 tsp salt
1 TBSP sugar
1/4 tsp baking soda
2 cups milk
1/2 cup water
1/2 cup cornmeal (to coat the pans)
Combine 3 cups flour, yeast, salt, sugar and soda. Heat milk and water till very warm. Add dry ingredients and beat well. Stir in the rest of the flour to make as tiff batter. Grease and sprinkle loaf pans with cornmeal. Spoon batter evenly into pans. Cover and let rise in a warm place for 45 minutes. Bake at 400 for 25 minutes. Remove from pans and cool. Makes 2 loaves.
Just like English muffins only cost about 50 cents for 2 loaves! Toast and enjoy...this will not puff up very high...will be dense just like the real thing. Blessings, Eve
Friday, September 18, 2009
Busy Little Bee
Hello one & all...had quite the busy day today. Spent the day running errands and ended up at the farmer's market. Found a great deal on peaches...$5 for a half buschel of seconds. Turned out they were the sweetest peaches I have ever tasted. (The wee one thought so too...ate 4 of them today!) Needed to can them up right away as they were very ripe and soft. Never did peaches before but they were pretty easy as compared to other things I've canned. End result: 13 quarts of peaches to add to the larder and a very happy 20 month old...
Having a yard sale tomorrow at my SIL's...already found myself some bargains during set up time. Couple of new looking Pyrex bread pans to replace the cruddy metal one's I currently use when I have more than 2 of anything to bake. New with tags bath rugs...beautiful and thick. A dell printer as mine pooped out earlier this week. Bike helmet for my growing boy and a mix master standing mixer with attachments...Grand total...drum roll please...$20 plus replacing a zipper in exchange for the mixer. What a high!!!!!
Baked up some Zucchini Apple bread and prepared some shiny tomatoes and jams and relishes for my oldest to have a little stand. She will also be selling our excess eggs. Have a mystery trip coming up with Girl Scouts and the hubby and I thought that she should at least earn her own spending money. Life lessons...
Bread is out of the oven and the last of the peaches are cooling above the canner...me and my aching feet are off to bed! Blessings, Eve
Having a yard sale tomorrow at my SIL's...already found myself some bargains during set up time. Couple of new looking Pyrex bread pans to replace the cruddy metal one's I currently use when I have more than 2 of anything to bake. New with tags bath rugs...beautiful and thick. A dell printer as mine pooped out earlier this week. Bike helmet for my growing boy and a mix master standing mixer with attachments...Grand total...drum roll please...$20 plus replacing a zipper in exchange for the mixer. What a high!!!!!
Baked up some Zucchini Apple bread and prepared some shiny tomatoes and jams and relishes for my oldest to have a little stand. She will also be selling our excess eggs. Have a mystery trip coming up with Girl Scouts and the hubby and I thought that she should at least earn her own spending money. Life lessons...
Bread is out of the oven and the last of the peaches are cooling above the canner...me and my aching feet are off to bed! Blessings, Eve
A Few Tiny Tips
Hello one & all...just a few quick thoughts this morning...my MIL called me with this idea earlier in the week. If you have an excess of cherry tomatoes (now that the kids are sick of them!) and need a use for them beyond the salads- throw them in the blender or food processor and turn them into sauce. The skins are so tender that they just disappear. She has had great success with this and even preserved some. (Cannot remember if she froze or canned the extras...both would work.)
Tip #2- If you have a picky-pants that won't eat their crust (Yup, I've got one!) cut it off BEFORE you give them the sandwich. Freeze the crusts in a Ziploc or container that you keep in the freezer for that purpose. When you have enough o make it worth your while, turn them into french toast. We call them peanut butter dippers and the same kid who won't touch them on his PB&J begs for me to make them for breakfast! Eatin' 'em as we speak!!!
It's the little things that add up to big savings...rinse your Ziplocs. Not the one's from raw meat but the rest can be used at least a few times each. Better yet, use containers for snacks and sandwiches. They sell vitamin waters at my daughters school for $1 in the vending machine...they can barely keep them in stock...YIKES! We went to Wallyworld and bought dye-free vitamin drink sticks in grape and kiwi-watermelon. She takes a drink stick every day and her straw thermos full of water...15 cents. 85 cents per day savings times 20 days per month...that's $17 per month...I can think of a lot of things to spend $17 on. And they ain't water...Blessings, Eve
Tip #2- If you have a picky-pants that won't eat their crust (Yup, I've got one!) cut it off BEFORE you give them the sandwich. Freeze the crusts in a Ziploc or container that you keep in the freezer for that purpose. When you have enough o make it worth your while, turn them into french toast. We call them peanut butter dippers and the same kid who won't touch them on his PB&J begs for me to make them for breakfast! Eatin' 'em as we speak!!!
It's the little things that add up to big savings...rinse your Ziplocs. Not the one's from raw meat but the rest can be used at least a few times each. Better yet, use containers for snacks and sandwiches. They sell vitamin waters at my daughters school for $1 in the vending machine...they can barely keep them in stock...YIKES! We went to Wallyworld and bought dye-free vitamin drink sticks in grape and kiwi-watermelon. She takes a drink stick every day and her straw thermos full of water...15 cents. 85 cents per day savings times 20 days per month...that's $17 per month...I can think of a lot of things to spend $17 on. And they ain't water...Blessings, Eve
Wednesday, September 16, 2009
Frantic Fried Rice
Hello one & all...had one hectic day today. The wee one woke at 6:00 Am and decided that today was going to be a momentous day...the day that her feet did not touch the ground! No nap...tried and tried. Finally asleep...5 minutes ago...Arrrggghhh! Plus open house at my daughter's school so I needed something fast and easy for dinner. ALMOST picked up the phone and dialed 1-800-pizza but figured my husband would drive off the road or some such nonsense...that or he would figure it was a prank call as I am NEVER the one to suggest such frivolity. Once a year at most. Thank heaven's I have a brain full of quick and easy dinners to throw together or we would have been down $25 bucks...e-gads! This is one of my kids favorites and the hubby tolerates it reasonably well with enough spicy stuffs on it so it gets made quite often.
Fried Rice
3 cups leftover or fresh cooked white or brown rice
various veggies including peppers and onions (I used p & o's, zucchini, shredded carrots and 1/2 leftover tomato)
2 eggs
1 or 2 cups chopped, cooked meat (I used a leftover chicken breast and 1/2 pork chop that I had frozen together and labeled "For Stir fry")
soy sauce
salt & pepper to taste (I like a lot of salt on this dish; I leave it as is for the rest of the family)
bit of olive oil
Saute' veggies in olive oil till tender crisp. Add meat till warm. Scramble eggs and add...cook till soft set. Add in rice and soy sauce (to taste...2 TBSP or so) and heat through. That easy! Enjoy, Eve
Fried Rice
3 cups leftover or fresh cooked white or brown rice
various veggies including peppers and onions (I used p & o's, zucchini, shredded carrots and 1/2 leftover tomato)
2 eggs
1 or 2 cups chopped, cooked meat (I used a leftover chicken breast and 1/2 pork chop that I had frozen together and labeled "For Stir fry")
soy sauce
salt & pepper to taste (I like a lot of salt on this dish; I leave it as is for the rest of the family)
bit of olive oil
Saute' veggies in olive oil till tender crisp. Add meat till warm. Scramble eggs and add...cook till soft set. Add in rice and soy sauce (to taste...2 TBSP or so) and heat through. That easy! Enjoy, Eve
Monday, September 14, 2009
Chili (?) Sauce...
Hello one & all...finished up the chili sauce. (I keep telling myself that it's chili sauce...) In all honesty it is a tangy, salty meat sauce. It will work on a burger, mixed with mayo, perhaps and I see it marinating more than a few chickens! Not what I envisioned, but edible.
Spent the last few minutes covering my daughter's math book. They required covers in a certain color and provided construction paper for those without the fancy store bought covers. Thing looked like it would wear though in the first month. Enter the momma who thinks that she can craft anything from flannel!!! Not bad, really. Pale green with panda bears...perfect for an 11 year old girl and it will last the whole year. PLUS it's washable!!! Crafted it just like a brown paper bag one except where the tape would go I put a very narrow seam. If you attempt this, take note that the fabric will stretch out a bit as you create the seam. So go super tight on the setup and it should fit perfectly after completed. Here's to the super power of old receiving blankets and flannel fabric in general! Blessings, Eve
Spent the last few minutes covering my daughter's math book. They required covers in a certain color and provided construction paper for those without the fancy store bought covers. Thing looked like it would wear though in the first month. Enter the momma who thinks that she can craft anything from flannel!!! Not bad, really. Pale green with panda bears...perfect for an 11 year old girl and it will last the whole year. PLUS it's washable!!! Crafted it just like a brown paper bag one except where the tape would go I put a very narrow seam. If you attempt this, take note that the fabric will stretch out a bit as you create the seam. So go super tight on the setup and it should fit perfectly after completed. Here's to the super power of old receiving blankets and flannel fabric in general! Blessings, Eve
Sunday, September 13, 2009
Go for the TnT
Hello one and all...been spending my days "putting up" the fall harvest. Zucchini relish is in the water bath canner as we speak. Chili sauce...not so very happy with that. I tried a recipe that I found on-line as my sister-in-laws famous recipe has gone MIA...ugggh! This recipe seems to be more of a pickly meat relish...salty and vinegary. I added more brown sugar to offset the sour...took care of the vinegar but now all you taste is salt! Tossed in a peeled, raw potato to simmer for awhile. We'll see if that has the desired effect. If you have never heard of this trick give it a try the next time you accidentally over salt something. Usually works quite well but we are talking A LOT of salty here people. If nothing else, the birds will eat well tomorrow. When I think of the tomatoes, green peppers, celery and onions...not to mention the two days of cooking down. Well, I just want to cry...lesson for the day- Go for the tried and true recipe given by someone who has mastered your particular passion. Chili sauce anyone??? Blessings, Eve
Saturday, September 12, 2009
Baked Tator Tot Casserole
Hello one & all...new recipe for you. This is a great one to have all the ingredients on hand for as it is SUPER easy to throw together. Add a veggie or salad and you are good to go! Been a canning fool today and wanted something family friendly and quick to put together for dinner...actually, I fried the burger and my 11 year old daughter and 6 year old niece finished up the dish. Working on Zesty Zucchini Relish and Chili Sauce. Both will be ready to actually can tomorrow. Never made the chili sauce before and am most anxious to see how it turns out...on to that recipe!
Baked Tator Tot Casserole
1 lb. hamburger
1 envelope onion soup mix (or a generous Tablespoon of minced onion and powdered beef bouillon)
2 lbs. frozen tator tots
2 cans cream of mushroom soup
1 pint sour cream (I use 3/4 pint)
1 cup grated yellow cheese
Brown burger, drain. Put in a greased 9 x 13 pan. Mix together onion soup mix, mushroom soup and sour cream. Spread over meat. Top with a single layer of tator tots (make them pretty!) Bake at 350 for 45 minutes. Top with cheese and bake another 10 minutes...yummmy! (Not the healthiest but then that drive thru burger and fries that you would have had other wise wouldn't be either, right?!?!?)
Enjoy! Eve
Baked Tator Tot Casserole
1 lb. hamburger
1 envelope onion soup mix (or a generous Tablespoon of minced onion and powdered beef bouillon)
2 lbs. frozen tator tots
2 cans cream of mushroom soup
1 pint sour cream (I use 3/4 pint)
1 cup grated yellow cheese
Brown burger, drain. Put in a greased 9 x 13 pan. Mix together onion soup mix, mushroom soup and sour cream. Spread over meat. Top with a single layer of tator tots (make them pretty!) Bake at 350 for 45 minutes. Top with cheese and bake another 10 minutes...yummmy! (Not the healthiest but then that drive thru burger and fries that you would have had other wise wouldn't be either, right?!?!?)
Enjoy! Eve
Thursday, September 10, 2009
Trade Anyone???
Hello one & all...I have a new love. Bartering!!! For those of you that may be unfamiliar it is the trading of goods or services. This can involve zero dollars or partial goods/services and partial monetary pay. I was put in touch with a like-minded soul that I have begun trading negotiations with. She has several things to offer...home baked bread, fresh ground wheat from local wheat berries, organic onions, perennials, even an antique apple press that she will bring to your preferred location! All of these things are available for barter...she simply has more than she, herself, can use. I am offering up free range brown eggs, organic canning tomatoes, organic cherry tomatoes and sewing skills. Think on what you have available...outgrown children's clothing, winter boots that you purchased last season but no longer have that "fuzzy love" for, extras from the garden. Maybe you went to hairdressing school in your post high school days and you and your family love homemade jam. Maybe you are an organizational freak and would like to learn how to sew. Think on what you have to offer and what you would like...I will be sending an e-mail to let everyone know that there is a new posting here. (CANNOT figure out how to have this happen on it's own...anyone have the 411?)Respond to all with your "available" list (assign each item a $$ value) and your "wanted" list. Cannot get more frugal than free!!!
Tuesday, September 8, 2009
Giving it a whirl...
Hello one and all...In response to many requests I have decided to give blogging a whirl! With the children back to school I will have a bit more time and hope to be able to post at least a few days each week.
My efforts this week have turned to canning and preserving as the garden is in it's "tomatoey peak." I have put up a wonderful spaghetti sauce that you bake and then can. I did not dread the process anywhere near as much as I did the original idea of cooking and canning that I attempted a few years back. That process resulted in seedy, thin sauce that did not stick to the pasta very well. Despite my efforts the dear hubby declared that he would just as soon eat bottled sauce...so be it for years. This recipe is tasty and easier. AND I can break it down into smaller segments that suit my time frame with a toddler around the house. Give it a try and see if you and your family find it to your liking! (Thanks go out to my sister-in-law Cher that shared this wonderful recipe!)
Homemade Tomato Sauce
6 quarts tomatoes, cored and quartered; leave skins on (I used 18-20 medium/large tomatoes)
3 green peppers, cleaned and cut into chunks
5-6 stalks celery, cleaned and diced (if you leave them too big you end up with long strands of celery "string"...best to chop on the smaller side)
1 or 2 onions, peeled and chunked
3 cloves garlic
3 to 4 bay leaves
Put all the vegetables in a large pot or roaster and cook in a 350 degree oven for 3 hours, stirring once each hour. Remove from oven and cool awhile. Remove bay leaves. Blenderize on high- fill blender only 1/2 to 2/3 full to avoid splatters. A towel over top helps as well. Pour all the blenderized sauce into a large pot and add:
2 to 3 cans tomato paste
2 TBSP sugar
1/4 cup olive oil
2 TBSP salt
pepper to taste
You can add other herbs when you heat and use the sauce later. I wash my canning jars and lids. Cover jars with boiling water for 10 minutes to sterilize and keep warm. Heat the sauce just to boiling. Heat lids in jar water, fill hot jars with hot sauce and seal. (The original recipe did not call for processing...I chose to err on the side of caution and processed my quarts for 30 minutes in a boiling water canner.) Makes approximately 6 quarts.
There are so many recipes online to help you preserve your own bounty from the garden or the wonderful bargains to be found at your local farmers market. I will be canning diced tomatoes and chili sauce later in the week. Use your "new found" extra time this week(as the children head off to school!) to prepare something for your family to enjoy this winter. You will find that the tastes and smells of summertime feed the spirit as well as the flesh when enjoyed on a wintry evening...Eve
My efforts this week have turned to canning and preserving as the garden is in it's "tomatoey peak." I have put up a wonderful spaghetti sauce that you bake and then can. I did not dread the process anywhere near as much as I did the original idea of cooking and canning that I attempted a few years back. That process resulted in seedy, thin sauce that did not stick to the pasta very well. Despite my efforts the dear hubby declared that he would just as soon eat bottled sauce...so be it for years. This recipe is tasty and easier. AND I can break it down into smaller segments that suit my time frame with a toddler around the house. Give it a try and see if you and your family find it to your liking! (Thanks go out to my sister-in-law Cher that shared this wonderful recipe!)
Homemade Tomato Sauce
6 quarts tomatoes, cored and quartered; leave skins on (I used 18-20 medium/large tomatoes)
3 green peppers, cleaned and cut into chunks
5-6 stalks celery, cleaned and diced (if you leave them too big you end up with long strands of celery "string"...best to chop on the smaller side)
1 or 2 onions, peeled and chunked
3 cloves garlic
3 to 4 bay leaves
Put all the vegetables in a large pot or roaster and cook in a 350 degree oven for 3 hours, stirring once each hour. Remove from oven and cool awhile. Remove bay leaves. Blenderize on high- fill blender only 1/2 to 2/3 full to avoid splatters. A towel over top helps as well. Pour all the blenderized sauce into a large pot and add:
2 to 3 cans tomato paste
2 TBSP sugar
1/4 cup olive oil
2 TBSP salt
pepper to taste
You can add other herbs when you heat and use the sauce later. I wash my canning jars and lids. Cover jars with boiling water for 10 minutes to sterilize and keep warm. Heat the sauce just to boiling. Heat lids in jar water, fill hot jars with hot sauce and seal. (The original recipe did not call for processing...I chose to err on the side of caution and processed my quarts for 30 minutes in a boiling water canner.) Makes approximately 6 quarts.
There are so many recipes online to help you preserve your own bounty from the garden or the wonderful bargains to be found at your local farmers market. I will be canning diced tomatoes and chili sauce later in the week. Use your "new found" extra time this week(as the children head off to school!) to prepare something for your family to enjoy this winter. You will find that the tastes and smells of summertime feed the spirit as well as the flesh when enjoyed on a wintry evening...Eve
Subscribe to:
Posts (Atom)