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
Wednesday, November 25, 2009
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
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