Southwestern Chicken and Bean Stew

The diet Levi and Brian are on - which is essentially a sugar busters diet - means I have been making a lot of soups.

Beans - a staple in a lot of soups - are a good source of protein and fiber.

1 cup dried pinto beans
2 lb. cut-up frying chicken, skin removed
1 cup frozen corn
1 cup salsa
1 (14 oz.) can chicken broth (low sodium)
1 (4.5 oz.) can chopped green chiles
1 tsp. cumin
2 tbsp. chopped fresh cilantro (optional)

Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.

Cook chicken; cool. Remove meat from bones.

Drain beans, discard water. Place beans, cooked chicken and all remaining ingredients (except cilantro) into crock pot. Mix well.

Cover, cook on low setting for 5-6 hours.

Add cilantro; mix well.

Love Me

Southwestern Beef 'n Rice Stuffed Peppers

Brian has always asked me to make stuffed peppers.

I am not sure if he is asking for them because he has had them somewhere and liked them or because he just wants to try them.

Anyway, I have never had a stuffed pepper recipe that I thought looked good . . . until now.

1 lb. lean ground beef
1/4 cup chopped onion
1 (1.25 oz.) pkg. taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 medium green bell peppers
1/2 cup salsa
1/2 cup water
1/4 cup sour cream
1/2 cup shredded cheddar cheese

Heat oven to 375 degrees. In large bowl, combine ground beef, onion, taco mix and egg; mix well. Add rice; mix well.

Cut bell peppers in half lengthwise; remove seeds and membrane. Put cut side up in ungreased 13x9 baking dish. Spoon beef mixture into peppers, mounding as needed. Top each with 1 tbsp. of salsa. Pour water into dish around peppers.

Bake at 375 degrees for 35-40 minutes or until beef is thoroughly cooked and peppers are crisp tender. Top each with about 1/2 tbsp. sour cream and 1 tbsp. cheese.

Love Me

Chicago Style Deep-Dish Pizza

Sometimes homemade pizza just sounds good.

Brian and I have fond memories of being newlyweds and making Chef Boyardee pizzas together after work. We would each make our own - trying to out-create each other.

After the kids were born, we perfected bread sticks - touting that they were better than Little Caesar's bread sticks!!

This deep-dish style homemade pizza is good for a change of pace.

1 lb. lean ground beef
1/2 roll of sausage
1/2 cup chopped onion
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tsp. dried oregano leaves
1/2 tsp. pepper
2 tbsp. grated Parmesan cheese
2(12 oz.) cans refrigerator biscuits
1 (2.5 oz.) jar sliced mushrooms
1 medium tomato, sliced
1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Spray 13 x 9 inch pan with cooking spray. In large skilled, cook ground beef and sausage with onion until meat is thoroughly cooked. Drain.

Stir in tomato paste, oregano, pepper and 1 tbsp. Parmesan cheese. Keep warm this warm while preparing crust.

Separate dough into biscuits. Arrange biscuits in sprayed pan; press over bottom and up sides to form crust.

Spoon hot beef mixture into crust. Place mushrooms over beef mixture. Arrange tomato slices over mushrooms. Sprinkle with mozzarella cheese and remaining tbsp. of Parmesan cheese.

Bake at 350 degrees for 20-25 minutes or until crust is deep golden brown. Cool 5 minutes before serving.

Love Me

Beef and Spinach Enchiladas

(I wish I had some bright, cheery Fiestaware plates to serve these yummy enchiladas on!!)

Sneaking spinach into these yummy enchiladas is a great way to add a little nutritional umph to your supper!

1 lb. lean ground beef
2 garlic cloves, minced
1 1/2 cups frozen spinach
4 oz. cream cheese, cut into cubes
1/2 tsp. cumin
1 (4.5 oz. can) chopped green chiles
8 oz. (2 cups) shredded Monterey jack cheese
8 flour tortillas
1 (8 oz.) can tomato sauce
salsa

Heat oven to 350 degrees. Spray 9 x 13 baking dish.

In large skillet, cook ground beef and garlic over medium-high heat until thoroughly cooked. Drain.

Add spinach; cook 3-5 minutes or until spinach is thawed, stirring frequently. Reduce heat to medium; stir in cream cheese, cumin, chiles, and 1 1/2 cups of the cheese until combined.

Spoon about 1/3 cup of beef mixture down center of each tortilla. Roll up; place seam side down in sprayed baking dish.

In medium bowl, combine tomato sauce and salsa; mix well. Spoon over tortillas; sprinkle with remaining 1/2 cup cheese.

Bake at 350 degrees for 20-25 minutes or until thoroughly heated.

Love Me

Salisbury Steaks

I don't know what makes Golden Mushroom soup so much different than its paler cousin Cream of Mushroom soup . . . but in my book, the difference is huge!

Cream of Mushroom soup - gross!

Golden Mushroom soup - good!

This salisbury steak recipe which uses Golden Mushroom soup has got to be one of the easiest and tastiest ground beef recipes around.

NOTE: Do not substitute cream of mushroom soup for GOLDEN MUSHROOM soup. If you do I will paddle your bottom.

Sorry, that was the mom in me coming out.

2 pounds of ground chuck

1 egg

1 sleeve of saltine crackers, crushed

1/4 cup and 2 Tbsp. catsup, divided

salt and pepper

1 can Golden Mushroom soup

In a large bowl mix ground chuck, egg, crushed saltines, catsup, and salt and pepper (to taste). Mix well then form into 8 large patties.

In sprayed skillet, cook patties over med-high heat until well browned on both sides, but not completely cooked through.

Remove patties from skillet. Drain all grease. Return patties to skillet.

In small bowl combine soup with 1/2 can of water and 2 tbsp. catsup. Mix well.

Pour soup mixture over patties in skillet. Cover and simmer over low heat for 1/2 hour or until patties are completely cooked.

Love Me

4/25/11 Menu

Wow! Classes are over . . . yay!!!!

Unfortunately, when I went back to work and back in my scrubs it was obvious by the bulges that I had indulged in a few too many free bagels and muffins while in class.

Oh well, such is life . . .

After taking a vow of healthy eating, I am ready to get back to menu planning and cooking!

Monday - Salisbury steaks, mashed potatoes, green beans

Tuesday - Mushrooms and Eggs, Biscuits and Gravy

Wednesday - Taco Salad

Thursday - Swiss steaks, buttered potatoes, spinach and strawberry salad

Friday - Deep dish pizza

Recipes I will highlight this week: Salisbury steaks, mushrooms and eggs and deep dish pizza

Love Me

Spinach Melt Sandwich

I have been in classes for work for the last two weeks which accounts a little for my blogging absence. Commuting downtown when I am used to a 5 minute drive, sitting for 8 hours when I am used to being on my feet, and having to wear real clothes when I am used to wearing scrubs is putting a toll on my mind and body.

The one up-side of my classes is that my sweet, older instructor loves to eat . . . more than just eat, she loves to eat and socialize. This means lunches out at fancy restaurants or catered lunches!

There is a quaint little deli just a few blocks from IU Health/Methodist (where my classes are being held) called the Side Street Deli. I have totally fallen in love with their spinach melt! I love it, love it, love it!

Spinach, tomatoes, provolone cheese on wheat bread - melted and grilled to perfection!

Commuting, sitting, and wearing real clothes might not be so bad after all!

Love Me

Etsy Shop!!!

I have officially entered the world of Etsy!
Or actually it may be a not-s0-veiled attempt at justifying
my purchases of vintage dishes!

I am not sure - and please don't tell Brian.
He thinks I have a newly found interest in business!
Ha, ha, silly boy.

So far every investment I have purchased I want to keep!
This could be bad for my bottom line.
Just like that box of Ding Dongs I ate.

Go to TheWifeandDaughter to see my shop!

Chicken and Gnocchi Soup

Levi and I enjoy watching the Food Network. After watching Iron Chef last night, I thought this soup, which features potato gnocchi, sounded good.

Turns out, it was good!

3 chicken thighs

1 can chicken broth

1 pint half and half

1 tsp. minced garlic

1 carrot, shredded

1/2 cup frozen chopped onion

8 oz. frozen spinach

2 Tbsp. oil

1/2 tsp. thyme

salt and pepper

16 ounces potato gnocchi

Place chicken thighs in large stock pan; add enough water to cover. Season with salt and pepper. Cook over med-high heat until done. Remove meat saving broth. When cool de-bone meat and skim fat off of broth. Return meat to broth.

In skillet saute onion, garlic, and carrot in oil over medium heat until onion is translucent. Add mixture to stock pot; add chicken broth, spinach, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4-5 minutes.

Reduce heat and add half and half; continue cooking over low heat for 10 minutes.

Love Me

3/6/11 Menu

Spring is just around the corner . . . ahhhh.

But just when life should be slowing down, my work schedule is getting more complicated.

I would bring out my crock pot to help . . . but it didn't fair so well after it fell from the tower of clean dishes in the dish strainer.

It looks like I am in the market for a new crock pot, but who has time to shop?

Monday - chicken and gnocchi soup, spaghetti and meatballs

Tuesday - brown sugar BBQ chicken, mashed potatoes, green bean casserole

Wednesday - dilly egg salad and chips, fruit

Thursday - Chicken fettucini Florentine, salad

Friday - steak and onions, lentils with mushrooms and bacon, dinner rolls, green beans

Saturday - deli meat sandwiches, chips and cottage cheese

Recipes I will highlight this week: chicken and gnocchi soup, lentils with mushrooms and onions

Love Me

Applesauce Brownies

Baby Scooby dreaming of applesauce brownies!

These brownies are so good for you they almost can be considered health food!

1/2 cup margarine

2 squares baking chocolate (or powdered equivalent)

1 cup sugar

2 eggs, well beaten

1/2 cup applesauce

1 tsp. vanilla

1 cup flour

1/2 tsp. soda

1/4 tsp. salt

1/2 cup nuts

Melt on low heat margarine and chocolate. Blend sugar, eggs, applesauce, and vanilla into chocolate mixture.

Sift together flour, soda and salt. Add to chocolate mixture; stir in nuts. Spread in greased and floured 9 x 9 square pan.

Bake at 350 degrees for 35-40 minutes.

Love Me

2/28/11 Menu

I got a good deal on a big package of cubed steaks! The boys can look forward to meaty meals this week!

Monday - chili with Fritos

Tuesday - country fried steak, mashed potatoes, peas

Wednesday - meatball subs. chips, fruit, applesauce brownies

Thursday - round steak supreme, sweet potatoes, salad

Friday - chicken fettucini florentine, garlic bread

Saturday - Basketball State Finals!!!

Recipes I will highlight this week: chicken fettucini florentine, and applesauce brownies

Love Me

Jadite Alice pattern

Surprise, surprise . . . I have gotten myself in a bit of a spot - you can read about it here.

But after a trip Friday to an albeit over-priced antique store, my collection of jadite has grown some. While not my . . .

#1 choice - Fire King jadite restaurant ware

(the thickest and heaviest of the Fire King jadite); or even my

#2 choice Fire King jadite Jane Ray pattern

(a thinner version of restaurant ware meant for home use); it is my

#3 choice Fire King jadite Alice pattern

(a frillier version of the Jane Ray pattern).

After searching the ENTIRE store twice, Brian spotted 8 Alice pattern saucers! I snatched them quicker than lightning and headed to the check-out with 2 minutes to spare before closing!

My heart is still beating fast just thinking about it.

Now I only need 8 matching dinner plates and 8 matching cups.

Oh, and the silver. . . and a pretty cloth tablecloth . . . and a few serving platters.

Details, details.

Love Me

Why are they SOOOO good?

Seriously, they should be illegal.

Eggs Benedict

Hollandaise sauce is an emulsion of egg yolk and butter,

usually seasoned with lemon juice, salt, and white pepper.

It is tasty, but boy is it high fat!

Here is a leaner, meaner version of Hollandaise sauce to go with the classic Eggs Benedict.

6 slices lean Canadian bacon

3 whole wheat English muffins, split and toasted

6 large eggs, poached

Mock Hollandaise Sauce

Place bacon in sprayed skillet; cook over medium heat until thoroughly cooked - turning once.

Place one bacon slice on each muffin half. Top each slice with a poached egg and 2 Tbsp. Mock Hollandaise Sauce.

Serve immediately.

Mock Hollandaise Sauce:

3/4 cup plain low-fat yogurt, divided

1 large egg yolk

1 Tbsp. lemon juice

1/4 tsp. salt

1/8 tsp. dry mustard

Combine 1/4 cup yogurt and egg yolk in a small saucepan; stir well. Place over low heat. Cook 6 minutes or until thick; stirring occasionally with a whisk (do not boil).

Stir in remaining 1/2 cup yogurt, lemon juice, salt and mustard. Cook until thoroughly heated (do not boil).

Love Me

Low sugar peach-oatmeal bars

Diane and a rather plump Me

It is hard to stay away from candy and chocolates this time of year.

Christmas candy is still on the shelf when stores bring out the Valentine's Day chocolates . . . and the chocolate hearts are still on the shelf when the Cadberry eggs are put on display!

What's a girl to do?

This recipe is a low sugar, sweet-tooth satisfying dessert which even has a healthy amount of whole grains thrown in!

1 1/4 cups flour

1 1/4 cups uncooked quick oats

1/2 cup sugar (or Splenda equivalent)

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, melted

2 tsp. vanilla extract

12 ounces no sugar added or sugar free peach preserves

Combine flour, oats, sugar, soda and salt in large bowl; blend well. Add butter and vanilla; mix until crumbly.

Reserve 1 cup of the mixture.

Press remaining crumb mixture into greased 13 x 9 pan. Spread peach preserves on crust within 1/4 inch from edge of pan. Sprinkle with remaining crumb mixture.

Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool and cut into bars.

Love Me

2/21/11 Menu

Daddy and Me on Uncle Gene's horse, Kansas.

One of two times I have ever been on a horse!

Monday - Fish fillets, macaroni and cheese

Tuesday - Fried chicken strips, gravy, dinner rolls, broccoli florets

Wednesday - BBQ beef sandwiches, scalloped potatoes, peas

Thursday - eat out on way to away game

Friday - chili with Fritos

Saturday - Eggs Benedict (low cal version), low sugar peach-oatmeal bars

Recipes I will highlight this week: low sugar peach-oatmeal bars and low cal eggs benedict

Love Me

Sweet and Sour Meat Loaf

Three goobers - just like their Dad!

Another yummy recipe from my mom. Levi loves this meat loaf so much that my mom would have to shut him off at the table when he was little!

1 1/2 pound ground beef (ground chuck is best)

1 cup cracker crumbs

1 tsp. salt

1/4 tsp. pepper

2 eggs

1 tsp. instant minced onions

1 can (15 oz.) tomato sauce, divided (catsup will work too)

Sauce:

remaining tomato sauce from meat loaf - again catsup will work

2 Tbsp. brown sugar

2 Tbsp. vinegar (apple cider)

1/2 cup sugar

2 tsp. prepared mustard

Mix together beef, cracker crumbs, salt, pepper and eggs. Add onions and 1/2 of tomato sauce. Form into loaf in pan.

Bake at 350 degrees for 50 minutes or until done.

In saucepan, combine sauce ingredients; bring to boil. Pour over meat loaf. Bake 10 min. more.

Love Me

2/14/11 Menu

Monday - salsbury steak, mashed potatoes, green beans, fresh baked bread

Tuesday - salsbury steak, buttered bread, cottage cheese

Wednesday - Hot Pockets before church

Thursday - salsbury steak, biscuits, applesauce

Friday - salsbury steak, bread sticks, corn

I think we are in a rut.

Recipes I will highlight this week: salsbury steak . . . I am kidding!

Love Me

Jelly Roll

Me c. 1973

"What do you mean the jelly roll is all gone?"

For some reason I have a specific memory of Mother making this jelly roll while wearing her pretty pink housecoat. I think it was on a Sunday morning.

Yes, only my mother would or could manage to make Sunday dinner (usually roast, potatoes, and carrots), bake a jelly roll from scratch, and get two little girls ready for church on Sunday morning. But she did - every Sunday.

Well, maybe not the jelly roll part.

*Note: The following has nothing to do with cooking, but is worthy of posting.

One of the things for which I am most grateful to my parents is their faithfulness to the Lord - faithfulness in church attendance and church service. Never did we have to ask if we were going to church on Sunday. It was a given. We were there.

Although we may not be as industrious as them (I have NEVER baked a jelly roll on Sunday morning), our parents' pattern of faithfulness has been passed down to me, my sister, and my brother. Praise God for godly parents!

Now back to the jelly roll!

This is a recipe that is in the cookbook Mother made for me, my sister, and my sister-in-law. Under the comment section she added that she would often make this jelly roll using her grandmother's homemade jelly.

Maybe that is why it was always so good!

This is a very simple recipe that is SOOO much tastier than the store bought versions!

1 cup Softasilk flour

1 tsp. baking powder

1/4 tsp. salt

3 large eggs

1 cup sugar

1/3 cup water

1 tsp. vanilla

powdered sugar

jelly of choice

Beat eggs until very thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla on low speed.

Slowly mix in dry ingredients, just until smooth. Pour into jelly roll pan which has been greased and floured (jelly roll pan=15"x10" pan with 1" sides).

Bake 12-15 minutes at 350 degrees. Turn baked jelly roll onto clean dish towel that has been sprinkled with powdered sugar. Trim edges. Roll cake and towel into roll. Allow to cool.

Unroll and spread with jelly. Roll cake again. Sprinkle with powdered sugar. Slice into 1" slices when ready to serve.

Love Me

Mother's Swiss Steak

Brian and Me c. 1985 - Back when I thought winter was fun!

I love everything about this recipe - it is easy, it is quick, it is hardy, and it is tasty! Mother has made this recipe for years and it has always been a favorite of mine . . . and Brian's.

During my senior year of high school Brian started coming over every night after work to see me and he would stay for supper. I never thought about it then, but looking back on it that was a little bit of pressure on my mom.

We always had classic meat and potatoes suppers, and there always seemed to be enough to go around. But one night supper prospects must have been looking a little skimpy. My mom said something to me about Brian coming over every night for supper.

My response to her was the following romantic, impassioned plea: "I won't eat then. Let him eat mine; he needs it."

Never again did Mother say anything about Brian coming over for supper. She knew I had it and had it bad! I loved him and wanted to take care of him!

Now almost 24 years later, I can't help but think about that when I make this swiss steak.

2# cubed steak

salt and pepper

4 Tbsp. flour

cooking oil

1 can cream of celery soup

1/4 cup water

1 Tbsp. A-1 steak sauce

Cut meat into serving portions. Season meat with salt and pepper and dredge in flour.

Heat oil in skillet. Brown meat on both sides.

Mix remaining ingredients and pour them over meat.

Cover and simmer over low heat for one hour or until tender.

Love Me

1/31/11 Menu

Megan looking stylish while keeping house.

Proof that Levi knows how to wash dishes but just chooses not to wash dishes.

The other day someone asked me what it was like living with all boys now.

It is different . . . definitely different.

Here are some differences bullet style:

• I never walk in the house and find that the dishes have been done.
• I am the only one who feeds the cats.
• We watch ESPN . . . a lot.
• We eat more meat.
• I have not found a bobby pin on the floor or in the laundry for weeks.
• Unless I want to smell like a man, I have no one's body wash to borrow when mine runs out.
• I haven't shaved my legs with a girl razor in weeks.
• Did I mention we watch ESPN . . . a lot.
• Scooby now has his own place at the table.

Monday - Frozen pizza

Tuesday - Swiss steak, egg noodles, peas

Wednesday - spaghetti and garlic bread

Thursday - Ham, au gratin potatoes, green beans

Friday - Manwich, twice baked sweet potatoes

Saturday - Turkey ManHattan, peas

Recipes I will highlight this week: Swiss Steak, twice baked sweet potatoes, and raspberry jelly roll.

Love Me

Homemade Angel Food Cake

Not a lot of cooking has been going on in our neck of the woods. Joel and I have been down with influenza for the last week.

Not pretty. Not pretty at all.

But today the snow is starting to melt and the sun has returned, and maybe renewed respiratory function with it.

In an attempt to feel better, I am making cakes today. Not one . . . but two cakes.

Cherry Cake Pudding - courtesy of the Pioneer Woman (who I like to pretend is my personal friend) and Angel Food Cake - courtesy of my mother (who I like to think is my real friend).

Let the baking begin.

Angel Food Cake

1 1/2 cups egg whites (with NO egg yolk traces)

1/4 tsp. salt

1 tsp. cream of tartar

1 cup sifted sugar

1 cup powdered sugar

1 cup sifted cake flour

1 tsp. vanilla

Put empty cake pan in 450 degree oven to heat.

Beat egg whites with salt and cream of tartar until stiff but not dry. Fold in granular sugar 2 Tbsp. at a time with wire whisk folding in slowly trying to keep the air in the egg whites.

Sift powdered sugar and cake flour together 5 times. Fold into egg white mixture 2 Tbsp. at a time raising spoon with high up-sweep motion.

Add vanilla. Remove pan from oven and pour in batter.

Bake at 450 degrees exactly 23 minutes. Invert on stand or cups until cool.

Love Me

Sour Dough Bread Starter and Bread Recipe

They say the smell of fresh baked bread is a real male stimulant.

Why bother with hair and make-up and forget losing weight - just bake bread!

Starter recipe -

1 pkg. dry yeast

1 cup warm water

3/4 cup sugar

3 Tbsp. instant potato flakes

NOTE: STIR ONLY WITH A WOODEN SPOON - NO METAL SPOONS.

I am not sure what will happen but I think it is akin to the Apocalypse. Just don't do it.

Combine all ingredients well. Let sit 5 hours until it ferments. Refrigerate for 3-5 days.

Much like husbands and children, starter needs to be fed every 3-7 days. To feed, take out of refrigerator and add the following ingredients:

3/4 cup sugar

2 Tbsp. instant potato flakes

1 cup warm water

Stir with wooden spoon. Let stand at room temperature for 8-10 hours. Remove 1 cup to make bread. Return remaining starter to refrigerator.

NOTE: You do not need to make bread each time you feed the starter, but you must remove 1 cup (either give away or discard).

Bread Recipe

6 cups bread flour (must be bread flour)

1/3 cup sugar

1 tsp. salt

1/2 cup vegetable oil

1 cup sour dough starter

1 1/2 cup warm water

In a large bowl, mix above ingredients into a stiff batter with a wooden spoon. Knead in additional flour until dough is no longer sticky.

Grease a second bowl, place well kneaded dough in bowl. Turn dough over leaving greased side up. Let stand at room temperature for 8-10 hours. Knead again. Place in 3 greased loaf pans. Let rise 8-10 hours.

Bake at 350 degrees for 30-40 minutes. Brush with melted margarine.

Then promptly write a letter to Wonder Bread thanking them for all of the hard work they do every day.

Love Me

Blonde Brownies

Brownies and I go way back. Actually, I consider brownies to be one of my closest friends.

Sad but true.

These brownies are one of my absolute favorites. My mom can make them perfect every time - while my success with them is hit or miss.

The key is not over baking them. If you do, they are transformed from oohey-gooey brown sugar goodness into bricks.

Bricks that are impossible to get out of the pan. Bricks that you will try to eat because you are so desperate for a brownie. Bricks that you will curse as you are on the way to the dentist with a broken tooth.

So proceed with caution and heed the warning not to over bake!

1/4 cup margarine

1 cup light brown sugar (packed)

1 egg

3/4 cup flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

1/2 cup chopped walnuts (finely chopped)

1/2 to 3/4 cup chocolate chips

Melt margarine over low heat. Remove from heat. Blend in sugar. Cool. Stir in egg.

Blend flour, baking powder and salt: stir into cooled mixture. Mix in vanilla and walnuts. Add chocolate chips.

Spread in well greased 8 x 8 square pan.

Bake at 350 degrees for 25 min. DO NOT OVER BAKE. Cut into bars while warm.

* NOTE: These brownies will not look done - but remove from oven anyway. Unless you never want to use your 8 x 8 pan again!

Love Me

Snow Ice Cream

Well the forecasters predicted this one correctly and we have snow. Joel is home from school and not too happy that I told him today would be a good day to clean his room.

Maybe some snow ice cream will help.

Quick and Easy Version:

1 cup milk

1/2 tsp. vanilla

1/2 cup sugar

Clean snow

In a large bowl mix milk, vanilla, and sugar together until sugar is dissolved. Slowly add snow until desired consistency.

Serve immediately. Does not keep well.

Slower But More Creamy version:

1 beaten egg

1 cup millk

1/2 cup sugar

1 tsp. vanilla

clean snow

In a saucepan mix the beaten egg, milk, sugar and vanilla vigorously with a wire whisk while heating until hot and frothy. Remove from heat. Allow pan to cool and then refrigerate until well chilled. This process will take 45-50 minutes.

In a large mixing bowl gather approximately 8 cups of clean snow. Pour cooled milk mixture over the snow mixing well and adding more snow until desired consistency is achieved.

Serve immediately.

Paula Deen version:

8 cups of clean snow

1 can (14 oz.) sweetened condensed milk

1 tsp. vanilla

In a large bowl place 8 cups of clean snow. Pour sweetened condensed milk over the top and add vanilla. Stir well to combine. Serve immediately.

Love Me

1/10/11 Menu

Weather forecasters are predicting a winter storm for our area tomorrow which means Walmart was packed today with people grocery shopping. You know, stocking up on the staples . . .

. . . bread and milk. Because heaven forbid you get snowed in without any bread and milk.

I can think of a lot worse things to be snowed in without - toilet paper for one. Although I have never seen Charmin being hauled out of Walmart in mass quantities during the threat of snow. Oddly enough I did hear that strawberry jello sells out in some areas when snow is predicted.

I don't quite understand that one.

For me, however, being snowed in without some form of chocolate would induce a severe case of cabin fever within hours. So today, I skipped the bread and went straight for the brownie mix.

Although I am fairly confident that the weathermen are once again overreacting, I am now stocked with milk and brownie mix.

Let it snow!

Monday - chili with Fritos, left-over cheese cake bites

Tuesday - spaghetti and meatballs, garlic bread, spinach salad with oil and vinegar dressing

Wednesday - California baked beans, cottage cheese

Thursday - chicken fettucini with vegetables, crescent rolls

Friday - eat out on the way to Joel's basketball game

Saturday - baked chicken, green bean casserole, Au gratin potatoes

Recipes I will highlight this week: snow ice cream, blonde brownies, sour dough bread starter.

Love Me

Levi's gift

After 23 years of marriage, my pots and pans have had it. But thanks to Levi and his unexpected gift of these Better Homes and Gardens beauties, I am set for another 20+ years!

Wedded Bliss!!!

Megan and Adam

January 7, 2011

Now that Megan and Adam have entered into wedded bliss it is time for me to start planning menus, getting groceries and actually cooking again!

After all, Megan needs me now more than ever! Hopefully she will come here to Farmer's Daughter and get help with supper ideas and recipes . . .

The boys need me too . . . they have started to waste away these last three months! Don't worry boys Mom is back!

Now if I can just find the stove.

Maybe the first step in my return to normal life will be a good house cleaning!