Recipe: Basic Muffins with variations

I made these muffins the other night and I love how versatile they are! You take a basic muffin recipe and can make oodles and gobs of different kinds. You can even make up the dry mix in advance and it is ready to go when you feel the need to bake!

Basic Muffins

Ingredients:

2 cups Flour
1 cup Sugar
2 teaspoons Baking Powder
½ teaspoons Salt
1 whole Egg
¾ cups Milk (or As Needed)
⅜ cups Oil (that Is 1/4 Cup Plus 2 Tablespoons)
1 cup Any Optional Additional Ingredients

Preparation Instructions
Stir together dry ingredients. Add wet ingredients and any optional ingredients and stir just until moistened. (Adjust amount of milk depending on how moist your add-ins are - add less milk for moist things like banana, crushed pineapple, or pumpkin and add a bit more if needed for dried fruits.) Scoop into greased muffins tins (an ice cream scoop works well for this), sprinkle the tops with sugar if desired, and bake at 400 degrees for 20 to 25 minutes or until done.

You can mix up a large batch of the basic dry mix (flour, sugar, baking powder and salt) and store in a sealed container in your pantry. To have fresh muffins in the morning, stir the mix and measure out 3 cups of mix for one dozen muffins, add the wet ingredients and the optional ingredients and bake. Or, for a large group, make a large batch of the basic mix and make one dozen each of a variety of flavors with a lot less work.

NOTES : Variations:

1) Banana Nut - add 1 cup mashed bananas and 1/2 cup chopped walnuts.

2) Blueberry - add 1 cup fresh or frozen blueberries.

3) Pina Colada - add 1 small can drained crushed pineapple (8 ounces) and 1/2 cup coconut.

4) Apple Spice - add 1 peeled chopped apple, 1/4 teaspoon cinnamon and a dash nutmeg.

5) Coffee Walnut - add 1 teaspoon coffee extract and 3/4 cup chopped walnuts.

6) Pumpkin Spice - add 1 cup canned pumpkin, 1/2 teaspoon pumpkin pie spices, 1/2 cup nuts.

7) Mincemeat - add 1 cup prepared mincemeat and 1/2 cup chopped nuts.

8 ) Date Nut - add 1 cup chopped dates and 1/2 cup nuts.

9) Cranberry - add 1 cup chopped fresh cranberries, 1/2 cup nuts, 1 teaspoon orange rind.

10) Chocolate chip - add 1 cup chocolate chips and 1/2 teaspoon vanilla extract, nuts if desired.

11) Cherry Almond - add 1 cup chopped dried cherries and 1/2 cup toasted flaked almonds.

12) Chocolate chocolate chip - add 1/4 cup cocoa powder, 1/2 teaspoon vanilla and 1/2 cup or more chocolate chips.

13) Anything else you can think up. Adjust amount of milk in batter depending on the moistness of the added ingredients.

How To Cut Up a Mango

I was asked today how to cut up a mango and as I was writing the instructions, I figured it would be easier to just show them. So, I found this demo and thought I would share it here for anyone who wants to eat a mango!

Enjoy!

Recipe: Easy White Bread

Hello people,

It's a Friday and I love Fridays! I spent last night working in my garage and trying to get rid of things and get organized. It literally makes me want to go buy every kind of rubber container there is and label and stack everything in nice neat little rows....if I only had an extra $1000 or 5 to spend on containers, I would be in heaven! Anyway, about 2 nights ago I tired this new Easy White Bread recipe and I really liked it. I used bread flour but the original recipe called for All Purpose, so just use what you have. I also added the dough enhancer because I think it makes my bread stay fresh longer, but it is totally optional. I know white bread is not supposed to be as good for you as wheat and other whole grains....but I still love it! I only make it occasionally because it makes me want to eat the whole loaf!

Ingredients:

4 cups Warm Water
8 tablespoons Sugar
4 tablespoons Yeast
4 tablespoons Vegetable Oil
4 teaspoons Salt
7 cups Flour (I used bread flour but AP works fine)
2 tablespoons of dough enhancer (optional)

Directions:

Makes 3 large loaves or 20 mini loaves

Add sugar to 1 cup of the warm water (I just use hot steamy water from the tap) and then dissolve yeast in the sugar water. Let sugar/yeast mixture rest until doubled in size.

Pour oil in bowl, add sugar/yeast mixture, rest of water, and salt. Add dough enhancer to flour and add flour 2-3 cups at a time. Knead (a gentle massage) to make a soft, not sticky dough. *Tip: You’re done kneading if when you touch it, the bread doesn’t stick to your finger. If it sticks to your finger, add more flour. Sometimes you’ll use up to 9 cups of flour so don’t be nervous if you use more than 7. It just depends on the day, how much flour I use.

(If you’re making this is a Bosch or Kitchen Aide mix on level 2 speed with the bread hook for about 6 minutes).

Cut the dough into four equal pieces. Set on greased counter top, cover with towel, and let stand for 15 minutes.

Pound each piece with a wooden spoon for 1 minute (gets the air bubbles out). Massage each piece as you form into loaves and place in greased loaf pans.

Allow to raise until doubled in size. Bake at 350 for 30-45 minutes (19-20 minutes for mini loaves as seen in the picture) or until golden on top. Rub butter on top while it’s warm.

To store, wrap in plastic wrap and place in a zip-top freezer bag. Our favorite uses for this bread are: butter-slathered toast, french toast, grilled cheese, and gifts for the neighbors.

Random Thoughts: Declutter

I am trying to de-clutter my life. Really, I am. I am one of those people who thrives on organization, cute containers, a "place for everything and everything in its place" kind of girl.....however.....my husband is not this way and my little boy is, well, a little boy who thinks trains should be everywhere, all over the house...the proper place for a train is near wherever he is....at least in his mind.

I went and visited my lovely Aunt Nancy's house when we went to see "Wicked" (which, by the way, I still LOVE and sing the songs in my head constantly...they are addictive!). She has a beautiful home....I mean it is just beaut-i-mus! Everything is neatly organized and clean and WOW! It inspired me! I thought....I can live like this....and while I really can't live just like that with a three year old, I can live in a similar way. So, I have been going through my house and de-cluttering. It is very cleansing.....but it takes a long time....and I have lots of years of things to go through....but slowly we are making some progress! Tonight we are going through stuff in our garage! After work, my parents are coming over and we are cleaning out and reorganizing. My parents have been storing their stuff in our garage for 3+ years now because my mother's job provides a furnished apartment. So, we have used some of their furniture and then stored some of the stuff in about a third of our garage. They will be moving into their own home again soon so we are going to go through it and get everything in a spot that will be easy to load up. Meanwhile, I will have the chance to go through and get rid of (hopefully) a bunch of my stuff as well. I am hoping that once they move their stuff, My house has FAR LESS clutter and I can park 2 cars in my garage. Right now I can only park one plus their stuff. :)

The Fall is generally the busiest time of the year for my household, so if I can accomplish this, I see an easier fall for us!

I will try to take pictures!

Heather

New Recipe Site

Howdy Folks---

I hope you are all safe and sound and happy! We had tornadoes all around us last night with pouring rain, lightening, hail, and wind.....lots and lots of wind! My brother, who lives on the other side of town, called me to tell me that the weather man had just pinpointed a tornado and it pretty much was right in my neighborhood close to my house! Eeek! Don't fret friends, all is well, we made it through just fine! We hear there is more headed our way this afternoon and evening....oh boy!

Anyway, I wanted to share with you a new recipe site that just launched. Its called Tasty Kitchen and is an off shoot of The Pioneer Woman website that I love. Its a bunch of people sharing recipes, just like the good old days. I have already found some great recipes! I hope you do too!

So, come join the recipe sharing community!

http://thepioneerwoman.com/tasty-kitchen/

Love ya!
H

Painting and Decoupage: My latest project

I have been working on this project over the last 2 weeks and am really pleased with how it has turned out. I have this old dresser, desk, and shelf that I have had in storage and I am going to fancy it up and move it into my guest room.

We are having a college student live with us for a semester while she goes to school so I wanted the room to look nice. This dresser is from my childhood, in fact it was my dresser all my growing up years. I had a lovely canopy double bed that matched it and I acquired the desk at some point in high school from a garage sale. Its the old while with gold trim style that was HUGE in the 70s. It was cute then but now it just looks dated and it is a little ruffed up from storage so it needed a new life. I decided that I would paint it white and then I wanted to add a little more so I decoupaged this lovely fabric on the top. I really like the way it has turned out. I think I need to do a few more little things, I think I will put a few black touches on it as well to match the toile-ish bedspread. But, since I have been MIA, I thought I would at least show you what I have been doing.

I put on 2-3 coats of the plain white and then put down a layer of modge podge on top, placed the fabric down and removed any wrinkles or bubbles, then topped it with probably 3-4 coats of modge podge.

So, if a piece of furniture is getting a little tired looking, paint it and decoupage! Its so fun! (After, of course, making sure it is not some priceless antique from the Elizabethan age or something.)
Have a great weekend!
Heather


Desk before.....
dresser before (with most the drawers removed)

drawers before

Shelf before

desk painted with decoupage

dresser painted with decoupage

I will get the final product done, hopefully this weekend, and put up some pictures. It was actually really easy!

Recipe: African Peanut Stew

Here is another gluten free and vegetarian meal from my friend Lori. I was surprised how much I liked this stew!

African Peanut Stew


1 Tablespoon olive oil
1 medium red onion, finely chopped (about 1 1/2 cups)
1 medium green bell pepper, finely chopped
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, minced
1 Tablespoon finely minced, peeled fresh ginger root
1 Tablespoon curry powder
1 14 1/2 ounce can diced tomatoes, drained
4 cups vegetable broth
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 1/2 cups shelled edamame(soy beans, HEB has them in the frozen
vegetable section)
1/4 cup creamy or crunchy natural peanut butter
1/4 cup chopped fresh cilantro
1/2 teas salt

Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat.
Add onion, bell pepper, carrot, and celery; sauté until soft and
translucent, about 5 minutes.

Add garlic, ginger and curry powder and sauté until fragrant, about 1
minute; do not brown garlic. Add tomatoes and cook, uncovered, until
tomatoes are slightly reduced.

Add broth and sweet potatoes and bring to a boil. Reduce heat to low
and simmer 10 to 15 minutes. Stir in edamame and peanut butter until
combined. Cook until thoroughly heated, about 2 minutes. Stir in
cilantro. Season with salt and pepper. Fill serving bowls 1/4 full
with rice and then top with stew. I also like this served on Quinoa.

Vegetarian & Gluten Free Recipe: Cherry Chipolte Chili

My friend Lori had a cooking night the other night where she made some fabulous recipes for us. This one sounds strange but was oh so yummy! She is mainly vegetarian and gluten free, so I will share some of her recipes over the next few days.

Ingredients:
2 c vegetable broth
1 c dried cherries (our grocery has them by the raisins)
1 T olive oil
1 c chopped onion
1 T crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 t chili powder
1 1/2 t cumin
1 t ground coriander
1 t dried oregano
4 c petite canned chopped tomatoes
1 16 oz can black beans
1/4 c chopped cilantro
avacado to taste

For chips:
Spelt Flour tortillas
Coconut oil

Directions:

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes. Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil. Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated. I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili. If you can find spelt tortillas, they don't have gluten, have only 100 calories and are yummy.

Yep, I feel off the face of the earth....

Yep, I fell off the face of the earth....and landed in Oz!

I have been out of town and life has been busy and my blog has suffered for it! I am so sorry! I just returned from a trip to see "Wicked" the broadway musical and I have to say that it is now my favorite! I didn't think anything could ever top Les Miserables but it is right up there! Wicked is clever and fun and the cast was just amazingly talented!

So, treat yourself to some culture and go see a play or musical.....and if you haven't seen Wicked, go see it! You will not regret it!

I promise to post some fun things soon and get back on the old blog bandwagon!

Be beautiful!

Heather

Feedback--How do you welcome people?

Hello all.....

Life has been super busy lately and the old blog has suffered as I get pulled in lots of directions....but life is good and I like to be busy so I am okay with it.

I was wanting to know how you welcome people to your church or neighborhood? In our local level of our church, we have "Welcome" folders that we give to people who have moved into the area. we include things like a listing of phone numbers of the local church leaders, the times for our meeting schedules, calendars, newsletters, a babysitting list of teenage girls who babysit, and local information that you can pick up from your local chamber of commerce or Convention and Visitor's Bureau, like maps, things to do in the area, etc.

I would like to see what you all do. I need to add a few things to our "Welcome" folders and maybe you can give me some good ideas!

Thanks!
Heather

Summer Fun: Rolled Vanila Ice Cream

This sounds like a fun way to make ice cream with your kids this summer. Remember to use pasturized eggs if you are at all concerned with raw eggs!

Roll into summer with an easy homemade ice cream

This is a fun recipe for everyone. Be sure to have plenty of ice to replenish as it melts, especially if you are working outside.

Change the flavor with the included variations or improvise your own. Makes 3 cups.

COFFEE CAN ICE CREAM
* What you'll need:
1 (1-pound) coffee can
1 (3-pound) coffee can
1 cup whipping cream
1 cup milk
1 egg, beaten (optional: pasteurized eggs are a good choice)
1/3 cup sugar
1 cup chopped strawberries
Rock salt
Crushed ice

* How to do it:
Pour whipping cream, milk, egg, sugar and strawberries into the 1-pound can and stir well. Put the lid on and place in the larger can. Alternate layers of rock salt and crushed ice around the smaller can (about 4 cups ice and 1/2 cup salt).

Put the lid on the large can and let the kids roll it back and forth on the floor for 15 minutes.
Open the larger can and pour out the excess water. Remove the small can, wipe the lid and open carefully. With a spatula, scrape the well-frozen ice cream from the outside edges and blend with the softer mixture in the middle.

If the ice cream is too soft, put the small can back inside the larger can and repack with ice and salt. Roll 5 to 15 minutes more or until hardened.

* Variations:
Vanilla: Increase sugar to 1 cup, and add 1/4 to 1/2 teaspoon vanilla. Omit strawberries.
Chocolate: Substitute 1 cup chocolate milk for 1 cup milk, and 1 cup mini chocolate chips for the strawberries.

Cooking Tip: Vanilla Paste

I came across this article in The Eagle Newspaper and I thought it was really interesting. I had never heard of vanilla paste but think that I need to order some and test it out!

Here is the article, its a Q&A with Chef Lisa:

Vanilla paste adds rich flavor without liquid

Dear Lisa: I am an avid Southern Living magazine follower and really enjoy the recipes. Lately, several recipes have called for vanilla paste. I have called several craft stores and whole foods markets in the area and have not located it. Is it possible to make it at home? -- Sheila B.

Dear Sheila: Vanilla bean paste is a sweet concentrated vanilla extract that also contains vanilla seeds. Cooks prefer to use it when they want an intense vanilla flavor but not the additional liquid that extract would add. For instance, when making frostings, even a few extra drops of liquid can compromise the consistency.

Vanilla paste is used measure for measure with vanilla extract. In other words, 1 teaspoon of vanilla paste equals 1 teaspoon of vanilla extract or 1 vanilla bean.

The seeds in vanilla paste are a bonus. They add the gourmet appearance -- without the expense -- in dishes that require splitting a vanilla bean and scraping out the pulp and seeds. Homemade ice cream, custards and crème brulee are just some of the foods made sublime with vanilla paste.

I haven't found a local source, either, and it would be cost prohibitive to make vanilla paste at home. You can find it at Williams-Sonoma and there are several online stores that carry it, including Amazon.com.

Busy Summer!

This summer is off and running and life is busy! I am sorry for not posting but will try to have some great ideas for you soon!!

Free Rootbeer Floats at Sonic Wednesday June 3rd, 2009!

All Sonics will have FREE Rootbeer floats tomorrow night from 8:00pm to midnight!

Go enjoy.....free....ice cream...root beer.... (Sonic ice is awesome too!)...who could ask for anything more!

Welcome poem for new women at church

Hello!

I love summertime! It sure is getting hot but I just love the fun atmosphere of summer and I also love that the population of my town goes down by about 30,000 during the summer and the traffic is gone! Wahoo to that!

Anyway, I have been asked to serve as the Secretary of our Women's Group at church and we are using a little poem that was sent to us. (I am so excited to be serving in this calling, I love the women who I go to church with and I have missed them the last year and a half that I have been helping with the children's class) The poem is attached to a little bag with all the highlighted words included in the bag. Its like a "welcome to our group" and "here is your starter kit" kind of thing but its got this cute poem attached to it and I thought I would share it. We give these to women who just join our church and to women who are graduating out of high school and entering the women's group that we call Relief Society. Its a Sisterhood of women!

Anyway, here is the poem. We printed it out and matted it on cute decorative card stock and tied it to their bag. You could also use a basket or substitute items as needed.

When you come join us, we'll be glad to welcome you,

Into our WORLDWIDE SISTERHOOD, and to a group that's new.

So here's a little something to help you on your way,

As you head off for Relief Society and to a brand new day

You'll need a lesson manual with precious truths inside,
The lessons strengthen testimonies as they are taught worldwide.

Now when you find the meeting great and need to remember what you heard
Just use the pad and pencil to write down every word.

The tissues are for wiping tears when lessons touch your heart,
And we know you will love them all, right from the very start!

Here's a bookmark for your scriptures.
Please take them every week.
We'll study them together, as guidance we will seek.

You'll benefit if you will "CHEWS" to mingle with the flock,
By attending Enrichment Activities, you'll find
Relief Society really ROCKS!

And last, an invitation in which every word rings true,
"Cause you should know that Relief Society
Has a special place for YOU!

With Love,
Your Relief Society Presidency

Recipe: Wilted Spinach Salad

My mother has made this salad ever since I was a little girl. Its yummy!

Wilted Spinach Salad

1 Recipe of Wilted Spinach Salad Dressing (see below)
1 cup of sliced fresh mushrooms
1 cup of fresh baby spinach greens
2 slices of bacon, cooked until crisp and crumbled or use bacon bits
1 green onion, finely sliced

You can also add a cut up boiled egg, French's fried onions, or nuts, if desired.

Prepare salad dressing, set aside. Place mushrooms in bowl. Pour half of the dressing over the mushrooms, microwave one minute. Prepare salad by placing spinach, onions, and bacon in a bowl and top with warm salad dressing. Add more dressing as needed to lighlty coat salad.

Wilted Spinach Salad Dressing
1/4 cup of red wine vinegar
1/2 cup of salad oil or olive oil
1/2 cup of sugar
1/s teaspoon of salt
1/2 teaspoon of prepared mustard
1 Tablespoon of grated onion
Mix all ingredients in a blender or food processor until smooth

Keeps for 3 weeks in the fridge

Recipe: Peanut Butter Bars

I love peanut butter and these bars are like Reese's peanut butter cups in flavor. My friend Melissa used to make these at her house when we were in high school and I loved them then as I do now. I am not sure if this is Melissa's exact recipe, but its simple and doesn't require an oven so it can keep the house cool during those hot summer days.

Peanut Butter Bars

12 whole Graham Crackers, rushed
1 cup of butter softened
1 cup of peanut butter
3 1/2 cups of powdered sugar
1 12 ounce package of chocolate chips (use whichever kind you prefer)

Combine crushed Graham crackers, butter, peanut butter, and powdered sugar in a large bowl. Pat firmly into a greased 9X13 inch pan. Melt chocolate chips in the microwave in 20 second intervals, stirring in between, until they are spreading consistency. Frost bars with chocolate and refrigerate. When chilled, cut into small squares. You can also just spread the bars with chocolate chips and pop them in a hot oven for a few minutes until they melt and spread it that way, but that requires heat and we are avoiding making the kitchen hot!

These are so yummy. I am sorry to all the people out there with nut allergies, nut allergies are such a bummer.

Be beautiful!
H

HFPE Idea: Summer Cooking

With the heat getting turned up and summer coming at us full throttle, I think its a great time to offer a summer cooking class for your Ladies club nights for church. Slow cooker and crock pot recipes are great because they are easy and don't heat up the kitchen. Cool summer treats like sorbets, sherbets, and ice creams help keep you cool, and great food on the grill all make good summer food. These make for fun cooking classes and poolside parties. I will be sharing recipes this week that are great summer foods and ideas for easy foods and cooking classes.

Stay tuned for great Summer foods!

Every summer I pull out my ice cream maker and experiment with different recipes. So far I have made strawberry sorbet and a low cal peach ice cream (where I used half and half and 2% milk to cut some calories). The difference between these and ice cream is texture. The sorbets are almost like a frozen snow cone since there is no cream. Sherbets use milk instead of cream so they are a little creamier but not as rich. The peach low cal ice cream, which may be closer to an ice milk, was very tasty and had a consistency more like the ice cream we made from snow when I was little. It was very good....and I can hardly stop eating it and my guests loved it....but its not overly creamy like a good quality ice cream....but it probably has more than half the calories and I have really enjoyed it. I am willing to give up the creaminess so I can save some calories and the taste is just as good. I will post that recipe soon!

I hope you all have a fun and healthy summer! Stay tuned for yummy recipes this week!

Simple can be beautiful!

Heather

Happy Memorial Day

Happy Memorial Day to all. Its been a really fun and relaxing weekend for us with time spent with family, gardening, yardwork, and naps! I would like to send out my thanks to all the service women and men out there past, present, and future, who sacrifice so much for us to live the lives we do and have these freedoms. I also truly appreciate the families of these individuals who also sacrifice so much. Thank you from the bottom of my heart.

Recipe: Lentils with Fresh Chiles and Cilantro

Happy Friday and Memorial Day Weekend!

I love me a good 3 day weekend! I have no huge plans, just some gardening and work around the house....with no timeline whatsoever....I am excited about that. I also need to buy groceries....the cupboard is bare!

So anyway, I have a yummy recipe to share with you that is from my friend Lori. She made this for a healthy eating HFPE Night at church and it got rave reviews!

I hope you enjoy it!

Lentils with Fresh Chile's & Cilantro

2 cups split red lentils (Our local grocery store has them on the bread isle in the Indian section)
1 16oz can Garbanzo Beans or chick peas, drained
3 Tbsp olive oil or coconut oil
1 onion, finely chopped
2 cloves garlic-pressed
2 tsp fresh ginger root-pressed
2-3 fresh Anaheim green chilies, seeded and chopped
1 tsp ground cumin
4 cups warm water
1-2 teaspoons salt
1 Tbsp fresh cilantro leaves-chopped

Wash lentils and let soak for 30 minutes. Heat the oil in a medium saucepan, preferably nonstick, over medium heat and add the onion, garlic, ginger, and chilies. Stir fry the mixture until it begins to brown.

Drain the lentils and add to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to a boil, reduce the heat to low, cover and simmer for 25 to 30 minutes.Stir in the salt, cilantro. Serve garnished with the strips of chile and tomato. I serve this dish on top of basmati or brown rice.

Recipe: Strawberry Banana Sherbet

I started making this years ago and love it because it is light and fresh tasting and not too high caloried. I got this recipe from a Martha Stewart show I watched one summer.

Strawberry Banana Sherbet
Serves 6 to 8

Ingredients

4 cups (2 pints) strawberries, stemmed
4 medium, very ripe bananas, peeled
1/2 cup sugar
1 cup (about 4 oranges) fresh orange juice
3 tablespoons freshly squeezed lemon juice, (about 1 1/2 lemons)
2 cups whole milk

Directions
Place strawberries in a large bowl. Using a potato masher, mash strawberries, and set aside.
Place bananas and sugar in a medium bowl. Using the potato masher, mash until smooth.
Add banana mixture to strawberries, and mix well. Stir in orange juice, lemon juice, and milk. Divide the mixture among four metal ice-cube trays, about 2 cups per tray. The sherbet can also be poured into a 9-by-13-inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen, about 4 hours.

And also, Dreyer's is doing a contest for 1,500 free ice cream parties for your neighborhood. I thought this was a fun idea and who can beat a free ice cream party? You just have to write a paragraph. Here is the link http://edys.neighborhoodsalute.com/

Each ice cream party will include:

Door-step Delivery of ten (10) cartons of Dreyer’s/Edy’s Slow Churned ice cream and thirty six (36) Dreyer’s/Edy’s ice cream snack size cups
One (1) “Party In A Box”, which includes:
* 100 bowls/cups
* 100 plastic spoons
* 10 plastic scoops
* 200 napkins
* 1 disposable camera
* 1 yard sign
* 1 marker
* 100 name tags
* 2 table covers
* 25 door hanger invitations
* Commemorative ice cream scoop
* Wipes for sticky fingers

Recipe: Pizza Roll Ups

My sister just sent me this recipe and it sounds great. It has her stamp of approval and I think I may make it tonight for dinner!


Two summers ago she helped to put together a family Recipe Exchange & cookbook for her family reunion. Well, last week she tried this recipe & LOVED it.


Pizza Roll-Ups
Submitted by Lynae E.

Crust:
1 Tablespoon yeast
1 cup warm water
2 teaspoons sugar
1 teaspoon salt
2 Tablespoons oil
3-3½ cups flour

Mix yeast in warm water in large mixing bowl. Add sugar, salt and oil. Stir well. Add flour and stir until well combined. Knead for 5-10 minutes until dough is smooth. Cover and let raise at least 30 minutes (and up to an hour) in a warm place.

Filling:
½ of 6 oz can Italian tomato paste
Garlic powder
Parmesan cheese
Shredded mozzarella cheese, about 2 ozs.
Small amounts of one or more of the following: Broccoli, pepperoni, olives, bacon, ham, etc.

Roll crust into large circle on well floured surface. Spread with tomato paste and sprinkle with garlic powder, Parmesan cheese and other toppings. Using a pizza cutter, cut circle into 16 pie-shaped pieces. Roll up from outside into center. Place on greased cookie sheet and bake at 350 degrees for 15-20 minutes. Enjoy.

Random Thoughts--Yay for Fridays

Fridays are fun....even when I know I have to work on Saturday, I am always glad to get to Friday.

This weekend we are going to visit some of my hubbie's family and I am excited to see them and get a change of scenery....and hopefully have some really yummy food!

Bootcamp Week 3 just ended and next week is the last week of my 4th bootcamp. I have to tell ya that I feel great. Honestly, I feel so good. I feel healthier and stronger and it really is empowering. I was the ultimate couch potato for years and boy do I think that was silly. I should have done this years ago.

Have any of you seen "Wicked"? It is coming to San Antonio and Austin this summer and I am trying to work it out so I can go....I want to see it SO BAD! I already love it and know all the songs and the storyline, but I want to see it live and in person!

I am so pleased with our garden. I now cook on a regular basis with the squash and peppers from the garden and I can't wait for the tomatoes to start coming....and when they do I better have a huge basket and a big kettle so I can start canning and making hot sauce and whatever else I can think of, because it looks like we will have quite the harvest! I also have some cantaloupe and watermelons that the plants are getting huge on and I think they may take over that section of the lawn.

I have been asked to do a new "job" at church and I am thrilled. I no longer teach the 11-12 year old girls, I am back with the women's group (aka Relief Society) as the Secretary to the President. I am so excited to be back among the women and to be helping in this capacity. I truly love the women we have at church....even the ones who tend to drive me crazy at times....so I know that is Heavenly Father blessing me with the ability to love them in spite of what they might do to my nerves. :) Although, I must say that really happens few and far between, they are a lovely group of ladies.

I haven't posted very many Enrichment or Ladies night ideas lately...sorry about that....the end of the semester this year has been totally crazy and busy but things are quieted some now that finals are over. I will strive to be better! I went to a fun Enrichment night the other day where we took personality tests and got in groups so we could see who was like us. It was really fun! I am trying to get some of the materials from the leader and will post that when I can.

I made a yummy lasagna last night that I will have to post. It was a basic lasagna with and extra layer of roasted squash, onions, and peppers and it was just fabulous. I have also been working on my whole wheat bread recipe for sandwich bread and I learned that after its all mixed, its best to knead it for about 7 minutes, I use my mixer, then let it rise twice.

I do not have any huge plans for this summer...except hopefully seeing "Wicked"....but it is already in the 80s here and we will be in the 90s soon. When I work out in the mornings, I turn into a sweat monster. Literally I have sweat dripping off my nose and down my face....that is what 100% humidity and 84 degrees will do to you....I am sure it will only get worse! But, I feel so good when I am done that it is so worth it. And, I believe I have now lost about 2 dress sizes....so that is awesomeness in a bucket!

So, I hope you all have a lovely weekend and relax a little and get some things done. I will try to get everything done tonight before we go visit tomorrow!

Be beautiful!

Heather

Random Thoughts:A post Mother's Day greeting

I hope all those nurturer's and wonderful women had a great day in your honor. Whether you are a mother or not, its a day to honor women! I know as a wife without kids, I thought Mother's Day was a little silly when people would tell me happy mother's day....but now as a mother, I see all these wonderful women in my life who help me get through it all and I realize, you don't have to have your own kiddos to still have a mothering spirit!

I worked out at boot camp this morning and I am so pleased with my progress! While the workouts seem harder, some of the things I hated to do because they were so hard are now much easier....and clothes fit better and I just generally feel great. Sure, I am tired by the time 10pm rolls around and I am in bed earlier than EVER, but the feeling I have after working out and sweating profusely (especially these days when its already 80 here at 5:30am) is worth it.

So, do something nice or maybe hard for your body. Challenge it today to do something you didn't think you could do and work toward getting good at it. Repetition is the key and doing it over and over again with good form will eventually make it easier and easier.....and then you have to step it up a notch!

Be good and be beautiful!

Heather

Happy Mother's Day

I hope all the nurturer's out there have a wonderful Mother's Day!! You don't have to have given birth to be honored on Mother's Day...its for a those women out there who nuture and care for others.

I hope you feel beauitful today!!!

Heather

Recipe: Pretzels

Well, it seems that I only talked about the pretzels I made a while ago and never posted the recipe! Shame on me!

Here is the recipe....and like I said earlier, I would roll the dough out so its slightly thinner than you think it should be before you make a pretzel. These are yummy and fun and I think it would make a fun Ladies Night lesson at church or a fun kitchen project with your kids. I know my son thought it was oodles and gobs of fun to play with the dough!

I have pictures at home I will post as soon as I have a free 20 minutes! For the original recipe from Smitten Kitchen, go to http://smittenkitchen.com/2007/02/knotted-and-stacked-disappearing-acts/

Soft Pretzels
Adapted from Martha Stewart

Updated with a few tweaks 2/20/2009

Makes 16 full-sized or 32 miniature

Ingredients:
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray

1. Pour warm water into bowl of electric mixer fitted with a dough hook*. In a small bowl, combine water and 1 tablespoon sugar, and stir to dissolve sugar. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

Note from Smitten Kitchen * These days, I mix all of my bread doughs by hand, with a wooden spoon. I find it a fantastically easy process, and not very hard to stir by hand. No need to mix for several minutes, just a minute or so after it looks combined. To save even more dishes, I rinse out the bowl, oil it and use it for proofing the dough. And you thought making bread wasn’t simple!

Gifts: Teacher Bags

I made these bags for the teacher's at my son's school for Teacher Appreciation Week. They were simple and easy, just a little time consuming if you have to do a lot but really not too bad. I stamped their names on with Stampin Up Craft Ink and then did iron on flowers and dragonflies. I think they turned out super cute! They probably work out to be around $3.50 per bag, I think but you could do it for less if you use different decorations or smaller bags.

They came in a 3 pack with denim, pink, and green.

Here is the full shot of one bag.

Here is what it looked like once I rolled it all up and put a thank you card on it that I stamped.

This is just the overhead shot once they were all done.

And a front shot. The 2 denim ones in the back were for his two teachers who are with him the most so I put apples, oranges, and pears in theirs as an additional treat.

It would probably take me 2 hours, start to finish, to do all these, make the cards, roll them up and completely finish. And.....they are so cute!

I think I will make one this weekend that will be my new lunch bag!

Random Thoughts: The Runner's group

Well, I have moved up to the runner's group in my boot camp. I am certainly not the fastest...in fact I am the slowest probably.....but you know what....I feel GREAT and I just plain feel good and healthy! This morning as I drive to work the thought crossed my mind...."I wonder if there is a 5K this weekend that I could run in?" Whoa.....

This boot camp has changed me, its changed my life, and I am such the better person for it. I feel better, I am happier, and dog gone it...people like me! (Ooops, sorry, I digressed to Saturday night live in the 80s there for a second)

But truly....if you are sitting there thinking you can't do it....then you are probably just being a Negative Nellie and you really probably can....start slow....but work hard. There is nothing easy about it, but the pay off is great. I can truly say that I didn't know that I was feeling that bad before until now I feel this good and think how sluggish and tired I always was before.

So do it....get up....walk the neighborhood....then after a few days....jog a bit....then walk for 2 minutes and run for 1 minute....then lengthen the run and lessen the walk. It IS baby steps but they are baby steps with weights on your feet and they are hard.

Stop telling yourself that you are the fat sister and you are okay with it. That has been me for a long time. I will no longer be the fat sister. I have 2 beautiful sisters who are both smaller than me and I will not be the fat one any longer. ( I can probably out do them in push ups as we speak) Don't be complacent, don't be a complainer....don't be less than you are capable of being. Its all a waste of effort....turn that effort into a jumping jack and burn some calories and you will see that you start to eat better and feel better.

I love ya....now love yourself and be beautiful!

Recipe: Pie Lemorange

Sounds Fancy doesn't it? Pie Lemorange....say it with a French accent and you sound very culinary.

This is actually one of the simplest pies I have ever heard of. I received a cookbook that was my grandmother's, the one who passed away last year, and I love the simplicity and frugality of the recipes. It is a local church cookbook from her community and it is printed on "ditto" sheets and put in a three ring binder. As I first started to look through this book, I found things amusing, like using "oleo" instead of butter....and one of the recipes was how to make your own salami! But as I looked at each recipe, they are simple and inexpensive. I think today we are a little spoiled with the Food Network at our fingertips. These women had ingenuity and stretched their budgets to accommodate growing families, friends, and funerals...whatever they and the people in the community needed.

I saw this recipe and thought it sounded too simple....I didn't even know you could whip evaporated milk! Anyway, I made this and took it to an office party and it was quickly gobbled up. I also like it because it is light and not heavy on the calorie count either.

The original recipe called for orange jello, but I had lemon so I used it instead. I am fairly certain you could use any flavor of jello and it would work.

Ingredients:

1 cup of evaporated milk
1 cup of orange juice
1 small box of lemon jello (I used sugar free, and again, I think any flavor would work)
2 tablespoons of lemon juice (I used the stuff in the little plastic lemon)
1/3 cup of sugar
1 graham cracker pie crust, 9 inches

Chill the evaporated milk in the refridgerator for at least 20 minutes but I put it in overnight and it worked great! I think longer than 20 minutes would be better.

Take the cup of orange juice and microwave it until it is warm. Dissolve box of jello into the orange juice and add the sugar and lemon juice. Stir all together and let sit for 20 minutes to thicken and kind of gel.

Once the gel is thickened, take the evaporated milk and place in a mixing bow and mix with a whisk beater until stiff peaks form. Once they are formed, gently fold in the gelled mixture until the jello mixture is thoroughly mixed throughout the milk. Pour into a pie crust and chill for 2 hours. Garnish with a sprig of mint if you like.

EASY!!! Without the waiting and such, the total work time is like 5 minutes. Its a light, smooth, and a fairly health conscience pie!

Enjoy!

National Teacher Appreciation Day! And Cinco De Mayo!

Today is National Teacher Appreciation day and Cindo De Mayo! So, tell your teachers thank you and go have a burrito!

We celebrate Cinco De Mayo every year at our house!

Make it a beauitiful day!

Heather