Friday, July 28, 2006

Since none of us really used this site anymore I went ahead and just started to add recipes to my own site.

I just started it this week so I don't have much up yet but I thought I'd let y'all know.

Kgrams... I miss ya girl. Come visit k?

Sunday, July 23, 2006

Chocolate Zucchini Bread

Chocolate Zucchini Bread

1 3/4 c sugar
3 eggs
1 c vegetable oil
2 c shredded zucchini
1 T vanilla
3 c flour
1/2 c cocoa
1 1/4 t salt
1 t baking soda
1 t cinnamon
dash baking powder
1/2 c mini chocolate chips

Preheat oven to 350. Lightly grease 2 loaf pans and line with parchment paper on the bottom (optional). In a bowl mix together the sugar, eggs and oil until blended. Stir in zucchini and vanilla. In another bowl whisk together the flour, cocoa, salt, soda, cinnamon and baking powder. Add the dry ingredients to the wet and stir just until blended. Add the mini chocolate chips. Pour into pan and bake 1 hour until done. Cool completely befroe cutting. Best for cutting the next day after wrapping in plastic wrap and refrigerating.

If you don't currently have zucchini... don't buy it. I can almost guarantee you can get free zucchini just by putting out the word! Either your neighborhood or workplace... someone within "2 degrees of separation" from you has zucchini coming out of their ears from their garden and would love to share a couple with you for free! Just put the word out.

Friday, July 14, 2006

On A Whim Soup........

The other night I was in the mood for soup and homemade bread. I admit that I don't (ever) truly follow recipes, but use them more as a 'guide' of sorts, and I rarely measure. Still, I'm going to attempt to share this soup recipe with you because it was so yummy and perfect for a cold rainy evening.

I added things 'on a whim' and ended up with a wonderful Spicy Vegetable Cheese Soup... so that is what I'll call it.

Spicy Vegetable Cheese Soup

7-8 cups water with
4-5 chicken bouillon cubes and 3 beef bouillion cubes (or just use chicken broth)


1 chopped onion
3/4 cup grated or finely chopped carrots
2 stalks of diced celery

When tender add;

1/2 c flour mixed smooth with 3/4 c water

Whisk into the liquid and stir until thick over medium high heat. Reduce to medium and add 1 c milk.

1 3/4 c assorted shredded cheese, I used monterey jack with jalapeno, and cheddar.

When heated through and cheese is melted... serve.

Thursday, May 18, 2006

Recipe's of a Different Sort

Some day you are going to find me (hopefully) on a couple acres of land, barefoot, in a long white skirt with my hair braided down my back. I'm going to be gathering eggs from the chickens and then I'm walking into the house to continue whipping up some homemade lotions, bath scrubs and bath fizzies. I'll do this inbetween making my homemade soap and baking the bread. When I need a break I'll wander out to the garden and check my peppers and tomatoes, possibly stop by my flower garden to say hello to fuzzy yellow and black bumble bee's and then come back inside home where I'll sip some ice cold freshly squeezed lemonade.

Peppermint Body Lotion

1/4 t borax
1 t white beeswax
1 t lanolin
2 T petroleum jelly
5 t apricot kernel oil
4 t cold-pressed sunflower oil
10 drops peppermint oil

Disolve borax in 2 T boiled water. Melt the beeswax, lanolin and petroleum jelly with the apricot kernel and sunflower oil in a double broiler. Remove from heat and stir well. Add the borax solution, whisking until cool. Stir in the peppermint oil. Pour into a large glass jar and store in a cool dark place.

A Favorite Oil

3 T almond oil
1 t wheat germ oil
10 drops chamomile oil

Pour into a pretty glass bottle and store in a cool place.

Moisurizing Cream
(fragrance free for guys and girls)

2 T carnauba wax
1 T white beeswax
1/2 c almond oil

Melt the waxes and oil in a double broiler over low heat. Remove from heat and pour into a pot. Let cool to set up. Use as any moisurizing cream, especially before going out into the cold outdoors.

Tuesday, May 02, 2006

Accidental Artichoke Salad

We returned home late last Saturday night from being gone on a lengthy vacation. My plans of grocery shopping Sunday afternoon flew out the window when we had out of town guests that overstayed. Monday immediately following work was off to a different kind of store, picking up a child, making May baskets, delivering baskets, home to make dinner, drop off another child, home to finish making dinner and then off to pick up another child after a track meet. It was then almost 8:30 pm and all I wanted to do was take off my 'work clothes' and relax.

Now it's Tuesday and dinner time. I've not yet been to the grocery store since mid-April. What do I make? The freezer and refrigerator is almost bare. Let's see.........

Shrimp Scampi
Hash Brown casserole
Puff Pastry with Creme for dessert and......
Accidental Artichoke Salad

The salad is so yummy I can't stop 'snitching' it and I fear I am in no mood to eat the rest of the food made for dinner! I don't have a recipe and I just 'threw it together' but wanted to come online and write it down from memory for safe keeping and future reference.

Accidental Artichoke Salad

1 can artichoke bottoms, diced
6 oz. whole wheat spaghetti, broken into pieces and cooked as directed
2 garlic cloves, fresh minced
1/4 red pepper, julienned
balsamic dressing to taste
Italian dressing to taste
diced smoked provolone
4 oz. sliced black olives
1/4 c pesto

mix everything but the pasta and then toss in the drained, cooked pasta.

(I have homemade pesto in my freezer at all times. I had the provolone and red pepper also in the freezer, as I didn't want it to go bad while on vacation). YUM!

Monday, April 17, 2006

Lemon Cheesecake

For Easter brunch I brought this Lemon Cheesecake. It received rave reviews and many recipe requests.
Note: I used all natural gingersnap cookies - so tasty!

18 gingersnap cookies - I used the whole box
3 TBS. butter, melted

4 bricks (8 oz. each) 1/3 less-fat cream cheese, softened
1 1/2 cup sugar
2 TBS. cornstarch
4 lg. eggs, at room temperature
2 TBS. grated lemon zest
1/2 cup lemon juice

16 oz. reduced fat sour cream
1/2 cup sugar

1. Heat oven to 325 degrees. Coat a 9-inch springform pan with nonstick spray.
2. Crust: Break cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan; freeze until ready to fill.
3. Filling: Beat cream cheese, sugar, and cornstarch in a lg. bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Beat in lemon zest and juice. Pour over crust.
4. Place on a sheet of foil in oven. Bake for 1 1/4 hours, or until puffed around the edges and center still jiggles slightly when shaken. Cool 5 minutes, or until filling sinks slightly.
5. Topping: Stir sour cream and sugar in a sm. bowl until sugar dissolves. Pour over filling; spread to edges. Bake 5 minutes to set. Remove to a wire rack to cool completely.
6. Carefully run a thin knife around edge of pan to release cake (leave pan sides on). Cover loosely; refrigerate at least 4 hours (best to chill overnight before enjoying).
7. Up to 4 hours before serving: Remove pan sides; place cake on a serving plate. Garnish with whipped cream and lemon slices.

Wednesday, March 29, 2006

Playdough from Mary's House

Because we've given up cooking for Lent or something.... I just poached this recipe right off Mary P's website and didn't even tell her I was taking it. But we made this at our house recently and I've never seen a little boy have so much fun with a garlic press, 3 plastic Easter eggs, a toy baby deer, a Hot Wheels car & a plastic fork.

Mix together in a bowl

2 cups flour
2 tablespoons alum

In a pot, heat to boiling:

2 cups water (cookbook says 1.5 cups)
1/2 cup salt
1 tablespoon oil
food colouring

Stir liquids into dry ingredients. Knead until smooth. Store in airtight container.