Graduation Cap Cups from Bakerella

A very sweet friend of ours is graduating from high school today.  We've been invited to join a celebratory dinner with her family and other friends after the commencement. My girls and I made her some graduation cap cups from Bakerella's sight to bring to the dinner. We had tons of fun making them and honestly, the girls did almost everything themselves. I arranged some of them in a vase for decoration and the extras are in some plain floral foam. That surplus can be used to replace the ones in the "bouquet" as people take them.

I can't wait for her to see them!

Recipe: Chicken and Corn Chowder with Sweet Potatoes

Let me begin this post by saying that I don't like sweet potatoes. Baked sweet potato fries are okay, but anything else made with a sweet potato just doesn't appeal. So, when I saw this recipe I was hesitant to make it. But I decided to plunge ahead with it, mainly because I have probably 20lbs. of sweet potatoes in my pantry. And I figured if it turned out we didn't like it we could always have ice cream for dinner. Let's see what we've got.

Chicken and Corn Chowder with Sweet Potatoes
from Cook's Country
Serves 8 to 10

3 cups whole milk
1 cup yellow corn muffin mix (Jiffy)
2 tablespoons butter
1 onion, chopped fine
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2 inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
Salt and pepper

1. Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large Dutch oven over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add broth, chicken, and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
2. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for up to 3 days.)

Verdict: Delish! The sweet potatoes actually made this chowder. Their texture and (now) subtle sweetness was just right! This is a recipe I'll be reaching for again come fall and winter.

Printable Recipe

Happy Homemaker Monday

Thanks to Sandra for hosting!


The weather in my neck of the woods:
Foggy and cold.


One of my simple pleasures:
Snuggling down in my favorite chair with a peppermint mocha and a good book.


On my bedside table:
Two books that I'll be reviewing here soon.


On my TV:
No TV here.



On the menu for tonight:
Cheesy corn chowder



On my To Do List:
Chores and work.



New Recipe I tried last week:
Didn't try anything new last week.


In the craft basket:
Nothing, but it's time to start getting creative again.



Looking forward to:
Winter break! Two more weeks of school and work, then two glorious weeks off!


Homemaking Tip for this week:
I am tapped out on tips.



Favorite Blog Post of the week (mine or other):
I can't seriously pick just one!


Favorite photo from last week:

Lesson learned the past few days:

Prayer really is the answer.



On my Prayer List:
Friends
Family
Fellow bloggers
Our military, always, but especially during the upcoming holidays



Devotionals, Scripture Reading, Key Verses:
2 Peter 1:2-3 May God bless you with his special favor and wonderful peace as you come to know Jesus, our God and Lord, better and better. As we know Jesus better, his divine power gives us everything we need for living a godly life. He has called us to receive his own glory and goodness!

Slow Cooking Thursday: Pinto Beans

Be sure to join in with Sandra for her Slow Cooking Thursday. Thanks for hosting Sandra!

Pinto Beans

There's really not a recipe involved to cook pinto beans in the crock pot. I soaked my beans overnight, then put them in the crockpot on high for an hour. Then I turned it to low and I'll let the beans cook until later this evening when I get home from work.

Tonight's dinner will be beans and fried potatoes. The leftover beans we will use for tostados, burritos, or maybe red beans and rice. Dried beans are such an economical food that can be used in so many different recipes. I try to keep some on hand all the time.

Slow Cooking Thursday: Pulled Pork

Be sure to join in with Sandra for her Slow Cooking Thursday. Thanks for hosting Sandra!

Slow Cooker Pulled Pork

This is so simple it's almost embarrassing to post it! LOL

1 Boneless Pork Roast
6-7 cups barbeque sauce (bottled or homemade)
white or cider vinegar
hot sauce (Tabasco or equivalent)

Salt and pepper roast. Depending on it's size and the size of your crockpot, you might want to cut it up into a few large pieces to make it fit. Pour bbq sauce over meat. Cook on low for 10-12 hours or high 5-6 hours.
When roast is done, remove it from the crockpot, leaving the juices, and shred it. Taste sauce, adding vinegar if it's too sweet. Another good way to deal with sauce that's too sweet is to add a little hot sauce.

Serve on hamburger buns with the sauce on the side. This is a great weekend meal that can be rounded out with sauerkraut, chips, fruit salad, pickles, etc...

Cheesy Corn Chowder

or...Potato Corn Chowder...or...Cheesy Potato Chowder...or...Cheesy Potato Soup...I could go on, but I don't think you really want me to. I don't care what you decide to call this deliciousness, I just want you to make it on some cool autumn evening. And don't forget the warm, buttery rolls to dip into it's goodness.

My good friend Connie gave me this recipe years ago after I had the soup at her house. Thanks Connie!

We like to have this on the first day of fall, and this year the weather cooperated splendidly.

Cheesy Potato and Corn Chowder
Serves: a bunch

5 potatoes, peeled and cut into small cubes
5 cups milk (raw milk with the cream stirred in is divine)
4 chicken bouillon cubes
5 T flour
frozen corn (however much you like)
ham, cubed or bacon, cooked and crumbled
1 lb velveeta cheese, cubed (I know, it's not good for you, but it just really works here)

Boil potatoes in some water and drain. Dissolve bouillon in milk and then whisk in the flour. Add milk mixture to pot with potatoes. Start heating milk, making sure to not let it curdle. When milk is almost boiling, add in the corn and ham to heat them up. When the soup is very hot, (you really have to watch it, just a minute too long and the milk will begin to stick to the bottom and burn) add the cubed velveeta and stir constantly until it's melted and heated through. Serve immediately.

Slow Cooking Thursday: Cheesy Shredded Pork Tacos

Be sure to join in with Sandra for her Slow Cooking Thursday. Thanks for hosting Sandra!

Cheesy Shredded Pork Tacos

This is one of my family's favorite recipes of all time.

1 Boneless Pork Roast
1 cup salsa
1 small can green chiles
1 tsp cumin
2 cups shredded cheese
4-8 oz cream cheese, softened and cut up

Salt and pepper roast. Depending on it's size and the size of your crockpot, you might want to cut it up into a few large pieces to make it fit. Add salsa, chiles, and cumin. Turn crockpot on low and let cook for at least 8 hours.
When roast is done, remove it from the crockpot, leaving the juices, and shred it. Return roast to crockpot and add 2 cups of your favorite shredded cheese along with 4-8 oz of cream cheese. Turn crockpot on high and let cheese melt, stirring occasionally.

Serve with warm corn tortillas and all your favorite mexican condiments. Mmm...I'm getting hungry!

Butter...it's the beginning of everything good

I was making some butter this afternoon and realized that I'd never written a post about how I do it. I've had some requests to do just that, so this is as good time as any, right?

Making butter always makes me smile because it brings to mind an I Love Lucy episode where Lucy, Ethel, Fred, and Ricky take a trip back to the "gay 90's". This meant that they couldn't use any inventions that came after 1900. I don't know about the historical accuracy of the episode, but the results, as usual, are hilarious. The girls bet the guys that they could stick it out longer, and one of the things they have do to is make their own butter and bread. At one point, Ethel comes into Lucy's kitchen and asks how long you have to churn milk to get butter. LOL Well, that gets straightened out and Ethel comes in later with a good size amount of butter that she finally churned with Lucy's help. Her best line is, "All this butter and it only cost $23.10." Oh no!

Well, Lucy's bread baking escapades didn't go much better. She uses way too much yeast and ends up with the biggest loaf of bread I've ever seen. (Some interesting trivia: the loaf of bread in the episode was real and the cast and crew ate it after the show was taped.)

I'm glad I can make butter quickly and easily at home without churning by hand and without spending a lot of money.

Our family buys raw milk from a local dairy that still has the cream in it. I let the milk set and after the cream has risen, I skim it off. You can definitely use store-bought cream though.

I put the (very) cold cream in my food processor and turn it on. Then, I listen. Making butter is all about listening and learning what the different stages sound like.

First, it's just sloshy, like you would expect. Then the cream starts to thicken as it gets whipped. It even sounds thicker.

After several minutes, it starts to sound sloshy, and this is when I know the butter curds are separating from the cream.

After the curds have separated, I pour them into a strainer to strain off the buttermilk.

This is not thick, cultured buttermilk. This is a very mild milk with lots of whey. I've used it place of milk and buttermilk in baking with great results.

Lastly, I wash the butter to remove the excess buttermilk. I do this by pressing the butter against the inside of a bowl while running water over it and letting the milky water run off. This water can be given to your pets to drink or just put down the drain. The more buttermilk that's left in your butter, the faster it will spoil. Now I salt it very slightly and refrigerate it.

And that's it! Don't forget to make pancakes or waffles or biscuits with the buttermilk you strained off so you can try that yummy butter!

Round Robin

I'm taking a short break from playing in PSE with Jessica Sprague to post an awesome refrigerator pickle recipe I've been using. This is for the Round Robin over at Keeping up with the Schultz Family. Thanks for hosting this, Amy!

Easy Refrigerator Pickles

Lightly pickled cucumbers. A great snack that involves no cooking and only 2 days in the fridge to season. The flavor variations are endless.
All you need is:

Cucumber spears. This amount of liquid is good for about 2-3 cukes.

2 cups cold water.

1/3 cup white wine vinegar - you can change this to suit your taste.

1 tablespoon salt. Table salt or sea salt.

2 teaspoons sugar.

5 whole peppercorns - fresh.

fresh ground pepper (from a grinder is best).

1-2 cloves garlic.

optional flavor additions: fresh dill, jalapeno pepper, onion, habanero pepper, etc.

and a container to put them in. I use Tupperware modular mates. They're big enough to hold an entire batch.

1. Slice cukes in half crosswise. Then cut each half into 8 spears.

2.Peel and cut up garlic.

3.In a bowl, mix the water, salt, vinegar, ground pepper, and whole peppercorns.

4. Put the cukes in whatever you're going to store them in. Add the liquid, garlic, and any other additions you might want.

5. This is the hard part. Put them in the refrigerator for at least two days. The longer you leave them, the more flavorful they become.

So yummy! Enjoy!

Funnel Cakes!

I'm wanting to do some fun stuff in the kitchen this summer and funnel cakes was on the top of my "want list." I love getting a good crispy, chewy funnel cake at the Stock Show every year but don't like the price they charge for them. I knew making them at home would be easy, if messy. The recipe I used is very simple.

The ingredients are all pantry staples. Don't forget the funnel (not pictured, drat the luck)! Flour, sugar, salt, baking powder, egg, milk, and oil for frying. And yes, that is a blue egg. Isn't it darling?

After you mix the batter, add more milk if necessary to get the right consistency.

I'm about to die of funnel cake lust right about now. It smelled so good!

Don't forget to have a few kids around to ask, "Why are you doing that?" and "When can I do one?". The experience won't be the same without it.

Top them with cinnamon sugar, honey, maple syrup, chocolate syrup....our favorite is powdered sugar. I'm salivating, sorry.

They're a hit with Maddy!

Tristan has not grasped the full funnel cake eating experience. Put those utensils down! Are you having any fun at all?

Morgan is also using a fork, but there's no doubt she's enjoying her treat!

Honestly, these were better than any we've ever had! And the mess? That's what the kids are for!

Funnel Cake

Ingredients:

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve

Eggplant Zucchini Bolognese

Unlike the Watermelon Gazpacho, I did actually prepare this recipe. We had it last night for dinner and let me tell you, it was yummy. Now, it's obviously not a true bolognese, but it does have quite a bit of meat in it like a traditional bolognese. A couple of notes: I used only 1 teaspoon of sugar versus 1 tablespoon. I don't like my tomato based sauces too sweet. Also, instead of following the directions, I cut my zucchini and squash in chunks like the eggplant. This is because I tend to jump right in without reading recipes all the way through. But no matter, it turned out fine. And last, I don't own any Italian seasoning, so I just threw in some dried oregano and basil.

The kids loved this and it's a great way to get some veggies in!

Ingredients:

• 1 package (16 ounces) penne pasta
• 1 small eggplant, peeled and cut into 1-inch pieces
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium yellow summer squash, cut into 1/4-inch slices
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound lean ground beef
• 1 can (28 ounces) tomato puree
• 1 tablespoon Italian seasoning
• 1 tablespoon brown sugar
• 8 teaspoons grated Parmesan cheese

Directions:

Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

Yield: 8 servings.

Watermelon Gazpacho

Disclaimer: I haven't tried this recipe. But it just looked so refreshing that I wanted to share it here for anyone that's looking for a great summer dinner. Let me know how it turns out!

Ingredients:
4 cups cubed watermelon, seeded, divided
2 tablespoons lime juice
1 tablespoon grated lime peel
1 teaspoon minced fresh gingerroot
1 teaspoon salt
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeno pepper

Directions: Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside. In a large bowl, combine the watermelon puree, lime juice, lime peel, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving.
Yield: 4 servings.

Classic Chicken Salad

It's been a while since I posted any new recipes on here. That would be because our family has been in sort of a food rut. Our schedule has been chaotic! I'm hoping to settle that down starting next week and start getting some more menus of yummy suppers rolling out.
In the meantime, here is an old standby recipe that I like to fall back on often. A good friend is coming for a visit today, and I hope she'll join us for lunch while she's here.

Classic Chicken Salad
The America's Test Kitchen Family Cookbook
Makes about 4 cups, enough for 6 sandwiches
Prep time 10 minutes
Total time 55 minutes (includes 30 minutes chilling time)

1 3/4 lbs boneless, skinless chicken breasts
Salt and pepper
2 T veg oil
2 ribs celery, chopped fine
3/4 c mayonnaise
2 scallions, minced
2 T fresh lemon juice
2 T minced fresh parsley

Season the chicken with salt and pepper. (I really, really like to use kosher salt here.) Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully add the chicken and cook until lightly golden brown on the first side, about 5 minutes. Flip the chicken over, cover and continue to cook until it is no longer pink in the center, about 5 minutes longer. Transfer the chicken to a plate and refrigerate until chilled, about 30 minutes. Cut the chilled chicken in to 1/4- inch pieces and toss with the remaining ingredients. Season with salt and pepper to taste.

To make ahead: Chicken salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of mayonnaise and a squeeze of lemon juice. Season with salt and pepper to taste.

Enjoy!

Forecast: Chilly with a chance of chili

Ok, so maybe a more appropriate title would be, "Bone-numbing, windy, rainy cold with a 100% chance of some tasty, spicy, gut warming beef chili," but why mince words?

Fast All-American Beef Chili
Serves 4-6
The Best 30-minute Recipe (are you noticing a pattern yet?)

1 (28 oz) can diced tomatoes
1 (15 oz) can dark red kidney beans, rinsed
2-3 t minced chipotle chiles in adobo sauce
2 t sugar
salt and ground black pepper
2 T vegetable oil
1 onion, minced
3 T chili powder
2 t ground cumin
3 garlic cloves, minced
1 1/2 lbs 85% lean ground beef

1. Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
2. Bring tomatoes, beans, chipotle chile, sugar, and 1/2 t salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook until needed in step 5.
3. Heat oil in large Dutch oven over med. heat until shimmering. Add onion, chili powder, cumin, and 1/4 t salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. Increase heat to med-hi and add beef. Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
5. Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper to taste before serving.

Don't forget all the classic chili accompaniments, such as cheese, cilantro, sour cream, crackers, etc...

And while we're on the subject of ground beef (weren't we?)...I like to buy mine in bulk from Costco or Sam's. When I get it home I brown all of it, breaking it up as it cooks. Then I drain all the grease off and freeze it. (The meat, not the fat. However, I would never judge you if you froze your fat.) This makes my recipes that use beef this way much less greasy and saves me a few minutes on a busy weeknight because I've found that I can simply thaw the meat for a minute or two in the microwave, then add it to the recipe. Which leaves me time to create long-winded run-on sentences, such as the previous one, that give English teachers nightmares and leave most people rolling their eyes.

I suggest you make this tonight, or tomorrow night, or any night really. But especially tonight. After all, it's in the forecast.

Monday night should change it's name to Pasta night

Pasta is the perfect Monday night meal around here. Mondays are usually very busy with laundry, chores, and school. I don't have a lot of time to devote to an extravagant time-consuming dinner. But that's the nice thing about pasta. Even if you ignore it, two-time it, call it names, or give it the run-around, it stays devoted to you.


Skillet Lasagna
Serves 4
The Best 30-minute Recipe

1 lb meatloaf mix (or 1/2 lb ground beef and 1/2 lb ground pork)
2 garlic cloves, minced
1/4 t red pepper flakes
Salt and ground black pepper
6 oz curly-edged lasagna noodles (8 noodles), broken into 2-in pieces
1 (26 oz) jar tomato sauce, such as marinara (about 3 cups)*
2 c water
1/2 c mozzarella cheese, shredded*
1/4 c grated Parmesan cheese*
3/4 c whole-milk ricotta cheese
1/4 c minced fresh basil

1. Cook meat in 12-in nonstick skillet over high heat, breaking it into pieces with wooden spoon, until fat renders, 3-5 min. Drain meat and return to skillet.
2. Stir in garlic, pepper flakes, and 1/2 t salt and cook over med-hi heat until fragrant, about 30 seconds.
3. Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 min.
4. Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3-5 minutes. Sprinkle with basil before serving.

*I use our favorite homemade marinara.
* You could also use 3/4 c of shredded Italian cheese blend.

So what do you have for dinner after a long day of ironing?

Cheesy Chicken and Rice Casserole, of course! Although this looks suspiciously like something you would see at Potluck on Sunday, it's quite yummy. And the best part is, it doesn't use any of those pesky cans of cream soups. (Not to offend anyone who uses them, but I try to keep our family's sodium down.) While this dish probably wouldn't be considered low fat, it's relatively healthy; and most importantly can be made with love by you for your family! Try it and see!

Cheesy Chicken and Rice Casserole
serves 4
The Best 30-Minute Recipe

1 T veg oil
1 onion, minced
3 garlic cloves, minced
1 t minced fresh thyme (I used dried and we lived to tell the tale; lessen the amt for dried)
1 c low-sodium chicken broth
1/2 c heavy cream
1 c instant rice (don't try to sub regular rice here; it wouldn't work)
2 c (8 oz) frozen pea-carrot medley, thawed
Salt and ground black pepper
2 c shredded cooked chicken (try rotisserie; it's great!)
1 c shredded cheddar cheese
20 Ritz crackers, crushed to coarse crumbs (1 cup)

1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over med-hi heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth and cream and bring to simmer.
2. Stir in rice and pea-carrot medley. Season with salt and pepper to taste. Pour mixture into 8-inch baking dish. Bake for 10 minutes.
3. Stir in chicken. Sprinkle cheddar cheese evenly over top, then sprinkle with cracker crumbs. Continue to bake until edges are bubbling and crumbs are toasted, about 5 minutes. Serve.

Ta-dah!
It's easy and good. What more can you ask after a day of such hard labor?
Enjoy!