Wednesday, July 23, 2008

My OAMC Breakfasts made today

Amish Crunch Pancakes & Homemade Pecan Syrup

Amish Crunch Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups all-purpose flour
1 1/3 cups whole wheat flour
2 cups quick cooking oats
1 1/3 cups quick cooking oats
8 tablespoons sugar
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
8 teaspoons cinnamon -- divided
9 cups buttermilk
8 eggs -- beaten
8 tablespoons oil
4 cups blueberries
1 cup chopped almonds
1 cup packed brown sugar

Combine flours, 1/3 cup oats, sugar, baking powder, baking soda, salt and 1 tsp. cinnamon in a mixing bowl.

In a separate bowl, combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.

For topping, mix together 1/2 cup oats and one tsp. cinnamon. Blend in almonds and brown sugar.

Lightly grease griddle.

Sprinkle 1 tsp. topping for each pancake onto hot griddle. Pour 1/4 cup batter over topping. Immediately sprinkle with another teaspoonful of topping.

Turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Yields: 76 pancakes

Per Serving (excluding unknown items): 422 Calories; 12g Fat (24.3% calories from fat); 14g Protein; 67g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 855mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

Serving Ideas : Can substitute chopped strawberries (or other berries) or peeled & chopped peaches, apples or bananas for the blueberries.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through.


Homemade Pecan Syrup

Recipe By :Cherylann
Serving Size : 36
Categories : Syrups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 cups corn syrup
1 cup sugar
3 Tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons maple extract
1 1/2 cups chopped pecans
1 cup honey
1 teaspoon cinnamon

Combine water, corn syrup, sugar, butter and salt in a heavy saucepan. Cook over medium heat until mixture reaches a full boil, stirring occasionally.

Continue to boil syrup for 7 minutes; remove from heat and allow to cool for 15 minutes.

Stir in maple flavoring; allow to cool to warm.

Combine syrup, pecans, honey and cinnamon.

Pour mixture into an airtight container.

Serve over waffles or pancakes.

Yields: 6 cups
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 4g Fat (25.3% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 2 Other Carbohydrates.

Simple Woman's Daybook 7/21 (7/23)




These are supposed to be done Monday, but I forgot to do it on Monday.

Outside My Window...the birds are chirping.

I am thinking...that I need to get up and get moving.

I am thankful for...my children, each and every day, no matter if they are on a mission to drive me crazy:)

From the kitchen...I know my dishes are done and my counter is clutter-free and ready for me to get to work in there. Today I plan to OAMC some breakfasts.

I am wearing...a peach t-shirt and gray capris.

I am creating...a plan for oamc'ing breakfasts for those crazy back-to-school mornings.

I am going...to start running through our am & pm routines starting next monday, so that they won't be such a shock when school starts (4 weeks from Monday).

I am hoping...for my kids to have a wonderful school year and learn lots of new things.

I am hearing...my kids snore:) so much more peaceful than them arguing:)

Around the house...I am thinking things don't look too bad, if I can just keep up with my dailies:)

One of my favorite things...is getting up early before everyone else, to have a little peace in my day, before it gets crazy.

A Few Plans For The Rest Of The Week: get through my zone 4, and catch up on some other projects.

Here is picture thought I am sharing...



This is Rory at Brea's water day at school in May. She gets so excited when she goes potty without help. So, she comes running out of the classroom and says (in a big voice) I went potty ALL BY MYSELF!!! And jumps up and down. This is a pic I captured. I think she looks like my mini little sumo wrestler, LOL.
~**~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~~**~*~*~*~*~*~*~*

This is a meme from the simple woman's daybook.

OAMC Breakfasts

Cinnamon French Toast Sticks (OAMC 8 bf's; 48 serv)

Recipe By :Cherylann
Serving Size : 48
Categories : French Toast OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon ground nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar

Slice bread into 4" long pieces 1/2" thick.

Mix eggs with milk.

Blend spices with sugar.

Combine spice mixture with egg mixture.

Dip bread pieces into egg mixture then grill at 350 - 375° for 2-3 minutes, turning so that toast is browned on all sides.

Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in bagel toaster.

NOTES : Simple and delicious. Kids love breakfast finger food. Great with syrup or apple sauce.


American Style Flapjacks (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups flour
12 egg
12 tablespoons butter or margarine -- melted
8 cups milk
18 teaspoons baking powder
36 tablespoons sugar
3 teaspoons salt

Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until semi-smooth. Mix in the melted butter or margarine.

It should make about 5 pancakes 7 inches in diameter.

Use less sugar if you like to use a lot of syrup.

Per Serving (excluding unknown items): 440 Calories; 12g Fat (23.7% calories from fat); 12g Protein; 71g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 767mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Apple Almond Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat flour
1 1/2 cups unbleached flour
3 tablespoons brown sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
6 eggs -- separated
12 tablespoons oil
1 1/2 cups buttermilk
1 1/2 cups apple juice
3/4 cup chopped almonds

Combine flour, sugar, baking powder and salt in a mixing bowl.

Beat egg yolks with oil, buttermilk and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).

Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.

Per Serving (excluding unknown items): 174 Calories; 11g Fat (54.0% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.

Banana Pancakes (OAMC 4 bf's; 24 serv)

Recipe By : Cherylann
Serving Size : 24
Categories : Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups unbleached flour
1 cup whole-wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups milk
4 tablespoons oil
2 medium ripe banana -- finely chopped

Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.

Per Serving (excluding unknown items): 76 Calories; 3g Fat (37.6% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Blueberry Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups milk
10 eggs
10 cups biscuit mix
5 cups fresh blueberries -- or frozen (thawed and drained)

Stir milk and eggs until blended.

Stir into biscuit mix. Do not overstir. Gently stir blueberries into batter.

Pour by slightly less than 1/4 cupfuls onto hot greased griddle.

Cook until edges are dry.

Turn; cook until golden.

Per Serving (excluding unknown items): 293 Calories; 12g Fat (35.7% calories from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 694mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat.

NOTES : For thinner pancakes, stir in additional milk.

Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Sausage Breakfast Pizza (OAMC 4 pizzas)

Recipe By :Cherylann
Serving Size : 32
Categories : Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
64 ounces sage sausage
34 ounces refrigerated crescent rolls
4 cups frozen hashbrown potato cubes -- thawed
16 ounces shredded sharp cheddar cheese -- 1 cup
12 eggs -- lightly beaten
12 tablespoons milk
2 teaspoons salt
4 teaspoons black pepper
8 tablespoons grated Parmesan cheese

Preheat oven to 375°.

In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.

Separate crescent rolls into 8 triangles. Place in ungreased 12" rimmed pizza pan with points toward center. Press together; sealing perforations and forming circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim.

Sprinkle cooked sausage evenly over crust. Top with potatoes; sprinkle with cheddar.

Combine eggs, milk, salt and pepper in small bowl; stir well. Pour evenly over pizza.

Sprinkle with Parmesan.

Bake 20 minutes or until eggs are set and crust is golden brown.

Per Serving (excluding unknown items): 95 Calories; 7g Fat (68.4% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : Wrap well in waxed paper, cover in saran wrap, then wrap in aluminum foil, label and freeze. To reheat: Bake at 350° until heated through 15-20 mins.

OAMC Meals

"Brown and Bag" Seasoned Ground Beef

Recipe By :Cherylann
Serving Size : 12
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon oil
2 onions -- chopped
2 green bell peppers -- chopped
1 Tablespoon garlic -- pressed
3 pounds ground beef
1 Tablespoon Worcestershire sauce

Heat oil in extra deep, 12" nonstick skillet. (or 4 1/2 quart Dutch oven).

Add chopped onions, peppers and garlic and raise heat to high. Crumble beef into skillet and cook, stirring constantly, until no longer pink (~7 minutes).

Drain grease, then mix in Worcestershire sauce.

Cool slightly and divide into 3 (~ 3 1/2 C) portions. Freeze in freezer containers until ready to use.

Yields: 3 1/2 cups each

NOTE: I use this for 2 meals calling for ground beef, browned and drained (I double it for one oamc recipe—24 servings).

"Homemade" Meatloaf (48 servings; 6 OAMC meals)

Recipe By :Cherylann
Serving Size : 48
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packages McCormick's meatloaf seasoning
8 eggs -- slightly beaten
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
2 cans mushroom pieces -- chopped
1 onion -- chopped
1 green pepper -- finely chopped
2 tablespoons Italian seasoning
fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped
8 pounds ground beef
ketchup -- for topping

Preheat oven to 375°. Place foil in two 13X9" pan and 4 loaf pans.

Mix meatloaf seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well.

Add ground beef, mix well. Make 16 mini loaves of meatloaf, place in prepared 13X9" pans. Fill loaf pans with regular size meatloaves. Top with ketchup.

Place in oven. Take 13X9" pans with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).

Per Serving (excluding unknown items): 259 Calories; 21g Fat (73.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

Serving Ideas : Great with mashed potatoes or rice topped with tomatoes.

NOTES : Freeze the 2 loaves for future meals & eat the mini loaves for dinner and lunch the next day.

Or you can freeze before cooking. Thaw & bake for 30 minutes (mini loaves) 1hour meatloaves.


"Honey, I Fed the Kids" Drumsticks (OAMC 4 meals; 6 servings each)

Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 skinless chicken drumsticks
8 cups apple juice
3 Tablespoons garlic -- pressed
1 teaspoon pepper
1 cup honey
salt -- to taste

Prop open four gallon freezer bag. Add 1/4 of each: apple juice, garlic, pepper, honey, and salt. Mix the marinade together in the bag by rubbing and squeezing the outside of the bag. Once the marinade is well blended, add 6 drumsticks to each bag. Let out excess air, and seal the freezer bag. Label the bag, and lay flat in the freezer. Freeze.

Cooking Instructions: Thaw. Remove drumsticks from marinade. Discard leftover marinade. Grill drumsticks over medium heat until completely cooked, flipping once. Will need to cook about 20 minutes per side.

Per Serving (excluding unknown items): 170 Calories; 3g Fat (13.6% calories from fat); 15g Protein; 22g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.


Baked Beans Dinner (OAMC 4 meals; 6 servings each)

Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground beef -- browned and drained
4 sprigs fresh rosemary -- chopped
1 Tablespoon Italian seasoning
1 Tablespoon basil
1 Tablespoon thyme
1 Tablespoon oregano
salt and pepper -- to taste
1 cup Worcestershire sauce
2 cups ketchup
2 cups maple syrup -- or 1 cup brown sugar, packed
4 large cans baked beans
2 pounds bacon

Mix all ingredients, except bacon.

Divide into 4 gallon freezer bags. Put 1/2 pound of bacon each into 4 sandwich bags. Place bags of bacon in gallon bags with bean mixture. Freeze.

To serve: Thaw. Preheat oven to 350°. Heat 30 minutes or until no longer soupy.

Per Serving (excluding unknown items): 592 Calories; 39g Fat (59.1% calories from fat); 27g Protein; 34g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 1161mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : Serve with potato salad and a nice, cool summer dessert.

BBQ Meatballs (OAMC 4 meals; 6 servings)

Recipe By : Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meatballs:
4 pounds ground beef
4 cups bread crumbs -- onion or plain
4 teaspoons garlic powder
4 packages onion soup mix
4 teaspoons Worcestershire sauce
4 eggs
BBQ Sauce:
4 large onions -- chopped
24 ounces tomato paste
4 cloves garlic -- pressed
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1 cup brown sugar
1 cup sweet pickle relish
1 cup beef broth
4 teaspoons salt
4 teaspoons dry mustard

In large bowl, combine all ingredients for meatballs. Shape into meatballs. Put 30 meatballs each into 4 quart bags. Mix all sauce ingredients; stir well. Divide into 4 quart bags. Put one bag of meatballs and one bag of sauce each into 4 labelled gallon bags.

To serve: Thaw. Put sauce in crockpot; stir well. Brown meatballs in skillet with 1 Tablespoon oil. Drain on paper towel. Put meatballs into crockpot. Cook on low for 5-6 hours.

Yields: 10 dozen

Per Serving (excluding unknown items): 415 Calories; 23g Fat (48.6% calories from fat); 19g Protein; 35g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 1576mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve over rice or egg noodles (made on day of meal).NOTES : 30 meatballs per meal (120 total)--Mom & Dad 7 each; kids 4 each.

Beef and Cheddar Quiche (OAMC 4 meals; 6 servings each)

Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen eggs -- beaten
4 cups whipping cream
salt and pepper -- to taste
4 sprigs fresh rosemary -- chopped
4 teaspoons Italian seasoning
4 teaspoons basil
4 teaspoons thyme
4 teaspoons oregano
4 cups shredded cheddar cheese
4 cups ground beef -- browned and drained
4 9" deep dish pie crust -- at room temperature

Preheat oven to 450°.

Mix eggs, cream, cheese, spices and beef together; spread into pie crusts.

Bake for 15 minutes; lower oven to 350° and continue baking for 15 minutes.

Cool; put one quiche into 4 gallon freezer bags. Freeze.

To reheat: Preheat oven to 350°. Heat for 30 minutes or until heated through.

Per Serving (excluding unknown items): 370 Calories; 34g Fat (81.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.

Sunday, July 20, 2008

Christmas Cookies

here are a few I will be making this year:

1. Angel Macaroons
2. Cherry Pecan Cookies
3. Chocolate Macaroons
4. Coconut Joys
5. Coffee Hermits
6. French Chocolate Balls
7. Fruitcake Cookies
8. Gingerbread Men with Powdered Sugar Frosting
9. Moravian Sugar Cookies
10. Scottish Shortbread
11. Walnut-Oatmeal Cookie Mix (cookies, plus the mix as gifts)

Angel Macaroons

Recipe By :Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups flaked coconut
1/2 teaspoon vanilla extract
1/3 cup sweetened condensed milk

Preheat oven to 350°. Grease cookie sheets well.

Combine all ingredients; mix well.

Drop by teaspoonfuls 1" apart on cookie sheets.

Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Transfer to cooling racks.

Yields: 2 dozen

Cherry Pecan Cookies
Recipe By :Cherylann
Serving Size : 96
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable shortening
2 cups packed brown sugar
2 eggs
1/2 cup water
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans
2 cups maraschino cherries -- sliced

Mix all ingredients together. Chill at least one hour.

Preheat oven to 400°.

Drop dough by teaspoonfuls onto cookie sheet. Bake 8-10 minutes.

Yields: 8 dozen

Chocolate Macaroons

Recipe By :Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups flaked coconut
1/2 teaspoon vanilla extract
1/3 cup sweetened condensed milk
1 square semisweet chocolate -- melted

Preheat oven to 350°. Grease cookie sheets well.

Combine all ingredients; mix well.

Drop by teaspoonfuls 1" apart on cookie sheets.

Bake 10-12 minutes or until golden brown. Immediately remove from cookei sheet. Transfer to cooling racks.

Yields: 2 dozen

Coconut Joys
Recipe By :Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- melted
2 cups powdered sugar
3 cups flaked coconut
2 squares milk chocolate -- melted
finely chopped nuts -- for garnish

Add powdered sugar and coconut to melted butter; mix well.

Shape rounded teaspoonfuls into balls. Place balls on a parchment-lined baking sheet, then make indentations in the center of each ball.

Fill indentations on each with melted chocolate; sprinkle nuts over chocolate, if desired.

Chill 3 hours or until firm.

Yields: 3 dozen

Coffee Hermits
Recipe By :Cherylann
Serving Size : 60
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1 cup packed brown sugar
1 egg
2 Tablespoons water
1 1/2 cups all-purpose flour
2 teaspoons instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup chocolate chips

Preheat oven to 350°. Lightly grease baking sheets.

Combine shortening and brown sugar; blend in egg. Add water; set aside.

Combine flour, coffee granules, baking soda, cinnamon, salt and nutmeg; mix into sugar mixture.

Fold in remaining ingredients; drop rounded teaspoonfuls of dough about 2" apart on baking sheets.

Bake for 10 minutes.

Yields: 5 dozen

French Chocolate Balls

Recipe By :Cherylann
Serving Size : 48
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
2 1/3 cups almonds -- finely ground
1/3 cup all-purpose flour
4 ounces unsweetened baking chocolate -- grated
1/2 teaspoon cinnamon
powdered sugar -- sifted

Beat eggs, sugar and vanilla until light and fluffy. Add remaining ingredients; beat well.

Pat dough into a ball; chill for one hour.

Shape dough into small 1" balls. Preheat oven to 475°.

Roll each ball in powdered sugar. Place on parchment paper lined baking sheet.

Bake for 3 minutes, or until they've formed a light crust.

Allow to cool 10 minutes on baking sheet; transfer to cooling racks.

Yields: 4 dozen


Fruitcake Cookies

Recipe By :Cherylann
Serving Size : 192
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1 cup unsalted butter -- melted
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
7 cups chopped nuts
1/2 cup milk
12 ounces candied pineapple
8 ounces candied red cherries
8 ounces candied green cherries
16 ounces dates
15 ounces golden raisins

Preheat oven to 300°. Grease baking sheets very well.

Combine brown sugar and butter. Add eggs, one at a time, stirring after each addition.

Combine dry ingredients alternately with milk into butter mixture.

Stir fruit and nuts into dough (use your hands to mix, dough will be VERY stiff).

Drop by heaping teaspoonfuls onto well-greased baking sheets. Bake for 20 minutes.

Yields: 16 dozen

Gingerbread Men with Powdered Sugar Frosting

Recipe By :Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookies:
1/2 cup shortening
2 1/2 cups all-purpose flour -- divided
1/2 cup sugar
1/2 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
M&Ms® plain chocolate candies
Frosting:
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 Tablespoon milk

Beat shortening until softened. Add about 1 1/4 cups flour and sugar, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat until thoroughly combined.

Stir in remaining flour. Divide dough in half. Cover dough and chill for 3 hours or until easily handled.

Preheat oven to 375°. Roll each half of dough to a 1/8-1/4" thickness. Cut out 4 1/2" cookies with floured gingerbread man cutter. Place on ungreased baking sheets. Bake 7-8 minutes or until edges are firm.

Frosting: Combine all ingredients, stirring until smooth. Transfer frosting to a pastry bag filled with a small round tip. Pipe frosting onto cookies. Decorate with M&M's.

Yields: 2 dozen

Moravian Sugar Cookies

Recipe By :Cherylann
Serving Size : 60
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons buttermilk
4 cups all-purpose flour

Cream butter and shortening with sugars. Add eggs, one at a time, vanilla and salt; mix well.

In a small cup, add baking soda to the buttermilk. Let sit one minute, then add to the sugar mixture. Add flour; mix well. Divide dough in half and chill up to 2 hours.

On a floured surface, roll out dough to 1/8" thickness and use 2" floured cookie cutters to cut dough.

Preheat oven to 375°.

Bake 5-7 minutes or until firm. DO NOT overbake!

Yields: 5 dozen

NOTES : Easily doubled or tripled. They freeze well.


Scottish Shortbread

Recipe By :Cherylann
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour

Beat together butter, sugar and vanilla until well blended.

Add flour, 1 cup at a time to butter mixture.

Preheat oven to 325°.

On a floured surface, roll out dough to 1/4-1/2" thick.

With a sharp knife, cut dough into 2" squares (or cut into rounds with floured cookie cutter).

Place on ungreased baking sheet; prick top of cookies with fork. Bake 25-30 minutes until bottoms are golden brown and tops are light in color.

Cool on wire racks.

Store in airtight containers.


Walnut-Oatmeal Cookie Mix

Recipe By :Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups quick cooking oats -- uncooked
1 1/2 cups all-purpose flour
1 cup chopped walnuts
3/4 cup packed brown sugar
1/2 cup sugar
1/2 cup chocolate chips
1 1/4 teaspoons cinnamon
3/4 teaspoon baking soda
1/4 teaspoon nutmeg

4" diameter X 7 1/8" High empty oatmeal box with lid

Combine all ingredients. Place in decorated oatmeal box. Attach instructions.

Instructions:
-Place mix in a large bowl. Preheat oven to 350°.
-Stir in 1 cup softened, unsalted butter, one egg and 1 teaspoon vanilla extract.
-Drop by teaspoonfuls onto ungreased baking sheets.
-Bake for 10 minutes; cool.

Yields: 3 dozen

Product Review

Old Spice Red Zone Body Wash (blue soap) is more like a "paste" than a gel. You have to have a pouf to make it foam up, and if you don't get ALL the soap off, your skin will be blue. Even with it being on sale ($3) and having a $1 coupon, it still was not worth the buy.

Wednesday, July 16, 2008

My family 6.15.08 Dad's Day



I made it into a black & white photo and printed a 5x7, it's now framed on my desk....maybe that will be one surface to stay clutter free:)

Simple Woman's Daybook 7/16/08



These are supposed to be done Monday, but this is my 1st time, so I figured I'd go ahead and post


Outside My Window...the sun is up and it's getting hot outside

I am thinking...that I need to get up and get moving.

I am thankful for...my children, each and every day, no matter if they are on a mission to drive me crazy:)

From the kitchen...I smell pot roast cooking in the crockpot.

I am wearing...a white t-shirt and mickey/minnie lounge pants.

I am creating...a Christmas notebook plan, trying to go through it once before class starts next month. I am also trying to create a clean, decluttered home to raise my family in.

I am going...to be organized this Christmas, have things done ahead of time and enjoy the extra time with my children.

I am reading...proverbs 31 and my Christmas books.

I am hoping...to be in a new (bigger) house by the start of school next year.

I am hearing...my kids snore:) so much more peaceful than them arguing:)

Around the house...I am thinking things don't look too bad, if I can just keep up with my dailies:)

One of my favorite things...is getting up early before everyone else, to have a little peace in my day, before it gets crazy.

A Few Plans For The Rest Of The Week: to get my office clean/decluttered and painted.

Here is picture thought I am sharing...


This is a picture of my desk BEFORE. I have almost finished it, I have done 5 shelves (1 left), 1 cabinet (1 left), 2 drawers (1 left), left side & middle of hutch (right side left to do).
~**~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~~**~*~*~*~*~*~*~*
This is a meme from the simple woman's daybook.

Thursday, July 10, 2008

Beef Stroganoff (OAMC 4 meals; 6 servings each)

Beef Stroganoff (OAMC 4 meals; 6 servings each)

Recipe By : Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds steak -- cut into 1/2" cubes
4 small onions
8 Tablespoons flour
2 teaspoons salt
2 teaspoons pepper
2 Tablespoons paprika
4 cans diced tomatoes
4 cups sour cream (Do not buy until day of meal)
4 pounds egg noodles -- Do not cook until day of meal

Label 4 gallon bags. Mix flour, paprika, salt and pepper. Put in one of the gallon bags. Add meat; coat well with flour mixture. Divide between the 4 bags.
Divide the tomatoes between the bags. Freeze.

To serve: Thaw. Put in crockpot on low for 3 1/2 hours. Add sour cream; cook 30 minutes more, stir in thoroughly.

Per Serving (excluding unknown items): 562 Calories; 23g Fat (37.7% calories from fat); 28g Protein; 59g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 242mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

Beef and Cheddar Quiche (OAMC 4 meals; 6 servings each)

Beef and Cheddar Quiche (OAMC 4 meals; 6 servings each)

Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen eggs -- beaten
4 cups whipping cream
salt and pepper -- to taste
4 sprigs fresh rosemary -- chopped
4 teaspoons Italian seasoning
4 teaspoons basil
4 teaspoons thyme
4 teaspoons oregano
4 cups shredded cheddar cheese
4 cups ground beef -- browned and drained
4 9" deep dish pie crust -- at room temperature

Preheat oven to 450°.

Mix eggs, cream, cheese, spices and beef together; spread into pie crusts.

Bake for 15 minutes; lower oven to 350° and continue baking for 15 minutes.

Cool; put one quiche into 4 gallon freezer bags. Freeze.

To reheat: Preheat oven to 350°. Heat for 30 minutes or until heated through.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 370 Calories; 34g Fat (81.4% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.

Baked Beans Dinner (OAMC 4 meals; 6 servings each)

Baked Beans Dinner (OAMC 4 meals; 6 servings each)

Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground beef -- browned and drained
4 sprigs fresh rosemary -- chopped
1 Tablespoon Italian seasoning
1 Tablespoon basil
1 Tablespoon thyme
1 Tablespoon oregano
salt and pepper -- to taste
1 cup Worcestershire sauce
2 cups ketchup
2 cups maple syrup -- or 1 cup brown sugar, packed
4 large cans baked beans
2 pounds bacon

Mix all ingredients, except bacon.

Divide into 4 gallon freezer bags. Put 1/2 pound of bacon each into 4 sandwich bags. Place bags of bacon in gallon bags with bean mixture. Freeze.

To serve: Thaw. Preheat oven to 350°. Heat 30 minutes or until no longer soupy.

Per Serving (excluding unknown items): 592 Calories; 39g Fat (59.1% calories from fat); 27g Protein; 34g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 1161mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Serve with potato salad and a nice, cool summer dessert.

"Homemade" Meatloaf (48 servings; 6 OAMC meals)

"Homemade" Meatloaf (48 servings; 6 OAMC meals)

Recipe By : Cherylann
Serving Size : 48
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packages McCormick's meatloaf seasoning
8 eggs -- slightly beaten
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
2 cans mushroom pieces -- chopped
1 onion -- chopped
1 green pepper -- finely chopped
2 tablespoons Italian seasoning
fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped
8 pounds ground beef
ketchup -- for topping

Preheat oven to 375°. Place foil in two 13X9" pan and 4 loaf pans.

Mix meatloaf seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well.

Add ground beef, mix well. Make 16 mini loaves of meatloaf, place in prepared 13X9" pans. Fill loaf pans with regular size meatloaves. Top with ketchup.

Place in oven. Take 13X9" pans with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 259 Calories; 21g Fat (73.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

Serving Ideas : Great with mashed potatoes or rice topped with tomatoes.

NOTES : Freeze the 2 loaves for future meals & eat the mini loaves for dinner and lunch the next day.

Or you can freeze before cooking. Thaw & bake for 30 minutes (mini loaves) 1hour meatloaves.

Easy Chicken Bake (OAMC 4 meals; 6 servings each)

Easy Chicken Bake (OAMC 4 meals; 6 servings each)

Recipe By : Cherylann
Serving Size : 24
Categories : Casseroles OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces stuffing mix for chicken -- divided
3 cups hot water
24 boneless skinless chicken breasts
1 large can cream of mushroom soup
2 cans cream of celery soup
1 cup sour cream
32 ounces frozen mixed vegetables -- thawed and drained

Preheat oven to 400°.

Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of four 13X9" baking dishes; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.

Place chicken over dry stuffing mix in baking dish. Mix soup, sour cream and vegetables; spoon over chicken. Top with prepared stuffing.

Bake 30 minutes or until chicken is cooked through.

Cool. Divide into 4 gallon freezer bags. Freeze.

To serve: Thaw. Preheat oven to 350°. Heat for about 20 mintues or until heated through.

Per Serving (excluding unknown items): 317 Calories; 6g Fat (17.6% calories from fat); 56g Protein; 7g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 299mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Cinnamon French Toast Sticks for the Freezer

Cinnamon French Toast Sticks

Recipe By :Cherylann T. Smith
Serving Size : 48
Categories : French Toast OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon grounc nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar

Slice bread into 4" long pieces 1/2" thick.

Mix eggs with milk.

Blend spices with sugar.

Combine spice mixture with egg mixture.

Dip bread pieces into egg mixture then fry for 2-3 minutes, turning so that toast is browned on all sides.

Cool, flash freeze, divide into labeled freezer bags

Tuesday, July 8, 2008

Tonight's dinner 7/8/08

Homemade BBQ (pork shoulders on the pig cooker, pulled, chopped and mixed w/bbq sauce of the vinegar variety), homemade chips (potatoes sliced as thin as possible and deep fried), rolls, salad and leftover dessert.

Monday, July 7, 2008

Tonight's Dinner

We'll have the Puerto Rican pork chops tonight. Didn't get to them last night, we had a power outage. The power came back on before dinner, but dh was already on the way out the door and I didn't want to chance getting 1/2 way through cooking and it go out again.

Yesterday's decluttering (7/6)

Round 3:
have gotten rid of 1 bag of kids' clothes

tossed another bag full of trash

tossed a folding table and a cracked laundry basket



Round 2:
the chest has been picked up, and so I went through the videos............

Got rid of 62 videos!!!! They are going to my mom's for the kids to watch there.......now I don't have to pack dvd's anymore when they stay over there.

have been tossing like crazy today, much to my kids' chagrin:) I love it:)



Round 1:
I have emptied a box (mostly tossed stuff) and a bin (1/2 toys, 1/2 tossed). The bin was also tossed.


I took all the videos off the armoire, all the dvd's out of the chest & cabinet.

Moved the armoire across the LR, put the kids' confiscated tv on it (from their room)....plan to hook the dvd/vcr to this tv & use the other tv just for satellite. Since the kids lost the remote, the dvd/vcr won't work on the main tv, b/c we can't change the tv to the right channel (you have to enter the actual # instead of just pushing up & down).

Put the dvd's & vids with boxes back on the armoire. All the vids w/o boxes are in a bin to be sorted through. Tossed any empty boxes that are cracked or smushed.

Took out 3 bags of trash (so far).

going to use the small cabinet for an end table:).......inside I will have 2 shelves for my stuff:)

Dusted the armoire & tv.

listed the chest on freecycle.....must be picked up today!!

Sunday, July 6, 2008

Baby Diaper supplies inventory

Baby Diaper supplies:
o 1 pk. Size 1 diapers
o 2 pks. Size 2 diapers
o 6 boxes wipes
o Desitin
o Vaseline
o 2 Baby lotion
o 3 purell
o Lanolin mist
o Alcohol wipes

Bathroom inventory

Bathroom products/Cleaners:

Shower:
o Auto spray

Shower Caddy:
o 2 shampoo
o Conditioner
o Body wash
o Poufs
o 6 toothbrushes
o toothpaste

Shower organizer:
o toothpaste
o toothbrush
o mouthwash
o shampoo
o body wash
o razor

Under sink:
o clippers & box
o razor & charger
o wipes
o potty seat
o scale
o 12 rolls charmin
o Dh travel toiletry kit
o basket #1:
o 2 pks. Toilet brush refills
o Clorox floor cleaner
o Floor wipes
o Air freshener
o basket #2:
o baby washcloths
o 4 shampoo
o 1 baby wash
o 2 baby oil
o Dh extra deodorant


Medicine cabinet:
Top:
o 2 peroxide
o Rubbing alcohol
o Mouth rinse
o Diabetes supplies

1-
o Cats deodorant
o Astringent
o Face mask
o Face wash
o Face moisturizer
o Foot cream
o Face med
o 2 bottles eye drops
o Pepto
o 2 nyquil
o Cortisone cream
o 2 pks. contacts

2-
o Dh deodorant
o Toothbrush
o Floss
o Dh razor

3-
o French manicure kit
o Nail color remover
o Vaseline
o Bath beads
o soap

Laundry Room Inventory

wow, I didnt know i had so much :)

Laundry room products:
o 6 bottles detergent
o 1 color safe bleach
o 2 liquid fabric softener
o 1 dreft liquid detergent
o 1 dreft powder detergent
o 1 odoban
o 1 febreeze
o 3 rolls mega charmin
o 2 boxes dryer sheets
o 1 paper towel roll
o Clorox bleach

Cleaners inventory

Looks like I need to get to cleaning :)

Cleaners:
o Swiffer wet pads
o 3 windex
o 2 spray bottles of white vinegar
o 1 gallon white vinegar
o 2 clorox ready mop refills
o Clorox bleach
o 3 clorox floor cleaner
o 1 sol-u-mel
o 1 bar keeper's friend
o Dust pads
o Litter liners
o Litter filter
o Cat brush
o Putty knife
o Lysol all-purpose cleaner
o 409 kitchen
o Greased lightening
o Trash bags
o Bleach spray
o 2 lysol kitchen
o Pledge
o 2 greenworks
o 1 ant spray
o 2 electrasol tabs
o 2 jet dry
o 1 hummingbird solution
o 1 lysol wipes
o 1 mr. clean wipes

Boxed food inventory (cart)

o Noodle soup
o Hamburger helpers:
o 7 beef stroganoff
o 2 lasagna
o 8 cheeseburger macaroni
o 2 beef pasta
o 2 hard/soft taco kits
o 1 mexican pizza kit

small freezer inventory

Sent dumplings, 3 lunchables, grilled chicken breasts, 1 gal. ketchup, 2 cheeseburger pasta, 2 beef stroganoff & 10# ice to big freezer.


Small Freezer
Main:
o Roast
o Ribs
o 3# chicken

Drawer:
o Caity's bream
o Bag of ice
o 2 ice trays

Door:
1-
o Baking soda
o 7 popsicles
o 2 freezer packs
o Marinated hamburgers

2-
o

Fridge Inventory

Fridge:
1-
o Potato salad
o Sweet tea
o ½ gallon milk
o Kool-aide
o 1 ½ loaves wheat bread
o Chicken chili
o Country chicken dinner

2-
o Trifle
o Box of chicken broth
o Powdered buttermilk
o 31 cups yogurt
o Cocktail sauce
o Worcestershire sauce
o French onion dip
o Hot fudge sauce
o Red velvet cookies

3-
o 5 onions
o Celery
o Puerto Rican pork chops

Drawer-
o 1000 island
o Carrot sticks
o ½# mozzarella
o 2 tubes breadsticks
o Cream cheese
o Pepperoni
o Mini wheat bagels
o Lettuce
o Ham
o cake


Door:
Butter cabinet-
o 5 sticks unsalted butter
o 1 stick regular butter

1-
o Baking soda
o 2 pkts. 1000 island
o Yellow mustard
o 2 lemon juice
o Ranch dressing
o Sugar-free strawberry jelly
o Bbq sauce

2-
o Ketchup
o Italian dressing
o Golden bbq sauce
o Relish
o Salsa
o Grape jelly
o Sugar-free strawberry jelly
o mayonnaise

3-
o

Can Pantry Inventory

Can Pantry:
Top:
o House seasoning
o Shortening
o Oil
o Salt
o Pepper
o Baking spray
o Cooking spray

1-
o 2 turnip greens
o 4 green beans
o 2 green peas
o 2 mixed vegs
o 2 blackeye peas

2-
o 4 lg. cream of mushroom soup
o 3 cream of celery soup
o 1 tomato soup
o 2 beefy mushroom soup

3-
o 2 spaghetti sauce
o 2 lg. refried beans
o Alfredo sauce

4-
o 2 salt
o 1 lg. petite diced tomatoes
o Seasoned salt
o Sea salt
o Steak seasoning
o Cinnamon sprinkles
o Caramel sprinkles

Left Door:
1-
o Bay leaves
o Celery salt
o Chili powder
o Ground cumin

2-
o Dill weed
o Lemon pepper
o Ground mustard
o Old bay


3-
o Chopped onion
o Paprika
o Parsley flakes
o Crushed rosemary
o Rubbed sage

4-
o 2 tuna
o Hot dog chili
o Mushroom pieces

5-
o 2 triple succotash
o 1 beef broth

6-
o 3 beef broth

Right Door:
1-
o Ground cinnamon
o Ground cloves
o Whole cloves
o Coconut extract
o Cream of tartar

2-
o Ground ginger
o 2 ground nutmeg
o Pumpkin spice
o Vanilla extract

3-
o Red sugar crystals
o Sprinkles
o Red food coloring
o Coconut milk
o Condensed milk

4-
o 2 Italian diced tomatoes
o Chicken broth

5-
o

6-
o

Pantry inventory

I redid this, but it was pretty much done from last time, just a few things moved around and a few things I forgot to mark off:


Top
Canisters:
Coffee pot & filters
Splenda pitcher
Rice, sugar, kool aide, hot chocolate packets, instant oatmeal packets
Decaf tea, spaghetti noodles, brown sugar, cocoa, Italian bread crumbs
Flour, quick oats, baking soda, Bisquick, powdered sugar
Bread flour, baking powder, seasoned flour, cornstarch, self rising flour, packets (2 ranch dressing mix, 1 onion soup mix)

Top left drawer:
Snacks/Beverages:
Microwave popcorn & kernels
2 Caramel syrups
2 pks. Ice cream cones
Croutons
Raisins
Lime jell-o
Orange jell-o
Pistachio pudding mix
Vanilla pudding mix
4 chocolate pudding mixes Extras for Canisters:

Top Middle drawer:
1½ all-purpose flour
Quick-cooking oats
Cheddar French fried onions
2 baking soda

Top right drawer:
Mixes:
1 chicken pasta
1 beef rice
2 pks. stuffing cubes
oriental rice
Spanish rice
Teriyaki rice
Yellow rice
3 beef lo mein
Cornbread stuffing

Middle left drawer:
Jars:
EVOO; sunflower seeds; 2 parmesan cheese; teriyaki sauce
Soy sauce; pumpkin butter; honey; light corn syrup
Rice vinegar; red wine vinegar; 2 apple cider vinegar
Molasses; syrup; 2 sugar-free syrup Misc:

Middle drawer:
2rolls paper towels

Middle right drawer:
Baking #1:
2 active yeast packets
2 semi-sweet chocolate chips
white chocolate (swirled) chips
1½ pks. Milk chocolate chips
Cake mixes: coconut and orange supreme
Red hots
1# mini marshmallows
4 env. Dream whip
1# dark brown sugar
Unsweet baking chocolate

Bottom left drawer:
Pasta/Dried Beans:
7 lasagna noodles
2½ bags egg noodles
wacky mac
2# pinto beans
1# navy beans
1# baby lima beans
1# lentils
1# great northern beans

Bottom middle drawer:
Baby:
2 cans concentrated Enfamil lipil
7 Enfamil powder packets (single servings)
Bottles

Bottom right drawer:
Baking #2:
1#whole almonds
½# chopped pecans
Box pancake mix
Pack pancake mix
Corn muffin mix
1½# chopped walnuts
2 oz. slivered almonds
Muffin mixes: 2 banana, 4 blueberry
Brownie mix
Sunflower seeds
10 oz. pecan chips
Frosting: 2 cream cheese, 1 butter cream

defrosted freezer

one of the kids had left the door cracked open and it frosted up, so I defrosted it and this is what I put back (some things got put in the small freezer):

Shelf #1
o Sausage Toaster Scramblers
o Apple pie
o Frozen pizza (kids')
o 4 loaves sandwich bread
o Hamburger buns
o Lemon muffins
o Strawberry muffins
o Dinner rolls

Shelf #2
o Turkey pot pie
o Breaded chicken breasts (uncooked)
o Breaded chicken tenderloins (uncooked)
o 2 pks. Fried chicken
o 2 pks. Salisbury steak
o Green bean casserole
o Meatballs
o 10 # leg quarters
o Whole chicken

Shelf #3 (oamc)
o 2 lg. chicken pot pies
o 2 baked bean chili
o Beef stroganoff
o Crockpot pork chops
o Fajitas
o Sloppy Joes
o 2 bbq w/rolls
o Spaghetti & meatballs
o Pork chop special
o 3 burrito filling
o Baked chicken
o Meatloaf
o Garlic chicken
o Pot roast
o Baked bean dinner

Shelf #4 (meat)
o Boneless chicken breast
o 4 roasts
o Whole chicken
o Cube steak
o 3½ # ground beef
o ½ smoked ham
o 3-5# ground beef
o Pork roast
o 2 pks. Chuck steak
o Marinated hamburger patties
o 4 hamburger patties
o 3 pks. Italian sausage
o Lg. raw shrimp

Shelf #5 (meat)
o 10 steaks
o Slab of ribs
o 2 pork steaks
o Whole ham

Door #1
o 2 broccoli

Door #2
o 2 pks. Tortillas
o 3 pks. Mashed sweet potatoes
o Pineapple

Door #3 (lunch meat)
o 3 ham
o Chicken
o Turkey
o Hot dogs
o Ham hock
o Liver pudding???

Door #4
o 2 pks. Cocktail weenies
o 5# ground beef
o 4 hamburger patties

Door #5
o 2 meatloaves

Door #6
o 10# Fish

Crockpot Cooking/tips

I've made just about everything you can make in a crockpot:) From appetizers straight down to desserts. I have 5 crockpots, and they all get used:) One more than the others (my 6qt digital), just b/c it's my favorite:) But I am a religious crockpot user. For recipes you can visit my blog.

I know they say certain things don't do well in a crockpot, but honestly I've never had a prob with anythign I've ever put in one.

Some tips:
always either spray your cp with nonstick cooking spray or use one of those plastic cp liners (sold by the aluminum foil)......makes clean up easier
for the 1st time using a particular cp, do a "cheap" meal and keep an eye out for the cp....some of the new ones cook way faster than the old ones (they get hotter)
put cp's away from the edge of the counter and don't have the cord hanging down.....don't want any kids pulling them down on themselves
do NOT open the lid while cooking, unless recipe calls adding something later (it takes a long time to recover the temp lost when it is open)......and then add as quickly as possible

Here's a recipe that I had published in Gooseberry Patch's Ready, Set, Eat (it's similar to Amy Lynn's mom's pot roast):

Farmhouse Pot Roast

Recipe By :Cherylann
Serving Size : 8
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds roast, trimmed
8 large red potatoes -- cut into chunks
1/2 pound baby carrots
3 stalks celery -- chopped
1 can mushroom pieces
26 ounces cream of mushroom soup
14 1/2 ounces beef broth
2 cups water

Put roast in bottom of 5-6 quart crockpot. Top with potatoes, carrots, celery and mushrooms.

Pour in soup, broth and water.

Cook on low for 6-8 hours, or until beef is done and falling apart.

NOTES : Can substitute 3 beef bouillon cubes and 2 cups of water for the beef broth.
Can substitute venison for beef.






Friday:
On our crockpot theme, we invite you to share recipes, techniques, things that work and things that don't.
My personal favorite is my mother's "Cheater" Pot Roast: Mix a can each of cream of celery, french onion and golden mushroom soup with ONE soup can of water in the crockpot. Add your roast and veggies and cook on low 8-10 hrs. When you're ready to eat, the soups have created an "instant" gravy that you can serve as-is or thicken on the stove, if you like. The soups can also be changed to suit your taste (i.e., beef or vegetable broth for the french onion).
I also like to do chili or spaghetti sauce on low for 10 hours.

Leftovers

We don't have many leftovers at all.......

we have potato salad and ribs from Friday's lunch that if not finished off today, will go with dh to work tomorrow for lunch.

we have 1 serving of leftover Country Chicken dinner from last night that will go with dh to work tomorrow for lunch.

When we have leftover spaghetti noodles, I add them to the sauce and send them w/dh to work for lunch.

IF we ever have leftover roast or vegs, I "dump" them all in a gallon freezer bag taht I keep in the freezer, I just add things as we have them, and when I get 3-4 bags, I toss it all in a large stockpot, add whatever else I need and make veggie soup. Don't have any bags in there right now, but we haven't had these type leftovers in a while.

We usually dont have a lot of leftovers, usually just one serving, which dh takes to work for lunch. He has a full kitchen in his break room, so he's able to reheat them.


Thursday:
Have you ever looked at the leftovers and wondered how you could ever cook again? The fridge is overflowing and you just have to use up what is in there. Fear not, for it's "turning leftovers into another meal day!"
Baked potatoes can be cut up for fried potatoes, potato salad, or peeled and mashed for mashed potatoes or potato soup
Leftover rice (white, brown or wild) can be added to a pot of soup (along with leftover meat, if you have any) or turned into rice pudding
Fruit can top waffles or pancakes, make a fruit salad, or top puddings and custards
Leftovers from the crudite platter can be chopped and added to salads, soups, casseroles or steamed or sauteed for a side dish.
Waffles, pancakes, and French toast freeze well to reheat in the toaster or microwave for a quick breakfast
Leftover spaghetti noodles? Mixed into leftover sauce for a quick casserole, with new ingredients for a new casserole or even into eggs for a traditional Italian frittata (along with your favorite meat, veggies and cheese).
Add lefover roast, steak and chicken to soups, casseroles or salads. Slices make delicious sandwiches.
Boiled eggs can become egg salad for lunch, part of a dinner salad or deviled for a quick snack.
Leftover stuffing/dressing can be a base for a tasty casserole - add meat, a little gravy and bake!

Pre-Cooking

I have 3 meatloaves in my freezer now, think I only have 1 "dump" chicken in the freezer, need to make more of those.

For quick meatloaf, mix it up (less the salt--salt intensifies as it stands) label it and freeze raw - when you're ready to eat just thaw, shape and bake.
Freeze chicken in your favorite marinade for a quick no-brainer meal. The meat will marinade as it thaws.

I have about 30 or so oamc meals, though, so I'm good on my pre-cooking, lol:)

Alright, let's start with cooking ideas that save us time by getting things ready before the meal, or PRECOOKING. Some cooks do a lot of precooking, while others prefer not to or haven't practiced the skill. These are a few ideas that we like, and everyone is invited to share what works for you.
PRECOOKING FAVORITES:
Brown ground beef and freeze it in family size portions
Cook and cut up chicken breasts for a quick addition to a casserole
Cut up fresh veggies right after you buy them and put them in the fridge for a quick snack or to convert into quick side dishes
Freeze chicken in your favorite marinade for a quick no-brainer meal. The meat will marinade as it thaws.
Wash your produce and herbs when you get home from the store (except berries--these should be washed just prior to eating to avoid rapid spoiling.)

Freezer Staples

I usually don't keep a bunch of meat in the freezer, b/c I usually buy according to what my needs are for my oamc'ing. But I do like to have these on hand for quick meals or to add to salads:
ground beef (browned, drained)
chicken breasts (already marinated)
pancakes (homemade & flash frozen)

Freezer staples that I have on hand now:
dumplings
oamc meals
bread
whole chicken
shrimp
lunch meat
a few convenience items
frozen pizza (need to get in the habit of making my own)

Tuesday:
Think of the freezer as an extension of your pantry. What are the things you need to keep in your freezer at all times? Just remember to make this fit what your family eats and likes--and you don't have to have a deep freeze. I personally do not have one, but have no trouble at all keeping a few basics in there along with other items.
Some Basics to consider: Meats, asst vegetables, doughs (puff pastry, phyllo, bread/roll), fruit (peaches, berries, etc), prepared sauces (leftovers fill this role nicely), 1 frozen meal per person in the house (just in case), precooked meats (such as chicken, ground beef), chopped onions, sliced bell peppers.

Pantry staples

These are some of the things that need to be added to my grocery list, that I like to keep at all times:
dried thyme
dried basil
poultry seasoning
Italian seasoning
canned fruit
marashino cherries

These are some of the things currently in my pantry that I keep at all times:
Splenda
Rice
sugar
kool aide
Decaf tea
spaghetti noodles
brown sugar
cocoa
Italian bread crumbs
Flour
quick oats
baking soda
Bisquick
powdered sugar
Bread flour
baking powder
seasoned flour
cornstarch
self rising flour
onion soup mix
pudding and jell-o mixes
popcorn
EVOO
parmesan cheese
honey
light corn syrup
red wine vinegar
Molasses
active yeast packets
semi-sweet chocolate chips
Milk chocolate chips
egg noodles
dried beans
chopped pecans
chopped walnuts
2 oz. slivered almonds
House seasoning
Shortening
Oil
Salt
Pepper
Baking spray
Cooking spray
cream of mushroom soup
cream of celery soup
canned vegs
spaghetti sauce
Seasoned salt
Sea salt
Steak seasoning
Bay leaves
Dill weed
Lemon pepper
Old bay
Paprika
Crushed rosemary
Mushroom pieces
beef broth
Ground cinnamon
Ground cloves
Ground ginger
ground nutmeg
Vanilla extract
Chicken broth




Monday:
Today we are working on the list that gets us through the week (or however long between shopping trips): The must-haves for your pantry. Ideas can be found in a multitude of sources from cookbooks to online websites. Perhaps you have a list that has been assembled from these sources, or just years of trial and error. What are YOUR pantry must-haves that keep you ready for any meal, any dish and any occasion? Don't have any? Read along and see what the rest of our members have to say!!! Remember to make your pantry fit your family's tastes and the things you make everyday.
Some Basics to consider: flour, sugar, oil, salt, pepper, garlic powder, asst dried herbs, spices and extracts, cinnamon, rice, asst pasta, jarred pasta sauce, canned vegetables and beans, canned tomatoes, canned soups and broths, canned/jarred fruit, oatmeal, baking mix (such as Bisquick), chocolate chips, asst nuts, hot sauce (such as Tabasco), salsa.
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Tonight's dinner 7.6.08

Puerto Rican Pork Chops, spanish rice, refried beans, salad, coconut cake, milk.

Puerto Rican Pork Chops (OAMC 4 meals; 6 serv)

Recipe By : Cherylann
Serving Size : 6
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless pork chops -- (6 lbs)
1/4 tablespoon salt
1 1/4 tablespoons oregano
1/4 bulb garlic -- pressed
1/4 teaspoon pepper
1/3 cup olive oil
3/8 cup lemon juice

Wash, drain, and salt meat.

Put rest of ingredients in blender and blend well. Pour into a large bowl. Put chops into marinade; toss around.

Put 6 pork chops in freezer bag. Freeze at this point. (Let sit overnight to cook without freezing.)

To Cook: Thaw meat overnight in fridge. Add 4 Tbsp oil to large skillet bring to medium high. Brown meat 2 minutes per side. Reduce heat to medium and cook about 5 minutes more turning once or twice until done.

Per Serving (excluding unknown items): 113 Calories; 12g Fat (92.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fat.

Serving Ideas : This tastes wonderful with a squirt of lime or lemon and onions sliced into rings and cooked in the same pan after the pork chops are done. I usually serve with puerto rican style rice and beans
and a salad.

Spanish Rice

Recipe By : Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. ground beef
1 cup uncooked rice
1 medium onion -- chopped
1/2 medium green pepper -- chopped
16 ounces tomato sauce
1 1/2 cups hot water
1 teaspoon mustard
1 teaspoon salt
1 teaspoon oregano -- optional
pepper -- to taste
1/2 cup cheese -- optional

Brown beef. Add rice, onion and green pepper; cook until tender. Add tomato sauce, water, mustard, salt, oregano and pepper; mix well. Bring to a boil, cover and simmer for 25 minutes, or until rice is done. Top with cheese.

Coconut Cake

Recipe By : Cherylann
Serving Size : 20
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks unsalted butter -- at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour -- sifted
1 cup canned unsweetened coconut milk
1 teaspoon vanilla extract
Frosting:
1 1/2 cups sugar
2 cups sour cream
1/2 cup milk
1 cup flaked, sweetened coconut

Preheat oven to 350°. Grease and flour 3-9" cake pans.

Cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour.

Add vanilla and continue to beat until just mixed.

Divide the batter equally among prepared pans. Level batter in pans by dropping flat on the counter several times.

Bake for 25 minutes or until golden brown.

Frosting: While cake is baking, prepare frosting. Stir together sugar, sour cream, milk and coconut in bowl until well blended.

Remove cake layers from oven and allow cake to remain in pans while stacking and filling.

Remove first cake layer and invert onto plate. Poke holes with the end of a wooden spoon, approximately 1" apart until entire cake has been poked. Spread frosting on top of layer. Top with next layer, repeating process. When third layer has been frosted, frost sides of cake. Cover cake with wax paper; put in refrigerator for 3 days before serving.

Per Serving (excluding unknown items): 352 Calories; 15g Fat (38.9% calories from fat); 4g Protein; 50g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

Saturday, July 5, 2008

Dinner Tonight 7/5/08

We'd planned to have this last night, but had so many leftovers from lunch yesterday, we had those instead.

Country chicken dinner, salad, yeast rolls, chocolate cake and milk.

Country Chicken Dinner

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups potatoes -- peeled and cubed
3 cups baby carrots
1 onion -- coarsely chopped
4 chicken breasts -- halved
1 cup water
2 packets chicken gravy mix
1 teaspoon seasoned salt
1 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 cup sour cream

Arrange potatoes, carrots and onion in a slow cooker. Arrange chicken on top, overlapping slightly; set aside. Combine water, gravy mix and seasonings in a small bowl; drizzle over chicken.

Cover and cook on low setting to 8 hours, or on high for 4 hours. Remove chicken and vegetables to a serving platter. Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.

Yeast Rolls

Recipe By : Cherylann
Categories : Biscuits & Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten

In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.

All-American Chocolate Cake

Recipe By :Cherylann
Serving Size : 10
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs

Preheat oven to 350°. Grease and flour two 9" cake pans.

In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.

In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.

Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.

ONE MINUTE EACH NIGHT....

This is the scariest election We as Christians have ever faced. From the looks of the polls, the Christians aren't voting Christian values. We all need to be on our knees. Do you believe we can take God at His word? Call upon His name, then stand back and watch His wonders to behold. His scripture gives us, as Christians, ownership of this land and the ability to call upon God to heal it. I challenge you to do so. We have never been more desperate than now for God to heal our land.

2 Chronicles 7:14 :
If my people, which are called by my name shall humble themselves, and pray, and seek my face and turn from their wicked ways, then will I hear from heaven, and will forgive their sin, and will heal their land.

During WWII, there was an advisor to Churchill who organized a group of people who dropped what they were doing every night at a prescribed hour for one minute to collectively pray for the safety of England, its people and peace. This had an amazing effect as bombing stopped.

There is now a group of people organizing the same thing here in America. The United States of America and our citizens need prayer more than ever! If you would like to participate: each evening at 9:00 PM Eastern Time, 8:00 PM Central, 7:00 PM Mountain, 6:00 PM Pacific, stop whatever you are doing and spend one minute praying for the safety of the United States, our troops, our citizens, for peace in the world, for wisdom and courage for our leaders, the up-coming election, and that the Bible will remain the basis for the laws governing our land and that Christianity will grow in the U.S. If you know anyone who would like to participate, please pass this along.

Someone said if people really understood the full extent of the power we have available through prayer, we might be speechless. Our prayers are the most powerful asset we have.
Thank You

Friday, July 4, 2008

Today's Cookout

We had my mom over for lunch. We had ribs on the grill, deviled eggs, baked beans, potato salad and a chocolate trifle cake.

Barbecued Baby Back Pork Ribs

Recipe By : Cherylann
Serving Size : 6
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Trim & Tender Pork back ribs
Your favorite barbecue sauce

Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes.

Barbecue Sauce

Recipe By : Cherylann
Categories : This & That

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
1 large onion -- finely chopped
6 cloves garlic -- pressed
1 cup white wine vinegar
1 teaspoon cinnamon
2 whole cloves
1 Tablespoon dry mustard
1 teaspoon chili powder
1/2 cup brown sugar
2/3 cup ketchup
1 cup water
salt and pepper

Melt butter in a saucepan; add the onion and garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20-30 minutes.

Potato Salad

Recipe By :Cherylann
Serving Size : 12
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
8 Tablespoons Hellman's mayonnaise
4 Tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
3 hard-boiled eggs -- shelled and chopped, optional

Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.

Add eggs, if desired. Sprinkle with paprika.

NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.

Deviled Eggs

Recipe By :Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs
mayonnaise -- as needed to moisten yolk mixture--do NOT add too much. You can always add more as needed.
2 Tablespoons relish
paprika -- for garnish
1 teaspoon Dijon mustard -- optional

Place eggs in cold water to cover in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook 5 minutes. Remove from heat and leave eggs in covered pot of hot water 15 minutes. Drain eggs, refill with cold water. Remove shells.

Cut eggs in half lengthwise. Remove yolks. In small bowl, mash yolks, mayonnaise, relish and mustard. Fill eggs with yolk mixture.

Sprinkle with paprika.

Bacon Baked Beans

Recipe By :Cherylann
Serving Size : 8
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cans pork and beans
3/4 brown sugar
6 slices bacon -- uncooked and cut into small pieces
1 teaspoon Dijon mustard
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup water
1 small onion -- diced

Preheat oven to 325°.

Mix all ingredients and bake in a "bean pot" for 2 1/2 hours; stir occasionally.

Double Chocolate Mocha Trifle

Recipe By : Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large package brownie mix
1 3/4 cups cold milk
2 packages white chocolate instant pudding -- or vanilla, if not available
8 ounces Cool Whip® -- or small whipping cream, whipped
4 Skor bars -- or Heath
4 teaspoons instant coffee granules
1/4 cup hot water

Prepare brownie mix according to package directions. Make sure that the total amount of liquid (oil and water) combined doesn't equal anymore than ½ cup total. Pour into 9X13 pan. Bake according to box directions and cool completely. Combine instant coffee with hot water, set aside to cool.

Mix together milk and pudding mixes. Blend in cooled coffee. Fold in Cool Whip. Spread over cooled brownie. Chop up skor bars and sprinkle over the top. Cover with shaved chocolate. Serve chilled and cut.

Thursday, July 3, 2008

Dinner Tonight 7/3/08

Chicken Chili, Breadsticks, Salad, Key Lime Pie, Milk.

Chicken Chili

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breasts
8 ounces Monterey jack cheese -- cubed
16 ounces salsa
46 1/2 ounces Great northern beans -- (3 cans), rinsed and drained

Cover chicken breasts with water in a saucepan; simmer until cooked through, about 20-30 minutes. Reserve broth and shred chicken.

Add reserved broth and chicken to crockpot; stir in cheese. Add salsa and beans to chicken mixture.

Cover and cook on low for 1-2 hours, or until heated through and cheese is melted.

Breadsticks

Recipe By : Cherylann
Serving Size: 32-48
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water

In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.

Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.

Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.

Key Lime Pie

Recipe By :Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cold milk
2 packages vanilla pudding mix
2 teaspoons grated lime rind
8 ounces Cool Whip® -- thawed
6 ounces graham cracker pie crust, 9 inch
lime slices

Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick. Immediately stir in 1/2 of the whipped topping. Spoon into crust.

Refrigerate 4 hours or until set. Garnish with remaining whipped topping and lime slices.

Wednesday, July 2, 2008

Living Room Tips

CLEANING TIPS
Create a list of things you need to do. Start with the big things & work your way to the smaller things (you get a sense of accomplishment every time you check off a big thing).

Dust before you wash windows & vacuum or sweep.

Clean your TV screen with vinegar. Cuts dust more than Windex.

Clean crayon marks off walls with WD-40. No elbow grease required  Then wipe with damp sponge & dish detergent to get rid of greasy stain.

Remove stains from carpet with club soda or ginger ale. If it is a grease stain, use WD-40 like the crayon marks.

Use your vacuum attachments to remove dust/dirt from ceiling fan, curtains, blinds, cushions, knick-knacks, etc.

Get rid of excess clutter (ex. Knick-knacks you don’t truly love). It will be less to clean next time. Those that you do keep spray with pledge to repel dust. (Don’t due this to porcelain dolls & other things that might get ruined by it).

USE COASTERS.

DECORATING TIPS
Put up pictures of your kids & other family members. Buy decorative frames to put them in, buy wall & shelf frames.

Put pretty, scented candles out.

Wrap a swag of silk ivy around the top of your curtain rod.

Rearrange your furniture to have living areas. Ex. Figure out what activities the living room is mainly used for. Ex. Listening to music, watching TV, reading, office. Make a corner for listening to music--cd player, cd’s in cd tower, headphones, room to “shake your tail feathers”. Watching TV--corner for entertainment center, tv, DVD, vicar, videos/DVDs, remotes, etc. & likewise for the reading & office areas.

Have a focal point.

Put furniture closer to the center of the room & utilize the space behind it.
Decorate with soft, soothing colors.

Use mirrors to look like your room is more spacious.

Place magazines/books, etc. in whicker baskets to look less cluttered.

Use a theme for your decorating. Ex. Country, floral, birdhouses, oriental, lodge, deco, etc.

Use quilts, decorative lamps, rugs to decorate.

Bathroom Tips

Rubbing alcohol--put in a spray bottle & armed with a coffee filter, you can get your windows, mirrors & stainless steel streak free and disinfected. Also, use on phones, knobs/handles/faucets/drawer pulls, etc and TV’s.

Bleach water can be used for disinfecting floors, counters, sinks. Also, if you have a particularly bad odor in your drains, pour a little down to freshen up.

Shower curtain: I just wash mine in washing machine. I take the liner, curtain & rings down as one & just toss it in. Wash by itself (maybe add a little bleach or vinegar to prevent/treat mildew. Then toss in dryer. (it takes too long to line dry).

Bathtub stains: make a paste of peroxide & cream of tartar. Mix well & use old toothbrush, rub into stains & rinse thoroughly.
For lime or rust spots: CLR & steel wool.

Tile: ¾ c bleach & 3 c water. Mix together in spray bottle. Spray & wipe off with damp sponge.

For bad stains/spills on the counters/tub, spray with cleaner & go to something else. Let the cleaner do most of the work while you do something else. Come back later & simply wipe up. Eliminates elbow grease. Also, when you do this, go ahead & put the cleaner in/on the toilet. Come back later, swish, wipe, flush, take off your gloves, wash your hands & you’re done. No more scrubbing toilets.

Use a daily spray on the shower. Tilex makes a daily spray. Just spray it on everyday after your shower. I use the automatic shower sprayer. It keeps mildew & soap scum from forming.

Keep all bathroom supplies in a caddy w/a handle. They sell small ones at the $ Tree and larger ones are at Wal-Mart for about $4. Keep the cleaning supplies locked up if you have little ones, but if everything you need (gloves, sponges, cleaners, old toothbrushes, etc.) is in the caddy, you won’t have to search for anything. Just grab your caddy & go.

You can also use a pumice stone for hard water stains. Or, put ¼ c white distilled vinegar in spray bottle with 1 c water. Mix well, spray hard water/lime spots. Let sit. Go back, rinse w/water.

Ceramic tile: (also in kitchen on backsplashes) ¼ c vinegar, 1/3 c ammonia, ½ c baking soda, 7 c warm water. Mix well. Store in spray bottles. Spray, let sit, wipe with wet sponge.

MISCELLANEOUS
For bathrooms without a lot of cabinet space, get of those over-the-toilet spacesavers & a locking pantry (basically a bookshelf w/doors). Also you can use caddies (w/handles) & clear plastic shoeboxes to organize the things on the shelves. Small boxes w/tops (can be decorative, or the small clear ones 2 to a pack at dollar tree) are great for organizing make-up, hair thingy-ma-bobs, hair barrettes & other small items that don’t need a whole plastic shoebox.

Hang up poufs that you use for bathing, so they dont mildew. I replace mine on the first day of every month.

Make-Your-Own Baby Wipes

Cut a roll of high-quality THICK white paper towels in ½. Mix
together: 2 c distilled water, 2 T baby oil, 2 T baby soap or shampoo. If
your baby is prone to yeast infections, add 1 T of white vinegar. Boil this
mixture. Place paper towels in this mixture. Cool. Put paper towels and
leftover liquid in a 10-cup Tupperware container (or gallon size Ziploc
bag). Pull cardboard insert out & use wipes from the inside out. The last
several wipes you will have to squeeze out the excess liquid to keep from
being too soppy. If your wipes dry out, just shake the bag or container &
they are wet again. Also, you can cut up extra or damaged cloth
diapers/blankets/washcloths/soft shirts for use as reusable wipes.

Tonight's Dinner 7/2/08

French Onion Beef, Mashed Potatoes & Gravy, Green Beans, Salad, Orange Cake & Milk.

French Onion Beef

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless beef round steak -- cut into 6 pieces
8 ounces sliced mushrooms
1 cup onion -- sliced and separated into rings
1 can French onion soup
6 1/4 ounces herb-flavored stuffing mix
1/4 cup butter -- melted
8 ounces shredded mozzarella cheese

Layer half of the beef, mushrooms and onion in greased crockpot; repeat layers.

Pour soup over top; cover and cook on low for 8-10 hours.

Shortly before serving, toss stufffing mix with seasoning packet, melted butter and 1/2 cup liquid from crockpot.

Spread stuffing mixture on top of beef. Increase to high; cover and cook 10 minutes, or until stuffing is fluffy. Sprinkle with cheese; cover and heat until cheese is melted.

Per Serving (excluding unknown items): 208 Calories; 17g Fat (73.0% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 237mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Mashed Potatoes

Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste

Boil potatoes; drain.

Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.

Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.

Orange Icebox Pie Cake

Recipe By : Cherylann
Serving Size : 16
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 package white cake mix
8 ounces sour cream
2 large eggs
1/2 cup water
1/3 cup vegetable oil
1 tablespoon grated orange rind
vegetable oil spray with flour
Filling:
3/4 cup milk
2 Tablespoons cornstarch
14 ounces sweetened condensed milk
3 large eggs
1/2 cup orange juice, frozen concentrate -- thawed
2 drops red food coloring
4 drops yellow food coloring
3 Tablespoons unsalted butter -- cold, cut up
1 Tablespoon grated lime rind
Frosting:
1 1/2 cups whipping cream
1/2 cup powdered sugar

Preheat oven to 350°. Mist 4-9" round cake pans.

Beat cake mix, sour cream, eggs, water, oil and rind at low speed with a mixer 30 seconds or just until moistened; beat on medium speed 2 minutes.

Pour batter evenly into prepared pans. Level batter. Bake for 12-14 minutes or until a toothpick inserted comes out clean.

Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Prepare filling.

Filling: Whisk together 3/4 cup milk and cornstarch in a 3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in condensed milk and eggs until blended; whisk in orange juice and food coloring. Bring to a boil over medium heat, whisking constantly. Mixture will begin to thicken when lime juice is first added and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil. Boil 1 minute or until mixture thickens, whisking constantly. Remove mixture from heat and whisk in butter and lime rind until smooth. Pour filling into a large bowl, and place bowl in a larger bowl filled with ice. Stir often until cold, about 20 minutes.

Place 1 cake layer on a serving plate. Spread 1/3 filling evenly over top; repeat layers twice, ending with filling. Top with remaining cake layer. Prepare frosting.

Frosting: Beat whipping cream at medium-high speed with a mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

To keep frosting off the serving plate, tuck wax paper under bottom layer before you begin frosting. Spread frosting evenly on top and sides of cake. After the cake is frosted, gently remove wax paper. Serve immediately or chill until ready to serve.

Per Serving (excluding unknown items): 405 Calories; 24g Fat (53.7% calories from fat); 6g Protein; 41g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 1/2 Other Carbohydrates.