Keeping Berries Fresh

This is genius, I had to share!

I love this time of year when berries start going on sale in the store (my strawberries are still green.) So when they are a great deal I snag up some. Yet, how many strawberries can one small family eat in a day before they go bad? And I feel bad giving Grace an overload of Vitamin C 3 times a day, even though she loves them.

The internet has amazing solutions!

To keep your berries (strawberries, raspberries, blackberries, etc.) fresh WAY longer: mix 1 part White Vinegar and 10 parts water. (I did 1/2c Vin and 5c water), put berries in bowl, let sit for 5ish minutes. Strain and lay out to air dry. Then put either covered or uncovered in fridge. (Mine were good uncovered for 4-5 days!!) This doesnt affect the berries taste at all and it kills all the mold spores, etc on the fruit (which really, you should be killing anyway!)



Italian Crab Cakes

I had the sudden desire for crab cakes today (thanks baby) and got quite the response when I posted a picture online without the recipe. Here is my favorite, super simple and amazingly delicious recipe!

Sauce:
1/2 c. mayo and 2 Tbs Basil Pesto. Mix together and chill in fridge while making crab cakes. (I would half this jst because it makes a lot for 8 cakes and I like minimal sauce so it doesnt overpower my crab...)

Crab Cakes
1 lb. lump crabmeat
1/2 c. Italian breadcrumbs
1 beaten egg
1/3 c. mayo
2 Tbl basil pesto
Olive oil (1-2 Tbl)

In Large bowl mix all ingredients except the oil. Shape into 8  - 3" patties (the size as above, you dont want them too thick to cook, but not flat either.) In a skillet heat oil over medium heat. Cook patties in oil 4-5 minutes on each side (try to only turn once) until golden brown. Drain on paper towels if needed. Serve with sauce.

Usually I only make these on special occassion (crab is not cheap in January!) but I sure savored every bite!

Buffalo Chicken - Crockpot!

If you like spicy buffalo wings or franks buffalo wing sauce, this chicken is awesome and very versitile!

1. Frozen Chicken Breast (they said 3lbs, I just filled bottom of crockpot, we cant eat that much!)
2. 1 bottle of Franks Buffalo Sauce
3. 1 package Ranch Dip Mix
4. 2 Tbl butter


1) Put #1-3 on low 6-7hrs. (or less/more depending on how much chicken you use)
2) Using 2 forks, shred chicken and return to crockpot
3) Add butter and cook low 1 more hour.

You can serve this spicy chicken however but that night I made Buffalo Sandwiches.
Toasted Hoagie roll, chicken, pepperjack cheese and ranch.
(yep, not on my diet...oh well!)

I am hoping to try it on a homemade pizza sometime, that sounds good to me!

Loaded Potato Soup - Crockpot!

MMM this was good! I forgot to take a picture though...sorry!

You will need:
1. 6 Large peeled, cut potatoes.
2. 1/2 chopped onion
3. 1 Q chicken broth
4. 3 cloves mined garlic (read container of pre-minced garlic,I think its a couple tsp.)
5. 1/4 c. butter
6. 2 1/2 tsp salt
7. 1 tsp pepper (I used more)
8. 1c. half & half
9. 1c shredded cheddar cheese
10. 3T chives (or finely cut green onion)
11. 1c. sour cream (optional
12. 8 slices bacon pieces (I cheated and used the soft bacon bits)

1) Combine #1-7 in crockpot on high 4hrs or low 8hrs. (They added bacon at end, I added it here..more flavor)
2) Mash until potatoes are coarse and soup is slightly thickened (the more you mash the thicker it will get)
3) Stir in half and half, chives and cheese
4) Serve with sour cream (optional)

Bacon-Ranch-Chicken....Crockpot!

I recently broke down and bought a new crockpot (I know, big slurge! lol) and have searched out some new Crock Pot recipes.

This recipe is credited to CrockPotGirls on Facebook. (Like them if you haven't already!) However I did make some changes and created my own variation.

You will need:
3 oz package bacon pieces (or cook your own for more flavor)
1 tsp minced garlic
1 pkg Hidden Valley Buttermilk Ranch Dressing Powder
2 cans Cream of Chicken soup (Orginal recipe is 1 family size can, there is only a  few ounces different)
1-ish cups half & half (orginal is 1c sour cream)
4-6 boneless, skinless chicken breasts

1) Combine first 5 ingredients in bowl to create creamy sauce.
2) Place thawed chicken in bottom of CrockPot
3) Pour sauce over chicken
4) Cook high 3.5 hrs. (Do not go over, it will dry it out!)

*The orginal recipe called for serving it over egg noodles. I am not a fan of egg noodles, so I made a Garlic Red Potato Mash instead and it was awesome together! Steve went back in for seconds, so I know it was a hit! I admit, not the most healthy or nutritious dinner,  but it sure was yummy!

Roasted Duck Recipe

Let me start off by saying I had no idea what I was doing! (Duck is not a normal dinner and a bit hard to research as well!) But I read what I could and took bits from different places to create my own way to roast this duck. My husband worked hard to get it and the last thing I wanted to do was ruin it!

* I demand that by the time it reaches the kitchen that it is clean and looks like a raw chicken. I do not play with feathers or body parts!

1) The duck was clean and dry. The roaster pan was ready (you dont want the duck sitting in the fat drippings so elevate it any way you can...a roaster pan ideally) I also privked it lightly all over, but for this duck I don't think it was really needed, although all websites insist on how fatty ducks are and this will help the fat drip off. This duck must have been skinny.

2) In a small bowl I made a dry rub. 1 or so tsp of each: Sea salt, pepper, garlic salt, Grill Mates Chicken Rub and just a dash of Paprika. Rub this all over the outside and what you can on the inside of the duck.

3) Roast for 1 hr on 375.

4)Melt 1/4c butter (yes, I made this the unhealthy way!) Pour over duck and return to oven for 45 min.

5) Repeat 1/4 c butter and return for 10-15 minutes.

6) Check temperature of the duck, it should be 165 degrees or higher.

*The skin turns out nice and crispy with lots of flavor! My husband was impressed and loved it! (I was impressed too!)

And the before picture. Opening Day of Duck Hunting.

My Favorite - Tortellini Soup

 

The photo does not do it justice here! This is by far my new favorite soup! I watched as a friend made it and took the recipe hoping Steve would like it too. It is a win all aound! (Our whole family loves it too.) I have added/changed some things to her recipe. Play with what suits your family! Here is the recipe: (at the bottom I added my other variations)

1 lb Italian sausage

1 c. coarse chop onion

2 cloves minces garlic

5 1/2 c water

3 beef boullion cubes

1/2 c. dry white wine ( I use 3/4c. Sutter Home - Sauvignon Blanc)

1 28oz can diced tomatoes

1/2 tsp basil

1/2 tsp oregano

1 8oz can tomato sauce

1 1/2 c. chop zucchini

8oz package (or more!) of cheese tortellini

3 T parsley flakes

1 c. sliced carrots

1 med. green bell pepper

pepper (to taste)

1) In large 5 qt pot (at least) saute onion and garlic until tender. In another pan brown sauage and set aside.

2) Add water, boullion, wine, carrots, tomatoes, basil, oregano,pepper, tomato sauce and sausage to pot.

3) Bring to a boil. Reduce heat and simmer about 20-30 min.

4) Stir in zucchini, tortellini, parsley and green peppers. Simmer another 30 min or until tortellini is tender.

** I do not measure anything but water and wine. I just chop to what looks right/tastes right. I love veggies and know that I put in way more - this is just a basis!

** I also add 4-5 chopped celery sticks (with step 2), and more zucchini.

** This freezes really well - but the tortellini doesnt. So I make sure to take it all out (or Steve eats it since it is his favorite part) and then freeze. When I reheat, I add fresh.

** I have also made this without the sausage and tortellini and used mini/small shells. Perfect Minestrone! (which was another hit!)

Crinkle-top Chocolate Cookies

These cookies are moist and fudgy. Super simple to make and absolutely delicious! I have to limit Steve and freeze most to last until my Christmas gift baskets.

* 2 c (12 oz) semi-sweet chocolate chips, divided
* 2 T softened butter
* 1 c sugar
* 2 egg whites
* 1.5 tsp vanilla
*1.5 c flour
*1.5 tsp baking powder
* 1/4 tsp salt
* 1/4 c water
* 1/2 c powdered sugar

1. Microwave 1 c of chocolate chips until melted. Stir until smooth, set aside. In med bowl, beat butter and sugar until lumpy. Add egg whites and vanilla, beat well. Add melted choclate.
2. Combine flour, baking powder and salt. Gradually add to butter mix, alternating with water. Stir in remaining 1 c chocolate chips. Cover and refrigerate for 2 hours.
3. Shape dough into 1 inch balls. Roll in powdered sugar. Place 2 inches apart on cookie sheet sprayed with cooking spray. Bake 350* for 10-12 min. Let cool on wire racks.

*** I recently recieved a "Tast of Home - Best Loved Cookies and Candies 2010" cooking magazine, which is where I found this recipe. Thought I would give a shoutout since this isnt an original recipe. :) Many more to come!

Delicious Lemon Bread

I finally perfected the icing! (Inspired by Starbucks Lemon Loaf  icing that I LOVE!) And since it is that time of year, get ready for lots of new recipes!

LEMON BREAD:

* 1 3/4 c flour

* 3/4 c sugar

* 2 tsp baking powder

* 1/4 tsp salt

* 1 egg

* 1 c. milk

* 1/4 c. cooking oil

* 2 tsp fine lemon peel shredded

* 1 T lemon juice

1. Grease 8x4x2 bread pan. Set aside. In medium bowl stir flour, sugar, baking poweder and salt.

2. In another medium bowl (or kitchenaid mixer) combine egg, milk, oil, lemon peel and juice. Either add to flour mix or add flour mix to kitchenaid mixer on low speed. Stir/mix until moist but still slightly lumpy. Pour into pan.

3. Bake 350* for 50-55 min. Let cool in pan on wire rack 10 min, then on wire rack. **Let cool completely before adding icing.\

ICING:

1c. & 1T powdered suger

2 T milk

1/2 tsp lemon extract (or 1 1/2 tsp lemon juice)

Pizza Night

First off, I LOVE MY KITCHENAID MIXER!! It makes the best bread.

Now that my hubby is home, I am happy to be back in my kitchen. The other night I made homemade a pizza. It was amazing!

Dough:

1 pgk. active dry yeast

1 c. warm water (105-115)

1/2 tsp salt

2 tsp olive oil

2 1/2 - 3 1/2 c. flour

1 TBL cornmeal

1. Disolve yeast in warm water in warmed mixing bowl. Add oil, salt an 2 1/2 c. flour. Attach dough hook and bowl to mixer. Turn to speed 2 and mix for 1 min.

2. Continuing on speed 2, add remaing flour 1/2 c. at a time and mix until dough clings to hook and cleans sides of the bowl about 2 min. Knead 2 min longer.

3. Place dough in greased bowl and turn over (grease all dough). Cover and let rise in warm place 1 hour or until double in size. Punch down dough.

4. Spread cornmeal on pizza pan or cookie sheet. Spread dough out, leaving an edge around sides. Add toppings. Bake at 450* for 15-20 min... YUM!

As you can see, Steve chose pepperoni and I like bell pepper, onions and mushrooms. This was Steve's opinion. :o)

And just for fun...my beagle tangled himself in my curtains. I had to laugh at him and take a picture before I rescued him. Silly boy.

Today I Made - Carrot Cake

"Vegetables are a must in a diet. I suggest carrot cake, zucchini bread and pumpkin pie."

This was my first cake from scratch. I am impressed, it was delicious!

This is a favorite of Steve's so I feel challenged to perfect it. I dont usually like carrot cake, but I must say, mine was pretty good! I will post the recipe when I perfect it (the frosting was not as thick as I thought it should be.)

My family ate it, so I will take that as a good sign. *Steve, I will make this for you in 8 weeks!*

Happiness is Homemade!

My first pie. It was delicious! I made the crust from scratch and filled it with blackberries, raspberries, strawberries and blueberries. Definately making this again and again!

I planted my seeds THREE days ago! Look at that whole row of lettuce sprouts growing quickly. The package said 10-14 days...not too bad for the little guys. Notice the one lone bell pepper in the corner. The others need to catch up. I was just so surprised at how fast this occured, I had to show it!

Yesterday I Made - Mini Cupcakes with Peppermint Frosting

I could only last 7 weeks without baking something! I just wanted one! I halved the recipe below on both the cake and the frosting. They turned out very yummy. YELLOW CAKE

3/4 c. softened butter

3 eggs (30 min room temp)

2 1/2 c. flour

2 1/2 tsp baking powder

1/2 tsp salt

1 3/4 c sugar

1 1/2 tsp. vanilla

1 1/4 c. milk

1. Grease and lightly flour muffin pans. Or use muffin trays. In a medium bowl mix flour, baking powder and salt. Set aside.

2. In large bowl beat butter on medium speed for 30 seconds. Add sugar 1/4 c. at a time till well bleneded. Beat another two min. Add 1 egg at a time beating after each. Beat in vanilla.

3. Alternately add in flour mixture and milk beating on low speed until combined. Spread batter into pans.

3. Bake in 375* for 11-12 min. (mini muffin pans) check center of one with toothpick! Remove from pans once finished and let COOL COMPLETELY on wire racks. Frost with frosting below.

WHITE FROSTING - PEPPERMINT

1 c. shortening

1 1/2 tsp vanilla

1/2 tsp peppermint extract. *(or lemon, almond, orange, ,etc.)*

4 1/2 c. powder sugar (about 1 lb)

3 -4 TBS mik

1. Beat in med bowl shortening, vanilla, and extract for 30 seconds on med. speed. Slowly add half the powdered sugar, beating well. Add 2TBS of milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency.

REMEMBER: I HALVED THIS RECIPE TO MAKE 28 MINI CUPCAKES. THIS FULL RECIPE IS FOR LARGE CUPCAKES OR TWO 8" CAKE ROUNDS. :)

Last Month I Made - Peppermint Bark

I researched a lot of differnt recipes and kind of created my own, super simple version of peppermint bark. I'm way behind on my blog, but enjoy for next year!

2 bags milk chocolate chips

2 bags white chocolate chips

12 smashed candycanes

peppermint extract

wax paper

1 cookie sheet with edges

1. Place wax paper on cookie sheet, making sure it hangs over the edges of the sheet.

2. Melt milk chocolate chips. (Either lower heat on stove, or microwave in 30 sec. increments) Mix a drop or two peppermint extract.

3. Pour into wax paper cookie sheet and even out over the entire bottem of sheet. Put in fridge while melting white chocolate chips.

4. Pour melted white choc. (w/ 2 drops peppermint) on top of solid milk chocolate. Coat top with smashed candycanes and gently press in to secure chunks into white chocolate.

5. Place cookie sheet in fridge for an hour.

6. Lift solid block out of cookie sheet by wax paper and put on cutting board. Find a big sharp chopping knife and strong husband to cut the Peppermint Bark into squares.

Today I Made: Candycane Kiss Sugar Cookies

I was planning to bake sugar cookies tonight, and while waiting for the dentist, I had the idea of adding smashed candycanes to the dough and a candycane kiss on top. Who would have thought the dentist would give me such a sweet idea!

Hershey Candycane Kisses (1 bag)

6 smashed candycanes

2/3 c. butter

3/4 c. sugar

1 tsp. baking powder

1/4 tsp salt

1 egg

1 TBS milk

1 tsp. vanilla

2 c. flour

1. Smash candycanes - I double bagged 6 canes and had my hubby smash in garage with hammer. :) You want them like fine flakes. Not too mush powder and not chunky.

2. In a large mixing bowl beat butter on med. speed for 30 seconds.

3. Add sugar, baking powder and salt. Beat until blended.

4. Add egg, milk and vanilla. Beat until blended.

5. Beat in candycane until blended.

6. Beat in flour. If it becomes hard to beat use wooden spoon for rest.

7. Chill dough for at least 30 min.

8. Preheat oven to 375*. Roll dough into 1/5" balls. (use flour on your palms!)

9. Bake for 9-11 mins, or until very bottom edges are brown. Unwrap kisses while baking.

10. Let sit on tray for 1 min. Press Kiss into center of cookie. Remove immediately and let cool on wire wracks.

Today I Made - French Toast Casserole

Here is another one of Steve's new favorites! It's a neat way to enjoy french toast.

1 loaf french toast bread or cinamon swirl bread - cut in cubes

6 beaten eggs

2 tsp vanilla

3 c. milk

cinnamon (optional)

powdered sugar

syrup

1. lightly grease 13x9x2 baking dish.

2. place cubred bread in dish

3. Beat eggs, milk, vanilla with whisk. Pour over bread. Cover and refridgerate at least one hour ( I do overnight)

4. uncover - bake at 350 degrees for 50 min.

5. Let cool 5 minutes. Sift powdered sugar over top.

6. Serve with syrup.

YUMMY!!

Today I Made - Blueberry Cheesecake (No-bake)

This cheesecake is so yummy! I've made it twice now and it is definately one of Steve's favorite! I like it because it is ridiculously easy and no baking involved!

3 c. crushed graham crackers

8 TBSP melted margarine (1 stick)

1 c. sugar

4 pkg Philidelphia Neufchatel cream cheese, soft

1/2 c. blueberry preserves or pie filling

1 pkg frozen blueberries: thawed and drained

grated lemon peel from 1 lemon

1 tub light cool whip, thawed

1. Mix graham cracker, melter margarine and 1/4c. sugar. Press firmly into 13x9 pan. Refrigerate while making filling.

2. Beat cream cheese and 3/4c. sugar in large bowl on medium until blended. Add preserves and lemon peel, mix until blended. Gently fold in blueberries. Fold in cool whip.

3. Pour over crust. Cover and refrigerate at least 4 hours or overnight.

Loving Fall

Even though we chose not to celebrate Halloween, I still bought pumpkins for only one reason: the seeds! I took the seeds, cleaned them off, tossed them in a bowl with cooking spray, johnny's seasoning (yellow bottle) and a dash of salt. Steve enjoyed eating them!

TODAY I MADE - English Muffin Bread

This is one of the easiest breads I've made yet! If you like English Muffins, this makes two great loaves. I have no picture, it was eaten too quickly!

Cornmeal (for dusting)

6 c. flour

2 pkg active dry yeast

1/4 tsp baking soda

2 c. milk

1/2 c. water

1 TBL sugar

1 tsp. salt

1. Grease two 8x4x2" pans. Lightly spinkle with cornmeal. Set aside.
2.In lg. bowl combine 3c. of the flour, the yeast and baking soda. Set aside.
3. In med. saucepan heat and stir milk, water, sugar and salt just until warm (approx 120*F). Using a wooden spoon, stir milk mix into flour mix. Stir in remaining flour. (This may take some muscle!)
4. Divide dough in half. Place each half into prepared pan. Sprinkle tops with cornmeal. (My bread loaves looked a but funny, but it will bake out). Cover and let rise in a warm place for 45 min. or until about double in size.
5. Bake in 400* oven for 25 min or until golden brown. Immediately remove bread from pans and cool on wire rack.

** Let cool completely before sealing for storage, bread will mold quicker if it steams just slightly!
*** Eat plain or toast for a yummy breakfast!

TODAY I MADE - Banana-Chocolate Chip Muffins

I love chocolate covered bananas and these are the next best thing! They are real quick and easy to make.

2 c. flour
1.5 tsp baking powder
1/2 tsp baking soda
2 eggs
3-4 mashed bananas (the more ripe the easier to mash!)
1 c. sugar
1/2 c cooking oil
1/2 bag semi sweet choc chips (or more for hard core chocolate lovers)
Preheat oven: 375*

1.In lg bowl, combine flour, baking powder and baking soda. Make a well in the center.
2. In med. bowl, mash bananas. Add eggs, sugar and cooking oil. Mix until creamy but still lumpy.
3. Add to flour mixture and stir just until everything is wet. Stir in chocolate chips.
4.Spoon batter into lightly greased muffin pans. I used mini muffin pans.
5. Bake in 375* for 11-12 min or until edges are golden. Made 3 dozen mini muffins.