Our town has many, many crab apple trees! So many, that neighbors will leave bags or buckets of them on your doorstep, or call you repeatedly to come "please, PLEASE pick as many as you can!" This year, my wonderfully generous neighbor offered her tree for my use, while they were at the lake. I had just pinned a yummy looking canned apple pie filling I wanted to try, so I jumped at the chance of free apples! I ended up making 2 batches of pie filling, and 2 batches of spiced applesauce. Both are HUGE hits in my house!! Here are the recipes I used, and how I used my apple pie filling :)
Apple Pie Filling
6 cups prepared apples
1/2 cup water
1 TBSP flour
1 cup sugar
1 tsp cinnamon
1 1/2 TBSP lemon juice
Steam apples & water until apples are soft. Remove from heat & stir in remaining ingredients, until sugar is dissolved. Ladle into hot jars, or Ziploc bags, & freeze. Easy peasy!!
I had 2 jars of filling that didn't seal, so I decided to make apple tartlets, with a twist. 30 tarts were gone in 2 days!! With many, many requests I make them all them time! Here is what I did!
Caramel Apple Tarts
Tart shells (I cannot make pastry to save my life, so I use packaged ones)
Apple Pie Filling
Caramel sauce (I used ice cream topping)
1/2 cup brown sugar
1/2 cup butter
Put filling & caramel sauce in tart shells. Mix together sugar & butter, and sprinkle on top. Bake at 350*F about 25 minutes, or until shells are golden brown.
Monday, October 22, 2012
Turkey Casserole
Thanksgiving was a couple weeks ago, and my boys are SO tired of turkey now! However, I still had SO much food leftover! Soo, I came up with this, and froze it :) Perfect for when you start to crave a yummy turkey dinner between October & December!! You can make them in 9x9 pans, or even loaf pans! I used loaf pans, because it was all I had at the time!
Simply layer your leftovers! How easy is that?! Here is how I layered my casseroles.
Turkey
Veggies (we had carrots this year)
Stuffing
Gravy
Mashed Potatoes
That`s it! Easy peasy! You could also sub out chicken for the turkey, if you have leftover chicken. When you are ready to eat, simply throw in the oven at 300*F for a couple hours. Enjoy!
Simply layer your leftovers! How easy is that?! Here is how I layered my casseroles.
Turkey
Veggies (we had carrots this year)
Stuffing
Gravy
Mashed Potatoes
That`s it! Easy peasy! You could also sub out chicken for the turkey, if you have leftover chicken. When you are ready to eat, simply throw in the oven at 300*F for a couple hours. Enjoy!
Friday, August 3, 2012
Rainy Days = SOUP!
Today has been wet, gray & rainy. There is nothing like a hot bowl of soup on a rainy day! Today I decided to finally make some tomato macaroni soup. I found the recipe a while ago, but it has been just too hot for soup! Today was perfect soup weather, and it came together very fast! It also made my house smell so yummy!!
1 tsp oil
1 tsp butter
2 onions, chopped
2 celery, chopped
1/2 cup celery leaves (didn't have this, used a 3rd piece of celery)
2 carrots, chopped
8 cups beef (or your choice) broth
28oz can diced tomatoes
2 tsp onion soup mix
1/2 tsp Worcestershire
1/2 cup uncooked macaroni
Salt & pepper to taste
Heat oil and butter. Add onions, celery/leaves and carrots, saute until soft. Add broth, tomoatoes, soup mix and Worcestershire. Simmer for 45 minutes; add macaroni. Cook on low until pasta is cooked, about 30 minutes. Season with salt & pepper to taste.
1 tsp oil
1 tsp butter
2 onions, chopped
2 celery, chopped
1/2 cup celery leaves (didn't have this, used a 3rd piece of celery)
2 carrots, chopped
8 cups beef (or your choice) broth
28oz can diced tomatoes
2 tsp onion soup mix
1/2 tsp Worcestershire
1/2 cup uncooked macaroni
Salt & pepper to taste
Heat oil and butter. Add onions, celery/leaves and carrots, saute until soft. Add broth, tomoatoes, soup mix and Worcestershire. Simmer for 45 minutes; add macaroni. Cook on low until pasta is cooked, about 30 minutes. Season with salt & pepper to taste.
Raspberry Freezer Jam
Last year, we planted some raspberry bushes, and I could not wait for all of my yummy fresh berries! Sadly, we had about 4 all season :( This year, our harvest was a little bigger, and I have learned that raspberries need to be establish before they really start producing those delicious red globes! In the meantime, I made due with some frozen berries I had bought when I made cheesecake muffins last month. This is a quick & easy jam, no cooking, that can stay in the freezer for up to 1 year! Remember that jam is a finicky thing, so be sure to follow the pectin recipe to the letter! I used Certo, so will post their directions that I followed.
Raspberry Freezer Jam
2 cups crushed raspberries (about 4 cups whole berries)
4 cups granulated sugar
1 pouch Certo liquid pectin
2 TBSP lemon juice
You can push the berries through a sieve if you like, but I don't have one, so I didn't. Mix berries & sugar in a bowl, and let sit for 10 minutes. Stir in pectin & lemon juice, and stire for 3 minutes. Place in clean jars or tightly sealing plastic containers, leaving 1/4 inch at the top. Let sit at room temperature for 24 hours before freezing. Will keep the freezer for up to 1 year, and 3 weeks in the fridge once thawed.
Raspberry Freezer Jam
2 cups crushed raspberries (about 4 cups whole berries)
4 cups granulated sugar
1 pouch Certo liquid pectin
2 TBSP lemon juice
You can push the berries through a sieve if you like, but I don't have one, so I didn't. Mix berries & sugar in a bowl, and let sit for 10 minutes. Stir in pectin & lemon juice, and stire for 3 minutes. Place in clean jars or tightly sealing plastic containers, leaving 1/4 inch at the top. Let sit at room temperature for 24 hours before freezing. Will keep the freezer for up to 1 year, and 3 weeks in the fridge once thawed.
Mustard Beans
My grandma used to make mustard beans that I could eat by the jarful! I just could not get enough of them! Well, I got her recipe a few years ago, but the whole canning process scared me. This year, I decided that I just HAD to have some! My amazing mother in law dropped off loads of yellow beans for me, and I got to work! I made 2 batches, and ended up with 17 delicious looking yellow jars!!
8 cups yellow beans
3 cups vinegar
1 cup water
1 TBSP celery seed
1 tsp tumeric
1/2 cup dry mustard
3/4 cup flour
2 cups brown sugar
2 tsp salt
Cook beans in boiled salted water until just tender & drain. Mix water, 1 cup vinegar & celery seed & let sit. Mix tumeric, mustard, flour, sugar & salt until combined. Bring water/vinegar & remaining vinegar to a boil. Slowly add a small amount of hot vinegar to dry ingredients. Blend well (no lumps!), then add paste to pot and cook, stirring constantly, until slightly thickened, about 5 minutes. Add beans & bring to a boil. Pour into sterilized jars and seal.
8 cups yellow beans
3 cups vinegar
1 cup water
1 TBSP celery seed
1 tsp tumeric
1/2 cup dry mustard
3/4 cup flour
2 cups brown sugar
2 tsp salt
Cook beans in boiled salted water until just tender & drain. Mix water, 1 cup vinegar & celery seed & let sit. Mix tumeric, mustard, flour, sugar & salt until combined. Bring water/vinegar & remaining vinegar to a boil. Slowly add a small amount of hot vinegar to dry ingredients. Blend well (no lumps!), then add paste to pot and cook, stirring constantly, until slightly thickened, about 5 minutes. Add beans & bring to a boil. Pour into sterilized jars and seal.
Monday, June 11, 2012
Caramel Corn
My neighbor introduced me to this deliciously addiction snack! It's so simple to make & my boys absolutley LOVE it! A large bag does not last long here!!
1 large bag Popcorn Twists
1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup
1 tsp baking soda
Dump the twists into a roaster. Put butter, sugar & corn syup into a large pot. Whisk together & being to a boil. Add baking soda. The caramel will foam up (which is why you need the large pot). After the caramel starts to deflate, pour over twists in roaster. Stir to coat all pieces. Bake at 250*F for 45 minutes, stirring ever 10 minutes. Pour onto wax paper, and let cool. After it has cooled down, break up the larger pieces & store in a covered container.
Sunday, April 8, 2012
Carrot Cake
Nothing says Easter like carrot cake! This one is very easy to make, thanks to a cake mix, and just by adding some of your favorites, it can be totally customized to suit your tastebuds!!
1 box Spice Cake mix
2 cups shredded carrots
1 can crushed pineapple
1 cup raisins
1 cup coconut
1 cup walnuts - I never add these, due to hubby/oldest son allergies!
Mix up cake mix as directed on box. Stir in carrots, pineapples, & other add ins (I find carrots & pineapples to be the most important!). Pour into greased cake pans, and bake at 350*F until toothpick comes out clean, about 30 minutes. Let cakes cool completely & frost with cream cheese frosting.
1 box Spice Cake mix
2 cups shredded carrots
1 can crushed pineapple
1 cup raisins
1 cup coconut
1 cup walnuts - I never add these, due to hubby/oldest son allergies!
Mix up cake mix as directed on box. Stir in carrots, pineapples, & other add ins (I find carrots & pineapples to be the most important!). Pour into greased cake pans, and bake at 350*F until toothpick comes out clean, about 30 minutes. Let cakes cool completely & frost with cream cheese frosting.
Brownie Cheesecake
This is a quick dessert that looks fabulous!!
1 box of Brownie mix
8oz cream cheese
1 egg
1/3 cup sugar
Prepare brownies as directed on mix (with eggs,water & oil). Pour into greased 9x13 pan. Beat cream cheese, egg & sugar together, until smooth. Place drops of cream cheese mixture on top of brownie batter, and use a knife to swirl. Bake as directed on brownie mix.
1 box of Brownie mix
8oz cream cheese
1 egg
1/3 cup sugar
Prepare brownies as directed on mix (with eggs,water & oil). Pour into greased 9x13 pan. Beat cream cheese, egg & sugar together, until smooth. Place drops of cream cheese mixture on top of brownie batter, and use a knife to swirl. Bake as directed on brownie mix.
Roasted Asparagus
This is another favorite in our house, and screams spring/summer!! A quick & easy side dish you can make in the oven or on the BBQ!
1 bunch of asparagus
2 handfuls of mushrooms, either sliced or chunked
1/2 red onion, cut into slices
2 tsp garlic
1 TBSP lemon juice
2 tsp dill (I use dried)
1 lemon, cut into wedges
Drizzle of Olive Oil
Toss asparagus, mushrooms, onions, garlic, dill & lemon juice together, and place in baking dish. Drizzle olive oil over top & toss to coat. Place lemon wedges on top & bake at 350*F for 15 minutes (or on BBQ for about 20 min). Be sure asparagus stays tender crisp, if baked too long, it will get soggy!
1 bunch of asparagus
2 handfuls of mushrooms, either sliced or chunked
1/2 red onion, cut into slices
2 tsp garlic
1 TBSP lemon juice
2 tsp dill (I use dried)
1 lemon, cut into wedges
Drizzle of Olive Oil
Toss asparagus, mushrooms, onions, garlic, dill & lemon juice together, and place in baking dish. Drizzle olive oil over top & toss to coat. Place lemon wedges on top & bake at 350*F for 15 minutes (or on BBQ for about 20 min). Be sure asparagus stays tender crisp, if baked too long, it will get soggy!
Hippity Hoppity Easter Time!
I just love Easter! It is such a fun, spring holiday! Well, this year not so much, as we got a foot of snow in 24 hours! ICK!
Here is our Easter menu for tonight!
- Ham
- Scalloped Potatoes
- Green Beans
- Asparagus roasted with mushroom, red onions, dill, lemon & garlic
- Stuffing
- Marinated veggie salad (peppers, carrots, celery, broccoli & cauliflower) - possibly
- Cheesecake Brownies
- Carrot Cake with cream cheese frosting
We are having our Easter supper with friends & family. I have been cooking away since first thing this morning! Chocolate chip pancakes, ham, scalloped potatoes, & cheesecake brownies are all ready to go! Closer to supper time, I`ll make the stuffing & asparagus!
Dessert is my favorite though! I made a delicious Cheesecake Brownie, and currently have a (last minute) carrot cake in the oven. That will taste amazing with cream cheese frosting!!
Do you have any family traditions that you have to have with Easter dinner? What is one food you can`t celebrate Easter without??
The recipes for the aspargus, cheesecake brownies & carrot cake will follow :)
I hope you all have a wonderful Easter with those you cherish!!
Robyn :)
Here is our Easter menu for tonight!
- Ham
- Scalloped Potatoes
- Green Beans
- Asparagus roasted with mushroom, red onions, dill, lemon & garlic
- Stuffing
- Marinated veggie salad (peppers, carrots, celery, broccoli & cauliflower) - possibly
- Cheesecake Brownies
- Carrot Cake with cream cheese frosting
We are having our Easter supper with friends & family. I have been cooking away since first thing this morning! Chocolate chip pancakes, ham, scalloped potatoes, & cheesecake brownies are all ready to go! Closer to supper time, I`ll make the stuffing & asparagus!
Dessert is my favorite though! I made a delicious Cheesecake Brownie, and currently have a (last minute) carrot cake in the oven. That will taste amazing with cream cheese frosting!!
Do you have any family traditions that you have to have with Easter dinner? What is one food you can`t celebrate Easter without??
The recipes for the aspargus, cheesecake brownies & carrot cake will follow :)
I hope you all have a wonderful Easter with those you cherish!!
Robyn :)
Tuesday, February 14, 2012
Sweet & Sour Meatballs
This is my 7 year old`s favorite meal, and it is SO easy! Especially after I learned the "Great Meatball Trick"!!
3/4 cup brown sugar
1 cup ketchup
2 cups water
1/2 cup vinegar
2 tsp soy sauce
1/2 tsp salt
2 TBSP cornstarch
Meatballs (your own or premade)
Whisk everything together, and place in a roaster or in your slow cooker (I prefer slow cooker). If you are making your own meatballs, do as you wish. I add onions, crackers, egg, hot sauce, mustard & ketchup (shhh don`t tell G!), and seasoning. Now, for the meatball trick! As you roll your meatballs, toss them into a pot of boiling water! Let them boil until they float to the top (about 10 minutes). This not only helps keep their ball shape, but it also boils out any fat in your hambugrger! After the meatballs rise to the top, scoop them out with a slotted spoon & put into your sweet & sour sauce.
Oven Directions - 350*F for 2 hours
Slow Cooker - Turn to low for 5-6 hours
Enjoy with rice. Yummy!!
3/4 cup brown sugar
1 cup ketchup
2 cups water
1/2 cup vinegar
2 tsp soy sauce
1/2 tsp salt
2 TBSP cornstarch
Meatballs (your own or premade)
Whisk everything together, and place in a roaster or in your slow cooker (I prefer slow cooker). If you are making your own meatballs, do as you wish. I add onions, crackers, egg, hot sauce, mustard & ketchup (shhh don`t tell G!), and seasoning. Now, for the meatball trick! As you roll your meatballs, toss them into a pot of boiling water! Let them boil until they float to the top (about 10 minutes). This not only helps keep their ball shape, but it also boils out any fat in your hambugrger! After the meatballs rise to the top, scoop them out with a slotted spoon & put into your sweet & sour sauce.
Oven Directions - 350*F for 2 hours
Slow Cooker - Turn to low for 5-6 hours
Enjoy with rice. Yummy!!
Happy Valentine`s Day!
I love Valentine`s Day! I always plan yummy meals with lots of treats for my 3 boys. I try to decorate too, it just depends on the hockey schedule that week, LOL!
Today, R has hockey after school, and A wants to skate at the outdoor rink. That means they wo`t be home until later, which gives me lots of time to prepare!!
Then menu is sweet & sour meatballs with rice, salad, & glazed carrots. I am also making red velvet cupcakes. This is my first attempt, so I am using a boxed mix I picked up last week. Should this work, I`ll attempt the real deal! I am also making chocolate dipped strawberries.
I even bought Valentine candy to decorate with! Nothing is better than edible decor!! I will be sure to share photos once everything is set up :)
I hope you are able to spend this day with the ones you love most! Have a great day!
Today, R has hockey after school, and A wants to skate at the outdoor rink. That means they wo`t be home until later, which gives me lots of time to prepare!!
Then menu is sweet & sour meatballs with rice, salad, & glazed carrots. I am also making red velvet cupcakes. This is my first attempt, so I am using a boxed mix I picked up last week. Should this work, I`ll attempt the real deal! I am also making chocolate dipped strawberries.
I even bought Valentine candy to decorate with! Nothing is better than edible decor!! I will be sure to share photos once everything is set up :)
I hope you are able to spend this day with the ones you love most! Have a great day!
Wednesday, January 18, 2012
Guacamole
I fell in love with guacamole 2 years ago. We had a few friends over to watch a football game & everyone brought appetizers. My neighbor brough nachos & guac. Oh man. YUM. I have loved it ever since & eat it whenever I can. But ONLY homemade! I have tried the already made versions from the grocery store, but they just do not taste as yummy!
The other night, I made tacos for supper, & found 1 poor, lonely avocado in the fridge. A-ha! Guacamole it is! My current obsession right is Greek yogurt. For smoothies. With granola. Instead of sour cream. Greek yogurt = yum! And healthy! So, I figured, instead of Miracle Whip for my guac, let`s try Greek yogurt! Add some chopped garlic. Lemon juice. PERFECT! I had a super delish taco with cheese, lettuce, peppers, onions & tomato. Oh! And some salsa & banana peppers. Heat is nice :) SO GOOD!
The next day, I had a little bit of guacamole left. So, I toasted some whole wheat bread, spread on the guac, a little bit of mustard, 1 slice of super thin turkey, cheese, lettuce, tomato & banana peppers. I had to have 2, it was so tasty! And then I was out of avocados :(
So today! Oh it was cold today. -48*C with the windchill :( However, I wasn`t going to get a little bit of winter weather get in my way! So, after I picked the boys up from school, & I went & got some more avocados. Mmmmm. And now, I am enjoying a tasty, guac-y treat! This time, I chopped the avocado & added diced red & yellow peppers, so it`s like a chunky, but creamy, salsa. YUM! Sadly, I forgot the best dippers (Hint of Lime Tostitos), so I am using Veggie Thins. Meh. It`s simply a vehicle for the delicious, green guacamole!
Be sure to try making your guacamole with Greek yogurt next time :) Enjoy!
The other night, I made tacos for supper, & found 1 poor, lonely avocado in the fridge. A-ha! Guacamole it is! My current obsession right is Greek yogurt. For smoothies. With granola. Instead of sour cream. Greek yogurt = yum! And healthy! So, I figured, instead of Miracle Whip for my guac, let`s try Greek yogurt! Add some chopped garlic. Lemon juice. PERFECT! I had a super delish taco with cheese, lettuce, peppers, onions & tomato. Oh! And some salsa & banana peppers. Heat is nice :) SO GOOD!
The next day, I had a little bit of guacamole left. So, I toasted some whole wheat bread, spread on the guac, a little bit of mustard, 1 slice of super thin turkey, cheese, lettuce, tomato & banana peppers. I had to have 2, it was so tasty! And then I was out of avocados :(
So today! Oh it was cold today. -48*C with the windchill :( However, I wasn`t going to get a little bit of winter weather get in my way! So, after I picked the boys up from school, & I went & got some more avocados. Mmmmm. And now, I am enjoying a tasty, guac-y treat! This time, I chopped the avocado & added diced red & yellow peppers, so it`s like a chunky, but creamy, salsa. YUM! Sadly, I forgot the best dippers (Hint of Lime Tostitos), so I am using Veggie Thins. Meh. It`s simply a vehicle for the delicious, green guacamole!
Be sure to try making your guacamole with Greek yogurt next time :) Enjoy!
Tuesday, January 17, 2012
Baby, It`s Cold Outside
Today is the coldest day of the year (well, season). We have been very spoiled this winter, with temperatures being approximately 15-20 degrees warmer than normal. I am not going to lie, I loved it!
But all good things come to an end, right? This morning, it was was -37C, without the windcill, when I took the boys to school. Mama no likey :( It is currently -35C. Still too cold for this bird!
In a quest to warm up, I have turned to baking. Logically, I thought the boys would love to take muffins to school for snacks! So I made muffins for them (such a good, loving mama!). Then, I mixed up some mint chocolate chip cookie dough. Oh dear. Now I have 6 dozen muffins, and way too many cookies. I also want to make my cherry chip cookies, since I found a cherry chip cake mix in the cupboard. Did I mention I had started up my other blog to help me focuse on eating better & losing weight?
I need a coffee date, stat! Someone needs to eat this baking! I think Anson`s hockey team will be getting some cookie treats at their tournament this weekend.
And PS. Now recipes to share today, my friends. I cheated & used cookie & muffins mixes. I just add a little vanilla, sugar extra chocolate chips to make them not taste so pre-packaged-y.
But all good things come to an end, right? This morning, it was was -37C, without the windcill, when I took the boys to school. Mama no likey :( It is currently -35C. Still too cold for this bird!
In a quest to warm up, I have turned to baking. Logically, I thought the boys would love to take muffins to school for snacks! So I made muffins for them (such a good, loving mama!). Then, I mixed up some mint chocolate chip cookie dough. Oh dear. Now I have 6 dozen muffins, and way too many cookies. I also want to make my cherry chip cookies, since I found a cherry chip cake mix in the cupboard. Did I mention I had started up my other blog to help me focuse on eating better & losing weight?
I need a coffee date, stat! Someone needs to eat this baking! I think Anson`s hockey team will be getting some cookie treats at their tournament this weekend.
And PS. Now recipes to share today, my friends. I cheated & used cookie & muffins mixes. I just add a little vanilla, sugar extra chocolate chips to make them not taste so pre-packaged-y.
Monday, January 16, 2012
Uh Oh!
I am starting to slack off! Granted, part of the reason is because I have been too busy (lazy??) to get in full grocery trip. I really should do that this week. After I meal plan. I cannot go in there, all willy-nilly, because I will not get anything accomplished! So. Here is my question to you. When you menu plan, do you assign meals to days (ie- Monday is tacos, Tuesday is chicken parm, etc)? Or (and this is my preferred method), do you create a list of meal ideas on your fridge & pick one?
When I do up my menu, I factor in side dishes, desserts (if needed)& everything else needed for up to 2 weeks worth of meals. I even include cheat notes (pizzas for quick meals, what nights NEED to be slow cooker nights, things like that). And, my big thing, is to remember the leftovers! My boys range from eating nothing, to eating 4 helpings. Currently, my 7 year old is growing, & he is eating like there are holes in the bottom of his feet! I also love leftovers fo the boys` school lunches. My kids so very rarely eat sandwiches, & would much rather a hot lunch at school!
One of my projects for my kitchen (after I finish scraping the glue off my 92 year old hardwood floors) is to create a command station. Part of that station will include a menu board. Again, not assigning meals to days, but I will post a week`s worth of meals, giving the boys & myself an option of what`s available to us. Searching Pinterest, I have found a few cute menu board ideas, that are easily adaptable to suit any kitchen theme! I will, of course, post my menu board when it is made. So far, my favorite one that I`d love to try includes an old cookie sheet, fabric & magnets! I need to create a list of things I need, & then (the hard part!) get to the city to hit up Wal-Mart for my supplies! Stay tuned!
When I do up my menu, I factor in side dishes, desserts (if needed)& everything else needed for up to 2 weeks worth of meals. I even include cheat notes (pizzas for quick meals, what nights NEED to be slow cooker nights, things like that). And, my big thing, is to remember the leftovers! My boys range from eating nothing, to eating 4 helpings. Currently, my 7 year old is growing, & he is eating like there are holes in the bottom of his feet! I also love leftovers fo the boys` school lunches. My kids so very rarely eat sandwiches, & would much rather a hot lunch at school!
One of my projects for my kitchen (after I finish scraping the glue off my 92 year old hardwood floors) is to create a command station. Part of that station will include a menu board. Again, not assigning meals to days, but I will post a week`s worth of meals, giving the boys & myself an option of what`s available to us. Searching Pinterest, I have found a few cute menu board ideas, that are easily adaptable to suit any kitchen theme! I will, of course, post my menu board when it is made. So far, my favorite one that I`d love to try includes an old cookie sheet, fabric & magnets! I need to create a list of things I need, & then (the hard part!) get to the city to hit up Wal-Mart for my supplies! Stay tuned!
Thursday, January 12, 2012
Easy Peasy Turkey Stock!
I hate turkey carcasses. It makes me squirm. But I always feel sad when I throw the carcass out, thinking of all the homemade turkey stock I could have. I just could not hack the thought of well, hacking up the carcass! Until Pinterest! Oh Pinterest how I love thee (you may notice a theme on my blogs, LOL). Pinterest gave me this fabulous idea for my favorite kitchen tool, the slow cooker! AND, even better? Minimal work. OVERNIGHT. Who knew you could make super delicious turkey stock while you slept away your turkey meal! Here`s how I did it!
Overnight Turkey Stock
1 turkey carcass (will work with chicken as well!)
1 carrot
1 stalk of celery
1 onion, cut in half
2 bay leaves
1 TBSP poultry seasoning
12 cups water
Throw everything into your slow cooker. Put on low for 8-10 hours. Go to bed. DONE! How awesome is that?!?!
Well, okay, I lied. You have a little bit of work to do. Strain the turkey stock from the carcass/veggies. Your stock is done! Put into containers & label, then freeze. Orrrr....whip up a batch of turkey noodle soup (and THEN freeze the leftover stock). If you make turkey soup right away, pick apart your carcass for meaty morsels. Mmmm, nothing like turkey soup with turkey buns, the day after a giant turkey dinner!!
Overnight Turkey Stock
1 turkey carcass (will work with chicken as well!)
1 carrot
1 stalk of celery
1 onion, cut in half
2 bay leaves
1 TBSP poultry seasoning
12 cups water
Throw everything into your slow cooker. Put on low for 8-10 hours. Go to bed. DONE! How awesome is that?!?!
Well, okay, I lied. You have a little bit of work to do. Strain the turkey stock from the carcass/veggies. Your stock is done! Put into containers & label, then freeze. Orrrr....whip up a batch of turkey noodle soup (and THEN freeze the leftover stock). If you make turkey soup right away, pick apart your carcass for meaty morsels. Mmmm, nothing like turkey soup with turkey buns, the day after a giant turkey dinner!!
Beef Stroganoff
I was hoping to get a picture of this, but my boys gobbled it up too fast. All the more to make it again, right?? We shared this with our neighbors, & they loved it as well!! I used an entire bag of egg noodles, so if you double the recipe (which I highly reccomend!), be sure to use 2 bags of noodles!
Beef Stroganoff
2 pounds of stewing beef
2 cans of mushroom soup
1 large, diced onion
1 can of mushrooms, drained
4 TBSP Worcestersire
1/2 cup water
Sprinkle of paprika
2 cloves of chopped garlic
8 oz cream cheese
Favorite egg noodles
Whisk soup, water, Worcestershire & paprika together in your slow cooker. Add beef, onions, mushrooms & garlic. Cook on low for 8 hours. Cut cream cheese into cubes & add to slow cooker. Turn cooker to high & cook for 30 minutes (or until cheese melts). Serve over egg noodles.
Beef Stroganoff
2 pounds of stewing beef
2 cans of mushroom soup
1 large, diced onion
1 can of mushrooms, drained
4 TBSP Worcestersire
1/2 cup water
Sprinkle of paprika
2 cloves of chopped garlic
8 oz cream cheese
Favorite egg noodles
Whisk soup, water, Worcestershire & paprika together in your slow cooker. Add beef, onions, mushrooms & garlic. Cook on low for 8 hours. Cut cream cheese into cubes & add to slow cooker. Turn cooker to high & cook for 30 minutes (or until cheese melts). Serve over egg noodles.
Tuesday, January 10, 2012
New Year, New Blog!
Well, sorta. It is a new year, but this is not a new blog! However, I do want to kickstart this baby back into use! One of my family`s resolution this year is eat a more varied diet. We already eat fairly healthy, for the most part, but, I get stuck in ruts. Boring, same old same old ruts. And, well, I am bored of it!
So here comes the "New Blog" part! I want to use my blog to help inspire new, creative meals for my little family! And, maybe, just maybe! If I document new recipes, new ideas, & what we thought of them, I will blog more! MAYBE even blog on my family & work blogs too? We`ll see!!
So! To start off the New Year, I have cooked 8 out of the last 10 nights! I tried my hand at homemade lasagna, for the first time ever. The boys LOVED it. And man, it was SO easy! I also made Broccoli Chowder (which I have posted here once). It was a HUGE hit! And while I though I had made enough for leftovers? It was gone in less than half an hour. Oops.
I also tried a brand spankin` new recipe last night. I have been scouring Pinterest (my lastest addiction) for new meal ideas. A few people have posted this "Best Stroganoff EVER" recipe, so I figured why not. Seriously? It`s the BEST. My boys each plowed through 3 bowls. And took the leftovers for lunch today. THAT right there the sign of a "keeper" recipe! I will post it in the next post, with our review.
Tonight is another new recipe! Slow Cooker Baked Potato Soup. We`re going to eat in homemade bread bowls. Which I need to start soon! For the bread bowls, I am just going to use my Nana`s bun recipe, but make the buns bigger. It smells good already, especially since I used the last of my homemade turkey stock! Which is another recipe I need to post, as it is a super easy, super delicous slow cooker recipe!
Well, until next time :)
So here comes the "New Blog" part! I want to use my blog to help inspire new, creative meals for my little family! And, maybe, just maybe! If I document new recipes, new ideas, & what we thought of them, I will blog more! MAYBE even blog on my family & work blogs too? We`ll see!!
So! To start off the New Year, I have cooked 8 out of the last 10 nights! I tried my hand at homemade lasagna, for the first time ever. The boys LOVED it. And man, it was SO easy! I also made Broccoli Chowder (which I have posted here once). It was a HUGE hit! And while I though I had made enough for leftovers? It was gone in less than half an hour. Oops.
I also tried a brand spankin` new recipe last night. I have been scouring Pinterest (my lastest addiction) for new meal ideas. A few people have posted this "Best Stroganoff EVER" recipe, so I figured why not. Seriously? It`s the BEST. My boys each plowed through 3 bowls. And took the leftovers for lunch today. THAT right there the sign of a "keeper" recipe! I will post it in the next post, with our review.
Tonight is another new recipe! Slow Cooker Baked Potato Soup. We`re going to eat in homemade bread bowls. Which I need to start soon! For the bread bowls, I am just going to use my Nana`s bun recipe, but make the buns bigger. It smells good already, especially since I used the last of my homemade turkey stock! Which is another recipe I need to post, as it is a super easy, super delicous slow cooker recipe!
Well, until next time :)
Subscribe to:
Posts (Atom)
