Sunday Chicken Times 2

It has been such a busy week! A trip to Kirksville meant not enough naps for the kids. Josey went home with Cooper on Friday after the funeral for some boy time & the Mizzou Homecoming game.

Gracie stayed w/ me & played at Auntie Ginger's work while I had a craft show on Saturday. She was asleep in the car less than 10 min after we left Kirksville.

It is Sunday night & has been a busy day. We have started a Sunday morning tradition of breakfast w/ Cooper's family, followed by trying to find a pumpkin patch to run the kids (btw, pumpkin patches should be open in the mornings on the Sunday before Halloween!). We opted for the local grocery store & I saw in the ads they had whole chickens on sale.

I picked up 2 of them - I pulled out my trusty Ultimate Southern Living cookbook for a baked chicken recipe. What I found was a baked chicken and a bonus - a Country Style Chicken & Dumplings.

The story behind chicken & dumplings - Cooper's Grandma Jessie made the BEST ever chicken & dumplings & Cooper has been dying to find her recipe. No one in the family has it - it was one of those recipes that Grandma Jessie just made -there wasn't a recipe.

I decided to cook both of them so I could have some extra cooked chicken in the freezer PLUS stock back up on my chicken stock in the freezer.

The first recipe is for a Crispy Herbed Chicken - I slow cooked it in the bean pot in the oven.

Crispy Herbed Chicken
Prep 25 min
Cook 1 hour & 5 min (Bean Pot 2 hrs give or take)

1/3 c chopped onion
1/3 c scraped, diced carrot ( I put the carrot & onion into the Ninja processor)
1/3 c diced celery
1 Tb chopped fresh parsley
3 Tb dry white wine
1 (3-3.5lb) chicken, boiler-fryer
1/4 c butter, melted
2 tsp chopped fresh basil
2 tsp chopped fresh oregano
2 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
Combine first 5 ingredients, toss gently. Set aside. Removed giblets & neck from chicken; reserve for another use (or not!) Rinse chicken, pat dry with paper towels. Lightly stuff body cavity with reserved vegetable mixture. If desired, tie the ends of the legs together with heavy string. Lift wingtips up & over back of chicken.

Place chicken, breast side up, on a rack in shallow roasting pan. Combine butter & next 5 ingredients. Brush chicken with butter mixture. Roast at 375 degrees for 1 hr or until meat thermometer inserted in thigh reads 180 degrees. Place chicken on serving platter, garnish if desired.

Bean Pot: since I am using my bean pot, I am not looking for a pretty chicken. This chicken filled the bean pot (it was closer to 5 lbs). I cooked it at 375 for 1 hr with lid on, then 350 for another hour w/ lid off. I did use a couple tablespoons of Tastefully Simple's Roasted Garlic infused Olive oil in the bottom of the bean pot - just because!

NOTE from cookbook: The key to this crispy skinned chicken is to baste it well with a butter mixture before it goes in the oven, but not al all during roasting.


Now - for the Chicken & Dumplings

1 (3-3.5 lb) boiler-fryer
2 qts water
1 carrot, halved (I tossed them in the ninja food processor)
1 celery stalk, halved
1 med onion, quartered
1/4 tsp salt
1/2 tsp pepper
2 c flour
2 tsp baking powder
1 tsp salt
1/3 c shortening

Combine first 7 ingredients in a dutch oven. Bring to boil; cover & reduce heat and simmer 1 hr or until chicken is tender. Remove chicken and veggies from broth, discarding vegs & reserving broth in dutch oven. Skim fat from broth, if desired. Reserve and set aside 2/3 c broth. Let chicken cool. Skin, bone & coarsely chop chicken, return to broth.

Combine flour, baking powder, and 1 tsp salt; cut in shortening with a pastry blender until mixture is crumbly. Add reserved 2/3 c broth, stirring with a fork just until dry ingredients are moistened. Turn dough out onto lightly floured surface, knead lightly 1-2 minutes. Roll dough into 1/8" thickness, cut dough into 2" squares or 2 x 3/4" strips.

Bring broth mixture in Dutch oven to a boil. Drop in dumplings one at a time into boiling broth. Cover, reduce heat, and simmer 25-30 min.

Yield 6 servings
per serving: Calories 395, Fat 16.2g, Chol 79mg, Sodium 857mg

I think it needed a bit more seasoning. Not sure if I should have added a boullion cube, some garlic, more salt... Next time gonna spice it up!

It's All About You!! Tell Me More!

So, after 3 months of recipes & promos - I want to hear from my readers.

Where are you from?

What is your fav cookbook or website to get recipes?

Do you even like to cook?

Fav kitchen gadget??

Fav Recipe that you would love to email me & I would LOVE to post it for you?

Are you a subscriber?

Ok, not all have to be answered - but feel free to share!


I will go first - Free piece of TW or CH Candle will be randomly given when we have 15+ comments!

1) I am from Northern Missouri. Farm raised & have been cooking since 4-H days

2) Fav Cookbook - this one is hard - I have many - 2 oldest are my 1st & 2nd edition of the Taste of Home Cookbooks - next is my Pillsbury Baking Cookbook (got it in college), newest favs are Ree Drumond & Crockin Girls

3) LOVE to cook -somedays....

4) Fav kitchen gadget - ooohhh a toughie - bet you think I will say bean pot or tupperware something - Nope, it is my Ninja food processor. Old version from Sam's Club. I use it EVERY day - could be for a frappachino or could be for grated carrots... Literally every day...

5) - well, I am working on putting all my favs on here. I will keep up the hard work...


WHO IS NEXT?? :D Contest ends on Sunday night 8pm. sharp. ha ha!

Salsa Chicken - Bean Pot, Stack Cooker, Crock Pot

Tonight's menu is from the Crockin' Girls new cookbook - Crockin' Companion. I got one for myself & for my bestie. We know from past experience we have to get the other one any cool gift or gadget we come across for ourselves! It just works nicely that way!

Salsa Chicken - I have used this recipe a long time before Crockin' Girls came up w/ it with my Homemade Gourmet seasonings. I have used it on chicken, venison, pork - whatever meat I have on hand.

Do you know why I make this recipe? Because - 1) we have salsa leftover & no chips or 2) there is a jar of salsa in the frig that needs some love, or 3) I want some soft tacos!! :D

This is a difficult recipe - not really -

Salsa Chicken

Get out your bean pot, stack cooker, or crock pot. Place 4-6 frozen chicken breast or boneless chicken pieces in your cooking vessel of choice. Pour a jar of salsa over it. Put lid on. Cook it. Shred it. Eat it.

Yep that easy!

Bean pot - if chicken is frozen & cold, put cold bean pot in cold oven, turn on oven to 325 degrees. Cook approx 30-45 min, depending on size of chicken pieces.

Stack Cooker - cook in microwave appox 18-30 min depending on chicken pieces size. I personally get the chicken tenderloins or boneless thighs since they will cook faster.

Crock pot - low 5-6 hrs, or high for 4 hrs.

Stack Cooker Sale - Limited Quantities

Tupperware Stack Cooker

What? A $154 value for only $84? That's Right!! Limited Quantities, Limited Time only! 

I am going to be creative w/ my recruits & work out a deal to get you this complete set of Tupperware Stack Cooker at a huge value AND before it is available for regular order (Sept 1st). PLUS it will be featured in a new color - I don't even know what that color is yet!!

Email me at homemadebybillie@gmail.com to get yours on reserve. I will only be offering this special deal thru Friday afternoon - 5pm (as I have to coordinate w/ my recruits to help me get this special deal for you).

I have posted a rotisserie chicken and a black russian cake recipes on this blog. You can do so much more with it. One catch - I cannot guarantee a cookbook. I will give you a cookbook at 50% off come Sept 1st if I am not able to get it at the time of order.

SO MESSAGE ME NOW! 

Stack Cooker Rotisserie Chicken & Dressing

***Rotisserie Chicken and Dressing...YUMMY!! 

Whole Chicken 

2 Tbs. of Chipotle Seasoning 

1 Onion 

Box of Cornbread Stuffing

*Clean and wash chicken. Place in bottom of the 3 Qt. TupperWave Casserole and sprinkle with Southwest Chipotle seasoning or any other seasoning you prefer. It is ESPECIALLY good with BBQ sauce. Cook for 7 minutes per pound on high in the microwave.

This is delicious and so moist...YOU have to try it!!

**To add Dressing...Cook Chicken and when there is only 5 minutes of cooking time left, open up the cooker and sprinkle the Dressing around the chicken and use your spatula to push the dressing into the broth. Can sprinkle with a little bit of water if it is too dry. Return to microwave to finish cooking.

THIS is so delicious!

Pudding Cookies & Banana Bread

I found this Peanut Butter Pudding Cookie at Inside Brucrew Life - from Pinterest. It is a yummy recipe. I made them for our float trip last weekend. Plus when you go on a camping trip w/ cookies, they usually take a beating.

I now have cookie pieces which are perfect bite size & so many calories less than a full cookie. They are screaming for ice cream.

I love putting pudding in my cookies because they are just better. Plus my Chocolate Chip Cookie recipe w/ pudding makes the perfect cookies to put in the freezer - I think this is because of the pudding.

Peanut Butter Pudding Cookies

Ingredients

• 3/4 c. butter, softened
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 eggs
• 1 Tbsp. honey
• 1 tsp. vanilla
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 small box instant vanilla pudding
• 1 c. chocolate chips
• 1 c. reeses pieces
• 1 c. dried banana chips, broken (what? I used busted up pretzels)

Instructions

In a bowl combine the flour, baking soda, salt, and pudding mix and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand. (you can leave out the banana chips if you don't like those, or substitute pretzels or chips)

Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.

Billie's Chocolate Chip Pudding Cookies

I have been making these cookies since my 4-H days. OMG - that was a long time ago... 

2 1/4c flour

1/2 t baking soda

1 c butter

3/4 c brown sugar

1/4c white sugar

1 small pkg instant pudding - can do any flavor

1 t vanilla

2 eggs

12 oz choc chips (I buy chocolate chips at Sam's club, so I use alot!)

Cream together butter & sugars. Add eggs, vanilla & pudding. Add in dry ingredients & taste batter. mmmm, good, taste it again! Add chocolate chips. 

Bake at 375 degrees for 10-12 min.

Banana Bread - Yep, have more bananas to use up. Gracie & Josey eat a 'nee nee' a day for the most part, but on those off days, we tend to have several in a row. I always grab the greenest bananas possible because I like them on the green side plus gives me a few extra days for the kids & Cooper to eat them. This recipe is from allrecipes.com.

I use a 4 loaf mini pan from Pampered Chef. I almost sold it in a garage sale, but so glad I kept it around!

Banana Banana Bread

Adapted from AllRecipes.com

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 6 mashed medium overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. (My 9×5 pan is currently scratched out of commission and so I used two 8×5 pans which you can also do, but I prefer the one big 9×5 loaf.)
2. In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, use an electric mixer to cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten, do not over-mix. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Back to School List - College kids

Here are some of the most perfect items for your college student going back to school. Each item is BPA free & will all thru their college days!! I am still using my Tupperware tumbler that I purchased in 2002!! 10 yrs & looks brand new!
Check out other great sales at www.my2.tupperware.com/homemadebybillie - they have some exclusive online sales not available at parties.

chili & cornbread

Heather's Family Chili

2 lbs. ground beef, cooked and drained 

1 small onion, chopped

3 Tbsp. chili powder 

1 Tbsp. cumin 

1 8 oz. can tomato sauce 1 8 oz. can diced tomatoes

2 cans kidney beans salt and pepper to taste

Brown ground beef with chopped onion mixed in and drain well. Add all other ingredients and mix well in the Bean Pot.

Baking options: Bake in a 250 degree oven for 3 - 4 hours. 

Bake in a 350 degree oven for 1 - 2 hours.

Buttermilk Cornbread

1 1⁄2 cups corn meal 

1⁄2 cup all-purpose flour

1 1⁄2 cups buttermilk 

1⁄4 cup Vegetable oil

2 teaspoons baking powder 

1 teaspoon sugar 

1 teaspoon salt

1⁄2 teaspoon baking soda 2 eggs

Mix together in bean pot. Place in 350 degree oven for 30 minutes

Tater Tot Casserole (Healthy style) & Cream of Something Soup

First, I have to give honorable mention to my son, Josey. He is my Ninja guy. He loves to push the button & chop up stuff. He sits on the cabinet & waits patiently for me to get it all ready for him. So cute!

Ok, I am trying to clean out the freezer & use up what we have before I pack in more. Do you ever do that? Feel guilty because oh, hey, I have frozen veggies that I completely forgot about in the bottom of the freezer... oopsy! So, each day for dinner this week I am pulling a pack of meat out & putting it to use. Steak, chicken thighs, pork loin, & tonight was turkey burger. I am actually getting some extra space in there!

My dad is a sweet man who hunts for turkeys each fall & spring. Please, I apologize if I offend anyone for hunting,  but we were raised on a farm & you did what you can for food growing up. Plus, 1 turkey breast gave me 6 packages of turkey burger last spring (approximately 1 lb each, a savings of $2-4lb a pound). Plus it is all natural & organic - I assume so, but who knows what those turkeys are eating! ha ha!

So, out comes a bag of turkey burger, thawed & then cooked in the bean pot. Absolutely no grease & very little water was on my meat after cooking. I decided to bring out my stoneware bowl to bake the Tater Tot Casserole in - just because it will make a pretty picture!

Taste of Home Comfort Food Diet is where I pulled this recipe. I cut it in half because we don't need a 9x13 pan of Tater Tot Casserole. I also used my Cream of Something Soup mix - recipe will follow.

Tater Tot Casserole
1 lb lean ground beef 90% lean
1/2 lb extra lean ground turkey
1 pkg 16 oz frozen mixed veggies, thawed & drained (I cleaned up the partial packages of corn, peas & edamame beans, plus tossed in some fresh grated carrots)
3/4 c french fried onions (didn't have any)
1 can reduced fat, reduced sodium condensed cream of celery soup, undiluted
1 can reduced fat, reduced sodium condensed cream of chicken soup, undiluted
1/2 c fat free milk
4 c frozen tater tots, thawed (oops, missed the thawed part)

In a large skillet, cook the beef & turkey over med heat till no longer pink. If you are using your bean pot, do not put it on the stove, but do cook w/ lid on 6 min per pound till no longer pink. In a 9x13 pan, coated w/ non stick spray, layer the meat mixture, veggies, & onions.

In a small bowl, combine soups, & milk, spread over onions. Top w/ tater tots. Bake, uncovered, at 350 degrees for 55-60 min or until golden brown.

8 servings
1 c= 340 calories, 14 g fat, 44 mg chol, 657 mg sodium, 33 g carb, 4 g fiber, 22g protein

Cream of Something Soup Do It Yourself Mix

I found a version of this on Pinterest, then a friend gave me her recipe.

4 c powdered milk
1 1/2 c cornstarch
1/2 c instant chicken boullion
4 tsp dried onion flakes
2 tsp dried thyme
2 tsp dried crushed basil
1 tsp pepper
1/2 tsp nutmeg

Mix all together & keep in airtight container.

To use:
Mix 1/3 c mix w/ 1 1/4c cold water & 1/2 Tb butter. Heat over low in small saucepan till starts to thicken.

Cream of _________
Mushroom add 1/2c chopped mushrooms
celery: 1/2 c minced sauteed celery
potato: 1 c cooked diced potato
Chicken: 1/2 c cooked diced chicken (great if you have frozen your leftover cooked chicken in a pod)
broccoli: 1 c cooked, chopped broccoli

So, this month Tupperware is offering up their Freezer label & dispenser set for $15. I am loving this because I can write directions on my DIY mixes & adhere to the jar or container.

Bean Pot Burger, Breakfast Burritos, & Honey Garlic Pork Ribs

I have mentioned some of the wonderful things you can do w/ your bean pot. I could not ever go back to browning hamburger on the stove after I have done it in the bean pot. Why - the burger tends to break easier to smaller pieces, no large chunks, plus there is no chasing the burger around a skillet w/ little pieces flying out.

This is what I started w/ - 3 one pound packages of burger, 3 "pods" of frozen onions, & a bunch of grated carrots. By cooking multiple packages, it takes a bit longer than the 6 minutes per pound. But so worth it!! Why the carrots? Adds bulk, adds veggies that aren't going to be quite so obvious for the picky eater... Why Not?

Here is the outcome....

You will see there is some liquid in there. That is because of the lid being on, trapping any moisture from the onions (I freeze them w/ a little bit water to keep the grated onions together). Just use a slotted spoon to scoop into a ziploc bag. If you were going to continue using the burger in the bean pot, you can easily use a turkey baster to pull any grease or liquid off the meat.

Voila - that is why you need a bean pot!

Next UP...

Breakfast burrito mix....

This is not a true recipe - I just toss stuff in. You can find a recipe on pinterest if you really want one.
My version is this -

Brown a pound of breakfast sausage. Place in large bowl.

Add some extra olive oil to that sausage grease & fry up some hash browns. I used about 2 lbs, but that is what I had left in the bag from the previous batch. Scoop into large bowl w/ sausage.

I had some sliced ham that I put into the Ninja & essentially minced. Add to skillet.

Eggs- I used up the whole carton of eggs because we go thru alot of eggs in this house. I blend them up in my ninja food processor - the old one, not the new version you find at Sam's Club. Cook them up in the same skillet, with the ham. Add to the large bowl.

When all is in the large bowl, add some salt & pepper. Then add at least 2 c of grated cheddar cheese. I used prolly 3 cups - whatever fell out of the bag! I am technical like that.

So you have this huge bowl of yummy goodness -

I use a scoop & put into my Beaba multipurpose freezer trays - which are 1/3 c pods that I use ALL the time. Just ask my husband. I got them for baby food. They were the perfect size to freeze up individual portions of bananas & avacados, applesauce, mashed potatoes w/ carrots & parsnips... Now I use them for soups, grated onions, chicken broth, strawberries - whatever I want to save.

How cool is that? I pull one out each morning for Josey as he is my egg boy.

And now the big finally - Sorry, no pics on this one

Honey Garlic Pork Ribs (I used pork steak & cut the recipe in half)
Which you can do this in the bean pot if you are using a smaller portion

4 lbs pork spare ribs
1 c honey
1 c packed brown sugar
1/3 c soy sauce
1/2 t garlic powder
1/2 t ground ginger
1 tsp ground mustard

1) cut ribs into serving size; place in a large ziploc. Combine the remaining ingredients, pour half the marinade over the ribs.

2) Seal bag & turn to coat. Refrigerate for several hours or overnight, turning occassionally. Cover & refrigerate remaining marinade. Drain & discard marinade from ribs.

3) Place ribs on a rack in a greased shallow baking dish. Cover & bake at 350 degrees for 1 hr. Drain. Pour remaining marinade over ribs. Bake, uncovered, for 30-45 min or until meat is tender, brushing occasionally w/ pan juices. Since I used pork steak, I cut the cooking time to just 1 hr.

1 serving 799 calories, 43 g fat, 170 mg chol, 603 mg sodium, 62 g carb, 42 g protein

Did you notice the pics? I would like to know if you can make comments as I adjusted the settings. Please leave a comment as a test! Thanks!!

For the college student...

Everyone knows a college student. Who remembers their college days of microwave eating? Tupperware is perfect for a college student. What could a college student use?? Let me help you...

Pasta maker - 9 min in the microwave gives you perfect pasta! - Microwave times may vary.


Soup mugs - what college kids knows about Campbell's Soup & Ramen noodles?


Cereal Storage & cereal bowls - we all use cereal bowls - whether for cereal, oatmeal, or even ice cream


Breakfast maker -I love French Toast!!! I mix 3 eggs with a little milk and 1/4 tsp of Simple Indulgence Cinnamon-Vanilla Seasoning Blend, then toast 3 pieces of bread and quarter it, and quarter it again, put the toast squares in with the eggs and fold in with your saucy silicone spatcula. Pour mixture into the Breakfast Maker and microware on high for 2 minutes. I top mine with a light dusting of powdered sugar and real maple syrup


Sandwich Keeper - great for sandwiches & snacks on the go


Insulated tumbler (I have had mine for 10 years & still use it every day)


Impressions Tumblers w/ lids


Why Tupperware - because it will hold up to wear & tear. It comes in cool colors. As a parent, you can send leftovers home w/ your student.

When you order from my Tupperware Party at Tupperconnect - & place a $30+ order & I will mail you a free gift!! The larger the order, the better the prize! :D

If you want even better deal, let me set you up as a consultant & get even more awesome gifts! My Director has time to do a 3 way call, only 15 min of your time, to explain the wonderful world of being part of Tupperware. Receive a free gift for your time, valued at $20+.

Bean Pot Lasagna & Special 20% off!!

Here is a bean pot lasagna recipe that I found online. I PERSONALLY don't care for ricotta cheese or cottage cheese in my lasagna. So, best substitution is a jar of alfredo sauce! Try different flavors of alfredo sauce for a chance - I love this recipe now!

Bean Pot Lasagna
1 lb Italian Sausage (or hamburger)
1 9oz Lasagna Noodles,no boil broken into 2 pieces
1 12oz Ricotta Cheese - OR 1 JAR ALFREDO SAUCE
3 cups Mozzarella Cheese, shredded and divided
1 26 oz jar pasta sauce
1tbsp. parsley dried
Spray Bean Pot with cooking spray. In skillet over medium heat cook sausage until brown, crumbling as it cooks. Place meat in Bean Pot, add noodles, ricotta, 2 cups Mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and bake at 250 degrees for 4 to 6 hours. Cover with remaining cheese and cook 5 more minutes..

I am gathering orders for Tupperware. Orders will be placed on Thursday night. This week I am offering up a 20% discount on any or all of the FridgeSmart Containers (p. 58-59). I hate wasting veggies & I love these containers. There is a great little pic on the side which tells you how to vent your container for a certain foods. There are 2 adjustable vents for controlling airflow. Did you know a family of 4 wastes up to 24 lbs of produce each month? 

Ice Cream, Blueberry Muffins & Cherry Limeades!!

My aunt gave me the Ultimate Southern Living Cookbook years ago - (it says published 1999). I have used it for everything - fresh pasta, my blueberry streusel muffins, and Old Fashioned Vanilla Ice Cream.

The kids are having an after lunch biscuit snack (at 1145am) & watching Puppy Named Scooby Doo so I am working on my recipes. The heat is getting to all of us - so hard to not be able to play outside after 9am in the mornings & not till after 7pm at night. 

Cooper & I made our first batch of this on Father's Day ~ and we haven't given his dad back the ice cream maker yet. Cooper also justified the price of ice cream vs the price of ingredients to make ice cream, so we are making it about every couple of weeks. 

Old Fashioned Vanilla Ice Cream

6 egg yolks, lightly beaten (save the whites & freeze them in your Beaba freezer pod thingy)
2 1/3 c sugar
4 c milk
5 c half & half
1/4 tsp salt
2 TB vanilla

Combine first 3 ingredients in a large saucepan. Cook over low heat, stirring constantly, 25-30 min (it takes me over an hour... any tips on why???) Cook till thickened & coats a spoon. Cover & chill at least 4 hours.

Stir in half & half, salt & vanilla; pour into freezer container of 4-5 qt ice cream freezer. Freeze according to mfr directions.

Since I am in this cookbook, I will toss in the Blueberry Streusel Muffin recipe:

Blueberry Streusel Muffins:
1 3/4c flour
2 3/4 tsp baking powder
3/4 tsp salt
1/2 c sugar
2 tsp grated lemon
1 lg egg lightly beaten
3/4 c milk
 1/3 c veg oil
1 cup fresh or frozen bluberries, thawed (ever by they on sale fresh at sam's club & then freeze on a cookie sheet? Fresh blueberries anytime!)
1 Tb flour
1 Tb sugar
1/4 c sugar
2 1/2 Tb flour
1/2 t cinnamon
1 1/2 TB butter

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk & oil; stir well. Add to dry ingredients, stirring till just moistened.

Combine blueberries, 1 Tb flour, & 1 Tb sugar, tossing gently to coat.. Fold blueberry mixture into batter. Spoon batter into greased muffin pans; filling 2/3 full.

Combine 1/4 c sugar, 2 1/2 TB flour & cinnamon. Cut in butter w/ a pastry blender until mixture is crubmly. Sprinkle over batter. Bake at 400 degrees for 18 minutes or till golden. Remove from pans immediately

Yield 1 dozen.
Per muffin - calories 219, fat 8.9 g; chol 24 mg; sodium 266 mg

For Jumbo muffins - bake 20 min. 




Cherry Limeade
1 16 ounce jar maraschino cherries
(You won't use all, this is probably enough
for 2 batches of cherry limeade.)
1 12 ounce can Frozen Limeade, thawed
1 2-Liter Bottle of Diet Sprite
3 limes (save 1 for garnish)

Combine the frozen limeade and Diet Sprite in Beverage server. Juice 2 limes and add juice and rind. Add about 1/2 of the juice from the jar of cherries, reserving the cherries for garnish. Taste and add more juice to desired sweetness. You can always add more juice to the server to make it sweeter for someone who doesn't like it as tart.
Serve over crushed ice and garnish with lime slices and cherries...........

Sweet Sloppy Joes, plus bonus Refrigerator Waffle recipe...

Why a Blog? Because - I have so many friends & family that love my recipe & have email folders with them clogging up their computer. Therefore, this way I can post my recipes - whether for a bean pot or not, and they just have to come to my blogspot & find their recipe. I even have trouble finding my recipes - I have been posting them since the kids were 9 months old... That is alot of food ya know! So, go ahead & join the group to make sure you get all my recipes.

Here is one of my favs,

Sweet Sloppy Joes in a Bean Pot

Adapted from Southern Living Cookbook

1 1/2 lbs ground beef

1 small onion, chopped

1 small green pepper, chopped

1 10 3/4 oz can tomato soup, undiluted

1 8 oz can tomato sauce

1 c ketchup

2 tb brown sugar

1 tb worcetershire sauce

1 tsp prepared mustard

1/8 tsp garlic powder

Brown burger, onions & green peppers in stack cooker in microwave, approx 8 minutes, stopping halfway thru to break up meat. Stir in soup and next 6 ingredients; Cook in microwave another 6 minutes, stirring halfway thru. 

My version-  I used venison (which means no draining grease), no onions or gr pepper. I didn't have tomato soup, so I used the larger can of tomato sauce w/ some tomato basil 

soup seasoning. This was great!

I love these waffles - I can use whole wheat flour in them. I can refrigerate the batter for up to a week, and my kids love them! I am a firm believer that all pancakes & waffles should have vanilla & cinnamon in them.

I have a couple sets of the Williams Sonoma pancake molds, at Christmas I decided I needed their pancake pencil - this contraption is a bottle w/ a lid & I can easily pour out my batter where it needs to go on the waffle iron or make shapes if I am making a batch of pancakes (the kids love silver dollar pancakes). With that said, I make up a batch of waffle batter & we have waffles for the week. Waffles are great snack foods in my house. We all munch on them all day long, cause even cold, they are yummy. After I bought the pancake pencil, I found on Pinterest you can repurpose a ketchup bottle into your pancake batter bottle - duh!

Refrigerated Waffle Batter

2 eggs

1 3/4 c milk

1/2 c veg oil

1 TB sugar

4 tsp salt

1/2 tsp vanilla

splash of cinnamon

2 c flour

Beat eggs till fluffy, add in remaining ingredients. Spray waffle iron w/ non stick spray. Cook till golden brown.

Store in refrigerator for up to a week. I have a simple waffle iron for short flat waffles. My bestie - Angela, has a Belgian waffle maker. It was really good in her maker. We both got the Babycakes Waffle Stick maker & with this batter, to get a crisp waffle, you need to let it cook a bit longer. They tend to be floppy, not that it matters to my kids! :D 

Well, off to get ready for breakfast. Waffles do sound good, but we are going out of town for a couple days so I need to use up some things in the frig. Sounds like a bacon & biscuit kinda morning - with eggs from my petites casseroles! :D 

Have a great weekend - see you next week!

From Bean Pot to My Belly!

From Bean Pot to My Belly! I love my bean pot & if I can convert a recipe, I do it! Tonight was an ole standby - Taco Soup - in a bean pot - In the microwave (the stove was full of canning pots). 

Taco Soup can be made up just like your fav recipe & placed into the bean pot. Microwave on high for about 25 min. Yes, it takes up your microwave, but your house won't get hot from the stove. Plus you need to be cleaning up peaches for dessert! 

My Taco Soup Recipe:
1 can crushed or diced tomatos (I don't like mater chunks, so I will process them till smooth)
1 can kidney beans, undrained
1 can whole kernal corn, undrained
4 scoops of my DIY taco seasoning (Pinterest Link here) 
1 lb(ish) browned hamburger (ask me about browning hamburger in bean pot)
3 or 4 Pods of precooked & frozen black beans (ask me about how much I love my Beaba Multipurpose Freezer trays aka PODS) 

Mix all in bean pot, lid on, microwave 25 min. This will be HOT HOT HOT, so please use caution when removing from microwave & lifting off lid & handling your bean pot.... Or you could cook it in a pot on the stove - but where is the fun in that... 

Dinner was just so yummy, I had to add in some details. 

So, back to what I started posting about... 

Where does the weekend go?? My weeks are running together. The garden on top of my other motherly duties are stacking up. I have so many peaches that need to be worked up. Beans are canned on the counter, ready for the pantry. I want another picking of blackberries to make my newest fav dish -Blueberry Peach Crisp. This recipe is not only wonderful, but I am going to make it freezer ready & bean pot converted. 

My day started when I slept in till 6am - headed to the garden for green beans. I wasn't able to pick yesterday as I had an all day scrapbooking - card making - crafting - have a great day w/ the ladies day. Yesterday, Cooper took the kids to the garden & was able to pick zucchinis, squash & my first 2 Roma tomatoes. 

So, off to pick green beans. My in laws stopped by the garden & I sweet talked my way into breakfast w/ the fam at Bob Evans. Cooper had just got the kids up, so off we went. I had priorities today - Magic Mike movie w/ Mindy & Michelle, then back home to get some veggies processed. Before I left for the movie I helped Cooper who was snapping beans. Gracie is a WONDERFUL bean snapper - as long as you give her one at a time. We ended up with 8 qts of canned green beans. 

He took the kids to Sam's to give me some time to finish the last batch of beans & I even got a batch of blackberry jam finished just as they walked back in the door. I put some blackberries on a cookie sheet to flash freeze them. I will put them into a ziploc bag so I can use them individually later. 

I gave Cooper a question - a tough question - a REALLY tough question - what kind of pie or dessert do you want? Cobbler, pie? Peach, blackberry? He couldn't answer, he was torn, almost to tears (not really). I had the answer in my head - PINTEREST! I searched peach blackberry & found first up - Blackberry Peach Crisp from IowaGirls blog. I am definitely making this again - so yummy! As I am enjoying this little bit of heaven - alone (Cooper wanted to get out of the house after kids are in bed), watching Food Network, and realize I can make this in the bean pot in the microwave, AND even smarter, I can make this into a freezer meal! 

So Here It Goes - 

Recipe: 

Ingredients (serves 6)

• 5 small-medium sized peaches
• 1 small carton of blackberries
• 1/4 cup + 2 teaspoons all-purpose flour, divided
• 2 teaspoons granulated sugar
• 1/8 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup old fashioned oats
• 1/4 cup cold butter

Instructions

• Pre-heat the oven to 375 degrees. Wash peaches, then score an “x” into the bottom with a knife. Gently place the peaches into a big pot of boiling water for 30 seconds. Remove and let cool before sliding off the peel with your fingers. Cut peaches into 1/2″ pieces then add to a big bowl with the blackberries.
• Add 2 teaspoons flour, granulated sugar and cinnamon to the fruit and mix well. Pour into a non-stick sprayed 8×8 baking dish.
• In a small bowl, mix together remaining flour, brown sugar, old fashioned oats and cold butter with your hands until butter is the size of peas. Top fruit with crisp mixture and bake, uncovered, for 25-30 minutes, or until crisp is golden brown

Freezer Version - I will be putting this together tomorrow!

Mix up the fruit w/ fruit ingredients. Toss in some fresh fruit powder - such as Fruit Fresh, to keep peaches from turning brown. Place into quart ziploc, smoosh out air. Mix up the crisp ingredients, place into gallon size bag. Place fruit ziploc into gal ziplog. Write prep instructions & baking instructions on bag. Day of, thaw out fruit & place into baking dish & bake. 

You will love this recipe!! 

I have had requests for my jam recipes - my best blackberry or raspberry jam recipe comes from an oldish cookbook called The Farmhouse Cookbook circa 1973 by Yvonne Tarr. It even has how to butcher your meat! 

Blackberry or Raspberry Jam

3 qts blackberries (to yield 6 c crushed blackberries)

1 pkg powdered pectin

8 1/2 c sugar (basically your 4 lb bag from Aldi's!)

To prepare fruit - select fully ripe berries. Sort & wash. Remove any stems or caps. Crush berries (NINJA). If they are seedy, run thru a sieve or food mill.

To make jam - Measure crushed berries into a kettle. Add the pectin & stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. 

Add the sugar, continue stirring, and heat again to a full boiling boil. Boil hard for 1 min, stirring constantly. Remove from heat; skim. 

Fill & seal containers.

CANNING - get the Ball Blue Book or one similar. It has the basic instructions & need to knows about canning. Each fruit or veggie has different requirements when you are canning. It is alot of knowledge to absorb, but so easy once you understand the canning concepts. 

Happy Eating! 

billie