Wahoo! Chili Original Recipe
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
2 Tbsp. Wahoo! Chili® Seasoning Blend
1 lb. browned ground beef
8 oz. can tomato sauce
16 oz. can drained kidney beans
1 cup water
2 Tbsp. Wahoo! Chili® Seasoning Blend
Directions
Combine first 5 ingredients in large saucepan; simmer 30 minutes. Serve topped with prepared Wahoo! Chili® Seasoning Blend dip (recipe on jar). Makes 3-4 servings.
Bean Pot recipe - Combine all ingredients in bean pot. Cover. Microwave 25 min or Bake 350 1 hr.
Showing posts with label Tastefully Simple. Show all posts
Showing posts with label Tastefully Simple. Show all posts
Saturday, November 3, 2012
Wednesday, October 31, 2012
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!
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!
Saturday, October 27, 2012
Roasted Potatoes, Chicken Sausage & Peppers
Roasted Potatoes, Chicken Sausage and Peppers
Adapted from SkinnyTaste.com
1.5 lbs Russet Potatoes
1 medium onion, peeled and quartered
Adapted from SkinnyTaste.com
1.5 lbs Russet Potatoes
1 medium onion, peeled and quartered
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp Roasted Garlic Infused Oil
Seasoned Salt to Taste
1 tsp chopped Rosemary (Fresh or dry)
1 tsp Garlic Garlic
½ tsp Garlic Powder
Olive Oil Spray
12 oz Italian Chicken Sausage (I use Al Fresco’s)
Preheat oven to 375 degrees. Spray one large baking sheet with olive oil spray. Cut the potatoes into small 1” x ½” pieces. In a large bowl, combine potatoes, onions, peppers, olive oil, seasoned salt, rosemary, garlic garlic and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the baking sheet. Bake for 15 minutes. Use spoon to toss so nothing sticks or burns.
While baking, cut each link of chicken sausage into 6-7 pieces. Add the sausage to baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes. Cook until the potatoes are cooked through. Time will vary based on the thickness of the potatoes and sausage.
**Adjust the seasoning to your personal tastes.
2 tsp Roasted Garlic Infused Oil
Seasoned Salt to Taste
1 tsp chopped Rosemary (Fresh or dry)
1 tsp Garlic Garlic
½ tsp Garlic Powder
Olive Oil Spray
12 oz Italian Chicken Sausage (I use Al Fresco’s)
Preheat oven to 375 degrees. Spray one large baking sheet with olive oil spray. Cut the potatoes into small 1” x ½” pieces. In a large bowl, combine potatoes, onions, peppers, olive oil, seasoned salt, rosemary, garlic garlic and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the baking sheet. Bake for 15 minutes. Use spoon to toss so nothing sticks or burns.
While baking, cut each link of chicken sausage into 6-7 pieces. Add the sausage to baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes. Cook until the potatoes are cooked through. Time will vary based on the thickness of the potatoes and sausage.
**Adjust the seasoning to your personal tastes.
Friday, October 26, 2012
Cheesy Chicken Bake - Tastefully Simple & Bean Pot
We are leaving town soon for my grandfather's funeral. I am preloading some great tasty recipes from my Tastefully Simple archives. More great recipes can be found at www.tastefullysimple.com - I am still an active consultant, but don't have the website linked to my account. Send me your orders at my email homemadebybillie@gmail.com & I will arrange having it shipped to you! ;D
Cheesy Chicken Bake
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Artichoke & Spinach Warm Dip Mix
8 oz. softened cream cheese
1/2 cup milk
2 cups shredded Swiss cheese, divided
12.5 oz. can white chicken meat, drained and juice reserved
Ground black pepper to taste
7 oz. elbow macaroni
Italian Garlic Bread Seasoning
Directions
Combine first 3 ingredients, 1 cup Swiss cheese and 1/2 cup of reserved juice from canned chicken in a large bowl; stir to blend. Fold in canned chicken and pepper.
Prepare macaroni as directed on package; drain (TUPPERWARE PASTA MAKER 10-12 MIN IN THE MICROWAVE!).
Stir chicken mixture into hot macaroni; spread mixture into a BEAN POT. Sprinkle top with remaining Swiss cheese and Italian Garlic Bread Seasoning to taste.
Bake at 350°, uncovered, for 20 minutes or until heated through and cheese on top is melted. Makes 4-6 servings.
Cheesy Chicken Bake
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Artichoke & Spinach Warm Dip Mix
8 oz. softened cream cheese
1/2 cup milk
2 cups shredded Swiss cheese, divided
12.5 oz. can white chicken meat, drained and juice reserved
Ground black pepper to taste
7 oz. elbow macaroni
Italian Garlic Bread Seasoning
Directions
Combine first 3 ingredients, 1 cup Swiss cheese and 1/2 cup of reserved juice from canned chicken in a large bowl; stir to blend. Fold in canned chicken and pepper.
Prepare macaroni as directed on package; drain (TUPPERWARE PASTA MAKER 10-12 MIN IN THE MICROWAVE!).
Stir chicken mixture into hot macaroni; spread mixture into a BEAN POT. Sprinkle top with remaining Swiss cheese and Italian Garlic Bread Seasoning to taste.
Bake at 350°, uncovered, for 20 minutes or until heated through and cheese on top is melted. Makes 4-6 servings.
Thursday, October 25, 2012
Bank Ranch Chicken or Pork Chops Bean Pot & Tastefully Simple
Bacon Ranch Chicken (or pork chops).
Dip chicken in liquid Ranch dressing, then in mixture of 1 cup breadcrumbs, 1 cup Parmesan cheese and 2 Tbsp. Tastefully Simple Bacon Bacon. Put in bean pot, sprinkle with a little more Bacon Bacon and bake at 350 for 30 mins.
Have you tried Tastefully Simple's Bacon Bacon seasoning? It makes an awesome dip, but I use it more for my green beans. Do you ever just want those beans to have an extra something? The bacon bacon will do it. I usually toss in about a half capful (1 TB) into my beans while they are cooking. YUMMY!
Dip chicken in liquid Ranch dressing, then in mixture of 1 cup breadcrumbs, 1 cup Parmesan cheese and 2 Tbsp. Tastefully Simple Bacon Bacon. Put in bean pot, sprinkle with a little more Bacon Bacon and bake at 350 for 30 mins.
Have you tried Tastefully Simple's Bacon Bacon seasoning? It makes an awesome dip, but I use it more for my green beans. Do you ever just want those beans to have an extra something? The bacon bacon will do it. I usually toss in about a half capful (1 TB) into my beans while they are cooking. YUMMY!
Thursday, September 13, 2012
Hot Taco Dip
Hot Taco Dip
* Ingredients:
* 2 bricks of Cream Cheese
* 1 can Hormel Chili (no beans)
* 1 - 4.5 oz. can Green Chiles
* 1/2 jar Salsa (medium - hot)
* 1 - 8 oz. pkg. shredded taco cheese
* Directions:
* Layer all ingredients in the order listed above (starting with cream cheese) in your Bean Pot or your Tortilla Warmer.
* Bake at 350 degrees for 20 minutes.
* Serve with Tortilla Chips.
* Optional additional condiments: Salsa, guacamole, chopped lettuce, tomatoes, green onions & peppers.
* Simple & easy....enjoy!
Wednesday, September 5, 2012
Tastefully Simple Taco Terrific! & Smoked Bacon Chicken
Since I am a Tastefully Simple rep, I still use their products, although not alot. I did get the new Dinner Tonight Collection ($59.99) which has recipes, freezer labels & seasonings for 10 different meals. You will be able to make more than 10 meals from this kit.
This recipe, I already had some fresh tomatoes frozen, plus frozen ground meat so I mixed the seasonings, put both frozen packages & a snack ziploc w/ the seasonings in 1 large ziploc w/ instructions on the outside. Cooper can make up some tacos if I ever get away from the house.
Freezer Recipe from TS Tonight Collection
Taco Terrific! - using Tastefully Simple (TS) ingredients
1lb Ground beef
1 TB TS Fiesta Party Dip Mix
1 TB TS Onion Onion
8 oz tomato sauce
1/4c water
1 tsp cumin
Taco or tortilla shells
Cook ground beef in bean pot or large skillet with next 2 ingredients till beef is no longer pink, drain fat. Stir in next 3 ingredients; simmer on low for 10-15 min (or in bean pot, cook in microwave 5-8 min). Fill taco shells with warm meat mixture. Top w/ diced tomatoes, sour cream, shredded lettuce & shredded cheese.
To freeze: Place cooked cooled taco meat in ziploc bag. Freeze till ready to use. Thaw completely, heat & serve as directed.
The next recipe is another TS Freezer recipe. I split this recipe into 2 ziplocs & used chicken tenderloins (already frozen). So, a tip when using frozen chicken pieces - they will have extra moisture so your meal may be a bit more runny than if you had used fresh when preparing.
Smoked Bacon Chicken
1 packet TS Smoked Bacon Warm Dip Mix
15 oz jar alfredo sauce
6 boneless, skinless chicken breast (for my half batch, I used 5-6 chicken tenderloins in each)
Shredded Cheddar Cheese
Crumbled bacon
Diced tomatoes
Serve it tonight - preheat oven to 350 degrees. Whisk first 2 ingredients together; set aside. Place chicken in a greased 9x13 pan. Pour sauce mixture evenly over chicken. Bake 30-40 min or till chicken is done. Top chicken w/ cheese, bacon & tomatoes the last 5 min of baking.
Serve it later: Place chicken in greased 9x13 pan, top w/ sauce mixture (I just used ziplocs). Cover tightly w/ foil; freeze until ready to use. Thaw completely, bake & serve as above.
So, this kit is available thru Tastefully Simple. Email me your order if you want to make some easy freezer meals (and I mean EASY!).
Wednesday, June 27, 2012
Chicken Florentine Pasta - YUMMY!
I have been out of touch for 5 days - I took off to Carthage on Friday for some girl time w/ my best friend ever - Angela. Back on Sunday in time for a nap & repack to go to the farm w/ the kids. My sis is in town for a couple days to help on the farm so I am going to take advantage of her helping w the kids. Plus they need some quality farm time in the dirt!
They got to chase the cat -kinda, the cat actually would run, stop & lay down to wait for the kids to catch up. He took them around the house, around the garage & out into the barn lot. Who loved it more? I have no idea but Gracie is all about a drawn out "meow"...
Sleeping is a challenge to say the least. They are used to being caged (in a crib) so being loose in a queen bed is a horse of a different color. They go to bed, but don't want me to leave them, and don't want to stop playing. First night was tough - lots of wiggling & lots of rolling, kicking, stop touching me kinda stuff. And then we were up at 5am. Monday was a long day of not much napping - saved by a short catnap
(they are used to 2-3 hr naps). Down to bed by 9 that night & I wake up on Tuesday morning at 615 to these cuties -
Tuesday was finished off with a fantastic hour of fishing with Dad & Lana. We caught some awesome bass & crappie.
Back to the grind today - kids slept till 730 - woo hoo! And they took a great nap - over 3 hrs. This gave me time to prep for dinner - Chicken Florentine Pasta from my hero - Ree Drummand. Recipe is here. It is easy, can handle being prepped ahead of time. I made half of the recipe since it is for 10 servings. I also use my TS seasonings because they are better
Chicken Florentine Pasta (full recipe)
1 lb penne
4 whole chicken breast -boneless, skinless (I used thighs)
1 TB Tastefully Simple Season Salt
2 tsp Homemade Gourmet Pepper Pzazz
2TB butter
2 TB olive oil
4 cloved garlic, minced
3/4 c dry white wine
3/4 c low sodium broth (I used my homemade broth)
1 bag baby spinach
2 c grape tomatoes, halved lengthwise
4 oz weight Parmesan Cheese, shaved w veg peeler (yea, as if I have it)
Cook pasta according to directions in lightly salted water. Drain & set aside.
Cut chicken breasts into chunks & sprinkle w/ s&p.
Heat butter & olive oil over high heat in a large skillet. Add chicken chunks in a single layer & do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken & brown on the other side. Cook till done, then remove chicken from skillet.
Turn heat to medium. Add garlic & quickly stir to avoid burning. After about 30 seconds, pour in wine & broth, stirring to deglaze the pan.Allow the liquid to bubble up, then continue cooking till its reduced by at least half. Most of the surface of the liquid should be bubbling at this point.
Turn off heat, Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine. The spinach will wilt as you toss everything. Add plenty of cheese shavings & toss to combine. Serve w/ extra parm shavings.
I am SOOO loving this recipe. I used homemade broth (chicken pieces, celery, carrots, onions, s&p boiled till chicken is done. Peel off of bone & freeze in 2c packages or in your Beaba pods which I am sure you own after I have raved about them for so long!). Thanks to the Pioneer Woman for giving me a great recipe that WILL make it into my permanent recipe book.
Wow - forgot to post this one so here it goes!
They got to chase the cat -kinda, the cat actually would run, stop & lay down to wait for the kids to catch up. He took them around the house, around the garage & out into the barn lot. Who loved it more? I have no idea but Gracie is all about a drawn out "meow"...
Sleeping is a challenge to say the least. They are used to being caged (in a crib) so being loose in a queen bed is a horse of a different color. They go to bed, but don't want me to leave them, and don't want to stop playing. First night was tough - lots of wiggling & lots of rolling, kicking, stop touching me kinda stuff. And then we were up at 5am. Monday was a long day of not much napping - saved by a short catnap
(they are used to 2-3 hr naps). Down to bed by 9 that night & I wake up on Tuesday morning at 615 to these cuties -
Tuesday was finished off with a fantastic hour of fishing with Dad & Lana. We caught some awesome bass & crappie.
Back to the grind today - kids slept till 730 - woo hoo! And they took a great nap - over 3 hrs. This gave me time to prep for dinner - Chicken Florentine Pasta from my hero - Ree Drummand. Recipe is here. It is easy, can handle being prepped ahead of time. I made half of the recipe since it is for 10 servings. I also use my TS seasonings because they are better
Chicken Florentine Pasta (full recipe)
1 lb penne
4 whole chicken breast -boneless, skinless (I used thighs)
1 TB Tastefully Simple Season Salt
2 tsp Homemade Gourmet Pepper Pzazz
2TB butter
2 TB olive oil
4 cloved garlic, minced
3/4 c dry white wine
3/4 c low sodium broth (I used my homemade broth)
1 bag baby spinach
2 c grape tomatoes, halved lengthwise
4 oz weight Parmesan Cheese, shaved w veg peeler (yea, as if I have it)
Cook pasta according to directions in lightly salted water. Drain & set aside.
Cut chicken breasts into chunks & sprinkle w/ s&p.
Heat butter & olive oil over high heat in a large skillet. Add chicken chunks in a single layer & do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken & brown on the other side. Cook till done, then remove chicken from skillet.
Turn heat to medium. Add garlic & quickly stir to avoid burning. After about 30 seconds, pour in wine & broth, stirring to deglaze the pan.Allow the liquid to bubble up, then continue cooking till its reduced by at least half. Most of the surface of the liquid should be bubbling at this point.
Turn off heat, Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine. The spinach will wilt as you toss everything. Add plenty of cheese shavings & toss to combine. Serve w/ extra parm shavings.
I am SOOO loving this recipe. I used homemade broth (chicken pieces, celery, carrots, onions, s&p boiled till chicken is done. Peel off of bone & freeze in 2c packages or in your Beaba pods which I am sure you own after I have raved about them for so long!). Thanks to the Pioneer Woman for giving me a great recipe that WILL make it into my permanent recipe book.
Wow - forgot to post this one so here it goes!
Sunday, May 13, 2012
Mother's Day Cookbook
Happy Mother's Day to all my mothering friends & family! My Mother's Day was pretty good since I now have a clean van and a new cookbook - Ree Drummond's The Pioneer Woman Cooks. Why do I like this cookbook - prolly most because it is from a country girl! She lives on a ranch, they have cattle, they work cattle (just like my childhood), they know what jumping hay bales is all about, and so much more. I love the pics of her life & family. Makes me so jealous since I am now in town.
Ok, I am in purging mode, so getting a new cookbook & a shelf for my Stampin Up obsession, I mean, biz, were not in the stars until late last week. I even had a great garage sale (anyone need baby clothes 9m to 24m in boys & girls?). I found Ree's website thru Pinterest (surprise)! I had scored a coffee concentrate pin & it went to her website. I love the recipes, I love the down home goodness her blog is all about.
So, my natural hoarding senses called for me to get her cookbook - but which one. I told Cooper he could get both of them & one could go to my SIL. Once I got them in my hand - OMG! Love the recipes, love the pics & comments to the audience. So, yes, I did let one out of my hands for Liz. I am scouring the first cookbook to see what I want to make first. I will be getting the second one soon - prolly need a Memorial Day present, or maybe Cooper needs it for his Father's Day gift - he will receive the good produced from the cookbook, right? :D
As I said - the coffee concentrate caught me by surprise - what a novel idea. 1 lb coffee grounds & 8 qts water, let sit 12-24 hours (that was a long 12 hrs), then strain thru cheesecloth.... alot of cheesecloth... Did I mention save the coffee grounds, add to water in a 5 gal bucket & you have fertilizer for your garden? It made alot of concentrate. I will be taking a jug to Angela this weekend. But so yummy when added to my Tastefully Simple mocha frappe mix & blended w/ ice. I sure need to start taking pics & posting...
Ok, coffee concentrate, check. Next up - Crash Hot Potatoes. Red potatoes, boiled & then placed on cookie sheet w/ olive oil on it. Crush them on the cookie sheet with a potato masher. Drizzle more olive oil, sprinkle with Tastefully Simple Season Salt, Onion Onion & Garlic Garlic. Bake 20-25 min till golden brown at 450 degrees.
Well, in addition to making that for dinner, I had time to get my garage sale dvd shelf put into the closet & get my stamps put up, catch up on some tv, and work on this blog! Kids are really tired today. They have been down for three & half hours right now... Well, time to get dinner going - Will work on my closet shelf later tonight.
b
Ok, I am in purging mode, so getting a new cookbook & a shelf for my Stampin Up obsession, I mean, biz, were not in the stars until late last week. I even had a great garage sale (anyone need baby clothes 9m to 24m in boys & girls?). I found Ree's website thru Pinterest (surprise)! I had scored a coffee concentrate pin & it went to her website. I love the recipes, I love the down home goodness her blog is all about.
So, my natural hoarding senses called for me to get her cookbook - but which one. I told Cooper he could get both of them & one could go to my SIL. Once I got them in my hand - OMG! Love the recipes, love the pics & comments to the audience. So, yes, I did let one out of my hands for Liz. I am scouring the first cookbook to see what I want to make first. I will be getting the second one soon - prolly need a Memorial Day present, or maybe Cooper needs it for his Father's Day gift - he will receive the good produced from the cookbook, right? :D
As I said - the coffee concentrate caught me by surprise - what a novel idea. 1 lb coffee grounds & 8 qts water, let sit 12-24 hours (that was a long 12 hrs), then strain thru cheesecloth.... alot of cheesecloth... Did I mention save the coffee grounds, add to water in a 5 gal bucket & you have fertilizer for your garden? It made alot of concentrate. I will be taking a jug to Angela this weekend. But so yummy when added to my Tastefully Simple mocha frappe mix & blended w/ ice. I sure need to start taking pics & posting...
Ok, coffee concentrate, check. Next up - Crash Hot Potatoes. Red potatoes, boiled & then placed on cookie sheet w/ olive oil on it. Crush them on the cookie sheet with a potato masher. Drizzle more olive oil, sprinkle with Tastefully Simple Season Salt, Onion Onion & Garlic Garlic. Bake 20-25 min till golden brown at 450 degrees.
Well, in addition to making that for dinner, I had time to get my garage sale dvd shelf put into the closet & get my stamps put up, catch up on some tv, and work on this blog! Kids are really tired today. They have been down for three & half hours right now... Well, time to get dinner going - Will work on my closet shelf later tonight.
b
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