Every year on the day after Thanksgiving, while the men watch football, hunt or eat leftover pumpkin pie, the ladies in my family gather at Gram's for Craft Day. We get together for a day of food, socializing and craftiness. Some people will bring craft supplies (specific to the chosen crafts) and others will bring food. I usually bring both.
This year I'm bringing Spicy Vanilla Pecans to share. When Bryant saw the tub of them this morning, he playfully demanded to know where his were, so I started another batch for him and the boys to eat while we're crafting.
This recipe is from Gooseberry Patch Christmas, book 9.
Spicy Vanilla Pecans
1 lb pecan halves
6 C water
1/2 C sugar
3 T butter, melted
1 T corn syrup
1 T vanilla extract
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp black pepper
Throw the pecans into boiling water for one full minute; drain. Immediately toss pecans in a large bowl with sugar, butter, corn syrup and vanilla; mix well. Cover bowl and let sit 12 - 24 hours. I usually draw a stop sign on a Post-It note so the kids know not to pick at them.
The next day, dump pecans on an ungreased cookie sheet, spread into a single layer and bake at 325 for 30 minutes, stirring every 5 minutes. While pecans are baking, combine the spices in a large bowl. As soon as the pecans come out of the oven, toss them in the bowl with the spices and stir until they're well coated. Spread pecans on a cookie sheet in a single layer and allow them to cool completely before storing in a airtight container at room temperature. I have no idea how long these will last - the original recipe didn't note how long you could keep them and they've never lasted more than a few days here.
Makes about 5 1/2 C.
Wednesday, November 24, 2010
Tuesday, November 23, 2010
The Coolest
Most parents think their kids are the most beautiful, the most wonderful, the most amazing. I am certain that my daughter is the coolest preteen girl in the world (at least in my world). While I was reviewing her schoolwork from yesterday, I ran across her "Top 10 Things I'm Thankful For" list. Nestled gently between "My map making skills" and "My own bedroom" I found "My library card."
Her library card is the #8 thing she's thankful for - in the whole wide world!
Man, I love that kid!
Her library card is the #8 thing she's thankful for - in the whole wide world!
Man, I love that kid!
Monday, November 22, 2010
In my field of paper flowers...
Oh, delight! I just made a paper lily! I know it's silly - it's just a bit of folded paper, but I'm super excited and pleased with how this turned out.
If I were making these for a project I would use a different paper - I just grabbed a sheet from my stash of 12 X 12 scrapbook paper. I would probably use a solid or semi-solid color and perhaps I'd use a slightly thinner paper. This turned out really well, though and the size is exactly what I was looking for.
If you're interested in making your own, here is a link to the tutorial I used.
If I were making these for a project I would use a different paper - I just grabbed a sheet from my stash of 12 X 12 scrapbook paper. I would probably use a solid or semi-solid color and perhaps I'd use a slightly thinner paper. This turned out really well, though and the size is exactly what I was looking for.
If you're interested in making your own, here is a link to the tutorial I used.
Camera Randomness
This morning I took a few pictures for posting here. When I dumped the images from the camera onto my computer, I realized I had a few different posts worth of photos. Instead of doing several different posts, I'm going to post a bit of randomness from the last week or so.
We took the kids to the park so they could play and I could practice controlling the depth of field in my photographs. Bryant's very good with the technical stuff, so he's been teaching me how to get the photos I want. Fun!
I made these Skillet Smashed Potatoes for breakfast one day - they were amazing! I parboiled them the night before and stuck them in the fridge overnight. When I was ready to cook them, I melted some butter and heated a bit of olive oil in a large skillet, then put in a few potatoes (these were small red skins, but I think fingerling or yellow potatoes would work, too) and smashed them with the bottom of my large glass measuring cup. They cooked until the bottoms were golden and crisp, then I flipped them, cooked them until they were heated through and the other side was crisp. I served them alongside eggs (over-easy pictured) and we all enjoyed them very much (except Midge - but he doesn't eat potatoes except fast food fries).
I made a banana cake (my first "from scratch" banana cake) for Bryant's birthday and Pookie helped decorate it. He spread the icing on (although I helped with the sides) and we used a Pampered Chef cake stencil and cocoa powder to "write" on the cake. It was really fun to watch him slide the frosting around and being so careful with the stencil! He's such a cutie and he wants to help so very much lately - it's wonderful! Although I will admit that instead of letting him help make the cake, I gave him a few extra minutes of video game time so I could cook in peace. Such is life...
And finally, caramels! I received a candy thermometer for my birthday this year and I've been a little scared to try it out. Really, I'm terrified of boiling sugar! But I've been wanting to make caramels and Bryant agreed to supervise and tell me if I was going to do something stupid, so last night we cracked out the thermometer and made magic. Er, made caramels. They're really so close to the same thing...
We used this recipe. As my first time making caramels, I though it went really well. It took longer than I would have thought to bring the caramel up to the proper temperature - we both kept second guessing the amount of heat under the pan. But in the end, it came up to temp easily enough and we poured the super hot liquid sugar into an 8 x 8 Pyrex to set overnight.
This morning I struggled with them a little. The foil I used to line the pan didn't want to release the caramel and was just pulling and stretching it at the edges. I ended up having to use a sharp knife to slice the foil off the caramel after I'd cut it into sticks. Then it was just a matter of cutting them into good size pieces and wrapping them in a bit of waxed paper. We ended up with 65 caramels (instead of the 80 the recipe claimed we'd get), but I suspect the lower number has as much to do with cutting the foil off as it does with variations in size.
All in all, I'm pretty pleased with how they turned out. And since I'd been wanting to make them for a long time, I'm glad I finally got up the gumption to just do it. So often I make up my mind that I can't do something or that it'll be too hard and then I just don't try. I've recognized this as a flaw in my character and am working hard on not letting it get me down. If I want to try something, I'm getting better at just trying it, instead of stewing about it and allowing my insecurities to convince me I will fail.
So far, so good.
I made a banana cake (my first "from scratch" banana cake) for Bryant's birthday and Pookie helped decorate it. He spread the icing on (although I helped with the sides) and we used a Pampered Chef cake stencil and cocoa powder to "write" on the cake. It was really fun to watch him slide the frosting around and being so careful with the stencil! He's such a cutie and he wants to help so very much lately - it's wonderful! Although I will admit that instead of letting him help make the cake, I gave him a few extra minutes of video game time so I could cook in peace. Such is life...
And finally, caramels! I received a candy thermometer for my birthday this year and I've been a little scared to try it out. Really, I'm terrified of boiling sugar! But I've been wanting to make caramels and Bryant agreed to supervise and tell me if I was going to do something stupid, so last night we cracked out the thermometer and made magic. Er, made caramels. They're really so close to the same thing...
We used this recipe. As my first time making caramels, I though it went really well. It took longer than I would have thought to bring the caramel up to the proper temperature - we both kept second guessing the amount of heat under the pan. But in the end, it came up to temp easily enough and we poured the super hot liquid sugar into an 8 x 8 Pyrex to set overnight.
This morning I struggled with them a little. The foil I used to line the pan didn't want to release the caramel and was just pulling and stretching it at the edges. I ended up having to use a sharp knife to slice the foil off the caramel after I'd cut it into sticks. Then it was just a matter of cutting them into good size pieces and wrapping them in a bit of waxed paper. We ended up with 65 caramels (instead of the 80 the recipe claimed we'd get), but I suspect the lower number has as much to do with cutting the foil off as it does with variations in size.
All in all, I'm pretty pleased with how they turned out. And since I'd been wanting to make them for a long time, I'm glad I finally got up the gumption to just do it. So often I make up my mind that I can't do something or that it'll be too hard and then I just don't try. I've recognized this as a flaw in my character and am working hard on not letting it get me down. If I want to try something, I'm getting better at just trying it, instead of stewing about it and allowing my insecurities to convince me I will fail.
So far, so good.
Thursday, November 18, 2010
Maple & Spice Popcorn
When I was young, probably somewhere around 9 or 10, I nearly burned down my parents' house making popcorn on the stove. I put the oil on to heat, got distracted and set the kitchen on fire. No one was hurt and the damage wasn't extreme, but I resolved never to make popcorn on the stove again.
And for over 20 years, I didn't. When our microwave went to that big junkyard in the sky we decided not to buy another one. We'd used it for things like melting cheese over chips, warming leftovers and, of course, popcorn. And with the price of microwave popcorn, we weren't using it all that much.
After a year or so of being without a microwave, I really wanted popcorn again. So I decided to try doing it on the stovetop, but only if Bryant supervised the first time or two. He laughed at me for being so nervous, but he did it - he's cool like that.
That first bite of hot, salty, buttery popcorn was enough to convert me. I went to Sam's Club the following week and bought a huge bag (50 pounds) of popcorn kernels and a large tub to hold it in. In the year or so since then, we've used about 1/4 of that popcorn and have tried many different seasonings from parmesan and garlic to caramel corn.
I was cruising the blogosphere a few days ago when I caught the idea of using maple syrup on popcorn. WHOA! I'd never thought of such a thing! I cracked out the popcorn right then. Scooter mixed up a tasty little spice blend while I popped the corn. When the corn was popped, I drizzled it with a mix of melted butter and syrup, then tossed in some of the spices and mixed it all up.
It was amazing! It was a revelation! It was autumn-flavored popcorn! I recommend you try this as soon as possible.
Maple and Spice Popcorn
Makes enough for two adults or several snack-size nibbles
1/2 C popcorn kernels
1/4 C canola oil (or oil of choice for popping)
3/4 tsp ground cinnamon
1/2 tsp ground ginger
a pinch of fresh ground nutmeg (or 1/4 tsp ground nutmeg from a jar)
2 Tbsp melted butter
1 Tbsp maple syrup
Optional: 1/4 tsp salt (or to taste) if you're into the sweet and salty combination.
Mix up the seasonings in a small bowl - feel free to adjust the amounts and spices to suit your taste. I would think some premade pumpkin pie spice would be good instead, if that's what you have on hand.
Pop corn using your preferred method. I'm sure you could use plain microwave popcorn instead of kernels in oil on the stovetop, you just might have to adjust the amount of butter/syrup and spices because microwave popcorn tends to make less.
While the popcorn is popping, melt the butter, then whisk in the syrup. Dump the popped corn out into a very large bowl, then slowly drizzle the syrup/butter mix overtop, stirring to evenly coat the popcorn. Sprinkle on about half of the spice mix and stir very well to combine. Taste a few pieces and if you don't nearly faint with bliss, adjust the seasonings until you do.
And for over 20 years, I didn't. When our microwave went to that big junkyard in the sky we decided not to buy another one. We'd used it for things like melting cheese over chips, warming leftovers and, of course, popcorn. And with the price of microwave popcorn, we weren't using it all that much.
After a year or so of being without a microwave, I really wanted popcorn again. So I decided to try doing it on the stovetop, but only if Bryant supervised the first time or two. He laughed at me for being so nervous, but he did it - he's cool like that.
That first bite of hot, salty, buttery popcorn was enough to convert me. I went to Sam's Club the following week and bought a huge bag (50 pounds) of popcorn kernels and a large tub to hold it in. In the year or so since then, we've used about 1/4 of that popcorn and have tried many different seasonings from parmesan and garlic to caramel corn.
I was cruising the blogosphere a few days ago when I caught the idea of using maple syrup on popcorn. WHOA! I'd never thought of such a thing! I cracked out the popcorn right then. Scooter mixed up a tasty little spice blend while I popped the corn. When the corn was popped, I drizzled it with a mix of melted butter and syrup, then tossed in some of the spices and mixed it all up.
It was amazing! It was a revelation! It was autumn-flavored popcorn! I recommend you try this as soon as possible.
Maple and Spice Popcorn
Makes enough for two adults or several snack-size nibbles
1/2 C popcorn kernels
1/4 C canola oil (or oil of choice for popping)
3/4 tsp ground cinnamon
1/2 tsp ground ginger
a pinch of fresh ground nutmeg (or 1/4 tsp ground nutmeg from a jar)
2 Tbsp melted butter
1 Tbsp maple syrup
Optional: 1/4 tsp salt (or to taste) if you're into the sweet and salty combination.
Mix up the seasonings in a small bowl - feel free to adjust the amounts and spices to suit your taste. I would think some premade pumpkin pie spice would be good instead, if that's what you have on hand.
Pop corn using your preferred method. I'm sure you could use plain microwave popcorn instead of kernels in oil on the stovetop, you just might have to adjust the amount of butter/syrup and spices because microwave popcorn tends to make less.
While the popcorn is popping, melt the butter, then whisk in the syrup. Dump the popped corn out into a very large bowl, then slowly drizzle the syrup/butter mix overtop, stirring to evenly coat the popcorn. Sprinkle on about half of the spice mix and stir very well to combine. Taste a few pieces and if you don't nearly faint with bliss, adjust the seasonings until you do.
Monday, November 15, 2010
Menu Plan 11/16 - 11/29
Hey, sorry about the lack of menu plan posted this morning - I had a super busy day today and simply didn't have time to do it earlier. Here it is, for those of you interested. As always, let me know if you want a recipe and I'll do my best to post one.
11/16
B - Oatmeal, milk
L - Bean and cheese burritos
D - Grilled cheese sandwiches and tomato soup
11/17
B - Cereal, milk
L - Roasted potatoes, broccoli
D - Egg salad sandwiches, chips
11/18
B - Lazy Granola
L - Soup and crackers
D - Pizza pockets, baby carrots, applesauce
11/19
B - Cereal
L - Sandwiches
D - Tacos, tortilla chips
11/20
B - Skillet Breakfast
L - French bread (homemade - this stuff really is good enough to be the whole meal)
D - PW's Mushroom and Swiss Sliders with Spicy Fry Sauce, oven fries
Dessert - Banana cake with buttercream frosting, ice cream
11/21
B - Pancakes
L - Mac and cheese, broccoli
D - Hot dogs, baked beans, fries
11/22
B - Omelets
L - Sandwiches
D - Pan-fried chicken, mashers, corn
11/23
B - Peanut butter baked oatmeal
L - Soup and crackers
D - Cheeseburger calzone, baby carrots
11/24
B - Cereal
L - Quesadillas
D - Broccoli cheese soup, biscuits
11/25
B - Cereal
L - Thanksgiving @ Gram's
D - It seems unlikely that we'll need a dinner, but I'm going to have some chicken salad ready in the fridge, just in case we need a little something when we get back.
11/26
B - Eggs to order
L - Sandwiches
D - Personal pizzas
11/27
B - Peanut butter baked oatmeal
L - Broccoli with cheese sauce
D - Chili Cook's Burgers, oven fries
Dessert - Salsa Cake (courtesy of The Boy)
11/28
B - Pancakes
L - Nachos
D - Ham and mixed bean soup, rolls
11/29
B - Cereal
L - Soup and crackers
D - Spaghetti, garlic toast
11/16
B - Oatmeal, milk
L - Bean and cheese burritos
D - Grilled cheese sandwiches and tomato soup
11/17
B - Cereal, milk
L - Roasted potatoes, broccoli
D - Egg salad sandwiches, chips
11/18
B - Lazy Granola
L - Soup and crackers
D - Pizza pockets, baby carrots, applesauce
11/19
B - Cereal
L - Sandwiches
D - Tacos, tortilla chips
11/20
B - Skillet Breakfast
L - French bread (homemade - this stuff really is good enough to be the whole meal)
D - PW's Mushroom and Swiss Sliders with Spicy Fry Sauce, oven fries
Dessert - Banana cake with buttercream frosting, ice cream
11/21
B - Pancakes
L - Mac and cheese, broccoli
D - Hot dogs, baked beans, fries
11/22
B - Omelets
L - Sandwiches
D - Pan-fried chicken, mashers, corn
11/23
B - Peanut butter baked oatmeal
L - Soup and crackers
D - Cheeseburger calzone, baby carrots
11/24
B - Cereal
L - Quesadillas
D - Broccoli cheese soup, biscuits
11/25
B - Cereal
L - Thanksgiving @ Gram's
D - It seems unlikely that we'll need a dinner, but I'm going to have some chicken salad ready in the fridge, just in case we need a little something when we get back.
11/26
B - Eggs to order
L - Sandwiches
D - Personal pizzas
11/27
B - Peanut butter baked oatmeal
L - Broccoli with cheese sauce
D - Chili Cook's Burgers, oven fries
Dessert - Salsa Cake (courtesy of The Boy)
11/28
B - Pancakes
L - Nachos
D - Ham and mixed bean soup, rolls
11/29
B - Cereal
L - Soup and crackers
D - Spaghetti, garlic toast
Friday, November 12, 2010
Christmas Eve
Today I thought I'd share our Christmas Eve tradition - you know, in case you were wondering. LOL
On Christmas Eve morning we'll have homemade donut holes. I'll make the dough and cut them, Bryant will fry them (seriously - I have no business being anywhere near 400 degree oil) and I'll roll them in powdered sugar or cinnamon sugar after they've cooled a bit. We'll eat them while we chat, watch a movie or play a game.
Lunch will be something light and easy; this year it's pierogies (Pibb's suggestion).
On Christmas Eve we have a special dinner, one that we've developed into a tradition we take very seriously. Everything else is negotiable - even Christmas dinner, but never, ever, Christmas Eve dinner. When I asked the kids what they were looking forward to during the winter, the (very loud and often repeated) response was, "Christmas Eve dinner!"
Bryant will bring our rickety old card table into the living room and set it up near the wood stove. Then we'll all help set up a buffet that would cripple most tables...
We'll bring out purchased fruit and veggie trays, letting the kids peel off the protective plastics and open the tubs of dip. Bryant will sit at the dining room table, slicing a Log-o-Beef (what a weird name!) into thin disks, then cutting them into quarters. We'll put the beef pieces with some Old Wisconsin snack sticks (kind of like a Slim Jim, but worlds better) and a selection of crackers and cheeses. Next we'll bring out the Chex Mix (original, but not homemade) and several kinds of pop. Disposable plates, silverware, cups and napkins will take up space on the wood stove, the food on the card table and the pop on the hearth. Somewhere in the mix, there will be a cheesecake sampler - you know, in case we're still hungry after dinner...
After a moment of reflection and thanksgiving, we'll load up our plates and snuggle in on the couches to enjoy our dinner and movie. The movie is just as important to me as the food, as far as tradition goes. Every single year we watch the same movie - Mickey's Once Upon A Christmas.
If you know me, you know that while I enjoy a lot of Disney movies, I'm not a huge Mickey and Minnie fan. I don't have anything against them, I just don't love them. But this movie...oh, this movie kills me. It's a collection of three stories - one with Goofy and Max, one with Donald and his nephews and, my favorite, the one with Mickey and Minnie. It's called, "The Gift of the Magi" and if you're familiar with that story, I'm sure you can see where this is going.
Mickey wants to give Minnie a chain for her beautiful watch. Minnie wants to give Mickey a case for his prized harmonica. After struggling and scrimping, saving and trying, they both end up selling their most special possession to buy the perfect give for the other.
I don't want to give away too much, but my favorite part is at the end. Minnie and Mickey have each opened their gift and Minnie is sad that Mickey gave up his harmonica for her. Bryant will hold me just a little tighter and kiss my hair just as Mickey puts his hand on Minnie's, looks her in the eye and says, "You're all the music I'll ever need."
I'm getting misty-eyed just typing this.
When the movie is over and we've all eaten our fill, we clean up, tuck the little guys into bed and generally move on with whatever needs to be done.
But I'll carry that moment in my heart all year long.
On Christmas Eve morning we'll have homemade donut holes. I'll make the dough and cut them, Bryant will fry them (seriously - I have no business being anywhere near 400 degree oil) and I'll roll them in powdered sugar or cinnamon sugar after they've cooled a bit. We'll eat them while we chat, watch a movie or play a game.
Lunch will be something light and easy; this year it's pierogies (Pibb's suggestion).
On Christmas Eve we have a special dinner, one that we've developed into a tradition we take very seriously. Everything else is negotiable - even Christmas dinner, but never, ever, Christmas Eve dinner. When I asked the kids what they were looking forward to during the winter, the (very loud and often repeated) response was, "Christmas Eve dinner!"
Bryant will bring our rickety old card table into the living room and set it up near the wood stove. Then we'll all help set up a buffet that would cripple most tables...
We'll bring out purchased fruit and veggie trays, letting the kids peel off the protective plastics and open the tubs of dip. Bryant will sit at the dining room table, slicing a Log-o-Beef (what a weird name!) into thin disks, then cutting them into quarters. We'll put the beef pieces with some Old Wisconsin snack sticks (kind of like a Slim Jim, but worlds better) and a selection of crackers and cheeses. Next we'll bring out the Chex Mix (original, but not homemade) and several kinds of pop. Disposable plates, silverware, cups and napkins will take up space on the wood stove, the food on the card table and the pop on the hearth. Somewhere in the mix, there will be a cheesecake sampler - you know, in case we're still hungry after dinner...
After a moment of reflection and thanksgiving, we'll load up our plates and snuggle in on the couches to enjoy our dinner and movie. The movie is just as important to me as the food, as far as tradition goes. Every single year we watch the same movie - Mickey's Once Upon A Christmas.
If you know me, you know that while I enjoy a lot of Disney movies, I'm not a huge Mickey and Minnie fan. I don't have anything against them, I just don't love them. But this movie...oh, this movie kills me. It's a collection of three stories - one with Goofy and Max, one with Donald and his nephews and, my favorite, the one with Mickey and Minnie. It's called, "The Gift of the Magi" and if you're familiar with that story, I'm sure you can see where this is going.
Mickey wants to give Minnie a chain for her beautiful watch. Minnie wants to give Mickey a case for his prized harmonica. After struggling and scrimping, saving and trying, they both end up selling their most special possession to buy the perfect give for the other.
I don't want to give away too much, but my favorite part is at the end. Minnie and Mickey have each opened their gift and Minnie is sad that Mickey gave up his harmonica for her. Bryant will hold me just a little tighter and kiss my hair just as Mickey puts his hand on Minnie's, looks her in the eye and says, "You're all the music I'll ever need."
I'm getting misty-eyed just typing this.
When the movie is over and we've all eaten our fill, we clean up, tuck the little guys into bed and generally move on with whatever needs to be done.
But I'll carry that moment in my heart all year long.
Wednesday, November 10, 2010
Scooter's Chinchilla Post
One of Scooter's school subjects is spelling and on Wednesday she has to write each of the week's spelling words in a sentence. These are the sentences she wrote this morning (the spelling word is underlined).
1. Not again!
2. Please, you've got to believe me!
3. The angry chinchilla is loose!
4. I'm grateful you saved me from the angry chinchilla.
5. That chinchilla is poetry in motion.
6. That is enough!
7. The science of chinchilla study can be weird.
8. I truly meant to clean out the cage of the angry chinchilla.
9. How about you imitate the angry chinchilla...
10. Do you know the vocabulary of the angry chinchilla?
That's my girl!
1. Not again!
2. Please, you've got to believe me!
3. The angry chinchilla is loose!
4. I'm grateful you saved me from the angry chinchilla.
5. That chinchilla is poetry in motion.
6. That is enough!
7. The science of chinchilla study can be weird.
8. I truly meant to clean out the cage of the angry chinchilla.
9. How about you imitate the angry chinchilla...
10. Do you know the vocabulary of the angry chinchilla?
That's my girl!
Chicken Potpie
Today's recipe is originally from Best Simple Recipes magazine, but came to me from a friend. We were discussing meals to prepare ahead of time and keep in the freezer and she said she'd just read an article (with recipes) about that very topic. The next day she brought me a photocopied page from the magazine and it's been in my recipe box since.
In all honesty, however, I've never frozen this pie. The recipe is designed to feed one small-ish family, twice. For our large family, two pies are necessary for a meal, although we always have leftovers. I'm including the freezing directions for anyone that wants to try it, and I do intend to buy a couple of foil pie plates so I can freeze a couple of pies for those days when I don't have the time/patience/fortitude to face cooking a big dinner, but we need something substantial.
Chicken Potpie
Each pie serves 6 according to the recipe, although I always cut them into 8 slices, as I would with fruit pie.
4 C cooked, cubed chicken
4 C frozen Southern-style hash browns, thawed (the small cubes, not the shredded kind)
16 oz frozen mixed veggies, thawed and drained
1 10 3/4 oz can cream of chicken soup, undiluted
1 10 3/4 oz can cream of onion soup, undiluted
1 C milk
1 C (8 oz) sour cream
2 T all-purpose flour
1/2 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp garlic powder
1 package, 15 oz, refrigerated pie crust (2 crusts in a box)
In a large bowl, combine the first 11 ingredients. Divide between two 9 in deep dish pie plates. Roll out pastry to fit the top of each pie, cover ingredients in pie plate. Cut vents in the crust, then trim, seal and flute edges as desired.
Cover and freeze one pie for up to 3 months. Cover and bake the other pie at 400 degrees for 35 - 40 minutes or until golden brown.
To use frozen pie: Cover edges loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350; remove foil and bake 50 - 55 minutes longer or until golden brown.
Personal notes:
* I never, ever, thaw the veggies. I always intend to, but I never get around to starting dinner until it's too late and they don't have a chance to thaw. This has never been a problem for me.
*I've made this with a bottom crust, too and it's quite good. It's really a personal preference, just remember to buy or make twice as much crust if you're going to want bottom crusts, too.
*Always put a cookie sheet on the next shelf down in the oven - this drips like crazy and no one likes the smell of food burning to the bottom of the oven.
*Because this is made to be frozen, I think it would be a perfect food to take to a neighbor or friend, someone sick, mourning the loss of a loved one, experiencing the mind-numbing, though thoroughly wonderful, exhaustion of a new baby or just someone who could use a night off cooking. Make the pie(s), copy the recipe, being sure to include freezing and baking instructions and deliver. The recipient can bake them right away or freeze them for another night. Easy peasy.
In all honesty, however, I've never frozen this pie. The recipe is designed to feed one small-ish family, twice. For our large family, two pies are necessary for a meal, although we always have leftovers. I'm including the freezing directions for anyone that wants to try it, and I do intend to buy a couple of foil pie plates so I can freeze a couple of pies for those days when I don't have the time/patience/fortitude to face cooking a big dinner, but we need something substantial.
Chicken Potpie
Each pie serves 6 according to the recipe, although I always cut them into 8 slices, as I would with fruit pie.
4 C cooked, cubed chicken
4 C frozen Southern-style hash browns, thawed (the small cubes, not the shredded kind)
16 oz frozen mixed veggies, thawed and drained
1 10 3/4 oz can cream of chicken soup, undiluted
1 10 3/4 oz can cream of onion soup, undiluted
1 C milk
1 C (8 oz) sour cream
2 T all-purpose flour
1/2 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp garlic powder
1 package, 15 oz, refrigerated pie crust (2 crusts in a box)
In a large bowl, combine the first 11 ingredients. Divide between two 9 in deep dish pie plates. Roll out pastry to fit the top of each pie, cover ingredients in pie plate. Cut vents in the crust, then trim, seal and flute edges as desired.
Cover and freeze one pie for up to 3 months. Cover and bake the other pie at 400 degrees for 35 - 40 minutes or until golden brown.
To use frozen pie: Cover edges loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350; remove foil and bake 50 - 55 minutes longer or until golden brown.
Personal notes:
* I never, ever, thaw the veggies. I always intend to, but I never get around to starting dinner until it's too late and they don't have a chance to thaw. This has never been a problem for me.
*I've made this with a bottom crust, too and it's quite good. It's really a personal preference, just remember to buy or make twice as much crust if you're going to want bottom crusts, too.
*Always put a cookie sheet on the next shelf down in the oven - this drips like crazy and no one likes the smell of food burning to the bottom of the oven.
*Because this is made to be frozen, I think it would be a perfect food to take to a neighbor or friend, someone sick, mourning the loss of a loved one, experiencing the mind-numbing, though thoroughly wonderful, exhaustion of a new baby or just someone who could use a night off cooking. Make the pie(s), copy the recipe, being sure to include freezing and baking instructions and deliver. The recipient can bake them right away or freeze them for another night. Easy peasy.
Tuesday, November 9, 2010
Slacker
The Boy has a t-shirt that says, "Genius by birth, slacker by choice."
Never has that been more true than this morning.
He wanted bagels and I suggested that I could teach him how to make them. He considered that for a moment, then said, "I don't know, my day is pretty full. I've got some sitting around planned, I've got music to listen to, monsters to draw, and I need to make sure I have time to lay on my bed and read..." Then he walked away.
Teenagers!
Never has that been more true than this morning.
He wanted bagels and I suggested that I could teach him how to make them. He considered that for a moment, then said, "I don't know, my day is pretty full. I've got some sitting around planned, I've got music to listen to, monsters to draw, and I need to make sure I have time to lay on my bed and read..." Then he walked away.
Teenagers!
Sunday, November 7, 2010
On the Go
This post is really just a test of a Blogger app for my new phone.
Published with Blogger-droid v1.6.5
Friday, November 5, 2010
Just like you
Last night, as Bryant and I were leaving Walmart, we happened upon a rather precariously balanced piece of plastic being held up by the baskets of two carts. On top of the plastic were a few odds and ends and a scanner. I pointed at it, laughing and said, "That seems awkward and likely to cause trouble."
My darling husband responded with, "Huh. Just like you."
This morning, The Boy was playing Mario Kart and trying out a new bike. As he awkwardly made the turns and repeatedly crashed into things (very unlike his usual Mario Kart style), Bryant commented that the bike looked like it had "slow acceleration, but fast top speed and was pretty hard to handle." Then he looked at me and said, "Huh. Just like you."
Yeah.
It's a good thing he's cute...
My darling husband responded with, "Huh. Just like you."
This morning, The Boy was playing Mario Kart and trying out a new bike. As he awkwardly made the turns and repeatedly crashed into things (very unlike his usual Mario Kart style), Bryant commented that the bike looked like it had "slow acceleration, but fast top speed and was pretty hard to handle." Then he looked at me and said, "Huh. Just like you."
Yeah.
It's a good thing he's cute...
Thursday, November 4, 2010
Sight Words
In his 1948 book, "Problems in Reading", Edward William Dolch published a list of 220 frequently used 'service words' and a separate list of 95 common nouns. These lists are estimated to contain 50-75% of the words in children's books.
These are often referred to as Dolch words and are broken up into levels. The levels are pre-primer, primer, 1st, 2nd and 3rd level. Obviously easier words, such as A and I are in the earlier levels and words such as yellow and because are in the upper levels.
Midge has struggled with reading and so we've been practicing sight words. Today I thought I'd share our sight word activity schedule. We do this every weekday, every week.
Sunday:
*I choose the next 10 words and write them on the chalkboard in the dining room so they're ready for Monday morning.
Monday:
*Review words from previous weeks (yes, all the words from previous weeks).
*Introduce 10 new words and he writes them on 3 X 5 cards (one word per card) using his best handwriting.
*Roll a 10 sided die to assign each word a number, writing the number on the appropriate card, then putting the cards in the correct order.
*Use stamps to "write" each word in his Word Book (a steno pad).
Tuesday:
*Read this week's words together.
*Copy each word two times on the back of the card, using whatever medium he wants (crayons, markers, colored pencils, paint, stamps, etc....)
*Roll a 10 sided die and say the corresponding word - continue until all words have been said. We usually do this as a game - he writes 1-10 twice on a paper, labeling his column and mine, then we see who can roll all 10 numbers first.
Wednesday:
*Review this week's words together.
*In the Word Book, write a short sentence for each word, then he illustrates if he wants to. Typically The Boy writes the sentences on a piece of scrap paper, then Midge copies them.
Thursday:
*Review this week's words together.
*Using pasta we've dyed in rainbow colors (that was seriously fun!), "write" each word. I put a towel on the table, so the pasta doesn't roll away.
*If he's struggling with any words, we practice those a few extra times and I'll randomly ask him to tell me what the words on the chalkboard are.
Friday:
*Review this week's words together.
*Randomly choose words and ask him to find the correct card.
*He alphabetizes the words for the week.
*He reads all 10 words to Bryant, The Boy or Scooter.
So that's what we're doing. It seems to be working pretty well - I can see the difference in his confidence level when he reads and that's really what I'm going for. I know that he CAN read, he simply thinks he can't, so anything that builds his confidence and helps him feel like he's doing well is good with me.
These are often referred to as Dolch words and are broken up into levels. The levels are pre-primer, primer, 1st, 2nd and 3rd level. Obviously easier words, such as A and I are in the earlier levels and words such as yellow and because are in the upper levels.
Midge has struggled with reading and so we've been practicing sight words. Today I thought I'd share our sight word activity schedule. We do this every weekday, every week.
Sunday:
*I choose the next 10 words and write them on the chalkboard in the dining room so they're ready for Monday morning.
Monday:
*Review words from previous weeks (yes, all the words from previous weeks).
*Introduce 10 new words and he writes them on 3 X 5 cards (one word per card) using his best handwriting.
*Roll a 10 sided die to assign each word a number, writing the number on the appropriate card, then putting the cards in the correct order.
*Use stamps to "write" each word in his Word Book (a steno pad).
Tuesday:
*Read this week's words together.
*Copy each word two times on the back of the card, using whatever medium he wants (crayons, markers, colored pencils, paint, stamps, etc....)
*Roll a 10 sided die and say the corresponding word - continue until all words have been said. We usually do this as a game - he writes 1-10 twice on a paper, labeling his column and mine, then we see who can roll all 10 numbers first.
Wednesday:
*Review this week's words together.
*In the Word Book, write a short sentence for each word, then he illustrates if he wants to. Typically The Boy writes the sentences on a piece of scrap paper, then Midge copies them.
Thursday:
*Review this week's words together.
*Using pasta we've dyed in rainbow colors (that was seriously fun!), "write" each word. I put a towel on the table, so the pasta doesn't roll away.
*If he's struggling with any words, we practice those a few extra times and I'll randomly ask him to tell me what the words on the chalkboard are.
Friday:
*Review this week's words together.
*Randomly choose words and ask him to find the correct card.
*He alphabetizes the words for the week.
*He reads all 10 words to Bryant, The Boy or Scooter.
So that's what we're doing. It seems to be working pretty well - I can see the difference in his confidence level when he reads and that's really what I'm going for. I know that he CAN read, he simply thinks he can't, so anything that builds his confidence and helps him feel like he's doing well is good with me.
Wednesday, November 3, 2010
Pull Apart Rolls
A few years ago I embraced my inner bread baker and it's been a wonderful experience. There's just something amazing about mixing a few basic ingredients together, letting it rise and then baking some gorgeous, fragrant, fresh bread.
One of the recipes I use time and again is pull apart rolls. I serve these with everything from beef roast to pork ribs and a hundred other things. They don't take terribly long and don't require a second rise. Next time you feel like you want dinner rolls, give this recipe a try.
Pull Apart Dinner Rolls
Makes 12
2 1/2 tsp active dry yeast (or one packet, if you buy your yeast that way)
1 1/3 C milk
3 - 3 1/2 C flour - all purpose or whole wheat, or a combination
3 T extra virgin olive oil
1 T granulated sugar
1 tsp salt
1 T melted butter
Coarse salt for sprinkling
Heat milk to 105 - 120 degrees. There's no need to get all fancy and crack out a thermometer. Just stick your (clean) finger into the milk after it's been warming a few moments - it should feel like hot tap water.
Pour milk into mixing bowl; add sugar and yeast. Allow this to sit for 5-10 minutes or until the yeast blooms. Stir in 1 C flour, oil and salt, beat until smooth. Stir in remaining flour, scraping dough from sides of the bowl, until soft dough forms.
Those of you who have seen me bake will know that I am a very tactile baker - I use my hands for nearly every part of the process, including mixing. I knead the dough entirely by hand, so I just mix it up then dump it out on the table or counter (floured) and knead in the rest of the flour that way.
Whatever your preferred method of mixing, when the flour is completely incorporated, place the dough in a large, well greased bowl, cover and let rise in a warm place until doubled, about 45 minutes to an hour. We keep the house pretty cool, so I turn the oven on and let it heat to 200 degrees, then turn it off and set my bowl of dough on top of the stove to rise.
After your dough has risen, heat the oven to 400 degrees. Punch down dough in the center and fold it over a few times to mix it back up. Grease a 12-cup muffin tin with nonstick cooking spray, set aside. Pinch off 1 inch balls of dough and quickly roll into a rough sphere. Place three balls in each muffin cup, brush with melted butter and sprinkle with coarse salt. I have used kosher salt and Mediterranean sea salt (I loved both!).
I keep a small bowl of flour handy when I'm pinching off the dough balls. If my fingers get sticky, I simply dip them in the flour and keep going, repeating as necessary.
Bake until crust is lightly golden, about 15 minutes. Immediately remove from pan and eat. Store any leftovers in an loosely covered bowl.
On a personal note, my children call these Bun Muffins. They're baked in a muffin tin, hence the Muffin part of the name. The bun part comes from the curves at the top of the rolls, especially when you've pulled a third of the roll off... Yup, those are my kids.
One of the recipes I use time and again is pull apart rolls. I serve these with everything from beef roast to pork ribs and a hundred other things. They don't take terribly long and don't require a second rise. Next time you feel like you want dinner rolls, give this recipe a try.
Pull Apart Dinner Rolls
Makes 12
2 1/2 tsp active dry yeast (or one packet, if you buy your yeast that way)
1 1/3 C milk
3 - 3 1/2 C flour - all purpose or whole wheat, or a combination
3 T extra virgin olive oil
1 T granulated sugar
1 tsp salt
1 T melted butter
Coarse salt for sprinkling
Heat milk to 105 - 120 degrees. There's no need to get all fancy and crack out a thermometer. Just stick your (clean) finger into the milk after it's been warming a few moments - it should feel like hot tap water.
Pour milk into mixing bowl; add sugar and yeast. Allow this to sit for 5-10 minutes or until the yeast blooms. Stir in 1 C flour, oil and salt, beat until smooth. Stir in remaining flour, scraping dough from sides of the bowl, until soft dough forms.
Those of you who have seen me bake will know that I am a very tactile baker - I use my hands for nearly every part of the process, including mixing. I knead the dough entirely by hand, so I just mix it up then dump it out on the table or counter (floured) and knead in the rest of the flour that way.
Whatever your preferred method of mixing, when the flour is completely incorporated, place the dough in a large, well greased bowl, cover and let rise in a warm place until doubled, about 45 minutes to an hour. We keep the house pretty cool, so I turn the oven on and let it heat to 200 degrees, then turn it off and set my bowl of dough on top of the stove to rise.
After your dough has risen, heat the oven to 400 degrees. Punch down dough in the center and fold it over a few times to mix it back up. Grease a 12-cup muffin tin with nonstick cooking spray, set aside. Pinch off 1 inch balls of dough and quickly roll into a rough sphere. Place three balls in each muffin cup, brush with melted butter and sprinkle with coarse salt. I have used kosher salt and Mediterranean sea salt (I loved both!).
I keep a small bowl of flour handy when I'm pinching off the dough balls. If my fingers get sticky, I simply dip them in the flour and keep going, repeating as necessary.
Bake until crust is lightly golden, about 15 minutes. Immediately remove from pan and eat. Store any leftovers in an loosely covered bowl.
On a personal note, my children call these Bun Muffins. They're baked in a muffin tin, hence the Muffin part of the name. The bun part comes from the curves at the top of the rolls, especially when you've pulled a third of the roll off... Yup, those are my kids.
Monday, November 1, 2010
Menu Plan 10/30-11/15
Good morning everyone! Today I'm posting yet another menu plan, but before I do that, I have a question for you. Are you reading these? Do you care? It just seems like a lot of typing for something that I have to wonder how many of you actually care about. So let me know - keep going or find something else to write about on Monday mornings?
Okay, here we go...
10/30
B - Cereal
L - Sandwiches
D - Pile of bloody guts on toadstools with witch fingers AKA Sloppy Joes with fries
10/31
B - Chocolate chip pancakes (or regular, for those of us who don't enjoy the texture of chocolate chips in pancakes - I could write an entire post about how I feel on this subject)
L - Soup/sandwiches/leftovers
D - Shredded bbq brains, mashed maggots and ogre toenails AKA BBQ beef, mashed potatoes, corn
11/1
B - Cereal
L - Corn dog muffins, yogurt
D - English muffin breakfast sandwiches, patty style hashbrowns
11/2
B - Breakfast burritos
L - Sandwiches
D - Beef and black bean chili in bread bowls
11/3
B - Cereal
L - Pizza
D - Casserole Ole, corn muffins
11/4
B - Peanut butter baked oatmeal
L - Cheesy pasta with broccoli
D - Chicken with cider and bacon sauce, long grain and wild rice, steamed broccoli
11/5
B - Eggs to order, toast
L - Grilled cheese sandwiches
D - Pizza pockets, baby carrots, applesauce
11/6
B - Cereal
L - Soup and crackers
D - Ham and scalloped potatoes, steamed broccoli
11/7
B - Pancakes
L - Sandwiches
D - Beef stir-fry, rice, homemade fortune cookies
11/8
B - Banana streusel muffins
L - Sandwiches
D - Spaghetti with wild mushroom sauce, broccoli, garlic toast
11/9
B - Eggs, skilled smashed potatoes
L - Grilled cheese and tomato soup
D - Pigs in blankets, chips, baked beans
11/10
B - Peanut butter granola
L - Sandwiches
D - Chicken pot pie, glazed carrots, biscuits
11/11
B - Cereal
L - Egg salad in homemade pitas
D - White chili, slow rising peasant loaf
11/12
B - French toast
L - Quesadillas
D - BBQ meatballs, cheesy potato casserole
11/13
B - Cereal
L - Sandwiches
D - Baked potato soup, breadsticks
11/14
B - Pancakes
L - Roasted potatoes
D - Super burritos, tortilla chips
11/15
B - Omelets
L - Out, as it's shopping day
Okay, here we go...
10/30
B - Cereal
L - Sandwiches
D - Pile of bloody guts on toadstools with witch fingers AKA Sloppy Joes with fries
10/31
B - Chocolate chip pancakes (or regular, for those of us who don't enjoy the texture of chocolate chips in pancakes - I could write an entire post about how I feel on this subject)
L - Soup/sandwiches/leftovers
D - Shredded bbq brains, mashed maggots and ogre toenails AKA BBQ beef, mashed potatoes, corn
11/1
B - Cereal
L - Corn dog muffins, yogurt
D - English muffin breakfast sandwiches, patty style hashbrowns
11/2
B - Breakfast burritos
L - Sandwiches
D - Beef and black bean chili in bread bowls
11/3
B - Cereal
L - Pizza
D - Casserole Ole, corn muffins
11/4
B - Peanut butter baked oatmeal
L - Cheesy pasta with broccoli
D - Chicken with cider and bacon sauce, long grain and wild rice, steamed broccoli
11/5
B - Eggs to order, toast
L - Grilled cheese sandwiches
D - Pizza pockets, baby carrots, applesauce
11/6
B - Cereal
L - Soup and crackers
D - Ham and scalloped potatoes, steamed broccoli
11/7
B - Pancakes
L - Sandwiches
D - Beef stir-fry, rice, homemade fortune cookies
11/8
B - Banana streusel muffins
L - Sandwiches
D - Spaghetti with wild mushroom sauce, broccoli, garlic toast
11/9
B - Eggs, skilled smashed potatoes
L - Grilled cheese and tomato soup
D - Pigs in blankets, chips, baked beans
11/10
B - Peanut butter granola
L - Sandwiches
D - Chicken pot pie, glazed carrots, biscuits
11/11
B - Cereal
L - Egg salad in homemade pitas
D - White chili, slow rising peasant loaf
11/12
B - French toast
L - Quesadillas
D - BBQ meatballs, cheesy potato casserole
11/13
B - Cereal
L - Sandwiches
D - Baked potato soup, breadsticks
11/14
B - Pancakes
L - Roasted potatoes
D - Super burritos, tortilla chips
11/15
B - Omelets
L - Out, as it's shopping day
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