Monday, November 18, 2013

Easy Chicken Noodle Soup

My mom taught me how to make this when I was in college because she was sick of me eating cheap, unhealthy food. It's hard to cook for one, and easy to end up buying mac and cheese! I would make a whole batch and freeze servings for later meals. Really easy, inexpensive and makes you feel better than microwaved store bought dinner...Enjoy! Remember to be creative and add or take away ingredients as you like (more carrots, less onion, etc...)

3/4 pound cooked chicken (about 2 cups cut up)
2 medium stalks celery
2 medium carrots 
1 medium onion
2 garlic cloves
4 cans (14 1/2 oz each) ready-to-serve) chicken broth
1 cup frozen green peas
1 tablespoon parsley
1 tablespoon thyme
1 cup gemelli or rotini pasta (4 oz)
Salt and pepper to taste

Cut chicken into 1/2 inch pieces. Chop celery. Peel and chop carrots. Peel and finely chop garlic (tip if you have not done this, smash garlic cloves with the flat side of a knife and the skin will crack). Heat the chicken, celery, carrots, onion, garlic, broth, peas, spices, in boiling water over high heat. Stir in the pasta, stirring occasionally. Once mixture is boiling, reduce heat just enough until it's simmering. Cook uncovered 10-15 minutes, stirring occasionally until pasta is tender and veggies are tender when pierced with a fork. 


Sunday, November 17, 2013

Bjorn Makes His Favorite Cookies



Chocolate Crinkles

1/2 cup vegetable oil
4 sq. unsweetened (4oz) melted in the oil
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner's sugar
Mix melt chocolate/oil and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt. Chill over night.
Heat oven 350. Drop teaspoon balls of the dough into the confectioner's sugar. Place 2" apart on a greased or parchment papered cookie sheet. Bake 10 to 12 min. Do not over bake!
Enjoy!!!



Mom's story about Dad for his memory book!

I think being married for 55 year is amazing!
I love what Mom wrote about Dad for his memory book. But I think it's interesting that she wrote why Dad picked her but never wrote why she picked him
. I'm going to go ask her why.

Saturday, November 16, 2013

Mom/Grandma/Great Grandma's Homemade Frosting




Double Batch - (Freezes Well)
  1. 2 cups of Crisco (mix smooth)
  2. 2/lbs. powered sugar
  3. 1 cup flour
  4. 1/2 teaspoon salt
  5. 1 tablespoon clear vanilla
  6. 1 or 2 teaspoon
  7. 1 or 2 teaspoon coconut
  8. 2/3 cup of milk
Add 1/2 of the powered  sugar with the Crisco, milk, flour, mix and then add the flavoring. Add the rest of the powered sugar. Beat well.


Great Grandma James
Scott, Declan, Chloe, Olivia & Cordelia


Kenzie


River
 
Jen's recipe
 

Wednesday, November 13, 2013

Oyster Soup

Oyster Soup is a Christmas Eve tradition that is loved by some and feared by others.

Ingredients:
3/4 gallon whole Milk
1 1/2 sticks Butter
3T Salt
3- 8oz extra small Oysters with juice

Instructions:
1. Warm the milk with a double boiler
2. Add butter and salt
3. When milk is warm add oysters
4. Allow oysters to warm, plump,  and curl

Sunday, October 27, 2013

Stuffed Mushrooms

Yet another use of pizza dough. This simple appetizer is great for those pesky social events were you want to bring something that everyone will enjoy, but don't want to spend too much time or money.

Ingredients:
2 T- Olive Oil
1 T- Yeast
1 t- Salt
1.5 t- Sugar
2 C- All Purpose Flour
1/2 C- Self-Rising Flour
1 C- Water
Mushrooms 
4 Mozzarella Cheese Sticks
Chorizo Sausage or Pepperoni
Tomato Sauce
Crushed Red Peppers
Salt And Pepper 
1 Egg
1 T Butter

Instructions
  1. Start by adding the water (warm), yeast, and sugar into your mixing bowl or bread machine. Let the yeast and sugar do their magic for 30 mins or so. 
  2. After the yeast is bubbling, add all the remaining ingredients. Turn-on you bread machine or kneed/mix. 
  3. Either let your machine do all the work, or punch down and kneed your pizza crust every 30 mins for 1.5 hours. It is worth it in the end, and you can save half in the refrigerator for up to 2 weeks. 
  4. Roll out your crust and cut it into 6 inch circles.
  5. Cook chorizo Sausage (other toppings) into your marinara sauce (any store bought sauce will work).
  6. Place a mushroom with the stem broken out of it in the center of the dough.
  7. Fill the mushroom cap with meat sauce.
  8. Spice with crushed red peppers and black pepper 
  9. Add a 1/4 inch segment of a mozzarella cheese stick to the pile.
  10. Pull the corners of the dough up and around the mushroom, pinching them at the top.  
  11. Melt butter and add egg into a bowl. Mix and wash dough covered mushrooms lightly with a brush. 
  12. Salt dough covered mushrooms. 
  13. Place in the oven at 400 degrees for about 12 minutes or until golden.

Friday, October 18, 2013

Homemade French Fries

Ingredients:
1- Large Potato
Corn Starch
Cooking Oil
Salt

Instructions:
  1. Slice potatoes into small sticks
  2. Rinse with cold water
  3. Dry well
  4. Dust with cornstarch
  5. Fry in cooking oil at just under 400°F in small batches not to cool the oil too much. Low smoke oil (like peanut or canola) will keep it from "smoking" up your kitchen. 
  6. When golden, take out of oil and dry with paper towel. 
  7. Season as soon as possible.  


Zucchini Egg Pie

This is simple, yet beautiful breakfast.  Nothing like impressing the family with something that looks so nice yet so easy.

Ingredients:
Small Zucchini
Red Onion
Garlic cloves
Mushrooms
Whatever else sounds good
4- Large Eggs
Salt and Pepper

Instructions:

  1. Add a layer of zucchini in a spiral pattern at the bottom of a small cast-iron skillet
  2.  Add mushrooms, garlic, onion, or whatever else sounds good 
  3. Beat 4 eggs in a bowl pour over filling
  4. Top with zucchini in a spiral pattern
  5. Cook for 30ish minutes at 425 

Monday, October 14, 2013

Bread-sticks

If you enjoyed the pizza recipe this is another option that you can do with the same crust.


Ingredients:
T- OLIVE OIL
1 T- YEAST

1 t- SALT
1.5 t- SUGAR
2 C- ALL PURPOSE FLOUR
1/2 C- SELF-RISING FLOUR
1 C- WATER

Instructions:
  1. Start by adding the water (warm), yeast, and sugar into your mixing bowl or bread machine. Let the yeast and sugar do their magic for 30 mins or so. 
  2. After the yeast is bubbling, add all the remaining ingredients. Turn-on you bread machine or kneed/mix. 
  3. Either let your machine do all the work, or punch down and kneed your dough every 30 mins for 1.5 hours. It is worth it in the end, and you can save half in the refrigerator for up to 2 weeks. 
  4. Roll out your dough and slice into strips.
  5. Add melted butter or the like with a brush
  6. Sprinkle with cinnamon and sugar, or garlic and parmesan, etc. 
  7. Whisk an egg and brush on to the twisted bread-sticks. This will give a beautiful glaze to the finished sticks and ensure a moist middle. 
  8.  Place on a pan in a 450 degree oven for about 15 mins.
  9. Enjoy.



      



    

    Pizza

    Over the years I have enjoyed making pizza for all who I love. After experiencing pizza from all over the world, this is the best home-cook recipe that I have found. I hope that it brings your family as much joy as it brings mine.


    Nothing better than making your own pizza!
    Ingredients:
    2 T- OLIVE OIL
    1 T- YEAST
    1 t- SALT
    1.5 t- SUGAR
    2 C- ALL PURPOSE FLOUR
    1/2 C- SELF-RISING FLOUR
    1 C- WATER

    Instructions
    1. Start by adding the water (warm), yeast, and sugar into your mixing bowl or bread machine. Let the yeast and sugar do their magic for 30 mins or so. 
    2. After the yeast is bubbling, add all the remaining ingredients. Turn-on you bread machine or kneed/mix. 
    3. Either let your machine do all the work, or punch down and kneed your pizza crust every 30 mins for 1.5 hours. It is worth it in the end, and you can save half in the refrigerator for up to 2 weeks. 
    4. Roll out your crust and place on a pan in a 450 degree oven for about 5 mins to pre-cook.
    5. Pull the crust out and flip it over
    6. Add all you favorite toppings and return to the oven
    7. About 5 mins prior to the pizza being fully cooked, removed the pan and allow the pizza to cook directly on the rack. This will crisp the crust, but beware is may drip and make a mess. consider placing the pan one rack under to catch the drippings. 
    8. Once the pizza is cooked to you liking, pull it from the oven and enjoy. 
    Tips:
    • If you are using high moisture toppings consider pre-cooking/grilling to remove some of the moisture. i.e. pineapple, mushrooms, tomatoes. 
    • After your pizza comes out of the oven place it on a cooling rack of a min or two. This will keep moisture from pulling back into the crust. Also, after cutting place the pizza back onto the cooking rack for serving. 

    Sunday, October 13, 2013

    Dutch Oven Lasagna

    Cooking a meal for a dozen in Indian Creek.
    A Dutch Oven dinner after a hard day of
    climbing is always a crowd pleaser. 
    This is a crowd pleasing meal that is easy to create on any camping adventure that does not required you caring your gear/supplies on your back. 1 Box- Lasagna Noodles, hole, dry15 oz- Ricotta cheese79.5 oz- Spaghetti Sauce6 oz- Olives1 lb.- Mushrooms, fresh32 oz- Mozzarella Cheese1 oz- Oregano1­ oz- Garlic16 oz- Ground Beef10 oz- Hot Sausage1 oz- Parmesan cheese, graded
    Serving Directions- If possible let the lasagna set-up and cook for 40 min. Then cut into 2-4 inch serving sizes. Garnish with fresh mushrooms and graded Parmesan cheese. White Water Lasagna goes great with steamed broccoli, green salad, and/or French bread. It does not have to be cooked in a Dutch Oven, but it is more fun.
    Serves 8 - 1 Dutch Oven
    Instructions  
    1.      Start by browning 16 oz Ground Beef and 10 oz Hot Sausage in a round Dutch Oven.
    2.      Drain off the grease into the sump.
    3.      Add 96 oz  Spaghetti Sauce, 6 oz olives, and ­­­­­____ oz fresh mushrooms, sliced.
    4.      Then take a fresh DO and start the layering processing.
    5.      Place 16 oz Sauce on the bottom of the Dutch Oven
    6.      Place 4 dry lasagna noodles on sauce layer
    7.      Place 3.75 oz ricotta cheese on lasagna noodles layer
    8.      Place 4 oz Mozzarella Cheese on ricotta cheese layer
    9.      Place 16 oz Sauce on Mozzarella Cheese layer
    10.  Place 4 dry lasagna noodles on sauce layer
    11.  Place 3.75 oz ricotta cheese on lasagna noodles layer
    12.  Place 4 oz Mozzarella Cheese on ricotta cheese layer
    13.  Place 16 oz Sauce on Mozzarella Cheese layer
    14.  Place 4 dry lasagna noodles on sauce layer
    15.  Place 3.75 oz ricotta cheese on lasagna noodles layer
    16.  Place 4 oz Mozzarella Cheese on ricotta cheese layer
    17.  Place 16 oz Sauce on Mozzarella Cheese layer
    18.  Place 4 dry lasagna noodles on sauce layer
    19.  Place 3.75 oz ricotta cheese on lasagna noodles layer
    20.  Place 4 oz Mozzarella Cheese on Ricotta Cheese layer
    21.  Place 16 oz Sauce on Mozzarella Cheese layer
    22.  Finish with remainder of Mozzarella Cheese.

    Cooking Directions
    1.      Cover Dutch Oven with Dutch Oven lid
    2.      Place 12-14 coals on lid of Dutch Oven
    3.      Place 8-10 coals on fire pan and place Dutch Oven over coals
    4.      Cook for 35-45 minutes or until noodles are soft.
    5.      Place more coals to lid to speed cook time. Beware that this could lead to burning.