DIY Cookie Butter

Simple to make, and soooo very good. It's sinful, and delicious!!

DIY Cookie Butter

1 c crushed cookies
1/2 c powdered sugar
1/4 c water
1/4 c olive oil

To make, crumble cookies into food processor and pulse until fine powder. Then add oil and water and process for a minute. Slowly add powdered sugar  and let process until thick and creamy.  Scoop into jar or bowl with a good lid. Use on toast, crackers, waffles, pancakes, or as frosting /glaze on cake, or whatever! Warm in the microwave for 30 seconds and drizzle as topping over ice cream.

Refrigerate. Lasts a week.

My advice is to use hard cookies, like chocolate chip or snicker doodles. Cream filled cookies tend to separate. The absolute best is to use homemade cookies, that way you are certain of no extra ingredients you don't want. The oil you use can also vary- I suggest coconut oil or olive oil.

However you put this together, it is definitely cheaper to make at home, (Total price for what I made was about $0.80) and quick to make too! 

Your kids will love the alternate, and you will love both the price and ease.

Peanut Butter Cookies

Family Favorite Peanut Butter Cookies

 In a large mixing bowl add:

1 c peanut butter (Creamy or crunchy- depends on your taste preference!:)
1 c brown sugar
1 c sugar
2 eggs
1 c real butter (2 sticks)
2 tsp vanilla extract

Cream together in bowl until sugar dissolves.

Add to bowl:
3 c flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp real salt

Mix all together well. Set bowl in refrigerator for 1 hour until dough firms. Take spoonful batter and roll into 1" balls. Place on ungreased cookie sheet. Use a fork to create hatch-marks on each and slightly flatten top on cookie dough roll.
Bake at 375F degrees for 8-10 minutes.
Enjoy!

This recipe is extremely easy to follow and very good for beginning learners! Kids love helping to roll and smoosh down the dough balls- the refrigerated batter makes for easy clean up, and easy to work with dough. Kid friendly and certainly kid approved. Makes approximately 5 dozen.
Bring smiles! Enjoy together!

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Once a Month Alarm Brownies

Once A Month Alarm Brownies

I didn't know what to call these. My hubby said "Death by Chocolate Brownies".
I wanted "3 Alarm Brownies", or "Milk Alarm Brownies" (so rich, you run for the milk!)

Basically these are THE brownies to make when that chocolate craving is just beyond what you can handle. Want to solve the serious sweet tooth ? Really solve that once a month need for chocolate before the lack there of sets you off kilter and in a "mood"? (haha!)
This is it. For serious chocolate lovers, like me. I'm not even going to try to doll up the pictures- because this is serious- serious biz here folks! :)

Once a Month Alarm Brownies

Pre heat oven to 350F degrees. Spray/ or grease a 8" square baking pan.

Brownies:
1/2 c softened real butter
2 eggs
1 c sugar
2 tsp vanilla
1/3 c unsweetened cocoa powder
1/2 c flour
1/4 tsp baking powder
1/4 tsp real salt
1/2 c chopped walnuts (** Optional)

Frosting
4 tbsp softened real butter
1 tsp vanilla
2 tbsp unsweetened cocoa powder
2 tbsp honey
1 cup powdered sugar
1 tbsp milk

In a bowl,add 1/2 c softened butter, eggs and sugar. Mix on low speed until sugar dissolves. Add cocoa and vanilla. Add flour, baking powder and salt and mix on medium speed until smooth. **Add chopped walnuts and mix once more until well blended.  Will be thick.
Pour into prepped pan and bake in center of the oven for 25 -30 min. (until a butter knife inserted comes out clean.
In a bowl, mix  butter, powdered sugar, honey, milk, vanilla and  cocoa powder. Mix on low until powder dampens and then high speed until fluffed and smooth like frosting. Spread over brownies while they are still hot from oven. Let it melt across - and drizzle in.....ahhhhhhh enjoy warm with a glass of milk and dissolve away all sweet tooth or chocolate craving you have in a matter of seconds!

As i said- I'm not dolling up the pictures- these brownies speak for themselves. Make no mistake- these are for serious chocolate lovers!






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Best Homemade Pizza Dough

Best Homemade Pizza Dough

(Dough for 2 reg. pizzas, or 4 mini personal pizzas)

 This particular recipe is delicious! For our family, the recipe has brought fun and joy into family food nights- everyone can participate. I usually have all the ingredients already on the shelf, and we save so much money! This feeds everyone with some left over for lunch next day (or midnight gamer's snacks), and the best part is each person gets to choose what goes on- fitting the moods, lightening hearts,  and bringing the family together for more than just a sit at the table- this gives us time. I hope it brings smiles to your family as well!

Homemade Pizza Dough

Start with large bowl & add:
3 tsp yeast
1 tsp sugar
1 1/3 c warm water

dissolve yeast and sugar in warm water in large bowl and allow to proof for 5 minutes. (will foam up)

add to yeast mixture:
3 tbsp olive oil
3 tbsp corn meal
1 tsp real salt
3 c all purpose flour or whole wheat flour

mix all together and knead dough until smooth. roll into ball, lightly oil the outside with olive oil and allow to rise until double- about 45 minutes









I always use the same bowl I just mixed it in- cuts down on dishes, but doesn't make for pretty pictures! Haha! Once doubled, you are ready to make pizzas! Yay! 

Cut dough in half **- this dough makes 2 pizzas. Roll out each half on lightly floured surface to desired size and thickness. Thin crust, thick crust- it all depends on what you roll it to! We like ours thin to regular.  Place on pizza pan, warmed pizza stone, or cookie sheet lightly dusted with cornmeal.  Bake in oven for 7 minutes at 450 F degrees. Remove from oven, Top with sauce, toppings of your choice an cheese. return to oven - Bake at 450F degrees for 9-10 minutes. (Sorry Sorry! I forgot to take a picture of rolling it out! I'll add it next time!) Here they are at prebake.

Have fun with the toppings! Have the kids help grate the cheese, and choose their own toppings. (For cheese lovers, you can roll pieces of string cheese into the crust edges and create a stuffed crust the kid's will love! -Do this at the first stage). Kids love rolling out the dough.** This is enough dough, you can further divide dough for four mini pizzas if everyone wants their own personal mini pizza!  Enjoy!








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Frugal Days Sustainable Ways #100

Make Your Own Monday 12/16






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Chili Dogs- No Bean Chili

Homemade Chili Dogs- No Bean Chili 

Start with:
1 lb ground beef - lean
1/2 lb ground pork - lean (not sausage)
fry completely, drain of grease, and mince as small as possible-
I have even put mine through the food processor.

 in a separate bowl whisk until smooth and dissolved:
6 cups warm water
1/4 c cornstarch
1/2 c flour

add to water mixture and whisk until smooth:
2 tbsp tomato paste
1 tbsp white vinegar
3 tbsp chili powder
1/2 tsp real salt
1 tsp ground cumin
1/4 tsp black pepper
1/2 tsp garlic powder
2 tbsp dried onion flakes

Add this mixture to the meat and  mix together.  Over med heat - bring to a boil stirring constantly so it does not burn. Once it comes to a boil reduce to smallest simmer setting and cover with lid. Simmer 1 hour, stirring occasionally.

Serve with hotdogs, or over french fries, or even over nachos and extra grated  cheddar cheese. Delicious!!!!!!

Yummmmmm!!!!!!!!!








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Mondays Homestead Barn Hop #140



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Soft Oatmeal Raisin Cookies

Soft Oatmeal Raisin Cookies

3/4 c real butter
3/4 c applesauce
3/4 c sugar
3/4 c brown sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp real salt
3 c quick rolled oats
1 c raisins
Preheat oven to 375 F degrees
In large bowl, beat butter, sugars, and applesauce together until smooth.
Add eggs and vanilla and beat well until egg is incorporated. In separate bowl- mix flour, baking soda and salt. Stir into the butter/sugar mixture. Roll in oats and raisins and stir well
Place spoonfuls onto ungreased cookie sheet and bake at 375 F degrees in the oven (center rack) for 8-10 minutes.
cool and enjoy!

Great for holidays, or family events! Stay soft, and batch makes about 4 dozen! Perfect for sharing or the cookie jar!





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Dried Kale Flakes!

Idea: replace Parsley flakes with Kale Flakes!
Add dried Kale to your seasonings rack for extra nutrients! It's easy! DIY homemade seasonings that are super good for you and your family!! Yay!!!
Kale is a super, SUPER Food!
Fabulous for having Vitamins C, A, and K, plus calcium, potassium, and lutein.  Kale also has: cancer fighting properties, lowers cholesterol, is anti-inflamatory,  high in anti-oxidants, carotinoids, folic acid, and is low in carbs.

However, it isn't always easy to get the whole family to eat Kale.
But you can sneak it in as a seasoning! Add Dried Kale Flakes to soups, salads, meatloaf, stews, casseroles, pizzas, omelets, scrambled eggs, or dust your foods with it like a garnish just as you would parsley flakes! Versatile! Pour it on! Sprinkle it on! Stir it in!

To dehydrate:
Clean kale leaves and either lay them out to dry from the washing or pat them dry (the less water on them to start the faster they'll dry in dehydrator. Cut of the thick stems- they do not flake very well. You basically want the leafy green. Place these in dehydrator in single layer, and dry at 135 F for about 4-6 hours, depending on the humidity in your area.  When dried to crisp, let completely cool, and then place into food processor, pulsing until you reach the desired size of flakes wanted for seasoning. process longer to get a powder- the size and consistency is completely up to you.  I put mine into a mason jar, but you can reuse a seasonings jar as well, & store in cool dry place.








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Homemade Biscuits

Homemade Biscuits

 

4 tbsp cold real butter or cold lard
1 tsp sugar or honey
2 c whole wheat flour
4 tsp baking powder
1 tsp real salt
3/4 cup whole milk, or half and half

 Preheat oven to 425F.
Cut butter into slices and in bowl,  sift together the baking powder and wheat flour and sugar and salt. Using a pastry cutter, or fork, combine until mixture is small crumbs. Add milk all at once and stir until batter follows fork, place on lightly floured surface and barely knead with hands a few times (comes together fast and do not over work).
Roll out dough to about 1/2 inch thickness. Cut out biscuits using a cookie cutter, biscuit cutter, or I used a juice glass with edge lightly floured :). Place biscuits on an un-greased cookie sheet.
Bake for approximately 10 minutes, or until light brown on top. Do not over bake - or the bottoms will burn.

Awesome, flaky, and easy alternate to pre-made biscuits; making this a healthier Real Food alternate to the convenience prepackaged foods containing unnecessary preservatives and fake ingredients.


Note: This is an excellent recipe for teaching the kids dough, measuring and mixing, following instructions, and baking. Fun for all! Make memories in the kitchen!
Kid Idea: Make small amount of  bacon and scrambled eggs, and grated cheese; allowing the kids to stack their own breakfast sandwiches. :)

Baked Spiral Potatoes

So easy and an awesome variation to regular baked potatoes! A Family favorite! Kid approved!

Baked Spiral Potatoes 

4-6 small potatoes (1 per person)
skewers
olive oil
seasonings (Your preference)

Peel and wash potatoes. Prep a cooking sheet with butter or olive oil to prevent sticking. Skewer potato lengthwise from small end to small end. With a sharp knife, carefully cut in to potato just until you feel the skewer, using it as your guide- rotating potato over as needed to achieve spiral. This actually is the hardest part if you do not have a spiral slicer, which I don't. But it is not impossible- basically tilt the knife at a slight angle as you cut and do not take it out of the potato- let it guide itself. It goes faster the more you cut.
                                                    
When done to end,  slowly pull potato apart along skewer until stretched and resembling spiral. Place on baking sheet. Brush with olive oil,  and sprinkle with seasonings. I use paprika, garlic powder, and pepper.

Bake at 350F  for 45 minutes or until potatoes are done.

For added goodie: You can add a slice of bacon skewering end at top and winding around to end-spiraled around potato.

The taste is slightly different than a baked potato - more like wedges. Some people pull it in the last 5 minutes and add grated cheese and bacon bits across the top returning to the oven to melt this in. I have also heard people drench it in sour cream, and add chives in the end.

Many people deep fry these, I chose to bake mainly to avoid huge amounts of greasy food. But you can easily look up or google, the directions if you prefer frying. They are also called tornado fries.

Serves great with Homemade Chicken Nuggets or BBQ Chicken! A great alternate for something different on the menu!  Love the fact it's easy to do and cheap making it one of my more favorite frugal recipes to stretch the budget. It's Easy to figure out how many to cook- 1 per person!

I think I am going to try this style with a sweet potato next time and see how that turns out. This might also be promising for a zucchini squash as well! :) I'll let you know! :)







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Homemade Chicken Nuggets

Homemade Chicken Nuggets

These are so easy to make- breaded or not- they make a perfect starter for a meal in minutes! Much healthier for your family than over processed convenience food! 100% kid approved! 100% Real food!

Chicken Nuggets - 

1-2 lbs boneless skinless chicken breast meat
1-2 tbsp. coconut oil
1 egg
1 cup whole wheat flour (or almond flour, or coconut flour, or homemade breadcrumbs!Yummmm!)
1 tbsp. seasonings  (whatever is your preference- paprika gives a good color to the meat, Mrs. Dash's garlic herb seasoning is fantastic!)

Wash chicken breast and slice into finger eating sized chunks, like 2" x 1". In a bowl ,whisk egg and set aside. In another bowl, add flour and seasonings, ( I use a fork to lightly incorporate evenly).
In fry pan add coconut oil, turn on heat to med high and heat to begins to sizzle. Dip chicken strips or chunks first  into egg and then roll in flour mixture until coated evenly and add to fry pan. Drop chicken pieces in to hot oil only, turning once down side is brown. approximately 4-5 minutes each side, when coating is golden brown and center of meat is white.

Oven method: if you prefer baking over frying, these are fantastic in the oven!!!!!!!!!!! Works well with the coating too.

Prep exactly the same way, however place on baking sheet, and bake at 350 for 45 min. turning over once half way! No oil ! Still delicious!


For Plain (No Coating) Chicken Strips- clean and cut the chicken into finger sized chunks. Skip the egg and flour steps mentioned above. Just add chicken straight to heated coconut oil and lightly sprinkle with seasonings. Fry in coconut oil turning once down side is brown. approximately 4-5 minutes each side, when side is golden brown and center of meat is white.

Note: this is an excellent recipe to teach the kids-  if they are still to young to use the stove they can easily help with the coating and placing on a cooking sheet for the oven method. Teaching them such techniques is extremely beneficial for other recipes requiring battering too!





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Real Food Wednesday 6/12/13

    Make Your Own Monday Link up 6/10

DIY Homemade Seasoned Bread crumbs

DIY Homemade Seasoned Bread crumbs

I love bread crumbs. Since I bake more than fry- a good coating for us starts with bread crumbs. Chicken, pork chops, scotch eggs, what ever - a good quality bread crumbs recipe can make or break the flavor. Making my own eliminates the boxed/convenience food problems of added preservatives and or chemical flavorings. Because I'm using up day old pieces of bread, it's frugal and really promoting no extra waste.

One of the best features of making your own bread crumbs is you are not limited in what you use- Homemade bread, white, whole wheat, sourdough, Italian, rye... it simply does not matter. Flavors can pop from trying different breads! The only limit is your imagination!

I have made my own croutons and bread crumbs many times in the past- I would toast bread, and grate it. However I have discovered a new and actually easier way to make my own bread crumbs- I got my own dehydrator! Yay!!!!! Love this thing!

Seasoned Bread Crumbs using the dehydrator

I place in the dehydrator left over bread. Day old is fine- heals are fine! I put the dehydrator on 125F and leave it for a couple of hours- I have a batch going right now- they have been drying for about 4 hours now- I'll check them soon. I want them to be so dry when I pull them out that they crumble easily between my fingers. Drying times can vary depending on the weather- more humid days require more time; also varies due to thickness of the pieces you use.

Once dry, I place the bread into the food processor
 and grind them up into tiny crumbs. If you don't have a food processor- no worries! Place the bread into a zip lock or any bag without holes, and use your rolling pin to crush the bread into crumbs. It's easy and doesn't take that long to do.

I personally like to pour crumbs  into an a recycled Parmesan shaker, adding spices that I want and label it clearly. I find nothing wrong with having a couple shakers- each seasoned differently sitting ready to use!

One of my favorite bread crumb mixes is Italian seasoning (2 tbsp.to each cup of bread crumbs)  added to a shaker of bread crumbs. I mix thoroughly to ensure they shake evenly.

Another excellent addition is garlic and onion flakes (1 tbsp. each to each cup of bread crumbs).  I personally like a an added tbsp of dried parsley with this. Gives it a nice color.

To spice things up you can add 1 tbsp. chili powder; or a combination of cayenne, paprika, and cumin. Adding in dried red pepper flakes would be a colorful addition to the heat. Use your imagination and tastes to create!

A friend of mine mixes in Parmesan cheese with bread crumbs- 1:1 ration. When I tried this- it served as an awesome touch sprinkled over Au Gratin potatoes, baked Zitti, or Lasagna! Yay!

On an added note!
For my readers who prefer to store using only glass, I love the fact the lid to a Parmesan Shaker fit perfectly to a regular mouth canning jar!!!!! Yay!  :)

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Using the Whole Tomato

Using the Whole Tomato

I'm tired of wasting. I am learning to make the most out of everything! Homemade anything is so awesome for the simple fact that I know exactly what is in the product I make. All natural, no preservatives or fake food chemicals.  I am loving using every part of the fruit or vegie that I can.

This weekend we canned Roma tomatoes. Love the way the cans fill my shelves, and I know I have a quality canned tomato without extra chemicals ready to use- makes awesome sauces, and soups!

A wonderful guide to canning exists on this page: Pick Your Own.org Canning Tomatoes
I could attempt to tell you the entire process, but their tutorial is so thorough that it is better to just let you know where I learned it from that try to copy cat their process. 

One thing I would like to note is: 
Be sure to always wash your produce: I use a cup of vinegar to a pan of water and let them soak in it for 10 minutes. It is so important to get the residues off the skins, you just never know- and the process is so easy.
A simple note and measure to ensure no one gets sick and your food is healthier for your family.



One of the steps taken in canning our tomatoes is to blanch them and remove the skins. In past I did this without thought- and tossed the skins!  But no more! What a waste!

Three wonderful things can come from the tomato skins! 

1. You can use them in a crock pot along with other vegie left over and cuttings and start a pot of vegetable broth.  A great blog about this is found at: My Humble Kitchen
2. You can put all the skins into a food processor and grind them into a pulp for tomato bark! Dehydrate the pulp, and yay! You have instant tomato paste later for anytime you need it! tomato bark
-or-
3. You can dehydrate them, as I did this time. The end result was wonderful flaky dried tomato,  that I whirred into the food processor for a minute until I had small flakes and poured into a recycled spice jar to add to my new homemade spices! Instant tomato flavor to add to anything! -All natural, all homemade.
I laid the tomato skins  on my dehydrator racks, set the dehydrator for 135F and let it go for about 10 hours to be sure we were completely dry. Times may vary due to weather and humidity. We had a cloudy weekend, so I wanted to be certain I got all the moisture out.

<-- this is how we started
        this is what came out ----->







<--I tossed these into the food processor

and this is my end result-
 pure tomato flakes! -->


Love it!



No waste, and a new spice jar for my cabinet! Awesome!!






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Frugal Days - Sustainable Ways #74

Minced or Diced Garlic- ready to go! a Kitchen hack

Minced or Diced Garlic- ready to go! a Kitchen hack

Keeping around fresh garlic is a must in my house- I am never without those wonderful cloves!

Sometimes however it is really nice to have garlic already diced and minced ahead of time- saves time on weary or hurried days!
Rather than buy from the store a premade jar of minced garlic, usually preserved with something I do not want or coated with a bad oil like canola- I decided to do it myself. A healthy convenience kitchen hack. A shortcut!

It is frugal if you consider several bunches of garlic are usually less than a dollar at the market. Even less during Farmer's market!
Amazing way to prep- if you grow your own! 

It is as simple as cleaning and dicing or mincing garlic cloves and filling a clean jar- like a small canning jelly jar-  with the dices and filling it with Olive oil-  enough to cover the garlic! Easy! Store in the fridge for a week a or the freezer for months!Use at your convenience. Refill when you need to! Ready to use, and the best part is you know exactly what is inside! Real Food, made by you. Convenient & DIY.

**** Note: It is important to remember when storing this oil garlic mixture to keep it cold, never leave it set out at room temperature for any length of time or you risk botulism. Always keep cold. I have made this many many times and never come across a single problem, but I always keep it stored cold in the refrigerator only taking out a spoonful as needed. A reader has suggested freezing is best, and I am led to agree! Keep it cold!


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Frugal Days And Sustainable Ways #72

Homemade Mexican Rice

Homemade Mexican Rice

Takes 2 steps to make:

1st:
In large pot non stick with lid, combine
1 tbsp. olive oil
2 tbsp.chopped onion
1 chopped jalapeno
1 clove garlic, chopped
2 cups long grain rice
(You can also add 1 small diced tomato, and chopped fresh cilantro- optional)
Cook over medium heat until rice begins to fluff a little and start to brown. Stir constantly as you do this to ensure no burning. Takes about 5 min.

2nd: After browned, add
1/2 cup tomato sauce
4 cups chicken broth
Bring this to a full boil. Then reduce heat to low and cover. Cook on low for 20 minutes, Do not stir.
check, at 20 minutes. If rice still seems too stiff, add additional 5.
Note: not wise to add extra salt as the chicken broth and most tomato sauces usually is salty enough, and as mixture condenses down this will intensify.
Stir and serve. Garnish with fresh chopped Cilantro and olive slices. Serves 8-10 easily!.

I served it with pulled pork, and black bean tacos with cilantro garnish and a squeeze of lemon juice! Yumm!

















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Baked Tilapia- a meal in under 30 minutes!

Tilapia is so easy! I love this fish! You can fix it in less than 10 minutes and serve all within 30 minutes!
All You need is:

Baked Tilapia

Butter
6-8 Tilapia fillets
Salt and  black pepper
Garlic Powder
paprika or Cayenne or cumin -your choice
1 lemon or lime

Preheat oven to 375  F. Coat a baking sheet with butter.
Rinse fish and pat dry between paper towels; place on buttered baking pan. Season each fillet with salt,  pepper and garlic powder, and paprika (or cayenne seasoning), and sprinkle of lemon juice. Some add a small pat of butter on top of each filet.  Bake in the oven for 15- 20 minutes.You know it is done by testing one piece, flakes apart easily with a fork.

 For Tilapia Fish tacos

Bake Tilapia as above, but use the cumin or cayenne or chili seasonings
serve on warmed small corn tortillas with shredded cabbage and chopped cilantro and a lime to squeeze over.
toppings may include:
salsa
chopped tomatoes
chopped green onion, yellow or red onion,
shredded cheese (not a traditional topping but preferred by many Americans)
sour cream (not a traditional topping but preferred by many Americans)



Tilapia is one of my favorite fish to make and the price is usually right, fits my budget perfectly and if making fish tacos- I can make so much with it; it works perfectly for feeding more people. Healthy, and perfect for company coming over! Yay! Love love love it!



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Real Food Wednesday 5/29/13










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Tomato Bark, Dried Tomatoes and Zucchini chips

Tomato Bark, Dried Tomatoes and Zucchini chips

In adventures for trying new things I'm dehydrating Roma tomatoes, Zucchini chips and 1 test run on tomato bark.

Tomato Bark is dried tomato sauce. 1 tomato sauce can covered a whole leather tray. I am excited to find out how this turns out! A Small experiment for me; but, if it works as well as I have read, I will make a whole lot more! Easy storing, and what a wonderful way to pack and transport more flavors for camping trips etc. Re-hydrates in a sauce pan of water within 20 minutes, and would leave me so much more room to pack other things! (less weight and all the nutrients!)

Dried tomatoes are wonderful additions to so many things I can't count- pasta, salads, rice, soups, stews, vegetable dishes! I'm looking forward to this! As with the dried sauce- if this turns out right, I'm making a lot more! Only with these I believe they will fill a quart jar and sit with my spices and seasonings for regular use! We love tomatoes!

Zucchini chips are highly recommended. I sprinkled paprika and a bit of sea salt on mine before starting. I am looking forward to a healthy alternate for potato chips that isn't full of fat and preservatives! Zucchini chips come highly recommended, and dehydrating them doesn't make them lose their nutrients! Yay!
The dietary fiber in zucchini helps lower cholesterol.  The magnesium and potassium found in zucchini helps lower blood pressure. The vitamins C and A found in zucchini act as powerful antioxidant. Zucchini is so good for you! Delicious too!

....I'll let you know how it goes.

**Evening Update! 

Everything turned out, but I have to admit- being in my learning stages has it's draw backs- the tomato bark is perfect! Love it!  All on it's own, has a strong flavor, and will be awesome for quick needs recipes!  The dried toms are extra sweet and strong in flavor!! I added nothing to them- ate a handful last night after they cooled! These are going to be fantastic on salads! I can't wait to try them on some pasta! 
My fail= zucchini. My learning experience has begun with the zucchini chips! I cut them way too thin! They are delicious, and every single one in my family tried them! But they would never stand up for dip- I gotta do thicker! Ya Never know until you try! and I have to report Tomato bark =A+, Dried Romas= A+, Zucchini chips= Fail.... but I am going to chop them up in the food processor this morning and save them in a recycled seasoning bottle- I think they'd be perfect seasoning! so Zucchini seasoning=A+ WIN! (Just not in the manner I intended! LOL )

This, I am definitely going to enjoy making more of! 

upcoming dehydrator trials: butter, squash, and sweet potato chips! Yay! (I'll cut them thicker I promise)







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Bacon Wrapped Green Beans

Bacon Wraped Fresh Green Beans

First step with green beans is washing them. I soak them in the sink in water with 1/4 c vinegar then rinse and clean them by snapping off stems and any pieces that are going bad or getting tooo soft.
Next I blanch them, meaning I boil them in a sauce pan in salted boiling water for 5 minutes. Then I drain the water and put the beans into a bowl of ice water to stop the cooking process. 5 min. Drain from ice water. In bowl, toss beans with 1 tbsp.  olive oil and seasonings of choice. I like garlic and herbs, or Italian seasoning mix.

Grease a baking sheet. Take a piece of bacon, wrap it around a bunch of the green beans - about 5 beans per wrap. set on baking sheet. Fill baking sheet with wraps and bake in oven 400 F for 15 minutes or until bacon is fully cooked. Doesn't take long.

Enjoy! We are having it with roasted chicken tonight. :)

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Zucchini Ideas!

Zucchini Ideas!

Squash Kabobs! 

Alternate Zucchini (peeled and cut into fourths) with butternut squash (peeled, cleaned, and chunked) onto a kabob stick. BBQ on top rack or at the edge,  with brush coat with melts butter and sprinkle with seasonings (garlic and herb were our favorites but I have read butter and curry are devine!!)  as desired. Bake on BBQ at edges or top shelf until roasted tender - about 20-25 minutes. Or! Bake on a greased baking sheet in the oven at 350F for 25-30 minutes until tender.
Or just Kabob the Zucchini!

Crispy Zucchini Chips with Parmesan

1/4 cup Italian style breadcrumbs
1/4 cup grated fresh Parmesan cheese
1/2 tsp. Mrs Dash Garlic and Herb seasoning
1/4 tsp. black pepper
1 egg
2½ cups (1/4-inch-thick) slices zucchini
olive oil or butter to prep pan
 
Set oven to 425F. Combine breadcrumbs,Parmesan, and seasonings in a medium bowl and sift thoroughly with fork.  Set aside. Whisk egg in a shallow bowl. Dip zucchini slices in egg and dredge in breadcrumb mixture. Place coated slices on a greased or buttered baking sheet.Bake for 30 minutes or until browned and crisped.

For dipping sauce (works awesome with platter of fresh cut vegies too)

1 cup homemade plain yogurt or sour cream

1 mashed avocado
1/4 cup grated Parmesan
1 tbsp. chopped fresh basil
1 tbsp. chopped parsley
1 tsp minced garlic (or garlic powder to taste)
pinch of salt

Foil em!
This is so simple!
Clean and cut zucchini into slices, place serving size amount onto a foil sheet, add a dab of real butter and sprinkle with garlic an herb seasoning or curry. fold over foil and seal edges until it resembles an envelope.
Lay serving size foil pouches with all ends rolled and sealed on a baking sheet and bake  at 425 F for 20 minutes. OR - my favorite- lay foil pouches on to BBQ and roast pouches turning once at least for about 15-20 minutes. This way is especially nice when doing large BBQ and easy to hand out serving sized portions.