Easy Carrot Salad

Easy Carrot Salad

2 cups shredded carrots,
1 cup raisins,
2 tbsp lemon juice,
1 diced apple,
2 tbsp. honey,
1 heaping tbsp. mayonnaise (Homemade preferred).

Grate, dice, and mix! Stir together and chill for 1 hour before serving.

Excellent for picnics, kid approved, great way to teach kids how to make recipes. 

Bring a smile- enjoy. 

Proof we can have fun with fruits and vegies! 

Recipe also noted in Carrots!

Baked Oatmeal and Raisin Yummies

       I have made oatmeal and raisin cookies many, many times over the years. But I had not tried baked oatmeal until recently. How silly it sounds now;  this delicious, warm and wonderful comfort food is a must have for family night or on a rainy day! How did I ever miss this one when the boys were small!?! It simply was not a staple in the house I grew up in, and not a recipe I adopted until recently. Oh!!!!!!!!!! How I wish I had tried this recipe sooner! I hope you love it as much as I do!

Baked Oatmeal and Raisin Yummies. 

Serve warm with extra milk.

Preheat oven to 350 F and prep a 9x9 baking pan.
In large bowl combine:
3cups quick oats
1 cup brown sugar
2 tsp baking powder
1 tsp real salt
1 tsp fresh ground cinnamon
Sift until mixed together well.

in another bowl whisk together:
1 egg
1/2 c applesauce
1/2 c coconut oil (or real butter)
1 tsp vanilla extract
1 c milk

Stir this liquid in with the dry oatmeal mixture and combine well. Lastly, add in 1/2 c raisins and give one final stir. (You can also add 1/2 c of any fruit or nuts mixture you'd like- chopped apple bits is especially good! a small handful of chopped walnuts perhaps?? or both?)

Spoon mixture into 9x9 baking pan and bake for 40-45 minutes. Serve warm, with milk for fantastic breakfast, or anytime energy treat.  My kids love it on a rainy day!!!! Some people drench it in milk in the bowl, others serve milk on the side, my son tries to get a scoop of vanilla ice cream with it. Me? I love it plain. To each his own, yes?

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Apple-Pumpkin Spice Cake

Apple Pumpkin Spice Cake

 

You need:

1/2 c real butter melted (or shortening like olive oil)
2 eggs
1 1/2c brown sugar**
2 tsp vanilla extract
1 c applesauce or applebutter ( I used my homemade applebutter)
1 c pumpkin puree
1 tbsp cinnamon (or 1 tsp cinnamon & 2 tsp pumpkin pie spice)
2 1/2 c flour (all purpose, or whole wheat works great)
3 tsp baking powder
1 tsp real salt

In mixing bowl cream butter and sugar together, add eggs and beat until smooth. Add vanilla, pumpkin and applesauce. Mix well.
Add flour, salt and baking powder.




Mix until all smooth and no lumps- will be very thick.

Pour into greased 13x9 pan and bake 30 minutes at 350F degrees, or until butter knife inserted in middle comes out clean.

 Top with cream cheese frosting, basic butter cream frosting, just sprinkle with powdered sugar, or do nothing! It's delicious on it's own! .
Enjoy! :)

** If you are avoiding brown sugar then substitute   1 c honey or half honey/ half molasses?

This recipe is easy to make, and fairly inexpensive. A family favorite, and frugal on my budget. Which I love!
This is quick becoming one of our favorite cakes! Turns out moist and flavorful, a great for taking with you to family gatherings or parties!  Thumbs up from every family member! Kid tested, Kid approved! Yay!

You might like the links and recipes found at:
Frugal Days Sustainable Ways #101

Real Food Wednesday 1-1-2014

Monday's Homestead Barn Hop #141






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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!






You may like the links shared at:

Mondays Homestead Barn Hop #140

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!!!!!!!!!








You might like the links shared at:
Frugal Days Sustainable Ways #100

Mondays Homestead Barn Hop #140



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Janey's Pumpkin Pie

Janey's Pumpkin Pie 

Pie Crust:

2 c flour
1 tsp fine real salt or sea salt
2/3 c real butter, or coconut oil (Note for taller, flakier crust use Lard)
1/3 c cold water
Pulse butter (cut into cubes) and salt and flour in food processor until crumbly.









Add water and pulse until ball forms.Or in a bowl, add cut butter and flour and salt, and use pastry cutter to mix- mixing until crumbles begin and then add water to ball.

Lay out on a flat surface, cut ball in half (makes 2 crusts) roll out flat to fit 9" pie plate, pinch edges of crust. let rest 15 min before baking.

Filling:

1 can Pumpkin Puree (15 oz)
1 can Coconut milk (13.5 oz)
2 egg yolks
1 egg
3 tbsp honey (or sugar)(Note: for sweeter pie increase to 1/4 c, I prefer to taste stronger pumpkin.)
4 tsp pumpkin pie spice (or 2 tsp cinnamon, 1 tsp. ground ginger, 1 tsp nutmeg)
1/2 tsp fine sea salt (or real salt)

Preheat oven to 425 degrees F.
Blend with whisk pumpkin puree and eggs until smooth. Add spices, salt and honey and the coconut milk. Whisk together until creamy smooth.

Pour into pie crust filled pan (9"). Tap to release air bubbles. (Foil around the edges if you do not want dark brown - I forgot this! But I'm reminding you! ;P!  )
Bake 15 minutes. @ 425 F. Then Turn down oven to 350 degrees F and bake remaining time until set- about 40 min. Butter knife inserted toward crust edge should come out clean.

Let cool completely. Serve with Whipped cream and enjoy! 

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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. :)

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!  :)

You may love the links shared at:

Frugal Days Susutainable Ways #75











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Easy Mexican Style Chicken - ready in 30 minutes

Delicious Mexican Style Chicken

Easy quick meal ready in 30 minutes

2 tbsp. olive oil

2 lbs.  chicken breast meat, cubed

1 clove garlic finely diced

4 diced Roma tomatoes

½ cup finely chopped onion

2 finely diced jalapenos – remove the seeds if you want less heat

1 can black beans (drained)

Salt and pepper to taste

And in separate sauce pan:

2 cups white rice – prepared as directed on package.

garnish:

1 lemon

fresh chopped cilantro

In fry pan add olive oil, chicken, and garlic and lightly brown about 5 minutes. Add tomatoes, onion, jalapenos, and 1 can black beans (drained), salt and pepper.  Cover, and Reduce heat to low – simmer cook for 20 minutes or until chicken is done. Stir occasionally to ensure no sticking.  Serve over white rice.  Serve with lemon to squeeze over top and fresh chopped cilantro.

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!


You may also enjoy the Frugal tips found here:

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!

















You might also  like: Frugally days sustainable ways #74

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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Amazingly Simple Banana Nut Bread

Simple Banana Nut Bread

1/2 cup real butter (1stick)
1 cup organic cane sugar (or 3/4 c raw honey )
2 eggs
1 tsp. organic vanilla extract
3 over ripe bananas mashed
1/8 tsp salt
1 tsp. baking soda
2 cups whole wheat flour
1/2 cup chopped walnuts

use real butter and grease inside of bread loaf pan.set aside
heat oven to 325F. In a mixing bowl cream butter, sugar, and 2 eggs until creamy. add vanilla and mashed bananas. Stir in rest of ingredients until fully incorporated. Pour into bread pan and bake for 1 hour & 15 minutes, or until butter knife inserted in middle comes out clean.

When done, invert pan onto bread board or wire rack, to drop out loaf, set upright and let cool before cutting.

So easy your mom would be proud! Mixes in just a few minutes, I just use one bowl; and it took me all of 10 minutes to pull ingredients, and mix and pour into pan to bake. Set a timer! You don't want to forget this

wonderful comfort food! Makes 2 mini loaves, if you want one for yourself and one to share!
Also: extremely good additions would be a diced tiny apple, 1/2 c applesauce, and 1/2 cup raisins.