Strawberry Season!

Here is a new recipe that I found:

Strawberry Swirl Bread!

As you can see, I doubled this recipe and figured that it might work stretched out among 3 loaf pans because it overflowed and made a mess on the bottom of my stove! :( Live and learn. :)

Sorry for the blurry photo - it was 10pm at night and I was tired and in a hurry.

The taste is really good! It's a nice moist strawberry bread with a hint of cinnamon.

Strawberry Swirl Bread
BREAD

• 
  
  1 3/4 cups flour


• 
  
  1 1/2 cups sugar


• 
  
  1 tsp. baking soda


• 
  
  1 tsp. cinnamon


• 
  
  1/2 tsp. salt


• 
  
  1/4 tsp. ground nutmeg


• 
  
  1/2 cup margarine, melted


• 
  
  1 egg, beaten


• 
  
  1 cup fresh or frozen (not in syrup) strawberries, mashed


• 
  
  1/3 cup water
  


• 
  


• 
  
  
  
  SWIRL
  


• 
  
  1 (8 oz.) package cream cheese, softened


• 
  
  1/4 cup sugar


• 
  
  1 egg, beaten


• 
  

Make swirl first. Mix all ingredients together until smooth. Set aside. Grease and flour one 9x5 loaf pan. Preheat oven to 350 degrees F. Make bread. Combine dry ingredients. Combine strawberries, margarine, egg, and water. Mix strawberry mixture into dry ingredients just till moistened. Pour all but 2 cups into prepared loaf pan. Pour cream cheese swirl mixture over strawberry batter: top with reserved strawberry batter. Cut through batter with a knife to create swirl. Bake 1 hour and 10 minutes. Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting. Store tightly wrapped in plastic in refrigerator. Keeps several months if wrapped well and frozen.

You could probably make this into a coffee cake and bake it in a 9x13 pan.

Enjoy!

Making your own cereal....

Granola is a easy, healthy, filling, and a wonderful yummy breakfast cereal! You can save money by making your own granola at home.

Here is the recipe that I use:

Granola

• 6 Cups uncooked oats




• 1/2 C. brown sugar




• 3/4 C. wheat germ (I usually leave this out because I never have any on hand....and it works quite well without it)




• 1/2 C. flaked coconut




• 1 C. vegetable oil




• 1/3 C. honey




• 1 1/2 tsp vanilla

Heat oats in 13x9 ungreased pan at 350F for 10 minutes. Remove and combine with remaining ingredients until well coated. Bake at 20-25 minutes.

See - it's super easy!

Cooking for a crowd: My first turkey ever!

I hope all you moms had a wonderful Mother's Day this past weekend. I enjoyed being able to host two Mother's day dinners. It was a lot of work, but a lot of fun!



Between 18 people we managed to go through entire 10lb bag of potatoes. Both my mom and my mother-in-law happen to be gluten-free so I had to plan meals accordingly, which really wasn't hard at all.




On Friday we had corn, green beans, and shepherd's pie along with a wonderful mint chocolate brownie topped with mint chocolate icecream that my sister-in-law made! That was my favorite part of the meal! I made one 9x13 pan and one smaller pan of shepherd's pie. I mixed sour cream, bits of cream cheese, and milk into the mashed potatoes and learned that if I use more milk the farther the potatoes will stretch. I used just one 1lb of cooked ground beef and 1 1/2 jars of sauce in my shepherd's pies.



On Sunday, we had mashed potatoes, green beans, homemade rolls (made by my brother-which were so good!), turkey and gravy. We also had a gluten-free blueberry pie-type dessert made by my sister topped with whip cream!

This was my very first time to bake a turkey and I felt quite intimitated over the whole idea - especially since I was going to be letting it cook while we were in church. I got up at 7:30am to prepare the turkey. It had been frozen and been thawing since Thursday morning. This 15lb fellow was quite a dandy. I worked hard at "gutting" it and pulling out all the inners. I recuited my wonderful husband to help me because I had no idea what I was suppose to pull out and/or leave in the lil fellow. After we accomplished pulling everything out, I put the turkey in one of those plastic turkey bags and pulled out all my spices. I thawed about 3/4-1/2 amount stick of butter to pour over the turkey and then sprinkled all the spices I could think of that might taste good on a turkey - rosemary, basil, garlic powder, onion powder, sage, and anything else that smelled and looked like it would taste good. I then tied the bag, placed six little slits in the bag and placed in the roasting pan and into the preheated oven. By the time I placed the turkey in the oven it was quarter 'til 9am! I was hoping that it would be cooked by time we got home from church.

We hurried home from church and as we walked in the door we were greeted by a wonderful smell of a non-burned turkey that had actually cooked and turned out very well! I was so happy! I must admit that I'm in no hurry to go cook a turkey again, but at least now I know I can manage to cook one if the need arises again.


Here is a picture of the cooked bird just removed from the oven:

Friday & Sunday weren't the only days that we entertained guests. We also enjoyed a cookout with siblings & friends and roasted hotdogs (that had been in the freezer waiting to come out for such a time as this). I did end up spending some extra $$ on buns, chips, and ice cream (which we didn't eat - but it freezes quite well and lasts for a long time.....it will be used later - trust me!) but overall I think I managed to stay under $170 this month.

This afternoon, I'm going to make several quiches to freeze and also freeze the turkey and put it in a casserole. Tonight for supper we are having baked ham, peas, and hmmm.......haven't decided whatelse yet or I might just wait until Sunday to cook the ham and instead have turkey tonight. We're going out of town next week, so I'm making sure all my foods line up to leave us no leftovers, because I don't want to be cleaning out the fridge when we get home!

Well, I'm off to bake and while everything is in the oven, I'm going to suprise my husband by mowing the yard!

Let's Bake!!!

It's great to go pull something out of the freezer on mornings you don't feel like making breakfast, or on busy days when you don't feel like fixing a big meal, but getting the meals and dishes there is a lot of work. Set aside 1-2 days and get the majority of your cooking and baking done for the month! Yes, it takes a lot of work, but it's so nice to be able to just go to the freezer and pop a meal into the oven or crockpot.

Today, I'm making breakfast foods: cinnamon rolls, waffles, quiches, and homemade granola.

Here is the recipe for the cinnamon rolls - the BEST cinnamon rolls I have EVER made!!! They taste like store-bought cinnamon rolls! :) They freeze very well and make a wonderful treat for breakfast!

Here is the first step after the dough has risen.........


Putting on the butter, sugar and cinnamon mixture before rolling up into a jelly-roll shape:

Here is the jelly-roll - try to make sure you roll it long ways - you'll get more rolls that way.



All the dishes you need to make cinnamon rolls:

This is what it'll look like after you cut it:

Cinnamon Rolls

Ingredients
5 to 6 cups all-purpose flour
1 package (18-1/4 ounces) yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons milk

Directions
In a bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.

Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls. Yield: 2 dozen.

If you bake them in a foil pie pan and then cover with handy-wrap or foil you can freeze them! :)

Enjoy!!!

Recipes!!!

I'm sitting here with the front door open, the rain pouring, laptop in my lap, while being surrounded by coupons and recipe books! It's delightful!

I will have to try to figure out how to post a document on this blog (if anyone knows how to do that please leave me a reply!). I'm almost finished with my May menu, recipes, and grocery list and want to share it with you.

Here are some cheap recipe ideas for your monthly planning:

We had never had lentils before until a friend made this lentil dish for us. After trying it I had to ask her for the recipe....I loved it! Besides, lentils are healthy, low calories, & cheap.....

Lentils are a low calorie, low fat and cholesterol free food and they contain folic acid. The U.S. Health Service recommends that all women of childbearing age consume 400 mcg of folic acid per day. Most women do not meet this guideline. One cup of cooked lentils provides 90% of the recommended daily allowance (RDA). Lentils provide more folic acid than any other unfortified food.

Lentils are also an important source of iron, especially for women, whose iron needs are greater. Eating lentils with foods rich in Vitamin C, such as tomatoes, green peppers, broccoli, and citrus fruits or juices, helps the body absorb iron more efficiently.Lentils are also protein rich. They lack only one protein, methionine. Adding grains, eggs, nuts, seeds, meat, dairy products, or eggs will provide a complete protein.Soluble fiber is also found in lentils. Soluble fiber acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol and decreases insulin requirements for people with diabetes.

Tasty Lentil-burgers

• 1 1/2 C. cooked lentils
  


• 1/2 C. chopped onion
  


• 2 gloves of garlic
  


• 2 Tbs. butter, divided
  


• 1 heaping Tbs. of tomato paste
  


• 2 slices bread, cubed
  


• 2 eggs, slightly beaten
  


• 2 Tbs. red wine vinegar
  


• 1tsp. mustard
  


• 1/2 tsp. dried basil
  


• 1/2 tsp. salt



• 1/4 tsp. pepper



• 1/4 C. Italian bread crumbs
  


• 4 slices sharp Cheddar cheese
  


• 4 Whole-wheat buns

Drain lentils very well, placing in a sleve and pressing gently with spoon, if necessary. Set aside.
Saute' onion, adding garlic later, in 1 Tbs. of the butter. Add tomato paste, bread, eggs, vinegar, and seasonings. Combine well, adding lentils to mixture. Shape into 4 large patties. Mixture will be moist, but if too wet, add more crumbs or some wheat germ. Coat each patty in dry bread crumbs. Chill about 1hr. (this makes the patties easier to fry). Heat remaining butter until sizzling. Fry patties about 5 minutes each side until crisp. Turn gently. Cover each with a cheese slice, if used. Cook until melted.Serve on heated whole wheat buns. Garnish with green pepper and onion rings, or any other burger garnishes.

Tips: One pound dried lentils = 5 batches of lentil-burgers.

***Mixture may be placed in a buttered baking dish. Bake at 350 for 20-30 minutes. Sprinkle or place cheese for last 5 minutes of baking. - This is the way we normally make our lentils. I love it with cheese and ketchup on top! It tastes good reheated as well.ENJOY!

Here is a recipe that I found for making your own mayonnaise:

Mayonnaise

• 1 egg *use 1 pasteruized egg or 1/4 C. cholesterol-free egg substitute if you're concerned about using raw eggs*



• 2TBPS white wine vinegar or white rice vinegar
  


• 1 tsp. honey
  


• 1/8 tsp of dry mustard



• 1/8 tsp ground white pepper



• Salt to taste
  


• 3/4 C. canola oil

Blend all ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady, then stream, until the mixture is well combined and thickened. (Homemade mayo will not be as thick as store bought mayo.) Taste and adjust the seasoning, Transfer the mayonnaise to a glass container with a tight fitting lid.

Variations:
You can add flavor to your mayonnaise.....

Garlic mayonnaise - add 4 cloves of garlic or 2 tsp prepared minced garlic with the first group of ingredients.

Basil Mayonnaise- Stir in 1/4 C basil pesto ( 1 C. loosely packed fresh basil leaves, 1/4 c. pine nuts, 2 TBPS of extra-virgin olive oil, 2 cloves minced garlic, or 1tsp prepared minced garlic, 1/4 tsp freshly ground pepper.....all those ingredients makes 1/3 C of basil pesto) and add an extra dash of salt and some freshly ground pepper.

Herb Mayonnaise- Stir 1-2 TBSP minced fresh herb, such as flat-leaf parsley, watercress, basil, oregano, or tarragon into the completed mayonnaise.

NOTE: This recipe makes 1 cup of mayonnaise and it can be stored in a tightly closed container with a tight-fitting lid in the fridge for up to 1 week.

Here is another quick & easy breakfast recipe that I got from a friend several years ago!

PUMPKIN MUFFINS

• 1 spice cake mix




• 1 large can of pumpkin pie mix
  

Mix ingredients together until well combine. Scoop spoonfuls into muffin tins with paper liners.Bake at 350 for 25-30 minutes. Enjoy!!!

** Those muffins work great for breakfast with a hot cup of cocoa or coffee!***

Happy Easter and Happy Planning!

I need to do some updating soon - with lots of pictures! My little seedlings are growing well and I'm quite proud of them. I only had one little pepper plant pop up, so I'll have to plant a few more of those. Stuffed peppers sound totally yummy!!!


My husband & I celebrated our 1st year of marriage this past weekend and so we enjoyed a little get-a-way. It's hard to believe that it has taken me almost 1 year of marriage to finally figure out menus, cooking, and budgeting for two people. I grew up in a home with five younger siblings, so I'm used to making food go far, but I have found out that stretching food is not the greatest thing for a couple of newlyweds, unless we want to eat the same thing for 2 weeks straight. We don't mind leftovers, but I enjoy cooking and baking and if I only get to cook 1x in two weeks I feel useless in the kitchen!


WARNING: PLAN AHEAD! I learned that being gone over the weekend means that you MUST plan ahead. I was so thrilled with the idea of not having to wash dishes or cook meals for 2 days, that I forgot to plan a meal for Sunday night and Monday's lunch (which is usually leftovers from Sunday dinner). Since we had been gone Friday and Saturday and spent Sunday afternoon with family.....I didn't have any food prepared for Monday lunch! We ran out of bread this past week, so I couldn't just make a tuna sandwich or a peanut butter & jelly sandwich. I have English muffins, but they don't taste quite right with tuna or P&J. So, this morning, I just pulled out the lasagna out from the freezer, cooked it, and went to have lunch with my husband at work! :)

I hope to add pictures and include the step-by-step instructions for making a fabric covered recipe book soon!


Have you started to prepare your shopping list for the month of May? Are you trying any new recipes? How much more are you going to try to decrease your grocery spending? Are you going to try using more coupons? Are you working on a garden?

Hope you all had a blessed Easter celebrating our Risen Lord!

Sweets!!!

Do you enjoy baking? I sure do! I love spending time in the kitchen making cookies, pies, cobblers, doughnuts, cinnamon rolls, cakes and muffins!

This week I tried a new recipe (sorry, there are no pictures this time).

Surprise Muffins

(Chocolate Chip Cream Cheese Cupcakes)

• 1 devil's food cake mix


• 1 8oz package cream cheese, softened


• 1/3 cup sugar


• 1 large egg


• 1 cup semisweet chocolate morsels
  

Prepare cake mix according to package directions. Spoon batter into paper-lined muffin pans, filling two-thirds full. Beat cream cheese and sugar at medium speed with an electric mixer until fluffy. Add egg, beating well; stir in chocolate morsels. Spoon 1 heaping teaspoon cream cheese mixture into center of each cupcake. Bake at 350 degrees for 25 minutes. Remove from pans, and cool on wire racks. Store in refrigerator. Yield 2 dozen.

I used a homemade chocolate cake batter since I didn't have a cake mix on hand and it worked quite well. I also decided to cover the cream cheese mixture with a small scoop of the cake batter. I made 2 1/2 dozen muffins! :)

We have also been enjoying our freezer meals! Two spaghetti pies and one chicken tortillas are gone! We still have 1 more spaghetti pie left and then the chicken veggie lasagna.

What yummy foods have you been making in your kitchen???