tag:blogger.com,1999:blog-3807912891615266232024-02-22T21:52:13.271-05:00Eating ElephantsHow do you eat an elephant? One bite at a time. I'm a homemaker, wife, and mom of 4 boys learning how to slowly eat that pachyderm...Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-380791289161526623.post-66701763065053711112023-08-25T22:41:00.000-04:002023-08-25T22:41:03.965-04:00Best White Bread<p style="text-align: center;"> <b>Best White Bread</b></p><p><b>Ingredients:</b></p><p>1 TBSP plus 1 1/2 tsp Active Dry Yeast</p><p>2 1/4 c Warm Water (110-115 degrees)</p><p>3 TBSP plus 2 tsp Honey</p><p>4 TBSP unsalted butter, melted (or 1/4 c Light Olive Oil)</p><p>7 c Bread Flour</p><p>2 TBSP Sea Salt</p><p><br /></p><p><b>Directions:</b></p><p>1. In the bowl of a stand mixer, put 1/2 cup of warm water. Sprinkle yeast on top. Add 2 tsp honey. Whisk until yeast dissolves. Let stand until foamy, about 5 min. Add butter or oil and remaining water & honey. Whisk flour with salt; Add 3 cups to yeast mixture. Mix on low with dough hook attachment until smooth. Add remaining 4 cups of flour, one cup at a time, mixing until dough comes away from the sides of the bowl and forms a smooth, elastic ball, about 7 minutes.</p><p>2. Remove the dough from the bowl, shape into a ball. Oil the bowl of the stand mixer. First, place the ball in top down, then flip it over in the bowl, so that the dough is coated in oil; Cover in plastic wrap.</p><p>3. Let dough stand in a warm place until doubled in size (about 1 hour). Punch down dough. Divide in half.</p><p>4. Shape each half into a boule by folding each side into the bottom middle until the boule is even and smooth. Transfer to a large baking sheet covered in parchment paper. Preheat oven to 450 degrees. Drape the loaves in plastic. Let stand until dough nearly doubles again (about 45 minutes). Reduce oven temperature to 400 degrees. Bake on the middle rack until tops are golden brown, about 35-40 minutes. Transfer to wire racks. Cool completely before slicing.</p><p><br /></p>Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-86552383807341384372023-08-10T11:37:00.002-04:002023-08-10T11:40:00.555-04:00<p style="text-align: center;"><b>Cottage Cheese Cookie Dough</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSioLeY94OLyewamU_7qX9Kbe3Sf6ZtNIOC-UBJ_bsNNFw2WnTr2-O_EbkzfZ92pukaJmnfpcdKBvBf8PK8t9CvlhQ_7fXr3_IutvotsGZgQgQ8ikX_vCG7JDnyXOUIVZQDwRMH-W3LVApE3M002CFW7Jc2pIMxCjlhlxUST8OpGLHIch8oC_o_ZWT/s4080/20230810_100934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="3060" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSioLeY94OLyewamU_7qX9Kbe3Sf6ZtNIOC-UBJ_bsNNFw2WnTr2-O_EbkzfZ92pukaJmnfpcdKBvBf8PK8t9CvlhQ_7fXr3_IutvotsGZgQgQ8ikX_vCG7JDnyXOUIVZQDwRMH-W3LVApE3M002CFW7Jc2pIMxCjlhlxUST8OpGLHIch8oC_o_ZWT/s320/20230810_100934.jpg" width="240" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: left;"><b>Ingredients:</b></p><p style="text-align: left;">2 c Low Fat Cottage Cheese</p><p style="text-align: left;">1/4 c Sugar or Maple Syrup</p><p style="text-align: left;">1 TBSP Vanilla Extract</p><p style="text-align: left;">2 c Almond Flour</p><p style="text-align: left;">1/2 c Orgain Vanilla Protein Powder (about 2 1/2 scoops)</p><p style="text-align: left;">1 c Dark Chocolate Chips</p><p style="text-align: left;"><b>Directions:</b></p><p style="text-align: left;">1. In a blender, combine cottage cheese, sweetener, and vanilla in high until very smooth. Transfer to a large bowl.</p><p style="text-align: left;">2. Add protein powder and almond flour to cottage cheese mixture and stir until well incorporated</p><p style="text-align: left;">3. Fold in chocolate chips</p><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>Nutrition information:</b></p><p style="text-align: left;">Per half cup serving:</p><p style="text-align: left;">Calories - 269</p><p style="text-align: left;">Fat - 16g</p><p style="text-align: left;">Carbohydrates - 24g</p><p style="text-align: left;">Protein - 9g</p>Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-46036749075882651342023-07-27T12:32:00.002-04:002023-07-27T12:34:10.265-04:00Chocolate Zucchini Muffins <p style="text-align: center;"> <b><span style="font-size: medium;">Chocolate Zucchini Muffins</span></b></p><p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tJF8j789CLtbgC91DSeq7KqrfcZBv3bBMBGK_OAKEPFEiCNkBY0ts9WRONoxl8ZLfHHUN3wlqb8QrUo8KlaQU29IMuaPu9ao_AbTJBLwx8hxQTczJqMXzW5Kyqsvd8hTkhdKyQmO9oRcCpg52ERd_axlQuseQ9Sr7KEtMIQE0N6bkiDNfyHdETDk/s3264/20230727_111806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tJF8j789CLtbgC91DSeq7KqrfcZBv3bBMBGK_OAKEPFEiCNkBY0ts9WRONoxl8ZLfHHUN3wlqb8QrUo8KlaQU29IMuaPu9ao_AbTJBLwx8hxQTczJqMXzW5Kyqsvd8hTkhdKyQmO9oRcCpg52ERd_axlQuseQ9Sr7KEtMIQE0N6bkiDNfyHdETDk/s320/20230727_111806.jpg" width="240" /></a></b></div><b><br /><span style="font-size: medium;"><br /></span></b><p></p><p style="text-align: center;"><br /></p><p style="text-align: left;"><b>Ingredients:</b></p><p style="text-align: left;">3 c AP Flour</p><p style="text-align: left;">1 c Dutch Process Cocoa</p><p style="text-align: left;">2 tsp Baking Powder</p><p style="text-align: left;">1 tsp Baking Soda</p><p style="text-align: left;">1 tsp Salt</p><p style="text-align: left;">1 c Light Olive Oil</p><p style="text-align: left;">1 c Milk</p><p style="text-align: left;">4 Large Eggs</p><p style="text-align: left;">Vanilla (Measure with your heart)</p><p style="text-align: left;">1 c Granulated Sugar</p><p style="text-align: left;">1/2 c Brown Sugar, lightly packed</p><p style="text-align: left;">3 c Grated Zucchini, drained</p><p style="text-align: left;">1 c Semi-sweet Chocolate Chips, optional</p><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>Instructions:</b></p><p style="text-align: left;">1. Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray. Set aside.</p><p style="text-align: left;">2. In a large bowl, combine flour, baking powder, baking soda, salt, and cocoa.</p><p style="text-align: left;">3. In another bowl, combine oil, milk, eggs, vanilla, and sugars. Stir in zucchini.</p><p style="text-align: left;">4. Add wet ingredients to the dry and stir until just combined. Fold in chocolate chips if using.</p><p style="text-align: left;">5. Fill the prepared muffin tins until the cups are 3/4 full.</p><p style="text-align: left;">6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove to wire racks until completely cool.</p><p style="text-align: left;"><br /></p>Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-72502856443416272542023-06-24T20:30:00.000-04:002023-06-24T20:30:05.397-04:00<p style="text-align: center;"> </p><p style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></p><p style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></p><p style="text-align: center;"><b><span style="font-size: medium;"><br /></span></b></p><p style="text-align: center;"><b><span style="font-size: medium;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgTn-Oueik7f4s7Loc-72vuQ24O1Oax-uiiGyw-rzAywZRo5bzHOxlruU1me8tfzofvncPNrFm1hlnOT7elU-HplScgEXtA-O7z7NWAj9QVcaDPWmSF42XxC2gM2pCeZX3X-JknW7reNCyouWW0u0L5o-YKaYDN0QMHyInn-H3A2eA0GvZ7GIrRMy/s1599/image_1000000112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1168" data-original-width="1599" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgTn-Oueik7f4s7Loc-72vuQ24O1Oax-uiiGyw-rzAywZRo5bzHOxlruU1me8tfzofvncPNrFm1hlnOT7elU-HplScgEXtA-O7z7NWAj9QVcaDPWmSF42XxC2gM2pCeZX3X-JknW7reNCyouWW0u0L5o-YKaYDN0QMHyInn-H3A2eA0GvZ7GIrRMy/s320/image_1000000112.jpg" width="320" /></a></span></b></div><b><span style="font-size: medium;"><br />Meatball Stroganoff</span></b><p></p><p style="text-align: center;"><br /></p><p style="text-align: left;"><b>Meatballs</b>:</p><p style="text-align: left;">2lbs Lean Ground Beef</p><p style="text-align: left;">1 cup Italian Bread Crumbs</p><p style="text-align: left;">Salt & Pepper to taste</p><p style="text-align: left;">1/3 cup Milk</p><p style="text-align: left;"><b>Sauce</b>:</p><p style="text-align: left;">2 Tbsp Olive Oil</p><p style="text-align: left;">2 Tbsp Butter</p><p style="text-align: left;">1 Medium Onion, Halved & thinly sliced</p><p style="text-align: left;">3 Cloves of Garlic, Minced</p><p style="text-align: left;">2 4oz Cans of Sliced Mushrooms (or equivalent of fresh sliced mushrooms)</p><p style="text-align: left;">1 Tbsp Paprika</p><p style="text-align: left;">4 Tbsp AP Flour</p><p style="text-align: left;">2 cups Beef Broth</p><p style="text-align: left;">8oz Sour Cream</p><p style="text-align: left;"><b>For Serving</b>:</p><p style="text-align: left;">Egg Noodles</p><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>1.</b> Preheat the oven to 400 degrees. Mix together all meatball ingredients until well combined. Form into 36 1" balls (I use a scoop to keep them uniform). Place on a large baking sheet lined with parchment paper. Bake for 25-30 minutes.</p><p style="text-align: left;"><b>2.</b> Place olive oil and butter into a large frying pan over medium heat. When butter is melted, add the onions and mushrooms. Gently cook until the onions are softened and translucent. Add garlic and paprika and cook until fragrant. Sprinkle flour over the vegetables and stir to combine. Slowly add beef broth, stirring, until thickened. Add 1/2-1 cup of the sauce to the sour cream and stir (this warms it to keep it from splitting). Add the sour cream mixture to the sauce and stir to combine. Remove from heat.</p><p style="text-align: left;"><b>3.</b> To serve, place meatballs over egg noodles and pour the sauce over top.</p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p>Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-3228118062335590722022-12-15T14:16:00.000-05:002022-12-15T14:16:15.802-05:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytovarr7wBE94ZOjMMx80xPQAIO6WS9nSjJSZPjNh1BqJdOfHAplC3WUHIbx08jKg8GGdFWfhtmNkFP5rNgW_AnHqs5byaNhTdXMaZmv8kB6XRRKhMDHy12YmygXyQB-elkjB9onCSsef2G33oL8KRr0XmgdVZSOS-Wj_H108jTvS7lDsiRuWVg/s4742/pexels-element-digital-712322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4742" data-original-width="2971" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytovarr7wBE94ZOjMMx80xPQAIO6WS9nSjJSZPjNh1BqJdOfHAplC3WUHIbx08jKg8GGdFWfhtmNkFP5rNgW_AnHqs5byaNhTdXMaZmv8kB6XRRKhMDHy12YmygXyQB-elkjB9onCSsef2G33oL8KRr0XmgdVZSOS-Wj_H108jTvS7lDsiRuWVg/s320/pexels-element-digital-712322.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Christmas Joy and Culture Building</div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: trebuchet;">We, as women, are in a very unique position in building culture. As keepers of the home, we have the glorious task of shaping and making the people in our care. This takes on special meaning and weight during the Advent and Christmas seasons.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span id="docs-internal-guid-3825c450-7fff-c254-6872-109321c65c33"><span style="font-family: trebuchet;"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The Advent and Christmas seasons are a time of great anticipation - a time of looking forward to and then celebrating our coming King. We are in the distinct position of putting hands and feet on this. If we are intentional, we can train our people in joy. We can spread joy around like glitter with special activities, treats, and foods. We can give our people a small taste of eternity in the here and now.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">We don't do this to gain glory for ourselves - to have beautiful crafts, delicious treats, and charming photos to share on social media. We don't do this as an end to itself, like our annual material overindulgence. We do this because our God is love and His coming is joyous. This is the training ground where we learn to look in anticipation to the coming of the Lord and learn to celebrate His coming.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If we are not careful, we can see these activities, foods, and the like as small and insignificant - not that important. Nothing could be further from the truth! Luke 13:20-21 says that the kingdom of God is like leaven - such a small thing. As anyone who has made bread knows, it takes a tiny bit of yeast to grow great loaves of bread. It is precisely these "little things" that take hold in our souls & the souls of our children that grow and spread, expand God's kingdom and establish culture. We sow these things in faith knowing God will grow our small offerings into big things in our children, grandchildren, great-grandchildren, our church community, and His kingdom at large.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This won't look the same for every family. Build </span><span style="font-size: 12pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">your</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> culture in </span><span style="font-size: 12pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">your</span><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> home. Start where you are, being careful not to compare your beginning with someone else's middle. You can certainly use others' ideas as a jumping off point. But, if your family doesn't like gingerbread, don't force it. If they aren't into crafts, find something that brings joy to the family God has given you. If there's a treat you love and they don't, give it up joyfully. Hold all things loosely. There should be an attitude of "get to" not "have to." We are building anticipation and celebration, not dread. If you aren't sure where to start, ask your husband, your family, or other ladies in the community. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">So ladies, this Advent and Christmas season, fill your homes with wonderful scents and tastes. Swell its walls with love and laughter. Spread joy. Grow God's kingdom, looking forward in faith to the growing kingdom God promises to bring about with our tiny offerings of cookies, games, glitter, and colorful packages.</span></p><div><span style="font-size: 12pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span></span></div><p><span style="font-family: trebuchet;"><br /> </span></p>Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-83432170175214115082022-11-30T20:05:00.003-05:002023-11-30T16:33:34.054-05:00Stove top Candied Walnuts<p> </p><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="background-color: #fafafa; box-sizing: border-box; clear: none; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><br /></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="background-color: #fafafa; box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><span style="font-family: arial; font-size: medium;"><br /></span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="background-color: #fafafa; box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOVCrb8ZGg1e52bMOUlMEqi8EQtfUp6IFl-JffoNfCg3c2mvo3Wz34mfkXFPMU0ytD7RCYp_xINBNLLMbvuHh_gLMtafKA0LXj9LxhfS5jMagXBZmBLaLCdDdtg_5CZObSncydaV4Ah6dJiTftRuzXqxVxAuqKLewo8jBpxl4eUwSOzuipA1sErOD/s3264/20231130_152742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOVCrb8ZGg1e52bMOUlMEqi8EQtfUp6IFl-JffoNfCg3c2mvo3Wz34mfkXFPMU0ytD7RCYp_xINBNLLMbvuHh_gLMtafKA0LXj9LxhfS5jMagXBZmBLaLCdDdtg_5CZObSncydaV4Ah6dJiTftRuzXqxVxAuqKLewo8jBpxl4eUwSOzuipA1sErOD/s320/20231130_152742.jpg" width="240" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="background-color: #fafafa; box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><span style="font-family: arial; font-size: medium;">Ingredients<span style="font-weight: normal;"> </span></span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="background-color: #fafafa; box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><span style="font-family: arial; font-size: medium; font-weight: normal;">¼ cup white sugar</span></h3><div><span style="font-family: arial; font-size: medium;">¼ cup brown sugar</span></div><div><span style="font-family: arial; font-size: medium;">½ teaspoon salt</span></div><div><span style="font-family: arial; font-size: medium;">¼ teaspoon cinnamon </span></div><div><span style="font-family: arial; font-size: medium;">2 tablespoons vanilla</span></div><div><span style="font-family: arial; font-size: medium;">2 cups walnut halves</span></div><div><span style="font-family: arial; font-size: medium;">2 tablespoons butter</span></div><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="background-color: #fafafa; box-sizing: border-box; clear: none; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><br /></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="background-color: #fafafa; box-sizing: border-box; clear: none; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;">Instructions</h3><div class="wprm-recipe-instruction-group" style="background-color: #fafafa; box-sizing: border-box; color: #333333; font-size: 18px; letter-spacing: 0.5px;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" id="wprm-recipe-7578-step-0-0" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif">Prepare baking </span><span style="font-family: arial;">sheet</span><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"> or tray lined with parchment paper. Set aside.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-7578-step-0-1" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">In a skillet or pot over medium heat, combine brown sugar, white sugar, butter, salt, cinnamon and vanilla. Stir occasionally. <span style="font-size: 1em;">It will start turning into a dark syrup once the butter has melted and sugar caramelized. Once the sugar is no longer grainy, reduce heat to low and stir in the walnuts.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-7578-step-0-1" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="font-size: 1em;">Quickly stir walnuts until evenly coated. Try to separate each walnut while stirring. This is easily done if walnuts are not overcrowded.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-7578-step-0-1" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="font-size: 1em;">Pour candied walnuts on prepared tray with parchment paper. Quickly separate walnuts before the caramel hardens using two wooden spoons. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-7578-step-0-1" style="box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 17px 37px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Allow walnuts to cool completely. Break apart any remaining clumps. Store in an airtight container for up to three weeks.</div></li></ul><div style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif;"><br /></div><div style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif;"><br /></div><div style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif;"><br /></div><div style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif;"><br /></div><div style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif;"><br /></div></div>Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-1725912015745192042022-04-12T13:57:00.001-04:002022-04-12T13:57:35.729-04:00<p style="text-align: center;">Peanut Butter Chocolate Chip Protein Bites</p><p style="text-align: center;"><br /></p><p style="text-align: left;">1 cup oats (uncooked)</p><p style="text-align: left;">1 cup creamy peanut butter</p><p style="text-align: left;">3 scoops vanilla protein powder</p><p style="text-align: left;">2 TBSP honey</p><p style="text-align: left;">4 TBSP mini chocolate chips</p><p style="text-align: left;">Combine all ingredients in a bowl. Use a small scoop to scoop out and form into a ball. Enjoy!</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb53i5DF-j9PWDCva9r8VTlqY1hPlOEGMLzQb24wLuAeiiWWL062XwcYUCk9h_BSeZBTXz4DWJSrp6siF8DNwx_KC32nbDwebCBqFFCCvD-kcyZ1o9ZHIsO1NrFZhQtSzwwATJFsMh1pTN8GS4IX_ppD1LSUxZUVQH2SEnrt-gpTq3nBxG6fitew/s4608/IMG_20220412_124754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb53i5DF-j9PWDCva9r8VTlqY1hPlOEGMLzQb24wLuAeiiWWL062XwcYUCk9h_BSeZBTXz4DWJSrp6siF8DNwx_KC32nbDwebCBqFFCCvD-kcyZ1o9ZHIsO1NrFZhQtSzwwATJFsMh1pTN8GS4IX_ppD1LSUxZUVQH2SEnrt-gpTq3nBxG6fitew/s320/IMG_20220412_124754.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Yield 16 bites</div><div class="separator" style="clear: both; text-align: center;">Per one bite:</div><div class="separator" style="clear: both; text-align: center;">154 calories</div><div class="separator" style="clear: both; text-align: center;">12.8g carbs</div><div class="separator" style="clear: both; text-align: center;">9.8g fat</div><div class="separator" style="clear: both; text-align: center;">6.6g protein</div><div class="separator" style="clear: both; text-align: center;">2g fiber</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-14355361537331900692021-03-11T15:45:00.000-05:002021-03-11T15:45:02.894-05:00Crockpot Freezer Meals<p> As be begin the process of doing some home remodeling, I began to realize that I would need to get creative to keep us fed and within our grocery budget (i.e. not eating out). Not only would I have to come up with meals that could be assembled ahead of time and frozen, but ideally, they would also use the Crockpot in case the kitchen remodel prevented me from using the oven. Due to some dietary restrictions, the recipes below are the ones on which I landed.</p><p>The plan is to prep and freeze them in freezer bags, doubling each recipe, so that I will, ideally have enough meals for around a month.</p><p><br /></p><p><a href="https://thefamilyfreezer.com/2017/01/03/crockpot-low-fat-all-natural-chicken-noodle-soup-panera-copycat/">Crockpot Chicken Noodle Soup</a> from The Family Freezer<br /></p><p><a href="https://onceamonthmeals.com/recipes/slow-cooker-balsamic-chicken-with-pears-and-mushrooms-dump-and-go-dinner/">Crockpot Balsamic Chicken with Pears and Mushrooms</a> from Once a Month Meals<br /></p><p><a href="https://thefamilyfreezer.com/2016/09/14/crockpot-shredded-chicken-quesadillas/">Crockpot Shredded Chicken Quesadillas</a> from The Family Freezer<br /></p><p><a href="https://sweetpeasandsaffron.com/crockpot-bbq-chicken/">Crockpot Barbeque Chicken</a> from Sweet Peas and Saffron<br /></p><p><a href="https://thefamilyfreezer.com/2014/09/25/crockpot-red-pepper-chicken-recipe/">Crockpot Red Pepper Chicken</a> from The Family Freezer<br /></p><p><a href="https://sweetpeasandsaffron.com/slow-cooker-lemon-garlic-chicken-thighs-freezer-to-crock-pot/">Slow Cooker Lemon Garlic Chicken Thighs</a> from Sweet Peas and Saffron<br /></p><p><a href="https://sweetpeasandsaffron.com/crock-pot-teriyaki-chicken-recipe/">The Best Dang Crockpot Teriyaki Chicken</a> from Sweet Peas and Saffron<br /></p><p><a href="https://sweetpeasandsaffron.com/slow-cooker-sweet-potato-chicken-curry-freezer-to-crock-pot/">Slow Cooker Sweet Potato Chicken Curry</a> from Sweet Peas and Saffron<br /></p><p><a href="https://thefamilyfreezer.com/2017/01/23/crockpot-bacon-balsamic-chicken-and-vegetables/">Crockpot Bacon Balsamic Chicken and Vegetables</a> from The Family Freezer<br /></p><p><a href="https://www.mommysfabulousfinds.com/easy-crock-pot-freezer-meals-2/">Honey Bourbon Chicken</a> from Mommy's Fabulous Finds<br /></p><p><a href="https://pinchofyum.com/healing-chicken-and-rice-soup">Healing Chicken and Rice Soup</a> from Pinch of Yum<br /></p><p><a href="https://pinchofyum.com/instant-pot-coconut-tandoori-chicken">Instant Pot Coconut Tandoori Chicken</a> from Pinch of Yum (includes Crockpot instructions)<br /></p><p><a href="https://pinchofyum.com/sheet-pan-chicken-pitas">Sheet Pan Chicken Pitas with Tzatziki</a> from Pinch of Yum (Not a Crockpot recipe)<br /></p><p><a href="https://www.lecremedelacrumb.com/slow-cooker-spaghetti-and-meatballs/#wprm-recipe-container-19879">Slow Cooker Spaghetti and Meatballs</a> from Creme de la Crumb<br /></p><p><a href="https://damndelicious.net/2015/06/05/slow-cooker-honey-garlic-chicken-and-veggies/">Slow Cooker Honey Garlic Chicken and Veggies</a> from Damn Delicious<br /></p><p><a href="https://www.familyfreshmeals.com/2015/10/easy-crockpot-meatball-stew.html">Easy Crockpot Meatball Stew</a> from Family Fresh Meals<br /></p><p><a href="https://www.laurengreutman.com/slow-cooker-swedish-meatballs/">Slow Cooker Swedish Meatballs</a> from Lauren Grentman<br /></p><p>Enjoy! Jennifer</p>Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-74591141546535333422020-04-19T14:16:00.001-04:002022-03-11T17:34:57.887-05:00<div class="ERSIngredients" style="border: 0px; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">
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<br /></div>
<div style="font-weight: 700; text-align: center;">
Perfect Pizza Dough</div><div style="font-weight: 700; text-align: center;"><br /></div><div style="text-align: left;">A couple of notes on this. I usually double this recipe and it makes two good sized pizzas (I use 13x18 sheet pans). I've tried with both bread flour and All Purpose. Because of the extra stretchy gluten in Bread flour, All purpose is easier to stretch out to cover the entire pan. I also sneak in some grated Parmesan cheese from time to time. </div>
<br /><b>
Ingredients</b></div>
<ul style="border: 0px; font-size: 14.3px; line-height: inherit; list-style-image: initial; list-style-position: outside; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">2½ cups flour</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">1 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">½ tsp garlic powder</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">1 tsp basil</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">½ tsp oregano</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">2 teaspoons sugar (optional, I no longer use)</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">1 tablespoon olive oil + more for coating</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">¾ cup warm water</li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: inside disc; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">Heaping tablespoon yeast</li>
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<iframe data-google-container-id="6" data-is-safeframe="true" data-load-complete="true" frameborder="0" height="250" id="google_ads_iframe_/18190176/AdThrive_Recipe_1/5511d503868680b337d86ef8_0" marginheight="0" marginwidth="0" name="" sandbox="allow-forms allow-pointer-lock allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" scrolling="no" src="https://tpc.googlesyndication.com/safeframe/1-0-37/html/container.html" style="border-style: initial; border-width: 0px; margin: 0px 0px 1.71429rem; max-width: 100%; padding: 0px; vertical-align: bottom;" title="3rd party ad content" width="300"></iframe></div>
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<div class="ERSInstructionsHeader ERSHeading" style="border: 0px; clear: both; font-size: 1.4em; font-weight: 700; line-height: inherit; margin: 1em 0px; padding: 0px; vertical-align: baseline;">
Instructions</div>
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Dough</div>
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<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Place flour in mixer bowl.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Top with salt, sugar, herbs and yeast.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Add water and oil. Should make a soft dough that isn't sticky at all.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Knead until dough is smooth and elastic.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Cover dough with a light coating of olive oil.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Cover mixing bowl and let dough rise until at least doubled - a couple of hours. It's okay if it goes longer.</li>
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Preheat</div>
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<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Preheat the oven to 475°.</li>
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Rolling the Dough</div>
<ol style="border: 0px; font-size: 14.3px; line-height: inherit; list-style-image: initial; list-style-position: outside; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Gently put the dough on a lightly floured surface.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Next stretch, and toss your dough to fit your pan. </li>
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Topping</div>
<ol style="border: 0px; font-size: 14.3px; line-height: inherit; list-style-image: initial; list-style-position: outside; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Place dough on pan.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Spread with sauce of choice.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Top with meats, vegetables, and cheese.</li>
</ol>
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Bake</div>
<ol style="border: 0px; font-size: 14.3px; line-height: inherit; list-style-image: initial; list-style-position: outside; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Turn oven temperature to 450°</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Bake for 8-15 minutes.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: outside decimal; margin: 0px 0px 0px 30px; padding: 0px; vertical-align: baseline;">Cut and serve</li>
</ol>
</div>
Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-20278132003530413692017-10-31T16:44:00.000-04:002017-10-31T16:44:00.841-04:00November Christmas Prep Every year, I try my best to be ready for Christmas long before it arrives. If I don't, I'm a frazzled mess and no one can really enjoy the holiday season. I truly believe that November is the month to prepare for Christmas and December is the month to enjoy Christmas. We take the entire month of December off of school and kill our bucket list. We bake cookies. We make gifts. We watch all of the holiday movies. It's wonderful.<br />
That said, I have to have a list or nothing gets done. I found a really great one on Pinterest, but when I went to look for it last year, it was gone. I was on the verge of panic when I talked myself down and decided to make a list of my own. That's what I'm sharing today. I hope it helps facilitate a restful and memorable Christmas season for you and your family.<br />
<br />
November 1-7<br />
Set Christmas Budget<br />
Update Christmas card list<br />
Choose cookies and treats to make<br />
Make Christmas gift list<br />
Make a Random Acts of Kindness list<br />
Buy Advent candles<br />
Purge toys<br />
Buy 5 gifts<br />
<br />
November 8-14<br />
Buy stamps<br />
Take a pantry and freezer inventory<br />
Stock the liquor cabinet<br />
Deep clean bedrooms<br />
Buy Advent calendar or trinkets<br />
Buy 5 gifts<br />
Take Christmas card picture<br />
Restock wrapping supplies<br />
<br />
November 15-21<br />
Print cards<br />
Address envelopes<br />
Buy stocking stuffers<br />
Deep clean bathrooms and kitchen<br />
Buy 5 gifts<br />
Buy treat and gift containers<br />
Make Holiday Bucket List<br />
<br />
November 22-28<br />
Buy baking supplies<br />
Buy a gingerbread house kit<br />
Put up the Christmas tree<br />
Make and freeze cookie dough<br />
Deep clean living and dining rooms<br />
Mail cards<br />
Make ornament for exchange<br />
Buy 5 gifts<br />
<br />
November 29-December 5<br />
Wrap gifts<br />
Decorate house and yard<br />
Finish gift shopping<br />
Search holiday playlists<br />
<br />
December 6-January 2<br />
Enjoy your family and friends<br />
Drink lots of hot chocolate<br />
Watch all of the best movies<br />
Bake cookies<br />
Laugh a lot<br />
Make gifts<br />
Listen to only holiday music<br />
Bless others<br />
Relax<br />
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<br />Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-64186896418596228572017-01-26T22:09:00.000-05:002017-01-26T22:09:53.527-05:00Cream cheese and jam strudelI just realized that I blog for me. I blog all of those recipes that I make or modify that can't be found elsewhere. I write them here so that when I want make them again, I can find them all in one place. Otherwise, I'd totally forget that they exsist.<br />
Case in point, I'd forgotten that I made crock pot bread until I jumped back on today to share this recipe and saw that I'd made it when my stove gave up the ghost. Someday, I hope to have my full faculties back. Today is not that day.<br />
I love strudel. Crispy on the outside, sweet filling on the inside. I do not love the amount of time and effort that goes into a really good one, so I've come up with a cheater recipe. It is seriously one of the easiest things I've ever baked. It doesn't hurt that it looks totally impressive and tastes delicious.<br />
The secrets are frozen puff pastry and jarred jam. Add in some sweetened cream cheese and you feel like a pastry chef.<br />
So, here is all you need:<br />
1 frozen puff pastry (thawed according to directions)<br />
4oz cream cheese, softened<br />
2 TBSP sugar<br />
1 tsp vanilla<br />
4 TBSP jam (I used seedless blackberry, but any flavor works)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXHYrIWYdQi_FLw7hRWNc83Jz-qDaqsOkSNDYUmzc5eKclRY3i9Z7yoNCkst7KM5TzMJcZ9yjTg6SofvRakPYR2gcK1DnAjmQS8JuCN77iOJ3ZJ-uHD6q3fA4VT9HJtocclLnEaURkg/s1600/IMG_20170126_2201239_rewind_kindlephoto-240924668.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXHYrIWYdQi_FLw7hRWNc83Jz-qDaqsOkSNDYUmzc5eKclRY3i9Z7yoNCkst7KM5TzMJcZ9yjTg6SofvRakPYR2gcK1DnAjmQS8JuCN77iOJ3ZJ-uHD6q3fA4VT9HJtocclLnEaURkg/s320/IMG_20170126_2201239_rewind_kindlephoto-240924668.jpg" width="230" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You see how I snagged the first piece before my kids even knew it was out of the oven?</td></tr>
</tbody></table>
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<br />
Preheat the oven to 375°. Place the thawed pastry on a piece of parchment paper large enough to fit a jelly roll pan. Using a rolling pin or flat-sided glass, roll it out to about 12"x16". Gently lift the parchment and pastry onto a jelly roll pan. Slice each side into one inch wide strips, leaving the center third for the filling.<br />
<br />
Mix the cream cheese, sugar, and vanilla in a small bowl until smooth. Spread down the middle of the pastry. Top this with the jam, spreading until smooth.<br />
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Criss cross the strips, alternating sides. Seal up the ends by crimping them together. Bake at 375° for 25 minutes or until golden brown.<br />
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We especially enjoy this while warm, topped with homemade whipped cream.<br />
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This is one of those goodies that can come together in about 30 minutes. It's great for busy weeknight desserts, unexpected visitors, or lazy Saturday morning breakfasts.<br />
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Enjoy!<br />
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<br />Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-51717796638199908012016-01-22T21:37:00.000-05:002016-01-22T21:37:34.854-05:00Slow cooker breadMy oven gave up last week. Luckily, my stovetop is still cooperating. Let's just say that my Crock Pot and I have gotten really close.<br />
<br />
Then it snowed. As we all know, snowy weather is baking weather. I was craving fresh baked bread. No dice.<br />
<br />
Then it dawns on me, why can't I bake bread in my Crock Pot? I go scouring the internet looking for a bread recipe. As luck would have it, I find a healthy one with whole wheat flour, oats, and wheat germ. I mix it up. It bakes nicely, and....it's dry.<br />
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Round two. I skip the internet recipe, but use the same baking method. Bingo!<br />
<br />
Ingredients:<br />
<br />
1 TBSP yeast<br />
1/4 cup warm water (~110 degrees)<br />
1 cup warm milk<br />
1 large egg<br />
2 TBSP olive oil<br />
2 TBSP honey<br />
1 tsp salt<br />
2 3/4 - 3 cups flour<br />
<br />
1. Turn your slow cooker in high. Grease a 1.5 quart glass mixing bowl and set aside. Dissolve the yeast in the warm water. Add this to a large bowl with milk, egg, oil, honey, and salt. Stir to combine.<br />
<br />
2. Add flour 1/2 cup at a time and stir until a dough ball forms. Knead the dough for about 5 minutes, adding additional flour if needed, until it is smooth and elastic. Turn the dough into the mixing bowl and LOOSELY cover with foil.<br />
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3. Place 1/2 cup of water and a flattened, crumpled ball of aluminum foil or a metal trivet into the bottom of the slow cooker. Set the covered mixing bowl on top. Cover and cook on high 2 hours 45 minutes.<br />
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<br />
Unfortunately, I didn't take any pictures, because it went straight from the Crock Pot onto the dinner table. Though I certainly <span style="background-color: white;">recommend</span><span style="background-color: yellow;"> </span>allowing it to cool before cutting it.<br />
<br />
Because I love a good shortcut, I use an extra large bowl to do my mixing and I then knead it in the bowl so I don't have as much clean up to do.<br />
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Now, I will say that this is not as fluffy and soft as bread baked in an oven, but it's easier and a wonderful stand in for times when you want bread and your oven is on the fritz or, say, it's really hot outside.<br />
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Best of luck! Let me know how yours turns out!<br />
<br />Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-74258059192948433422016-01-20T20:49:00.001-05:002016-01-20T20:49:54.198-05:00Meal Planning<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKUB6q4-yalbZiYjAHpAu1mVGmrfOed07q8bYWa8IeVR-zMoF4HPxGalIjXkt_KHaWwdTaSlpVnxHdoDsq9cX3Mpy7S6aMSvK3hJvQyOBxAs4ook_j7pDifBUEW9C5rt_kjcLkujeMw/s1600/2016-01-20+20.19.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKUB6q4-yalbZiYjAHpAu1mVGmrfOed07q8bYWa8IeVR-zMoF4HPxGalIjXkt_KHaWwdTaSlpVnxHdoDsq9cX3Mpy7S6aMSvK3hJvQyOBxAs4ook_j7pDifBUEW9C5rt_kjcLkujeMw/s320/2016-01-20+20.19.14.jpg" width="192" /></a></div>
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I'm still alive over here! Apparently, I'm a fits a fits and spurts kind of blogger. I recently made a large meat purchase and thought it might be helpful to know what I cook to keep our budget so low. I currently budget $350 per month for 5, sometimes 6 (we have one away at college eight months out of the year).</div>
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OK, here's what I bought:</div>
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10lbs. ground beef $1.99/lb</div>
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10lbs. Country pork ribs $1.49/lb</div>
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10lbs. chicken drumsticks $0.89/lb</div>
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10lbs. chicken leg quarters $0.49/lb</div>
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7lbs. boneless skinless checken breast $1.69/lb</div>
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4lb chuck roast $3.49/lb</div>
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TOTAL: Just under $75</div>
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By making a trip to the grocery (Aldi's and Sam's) for some staples and adding that to the items I already have in my pantry, fridge, and freezer, I was able to plan out 29 meals. I also plan in leftover days (about one every 5-7 days) and we buy take and bake pizza on Sundays (with a coupon), so I actually have enough meals to last us about five weeks. So, with keeping chickens, thus having fresh eggs always on hand and adding in breakfasts and lunches for the weeks, you can see how I keep our costs so low.</div>
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So, above you see our menu for that period of time. I don't necessarily go down the list in order, but try to mix it up, so that we aren't left with beans and soup at the end of the month. I also try to scan the menu every few days and make sure that the recipes that use fresh produce are made before the produce goes bad. Pretty simple system.</div>
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And I made my menu board out of a frame from the dollar store and a pretty sheet of scrapbook paper. It hangs on the wall in my kitchen and I erase each meal as we eat it.</div>
<br />Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-41929971285833169722015-02-13T15:15:00.001-05:002015-02-13T15:15:31.545-05:00Gardening - Plants or seed?You've gotten your raised bed set up...now what? I recommend that if you are a first time gardener, you buy plants to start. Success in your first year makes you more likely to continue on to your second year. It will cost you more up front, but will give you a jump start as you figure everything out.<br />
<br />
Of course, there are also those plants that grow just well by plunking a seed in the ground and calling it a day. Below is a list of common backyard vegetables and herbs and whether you should buy plants/start seeds or sow in the ground.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rAUqWvgD3mCAHWC8AiQShq8sTPeQD_vsCIysoL4eSE1vp-eV51WVUoXWFiFVi8p2LjB11CXzYocrEHDnia6UNJ837u3JNdN_pnhM4Xl3qGjJyuHrulIS05bilSs-fXOMGDW_LxmoVw/s1600/IMG_20150211_210249_kindlephoto-25644771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rAUqWvgD3mCAHWC8AiQShq8sTPeQD_vsCIysoL4eSE1vp-eV51WVUoXWFiFVi8p2LjB11CXzYocrEHDnia6UNJ837u3JNdN_pnhM4Xl3qGjJyuHrulIS05bilSs-fXOMGDW_LxmoVw/s1600/IMG_20150211_210249_kindlephoto-25644771.jpg" height="204" width="320" /></a></div>
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<br />
Buy plants/Start seeds:<br />
<br />
Basil Broccoli Brussels Sprouts Cucumbers <br />
Eggplant Squash Sweet potatoes Tomatoes <br />
<br />
Sow in ground:<br />
<br />
Beans Carrots Corn Garlic Kale Onions<br />
Peas Potatoes Radishes Spinach<br />
<br />
To save even more money on your garden, seeds are the way to go. Buying through seed catalogs will give you a greater selection and larger quantity of seed for your dollar. You will also be able to buy heirloom seeds to grow vegetables that you could never find in a store because they don't transport well. They often taste better, as well. However, for a very small garden, the seed packets sold through seed catalogs often have more seeds than you can use in a season and you will need to store them. Shipping can also be cost prohibitive. When just starting out with one raised bed and starting your own seeds, it is fine to buy the small packets at your local garden center.<br />
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There are as many ways to start seeds as there are people who garden. You can start them in trays in a window sill. You can grow them under lights in your basement. You can start them in eggshells, egg cartons, toilet paper rolls, and on and on and on. Here is my two cents on starting seeds. I have tried a few different trays and some egg cartons, with not much success. I am terrible about over-watering and under watering. I also lack the space in areas where they will get enough sunlight to not have them in the way of everyday life. So, I'm trying something new this year. I have been saving milk jugs for a few months. I am going to cut them open, add soil and seeds, tape them back together. I will then set them outside without the lid, so that they can get some moisture, in an area that gets lots of sun - essentially making little individual greenhouses. The bonus to using this method is that I won't have to harden off the plants to acclimate them to the outside conditions, like I would have to do with plants started inside.<br />
<br />
I will start the first of my seeds this week (February 15). Here is my schedule:<br />
<br />
Week of February 15:<br />
Broccoli<br />
Brussels Sprouts<br />
Tomatoes<br />
Week of March 1st:<br />
Basil<br />
Eggplant<br />
Lettuce<br />
Week of March 15th:<br />
Cucumbers<br />
Squash<br />
Week of April 5th:<br />
Sweet Potato slips<br />
<br />
It is very easy to get excited and plant a bit of everything or what you picture you should be growing. I say take stock of what your family eats most and plant that. You could grow the most beautiful radishes around, but if your family hates radishes, your time and effort were wasted.Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-25704328791028464112015-02-11T21:35:00.001-05:002015-02-11T21:36:38.859-05:00Gardening - Setting up a raised bedA great way to keep yourself in fresh, tasty produce for pennies is by growing it yourself. This can seem like a daunting task, but really it doesn't have to be. My best advice is to start slow. I am one of those people that tend to jump into a project with both feet - lasers set to fire! Then...I burn out, because I've tried to do everything at once instead of breaking it down into smaller, easier to digest pieces. This is VERY true in gardening.<br />
<br />
Start with containers if you aren't comfortable or ready for a full blown garden. Grow some pots with your favorite herbs this year. Next year, try some tomatoes, potatoes, or green beans in planters. Mint makes everyone feel like they are a master gardener. Just, please take my advice on that one and keep it in the pot. You can not drink that many mojitos and juleps without losing your job, your spouse, or both.<br />
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There are 1,000 different ways to grow vegetables. I, personally, use raised beds. They are more efficient (in my humble opinion). You get more produce from less space and you spend less time weeding. As a lazy gardener, it is right up my alley!<br />
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Here is, basically, how I started. I decided how long I wanted my bed. I choose 8 feet. It is three feet wide, so that I can reach the middle of the bed from each side. You never step into a raised bed to avoid compacting the soil. I laid down a layer of cardboard in an 8x3 rectangle in the Fall. I threw my vegetable and fruit scraps, coffee grounds and eggshells on it all Fall and Winter, adding a layer of newspaper as the scraps composted down. I repeated this process until planting time (usually the first week of May in our zone). Though, if you are just starting now, you can forgo the scraps. I was just trying to get a jump start on the composting process.<br />
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We put down concrete blocks around the rectangle. You can use boards, branches, straw bales, whatever to hold in the soil. We filled it in with 1 part peat moss, 2 parts top soil, and 1 part compost. These are all readily available at your local garden center. I have since matured my own compost enough that I shouldn't have to buy it again.<br />
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Now your bed is ready for planting! I'll have future posts about starting plants from seed, how much to grow per square foot, harvest and food preservation, and things of the like, but I highly recommend the book The Weekend Homesteader by Anna Hess. She goes much more in depth about gardening than I ever could here.<br />
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Pinterest is always a wealth of information on...pretty much anything, including gardening. I do have a Pinterest board titled Grow It. My user name is eatingelephants if you want to peruse my gardening pins.Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-86573309700497873682015-01-23T18:30:00.000-05:002015-01-23T18:30:31.688-05:00Make it Yourself - cheeseCheese is expensive, y'all. Full stop. Now, while I am no Caroline Ingalls, buttering and aging cheese for my family on the pantry shelf, I have dipped my toes into cheese making. I will say that mozzarella is my favorite, but this recipe for farm cheese is the most accessible, easiest recipe I've tried. You don't need rennet, citric acid, or any aging. As a matter of fact, part of its appeal is that you likely have everything you need to make it right now.<br />
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For the cost of a gallon of milk (under $3 if you're doing it right), and a half hour of time, you can have about a pound of delicious farm cheese and heaping helping of whey to make crepes, pancakes, or as a power-packed drink for yourself or your chickens. (You DO have chickens, right?)<br />
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This is not the stuff that you Kraft sells, wrapped in plastic on your grocery store shelves. It isn't a hard cheese. It is soft and crumbly - more like a feta or ricotta with a very mild flavor. It lends itself well to adding garlic, herbs, and the like.<br />
<br />
So here's what you'll need:<br />
1 gallon of milk - any milk will do, but whole milk makes for a tastier cheese.<br />
1/2 cup apple cider vinegar (I make my own, but that's another post!)<br />
1 Tbsp salt<br />
minced garlic, herbs, or whatever else you'd like to add<br />
<br />
<br />
<ul>
<li>Place your milk in a large pot, bring to a boil</li>
<li>Remove from heat</li>
<li>Pour in vinegar and stir</li>
<li>Wait for the cheese curds to separate from the whey. You will know that this has occured when the whey is yellowish and clear - not white.</li>
</ul>
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<ul>
<li>Pour the contents of the pot into a colander lined with cheesecloth, a bandana, or a clean cloth napkin (like I did here) set into a large bowl to catch the whey.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKDfoJVOL3PDcpgwkU4x67smYG0hK0y8DUU2A4YX1Bys2HiJHguWjJY6tu0fOVGlW8a8D9-ipRGDHi6oo1TwUewMbRmH8q8KdiFPwHNzsvwP4JAR3O94nRJDYzqM7docXHi9-bh21eQ/s1600/IMG_20150123_171946_kindlephoto-334439747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKDfoJVOL3PDcpgwkU4x67smYG0hK0y8DUU2A4YX1Bys2HiJHguWjJY6tu0fOVGlW8a8D9-ipRGDHi6oo1TwUewMbRmH8q8KdiFPwHNzsvwP4JAR3O94nRJDYzqM7docXHi9-bh21eQ/s1600/IMG_20150123_171946_kindlephoto-334439747.jpg" height="320" width="219" /></a></div>
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<ul>
<li>Add salt and/or herbs</li>
<li>Gather the cloth up and give it a good twist to remove the excess whey. Be careful. It is very hot. Because of this, I sometimes tie the corners of the cloth together over a skewer and hang it through the handles on my kitchen cabinets, allowing the excess whey to drip out.</li>
<li>That's it! You now have about a pound of farm cheese. Eat it on salads, in pastas. Spread it on crackers or eat it straight from the bowl.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tNnRpiJ_I17nt9RuFUXZOywa71P2cOPWhHYdbBgHKtWWJhwXTI5gIBy9MrMl78DQI04Ek-vcYE5bIYO3hxJ-aJVvaEMRNUzCnUgfoLEue_4iGhMA7oUHniHrPklZiMX5i98c9Bq4rA/s1600/IMG_20150123_173544_kindlephoto-334827055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tNnRpiJ_I17nt9RuFUXZOywa71P2cOPWhHYdbBgHKtWWJhwXTI5gIBy9MrMl78DQI04Ek-vcYE5bIYO3hxJ-aJVvaEMRNUzCnUgfoLEue_4iGhMA7oUHniHrPklZiMX5i98c9Bq4rA/s1600/IMG_20150123_173544_kindlephoto-334827055.jpg" height="320" width="186" /></a></div>
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Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-26440806384865425662015-01-13T14:41:00.002-05:002015-01-13T14:41:45.602-05:00Make it Yourself - breadI have found my new go-to bread recipe. I used to prepare a dough in my bread machine and bake it in the oven, though I had to keep a close eye on the timing, this worked...until my bread machine went kaput. I've looked for an easy recipe ever since. I found it! I remember reading about Jim Lahey years ago in Martha Stewart's Living magazine, but I didn't own a Dutch oven. I clipped the article anyway (this was long before Pinterest). Well, my neighbor mentioned that he has made bread this way, so I went searching. Apparently, good ol' Martha also had him on her show. You can find the link (with video, no less) <a href="http://www.marthastewart.com/332658/no-knead-bread">here</a>.<br />
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This is a super easy bread that is crusty on the outside and chewy on the inside. It is great for sandwiches or stand alone. The beauty of it all is that you mix up a few ingredients at night and leave it alone for 12-18 hours. You let it rise again for a couple of hours and bake it in a hot Dutch oven. So easy!<br />
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Enjoy!Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-13914988870552933752015-01-06T12:34:00.001-05:002015-01-06T12:34:48.369-05:00Meat shopping tripAfter my No Spend month and a half and the holidays, my pantry and freezer were looking pretty bare. I was in Taylorsville this morning - a small town outside of Louisville and decided to stop into Country Mart and stock up on meat.<br />
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This is one of the ways I am able to save so much money on my grocery budget each month. I hit Country Mart every three months or so.<br />
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Well, here is what I got today!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JOJXfxHwJr9jmRQeKxLQimuk4Ld1XLW0kcD-4wybrIxxvD8i_Uijwgfu5GzUAiPlAZ1xSbZ4E5u9bOFx6xtudsGe9n8bLNHOE8AJoduix_63ieG7wDU32FaKHtdZcB9ss6Hc05caSg/s1600/IMG_20150106_122243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JOJXfxHwJr9jmRQeKxLQimuk4Ld1XLW0kcD-4wybrIxxvD8i_Uijwgfu5GzUAiPlAZ1xSbZ4E5u9bOFx6xtudsGe9n8bLNHOE8AJoduix_63ieG7wDU32FaKHtdZcB9ss6Hc05caSg/s1600/IMG_20150106_122243.jpg" height="181" width="320" /></a></div>
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Here's the list:</div>
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20lbs potatoes</div>
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17 1/2lbs pork butt</div>
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10lbs breakfast sausage</div>
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6 1/2lbs chicken legs</div>
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10lbs pollock</div>
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10lbs sirloin pork steaks</div>
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10lbs bacon</div>
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Total? $112! That's just over $1.50/lb for the meat!</div>
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There are great deals out there if you are willing to look and maybe go a bit off the beaten path.</div>
<br />Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-86048981168353094742014-12-10T09:43:00.000-05:002014-12-10T09:43:00.976-05:00My monthly menu board<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmom_gIr5bO7nddR53MOs7kjFsL_fNxZEwc2rhB361cD6UoefIUtZuF1i0L351dblPU0QOS0srRyiMYzQX01r5e_hK1_t7xwnPDC2OE2dHS6bvZNglZGm5aUR_R08BpevJQakauKsw7g/s1600/IMG_20141209_234917_kindlephoto-75777111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmom_gIr5bO7nddR53MOs7kjFsL_fNxZEwc2rhB361cD6UoefIUtZuF1i0L351dblPU0QOS0srRyiMYzQX01r5e_hK1_t7xwnPDC2OE2dHS6bvZNglZGm5aUR_R08BpevJQakauKsw7g/s1600/IMG_20141209_234917_kindlephoto-75777111.jpg" height="320" width="218" /></a></div>
For those who are curious what my monthly menu looks like, here it is. This is the product of me taking inventory of what is in the house, looking at our past menu items, and planning it out for the month. It is just a dollar store frame with the cardboard removed and a sheet of scrapbook paper inserted.<br />
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This will be our menu from December 10-January 12. Each time we eat something, I just wipe it off so I know what is left. I try to stay pretty true to the order, but there are always times when I've forgotten to thaw a meat or something else comes up. Doing the menu on a dry erase board keeps me from having to rewrite the whole menu if things get juggled around a bit.</div>
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I always keep frozen chicken breasts and we have a handful of chicken recipes that get rotated through. As you can see I try to use big and either inexpensive or on sale cuts of meat for several meals, saving both time and money. This month, it's pork shoulder and a spiral sliced ham that was on sale for the holidays. As per usual, beans make a few appearances monthly, as do breakfast foods. Leftover nights are planned in and I try to have a dessert on those nights as an incentive to clear out the fridge.</div>
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We pick up take and bake pizza (using a coupon) nearly every Sunday, so those days aren't included on the menu. We will also have Christmas Eve with my parents and Christmas dinner with Anthony's mom, so I don't have to worry about those days, either.</div>
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This is just what I have found has worked for me over the years. This is not the first "system" I've used, but it seems to be the most practical and the easiest. It also helps to keep our grocery budget low, because I use what I already have, know what I'll be cooking from night to night, and uses up leftover food before it has a chance to go bad.</div>
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In case you were wondering, yes, that is a tub of Lincoln Logs and an IKEA kiddie stool in the picture. I cropped out the Animals of the World encyclopedia and A Picture Book of Frederick Douglass, as well as a stack of coupons waiting for me to clip them. It's pretty real over here guys!</div>
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Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-4284530005345289552014-12-09T22:10:00.000-05:002014-12-09T22:10:27.782-05:00Eat What You Have Days 28-49OK, so I've waited so long to post what we've been having that I've forgtten what we even had for a few days. Boo.<br />
<br />
Day 28- Leftovers<br />
Day 29- Dinner at a friend's<br />
Day 30- Burritos<br />
Day 31-?<br />
Day 32-?<br />
Day 33- Pizza<br />
Day 34- ?<br />
Day 35- Spaghetti<br />
Day 36- Thanksgiving with my family<br />
Day 37- Thanksgiving with his family<br />
Day 38- Chili Friday<br />
Day 39- Leftovers<br />
Day 40- Pizza<br />
Day 41- Parpadelle with carmelized onions<br />
Day 42- Salsa chicken with beans and rice<br />
Day 43- Pizza (Mama was sick)<br />
Day 44- Breakfast<br />
Day 45- Turkey and sides<br />
Day 46- Leftovers<br />
Day 47- Birthday dinner for the twins at Nana's<br />
Day 48- Turkey and dumplings<br />
Day 49- Turkey burgers<br />
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So, I finally went for a grocery trip after 49 days. I still have about 10 meals in the house, though, in the effort of warding off a mutiny, I gave in. Gotta keep the family happy. Usually, after my annual Eat What You Have Challenge, I end up spending $100 or so more than I usually do. This year, I was actually $50 UNDER my monthly budget of $400! It can only help that I was able to make a stop at Aldi's.<br />
<br />Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-81310316689044876442014-12-04T20:13:00.000-05:002014-12-04T20:13:00.849-05:00Easy jambalayaThis is recipe that comes togther quickly and is cheap and tasty. Confession: I usually make this on a day when I haven't thought ahead and thawed some meat. I just boil the chicken from frozen and pop the sausage in the microwave for a minute and it's ready to go. Add more or less seasoning depending on how hot you like your Cajun food. This is one recipe where I don't mix my own seasonings, though I've shown what you would need to do so. We use Tony Chachere's Cajun Seasoning instead. This is also another recipe where I use rice that I've cooked and frozen ahead of time as a time saver.<br />
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INGREDIENTS<br />
<br />
2 Tbsp Olive oil<br />
1 onion, chopped<br />
1 green bell pepper, chopped<br />
3 garlic cloves, finely chopped<br />
1lb chicken breast<br />
1pkg smoked sausage, cut into ½ inch rounds<br />
1 ½c rice, cooked according to package directions<br />
1 Tbsp Cajun seasoning -<br />
1tsp ground red pepper<br />
½tsp salt<br />
½tsp chili powder<br />
¼tsp garlic powder<br />
¼tsp onion powder<br />
¼tsp black pepper<br />
¼tsp oregano<br />
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<br />
<ul>
<li>Place the chicken in a small saucepan, cover with salted water, boil until cooked through, coarsely chop; reserve cooking liquid.</li>
<li>Heat the oil in a pot over medium high heat; add onion, pepper, and garlic, cook until slightly softened; add chicken, sausage, and 1-2 cups of reserved liquid; add seasoning, cook until warmed through.</li>
<li>Add rice to meat & vegetables, stir to combine; serve hot with extra Cajun seasoning.</li>
</ul>
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Price breakdown</div>
<div>
Oil - 30¢<br />
Onion - 35¢<br />
Green pepper - 50¢<br />
Garlic - 10¢<br />
Chicken - $1.79<br />
Sausage - $2<br />
Rice - 15¢<br />
Seasoning - 5¢<br />
TOTAL - $4.24<br />
Price per serving (6 servings) - 71¢</div>
Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-4203528683174941492014-11-30T19:30:00.000-05:002014-11-30T19:30:53.725-05:00Task 8 - Shop "alternative" storesAnother great way to save money is to look to stores that you wouldn't normally shop. A great store to save you tons of money is Aldi. If you have one near you, I would encourage you to add it into your regular shopping routine. The closest one to me is quite out of the way, but it is on the way to my mother-in-law's, so I plan my trip accordingly. There are tons of Aldi shopping tutorials out on the web. Their best prices for me are on oats, spices, all dairy - including eggs, bottled water, canned goods, tortillas, and cheese.<br />
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If you use a lot of spices, like we do by cooking Indian, Middle Eastern, and Mexican dishes, you should look in your area for an Indo-Paki grocery. I buy spices in bulk usually at a 70% or more savings over a traditional grocery store. That can really add up over time. If you think you won't be able to use a larger amount, split the difference with a friend.<br />
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Meat is one of the biggest grocery expenses. Look for alternatives here, as well. I, personally, look to small independently run stores in more rural areas. For you locals, I stop by Country Mart in Taylorsville monthly or bi-monthly. They have cheaper meat prices overall and have a 10lb. meat sale monthly. You can also look at more rural butchers and Mexican groceries and/or butchers, as well.Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-73509373364346367952014-11-25T21:50:00.000-05:002014-11-25T21:50:01.384-05:00Deconstructed Cabbage RollsI LOVE cabbage rolls! I had never eaten a cabbage roll in my life, or even heard of them for that matter, until I married my husband. His Slavic mother made these for a family dinner and that's where the love story began. I must have oohed and ahhed over them just enough, because she makes them for me every year for my birthday.<br />
I asked for the recipe. It was so involved that I've never attempted them myself. Then I began to see recipes for deconstructed this or that. I decided to try it. The result is below. Now, I would never claim that it is as good as my mother-in-law's cabbage rolls. It's not. However for a quick, inexpensive, one skillet meal, it's pretty darn good!<br />
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INGREDIENTS<br />
1 medium onion, chopped<br />
2lbs ground beef<br />
1c uncooked rice<br />
4c crushed tomatoes<br />
1lb cabbage, chopped<br />
1 can sauerkraut<br />
1c water<br />
Salt and pepper to taste<br />
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<ul>
<li>Place onion and beef in a large skillet over medium high, cook, breaking up meat with a wooden spoon, until meat is no longer pink and the onions have softened</li>
<li>Add rice, tomatoes, cabbage, sauerkraut, and water to skillet, stir to combine. Bring to a boil; cover and cook 30 minutes, until rice is cooked and cabbage has softened.</li>
</ul>
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Price Breakdown</div>
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Onion - 35¢</div>
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Beef - $5</div>
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Rice - 10¢</div>
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Tomatoes 75¢</div>
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Cabbage 60¢</div>
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Sauerkraut 50¢</div>
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TOTAL $7.30</div>
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Price per serving (6 servings) $1.22</div>
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Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-21110634507941764302014-11-20T22:26:00.000-05:002014-11-20T22:26:05.813-05:00Turkey Time!I have broken my no spend streak. Our local Meijer had frozen turkeys on sale this week for 54¢/lb. with an additional $10 purchase. I priced matched that at Wal-Mart.<br />
The cashier must not have known who he was up against when he explained to me that their turkeys are priced by unit, not per pound and that he couldn't honor the Meijer price. I explained that he absolutely could, that's why the sign over their turkeys read 88¢/lb. I even walked him through which keys he would need to push on his register to make that happen. Nope. It is just not their policy. I paid for the rest of my purchases and marched my penny-pinching tush right down to customer service. I explained. She rolled her eyes, guessed which cashier, and said she'd send the Customer Service Manager right down. Much to his embarrassment, she told him to do it exactly like I had. Kid just thought I'd give up that easily. Tsk. Tsk.<br />
Anyway, while I was there, I noticed that their celery was only 74¢. Now, I can never get through a complete bunch of celery before it works. I know there are tricks to keep it crisp, but, truth be told, I only ever use celery in soups, stews, and pot pies anyway. So, I'm going to chop it up and freeze it in a Ziploc bag.<br />
They also had sweet potatoes for 38¢/lb. We have eaten all of the sweet potatoes from our garden, so this was definitely stock up price! The great thing about sweet potatoes is that you can store them in a cardboard box in a cool, dry area - your basement or garage for several months. Eat any With scratches or bruises first. You can also boil, mash, and cool them, and freeze them.Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0tag:blogger.com,1999:blog-380791289161526623.post-31093738554178978702014-11-19T17:56:00.000-05:002014-11-19T17:56:20.425-05:00Make it yourself - MarinaraI believe that, for the most part, decisions regarding frugality usually come down to saving time or money. This is one of those situations where I do not believe you are saving enough time to justify spending the extra money. Spaghetti sauce - #1 the jarred stuff doesn't taste better & and it's loaded with chemical preservatives and #2 it can not save you more than 2-3 minutes over making your own. This is one of those items you should be making. I usually double the batch & use it for another meal or freeze it.<br />
I buy the huge 6 pound, 6 ounce can of crushed tomatoes at Sam's for less than three dollars. It makes 12 one cup servings. I halved it in the recipe below. Boil a pound of pasta and you've got a meal for 6 for under $2.50! You can't beat that! When I made mine tonight I topped it with <a href="http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/">homemade mozzarella </a>to the tune of $1.50, bringing the price of our meal to $4.23. I doubled my sauce recipe and will likely have baked pasta or meatball subs later in the week.<br />
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Marinara<br />
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Ingredients:<br />
2-3 Tbsp Olive oil<br />
2 cloves of garlic, minced<br />
1 Tbsp dried basil<br />
6 cups crushed tomatoes<br />
Salt & pepper to taste<br />
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<br />
<ul>
<li>Heat oil in a pot over medium-high; Add garlic, cook until garlic is light golden brown, stirring; Add basil.</li>
<li>Add tomatoes to the pot; Stir to combine; Heat through, stirring occasionally, about 15-20 minutes. Serve over hot, cooked pasta.</li>
</ul>
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PRICE BREAKDOWN:<br />
Olive oil - 15¢<br />
Garlic - 10¢<br />
Basil - 5¢<br />
Crushed tomatoes - $1.43<br />
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TOTAL - $1.73<br />
Price per serving (6 servings) - 29¢<br />
<br />Jenniferhttp://www.blogger.com/profile/02359126426619287333noreply@blogger.com0