Almost Mrs. Wick's Sugar Cream Pie

If you're from the Midwest, especially Indiana, you know that there is nothing better than a slice of sugar cream pie.  The sugary, creamy, slightly vanilla-y taste is like nothing else.

If you're from East Central Indiana, you know two things...Mrs. Wick's pie is the gold standard, and you just can't find it in other states.  Sure, you can order them by the case and have them shipped to you, but that is costly...kind of like having Pizza King pizza shipped.  Ouch!

This is a problem.  So I began my search for a sugar cream pie recipe to replicate the pure deliciousness that is Mrs. Wick's.  I found several recipes that claimed to be from people who had uncovered the real recipe.  I even found one that is said to originate from the back of a Mrs. Wick's frozen pie crust.  They all sounded delicious, but I wanted to try to make mine as close Mrs. Wick's as possible.  I decided to check their website.  Not that I thought they would actually post their recipe, but I figured it was worth a look.  They do post the ingredients.  That was good enough for me.

I took the recipe's I had found and the ingredient list from Mrs. Wick's, and started experimenting to create my own version of the wonderfully decadent treat.  I tried varying amounts of sugar, and different kinds of sugar, but in the end, as much as I hate to use it, nothing but white sugar gave me the results I was looking for.  I did make two ingredient changes; I swapped the shortening for butter.  I personally don't cook with shortening, but if you do, feel free to switch it back.  Also, I subbed part of the milk for cream.  I love the fatty, creaminess it adds to other treats (ice cream, pudding, coffee...), and I just can't see sugar CREAM pie without cream.  Sure, having cream in the title may possibly have originated from the texture of the pie, not the ingredients, but it's a great excuse add some creamy goodness.

I love to make my own pie crust.  Actually, I love to eat homemade pie crust; I don't love making pie crusts.  I hate it.  Everything is great until it's time to transfer the crust to the pie pan.  I can never get it right.  It always falls apart.  And I'm pretty sure my family gets tired of me cursing at the dough and slamming it back into a ball to re-roll it.  If you're able to successfully transfer pie crusts, props to you, and here is a delicious pie crust recipe I use whenever I do make my own.

There are two ways to make this pie.  You can either cook the filling in a pan, like pudding, then put it in a cooked crust, or you can bake the filling and the crust together.  I usually bake them together for two reasons.  First, it means fewer dishes to wash.  Second, I love the crunchy, sugary crust that forms on the top of the pie.  If you don't love crunchy, sugary goodness and don't mind a few extra pots & pans, then I recommend cooking them separately.

Almost Mrs. Wick's Sugar Cream Pie
1 1/2 C. heavy cream
1 C. whole milk
2 C. white sugar
3/4 C AP flour
3 Tbsp. butter, melted
1 tsp. vanilla extract
grated nutmeg

Combine cream, milk, and vanilla.  In a separate bowl, combine sugar and flour.  Whisk together wet and dry mixtures until the sugar and flour are dissolved.  Slowly whisk in the melted butter.  Next, either pour mixture into an unbaked pie crust, sprinkle with grated nutmeg, and bake at 450° for 10 minutes, then at 350° for 30 minutes or until set.  Or, cook mixture over medium-high heat until thick, then pour into a baked pie crust, sprinkle with grated nutmeg, and place under broiler until it begins to bubble.  Either way, once the pie is cooked, cool and refrigerate.  Although, if you can't wait, it's just as good warm!

I hope your family enjoys this regional delight as much as my family does.  What specialty dessert can only be found where you grew up?

Karissa

Easy, Affordable Homemade Yogurt

Several years ago, when I got my first dehydrator, I tried making homemade yogurt using the recipe and instructions that came with the dehydrator.  I don't quite recall the recipe, but I remember it included powdered milk, an ingredient I don't usually have on hand.  The yogurt containers that came with the dehydrator held much less than would satisfy my family.  In the end, the attempt failed.  None of the four containers produced any yogurt, just a soupy mess.  Long story short, since then I thought making yogurt at home was costly and difficult.  Wow!  Was I wrong!

Fast forward to last summer.  One of my favorite books I read last summer was "Making It" by Kelly Coyne & Erik Knutzen.  One of the projects they describe in the book is making yogurt.  They made it sound so simple!  I just had to give it another try.  After a quick Google search, I found a website aptly named MakeYourOwnYogurt.  The entire site is all about making yogurt.  It is very in-depth.  If you are not sure about any of the steps I list, just check this site.  In a nutshell, here are the instructions...

You will need milk.  I used whole milk, as that is what we usually buy.  I like my dairy products rich and creamy.  However, you can use whatever you usually buy.  Remember, the point of this is to be able to make delicious yogurt for less than you can buy it.  The amount of milk will depend on the amount of yogurt you want to make.  You will actually make the same amount of yogurt as the amount of your milk, but end up with less finished product depending on how thick or thin you like your yogurt.  You will also need a few tablespoons of good quality, plain yogurt.  No sugar added, no flavoring added.  Be sure the yogurt you choose to use as your starter contains active bacteria.  (Before you flavor or sweeten your finished product, be sure to save a few tablespoons to use as a starter for your next batch.)

You will also need a thermometer.  I suppose you don't actually need one, but it will be helpful.  Finally, you will need some sort of double boiler.  I don't have one, but it just so happens that the ceramic insert to my slow cooker fits perfectly on top of my 8 quart stock pot.  Pour your milk into your top pot.  Put enough water in your bottom pot to come up to the top of your milk (like a water bath).  Bring the water to a boil and heat your milk until it reaches about 185º.  Keep the milk at that temperature for 20-30 minutes.

Next, place the milk in an ice bath to quickly cool it to about 108º.  Alternatively, you can also let the milk cool on it's own, but I like to get it done quickly.

Once your milk is cool, add your 2-3 tablespoons of plain yogurt.  Stir to combine them.

This is the part that might take a little trial and error.  You need to keep your milk-yogurt mixture warm (at about 108º) for about seven hours.  I have read that some people simply let it ripen overnight, but I like to start mine in the morning and let it ripen all day.  The best way I have found to keep it warm is to have my mixture in the slow cooker insert, wrapped in a warm towel, in my oven.  Usually, about halfway through the seven hours, I have to turn my oven on for a minute or two to warm it back up, but that is all I have to do.  Salad In A Jar, and ehow both have lists of other ways to keep your mixture warm during the ripening process.  I highly recommend checking them out to see what method might be most convenient for you.

 

After about seven hours, you have yogurt.  However, it will be quite runny.  If this is how you like your yogurt, then you are ready to flavor and refrigerate it.  If you like your yogurt a little thicker, or furthermore, if you want Greek yogurt, then you will need to drain off the excess whey.  I used a 2 quart mixing bowl, my old Tupperware strainer, and some coffee filters, but you can use whatever works for you.  Just pour your yogurt into the strainer.  I let mine drain for a couple of hours to reach my preferred consistency.  Your time might be different.  Be sure not to throw away your whey!  You can use that in all kinds of ways.  I usually add my leftover whey to bread dough, or soup broths.  

Once you've reached your desired consistency, you are ready to flavor your yogurt any way you wish.  This time, I flavored the whole batch of yogurt (minus my starter) with vanilla, then separated it into individual containers so everyone could have their own flavor.  Here is my daughter's strawberry, my older son's blueberry, my honey-cinnamon, and my younger son's orange.  My husband had orange, as well.  And as for our English Bulldog, Zeus, he takes his plain.  How will you flavor your homemade yogurt?

Karissa

Honey Spice Infusion Recipe

Winter break is over.  Today was the first day back to school, and as I lay in bed last night I realized...my throat was sore.  Ugh!  I have a cold.  By this morning I was cold, achy, and my throat was even more sore.  Naturally, I don't have any teabags right now.  Double ugh!  What I needed what something hot and soothing, and that is just what I found.  I dug through my spice cabinet and came up with this delicious and soothing honey spice infusion; perfect for anyone with a cold, or just a cold day.

Here's what you do... Heat 8 ounces of water to near boiling.  Pile 1/8 tsp. ginger, 1/4 tsp. ground clove (or 2 whole cloves), and 1/2 tsp. ground cinnamon in the center of a coffee filter.  Fold the filter up to make a teabag, and staple closed.  Steep the spicebag in the hot water for approximately 5 minutes, more or less depending on how strong or weak you usually like drinks.  After removing the spicebag, stir in 2 Tbsp. honey, and 1 Tbsp. lemon juice.

Absolutely delicious!  It feels great on my sore throat, but you don't need to feel bad to enjoy it.  This cold weather is perfect for snuggling up with a hot and spicy drink.

Karissa

Great Days Need Great Starts

Okay, you've chosen your curriculum, set your schedule, and planned your lessons.  You are ready for school to start...or are you?  All your hard work getting the materials ready might not mean anything unless you get you and your student ready to succeed.  Your best chance for success starts with a nutritious and delicious breakfast each day that will wake you both up and fuel your bodies & brains.  There are a few cold cereals out there that actually pack in a lot of vitamins and minerals, but why settle for over-priced, soggy cereal that had to have nutrients added to it, when you can get your nutrition straight from the source?  With three kids of my own, I know that healthy homemade breakfasts that fill you up can be time consuming and expensive.  I've scoured the web and found some mouth-watering ideas to start each day right, without busting the budget, or cutting into your beauty sleep.

Breakfast wraps like this peanut butter and granola wrap are a

very portable way to do breakfast.  Get creative and wrap just

about anything up in a whole wheat tortilla (or in an egg white

omelet).  Here are some ideas to get you started.

Oatmeal doesn't have to be hot, or boring for that matter.  Use this

overnight oatmeal recipe from Betty Crocker to find ways to jazz

up your baby bear's porridge.

Kids love waffles, but most moms don't like the gallon of syrup &

inevitable sugar rush that comes with them.  Making a tasty Carrot 

Cake Waffle Breakfast Sandwich will surely satisfy everyone.

"You know what ELSE everybody likes? Parfaits! Have you ever

met a person, you say, 'Let's get some parfait,' they say"...you

know the rest.  Parfaits are delicious.  Breakfast parfaits made

with either yogurt or cottage cheese, like this Mango Avocado

 Breakfast Parfait, are sure to be a crowd pleaser.

Like oatmeal, rice can frequently be thought of as a boring

breakfast.  If you get creative and think outside the box, you can

come up with some new and flavorful ways to have rice for

breakfast.  My Chocolaty Rice Cereal is a special treat that will

wake up your taste buds.

Not all muffins are created equal.  Some are more like dessert, and

others try to be so healthy that you might as well eat raw grains.

Blah!  Either way, they are loaded with carbohydrates.  These

Morning Muffins, on the other hand, are made with more egg than

flour, and contain only 7 grams of carbs.  Make a whole pan and 

have breakfast all week.

What quick and healthy breakfast list would be complete without

smoothies?  Smoothies are so versatile, they can be made to suit

even the pickiest eater.  Peanut butter banana smoothies were my

go to food when my sons went through their picky phase.  Boston 

Magazine recently published a colorful list of 12 healthy breakfast

 smoothies that will start your day off right.

Okay, so quick breads might not be the healthiest item on my

list,but they sure are good.  They don't have to be all that bad,

though.  There are simple recipes to make healthier quick breads,

like this pecan topped pumpkin bread.  My Recipes compiled a list

of 5 irresistible healthy quick breads to give you some ideas.

I hope this list of ideas for delicious and nutritious breakfasts help you and your family start each day right.  If you have any great breakfast ideas that I didn't mention, please post them in the comments below.

Karissa

I Scream, You Scream...

...we all scream for ice cream!  Ice cream is so creamy, cold, and refreshing on a hot summer day.  Why shouldn't we celebrate it?  We should, of course!  And that is why tomorrow is National Ice Cream Day.  Of all the crazy things that have gotten their own day, this is one of my favorites. There's nothing better than a cold bowl or cone of sweet and satisfying ice cream...except a cold bowl or cone of sweet and satisfying homemade ice cream!  I know, I know, I don't have an ice cream machine either, but that shouldn't stop you.  I've been trying out methods for making ice cream without a machine, and frankly, it's really easy.  Even if you don't or can't eat traditional ice cream, there are plenty of other ice cream recipes out there. Scroll to the bottom of the post for some ideas.

First there is the bag method.  Use your favorite ice cream recipe to make your base.  Pour it into a quart sized zip-top baggie and seal it.  Some people recommend taping the bag shut to ensure there will be no leaks.  Place that bag in a gallon sized zip-top baggie along with plenty of ice cubes and salt.  The larger the salt chunks the better, but in a pinch table salt will do.  Seal this bag as well.  Now comes the work...ehh, I mean the fun part.  Squeeze, squish, roll, and toss your bag.  The salt makes the ice colder, the cold makes the cream freeze, and the movement prevents the ice crystals that are forming from becoming too large and ruining the creamy texture that is ice cream.  This part of the recipe is great to keep kids busy while they wait for the ice cream to be edible.

Next is the coffee can method.  It is very similar to the bag method.  Again, use your favorite ice cream recipe to make your base.  This time, pour it into an average sized, clean coffee can.  Seal the lid on the can, again using tape to prevent any leakage.  Now place the average sized coffee can inside an industrial sized coffee can along with your ice cubes and salt.  Like the bag method, you now need to shake, rattle, and roll your can.  You can roll it on the floor between two people (again, great for keeping kids busy), or I've even heard of gently rolling it back and forth under your feet while you work at a desk or sit on the couch.  The poster of that suggestion states that it is great for aching feet.

Finally, is the freezer method...the one I chose.  It seems to me that unless you use multiple baggies or cans, the first two methods limit the amount of ice cream you can make to what will fit in the bag or can.  With a family of five that includes two teenage boys, I need to cook in quantity.  With the freezer method, I can make as much ice cream as I wish.  Keep in mind, though, that larger batches will take longer to freeze.  I make a gallon at a time, and it isn't ready until the next day. Your time will vary, of course, based on the size of your batch, your freezer's temperature, and the starting temperature of your ice cream base.

Here's how it works.  Simply pour your ice cream base into any appropriately sized covered container.  I keep an empty one gallon plastic ice cream tub on hand just for this purpose.  Put the lid on the container and place it in your freezer. Periodically, pull out the ice cream and stir it up.  You can hand stir it, or use a hand mixer.  Just as with the other methods, periodically stirring the base prevents the ice crystals from growing too large, and makes your ice cream creamier. But, don't worry if you have frozen chunks because you waited too long to stir.  Simply put the ice cream in your blender and smooth it back out.  As I said before, smaller batches will freezes more quickly, and larger batches will take longer to freeze.  When I make a gallon, the ice cream is soupy for about 6-8 hours.  For me, it works best to make the base just before bedtime.  That way, the ice cream is just getting to it's freezing stage when I get up in the morning and can stir it through out the morning.  If you make smaller batches, or divide your gallon into smaller containers, you can make it in the morning and stir it through out the afternoon.

Here is my basic vanilla ice cream base.  You can use this as a starting point to create whatever flavor you can imagine. Beat 4 eggs.  Add in 2 cups of sugar, and beat until thick and frothy.  Mix in 2 cups of evaporated milk, one can (14 oz) of sweetened condensed milk, 2 tablespoons of vanilla, and a pinch of salt.  Once well mixed, pour into a one gallon container (or divide evenly between smaller containers totaling one gallon).  Fill the container(s) the rest of the way with milk (I use 2%, but you can use whole).  Mix again and freeze.  Don't have evaporated milk or sweetened condensed milk?  You can make your own.  That makes this ice cream even more affordable!

What if you can't or don't eat ice cream?  Don't worry, there are plenty of recipes out there for non-dairy, vegan, and sugar free ice cream.  So whatever the reason, you don't eat traditional ice cream, you can still enjoy great ice cream flavor. Healthy Living How To posted a very tempting dairy-free, vegan blender ice cream recipe that uses almond milk...and Stevia, so it's sugar-free as well.  It looks delicious!  Try serving Rick Bayless' dairy-free avocado ice cream to your adult guests.  It has a little secret ingredient!  Perhaps this dairy-free, vegan creamy chocolate gelato from Healthy Living is more your style. Last, but certainly not least, is one of my favorites.  One ingredient, dairy-free, sugar-free, vegan ice cream.  The Kitchn explains how to make it, but it doesn't have to be one ingredient.  You can add anything you want to it!

You see, no matter your diet or lifestyle, we can all scream for ice cream...homemade ice cream, that is!  So, whip up a batch tonight and have a happy National Ice Cream Day tomorrow!

Karissa

My New Favorite Summer Recipe

I hope you were able to find some new and refreshing recipes from this week's Mid-week Morsel.  I have found my own new favorite summer recipe.  I've been thinking for a couple of weeks about what recipe I'd use.  Maybe I should write about our Greek salad, or my homemade cole slaw.  I just couldn't decide.  Fortunately, I didn't have to. My daughter picked out some fresh peaches at the store last week, and wanted to make something with them.  She decided to make peaches and cream.  Too bad I didn't have any heavy cream. We looked around for some other peach recipes...peach cobbler, peach melba...nothing seemed appealing.  Then it hit me.  My family loves my homemade banana pudding.  Why not make peach pudding?  So we did.  I used the same pudding recipe from my banana pudding, substituting the peaches for the bananas.  It's delicious!  Creamy, refreshing, and oh so peachy!  Here's my new favorite peaches and cream pudding recipe.

Peaches and Cream Pudding

1 C. sugar
2/3 C. flour
4 C. milk
6 egg yolks
3 tsp. vanilla extract
2 peaches
cinnamon

Halve and thinly slice the peaches. Set aside. Separate and beat the eggs in a bowl. Set aside. Combine flour and sugar in a medium saucepan.  Add milk and stir.  Add a small amount of the milk mixture to the eggs and stir together.  Then, add all of the egg mixture to the saucepan. Place the saucepan over medium-low heat and constantly stir...and stir...and stir.  You might want to have your phone, or a book with you.  You're going to be stirring for a while, but don't worry, it's worth it.  After around 20 minutes the mixture will begin to thicken.  Remove the pudding from the heat when it clings to the back of a spoon.  Add the vanilla extract to the pudding after it is done cooking.  Layer the peaches in a serving bowl or individual dessert cups with sprinkles of cinnamon. Pour the warm pudding over the peach slices and refrigerate.  Serve when cold. Makes 6-8 servings.

I hope you enjoy our peaches and cream pudding.  I'm sure it would be delicious with other fruit as well.  Perhaps I'll make it using blueberries or strawberries.  Yum!  Please feel free to share your new favorite summer recipe in the comments.

Karissa

Mid-week Morsel: Summer Recipes

I love summertime!  The long days.  The sense of freedom that comes with no school, no homework, and no after-school activities. Okay, not as many after-school activities.  Unfortunately, it also comes with sweltering heat that makes you want to live off of sweet tea and ice cream.  For this week's Mid-week Morsel I've gathered up a trio of websites to help you find your new favorite summer recipe.  Brown-eyed Baker lists 185 summer recipes sorted by course.  Simply Recipes has a neatly alphabetized page of nearly 100 summer recipes.  Finally, if you have a favorite summer ingredient, Taste of Home's Summer Recipes page categorizes it's summer recipes by main ingredient.  These inviting recipes are sure to help freshen up your summer menu.

Karissa

Mid-week Morsel: Frosty Joe Recipe

As warmer weather creeps in, I can't help but think about warm weather treats. Right now, one of my favorites is the Frosty Joe.  It is a recipe I came up with that's cold,  refreshing, and satisfies your coffee craving all at the same time,  Best of all, it's super simple!  Make a tray of coffee ice cubes.  (These are a staple in my house when it's hot outside.)  TIP:  add ground cinnamon to your coffee grounds for fabulous cinnamon flavored coffee.  Place 6-12 of your frozen coffee cubes in the blender, depending on how many servings you are making.  Blend the cubes until they are ice shavings.  Add 2-3 scoops of ice cream and sugar to taste.  I used one spoonful of sugar (my coffee cubes were very strong.)  Blend again until a Frosty-like consistency is reached.  Pour into a frosty mug, and top with a dollop of whipped cream & some chocolate shavings.  I'd tell you to serve it immediately because they melt fast, but you're probably eating it already anyway.  Enjoy!

Karissa

Fish Tacos

Last August I posted our recipe for walking tacos.  One reader posted a reply with her fish taco recipe, which sounds fabulous, by the way.  This has inspired me to perfect our fish taco recipe and share it with you as well.  It's light and refreshing, and just screams spring.  But don't think you'll need a side dish because it's also very filling.  I hope you enjoy it.

Breading the fish:
Using any white fish (we usually use tilapia or flounder), pat the fish dry to remove any excess water.  Squirt lemon and lime juice onto fish, then sprinkle with lemon pepper, basil, smoked paprika, cumin.  Press panko bread crumbs into the fish.  Flip fish and repeat process on other side.  Pan fry the fish in about 1/2 inch of peanut oil.  After frying, place the fish on paper towels to drain and cool.

  Making the slaw:
Combine 1/2 C. mayonnaise, 1 Tbsp. white vinegar, 1 Tbsp. lemon juice, 1 Tbsp. sugar, 1/2 tsp. lemon pepper, 1/2 tsp. onion powder, and 1/2 tsp. garlic powder to make a creamy sauce.  Pour over 2 C. shredded cabbage, 1/2 C. shredded carrots, and 1/2 C. finely chopped red onion.  Toss to coat.  Refrigerate 2-4 hours before serving.

Making the rice:
Prepare 1 C. white rice according to package instructions with the following additions: add 1 Tbsp. lemon juice, 1 Tbsp. lime juice, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. smoked paprika, 1 tsp. basil, 1/2 tsp. lemon pepper, and 1/4 tsp. cumin to the water before adding the rice.  Stir in 1/2 C. sauteed green peppers and onions while rice is steaming.

Assembling the taco:
Layer the rice, fish, and slaw in a soft tortilla shell.  Add your favorite toppings.  I only add diced tomatoes & shredded sharp cheddar cheese to mine, but my guys add salsa, banana peppers, and jalapenos to their tacos as well.

I hope this inspires you to get creative and find your perfect taco.  If you have a great recipe, please share it with the rest of us.  Now it's time for me to go, though.  We're heading out on the boat for the day.  Maybe we'll catch enough to have fish tacos again tonight!

Karissa

A Hot and Chocolaty Breakfast

I have a new favorite hot breakfast; chocolate rice. I think I need a catchier name for it, though.  It doesn't sound that appealing. You should have seen the grossed out faces when I asked the kids to be my guinea pigs and then described my idea yesterday morning.  They were very hesitant at first, but their attitudes changed very quickly after the chocolaty aroma started drifting up the stairs.  The taste reminds me of CoCo Wheats, but without any unknown ingredients & I can control the amount of sugar.  Here's how I made it:

Prepare your favorite brand of white long grain rice following the directions on the package.  Add one square of Lindt 90% Cocoa Supreme Dark chocolate (or any other very dark chocolate) for every 1/2 cup of uncooked rice.  When the rice is done steaming, add one tablespoon each of butter and sugar for every 1/2 cup of uncooked rice. You may wish to add slightly more or less sugar depending on your taste, but remember the chocolate is very bitter.  Also, you can use a sugar alternative if you don't eat sugar.

It's a very simple recipe.  But then again, isn't it the simple things that make it the good life? Enjoy, and stay warm today!

Karissa

Homemade Potato Soup

There's no better way to stay warm on those cold winter evenings than with a steaming bowl of homemade potato soup. My parents make a delicious potato soup, so I started with their recipe.  Over the course of the winter, my husband and I made some changes and additions so that it better suited our taste.  What we came up with is a thick and cheesy soup that will keep you full and warm all evening long.

8 lbs. Russet potatoes, peeled, diced
1 lb. ground sage sausage
2 qts. chicken stock
1 pt. heavy cream
1/4 c. flour
1/4 c. butter
1 c. sour cream
3-4 c. shredded cheddar cheese
2 c. green onions, chopped

Boil about 4 cups of diced potatoes in  a medium sized sauce pan with enough chicken stock to cover them.  Add seasonings to taste.  I usually use pepper, garlic powder, and onion powder.  Continue to cook over medium heat until the potatoes mash easily.  Leaving the stock in the pan, mash the potatoes and set aside.

Meanwhile, brown the sausage and drain off excess fat.  Add the sausage to a large stock pot (mine is 12 qt.) along with the remaining potatoes and chicken stock.   Season this pot as you did the first.  Simmer until the potatoes are fork tender.  Combine the flour and butter to make a white roux.  Add this to your stock pot along with the mashed potatoes.  These will help thicken your broth.  Stir in the heavy cream, sour cream, and cheese.  Stir over medium low heat as broth thickens.  When the soup reaches your desired consistency, remove from heat and stir in the chopped green onions.

This makes a LOT of soup!  It is a great recipe for a large gathering, or as a "cook once, eat twice" meal...and goes very well with homemade dinner rolls.  The dinner rolls are great for wiping the last of the soup out of your bowl.  I'll have to post that recipe soon! By the way, if your leftover soup gets a little too thick in the refrigerator, just add a splash of milk as you reheat it on the stove.

Karissa

Fast & Fabulous Cheese Ball

My mother-in-law's cheese ball recipe is a holiday staple around my house.  We took two to a Christmas party last week, and had to make a third just for my family to eat before we went.  They never last more than a few minutes, and they are so simple!  Have a New Year's Eve party coming up?  Try this recipe as an appetizer.

1 pkg. Buddig beef
1 pkg. cream cheese
2-3 stems green onions

Dice the beef and the green onions.  Break the cream cheese into pieces and combine with the beef and green onions.  The best way to do this is with your hands.  It's a little messy, but getting to lick your fingers clean makes it worthwhile.  Shape the mixture into a ball and serve with crackers.  We serve the cheese ball with saltine crackers, but you can use whatever you wish.  This fast and fabulous cheese ball makes the good life simply delicious!

Karissa

Mid-week Morsel: Be a Supercook!

Not sure what to do with all those leftovers? How about the left over ingredients from the special dishes you made for holiday get-togethers? Supercook.com is not your typical recipe site. Rather than searching for the title of a recipe, you enter the ingredients you want to use and Supercook searches the internet for every recipe you can make with what you have. You can even exclude ingredients you don't want to use.  This feature is perfect for someone with food allergies or someone on a restricted diet.  With Supercook you'll never have to fret over dinner again.

Coconut Banango Smoothies

Break out your blender; it's time for a smoothie.  I found this recipe while helping my daughter work on a social studies project.  Her instructions were to make a recipe or product using resources found in her state.  She quickly decided to make a tropical fruit smoothie.  After narrowing down her list of potential ingredients, we started searching.  A few clicks later, we found this delicious recipe on Kitchen Meets Girl.  After a couple of very minor tweaks, we had smoothies for dessert.  Here's how we made them...

1 mango, chopped
1 1/2 banana, sliced and frozen
1/2 C coconut milk
1/2 C cold water
ice cubes
1 tsp. coconut extract
1/2 tsp. lime zest
1 Tbs. sugar (or honey!)

1. Place all ingredients in a blender.
2. Puree until smooth.
3. Pour and enjoy!

We made two batches of this for our family of five.  You may need more or less for your purposes.  Just for fun, here is a link to my daughter's "commercial" she made for her product.  What is your favorite smoothie recipe?

Karissa

Cheesy Breadsticks with Nacho Sauce

Everyone in my house is a cheese lover.  I can get them to eat just about anything just by adding cheese.  So, it is no surprise that my cheesy breadsticks with nacho cheese dipping sauce are a bit hit.  I mean really, who can resist homemade cheesy breadsticks that are golden on the outside and soft inside dipped in warm, gooey nacho cheese sauce?  Certainly not my crew!  While it does take a little time, they are both very easy to make and well worth the effort.

Cheesy Breadsticks

1 C lukewarm water
1 egg
1/3 C sugar
3/4 teaspoon salt
3 1/3 C flour (I use bread flour.  Wheat breadsticks can be made by using 2 C bread flour and 1 1/3 C wheat flour.)
3 teaspoons dry yeast (I use quick rise.)
2 Tablespoons butter (Use baking butter, not a spread.)

Add ins:
garlic powder
shredded cheddar cheese (or whatever you prefer)

Combine all ingredients, except add ins, in a large mixing bowl in the order listed.  Stir with a wooden spoon until a dough starts to form.  

Knead the dough for approximately 6 minutes.  (Skip the gym today, this is a great arm workout.)  

Warm your oven slightly...really...just leave the oven on for a couple of minutes.  Your not baking the bread yet, just letting it rise.  If the walls of the oven are too hot to touch, it's too hot.  Put the bowl of dough in the oven and let it rise for 1 hour.  

After that, punch down the down and sprinkle a little flour on your clean and dry counter top.  Flatten the dough out to about 6" X 8" or so.  It doesn't have to be exact or even pretty; you're just creating a larger surface area on which to add your garlic and cheese.  Sprinkle the garlic powder all over the dough to taste.  I like a lot of garlic flavor, but I've never measured how much I add.  Next, sprinkle your shredded cheese over the dough.  Again, I've never measured how much I add, but it's approximately 2 good handfuls.  Roll the dough up jelly roll style and kneading the dough until the cheese and garlic are distributed evenly through out the dough.  

Now you are ready to divide the dough into 16 equal(ish) pieces.  Roll each piece out like a rope until it about 8"-10" long.  Kids love to help with the rolling.  Place each rope on a greased cookie sheet; just touching.  

Slightly warm your oven again for the second rise.  This time they will rise for 30 minutes.  (Now is a good time to start your cheese sauce.)  

After the 30 minutes, take the dough out of the oven while you preheat the oven to 375º.  Bake your breaksticks for 12-14 minutes, until golden brown.








Nacho Sauce

3 Tablespoons butter (Use baking butter, not a spread.)
3 Tablespoons flour (Either bread flour or all purpose flour are fine.)
2 C milk (I use 2%, but you can use whatever you have.)
1 C shredded cheddar cheese

Add ins:
garlic powder
onion powder
chili powder
ground cumin
Rotel juice

Combine the butter and flour in a small sauce pan over low heat to form a simple roux.  (A roux is a mixture of a fat, such as butter, and flour used in cooking to thicken soups, sauces, and the like.)

Slowly, as in a dribble at time, add in the milk, stirring continuously.  After all the milk is stirred in, raise the heat slightly and continue to stir until the sauce starts to thicken.  This will take about 5-10 minutes.  You now have a white sauce which can be used as a base for any number of sauces.  

Reduce the heat back to low and stir in your add ins.  I don't measure them, just add what you think you might like, stir, taste, and revise.  Just remember, a little cumin goes a long way.  Oh, and by the way, Rotel is a brand of canned diced tomatoes that have diced green chilies in it.  We use this regularly, and the juice adds a nice little kick to the sauce.  Stir the sauce until your spices are distributed evenly through out the sauce.  Finally, add in your shredded cheese.  

Stir until melted.  Serve warm.

Pair them with a dinner salad and make it a meal!  What are your favorite cheesy indulgences?








Karissa