To read about the Kitchen Challenge, click here or here.I did this challenge on my personal blog, but did it again as the official LOK entry (yeah, I just wanted an excuse to do it again). We were cooking for a family of 11--3 adults, 4 older children, and 4 smaller children. Note, as always, I'm fudging the numbers on some of the ingredients on the upside (usually rounding up), because I want...
Wednesday, October 29, 2008
Tuesday, October 28, 2008
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Posted by Unknown
While poking around the internet for various things, I found this blog entry for homemade butter. Needless to say, after drooling profusely, I bookmarked it and have made it my life's goal (this week at least) to try to do this myself. Yum and yum.Of course, I thought it would be a nice gesture to share the link with all of you. Enjoy!Homemade Butter from Little House in the Subu...
Friday, October 24, 2008
Breakfast is supposed to be the most important meal of the day, but most weekdays, at my house, it is very rushed or ignored all together. When my oldest two were small, I had a rule that they could not leave the house in the morning until they ate "something". Over the years I relaxed that rule & by the time the next two started school the "rule" was a distant memory.I've recently been trying...
Thursday, October 23, 2008
While I enjoy cooking and consider myself a good cook, I do not consider myself a gourmet or fancy cook. One of the things I want to learn in this life is how to decorate cakes. Even with my lack of ability I can turn out some cute cakes in my opinion. Sometimes things just take some creativity.For her fifth birthday a couple of years ago, my daughter Cara wanted a doughut cake. Um .. yeah....
Monday, October 20, 2008
Like most families, I am always in search of new, quick and easy recipes. I stumbled upon the recipe for taco cornbread pizza a couple of years ago, and just recently found it again when searching my hard drive. Essentially, it is taco pizza with a cornbread crust. This sounded interesting to me and certain worth a try. What I wasn't expecting was how really good it was. The cornbread makes...
Saturday, October 18, 2008
My four youngest kids all LOVE to help in the kitchen. They are 10, 8, 3 & 1. It can be hard to find things for the 3 yr old & the 1 yr old to do, but they enjoy helping so much that I'm always on the look out for simple tasks for them. The 3 yr old's favorite kitchen activity is stirring. She is actually pretty good at it. Yesterday I was making breakfast and needed to mix for an extended amo...
Wednesday, October 15, 2008
If there's nothing else a LOK mom has to learn...it's be to FLEXIBLE! There are just too many factors in how a day goes that can effect the outcome. Like Denise in her post here a meal plan always helps make meal prep easier. Yeah, unless you're me and here's why (semi cross posted on my food blog today) OK...I'm not a dummy...I know to take the meat out of the freezer WELL before you plan...
Christina/Mommy Scott asked what I do with the bacon and chicken when I batch cook. I started to write a response in the comments section but it was getting long. I decided to do short 2nd post about it.Bacon is such a pain to cook. I like to cook as much of it as I can while I'm making a mess. Now that I've found the joy of baking bacon I don't mind cooking it. It's still nice to have...
Tuesday, October 14, 2008
Okay, here goes.1 can Campbell's golden mushroom soup1 can pineapple chunks (with juice)4 porkchops (or pieces of pork of some sort)chopped green pepperssoy sauce4 servings of cooked riceSo you brown the pork in a frying pan with a little bit of oil and soy sauce. Brown each side and then add the soup, pineapple and peppers. Simmer until the pork is cooked all the way through. Add soy sauce to taste. Serve over ri...
These were a huge success the other night at Grandpa Pratt's house. They went really fast and got all sorts of compliments, which makes me feel a little bad since they are the easiest thing on the planet. I got the recipe from my friend Ginger, and I have to give her the credit.1 can of pumpkin pie filling (the big can, from Libby's is what I prefer, but make sure it is pie filling, not just the canned pumpkin)1 Spice cake mix (whichever brand you like, although Duncan Hines is the kind with no...
Monday, October 13, 2008
My 13 year old son once said that leftovers are left over for a reason. Hardy-har-har ... He is such a funny kid. There are some leftovers that never seem to have a problem disappearing. Cold pizza moves real fast as does leftover stuffing. It is the other leftovers like bits of meat or vegetables that are not as good at the disappearing act.I have heard different ideas for giving leftovers...
Thursday, October 9, 2008
This is one of my all time favorite meals! It is from Taste of Home magazine. I like to serve it with spanish rice, refried beans, and a strawberry milkshake. Not that I always serve it that way but when I do, it makes us feel like we are eating in a restaurant. And all the kid love it!2 1/2 cups shredded chicken breast1 cup salsa1 small onion, chopped3/4 ground cumin1/2 tsp dried oregano6 large tortillas or 12 small tortillasshredded cheese1 cup reduced sodium chicken broth2 tsp chicken bouillon...
This something I created to go with the garlic lime chicken. They complement the chicken nicely. I don't have exact measurements, it depends on the crowd. It is one that is easy to make for any size.chopped medium red potatoes (scrubbed clean, peels on)olive oil/melted butterlemon juicesnipped fresh parsleysalt and pepperMix above ingredients together. Put it in one layer on a cookie sheet. Turn potatoes 1 during baking. Bake until tender. (I do it at the same time I am baking the chicken, so I...
This has become a fovorite at the Nelson house. I often times but the chicken when it is clearanced out. I then put the marinade in a ziploc bag with the chicken and stick it in the freezer. When we want a nice meal, I pull it out the night before and let it marinade and thaw in the refrigerator.1/2 cup lime juice1/4 cup cider vinegar3 tsps minced garlic2 tablespoons dried oregano1 tablespoon dried coriander2 tsp salt1 tsp paprikabone-in chicken (I like to use chicken breasts when on sale)1/4 cub...
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I've recently started writing down a weekly menu. People have recommended this idea to me in the past as a way to save money, but I was resistant.When I did daycare in my home, I belonged to a food program that provided menus to use for my daycare kids. I HATED it. I did try to stick to them. I was religious about writing in my changes, but it was a total chore & often made doing my job more...
Wednesday, October 8, 2008
Umm, so the story behind this should be self-explanatory, but in case you don't know some of the details, here you go. I learned the recipe in France, it is true, from real French people too! But I was terribe at it, and then one day a mission companion showed me a few tricks for making them succeed. She was from Sweden. I have been told that some of my tricks are cheating, but I have never had any complaints as to flavor or results, so I'll take the cheating! This makes a great conference breakfast!!!!...
So Jessica and I sat down today (well I suppose she was sitting, I don't really know. I was sprawled on the couch and in a different state) and wrote our menu through the end of the month. I thought I'd post it here in case anyone was looking for ideas. If there's something that intrigues you, let me know and I'll post the recipe.Okay, meal plan through the end of the month...This week:Tonight: Hawaiian Haystacks9th Thursday: French Dip and mixed veggies10th Friday: Grilled Cheese and Soup11th...
This is a favorite from my in-law's. 1 lb baconOnion6-8 potatoescarrots2 cans creamed corn1 can evaoprated milksalt and peppercheddar cheeseThis is all done in one pot. Fry bacon. Remove bacon and then saute the onion in bacon drippings. Add water, potatoes and carrots and cook until tender. Drain off water, if necessary. Add creamed corn and evaporated milk. Simmer until heated through. Top with cheese and crumbled bacon. You can use ham. Just saute the onion in butter instead of bacon...
I guess I'm revealing my total lack of cooking abilities on this blog. But, here goes another one that takes no talent whatsoever.At lunch: Dump some chicken in the crockpot and pour Italian dressing over it. If you want, cube up some cream cheese to make it a creamier sauce. Turn crockpot on. If you put in cream cheese, stir it occasionally.20 mins before meal: Dump rice in rice maker, add appropriate amount of water. Turn rice maker on.10 mins before meal: Shred chicken and stir it all...
Tuesday, October 7, 2008
This has been requested by others in the past, and I've never wanted to share it. But since you guys are family, I guess you can have it.Peel and cube enough potatoes to feed however many people you're trying to feed.Boil them with a clove of garlic.Put 1 stick of butter and 1 package of cream cheese in the bottom of the serving or mashing bowl.Drain the potatoes and dump them in the above bowl.Mash.Add a bunch of dollops of sour cream when the potatoes have reached your desired consistency.The...
We NEED this one on here:2 boneless, skinless chicken breasts5-6 medium potatoesa few carrotsChicken bullionBisquickmilkCube and cook breasts. Add water, bullion, and cubed potatoes. Boil until they are tender. (Not mashed potato tender, more firm than that). Add carrots, and boil a little longer. Follow the instructions on the bisquick box to add dumplings. (2 cups bisquick, 2/3 cup milk, mix and dropped into boiling soup.)You can easily make the soup the night before or earlier in the...
I tried this at an Enrichment meeting, but never have made it. I really liked it. You could probably add some corn to it, as well.1 1/2 cup cracked wheat or pearled barley (if the latter, reduce water by half)2 tsp. salt6 c. water1 1/2 lbs. ground beef1 onion, chopped, or 1/2 c. dry onions (throw the dry ones it in the above water)2 tbsp. worcestershire sauce1/2 c. sliced black olives8 oz. can tomatoes (do not drain)3/4 tsp. garlic powder or 1 clove fresh, chopped garlic1/4 c. water1/4 c. ketchupBring...
A previous Enrichment meeting can be thanked for this one.There are several ways to cook wheat. Here are three:1. In a pan, bring one part wheat and two parts water, with 1/2 tsp. salt, to a boil; cover, remove from heat. Let stand overnight (at least 10 hours).2. Put one part wheat and two parts water in a pan with 1/2 to 1 tsp. salt. Bring to a boil; reduce heat and simmer gently for 4 to 6 hours or until tender.3. Combine one part wheat and two parts water with 1/2 to 1 tsp. salt in a crock-pot...
Monday, October 6, 2008
For MJ- this is a good one that uses mostly pantry items and is super easy.Throw the following into your crockpot:1 lb ground hamburger, cooked with onionsa few cans of tomato sauce (depends on how soupy you want it)a few cans of diced tomatoesa few cans of kidney beans, draineda can of corn, drained (optional)diced green peppersSeason with chili powder.I suppose if you know how to do the whole soak beans stuff, you could use dried beans, which would make this even more food storage-esh. You can...
As was discussed on the LOK Full House blog, we have been doing a little re-tooling of our bi-monthly challenge. It will now include general kitchen challenges, as well as cooking assignments. However, to help promote our new blog here at LOK, our first kitchen challenge will be a cooking one!This challenge was inspired by this blog posting at CookingWithAnne.com. Anne previously co-hosted...
Friday, October 3, 2008
Melissa requested this recipe. Although I do not have any exact measurements for it, I 'll try to post how I do it. It's based of a description Mom had of Grandma Earl's but I have tweaked it over the years. However it is similar to the one on the back of the ocean spray cranberry bag.Citrus Cranberry Relish(Jeff calls it relish as to destinguish it from a normal sauce or the stuff from a can.)1 bag of fresh cranberries (I sometimes buy them ahead and freeze the bag that works too!)1 cup of sugar1...
They finally took me out of music and called me to the Enrichment Committee. We had planned a small one where we would talk about food storage and we would swap easy recipes. I was going to demonstrate how to make homemade hot chocolate. Well, I got an email from the RS President today. She wants us to also include emergency preparedness, freezer meals and rotating food storage as well as how to cook with your food storage. So as it turns out, the Enrichment that I was planning for the end...
This is courtesy of my mother-in-law. Its really quite wonderful.Peach Pie2 c. flour1 c. butter or margarine1/2 c. powdered sugarMix and bake at 325 for 20 minutes1/2 c. sugar1/4 c. cornstarch1/4 t. saltMix together1 c. water 1/2 lemon juicePour water and lemon over above mixture and cook until thick. Add 1/2 c. sugar and yellow food coloring. Cook 1 minutes. Pour over peaches and into prepared crust.Great use of peaches that are on their way out. Mmmm....
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Posted by Unknown
Since I'm new, I'll start with an introduction. My name is Denise and I am a Mom with 6 kids. I've been married to my high school sweetheart for 22 years. Our oldest is 21, married with his own baby. Our kids still at home are 18, 10, 8, 3 and 1. I've always encouraged my kids to be individuals, but one of the unexpected side effects of that encouragement has been that I have very picky eaters....
Thursday, October 2, 2008
This is a creation made by Tom for last Thanksgiving. It has been done once, and only once, and without a recipe or writing things done. So, its more of a method than a recipe.The filling: He cooked down fresh raspberries, adding a little sugar. Then, he smashed them (or, as Jesse would say- smooshed them.) Mix in a can of lemon pie filling and heat that all up. Throw it in a crust, and top with meringue and bake. That's all I got for you all. He uses the meringue recipe in the classic red...
Wednesday, October 1, 2008
Hi! I'm Kim, mom to 12 kids with 10 of them currently living at home. I love cooking and baking but having to do it EVERY day for this many people can squelch that love pretty quick. One of the things that saves my sanity when it comes to feeding my crew is batch cooking.Batch cooking doesn't take much more time to do then a single dish. Besides the ingredients, the only things required are...
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