Hot Mulled Cider

In October I had a persistent sore throat. My friend brought me over a whole jar of hot cider, right off her stove top! I love hot cider anyway, but this was sooo perfect for my throat and it tastes so yummy, I was very happy to get the recipe and last week when my daughter was dealing with a cough, I gave it a try!

Georgeanna's Hot Mulled Cider

1 qt apple juice or cider
1/4 cup packed brown sugar
In sauce pan over low heat, dissolve sugar in juice.

Add:
1/2 tsp grated orange peel
1/4 cup orange juice
1/4 tsp whole cloves
2 whole allspice berries
3 inch cinnamon stick
1 Tbsp lemon juice
dash of nut meg

Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Strain and discard spices. Serve hot.

I had some juicy, fresh oranges, so I zested the heck out of its peel, added a section of peel, and squoze (squeezed?) the juice out of 3 orange sections. I did not have whole cloves or allspice, so I just used a little of the ground spices I had. Mine had a different flavor than hers but it was still very tasty and soothing! mmm!

Twice Baked Potatoes & Broccoli

This was a *really* tasty dinner. The twice baked potatoes were a long time staple in our house and I am shocked that I either haven't made it or haven't photo'd it since creating this blog!! My original recipe was a mix of recipes we found, edited to suit our tastes. The measurements were enough for two large potatoes and one small, perfect for our very small family at the time. Now I simply add "more"!

Wrap potatoes in foil and bake for 1 hour. (I spray the foil with cooking spray, poke the potato with a knife or fork, and spray the potato with cooking spray too)
Remove potatoes from oven, unwrap from foil. Slice off top bit of potato, enough that the skin stays totally in tact. Scoop out insides, and put it in a bowl to mash. I find it easiest to use a small eating spoon to scoop out the potato.

In the bowl of potatoes, add the following and mix well:
1/2 cup chopped broccoli
1/3 cube butter or margarine
3 tablespoons parmesan cheese
1/4 cup ranch dressing
chives
black pepper
dash parsley

Stuff potato skins with potato mixture - it will be heaping! Sprinkle with cheddar cheese, put top back on, like a lid. Bake again for 20-30 minutes, until warmed again and cheese is melted.

Now for the broccoli...!
My friend sent me THIS link after they had it for dinner, and was excited for me to try it too. It was so good!! I used the same edits the original poster did- leaving out the pine nuts and eye-balling the measurements. However, I used thawed broccoli and it never did fully dry. Also it was a bag of broccoli, rather than just the florets. The florets were absolutely the best part so next time I'll use fresh! Also, I finished off the parmesan with the potatoes, thinking we had more! So when we started eating, there was no parmesan on the broccoli. My husband came home about 20 minutes later, with parmesan and the kids liked it better with. I thought it was just fine without. And SO yummy!!

I get two bunches of fresh broccoli. Cut into bites. Put on a sheet pan. Toss with olive oil, salt and pepper. Slice 4 garlic cloves and toss that too.
Roast at 425* for 20-25 mins until the tips are browned.
drizzle with lemon juice, a little more olive oil, and 1/3 cup grated Parmesan cheese. ENJOY.

*I left out lemon zest, pinenuts and fresh basil.

More Success!

Remember that link I shared HERE? Well we've tried two more meals off that site and they were both great!

First up, Pepper jack Potato Soup! (listed under Comfort Food)
We served it with homemade bread for dinner, and then with left overs I've had crackers on the side.
The first thing I have to say about this, is that the time listed on that link is very misleading. It took nearly an hour to make this soup so I was glad I started it way before time to eat! I did not use fresh bell peppers, I had some frozen bell pepper strips and I just chopped up whatever came out of the bag- green, red, yellow. Also, because one of our kids is going thru a phase where she removes anything green found in her food, we pureed the contents of the soup pot before adding potatoes and bacon. hee hee hee.

and then we had Taco Salad! (listed under Mexican)
While I have no doubt I could have easily thrown together foods to create a taco salad, it was nice to have the list right in front of me.
I used 1/2 lb of ground beef (instead of 1lb), black beans (instead of kidney beans) and left off the olives and the ranch dressing (my kids do not like olives, and I didn't think it needed the ranch, so why add the fat?), LOL! Also, instead of crushing the chips and topping them with the salad, I served a scoop of the heated meat/beans/corn, put cheese, lettuce, salsa, and sour cream on top and ate it as a dip. I've mentioned before that my kids tend to eat anything better if it works like a dip, so I take advantage of the opportunity to do so! This picture shows my husband's take on the meal, he got home late and finished off all that was left!

Valentine Surprise Cupcakes!

Today's treat idea comes from HERE.
I got up this morning and as soon as the kids were off to school started mixing up cupcakes! I bought double-stuff oreos...because I'm crazy...and put them in 12 of the cupcake cups, and since I thought it just might be a little too rich, left the other 12 cookie free. I used a cherry chip cake mix to add a touch of festive red for Valentines Day.
When I stuck the pans in the oven, they were equally full. I found it interesting that the cupcakes with the oreos in them barely raised at all...

I wanted chocolate frosting so I called my husband to ask if he thought it would work with cherry chip cake, haha! It does work, btw- its very tasty!
A few cupcakes got candies on them too! Frosting recipe below....

and here it is, a fun little surprise to your average cupcake!

Did you have anything special or yummy for Valentines?

Butter Frosting:

1/3 cup margarine or butter (I usually use margarine)

4 cups powdered sugar

1/4 tsp salt

2-3 Tbsp milk*

1 tsp vanilla

In large bowl cream margarine. Add remaining ingredients. Beat until frosting is smooth and of spreading consistency. If necessary, thin with additional milk.

Can frost 9x13 inch cake or 2-layer round cake

For chocolate butter frosting blend

1/3 cup cocoa powder**

OR 2 envelopes pre-melted unsweetened baking chocolate flavor  

OR 2 squares (2 oz) melted unsweetened chocolate

into creamed margarine.

 

*Once again, I needed more milk to make it spreadable

** I use cocoa powder. Always.

mmmm Cookies!!!

The other night I needed a treat to share. I wanted something chocolatey and had no brownie or cake mixes...and needed something fast too, lol. I found THIS recipe for peanut butter-chocolate chip cookies, and its a keeper! *grin!

My first pan did not spread at all, so as they cooled I smooshed them down a bit. My second pan I smooshed before baking, because you do that with regular peanut butter cookies... After that the rest of the pans spread a little.
Personally I thought they were best straight off the pan, even tho Mel says otherwise, with the recipe, hee hee. The dough was great, and they're very yummy no matter what point you eat them.
I didn't count before we dug in, and I'm not sure exactly how many I gave away, but I probably got 5 dozen cookies out of this batch. The hardest part was the baking for 11 mins and cooling for 3, lol!

Chicken Tacos

For 2011, I got a free Betty Crocker wall calendar, by responding to their email in time, lol. It was kinda fun because each calendar page featured a big yummy photo, and a recipe, that hung in the kitchen all month. In the middle (where the staples held it together) was a recipe card size copy of each month's photo and recipe.

Anyway, that's where this recipe comes from! I had never made chicken tacos before, I've never even had them! LOL! Sometimes I prefer to stick to what I know and with tacos, I like the beef thanks, lol! So this was a huge new change for me, and I liked it a lot! The kids liked it just fine, because I left peppers off theirs, haha.



titled Wild West Sizzlin' Chicken Tacos

2 cups cooked chicken strips

1/2 tsp ground cumin

1/2 tsp paprika

4 taco shells (Old El Paso Stand N Stuff - recommended)

1 medium red bell pepper, cut into strips

1 cup bbg baked beans

1 cup shredded Monterey Jack cheese

4 slices bacon, crisply cooked, crumbled

*I used frozen bell pepper strips, which come with green, yellow and red.

I left off the bacon.

New Recipe Source!

A few weeks ago my husband sent me a link to THIS menu planner. If you click on that link and then click on the big orange rectangle at the top, it has more info about the program, etc. He liked the website because it allows you to print out a shopping list so that you have everything you need for two weeks worth of dinners in your house already! I like that idea too - that's how I do my grocery shopping, most of the time. However, for us, we have a fairly well stocked pantry and printing out the shopping list wasn't quite as helpful as we thought it would be. But it would be really great for anyone who does not have a stocked pantry, is just starting out, or just beginning to do well balanced, home cooked meals!

What I love most is the recipe ideas! I sat down and planned out several nights worth of dinners off this site, allowing for things like Leftovers Night (gotta have 'em!) and a plan to eat out one night and get pizza with the kids' friends another night...you know how it goes. Anyway, I bought the ingredients to allow us to give 10 days worth of meals a try. I'm going to share our reviews and photos, and tell you where to find the recipe on the website I linked above. (because it can be just a little tricky...)

We started with the Carrot Potato Soup with Ginger. (Go to Step 2, and under "Customize" choose "Comfort Food" as the theme...allow it to completely load and scroll down til you find it!) Oh. My. Word! It was sooooo good!! It was rich and creamy and so beyond perfect for a cold winter night! I planned to make the Breadsticks with it (found under "Italian" as the theme) but my day was much too packed, we were lucky to have dinner at all, lol! All four of us liked it a lot! My husband thinks I can half the butter to make it less rich and also less fattening. *wink

The next night I made their 3 Cheese Manicotti (theme: Italian). We do have a Manicotti recipe that we love already, (check HERE) but this one did not involve squeezing water out of thawed frozen spinach. Also I have never made our recipe, that's one of those meals my husband makes. This recipe was just as time consuming tho...its not easy to stuff cooked noodles. But, I thought I could give this a try so here we go...

My husband commented with disappointment on the fact that I made the sauce in the recipe, instead of our sauce...then he took a bite. LOL! This recipe is a keeper!!!

Doesn't that look yummy?? Well it was! I am excited to try more of these recipes, and thought I'd share with you too!