Hell, Fire and Brimstone

In February, Chad and Mitchell attended our church men's retreat and it is a tradition with this retreat to hold a food contest. All the work on the recipe and presentation HAS to be completed by the MEN only. The boys were proud of thier accomplishment... Mitchell created the food and Chad created the presentation! Being that both the boys love hot stuff and Chad's an electrician, the combination of the food and presentation was just perfect for them!

 



Jalapeno Chicken Wraps

1 lb. bnls sknls chicken breasts

1T garlic powder

1T onion powder

1T pepper

2 tsp season salt

1 tsp paprika

1 small onion, cut in strips

15 jalapeno peppers halved and seeded

1 lb bacon, halved widthwise

Cut chicken into 2" x 1.5" strips. In large Ziploc bag combine garlic powder, onion powder, pepper, seasoned salt and paprika. Add chicken to bag and coat chicken. Place a strip of chicken and a strip of onion in each jalapeno half and wrap the jalapeno in 1 strip of the halved lengthwise bacon. Secure with toothpick. Grill uncovered, over indirect medium heat for 18-20 minutes or until chicken juices runs clear and bacon is crisp, turning once. Serve with ranch or blue chees dressing.

Christmas Baking

 Yesterday was a very fun day of Christmas baking with dear friends.  Jodi and I have been friends for many years, she is a treasure to me!  We met long ago in MOPS when all of our kiddos were little, Mitchell was 4, Isabelle was just 6 weeks old and her two, Alyssa and Riley were just 6 & 2!  The Lord has knit our hearts together over the years, and through the ebb and flow of life He has created a strong and deep friendship between us.  I am so grateful for the sovereign hand of the Lord intertwining our lives together as sisters in Christ and dear friends!  Years ago we did Christmas baking together but as our families got bigger and busier our baking together slid by the wayside.  I am happy to say we resurrected the tradition this year and have all intentions to reinstate the baking as an annual event … hopefully! J

 

We made lots of nummy stuff….  Frosted Sugar Cookies, Caramel Filled Chocolate Cookies, Peanut Butter Balls, a perpetual favorite…..Rolo Turtles and our new absolute favorite … Cranberry Pistachio Biscotti from allrecipes.com … wow those are CRAZY GOOD!

  

 Cranberry Pistachio Biscotti

 

1/4 cup olive oil                1 3/4 cup flour             

3/4 cup white sugar           1/4 tsp. salt

2 tsp. vanilla extract          1 tsp. baking powder

1/2 tsp. almond extract      1/2 cup dried cranberries

2 eggs                                 1 1/2 cups pistachio nuts

 

 Directions:

 

- Preheat oven to 300 degrees

- In a large bowl, mix together oil and sugar until well blended.  Mix in the vanilla and almond extracts, then beat in the eggs.  Combine flour, salt and baking powder; gradually stir into egg mixture. 

- Mix in cranberries and nuts by hand

- Divide dough in half.  Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper.  Dough may be sticky; wet hands with cool water to handle dough more easily. 

- Bake for 35 minutes in the preheated oven, or until logs are light brown.  Remove from oven, set aside to cool for 10 minutes. Reduce oven heat to 275 degrees.

- Cut logs on diagonal into 3/4 - 1 inch thick slices. Lay on sides on parchment covered cookie sheet.  - Bake approximately 8-10 minutes or until dry.  Cool. 

                                                       

*A couple notes- the dough is VERY wet and seems almost too wet to form into a log but it does work.  Also, we dipped ours in chocolate for extra yumminess!

 

 

 

 



A Gathering of the Who's

Izzzy-Lou Who and Shelley-Sue Who off to a Whoville Party with some nummy Who-Pop!

 

Much fun was had by all! 

 

 

 

 

 

The original recipe for the candied popcorn was found here … Fruity Kool-Aid Candied Popcorn … but I will share the Honey Who - Pop recipe with my adjustments. Since this recipe was somewhat similar to my caramel corn I knew how I wanted to adjust it.  I halved everything in the recipe except the baking soda and I didn’t use a candy thermometer.  Having made my caramel corn so often I know you simply get it to a boil and boil for 5 minutes.  We used Tropical Punch flavored Kool-Aid so the popcorn had a “fruity pebbles” flavor, but you could use any flavor you want! 

 

 

Honey Who - Pop

 

1 cup granulated sugar

1/2 cup light corn syrup

1/3 cup butter

1 envelope Kool-Aid any flavor

1 tsp. baking soda

15+ cups popped popcorn (I popped 3 batches of popcorn in our Whirly Pop)

 

 

Preheat oven to 250 degrees

 

Be sure to remove all of the popcorn kernels and place popcorn into a large bowl. 

 

Lightly grease a large turkey roaster pan or a jelly roll pan.  A turkey roaster pan with sides just makes it easier when stirring the popcorn during baking but I use both kinds of pans all the time. 

 

In a small bowl combine the Kool-Aid packet with 1 tsp baking soda, set aside.

 

In a medium size saucepan melt the sugar, corn syrup and butter over medium heat. 

Bring to a boil and boil for 5 minutes. 

 

Remove from heat and stir in the Kool-Aid and baking soda mix. Stir for a solid 20 - 30 seconds until all is mixed well.  The mixture will foam but that is expected.  

 

Pour the hot sugar mixture over the popped popcorn. 

Work carefully but quickly and mix until well combined. 

 

Spread popcorn into the turkey roaster or jelly roll pan.

 

Place in pre-heated oven and bake for 40 minutes, stirring every 10 minutes. 

 

Remove the popcorn and immediately spread it out onto waxed paper or foil to cool.  Break it apart into pieces as you lay it out.  Store in an airtight container to maintain crunch. 

 

 

 

 

Monday Munchies: Bean and Kielbasa Soup

This soup is delish! It originally came from my dear friend Michele and it fast became a family and guest favorite! I usually serve this with my sweet corn bread and a mix of pickles!  Hope you enjoy!

Bean and Kielbasa Soup

 

1 pkg beef Kielbasa, sliced in rounds

2 - 14.5 oz can kidney beans

2 - 14.5 oz can black beans

2 - 14.5 oz can butter beans

2 - 14.5 oz can garbanzo beans

salsa (enough to fill one empty bean can)

1/2 bunch cilantro, chopped

 

This can be either an all day crock pot soup or a quick 1hr. cook in a stock pot on the stove.  Add all the ingredients to your crock pot or stock pot and cook accordingly .... its that simple...and delicious!

 

 

Note: The original recipe called for only 1 can of butter beans and 1 can of pinto beans.  Over time we have come to love 2 cans of butter beans instead.  This recipe is so flexible you can do what you please with it and it is still delicious!



 

Monday Munchies: Chocolate Zucchini Cake

I have been thinking I would love to start posting recipes on here once, maybe twice a week if possible!  For now we will start with the Monday Munchies first edition and see how it goes!

This recipe has been loved for years around here! It is delicious and an excellent way to use up your zucchini this time of year!  I will post the recipe as it is written first, then I will tell you my changes.

Chocolate Zucchini Cake

 

1/2 cup butter

1/2 cup veg. oil

1/2 cup sugar

2 eggs

1 tsp. vanilla

1/2 cup sour cream

2 cups grated zucchini

2 1/2 cups flour

4 Tbsp. baking cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

2 cups chocolate chips

- Cream butter/oil/sugar

- add eggs, vanilla and sour cream

- stir in zucchini

- add dry ingredients

- pour into a greased 9x13

- sprinkle chocolate chips over batter

 

Bake at 325 for 40-45 minutes

 


Alterations: *See new update below as of 10/1/12*

- I used applesauce to replace the veg. oil
- I used 1/2 & 1/2 to replace the sour cream, but you could use milk
- I fresh ground some flour from my Hard White Wheat Berries so the flour was completely whole wheat.
- I was out of baking cocoa powder so I used 1 1/2 unsweetened baking chocolate squares melted.  I added them when I added the eggs, vanilla, etc.


Next time I think I will try to replace the sour cream with applesauce also for a total of 1 cup applesauce.  Also, on a side note, the original recipe called for 1 1/2 cups sugar and I long ago reduced it to 1/2 cup but you could increase the sugar as desired! 


This recipe always gets rave reviews and even though you can see the grated zucchini in the batter somehow it assimilates well and it is not distinctive in the cake!


Let me know if you try it and what you think! Hope you enjoy it!

Recipe Alteration Update 10/1/12:

SOOO... I made a couple more cakes over the weekend and here is what I found:

The recipe calls for baking cocoa but as I mentioned I had been using unsweetened baking squares because I thought I was out of baking cocoa.  I found my baking cocoa and used it this time and liked the baking cocoa better.  I used my Ghirardelli's Sweet Ground Chocolate and since I had originally cut the sugar this sweetened it a little bit more and I liked it! ALSO...I accidentally used 1 tsp. of baking powder instead of 1/2 tsp. and of course it made it a little lighter and a bit taller so that was fun! This is such a great recipe because you can make adjustments and still come out with a great cake!

Giving Thanks

…for His abundant blessings. The Hope of Heaven, a living God, a loving Savior, the Gospel free and clear, precious memories, a faithful husband, inquisitive children I get to spend my days with, family, dear friends, nummy good food, Bible time around the dinner table, a warm fireplace, toasty feet at night, hymns playing in my kitchen and a delicious Thanksgiving meal!

I am trying a couple new recipes this year and I am excited to see how it all goes!  We are having Cranberry-Orange Roasted Turkey, slow cooker mashed potatoes, Sourdough Stuffing (no mushrooms and lots of sausage & bacon added instead), Sweet Potato Casserole, Swiss Vegetable Medley and rolls.  For dessert the classic pumpkin pie, pecan pie and a new one…. Yummy Crunchy Caramel Apple Pie.  I have been experimenting with pie crust using the lard from our freshly butchered 1/2 pig.  The kids named him "Jimmy Dean"...  and he has been delicious!  I have never made pie crust (or anything else) with true lard for that matter.  I will echo every praise I have heard over the years about using true lard.  It is amazingly flaky, light and delicious…I have never tasted a crust quite like it!

Happy Thanksgiving

Here are a couple of the recipes from this year….

Cranberry-Orange Roasted Turkey

Prep time: 30 minutes

Bake: 3 hours + standing

Yield: 28 servings (3 ½ cups sauce)

3 tsp. garlic powder

½ tsp. salt

½ tsp. pepper

1 turkey (14 lbs.)

1 medium orange

1 can (14 oz) whole-berry cranberry sauce

¾ cup teriyaki sauce

½ cup honey

½ cup orange marmalade

2 T. soy sauce

4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage

2 medium onions, cut into wedges

1.        Combine garlic powder, salt and pepper.  With fingers, carefully loosen skin from the turkey breast; spread half of garlic powder mixture under the skin.  Sprinkle skin with remaining mixture. 

2.       Juice the orange, reserving the rind.  In a large bowl, combine the cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and the juice from the orange.  Cover and refrigerate 3 ½ cups of the mixture for sauce.

3.       Rub remaining orange juice mixture under the skin.  Secure skin to underside of breast with toothpicks.  Place herb sprigs and reserved orange rind in turkey cavity. 

4.       Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions.  Bake, uncovered at 325 degrees for 3 – 3 ½ hours or until a meat thermometer reads 180 degrees.  (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. 

5.       Discard herb sprigs and orange rind before slicing the turkey. 

6.       Place reserved sauce in a large saucepan; heat through. Serve with the turkey. 

  

Yummy Crunchy Caramel Apple Pie 

Prep time: 15 minutes

Total time: 1 hr. 10 min.

Serves: 8

 -Pastry for a single crust pie

Filling:

-1/2 cup sugar

3 T flour

1 tsp. cinnamon

Dash of salt

6 cups thinly sliced peeled apples (I am using Granny Smith)

Crumb topping:

1 cup packed brown sugar

½ cup flour

½ cup quick-cooking oats

½ cup butter

Final topping:

¼ cup caramel ice cream topping

½ cup chopped pecans

Directions:

1.        Prepare pastry for a single-crust pie, being careful not to stretch the dough too much

2.       Place in a pie plate and trim and crimp the edge.

3.       In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

4.       Add apple slices and gently toss until they are coated well

5.       Transfer mixture to pie plate

6.       FOR CRUMB TOPPING: Stir together brown sugar, flour and oats.

7.       Using a pastry blender, cut in the butter until topping resembles course crumbs.

8.       Sprinkle over apple mixture in pie.

9.       To prevent over-browning while baking, cover edge of pie with foil.

10.   Bake at 375 degrees for 25 minutes.

11.   Remove foil and bake 25-30 minutes more until the top is golden.

12.   Remove from oven.

13.   Drizzle top with caramel topping; sprinkle with pecans.

14.   Cool on wire rack and serve!