Shake, Rattle and

Buttered Roll!!!!

For my cooking blog I made some good old cornbread in a cast iron skillet so I took the opportunity to make some homemade butter to go along with it.

And the boys had a great time helping me.

First we poured some heavy whipping cream into an old, cleaned and dried pimento jar and added a pinch of salt. Then it was shake, shake, shake....

and shake, shake, shake....

(NO, the little guy is not suffering some baby version of "Herpes Simplex Something", nor is that the biggest "cold sore" in history, he fell face first on the concrete and put his tooth through his lip the other day and it is still swollen, bruised and painful (but one good outcome is that he his having a heck of a time with his pacifier, oh well!).

First the cream will thicken slightly, then turn more into the thickness of whipped cream and then a ball will form, a beautiful ball of butter...just pour off the "butter milk" that separates and enjoy!

We like to throw ours in the fridge for a while to firm up a little more.

See it melting beautifully on the slice of cornbread?!?!

The big guy asked if we could make butter every night for dinner. Of course I said no BUT it would be a nice thing to do for the holidays and it is such a simple thing for them to do together and practice taking turns.

P.S. Make sure you watch the little ones, they got a little over zealous with their shaking and the big guy hit himself in the head with the jar!

My New Blog

Concrete Cowgirl Cooks...

I would like to introduce you to my new blog, Concrete Cowgirl Cooks! Please stop by when you get the chance and follow me along my cooking journey with Ree Drummond, also known as The Pioneer Woman. I plan on working my way through her delicious recipes one at a time just like the now famous "Julie/Julia Project" but with Biscuits and Gravy instead of Boeuf Bourguignon!

Unlike Julie from the blog, book and movie, I have NO real "joy" of cooking, actually I do not like it and I hate cleaning up from making dinner even more! I also lack ambition and cooking creativity and since I am truly a baker at heart, lack any confidence to shake things up a bit.

Why Ree - her recipes are approachable, her skill of writing invites you to try, while her photography "holds your hand" as you go along.

No, I am not trying to get a book deal or movie (especially since I don't know who the perfect star to play my part would be)...I am just learning to make some delicious meals for my family to work into my now non-existent repertoire so we are a not stuck with Meatloaf Mondays, Turkey Tuesdays, etc.

I hope in the end, I can really "WOW' my family, friends and myself with my cooking...wish me luck!

Fun Dinner With The Kids

"Hairy Hot Dogs"

I love the fact that because my husband is a fireman there are plenty of occasions that he works nights, especially because I can get away with making this for dinner!!!!

The boys and I had lots of fun putting the hot dogs on to the spaghetti.

Just throw in a pot of boiling water and here is the result (sorry for the overly bright picture - my flash was a little screwy tonight).

I originally saw this done on the blog Plum Pudding.

But we jazzed them up a bit by adding some of the Velveeta cheese sauce from a package of Kraft Velveeta Shells and Cheese (I saved the pasta shells for an upcoming dinosaur project that we will be making).

The boys loved them but I got a little nervous that it might be a choking hazard for my little guy so I cut his up, which did not make him to happy.

Finish It Up Friday - Week 5 - Ranch Dressing Mix

Well it is Friday again and time to post a new recipe and this week's ingredient is Ranch Dressing Mix. I generally use one packet per recipe but I recently bought a huge bottle of the mix at BJ's and now am looking for some recipes to add to my arsenal. Any suggestions?

Here are two good recipes for this weekends celebrations!!
Super Easy Ranch Cheese Spread -

• 2 (8 oz.) bars of Cream Cheese, softened
• 1 (1 oz.) package of powdered ranch dressing mix
• 2 1/2 cups shredded cheddar cheese
• 1 1/2 cups pecans (optional)

In a medium size bowl, blend cream cheese, mix in ranch powder (I sometimes use a little less than a packet since I tend to think that it is very salty) and cheddar cheese. Shape into a ball and roll in the nuts or mix the nuts into the cheese mixture and place in serving bowl. Cover and refrigerate until ready to serve.

Vegetable "Pizza"

• 2 (8oz.) packages of Cream Cheese, softened
• 2 cans crescent rolls
• 1 (1 oz.) package of powdered ranch dressing mix
• Broccoli, finely chopped
• Red Bell, finely chopped
• Carrots, finely chopped
• Shredded Cheddar Cheese

Preheat oven to 375.

Unroll crescent rolls, while pressing them together place them in and up the sides of two greased 9X13 cookie sheets or baking dishes. Bake 10 minutes or until golden brown. Cool crust completely.

Chop up all veggies (feel free to add your favorites)

Mix softened cream cheese and the ranch powder, adding a splash of milk or sour cream to make it more of a spreading consistency.

Spread the cream cheese mixture on crusts, layer the veggies and sprinkle with the shredded cheese.

Cover and refrigerate until ready to serve.

Do you have any recipes that your family loves that calls for some Ranch Dressing mix (or even actual Ranch Dressing)? If so, please share by posting it on your blog and adding a link in the comments section here. Feel free to use my "Finish It Up Friday" picture. Once I get some more people participating in these posts I will make it an actual button and add a Mr. Linky.

WFMW - Summer Recipe Edition

Four Bean Salad

• 1 - 15 ounce can of green beans
• 1 can chick peas (garbanzo beans)
• 1 - 15 ounce can of kidney beans, drained and rinsed
• 1 can yellow wax beans
• 1 onion, sliced into thin rings
• 1/4 cup plus 1/2 tablespoon white sugar
• 1/3 cup cider vinegar
• 1/3 cup white vinegar
• 1/3 cup vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon celery seed

Mix together all ingredients thoroughly. Cover and put in fridge for at least 10 hours before serving. Enjoy!!!!

For more great "Works For Me Wednesday" entries please go to We Are That Family.

The Blue Garlic Saga Continues

Although I was very confident with Michie from Seeking Imperfection's husband's answer to my blue-ish green garlic situation but I decided to due a little research when everyone was sleeping last night and here is what I came up with....

From What's Cooking America -
Garlic is known to contain sulfur compounds which can react with minute traces of copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.

If fresh garlic is picked before it is fully mature and hasn't been properly dried, it can turn and iridescent blue or green color when in the presence of an acid (the vinegar that was used in the recipe).

Are you using table salt instead of kosher or canning salt? That can cause the garlic to turn blue or green. Table salt contains iodine, which discolors whatever you're pickling. Use kosher or pickling salt. (I wasn't pickling anything but I did use table salt).


Don't worry, greenish-blue color changes aren't harmful and your garlic is still safe to eat. (unless you see other signs of spoilage).

P.S. The barbecued pulled pork recipe was delicious so I recommend trying it. My 4 year old ate a whole sandwich on a kaiser roll and you must note that he does not like "sandwiches". The next time I make it I will be using powdered garlic though!!

Finish It Up Friday - Week 4- Lemons

This week's ingredient is lemons....

I added a little of the lemon zest to my sugar cookie mix but now I am stuck with the actual lemon.

Anyone have any ideas such as a good lemon chicken, lemon bars or how to make lemonade the good way like at the carnivals using a simple syrup?

Just like always, you can post a recipe on your blog and just add the link to the comments section here. Feel free to take my little "Finish It Up Friday" picture to add to your post.

Question For A Cook - Blue Garlic?

I will admit that I am not the greatest cook, nor the most creative in the kitchen (unless it is baking) which is why I am desperately searching new recipes with my new "Finish It Up Friday" blog feature but today I seem to be having a real problem...

I am in the middle of making this wonderful recipe for Barbecued Pulled Pork that I found on the awesome blog - A Year of Slow Cooking. I just peeked through the lid of my Crock Pot and saw something blue...shocked and a little nervous I removed the lid.

After closer examination, I soon realized that it was the two cloves of minced garlic that I added at the last minute, which is the only thing that I did different from the original recipe.

I scooped them out as I was afraid of poisoning my family, but does anyone know why this happened??!?! It was fresh garlic that I bought this morning...

Fix It Up Friday - Week 3 - Velveeta Cheese

This week's ingredient is Velveeta Cheese!

This week I used a half a block of Velveeta to make my husband and I an amazing pot of Buffalo Chicken Soup - sorry no picture.

After some research, I just combined a bunch of recipes to come up with this:

• 3 cups of shredded chicken
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup onion, chopped
• 3 ribs of celery, chopped
• 3 carrots, chopped
• 2 cups of 2% milk
• 1 - 14 oz. chicken broth
• 4 ozs. Velveeta
• 1/3-1/2 cup Frank's Hot Sauce
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt

First, in a large soup pot, I sauteed the onions, carrots and celery in the butter, when the onions were softened I added the flour and made a roux. Then I slowly added the 2% milk, once that was incorporated I added the remaining ingredients and cooked until slightly thickened. It was quick, easy and delicious.

Now I am left with a half block of Velveeta - any ideas?!?!

Please join in and share a recipe with my. Post your recipe on your blog and leave a link in the comments sections below. Feel free to take my little "Fix It Up Friday" picture to include in your post.

Thanks for sharing and I look forward to tasting your recipes.

Berry Good Lunch/Breakfast Muffins

"Lunch Muffins" are still something that we love at our house, although I have not posted any new ones in a long time. If you are interested in my original Lunch Muffin post you can read it here or simply click Lunch Muffins on the right hand side of my posts.

I came across a simple breakfast/lunch/snack muffin idea that I decided to try today:

Here is what you need:

can of biscuits (I used Grands)
3/4 cup raspberry or strawberry preserves, jam or spread
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Since I used the Grands which are much larger biscuits then the ones in the 12 ounce can, I broke each one in half.

Preheat oven to 350.

Press the biscuits into each hole of your muffin tin that has been sprayed with Pam or equivalent.



Mix the preserves and spices together an put about 1 teaspoon of the filling in each cup.

I used a big heaping teaspoon in each which resulted in a nice mess and bubble over.

Bake approximately 15 minutes or until golden brown. Let cool in pan as the preserves turn to liquid when it is hot and will just pour out when you try to take them out.

Verdict: Just enough spice and the kids loved them, which is my whole idea.

I think the next time I make them I will add a little softened cream cheese in the mix to make them like little danishes. Sounds good to me.

I NEED RECIPES!!! Finish It Up Friday - Week 1

I would like to welcome you to my new idea;


You see one of my biggest pet peeves is to buy an ingredient for a recipe - to only use a small portion of it, leaving the rest to become a science experiment in the back of my refrigerator. Anyone who knows me or reads my blog, knows that I love coupons and saving money and wasting food is such a big waste of money in my house.


The main reason for this new blog feature is that I would love to be a good meal/menu planner but I think one of my problems is that I do not have enough "good" recipes in my rotation so this is where you come in...

I cordially invite anyone interested to participate in "Finish It Up Friday". Each week I will list an ingredient and share a recipe or two to go with it, you then would write a post on your blog and link back to mine in the comments section. (feel free to grab my little picture - if I get enough people I will put up a Mr. Linky, button, etc. - but right now that is just wishful thinking).

Maybe with a little help from friends we will all learn some new recipes and become better meal planners saving some money along the way.
________________________________________________
Week 1:

Shredded Cheddar Cheese




I have loads of this stuff on hand right now as I was getting them for a $1.50 a bag on sale with coupons but a lot of recipes I have only call for a 1/2 a bag.

Here is the casserole that I made for my kids today:

Tater-Topped Casserole -

1 lb. ground beef

1 small onion, finely chopped

1 can condensed cream of mushroom soup

1/4 cup milk

1 cup frozen mixed vegetables

1 cup shredded cheddar cheese

1/2 bag tater tots

Preheat oven to 375.

Brown meat with the onions in skillet, drain. Spoon into a 8 inch square baking dish.

Mix soup and milk; pour over meat mixture. Top with layers of mixed veggies, cheese then tater tots.

Bake approximately 45 minutes until the taters are brown and the casserole is heated through.

Now it is you turn.....

What recipes do you have for my 1/2 bag of shredded cheddar cheese?

Strawberry Freezer Jam

Thanks to a little inspiration from Marie over at Makes and Takes with her great pictures and the simple directions included in the Sure-Jell package, the boys and I had great time making Strawberry Freezer Jam on Friday.


I wanted to keep some little fruit chunks in there but it proved to be a little difficult to teach a 4 and a 2 year old the concept of "pulsing" the food processor. I think next time we will try mashing the fruit with a potato masher instead, as recommended in the directions that come with the Sure-Jell package. We are thinking of making Strawberry-Blueberry Jam next time.



I should have taken this picture before we added the berries. The whole bowl was just sugar!!! The standard recipe takes 4 cups!!!!!! I am thinking that next time we will look for the "less sugar needed" package of pectin.

Here are the "fruits" of our labor. The only bad part is that the boys were having a hard time waiting the 24 hours before you can eat it.

But Saturday afternoon, we went through a half of loaf of bread.

The only ingredients needed were:

Strawberries

Water

Sugar (lots of it)

Pectin (such as Sure-Jell, Ball, etc.)

Fun Breakfast

What will a couple of slices of whole grain white bread, some milk, a couple of drops of food coloring, a toaster oven or the broiler in your oven get you?????

A really fun breakfast!!!!

This is an oldie but a goodie...the boys have so much fun with this one.

I did learn that when making this with the young ones, it is best to flip the toast when making. He used way to much "paint" and it soaked through the bread making it a little mushy on the other side in some spots but a quick flip in the oven fixed that.

If you have not tried this yet, it makes a great special addition to breakfast surely to brighten up any morning!!!

Barbecue Brisket

Holy Brisket, Bat Man!

My boys are on a super-hero kick lately so I have Bat Man (or how my 2 year old pronounces it But Man) on my mind.

If you are a fan of barbecue brisket, this slow cooker recipe was a huge hit with my family!!! I found it on allrecipes.com labeled Barbecued Beef Brisket but I will put it here:

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon celery seed

1/4 teaspoon pepper

2 1/2 lb (or so) fresh beef brisket, trimmed

Sauce -

1/2 cup ketchup

1/2 cup chili sauce (plus a little more as I am heavy handed)

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke flavoring

1/2 teaspoon ground mustard

Combine the first six ingredients; rub over brisket. Place in slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket, setting the remaining sauce aside in the fridge. Cover and cook on high 4-5 hours until the meat is tender and shreds with a fork. Serve with the reserved sauce.

***The only thing I did differently from the original recipe was add a little water to the crock pot, just about half way up the brisket as it freaks me out and makes me nervous to have a dry slow cooker.

The boys loved it!!

Sorry I forgot to take a picture.

Mini Shepherd's Pie Lunch Muffins

Here is my version of a recipe that I had recently found:

1 lb. ground beef

1/2 onion, chopped

1 tspn. garlic powder

1/3 cup chili sauce plus a squirt of ketchup

1 Tblspn. cider vinegar

1/2 tspn. salt

1 cup frozen mixed veggies

1 1/4 cups water

3 Tblspns. butter

1 1/4 cup mashed potato flakes

1- 3 oz. pkge of cream cheese, cubed

1 tube buttermilk biscuits

1/2 cup crushed potato chips

Preheat oven to 375.

In a large skillet, brown the beef, onion and garlic over medium heat until the meat is no longer pink. Drain the excess fat. Stir in the chili sauce, ketchup, vinegar, salt and frozen mixed vegetables. Heat until veggies are heated through.

In a small saucepan, bring water and butter to a boil. Pour into a small mixing bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.

Spray muffin tin with Pam and press biscuits onto the bottom and a little up the sides. Fill with beef mixture (I used my little cookie scoop). Spread potato mixture over beef. Sprinkle crushed potato chips on each and pat down a little.

Bake for approximately 20-25 minutes or until golden brown. Serve immediately or let cool completely then freeze.

I know that the picture does not look so great but that is entirely because of my flash on my camera. Both kids loved them and my almost 4 year old almost finished off three of them for dinner.

Sausage - Pepperoni Pizza Lunch Muffins

Ingredients:

1 lb. bulk sweet Italian Sausage

20-30 pre-sliced pieces of pepperoni (I used Hormel)

14 ounces tomato sauce

2 teaspoons ketchup

1 teaspoon garlic powder

1 1/2 cups mozzarella cheese, shredded

2 cans refrigerated biscuits (the original recipe I had mentioned the small 10 count can, not the Grands

Preheat oven to 350. Cook sausage over medium heat. In the mean time, cut the pepperoni into tiny pieces. A few minutes before the sausage is done, put the pepperoni in. Once the sausage is nice in browned drain excess grease and stir in sauce, ketchup and garlic. Set aside.

Press a biscuit into each muffin tin hole (making sure they are well greased first) and top each with a tablespoon or so of the sausage mixture. Top each with the cheese. Bake at 350 for approximately 15 minutes of until golden brown.

Tips/Variations: If you have pepperoni lovers like I do, you can also top each with a whole pepperoni slice before or after adding the cheese. Sprinkle with some parmesan cheese. Use a cookie scoop to make filling the muffin cups easier.

Everyone here loves them including my husband who grabbed a few cold on his way out the door for breakfast.

Lunch Muffins-Ideas Wanted

Anyone who knows me knows that I stay up late searching online for fun and creative ideas/things to share with my children. They will also know that once I get an idea in my head I become obsessed.

It all began one evening when everyone was sleeping I started searching preschool lunches. After an hour searching americanized bento lunches (and starting to feel like a lesser parent than some of these mothers, seriously check them out) I stumbled on the blog, Sycamore Stirrings, and found what she declared "Muffin Tin Mondays". What a great concept - large variety in small quantities, filling each of the 12 muffin cups with a different item. Although I thought this was a great idea it posed a great problem for me, for one, my tins look like I may have excavated them up from a dig and two,I am not sure if I have 12 items in my pantry available at anytime for lunch. But needless to say, it got me thinking.

I already serve lunch in cafeteria style divided plates since it does help me serve 5 different items (hopefully touching on some of the food groups besides graham crackers). Wouldn't it be great to make actual lunch muffins that would fit perfectly on my plate in perfect portions!!!! and if I ever venture to the store to purchase new muffin pans I would be able to simply reheat, pop them in a hole and serve.

Now for the obsession - finding recipes. After hours of "research" and some personal thoughts I have only come up with the following:
Sausage Pepperoni Pizza Muffins
Corn Dog Muffins (the pics I found online did not look so good but I am not under the age of 4)
Mini Meatloaf
Mini Shepherd's Pie
Barbeque Beef Cups

We have tried the Sausage Pepperoni Pizza's and the kids loved them. They were perfect. Made a bunch and froze them in individual freezer bags and just popped them in the oven for 15 minutes to reheat. Economical, quick, healthyish lunch!!!!

But since my search is not going so well I am extending my plea to any bloggers that stumble upon my little part of the universe...does anyone have any recipes they would like to share or any ideas? In the mean time, I am going to start making the ones I have and share my reviews with you.

I think it could be a great way to use up leftovers, take advantage of sales and use up all those biscuit coupons.