Saturday Morning Breakfast

We tried another new recipe this morning.    This one was for breakfast.... you know...to keep me out of the McDonald's drive through at 8am Saturday morning.  Oh...the McGriddles...they call to me....

So.  We tried this recipe:

Bacon Egg and Cheese Ring

Source: www.navywifecook.com

Course: NEW TO TRY

Serves: 4?  

Ingredients

• 1 can crescent rolls
• 5 large eggs; scrambled
• 1 cup shredded Colby and Monterrey jack cheese
• 8 slices cooked bacon can be precooked
• 1 teaspoon season salt

Directions

1. Heat oven to 375 degrees. Scramble eggs on stove top. 
2. Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)
3. Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.
4. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.
5. Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.

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Alterations:  I didn't use seasoning salt.  I just added a bit of salt and pepper to the scrambled eggs.
I used precooked bacon.   Next time I would "pre-crisp" the precooked bacon in the microwave before adding it.
I need to wrap the dough tighter, and try not to overlap in the middle on top, the rest was done, but that part was doughy. I just cut that part off.

The Verdict:  Yes!   We'll make it again...which is good, since I bought ingredients to make it next Saturday too ;)

The Mom:   Yum!
The Dad:  Delicious (said several times...and made known that this would be welcome on Saturday mornings  again soon)
The Picky Girl Child:  "I can't like it!"  picks up bit of bacon...let's fall from fingers...  pokes at it....eats a bite of bready part... refuses to even eat the eggs or cheese...which she loves.     She's not allowed to vote anymore.  OK, she is...but her vote will be weighted lightly.

Turkey Leftovers...part 1

We had a HUGE turkey in the freezer that we cooked a few weeks before Christmas.   So big, that I froze stock, drippings, 4 ziplocs of white meat about 2 cups each, and I think about 3 ziplocs of dark meat the same size.    This was in addition to all the turkey we ate when we cooked it.   This was a big big turkey.

Now,   I'm going through a bunch of recipes for turkey leftovers that I found online.  You know, to expand the leftover turkey recipe horizons.    We can eat up the dark meat no problem, but we are always left with a bunch of white meat, and there are only so many turkey sandwiches one can eat.

Tonight I'm making a recipe for Turkey Enchiladas.  (I'm writing the first half of this post around 11am, I'll write the rest either this evening after dinner, or tomorrow, yay for elasped time in blog world!)

I found many, many recipes for Turkey Enchiladas online.   I've only recently had enchiladas for the first time.    They are delicious.   I have a recipe, which a friend recommended, for "White Chicken Enchiladas" .  Wow! They are delicious!  We all loved them.   I also tried some more traditional (I think) beef enchiladas with red enchilada sauce, which I liked, but not as much.     So the Turkey Enchilada recipe I chose is closer to the chicken one.   For that matter, I'm sure I could just substitute turkey for the chicken in the above recipe, but I'm trying something NEW today!  

So...without further ado...  here is the recipe I'm cooking tonight:

Turkey Enchiladas

Source: www.campbellskitchen.com

Course: NEW TO TRY

Total Time: 45 Min

Serves: 4

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup, Regular or 98% Fat Free,
• 1/2 cup sour cream
• 2 tablespoons butter
• 1 medium onion chopped (about 1/2 cup)
• 1 teaspoon chili powder
• 2 cups chopped cooked turkey or chicken,
• 1 can (about 4 ounces) chopped green chiles
• 8 flour tortillas (8-inch), warmed
• 1 cup shredded Cheddar cheese or Monterey Jack cheese, about 4 ounces

Directions

1. Stir the soup and sour cream in a small bowl.
2. Heat the butter in a 3-quart saucepan. Add the onion and chili powder and cook until the onion is tender, stirring occasionally. Stir in the turkey, chiles and 2 tablespoons soup mixture.
3. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup turkey mixture down the center of each tortilla. Roll up the tortillas and place, seam-side down, into the baking dish. Pour the remaining soup mixture over the filled enchiladas. Sprinkle with the cheese.
4. Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

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Alterations:  Turns out I pack a lot more into a ziploc than I thought.  I used closer to 3 cups of chopped turkey.   I used 1T of onion powder instead of real onions...because I don't like to cry.   I also used 1 1/2 cups to cheese on top.   Here's how it turned out.

You may notice that the "COURSE" is listed as "new to try" rather than "main course".   When I import my recipes into Plan To Eat, I try to remember to save them all as "New To Try", so that I don't clutter up my whole recipe book with things that I've never made.  I like to keep the main recipes full of my regular tried and true favourites.

Soooo,  How was it?  Will we move this recipe from "New To Try" into "Main Course".  

The verdict:   YES!
Mom rating:     Yummy!    
Dad rating:     A+  Deeeelicious!    
Picky Kid #1 rating:   Mmmm!  Sour Cream!  
Baby doesn't get a rating yet...but soon!      

Green Harlot Slythersocks

They're done!    Actually, they were finished on Dec. 21st but that's just the kind of unreliable blogger I am.

Here's a picture of my Harlot Slythersocks....so named because I started them at my class with Stephanie Pearl-McPhee aka. The Yarn Harlot.   And they are a crazy green, almost Slytherin Green one might say...and since I was in Slytherin playing the Harry Potter Knit and Crochet House Cup this term.

They are knit using the lever knitting style on dpns, which I was so desperate to learn, and did!  Yay!  I really enjoyed knitting them.  Now I just want to knit socks! socks! socks!

New bread recipe

This is the new bread recipe I'm trying...it's currently on it's first rise.   I used butter instead of shortening, and I used 1 cup 3% milk and 1 cup of water in place of the 2 cups water.   My new Christmas KitchenAid did all the work for me.... ohhhh I can't wait for fresh bread!   I hope it turns out.

Dec 31, 2012 update:  I realized that I didn't say how it turned out!  Well...it turned out quite well, but just not what I'm looking for.  I found it somewhat cake like...  not light and fluffy...It did slice very easily!   Perhaps I should try it again as written instead of adding milk.  Hmmm.   Overall though, I think my baguette recipe is closer to what I'm looking for.    Maybe I'll just try making it in loaf pans instead of baguette shaped....

Verdict:   Meh.....   I've gone back to other recipes

Amish White Bread

Basic white yeast bread recipe

Source: www.food.com

Course: Breads

Cuisine: American

Prep Time: 5 Hr
Cook Time: 30 Min
Total Time: 5 Hr 30 Min

Serves: 2

Ingredients

• 1/4 ounce dry yeast
• 1/2 cup water
• 1/3 cup sugar
• 2 teaspoons salt
• 2 cups water
• 2 1/2 tablespoons shortening
• 6-7 cups all-purpose flour or 6 -7 cups bread flour,
• 1/8-1/4 cup butter

Directions

1. 1 Dissolve yeast in 1/2 cup warm water.
2. 2 In large bowl, combine sugar, salt, 2 cups water and shortening.
3. 3 Stir in yeast mixture.
4. 4 Gradually add flour to form a soft dough.
5. 5 Turn onto floured surface and knead until smooth.
6. 6 Place in a greased bowl and cover and let rise for about 2 hours.
7. 7 Punch down and divide into 2 portions and form loaves.
8. 8 Place in greased 9 x 5 loaf pans and prick tops with fork.
9. 9 Let rise until higher than pans (about 2 hours).
10. 10 Bake at 375 degrees for 25 to 30 minutes.
11. 11 Cool for ten minutes.
12. 12 Rub butter all over tops of loaves.
13. 13 Place pans on sides until loosened.
14. 14 Remove bread from pans and cool completely on racks.

Amount Per Serving
Calories: 145.7
Fat: 23
Cholesterol: 2.5 mg
Sodium: 203.7 mg
Carbohydrate: 26.7 g
Fiber: 0.9 g
Protein: 3.3 g

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Socks...and turkey

We've had this huge 12kg turkey in the freezer for too long.   I kept wanting to cook it, but the timing never worked out...or it was summer!

Just remember, when your husband suggests "this is a great sale, should I just get the biggest one I can find"   there is a limit to the size that is good.   When your oven rack bows like that, probably not a good thing ....it just barely fit into the roasting pan....  phew!

I always cook our turkeys from frozen now.  I don't think I'll ever go back.  There are so many benefits and the only drawback I can find is that you can't stuff it.   I'm not a huge stuffing lover so I don't really care.

So...yes... I've cooked a massive turkey.  Which means massive amounts of leftovers.  I've tracked down a bunch of recipes to use up the leftovers and I'll share them as I make them.    It's the week of TURKEY!!!

Oh, and I had another class with the Yarn Harlot!  Yes, I know, but don't be jealous :p    She showed me how to do the lever knitting on dpn's and a bit on circs.   I'm almost done my first sock.   I'll post a picture.

Now back to that turkey!    ...and the bread I'm baking so we can have hot turkey sandwiches.  It's a new recipe called Amish White Bread.    I'm still using Plan to Eat, so I'll post the recipe right from there  :D

knitting, knitting, and more knitting!

I really have been doing a lot of knitting lately....but...ummm...not posting any of it! Why? I have no idea! Here are some of my more recent projects from the last few months.

A sweater for a sweet baby boy (not mine) 

A sweater that was supposed to be done LAST fall, for my dear girl...it is too small now...

Aviatrix hat from my own handspun.  I LOVE it!

A SanDiego Chargers hat for my sweetums' birthday gift

A cute and bright owl headband for my swap buddy

Another headband for the swap

A sweet preemie bear hat, in memory of a sweet baby girl who was too good for this world

A crazy colour hat knit from my handspun

A little chemo cap for the niece of a lady in my bible study

Some little scrubbies...there were 10..but this picture is cuter than the one with all 10 in it.

A super last minute bunny ear hat for our "Max" of "Max and Ruby" for Halloween

Hats for a charity hat challenge

A beautiful blanket pattern...but...not working out for me in this yarn... I can't wait to find some nice superwash wool, this pattern is WONDERFUL!!!

A cowl for another swap... the colour is hidden so if someone finds the picture..they won't know :D

Now...HOW have I knit and crocheted so much!?!?!   Well...it turns out that I'm a wee bit competitive...and if you perhaps join some sort of knitting game...with points and challenges...and prizes...I will forgo the dishes in favour of knitting!!!  My poor house...LOL...

Our anniversary...all year long

So, I've found "Plan to Eat"  meal planning system.... I'm on my 30 day trial but I'm pretty certain I'll be buying a year subscription.   I'm really loving how easy it is.   Seriously...check it out!

There is a link on my sidebar.

Anyways....all those recipes I've been pinning on Pinterest...well...now I'm actually making some of them...because I can so easily add the recipe into Plan to Eat.  Then add it to my menu, and POOF!  All the ingredients are on my grocery list.  It's fabulous!

I made these the other day.   My husband really liked them.   He ate.... a lot of them...  At first he couldn't place where he knew this taste from, then I asked him about our anniversary.  We go to Red Lobster for our anniversary every year to "recreate" our wedding meal, of lobster and steak.   I usually end up having shrimp, scallops and crab more than lobster or steak!

Cheddar Bay Biscuits

Source: www.the-girl-who-ate-everything.com

Course: Appetizers

Ingredients

• Biscuits:
• 2 1/2 cups Bisquick
• 4 Tbsp cold butter
• 1 cup cheddar cheese shredded
• 3/4 cup milk
• 1/4 tsp garlic powder
• Butter Glaze:
• 3 Tbsp butter
• 1/2 tsp garlic powder
• 3/4 tsp dried parsley flakes

Directions

1. Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.
3. Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
4. While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.
5. Need to use up some zucchini? Grate a small zucchini, about 3/4 cup. Strain the grated zucchini in a cheesecloth or some paper towels to get rid of the excess moisture. Add the grated zucchini to the biscuit batter when you add the cheese and milk.

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Easiest dye job ever!

 I had this yarn...which...I just did not love....

Enter my big jug of vinegar, my little bottle of blue food colouring, and my crockpot.

 And now I have this yarn.   Purple, blue, and green.   I love it!

I love it! I love it!   Now...what to knit with it....hmmmm... I do have a little something in mind...for a little someone...we shall see... I'm not totally decided yet.  :D

Perogie Casserole....super tasty...

 


This is so easy:
 
Spray or grease the bottom of your casserole dish
Frozen perogies in bottom of casserole dish.
Top with some pasta sauce,
Add some stuff, like ham, or whatever - I just added 1T of Epicure 3 onion dip mix
Top with cheese....we like lot's of cheese,
I topped with bacon bits... I put the bacon bits on top instead of underneath because I like'em crispy!

Bake at 350-400 for 25-35 minutes...

It's Salsa Time

10 new jars of salsa.  This is our second batch of the year.  The first batch was smaller (5 jars) and so delicious that there is only one jar left.
This second batch just came out of the water canner and I'm listening to the plink plink plink of the snap lids popping.

Goodbye my sweet Mindy Moo

I've been having trouble giving up one of my dogs...and I've been dwelling on it today.  My sister is coming tomorrow to visit for the weekend..and when she leaves, she'll take Mindy with her.    Well... I think God just sent me a sign that it's the right thing to do.   

I just had to pull Ruby away from a dog fight that was happening pretty much on her lap.   It's the first time that the dogs have fought when I've been around in at least 6 months...probably a year.   
I'm pretty sure both of their eyes are OK...but there are definitely bites and bloody parts....

I always make sure fights don't happen....but... I turned around, and Ruby somehow provoked one... not on her, but between the two dogs.    

I will miss my Mindy Moo, but for her safety, and more importantly the safety of our kids, these two (otherwise wonderful) dogs must be separated :(

We are giving up Mindy instead of Myah, because Mindy seems a little afraid of our loud toddler.   She also has done wonderfully with other animals in the past, whereas Myah does NOT do well with other dogs... my sister who is taking Mindy has another dog, so Myah just couldn't go there.  Also...Mindy is very dependent...and I think she needs a companion animal..while Myah will be fine on her own I think.     My sister has 3 teenagers in the house who will be gentle and loving to little Mindy Moo.   I will miss her soooooo much.  I feel like my heart is breaking a little bit. 

But...it's pretty clear... I don't think we have a choice anymore.

A Little Knitting

I'm working on a baby sweater for a friend for the Ravelympic....oops...I mean Ravellenic games...here's my progress.  Just the sleeves and button bands to go.

We Made Bagels!

Mmmm

I have a plan...and I'm so excited!

I have a plan for a bible reading quilt for my sweet Ruby.    I'm going to get my favourite bible verses for her printed on fabric from Spoonflower.  Then I'm going to make them all into a nice scrappy quilt alternating fabric with verses printed on it, with fun pretty fabrics.

I had a whole other plan...that involved the whole thing looking like a bible, and folding up and velcroing shut to look like the outside of a bible...but... I have decided on this idea..and I think it's going to be not only cute..but easier than my other crazy but difficult plan.

So... as long as photoshop cooperates with me (more like my horribly slow laptop cooperates with photoshop) then I'll be able to get all those verses picked out and printed....

the hard part will be the wait for the fabric to be printed and sent to me...I want to do it NOW!!!

Homemade Bath Salts, for bath or pedicure

So,  I love a pedicure...love.. I mean love!   I love those big massage chairs, and that whirlpool foot bath...and the hot water, and the quiet..or chit chat...whatever, I'm not picky ;)  I just love the little bit of time away and calm..and relax... oh.. and pretty feet!!!

Seriously, my feet get out of hand.  I just neglect them.  Badly.  It's gross really.  Sigh.

I used to take epsom salt baths all the time.   I got massages for my migraines (not the relaxing kind of massage!)  and then had an epsom salt bath after every one by order from my massage therapist.   I haven't taken baths in ages...since being preggers.   Monique said no epsom salts when preggers... I don't know why it's not safe, but I'm a bit of a paranoid preggo so I listened.

Anyways, I decided that to be frugal, I should really set myself up for pretty feet at home.   A bucket (ha!) some epsom salts, a foot file, nail polish.   I can give myself pedicures after the kids go to bed at night while I'm nearly passed out on the couch watching TV with my sweet husband.    Hmmm, I could even knit while doing this I bet.

I did the first one last night, and that led me to miss the pretty smell of the stuff at the spa.   Hmmm, I have a few bottles of essential oils.... can I just add them to the epsom salts?  Why yes!  After some googling effort (tough work people!)  it seems that is exactly what most people do.  Some add colouring, some add glycerin to moisturize, some add baking soda to soften skin, some add (insert something here).

Here's what I'm going to do... super simple:

My homemade bath salts:

4 cups Epsom salts
20 drops essential oil total*  (I have orange, lavender, ylang ylang, peppermint)
1Tbsp Baking soda 
*See the note at the bottom about some essential oils that should NOT be used in bath salts. 

Mix it all together in a bowl.   Spoon it into pretty little mason jars.  Label it with "Bath Salt" or "Pedicure Salt" and the type of scent used.  Make it look pretty by using ribbons, or scrapbook paper (I definitely have enough to spare!) or fabric scraps (got those too!).

I think this might end up being a fun little gift idea.   Imagine a little basket with a couple of jars of bath salt.  A cute bottle of lotion, a foot file or pumice stone, and a pretty nail polish.   Yep!  I'm doin' it! 
 

There is a nice little recipe on the Saltworks page that lists some essential oil combinations.   I'm planning on lavender and orange, although that's not listed there.

They also say that these essential oils should NOT be used in bath salts:  basil, oregano, thyme, nutmeg, clove, cinnamon, black pepper, and bay (Pimenta and Laurus)

Births...and Birthdays

We have been busy around here! 

We welcomed our sweet baby boy in April....and celebrated the 2nd birthday of our sweet girl in June...  we are so incredibly blessed.

Baking Bread....well....buns....

I tried a new bread recipe today...  I wanted to cook BBQ cheeseburgers for dinner...  it feels like spring ya know!    But...I had no buns....and I really hate grocery shopping, so I wasn't going to run out just to get some hamburger buns.     Pinterest to the rescue!   I knew I had a bun recipe to try somewhere.....

I found it!   It's this recipe linked right here!!!     I saw that it was whole wheat... and.... didn't have high hopes.   I do have a ww bread recipe that I like, but....it is denser... and I don't think I'd want to use that for buns....so I wasn't sure how this would turn out.

Well, I've found my new "go to" whole wheat bread recipe, and I know I'll be making this again and again.   It was easy, the explanations are fantastic...there are helpful hints throughout the wonderful photographic instructions....and there are even troubleshooting tips at the end!  (but I didn't need them)

Look how my buns turned out!    They light and fluffy (no pregnancy butt jokes please....I'm talking about the bread)...  Seriously... this has the fluffy texture of my white bread recipes...but...it's almost 1/2 whole wheat....   Look...yum!

 I wasn't sure how much to flatten them out before the rise...  I made them sort of like hockey pucks... they worked quite well as hamburger buns...we really enjoyed them!  I split the recipe into 6 buns and they seemed just about the right size...and I baked them for about 15 minutes... 

See....just right!    Dinner was DELICIOUS!!!   

fun at grandma & grampa's house