Spiced Tea

Spiced Tea has always been a fall favorite of mine.  It warms the soul and offers a different option other than hot chocolate.  I first had Hot Spiced Tea at my friend T-shirts house, and have loved it ever since. This is super simple to mix together so you can have ready made whenever you would like.  Most recipes call for more Tang, than instant Tea but I like to do equal parts of both.  Next, 1 1/2 c. sugar (all this depends on how you like your tea, so you can play with the amounts some). Then add nutmeg and Cinnamon to taste.

Mix it all together in an air tight container and you're ready for easy access.

When ready for the steamin' cup of deliciousness, just pick out your favorite mug, add a couple teaspoons of your mix and some hot water.

And you'll have some lovely spiced tea.

Dish-o-the-Week: Homemade Granola

I love homemade granola.  It's such a great and healthier way to start the day.  Granola just makes me think of good things, and smells AMAZING when it's baking in the oven. I was raised on this recipe and can still remember my Mom baking it fresh on Saturday mornings.  It took me awhile to appreciate it, what small child wants granola when they can have Cinnamon Toast Crunch!  But now it's one of my favorite breakfasts: it's healthy, it's filling, it's delicious.

My Mom got this recipe from the "More with Less" Cookbook, sold HERE.  If you haven't ever seen this cookbook you are missing out.  It is a Mennonite community cookbook and it has great, natural recipes in bulk.  It's not the best on deserts because a lot of their recipes are low sugar, which I mean if I'm going to eat desert, I want the sugar.  But it has fabulous soups, main dishes, breads, and cereals.  Definitely check it out.

Granola is really pretty basic.  You're mixing your dry ingredients with your wet ingredients and baking it together.  You can add dried fruits, different nuts, or anything else to your hearts content.  Here I started with 10c. of rolled oats, 1c. wheat germ, 1c. cornmeal, 1c. peanuts, and 1 c. of coconut flakes.

For the wet ingredients I used, 1 1/2c. honey, 1c. peanut butter, 1 T. cinnamon, 2/3c. oil, 1/2c. water and 1T. salt.

MMmmm...so delicious.

You want to combine them on low heat until the peanut butter is completely melted.

Then combine the dry and wet ingredients until they are all mixed together.

Bake at 350 on a greased cookie sheet for 30 min.  You will want to turn them every few minutes or so to keep one side from browning too much.

And ta-da! Delicious snack and breakfast all at once.  And it's really pretty easy.  Again, check out "More with Less," for other great recipes and how to work on keeping your grocery costs down while providing healthy meals.

Dish-o-the-Week: Greek Pasta Salad

Nothing says simple and delicious to me like a pasta salad.  It's refreshing, filling, and super easy to put together...which is why there are no put together pictures here.  You just mix it, I think you guys can figure that out without pictures.  But by far, this is one of my favorite pasta salad recipes I have made.

You can view the full recipe HERE.  I use Allrecipes.com a lot, especially when I'm in a rush or just stuck on what I want to make for dinner this week.  It's a great site, and easy to use.  I love this pasta salad because it's got so much in it!  We're talkin' pepperoni, olives, peppers, tomatoes, mushrooms, and green onions.  My only tip for this recipe is that I would definitely let it sit over night to let all the flavors mix.  And although it won't make your breath smell good, it's well worth it.

Dish-o-the-Week: Steak Shish Kabobs and PW Twiced Baked Potatoes

Since it's fair well to summer, I thought we'd do a little grillin' tonight.  It's still hot as Hades here in the South, so we went with some nice marinated steak shish kabobs and some delicious Pioneer Woman twice baked potatoes.  I went a little over board though, so Speed Racer and I are pretty stuffed. There's nothing like some fresh veggies roasted over a fire to make your mouth water.  I used onion, green pepper, steak, cherry tomatoes, and mushrooms on our shish kabobs.  First I marinated the steak, green pepper, and mushrooms in some red wine vinegar, Worcestershire sauce, garlic, and lemon pepper.

I decided to go with PW's twice baked potatoes for our side.  They are fantastic, although I should have cooked them longer.

Then I got the bacon and fixin's ready for the twice baked potatoes.

Next cut up all your veggies and layer them in order on your skewers.  Note!!  Make sure you soak your skewers for at least 20 minutes before you grill...or they will catch on fire...and that's no good.

Next be sure to take a bite of your extra twice baked potatoes fixin's while you think no one is looking, but really your husband is taking embarrassing photos of you really looking your worst.  But then go ahead and post them on the internet...because we like to keep it real here.

Once your shish kabobs are done, and your twice baked potatoes are all cheesy and gooey...go spend an evening watching the movie Star Trek with the hubby, because you know that's how you roll.

Sunshine Cookies

Because it's Wednesday, because it's raining, because the day got off to a rough start for just  about everyone I've talked to.  I made these cookies.  They are sugar cookies with butter-cream icing that has been dyed yellow.  They are delicious with a big ol' glass of milk.  They have made my day better. I got this sugar cookie recipe from my sister in law Olie.  I think it's a pretty wide spread recipe but it is by far my favorite.  It makes lots and it's really simple.

Like most sugar cookie recipes you start by creaming together the butter and sugar.  Then you beat in the eggs and vanilla, stir in the flour, baking powder and salt.

Then you want to cover it and stick it in the fridge.  I thought an hour would be long enough but the dough was still a little too soft to manage.  So I put it in overnight.

On a side note: I love vanilla extract.  That is all.

Once it's ready, roll out the dough on a floured surface and then bake at 400 degrees for 6-8 minutes.  Then they come out all golden and perfect looking.

Once they've cooled you can top them with whatever kind of icing you dig.  What is not shown here is that I spent many an hour last night attempting to make my own butter cream icing, sans powdered sugar.  It didn't work out.  I moved on.  We got a divorce.

So this is actually Pillsbury butter cream icing, and it is fantastic.

I made lots.  Because everyone needs a little lift today.  Happy Wednesday!

Dish-o-the-Week: Homemade Mac N' Cheese

I know, your mouth is watering already right?  Who doesn't love Mac N' Cheese?  Crazy people that's who!  I'm pretty serious about my mac n' cheese if you can't tell.  Actually, Speed Racer has had to cut me off from Easy Mac...I wish I was joking.  I had a little bit of an Easy Mac problem there for awhile. My sister in law Olie saw this recipe in the Pioneer Woman cookbook and highly suggested I make it.  I think she was implying that I make it when she was around so she could partake in it, but alas, she lives too far away.  Sorry Olie!  But I'll make more mac n' cheese next time I see you, I'm just making sure I get the recipe perfect first.

So here's what you need.  Pretty basic really.

First you want to cook and drain your macaroni noodles.  You want them a little hard since you'll be baking them in the oven later.

Now we're going to start making the delicious cheesy sauce.  On low heat, we're gonna mix the butter and flour.

Then I added the milk and spices.

You want to keep stirring the sauce until it gets like milkshake thick, then switch it to low heat.  Next I whisked the egg and then tempered it with some of the sauce to keep it from cooking when I poured it into the sauce.

Then more spices. And cheese.

Delicious!  Mix it all together, until it's gooey and wonderful.  Then put into a baking dish and top with.....more cheese!  Because honestly, most things cannot have enough cheese.

And then...enjoy.  It really is a great comfort food, and it's fat free!  Just kidding.  I wish it was, but you can always pretend.

Dish-o-the-Week: Cowboy Calzone's

That's right the dish-o-the-week is indeed another PW recipe.  The calzone's were absolutely scrumptious, and filling.  We'll be eating on them for awhile, but I did have some issues with making them.  Mostly the issues arose from my own inexperience, but some of them were due to unclear directions in the recipe.  I know what you're thinking, I just said I had issues with the Pioneer Woman.  It's just a minor detail, don't worry ladies and gents, my love for the P-Dub is still true, although as Speed Racer said, "The honeymoon may be over..." So the first part of making a calzone is making the dough for the yummy yummy outside.  Usually this is made of pizza dough, and the same is true for the Pioneer Woman recipe.  She uses a pizza dough recipe from her book.  So first things first:

Get your yeast ready!  I had surprisingly, never made a dough with yeast before.  So this was a new experience.

Next up, some flour and salt, with a little olive oil...

So then you mix it all together.  This is where I started to run into some problems.  Problem numero uno: I do not have a stand mixer so this all had to be done by hand.  Nothing wrong with that, sometimes it's fun doing it the old fashion way.  Problem numero dos: in the recipe it says "You can also mix by hand until the dough comes together."  I've never made pizza dough before, so I feel like most of this is my lack of knowledge.  But what is together enough?  Just till it's gooey? More than gooey? Do I need more flour?  I should have went with my gut and added more flour but I didn't.  So, as I read another recipe later, after this was all said and done, I saw an entry that said you should knead the dough for 10-15 minutes.  So..yeah.

Here is my un-kneaded dough, tossed in olive oil.

After that I put a moist towel over it, and put it in a warm place where it would not be disturbed, ie my ginormous microwave.

Two hours later, after my dough had risen, it had risen indeed! I began on the filling.

Added some tomatoes and chilies...

And they're done!  Not.  Yeah so this is my next picture.  Why? Because chaos ensued in my kitchen, and my hands were covered in flour and dough.  So basically what happened, was that I started mixing the cheese and egg together, then added the meat.  But it also looked completely different from the pictures in the cookbook.  I still haven't figured that one out.  Perhaps I didn't let my meat cool long enough, or maybe I should have drained the tomatoes first.  I also ended up with ALOT of filling.  But the primary issue was that since I had not thoroughly kneaded my dough, it was sticky and super hard to handle.  So my first calzone turned out looking like this:

Kinda came apart...just a bit.  But the rest were more or less okay.  And they were good but they needed something a little extra to me.  That I still can't put my finger on.  I think this is just one of those things that will get better the more I make it, and tweak it a little.

I served it with delicious mashed potatoes.  Of my own recipe!  I mean, you really can't get enough starches.

Mmmm creamy.

And the end, the ugly truth is that my kitchen looked like this....

Did I mention that we don't have one of those new fangled dish washing machines?  Just me and my handy scrub brush.  So in conclusion folks, it's all part of the cooking learning curve.  I will make better dough next time, figure out why I had a plethora of filling, and eat a delicious calzone for lunch.  No worries fans, me and P-dubs are still BFFs.  If only in my mind.

Dish-o-the-week: Broccoli and Cheese Casserole

Today we're trying out a Broccoli and Cheese Casserole, slow-cooker recipe for the dish-o-the-week.  Who doesn't love cheese, and broccoli, and garlic, and salt, and heart attacks?  I mean come on it's delicious together.  If you're eating well, or trying to avoid the goodness that is cheese, then be warned, stay away from this post.College students, Grad students, busy people everywhere....meet your new best friend...the crock pot!  Was that not epic enough?  Let's try it again....THE CROCK POT!!!  Better?  I kinda feel like I should be saying, "RELEASE THE KRAKEN'!!"  Anyone? Anyone? The crock pot (or you could call it the Kraken if you like) is a delightful invention.  Speed Racer's Aunt and Uncle gave him this particular one back in his bachelor days, so he could have dinner ready when he got back from work.  You really can go as blinged out as you want with a slow cooker these days.  They have digital displays, timers, inserts, stainless steel, and lots and lots of gizmos.  If you do not want to spend money right now do not look at William Sonoma's website, fo real.  I just did for some "research" and I am sorry.  Now that I have told you how much I love my crock pot, we can move on.  But really I love my, I mean "OUR", crock pot.

So first things first, you want to boil yourself some rice.

Next up, chopping up some celery.  You really don't need specific measurements for this recipe.  It's pretty basic and in the end you are just mixing everything together, so pretty much just put in how much you want of each, and what will fit in your crock pot.

And of course you will want to thaw some broccoli or cook some fresh broccoli.  I went totally lazy on this recipe, so most of my stuff is store bought.  Sorry fans.  I also added cream of chicken soup, salt, pepper, garlic, mushrooms, and cheese sauce.  Like I said, not the healthiest recipe in the world, but hopefully it will be yummy.

One of my friends who also uses her crock pot a lot would have actually made chicken broth from a chicken, instead of the can.  But I bought the can, I even bought the discount can.  What can I say?

Then you mix it alllllllll together.

And Ta-da!  I can't tell  you how it tastes yet, because we haven't eaten it yet.  It was prepped this morning.  So jury is still out on that, I could be giving you a recipe that tastes absolutely horrible.  But I will let you know.  I put mine together pretty early, so right now it's in the fridge.  You want to cut it on low and cook for about an hour and a half (until it's warm all the way through) before you serve.  Enjoy!

Busy Weekend

Speed Racer and I had a very busy weekend.  Although there was some down time (like when I took a nap because, let's just face it, there was no way I could stay awake anymore) in between everything going on.  Mostly we worked on our house and yard.  What most people don't realize is that with both of us being primarily freelance, our weekends often get taken up with work, so when we have a free weekend, we have to catch up on maintenance and improvements on the house. 

To catch up on all the updates, improvements, and messes we've made (and haven't posted about since November, eek!) click here.

I was also in a baking mood...and when I get in a baking mood there is no stopping me.  On Thursday night I baked a cherry pie, on Friday I made homemade spaghetti sauce (a recipe I'm going to share with you, hooray for you!), and then Saturday morning I baked two blueberry pies (with made from scratch crust of course) before we started the days work.

Now some of you may think "Wow, that's great that you baked all that stuff, you must be really motivated!" But for those of you who know me, baking is always therapy in some way...a way to stay busy.  Right now I find myself in an interesting employment situation, I am part time employed by another photographer, Rebecca Claire Photography.  I am also trying do some of my own photography on the side, and due to the summer turning out differently than planned and the financial status of just about everything right now, I am also looking for a part time job for some extra cash in my pocket.  Although I would not say I have a lot of down time, between photo shoots, editing, marketing, and filling out applications.  I have had some at home time however,  to realize how big a job budgeting, looking for deals, and cooking from scratch can be.  I am both busy all the time and not employed all the time.  It's a weird situation to be in, and can be discouraging sometimes.  So I guess what I'm trying to say is, my hat's off to you home makers out there!  It's a full time job and I don't even have little munchkins to distract me.  And it's an important job, and a harder job than you think.

On a lighter note:  Here is my recipe for home made spaghetti sauce!  I like to take snippets from other recipes until I can combine something that I like.  This is what I came up with.

What you'll need: 6 med tomatoes peeled and chopped, 2 green onions minced, 1/2 white onion, minced, 3 Tbsp minced parsley (I used dried), 2 tsp red wine vinegar, 1 tbsp. sugar,  or 1/2 tbsp. dried basil, 1/8 tsp. pepper, 2 garlic cloves minced, 1 tsp. oregano, 1 bay leaf, 1 (4 oz.) mushrooms, 1/4c. flour and of course Spaghetti!

First you will want to peel and chop the tomatoes.  If you haven't done this before, it's a lot easier than it sounds.  Prepare a bowl with ice water and ice cubes in it.  Then boil another pot of water.  While your water is starting to boil core your tomatoes and on the underside score them with an "X".  This just provides an easy place to start to peel the skin.  Once your water is boiling, add your tomatoes.  Leave them in the boiling water for about 20 secs, then move them into the ice water for another 20 secs, repeat one more time with each.  After they have cooled in the ice water you should see the skin start to crinkle, at that point it's very easy to just peel off.

Chop your garlic, green onions, white onion, and tomatoes.  I sauteed the onions and garlic first in some olive oil in a medium sized sauce pan.  Then I turned the heat off, added the tomatoes and the rest of the ingredients except for the flour, mushrooms, and spaghetti.

I let this sit, unheated for about 2 hours to let the flavors mix.  Then about an hour and a half before I wanted to serve, I cut it on high until it began to bubble, then turned it down to low to simmer uncovered for the rest of the time.

I had some trouble with mine thickening up, so I sprinkled in some flour.  You may want to sprinkle some, mix, wait a little while and then add some more until you get yours to your desired thickness.  This is definitely a personal thing.  Some people like theirs runny, some people like their sauce thick.  About a half hour before dinner time, I added the mushrooms and of course got started on the spaghetti noodles.

Then, presto!  You've got yourself some spaghetti with fresh spaghetti sauce.  This made just enough for Speed Racer and I so you may want to double the recipe if you've got a bigger family.  It turned out pretty fabulous if I do say so myself, but the real cause for that was the fantastic tomatoes that our neighbors provided us with.  They were soooo tangy!  So make sure you choose your tomatoes wisely, my friends.

Now I'm off for another week of photos, editing, applications, house work, house maintenance, cooking, and who knows what else.  Happy Monday.

Dish-o-the-week: Butternut Squash Baked with Tomatoes and Cheese

Last week Speed Racer had a hankerin' for a dish his Step-Mom use to make, Butternut Squash Baked with Tomatoes and Cheese.  She delightfully shared the recipe with me and it is this weeks, dish-o-the-week! 

That's right you heard me!  My first non-Pioneer Woman dish-o-the-week!  Ha!  I'm not an addict.  I'm not sure what cookbook this recipe is from, but pretty much the name explains the recipe.  You chop up butternut squash, saute it, saute some onions, add pepper and salt, put it in a casserole and add tomatoes and cheese.  Then pop it in the oven and wait for the delicious to seep in.

So first thing's first.  You peel and cut up the butternut squash.  Admittedly I've never cooked anything with butternut squash before, so this was a new experience.  A frustrating new experience.  I don't know if it was my peeler or me, but peeling with a potato peeler did not work.  So, after some help from Speed Racer when my frustrated sighs brought him into the kitchen, I switched to a knife.  Then you have to clean out the seeds...which is kinda like cleaning out a pumpkin.

It's pretty amazing I didn't cut off my finger.  I was frustrated, it was not working, and I started on this too late so I was really really hungry.  Not a good combo.

Speed Racer was enjoying taking frustrated pictures of me.  He only enjoyed the picture taking though, not the frustration...or did he?

Finally, I got all the squash chopped up and in the pan.  It smelled delicious with all that oil and butter.  If I were to do this again, I would go for smaller chunks though.  But that's just me.

Next I chopped up some green onions which was far easier than the squash.

Yum, I love me some onions.

Next we layered these over the squash in the casserole dish.  Then sauteed up some tomatoes that our lovely neighbors shared with us.  They were divine.  Just the right mix of tangy and sweetness.  And I put these over the onions, and then grated the cheese.

Delicious delicious cheese.  It turned out pretty well, I should have sauteed the squash a bit longer but live and learn.  Speaking of learning, Speed Racer's Step-Mom had doubled the recipe and added little numbers on each side, but I wasn't sure how many people that was for.  So thinking that it was just the two of us, I stuck with the recipe thinking it would be enough.  And it was, I guess.   I don't know about you, but I like my leftovers.  Usually the dish-o-the-week is precisely that.  It feeds us for the entire week.  Oh well, we just might have to cook up something extra this week.  There may also be some baking in my future, so stay tuned.