What’s On Your Plate?

Quite the catchy title for a food blog post, wouldn’t you say?  I placed this sign above my kitchen window.  I used to have a clock up there, but 6 months out of the year it was always an hour off!  Yeah, that’s right.  To change the time I would have to get up on a step stool and then stand on the sides of my kitchen sink.  Way too much trouble and probably a little dangerous.  Anyway, to make a long story just that much longer, my daughter brought this plaque home from babysitting at a friend’s house. She was de-junking before a move.  It had a metal plate on the front that had a quote on it but I thought it needed to be redesigned for my house.  My friend, Stacie, has a vinyl lettering business and I knew that would be the perfect way to give this thing new life.  I gave it to her and told her I would be trying to figure out what to put on it and since it would be in the kitchen I wanted something, well, kitchen-y.  She gave me some suggestions and offered “The Gathering Place,”  which I thought was really cool. 

One day Stacie and I were discussing the sign.  Thankfully, she had not started on it yet but was ready to get going on it since she had a baby boy joining the family any week and just wanted to get it done.  I told her I understood that because she had a lot on her PLATE.  Ka-ching!!  Stacie, let’s do “What’s On Your Plate?”  It totally fit in a kitchen setting, but also gave “food for thought.”  She loved that idea and has probably added it to her repertoire of quotes for her business.  I gave her permission to use it.  Haha…

So, what’s on your plate?  As women, we’ve “got it goin’ on” all the time.  Busy at home, busy at work, busy at church, busy in our communities, busy with our blogs, busy with our dogs.  BUSY! BUSY! BUSY!  (have you ever written a word so many times in a row that it looks wrong?  Yeah, that just happened.) 

We should all be “anxiously engaged” in the things that matter most in our lives, but we need to remember to balance our plate as we would balance food groups for a meal.  A little bit of this, a little bit of that, maybe just a little more of one thing, and then something sweet to top it off (chocolate has to go somewhere).  I won’t go into the details of what you or I have to manage or outline a plan to get it all together because today I have a full plate to take care of and I don’t have time.  However, if you will click on the Power of Moms button on this site or right here you will find out about a great way to get organized and get things off of your brain (plate) and into action.  It is called Mind Organization for Moms.  I am slowly building my M.O.M. system as we speak.  I need it.

Lunch Lady Brownies–redo

Shut the front door!  Slap yo’ Mama!  Have mercy!  Best danged iced brownies I have EVER sunk my teeth into (and I don’t like my brownies with icing).  I am so dang serious.  This recipe came from Saltbox House  via Facebook or Pinterest.  I don’t know.  Last week was a busy blur, so I have no clue.  I made a double batch (baker’s half sheet pan worked great) right from the get-go because family was coming to grill out and Mike also needed something for a Relay for Life bake sale at work.  This will be my brownie recipe of choice from now on, and my family will expect nothing less.  Are you ready for this?

Ingredients:

For the batter
1 cup butter
2 cups all-purpose flour
1/2 cup cocoa
2 cups sugar
4 eggs
4 tsp. vanilla
1 cup chopped nuts (optional)

For the icing–(make this while the brownies are baking)
1/4 cup butter, softened
1/4 cup evaporated milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt
1 tsp. vanilla (I added this ingredient.  Just thought it tasted better.)



1.  Melt the butter in the microwave and put into mixing bowl.

2.  Add cocoa and mix until smooth.

3.  Add flour and sugar.  Beat together and then add eggs, vanilla, and nuts, if desired.  Mix until combined.  Do not over stir.

4.  Spread evenly into greased and floured 9 x 13 baking pan (I used baking spray with flour and it worked fine).


5.  Bake 20-25 minutes at 350 F or until done.  Check at about 20 minutes. Toothpick inserted into center should come out clean.

6.  Remove brownies from oven and wait only about 10 minutes to frost them.  You want to frost while they are warm, not hot.

Results:  fudgy, cakey deliciousness!!


Source:  Bonneville Junior High School Brownies via Saltbox House (see link above)





Chicken with Tropical Barbecue Sauce

It was late in the day on Sunday and I really just wanted to throw something in the slow cooker for even later.  What did I have on hand?  First I checked my trusty Fix-It and Forget-It  Cookbook and right there on page 176 was the answer.  Thank you Lois Stoltzfus from Honey Brook, PA.  It was just a simple, no fuss meal but I was grateful to have it cooking away as I watched the afternoon session of our Church’s world-wide conference.  Love my slow cooker.  Seriously.

Ingredients:
1/4 cup molasses
2 T. cider vinegar
2 T. Worcestershire Sauce
2 t. prepared mustard
1/8-1/4 hot pepper sauce (I used about a teaspoon of Sriracha sauce, but that wasn’t spicy enough)
2 T. orange juice
3 whole chicken breasts, halved ( I used about 5 boneless, skinless breasts)

1.  Combine molasses, vinegar, Worcestershire Sauce, and orange juice.  Brush over chicken.
2.  Place chicken in slow cooker (I poured the rest of the sauce mixture over the chicken).
3.  Cover.  Cook on Low 7-9 hours, or Hight 3-4 hours.

I served this with rice and some canned tropical fruit, chilled.  Yummmm….

Source:  Lois Stoltzfus, Fix-It and Forget-It, p. 176.

Fresh Strawberry Yogurt Cake

I found this recipe on Pinterest and thought it looked yummy.  I was correct.  My cake, however, did not look as pretty as the one I re-pinned.  I need to find out how she baked her cake without it browning on the outside. Either way, it tastes great.  If  you like the recipe and try it yourself and can get a “blonde” cake like the one I am talking about, please let me know how you pulled that off.

Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
3 T. lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 t. baking soda
1/2 t. salt
8 oz. plain or vanilla Greek yogurt (I used vanilla)
12 oz. fresh strawberries, diced
1 cup powdered sugar

1.  Preheat oven to 325 F.  Grease and flour a 10-inch Bundt pan (10-15 cup)–I used baking spray that includes flour because it gets better coverage in all those little creases in the Bundt pan.

2.  Sift together 2 1/4 cups of the flour along with the baking soda and the salt.  Mix in the lemon zest and set aside.

3.  With an electric mixer, cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time, then stir in 1 T. of the lemon juice.

4.  Alternate beating in the flour mixture and the yogurt, mixing until just incorporated.

5.  Toss the strawberries with the remaining 1/4 cup of flour.  Gently mix them into the batter. 

6.  Pour the batter into the pan.  Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

7.  Allow the cake to cool at least 20 minutes in the pan–I would go 30-35 minutes.  Turn out onto a wire rack and cool completely.  Whisk together the remaining lemon juice and 1 cup powdered sugar and drizzle over cake.




Source:  Baking With Blondie, who sites a re-pin from A Spicy Perspective.

Six Layer Casserole

This is one of the recipes that I got from my Mom years ago and I pulled it out of my family cookbook the other day to fix sometime soon.  Sometime soon is today, but we will be eating a late supper.  This has to cook an hour and a half. I really like it because it is simple, good food.  I also took this as an opportunity to use some of my food storage items–the celery and the bell pepper.  I have both of these in my pantry in dehydrated form, so after re-hydrating according to the package directions, I was able to use them in my casserole.  I substituted Mixed Bell Peppers for the minced green pepper.  I will just give you the basic ingredient list so that you can make this the first time from fresh vegetables.



Ingredients:
2 cups sliced raw potatoes (I used red potatoes, unpeeled, to save time)
2 cups chopped celery 
1 lb. lean ground beef, browned
1/2 cup sliced onion
1 cup minced green pepper
2 cups cooked tomatoes, drained
2 tsp. salt
  pepper, to taste




1.  Grease a 2 quart casserole dish.
2.  Layer potatoes, celery, beef, onion, and green pepper.
3.  Combine tomatoes, salt, and pepper and spoon over top.
4.  Cover and bake about 1 1/2 hours at 350 F.

Source: Pat Brew, Greenville, NC.

The Pantry Door

I have been seeing a lot of ideas lately on Pinterest and on several of the organizing blogs that I follow about organizing your pantry.  These ideas jump out at me because my pantry needs some TLC.  One thing that I do have organized–for the most part–is all those little things that end up getting shoved to the back of the shelves or fall off because there is no way it will stay propped up in front of the balsamic vinegar bottle, especially since the shelf is only 4″ deep.  Really.  I found this idea in a catalog that I received in the mail.  They had this great idea of hanging an organizer on the back of your pantry door to put all those “little ones” in.  That was a great idea, but the price for that puppy was not so great.  My take on this organizer was to head out to Walmart and buy a clear over-the-door shoe organizer for at least half the price.  When I finally get around to organizing the rest of the pantry (you are probably thinking it doesn’t need it.  I know.  But visually it is very cluttered to me.  I want a more streamlined look.  It’s just too busy), shown here…

…I am going to label my door organizer so that  others in our house will return things to the right place.  Yeah, said no homemaker EVER!  By the way, I have another organizer in my linen closet for all those items like sunscreen, cotton swabs, hotel soap/shampoo/conditioner, bedroom door “keys”, extra toothbrushes, etc.  You get the idea.  It is wonderful there as well.

Chopstick Tuna Casserole

In case you don’t know this, I love retro.  I went back to the 60s for this recipe that my Mom used to make for us.  I don’t know how often we had it but when I was looking through some of her old recipes one day, I saw it and added it to my collection.  When we were compiling a family recipe book I included this one in it.  I don’t make it very often because M doesn’t like the word casserole and it has celery in it, which is actually one of my favorite parts, along with the cashews.  Well, there just isn’t any ingredient that isn’t good in this dish.  I hope you enjoy it as much as I do, and guess what?  It’s low fat and healthy.  You can use the healthier version of Cream of Mushroom soup and it is still yummy.

Ingredients:
1 can Cream of Mushroom soup
2 cups chow mein noodles
1 can tuna, drained and flaked
1 cup sliced celery
1/2 cup toasted cashews
1/4 cup chopped onion
1/4 cup water
Dash of pepper

1.  Combine soup and water in a medium bowl.
2.  Add 1 cup chow mein noodles, dash of pepper and remaining ingredients.  Toss lightly; turn into square baking dish.
3.  Sprinkle with remaining noodles.  Bake at 375 for 30 minutes.  Enjoy the aroma coming from your oven as this bakes.  Seriously.  Mouth watering.

Source:  Patricia D. Brew

Chicken Enchiladas

One of my favorite recipes from College Days came from my roommate Robin Parks. She was from southern California and provided several yummy recipes.  There is another one for hamburgers with fried eggs and cranberry sauce on it.  Seriously good, no kidding!  These enchiladas are a little time-consuming and really end up looking like a casserole, but they are so-o-o good. These are a family favorite.

Ingredients:
1 chopped onion
2 tablespoons vegetable oil, plus more for frying tortillas
1 crushed garlic clove
2 cups stewed tomatoes
2 -3 whole chopped green chilies, or 2 small cans
1 doz. corn tortillas
2 cups cooked, chopped chicken
6 bouillon  cubes, or 6 teaspoons granules
3 cups hot 1/2 & 1/2
1/2 lb. Monterrey Jack cheese, grated

1.  Saute onion in oil til soft .  Add garlic, tomatoes, chilies and chicken.  Season with salt and simmer 10 minutes.

2.  Fry tortillas in 1″ of hot oil.  Do not let them crisp.  Place on paper towels to drain excess oil.

3.  Dissolve bouillon cubes in hot 1/2 & 1/2.  Dip each tortilla in this, fill with about 1/4 cup chicken filling and roll up.

4.  Arrange rolls in a 9 x 13 baking dish.  Pour remaining 1/2 & 1/2 mixture over them.  Top with grated  Jack cheese.

5.  Bake at 350 degrees for 30 minutes.

Source:  Robin Parks, Fullerton CA

School Food Trays

Today I thought I would share one of my favorite tips for eating in front of the TV.  Yes, I know this is totally discouraged in this day of finding ways to keep you from overeating–and meals in front of the “boob tube”are taboo in the diet culture.  But, really, we all do it because, if there are just two of you and the kitchen island is covered with the stuff of life and the dining room table is just too big, and you want to watch “The Five,” then in front of the TV it is!

 Years upon years ago I read a wonderful book entitled “Simplify Your Life,”  The subtitle is “100 Ways to Slow Down and Enjoy the Things That Really Matter.”  Page 33 is on using food trays.  The author took herself on a personal retreat (awesome) and the place she stayed had a rule for taking food to your room–any food or drink leaving the kitchen had to be on a tray.  It saved on spills, crumbs, etc., and it’s a great idea for taking food from your kitchen at home to your family room so that you can eat and view simultaneously.  I picked mine up at a thrift store.  They are school lunch trays.  The food in my picture looks like school food, too, LOL..but it was really yummy–and low fat– and maybe I will share the recipes one day!

Source: Elaine St. James, Simplify Your Life.

Goal Setting

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I know that this is the typical thing to talk about at this particular time of year.  We all get in that GOAL zone don’t we?  It is the perfect time to review/evaluate your life and see where you can do better, add some new goals, lose some old ones.  Back in the mid-70’s, when I was a college Freshman, I had a class that was kind of a mix between consumer education and home management.  I wish that I could remember the name of the course, but I am sure I could look back on my transcripts to find it.  I won’t because I came in to the office today to do this post, as the message I wanted to share is on my work computer, and so I have no access to my home files at the moment.  Anyway,  we had a great teacher, Lynette Bartholomew, and she loved to share quotes and stories with us that she would run across that would pertain to the curriculum.  The following is one of the things that she shared and I have carried around the original handout from class all these years, in all its purple mimeograph glory.  Yes it is that old.  So old I am not sure I even have the process name right. 

ON GOALS
by Evalyn Bennett

 

As every young woman approaches marriage and child rearing, she sets up goals, hoping to make her home a little bit of heaven.  As the years roll around these specific goals have to be re-evaluated and changed with the changing times.

                My goals 21 years ago included:

       1.       Keep an immaculate house which would be an ideal setting for the Spirit of our Heavenly Father to dwell.

       2.       Read at least one excellent book a month and become well-informed about the world around you.

       3.       Prepare well-balanced, attractive gourmet meals, experimenting with at least one new recipe a week.

       4.       Bear many children who will be well-dressed, well-pressed and well-behaved.

       5.       Keep an optimistic outlook on life.  At the end of every week try to evaluate what created in you good feelings or  frustrations.

       6.       Tell your husband, once a day, that you love him.

 

 The first two years of our marriage, before children, was like a fantasy.  I was so organized, orderly and adorable.  We ate such creations as Cordon Bleu and Capon Under Glass.  Our discussions were stimulating and the house was hygienically spotless.  Not a thing out of place.

Then came the first child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified.  I must give up my immaculate house.  My revised goals now read:

       1.       As you pass a table, blow hard on the top to rearrange the dust.

       2.       Put the vacuum in the middle of the living room floor so that anyone calling on you will think that sometime soon you intend to     get debris from the floor.

Then came the second child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified.  I must give up my reading books.  My revised goals now read:

      1.       But not my newspapers.  I still snatch time for a little worthwhile reading of my favorite funny paper characters, Mary Worth and Dr. Rex Morgan, but only every other day.  And who can live without Ann Landers?

      2.       To keep well-informed I rush to the door when I hear the mailman to discuss some pertinent problems: “Has the garbage been picked up down the street yet?”

Then came the third child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified. 

      1.       Instead of preparing well-balanced , attractive gourmet meals, experimenting with at least one new recipe a week, my goals now read “Serve one hot dish a day.”  This means if you serve hot soup for lunch you can get away with peanut butter and jelly sandwiches for dinner. When I do find an extra hour and decide to go all out on a roast, potatoes, gravy and baked bread, the children ask, “Who is coming to dinner?” or “Is it Thanksgiving already?”

Then came the fourth child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified. 

      1.       Instead of reading “well-dressed, well-pressed and well-behaved,” my goals simply read “dressed.”  If the diaper is hanging around the knees by noon, my neighbors know that I pinned it properly earlier in the day.  I haven’t seen the bottom of my ironing basket for three years, and really don’t know when I ever will.  Praise be for polyester.

Then came the fifth child.

With the demands of burping, changing, loving, bathing, rocking, washing, praying, some of my goals needed to be modified.

      1.       My goal no longer reads “Keep an optimistic outlook on life.  At the end of the week try to evaluate what created in you good feelings or frustrations.”  it now says “Keep your voice down until noon.  At the end of every week count to see if you still have five children.  Check your varicose veins to see if your legs will take you through another mad week.”

My last goal “Tell your husband, once a day, that you love him,” now simply says “Try to speak to your husband once a day.”  With Cub Scouts, Little League, watching football, basketball, baseball, track, violin lessons, PTA board meeting, United Fund drive, Primary Blazers, Relief Society visiting teaching,  Bar Auxiliary, Law Wives, University Women’s Club, chicken pox, rosella, hepatitis,  Asian Flu, and tonsillectomies, I feel lucky to call out to him as we rush past each other going in and out of the front door.  “Golly dear, I am overdrawn at the bank again.”

Twenty years later my goals are summed up by reading “Sustain Life and endure to the end.”

 Amen!!
 
Source:  Lynnette Bartholomew, Ricks College, Rexburg, Idaho