An Old Pot and a New Recipe

First: The Pot

I love this dutch oven. When husband and I were engaged I spent a lot of time at his house and his mom would cook the most delicious roast beef dinners prepared in an old cast iron dutch oven. Not realizing that her years of experience had much to do with it, I went on a search for a dutch oven of my very own. The trick, or so I was told, was to not buy a new one, but to look carefully for one that was well used and well loved.
I didn't know where to begin to look, I was just barely 20 and had no experience in such things, but I knew someone that would. My brother Carl! If you had know him, you would know that he was quite thrifty, and loved to find unique items at thrift stores. This was back in the day when going to thrift stores was not cool. Well, what would you know, but one day he surprised me and said that he found just what I was looking for! He found this pot on the shelf at our local Goodwill Store, and I think I had to pay $17.00 for it, which seemed like a lot back then. I was willing to part with the money and I have never regretted it! I have used this dutch oven countless times over the years, and though I know that cooking experience has much to do with it, you cannot beat the flavor of anything slow cooked in cast iron.

Recently, like many things (and people) over the years, my much loved dutch oven needed a face lift. Another brother, Tom, has obtained a wealth of knowledge on all things cast iron, and has perfected a technique for restoration. He took this dutch oven and a couple of skillets home with him last fall, and shipped them back to me all pretty and black, and slick as a whistle. I am a happy girl!

Now: The Recipe

Get ready to drool.

Can't you almost smell the beef stew in the pictures above? Look, really look at the second picture. Now, click on the second picture and take in all of those tender chunks of beef, the beautifully cooked potatoes (no mushy potatoes here), look at the perfect carrots. Doesn't this make you want to run out and grab some Dinty Moore? NOT! It makes you want to cook up a batch of this super easy, super delicious stew! Don't worry, if you do not have my dutch oven, just use the heaviest pan you have with a tight fitting lid.

This recipe came from my good friend Kasi. I have heard her talk about it for several years, and I decided it was time to try it. I will say, it is the best stew I ever ate!

5 Hour Beef Stew

1 1/2 lb. lean stew meat

1 cup of celery, sliced

1 onion , chopped

3-4 large potatoes, peeled and cubed

3 carrots, peeled and sliced thick

1 can stewed tomatoes (juice and all)

1/2 cup soft bread crumbs

1/2 TBS. salt

3 TBS. Instant Tapioca

Mix all ingredients together, do not add water, extra juice, etc. Cover and bake at 250 degrees for 5 hours , or until meat is tender. Stir occasionally. Serves 6. You may add more potatoes, carrots, or meat to serve more.


***What I did different***

My stew meat was closer to 2 lbs, and I used it all. I did add more potatoes (2 more) and more carrots (2 more--wish I had added 4 more, they were g-o-o-o-d). I cut the celery, potatoes and carrots in large, uniform chinks. I then decided to add another can of stewed tomatoes, (mine were 14.5 oz cans).

I put this in this morning before I got ready for church. After church and some errands I checked it for the first time (5.5 hours). I decided to take the lid off and let it cook another 30 minutes uncovered while I made corn muffins and got everything ready.

***Why I love it**

I am actually amazed at a few things. First: it is just so easy. You do not brown the meat or fuss with anything. Second:I did not even stir this for over 5 hours. Third: everything cooked perfectly. Tender meat, vegetables cooked perfect, not mushy, not crunchy. Last, but most important: It is delicious!

Thanks Kasi!

Strawberry Jam and the Sweetness of God

It is funny how some things get etched in your brain. Things, that to most are insignificant, like making jam. Today I am home from school due to our 2nd snow day this week, because of the massive mid-west snowstorm. As far as large amounts of snow, our town was spared. We instead, were hammered with little ice pellets for about 30 hours straight. It could have been much worse.

I decided to use these days playing catch up, and I decided to get some things done around the house. In my freezer there was a tub of crushed strawberries that I had purchased last summer at a great price. Things were very busy last summer with moving husband's parents, so I decided just to crush the berries and freeze them for a better time to make jam.

Last night, as soon as I learned school would be canceled for today, I pulled the tub from the freezer. As soon as I pulled out the tub my mind went back to another day. Jake and I did this same thing two and a half years ago. He was living at home, it was in the summer and he had the day off work. We had a tub of berries in the freezer then, pulled it out and started the process. About half way through I received a phone call.

That was the day I learned I had cancer. You can go here to read about that day.

So much is different about today. I am living on the other side of that awful news. Now I can rejoice in simple things, like making jam. Now I can remember the way God led me through a very dark time and how he taught me to trust him.

I suppose I will always think of strawberry jam in a special way, instead of tasting the sweetness of just the berries, I will taste the sweetness of God's promises. God is good. Even in those days of uncertainty about my health, I knew that God loved me and was in control. I hope I conveyed it then. I hope I convey it now.

Golden Cream Soup (Cheesy Potato Soup)

I have had a couple of requests to post the recipe for my potato soup. It is yummy and pretty easy, so here it is.

Golden Cream Soup

2 cans chicken broth
3-4 peeled and diced potatoes
1/2 cup chopped celery
1/4 cup chopped onion
2 TBS butter
2-3 peeled and sliced carrots
2 TBS flour
2 cups of milk
1/2 lb cubed Velveeta cheese
1 cup shredded cheddar cheese
1 TBS Parsley flakes
1 tsp salt
dash pepper

Saute the onion and celery in butter until just translucent. Add chicken broth, seasonings, and carrots and simmer until carrots are almost tender. Add potatoes and cook until they are tender. Mix flour with milk and add to pot. Cook until thickened then remove from heat and stir in cheeses until melted. Once cheese has been added , do not boil or cheese will separate.


Yield about 4 servings.

Cupcakes!

I have decided that I love making cupcakes.

I have really gotten into making them since the first of the year, and in the last 6 weeks I have made them for 7 occasions. I buy cake mixes when the are .88 cents or less then I buy several, and put them into the freezer. I also have been shopping at WalMart after each holiday since Christmas and I am buying various sprinkles and cupcake liners after they are marked down. I keep all of my supplies in a covered plastic tub, and I am gaining a nice collection of items to work with. Most of my cake recipes come from The CakemixDoctor

cookbooks that I have collected as well. I love her recipes. You start with a basic cake mix and then jazz it up. I always make homemade frosting and I do not use a recipe for that. I do not know how to do professional decorating, but I purchased a large pastry bag, a large tip and coupler, and after a lesson from my sister I do okay.

These are for an event after church tomorrow, and some will be for our small group which meets tomorrow night.

Quick Trip to CVS and an Easy Supper

I am shopping less as of late, because we need so little.  I did run into CVS tonight to pick up just a few things.  I spent a total of $7.08 out of pocket and earned back $4.00 for my next trip.   I love these Glade candles, and these are the nice big 3 wick style.  This is our favorite toothpaste, so I was glad to get it as a money maker.  The other items were great deals as well, and I needed the milk.  I pretty much copied some of the deals from this site, so go here if you want the details.  Thanks to Jamie for the deals, and thanks to my friend Kara for one of the necessary coupons.  Can you believe it, I left home without a needed coupon? 

After CVS and a trip to the bank, I needed an easy supper.  This is one of my "go to" recipes for a tasty pizza supper.  My friend Kelley gave me the pizza dough recipe years ago and I have used it countless times.  Oldest son took this recipe with him to Amsterdam and made pizza for the crew at the hostel on several occasions during his 6 month employment there.  So, you could say this recipe has been around!   Tonight I doubled the recipe to have a thicker crust. The recipe below is the original recipe (not doubled)

***Take notice of what the pizza is on.  I bake my pizzas on what is known as a pizza screen.  You can get them at most restaurant supply stores.  They allow a more uniform baking on the bottom crust.  They are also amazing for oven fries.   In this picture the pizza screen is on top of a pizza pan, that is how I cut it (less crumbs on my stove)***

Pizza Dough

1 1/2 cup all purpose flour

1 pkg dry yeast

1 tsp salt

1/2 cup hot water

1 TBS vegetable (or olive) oil

3/4 tsp sugar

Mix flour, yeast, salt, and sugar together in medium bowl.  Stir in water and oil.  Mix well and place in bowl with 1 TBS oil, turn dough to coat well with the oil.  cover and let rise 45 minutes or until double. Roll or spread into greased pan, top with favorite toppings , and bake at 450 degrees for 12-15 minutes. 

Bread Machine Cinnamon Rolls

You know the drill...click in the middle of this picture if you want to see these up close and personal! 

Do you remember the old Rice Krispie Treat commercial where the mom pretended she worked all day making them?  Well, this is one of those recipes.  It is so easy that you feel guilty.  Just throw your ingredients into the bread machine, walk away for a while.  Then you roll the dough out, slather it with goodness, and pop those babies in the oven.   A second rise is not required, although I might let them at least rise about 1/2 hour before baking.  They did spread out a lot, but did not rise much in height.  Other than that I would not change a thing.  But believe me, not having them rise a second time will not prevent us from gobbling them up!    The icing is very yummy as well.  

I found the recipe on Money Saving Mom's site and have included the link here.  I made mine a bit smaller than hers, because then I think I can eat twice as many...

I just decided this was "Be kind to husband week"  and have done my baking based on his favorites.  Tomorrow is Valentine's Day you know. 

Husband just had one and declared this recipe "A Keeper" 

Oatmeal Sugar Cookies

(To truly appreciate this picture, you need to click in the middle of it so you can see the "sugary-cinnamony"  goodness.)

I told husband that since I was out of school today that I would make him something special.  These are some of husband's very favorite cookies, but for some reason I forget about them.  They do require the extra steps of rolling into balls and then rolling in cinnamon-sugar, so maybe that is why I neglect making them.

They are very tasty though.  They are not your old fashioned soft and chewy oatmeal cookie. When baked just right they have a slightly crisp sugary outer "shell" and then they give way to a slightly bendable soft inside. The cinnamon-sugar coating sets these apart from most oatmeal cookies.  I think you would enjoy them.  

 There, I took a bite for you.

Husband should hurry home before they are all gone. 

Oatmeal Sugar Cookies

1 cup white sugar

1 cup brown sugar

1 cup shortening

Cream together, then add:

2 eggs

1 1/2 cups all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. vanilla

Then add 3 cups quick cooking oats

Mix well, roll into small balls, then roll balls into a sugar-cinnamon mixture.

Bake at 375 degrees for 10 - 12 minutes.  I usually rotate my cookie sheets half way through. Remove immediately to cooling racks.   Enjoy! 

Wicked Good

Click on picture to enlarge.  Just don't drool on your keyboard.

These are by far the most dangerous things I have ever made.  This afternoon, while watching The Food Network, I happened to see these yummy creations being put together.  They looked so easy, and I knew I had the ingredients lurking in my pantry. I thought this would be a good use for part of the chocolate I just happened to buy last night at Kmart with a double coupon, so I got to work. 

 

These are called Millionaire's Shortbread, but you just need to think  "Twix Bar".   They taste exactly like a caramel Twix.  They really were easy to make, and in case you truly are drooling now, click here for the recipe.  I put mine in a bigger pan than the recipe calls for, so mine are a bit thinner.  ( I can eat more that way, right?)  As I was looking around on the web at different recipes, I saw that some had really fat layers. That could be deadly.   The recipe calls for "good quality" milk chocolate, but I have only met one type of chocolate that I don't like.  These were made with Hershey's Kisses, melted in the microwave for about 2 minutes.   The only other adjustment I made to the recipe, is that I lined my pan with parchment paper instead of using butter and flour.  Only thing I might need to do better, is cook the caramel layer just a little bit longer.  See it oozing out of the edges.  Although, oozing caramel is not necessarily a bad thing. 

I can think of much worse.

Next time I make them I am going to find a way to make a peanut butter layer in the middle instead of the caramel and I will have my very favorite Twix Bar.  I am wondering if just peanut butter, straight up would work. Well, that might slide off.  Maybe I will a bit of peanut butter to the caramel while it cooks, and make sure it is cooked long enough.  Then it will be a gooey-caramel-peanut butter layer. 

I am taking some to church tomorrow to share with my high school group of girls. They are just too dangerous to leave them all here.  Let me know if you make them, or if you really are drooling. 

Sweet Deal

What do you do when you are able to purchase $2.49 Ghiradelli Luxe Milk Chocolate bars for around .20 cents a piece?   Buy lots.  

Then what do you do?  Eat them all in one sitting with a Diet Pepsi?  Tempting, but no.

Break some up and make cookies!  I made 4 batches of Ghiradelli chocolate chunk cookies. 

Due to the perfect combination of deals at Walgreens, and having the right coupons, I snagged 40 bars of milk/dark combination chocolate bars.  (Not all of them posed for the picture.)   

The math went like this:

 The grand total for 40 bars was around $7.50, this was for a total of 120 ounces of chocolate.   120 ounces could be translated into 10  bags of chocolate chips, 12 ounces each.  This would be like paying .75 cents each for premium bags of chocolate chips.   Pretty good deal, I'd say.  

Now, the most fun thing about it all, is that I made a double batch of cookies just for the staff at my Walgreens because they always welcome my crazy coupon habit!    (CVS needs a treat soon as well, because they are great also.) 

The majority of these chocolate bars will go in the freezer.  I used 6 bars total today for 4 batches of cookies.  

Huge Blessing!

Husband and I were graciously given corn from two of our friends today. 

What a blessing this was!  Our family has quite a history of putting corn up for the freezer.  Before husband and I were even married I would help "do" corn.  I have done corn for over 30 years.  We used to get corn from a relative, then when he retired from farming  we were lucky enough to find another source.  Last year due to my health issues we did not do corn, but fortunately we were blessed by some people from our church who did some for us.  

Today, when husband got off of work we drove to a field and picked our corn.  Just the 2 of us.   About 6 bushels!  We were also given about 1 bushel today already picked from someone else.  We then headed home to begin husking,  and our "silking team" arrived.   Three  friends dug right in and silked their way through the mound of corn.  I started as soon as I could inside with the blanching, and cutting.  Truth be told, husband and I finished just after midnight, but oh, what a wonderful feeling to have two freezers full of corn!  (Ours and husband's parents) 

Grand total:

99 quart bags cut off the cob

20 bags of 4 ears each, on the cob

60 ears given away

 Just a portion of our bounty, isn't it beautiful?

   Cut and ready for bagging

  Nearing completion  

Waffles on a Weekday?

Too bad my boys are not home this morning!  They might even rise up and call me blessed. Well, probably not.  I did get very ambitious though and make homemade waffles.  I found an incredible whole-wheat, overnight recipe here.  You will have to check out that blog.  This lady could come cook for me anytime!  

This waffle batter is so cool because you mix it up the night before and put it in the fridge where it does its magic.  Then the next morning you heat the waffle iron, and whalla!  (how do you spell that?)  *****correction*****"whalla" is actually "voila" with a schwa over the letter a (not that I know how to type the schwa)******(thanks Aunt D.) 

Next time though I will double the recipe.  I was hoping for many more so I could freeze quite a few for when the boys are home.  This made 8 waffles.  My waffle-maker makes 7 inch round waffles, which are not very big.  Husband and I loved them this morning and each ate one and a half.  I have 5 for the freezer.   I love that the whole wheat is not overpowering so that you can still taste your syrup.  I am thinking that while the waffle maker is sitting in the kitchen (it lives in the basement) I might just make up a double batch and let them work their magic during the day. It only takes a few minutes to make each one so I might just do that.   

We could have waffles for supper...

Yummy Yummy!

You might remember that a while back I took advantage of the great deal on chocolate covered macadamia nuts at Walgreens.  Well, I have used regular macadamia nuts with white chocolate chips to make cookies and had thought about using some of these chocolate covered ones for the same purpose.  

Low and behold...one of my favorite blogs beat me to it!  You can click here to see what I mean.

(You will love her blog by the way, it is fascinating.  She starts the year with an $800.00 budget for herself and 3 girls.  This $800.00 is her total budget for all food, toiletries, dining out, and more.  She is far superior to me when it comes to obtaining coupons and getting the big deals.) 

 

  Anyway, back to the cookies.   I decided to go ahead and instead of using her recipe, I  just used my regular chocolate chip cookie recipe.  They are amazing if I may say so myself.  I also made some of my husband's favorite "chocolate chip cookies, without the chocolate chips".  Basically, we call them a brown sugar cookie and he loves them.  I just make a few cookie sheets full of these before adding the chips.  They are pictured as well.  

I still have at least 5 more bags of the macadamia nuts, so we can have yummy cookies again and again.  These cost just 50 cents a bag, which are much cheaper than even the cheapest chocolate chips, and so much more yummy!  

Cheesecake update

Sorry ya'll...the cheesecake evidently went alright with pizza. There are just 3 pieces left out of 24 when. Let's have a virtual cheesecake party. I will take a bite, and you can imagine how it tastes. Ready......

Count the word "cheesecake"

It is late as I type this, really late when you factor in “spring ahead” into the equation. I am trying to pass some time while cheesecakes are baking and cooling. Tomorrow night we are having our small group Bible study at our house and I got the bright idea to make cheesecakes. That was before I decided to spend all evening shopping out of town with my friend. Not to worry, it will all work out and I will just have some late quiet time while I wait. I am new to the wonderful world of cheesecake. Those of you, who know me, know I love to bake. However, I had not attempted cheesecake until a couple of months ago, and then only after my sister came up to give me a lesson. We are talking REAL cheesecake here. Not that no-bake variety. This is the authentic New York style cream cheesecake. Four packages of cream cheese, eggs, sugar, vanilla, and heavy cream mixed together into a creamy, yummy smooth cheesecake. This is an excellent recipe, straight from Junior’s in Brooklyn. My sister has been making this delicious dessert for a long time, but I was always a bit intimidated by the process. She taught me well, and now I feel it is “a piece of cake”. Pun intended. The very odd thing is, and please do not gag at this…is that I am also making the main course for our small group (we like to eat). We are having homemade pizza before cheesecake. I know, that sounds really strange, but if you think of it as an Italian meal followed by a small sliver of cheesecake it does not sound so bad. I may have a lot left over if it does not go well, so come on over if you want some.

Baking Marathon

One batch oatmeal raisin walnut …………………….45 minutes
One batch brown sugar ……...……………………......45 minutes
One batch chocolate chip……………………………......45 minutes
Double batch peanut butter………………………….....One hour

Look on college sons faces
when we deliver them tonight………………………....Priceless


Youngest lives in a dorm, and his best friend lives in an apartment with two other guys. Youngest visits there often. Oldest lives in an apartment with 2 other guys, so the cookie eating potential is high. Every now and then you just have to spoil them. Just in case you are wondering, husband might get a few of these as well. (If he’s a good boy.)

Now you know why I wanted the extra large canister set!
Take a close look at the peanut butter cookies. I discovered a time saver. The tenderizer side of my meat mallet makes a perfect cookie masher. Saves time from going over them twice with a fork, and makes an interesting design.

***Commercial endorsement*** If you have never tried them, might I recommend Dough Maker’s cookie sheets? (Check out doughmakers.com) They are lightweight, aluminum, naturally non-stick, and bake very evenly! (I just wish I could get stock in the company, or free product every time I give them a plug.) They are a little more expensive than some, but I am fortunate to live close enough to the company to take advantage of factory sales. The great thing is, I will never have to replace them. With that in mind, they are a bargain!

Silver Belle's Butter Bell

These pictures are by special request of the Queen Mother. Sorry Q.M. I am late reading my comments, so I just saw that you made this request.

This item is by far one of my favorite kitchen gadgets. It is a butter bell. From what I have gathered, they were first made in Normandy in the early 1800s. They work like this: You place one stick of softened real butter in the inside of the bell. About 1/3 cup of cold tap water goes in the open crock. The bell is then turned upside down. The water forms a vacuum seal, which keeps the butter fresh, not rancid, on your countertop for at least one month. This is dependent on two things: 1. You change the water to fresh tap water every 3-4 days, and 2. The butter will actually stay there a month. If you are like my family, having fresh, soft, real butter on the counter at all times is an invitation to make toast. I must admit, this item has been used daily for the last year and a half. (No, it is not the same stick of butter- I would not want to tell you how many pounds of butter it has seen so far)

Where do you buy these wonderful items you might ask? They are becoming quite popular and most mail order catalogs carry them such as, (Chef's Catalog, King Arthur's Baker's Catalog to name a couple). I purchased mine at a Doughmaker's Bakeware Factory Sale. However, I have found a local retailer that is willing to order these in special for me at a great price.

Recipe Request for Farm Wife

Snicker Doodles

1/2 cup margarine (soft)
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1-teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons cinnamon/sugar mixture to coat

Heat oven to 350 degrees.
Mix margarine, sugar, shortening, and eggs until creamed. Blend in dry ingredients.
Shape into balls and roll in cinnamon/sugar mixture.
Bake 8-10 minutes.

Yummy stuff

Just a quick recipe for all of you procrastinators who do not know what to take to the New Year's Eve party tomorrow night.

Take an 8oz block of cream cheese and coat it all over with dry Good Season's Italian dressing mix. (Yep- the dry stuff that you are supposed to mix with vinegar and oil for salad dressing.)

Place this coated cream cheese on a pretty plate and surround it with Wheat Thins.

The rest is easier yet- use a cracker and scoop up a bit of the cream cheese, eat and enjoy!