Pancakes!

I have a little confession... In the past, I made terrible pancakes. Always. They were flat, chewy, and often burned. It was very sad.

But things have changed!

Late one afternoon, I put a note out on Facebook asking for last minute dinner suggestions. My friend shared this pancake recipe and I quickly decided we would have Breakfast for Dinner!

They are quick and my kids flip over them. Saturday mornings have become our pancake days. It has become one of my favorite times in the kitchen. I am learning that making pancakes is also making memories:) 

I think the secret is mixing vinegar into the milk to create buttermilk. (My mom taught me this trick ages ago and it is useful because I never have buttermilk in the fridge.) 

Fluffy Pancakes

Fluffy Pancakes from allrecipes.com
Click here for the recipe!
A special note *I use butter instead of cooking spray*

Sending a big "Thank You" to Danielle for sharing the recipe!

Happy Pancake Making!
Elizabeth

Get Your Kids to Eat More Veggies!

I want my kids to eat more veggies.
My daughter (age 10) loves them. My son (age 13) hates them. This week, I am trying something new. Every night with dinner, I put a platter of fresh fruit and veggies on the table. I don't make a big deal about the tray... they just take what appeals to them. (When I try to talk my kids into something, they pretty much run in the opposite direction!)

This is so simple. It takes about 10 minutes to wash and cut everything. You can do it ahead of time and keep it in the fridge.

How is it going?  My daughter adds lots of veggies and fruit to her plate. My son has eaten a couple pieces of broccoli (and lots of fruit). 

The best things about this fruit and veggie tray?
1) It is bright and colorful. Very appealing!
2) Because my children eat more fruits and veggies, they do not go directly to the pantry after dinner to look for something else to eat. 
3) My son is getting used to the idea of being close to veggies:)
4) My hubby and I eat more fruits and veggies too!  
5) I pack up the leftovers to send in school lunches.

How do YOU get your children to eat more vegetables? (Any and all advice is appreciated!) Leave a comment to let us know what works for you!
xoxo,
Elizabeth

Homemade Peach Pie Recipe

 

 

What do you do with half a bushel of fresh South Carolina peaches? In our home, my children eat them like you eat an apple... fuzz and all! And I peel and slice the juicy fruit to have with breakfast, lunch, and dinner. And sometimes... we make peach pie:)

This is the way my mom taught me to make homemade peach pie. And her mom taught her... and on and on and on. I can vividly remember making pie at our kitchen table. My mom slicing peaches while I used a fork to mix the crust until it was just crumbly enough. She always let me taste a bite of the crust before we sprinkled it over the pie. This is one of those recipes I just whip together by memory.

Homemade Peach Pie
8-10 fresh peaches
1/2 c. sugar
1/2 c. flour
1/2 stick butter (4 Tbsp.) , softened
dash of cinnamon

Preheat oven to 350 degrees.

Rub a pat of butter over the bottom and sides of a shallow pie plate to make it non-stick.

Peel peaches and then slice them into the pie plate. I use as many peaches as it takes to fill the pie plate to the top. Usually 8-10.

In a medium bowl mix sugar, flour, and softened butter with a fork. I cradle the bowl in one arm and use the other hand to press the mixture against the side of the bowl with a fork. This mixture will eventually get very crumbly. Continue mixing until you do not see any big lumps of butter.

Pour the flour mixture over the peaches. Use a fork to gently spread the mixture over the top of the pie. Do not press down too much... you want the crust to be light and crumbly.

Sprinkle a dash of cinnamon over the flour mixture. And you can add a few very small slivers of butter to the top of the pie if you would like too.

Bake the pie on the center rack at 350 degrees for 35-45 minutes. (I always put it on top of a cookie sheet in case it runs over.) At first, it does not change much, but after the pie has been in the oven a while, the juice starts to flow out of the peaches and you will see it start to bubble around the edges. I like to continue cooking until the crust is golden.  Let the pie cool down for a bit (at least 10 minutes) before serving.

This pie will make your family happy and your home smell heavenly!
I hope you enjoy!
Please let me know if you have any questions about the recipe. I will be happy to reply.

xoxo Elizabeth

Valentine's Day Spaghetti

Happy Valentine's Day! My sweetie and I met for lunch, but I thought it would be nice to cook a special meal for all of us last night. I made spaghetti and meatballs. Homemade sauce... A little bit of this and that. When I have time, I love to add ingredients until getting just the right combination. No recipe required. (Which also means we will never ever have this exact sauce again. Hopefully, by recording the ingredients here, I'll be able to get close! )

I started by sautéing 1diced onion in 1Tbsp coconut oil. Does that sound crazy? I thought I would try it. Not at all coconut-y like you might think. Just a hint sweet.
After that came: 2 cloves of minced garlic, 1 small can tomato paste, and 1(28oz) can of petite diced tomatoes.
1/2c Red wine. (Merlot)
1 bay leaf, 1/2 tsp basil, 1/2 tsp oregano, and 1/2 tsp parsley.
1 tsp sugar.
A dash of salt and pepper.
After trying the sauce,  it tasted too acidic. It still needed something.
1 Tbsp of honey
Much better.
1 more Tbsp of honey.
Perfect!
I added a pack of al fresco Tomato and Basil Chicken Meatballs. (My son loves these!)
I also added 1/2 c water.
Then let everything simmer on very low heat for two hours.

By the time my hubby came home from the office, our home smelled delicious!

We served a salad and The Bread with the spaghetti. (My daughter made the bread all by herself!)
*we like linguine noodles with spaghetti sauce.

I'm curious... do you experiment with recipes? I've tried so many new recipes over the past year and it has been fun, but I also love to create my own things with whatever I have on hand. My grandmother could do that. We would stop by for a quick visit and she would invite is to stay for lunch or dinner. She would always say "I don't have anything fancy." By the time she called us to the kitchen, there would be a feast on the table. She was always so modest about her cooking. I would love to walk into her warm cozy kitchen again and enjoy a meal she prepared!

I hope you all had a wonderful Valentine's Day! When I was counting my blessings yesterday, I counted you all! Thank you for stopping by my blog so often! I know some of us will never meet in person, but I truly believe friendship can span computer cables and I am grateful for that!

Much love,
Elizabeth

Chocolate Oatmeal Cookies

This has always been a family favorite. My sister and I made them with my mom when we growing up! I made them over the holidays and again today. Just forget about all your New Year's Resolutions for a moment :) If you run up and down stairs while eating them, I don't think the calories count!

First, gather all your ingredients. (One of the best things my mom has taught me! You don't want to start cooking and realize you lack an important ingredient.)

Next, Add first 4 ingredients (butter, sugar, milk, and oats)  to your pot. Cooking over medium heat, bring them to a rolling boil. Boil ONE minute. Then remove pot from heat.

After moving your pot, add the peanut butter and stir until it is melted. (It smells so good!) Stir in vanilla.  Then add your oats. Mix them up well.

Drop tablespoons of mixture onto wax paper. (Don't worry. These are not the prettiest cookies, but they taste delicious!) Let them cool for about 30 minutes. They will harden as they cool.

Now stand back and admire your work!

Chocolate Peanut Butter Cookies
1/2 c. butter
2 c. sugar
1/2 c. milk
4 Tbps. cocoa

1/2 c. peanut butter
2 tsp. vanilla
3 c. old-fashioned Quaker oats

*wax paper
1. Gather ingredients
2. Add first 4 ingredients (butter, sugar, milk, and cocoa)  to your pot. Cooking over medium heat, bring them to a rolling boil. Boil ONE minute. Then remove pot from heat.
3. After moving your pot, add peanut butter and stir until it is melted.
4. Stir in vanilla.
5. Add your oats.
6. Stir until mixed well.
7. Drop tablespoons of mixture onto wax paper.
8. Let them cool for about 30 minutes. They will harden as they cool.

Makes about 24 cookies. No oven required!

I hope you enjoy these!
Have a happy weekend!
xoxo,Elizabeth

If I'm Ever on a Deserted Island...

Do you ever wonder what food you would take with you on a deserted island? No? Just watch a few reruns of LOST and you will be thinking about it! If could take one food with me, it might just be this.

Curried Lime Chickpea Rice Salad. It's healthy and delicious and very filling. I made it last night and wanted the leftovers so much that I ate lunch at 11:00 today. You can find the recipe here at Happy Healthy Long Life.

What would you crave on a deserted island? I would miss chocolate ... and red wine... maybe I could choose three things to take with me...
I'd also like my favorite books, blank sketchbooks, art supplies, a blanket... this is starting to sound like a nice little vacation.
Now it's your turn. What would you take with you?

Hope you all have a happy day!
xoxo Elizabeth

Menu Plan Monday. July 23rd and a Summer Update

Hello!
My kids and I are home from a week at my parent's home. It was so much fun!
We took our dog for the first time and he loved walking in the woods and even spied a black snake creeping over the path. I kept him on a leash as we walked... being a city dog, he tends to bolt at the first sign of freedom. I learned that the hard way Monday morning when he got away from me and shot across the field like lightning. I could hear him barking in the woods for a while. I was so thankful when he came back into the yard. I don't know what I would do without that silly dog!

If you read last week's post, you will be happy to know that Little Polka Dot's ankle has healed! Hooray! No more crutches or wheelchair for her!

Over the weekend, we celebrated our 17th Anniversary. We were young... 23...one year out of college...he still makes me smile:)

July 1995

I'm back in the kitchen this week!

Monday- Baked Rosemary Chicken with rolls and peas.
Tuesday- leftovers
Wednesday- Sweet and Spicy Bacon Chicken with rolls and salad.
Thursday-leftovers
Friday- Tomato Pie (see recipe below) and a salad.
Saturday-take-out sushi
Sunday-Lightning Fast Black Bean Quesadillas with a salad.

Tomato Pie (from my friend, Martha)
1  9" pie crust shell, unbaked
5 large tomatoes, peeled and sliced thick
1tsp. salt
1/2 tsp. black pepper
3tsp. dried basil
garlic to taste
3/4c. of mayonnaise
1 and 1/4c. grated cheese (I use chedder)

Bake pie shell for 10 min. at 375. Remove from oven. Layer tomatoes in shell and sprinkle on seasoning. Combine cheese and mayo. Spread over tomatoes. Bake at 350 for 35 min. Let stand before serving. Makes 6 to 8 servings. Best with home-grown tomatoes straight from the garden. (I'll be using fresh tomatoes from my Aunt's garden!)

Hope you all have a great week! What's cooking in your kitchen? I'd love to know!
xoxo Elizabeth

p.s. I'm linking up with Menu Plan Monday!

Menu Plan Monday. June 18th

Happy Monday! My precious nephews arrived on Saturday and all the cousins are having lots of fun! (This post will be quick because they are all at camp this morning and I need to get some chores finished while I have a chance!) This is one of my favorite weeks every summer. Waking up each morning to all the cousins laughing is my kind of alarm clock!

What will I be cooking this week? 
Monday-  Veggie Lasagna (my sister sent this with my nephews!) , salad & garlic bread.
Tuesday- Sweet and Spicy Bacon Chicken with potatoes and green peas.
Wednesday- Sundried Tomato Pasta Salad ( a recipe from a friend--I'll ask her if I can share it with you all!)
Thursday- Baked Creamy Chicken Taquitos  with fresh fruit and black beans.
Friday- takeout from our favorite sushi place
Saturday- Cottage Cheese Noodles (another recipe from a friend) with salad.
Sunday- leftovers


Also, I have a fantastic brownie recipe to share with you. It's from my dear friend, Ashley. Little Polka Dot and I made these last week and I told Ashley I'm not sure if I should thank her or be a little miffed because I ate 5 of them in one day! :) Thanks for sharing this, Ashley!


5 Minute Fudgy Brownies


3/4 c. cocoa
1/2 tsp. baking soda
2/3 c. vegetable oil 
1/2 c. boiling water (measure accurately)
1  and 1/3c. all purpose flour
2 c. sugar
2 eggs
1 tsp. vanilla
1/4 tsp. salt


Stir cocoa and baking soda in mixing bowl. Blend in 1/3c. vegetable oil (save the rest for later). Add boiling water; stir until mixture thickens. Stir in sugar, eggs, and remaining oil. Stir until smooth.
Add flour, vanilla, and salt. Blend completely. Pour into a lightly greased brownie pan and bake at 350 for 35-40 minutes. Cool.


Have you made anything sweet lately? I'd love to know!
xoxo Elizabeth
p.s. I'm linking up with Menu Plan Monday! If you are looking for menu planning inspiration... hop on over!

Lightning Fast Black Bean Quesadillas

Lightning Fast Black Bean Quesadillas

I love this recipe because it's quick and requires very little concentration. Sometimes at the end of a long day, the last thing I want to do is follow a new recipe. This lightning fast back up plan saves the day!

This recipe is flexible. You can toss in the ingredients without measuring. You can use any type of tortilla, cheese, and salsa.

Lightning Fast Black Bean Quesadillas

makes 4-5 quesadillas

8-10 (8inch) Flour Tortillas (we like wheat)

2 (15oz) cans Black Beans, rinsed and drained

4 tsp. Chili Powder
Chunky Salsa

Shredded Cheese

Sour Cream

Butter

Lime Wedges (optional)

Mix beans, chili powder, and a couple heaping spoons of salsa in a small pot. Heat on med. low temp.

In frying pan over med heat, melt a little butter. Place a tortilla in pan. Sprinkle a layer of cheese, spread a few scoops of black bean mixture, add a second sprinkle of cheese. Top with another tortilla. Heat until cheese starts to melt. Flatten the quesadilla with spatula before flipping. Flip quesadilla over and heat until golden brown.

Remove from pan and place on cutting board. Use a pizza cutter to cut into 6 wedges. 

After you have cooked all your quesadillas, serve with sour cream and salsa. Add a few lime wedges for garnish.

I make these at least once a week. My son does not like black beans, so I make a plain cheese quesadilla for him.

Easy, Delicious, and everyone is happy!

Happy Cooking!

***Don't forget to send in your photo for our Handmade Makes Me Happy post! I'll post these later this week!

Elizabeth

A Good Day Includes Scones!

It's been a good day. I made fresh scones this morning. Took my sweeties to school. Had a great discussion with my mom's bible study group. Then we went to lunch because 2 hours is really not enough time to chat when girls get together! After that, I had a great phone conversation with my friend, Kesley. (Kelsey and her husband own Quietude Quilts.) We talked about business, life, and fabric!:) Then my sister called! A day like today makes me so thankful for friends and family!

Have you ever made scones? These are easy and delicious. It's an old Southern Living recipe.

Cranberry-Orange Scones
2 c. flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp.salt
2 Tbsp. sugar
1 Tbsp. grated orange peel
1/2 c. butter, softened, cut up
2/3 c. buttermilk *
1 c. dried cranberries
1 Tbsp. milk
1 Tbsp. sugar


Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened. *my secret for buttermilk. I put 1 Tbsp. & 1 tsp. white vinegar in a 2/3 c. cup and fill the rest with regular milk. It will turn into buttermilk!

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet. Brush with milk, and sprinkle with 1 tablespoon sugar.

Bake at 425° for 15 minutes or until scones are golden brown.

Wish I could invite you all over for tea and scones! Hope you had a happy day too!

xoxo Elizabeth

Menu Planning Monday. Feb. 6

Pyrex Cup, Saucer, and Dinner Plate from Jadite Kate

Happy Monday!
Is it just me or does it feel like it should still be January?  We have a crazy busy week ahead, so I'm sure it's going to fly by, too!
Our favorite meal last week was Tex-Mex Fajitas . I'll be be making those again soon!
Here's what's cooking in my kitchen this week!

Monday- Breakfast for dinner. Cinnamon Toast served with fresh fruit and bacon. 
Tuesday- Spinach Tomato Orzo Soup from Babble. I changed this recipe to fit our tastes. (My recipe follows.) Serve with salad and crusty bread.
Wednesday- Meredith's Crock Pot Sesame Chicken. I tweaked the recipe a bit. (Recipe follows.) Serve with brown rice and broccoli.
Thursday- leftover soup.
Friday-Take-Out or leftovers.
Saturday- Autumn Chopped Salad from Espresso and Cream blog. Serve with Cheesy Garlic Biscuits.
Sunday - out to eat with friends.


Spinach Tomato Orzo Soup
1/2 large onion, chopped

2 cloves garlic, chopped

2 c. fresh spinach, loosely chopped

1 – 15 oz can diced Italian tomatoes (with oregano and basil)

1 tsp. black pepper

1 c. orzo pasta

1 quart chicken broth

1 quart water

parmesan cheese, grated

hot sauce (optional)

olive oil

1. Preheat a large soup. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add canned tomatoes, black pepper, spinach, chicken broth, and water. Bring to a boil and reduce heat to medium.

2. Add orzo cook for 12 – 15 minutes, or until orzo is tender.

3. Top with parmesan cheese. (And we like to add a dash of hot sauce.) 


Hope you enjoy this! My husband asked me to make this again soon! We had leftover soup with ham sandwiches--really good combination!


Crock Pot Sesame Chicken

4-5 chicken breasts
3/4 c. water
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/3 c. honey
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. ketchup
1 Tbsp. toasted sesame seeds

Place chicken breasts in the slow cooker. Whisk together remaining ingredients (except sesame seeds) in a bowl and pour over chicken. Cover and cook on low 6 to 7 hours. When serving, sprinkle sesame seeds on top of chicken.


Hope you all have a super week! I'd love to know what's cooking in your kitchen!
Elizabeth


I'm linking up with Menu Plan Monday !

Heavenly Vanilla Marshmallows

Happy 2012!

I'm ready for a fresh start!

My first resolution this year is:

LEARN TO MAKE REALLY GOOD MARSHMALLOWS!

I've tried two batches. The first was peppermint and they were delicious, but I beat the mixture too long and they were really hard to get into the pan. What a mess! We still cut them into cubes and roasted them over the fire during the holidays. (My parents live in the country and my dad made a fire pit with big rocks around the edge for all of us to sit on.)
Next, I made a batch of vanilla marshmallows. This time, I did not mix the cream as long and it easily poured into the pan. With the first batch, I felt like I needed 4 extra arms to stir the pots on the stove and mix the egg whites at the same time. With my second batch, I knew what was coming and it all fell into place.
After trying two recipes, I have combined the best parts of both to come up with our favorite marshmallow.

Heavenly Vanilla Marshmallows

• Vegetable-oil cooking spray
• 2 egg whites
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored Knox gelatin
• 3/4 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 
  
• Directions
• 1. Separate egg whites into large mixing bowl; set aside.
• 2. Coat a 9-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture reaches 260 degrees on a candy thermometer.
• 3. As sugar mixture is cooking, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in vanilla extract; set aside.
• 4. Next as sugar mixture is cooking, beat egg whites on high in an electric mixer until stiff (but not dry) peaks form. Whisk gelatin mixture into hot sugar mixture; with mixer running, slowly add to egg whites. Mix on high speed until thick (but still pourable), 9-10 minutes.
• 5. Pour mixture into lined pan. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours. Then, lift parchment paper and marshmallows out of pan and invert onto a large cutting board. Peel away parchment paper. Cut into squares. I cut my squares into 1½ -inch cubes.
• 6. Sift powdered sugar into your empty pan and roll marshmallows through it. Coat all sides.  Place marshmallows in a strainer and shake to remove excess powdered sugar. (I do this over the sink.)
• 7. Store in an airtight container up to 1 week.

I would just love to know what you are planning 2012. Did you make serious or silly resolutions? Please leave a comment and let me know!

Wishing you the best New Year! Elizabeth

Chilly Night Chili Recipe

Handmade Bowls from The Mud Place

Rain, rain, and more rain! It's the perfect night for chili!

This is my favorite chili recipe from one of my dearest college buddies. Sometimes, I use ground turkey or chicken instead of beef.

Chilly Night Chili
1 pound ground beef
1 big onion, chopped
2 cans of red kidney beans
2 cans of tomato soup (Campbell's Healthy Request is my favorite!)
1/2 tsp.salt
1 Tbsp. chilli powder

Brown the meat and onion in a little bit of butter and cook until meat is brown-about 10 minutes. Add everything else and let simmer-covered for 1/2 hour. Make sure not to let it burn on bottom of pan. This works great in a crock-pot. It freezes well and always tastes even better the next day! Serves 6-8 I love it best with a spoonful of sour cream!

Sending you all warm and cozy wishes for a great weekend!

Christmas Fantasy Fudge

We are getting into the Christmas spirit at our house! That means singing Christmas songs on a whim and baking lots of Fantasy Fudge!

Would you like to make your own Christmas Fudge? Here is our recipe. It's from the back of the Kraft Marshmallow creme jar, except we leave out the nuts. It's easy and sure to be a favorite!

Fantasy Fudge
3 cups sugar
3/4 cup margarine
5oz. evaporated milk
1 12-oz.  package semi-sweet chocolate chips
1 7-oz.  jar Kraft Marshmallow creme
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. This should reach 234 degrees on a candy thermometer. Remove from heat, stir in chocolate until melted. Add marshmallow creme & vanilla. Stir till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Hope you all are getting into the Christmas Spirit too! I'd love to know what you love to bake during the holidays!