Turning a winter warmer into a summer sipper!

This isn't a "bare cupboard" recipe, but this blog is also about my kitchen experiments.  Some go wrong, others, like this one go oh, so RIGHT!! :)

My absolute FAVORITE cold weather drink (other than coffee!!) is a hot buttered rum... like seriously... Its rummy, buttery goodness!!  I love to curl up on the couch, with a steamy mug of the stuff and watch football, or a good movie or TV show!!  And if you don't know what a hot buttered rum is, you are TOTALLY missing out!! 

I love it so much, I wanted to enjoy it when its 100 degrees outside...  but I don't like hot drinks on a hot day... (my Gran LOVED a cup of hot tea on a hot day... I've never understood it...)  Anyway... hot buttered rum is rum, sugar, butter and hot water... not too many ingredients to work with...  So, how was I going to get that flavor and make it iced?!  Well, I happened to be at my parents about a year ago, and saw they had Butterscotch schnapps... and a light went off in my head... if I mixed that with rum and some club soda, I might just get what I was after... and sure enough WHAM!!  I found my COLD buttered rum...  So, here's the recipe!  If you give it a try, lemme know what you think!!  I'll share my hot buttered rum recipe later in the fall when it gets cooler! :)

Summer Buttered Rum Cocktail

2 oz GOLD Rum (my favorite is Bacardi)
1 oz Butterscotch Schanpps
Club Soda
Ice

Mix rum and schnapps in a cocktail glass, add ice, and top off with club soda!  Enjoy! :)

Welcome Back!!

I mean me, not you... but welcome back (or for the first time!) to you too!!  I realize its been AGES since I've posted ANYTHING here... so let me get you caught up on life in the last, oh, SIX years!!  😖😕

In the fall of 2014, my husband and I welcomed baby #2 into our little family.  ITS A BOY!!  Lol!!  CW is the sweetest little boy (almost 5 now!!) and has quite a personality! Not long after he was born, we decided we needed to make a career change, so hubby applied for a job in Nevada... he got the job and we moved in June of 2015.  It was bittersweet, as we left both our families in Oregon, but it was JUST what we needed as a family!  We have been here for just over 4 years now and LOVE it!!  We get MUCH needed time as a family, and have less stress!

Then, in 2017, we found out we were expecting baby #3!!  The crazy part- my sister had gotten engaged in the spring and our little one was due just DAYS before her wedding!!  I mean, c'mon man!!  BUT- as usual, God worked it ALL out, and we were able to have the baby (Girl #2!!) in Oregon, AND be at my sisters wedding!!

So now, our family of 5 is happily living in our OWN house (we bought our FIRST home last November!), thriving and I am now a happy Brazilian jiu-jitsu mom!!  Both my older kids are LOVING their classes!

SO- now that we're all caught up (whew!), I want to share my reason for re-starting my blog!!  It hasn't been an easy decision, although it was a quick one... literally overnight, or rather at 5am when my brain wouldn't shut off!! 😜  So, I originally started this blog as a way to keep track of my crazy recipes I would come up with... and to hopefully help others in the same financial boat I was in- feeling your family healthily, but on a VERY strict budget!!  And while I don't have that same strictness in my grocery budget, we would all LOVE to spend less, right?!  So, I have challenged myself to a WEEK of cooking with pretty much nothing but what's already in my cupboard!  It won't be easy, and I will have to get REALLY creative, but I enjoy a good cooking challenge!  Its kinda like Chopped, right?!  Not sure what you have, but you have to make an amazing meal out of what's given to you?!  I will chronicle my journey here... and hopefully inspire and help you to find that next best dish that comes from a seemingly Bare Cupboard...

Until next time my friends!  Cheers and blessings!

SIMPLE Homemade Stock

My blog started as a way for me to keep track of my "experiments" with food and cooking with just what I have in my pantry.  It has since evolved into me posting whatever I make or strikes my fancy.  I still try to keep to bare cupboard cooking, or recipes I invent (or even tweak to suit our dietary needs), but sometimes I just HAVE to share someone else's recipe that I found particularly amazing or share a household tip or trick.  The following recipe falls into the "bare cupboard" portion, as well as household tips and tricks!

What do you do with your veggie scraps?  By scraps I mean onion and carrot ends, celery ends etc... veggies you would use in a stock.  How about your chicken and beef bones... do you toss them?    If so STOP- right now!!  This is actually a tip I learned from my mother in law- save all your veggie scraps and bones and make your own chicken or beef stock!!!  I know it sounds like lots of work, but it is very simple and MUCH better for you than store bought or powder stock!  And you're not "wasting" good veggies!  Besides- if all your ingredients are already frozen, the only work is putting everything into a pot and cooking it down!

Get all your ingredients out of the freezer (no need to defrost them!), put them in a large stock pot, cover them with water, season with salt and pepper (you can also add some fresh/dried herbs here if you'd like!), add a little apple cider vinegar (about 2-3 TBS per pot) and simmer it for 8-12 hours!!  Let it cool completely (I usually cover and let it sit over night), strain off veggies and bones and pour into freezer safe containers (I use plastic sparkling water bottles and freeze it in 4 cup portions) label (make sure to label how much is in your container!) and freeze!  It really is THAT simple!!  And it tastes AMAZING!!!

So- next time you're chopping veggies, instead of tossing the parts you don't eat- throw them in a sandwich bag in the freezer and save them for homemade stock!  Do the same with your chicken carcasses and beef bones... the veggies, water and apple cider vinegar is just the base for any kind of stock you want!  You can even make a plain veggie stock if you'd like (omit the vinegar)!  

Enjoy! :)

The BEST oven roasted squash EVER

I don't know how many of you ever oven roast squash, but I LOVE roasted acorn squash and butternut squash.  I usually roast my acorn squash with butter and brown sugar and butternut squash with salt and pepper or Montreal steak seasoning.  However, I wanted to try something different to go with our Oven Roasted Mayo Chicken (see previous post for recipe) and decided to try something that I had seen Rachael Ray do awhile back on her tv show.  It was a HUGE hit with my family, especially my 3 year old who has decided she doesn't like squash (she GOBBLED this up like she hadn't eaten in days!!).  This is a keeper and you can bet I'll be making it again soon!!  Oh, it also is a teaser for Thanksgiving dinner, and I think I'll be serving it this year for Thanksgiving!!

Roasted Butternut Squash with Apples and Onions

1 butternut squash (could use any kind of squash!), peeled, seeds removed and cubed
1-2 small apples (I used Jonagolds), large diced
1 small onion, rough diced
Salt
Pepper
Sage (I used dried, but will definitely try fresh next time!)
Olive Oil or Grapeseed Oil

Pre-heat oven to 425 degrees.  Place squash in a roasting pan (I used my Pampered Chef Large Bar Pan), drizzle with oil and sprinkle with salt and pepper.  Place in oven and bake until semi-tender, stirring every 10-15 minutes.  Turn oven down to 400 and add apple, onion and sage and continue to cook until squash and apples are fork tender (don't over cook as the squash and apples will get mushy!).  Make sure to stir every so often so it doesn't stick to the pan and burn.

Enjoy!!

Oven Roasted Chicken

Ok- so this post may gross some of you out (it does use LOTS of mayonnaise), but this makes the best, most moist chicken ever!!  I saw a Best Foods mayo commercial a year or so ago that suggested using mayo to make Parmesan crusted chicken breasts... I had forgotten about it until I saw the commercial again a couple days ago.  I knew we were having roast chicken for Friday night dinner, and since I was using one of the chickens we raised, that has no skin, I decided to try it.  It was the most amazing chicken!!  Moist, delicious and flavorful!  I love how the mayo acts as a "skin" on the chicken and keeps all the moisture in.

So- here's my recipe for oven roasted chicken!

Oven Roasted Mayo Chicken

1 whole roasting chicken (preferable without the skin, but you could use one with skin on too)
1 C (more or less depending on the size of the chicken) mayonnaise
Seasonings to taste: salt, pepper, paprika, garlic powder, onion powder, basil, oregano (you can add or substitute other spices if you'd like)
3-4 sprigs fresh rosemary
3-4 sprigs fresh oregano
Olive Oil

Pre-heat oven to 425 degrees.  Mix together the mayo and spices in a bowl.  Drizzle a small about of olive oil in the bottom of a roasting pan or 9x13 pan (if you use a roasting pan with a rack, the olive oil is not necessary).  Place chicken in pan and stuff fresh rosemary and oregano into body cavity of chicken.  Using your hand or a spatula, slather the mayo mix all over the outside of the chicken, making sure to cover every exposed part.  Place chicken in oven and turn oven down to 375-400 degrees.  Bake for 1-2 hours or until juices run clear (cook to 165 degrees internal temp).  When done, remove from oven and place a foil tent over and let sit for at least 15-20 minutes to let juices settle.   Serve with roasted Butternut Squash and apples and broccoli salad (recipes to follow).

Enjoy! :)

Easiest Enchiladas EVER!!!

So- I don't usually resort to "pre-cooked" foods, but when you're in the middle of moving, easy and simple are the best and easiest ways to cook!  Not to mention that honestly, these are some of my favorite enchiladas ever... (I know, I know- I need to expand my taste horizons!)... BUT, they are quick, easy and tasty!!

Quick and Easy Enchiladas

1 pkg frozen burritos (your favorite "flavor"- I like beef and bean!)
1 can enchilada sauce
1 can cream of mushroom soup
1 package beef gravy, made according to package directions (I ALWAYS make my own gravy though!!)
Grated cheddar cheese

Place burritos in a 13x9 pan.  In a sauce pan make gravy then add enchilada sauce and cream of mushroom soup.  Combine well and heat through.  Pour soup mix over burritos and top with cheese.  Bake according to burrito package directions and until sauce and cheese are bubbly.

Enjoy!!

Blackberry Gin Soda

So- this morning we got the chance to head about 35 miles from home to pick wild blackberries- I was in HEAVEN!!  It was SO much fun!!  Hubby and little A enjoyed it too... was so fun to take a 3 year old berry picking (incidentally- every time I hear or think of "berry picking" I think of the way Marta says it in The Sound Of Music when they are talking to their father about where they were all day....).  We found about a gallon and a half or so, and are planning to make another trip up next weekend.  I made 3 pints of freezer jam and froze several cups as well, but wanted to keep some for eating fresh.  Or, as in this case, for making "adult beverages"...  Here is the recipe I came up with using fresh blackberries, and fresh mint and basil from my garden!  I'm sure it would be just as refreshing without the gin, however, I like a little "kick" to my drinks! ;) :)  There are a couple things I would change, for instance, I would add a hint of lime juice (maybe the juice of 1/2 a small lime) and maybe more basil and mint.

Enjoy! :)

Blackberry Gin Soda
(makes 1 serving)
Several fresh blackberries- the sweeter the better, use as many as you'd like, I think I used 8-10
2-3 sprigs fresh mint
3-4 leaves fresh basil
1/2-1 oz simple syrup
2 oz gin
club soda
ice

Muddle berries, simple syrup, mint and basil (also lime juice if you choose to use it) in a low ball glass.  Add gin, a couple ice cubes and top off with club soda.  Garnish with mint and/or basil sprigs if you desire!

Homemade Bean Dip

So, a couple days ago I had a craving for chips and dip.  But not just any dip... no, BEAN DIP!  I don't know about you, but I'm a sucker for Frito Lay Bean Dip!  But, because its expensive and full of nasty stuff, I don't buy it very often... So, I decided to try to make my own!  I didn't have re-fried beans, but I DID have chili beans in sauce in my pantry... So- I grabbed the can, and started looking through my fridge and spice cupboard to find ingredients.  I found a poblano, anaheim and jalapeno peppers from my garden in the fridge and grabbed spice that I use in my tacos and chili...  Here is what I came up with.  Please remember, all measurements are approximate as I rarely measure anything when I "create" a recipe!

Rachel's Fabulous Bean Dip

1 can chili beans, with sauce
1 poblano pepper, seeded and chopped (you can leave the seeds in for extra heat if you'd like!)
1-2 small anaheim peppers, seeded and chopped (same for the extra heat as the poblanos!)
1 small (and I mean SMALL) jalapeno, seeded and chopped (can use a larger one and/or keep the seeds for more heat!)
Chili powder
Garlic powder
Salt
Pepper
Cheddar Cheese (optional for hot dip)

Put all ingredients into a blender or food processor and blend until smooth.  If you want a hot dip, gently add cheese (I would do this in a separate bowl and fold the cheese in), then pour into oven safe dish and broil until hot and bubbly!

Top with sour cream and more cheese for a "layered" dip.  You could also add tomatoes, avocados etc... Be creative!  And be sure to share your creativity with me! :)

Enjoy! :)

Oh How I Love My Crock-pot!

So- I think my new favorite kitchen "gadget" is my crockpot.  I have always used a crockpot, but until the last year or so, didn't realize how useful it really is!!  I use it for goat milk yogurt, casseroles, roasts, chicken, beef etc...  And since my oven isn't working properly at the moment, my crockpot is my best friend (plus it doesn't heat up the house as much as the oven does!!)!

This last week I was going to make Cowboy Mac for dinner, but didn't have enough ground beef.  My parents had just given me a round steak, so I decided to use that instead and make it in the crockpot to make sure the beef was tender.  Wow- was it YUMMY!!!  I think even better than my original Cowboy Mac recipe!!  I will definitely be making it again!!

Crockpot Cowboy Mac

1-2 lbs round steak, cut into 1/2 inch chunks
1 can tomato soup + 1 can water
1 onion, finely chopped
1 handful fresh basil, chopped
1 handful fresh rosemary, chopped
1 handful fresh oregano, chopped
Beef Broth
1 box short cut pasta (I used medium shells)

Brown onions and beef in a skillet.  Pour into crockpot.  Add in soup, spices, can of water and 1/2 cup or so of beef broth.  Cover and turn crockpot to high.  Cook for 4-6 hours, then turn to low and add pasta (you can add more beef broth if needed).  Cook on low until pasta is cooked.

Enjoy! :)

Hot Days and Cold Beverages!

Ok- so its the middle (almost the end!) of July and its been in the 90's and 100's here for the last couple weeks!  There is nothing I like better on a hot day than a nice, cold, icy beverage!  Some days I prefer home brewed sun tea (I'll share my "recipe" soon!), some days a glass of ice water works... but today, I wanted something "stronger"!  So- knowing I had vodka in the freezer (honestly, vodka is better "ice cold"!), I decided to make up a new drink!  I made some simple syrup (recipe included) and out of half the batch I made GINGER simple syrup (will include this recipe as well!) and then let my brain go to work!  My idea- a Lemon-Ginger Vodka-tini!  So- here are the recipes!

Enjoy! :)

Simple Syrup

1 part water

1 part granulated sugar

Combine both ingredients in a sauce pan over med-high heat until sugar is dissolved!  Remove from heat and let cool.  Store in a jar in a dark cool place!  Simple syrup is great for mixed drinks, iced coffee etc!

Ginger Simple Syrup

Make simple syrup as above, but add minced garlic and simmer for 5-10 minutes (depending on how strong you want it!), then remove from heat and let sit till cool.  Strain and store in a jar in a dark, cool place!

NOW--

Lemon-Ginger Vodka-tini

2 oz vodka

1 oz ginger simple syrup

1/2 oz lemon juice

1-2 springs mint for garnish (optional)

Mix vodka, ginger simple syrup and lemon juice in a low ball glass, stir to combine, add 1-2 ice cubes and top off with lemon sparkling water.  Garnish with mint sprig and Enjoy!!

My Favorite Comfort Food...

... Lasagna!!  I LOVE lasagna!!  Unfortunately, growing up with an allergy to dairy products, I could never eat it and the dairy free version was never very tasty.  Then, my mom found a recipe for Double Mushroom Lasagna.  It called for Cream of Mushroom soup which, when cooked, I've never had a problem with- we were in business!!  Ever since then it has been my FAVORITE lasagna recipe and I used to make it A LOT when I was single and living on my own.  Once my hubby and I got married, I made it for him, and he wasn't a big fan- see, he grew up with the real deal, and this just wasn't the same.  I made it less and less often...  Until this past weekend... I changed it up quite a bit and DH LOVED it!!!  I still need to tweak it just a little, but I will include the anticipated "tweaks" in the recipe below...  So- lasagna is back on the menu at our house!! :)  Of course- I need to find a good gluten free noodle recipe to try, because I'm still trying to stay away from an over abundance of gluten...  and feeling quite good when I don't it eat it, I might add! :)  If you're eating gluten free, you could substitute zucchini and or eggplant for the noodles if desired! :)  Once I find a yummy, easy recipe for gluten free noodles, I will share it here with you! :)  So- here's my recipe that I used this weekend with my "tweaks"... :)

NOTE: This recipe only makes 1- 8x8 or 9x9 pan... it is easily doubled.  I do recommend doubling the soup/milk mixture anyway, and if you're doubling the rest of the recipe, I would recommend tripling it... :)

Beefy Mushroom Lasagna

1 lb ground beef
2 chicken breasts, browned and cooked through, diced into 1/2 inch pieces
1 jar spaghetti sauce (I used my home canned sauce, but you can make your own or buy your preferred sauce at the store)
2-3 cloves garlic, crushed
1 can Cream of Mushroom soup (I'm thinking if your fam doesn't like mushrooms, you could use Cream of Chicken instead!  This is one the "tweaks" I'm going to try next time!)
1/4 C milk
1 1/2-2 C cottage cheese (another "tweak" I'm going to try- NOT in the original recipe so can be omitted)
6 cooked lasagna noodles
1 C shredded cheddar cheese (you can use mozzarella instead)

In a small bowl, combine soup and milk- set aside; in a 3 qt sauce pan, brown ground beef, stirring to separate; spoon off fat; Stir in cooked, diced chicken, spaghetti sauce and garlic; in an 8-inch square (can use 9-inch) baking dish, ladle 1 1/2 cup of meat mixture (till bottom of dish is covered), top with 2 lasagna noodles (you'll need to cut them to size and you can use the cut ends to cover the rest of the layer); cover with 1/2 C of soup mixture; top with thin layer of cottage cheese; repeat until meat mixture, soup mixture and noodles are gone (1-2 more times); Sprinkle with cheese.  Bake at 400F for 30 minutes or until hot and bubbling.  Let stand at least 10 minutes before serving!!  I serve french bread and salad as sides.

Enjoy! :)

Pleasing a large crowd...

Happy 2013!  Can't believe we're onto a new year, and I have a feeling 2013 is going to be a big year for us!!  We rang in the New Year with a couple friends of ours.  I had invited LOTS of people over for a huge bonfire for New Year's Eve, and so I needed something to make to feed everyone!!  I decided on my Weeknight Chili.  Its easy and cheap to make and its EASILY doubled (or even tripled!) to feed a large crowd.  Well, only a couple people showed up, so we've been eating chili for 3 days (which is ok, 'cause it meant I didn't have to cook last night or lunch today!)!  Here's the recipe!

Weeknight Chili

Brown in a large pot:

1 lb ground beef

1 small onion, chopped

1 green pepper, chopped

Add:

1 can kidney beans, undrained

1 can chili beans in sauce, undrained

1 8 oz can tomato sauce

1 T apple cider vinegar

2 T chili powder

1/2-1 tsp chipotle chili powder (more or less to taste!)

1/2 tsp garlic powder

1/2 tsp salt

1 tsp sugar

1 14.5 oz can diced tomatoes

Beer to taste (I like to use a darker beer such as Session Dark, but have also used a lager such as Black Star, and usually use about 8-10 oz)

Bring to a boil; reduce heat and simmer for 20 minutes, stirring occasionally.  Top with toppings such as sour cream, shredded cheese, chopped onions or chopped chives.

*NOTE:  I have also added 1/2-1 tsp cinnamon powder to make it more of a Cincinnati style chili. 

Enjoy! :)

photo by Jordan Howard (Thanks Jordan!) :)

Rachel's (Soon to Be) Famous Tater Soup!

So, once again, winter is quickly approaching and the nights (and even the days!) are getting colder!  Time to break out the soup pot and make some delicious soups, stews and chili!!  I love soups in the winter first because they warm me up and second I can make a HUGE batch for cheap and freeze the leftovers to use on a night that I don't feel like cooking (or feed my entire family which is a feat in and of itself with 3 teenage brothers!).  So, here is my new potato soup recipe...  DH (dear husband) RAVED about this last night, so I figured I'd better share it with y'all!

Rachel's (Soon To Be) Famous Tater Soup

1-2 pounds of potatoes (I used red taters, but you can use whatever you have on hand or prefer!), cubed
1 large yellow or sweet onion, diced
4-5 slices turkey bacon (you can use pork or beef bacon if you prefer)
1-2 Tbs oil
salt and pepper to taste
6+ C chicken stock (I make my own stock and I swear that's why this soup was better than previous batches!)
1-2 cups of milk
1/2 C heavy cream
1 small bag frozen corn
Chopped chives, grated cheese, sour cream for garnish (or anything else you like on your tater soup!)

Heat oil in large soup/stock pot; cut bacon into small strips (I use my kitchen shears) and add to hot oil; start to brown then add onion; add taters and salt and pepper and cook until onion is tender and semi-translucent.  Add chicken stock and bring to a boil.  Once boiling, reduce heat and simmer until taters are fork tender (20-30 minutes roughly), add corn, milk and heavy cream (can add more seasonings here too if needed).  Bring back to a simmer and simmer for 5-10 minutes until heated through.  Serve with your choice of bread and garnishes and enjoy!  I garnished ours with chopped chives.

Enjoy!

Homemade Natural Soft Scrub Cleaner

Ok, so I found this on someone else's blog (Thank you EcoKaren!  I will link to it at the bottom of this article!), and tried it today and I'm happy to say it worked!!  I don't know about you- but I LOVE the cleanliness of my bathroom when I use the store bought Soft Scrub...  however, I DON'T care for the smell, the fumes, the chemicals in it OR the fact that when I use it, I have to be careful not to get bleach on my clothes!!  So- when I found this, I knew I HAD to try it on the stubborn stains, residue etc in my bathrooms.  And the smell is nice (make sure you get the PEPPERMINT liquid castile soap, or, a scented castile bar that you like the smell of!) and there's NO bleach in it!!!  Genius!!

All Natural Soft Scrub

about 3/4 C Baking Soda
about 1/4 C Castile Soap (BUY Peppermint. You can thank me later.)*
about 2 Tbsp Water
about 2 Tbsp Vinegar

I didn’t use this “exact” formula – that’s why the amounts say “about”. Mix the first 3 ingredients in a bowl with a spoon. When you add water and soap to baking soda, it will get kinda hard. But keep mixing as best as you can. Then, add the vinegar. Adding the vinegar LAST is kinda important as that’s what makes it creamy. It will bubble up when you add the vinegar but it’ll get smooth and frothy when you mix it – kinda like face cream-like consistency. You can add more or less of the vinegar, depending on how thick you want the scrub to be. You don’t have to add that much.

If you don’t use it up, the leftover will get hard. Just add some more Castile soap and vinegar, mix thoroughly, and you are good to go!

Happily scrub away with this minty, all-natural soft scrub, without the awful commercial soft scrub smell.

Resist the urge to brush your teeth with it as it’s not proven to be safe for brushing your teeth. But do use this on the counter, toilet, and even on the faucet where you need some non-abrasive scrubbing action.

If your bathtub seems to drain a little slow after cleaning with this scrub, baking soda might have settled down in the pipe. Add about 1/4 C of full strength vinegar, pour hot water immediately afterwards and cover the drain. Do this ONLY if water doesn’t seem to be draining. By the way, this is the natural way to unclog drains. So this is a great time to unclog, while you are cleaning your bathtub.

*MY note: I used bar castile soap and shaved enough to make 1/4 C... but I think the original poster meant to use liquid soap.  I bought a tea tree bar, and really liked the scent... I just hope my hubby doesn't mind it- he HATES the smell of tea tree!!

Enjoy!!

Here is the link to the original post: http://www.ecokaren.com/2011/09/natural-soft-scrub-and-weekend-round-up/

Gluten Free Granola Bars

Ok- so its finally here... I found my gluten free granola recipe and have a few minutes to type it up for you! :) Of course, I didn't follow the recipe exactly (I will note my changes in parentheses next to what I changed!) and I made it into bars instead of just regular granola.

Grain-Free Raw Coconut Granola

You can totally play with this recipe!  This recipe yields around 22 cups of granola.  You just want about 19 or 20 cups worth of your favorite seeds, nuts and flakes total, so measure out your desired ingredients.

22 1-cup servings
Preparation Time: 20 minutes
Bake time (if you're making bars): 15-20 minutes

6 cups coconut flakes
1 1/2 cups raw honey (I reduced this and found they were plenty sweet and moist!)
1/4 cup Raw maple syrup and/or molasses (I used molasses)
1 cup coconut oil (can use olive oil)
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon Himalayan salt (can use sea salt if you like)
1 tablespoon vanilla extract
2 cups pecan halves
2 cups almonds
1 1/2 cups walnuts
2 cups sunflower seeds (I used roasted/salted, and they added a nice salty flavor to the sweet!)
2 cups cashews (I used hazelnuts!)
1 1/2 cups pumpkin seeds (forgot to put these in- but will for sure next time!!!!)
1/2 raw sesame seeds (I used hemp seeds and added more- they have quite a bit of protein in them!) :)
2 cups flax seeds (I omitted these)

Set aside 4 cups of the coconut flakes.  Put all wet ingredients and spices into a pan.  Warm over a very low heat and stir to blend the flavors.  Do not use a high heat.

Chop the coconut flakes into the size of oats.  Add the chopped coconut flakes to the liquid.  Turn off heat.

Chop the nuts if you want to make a breakfast cereal substitute (or bars!).  Add the wet portion to the remainder of your dry ingredients, and stir until it's well blended.  Store in an air tight container.  It will keep for weeks, if it lasts that long! :)

To make bars:  follow all instructions above.  Preheat oven to 425.  Press mixture into a jelly roll pan (I used my large stoneware bar pan from Pampered Chef).  Bake for 15-20 minutes or until firm and it holds together.  I baked mine too long, and the bottoms got a little burned...  Just keep an eye on it! :)  Remove from oven and let cool.  When cool, cut into bars (whatever size you like!), wrap individually in plastic wrap and store in a ziploc bag.

Enjoy! :)

Original recipe from http://www.freecoconutrecipes.com/index.cfm/2011/2/2/grain-free-raw-coconut-granola

MIA

So, apparently I keep forgetting about my blog...  I've "created" several recipes since my last post, but unfortunately, I can't remember them at the moment... So, if they come to me, I'll post them... if not... bummer dude!

So, growing up I was always a tom boy... and I HATED having to cook or work in the kitchen.  When dad bought the cows, and we started renting the ranch, I was always the one out helping with the cattle and my sister was always helping in the house...  (I later found out that she didn't appreciate that arrangement very much!)  I LOVED being outside, working with dad... the smells, the sights, the sounds, the feeling of working with my daddy, side-by-side and accomplishing something that needed to be done!  So, I didn't learn a whole lot from my mom in the "domestic" department.  Sure, she taught me to do dishes, vacuum, clean the bathroom, cook basic meals etc., but it wasn't until I was in my late teens that I started paying attention to what she was doing when she was cooking.  Most of what I've learned in the kitchen, I've kinda taught myself.  That's why I have this blog... to share my experiments, successes and failures as I progress on my "Domestic Diva" journey.

Now, like I said, I HATED being in the kitchen as a kid (and I still HATE doing dishes...).  But, the last couple years I have learned to enjoy it, and have actually started canning and preserving food for my family.  Last year was a great experience- late (and I mean LATE) nights canning tomatoes, salsa, spaghetti sauce and fruit with my neighbor down the hill.  We'd get her 3 girls and my daughter down to bed, then I'd head down (usually in the dark!) to finish our canning that we'd started earlier in the day.  While jars were processing in the canner, we'd sit outside and enjoy a glass of wine, or on occasion a shot of Petrone!  It was great!  I got to know an amazing woman, and have some "me" time and provide food for my family all at once.  That's where my "love" of canning and preserving food really began!  (Thanks, Sara!)

So, this year, I've branched out... I've learned and tried new recipes and I'm doing more.  Of course, with the HUGE garden Sara and I planted, how could I NOT experiment and try new recipes!  So, this year I've added applesauce, apple butter, dill pickles, dill pickle relish, pickled beets, dilly beans and this weekend, I'm going to try my friend Heather's zucchini lemon butter recipe!

I love the fact that I am providing food for my family to get us through the winter and some tasty treats for us!  And honestly, I even enjoy the process!  So, I will keep canning, freezing and drying veggies and fruit...  and when I'm done, maybe, just maybe I'll have more time to blog and keep you all updated on this cowgirl mama's kitchen happenings!

So until next time, does anyone know where to find the dish fairy?!  I have a PILE of dishes that need done and my hatred for dishes hasn't changed since I was 8! ;) :)

Enjoy! :)

Beef "Mock-ganoff"

So, the other night I "accidentally" came up with this recipe.  I did not know what I was making until was done, and when I tasted it, I realized it tasted like Beef Stroganoff!  We all like it- even Arianna!  So- here's the recipe!

Beef "Mock-ganoff"

1 lb ground beef
1 small onion, chopped
1 package short cut pasta (I used penne)
3 Tbs butter
3 Tbs flour
1 1/2 (more or less) cups beef broth/stock
1 1/2 (more or less) cups milk
Salt/Pepper to taste

Cook pasta according to directions on package.  Drain, reserving about a cup of the pasta water.

Brown onion and ground beef in a skillet.  Remove from skillet.  Melt butter in skillet that you used for the ground beef.  Once butter is melted, add flour to make a roue.  Add beef stock and milk to your taste and to your desired consistency.  Season with salt and pepper.  Add beef and onion mixture to gravy.

Once pasta is drained, return it to the pot and add beef gravy.  Mix thoroughly- add pasta water if you need it.  Serve.

Enjoy!

New Attempts turn into "Hopefully" new holiday traditions, Part 1

So, this year I made some holiday goodies- snickerdoodles and other cookies, Kahlua and 4 different kinds of chocolate truffles...  And I have decided that next year its just Kahlua and truffles!!!  Although, the Kahlua I will make late spring/early summer...  only because it really should age, and the longer the better! :)  I did an online search for a good yet easy Kahlua recipe (some recipes take 2 months just to make it- that doesn't include aging!)  So I searched, and I searched... most recipes call for instant coffee- but I don't care for instant coffee, and wanted a "real" coffee taste in my Kahlua!  So, I finally found a recipe that looked like it was easy to make, it used ground coffee and had LOTS of positive comments about it (if there's one thing I learned- if comments on the recipe are available ALWAYS read them... they can be really helpful!!!).  I decided to try it!  So- here's the Kahlua recipe that I used (from another blogger- www.cupcakeproject.com).  I will say this recipe filled an old champagne bottle PLUS a rum bottle... I would suggest having dark bottles that have screw on lids....  makes it easier to store! :)  Oh, and I used Burnett's vodka... its only $9 at the liquor store here in Baker... Next time (if I can afford it, I will try Everclear...)

Homemade Kahlua

Makes about 1.5 liters

• 6 cups brewed coffee (Use your favorite kind! I used Goshen coffee since I know that Bride and Groom 3.0 and many of my coffee connoisseur friends love it.)
• 1 pound light brown sugar
• 3 1/2 tablespoons vanilla extract
• 1/2 liter of vodka (If you have access to a pure grain alcohol like Everclear, you may want to use that. I simply used SVEDKA Vodka and it worked just fine.)

1. While the coffee is still hot, mix in the brown sugar.
2. Let cool.
3. Mix in vanilla and vodka.
4. Serve over ice, in mixed drinks like a frozen mudslide, or use to make a cupcake (post coming soon).

Read more: http://www.cupcakeproject.com/2009/12/homemade-kahlua-using-your-favorite.html#ixzz1halXlnyb

Enjoy!

Making the Mexican grade

Well, its been awhile since I’ve posted anything…  but I made enchiladas this week that even my husband couldn’t criticize!  So- my husband grew up eating Mexican food in Southern California- the REAL Mexican food.  Oh, and his dad had a Mexican nanny growing up that was very close with the family.  So DH (dear husband) also grew up eating her authentic Mexican food.  Needless to say, when it comes to Mexican food, DH is hard to please.  And I don’t cook it very often- because I know it just won’t compare to Nana’s.  However, I decided to try a Mexican meal that was outside our normal burritos…  I made elk enchiladas, Mexican rice, refried beans and homemade guacamole.  DH’s comment was “This is just like eating at a Mexican restaurant, only better!”  I’VE MADE IT!!  I might even be brave enough to try other Mexican dishes… MAYBE!!  So, here are my recipes for Elk Enchiladas and Easy Mexican rice!

Elk Enchiladas

1 lb ground elk or ground beef

1 small onion, chopped

1 poblano pepper, seeded and chopped

1 anaheim pepper seeded and chopped

1 tsp garlic powder (more or less to taste)

1 tsp salt (more or less to taste)

2 cans enchilada sauce

8-10 flour tortillas

Oil for frying tortillas (I used coconut oil, but olive or veggie oil would work too)

Cheddar cheese

Preheat oven to 350-375.  Brown meat with onions, add peppers and sauté until onions and peppers are soft.  Turn off heat.  Heat oil in a separate pan.  Fry tortillas until just golden brown on both sides.  Fill fried tortillas with meat mixture and small amount of cheese, roll and place seam side down in a 9x13 pan.  Once all the tortillas are filled, rolled and in pan, top with enchilada sauce, leftover meat and cheese.  Bake 20-25 minutes, until hot and bubbling.   

Easy Mexican Rice

3 Tbs veggie oil (I used olive oil)

1 cup long grain white rice

2 1/2 cups chicken broth

1 (4oz) can tomato sauce (I didn't have tom. sauce, so I used a can of tom. paste diluted with water)

1-2 cans Rotel (I canned my own version of Rotel this summer, so I used a pint sized jar)

1 1/2 tsp salt

chili powder (to taste)

cumin powder (to taste)

Cheese- monterey jack or cheddar

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, Rotel, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Enjoy! :)

Catching up and another recipe

So, apparently today is the day I am using to get caught up on my blog...  I haven't posted anything in awhile, and had 3 recipes to share!  The last few weeks have been extremely crazy-busy ones, since I've been helping a neighbor in their garden and canning over 300# of tomatoes... (with another neighbor!)!  That doesn't include the pears, peaches, apples and peppers we've done either.  We made salsa, spaghetti sauce and LOTS of just plain canned 'maters...  But, my pantry is full and I'm happy! :)  Anyway... onto last night's dinner recipe! :)

I have a recipe from a friend of my moms for chicken casserole.  Its kinda plain, so I decided to spice it up a bit!  Here it is!

"Spicy" Chicken Casserole

1 pkg Keebler Club crackers
1 stick (1/2 C) butter (I used Smart Balance), melted
Combine; press 1/2 of mixture into bottom of 9x9 baking pan

3-4 chicken breasts, cooked and cubed
Layer on top of cracker crumbs

1 can Cream of Chicken soup
1 C sour cream (I didn't have enough sour cream, so I made up the difference with some mayo and goat yogurt)
1/2 C water
1/4 C poblano peppers, finely chopped
1/4 C anaheim peppers, finely chopped
Combine and pour over chicken; sprinkle with remaining crackers mix.

Bake at 350 approx. 30 minutes, until bubbly and brown.

Enjoy!