tag:blogger.com,1999:blog-49502177037775766332024-03-18T16:53:46.830-07:00Joy in the Kitchen!Come join me in my kitchen as we cook, bake, and chat.
Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-4950217703777576633.post-7737739762679761612024-03-13T17:39:00.000-07:002024-03-13T17:51:38.668-07:00Creamy Chicken Corn Chowder<p><b> </b></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><span style="font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlHpLjusJVIZ4V0bAkBiXZhtw05E2L6weVYt20LYL2G-ruymoAx2uN8bR4_q4HHppoJYHwctOoFwjqMe7oxDI4mWw3e_21cg8KPGOhSvBP1Qp3RJ-aV5MXAOEKp9DT2uquQKc9WGi9QArKqcgSCUiIi4uMzaCjhyphenhyphenLMTvSQS5oTrwQpGOHEx_Kypj3N6Q/s2245/Chicken%20Corn%20Chowder.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2245" data-original-width="1980" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlHpLjusJVIZ4V0bAkBiXZhtw05E2L6weVYt20LYL2G-ruymoAx2uN8bR4_q4HHppoJYHwctOoFwjqMe7oxDI4mWw3e_21cg8KPGOhSvBP1Qp3RJ-aV5MXAOEKp9DT2uquQKc9WGi9QArKqcgSCUiIi4uMzaCjhyphenhyphenLMTvSQS5oTrwQpGOHEx_Kypj3N6Q/w564-h640/Chicken%20Corn%20Chowder.jpg" width="564" /></a></div><br /><b><br /></b></span><p></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>We've just finished</b> with our latest snowstorm. I really wanted to say that was our LAST of the season snowstorm, but it's still March and we had a snowstorm in May last year! The BEST part of winter for me, is that it's Soup Season! I LOVE soup! (… and chowder! Soup and Chowder will be used interchangeably in this post!) I could eat it several times a week. A delicious bowl of steaming soup just soothes all of the rough, cold, places in your soul. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Lately I've needed a generous portion of soul soothing! <b><a href="https://joy-inthekitchen.blogspot.com/2009/10/corn-chowder.html" target="_blank">Corn Chowder</a></b> is one of my childhood favorites. My Mom had a recipe I've never seen anywhere else. The only thickener used is saltine crackers crushed and soaked in milk. Perhaps it was a depression era recipe as it is very basic and thrifty! Recently, I wanted a soup that also used chicken (more protein) and I've had a bunch of veggies on hand that need used. This Creamy Chicken Corn Chowder was the perfect comfort food and was fairly simple to make. I often cook without measuring, but this time, I wrote things down as I added them so I could recreate it if it was good, and I'm glad I did! Definitely a make-it-again soup.</span></p><p><span style="font-size: large;">I'll share links from a few of our other favorite soups below, as well as the link to breads to go with!</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><a href="https://joy-inthekitchen.blogspot.com/2011/01/grandmas-boston-clam-chowder.html" target="_blank">Grandma's Boston Clam Chowder</a></span></p><p><span style="font-size: large;"><a href="https://joy-inthekitchen.blogspot.com/2009/08/white-bean-chili.html" target="_blank">White Bean Chili</a></span></p><p><span style="font-size: large;"><a href="https://joy-inthekitchen.blogspot.com/2010/02/country-mushroom-soup.html" target="_blank">Country Mushroom Soup</a></span></p><p><span style="font-size: large;"><a href="https://joy-inthekitchen.blogspot.com/2009/10/hearty-taco-soup.html" target="_blank">Hearty Taco Soup</a></span></p><p><span style="font-size: large;"><a href="https://joy-inthekitchen.blogspot.com/2009/07/fabulous-french-bread.html" target="_blank">French Bread</a></span></p><p><span style="font-size: large;"><a href="https://joy-inthekitchen.blogspot.com/2014/10/bread-bowls.html" target="_blank">Bread Bowls</a></span></p><p><br /></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNP08Cc4OMUCFlxjO46NfKrfztExBXO_0orRu2GVK-MmM88uWuriKN5osLzwnrKV3AGqWqoHUjg1EHIY1oMxcETOLKiciJD0kN-SzkLgo86n6RAs0meGoz64oueEB1p6pX-iFix1KWHTUMyVENj_BmCh-bcxL6LUu2VUeTKhlY7K-uulgjLrvTqmKNpE/s2269/Creamy%20Chicken%20Corn%20Chowder%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2269" data-original-width="1980" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNP08Cc4OMUCFlxjO46NfKrfztExBXO_0orRu2GVK-MmM88uWuriKN5osLzwnrKV3AGqWqoHUjg1EHIY1oMxcETOLKiciJD0kN-SzkLgo86n6RAs0meGoz64oueEB1p6pX-iFix1KWHTUMyVENj_BmCh-bcxL6LUu2VUeTKhlY7K-uulgjLrvTqmKNpE/w349-h400/Creamy%20Chicken%20Corn%20Chowder%202.jpg" width="349" /></a></div><p></p><p><span style="font-size: large;"><br /></span></p><p style="text-align: left;"><b><span style="font-size: x-large;">Creamy Chicken Corn Chowder</span></b></p><p><span style="font-size: large;">1/2 C. Carrot, diced</span></p><p><span style="font-size: large;">1/2 C. Celery, diced</span></p><p><span style="font-size: large;">1 C. Onion, diced</span></p><p><span style="font-size: large;">2 C. Potato, diced (I prefer Russets)</span></p><p><span style="font-size: large;">1 clove garlic (optional)</span></p><p><span style="font-size: large;">2 C. Boneless/Skinless Chicken Breast, diced</span></p><p><span style="font-size: large;">2 C. Corn, frozen</span></p><p><span style="font-size: large;">2 T. Olive Oil</span></p><p><span style="font-size: large;">4 C. Chicken Broth (or water and bouillon mixed to equal)</span></p><p><span style="font-size: large;">1/2 tsp. salt</span></p><p><span style="font-size: large;">1/2 pound bacon, slice into 1/2 inch pieces</span></p><p><span style="font-size: large;">1/2 C. butter</span></p><p><span style="font-size: large;">1/2 C. flour</span></p><p><span style="font-size: large;">2 C. Cream (or canned milk)</span></p><p><span style="font-size: large;">Salt and Pepper to taste</span></p><p><span style="font-size: large;">Begin with a 4-6 quart pan. Sauté the carrot, celery, onion, potato and garlic (if using) for a few minutes. Add diced chicken and sauté another 5 minutes or so. Pour in the chicken broth, corn, and salt. Bring to a boil, turn to simmer and cook for 10-13 minutes or until your vegetables are tender.</span></p><p><span style="font-size: large;">In a separate pan, fry your pieces of bacon until crisp. Save a few pieces aside for garnish if you'd like, otherwise set aside to mix in when soup is finished. Make a roux. Leave bacon drippings and in this same pan, over low heat, add your butter and flour (you can add a couple more tablespoons of flour to this if you prefer a very thick soup), and stir until bubbly and mixed well. Add 2 cups of cream and continue to stir until it is well combined and thickens. Careful! It spits as it gets thick!</span></p><p><span style="font-size: large;">Add your creamy mixture to the chicken, vegetables, and broth. Mix well and bring to just under a simmer. It should thicken well. Add bacon pieces and salt and pepper to taste. Garnish with bacon if desired. Serve hot with a hearty bread or even more fun, serve in bread bowls! </span></p><p><span style="font-size: large;">Enjoy!</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><b>Joy's Notes:</b> I almost always cook using what I have on hand. When I don't have cream, canned milk is a fair replacement. I prefer cream, but in a pinch... canned milk will do. </span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><br /></span></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-11231896362038457762024-01-29T11:57:00.000-08:002024-01-29T12:09:41.747-08:00UNDER CONSTRUCTION! <p><span style="font-family: helvetica; font-size: large;"> </span></p><p><span style="font-family: helvetica; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7Fnca3aZX2OfuGtZ1XsnAPYseCBdRQrZgadAH-W0M-cuQcIlNC1VeZsjtHF_JgUwa1NyrM9aRMFjM6YudIjwPEPZnZRJJRekiWUCjz1bbKgZcOulU6AYd7V7sU1ioefO4pRsaAhdejM0J2lYx2HfTt-fZoPyAA1fN2w-d5z6FvkIvt49us6GwVzr2NC8" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="262" data-original-width="262" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7Fnca3aZX2OfuGtZ1XsnAPYseCBdRQrZgadAH-W0M-cuQcIlNC1VeZsjtHF_JgUwa1NyrM9aRMFjM6YudIjwPEPZnZRJJRekiWUCjz1bbKgZcOulU6AYd7V7sU1ioefO4pRsaAhdejM0J2lYx2HfTt-fZoPyAA1fN2w-d5z6FvkIvt49us6GwVzr2NC8" width="240" /></a></span></div><span style="font-family: helvetica; font-size: large;"><br /><br /></span><p></p><p><span style="font-family: helvetica; font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: x-large;"><b>Hello Friends! </b></span></p><p><span style="font-family: helvetica; font-size: large;"><i> You may notice a huge change in the view and background of my blog! I've been sharing recipes and bits of life here on my blog for over 15 years now and I think we need a facelift! I'll begin posting on a more regular basis as well, but be prepared for the site to keep changing for a little while! </i></span></p><p><span style="font-family: helvetica; font-size: large;"><i>Check in often to see what's new! All of the original content is here but you'll find the labels on the left hand side of your screen unless you're on a mobile device - and then I think you'll find the labels in the hamburger menu (I just learned this term from my sons computer class! ) which is the three stacked lines on the top left corner of your screen.</i></span></p><p><span style="font-family: helvetica; font-size: large;"><i>This new layout should make it easier to view from a mobile device as well as easier to search. (you'll find the search feature now as a cute little magnifying glass symbol at the top of the page... just to the right)</i></span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><i>Happy Day!</i></span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><i><br /></i></span></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: large;"><i>Joy </i></span></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-15506909700446681672022-04-12T15:07:00.002-07:002022-04-12T15:07:44.670-07:00Humpty Dumpty Egg Salad Sandwiches<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcX1CubZ6zQ8rZqKmMmq4w09A8IdkDefHG5GadHxlE1WqMk0fXjIOSVdWagOK6AtRTu7bX01I9RZUJqlfPPXF9Ay1PvCPzYbnNTWU60g7w9uaCPJPtQ2N1kuP3nxZsY5R6RUTdAx4t06x1r-naxSPYP7YYgtxJcwzRq40KlsqFQyZEqhcd7EOXrx6/s1547/humpty%20stitched.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1547" data-original-width="680" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcX1CubZ6zQ8rZqKmMmq4w09A8IdkDefHG5GadHxlE1WqMk0fXjIOSVdWagOK6AtRTu7bX01I9RZUJqlfPPXF9Ay1PvCPzYbnNTWU60g7w9uaCPJPtQ2N1kuP3nxZsY5R6RUTdAx4t06x1r-naxSPYP7YYgtxJcwzRq40KlsqFQyZEqhcd7EOXrx6/w282-h640/humpty%20stitched.jpg" width="282" /></a></div><br /><p></p><p><span style="font-family: Quicksand; font-size: large;"><i>Easter is nearly upon us! One of our favorite traditions is dying and decorating eggs. Finding a way to use up those eggs in a timely manner is a challenge for me! Years ago I came across a similar recipe in a magazine and though I've lost that recipe, I still make up my own version of it nearly every year. </i></span></p><p><span style="font-family: Quicksand; font-size: large;"><i>The addition of cottage cheese helps mellow out the heaviness of the eggs, and shredded cheddar cheese adds some fun flavor. Often we just spread the mixture on slices of bread, but I love a good crusty roll for mine.</i></span></p><p><span style="font-family: Quicksand; font-size: large;"><i>Enjoy!</i></span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p><p><span style="font-family: Quicksand; font-size: x-large;"><b>Humpty Dumpty Egg Salad Sandwiches</b></span></p><p><span style="font-family: Quicksand; font-size: large;">4 <b>hard boiled eggs</b>, peeled and diced</span></p><p><span style="font-family: Quicksand; font-size: large;">1/3 cup <b>celery</b>, finely chopped</span></p><p><span style="font-family: Quicksand; font-size: large;">1/2 cup <b>cottage cheese</b></span></p><p><span style="font-family: Quicksand; font-size: large;">2-3 teaspoons <b>Dijon mustard</b></span></p><p><span style="font-family: Quicksand; font-size: large;">1/4 cup <b>mayonnaise </b></span></p><p><span style="font-family: Quicksand; font-size: large;">1/3 cup shredded <b>cheddar cheese</b></span></p><p><span style="font-family: Quicksand; font-size: x-large;"><b>salt and pepper</b> to taste</span></p><p><span style="font-family: Quicksand; font-size: x-large;"><b>Bread </b>of your choice</span></p><p><span style="font-family: Quicksand; font-size: x-large;"><b>lettuce</b> leaves, optional</span></p><p><span style="font-family: Quicksand; font-size: large;">Gently mix all of the ingredients except the bread. Spread the bread with butter if you'd like and spread with a thick layer of filling. Top with lettuce and more cheese if desired. 4-6 sandwiches depending on the size of your bread. </span></p><p><span style="font-family: Quicksand; font-size: large;">Joy's Notes: If you cook like I do, you'll adjust almost everything to taste and what you have available! Dijon is my favorite mustard to use in this but you could do yellow mustard. The rolls I used this time, I made using my French Bread recipe. I cut the recipe in half, divided that into 6 rolls that I shaped into a rectangle. Brush with butter after they are done cooking.</span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-27524858796655167782022-04-09T15:06:00.004-07:002022-04-09T15:37:31.338-07:00Mom's Bake n Wait Baked Beans<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKD-Q_OZo0JL3IdgWhauTQBy8xGYMSZcL1DfQPF6wEMTPbLep6smiP_am_iLOTrvSwH6oqniParOXtDY2EAP2eATcI0U6xTumkZg5cfl1CllHbeVulYiGriP6-SJr2IVI6aFCJ3jgZhJdFasY6hLF1CcaXK3hMRdWOREYQBRHT904PSL2HQSMhnfz/s1838/baked%20beans%20stitched.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1838" data-original-width="680" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKD-Q_OZo0JL3IdgWhauTQBy8xGYMSZcL1DfQPF6wEMTPbLep6smiP_am_iLOTrvSwH6oqniParOXtDY2EAP2eATcI0U6xTumkZg5cfl1CllHbeVulYiGriP6-SJr2IVI6aFCJ3jgZhJdFasY6hLF1CcaXK3hMRdWOREYQBRHT904PSL2HQSMhnfz/w236-h640/baked%20beans%20stitched.jpg" width="236" /></a></div><p><span style="font-family: Merriweather; font-size: large;"><i>I have fond memories of growing up near many of my cousins and Aunts and Uncles! My Grandpa had let his kids purchase 5 acre lots of land to build on from the acreage he farmed so there were four of my Dad's siblings in a row on the road I grew up on. The other four of the eight children lived further away, but still close enough to visit often, and until I was 8 years old, my Grandma lived just over a mile from us "in town".</i></span></p><p></p><p><span style="font-family: Merriweather; font-size: large;"><i>Each summer there was a family reunion held, often at Uncle Lloyd's house, which was just through the field from my house. Tables laden with each Aunt's fried chicken and favorite potluck salads and desserts were the highlight of the day! Adults visited and children played together in the shade of the old apple trees there in Uncle Lloyd and Aunt Gilberta's yard. By late afternoon everyone parted ways and returned to their own homes, except Uncle Von and his family who often stayed with us for a few nights since they lived 4 hours away.</i></span></p><p><span style="font-family: Merriweather; font-size: large;"><i>One vivid memory I have of those summer reunions is walking with my Mom the eighth of a mile over to Uncle Lloyds. She was carrying her pot of Bake n Wait Baked Beans. It was a beautiful white enamel pot with brown designs on the outside. It smelled wonderful! I don't have any idea how the other food got there, but I distinctly remember her carrying that as I walked beside. </i></span></p><p><span style="font-family: Merriweather; font-size: large;"><i>Mom baked these beans often for summer get togethers and I've done the same. My children call now and then to ask for the recipe. I almost hesitate to put it here on my blog in case it gives them one less reason to call and chat! </i></span></p><p><span style="font-family: Merriweather; font-size: large;"><i>Today I'm making a double batch to take to a church dinner, so if the quantities in the pictures look different than the recipe, that's the reason.</i></span></p><p><span style="font-family: Merriweather; font-size: large;"><br /></span></p><p><span style="font-family: Merriweather; font-size: x-large;"><b>Mom's Bake n Wait Baked Beans</b></span></p><p><span style="font-family: Merriweather; font-size: large;">8 oz. <b>bacon</b>, diced</span></p><p><span style="font-family: Merriweather; font-size: large;">1 large <b>onion</b>, sliced</span></p><p><span style="font-family: Merriweather; font-size: large;">1 large can <b>pork and beans</b> (28 oz)</span></p><p><span style="font-family: Merriweather; font-size: large;">2 15 oz cans <b>kidney beans</b>, partially drained</span></p><p><span style="font-family: Merriweather; font-size: large;">1 8 oz can <b>tomato sauce</b></span></p><p><span style="font-family: Merriweather; font-size: large;">1/2 cup <b>brown sugar</b></span></p><p><span style="font-family: Merriweather; font-size: large;">1 tablespoon prepared <b>yellow mustard</b></span></p><p><span style="font-family: Merriweather; font-size: large;">1 tablespoon <b>cider vinegar</b></span></p><p><span style="font-family: Merriweather; font-size: large;">1 tsp. <b>salt</b></span></p><p><span style="font-family: Merriweather; font-size: large;">1/2 tsp. <b>black pepper</b></span></p><p><span style="font-family: Merriweather; font-size: large;"> Dump all together in an oven safe pot or 9x13 pan and stir to mix gently until everything is well distributed. Bake at 325 degrees for 2 hours uncovered.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoIiLCFjLFdpknlilJt4JcOyWgPUIhsjSyiqOePiAQfTFbyYXsPYARLkC_AOo8thDIuP9LGwbq-rYMb_tEBA5ZajM3P_gVPY93Z2BFnU9EGjzZ_jkxjf9erju47zwJlp5lgedhzV_3dEPeERvc3O-mslTPtjEW0MCxzjQ7bgPCMsgHscEo_yy2qBz/s821/Baked%20Beans%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="821" data-original-width="660" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoIiLCFjLFdpknlilJt4JcOyWgPUIhsjSyiqOePiAQfTFbyYXsPYARLkC_AOo8thDIuP9LGwbq-rYMb_tEBA5ZajM3P_gVPY93Z2BFnU9EGjzZ_jkxjf9erju47zwJlp5lgedhzV_3dEPeERvc3O-mslTPtjEW0MCxzjQ7bgPCMsgHscEo_yy2qBz/s320/Baked%20Beans%203.jpg" width="257" /></a></div><p> </p><p><span style="font-family: Merriweather; font-size: large;"><b>Joy's Notes:</b> This freezes well if you have leftovers. I don't have my Mom's fancy enamel pot to bake these in but I use an enamel covered cast iron dutch oven instead and they turn out perfectly. Enjoy!</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWE6zkW-7bSddsAooE7zAgSnQ7MAhF0iaQMTeRoFh5zSUBZEreGx6Bf_RhrwFSW1uLz0gO1el8BANf6dkfHenGphTLjIYPhcHJI_rAFjNR-lx7lZYj8lBRUL1QnO0RoShlq7dTtuKD1wy2UDiAQ64JfVkhgeGQQ5DLbnLVrTi2b6bqLS9YTmK7Aoju/s794/baked%20beans%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="794" data-original-width="703" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWE6zkW-7bSddsAooE7zAgSnQ7MAhF0iaQMTeRoFh5zSUBZEreGx6Bf_RhrwFSW1uLz0gO1el8BANf6dkfHenGphTLjIYPhcHJI_rAFjNR-lx7lZYj8lBRUL1QnO0RoShlq7dTtuKD1wy2UDiAQ64JfVkhgeGQQ5DLbnLVrTi2b6bqLS9YTmK7Aoju/s320/baked%20beans%205.jpg" width="283" /></a><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /></div></div></div></div><p></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com2tag:blogger.com,1999:blog-4950217703777576633.post-6542768658867161992022-03-28T16:00:00.001-07:002022-03-28T16:00:24.141-07:00April Fools Food Fun<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0elB4AI58RfPZe4f5UxrgdwHY-qprReUUrZyEew3dDhDygtE4bFrCNCPRh23DJyfgmvzHZ6GFNWOquFRcXgotDSLgZw6R6vNac1ODcBYLlBZTA92TYf3LlLMbY7pJK2BqXL8m_9dZzRH60wKosPzIKza21A0q423hkzXN8mFmz0mOcaQJks8TqtEm/s1663/April%20Fools%20Stitched.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1663" data-original-width="680" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0elB4AI58RfPZe4f5UxrgdwHY-qprReUUrZyEew3dDhDygtE4bFrCNCPRh23DJyfgmvzHZ6GFNWOquFRcXgotDSLgZw6R6vNac1ODcBYLlBZTA92TYf3LlLMbY7pJK2BqXL8m_9dZzRH60wKosPzIKza21A0q423hkzXN8mFmz0mOcaQJks8TqtEm/w262-h640/April%20Fools%20Stitched.jpg" width="262" /></a></div><br /><p></p><p><span style="font-size: x-large;">Ahhh it's nearly time for <b>April Fools Day</b>! I'm no expert on the origins of this day and I'm definitely NOT a fan of mean or hurtful pranks, but I do love to have a bit of fun with my family on this day! Food is one of our favorite ways to celebrate any holiday, why not this one!</span></p><p><span style="font-size: x-large;">You can find some other ideas in a previous post <a href="https://joy-inthekitchen.blogspot.com/2017/03/fun-april-fools-ideas.html">HERE</a> that I wrote a few years ago. Some of those ideas take a little more time.</span></p><p><span style="font-size: x-large;">This year, even if you don't have much time to be in the kitchen, you can select a few of these ideas to serve your family! It's fun all day while kids are asking "what's for dinner" to say Fish Tacos or Chicken Sandwiches and then plate these up and serve!</span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Life's too short! Laugh!</b></span></p><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBRuKdSXU4q8w-9Tb_poi06H2VMHd2QtPy7GVtKk8ywt1EKAajPZ6yw2hiJQ2fpPXE83kMq0MnWEZMbW2PEREvrLJ9Er040cOdnJUd1GUn8eQfiPeQXCPmteIawBULSDW6rtyejGRCJjYYiNzkicNzCVvvYSlbcCqwtH7Pj7v_7ucTGuKWwEsXZbI/s736/april%20fools%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="736" data-original-width="660" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBRuKdSXU4q8w-9Tb_poi06H2VMHd2QtPy7GVtKk8ywt1EKAajPZ6yw2hiJQ2fpPXE83kMq0MnWEZMbW2PEREvrLJ9Er040cOdnJUd1GUn8eQfiPeQXCPmteIawBULSDW6rtyejGRCJjYYiNzkicNzCVvvYSlbcCqwtH7Pj7v_7ucTGuKWwEsXZbI/w359-h400/april%20fools%209.jpg" width="359" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>Here we have a colorful dinner consisting of a </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>Chicken Sandwich, with</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>Fruit Slices, and Chips on the side.</i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfoZ9FKc-bYrkXu1WjXELgw0KroVUf48_eNQKNHmd8zt9dttHzoJOhbv_BWoHUExpXqlLPNTieVCwQ0Oa1bUlC5wkpMnKr1Cw-NY1yx4Lf9jD3u-cjp6iD0wT1RhCLFzGZAwGQ6m4YEF7h6CRWvobzkUwW6UIKJ2HSFDOVr54UjOunY5Oez4KgGYx/s734/April%20Fools%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="668" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfoZ9FKc-bYrkXu1WjXELgw0KroVUf48_eNQKNHmd8zt9dttHzoJOhbv_BWoHUExpXqlLPNTieVCwQ0Oa1bUlC5wkpMnKr1Cw-NY1yx4Lf9jD3u-cjp6iD0wT1RhCLFzGZAwGQ6m4YEF7h6CRWvobzkUwW6UIKJ2HSFDOVr54UjOunY5Oez4KgGYx/w364-h400/April%20Fools%201.jpg" width="364" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>I just had to share a close up of that chicken</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>sandwich. Just makes your mouth water!</i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFhnW0ti4qk4tEX8R_32LI0-mIwLIoYeAUJlKAhBVi6HdrUD7Bkmwa5ryQIcvzo0JzK_1LdBZgZ6qI18-DMER9LW1SyIb3tpWprrbQSxcM1m2JgkJx877_EnZyBfPIVpiZUxPFtLbhq5msKMURk8qx_gddWABGtooFzclpMsz07fC3jpBAUGmDDt-/s686/april%20fools%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="686" data-original-width="660" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFhnW0ti4qk4tEX8R_32LI0-mIwLIoYeAUJlKAhBVi6HdrUD7Bkmwa5ryQIcvzo0JzK_1LdBZgZ6qI18-DMER9LW1SyIb3tpWprrbQSxcM1m2JgkJx877_EnZyBfPIVpiZUxPFtLbhq5msKMURk8qx_gddWABGtooFzclpMsz07fC3jpBAUGmDDt-/w385-h400/april%20fools%203.jpg" width="385" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;">You could add this lovely egg salad as a </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;">side dish with almost any meal. The experts </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;">say that the more colorful your food is, the</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;">healthier it is for you!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0yHT-c7Ycgem97vP7DATpy195S8OKqz5OLQwvXBb-Im-jI1auiMkJQq2mLukWD1SisWH8SVcBLoy577dVi0FaiyIFw5RsLYhMpj0Xa0-b6l6rufjVSpSIoFiTAemZjuBMxpDMdy4vSvnBdiHJRnOty-Tt9LtjFYd23fIMm_vQ-dTMINog9BW9Fwe/s763/april%20fools%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="660" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0yHT-c7Ycgem97vP7DATpy195S8OKqz5OLQwvXBb-Im-jI1auiMkJQq2mLukWD1SisWH8SVcBLoy577dVi0FaiyIFw5RsLYhMpj0Xa0-b6l6rufjVSpSIoFiTAemZjuBMxpDMdy4vSvnBdiHJRnOty-Tt9LtjFYd23fIMm_vQ-dTMINog9BW9Fwe/w346-h400/april%20fools%204.jpg" width="346" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>Who doesn't love Chicken Taco's with a</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>side of beans? The crisp shell really</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>compliments the tender chicken.</i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSmbYt4xFTHOghi7kbx25z2J5WWhPXze3yAAITQwQSGsUECxsYYNsSxPbo9IFDtOVF1Ko4Tnr6-be0Tz6ZibB2ouuZe7jp_JFwIv2ZfuLXTLbISf-0H-v7nBfd20W0eSotfsfz1DqciW-8vZd3MFbBlPdD940KcTEvHSlXpjLCP9alQXP_pW7LKgc/s763/april%20fools%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="660" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSmbYt4xFTHOghi7kbx25z2J5WWhPXze3yAAITQwQSGsUECxsYYNsSxPbo9IFDtOVF1Ko4Tnr6-be0Tz6ZibB2ouuZe7jp_JFwIv2ZfuLXTLbISf-0H-v7nBfd20W0eSotfsfz1DqciW-8vZd3MFbBlPdD940KcTEvHSlXpjLCP9alQXP_pW7LKgc/w346-h400/april%20fools%205.jpg" width="346" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>A balanced diet includes a variety of fruit!</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>This mixed fruit salad of peach slices,</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>orange slices, and watermelon, fits the bill!</i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDttBbQjy2nemAMdh2TWlRHlmasrbOg5T5-VxxYWBmDQtROaayt5xUqMiGZayGxnDsnr7ZtH4kIMxHg7TLIGfxdMDmSOBoUlgEW8JTy2kdB198-QHvGxGkoZigXo75dfdsifXHzIMWUVHGZ0tVdnxBbpOLErFqQ-OnSkApevekgbpCoefBIhMHXiOf/s726/april%20fools%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="726" data-original-width="660" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDttBbQjy2nemAMdh2TWlRHlmasrbOg5T5-VxxYWBmDQtROaayt5xUqMiGZayGxnDsnr7ZtH4kIMxHg7TLIGfxdMDmSOBoUlgEW8JTy2kdB198-QHvGxGkoZigXo75dfdsifXHzIMWUVHGZ0tVdnxBbpOLErFqQ-OnSkApevekgbpCoefBIhMHXiOf/w364-h400/april%20fools%206.jpg" width="364" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>Oh my goodness! April 1st is on Friday </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>this year. Fish Tacos might be your perfect</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>choice.</i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi226ZiSXWM6L9x7XTdbNtwhaiCkceR_WYcH9LVAKwz3e7KFgS2BZRP0nWSTjCCEvxekQbFzxhB0th5jqGiX4yWorapcFB4VqsOL0DATKQpaicHLtJp1RuleTvXYGBXjmPooFwpg60xJcBFEiOatcHBO8fEmoe3qx9mOKeME1UygpQ9aOoZ06Hb0Qrs/s735/april%20fools%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="735" data-original-width="703" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi226ZiSXWM6L9x7XTdbNtwhaiCkceR_WYcH9LVAKwz3e7KFgS2BZRP0nWSTjCCEvxekQbFzxhB0th5jqGiX4yWorapcFB4VqsOL0DATKQpaicHLtJp1RuleTvXYGBXjmPooFwpg60xJcBFEiOatcHBO8fEmoe3qx9mOKeME1UygpQ9aOoZ06Hb0Qrs/w383-h400/april%20fools%207.jpg" width="383" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>A more formal menu could include this</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>beautifully grilled chicken (a sharpie marker</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>helps with those grill marks!) with baked beans</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>and that gorgeous fruit salad.</i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSv7jUbUPH4nJDaHN4hr8pVaLatnkTUaztF8s4qaZMcW15H3THvcD70o0GwlaWElfWwA_ErpJxMSFqJ3uqVWvfKcLUweZSNe_KgGswzOigvRMAxTu3u4j8hRopZnRZt1g22b6pldGMWViDYHWPsLSIbP8HT7zC_jJei_u0ou3zQQsg6RlhYu-w7co-/s751/april%20fools%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="660" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSv7jUbUPH4nJDaHN4hr8pVaLatnkTUaztF8s4qaZMcW15H3THvcD70o0GwlaWElfWwA_ErpJxMSFqJ3uqVWvfKcLUweZSNe_KgGswzOigvRMAxTu3u4j8hRopZnRZt1g22b6pldGMWViDYHWPsLSIbP8HT7zC_jJei_u0ou3zQQsg6RlhYu-w7co-/w351-h400/april%20fools%208.jpg" width="351" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>A healthier option adds egg filling on a</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>whole wheat english muffin. Peach slices</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>finish out this simple meal.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>Whatever fun you choose for your April Fools Day, </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>enjoy having fun with those around you in a </i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>safe, happy way!</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: large;"><i>I'd love to see pictures of your fun in the comments!</i></span></div><br /><br /><br /><p><br /></p><p><br /></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-42986365008437433892022-03-20T13:11:00.003-07:002022-03-20T13:14:36.490-07:00Old Fashioned Soft Molasses Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQrjK90IojfeatzAatexxXgHmBNCG_i_iU8c1t_75sO2AqMjiPp0ju9hVeIeXWQ0SF2u5yT-0SpeVnnyoTa1ecApqr6EUS0u4tsk9NQ7wM4BDY2UDoL2eX-uLZhJssd0Zzt-uw3uSPIkVkCu5aj3q51hVv2oSKMnNjxYIKmErz48RH0XZY0uxnI_FX=s2577" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2577" data-original-width="920" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQrjK90IojfeatzAatexxXgHmBNCG_i_iU8c1t_75sO2AqMjiPp0ju9hVeIeXWQ0SF2u5yT-0SpeVnnyoTa1ecApqr6EUS0u4tsk9NQ7wM4BDY2UDoL2eX-uLZhJssd0Zzt-uw3uSPIkVkCu5aj3q51hVv2oSKMnNjxYIKmErz48RH0XZY0uxnI_FX=w229-h640" width="229" /></a></div><br /><p><span style="font-size: large;"><span style="font-family: Courgette;">I brought home an old cookbook from my Mom's stash of recipes. I wish I'd have asked her more about it when she was alive, but now I'm just making guesses as to it's history. This book is the </span><b style="font-family: Courgette;">Larkin Housewives Cook Book</b><span style="font-family: Courgette;">. Copyright 1915,16,17, and 1923. I love old books. My Mom was born in 1929. I would guess this is her mothers' cookbook. Her mother passed away when Mom was 6 years old. My grandpa cooked and had housekeepers to come watch after the house and children for several years after. Any of them could have enjoyed using this cook book. </span></span></p><p><span style="font-family: Courgette; font-size: large;">There are a few recipes with "good" or "very good" penciled in to the side. A few small notes in lovely handwriting. (There are even pencil scribbles from a child on a few of the back pages - I had fun imagining my Mom or her brothers doing that while their mom's back was turned.) One way I can tell the best recipes is in play in this book though, the ingredient stained pages scattered about through the book. Interestingly I found many more stains in the cakes, cookies, and desserts sections than in the main and side dish sections. I'd venture a guess that whomever was using this was cooking pretty basic meals; meat, potatoes, vegetable, and wouldn't need recipes for those. Baking is a more exact undertaking and needs measurements.</span></p><p><span style="font-family: Courgette; font-size: large;">Today I tried one of the recipes with "good" written to the side. Soft Molasses Cookies. It was fun to imagine my ancestors stirring up the exact recipe I'd chosen to make but so many years ago. Almost 100 years! I did choose to use my Kitchen Aid mixer though, imagining how it was to cook then and actually doing it that way are totally different pursuits! I'm sure these were originally cooked in a woodfired oven. I'm grateful for the conveniences I enjoy in my kitchen!</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Courgette; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgiTJ0NJu3LvIMOtnLaUFH5K6__lME_-UaUqJ518G1wbszuWc25QIIDlOtwaKOppZNzVfBwwfmNmSGCTlIxstC9LZgg4JkHfHMIV0iFbZuuI34sarFOlcMKvYvTqF6P4QbVqbSUvBmtAYtZSaAKwHsjSWXkGzp8wdPKktEBmMaQ6OH2EeBCwZu-X6Wu=s1978" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1978" data-original-width="1632" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgiTJ0NJu3LvIMOtnLaUFH5K6__lME_-UaUqJ518G1wbszuWc25QIIDlOtwaKOppZNzVfBwwfmNmSGCTlIxstC9LZgg4JkHfHMIV0iFbZuuI34sarFOlcMKvYvTqF6P4QbVqbSUvBmtAYtZSaAKwHsjSWXkGzp8wdPKktEBmMaQ6OH2EeBCwZu-X6Wu=w165-h200" width="165" /></a></span></div><p></p><p><span style="font-family: Courgette;"><span style="font-size: large;">I'll type up the recipe for these in addition to the photo to make it easier to read. Many of the recipes in this book seem to assume that you already have a good knowledge of cooking and baking.</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPG69u1IUPHmm6OthwdPaVem1aUgg2Hmkysz73WoWQ-qNdPQh8vufLuTkIamsCuiuar7_7nFiuR55oiD_8MkKYdVoX_5xvf2eu9jiyAi7UcYJwPOdtqSuh9RslRxHjtrEZfA7D8ywTgTVDI10jWkQepidCpn3lZz3T4ZyV9UrJnuauCpg7tOYwZ4DL=s2640" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1980" data-original-width="2640" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPG69u1IUPHmm6OthwdPaVem1aUgg2Hmkysz73WoWQ-qNdPQh8vufLuTkIamsCuiuar7_7nFiuR55oiD_8MkKYdVoX_5xvf2eu9jiyAi7UcYJwPOdtqSuh9RslRxHjtrEZfA7D8ywTgTVDI10jWkQepidCpn3lZz3T4ZyV9UrJnuauCpg7tOYwZ4DL=s320" width="320" /></span></a></div><p></p><p><span style="font-family: Courgette; font-size: large;"><br /></span></p><p><span style="font-family: Courgette; font-size: x-large;"><b>Soft Molasses Cookies</b></span></p><p><span style="font-family: Courgette; font-size: large;">Cream one and one-half cups brown sugar and one cup lard. Add two eggs and one cup molasses; beat well. Sift together five cups bread flour, one teaspoon soda, one tablespoon ground ginger, one teaspoon salt; add to other ingredients.<br />Now add one cup boiling water very gradually and beat well. Drop by the spoonful onto greased baking-sheets and bake in moderate oven. ~Mrs. W. Ed. Hughes, East Rochester, N.Y.</span></p><p><span style="font-family: Courgette; font-size: large;"><br /></span></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWyXHPgNxdYnK4q_VdaofpFQxTzu2k0jDhcJm3l6wa5ktr6oQs6FEuk85mqpgJj0Lz1LQ8h6VTXG5DvruKH3YvwP__a8JRa1I7RfYYuPD4mLqchw31ZrM0n1QCzTsA4otGfCjfPmz1vaUBcv8GaedbgqU1MRLq7bx6MIxX4X7tkz19nbLPvc7YUJOx=s1730" style="margin-left: 1em; margin-right: 1em;"></a></div><p></p><p><span style="font-family: Courgette; font-size: x-large;"><b>Joy's Notes: </b></span><span style="font-family: Courgette; font-size: large;">I didn't have lard on hand, you can still find it in the grocery store and I often use it for pie crust, but for this I used Crisco shortening. I find that store brand shortening is more firm and closer to lard, but we use what we have on hand most of the time! </span></p><p><span style="font-size: large;"><span style="font-family: Courgette;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="font-family: Courgette;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOb9DW17ZoR3XDLW8oTKZvHCWKH_Nn_h4BA9JktiRYh_995mMiV1wij3atV5JSoV-lHMerMwrCaSN0gAsZcq4hpvf9Zckx7zg1lk_dWKF44Rtpmczy_1A1Y8X2-kXtKmfE9rGr0N3RMOfm-lOc40emvyFsbdZVsAUfhS5GUrk2wLOc-GK70W98fc5T=s1981" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1981" data-original-width="1509" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOb9DW17ZoR3XDLW8oTKZvHCWKH_Nn_h4BA9JktiRYh_995mMiV1wij3atV5JSoV-lHMerMwrCaSN0gAsZcq4hpvf9Zckx7zg1lk_dWKF44Rtpmczy_1A1Y8X2-kXtKmfE9rGr0N3RMOfm-lOc40emvyFsbdZVsAUfhS5GUrk2wLOc-GK70W98fc5T=w153-h200" width="153" /></a></span></span></div><p></p><p><span style="font-family: Courgette; font-size: large;">I cut this in half to try it and used heaping spoonfuls of dough on the first pan and smaller spoonfuls of dough on the second pan. It yielded 24 cookies. (12 larger, 12 smaller) </span></p><p><span style="font-family: Courgette; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Courgette; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZNjtPFbdRvzAn0NSk5C5sJzPwEGhVymDwSb4c9zPqJKB34KUpD9EG0OG9WgnLWVqnVgEKZHDgkjLchqHRsjWBzirAyAMA1qBCeXPw1wUpbWblU0HnNCH_c6A96jZOQOj1jib5pg-j7FNgKa7aGkyJwWwIlIuYsx9xa7xxdhu6KybdkNnzAo6398rf=s2420" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2420" data-original-width="1980" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZNjtPFbdRvzAn0NSk5C5sJzPwEGhVymDwSb4c9zPqJKB34KUpD9EG0OG9WgnLWVqnVgEKZHDgkjLchqHRsjWBzirAyAMA1qBCeXPw1wUpbWblU0HnNCH_c6A96jZOQOj1jib5pg-j7FNgKa7aGkyJwWwIlIuYsx9xa7xxdhu6KybdkNnzAo6398rf=s320" width="262" /></a></span></div><p></p><p><span style="font-family: Courgette; font-size: x-large;">A moderate oven is about </span><b style="font-family: Courgette; font-size: x-large;">350 degrees</b><span style="font-family: Courgette; font-size: x-large;"> and as it didn't give baking times, </span><b style="font-family: Courgette; font-size: x-large;">I left the first pan in for 10 minutes and they were a little doughy in the center. I left the second pan in 11 minutes</b><span style="font-family: Courgette; font-size: x-large;"> and cooled several minutes on the cookie sheet after and they were still a tad doughy. This is a cake-like cookie, not as sweet as we're probably used to now, and would be delicious with a cream cheese frosting. This was fun to try and I would definitely make it again.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1690" data-original-width="1730" height="313" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWyXHPgNxdYnK4q_VdaofpFQxTzu2k0jDhcJm3l6wa5ktr6oQs6FEuk85mqpgJj0Lz1LQ8h6VTXG5DvruKH3YvwP__a8JRa1I7RfYYuPD4mLqchw31ZrM0n1QCzTsA4otGfCjfPmz1vaUBcv8GaedbgqU1MRLq7bx6MIxX4X7tkz19nbLPvc7YUJOx=s320" width="320" /></span></div><p><span style="font-size: medium;"><br /></span></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-11458739960288025132022-03-16T17:51:00.002-07:002022-03-16T17:51:33.862-07:00Triple Chocolate Pound Cake<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSed-HF1mMKtJ64iDz0HS8LNk2yv-QBH1Mg96Y1KGac024TzYKvtimtWayKp6a_yagJrFDP6ZBZHC_qRzWolCGyqwWJVLL8QTYXOv69E0hek3DaKDMAT7Tf85ZaS9KRdL2Gb1ag8bJ80swD0TednHQa7b8If9mpd727-Xjq9FmCMV4RumsbmwU6dc1=s1435" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1435" data-original-width="1220" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSed-HF1mMKtJ64iDz0HS8LNk2yv-QBH1Mg96Y1KGac024TzYKvtimtWayKp6a_yagJrFDP6ZBZHC_qRzWolCGyqwWJVLL8QTYXOv69E0hek3DaKDMAT7Tf85ZaS9KRdL2Gb1ag8bJ80swD0TednHQa7b8If9mpd727-Xjq9FmCMV4RumsbmwU6dc1=w544-h640" width="544" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: Merriweather; font-size: large;"><i>I don't know that it's fair to call this a pound cake, nothing was measured by pounds! But it is moist and dense and delicious, just like old fashioned pound cake! And chocolate to boot! Can't beat that. </i></span></p><p><span style="font-family: Merriweather; font-size: large;"><i>This is lovely in a Bundt pan but would work well in 2 loaf pans as well. The smooth chocolate ganache on top is my favorite but you can just sprinkle with powdered sugar as it's cooling for a lightly sweet touch.</i></span></p><p><span style="font-family: Merriweather; font-size: large;"><i>I made this recently for an auction at church. It was fun to see all of the fun desserts that others brought to auction off as well! We went home with a delicious German Chocolate cake. Mmm!</i></span></p><p><span style="font-family: Merriweather; font-size: large;"><br /></span></p><p><span style="font-family: Merriweather; font-size: x-large;"><b>Triple Chocolate Pound Cake</b></span></p><p><span style="font-family: Merriweather; font-size: large;">1 chocolate cake mix (I prefer fudge or rich chocolate)</span></p><p><span style="font-family: Merriweather; font-size: large;">1 6oz box of instant chocolate pudding</span></p><p><span style="font-family: Merriweather; font-size: large;">1/2 cup white sugar</span></p><p><span style="font-family: Merriweather; font-size: large;">2/3 cup water</span></p><p><span style="font-family: Merriweather; font-size: large;">3/4 cup oil</span></p><p><span style="font-family: Merriweather; font-size: large;">1 cup sour cream</span></p><p><span style="font-family: Merriweather; font-size: large;">4 large eggs</span></p><p><span style="font-family: Merriweather; font-size: large;">1 cup semi sweet chocolate chips</span></p><p><span style="font-family: Merriweather; font-size: large;"><br /></span></p><p><span style="font-family: Merriweather; font-size: x-large;"><b>Ganache</b></span></p><p><span style="font-family: Merriweather; font-size: large;">3/4 cup heavy cream</span></p><p><span style="font-family: Merriweather; font-size: large;">2 cups chocolate chips, semi sweet or milk</span></p><p><span style="font-family: Merriweather; font-size: large;">2 tsp. coconut oil, optional</span></p><p><span style="font-family: Merriweather; font-size: large;"><br /></span></p><p><span style="font-family: Merriweather; font-size: large;">Preheat oven to 350 degrees. Mix all cake ingredients until well blended. Grease and flour a 12 cup bundt pan (or I prefer to use baking spray that has flour added, my favorite is Bak-Klene by Vegalene). Pour cake batter evenly into prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean. Let it sit for 10 to 15 minutes and then turn out onto a cooling rack. </span></p><p><span style="font-family: Merriweather; font-size: large;"> While it cools, prepare the Ganache by gently heating the cream either in a double boiler or in the microwave until it is warm but not boiling. Pour cream over premeasured chocolate chips and let stand a few minutes. Stir until smooth. If the chocolate chips are not melted entirely, put in microwave for 15 seconds and stir again, repeating until it is melted and smooth. Add coconut oil, if using, and stir until melted and blended. Load ganache into a decorating bag and using a large round tip, pipe on top of cake, drizzling down the sides. </span></p><p><span style="font-family: Merriweather; font-size: large;"><b>Joy's Notes:</b> If you don't have a decorating bag handy, load ganache into a plastic freezer bag (freezer bags are sturdier but a regular plastic storage bag could be used) and cut one corner off to create a hole to squeeze the ganache through. Remember it's easier to cut the corner too small and then cut off more than to get too large a hole!</span></p><p><span style="font-family: Merriweather; font-size: large;"><br /></span></p><p><span style="font-size: large;"><br /></span></p><p><br /></p><p><br /></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-52163884692275789332022-03-03T03:00:00.001-08:002022-03-03T03:00:00.196-08:00Luscious Lemon Cake<div><br /></div><div><span style="font-family: Quicksand; font-size: large;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzOA-Mx1C-R8I7SjviJuFiBECoZ5Buqh3D7cwK_2oP6vW7hsRQ_Hd5782hqh9iTIym01Wu1UdftHpP5OBRheN8yeqhjIzvnkz1TdqBX9IkYjCZE-z0n5eIeFt1CpPjEu0e6jYpMxXulCf5IaRXYywlS9fKaAEv4JqK9yUDMIGYu-g_0Pe2EevaLqhX=s2686" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2686" data-original-width="988" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzOA-Mx1C-R8I7SjviJuFiBECoZ5Buqh3D7cwK_2oP6vW7hsRQ_Hd5782hqh9iTIym01Wu1UdftHpP5OBRheN8yeqhjIzvnkz1TdqBX9IkYjCZE-z0n5eIeFt1CpPjEu0e6jYpMxXulCf5IaRXYywlS9fKaAEv4JqK9yUDMIGYu-g_0Pe2EevaLqhX=w236-h640" width="236" /></a></div></i></span></div><div style="text-align: left;"><i style="font-family: Quicksand;"><span style="font-size: large;"><b>Lemon</b> is such a vibrant fruit! Color and flavor are bright and refreshing. This old fashioned Luscious Lemon Cake is tart and sweet with a glaze that really packs a punch. My mouth is watering just thinking about the melt-in-your-mouth goodness! </span></i></div><div><span style="font-family: Quicksand; font-size: large;"><i><br /></i></span></div><div><span style="font-family: Quicksand; font-size: large;"><i>I got this recipe from my Mom who got it years ago from her friend at church. I find so often that these recipes that were passed around amongst acquaintances are some of the best! Tried and true, recipes to use over and over and pass along to a friend. </i></span></div><div><span style="font-family: Quicksand; font-size: large;"><i><br /></i></span></div><div><span style="font-family: Quicksand; font-size: large;"><i>There is a 5 pound bag of lemons in my fridge waiting to be used so this seems like a tasty opportunity to share this recipe!</i></span></div><div><span style="font-family: Quicksand; font-size: large;"><br /></span></div><div><span style="font-family: Quicksand; font-size: x-large;"><b>Luscious Lemon Cake</b></span></div><div><span style="font-family: Quicksand; font-size: large;"><br /></span></div><div><span style="font-family: Quicksand; font-size: large;">1 <b>lemon cake mix</b> (any brand will work)</span></div><div><span style="font-family: Quicksand; font-size: large;">1 small package of <b>lemon gelatin </b></span></div><div><span style="font-family: Quicksand; font-size: large;">4 large <b>eggs</b></span></div><div><span style="font-family: Quicksand; font-size: large;">3/4 cup <b>oil</b></span></div><div><span style="font-family: Quicksand; font-size: large;">3/4 cup <b>water</b></span></div><div><span style="font-family: Quicksand; font-size: large;"><br /></span></div><div><span style="font-family: Quicksand; font-size: x-large;"><b>Glaze</b></span></div><div><span style="font-family: Quicksand; font-size: large;"><br /></span></div><div><span style="font-family: Quicksand; font-size: large;">juice of 3 <b>lemons</b></span></div><div><span style="font-family: Quicksand; font-size: large;">grated <b>rind</b> from those lemons</span></div><div><span style="font-family: Quicksand; font-size: large;">2 cups of<b> powdered sugar</b></span></div><div><span style="font-family: Quicksand; font-size: large;"><br /></span></div><div><span style="font-family: Quicksand; font-size: large;">Heat oven to 350 degrees. Beat together (by hand or in a mixer) the first 5 ingredients, scraping the bowl and beating until smooth. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhX1GtE3_aBNntUnlCouaszGvb7BRQ4a9I3NsCpfXwfq4UDIhI7QeDtCbEb3bONJFYndaV1lzqJyLsjPYwIIQpmOSTDoRQ2ZBa6BjwToIpSfGZl0cAoOmMOkzOQRUrPoIgORuuAzuBAnLQ_72GTjufW5VtxuMgocWkz_gRekZ2PUeXp5Q6AHqx7KBP-=s2640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2640" data-original-width="1980" height="206" src="https://blogger.googleusercontent.com/img/a/AVvXsEhX1GtE3_aBNntUnlCouaszGvb7BRQ4a9I3NsCpfXwfq4UDIhI7QeDtCbEb3bONJFYndaV1lzqJyLsjPYwIIQpmOSTDoRQ2ZBa6BjwToIpSfGZl0cAoOmMOkzOQRUrPoIgORuuAzuBAnLQ_72GTjufW5VtxuMgocWkz_gRekZ2PUeXp5Q6AHqx7KBP-=w155-h206" width="155" /></a></div><span style="font-family: Quicksand; font-size: large;"><br /></span></div><div><span style="font-family: Quicksand; font-size: large;">Pour into 9x13 inch, greased baking dish (if it's glass, lower the oven temperature by 25 degrees) and bake for 35-40 minutes until center is set and a toothpick comes out relatively clean. There may be some crumbs clinging to the toothpick, but shouldn't be anything that looks like batter.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggPeKMxVBkbCZ4rYTEDPbZdAco7WFku9noO4wPAskC6dKNghuT-3jf8rrphdIY_IgjU9ROP6bj7Kj0x2_ZmAfi_BWYzHmaMEBubpDqzi6zb5bdu2oicVlWLzFFQjkSMw1WgJ0MF8UJO6eOgkQj9KuPFyNdZHzHgBmWFwbeWcFDq6CifjcJuzTfBcJI=s2640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2640" data-original-width="1980" height="252" src="https://blogger.googleusercontent.com/img/a/AVvXsEggPeKMxVBkbCZ4rYTEDPbZdAco7WFku9noO4wPAskC6dKNghuT-3jf8rrphdIY_IgjU9ROP6bj7Kj0x2_ZmAfi_BWYzHmaMEBubpDqzi6zb5bdu2oicVlWLzFFQjkSMw1WgJ0MF8UJO6eOgkQj9KuPFyNdZHzHgBmWFwbeWcFDq6CifjcJuzTfBcJI=w189-h252" width="189" /></a></div></span></div><div><span style="font-family: Quicksand; font-size: large;"><br /></span></div><div><span style="font-family: Quicksand; font-size: large;">While still hot, pierce cake with a fork covering the entire cake. Mix together the ingredients for the glaze until smooth and then pour over the hot cake, spreading with the back of a spoon to cover. The glaze will run to the sides so it helps to spread it back up over the holes a few more times so more glaze soaks into the cake. Let cool. Serve with a dab of whipped cream or a thin slice of lemon rind.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjrSI_tLoCPRNaJwln4lgIB4UWlGpqT2-kwCS7Xt1w1vTMKmsW2O88gI8tow3w873y5TGbsU_hiam-zgtEsnLfXgSU0VGL9bR5bfNe6GO2v5jlEQB_rkJImgxtGuCpdOQa_PGBkdWTOt1oMuSszZK8t37tXP5Mwj7exauUHR0lvnv0lTCRxEBIs4Dte=s2640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2640" data-original-width="1980" height="270" src="https://blogger.googleusercontent.com/img/a/AVvXsEjrSI_tLoCPRNaJwln4lgIB4UWlGpqT2-kwCS7Xt1w1vTMKmsW2O88gI8tow3w873y5TGbsU_hiam-zgtEsnLfXgSU0VGL9bR5bfNe6GO2v5jlEQB_rkJImgxtGuCpdOQa_PGBkdWTOt1oMuSszZK8t37tXP5Mwj7exauUHR0lvnv0lTCRxEBIs4Dte=w203-h270" width="203" /></a></div></span></div><div><br /></div><div><span style="font-family: Quicksand; font-size: large;"><b>Joy's Notes:</b> You can use a yellow cake mix if that's what you have on hand, but the lemon mix makes it so much more flavorful! To make larger holes, a meat fork works, but I don't mind making smaller holes and just doing more of them. Often this cake sinks in the middle. I always think I'm going to try adding a couple of tablespoons of flour to the mix but haven't tried it yet. Just keep spooning the glaze back up onto the higher spots to keep it soaking in.</span></div><div><br /><span style="font-family: Quicksand; font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjh_8UlSK7dwhCqO7YxRHagnOO_olNQywvFPmmGW7JzPqYKL4I12GpRfMyv4mZurPJFEFN1l4h8C3T4h0UAphC_9jo8rOLp_JeLw3JF7xYghun3_rBzbq1yUCIKU4r9JT89YJEV3tMUXKEV1pRuaNr4uhlb2mAlA00gmm9BOEeN1zQ0yPFtmnA-JIY=s2417" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2417" data-original-width="1980" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjh_8UlSK7dwhCqO7YxRHagnOO_olNQywvFPmmGW7JzPqYKL4I12GpRfMyv4mZurPJFEFN1l4h8C3T4h0UAphC_9jo8rOLp_JeLw3JF7xYghun3_rBzbq1yUCIKU4r9JT89YJEV3tMUXKEV1pRuaNr4uhlb2mAlA00gmm9BOEeN1zQ0yPFtmnA-JIY=w328-h400" width="328" /></a></div></span></div>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com1tag:blogger.com,1999:blog-4950217703777576633.post-62365407909733059892022-02-28T14:22:00.001-08:002022-02-28T14:24:10.942-08:00Fresh Cucumber Tomato Basil Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjSLqaFe0-91znkQffc0xlX6opltqUIxkXrHe6Klzs_v1Uv1pKkyV7YXVn33kGbCckn-pcBE0vOGX8WJ3CCe5nd5c3PFKYLDoXNCpcJBg6XuKeYtsvSulkjCfgUxuH1tyWV2SqFCsRaej1VAI0Ve8l-cWrtOokY0g05Yt_pGlzh-DGG0RndC3yEs9FM=s2071" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2071" data-original-width="1060" height="520" src="https://blogger.googleusercontent.com/img/a/AVvXsEjSLqaFe0-91znkQffc0xlX6opltqUIxkXrHe6Klzs_v1Uv1pKkyV7YXVn33kGbCckn-pcBE0vOGX8WJ3CCe5nd5c3PFKYLDoXNCpcJBg6XuKeYtsvSulkjCfgUxuH1tyWV2SqFCsRaej1VAI0Ve8l-cWrtOokY0g05Yt_pGlzh-DGG0RndC3yEs9FM=w267-h520" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"><i> <span style="font-family: Merriweather; font-size: large;">It has been cold and snowy white as far as the eye can see where I live! </span></i></p></blockquote><p><i><span style="font-family: Merriweather; font-size: medium;"></span></i></p><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: Merriweather; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiaMGLZahqJ6XXGFVDPqx-9xMbwEcW__lJOBEWvnheuJn5r-d7guXVBpq1UFwfWdjcDtxsWjpi15PfSeEhg3rVBQO94csj84lcq8hKNZjxxqeoCXOCzrkWrLhbCcyvBahG51DXGj74o_ABG5GxKH612p-DHoM2CMNGGwVUcymfKxPqm9MYhwxQBXrgO=s2640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2640" data-original-width="1980" height="395" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaMGLZahqJ6XXGFVDPqx-9xMbwEcW__lJOBEWvnheuJn5r-d7guXVBpq1UFwfWdjcDtxsWjpi15PfSeEhg3rVBQO94csj84lcq8hKNZjxxqeoCXOCzrkWrLhbCcyvBahG51DXGj74o_ABG5GxKH612p-DHoM2CMNGGwVUcymfKxPqm9MYhwxQBXrgO=w297-h395" width="297" /></a></span></i></div><p></p><p><i><span style="font-family: Merriweather; font-size: large;">This week the temperatures are supposed to be <b>above freezing</b> for the first time in several weeks! I mean high 30's! Absolutely balmy! </span></i></p><p><i><span style="font-family: Merriweather; font-size: large;"><br /> When we're this far into winter, I'm always ready for some peeks into spring. Though we are several weeks away from the snow melting enough to see the ground, I enjoy including this colorful, fresh salad in my menu! It's a lovely reminder of the garden harvest I'll enjoy this summer. </span></i></p><p><span style="font-family: Merriweather; font-size: large;"><i>This is more of a throw-it-together sort of dish rather than one needing exact measurements, but I have some guidelines I use as the base of this dish. I make it in this quantity for myself for lunch, or I leave the garbanzo beans out and add another cucumber and a little more olive oil and lemon and use it as a side dish for the family at dinnertime. I've never been a fan of vinegar and oil dressing on salads, but I love, love, LOVE, fresh squeezed lemon in place of the vinegar and mixed with a good olive oil. A good sprinkling of salt in with that creates the perfect, fresh dressing.</i></span></p><p><span style="font-family: Merriweather; font-size: large;"><b><br /></b></span></p><p><span style="font-family: Merriweather; font-size: x-large;"><b>Fresh Cucumber Tomato Basil Salad</b></span></p><p><span style="font-family: Merriweather; font-size: large;">1 cup <b>romaine lettuce</b>, chopped</span></p><p><span style="font-family: Merriweather; font-size: large;">1 <b>cucumber</b>, small to medium, diced</span></p><p><span style="font-family: Merriweather; font-size: large;">12-15 <b>grape tomatoes</b> sliced in half</span></p><p><span style="font-family: Merriweather; font-size: large;">2-3 leaves of fresh <b>basil</b>, minced</span></p><p><span style="font-family: Merriweather; font-size: large;">1/3 C. canned <b>garbanzo beans</b>, drained</span></p><p><span style="font-family: Merriweather; font-size: large;">2 teaspoon - 1 tablespoon <b>olive oil</b></span></p><p><span style="font-family: Merriweather; font-size: large;">1/2 fresh <b>lemon</b>, squeezed</span></p><p><span style="font-family: Merriweather; font-size: large;"><b>salt </b>to taste (I probably use 1/4 teaspoon)</span></p><p><span style="font-family: Merriweather; font-size: large;">Grated <b>parmesan cheese</b>, optional</span></p><p><span style="font-family: Merriweather; font-size: medium;"><br /></span></p><p><span style="font-family: Merriweather; font-size: large;">Gather prepped vegetables and garbanzo beans into a medium mixing bowl. In small bowl mix lemon juice, olive oil, and salt. Pepper if you like. Mix well. (Now is a good time to taste and see if you have enough salt) Pour dressing over veggies and toss gently to coat well. Transfer to serving dish and garnish with parmesan cheese if desired. </span></p><p><span style="font-family: Merriweather; font-size: medium;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjBzyCPMrtDJVawde2Lvh6huJ6-HkqrUHpbWh-viLUgw4A6bP8MtkMrf0TCs939H5ZFg1l39ij9Nwvtv-hYxHAbAJbQjfyiUZhogm0PdcyF8d1m0XsjLs8Nia8x8Da9QTqHsUHwwDae_vqYGxNY4-sg2fkMK6E2E4ps7VkxN-gTJ1lHsIfMaZwJnOxQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="383" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBzyCPMrtDJVawde2Lvh6huJ6-HkqrUHpbWh-viLUgw4A6bP8MtkMrf0TCs939H5ZFg1l39ij9Nwvtv-hYxHAbAJbQjfyiUZhogm0PdcyF8d1m0XsjLs8Nia8x8Da9QTqHsUHwwDae_vqYGxNY4-sg2fkMK6E2E4ps7VkxN-gTJ1lHsIfMaZwJnOxQ=w288-h383" width="288" /></a></span></div><p></p><p><span style="font-family: Merriweather;"><b><span style="font-size: large;">Joy's Notes:</span></b><span style="font-size: medium;"> </span><span style="font-size: large;"> Adding cooked and diced chicken breast and some croutons turn this into a satisfying main dish salad. Olives could be added as well. The more olive oil you use, the better it tastes! I generally use 2 teaspoons when making it just for myself but I love more. </span></span><span style="font-family: Merriweather; font-size: large;">Use within a few hours. The lettuce will become wilted if stored in the refrigerator overnight. It is still tasty, but not as nice as it is fresh. </span></p><p><span style="font-family: Merriweather; font-size: large;">A great bread to go along with this salad is this <a href="https://joy-inthekitchen.blogspot.com/2009/07/fabulous-french-bread.html" target="_blank">Fabulous French Bread</a>!</span></p><p><span style="font-family: Merriweather; font-size: medium;"> </span></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com2tag:blogger.com,1999:blog-4950217703777576633.post-65087034046340009602022-02-24T06:00:00.032-08:002022-02-24T06:00:00.205-08:00Ranch Style Lentil and Burger Bake<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLfYC5CPK3rjJCCrVTqIwsA3mDuR_H8xldrXNi0an0Wdh_E4OcoPdtYJeXK-RyFV1wMhfqbtb0DG5AxgW7UQqXOlyFS3Imfi-pzOlzMTF9tQ5SzLv9AUXj5U4p6LD7SziVz3ssUFf5qFjjR0tpCCRrZe13rRXRHUasOvMWU8s1t6cVWspKKzXqECzo=s2000" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-large;"><img border="0" data-original-height="2000" data-original-width="2000" height="465" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLfYC5CPK3rjJCCrVTqIwsA3mDuR_H8xldrXNi0an0Wdh_E4OcoPdtYJeXK-RyFV1wMhfqbtb0DG5AxgW7UQqXOlyFS3Imfi-pzOlzMTF9tQ5SzLv9AUXj5U4p6LD7SziVz3ssUFf5qFjjR0tpCCRrZe13rRXRHUasOvMWU8s1t6cVWspKKzXqECzo=w465-h465" width="465" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Quicksand; font-size: medium;"><i><b><br />Lentil and Burger Bake</b></i></span></td></tr></tbody></table></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: Quicksand; font-size: large;"><br /></span><p></p><p><span style="font-family: Quicksand; font-size: large;"><i>We've been finding new ways to eat healthier which includes using beans and legumes more often. My Mom used to make this lentil dish once in a while and I've always loved it. I love the peppery, earthy flavor of lentils! They cook up quicker than dry beans as well, you can cook them on the stovetop for 40-50 minutes or in the instant pot for around 8-10 minutes. Sometimes I just love my Instant Pot for things like that!</i></span></p><p><span style="font-family: Quicksand; font-size: large;"><i>When I'm reading recipe blogs I don't enjoy having to sort through so much chatter to find the recipe, so on to the important part! </i></span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p><p><span style="font-family: Quicksand; font-size: x-large;"><b>Ranch Style Lentil and Burger Bake</b></span></p><p><span style="font-family: Quicksand; font-size: large;">1 lb. lean hamburger (I like 93/7 but use what you can find)</span></p><p><span style="font-family: Quicksand; font-size: large;">1 T. olive or vegetable oil</span></p><p><span style="font-family: Quicksand; font-size: large;">1 pkg. dry onion soup mix OR 1 T. beef bouillon and 1/2 C. fresh, diced onion</span></p><p><span style="font-family: Quicksand; font-size: large;">4 C. cooked lentils</span></p><p><span style="font-family: Quicksand; font-size: large;">1 tsp. dry mustard</span></p><p><span style="font-family: Quicksand; font-size: large;">1 tsp. vinegar</span></p><p><span style="font-family: Quicksand; font-size: large;">1 C. water</span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p><p><span style="font-family: Quicksand; font-size: large;">Brown burger in oil, stir in remaining ingredients. Pour into a casserole dish or 9x13 pan and bake at 400 degrees for 30 minutes or until heated through.</span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Quicksand; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKk40ConZUCRTzZIQGoxvK4bQZeIGMTcghUW0bRUVH1WaYixKQCjh8pCf15xmKHceea87jCaKpRDlqqQaU6z9__X6lCq2don3QejLF9Cr9byOkJpat0nzpVjvG1SJF9g7sdIkCw9oc17P3BySlum9zVaviytkkl7OQS52Zklb9SZHeShahqKAQqeXk=s2640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2640" data-original-width="1980" height="259" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKk40ConZUCRTzZIQGoxvK4bQZeIGMTcghUW0bRUVH1WaYixKQCjh8pCf15xmKHceea87jCaKpRDlqqQaU6z9__X6lCq2don3QejLF9Cr9byOkJpat0nzpVjvG1SJF9g7sdIkCw9oc17P3BySlum9zVaviytkkl7OQS52Zklb9SZHeShahqKAQqeXk=w194-h259" width="194" /></a></span></div><p></p><p><span style="font-family: Quicksand; font-size: large;"><b><br /></b></span></p><p><span style="font-family: Quicksand; font-size: large;"><b>Joy's Notes: </b> </span></p><p><span style="font-family: Quicksand; font-size: large;">This is easy to cut in half especially if you're not using the dry onion soup mix. </span></p><p><span style="font-family: Quicksand; font-size: large;">Lentil's freeze pretty well. </span></p><p><span style="font-family: Quicksand; font-size: large;">Sometimes I'm in a hurry and don't want to take time to bake this dish. I just heat everything on the stovetop for 5-10 minutes and serve that way.</span></p><p><span style="font-family: Quicksand; font-size: large;"> </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiuQiFqIacORG7ZCFGJDK7mozsRmm-65yFU49uduhN3amG2JSWsakgS9WZbizkibQvo0joD45RHweNnwZq6L1daYUyME-oee0CBswPbZxHfrnNxKddK_uQVojb3wOQcLHj05JgvOx1QO7xjb75KvsYa-ViNELzB5cKuu11_KmRB1igLNQzevIBVJC6R=s1954" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1954" data-original-width="1843" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiuQiFqIacORG7ZCFGJDK7mozsRmm-65yFU49uduhN3amG2JSWsakgS9WZbizkibQvo0joD45RHweNnwZq6L1daYUyME-oee0CBswPbZxHfrnNxKddK_uQVojb3wOQcLHj05JgvOx1QO7xjb75KvsYa-ViNELzB5cKuu11_KmRB1igLNQzevIBVJC6R=s320" width="302" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Don't you just love this ovenware?! It matches my tableware and makes my heart so happy! </div><br /><span style="font-family: Quicksand; font-size: large;"><br /></span><p></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-48889931385076257062022-02-21T12:29:00.005-08:002022-02-22T16:03:32.243-08:00S'More's Cookie Bars<p><br /></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEir8EvU093API0A23oFjQgrU0crFDAc-hpEHByw_NMfxIMVaMGm5ENyOCFcb837CGGADUtLfJRLiwFn3n-WUysOtJw3QXtbqFuyu0mN5B74_CXgCEY0EinHynnoB-c0bfP3uVhW5vXWqiVDApHtWk2V6m5CiFH8hioxkV2S2B5z4Or2E9jngD5e_WqQ=s1920" style="font-family: "Times New Roman"; font-size: medium; font-weight: 400; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEir8EvU093API0A23oFjQgrU0crFDAc-hpEHByw_NMfxIMVaMGm5ENyOCFcb837CGGADUtLfJRLiwFn3n-WUysOtJw3QXtbqFuyu0mN5B74_CXgCEY0EinHynnoB-c0bfP3uVhW5vXWqiVDApHtWk2V6m5CiFH8hioxkV2S2B5z4Or2E9jngD5e_WqQ=w360-h640" width="360" /></a></div><p><b style="font-family: Quicksand;"><span style="font-size: x-large;"></span></b></p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"><br /></p></blockquote></blockquote><p><b style="font-family: Quicksand;"><span style="font-size: x-large;">S'More's</span></b><span style="font-family: Quicksand; font-size: x-large;"> are one of our family's favorite camping treats. A beautifully browned marshmallow and a few pieces of chocolate bar pressed between two crispy graham crackers. Yum! They are sticky and messy to eat and only the most patient of marshmallow roasters get them beautifully browned, but even S'More's with blackened marshmallows are tasty!</span></p><p><span style="font-family: Quicksand; font-size: x-large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8o8bIBvFapOOZXF6eDJUg7rVVIFfbglvxVyi6mTUY5AbL890mUAen1TBoTWdUrJ7ZaS8iyQet6On24LIyEeG7yRbtRSB5DPPLzqjzzSH1kNR4SuuugXAr9ZA0Bxad0tX548KO8niqdwFp-snm0TiMZoD0M9wEc485cwQaeyNIguQMVjzQrmKqIuhx=s1840" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="1837" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8o8bIBvFapOOZXF6eDJUg7rVVIFfbglvxVyi6mTUY5AbL890mUAen1TBoTWdUrJ7ZaS8iyQet6On24LIyEeG7yRbtRSB5DPPLzqjzzSH1kNR4SuuugXAr9ZA0Bxad0tX548KO8niqdwFp-snm0TiMZoD0M9wEc485cwQaeyNIguQMVjzQrmKqIuhx=s320" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: Quicksand; font-size: x-large;">I don't remember where I got the base recipe for these S'More's Cookie Bars, but we've been making them for about 20 years. It's like a taste of camping anytime! No fire to build, coals to wait for, or smoky clothes and hair when you're done! Right now our firepit is buried in snow drifts as well so this is a much better option for this chocolaty marshmallow treat!</span></p><p><span style="font-family: Quicksand; font-size: x-large;">Today I'm making these for my son to take to a get together with friends. They need about half an hour to cool enough to cut and then a little longer to cool enough for the chocolate to set, so be sure to bake with time to spare.</span></p><p><span style="font-family: Quicksand;"><br /></span></p><p><span style="font-family: Quicksand; font-size: x-large;"><b>S'More's Cookie Bars</b></span></p><p><span style="font-family: Quicksand;"><br /></span></p><p><span style="font-family: Quicksand; font-size: large;">3/4 C. butter</span></p><p><span style="font-family: Quicksand; font-size: large;">2/3 C. white sugar</span></p><p><span style="font-family: Quicksand; font-size: large;">1 large egg</span></p><p><span style="font-family: Quicksand; font-size: large;">1 tsp. vanilla</span></p><p><span style="font-family: Quicksand; font-size: large;">18 graham crackers, finely crushed </span></p><p><span style="font-family: Quicksand; font-size: large;">1/2 C flour</span></p><p><span style="font-family: Quicksand; font-size: large;">1 12 oz. package milk chocolate chips</span></p><p><span style="font-family: Quicksand; font-size: large;">3 1/2 - 4 C. mini marshmallows</span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p><p><span style="font-family: Quicksand; font-size: large;">Turn oven to 350 degrees. Beat butter and sugar until light and fluffy. Beat in egg and vanilla, scraping bowl as needed to incorporate. Add flour and crushed Graham crackers and mix until well blended. Split graham cracker mixture in half. Press half of it on the bottom of a greased 9x13 pan. (It will be relatively thin) Sprinkle chocolate chips evenly over crust. Sprinkle marshmallows over chocolate chips. Crumble the remaining graham cracker mixture over the top of the marshmallows. Bake for 25-30 minutes. Cool for 15 minutes. Use spatula or knife to loosen the bars from the side of the pan. Cut into squares and finish cooling before devouring!</span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span><span style="font-family: Quicksand; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Quicksand; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh5CMUSWh1z-m2hA4Lgjx1WUPQWRBXmQOQHGh-gxLf88-cTgxYKQuLeYQRLN1hQH1ssLUbKZXptUUKnx9DeJcAlvFfdd_n3O5zm83SuYLp8szKndWr05M8GQgD_Pwjl2aHeblVbBKP5XiAzRnN3mtsEPdRTwX5H4KHmK93Si1a7Q8LhJH5esQPa8Js4=s1846" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1846" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh5CMUSWh1z-m2hA4Lgjx1WUPQWRBXmQOQHGh-gxLf88-cTgxYKQuLeYQRLN1hQH1ssLUbKZXptUUKnx9DeJcAlvFfdd_n3O5zm83SuYLp8szKndWr05M8GQgD_Pwjl2aHeblVbBKP5XiAzRnN3mtsEPdRTwX5H4KHmK93Si1a7Q8LhJH5esQPa8Js4=s320" width="319" /></a></span></div><p></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p><p><span style="font-family: Quicksand; font-size: large;">Joy's Notes: I loosen the bars from the sides of the pan and then cut the cookie bar in half... take half of it out with a spatula and set on a cutting board. Finish cutting with a large knife by pressing straight down rather than pulling the knife through the cookies. This seems to stick less and make a more clean cut cookie. IF you forget to loosen the edges and cut before they cool all the way it is challenging to get them out of the pan. A knife or spatula dipped in hot water might help. </span></p><p><span style="font-family: Quicksand; font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1ZdRaqnrd34tr0Y7T1FjSFB0PGcqPsPqiF2KbGVMkA98HmbW1ASsV8Ppgr8xDb8HLBoJK8BcyL7YrbbB9cHP_takBJTVPBoiHZBixLeyCCp6GCPwfxwKNAjGxzQVK2p6M_kxUgu-qf5twCKhHFm_7jV4MIoKm0DtL_PyBXhepaskJervpjihL35A4=s2640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2640" data-original-width="1980" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1ZdRaqnrd34tr0Y7T1FjSFB0PGcqPsPqiF2KbGVMkA98HmbW1ASsV8Ppgr8xDb8HLBoJK8BcyL7YrbbB9cHP_takBJTVPBoiHZBixLeyCCp6GCPwfxwKNAjGxzQVK2p6M_kxUgu-qf5twCKhHFm_7jV4MIoKm0DtL_PyBXhepaskJervpjihL35A4=s320" width="240" /></a></div><p><span style="font-family: Quicksand; font-size: large;"> </span></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"><span style="font-family: Quicksand; font-size: large;"><b>S'More's Cookie Bars</b></span></p></blockquote></blockquote></blockquote></blockquote></blockquote><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-50505345521579562822020-09-29T13:50:00.002-07:002020-09-30T07:55:57.616-07:00How SWEET it is! Our First Honey Harvest.<div class="separator"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator"><p style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybN6acV5MLhqUe-TO20H1rNt-r_f5-ngEr6i9jY1mJ9bCAhGdRpfwyKGaMRUXeTH85HKIMT2Gryg5L5a1oug0jV0iC04gLcb4BOF8-aKm2nuXPo6gcliJQdCtuxWq1C84JySINWQJK9A/s1980/Honey2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1958" data-original-width="1980" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybN6acV5MLhqUe-TO20H1rNt-r_f5-ngEr6i9jY1mJ9bCAhGdRpfwyKGaMRUXeTH85HKIMT2Gryg5L5a1oug0jV0iC04gLcb4BOF8-aKm2nuXPo6gcliJQdCtuxWq1C84JySINWQJK9A/s320/Honey2.jpg" width="320" /></a></p></div></blockquote></blockquote></blockquote><div class="separator"><p style="margin-left: 1em; margin-right: 1em; text-align: left;"><i style="font-family: verdana;"><span style="font-size: large;">Early this spring, my friend called asking for help! A swarm of bees had landed in her yard and were collecting on the base of her lilac bush. I called my niece, whose husband (Andrew) is a beekeeper and he was here in an hour or so. He brought all of the equipment needed for capturing a swarm. He was excited when he saw how large this swarm was! A prime swarm! HUGE! I wish I'd videoed him scooping the bees up by handfuls and shaking them into their new beehive home. Pretty cool from a distance!</span></i></p></div><br /><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9wErT0OrcSa83-SjvZmG8On591v3nao20c25hThI6TS-oc3Akj4T16aNo1ioR2po0BAPDpfeopmR3tjmMvZUuRCP5BfwnBoRjc4Lhxu7a4jywieYGvJhae3qk9asBcNXGTj71u3MnsI/s2048/20200817_164755.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9wErT0OrcSa83-SjvZmG8On591v3nao20c25hThI6TS-oc3Akj4T16aNo1ioR2po0BAPDpfeopmR3tjmMvZUuRCP5BfwnBoRjc4Lhxu7a4jywieYGvJhae3qk9asBcNXGTj71u3MnsI/s320/20200817_164755.jpg" /></a></span></div><span style="font-family: verdana;"><br /><i><br /></i></span><p></p><p><span style="font-size: large;"><span style="font-family: verdana;"><i>We have sev</i></span><span style="font-family: verdana;"><i>eral apple tr</i></span><i style="font-family: verdana;">ees, pea</i><i style="font-family: verdana;">r, plum trees and a fairly large garden. Alfalfa fields are nearby as well so our little hive of bees have plenty of blossoms to stay busy all summer. Andrew told me bees gather nectar in a 5 mile radius of their hive. </i></span></p><p><span style="font-size: large;"><span style="font-family: verdana;"><i>When the hive was fully capped off (the bees had filled all their little honey holes and sealed them), Andrew and his wife Cassie brought their honey separator to our home and we got to work</i></span><i style="font-family: verdana;">.</i></span></p><p><span style="font-family: verdana;"><i><br /></i></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtARUyNyrc4Dk8fCyLB64KIi0E3cb3bgYSq7uwETiCvET-cQuQBewvJ_sUrkIALMhc0iWn6PnIjRX3wPc-1QMsFRsZNOag4ftCrRcl56ZQxj484JkNi-Y8UYVgJyPvEzho2Lc5l1rl6U/s2048/20200817_150609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtARUyNyrc4Dk8fCyLB64KIi0E3cb3bgYSq7uwETiCvET-cQuQBewvJ_sUrkIALMhc0iWn6PnIjRX3wPc-1QMsFRsZNOag4ftCrRcl56ZQxj484JkNi-Y8UYVgJyPvEzho2Lc5l1rl6U/s320/20200817_150609.jpg" /></a></span></div><span style="font-family: verdana;"><br /><i><br /></i></span><p></p><p><span style="font-family: verdana;"><i><br /></i></span></p><p><span style="font-size: large;"><span style="font-family: verdana;"><i>This separator does 2 frames at a tim</i></span><span style="font-family: verdana;"><i>e </i></span><span style="font-family: verdana;"><i>and is</i></span><i style="font-family: verdana;"> hand cranked. We scraped off the caps with a fork and then spun the frames. Honey flew off to the sides of the canister and slid to the bottom. We filled a large pan and then poured into jars. It was a sticky process, but our kitchen smelled SO sweet! Mmmm! </i></span></p><p><span style="font-family: verdana;"><i><br /></i></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKa3fEKXUTa9YHP_ZKEHf-XVZ8dT4qzuZGeFAd6sKguXlXf8g-CM8__I3nswtt2lnKxrSHSseUfP9uB9UtXqDacnVhAF0tZVdtuDv_dfsYSMCEZ4Y6GAp17wn6YMqf7ASz_KjX9AYXU0/s2048/20200817_165437.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKa3fEKXUTa9YHP_ZKEHf-XVZ8dT4qzuZGeFAd6sKguXlXf8g-CM8__I3nswtt2lnKxrSHSseUfP9uB9UtXqDacnVhAF0tZVdtuDv_dfsYSMCEZ4Y6GAp17wn6YMqf7ASz_KjX9AYXU0/s320/20200817_165437.jpg" /></a></span></div><span style="font-family: verdana;"><br /><i><br /></i></span><p></p><p><span style="font-family: verdana;"><i><br /></i></span></p><p><span style="font-size: large;"><span style="font-family: verdana;"><i>We harvested 26 pints of honey our</i></span><i style="font-family: verdana;"> first year. Hopefully we can find a good location to winter them and they'll be ready to go once the blossoms begin in the spring! We've had fun learning about honey bees and production but we have a LOT more to learn! Andrew is an excellent source of information about the entire process. I can't wait to learn more and watch our little bees do their thing again next year! </i></span></p><p><span style="font-family: verdana;"><br /><i><br /></i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKQdnelqBDo6gVyMKiPRzTC00Q3rXU4__Zt9wMTqoMf1k8mz7PYhK6812hdKL0w7yZfqA0IqcGZvl19nrkePDGBo5H_0UgFsR7trGn0pTaTjCsLOAWRC0ny5YE5IJPsET36QDoE-8QMU/s2048/20200817_174828.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKQdnelqBDo6gVyMKiPRzTC00Q3rXU4__Zt9wMTqoMf1k8mz7PYhK6812hdKL0w7yZfqA0IqcGZvl19nrkePDGBo5H_0UgFsR7trGn0pTaTjCsLOAWRC0ny5YE5IJPsET36QDoE-8QMU/s320/20200817_174828.jpg" /></a></div><br /><p></p><p><span style="font-family: verdana;"><i><br /></i></span></p><p><span style="font-family: verdana;"><i><br /></i></span></p><p><span style="font-family: verdana;"><i><br /></i></span></p><p><span style="font-family: verdana;"><i><br /></i></span></p>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com1tag:blogger.com,1999:blog-4950217703777576633.post-18215252262726988562020-04-01T15:55:00.001-07:002020-04-01T15:57:52.097-07:00Be Still....<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>This blog is usually my place to share my favorite recipes, to share food memories of my childhood, share my food experiments! I've been a bit rattled by this COVID-19 emergency as I know many of you have. It has brought clarity to what is most important in my life. </i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Once, years ago, I had a personal crisis. I was heartbroken and wondered why it had happened. I read this scripture and in my mind I heard God say to me "Joy, settle down. I've got this." I felt peace. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>I love going to the mountains. In them, I see God's strength and power. I feel close to Him there. Combining a favorite place with a favorite scripture was a therapeutic exercise for me today.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>God bless you as you turn to Him and find therapeutic activities that bring you peace! </i></span></div>
Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com1tag:blogger.com,1999:blog-4950217703777576633.post-15177638940383358882020-02-04T13:28:00.000-08:002020-02-04T13:28:11.874-08:00Dressed up Skillet Avocado Eggs<div class="separator" style="clear: both; text-align: center;">
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<i style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Hi there! </b></i></div>
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<i style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Thanks for dropping by.</b></i></div>
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<i>I am currently working on eating healthier and moving more to help with some of those health issues that sneak up as you age. Fatigue, weight, stiff joints. I know some of you totally understand about that! I complain to my Dad once in a while (he will be 94 in a few months) and he always says "Well Joy, you ain't seen nothin' yet!" Bwahaha! Nothing like things getting put in perspective!</i></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>So, I am creating a new little section on my blog for my Adventures in Healthy Eating. This is my first attempt at creating a recipe in that genre - this year. There are other healthy recipes on my blog but many of them are my childhood comfort foods or ones that were used as we raised a large family on a little budget. Those are special occasion foods!</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>I kept seeing these lovely Baked Avocado Egg recipes. They look delicious. But I am a tad lazy and impatient and heating the whole oven up to 425 and waiting 20 minutes didn't appeal to me. So I adjusted that into a frying pan meal. I thought it turned out delicious and the eye appeal worked well for me. I think I would like baby spinach in this but I didn't have that on hand this morning. Maybe next time! Definitely added to my regular meal plan! I hope you enjoy it as much as I did.</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>I used a 6 inch cast iron skillet, but you use whatever small skillet you have. Oh, and the zucchini! Use the small store size, not the end-of-the-season-large-as-your-forearm ones. If I only had the large ones I'd cut it in chunks instead.</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Dressed Up Skillet Avocado Eggs </b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">2-4 T. diced onion</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">8-10 1/4 inch zucchini slices</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">1 large mushroom, sliced (I prefer Crimini) </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">1 tsp. olive oil</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 medium avocado, pitted and coaxed out of the skin all in one piece</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">2 eggs</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">1/8 C. diced fresh tomato</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">salt and pepper to taste</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Heat skillet and add olive oil and onion and saute' a minute on medium-medium low heat. Add zucchini slices and mushroom and saute until they begin to soften... just a couple of minutes. Shake a little salt and pepper on those as they cook. Scoot those veggies toward the sides enough to make room to set the avocado half in the center. Crack each egg onto the veggies beside the avocado. Salt and pepper. Add 1 tablespoon of water to your pan, quickly place a lid on it (to start catching the steam) and turn the heat to low. Set a timer for 2-3 minutes for a soft yolk, up to 5 for a hard one. Using a spatula, gently scoot your dish out onto a plate. Add diced tomatoes in the center of the avocado. Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Joy's Notes:</b> I have a gas stove and using a cast iron skillet this cooks different than it would on an electric stove in a regular pan. Play with it a little and you'll figure out what times and temperatures you need on YOUR stove!</span></div>
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Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-6492415882764631512019-10-01T14:25:00.001-07:002019-10-01T14:54:01.034-07:00Roasted Fresh Tomato Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRQa_VJr6Ag9TA2kqEnTsuucIRugMdgFyTnpWFDRQ5DO-0xdQhVwnhmyHZo6NAMzM_rq8LGiKUAsVGNZ-SevtKDnOQ0Uy4e0bk8Y7v0f7My3REHUxFrfOreS62DYNb9JYb9oi7_JPCc0/s1600/Fresh+Roasted+Tomato+Soup+stitched.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="921" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRQa_VJr6Ag9TA2kqEnTsuucIRugMdgFyTnpWFDRQ5DO-0xdQhVwnhmyHZo6NAMzM_rq8LGiKUAsVGNZ-SevtKDnOQ0Uy4e0bk8Y7v0f7My3REHUxFrfOreS62DYNb9JYb9oi7_JPCc0/s640/Fresh+Roasted+Tomato+Soup+stitched.jpg" width="368" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><i>It is nearing the end of tomato season here. A few days ago we had our first hard frost. This year we've had a bumper crop of tomatoes! I think I've picked about 2-3 bushel so far and there's at least another bushel on the plants we covered to protect a little longer from frost.</i></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><i>I love to eat tomatoes fresh, and one of my most favorite garden treats is a tomato sandwich! Tender slices of<b> <a href="https://joy-inthekitchen.blogspot.com/2009/10/tender-home-made-bread.html" target="_blank">homemade bread</a></b> spread with mayo, and thick slices of ripened garden tomato sprinkled with salt. YUMMMMY! My next favorite use of fresh tomatoes is Aunt Lois's Marinated Tomatoes... so tangy! A perfect accompaniment for a summer meal.</i></span><br />
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<i style="font-family: Verdana, sans-serif; font-size: x-large;">What we don't eat fresh I bottle. My family loves salsa and I love <a href="https://joy-inthekitchen.blogspot.com/2009/09/best-ever-canned-salsa.html" target="_blank"><b>Best Ever Canned Salsa</b></a> as it can be as mild or hot as you like (we prefer mild) and makes several pints. We also like <a href="https://joy-inthekitchen.blogspot.com/2011/10/chili-sauce.html" target="_blank"><b>homemade Chili Sauce</b></a> and can some of that to put on meats and potatoes.... an old fashioned treat. </i><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><i>This delicious tomato soup recipe came from a friend several years ago. At least the base of it did. I tend to do my own thing with recipes. The seeds and skin left in can leave a small amount of chewy texture, but I prefer that and it makes it much easier than separating those seeds! I love this soup with a drizzle of cream and croutons or a grilled cheese sandwich on homemade bread. Enjoy!</i></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Fresh Roasted Tomato Soup</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">12 large, ripe tomatoes, quartered</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 C. balsamic vinegar</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 C. olive oil</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 large onion, sliced</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">2-3 T. minced garlic (more if you love garlic - I use the minced garlic you can buy in the store)</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 C. fresh basil leaves (I sometimes use the freeze dried basil)</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 C. butter</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 can chicken broth (or 1 1/2 cups of water with 1 heaped tsp. dry bouillon) </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">1 C. heavy whipping cream</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Garlic toast, chunky salad croutons, French Bread or other dippers.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Turn oven on to 500 degrees. Line a large cookie sheet with foil. Place tomatoes in a single layer on foil and sprinkle with vinegar and oil. Place in oven and roast for 30-40 minutes or until some of the skins start to blacken. Remove from oven.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">While tomatoes are roasting, saute onion and garlic in butter until onion is translucent and tender. Add basil leaves and saute just a minute longer until they are limp.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqQdF9syr76_ciuUtQw7P2FQcIMlU1An-sxN2-ZD3PyTHQGdK2UraSO7kMRuhmXjmLHABoytzLcNiQJu9WtNkAqkEm-Mnqw5m3NwawPyhRLHTAXRNPFqAjFdsRekNZyNd-Hlr9QKWA5E/s1600/tomato+soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqQdF9syr76_ciuUtQw7P2FQcIMlU1An-sxN2-ZD3PyTHQGdK2UraSO7kMRuhmXjmLHABoytzLcNiQJu9WtNkAqkEm-Mnqw5m3NwawPyhRLHTAXRNPFqAjFdsRekNZyNd-Hlr9QKWA5E/s400/tomato+soup+2.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">When tomatoes are done, combine with onion mixture and put in blender until blended smooth. Place back in pan, add chicken broth, and salt and pepper to taste.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Ladle into bowls, drizzle heavy whipping cream on top, add croutons or bread if desired. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Makes 6 nice servings. (many more if your kids eat like my Wesley... he only uses tomato soup for dipping grilled cheese. Once the sandwich is gone, that's it. 1/3 C. servings are plenty for others who only dip! lol )</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Joy's Notes:</b> Sometimes we also top our bowls with shredded cheddar. Different varieties of tomatoes produce sweeter or tangier soup. If you'd like your soup tangier, add a splash more of the balsamic vinegar, if you prefer it more sweet, you can add up to 1 tsp. of sugar. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-80407562627081660822018-01-12T05:00:00.000-08:002018-01-12T05:00:05.567-08:00Baked Chicken and Rice <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"><i>When I was growing up, most of the time Mom fixed meals using foods we grew in the garden and meat we had raised. Most meals were meat and potato meals. Usually four items on our plates at dinner: Meat, potatoes, vegetable, and some sort of salad. Most always a dessert accompanied that, often though it was a bowl of home canned fruit. Once in a great while, Mom would make a casserole or dinner using ingredients we had to buy such as cheese, pasta, or rice. It was such a treat to have a meal out of the norm. </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>One of the dishes Mom would occasionally make for Sunday dinner was Chicken and Rice. So easy to put together and throw in the oven to cook while you do other things. This dish is such a comfort food for me! Creamy, warm, delicious! I'm not sure where she got the recipe, but the original name was Busy Day Chicken. </i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I buy whole chickens and cut them up into 10 pieces for this, or sometimes I buy chicken leg quarters and cut those apart. It depends on which is the best price per pound. I've tried using boneless/skinless breasts and I don't like it nearly as well. The fat from the skin really flavors the rice. However, if you're really watching fats, the boneless/skinless breasts will work. This time I used a pack of thighs I found in the reduced bin. Perfect!</i></span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Chicken and Rice</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 fryer cut up or 6-8 other pieces of chicken</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">1 10.5 oz can cream of mushroom soup (condensed)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">1 1/2 soup cans of water</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">1 pkg. dry onion soup mix OR 2 T. bulk onion soup and dip mix</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">1 C. long grain rice</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Scatter the uncooked rice in the bottom of a <u>greased</u> 9x13 pan. Sprinkle with a few shakes of salt. Set chicken pieces on top of rice. Mix mushroom soup, onion soup and water together. Pour over chicken. Cover with foil and bake at 325 for 2 hours. Uncover the last 25 minutes to allow browning. </span></span><br />
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<b>Joy's Notes:</b> This recipe freezes well after it's cooked so if you're cooking for a smaller group it's easy to portion off and free in individual servings OR do the recipe in 2 8x8 pans. I've also used a deeper dish and doubled the rice and soup mixture.</span><br />
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Enjoy!</span><br />
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<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com1tag:blogger.com,1999:blog-4950217703777576633.post-12656705334243398272017-08-21T08:58:00.003-07:002017-08-21T08:58:57.450-07:00Eclipse Eggs!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06Kpw474aaMAbjdQMZXKRxIpQxXOFC6IYlgzHhytEX94blZwSwcbysT4IabprMMw3_BHoGxfw2ojih68HEFQyPASDlBH65Wqlmktah3fcKA2RU8DK6Mt2nGGgFNgAi9NuFwqSc1GpS7M/s1600/20170821_093754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1129" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06Kpw474aaMAbjdQMZXKRxIpQxXOFC6IYlgzHhytEX94blZwSwcbysT4IabprMMw3_BHoGxfw2ojih68HEFQyPASDlBH65Wqlmktah3fcKA2RU8DK6Mt2nGGgFNgAi9NuFwqSc1GpS7M/s400/20170821_093754.jpg" width="281" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i><b>ECLIPSE EGGS!</b></i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>It is August 21, 2017 and here in South Eastern Idaho we are ready for the eclipse! My home is not dead center for totality, but we'll have 99% totality and that's good enough for me. Our kids started school last week, but we are out today to enjoy the eclipse and avoid the anticipated traffic (that is non-existent!). </i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>We have picked out the best viewing spot in our back yard and are looking forward to enjoying a few hours of family time!</i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>Here a great suggestion for breakfast if you haven't enjoyed that yet, or any other meal to celebrate Eclipse Day!</i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>The recipe for Eclipse Eggs can be found disguised as Peek-a-boo Eggs on <a href="https://joy-inthekitchen.blogspot.com/2009/10/peek-boo-eggs-kids-in-kitchen.html" target="_blank">THIS</a> page of my blog!</i></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>Happy viewing!!</i></span>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-75949677044977206782017-07-18T13:06:00.001-07:002017-07-18T13:06:30.549-07:00Old Fashioned Cream Cheese Mints<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOI7_itT9iD0p-1w876C5vGzB54zeu7O4txlCQrZuY_9RaVqr9LrwsivuN9LKc5kw_uHwg3VnRNmYlz409jlAhPuABP-MGly-XSV2SglpG4qX5KDhdoWxCImuabM9976F4FVy73LprNY4/s1600/cream+cheese+mints.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="1205" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOI7_itT9iD0p-1w876C5vGzB54zeu7O4txlCQrZuY_9RaVqr9LrwsivuN9LKc5kw_uHwg3VnRNmYlz409jlAhPuABP-MGly-XSV2SglpG4qX5KDhdoWxCImuabM9976F4FVy73LprNY4/s400/cream+cheese+mints.jpg" width="361" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Our son was married a few weeks ago! We held an Open House at our home in their honor and had a great time figuring out what all we would serve for refreshments. There was no doubt that we would serve these lovely little Cream Cheese Mints. My Mother-in-Law made these so often for weddings and Quinceanera's. We needed to have these in her honor as we've been missing her since she passed away last December. </i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>These little mints are so easy to make. We use a soft plastic candy mold but you could just as easily roll into a ball and press flat with a glass or fork. Give these a try on your next fun occasion!</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Old Fashioned Cream Cheese Mints</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>1 8 oz. brick of cream cheese, softened to room temperature</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>2 lbs. of powdered sugar (7-8 cups)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>mint flavoring</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>In a mixer, blend cream cheese and powdered sugar until it is a soft crumble. Add a few drops of mint oil or about 1/2 tsp. of mint flavoring and mix again until well blended. If you'd like to color your mints, add your food coloring now and mix. You can pull part of your dough out to keep it white, and add color to the rest.</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Shape mints by rolling about a rounded 1/2 teaspoon into a ball and then rolling in granulated sugar. Place in mold, or flatten with a glass or fork. Lay mints on a cookie sheet lined with parchment paper to dry. When they're dry enough to handle, if you don't need to use them right away, place them in layers with parchment between and freeze. They keep a long time frozen!</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Enjoy!</i></span><br />
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<br />Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-67625574654560509422017-03-30T04:30:00.000-07:002017-03-30T04:30:21.433-07:00Homemade Yogurt<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: large;">Several years ago I inherited my Mom's old yogurt maker from the 70's. Well, to be truthful, I borrowed it for so long she forgot where it was until I confessed. She let me keep it! (Wish I could "borrow" her 100 year old upright grand piano! LOL) I've made many batches of yogurt in this machine. It has been well worth the money Mom paid for it. :)</span></i></div>
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<i><span style="font-size: large;">You do NOT, however, have to have a neat little machine to make fine yogurt! The only thing that machine does, is keep the yogurt at a constant temperature while it incubates (I know that makes it sound like it's going to hatch, but it's the only word I can think of to describe it at the moment!) .... around 100 degrees. There are several other options for keeping it warm but I'll just share the two I've used.</span></i></div>
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<i><span style="font-size: large;">There are a few items that are useful for making yogurt: a cooking thermometer the one I use looks like <a href="http://www.amazon.com/gp/product/B000G2SU4K?ie=UTF8&tag=candythermometers-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000G2SU4K">THIS</a>.... a larger, heavy bottomed pot.... glass jars, quart, pint, or even jelly jars would be great.</span></i></div>
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<i><span style="font-size: large;">This will take a little time to complete, but you won't be standing in the kitchen the whole time. Don't let it intimidate you! Give it a try!</span></i></div>
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<span style="font-size: x-large;"><b>Homemade Yogurt</b></span></div>
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<span style="font-size: large;">2 quarts of milk - either fresh or mixed from dry</span></div>
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<span style="font-size: large;">1/4 C. plain yogurt with live culture</span></div>
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<span style="font-size: large;">Pour milk into a heavy bottomed pot. Over medium heat (or just under that) bring milk to 170-180 degrees. Stir often to avoid scorching - especially helpful to stir constantly once it gets above 140 degrees. Be patient and use a lower heat or it will scorch. Once you reach 180 degrees, remove from heat and let cool to 110. This takes a while, if you want to hurry it up, put ice water in your sink and set the pan in the ice water. Stir often to keep a skin from forming on the top. If one does form, skim it off and toss. While your milk is cooling, set your 1/4 C. yogurt out on the counter to start warming up. When the milk is at 110 degrees, mix a little milk into the yogurt to thin it down and then add that whole amount back into the pan of milk. Pour into clean glass jars, cover with lids. </span></div>
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<span style="font-size: large;">Choose your own method of keeping the yogurt warm while it incubates. The two I've used are: </span><br />
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<span style="font-size: large;">1. Place filled jars inside a food cooler, pour in a few quarts of hot water, around 120 degrees or slightly more, replace cooler lid.</span><br />
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<span style="font-size: large;">2. Place jars in large pot - big enough you can cover with a lid. Pour hot water around jars, cover with lid and then wrap pan with a heavy towel. </span></div>
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<span style="font-size: large;">Let your prepared yogurt incubate for at least 4 hours - up to 8 hours. After 4 hours, lift one jar and tip it slightly to test how set it has become. When it seems fairly firm, put all jars in the refrigerator to chill. Serve with fruit or sweeten with jam, the plain yogurt can be used to make cream cheese.</span></div>
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<span style="font-size: x-large;"><b><span style="font-size: small;">Joy's Notes: </span> </b></span><span style="font-size: large;"> I've found that the higher fat milk you use, the better the texture is. Often I use reconstituted dry milk. (Whey based dry milk substitute does not set up well, use regular or instant powdered milk) I add an extra 1/2-1 C. of powder when I mix it to give it more body and sometimes I add a few cups of whole milk to it. I read that the longer you incubate past the 4 hours, the more thick and tart your yogurt will be. It definitely is more tart the longer it sits. I've had batches turn out super thick and others much thinner. I think the quality of the yogurt start is a factor as well as the milk used. Some of my batches have been so mellow I could eat the plain yogurt and it tasted wonderful! Other batches have definitely needed jam to sweeten. :o) Lately I've been doing 1 gallon at a time. I just use a 6 quart pan or larger to heat the milk. This keeps in the fridge nicely about a week.</span></div>
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<i><span style="font-size: large;">Homemade yogurt is a healthy snack. We love <a href="http://joy-inthekitchen.blogspot.com/2009/07/easy-breezy-freezer-jam.html">homemade strawberry or raspberry jam</a> to flavor it. Try using it with some fruit to make smoothies for a healthy breakfast! Making yogurt at home is a good way to control the amount of sugar added and you know your ingredients. Plus, on a "Green" note - think of all those plastic containers you're saving from the landfills! Enjoy your yogurt adventures!</span></i><br />
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I think I've been working on this post too long! The word "yogurt" is starting to look funny to me, as though it's spelled incorrectly. I'll check back later and see if it's better then. :)</div>
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Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com4tag:blogger.com,1999:blog-4950217703777576633.post-29764601983060979982017-03-29T07:18:00.000-07:002017-03-29T07:18:18.565-07:00Fun April Fools Ideas<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5hUToZ07U2jM0aOFSxZOkHYB6dWPsgl6XhEMndaiw_nn8rffC7jAbU0hqxRbQTiIA-SchK_YlirhxBOICvq0poH9-RRwMB6fRmYa6ta0tMkh9qyx4ZvHgNk7G3qcLDN9aq4_vGRMX9Q/s1600/april+fools+stitched.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5hUToZ07U2jM0aOFSxZOkHYB6dWPsgl6XhEMndaiw_nn8rffC7jAbU0hqxRbQTiIA-SchK_YlirhxBOICvq0poH9-RRwMB6fRmYa6ta0tMkh9qyx4ZvHgNk7G3qcLDN9aq4_vGRMX9Q/s640/april+fools+stitched.jpg" width="206" /></a></div>
<i><span style="font-size: x-large;"><b>It's almost time again for April Fools Day! </b> I'm not a big believer in mean or hurtful pranks, but in our household a few little surprises or twists here and there are a lot of fun!!! Generally I don't allow things that make a mess or hurt feelings. Here are a few of the fun FOOD pranks we've done the past few years..... I can't use them again very soon, but YOU CAN!</span></i><br />
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<i><span style="font-size: x-large;">These pranks are all quality tested in my own home. :) My 8 year old son was looking over my shoulder as I was putting this post together and he said "That was so fun! Can we do it again this year?" I had to explain that surprise is the best part of the fun... but I'd better get on the ball and find a fun surprise for him! Maybe THIS year my April Fools Surprise will be doing NOTHING! They'd be able to enjoy it all day! </span></i><br />
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<i><span style="font-size: x-large;">Click through each link to see more pictures and details on our April Fools Fun. </span></i><br />
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<a href="http://joy-inthekitchen.blogspot.com/2014/04/its-april-first-year-i-had-time-to-make.html" target="_blank"><i><span style="font-size: x-large;">Chicken Sandwiches with Chips and Soda</span></i></a></div>
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<i><a href="http://joy-inthekitchen.blogspot.com/2015/03/april-fools-fun.html" target="_blank"><span style="font-size: x-large;">Meatloaf Cupcakes with Mashed Potato Frosting</span></a></i></div>
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<a href="http://joy-inthekitchen.blogspot.com/2015/03/april-fools-fun.html" target="_blank"><i><span style="font-size: x-large;">Mashed Potato Sundaes</span></i></a></div>
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<a href="http://joy-inthekitchen.blogspot.com/2015/03/april-fools-fun.html" target="_blank"><i><span style="font-size: x-large;">Jello "Koolaid"</span></i></a></div>
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<a href="http://joy-inthekitchen.blogspot.com/2015/03/april-fools-fun.html" target="_blank"><i><span style="font-size: x-large;">Wormy Dirt Pudding</span></i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIjn92Jpbw_3GLzODhPC4rs7vpDFb8yxAxqDN4D1wQ3w76j0J8QhWuzhCTFGSLTbzP9-sqkv7npudhV9OxKo9DXta2DfAzgSBf2oaqqcglpAhLmCnqAVkg7_H8KKvZogKUrch83qozPM/s1600/april+fools+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIjn92Jpbw_3GLzODhPC4rs7vpDFb8yxAxqDN4D1wQ3w76j0J8QhWuzhCTFGSLTbzP9-sqkv7npudhV9OxKo9DXta2DfAzgSBf2oaqqcglpAhLmCnqAVkg7_H8KKvZogKUrch83qozPM/s320/april+fools+7.jpg" width="320" /></a></div>
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<a href="http://joy-inthekitchen.blogspot.com/2015/04/april-fools-day-2015.html" target="_blank"><i><span style="font-size: x-large;">Googly-eye Lunches</span></i></a></div>
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<a href="http://joy-inthekitchen.blogspot.com/2015/04/april-fools-day-2015.html" target="_blank"><i><span style="font-size: x-large;">Blue Milk</span></i></a></div>
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<span style="font-size: large;"><i><a href="http://joy-inthekitchen.blogspot.com/2016/02/home-lunch-quality-control.html" target="_blank"><br /></a></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQZ9kOIuA9Bx_txt3e2RaMtmLDCL2XiPe0xTbq1t1xUfkF1rMWJb8MKYEQ7ppXab7okVrlKXQjjFvoFuipE7niHGiAMwumh5n8WlIv79krZdHw3LRWVN3-i8sZAh02yfKLil7i_iQmUU/s1600/april+fools+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQZ9kOIuA9Bx_txt3e2RaMtmLDCL2XiPe0xTbq1t1xUfkF1rMWJb8MKYEQ7ppXab7okVrlKXQjjFvoFuipE7niHGiAMwumh5n8WlIv79krZdHw3LRWVN3-i8sZAh02yfKLil7i_iQmUU/s320/april+fools+4.JPG" width="320" /></a></div>
<span style="font-size: large;"><i><a href="http://joy-inthekitchen.blogspot.com/2016/02/home-lunch-quality-control.html" target="_blank"><br /></a></i></span>
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<span style="font-size: x-large;"><i><a href="http://joy-inthekitchen.blogspot.com/2016/02/home-lunch-quality-control.html" target="_blank">Quality Control Tested Sandwich</a></i><i><a href="http://joy-inthekitchen.blogspot.com/2016/02/home-lunch-quality-control.html" target="_blank">es</a></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvLAg85E0cuM1Df-m9V8vBkUB_aUtj4rgdaI-oFcl9Znc_Wf3ChJURUj5Eu95px8puciIE2cp5Xa8snh71OWZbTBqILJoTr8yYhj50U1wFrUn3D7D24NIrKvv0UYGYOydutKF7R1CdOI/s1600/april+fools+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvLAg85E0cuM1Df-m9V8vBkUB_aUtj4rgdaI-oFcl9Znc_Wf3ChJURUj5Eu95px8puciIE2cp5Xa8snh71OWZbTBqILJoTr8yYhj50U1wFrUn3D7D24NIrKvv0UYGYOydutKF7R1CdOI/s320/april+fools+3.jpg" width="320" /></a></div>
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<span style="font-size: x-large;"><i>I'd love to have you share your April Fools Fun ideas with me! Feel free to share in a comment what your family has been surprised with!</i></span><br />
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<span style="font-size: x-large;"><i><br /></i></span>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-26784427463844895662017-03-25T04:00:00.000-07:002017-03-25T04:00:14.295-07:00Soft and Chewy Pretzels and Pretzel Bites<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5PzX9HW8SUcyLKr7SJ0HHXaTYy-kGBL0b9QYYbX6SQr0pk1m16m946P-I-dqVXISa8rqd2CFWgZB9dEtL6kfBK_4gNOL0_SdOt5lgBrPexCK06IzagWmYmgU4m713C0mT4UGaf-4OPQ/s1600/Soft+Chewy+Pretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5PzX9HW8SUcyLKr7SJ0HHXaTYy-kGBL0b9QYYbX6SQr0pk1m16m946P-I-dqVXISa8rqd2CFWgZB9dEtL6kfBK_4gNOL0_SdOt5lgBrPexCK06IzagWmYmgU4m713C0mT4UGaf-4OPQ/s400/Soft+Chewy+Pretzels.jpg" width="400" /></a></div>
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<span style="font-size: large;"><i>My daughter Audra has been making delicious, chewy pretzels for her family for a while. They were getting rave reviews from her hubby and kids.... so of course I had to try them! We decided to try them as pretzel bites rather than a full sized pretzel. It worked perfectly. Family loved them! Win!</i></span><br />
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<span style="font-size: large;"><i>Audra and I made several batches of these Pretzel Bites for a meeting I was attending. So many of the people there loved them as well. I've never had store-bought soft pretzels before, but several of the meeting attendees said they were as good as Pretzel Maker Pretzel Bites. </i></span><br />
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<span style="font-size: large;"><i>The recipe is simple and not too time consuming for bread. Give it a try!</i></span><br />
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<span style="font-size: x-large;"><b>Soft and Chewy Pretzels and Pretzel Bites</b></span><br />
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<span style="font-size: large;">2 3/4 C. flour</span><br />
<span style="font-size: large;">1 tsp. salt</span><br />
<span style="font-size: large;">1 tsp. sugar</span><br />
<span style="font-size: large;">2 1/4 tsp. yeast</span><br />
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<span style="font-size: large;">1 C. warm water</span><br />
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<span style="font-size: large;">Pretzel Salt or Coarse Salt</span><br />
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<span style="font-size: large;">3 T. melted butter (for brushing after baking)</span><br />
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<span style="font-size: large;">Put all dry ingredients in mixer bowl. Pour warm water over and stir with a spatula to incorporate. Knead on medium low for 5 minutes. Put in greased bowl and cover with plastic wrap (spray the plastic wrap as well for easy removal) and let rise for 30 minutes or so. </span><br />
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<span style="font-size: large;">While the dough is rising, <b>make a soda wash</b> by mixing <b>1 T. baking soda with 1/2 C. of warm water</b> and then microwave for one minute. Set aside.</span><br />
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<span style="font-size: large;">Preheat oven to 475 degrees. Place dough on an oiled surface and divide into 8 pieces. Roll each piece into a long rope about 1/2 inch diameter.... twice as thick if you're doing bites. Shape each rope into pretzels OR cut 1 inch pieces from the rope. Dip each pretzel/bite into soda wash and place on a well greased cookie sheet. While still very wet, sprinkle with salt. Let rest 10 minutes. Bake for 9-10 minutes or until beginning to brown. Remove from oven and brush with melted butter.</span><br />
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<span style="font-size: large;">Enjoy plain or dipping in cheese sauce. YUMMM!</span><br />
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<br />Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com1tag:blogger.com,1999:blog-4950217703777576633.post-71641833809926202402017-03-23T03:30:00.000-07:002017-03-23T03:30:30.166-07:00A Healthy Breakfast Scramble<div>
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<i style="font-family: Verdana, sans-serif; font-size: x-large;"><b>It is said that breakfast is the most important meal of the day. </b> Yet, that's often one of the most difficult times to take a few minutes to nourish yourself! This breakfast scramble can be cooked in under 10 minutes and is quick to eat. Ingredients can be prepped ahead to save time.</i></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>I often fix this just for myself, though if my husband is home he enjoys it as well. It works well to just double the ingredients and cook for two. It doesn't work as well to cook for six people as the eggs take longer to cook and the spinach goes too soft and the color leaches out into the eggs. </i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>Dave and I have been participating in a health program through his work that gives us support on making healthy changes to our activity and food. One of the challenges is to eat a high protein breakfast each day. This recipe supplies around 15 grams of protein and 260 calories. Add a piece of whole wheat toast and you're above 20 grams of protein. Add 1/2 an oz of shredded cheese on top and even better if you're not counting calories! You can do more than that in a protein shake, but I really really love to chew my breakfast! </i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>Don't forget, you don't have to limit this only to breakfast! It's a tasty lunch or dinner as well.</i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>My Favorite </b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Healthy Breakfast Scramble</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">2 eggs, beaten with about a teaspoon of water and salt and pepper</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">2 baby portabella mushrooms, sliced</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">1 handful of fresh baby spinach</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">2 tsp. olive oil</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">1 fresh tomato, sliced or diced </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">In a small frying pan, over medium heat, saute the mushrooms in olive oil until they are lightly browned. Add spinach and stir gently as it warms and goes limp, about 1 minute.... maybe 2 at most. Add eggs and stir gently until they are set. Remove from heat.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Slide your breakfast scramble onto your favorite plate and top with diced tomato. Sprinkle with a tad of salt if desired.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Enjoy warm!</span></div>
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Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-6116073951832403682017-03-19T20:19:00.000-07:002017-03-19T20:19:10.234-07:00Oatmeal Crispies<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkz27jl7rhXyn9JI1jIokNrspQBfu6iHp3yyTO4ALU_Cno19C3dgRxCISWAPwdAp8K6JMDya8xNtI6yUNOKN5o0cDcIEdGAsh8wAn3eav_vGRumFKene2tO7B-1N5MAF4cbtdvPlqwDU/s1600/oatmeal+crispies+stitched.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkz27jl7rhXyn9JI1jIokNrspQBfu6iHp3yyTO4ALU_Cno19C3dgRxCISWAPwdAp8K6JMDya8xNtI6yUNOKN5o0cDcIEdGAsh8wAn3eav_vGRumFKene2tO7B-1N5MAF4cbtdvPlqwDU/s640/oatmeal+crispies+stitched.jpg" width="241" /></a><span style="font-size: large;"><i>This was the first cookie I learned to bake. I think I was about 11 years old, maybe 12. What warm memories of using my Mom's old mixer. By the time I was adding the last cup of oatmeal I had to have help to stir it in by hand. I remember eating about as much dough as baked cookies. Some things never change!!! <shuffling sheepishly=""> However, some things DO change and now I have an awesome KitchenAid mixer than can mix up a double batch all by itself without batting an eye! </shuffling></i></span><br />
<span style="font-size: large;"><i><shuffling sheepishly=""><br /></shuffling></i></span>
<span style="font-size: large;"><i><shuffling sheepishly="">I'll type in the recipe just like Mom's, but I do make some changes. Most of the time I add 1/2-1 tsp. of cinnamon. I've read about the health benefits of cinnamon so in my mind, this qualifies these cookies as a health food. LOL! Seriously though, if you're going to have a cookie, one with oatmeal in it at least provides more nutrition than one with straight white flour, and once in a while I substitute 1/2 cup of whole wheat flour for 1/2 cup of the white flour. (and then remember that cinnamon! ;) ) </shuffling></i></span><br />
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<b><span style="font-size: x-large;">Oatmeal Crispies</span></b><br />
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<span style="font-size: large;">1 C. shortening (or margarine or butter)</span><br />
<span style="font-size: large;">1 C. sugar</span><br />
<span style="font-size: large;">1 C. brown sugar</span><br />
<span style="font-size: large;">2 eggs, beaten</span><br />
<span style="font-size: large;">1 1/2 C. flour</span><br />
<span style="font-size: large;">1 tsp. baking soda</span><br />
<span style="font-size: large;">1 tsp. salt</span><br />
<span style="font-size: large;">1 tsp. vanilla</span><br />
<span style="font-size: large;">1/2-1 tsp. cinnamon optional</span><br />
<span style="font-size: large;">1/2 C. chopped walnuts optional</span><br />
<span style="font-size: large;">1 C. chocolate chips</span><br />
<span style="font-size: large;">3 C. quick oats</span><br />
<span style="font-size: large;">1/2-1 tsp. cinnamon if desired</span><br />
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<span style="font-size: large;">Cream shortening and sugars; add eggs and vanilla. Sift flour, soda and salt (and cinnamon if using) together and add to creamed mixture. Add oats, nuts and chocolate chips. Drop on ungreased baking sheet and bake at 350 degrees for 10-12 minutes. (when they're done they'll be starting to brown on the edges and look not quite done in the middle... take them out and let them sit on the cookie sheet for 5 minutes or so and they finish up nicely)</span><br />
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<b><span style="font-size: x-large;">Joy's Notes:</span></b><span style="font-size: large;"> If you use margarine, you probably want to add an extra 1/4 C. of flour. Often, I bake my first sheet of cookies and if they spread too much, add a bit more flour. The original recipe says to bake for 8-10 minutes but my oven most of the time needs 11-12. I seem to ALWAYS burn one sheet of cookies because I set it lower & then think "I'll leave it in just one more minute" and then I wander off and forget. I'm sure things like that don't happen at YOUR house. :) Those over done cookies are really good dunked in milk! Waste not want not. (This DOES NOT apply to extra blackened cookies... they don't taste good in any amount of milk - if the oven is smoking... throw them out. lol)</span><br />
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<span style="font-size: large;">Several years ago after making these cookies, I was cleaning up in the kitchen and realized the baby was being awfully quiet. Guess what he found! He'd learned to pull the chairs out and was quite a climber. The cookies were just too much to resist. :) Awww these babies grow up too fast! Now he's 8 years old and could reach the plate just fine without climbing!</span><br />
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<span style="font-size: large;"><br /></span>Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-84724900413373804042017-03-01T10:55:00.000-08:002017-03-01T10:55:08.646-08:00Hearty Chicken and Lentil Stew<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i><br /></i></span>
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<i style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">These cold, windy days make a soup or stew so inviting! Hubby and I are trying to make some healthy changes to our diet and this hearty stew is perfect for filling up without filling out!</span></i><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>I love the earthy, peppery, flavor of lentils. My mother fixed them some when I was growing up, my favorite recipe of hers was a Lentil Casserole with hamburger and the seasonings of baked beans. It was delicious! If I had had kale or spinach on hand I would have thrown some of that in at the end of cooking to add color and nutrition, but I was out of fresh greens. Play around with the veggies all you want in this stew and you'll find which ones you love best!</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Hearty Chicken and Lentil Stew</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1-2 chicken breast, boneless, diced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">2 quarts chicken broth (or 2 quarts of water and chicken bouillon)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 1/4 C. lentils (I use red)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Brown chicken in a tablespoon or so of olive oil. Add chicken broth and lentils and bring to a boil. Simmer for around 40 minutes or until lentils are almost tender.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 15 oz. can diced tomatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 C. sliced carrots</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 C. sliced celery</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 C. chopped onion</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/4 C. chopped pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 tsp. dried thyme or 1 T. fresh chopped thyme</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Bring back to a boil and cook for 10 minutes. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 1/2 C. cubed winter squash or sweet potato</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">(this is where I'd add a handful of spinach or kale if you choose)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cook until all veggies are tender, about 10 more minutes. Salt and pepper to taste.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Serve with a dollop of sour cream if desired.</span><br />
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<br />Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0tag:blogger.com,1999:blog-4950217703777576633.post-3173953542569218012017-02-08T10:13:00.000-08:002017-02-08T10:13:03.432-08:00Pull Apart Breakfast Biscuits<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkscRZHvB8DcTOL-U7itV_hnvgHwaHleDShUGzh5O9uW2yBm4rSUvGH9-h30m8ZnUuNsY1AYpBHqxf4qXl6it2RGgZGk_TOqMAc7D06yLcG20FpGJjB6IHrBTw6O2qyt05Wgx3TeOxQZE/s1600/pull+apart+breakfast+biscuits+stitched.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkscRZHvB8DcTOL-U7itV_hnvgHwaHleDShUGzh5O9uW2yBm4rSUvGH9-h30m8ZnUuNsY1AYpBHqxf4qXl6it2RGgZGk_TOqMAc7D06yLcG20FpGJjB6IHrBTw6O2qyt05Wgx3TeOxQZE/s640/pull+apart+breakfast+biscuits+stitched.jpg" width="198" /></a></div>
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<i style="font-family: "trebuchet ms", sans-serif; font-size: x-large;">If you have a sweet tooth at breakfast, this Pull Apart Breakfast will work to satisfy it! We often do a similar dish in our dutch ovens when we're camping but this is easy to throw together at home as well.</i><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>It helps to have a bundt pan but you could easily cut the recipe in half and use a bread pan or casserole dish. You may just have to extend the cooking time a little so the center gets done. </i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>I haven't tried it yet, but one of these times I'm going to add a sprinkle of cinnamon in these layers. </i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Pull Apart Breakfast Biscuits</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"> 2 rolls Grande refrigerator biscuits (in the dairy section)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 can whipped topping (real cream preferably)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1/2 C. chopped walnuts</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 1/2 C. brown sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">1 cube of butter sliced into 12-16 pieces</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Grease a large bundt pan. In the bottom set half of the pieces of butter, sprinkle with 1/2 C. of the brown sugar and 1/4 C. of the walnuts. Spray a small layer of whipped topping across the sugar layer. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwS6ysLCckwbGAAhaaJSij3sI2tf_eQUrUu83suSgTbeG_hQAdbB0bqYRIrgMjGld9Tqsh2ppxuUDj4M1rUdNQuvF4eNoCywO-8ncty5vZ91Tq2dk5C2tUNmvJQkkozCvFX3rQJMP05o/s1600/DSC_0493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwS6ysLCckwbGAAhaaJSij3sI2tf_eQUrUu83suSgTbeG_hQAdbB0bqYRIrgMjGld9Tqsh2ppxuUDj4M1rUdNQuvF4eNoCywO-8ncty5vZ91Tq2dk5C2tUNmvJQkkozCvFX3rQJMP05o/s200/DSC_0493.JPG" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cut biscuits in 4ths. Set 1 can of biscuit pieces into the whipped cream layer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfj23eSMz6vnm8HVUU5mzmy9ELJtRlkuqhMTxgbipQeztpViuev-4qa4POMW-iKCs7_OENBilebPuDshfjrdqsSTH-1tuy1GdNdp93CyQIG307s42GTn9H0JAGHfvdoLK1bueqd2SX1LM/s1600/DSC_0488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfj23eSMz6vnm8HVUU5mzmy9ELJtRlkuqhMTxgbipQeztpViuev-4qa4POMW-iKCs7_OENBilebPuDshfjrdqsSTH-1tuy1GdNdp93CyQIG307s42GTn9H0JAGHfvdoLK1bueqd2SX1LM/s200/DSC_0488.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCkHg_ayGMhMQ4GRKVcLC-b-T_03wM1_K_YkpJptYmR3OpvpcnwZcht3EUfsU9-0NVM0R5BZQGkQINb5IlJtTh98zd8D5mWlj4eeCvWJIf0yIaa29HakJbnsTMzjQEAVM7OTPR_VMY8Y/s1600/DSC_0495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCkHg_ayGMhMQ4GRKVcLC-b-T_03wM1_K_YkpJptYmR3OpvpcnwZcht3EUfsU9-0NVM0R5BZQGkQINb5IlJtTh98zd8D5mWlj4eeCvWJIf0yIaa29HakJbnsTMzjQEAVM7OTPR_VMY8Y/s200/DSC_0495.JPG" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Layer 1/2 C. brown sugar and 1/4 C. nuts over biscuits and cover with a small layer of whipped cream.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Set second can of biscuits into the whipped cream. Layer last 1/2 C. brown sugar and the rest of the butter pats over the biscuits. Top with whipped cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDGJNlmV-7DA00skUIfhFR0-9tdrLa9TV5lms7v1556W90lbvKcseIGfDPlPCkSImavLo6KfSBDux6y5KDxaKAjf8LJnfe7XZ4o9OmRVA5tGdRIzqULO8xIwH2WAaSGOVMfmeMN4XlGg/s1600/DSC_0497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDGJNlmV-7DA00skUIfhFR0-9tdrLa9TV5lms7v1556W90lbvKcseIGfDPlPCkSImavLo6KfSBDux6y5KDxaKAjf8LJnfe7XZ4o9OmRVA5tGdRIzqULO8xIwH2WAaSGOVMfmeMN4XlGg/s200/DSC_0497.JPG" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Bake at 350 degrees for 25-30 minutes or until done. You can check doneness by lifting one piece of biscuit from the middle out gently to see if it's still doughy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasIBd5bHRQkPqOXgqOVFHkrkPsfZcoGFtcYgwRfSkzu1ZqfIJLk1PgEVHA4t4si_G5I6c-pxlUSvurmdSM4vhPfK1SZM26CEsI573XcgG0FkrHXTSUEzrg6YyA7IobpFTt6kQ4kSBgSQ/s1600/DSC_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasIBd5bHRQkPqOXgqOVFHkrkPsfZcoGFtcYgwRfSkzu1ZqfIJLk1PgEVHA4t4si_G5I6c-pxlUSvurmdSM4vhPfK1SZM26CEsI573XcgG0FkrHXTSUEzrg6YyA7IobpFTt6kQ4kSBgSQ/s200/DSC_0500.JPG" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Remove from oven. Loosen edges with a knife and turn onto a large platter while still hot. Serve warm.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: x-large;">Joy's Notes: </span></b><span style="font-size: large;"> My pan is so full that sometimes it drips over while baking. Putting a cookie sheet on the rack below to help catch drips is helpful OR cut the recipe in half and only use one can of biscuits. </span></span><br />
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<br />Joyfulmom8http://www.blogger.com/profile/02757901367433000904noreply@blogger.com0