August 7, 2010

Homemade Pop Tarts...


Pop Tarts:

• 1 box refrigerated pie crusts (2 per pkg)

• 1 cups Jam/Jelly (any flavor)


• 1.25 cup powdered sugar

• 4 Tablespoons milk

• optional sprinkles


Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares. Place and spread 1-2 Tablespoons of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares). Place on cookie sheet for baking. Bake at 450 degrees for 10-12 minutes. After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.

Freezing Directions:

Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding glaze DO NOT put in toaster.

Servings: 10

August 6, 2010

saturday plans...

...baking bread and scones in the morning w/ Carsy, weeding my garden (as James mows), making a big salad with my fresh veggies, tuna and hard boiled eggs for lunch, working on laundry as I watch TV and I might even cast on a knitting project. ('s not too much).

King Arthur Scone Recipe

Here's your basic "start here" scone recipe. While this simple vanilla scone is delicious as is, it's also the perfect vehicle for your favorite add-ins; we happen to love dried cranberries and walnuts. Though chocolate chips are tempting, too!

Our guarantee: These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. They'll taste mildly of butter and vanilla.

2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup to 2/3 cup half and half or milk

2 teaspoons milk
2 tablespoons sparkling white sugar or cinnamon sugar, optional


1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the fruit, chips, and/or nuts, if you're using them.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.

13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

Hands-on time: 10 mins.
Baking time: 25 mins.
Total time: 1 hrs 5 mins.
Yield: 12 scones


August 5, 2010

Meals for the School Year...

I made up this list as a reminder for the kids. It'll be on the fridge, so they can see the 'reminder' daily as they prepare for school.

Cameron & Carson~ make your pick...

Breakfasts: Have milk, juice and/or fruit with it.

• Waffles
• Pancakes
• Muffins
• English Muffin Melts
• Breakfast Burritos
• Homemade Pop Tarts
• Cold or Hot Cereal

Lunches: Pack Laptop Lunch Box with- ice packs, napkin, handy wipes and a chilled water bottle.

• Mini Pizzas
• Pasta Salads (pack a fork)
• Chicken Nuggets
• Roll up sandwiches
• Sub Sandwich
• Peanut Butter and Jelly or Fluff
• Cheese & Crackers
Add snacks: no more than 1 sweet/1 salty/1 fruit/1 veggie:

sweet- Yogurts/Pudding Cups/ Granola Bars/Grahams/Cookies (2)
salty- Pretzels/Gold Fish/ Cheese Crackers/Trail Mixes/Chips
fruit- Grapes/Apple Chunks/Orange slices/Pineapple Cup/Strawberries/Melon Chunks
veggie- Cucumber Slices/Baby Carrots/Edamame/Broccoli w/ dip

have a wonderful day at school!


August 4, 2010

Recipe: Make-Ahead Muffin Melts

Recipe and photo source: Ree Drummond (The Pioneer Woman) . Go to her site, because she has step-by-step gorgeous photos!!!!

Prep Time: 25 Minutes Cook Time: 5 Minutes Difficulty: Easy Servings: 6


■12 whole Hard-boiled Eggs, Peeled And Chopped

■2 cups Grated Cheddar Cheese

■1 cup (real) Mayonnaise

■12 slices Bacon, Fried And Crumbled

■1 Tablespoon (heaping) Dijon Mustard

■½ teaspoons Garlic Powder

■3 dashes Worcestershire Sauce

■6 whole English Muffins Split

Preparation Instructions:

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
Serve immediately!

Vinegar works wonders...

This list is printed and going in my kitchen, so the boys can read it and follow it daily. And mind you, this is just some of the stuff Vinegar cleans. I use it for EVERYTHING! Going to add 1 c. White Distilled Vinegar to the carpet shampooer this weekend as I clean carpets (ok, as james cleans carpets), Going to add 1 c. to the laundry rinse cycles, toilets, showers, tubs, stainless steel, glass, mirrors, floors....the works!

Uses for VINEGAR in the Kitchen:

1. Renew sponges and dishrags by placing them in just enough water to cover them. Then add 1/4 cup white distilled vinegar. Let them soak overnight.

2. Remove soap buildup and odors from the dishwasher by pouring a cup of white distilled vinegar inside the empty machine and running it through a whole cycle. Do monthly.

3. Clean counter tops and make them smell sweet again with a cloth soaked in undiluted white distilled vinegar.

4. Clean and deodorize a drain by pouring in 1 cup baking soda, then one cup hot white distilled vinegar. Let this sit for 5 minutes or so, then run hot water down the drain.

5. For cloudy glassware, soak paper towels or a cloth in full-strength white distilled vinegar and wrap around the inside and outside of the glass. Let sit awhile before rinsing clean.

6. Get rid of lime deposits in a tea kettle by adding 1/2 cup white distilled vinegar to the water and letting it sit overnight. If more drastic action is needed, boil full-strength white distilled vinegar in the kettle a few minutes, let cool and rinse with plain water.

7. Remove mineral deposits from coffee makers with white distilled vinegar. Fill the water reservoir with 1 cup or more of white distilled vinegar and run it through a whole cycle. Run it once or twice more with plain water to rinse clean. (Check the owners’ manual first.)

8. Remove stains from coffee and teacups by scrubbing them gently with equal parts of salt (or baking soda) and white distilled vinegar. Rinse clean.

9. Clean the microwave by mixing 1/2 cup white distilled vinegar and 1/2 cup water in a microwave-safe bowl. Bring it to a rolling boil inside the microwave. Baked-on food will be loosened, and odors will disappear. Wipe clean.

August 1, 2010

Savory Party Bread....

I now HAVE to make this....'cause I KNOW it's got to be YUMMY!
Got this from: Cookin' Mamas

Savory Party Bread

1 unsliced round loaf (around 1 pound) sourdough bread
1 pound Monterey Jack Cheese, sliced
1/2 c. butter, melted
1/2 c. chopped green onions
2 to 3 tsp. poppy seeds
Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions, and poppy seeds, drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 for 15 minutes. Unwrap and bake 10 minutes longer or until the cheese in melted.