75cent coupon for Reynolds Parchment Paper

Click - here - ... check out the yummy recipes too!

Baking Cookies in the Car!!!

Hmmm ... with the heat wave we've been having I think this would totally work :-) Not too sure if I'm up to it - but I think my son would love it! Check out -this post- on bakingbites.com!

Chicken Tikka Masala

I came across this recipe at: thepioneerwoman.com ... she's got some terrific recipes! I've made her: Baked Fudge, Chicken Spaghetti, Eggs Benedict, Blender Hollandaise, Kay's Roasted Potatoes, Marlboro Man's Favorite Sandwich, Not Your Granny's Mac & Cheese, Pots de Creme, Best Chocolate Sheet Cake, Best Lasagna, Yellow Cupcakes with Sticky Chocolate Icing! I haven't made a recipe we haven't liked ~ and there are lots more I want to try! Another one of Pastor Ryan's dishes we've liked is Pasta Carbonara. She's also got a lot of great give-a-ways!
-
Pastor Ryan's Chicken Tikka Masala
Click - here - to go to thepioneerwoman.com and print this recipe.
-
This post is linked to Tasty Tuesday, click - here - to go there and check out some more tasty recipes! Including Jen's Scrumptious Strawberry Pie that I'll be trying soon!

Best Ever White Bread (ABM)

We were hanging out Sunday afternoon getting ready to watch a movie & have rootbeer floats ~ thanks to all the terrific deals lately (A&W on sale and some free Breyers ice cream), when I realized I was out of bread for lunches the next day! Not wanting to leave the house - I decided to make use of the breadmaker, something that I haven't done in a while. Found this recipe on recipezaar ~ I could browse recipes there all day!

Best Ever White Bread

-

Put in Bread Maker:

-

1-1/3 cups milk

2 Tblsp Butter

4 Tblsp Sugar

2 tsp salt

4 cups bread flour

1 Tblsp yeast

-

It was really good and made some good sandwiches too!

-

You don't have to have a breadmaker to make this - see the recipe - here -

-

This post is linked to Tasty Tuesday at Balancing Beauty and Bedlam ~ check out some more terrific recipes - here -

Cheesecake!

I made this Cheesecake this past weekend and totally forgot to take pictures! I found the recipe in the coupon inserts :-) After the terrific sales/coupons on cream cheese at Albertsons this was one nice way to use 2 bricks of it! I served this with canned pie cherries, but it really would be good on its own too! Super easy too!

-

This recipe is linked to Tasty Tuesday at Balancing Beauty and Bedlam.

Vanilla Cream Puffs!

Vanilla Cream Puffs

-

Puff:

1 cup water

1/2 cup butter (no salt)

1/4 tsp salt

1 cup all purpose flour

4 eggs

-

Filling:

1-1/2 cups cold milk

1 (5-1/8 ounce) package of instant vanilla pudding

3/4 tsp almond extract

2 cups whipping cream, whipped

-

Chocolate sauce for the top -or- powdered sugar to dust the top.

-

-

Preheat oven to 400 degrees. In a saucepan bring water, butter & salt to a boil. Add flour all at once and stir until a ball forms. Remove from heat and let stand for 5 minutes. Add eggs (one at a time) beating well after each one - continue beating until mixture is smooth and shiny. Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet (I made 9 big ones!) Bake for 30 minutes or until golden.

-

Immediately upon pulling them out of the oven split the puffs open and put on a wire rack. Remove & discard the soft dough inside of the puff. Let cool.

-

In a bowl beat the milk, extract, and pudding mix together for about 2 minutes. Let stand for 5 minutes then fold in the whipped cream.

-

Fill the cream puffs & put the tops back on. Chill for at least one hour.

-

Just before serving top with chocolate sauce or powdered sugar.

-

If there are any left keep them in the fridge.

*

This Recipe is linked to Balancing Beauty and Bedlam Tasty Tuesday.

Gumbo!

I've never made a Gumbo before ~ and after making this Four Meat Jambalaya (see - this post), and hubby mentioning that he'd had some Gumbo before and that he liked it ~ I was on the search for one ... this is by Paula Deen, and you just can't go wrong with Paula :-) It also used some of the same ingredients that I already had on hand from the Jambalaya (chicken, shrimp, & smoked sausage.) I've never had authentic Cajun Cuisine, so I've got nothing to compare it to ... but it was really good! If you've got any Cajun recipes to share I'd love to hear from you, since my family and I have really enjoyed both the Jambalaya & Gumbo.

-

Gumbo by Paula Deen

-

3 large boneless skinless chicken breasts

salt & pepper

1/4 cup vegetable oil

1 lb smoked sausage cut into slices

1/2 cup all purpose flour

5 Tblsp margarine (I used butter)

1 large onion, chopped

8 garlic cloves, minced

1 green bell pepper, seeded & chopped

3 stalks celery, chopped

1/4 cup worcestershire sauce

1/4 bunch flat leaf parsley, chopped (I had regular in the house so that's what I used)

4 cups hot water

5 beef bouillon cubes (I only had chicken and veggie ones, so again, that is what I used)

1 (14oz) can stewed tomatoes, with juice

2 cups sliced frozen okra (I used whole)

4 green onions, white & green parts, sliced

1/2 lb peeled, deveined, cooked shrimp

-

Season chicken with s&p (I did cut it into bite size pieces.) Heat the oil in a heavy bottomed large pan over med-high heat. Cook chicken until browned and remove from pan. Add the sausage and cook until browned and remove. Sprinkle flour over oil and add 2 Tblsp of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let roux cool.

-

Return to low heat and melt in the remaining 3 Tbsp butter. Add the onion, garlic, green pepper, and celery - cook for 10 minutes. Add worcestershire sauce, s&p to taste and the parsley (I did not add the parsley, since certain members of my family would have been picking it out all through dinner - I just garnished the tops for who wanted it!) Cook stirring frequently for 10 minutes. Add hot water and bouillon, whisking constantly. Add the chicken & sausage. Bring to boil and reduce heat, cover and simmer for 45 minutes. Add tomatoes & okra and continue to cover and simmer for 1 hour. Just before serving add the shrimp & green onions ... again I just garnished with green onion for the same reason as the parsley :-)

-

Served over long grain rice with Tabasco!

-

I think that this would freeze really well too.

-

This recipe is linked to Tasty Tuesday at Balancing Beauty and Bedlam.

Fabuless Fresh Fruit Pizza!

I picked up a few sugar cookie mixes that were on sale at Albertsons & this is one thing I like to make with them. You can also use the refrigerated sugar cookie dough in the Pillsbury cans -or- even just make your own sugar cookie base.

Make a large pizza sized cookie and bake on a pizza sheet according to package directions.

Rest of the Ingredients:

8oz of cream cheese softened -or- used whipped cream cheese

1/2 cup sugar

2 T. fruit juice

2 tsp. cornstarch

1 cup fruit juice

1 small can pineapple wedges

fresh fruit ~ you don't need a lot & I usually use what is fresh and in season: berries, bananas, kiwis, grapes ...

Cool large sugar cookie. Mix cream cheese, sugar, and 2 T. fruit juice together until smooth. Spread on cookie & top with fruit.

In a saucepan mix together 1 cup fruit juice and cornstarch. Cook over medium heat until thick & then cool. Spread this sauce over the fruit topping the top of the fruit pizza. Refrigerate & enjoy :-)

This recipe is linked to Tasty Tuesday at Balancing Beauty and Bedlam.

Four Meat Jambalaya

I found this recipe - here - at The Happy to be Home site through the Tasty Tuesday Parade of Foods when I posted Betty's Fruit Salad.
I made it this afternoon for dinner ... it smelled so good that I just had to try it right-a-way, good thing I hadn't had lunch yet! It tasted even better than it smelled! Very good and very quick and easy! To reheat it I've put it in a casserole dish in the oven.

My notes (since I never seem to follow directions exactly): I did use more bacon and chicken - used a yellow bell pepper since that is what I had - and I didn't have ground thyme, so I just used regular. I also used about 1-1/2 tsp+ of Tabasco ... we like thing a little bit more spicy, even my son! And even with that it's not really spicy just has a nice flavor. I highly recommend this recipe and will definitely be making it again!

Thank You Leila for sharing this recipe!!!

Bettys' Fruit Salad ~ This is the best!

Betty is the mother-in-law of Homeschool3 ~ and many years ago she made this wonderful fruit salad and shared the recipe with me ~ it really is the best!

Betty's Fruit Salad

1 (29oz) can fruit cocktail, drained
1 (14oz) can Pineapple chunks, drained
2 (11oz) can mandarin oranges, drained
2 sliced bananas
1 apple cored & diced
1 cup flaked coconut
1 cup mini marshmallows
10 oz sour cream
1 lemon, juiced

In a large bowl pour lemon juice over bananas and apple. Add the rest of the drained fruit to this - then the coconut and marshmallows. Fold in sour cream. Chill and enjoy!

Just a side note - I like to keep all of the juice I've drained from the fruit and use it to marinate meat in - I just season it up with whatever I'm feeling like, and usually add some chicken and marinate overnight in a zip-lock then grill.

This is part of Balancing Beauty and Bedlam - Tasty Tuesday - go here to check out more yummy looking recipes.

Pillsbury Recipes & Bake-off!

Enter the Pillsbury Bake-off! -or- Just browse some really yummy recipes like I'll be doing! Click here to go there.

I made the Rice Pudding too!

And it was good! My mom made this (see recipe here) but didn't provide a pic! So of course I had to make it right-a-way so we'd have one :-)

Coconut Rice Pudding with Diced Mango, Toasted Sesame Seeds & Honey ~ CrockPot

My Mom made this today and said it was really good! She said to make sure to use a large crock pot as it does expand as it cooks (If you're reading this Mom send a picture!)


Coconut Rice Pudding with Diced Mango, Toasted Sesame Seeds & Honey


1 cup uncooked long grain white rice
15 oz can coconut milk
4 cups milk
1 cup granulated sugar
1 cinnamon stick or 1-1/2 tsp ground cinnamon
4 - 1/16 of an inch slices of fresh ginger root
2 tsp vanilla extract
1 mango, peeled and cut into 1/2 inch cubes
2 Tablesp sesame seeds, toasted
honey to taste


1. Place rice, cinnamon and ginger in slow cooker.

2. Combine coconut milk, milk, sugar, vanilla in a separate bowl. Whisk to blend and pour over rice.

3. Cook on high for 3 to 3-1/2 hours, stirring once or twice. (I only cooked mine 2.5 hours - all the milk was absorbed and the rice was done.)

4. When rice is fully cooked and milk is absorbed, remove from heat and cool.

5. Just prior to serving toast the sesame seeds in a dry skillet or toaster oven until just golden, being careful not to burn.

6. Serve rice pudding slightly warm or cool; top each serving with some diced mango, a drizzle of honey and a sprinkling of toasted sesame seeds.

Always Free Recipes

I was just browsing around for some recipes for Easter and thinking of what I might make. This is a terrific recipe site ~ I think it's one of my favorites ~ and I've made many, many recipes from here. I like browsing around it and it's one of the first places I go when I'm looking for a recipe or something new to try out. Click here to go there.

3 Dozen Free Eggs! & Eggs Baked In Mushroom Sauce

This week Albertsons was offering free eggs with some purchases - see post here - so I got 2 dozen free eggs on one trip, the week before Winco had a coupon out for free eggs, bacon, and english muffins ~ so another dozen free eggs! That's alotta free eggs! I know we'll use a dozen or so for easter egg coloring this weekend ~ but I was on the search for a recipe to use up some of them. I remembered seeing this recipe in a cookbook of mine ~ the recipe also called for english muffins ~ and since I had some of those from the free coupons I decided I would give it a try.

Eggs Baked in Mushroom Sauce

1 lb. fresh mushrooms, sliced

1/4 c. melted butter

3 T. all-purpose flour

2 c. whipping cream

1 egg, slightly beaten

1 tsp. bouillon granules

Grated Parmesan cheese

1 T. grated onion

2 T. chopped fresh parsley

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. dried thyme

8 large eggs

4 English muffins, halved and toasted

Cook mushrooms in butter in a large saucepan over medium heat for about 5 minutes. Remove mushrooms with a slotted spoon and set aside. Add flour to the pan stirring until smooth. Cook stirring constantly for a minute. Combine cream and next three ingredients. Gradually add to the flour mixture and cook, stirring constantly, until mixture is thick and bubbly. Stir in mushrooms, parsley, and next three ingredients. Pour into a slightly greased baking dish. Make 8 indentations in the mushroom mixture and break an egg into each. Sprinkle with Parmesan cheese and bake at 350 for about 10 minutes. Serve over english muffin halves.

At about 10 minutes the eggs did not look set to me ~ so I cooked longer ~ keep a close eye on them, I ended over cooking and I think they would have been nicer had the yolk still been somewhat soft. I also think that instead of mushrooms - steamed broccoli or cauliflower would have worked nice with the sauce.

Recipe for Strawberry Banana Freezer Jam

I purchased this package of Ball Freezer Jam Pectin at Walmart the other day, it was $2.32 and was one of the things that I just could not find a coupon for ~ so if you locate one please send me the link! I usually make a few batches of freezer jam a year. This is the first time I've used this brand, I usually use certo (?in the yellow box) and with the certo you have to boil the mix on the stove -but- with this one there is no cooking involved! So from now on I think I'll be using this brand for my freezer jam. I made it in the morning and that evening we tried it on ritz crackers with PB ~ and it was good :-) There were 2 envelopes in the box, so I've still got one to use.

Strawberry Banana Freezer Jam

In a large bowl mix one package of the freezer jam pectin mix with 1-1/2 cups of sugar.

Mash:

- approximately 1 cup banana

- approximately 3 cups fresh strawberry

I combine these in a measuring cup until I reach four cups - and I mash the strawberries in a food processor (just don't puree too much, you want a few little whole bits)

Add the fruit to the sugar mixture and stir for about 3 minutes, until you can tell the sugar has dissolved.

Ladle the jam into freezer safe containers ~ let jam stand about 30 minutes to thicken. I usually place one container in the fridge - and the others will keep in the freezer for up to one year. Makes approx 45 oz.
-
This recipe is linked to Balancing Beauty and Bedlam Tasty Tuesday - click here - for lots of cooking inspiration :-)

Have you cleaned your coffee pot lately?

I just cleaned mine yesterday so this was on my mind :-) Just run 2 cups of white vinegar through your machine and let sit for about 20 minutes. Then run some fresh water through at least twice. Nothing like a nice fresh hot cup of coffee from a clean machine!