Meatball Soup

I saw a recipe for this at a website called "The Pioneer Woman Cooks" under "Italian Meatball Soup". She has some awesome recipes. Anyway, I was intrigued. It sounded very good, but a bit too much work. For some reason I cannot make my own meatballs, they fall apart or are gross. And, I have no idea where to even purchase cheesecloth and didn't have any of the herbs on hand (the first time I made this I used Italian dressing seasoning and it was good. If you want more flavor, try that). So, here is my simplified version, and it was really good. This picture does not do it justice. The first time I made it I added the pasta (whole wheat spaghetti) and then went outside to play in the snow with the kids. When I came back inside and hour later my soup had morphed. It looked like canned pasta and meatballs. The kids still liked it, but I didn't like the mushy pasta. Lesson learned - cook the pasta and add it to the soup when you are ready to serve it. The second time was so much better and I am excited for left overs tonight.

Ingredients:
1 large onion (I prefer the big sweet onions)
1 large red pepper
3 large carrots
Olive oil
3 cans of beef broth
At least 1/2 jar of your favorite pasta sauce (After I dump the sauce I rinse it with about 1/2 cup water to get the rest that is in there and add it to the soup. You can use a full jar if you want. I had 1/2 a jar, so that is what I used.)
1 16 oz bag frozen meatballs (or 1/2 a 32 ounce bag, what I had)
small pasta of your choice, about 2 cups, cooked. (If you want more, add it)
cheese for topping
optional - fresh spinach (Frozen would work too, but fresh looks so pretty. I didn't have any this time, so my soup looks kind of blah, but it tasted awesome. ALL of the kids liked it.)

Preheat oven 425 to 450 (some cookware is not designed to cook above 425, if yours is not roast these veggies at a lower temp.) Cut up the onion and pepper, peel and slice up the carrot. Put them in a 9 by 13 pan and drizzle with 2 to 3 Tablespoons of Olive oil (or less if you want). Roast veggies in oven for 35 to 40 min, stirring once. In the meantime heat up broth and pasta sauce. In a skillet, heat up 1/2 cup to 1 cup of the broth mixture and add meatballs. Simmer meatballs until they are fully cooked. I spooned them out onto the cutting board and cut them in 1/4's so that there were more. Cook pasta. When veggies are done roasting, puree them in blender. Add veggies to broth mixture. Heat through. Add meatballs and spinach and cook for a few more minutes. Add cooked pasta right before you serve the soup. Top with Italian blend of shredded cheese. Serve with some yummy garlic bread. Enjoy!!!

Homemade Yogurt - without a yogurt maker

Seriously, this really works and I LOVE it. I have a ton of strawberry "jam" that didn't jell very well and is really more like syrup and it is perfect to use to flavor the yogurt. You can also puree frozen fruit, or use this to make frozen yogurt. I got the recipe from A Year of Slow Cooking and it really works. I changed it a little and add that you really want to try to not lift the lid off of the crock pot while making this. Here is what you need:
Ingredients:
- 8 cups of whole milk (I used lowfat milk)
- 1/2 cup of plain yogurt (I used 3/4 to 1 cup because I figured I may need more because I didn't used the whole milk
- Fresh or frozen fruit for flavoring
- Large bath towel to wrap around crock pot


The How to:
This takes a little while, so you need to make sure that you make it on a day when you will be around to turn off your crock pot at the right time. Pour 8 cups of milk into your crock pot, cover and cook on low for 2 hours. I put a dish towel over mine to be a warning flag (do not open this or I will cut your fingers off). Unplug your crock pot, leaving it covered for 3 hours (so I usually start this at 2 or 3 in the afternoon). After 3 hours scoop out 2 cups of the milk and add the 1/2 cup (or in my case 3/4 cup) yogurt, whisk to make sure it is mixed in well. Add it back the crock pot making sure it is mixed in well. She says to wrap it in a heavy bath towel and let it sit over night (at least 8 hours). I turned mine on again and set the timer for 10 minutes (just because I felt it had cooled off too much). After 10 minutes I unplugged it, wrapped it in a bath towel, and let it sit for about 10 hours (overnight). It worked out well. Transfer yogurt to containers to save in your fridge. Blend in your favorite fresh or frozen fruit combos or use yogurt for smoothies. It should last 7 to 10 days. Stephanie O'Dea says to save 1/2 cup for your starter for next time, but I get creeped out about saving stuff like that. That "Amish Friendship Bread" tastes great, but I never do the starter and keep it thing. It grosses me out having it sit on my counter or in my cabinet fermenting, sorry all those who love it. That is just my own quirk.

The Abyss of the Purse - Coupon Contest

On my quest to conquer the stuff that drives me nuts about my house, I ran into my purse. It's more like I had a hard time lifting it and extracting my insurance card that I needed to make an appointment (I almost needed the "jaws of life"). So, this was my mission today. Seriously, my wallet was looking like George Castanza from "Seinfield" in that episode where he gets back problems from sitting on his wallet that is so full of receipts that he can barely shut it. That is me the receipt and coupon junkie. I found coupons in there that expired in 2008. But now it is clutter and crumb free. It only took about 10 minutes. But, I have a contest for you all. If you can guess how many pens I found in my purse I will send you the coupons that are still redeemable that I found in my abyss. The prize is: 11 "Scoopie Points" for Culvers, 1 coupon for the kids (which adults can use too) ice cream from Culvers, and 3 -$4 off coupons for a family size pizza for Papa Murphy's, and a few other PM coupons. (Sorry, this probably only applies to those who live near Culvers and in Elkhorn or Delavan for the Papa Murphy's coupons (they are from "The Shopper"). I will check at the end of the day on Monday and whoever is closest will win the coupons. Good Luck!!

Focaccia Dippers

My kids love "dipping" things and so this is a hit. I have included the recipe for the foccacia bread, but you can just use a roll of pizza dough and cook it according to the directions on the package. The dipping sauce is a great way to sneak veggies in on them to win the battle I am not willing to fight right now at dinner. This makes enough sauce for 2 dinners. I freeze the left overs for later.

Ingredients:
1 onion
3 carrots (big one's)
1 Red pepper or other colored pepper
Olive oil
Salt and Pepper
A jar of your favorite pasta sauce

Preheat oven to 425 or 450. Cut up veggies and put them in a 9 by 13 pan, drizzle with Olive oil (2 to 3 Tablespoons) and add salt and pepper. Cook in oven for 35 to 40 min., stirring once. Puree veggies and put in a pot. Add as much as your favorite pasta sauce as you like (usually about 1/2 to a whole jar) and mix. Cover and let it simmer for about 10 minutes to allow flavors to blend. Add salt and pepper if needed. Get ready to dip.

Foccacia from CooksRecipes.com:
1 1/2 cups warm water
1 Tablespoon sugar (I use 2 usually)
2 1/2 teaspoons of active dry yeast (a 1/4 ounce package)
3 1/4 cups flour (I do half wheat half regular and usually need a little more than this.)
2 teaspoons salt
1 Tablespoon Extra virgin olive oil
1/4 to 1/2 cup shredded Parm or Italian cheese

Dissolve sugar in the water in a small bowl. Sprinkle yeast over mixture and let it stand for 10 min. In a large bowl combine 3 cups of flour and salt. Add yeast mixture and knead for 10 min. (I have a mixer that kneads it for me and I usually have it on the knead setting for 2 to 3 minutes). Slowly add what flour you need until the dough is no longer sticky (I usually end up adding at least 1/2 cup, if not more). Place dough in a well greased bowl, tuning once to coat it. Cover and set it in a warm place until it doubles in size (about 1 to 1/2 hours. Mine usually is not quite double, but it has gotten bigger). Preheat oven to 375. Punch down the dough and place it on a lightly oiled pizza pan or stone, or baking sheet. Make several dimples in the dough with your fingertips. Drizzle the dough with olive oil, spread it around with a spoon to make sure it is well distributed. Bake for 30 to 35 minutes until golden brown. Turn off oven and add cheese to foccacia bread. Return to oven just until cheese is melted, 3 to 5 min. Cut into "sticks" and enjoy.

Things that made my day better today

So, the day started out with finding a dead mouse in my cooking utensil drawer and mouse turds in our eating utensil drawer, yes totally gross (I had found mouse turds in the one drawer the day before and had Mike set a trap. I know it is part of living in the country, but gross...) Thankfully I had run the dishwasher last night and had clean utensils to use. So, as I am emptying all of my drawers and bottom cabinets and sanitizing everything. (I am not a clean freak, but mouse turds creep me out.) I had to think of things that I am thankful for today. Here they are:

1. My dishwasher that does all of the sanitizing of the pots and pans and utensils
for me.

2. My deodorant that has lasted to the very bottom (I have never had that
happen, it usually crumbles and I have to pick up pieces off the floor) I
had to photograph this because I don't know that it will ever happen again.

3. My new pants. I got these at Kohls with my 30% off coupon,
on clearance. I LOVE these and recommend them to everyone,
but don't wear them if you are going to be around your husband
a lot that day. He may like them a bit too much. They are kind
of silky. They are "Adidas Thermal System" and they are the most comfortable non-maternity pants I have ever worn. I will have to go and get another
pair when I get another Kohl's coupon.

4. I could actually walk this morning after playing at parents night last night. I was sore last night and feared what that would mean for morning. I guess Jillian Michaels has been helping me get into shape. Almost 6 months prego and I can still fake out a 9 or 10 year old and shoot a "J"on an 8 foot hoop.

5. I did a survey for Sonic and now get a free 44OZ soda next time I go back. I go to a Walmart that is 10 minutes further than the closest one because there is a Sonic there. It is my treat for the month. I love their grilled chicken wrap with honey mustard, onion rings, soda with my choice of flavoring.

6. The kids did not have a snow day today. I love them to death, but I needed them to go to school today.

7. Last, but certainly not least, the comments on a previous entry, about putting stuff away. I miss you guys!!

Thinking of these things helped me to smile as I am cleaning up mouse turds and whatever else the mouse left behind. I will set another trap in each drawer tonight to make sure the party in my kitchen is over. Sorry for all you animal lovers and "save the spiders" people out there. I don't let mice live in my house.

Peanut Butter Cup Cake

We are celebrating a birthday today and so I made a cake. If we were still living in Elkhorn I would have gone to the Lakeland Bakery and purchased a marble cake with fudge icing in the middle and the 1/4 inch of butter cream frosting (one of my friends told me I was the cheapest person they knew, which I took as a compliment, because I prefer to make things, like a cake, at home rather than paying $20 for one. I would pay that for a cake from LB). My word, my mouth is watering just thinking about that. I so miss the LB!!!! But this cake is AWESOME!!! I served it with "Moose Tracks" ice cream, a fabulous invention.

Ingredients:
Yellow cake mix (look at the instructions on your cake mix. I changed what I added slightly)
Add amount of water and eggs that the instructions tell you to add.
Add 1/2 of the oil that is called for.
Add 1 cup of peanut butter (I used chunky, just cause I like that word. It reminds me of "Chunky Monkey" ice cream from Ben and Jerry.)

Reese's peanut butter cups - full size, not the mini candy (I needed at least 15 because I had helpers who all needed to try some.)

Preheat oven (I baked it at 350). Mix cake mix ingredients together, pluse PB. Unwrap RPC's and break them into pieces. Put half of batter in a greased 9 by 13 pan (or you could use a bundt pan). Top with broken RPC's, and try not to eat a ton of them. Very difficult for me. I love those 2 great tastes that taste great together. Top with the rest of the batter so that the RPC's are in the middle of the cake. Bake according to cake mix box (I think mine took 35 minutes). Send the kids off to play while you lick the bowl clean.

Frost when cake is cool. I have also included the recipe for my favorite frosting in the world. I use to make the full recipe just so I had left overs to snack on. I cut it in half this time and there was just enough for the cake and a couple of small tastes, just to make sure it was ok. My friend, Nicole, likes to use this on top of angel food cake, it is really good. I got this recipe ages ago, so I have no one to credit for it. Sorry.

Buttercream frosting:

1/2 cup butter
1/2 cup shortening (I never have shortening, so I use all butter. It is thicker, so you have to whip in a little bit of milk. If you use the shortening the frosting is fluffier.)
1/4 cup flour
1 teaspoon vanilla (I used the full teaspoon even though I halved the recipe)
1/2 teaspoon butter flavoring (I didn't have this on hand and it was still good)
1/4 teaspoon almond extract
About 1/4 cup water (you could also use milk)
3 3/4 cup powdered sugar
If you want it to be chocolate frosting mix 1/3 to 1/2 cup of cocoa into the powdered sugar before you mix it into the frosting. (If you are adding cocoa, the frosting will be thicker, use a little bit more milk to make it more spreadable) If it needs more cocoa, add more.

Cream butter and shortening. Add flour, vanilla, water or milk, and extracts (one time my kids were begging me so much for a taste, so I let them taste it at this point. They let me alone after that.) Add sugar (and cocoa) a bit at a time. Frost cooled cake and then hide left overs in the fridge for a treat for yourself later. If you are nice, share. I am not that nice some days.

Pork taco lettuce wraps

This is a meal that takes minutes to make if you have several of the ingredients as left overs from previous meals. It is also known as ,"whatever is left in my fridge" or "Kristen surprise". I will often make a roast one night, then make this another night, then make Tortilla Soup that I posted earlier with the leftovers from this meal. I roast and puree the veggies, just because of the battle I am too tired to fight at dinner time. I roast several veggies and freeze them, then thaw and puree them when I am ready to use them. The picture of this would be so much prettier if I had not pureed the veggies, and if I had some fresh cilantro (so missing that!!!). You can also serve these on tortillas, taco shells, or with chips.

Ingredients:
Left over roast or chicken; or about 1 pound of ground beef, or other meat
1 onion
1 red pepper (I prefer Red, but others work, no prejudice here)
Olive Oil
1 tsp. minced garlic
1 to 2 cups of rice (cooked just depends on how much you need to make enough to feed everyone)
1 to 2 tsp. lime juice
1 can of beans (I prefer black, but whatever you have works)
1 tsp. chili powder (you can also use a packet of fajita seasoning instead of these three spices)
1 tsp. cumin
1 tsp. ground coriander
Salt and pepper to taste
Romaine, Redleaf, or Boston lettuce (to wrap them in)
Serve with Tortillas, nachos, or on lettuce
Top with salsa, chopped tomatoes, cheese, sour cream, avocados

If the meat needs to be cooked, heat up a little bit of oil in a pan and cook the meat (If I have to cook the meat I always drain it when it is cooked, so as not to add more fat to the meal). Add garlic and spices to meat. Cut up and saute veggies (or cut up, drizzled with olive oil, and roast in the oven at 450 for 35 to 40 min, stirring once). Add to meat, add lime juice. After veggies are cooked add beans and rice to meat and cook until flavors combine.