Monday, December 5, 2011
Wednesday, November 23, 2011
Let the whole world know what he has done.
I will tell of all Your wonders.
I will sing praises to You among the nations.
For Your loving kindness is great to the heavens
And Your truth to the clouds.
Be exalted above the heavens, O God;
Let Your glory be above all the earth.
And magnify Him with thanksgiving.
And to sing praises to Your name, O Most High;
To declare Your loving kindness in the morning
And Your faithfulness by night,
And in the midst of many I will praise Him.
You are my God, I extol You.
Give thanks to the LORD, for He is good;
For His lovingkindness is everlasting.
Monday, November 21, 2011
Wednesday, November 16, 2011
Friday, October 21, 2011
Thursday, October 6, 2011
Monday, October 3, 2011
This chicken is smoked on the grill over indirect heat with a pan of soaked wood chips.
The flavor is amazing!
best. chicken. ever.
And of course it's from America's Test Kitchen, so you know it's gonna be good, c'mon!
Alabama BBQ Chicken
Cook's Country - America's Test Kitchen
White BBQ Sauce
- 3/4 c mayo
- 2 T vinegar
- 2 t sugar
- 1/2 t horseradish *(I went w/o the horseradish and it was still good)
- 1/2 t salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 t salt
- 1 t pepper
- 1/2 t cayenne pepper
- 2 whole chickens (3 1/2- to 4-pound), patted dry and split
- 2 c hickory wood chips
- Vegetable oil for grill grate
- 1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
- 2. For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
- 3. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
- 4. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).
- 5. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.
- 6. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.
Tuesday, August 23, 2011
Yeah! I love their recipes!!
Last night we tried the buttermilk waffles. They were great and easy.
I love how they try several methods to give you the best tasting recipe yet an easy process. For example, on the waffles they wanted an easier way to get the airyness that whipping egg whites gives traditional waffle recipes.
They figured most people wouldn't want the pre-breakfast workout of making a meringue. Solution: club soda! Club soda is what is used in most Japanese tempura batters to make it light and fluffy, so why not waffles! Brilliant!
Americas Test Kitchen
2 c flour
1/2 c buttermilk powder*
1 T sugar
3/4 t salt
1/2 t baking soda
1/2 c sour cream
1/4 c oil
1/4 t vanilla
1 1/4 c seltzer water
whisk the dry ingredients.
in a seperate bowl, whisk the wet ingredients except the seltzer water.
gently stir the seltzer into the wet ingredients.
pour the wet into the dry and gently stir until just combined. (batter should remain slightly lumpy with streaks of flour.)
*if you dont have buttermilk powder you can do 1/2 c buttermilk and reduce the seltzer water to 1 cup.
Tuesday, August 16, 2011
Have you heard we are homeschooling next year? (i could use your prayers!)
We are transforming our guest bedroom into our schoolroom. It is slowly coming together! I asked Tony to make me some book shelves for our little library. He did an excellent job! We love it!
And do you see that yellow cabinet? I rescued that from the thrift store for $10! It's a vintage jelly jar cabinet. I painted it a marigold yellow on the outside.
The inside is painted orange, green, and blue to match the kids' desks.
Wednesday, July 20, 2011
Perfect for those days you want to make something, but realize you are out of eggs!
Applesauce Snack Cake
adapted from Allrecipes.com
1/2 c butter
1/2 c sugar
1 c applesauce
1 c flour
1 c whole wheat flour
1 T ground flax
1 t baking soda
1/2 t salt
2 t cinnamon
1/4 t ground clove
1/2 c walnuts
Cream butter and sugar.
Stir in flours, flax, soda, and spices.
Pour into a greased and floured 9x9 pan.
Bake at 350 for 40 min.
Tuesday, July 12, 2011
One of the highlights of the week is seeing the new maintenance video being revealed.
And here it is.....
Friday, July 1, 2011
Feel free to change it up with any fruit.
Orange Streusel Muffins
2 c flour
1 1/2 t baking powder
1/2 t salt
1/2 c butter, softened
3/4 c sugar
2 t vanilla
1/4 c milk
1/4 c juice from orange
zest from orange
1/4 c sugar
2/3 c flour
1/4 c butter, softened
zest of one orange
Beat butter and sugar until light and fluffy.
Combine muffin dry ingredients.
Combine milk, OJ, zest, and vanilla.
Alternate adding dry and wet ingredients into butter/sugar mixture.
Divide into 12 lined muffin cups.
Combine streusel ingredients and sprinkle on top of muffins.
Bake at 350 degrees for 20 min.
1 c sugar
1 stick of butter
4 T cocoa powder
1/2 c milk
1 c peanut butter
1 T vanilla
3 c oats
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk.
Let boil for 1 minute then add peanut butter, vanilla and oatmeal.
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
Thursday, June 30, 2011
Seems like it has been either in the 70's and rainy or 103!
Either way we are stuck inside, so we have found some fun indoor activities to keep us busy from Skip to My Lou's site.
One has been making homemade playdough. It turned out really well and has kept well wrapped in a baggie.
I doubled her recipe and it made the right amount for us to split between 3 kids.
Give it a try!
from homemade by Jill
- 1 cup flour
- 1 cup warm water
- 2 teaspoons cream of tarter
- 1 teaspoon oil
- 1/4 cup salt
- food coloring
- Combine all ingredients (except food coloring) in a medium-sized saucepan.
- Stir over medium heat until smooth.
- Stir continuously until the dough balls (about 1-2 minutes). Remove from heat.
- When dough is cool enough to handle, knead until smooth.
- Form into a ball.
- Divide into as many colors as you'd like to make. A single batch makes a good amount for four colors.
- Add food coloring to the divided dough. Gel food coloring works quite well. I have not tried liquid food coloring.
- Knead the food coloring into the dough. To protect your counter top, knead over wax paper. To protect your hands, wear plastic or rubber gloves, if you have them (you could also put the dough and food coloring inside a ziplock bag and have the kids squish it around inside).
- When the dough is a consistent color, ball and set aside.
- Repeat with the rest of your colors.
- Put the dough in separate containers. Toddler-sized snack containers are a good size, and I have also wrapped the colors individually in wax paper and stored in zip-lock baggies.
- Store in an airtight container until ready to use. It will stay soft for several weeks if stored airtight.
Wednesday, June 22, 2011
Here's how to make them:
I made two different sized flowers. The large ones started with a 8x8 square of fabric and ended up being around 3 1/2 inches round. The smaller ones were made from a 6x6 square and ended up forming a 2 1/2 inch flower.
If you make some, I'd love to hear what you use these for!
Tuesday, June 21, 2011
Bloomin' Onion Bread
from The Girl Who Ate Everything
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Wednesday, June 1, 2011
This recipe comes from Martha and was quite easy to prepare, yet looks like you spent a lot of time! It is basically a sweet biscuit dough shaped into two large circles that you bake and layer with whipped cream and berries.
Give it a try!
from Martha Stewart
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
- 8 ounces cold cream cheese, cut into 2-inch pieces
- 3/4 cup buttermilk, plus more for brushing
- Raw sugar or fine sanding sugar, for sprinkling
- 2 pints blueberries
- 2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise)
- 3 tablespoons granulated sugar
- 2 cups (1 pint) heavy cream
Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.
Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.
Thursday, May 19, 2011
This is really only good right away as the potatoes get soggy quickly, so only make enough for what will be used.
Shoestring Chicken Salad
1/4 c. chopped onions
1 c. grated carrots
3 c. cooked chicken, shredded or cubed
1/4 c. whipped cream
3/4 c. Miracle Whip
1 tsp. salt
2 cups shoestring potato chips
combine all ingredients except for the shoestring potato chips and mix well.
chill until ready to use.
mix in potato chips right before serving.
Monday, May 16, 2011
Monday, May 9, 2011
If you enjoy searching the web for new recipes and meal planning ideas you should check out Dinnertool.com
They have lots of recipes, meal ideas, you can even make a shopping list.
And, at the very bottom of their website you can explore through a huge list of food blogs when you click on their 'friends' link.
Go check it out!
Cheesecake Swirl Brownies
6 oz chocolate chips
1/2 c butter
1 c sugar
1 t vanilla
3/4 t salt
3/4 c flour
mix above ingredients and pour into a greased 9x13.
8 oz cream cheese
2/3 c sugar
2 t lemon juice
1/2 t vanilla
1/4 t salt
2 T flour
combine and drop by spoonful over brownie mixture.
swirl with a knife.
bake at 350 degrees for 20-25 min.
Wednesday, March 30, 2011
This recipe was inspired by a dish we had at Everest on Grand in St. Paul. If you ever get the chance, you should eat there. Everything we've had there is amazing! Authentic Tibetan/Nepali cuisine.
Everest Chicken Curry
inspired by Kukhurako Maasu ( Chicken Curry) from Everest on Grand
1 onion, pureed
1 T garlic, pureed
1 T ginger root, grated
4 T curry powder*
1 t cardamon
1 14 oz can coconut milk
1 lime, juiced
12 boneless/skinless thigh meat
1-2 bell peppers, sliced
1/2 onion, sliced
1 c pea pods
heat enough oil in a large skillet to coat bottom of pan.
add onion paste, garlic, and ginger and cook 3-5 min.
add curry powder and cardamon. cook another min.
add coconut milk and lime juice.
once simmering, add chicken and salt/pepper. cook until chicken is cooked through - about 10-15 min.
meanwhile, in another pan fry sliced peppers and onions until tender and browned.
add to chicken along with pea pods continue cooking another 1-2 min until everything is heated through.
serve over rice and naan.
* The curry I found was at Cub Foods in the Ethnic Foods area and had the following ingredients:
turmeric, coriander, chili, fennel, anise, cumin, fenugreek, salt, garlic, cinnamon, nutmeg, bay leaves, and cloves.
Thursday, March 24, 2011
Sorry for the hiatus around here. Life's been busy with sickness after sickness after sickness, followed by some sickness. Then we decided to re-do Evan's room. Isaiah and Addie got bunkbeds and moved into one room. Which left Evan with this.....
...plus imagine a 16" farm scene border connecting the grass to the sky. It was good when he was 2, but he's almost 10 now...WHAT?! We have a young man on our hands and he deserves a respectable young man's room.
So, between him and me and Tony here's what we came up with...
...a snowboarder jumping out of the paint into a scene of mountains and snowy hills.
I think it turned out quite well and was a lot of fun to do together. Everybody helped out.
And Evan and Addie had fun adding these little stick men hiding all over his room.
This one dropped his lunch off of the light switch.
I think this room will fit his adolescent years quite nicely!