10/29/09

Bay Leaves and Weavils

One of my neighbors gave me a tip that I had not heard before. We both have magic mill wheat grinders--the electric kind. They are very hard to clean and every once in a while I find dead weavils in the metal bowl thing at the bottom. It would frustrate me as I have a very clean kitchen and I clean out the magic mill every time I use it. She told me to throw a few bay leaves in the metal bowl thing and I will never see weavils again! Weavils dont like bay leaves --who knew--and what an easy fix!! I threw a few in there about a 1 1/2 weeks ago & havent seen any weavils. I also threw a few in my pantry by my flour just to be safe. I hope this works and will let you know how it turns out.

Christmas Blossoms Tie Jumper

Charlee is in desperate need of some new dresses and skirts. She grows like a weed--I just can't keep up & I have been in a sewing mood lately. This is one of the things that I have come up with. I got my inspiration from a pillowcase dress at one of my local fabric stores. I couldnt find a pattern that I liked online so I came up with my own. I think it turned out pretty cute and she loves it which makes me even more happy. :)

10/9/09

Oh My! Chicken Pot Pie

Yes, that's what I said, "Oh My!!" I want you to throw away any Chicken Pot Pie recipe that you may have (Shannon do it!), because I can tell you that this one is better. I just made this for dinner tonight, and I thought it was so good, that I Had to post it. I have been looking for a good Chicken Pot Pie recipe, and I finally found it. I have tried a few, but I never like the creamy sauce in the pie. This one tastes like the Marie Callendar's Chicken Pot Pie. It is delicious. This is definitely going on my Favorite recipes. Let's get cooking!

Alright, ingredients are: 2 Pie crusts (the Pillsbury crusts are really good), Chicken Broth, Chicken, Frozen Peas, Carrots, Milk, Flour, Butter, Celery, and onion. (You could try little chunks of potato, I think I may try that next time.)
This recipe came from allrecipes.com but I did it a little different. I used left over chicken from a rotisserie style chicken we had for dinner a few nights ago. The recipe from allrecipes asked for sliced carrots, I didn't feel like slicing, so I used frozen peas and carrots. The only difference is the sliced carrots are a little firmer.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. (Since my chicken was already cooked I just left it out, and then I boiled the carrots, peas, and celery for only 10 minutes.) In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. (After I took this off the burner I did add maybe 1/3 C. Whipping Cream; and some other reviews added another 1/2 C. of broth also.) Place one of your pie crusts in the bottome of your pie dish. Then pour the chicken and vegetable mixture into the dish.


Pour the hot cream mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.


Cool for 10 minutes before serving. If you can wait that long. Mmmmm....I may go have some more right now. I hope you try this and enjoy it. After Thanksgiving you could use leftover Turkey for this too.


Chicken Pot Pie
adapted from allrecipes.com (chicken pot pie IX)

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts


Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Pani Popo

The other night we had a Relief Society Luau. I was very sad that I didn't get to go, but I had signed up to make rolls. So, I decided to make Pani Popo. This isn't actually a Hawaiian recipe, it's Samoan. But I first had it while living in Hawaii and it's rolls cooked in a coconut cream sauce, so I thought it would be perfect for a luau. These are delicious! You have to try them, unless you're going to Samoa, then you can just have them there. :) Let's get cookin'.


The ingredients are: Flour, Yeast, Milk, Butter/Shortening, Sugar, Salt, & Coconut Milk

First mix 2 1/2 cups of flour and yeast. In a saucepan heat and stir milk;sugar; shortening, margarine, or butter; and salt til warm and the shortening/butter almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderatlystiff dough that is smooth and easy to pull - 6-8 minutes. Put some Crisco shortening on your hands. This will add moisture toyour rolls and make it easier to handle (I didn't do this). Shape in a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Cover and let rise until doubled about 1 hour. Punch dough down.
Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the milkmixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees in the ovenfor 20 minutes or until bread tests done.



And here they are! Don't they look delicious? Well, they are. You can't really see the coconut cream on the bottom, but believe me, it's there. So, now you have the recipe. Now go make them! Enjoy.


Pani Po Po
from Samoa Chat Kitchen http://www.samoa.as/recipe9.htm
5 3/4 to 6 1/4 cups all-purpose flour
1 package yeast
2 1/4 cups milk
2 tablespoons milk
1 tablespoon sugar
1 tablespoon shortening, margarine, or butter
1 teaspoon salt

First mix 2 1/2 cups of flour and yeast. In a saucepan heat and stir milk, sugar, shortening, margarine, or butter; and salt til warm and the shortening/butter almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderatly stiff dough that is smooth and easy to pull - 6-8 minutes. Put some Crisco shortening on your hands. This will add moisture to your rolls and make it easier to handle (I didn't do this). Shape the dough into a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Cover and let rise until doubled about 1 hour. Punch dough down.
Roll 18 balls and cover for 10 minutes while you make the following milk mixture. (I rolled the dough into balls and then let them rise in the coconut mixture. I let them rise longer than 10 minutes, maybe 20 minutes.)
Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the milkmixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees in the oven for 20 minutes or until bread tests done.

French Dip Sandwiches

I think I've said this before, but I love sandwiches! I thought I would remind you. One of my favorites it the French Dip Sandwich. I don't know what it is, but I love it! So I had seen a few different recipes, but alot of them you cooked a roast and then sliced it and used that as the roast beef. A few weeks ago I wasn't sure what to make, I had a few options, but I really wasn't in the mood to cook anything. So, I decided on French Dip Sandwiches. They were delicious! And Josh LOVED them too. If Josh loved a sandwich that says alot. I just made them again this last week and changed it up a bit. I will tell you how I did it each time I made it. Let's get cooking!



These are the only pictures I have, I don't have an ingredient picture, sorry. One of my shopping trips to Albertson's I was shopping for a spice and I happend to look down on the bottom shelf and they had an Au Jus Powder on closeout (Johnny's French Dip powdered Au Jus), so I bought it, that's what I used in this recipe, but you could use any Au Jus mix.
In a large Measuring Cup or bowl make the Au Jus as directed and pour into a crockpot ( I made a quart of Au Jus). The first time I made this I added an envelope of Onion Soup Mix, a little Red Wine Vinegar (I didn't measure, umm maybe 1 tsp.) I also added a little of Worcestershire Sauce. Stir it up and then add your roast beef. Cook it on how 2-3 hours. The first time I made it I got regular roast beef, I got 1 lb. and it made about 6 sandwiches.
Get your hoagie bun, put some provolone cheese (or whatever cheese you prefer) broil it to make the cheese melty and the bread nice and toasty. Then add your roast beef. In a small bowl pour some of the Au Jus. Then sit down and dip that sandwich in!


Alright for the second version:
I did everything pretty much the same...but instead of onion soup mix I used a can of Campbell's French Onion Soup (It's by all of the soups). I also used Italian Roast beef instead of plain roast beef, I recommend the Italian Roast beef, it had alot more flavor to the meat. This time I had them slice it very thin and for some reason I got more sandwiches out of it. So I'm thinking maybe the first time the Deli Lady didn't slice it as thin. So, have them slice it very thin, not shredded though.
Josh did say he thought the first time had a little more flavor. I thought they were both very good. I think next time I will use onion soup mix, because I always have that on hand, and definitely the Italian Roast beef.

French Dip Sandwiches
serves 6-8

1- 1.5 lb. of Italian Roast Beef
Au Jus Mix
1 Envelope Onion Soup Mix or 1 can French Onion Soup Mix
1 tsp. Red Wine Vinegar (I'll measure next time I make this)
Worcestershire Sauce
Provolone Cheese or Cheese of your choice
Hoagie Buns

Mix your Au Jus and pour into a crockpot. Add the Onion soup mix, Red wine vinegar, Worcestershire sauce and stir. Add your Roast beef. Cook on High 2-3 hours.
Cut your Hoagie buns in half. place 1-2 slices of cheese and broil until cheese is melted. Place some roast beef on top of the cheese.
In a small bowl pour some Au Jus Sauce for dipping.
Enjoy!!

10/6/09

This weeks grocery sales

Albertsons
Yoplait Yogurt $.50 (1 free when you buy 6)
Albertsons shredded cheese 6-8 oz $1.69
Pepperidge Farm Goldfish $1
GM Halloween cereal $1.99 (-$1/2 & -$1/2 at grocerysmarts GroupA)
Fritos, Cheetohs, Rold Gold pretzels $2
Russet potatoes 5lb $.99
Albertsons beef round rump roast or beef chuck cross rib roast, boneless $1.99
Hamburger Helper $1 (-75/3 at grocerysmarts)
Keebler Chips Deluxe cookies $1.99
Swiss Miss hot Chocolate $1
DiGiorno Pizza (-1.50/2 at grocerysmarts)
Red Baron singles $3.49 (-$.75/1 or $-1/1)

Mix N Match Sale
$5/3.50
Colgate 360 (-$1)
$2.50/$1.75
Birds Eye steamfresh or C&w veggies (-.35 or -.50)
C&H Sugar 5lb. (-.35)
Log Cabin Syrup (-.50 see pinchingpennies)
Hormel pepperoni (-.55 see pinchingpennies)
Cloroz wipes (-buy 2 get 1 free see pinching pennies)
Snyders pretzels
Colgate toothpaste (-1)
Palmolive (.75 + mail in rebate)=FREE
$2/$1.40
Emerald peanuts (-1.50/2)
$1/$.70
Playtex gloves (-1)
Popsecret popcorn (-1/2 see pinchingpennies)
Ronzoni pasta (-1/2 see pinchingpennies)
There are more online coupons. Go to pinchingyourpennies.com and look at the albertsons preview for a list of the items on sale and coupons.

Quaker sale
Most items included in the sale are a very good price. Check grocerysmarts.com Group C for online coupons to save even more.

You may want to ask if you need to purchase each group of $10 separately for the sale or if you can purchase $20 or $30 and get $3 off for each $10.

Here is a partial list of the Maceys sales. I have to wait until tomorrow to see the full ad.
Maceys
WF ice cream $1.88
Barilla pasta $.78
Totinos Pizza Crust $.88 (-$1/5)
Kelloggs cereal $1.28 each when buy 4

10/2/09

New Coupon Books

One of the most important parts of couponing is organization. If you are not organized, couponing is much more difficult. Sheena has been wanting me to help her put together a coupon binder; however, she did not want a big bulky 'ugly' binder. She wanted something more attractive. I am a scrapbooker and love to create unique scrapbooks so I suggested that we make smaller chipboard binders. This is what we came up with.
I have to admit that I love my new book even better than my older one. It is smaller and not so big and bulky and it is more attractive. I like that I can close it with the loop. And I love the clip on the front cover. Its perfect for holding coupons or grocery lists.

The books measure 9"x9". They are made of chipboard scrapbooking pages covered with patterned paper. They are held together with metal rings.

My book closes with a loop of stretchy ribbon stretched around a button. Sheena's book has a ribbon instead of the stretchy ribbon.

The clip on the front cover is great for holding coupons and shopping list.

You can still use baseball card page protectors but need to cut the top row off so that you have 2 rows of 3 pockets per page.

If you would like to make your own, I would love to help you. Email me for detailed instructions. If you would love a book but dont want to make it yourself, I would love to make you your own custom book.

Baked Bean Chili

I made my October menu this week & was excited to add several of my soup, stew and chili recipes. The cool weather that we are having was the perfect chance to make chili. I found this recipe years ago in Taste of Home magazine. Our tastes change from year to year and recipes come and go but this recipe has been a winter staple for the past 9 or so years. Even my children love this chili. I have tried lots of other chili recipes throughout the years but this one is by far our favorite. I hope you like it.

Ingredients:
1 lb ground beef;
2 cans (28 oz each) baked beans, I use bush's
1 envelope chili seasoning (I only use about 2/3 of the packet but you could use the whole packet if you prefer)
23 oz tomato juice (I buy the large 46 oz can of tomato juice when it is on sale. I use half for the chili and freeze the other half for the next time I make chili.)
11 1/2 oz V8 juice (My husband loves spicy V8 so we usually have it in on hand. It gives the chili an extra little kick but the regular V8 works just as well.)
This recipe is so easy to assemble; it only has 3 steps!
#1 Cook beef; drain.
#2 Stir in remaining ingredients.
#3 Bring to a boil. Reduce heat; simmer, uncovered, 10 mins.

The original recipe is rather large and makes about 24 servings. I have shrunk the recipe to fit our family.
Baked Bean Chili
1 lb ground beef
2 cans (28 oz each) baked beans
1 envelope chili seasoning (only add 2/3 of the packet)
23 oz tomato juice
11 1/2 oz V8 juice
Cook beef; drain. Stir in remaining ingredients. Bring to boil. Reduce heat; simmer, uncovered, for 10 minutes. Serve with chips and cheese... & avocado and sour cream, if you like.

The original recipe which makes about 24 servings.
2 lb ground beef
3cans (28 oz each) baked beans
1 envelope chili seasoning
46 oz tomato juice
11 1/2 oz V8 juice
Cook beef; drain. Stir in remaining ingredients. Bring to boil. Reduce heat; simmer, uncovered, for 10 minutes.

Apple Crisp

Mike's aunt gave us 2 grocery bags of apples that she picked from a friends yard. They are beautiful apples and very delicious. I would love to try to make applesauce but half of the apples are granny smith which would make sour applesauce. However, granny smith make wonderful apple crisp so Charlee and I made apple crisp.

This recipe came from Taste of Home June/July 2005.

5 medium tart apples, peeled and sliced
1 1/4 cups sugar, divided
1 3/4 tsp cinnamon, divided
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1 cup water

In a bowl, combine the apples, 1/4 cup sugar and 1 tsp cinnamon. Transfer to a greased 8-in square baking dish. In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top.
Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400 for 40-45 minutes or until apples are tender. Serve warm with vanilla ice cream, because you cant have apple crisp without vanilla ice cream. :)

I also have another recipe that I have made several times over the past few years. It also came from Taste of Home or one of my other magazines. And you must serve this with vanilla ice cream as well. :)

Apple Dumpling Bake

2 tubes (8 oz each) refrigerated crescent rolls
2 medium Granny Smith apples, peeled and cored
1 cup sugar
1/3 cup butter, melted
3/4 cup sprite

Unroll crescent rolls & separate dough into 16 triangles. Cut each apple into 8 wedges. Wrap a crescent dough triangle around each apple wedge. Place in a greased 13x9 baking dish.
In a bowl, combine sugar and butter; sprinkle over rolls. Slowly pour the soda around the rolls (do not stir). Sprinkle with cinnamon. Bake uncovered at 350 for 35-40 mins or until golden brown. Serve warm with ice cream.