BBQ Cups, experience the yum!

I have been collecting recipes, and writing a bit of a story about each one to boot! I do this for my sons despite the crushing fact that they don't seem to really care about this cookbook thang. I am banking on the fact that one day they will understand just how special this is. You know, a family heirloom sort of treasure. If not at least I have my niece Elizabeth. Five years ago she leaned over my shoulder and saw me writing out a story about a recipe. She was thrilled with my explanation about this endeavor. She continues to ask me about it. With the encouraging, "when do I get my copy". Or the annoying, "aren't you done yet".

On to the point. One recipe is from the kitchen of Grandma Debbie, my good friend Jenny's mom and Elizabeth's Grandma. Debbie made BBQ Cups while her kids were growing up. When Jenny became a momma herself she carried this on. One fine day (when the clouds parted and heavenly light beamed down on a kitchen platter) she made these tasty bits for my sons. They love, love, loved them! I asked for the recipe and as they say "the rest is history"!!

Anyway when I saw the following entry over at Rocks in My Dryer I just had to share it! She has such a great visual presentation, much better than any recipe site I searched! So anyway, go to the store, get the ingredients and get your cup on! You can thank me later for this wonderful, simple goodness...

BBQ Cups @ Rocks

Dwelling on Spring and Hiking Food

  Well the wildflowers have been popping out and trees have been blooming. They have been teasing us for months now.
We've had a traveling respite. We've only ventured out a bit over the last few months. Although the break was needed, we are ready for some outdoor action!
 We want to embrace the green while it's still here. It's a Spring thing for sure!
  Life on Charity Lane is pretty frantic as I am trying to wrap up our school year etc. etc. etc..... However the windows have been open. I've been listening to tantalizing Spring sing it's song. The last thing I wanted to do today was to  be responsible. I wanted to relish in the beauty of spring in California. In the blink of an eye it'll be gone.
  I didn't get to go hiking or even just out for a mountain drive, how sad. However I did sit and day dream about doing so real soon. While I was so happily thinking on the subject I wrote a list to share with all of you. The following is our preferred outdoorsy foods list. What are yours?

• V8 Juice Boxes
• Pumpkin Seeds
• Cucumber sticks
• All Bran Bars
• Kashi Bars
• E mergen C
• Pears
• TLC Bars
• Fruit Leather
• Cashews
• Kern Nectar Drinks
• Carrot Sticks
• Celery Sticks w/ Peanut Butter or Goat Cheese
• Jerkey
• Peanuts
• Popcorn
• Wheat thins W/ Cream Cheese
• Olives
• Apples
• Bananas
• Sunflower Seeds
• Strawberry & Fig Newtons
• Cliff Bars
• Cherry Tomatoes
• Baguette W/ Salami & Cream Cheese

They really are tasty little morsels

Brussels sprouts.
Yes I'm serious.
I can't even begin tell you how many people have suggested they "smell like dirty socks & taste even worse".  I've never had that experience myself. Out of curiosity I did manage to get a few ladies to share with me the way they were taught to serve these yummy veggies up.
Interesting fact.
They all made them the same way.
I recently bought a bag of Brussels sprouts. I did something I've never done before. I flipped the bag over to see if cooking instructions were provided. Sure enough, there read the same ol' recommendation I've been hearing about time and time again.
Well my dear sweet readers this is one instance I am going to insist you don't listen to your elders. Just abandon their Brussels sprout ideals. Do not fear the outcome instead rejoice in the freedom of a new day, a new way! Step away from the old plan all you Brussels sprout haters.
Yes it's true there is another way, you don't have to boil them. My Grandmother taught me how to make Brussels sprouts while spending a weekend with her, when I was a young girl. That is how I've continued making them all these years later. It never occurred to me that Grandma's way wasn't the norm, I didn't get the memo. As a matter of fact Regina is the only friend I've ever met who cooked hers up "like Grandma used to make." Go figure.
So what did Grandma do anyway? Well. She cut them in half and sauteed them in butter, minced garlic and salt. That's all folks.
Sometimes butter really is the only answer. Go ahead give it a try...I dare you.

The annual what-to-do-with-all-this-extra-pumpkin-puree" question

We started our weekend cooking up our Luna pumpkin. We pureed the sucker and made our two pies. Next we roasted our seeds. Now what? We made the worlds most yummy chocolate chip pumpkin bread, six loaves to be exact! Believe it or not we still had puree leftover from our lone pumpkin. So. We had a lovely dinner of creamy pumpkin soup and hearty bread. Wow what you can make with just one pumpkin!

Here are those recipes. Enjoy.

Completely Yummy Chocolate Chip Pumpkin Bread

Ingredients

• 3 cups white sugar
• 15 ounce pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. 
   
   
   
   
   
   
   
   

   Deliciously Creamy Pumpkin Soup

    Ingredients

   • 3 tablespoons margarine, softened
   • 1/4 cup brown sugar
   • 1/4 teaspoon ground cinnamon
   • 4 slices whole wheat bread
   • 1 cup chopped onion
   • 4 minced garlic cloves
     
   • 2 tablespoons butter, melted
   • 2 (14.5 ounce) cans chicken broth
   • 1 (15 ounce) can pumpkin puree
   • 1 teaspoon salt
   • 1/2 teaspoon ground cinnamon
   • 1/8 teaspoon ground ginger
   • 1/8 teaspoon ground black pepper
   • 1 cup heavy whipping cream

   Directions

   1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
   2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
   3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
   4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
   5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons. (we just dip a hearty bread....have never tried the croutons)
      
   
   
   
   
   
   
   
   

Good Ol' Banana Nut Bread....the great steady

In normal households people use the bananas that have been fully ripened, that aren't so pretty any longer for this recipe. Not a possibility in this house. As this picture indicates, I had to mark our bananas "don't eat me" insuring the successful ripening to sweet perfection. Yes food disappears fast with two teens under one roof. We made four loaves of this yummy staple. Enjoy... the recipe follows.

Gotta love it Banana Nut Bread

Ingredients

• 1/2 c. oil
• 1 c. sugar
• 2 beaten eggs
• 2-3 bananas (ripe)
• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 3 tbsp. milk
• 1/2 tsp. vanilla
• 1/2 c. nuts (optional)

Directions

1. Beat oil and sugar. Add eggs and bananas; mix well. Mix together dry ingredients, then add to wet mix. Stir in milk and vanilla. Add nuts if desired.
2. For a sweet change substitute 6 ounces of chocolate chips for nuts - the kids love it!
3. Pour into greased floured loaf pan. Bake at 350 degrees for 1 hour. Let cool and wrap in saran wrap or foil. Tastes even better the next day.

Caramel Apple Crunch Pie

For all those who wanted to know...........

  INGREDIENTS

• TOPPING:
• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons butter or margarine, softened
• 1/2 teaspoon ground cinnamon
• PIE:
• 6 cups peeled, sliced baking apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 (9 inch) unbaked pastry shell
• 28 caramels
• 1 (5 ounce) can evaporated milk 

DIRECTION

1. Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 degrees F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.
2. Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

REAL Mustard Greens

Mustard Greens are amazing. They offer us vitamins A, C, Calcium and Iron. Not to mention they are easy to make & easy on the wallet.

Over the years I've seen people serve up some very creative mustard green recipes. However I prefer to eat them in a simple, more traditional  manner. Aside from the very basic just dump it in recipe of chopped bacon, diced onion, salt, pepper and of course the greens themselves, I have found very little I enjoy.

That is until I discovered this recipe.

Rachel Rays Braised Mustard Greens

4 slices bacon, chopped

3 bunches mustard greens, trimmed and chopped

2 tablespoons white vinegar

2 teaspoons sugar

coarse salt

2 cups chicken broth

In a large skillet over medium heat brown bacon and render its fat.

Add chopped greens to the pan in bunches and turn until they wilt, then add more greens.

When all greens are in the pan, add vinegar and cook a minute.

Season greens with sugar and salt.

Add chicken broth to pan and cover.

Reduce heat to medium low and simmer for 15-20 minutes.

The two ways I've mentioned are both great options, supplying so many nutrients without over powering the greens......give either a try. I hope you like them as much as I do.

My Iron Chefs

When my boys were teeny-tiny I started them in the kitchen. It all started with little kid cookbooks, cookie cutter kits & parenting magazine ideas. When they were in the beginning years of schooling I was in charge of "fellowship days" in our homeschool co-op. I had a rotation system of yard games, crafts & cooking projects for elementary children to participate in.
As the years went by I researched what each civilization that we studied would have eaten. We had a meal at the end of each unit. Sometimes we invited friends, sometime we just had a family dinner. I have carried over family favorites & holiday traditions from my childhood. I have picked up recipes from Jeff's family. I have created new traditions by adding my own newly acquired recipes.
I have been compiling a cookbook for my boys to take with them when they grow up & leave me. I have recipes from a friends family (traditional Mexican food) I have recipes from my Grandma (both Southern American & Armenian) I have recipes from Aunt Beckie's High School Home Ec. Class as well as my own class. There is a variety from family, friends & our own additions. I have written a story by each recipe, so the book is going to be quit the keep sake. (thanks for the idea Becky)
I remember loving to cook from a young age. I have memories of looking through cookbooks for recipes I wanted to try, showing them to my Mom & her buying what I needed to make whatever treasure I hunted. That is what I have done for my boys. They are trained. They have been set free in the kitchen. They love watching Food Network. They have a collection of cookbooks from there favorite shows. We also have cookbooks from different books read such as "The Redwall Cookbook".
A monthly dinner menu is posted on our refrigerator. Each boy is given two days a month to cook. All that I require is that they make a balanced meal & stick to what they have decided to cook, after all the ingredients have been purchased.


This is what they have made so far in this school year (Sept., Oct. & part of Nov.)

Ricky
Shrimp & Hot Root Soup (Redwall)
Spaghetti, Garlic Bread & Green Salad
Breakfast on a Stick & Sliced Gala Apples
Tri tip Hoggies with Grilled Sweet Red Onions & Sweet Orange Bell Peppers
Enchiladas & Kiwi Slices

Billy
Moles Deeper-n-Ever Turnip & Tator deep Rot Pie with Rutabaga & Sausage. (Redwall)
Garlic Roasted Dungeness Crab, Fennel Ricotta Skillet Bread & Pomegranates
Truly Texan Chili, Corn Bread & Corn on Cob
Shrimp Scampi with Linguini & Green Salad
Sour Cream Potato Soup, Gingered Steak Strips & Boiled Carrots.

What do you eat for breakfast?

I was asked this question not that long ago. I had to stop & think, what do we eat for breakfast? To be honest, if it were up to me, we would have cold cereal every single day all year long. I am just lazy in the morning. I'm not ashamed, I admit it. Even if we aren't going somewhere, even if were not in school, I just don't wanna!
In the colder months we are more likely to eat Cream of Wheat or Malt-o-meal, made with milk. Grits with salt, butter & bacon. Oatmeal with...... you name it. I really don't know why we aren't creative with the other three choices but with Oatmeal we are. Applesauce & Raisins, Apricots & Honey, Maple Syrup & Cranberries, Brown Sugar & Butter etc....
We also use a lot of leftover meats such as ground beef, chicken, steak or turkey in Breakfast Burritos, Omeletes, Breakfast Casseroles, Breakfast Skillet Meals or Breakfast Pizzas. We make "Mc Vincents" with leftover hamburger patties & whatever bread substance we have laying around. Be it Toast, English Muffin, Croissant, Bagel its all good! We like leftover Salmon with Cream Cheese on some sort of Carb as well.
When we need to clear the fridge from a bunch of fruit that needs to be eaten NOW we make Smoothies, Breakfast Parfaits or just plain old Fruit Salad.
All three guys like Peanut Butter Toast or Peanut Butter & Butter in a rolled up Tortilla. If I do Peanut Butter I prefer Elvis Toast.
My boys like to make Pancakes, Muffins or Waffles. "The works" is also high in demand. You know Bacon or Sausage, Eggs with or without Chorizo, Hash Browns etc... Sometimes I do allow that level of a mess. Even I, at times, have a craving for Biscuits & Gravy, Country Fried Potatos, Scrambled Eggs stuffed into a over sized soft Dinner Roll or Tostaditas y Huevos.
We have traditions as well. For back to school, 100th day of school, camping, Christmas, Easter, Thanksgiving, Birthdays etc...
Well I'd really rather everyone have a Bowl of Cereal. Rinse their bowl, put it in the dish washer & walk away!
But I guess that would just be too boring.

Tantilizing Creativity

My family loves Ice Cream! Jeff, who really doesn't dig the whole sweets thing even loves Ice Cream. We all have our favorites. Jeff loves Mint Chocolate Chip. Billy keeps things simple with French Vanilla. Ricky loves CHOCOLATE, but will eat just about any type...he's a team player! That is until I come around. "I like experimenting, but you push the limit too far", says Ricky. This coming from a kid who ate a Chocolate-Covered Cricket!!! I like fresh & exciting flavors! I love Jalapeno's mixed with berries cut into rich French Vanilla. I've been dying to try Gilroy's famous Garlic Ice Cream. My latest craving is for Olive Oil & Sea Salt Vanilla Bean Ice Cream. All I have to say is don't judge a book by its cover! I have experienced many wonderful concoctions with flavors I would never dream of pairing up....but it works!