When I have

A day off (self imposed because I had to go out for a Drs appointment and Gary was going to be gone all day), I spend it going from one thrift store to another.  Among other things, I buy used cookbooks that I love and already have one of, and then spend hours cutting them up so I can put them in my recipe box.  Probably  not everyone's idea if relaxation, but it works for me.

Footnote:  10 minutes later.

So, after posting this on my phone and I was getting ready to go to bed, I looked at the calendar and realized that it was October 27.   It just never really registered what the date was today. 

37 years ago our 2nd stillborn daughter, Emily, was born.  Maybe that is why I had that "searching for something but not knowing what" feeling I had all day.  These are the only pictures I have of her.  I so wish I had taken pictures of her and Annalee.  

 I love the little hand in this last one.  It looked like she was waving at us.

Yummy Salad from Studio 5 - I've made it twice!

Basil Couscous Salad
June 5, 2017
By:  Si Foster

Basil Couscous Salad
Ingredients:
1 package Olive Oil and Garlic Couscous
12 cups Romaine lettuce (about 1 large or two medium heads)
1/2 cup Craisins
1/2 cup grated Asiago or Parmesan cheese
1 1/2 cups or 3-4 medium ears fresh white corn, cooked, cooled and cut off cob*
1/2 cup toasted pumpkin seeds
Fresh Basil Dressing:
(enough for a double batch of salad)
1 cup fresh basil leaves*
1 cup mayonnaise
1/2 shallot, chopped (optional)
1 cup buttermilk
2 tablespoons red wine vinegar
Salt and Pepper to taste
Method:

For best results- a day before, or at least a few hours before: Cook couscous according to package directions. Cool completely. Refrigerate.

Wash and dry lettuce, set aside in refrigerator. Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely.

Make dressing by mixing all ingredients in blender or by using a hand immersion blender. Refrigerate.

When ready to serve:
Place cooked couscous in a large bowl. Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing (I only use about 1/2 ) and toss. You may serve additional remaining dressing on the side.

Tips:
– When I say “large” head of Romaine, I’m not talking about a Costco head of Romaine. Those are Romaine hearts. If you are using Costco Romaine, probably about 4-5 heads will do.
-Misty said this salad was originally served with chopped chicken as a main ingredient. Great for a main dish salad.
-The first time I made this salad, I tried to cook the couscous and cook the corn and let both cool before adding to the salad. It really works best to cook both several hours or the day before and refrigerate. Also best to use really cold lettuce and dressing. I tried both ways, and had the best result when preparing ingredients the day before and then toss the ingredients when all completely chilled.
-*You may use frozen corn. I won’t be as delicious, but you won’t know the diff if you don’t use fresh first.
-*Don’t even think about using dried basil.

Find more of Si's recipes at www.abountifulkitchen.com.

Instant Pot Boiled Eggs

These really were the easiest boiled eggs I've ever peeled!

Instant Pot Hard Boiled Eggs

Author: The Prairie Homestead

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Ingredients

• Eggs (as many as you like to fill the bottom of the pot rack)
• 1 cup water
• Instant Pot electric pressure cooker

Instructions

1. Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don't, just use the rack that came with your pot.
2. Close the lid, set for 5 minutes at high pressure.
3. It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then did a quick pressure release. That's around 15 minutes, total.
4. Place the hot eggs into cool water to halt the cooking process. You can peel immediately, or wait-- it's up to you. (The first time I did this, I didn't plunge into cool water, and they still peeled very easily. The eggs were just slightly more cooked.)

I saw this cute idea

 today on facebook.  I will definitely be trying this.

Breakfast Cupcake

I don't know the original source, but here is what it says:

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

 — 

I love

this cookbook and website.  http://www.ourbestbites.com/

Misty and Tiffany love it, too. They've made more of the recipes than I have, but I'm always looking through it to try new things. 

Today I wanted to make some breads to our neighbor, and I tried this one.  It is a keeper.  I 3x the recipe and it made 10 dozen of these muffin sized loaves. They cooking time was about 18 minutes (for 1 ice-cream scoop of batter).

Almond Poppyseed Bread

3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring

 GLAZE
3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring


Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes.  and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

It's funny how

food can bring back memories.  I was reading a cooking column in the Herald that gave a recipe for a Cream of Chicken Soup.  I probably wouldn't have cut it out, but at the bottom it said "Adapted from a recipe from the now-closed Bill and Iva's Cafe in Orem.

That took me back to sitting at a table there with the family when I was a little girl.   We didn't eat out at sit-down restaurants a lot as a family in the younger years,  but that is one place we went.  And, I loved the soup. 

So the next day I made it.  And it tasted just like I remembered.  I was feeling so nostalgic about it that  at the last minute, I called and invited Gary and Lynn to come join us. 

Here is the recipe for anyone that has the same memories I do.  Or for anyone who wants to try a good soup.

Cream of Chicken Soup

2 Tablespoons chopped onion

4 Tablespoons chopped celery



1 Tablespoon butter
1 quart chicken stock
1 Tablespoon chicken bouillon
1 Cup grated carrots
1 1/2 cups grated potatoes
2 Tablespoons flour
1 teaspoon cornstarch
1/2 cup water
1 1/2 cups cooked, diced chicken
1 can milk

Saute, but don't brown,the onions and celery in butter.  Add and boil 30 minutes the stock, bouillon, carrots and potatoes.  Make a smooth paste of the flour, cornstarch, and water.  Add into the soup, stirring well.  Simmer 5 minutes.  Add chicken and milk and heat through.  Do not boil.

Very easy.  Enjoy! 

Just so everyone

knows that I have a life beyond mice, I have been absorbed with other things this week. 

I've been spending 2 to 3 hours a day learning the computer aspects of my job.  So far I'm loving it.  I still have a lot to learn about the products, but once I do, I'll be comfortable with it.  I also love the flexibility it provides.  

I've tried made these from the "Best Bites" cookbook.  They are really good!

I tried made these little tortilla bowls with the these molds. 

They are so easy and bake in just 8 minutes. 

I've made cupcakes with a marble inserted into the tin 

(after the batter is in)

to make them heart shaped. 

They aren't perfectly heart shaped

because the bottom is rounded and not triangle,

but they are still cute.

 

Now, back to the important stuff.  Thanks to everyone for your expressions of sympathy and suggestions on how to catch the mouse family.  I am happy to report, but freaked out about it also, that so far we have caught FOUR of them.  I told Gary that he is my hero for getting rid of them in the traps, and I really mean it.  I can't stand to see them alive, but then I can't stand to see them hurting.  I would not have been a good pioneer woman who had to go kill the chickens before she could cook them.  Or even worse, shoot the rabbits for dinner.     

I tried these

cookies today.

I saw them on "Studio 5."  Next time I make them, I'll put less cookie batter around the mint, as they were very large.   I didn't know how I would like the cinnamon that is in the batter, but you really don't taste it.   If you make them, grab a glass of milk to drink along with it.  

I learned something from this recipe and it was reiterated in a recipe in the Deseret News  (Mrs. Fields Clone Cookie).  Both recipes suggest freezing the cookie dough mounds for 30 minutes or so before baking so they keep their shape and height.  It seemed to work.

Here is the video of the segment:

Double Chocolate Stuffed Peppermint Cookies

And here is the recipe:

Double Chocolate Stuffed Peppermint Cookies

Ingredients:
•1 c. (2 sticks) butter, cold
•½ c. sugar
•½ c. brown sugar
•2 eggs
•⅓ c. half and half
•1 t. vanilla
•2 ¾ c. flour
•½ c. cocoa
•1 t. baking powder
•1 t. baking soda
•1 T. cinnamon or Wise Women of the East
•2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
•12 small York Peppermint Patties (dark chocolate covered) You may need more.

Method:

Mix together flour, cocoa, baking soda, baking powder, and cinnamon. Stir until combined. Cut your cold butter into tablespoon pieces. Then using a pastry cutter, work the cold butter into your flour until it becomes "pea" sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter mixture and combine, until all ingredients are formed together. (Dough will be thicker and sticky. Shape dough with medium cookie scoop and flatten dough with your hand into a thick disc. Place your mint patty in the center and shape the dough, sealing the patty. Then shape your stuffed dough into a round ball and place on a cookie sheet. Repeat until all the dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove from the oven and cool completely.

I'm really enjoying

the Pinterest site (thanks Sharilyn!).  They say "a picture's worth a thousand words," and it truly is for me.  I have bookmarked so many recipe and craft sites, but just looking at the title of the bookmark doesn't really tell me what is there.  With Pinterest you actually see the pictures of what you've saved.  Because the things I've "pinned" are so easily identified with the picture, I've used these three different ideas during the last week.

This one:
 

this one:



and this one:

:

You create your own "Boards" or categories, and pin those things that interest you to them.  You can follow your friends or just people who have the same interests as you do.  I can tell Tiffany is my daughter, because I usually want to repin to my boards most of the things she pins to hers. 

If this is making no sense, just let me know, and I'll send you an invite.

Omelet in

a bag.

We used to do these "omelets in a bag" quite often a few years ago, but I had totally forgotten about them.  Last night we were having our Halloween breakfast of french toast, pancakes, and buttermilk syrup.  I was thinking about what kind of eggs to make, and then I remembered these.  Since they sometimes come out in strange shapes, I thought they were just right for Halloween.

Omelets In A Bag

1.  Have each person write their name on a quart-size freezer bag with permanent marker.

2.  Crack 2 large or extra-large eggs into the bag (no more than 2). Shake to combine.

3.  Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns,  

 4.  Each person adds prepared ingredients of choice to their bag. Make sure to get the air out of the bag. and zip it up. Shake.

.

5.  Place the bags into rolling, boiling water for exactly 13 minutes.

6.  You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.   Open bags and omelet will roll out easily.

Then you are ready to sit down.

And when you bite into them, you will think

(like a black and white movie era actress):

This is my latest

culinary quest.  Making donuts in "Baby Cakes."   I first saw them demonstrated here:   Baby Cakes on Studio 5   I made the buttermilk ones that came with the machine and also tried the pumpkin spice recipe from the website.

 At my meeting last week,  I put them on the "cat," with the long tail for donuts, that dad made me many years ago.

I've got to figure out how to make the glaze or frosting so it hardens and doesn't make them soggy. 

 This week I tried them with my pumpkin chocolate chip muffin recipe.  They were the best yet.

 You just pour the batter in a Ziplock bag with a hole in one corner, pipe it into the mold, and cook them for 3 to 4 minutes. 

I went to DI yesterday looking for some cheap shelving for my pantry (anything to get away from the mess I was in).  I didn't find any shelving, but I did find an older version of a mini-donut maker for $3.  Next time I make them, I'll see if it works.  If it does, I'll be able to whip them out in no time with both of them. 

Here's my favorite Pumpkin Chip Muffin recipe (adjusting for the donuts by using small chocolate chips)

Pumpkin Muffins (18 muffins)

1 1/3 cup sugar
5 1/3 tablespoon shortening
2 eggs
1 cup pumpkin ; canned
1 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
chocolate chips
5 1/3 tablespoon water ; hot

Cream sugar and shortening until fluffy. Add eggs and pumpkin. Add hot water. Sift together dry ingredients together and add to mixture. Add choc chips.  Spoon into muffin cups.

Bake at 375 to 400 degrees for 17-18 minutes.

While Tom's been a little

down and out, Lynn and I have been experimenting

with a few of the recipes from the cookbook, 

"Best Bites. Mormon Moms in the Kitchen" 

So far, we are very impressed. 

All three of the recipes we tried were excellent. 

   Here are the pictures from the cookbook.



Here are our versions. 

The photography is not that great,

but the food was.

 These will definitely be on the menu again.

(We are feeling very proud of ourselves)

Easter

food traditions.

Haystack bird's nests.

HAYSTACKS

Serving Size: 24
3 cup oats
1 cup flaked coconut
12 ounce semisweet chocolate chips
1/2 cup margarine
1/2 cup milk
1 cup sugar

In a large bowl, mix oats coconut, chips, and nuts. In a saucepan, combine margarine, milk and sugar and bring to boiling. Boil about 1 minute. Pour over dry mixture and stir until chips melt. Drop by teaspoons on waxed paper. If needed, let stand in refrigerator.  (At Easter time add jelly beans in the middle)

This very easy bunny cake.  The recipe for this was in a cookbook Gary gave me in 9th grade.  I've been
making every since.

Start with a round 8 inch cake.  Cut it in half.  Put the two halves together.

Cut a little slice out about 1/2 way down one side.

 (See the slice to the right.)

Put the cut out piece on the back for the tail.

Frost all over.

 

Put coconut on if desired.

Add jelly beans for eyes and nose.

Cut ears out of card stock and insert.

 

Be careful, or they'll run away when they realize you

are going to eat them.

But most importantly, add people.

 



Orange Chicken Sauce

Yesterday I wanted to make some Orange Chicken sauce to go with some chicken and stir fry vegetables.  Last time I used a pre-made sauce, it had sunflower oil in it, and Nalalie is allregic to that.  So I tried this sauce, and it was really good.  I didn't have any green onions, so used onion flakes.  I also didn't have water chestnuts, but it worked just fine.  I will be making this one again.

Orange Chicken Sauce

1 1/2 cups water
2 Tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1/4 cup plus 1 tsp lemon juice
1 tsp minced water chestnuts
1/2 tsp minced fresh ginger
1/4 tsp minced garlic
1 rounded tsp chopped green onion
1/4 tsp crushed red pepper flakes
10 tsp cornstarch
4 1/2 Tablespoons water
In a saucepan over medium-high heat, combine all of the sauce ingredients, except the cornstarch, arrowroot and 4 1/2 Tbsp water. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat.  In a small bowl combine cornstarch and 4 1/2 Tablespoons of cool water. Stir until cornstarch has dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thicken, cover and remove it from heat.

Pour sauce over chicken or rice. This makes a lot of sauce.

Chocolate Waffle Cookies

Today my friends, Venise, Helen, and Pam came over for a visit.  It's been a long time since we've gotten together, so it was so nice to spend time with them.  For fun, we made these cookies.

For as many years as I can remember, making these cookies has been my valentine's tradition. I do them in my heart shaped waffle iron. They are good anytime of the year, though.  If you don't have a heart shaped waffle iron, just drop by tablespoon on a regular one, and they cook into turtle cookies. 

Chocolate Waffle Cookies

Serving Size: 24

2 cups flour
1 cup baking cocoa, unsweetened
1 teaspoon baking powder
1 cup butter
2 cups sugar
2 teaspoon vanilla extract
5 eggs, large

-= Instructions =-

1. In medium bowl combine flour, baking powder and cocoa. Mix well with wire whisk. Set aside.
2. In a large bowl with an electric mixer cream butter and sugar. Add eggs and vanilla and beat at medium speed. Batter will appear slightly curdled. Scrape down the sides of the bowl, then add the flour mixture and blend on low speed until just combined. Do not over mix.
3. Drop by rounded tablespoons on greased hot waffle iron (about 1 T. Per 4 x 4 inch area). Cook for approximately 1 to 1 1/2 minutes. Hint: turn over waffle iron to easily drop cookies.

Use any of the following toppings singly or in combination: chocolate frosting, a dusting of confectioners' sugar and cocoa powder, fresh raspberries and whipped cream; a drizzle of chocolate syrup. I like making a thin frosting that I drizzle over -- Make by combining in a saucepan 1/4 cup butter, 3 tablespoons milk, 4 tablespoons cocoa-- and bringing them to a boil. Remove from heat, then add 1/2 teaspoon vanilla and 2 cups powdered sugar. Stir well and drizzle over cookies.

Text from Tiffany

at 9:22 am.

Enjoying our sticky buns and thinking of all of u!  Miss u and enjoy conference today!

Text from Gary to TIffany:  Ours r in the oven.  Nat will miss out if she doesn't hurry over.  I just keep eating til they're all gone.  We miss u guys too.  Love u.  Dad

Picture of Sticky buns right before I put them in the oven.

I hope Misty and family are having sticky buns, too. 

Oops, if Lydia is reading this,

in Missouri they are called "Monkey Bread"

Recipe here

Butterscotch Butter Balls

Buzzer is going off.  Bye.

Yummy Freshness

I made the Roasted Zucchini and Tomato Pasta yesterday.  It is so good and tastes so fresh.  The tomatoes and zucchini were both from my garden, so it is also satisfying that way.  I really can't boast about my garden, though, since zucchini and tomatoes are the only things I planted this year.

I got this recipe from the Martha Stewart show years ago. 

Here is the mixture before it is roasted.

Here it is after it's roasted.

Here is me eating it straight from the pan without pasta or anything.  It really does smell and taste so good that you can't resist.   Gary wasn't at home so I couldn't take a picture of  him eating, wo I took one of myself.   (Notice my latest flower and the war wound on my middle finger from cutting 100% polyester circles.)

 

And here is the finished product.

And here is the recipe.

Roasted Zucchini and Tomato Pasta

Serves 4 to 6; Prep time: 35 minutes; Total time: 35 minutes
Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.
I don't worry about the amounts of zucchini or tomatoes.  I just use what I have.

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
6 tablespoons olive oil
Salt and pepper
1 pound long fusilli or linguine or penne pasta
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

1. Heat oven to 450°. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.

2. In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta,

3. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

Fresh Peach Pie

I saw a fresh peach pie recipe demonstrated on "Studio 5" a few weeks ago.  I've wanted to try it.   On Friday, a neighbor brought us some peaches from their tree, so today was a perfect time to give it a shot.

Because the peaches are not cooked at all, it tastes really fresh.  However, I thought the lemon flavor was a little too strong and overpowered the peaches,  Next time I will use less lemon juice, or maybe leave the lemon juice out altogether and use this instead.

Fresh Peach Pie

¼ cup lemon juice (I would use much less or use "Fresh Fruit" instead)
3 cups fresh sliced peaches
1 cup sugar - divided
3 tablespoons cornstarch
2 tablespoons Butter
1/8 teaspoon salt
1/8 teaspoon vanilla or almond flavoring (I prefer vanilla)

Method:
1. Toss the lemon juice and peaches with 1/2 cup sugar.
2. Allow the mix to macerate (set) for one hour in the refrigerator.
3. Drain fruit and save one cup of the juice. If there isn't 1 cup of juice, add enough water or juice to make 1 cup. (If I need to, can use peach nectar or apple juice.)
4. In a sauce pan melt butter and cornstarch to make a rough.
5. Add the juice, ½ cup sugar, salt, and flavoring.
6. With a wire whisk, blend until well mixed.
7. Bring to a boil stirring until thick.
8. Remove from the heat and allow to cool slightly; about 5-10 minutes.
9. Add the fruit and pour into a 10" cooked pie shell. Chill for 3 hours or overnight.