This AM there was one item that definitely needed to be started - the yogurt! Every two weeks my two Donvier Yogurt Makers take their place on my side counter. Each 6 oz. yogurt container is filled with milk that has been heated and cooled with the yogurt culture added. The culture is taken from the previous batch. When any batch tastes a bit strong, it is time to purchase a commercial container of plain, unflavored low fat yogurt to use for the next batch. Then, I start the process, again.
We enjoy Low Fat Yogurt that is ready in about 7 hours and 30 minutes. The easy to follow directions are included with the handy Yogurt Maker. Using 1% Milk, I add a tablespoon of Powdered Milk before the Milk is heated. A very large mixing bowl comes in very handy when preparing Yogurt!
My first Yogurt Maker was a 5 container Salton. For a good 20 years it was put to such great use that suddenly one day it stopped heating. Then, I purchased the 2 Donvier Yogurt Makers. Making a double batch works very well. Regardless if the Yogurt is eaten unflavored or with fruit or jam, this delicious source of calcium is always in our fridge.
The bananas in our fruit bowl are in the "great for eating" stage of ripeness, so tomorrow at lunchtime it's Yogurt with a little Freezer Jam + banana for me. :)
Yummy!
I will enjoy!
Do you have 1 Cup of Buttermilk in your fridge waiting to be used? One stick of Butter? A little more than 1 Cup of Raisins? If the answers are yes, this easy Irish Soda Bread, can be prepared very quickly. My friend Carol from Charli and Me has shared this recipe many times and it has become a bread that I bake at this time in March. A slice of this very delicious treat, also called Spotted Dog, is enjoyed at breakfast, especially during the week of St. Patrick's Day.
There is a little history - The original recipe is from the Will O'Glenn Irish Bed and Breakfast in Michigan with Mrs. Biddy Gahan sharing it. I can envision a woman in Ireland happily baking this tasty treat for her family early on St. Patrick's Day morning. :)
One year I was searching for such a bread recipe that contained no eggs and little sugar and found this recipe using "Google". It has now become a family favorite! In my family "it's all about the raisins"! Once in my haste I melted & cooled the Butter and then found it easier to mix into the dry ingredients - hence the change.
Irish Soda Bread
Oven: 400°F, then lowered to 375°F
Total baking time: 45 Minutes
Ingredients:
1 and 1/2 Cups Raisins
1 Cup boiling Water
* * *
1 stick Butter - I use unsalted.
2 and 1/2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
5 Tablespoons Sugar
1 Cup Buttermilk, can be low fat/fat free
Directions:
- Preheat oven to 400°F.
- Spray a 8" or 9 " Pyrex Pie Plate with PAM.
- In a small bowl combine Raisins and boiling Water. Let sit while preparing dough.
- Melt Butter. Cool.
- In larger bowl, combine Flour, Baking Soda, Baking Powder & Sugar.
- Add melted Butter to dry ingredients, stir in.
- Add Buttermilk, stir.
- Add drained Raisins, stir.
- Shape into a ball after placing dough into pie plate. Dough will be sticky.
- Bake 15 Minutes at 400°F.
- Lower oven to 375°F. Bake 30 Minutes longer.
- Remove the bread from pie plate and cool on rack.
- After cooled, wrap in plastic wrap and aluminum foil.
- Wait at least 5 hours before cutting into slices and eating.
I cut the bread into slices and then place in two sealed Ziploc Bags. A half slice of Irish Soda Bread is a very tasty treat. Extra slices do freeze well.
Enjoy!
Yummy!
Happy St. Patrick's Day!
Are there times when you have a little extra pasta left after dinner? Intentionally, I prep a bit extra and into the fridge it goes to be used in a side dish later in the week. Easy Cheesy Noodles is a fave in my home. It's an oldie but goodie that I posted here almost 2 years ago.
No, it doesn't take long to make, but it sure is a lot quicker if the pasta is already cooked. The precooked/refrigerated noodles need only be combined with a little Butter/Margarine, Pepper and 3/4 Cup Cottage Cheese in a microwave safe container with a cover. Before heating in the microwave, place the cover loosely on top with a little venting. Then, microwave for about 90 seconds. Carefully, stir after heating. Heat 30 seconds longer, if necessary.
The Cottage Cheese will "melt" if overheated. Yes, this can also be heated in a pot on the stove top.
There is usually a carton of "Chive & Toasted Onion" Cottage Cheese in my fridge - for snacking. Combined with the extra pasta at dinner - it's delicious and quick!
Easy Cheesy Noodles became even easier! :)
Enjoy!
Yummy!
There are times when fixing breakfast "in a jiffy" on the weekend works great! On Saturday AM, it was also with a Jiffy - with a box of Jiffy Corn Muffin Mix! Watching the Boston College basketball game at noon on NESN really sped things up quite a bit here. Hearty, tasty and easy was needed for breakfast, so we could do some errands and also be ready to watch that noon time start. :)
Jiffy Corn Muffins are a family fave here, so I usually have a box or two of the mix in my pantry. Growing up these muffins were a staple, but we never tasted the pancakes. However, located on the side of the box are the directions. For many years I never glanced at them and I really don't know why. Now, I do prepare these pancakes, but always substitute Olive Oil, 2 Egg Whites and Soy Milk when whipping them up. For a great tasting cornmeal pancake I also add in 1/4 teaspoon Cinnamon and 1/4 teaspoon Nutmeg to the batter. In the above photo the light colored pancakes have little bubbles and are ready to flip over.
The extras (shown below) are now in my freezer for another quick breakfast this week.
The game was great!
Breakfast was Yummy!
We enjoyed both!
Whenever I have a craving for Lasagna, but no time to prep the sauce that simmers for 1 and 1/2 hours on the stove, I bake Ricotta Rollups. Pasta filled mostly with Ricotta and Mozzarella Cheese and covered with tomato sauce smells wonderful as it bakes. My large Rose Colored Pyrex comes in handy once again. It's not only used to make Raisin Rice Crispies Bars. :)
Two nights ago I baked a batch of this meatless family favorite (made with Lasagna noodles that have been cut in half). After dinner the remaining portions were placed in single serving Ziploc containers and into my freezer they went. Individual portions will be reheated in my microwave for a quick dinner on busy nights. If reheating, I add a little more tomato sauce. Served with a veggie salad and Garlic Parmesan Toast. Yum!
Ricotta Rollups
Oven: 375°F
Time: About 35 Minutes
Ingredients:
9-10 Lasagna Noodles (I use Ronzoni.)
(2) 1 lb. containers of Ricotta Cheese - I use Fat Free + Part Skim.
8 oz. Shredded Mozzarella Cheese - I use Part Skim.
1/2 Cup Flavored Bread Crumbs
(2) Egg Whites slightly beaten or 1 Whole Egg
1 jar Spaghetti Sauce - about 24 oz.
Parmesan Cheese - to sprinkle on top before baking
Method:
- Boil Lasagna Noodles according to package directions.
- Preheat oven to 375°F.
- Spray a Glass Baking Dish (about 8"x11") with PAM.
- Spread about 1 Cup Sauce in baking dish.
- In large bowl mix Ricotta, Mozzarella, Bread Crumbs and Egg Whites.
- Place 2 Lasagna Noodles on a large dish and cut each in half.
- Spread 2-3 Tablespoons Cheese mixture on 2/3 of each noodle.
- Roll Noodle from filled side to end.
- Place in baking dish seam side down.
- Continue filling noodles. Two rows of Rollups in dish.
- I also place 4 Rollups in middle of baking dish, if extra.
- Pour sauce over top and on edges of filled Rollups, spread sauce evenly.
- Sprinkle Parmesan Cheese on top.
- Bake in oven for about 35 Minutes.
Printable Recipe Card. :)
Does your family enjoy dinners with pasta and tomato sauce?
Enjoy!
Yummy!
Valentine's Day is a few days away. I do know what scrumptious dessert I'll be baking in two days. The Blueberries that I'll be using are in my freezer and they will be defrosted in my fridge. Yes, fresh berries can be used, but in my freezer is my year's supply - just ready to use. This is one of those times!
For many years I have baked a very tempting blueberry dessert, but never had realized how much my family really enjoyed it. I've always baked yummy goodies, and we've always eaten them very quickly. While growing up, my sons always had hearty appetites. I knew my family always enjoyed the taste of Blueberries and cake combined with vanilla ice cream.
A few years ago one of my sons was "back home" working very late hours. He would return to our home in the wee hours of the morn after work and reheat his dinner. One night we had Blueberry Delisimo for dessert. My ravenous son sat down with the smaller of my Rose Colored Pyrex baking dishes that contained this dessert and he devoured the remaining half - before he realized it. He totally forgot about the nutritious dinner waiting to be placed in the microwave.
The next AM I saw the cleaned Pyrex in the dish rack. From that moment on I've called this dessert "Blueberry Delisimo." Occasionally if there is time the day before when we are driving in to visit him & his family, a Delisimo that has been baked in a Glad OvenWare container (by following directions for usage) makes the trip down the Mass Pike with my DH and I. This dessert will always be a favorite in my family!
***Before placing the unbaked Delisimo in the oven it is not unusual to question how a delicious dessert would ever result from the scene going on in the baking dish. Oh, but it does! When making this mouthwatering dessert, do not be fooled by the "place water over the top" method. It all works!
Blueberry Delisimo
Oven: 350°F Time: 50 - 60 Minutes
Ingredients
2 Cups Blueberries, defrosted & drained, if not fresh
2 teaspoons Minute Tapioca
1 Tablespoon Lemon Juice - I use Realemon.
1/2 Cup Sugar
1 Cup Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
3 Tablespoons solid Crisco shortening
1/2 Cup Milk, can be Soy Milk
-----
Topping
1/2 Cup Sugar
1/4 teaspoon Cinnamon
1 Tablespoon Cornstarch
-----
7/8 Cup Hot Water - boiled or microwaved for 1 and 1/2 Minutes
Method
- Preheat oven to 350°F.
- Spray PAM in a glass 8"x8" pan.
- Place Blueberries in pan.
- Sprinkle with Tapioca and Lemon Juice.
- In a small bowl combine Sugar, Flour, Baking Powder & Salt.
- Add solid Crisco shortening. Blend with pastry blender.
- Add Milk, stir together.
- Place spoonfuls of mixture over Blueberries. Then, spread mixture over Blueberries.
- In another small bowl, combine additional Sugar, Cinnamon and Cornstarch. Sprinkle over batter.
- Heat water. Pour water over entire mixture in pan, making sure all dry ingredients are covered with water.
- Bake at 350°F for 50 - 60 Minutes - until brown on top.
- Serve when cooled with vanilla ice cream.
- Cover and refrigerate any leftover dessert.
***In the past when sharing this recipe I'm asked about the unusual 7/8 Cup of water. When I used 1 Cup, the blueberry juice bubbled up and my oven was a mess. When using 3/4 Cup water this dessert was too dry. My solution - 7/8 Cup easily measured with my Pyrex liquid measuring cup worked well. :)
My family still chuckles whenever we remember the dinner our son enjoyed in the wee hours of the morn a few years ago. It lasts so much longer when it is not an entree. :)
Enjoy!
Yummy!
Happy Valentine's Day!!!
This morning when I took a quick glance at our outdoor grill, very little of the black fixture was visible. Several mounds of snow totally covered our sturdy deck as if teasing me that I would not be enjoying Grilled Haddock any time soon.
'Tis the season for a Snow Rake?? It sure is!! Back in the winter of '95/'96 my creative hubby crafted a makeshift Snow Rake. It was the winter that we have never forgotten - the snowflakes fell weekly. There was no melting action going on - at all. Homes had roofs that were overly burdened by the weight of heavy snow. By using this tool, snow could be removed on a roof's edges (without climbing up) to lessen the burden and perhaps also negate any water damage that might occur. That handy makeshift Snow Rake was tucked away in a corner of our shed (visible just beyond our deck). In the past three days it has come to our rescue!
While I may daydream about enjoying a dinner of Grilled Sockeye Salmon, my Slow Cooker is bubbling away in my toasty kitchen. Beef Stew was so easy to prep this afternoon. It is a reminder of my mom's stew that bubbled away on the heater side of our old-fashioned gas stove. She placed everything into a covered Dutch Oven and simmered it for 8 - 10 hours. Occasionally, a large spoon mixed the contents.
I use my West Bend Slow Cooker and I set it on High for 4 Hours. Always keeping that wonderful memory whenever I make Beef Stew, I add the ingredients into my Slow Cooker's pot (that has been sprayed with PAM). Because of the experience of scorching meat if I place it on the bottom of the pot, I place 1 lb. Baby Carrots on the bottom, then the meat. A 1 lb. Beef Round is cut into small chunks and placed on top. Then, (1) 16 oz. bag defrosted Mixed Vegetables, 2 Potatoes (cut into small chunks) and (2) cans Tomatoes (about 15 oz. each, in juice) are added.
3 Bay Leaves along with Parsley, chopped Onions, Oregano, Garlic Powder & Sweet Basil are sprinkled on top. Before placing the lid on the Slow Cooker I add in (2) cans Tomato Sauce (about 15 oz. each). Sometimes I sprinkle a little Pepper on top.
After all ingredients are placed in the pot, they simmer away. A no fuss dinner on a very cold night! I may daydream of using our outdoor grill while my DH is using the Snow Rake, but Beef Stew in the winter is the best!
Enjoy!
Yummy!
