What's for Dinner?

Before you set out to organize your meals, here are some things to consider:

* How many people are you cooking for?

* How many weeks are you planning for?
* Are you going to cook everyday?
* What meals are you planning for? (just dinner or others as well)
* Are you cooking side dishes with every meal/dinner?
* Where are you going to write down what you planned?

Answering these questions has helped me to plan my menu for 4 weeks. I have a little index card with 4 columns- one for each week of the month. When it is time to plan meals for the week I look at my card, see which week I'm on and assign each day a meal from my list. I shop every week and I only use cash. Seems extreme, but it is one of the best tools for sticking to a budget. I cook Monday through Thursday. Friday and Saturday are leftovers, homemade pizza, or grilled cheese...etc. Sunday evenings we have pancakes or waffles, fresh fruit, and scrambled eggs. I keep track of my menu on my palm pilot. It's very frustrating to plan out the week only to lose my plan on a misplaced scrap of paper. I like to try new recipes and I'll just sub one of those in during the week. If we like it I work it into the rotation, if not it's one less recipe from the "recipes to try" stack. One other thing that helps me stay organized is well stocked pantry- based on my menu.

Cornbread

1 stick margarine, softened
1 c sugar
2 eggs
1 c yellow corn meal
1 1/2 c flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c milk

Cream margarine and sugar. Add eggs and corn meal. Mix dry ingredients in separate bowl and add to corn meal mix alternately with milk. Bake at 375. Can bake in greased 8x8 dish( about 40 min)
or as muffins (about 20 min).

Chocolate Chip Bar Cookies from Zonya.com

These are a tasty, healthier version of chocolate chip cookies.
Makes 2 dozen

"The instant pudding and applesauce replace the shortening entirely. (Use chocolate pudding for chocolate chocolate chip cookies.) Since these cookies
are so moist, I suggest storing them in the refrigerator or freezer. They freeze wonderfully." (from Zonya's website)

Preheat oven to 350°. Coat one 9" x 13" baking dish with cooking spray.

1 cup unsweetened applesauce
3/4 cup cups firmly packed brown sugar
2 tsp vanilla
4 egg whites
1 lg pkg (5.1 oz) instant vanilla or (5.9 oz) chocolate pudding
1 tsp baking soda
1 tsp baking powder
2 cups whole-wheat pastry flour*
1 cup oats (quick-cooking or old-fashioned)
1/2 bag (12 oz) semi-sweet chocolate chips

* You can substitute 1 cup whole wheat flour and 1 cup all-purpose
flour.

Using a fork, mix applesauce, brown sugar, vanilla and egg whites well in a large bowl. In a medium-sized bowl, mix the pudding, baking soda, baking powder, and flour with a fork. Then add to the liquid ingredients and stir well. Add oats and mix.
Add chocolate chips and mix. Let dough sit about 10 min. Place dough in baking dish.
Lay a sheet of wax paper on top. Press dough out. Remove wax paper.
Bake 25 minutes. When you take the cookies out of the oven, they will look lightly
browned on top and be soft to the touch. They will firm up as they cool. Then cut into 24, equal-size bars. If keeping past 2 days, store cookies in refrigerator or
freezer.

Nutrition information for 1 bar cookie:
135 Calories, Calories from fat 14%, 2 g fat, 1 g saturated fat, 2 g fiber, 0 mg of cholesterol, 165 mg sodium, 3 g protein, 28 g total carbohydrates, 16 g sugar

Chicken Noodle Soup

1 whole chicken (any extra parts inside removed)
4-5 ribs of celery, diced
6-7 carrots, sliced into coins
1 yellow onion, diced
1 Tablespoon salt
1/2 tsp. pepper

wide egg noodles- I usually use about 1 bag

In a tall stockpot put in the chicken and fill the pot with enough water to cover the chicken. Add in the celery, carrots, onion, salt and pepper. (I like to add as much water to the pot as I can without it boiling over once it gets boiling to make as much broth as I can) Boil chicken til done, about 1 hour. (the wing or leg joint should move easily when the chicken is done) Debone chicken- throw bones away and put the chicken in the fridge. Strain out the vegetables, but keep the broth and set both in the fridge. You can either let the broth set in the fridge til the fat forms on top and skim off the fat (this takes a while), or you can use a fat separator instead of putting it in the fridge. After the fat has been removed, cook noodles in the broth for about 10 min. While noodles are cooking, cut up chicken into bite size pieces. When the noodles are done, add the chicken and vegetables back into the broth & noodles. The heat from the broth will heat up the chicken and vegetables very quickly. At this point the soup still needs a little salt and pepper to taste, but I let each person season their portion individually.

Roasted Carrots- Cook's Illustrated

1 1/2 lbs. carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
2 Tablespoons unsalted butter, melted
Table salt and pepper

1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.


2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes.

*I haven't tried the sauce yet. We really liked the roasted carrots.

Optional Chermoula Sauce

1 tablespoon oil
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1/2 teaspoon sweet paprika
1/4 teaspoon ground cumin
Pinch cayenne pepper
1 tablespoon chopped fresh cilantro leaves
2 teaspoons juice from 1 lemon

While carrots roast, heat 1 tablespoon oil, garlic, paprika, cumin, and cayenne in small skillet over medium-low heat; cook, stirring frequently until sizzling and fragrant, about 3 minutes. Transfer to small bowl and cool to room temperature, then stir in cilantro and lemon juice.


4. Transfer roasted carrots to serving bowl and toss with oil mixture. Season with salt and pepper to taste, and serve.

Organized Cooking Class

I've been asked to teach a class at my church about how I organize meals. So, I'm asking anyone who reads these for some feedback. What stops you from getting dinner organized or what do you do that works?

Peanut Butter Fudge

Love this chocolate
peanut butter fudge. Yummy and easy.
Click here for link.

Sugar Cookies

These are the best sugar cookies I have ever had. Recipe is from Bridgette Jankowski. Bridgette recommends Betty Crocker's Rich & Creamy Vanilla frosting. I have yet to find a really good homemade sugar cookie frosting. One of those recipes I'm on the hunt for.

Add ingredients into bowl in the order listed:

1 cup salted butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
4 tsp baking powder
6 cups flour

Chill in fridge for about an hour. Roll dough out on floured counter. Cut out shapes with cookie cutters. Bake on ungreased baking sheet at 350 degrees for 9 min.

Cookie Dough Truffles

I love these and they are easy.













* Prep: 1 hour + chilling

Ingredients

* 1/2 cup butter, softened
* 3/4 cup packed brown sugar
* 1 teaspoon Spice Island® Pure Vanilla Extract
* 2 cups all-purpose flour
* 1 can (14 ounces) sweetened condensed milk
* 1/2 cup miniature semisweet chocolate chips
* 1/2 cup chopped walnuts
* 1-1/2 pounds dark chocolate candy coating, coarsely chopped

Directions

* In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
* In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off; Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.


Nutrition Facts: 1 serving (2 each) equals 240 calories, 12 g fat (8 g saturated fat), 12 mg cholesterol, 46 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Peanut Butter Sandwich Cookies

This is another cookie that I like to make for Christmas plates.








Ingredients

* 1 cup butter-flavored shortening
* 1 cup creamy peanut butter
* 1 cup sugar
* 1 cup packed brown sugar
* 3 eggs
* 1 teaspoon Spice Island® Pure Vanilla Extract
* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 1/4 teaspoon salt
*

FILLING:
* 1/2 cup creamy peanut butter
* 3 cups confectioners' sugar
* 1 teaspoon Spice Island® Pure Vanilla Extract
* 5 to 6 tablespoons milk

Directions

* In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
* Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.
* For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Yield: 44 sandwich cookies.

Brown Sugar Oatmeal Pancakes

1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
1 cup buttermilk (I use regular milk)

Directions

In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Yield: about 10 pancakes.

*I double this recipe for my family of 6.


Nutrition Facts: One serving (2 each) equals 263 calories, 8 g fat (1 g saturated fat), 44 mg cholesterol, 433 mg sodium, 42 g carbohydrate, 3 g fiber, 7 g protein.

Mini Spatula

This is one of my favorite kitchen tools. The Pampered Chef mini spatula. Anytime I bake treats in a 9x13 or 8x8 dish (like brownies, bar cookies, etc) this is the best spatula to get my treats out with making a mess. It's a great little gift for anyone you know who likes to bake.
Pampered Chef Mini Serving Spatula

Streusel Topping for Sweet Potatoes

If you are not fond of marshmallows on top of your Thanksgiving Sweet Potatoes try this streusel topping instead. This should make enough for a 9x13 dish. This is from Cook's Illustrated.

1/2 cup flour
1/2 cup packed brown sugar
1/4 tsp salt
5 tablespoons unsalted butter, cut into 5 pieces and softened, plus a little extra for
greasing the pan
1 cup pecans

Butter the dish. Pulse flour, brown sugar, and salt in food processor until blended, about 4 1 second pulses. Sprinkle butter pieces over flour mixture and pulse until crumbly mass forms, six to eight 1 second pulses. Sprinkle nuts over mixture and pulse until combined but some large nut pieces remain, four to six 1 second pulses. Sprinkle topping over sweet potatoes, breaking up any large pieces with fingers. The original recipe says to bake til topping is well browned and filling is slightly puffed around the edges about 40 min and baking at 375 degrees.
Depending on what type of filling you use the baking time may vary. If you oven tends to run hot you may want to reduce the temperature to 350 degrees.

Creamy Sweet Potatoes

Servings 10-12
Prep Time: 15 min.
Bake Time 40 min.

Ingredients:
5 lbs sweet potatoes, peeled and cooked
4 eggs, lightly beaten
1/2 cup orange juice
1/2 cup butter, softened
1/2 cup sugar
1 tsp. vanilla extract
1/2 teaspoon ground nutmeg
Dash salt
Marshmallows

In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3 qt baking dish. (I used a 9x13 pan) Bake at 350 for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt about 5-10 minutes.

Thanksgiving Plans

This is a Thanksgiving tip I heard on a Martha Stewart show that I used the year I cooked Thanksgiving dinner. Pull out all the serving dishes or pans you plan on using/cooking with. On a little slip of paper write the name of what is going in that dish/pan and set the paper inside of it. That helps you to make sure you have enough pans and it is much easier to just look for the label instead of hunting around the kitchen the day of trying to find them. I also made a time line for myself for when things needed to be prepared and cooked. Then I just followed the plan.

Cranberry Oatmeal Cookies

These are some of the cookies that I use for Christmas treats that I take to neighbors and friends. The orange zest in them is so yummy with the white chocolate chips and cranberries.

1 c butter/marg, softened
1 1/2 c sugar
2 eggs
1 t vanilla extract
2 c flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 c quick-cooking oats
1 c coarsely chopped fresh/frozen cranberries (I use Craisins)
1 T grated orange peel
1 pkg white chocolate chips (I like Nestle white chocolate chips)

In a mixing bowl, cream butter and sugar. Add the eggs, on at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in oats, cranberries and orange peel. Stir in vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 10-12 min or until edges are lightly browned. Cool on wire racks.

Yield 6 dozen

Thanksgiving Stuffing

I make two batches of this. One goes in the turkey, the other gets baked separately. Then mix the two together after they are baked. This is an adaption of Cook's Illustrated Holiday Stuffing.

Stuffing
1 loaf bread, cubed and dried (leave out overnight to dry)
1 diced onion
1 egg, beaten
1/2 bottle rubbed sage
1 tsp salt
pinch of pepper
2 cups chopped celery
1 cube butter, melted and slightly cooled

Mix together with hands and sprinkle with a little water to moisten stuffing before placing inside turkey. After turkey is baked take the stuffing out immediately.

The stuffing that gets baked outside of the turkey is slightly different.
The ingredient list is the same plus 1 more egg and 2 cups of low sodium chicken broth.
Preheat oven to 400 degrees. Butter a 9x13 dish. Heat the 1 stick of butter in large skillet over med high heat, pour off 2 T. and reserve; add onion and celery and cook, stirring occasionally, about 8 minutes. Stir in sage, pepper, and cook about 1 min longer. Turn onion mix into large mixing bowl. Add bread cubes, broth, eggs, and salt and toss gently to distribute wet and dry ingredients. Turn mix into prepared dish. Drizzle with reserved melted butter. Cover tightly with foil and bake 25 min. Remove foil and bake another 15 min til top is golden brown. Serve warm.

Pumpkin Chiffon Pie

This is by far my favorite pumpkin pie. It's a long standing tradition on my side of the family after Thanksgiving dinner.

1/3 c cold water
1 envelope no flavor gelatin
3 eggs, separate whites from yolks, save egg whites
4 oz can evaporated milk
10 oz canned pumpkin (not pumpkin pie filling)
1/3 tsp salt
2/3 cup sugar
2/3 t. cinnamon
1/6 t. cloves
1/3 t. ginger

In a double boiler beat 3 egg yolks and add the milk, pumpkin, salt, sugar, cinnamon, cloves and ginger. Cook until mix becomes very thick. About 20 min. When thick remove from heat, dissolve gelatin in cold water and add to pumpkin mix. Beat 3 egg whites with a little allspice 1/6 tsp salt and 1/3 tsp vanilla and 1/3 c sugar until stiff peaks form and fold into pumpkin mix. Pour into pre baked pie shells.


(original recipe makes 3 pies, so this was adjusted to make 1 pie…that’s why the amounts are kind of funny)

Apple Pie Jam

I think I found my Christmas gift for neighbors and friends this year.

6 cups peeled and diced granny smith apples (6-7 med size apples)
1/2 cup water
1/2 tsp butter
3 cups sugar
2 cups brown sugar
3/4 tsp cinnamon
1 box powdered pectin

Cook apples, water and butter over low heat, stirring til apples are soft, but not mushy. Stir in pectin and bring to a full rolling boil, stirring constantly. Add sugars and cinnamon and bring back to a boil, stirring constantly, for one minute. Remove from heat and skim off foam (if there is any). If you feel the jam is not thick enough for your taste, add another small box of pectin. Start by adding half of the second box and then go from there.

Pour into hot jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 min. Makes 7 half-pints.

*I found that one box of pectin is fine.

Halloween Cake Pops

If you haven't dived into the fun world of cake pops, you should give it a try.
Click here for Bakerella's Halloween Cake Pops.