A lot of my recent cooking has revolved on making baby food for our little one! He is loving it and I love the fact that I know exactly what is in the food and that it is good enough that I would eat it and it taste like real food!
I am hoping that we can continue making his own food, but I know that it is not the end of the world if we need to use store-bought!
Baby food for stage 1 is so easy to make and it pretty much all follows the same directions!
Baby Food--Stage 1
Steam your fruit or veggies (if needed to tenderize)
Put into a food processor and puree to desired consistency.
Free in ice cube trays for no more than 1 month.
To defrost, put in a bowl, and microwave until just heated through, make sure you don't burn your little ones mouth, so wait for it to cool before using!
Sunday, October 14, 2012
Saturday, October 6, 2012
Syrup
I have been craving breakfast food lately, but haven't had any syrup in the house. In an effort to cut out some of the processed foods in our house, I looked up some recipes, and it looked simple enough.
I was right, it was. I followed a recipe from one good thing by jillie and it turned out like syrup.
I thought it was a little thin, Brian thought it was too sweet, but it is a good one to have on hand!
Syrup
Ingredients:
1 cup water
1 cup sugar
1 cup brown sugar
1/2 teaspoon of maple extract
Directions:
1. Boil the water and add the sugars until dissolved.
2. Add the maple extract and stir in.
3. Take off heat and cool. Then place in a jar and keep in the fridge!
I was right, it was. I followed a recipe from one good thing by jillie and it turned out like syrup.
I thought it was a little thin, Brian thought it was too sweet, but it is a good one to have on hand!
Syrup
Ingredients:
1 cup water
1 cup sugar
1 cup brown sugar
1/2 teaspoon of maple extract
Directions:
1. Boil the water and add the sugars until dissolved.
2. Add the maple extract and stir in.
3. Take off heat and cool. Then place in a jar and keep in the fridge!
Sunday, September 16, 2012
Homemade chocolate syrup
There has been a lot of baking going on in our house this week! I have decided to do birthday treats monthly for our youth groups. So the second Sunday and Wednesday of every month will be the celebration times. I also made dessert for our community group this week as a kick off for the dinner that was already being provided! Due to this, I wanted to try to make my own chocolate sauce since we were out of the store bought kind that was given to me a long time ago! I found this recipe from The Tightwad Gazette. It was so simple and easy to make, stores nicely in a mason jar, and Brian liked it. We will be making it again!
chocolate Sauce
1 cup water
1/2 cup cocoa powder (I used hersheys unsweetened)
2 cups sugar
1/8 tsp of salt
1/4 tsp of vanilla
In a sauce pan dissolve the water and cocoa powder over medium heat.
Then add the sugar and dissolve. Boil for 3 minutes (be careful because it will double or so in volume).
Take off heat after 3 minutes and add salt and vanilla.
Let cool and store in a glass jar or container in the fridge.
I used a 2 cup mason jar and then one of the tiny mason jars.
This is great over ice cream and amazing in chocolate milk (my vice)! It is so much better than store bought, and so easy, that the ingredients are probably already in your cabinets!
chocolate Sauce
1 cup water
1/2 cup cocoa powder (I used hersheys unsweetened)
2 cups sugar
1/8 tsp of salt
1/4 tsp of vanilla
In a sauce pan dissolve the water and cocoa powder over medium heat.
Then add the sugar and dissolve. Boil for 3 minutes (be careful because it will double or so in volume).
Take off heat after 3 minutes and add salt and vanilla.
Let cool and store in a glass jar or container in the fridge.
I used a 2 cup mason jar and then one of the tiny mason jars.
This is great over ice cream and amazing in chocolate milk (my vice)! It is so much better than store bought, and so easy, that the ingredients are probably already in your cabinets!
Sunday, August 26, 2012
Pulled Pork BBQ Style
This past week, I decided to cook a pork roast bbq style. I found a really simple easy recipe that I adapted (I don't remember where I got it from) that was easy to do and ended up being a life saver at dinner time when I had to run out and watch a friends kids while they went to meet the teacher.
Pulled Pork BBQ Style
Ingredients:
-Pork Roast 4lbs or so
-2 cups bbq sauce
-2 onions thinkly sliced
-1 1/2 cups of water
-salt and pepper to taste
Directions:
1. Slice the onions and put half of them on the bottom of the crockpot.
2. Load in your roast and season with salt and pepper.
3. Pour water on top and put the rest of the onions on the top of the roast.
4. Cook on high for 4-5 hours (or low for 8-10)
5. Pull the pork with two forks, your fingers, or feel free to dice (I did a combination of all three!)
6. Pour the liquid out of the crockpot (I saved the onions and put back in with the meat)
7. Pour the BBQ sauce over the pork and cook on low/warm until you are ready to eat. (I did about 2 hours)
Enjoy
Pulled Pork BBQ Style
Ingredients:
-Pork Roast 4lbs or so
-2 cups bbq sauce
-2 onions thinkly sliced
-1 1/2 cups of water
-salt and pepper to taste
Directions:
1. Slice the onions and put half of them on the bottom of the crockpot.
2. Load in your roast and season with salt and pepper.
3. Pour water on top and put the rest of the onions on the top of the roast.
4. Cook on high for 4-5 hours (or low for 8-10)
5. Pull the pork with two forks, your fingers, or feel free to dice (I did a combination of all three!)
6. Pour the liquid out of the crockpot (I saved the onions and put back in with the meat)
7. Pour the BBQ sauce over the pork and cook on low/warm until you are ready to eat. (I did about 2 hours)
Enjoy
Tuesday, August 7, 2012
Chocolate-Coconut Cookies
Since I was doing a simple dinner in the crockpot tonight, I felt like I needed to actually cook/bake something. So I decided on making these that I found on Pinterest from here originally.
The website claimed that these were like Samoa's, but that is not accurate at all in my opinion. They were more like a coconut brownie, and they were messy, but oh so rich and yummy!
Chocolate-Coconut Cookies:
Ingredients:
--3 cups finely ground cookies--I used chocolate graham crackers
--1/4 cup of sugar
--3/4 cup of unsalted butter, melted
--1 1/2 cup semisweet chocolate chips
--1 can sweetened condensed milk (14 oz)
--1 1/2 cup sweetened shredded coconut
Directions:
1. Preheat oven to 375 degrees. Line a 15x10 rimmed baking sheet with parchment paper.
2. In a large bowl mix the melted butter, cookie crumbs, and sugar until well combined. Evenly press onto the bottom of the baking dish. Rotate once 1/2 way through baking. Cook until firm--10 minutes or so. Transfer to a wire rack and cool for 20 minutes. (I didn't cook mine long enough, so try 15 if it is still a little soft!
3. Pour the condensed milk over the top of the cookie base, sprinkle with chocolate chips, and then add the coconut.
4. Bake at 375 until toasted--10 to 15 minutes. Cool completely and cut into squares of equal size. **Or if you are like me, just cut them into square that look like a good size!
The website claimed that these were like Samoa's, but that is not accurate at all in my opinion. They were more like a coconut brownie, and they were messy, but oh so rich and yummy!
Chocolate-Coconut Cookies:
Ingredients:
--3 cups finely ground cookies--I used chocolate graham crackers
--1/4 cup of sugar
--3/4 cup of unsalted butter, melted
--1 1/2 cup semisweet chocolate chips
--1 can sweetened condensed milk (14 oz)
--1 1/2 cup sweetened shredded coconut
Directions:
1. Preheat oven to 375 degrees. Line a 15x10 rimmed baking sheet with parchment paper.
2. In a large bowl mix the melted butter, cookie crumbs, and sugar until well combined. Evenly press onto the bottom of the baking dish. Rotate once 1/2 way through baking. Cook until firm--10 minutes or so. Transfer to a wire rack and cool for 20 minutes. (I didn't cook mine long enough, so try 15 if it is still a little soft!
3. Pour the condensed milk over the top of the cookie base, sprinkle with chocolate chips, and then add the coconut.
4. Bake at 375 until toasted--10 to 15 minutes. Cool completely and cut into squares of equal size. **Or if you are like me, just cut them into square that look like a good size!
Creamy Chicken Mexican Dish
Today, I decided to try a new recipe out in the crockpot that I found on Pinterest. Here is the link to the original recipe! It has been really hot here in Texas, so a simple easy dinner that didn't heat up my kitchen was a must! (even though I did bake a dessert!)
It is a lot soupy, so be aware that you need something else to soak this up or just be okay with lots of liquid leftover. This was my thought as I was getting it all going. After I turned off the crockpot and waited like an hour, it wasn't as soupy, but it was still quite a bit of liquid left!
Creamy Chicken Mexican Dish
Ingredients:
--Frozen chicken (2.5-3lbs)--I used boneless thighs
--8 oz. block of cream cheese
--Can of Black Beans, drained and rinsed
--Can of corn, drained
--Can of Rotel
--package of taco seasoning
Directions:
Layer in the order above and cook on low for 6-8 hours.
Stir every two hours or so.
Serve over nachos or make into burritos or tacos or a rice bowl.
**We served it like tacos and spanish rice!**
Enjoy
We will probably do a Taco Salad or burrito bowls with white rice the next time we make this. It does make up a lot though, so be prepared for leftovers or to have extra people over. It doesn't help that I don't know how to cook for two!
It is a lot soupy, so be aware that you need something else to soak this up or just be okay with lots of liquid leftover. This was my thought as I was getting it all going. After I turned off the crockpot and waited like an hour, it wasn't as soupy, but it was still quite a bit of liquid left!
Creamy Chicken Mexican Dish
Ingredients:
--Frozen chicken (2.5-3lbs)--I used boneless thighs
--8 oz. block of cream cheese
--Can of Black Beans, drained and rinsed
--Can of corn, drained
--Can of Rotel
--package of taco seasoning
Directions:
Layer in the order above and cook on low for 6-8 hours.
Stir every two hours or so.
Serve over nachos or make into burritos or tacos or a rice bowl.
**We served it like tacos and spanish rice!**
Enjoy
We will probably do a Taco Salad or burrito bowls with white rice the next time we make this. It does make up a lot though, so be prepared for leftovers or to have extra people over. It doesn't help that I don't know how to cook for two!
Monday, August 6, 2012
Baked Pasta
This recipe came from trying to find an easy, simple, recipe that would be easy to take to new moms, dinner at friends houses, or even a surprise dinner for someone. I love how this recipe can stay good in the fridge for a few days before you have to bake it to eat.
It can easily be adapted and I took the recipe from a lot of different sources to create this easy one. Feel free to add more to it, I know I will in the future, but since I was taking this to my in-laws house, I wanted to keep it simple, since they had been eating out for about two weeks.
This makes great leftovers and is so easy that you can easily double it and freeze one before baking. Then thaw in the fridge overnight and cook for additional time making sure it is heated through all the way!
Baked Pasta
1 box of any pasta
1lb hamburger (or turkey)
1 onion--chopped
1 jar of spaghetti sauce (or use your own)
1/2 cup Parmesan cheese
2 cups mozzarella cheese
**Any additional toppings** We will try this with peppers, mushrooms, etc. next time
Directions:
1. Brown the beef with the chopped onion. (drain if necessary)
2. Once done, add in the rest of your veggies and cook down to the consistency of your liking.
3. Add in your sauce and heat through.
4. Add Parmesan cheese and 1 cup of mozzarella cheese.
5. Place in a 9x13 dish and cover with remaining mozzarella cheese.
6. Cover with foil and cook in a 350 oven for 15 minutes.
7. Uncover and cook for an additional 15 minutes until cheese is melted and bubbly!
It can easily be adapted and I took the recipe from a lot of different sources to create this easy one. Feel free to add more to it, I know I will in the future, but since I was taking this to my in-laws house, I wanted to keep it simple, since they had been eating out for about two weeks.
This makes great leftovers and is so easy that you can easily double it and freeze one before baking. Then thaw in the fridge overnight and cook for additional time making sure it is heated through all the way!
Baked Pasta
1 box of any pasta
1lb hamburger (or turkey)
1 onion--chopped
1 jar of spaghetti sauce (or use your own)
1/2 cup Parmesan cheese
2 cups mozzarella cheese
**Any additional toppings** We will try this with peppers, mushrooms, etc. next time
Directions:
1. Brown the beef with the chopped onion. (drain if necessary)
2. Once done, add in the rest of your veggies and cook down to the consistency of your liking.
3. Add in your sauce and heat through.
4. Add Parmesan cheese and 1 cup of mozzarella cheese.
5. Place in a 9x13 dish and cover with remaining mozzarella cheese.
6. Cover with foil and cook in a 350 oven for 15 minutes.
7. Uncover and cook for an additional 15 minutes until cheese is melted and bubbly!
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