Rain, Rain, Rain & Football Brownies

Good morning, we’ve had rain, rain, rain! I believe we’re out of the drought now, but we remain in the same water usage until spring. I don’t know how the water planning works, but it seems you should be able to use any amount of water, not wastefully, you need right now. The lakes are all over full, the rivers are extremely dangerous with water flow and some of the dams are having difficulty letting the water out.

Not having to worry about watering lawns or outdoor plants in the winter now is water saving and nice. 😀 The rain right now is quite high; I believe it was up 8000 feet, which means the snow melt is awfully early and causes flooding. We’ll have a break from the rain this weekend, then more next week, so we’ll see how it goes. Feast or Famine in CA. 😄

Anyway,we have Super Bowl Sunday at my sister-in-law’s every year and usually try to take a dip or other food with us. Lois always goes all out and has a wonderful spread, but I feel we need to take something to contribute. Sooooo, I decided to make some football brownies. 😊 The brownies came out delicious and the ganache as well. However, my cake decorating these days seems to have a lot of ‘buts’ in the story telling.

When it came to putting the laces and football markings on top, that was another story; 😁 they looked pretty sad. The lines were quite squiggly and gave a new meaning to the word uneven, but Bert came in the kitchen wanting to try his hand at it. Now, his baking starts and ends with pre-baked pizza! ☺️

I can’t tell you which brownies he did and which ones I did.. When finished, all we could do is laugh. Lol. When I suggested swirling the white frosting to make it look deliberate, Bert insisted we leave them. He then nicknamed them “deflated footballs”, which would make the strings look good. Lol

Truly, this was not for Tom Brady, quarterback for the New England Patriots, who was playing that day. For those not football fans, last year there was quite a scandal about the footballs being deflated, which gave the quarterback a better grip, giving the Falcons an edge. Tom Brady, their quarterback, was found to be involved. The Falcons won, as they did this year. It just happened that my brownies were perfect “deflated footballs”. So Bert took some by our daughter’s house and headed to the Super Bowl Sunday party. The brownies were enjoyed anyway. 😆

The bad part is that I became ill all of a sudden and couldn’t go to the gathering to enjoy the day. They all had a great time, though, and I watched the game at home. Anyway, the “Football Brownies” were a big hit, 😀so all turned out well.

Have a great week!

Angie’s Southern Kitchen

I stopped by Yummly’s to find a good focaccia bread that I could make sandwiches with. ( hard crust isn’t Bert’s or my favorite). Anyway the directions lead me to Angie’s Southern Kitchen (I’m still learning how to do a link, so humor me. Lol) 
and I have to tell you I was delighted. I didn’t use my bread machine, normally I use my Bosch, but this was a smaller recipe so I used my Kitchen Aid

Focaccia Bread

JANUARY 20, 2012 BY ANGIE

This is a wonderful bread and yes you can make this one in the bread machine. The boys love, love this one and I use it for many things. Their favorite is for sandwiches. This takes a sandwich over to a new level. I will make it to serve with pasta as well…hope you enjoy it as much as we do. You can change up the topping to suit your taste this is one we have been working on a while with and love this combo…hope you will too.

Focaccia

3 cups of bread flour ~ I use King Arthur
1 teaspoon salt
1/2 teaspoon sugar
1 cup plus 2 tablespoons warm water
1 tablespoon olive oil
2 1/2 teaspoons yeast

Toppings

Maldon Salt
Fresh cracked pepper
fresh chopped rosemary
pizza seasons from Williams and Sonoma
2 tablespoons olive oil

I like to use only one type of yeast and yes it does make a huge difference in your bread and the out come of your bread. It is a commercial yeast. I order this from King Arthur and it does take a while for most to use this amount of yeast but this is a product you can place in the freezer and it will last for ever or close to it. This you can also get in small little packets from Trader Joe’s this time of the year..but, after Easter they take it off the shelves…Why, who the world knows?

I place all the wet ingredients in the machine first, this is what this machine requires. Water and oil in 1st then the dry ingredients.

I do my best to mix the salt in the flour some what and not let it get right on the yeast. Why you ask well, yeast does not like salt.

After getting all your ingredients into the machine turn on the dough setting. Once the dough cycle is complete I do let the dough sit in the machine and rest for about 45 minutes. Take out and put in a prepared pan. I use a 1/4 sheet pan for this recipe. I butter and put a piece of parchment paper in the bottom of the pan, place the dough in the pan spreading out evenly with my hands. Then I rub it with olive oil and let it rise until it is more than doubled. Once doubled I make indentations with my fingers of the risen dough. Then I top with the remaining oil and spices.

I let rise it a little longer until it is large and fluffy about 30 minutes. Then I bake it at 400 for about 20 -25 minutes bake it until it is golden brown on the top and bottom.

The sandwich above is made with the bread, crack pepper corn turkey, dry salami, arugula, avocado, cheese, mayo and crispy bacon. This is a great sandwich. You can just make the bread it is truly a great bread for pasta or soup. I hope you

Thrive Breakfast Frittata

This recipe came from Susan

Thrive: Breakfast Frittata

Posted on July 8, 2015 by dezertsuz
It’s another Wednesday and that means a new Thrive Recipe! This week, I was thinking about things that are easy, which is most of the Thrive meals I make, and something I could eat for any meal, but especially for breakfast. I really like eggs, and I really like Frittatas, so I knew this idea was perfect for today! You could prepare this the night before, since it does take time to ready the potatoes and to bake the Frittata.

Paul used to make a meal I loved. It was sliced up hot dogs (across for little round pieces), potato chunks and eggs. He cooked the potatoes and then added the hot dogs to heat through. Finally, he scrambled in the eggs, and I was in Heaven. Of course, there were onions and celery bits, too. Sadly, Thrive doesn’t freeze dry hot dogs yet. LOL However, it gave me the idea for this variation on a Thrive meal.

Bacon, Egg and Potato Frittata

Ingredients:

scrameggs1 c. Thrive Scrambled Egg Mix (8 eggs)
1.5 c. water
1 t. dried or 1 T. fresh basil (I like lime basil from the back deck!)
2 T. grated Parmesan or Romano cheese (try Gouda if you like it)
salt and pepper to taste

PotatoChunks1/2 – 3/4 c. Potato Chunks (still on sale!)
2-3 c. water, boiling (one cup per 1/4 c. potato chunks)
1/4 c. Thrive FD1 green onion
1/2 c. Thrive
1/4 c. Thrive FD mixed red and green bell peppers
2 c. water

bacontvp_11.25 c. Bacon TVP2
3/4 c. Thrive FD Chopped Spinach4
1 c. Thrive FD Shredded Monterey Jack 3

Directions:

Pour boiling water over potato chunks and let sit for at least 10 minutes. Drain when reconstituted.
Combine the bacon and the other vegetables, as well as the spices with the cool water. Stir well to mix and get everything wet, then set aside.
Mix the scrambled egg mix and Parmesan cheese with the cup and a half of water until the mixture is smooth. The cheese may not dissolve completely, but the egg mix should.
Without draining the vegetable and bacon mix, add the drained potatoes and the egg mixture. Stir together well so ingredients are completely mixed.
Pour into a 9 x 9 Pyrex dish or glass deep pie pan. (It should be just enough to fill. If there is extra, don’t overfill the pan.)
Crumble the cheese over the top. Cover if you prefer your eggs light and fluffy. I like mine nice and toasty, so cook it uncovered.
Bake at 350 for about half an hour, but start checking at 20 minutes. I don’t know your oven! The eggs should be set all the way through when the Frittata is finished.
Enjoy!

1eggfrit

1FD = freeze dried

2 You could substitute sausage crumbles if you like that flavor better, but the bacon tvp is cheaper and tastes great! The same proportion of sausage crumbles and water will yield 1/2 lb of sausage instead of bacon.

3You could use one of the other varieties, but I like this one, and it’s a little less than cheddar or colby. Mozzarella is even less, if you prefer that.

4Vegetables that could be added include tomato dices and mushrooms, as well as other favorites you have. The vegetables in this kind of dish are always negotiable. If you have half a cup of something left in the fridge, toss it in!

Thrive Meals In A Jar. Lasagna Soup

Here’s another great meal compliments of Susan N. Over at Desertsky Quilting. I thought since I’m posting and put this one up too. Remember Stacey Trumble is my Thrive Consultant, she’s in Tennessee and I’m in CA. So it doesn’t matter where you live, and I have to tell you, Stacey has taught me so so much and answered some crazy questions! Lol she’s great! This is soooooo good, and I believe it came from Stacey originally.

Thrive: Meal In a Jar
Posted on March 11, 2015 by dezertsuz

It’s Wednesday, so that means it’s Thrive recipe day! You can use the Print Friendly button from your tool bar to save a .pdf of this recipe. Get the bookmarklet here if you don’t have it on your toolbar already, or put the url for this post only into the spot shown at the top of the page and you can generate a .pdf from there. If you put the blog url, you will have a LONG .pdf!

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Today’s recipe is the one we made at a Thrive party a couple of weeks ago. It was SO tasty, and of course you can make adjustments to suit your family. For instance, I do NOT like anything spicy hot, so I left out the red peppers. And honestly? 1/4 t. might be too much anyway if you have good red peppers.
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I photographed my jar sitting on the shelf downstairs. We used oxygen absorbers, but if you have the attachment for the Food Saver, you could just suck that air out of there. Or, hey, see if the quilting black hole would do it for you! (see previous post)

Lasagna Soup

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You’ll notice the jar isn’t completely full. This is enough for soup for 4-6 people. You could add more noodles, if you wanted, maybe a can of diced tomatoes when you cook it, and bump it up to thicker soup or soup for 8. If you want them, all Thrive ingredients can be ordered from HERE, then click on Shop. Use the search bar to find things most easily.

Other things you could easily add to this soup include freeze-dried zucchini, freeze-dried mushrooms, or other vegetable favorites. I add freeze-dried celery to almost everything, and when I make my own jars of this, not at a party, I will be tossing in 1/4 to 1/2 c. of Quinoa, too. Here is the official recipe, though, undoctored. 1f618

After filling the jar, add oxy absorber (oxygen absorbers are available at any LDS Home Storage Center, or LDS online or on Amazon, and close tightly, or use the Food Saver attachment to vacuum pack the jar. Be sure you get the 300 cc size, and that you keep the bag closed tightly. If you don’t, they will be absorbing oxygen and when you go to use them, they will not function.

I found it easier to use the wide-mouth jar, but a canning funnel does fit in the narrower mouth jars, too.

Lasagna Soup

Ingredients (Place noodles in jar first):

farfalle2 c. mini farfalle1 noodles
3/4 c. Thrive FD2 Sausage Crumbles
1/4 c. Thrive FD chopped onion
1/4 c. Thrive tomato sauce powder
1/4 c. Thrive tomato powder
3 T. Thrive FD mixed red and green peppers
1 T. Thrive chicken bouillon powder3r_g_bells
1-2 t. garlic powder (to taste)
1 t. Chef’s Choice seasoning 4
1/4 t. crushed red pepper (optional)

Directions for Cooking:

Add contents of jar to 8 cups of rapidly boiling water. Stir well. Add 2 teaspoons of olive oil. Turn heat down and simmer 10-12 minutes until noodles are soft. Serve in bowls and top with shredded mozzarella cheese, if desired.

1 bowtie
2 freeze dried
3 If you are using another brand, you might want to add at least an extra half teaspoon.
4 or a good Italian seasoning mix

Notes about jars and lids for dry-pack canning:

1. Make sure jars are clean and DRY. They don’t need to be warm, but if there’s any moisture, it will wreck your meal.

2. Just before you are ready to put oxygen absorbers in and close lids, warm lids in the oven for a few minutes. It softens the gasket for a tighter seal, and also assures any bacteria is probably disposed of. You don’t have to do this at 300 for an hour, just a few minutes on low setting. You should be able to handle the lid with your bare hands.

3. Be sure the rims of the jars have no food grains on them. Pop the OA in and quickly seal the jar, screwing down the lid. Be sure the OA doesn’t interfere with the lid sealing on the jar.

4. A vacuum should form in the jar, and you should hear the same kind of plink or plonk or ping, or whatever it sounds like to you when you water-bath or pressure can.

5. With a good seal, this should last 5-8 years on the shelf, but really, I doubt you’ll have them more than a year! If you do, put new ones behind, so you are rotating your food supply.

6. Make labels with name and directions for cooking so you don’t forget what’s in the jar! Nice lavender labels on Graphics Fairy.

Next week: The month-old banana!

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Meals In A Jar Mini Fritatas

I reposted this recipe from Susan N. who got me into food storage and I’m really grateful for that. She introduced me to Meals In A Jar and that, I got totally hooked on. Lol The meals are fantastic for Emergency storage or everyday use. (Which we do a lot.)

Do you know how quick and easy (especially when you’re tired) to grab a jar, pour it in a pan, add water, stir, cook and serve? They are in no way like your usual “store bought” mixes, these are 100% freeze dried/dehydrated foods. No GMO, no additives at all. You know exactly what you’re feeding your family.

Oh yeah, even hubby or the kids can do most of them when you’re busy, gone, ill, whatever the case may be. I think it’s a great way to introduce kids to cooking too. For camping, traveling, hiking, anytime they’re great.

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Posted on August 12, 2015

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What fun, and darn! I didn’t remember to take a picture – again! I did find this one on the internet that looks similar to what we made this morning. This is a Meal in a Jar recipe!

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This recipe (from Stacey!) will fit in a quart jar and make 12 little frittatas. The recipe says serving size is two, but one was plenty for me, especially with a piece of toast or small pile of fruits or vegetables. I usually have it for breakfast, though it can be eaten for any meal.

I cut this recipe in half and put it in a pint jar for 6 frittatas.

Ingredients:

1/4 c. Thrive Scrambled Egg Mix
3/4 c. Thrive Sausage Crumbles
1/4 c. Thrive FD Onions
1/3 c. Thrive red and green Bell Peppers
season to taste

Optional: Thrive Shredded Cheese – about 6 T
Other Thrive FD vegetables, such as celery, spinach, or carrots may be added.

Directions:

For making meal in a jar:

1. Pour all ingredients in a sterilized quart (or pint, if making half recipes) canning jar. Add an oxygen absorber and seal with a new lid and ring. Hand tighten.

Note: Do not put cheese in jars. The cheese seems to give the mix a flavor that makes it less appetizing, if its stored for long. Instead, let the cheese sit in its can until needed.

For making a meal:

1. Preheat oven to 350. Open jar, remove oxygen absorber and throw away. They cannot be reused, as there is a limit to how much oxygen they can absorb.

2. Empty contents of jar into a bowl and mix with 2-3/4 c of water. (1-1/3 plus a teaspoon for a pint jar.) Whisk ingredients and let sit.

3. Reconstitute cheese with one-two tablespoons of water in a plastic baggie. Gently squish it to help distribute the water through the cheese. Let sit.

4. Spray muffin tin with olive oil (Misto) or your choice of spray, either 6 or 12, depending on whether you are doing a half or a whole recipe. If doing the six in a 12-muffin tin, fill the empty ones with water for baking.

5. Pour egg mix into muffin tins, filling about 3/4 full. Add about a tablespoon of cheese on top, no need to mix in. Bake 12-15 minutes, turning pan halfway through cooking. Eggs should be completely set, so check how long it takes in your oven. It might be as much as 20 minutes.

Sally’s Candy Addiction

Sally has come out with another awesome cook book in addition to:

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I know I’ve posted about Sally’s Baking Addiction some time back. (I won the drawing for a signed cookbook) I love the cookbook, some fantastic cookie recipes in it.

Sally’s Baking Addiction Recipe Index

Sally’s on tour now doing book signings in a lot of cities. She’ll be in San Francisco (a little over an hour and a half from here) but sadly I won’t be able to attend. You really should check out her new cookbook. With the holidays coming, there are some great and not difficult recipes to try.

Sally’s Candy Addiction Video can be found by clicking on the book below.

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Cupcakery

Wow, when I blow it, I blow it! Lol I said Toni has a cookbook coming out “soon”, it IS out and it’s fantastic. I have the book so I’ve no idea why I said that. I’m so sorry. The book is wonderful and I know you’d enjoy it.  Toni gives all kinds of tips and a wide variety of cupcakes.

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