Quick & Easy Valentine Candy

I promised quick and Easy recipes that your sweetheart will love : These are all made in the microwave -so get ready to make some candy :

2 minute Fudge

  • 1 box powder sugar
  • 1/2 C coca
  • 1/4 C milk
  • 1/2 C margarine
  • 1 tsp vanilla
  • 1/2 C nuts

In a 8 Cup microwavable bowl add – powder sugar and coca-add milk and margarine (do not stir) Heat for 2-3 minutes until all is melted. Add vanilla and nuts -stir. Spread into a buttered dish and refrigerate until firm.

Microwave Pralines

  • lb light brown sugar
  • 1 C whipping Cream
  • 2 T margarine
  • 1 to 2 C pecans

in a 2 quart bowl – brown sugar and whipping cream-microwave at 100% for 11 to 14 minutes -stiring about half through. Add margarine and pecans and microwave for another 1 to 2 minutes. When done it will be Hot ! Drop spoonful onto wax paper and let harden.

Heart Healthy * Fettuccine Alfredo

Today I am celebrating February with a Heart Healthy version of Fettuccine Alfredo. Number #1 Valentine restaurant choice is Italian so in honor of National Fettuccine Alfredo Day here’s my recipe – No reservation needed :

  • 16 oz fettuccine (whole grain)
  • 2 T butter (grape seed oil)
  • 3 Clovers garlic/ minced
  • 1/4 C flour
  • 2 C almond milk
  • 2 C low sodium chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp nutmeg
  • 1/2 C grated Parmesan cheese

in a large pot cook pasta al dente by directions. Drain in colander after cooked. In the pot add oil and saute garlic-add in flour.Then add in milk and broth. Cook about 6-7 minutes until sauce thicken. Add salt,pepper and nutmeg . Turn off heat and Add Cheese . Stir to melt and then add Noodles.

February is heart healthy month  but you can make this healthy version or full flavor version by using whole milk,butter and noodles. 

Meals in a Jar * Homemade Recipes

If you grabbed my Friendship Soup in a jar recipe and want more – Here’s a book that filled with great recipes to cook and share !

Here’s the link https://www.amazon.com/Meals-Jar-Just-Add-Water-Homemade-Recipes-ebook/dp/B00B6TZGTE/ref=sr_1_4?s=digital-text&ie=UTF8&qid=1547736920&sr=1-4&keywords=mason+jar+cookbook

STOCK YOU PANTRY WITH HOMEMADE MEALS
Pull it off the shelf. Mix with water. Cook. Serve. 

It’s as quick and easy as preparing a box of mac and cheese—but it’s not store-bought junk, it’s your favorite dishes made from scratch.
With Meals in a Jar and a little planning, you’ll have your pantry stocked with healthy, delicious ready-to-cook meals, like:
• Tomato Soup with Cheese
• Cheddar Garlic Biscuits
• Cornmeal Pancakes with Syrup
• Breakfast Burritos
• Chicken Chipotle Soup
• Carnitas
• Braised Short Ribs
• Turkey Pot Pie
• Coq Au Vin
• Rustic Fruit Pie

Meals in a Jar is packed with step-by-step instructions for natural breakfasts, lunches, dinners and desserts that allow even the most inexperienced chefs to make scrumptious, nutritious dishes. Not only are the recipes in this book perfect for carry-along camping fare, rushed weeknight dinners and meals for Dad (or even a teenager) to prepare, they can also be life-savers in times of disasters like fires, blackouts or hurricanes.

About the Author

Julie Languille is passionate about both food and preparedness. She owns a dinner planning website with thousands of recipes compiled to make dinner planning, shopping and cooking easy for families. She teaches workshops on preparedness and long term food storage and regularly hosts food packaging parties where families gather to make pre-packaged meal kits to build their own food storage as well as bless families in need. Julie lives with her husband and family on lovely Whidbey Island, in the Puget Sound near Seattle, and when not cooking loves to read, sail and kayak in the waters near her home.

My Thursday Kitchen * A is for Apple

Good Morning! In my kitchen today I am sharing some fun Cookbooks and some of my family recipes inspired by these cookbooks. Since we are getting read to go back to College or school lets start with Apples

We lived in Michigan for many years not for from an Apple orchard – so in the fall Apples were used in many ways :

A is for Apple :

Filling
4 tablespoons unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
Juice of 1 lemon
1 tablespoon all-purpose flour
4 pounds Granny Smith apples (about 8 to 10), peeled, cored and cut into 1/2-inch-thick slices
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt

Topping
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup heavy cream
2 teaspoons cinnamon
4 tablespoons unsalted butter, melted

To make the filling: Heat the oven to 375 degrees.

In a 12 in skillet   melt the butter over medium heat. Add the brown sugar and granulated sugar, lemon juice and flour, and cook until sugars dissolve, about 5 minutes. Add and continue to cook, stirring occasionally, until the apples have slightly softened, 7 to 10 minutes. Stir in the cinnamon, nutmeg and salt, and remove from the heat.

To make the topping: In a medium bowl, use a fork to mix together the flour, 2 tablespoons of the granulated sugar, the baking powder and the salt. Gradually pour in the heavy cream, and using the fork, to bring mixture together into a sticky dough.

Scatter pieces of the dough over the top of apple mixture in the skillet.

In a small bowl, stir together the remaining 2 tablespoons granulated sugar and the cinnamon.

Brush the top of the dough with the melted butter and sprinkle with the cinnamon-sugar. Place the skillet on a rimmed baking sheet to catch any drips and bake until top is golden brown and both the filling and the topping is cooked through, about 40 minutes. Serve warm.

This is an Applesauce with only Apples but you can add for Adults -cinnamon,sugar and lemon juice for taste. You can also make other fruits and vegetables this way also. Want to make a large quantity use a slow cooker and Freeze . Lisa

Homemade Applesauce for Babies :

  • Farm Fresh Apples ( washed,peeled and sliced)

  • Bring water to a boil in a medium-size saucepan. Reduce heat until bubbles are soft. Cook apple chunks until tender. Check apples after 10 minutes — it’s important to minimize cooking time to help preserve vitamins and minerals. When apples are tender, drain and rinse with cold water for three minutes to stop the cooking process.

  • Puree in a food processor or blender until smooth. Add water as needed to reach desired consistency.

  • Cool applesauce and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.

From my Kitchen * Holiday gifts

Today from my kitchen I am posting about last minute gifts you can Cook up in your kitchen – so here some family favorites. First up perfect for anyone- hot chocolate in a jar with Homemade marshmallows perfect combo-

Hot Chocolate in a Jar :


  • 3 tablespoons powdered creamer
    3 tablespoons powdered milk
    3 tablespoons powdered sugar
    1½ tablespoons cocoa powder

  • Tag on Jar
    Mix all the ingredients together in a bowl. Add ½ cup of the hot chocolate mix to 1 cup of boiling water in a mug and stir until completely combined. Top with marshmallows, if desired, and enjoy!

Homemade Marshmallows :

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray
  1. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  2. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  3. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.

You can package together in a large jar or you can place Marshmallows in a plastic bag or jar and give separate, Lisa

From my Kitchen * Deer Roast

Today in my kitchen I am sharing a recipe from my Mom. My Dad has hunted his whole life with his family – its put meat on the table in lean times and still big  part of our family menu.The golden rule here is you eat what you kill – so waste not. If you are not a Venison fan you can use this on other meat. Lisa 

It’s Deer Season in the Sportsman Paradise ( Louisiana )  so here’s a recipe to try – Lisa 

  • Deer Roast
  • Onions, and bell peppers cut in large pieces
  • Garlic pods
  • salt,red pepper 
  • 1 bottle of Italian Dressing (Wishbone)
  • 1 T Oil 

The night before cooking – cut small holes in deer meat – stuff holes with onion,garlic and peppers. Mix salt and pepper and stuff in holes with vegetables. Set in a pan and pour Italian  dressing over meat to marinate overnight.

In the morning place oil in Dutch Oven- brown the Roast and add a Cup of water. Let come to boil and place a lid on. Cook on low 5-6 hours . When done remove and thicken gravy. ( You can also place roast in an oven pan and Cook in 350 oven until done ). 

Deer meat needs to be marinated and Cooked slow and Low. 

Marinates : 

Homemade Italian Dressing 

  • ¼ cup vinegar (red wine, cider, white wine, etc)
  • ¾ cup olive oil
  • 1 teaspoon mustard
  • 1 garlic clove, mashed and minced
  • 1 tablespoon Italian seasoning (or oregano)

Put the lid on the jar and shake it for all you’re worth, which will emulsify the marinade. You can also just whisk it together in a bowl.

Teriyaki marinades are almost as classic as Italian dressing. 

  • 1/2 cup sake
  • 1/2 cup mirin, a Japanese sweet wine
  • 6 tablespoons soy sauce
  • 1 heaping tablespoon sugar

Vegetable Bean Soup

Good Morning ! Another Sunny and cold December day – and the flu is going around my hubby work . I am making a big batch of soup for the office and a special treat for everyone. 

Vegetable Bean  Soup

  • 6 Cups of cooked Great Northern beans
  • 1 meaty Ham bones 
  • 1 C  Ham /diced small
  • 1/4 tsp garlic powder
  • 1 bay leaf
  • 1 C cubed potatoes
  • 1 C chopped onions
  • 1 C chopped celery
  • 1 C Chopped Carrots
  • water 

In a 31/2 quart slow cooker – add all ingredients.  Add enough water to about 1 inch from the top. Cover and Cook on Low for 5-8 hours. Remove bay leaf before serving. 

White Bread Recipe with a Twist

This is an easy basic white bread recipe but with a twist. I was making Bread the other day and realized  I was out of white sugar .  Time for Research for my recipe  : 

  • 5 C Flour
  • 2 pkg Yeast
  • 3 tsp Salt
  • 6 T Sugar  
  • 7 T  shortening
  • 1 1/2 C  Milk
  • 1/2 C Water

Sift flour ,sugar and salt. Set aside 1 C flour for surface, Heat milk and water and dissolve yeast. Add the remaining 4 C flour  to yeast and mix.  Place on flour surface and Kneed all together.  Place in warm area and let Rise. Make rolls or Bread -let Rise and Bake at 350 for 25 minutes. (3 loves) 

Rules for Subsuming Honey for Sugar : 


  • The Rule: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
    The Rule: For every 1 cup of honey you’re using, subtract 1/4 cup of other liquids from the recipe.
    The Rule: Add 1/4 teaspoon baking soda for every 1 cup honey used.
    The Rule: Reduce the temperature of the oven by 25°F.

Brown Sugar :

Can be swapped evenly. But it may change the colors depending on how much you use.   

My swap  ? 6 T of white sugar for 6 T brown sugar.

Did change the color a little and a little sweeter but it was fine in taste, Lisa 

Soup’s On Today *

This last Thursday of November I am celebrating with Soup , It;s cold outside and everyone has the sniffles -so perfect for something warm and comforting . 

Chicken with Rice and Mushroom Soup 

  • 1 whole chicken (cut up )
  • 6 quarts of water
  • 1 onion /chopped
  • 2 stalks celery /chopped
  • Pu in a stock pot and Cook 3 hours. After cooking Strain for Stock.And  pull chicken meat off, 

Add to Chicken Stock : 

  • 1 large onion chopped
  • 3 C celery /chopped
  • 2 large Carrots /diced
  • 1 lb fresh mushrooms /sliced
  • 1 C Rice (uncooked)
  • 1 tsp Thyme
  • salt ,pepper and parsley 
  • Simmer about 30 minutes and had Chicken meat back into the Soup. 

Can be frozen to use later.  Lisa 

Kids Table * Thanksgiving crafts & food

Today I am sharing some fun from the Kids table., A fun place card gift bag combo,a place-mat to color and a favorite kids recipe > Lisa 

Gift Bag * Place card holder : 

My gift bag is filled with some crafty supplies and small toys  ( Dollar store) perfect for Thanksgiving day. And the simple tag/leaf shows each person there place at the table. 

Make it:

Kraft gift bag, Tag ( made with gold stickers ) leaf & ribbon 

Thanksgiving Place mates

Free printable . https://www.pinterest.com











I purchase these mats at Wal mart for a pack of 8 less than $2 dollars but you can make your own .There’s plenty of free printable if you don’t want to  design one. Check out Pintrest for idea’s. 

Kids Favorite * Mashed Potatoes

 

  • 3 Large Russet potatoes (peeled/ and cut up
  • 1/4 C butter
  • 1/2 C Milk
  • salt & pepper 

Potatoes should always be placed in cold salted water and brought to a boil, this helps them cook evenly. 

  1. Peel and quarter potatoes, place in COLD salted water.
  2. Add potatoes and cook uncovered 15 minutes or until fork tender. Drain well.
  3. Heat milk on the stove top (or in the microwave) until warm.
  4. Add butter to the potatoes and begin mashing. Pour in milk a little at a time while using a potato masher to reach desired consistency.