Friday, September 20, 2019

Pickled Peppers

We had a lot of peppers this year and my father wanted pickled peppers, like you get with pizza (so pepperoncinis). I actually grew pepperoncinis, but we just had a large mix. This seemed to work well on all of them.  We haven't eaten the canned ones, but hopefully those work well as well.

Pickled Peppers

Modified from Blessings Overflowing

small peppers (we used pepperoncinis, jalapenos and serranos)
1 coriander seed
1 peppercorn
1/2 clove of garlic
1/2 bay leaf
1/2 cup water
1/3 cup vinegar
1 tsp sugar
1 1/2 tsp canning salt

Poke a few holes in each pepper and place into pint canning jar.  Add coriander, peppercorn, bay leaf and garlic to jar. 

Combine water, vinegar, sugar and salt to pot and bring to a boil. So I did a couple at a time and just multiplied here.

Pour over peppers.  You can either refrigerate for 2-4 weeks and then eat or process them for 10 minutes in a water bath canner and then you can keep them in the shelf until ready to eat.

Makes 1 pint. 

Moose and Noodles

We've all been sick and just feeling dreary so soup seemed like the thing to make! This was really good and everyone liked it.  Very comforting and a nice change from chicken noodle soup. 

Modified from Love Bakes Good Cakes
 
2-3 lb roast (I used moose)
10 cups beef broth (so they used one can plus 6-8 cups water/broth, I used all water)
1 pkg beefy onion soup mix
1 can (10.5 oz) cream of celery (or mushroom) soup, undiluted
3-4 cloves garlic, minced
1 pkg (24 oz) frozen home-style egg noodles
salt and pepper to taste (I didn't use any extra since I used all broth)

Mix the soups, broth and garlic in a large crock pot. Add roast.  Cover and cook on low for 8-10 hours.  Shred meat.****

Add noodles and cook for one more hour on high. 

Serves 12. [With moose, this is about 7 WW points a serving.]

****So the actual recipe had you cook the beef overnight, then shred, then cook 8 MORE hours before you add noodles for last hour. That seems like overkill to me.  The meat would be very tender....but I think it was fine about 8 hours!   You can try it that way if you want though. 

Sunday, August 25, 2019

Updated Recipe

I had to make changes when I first made this b/c I couldn't find their weird cheese sauce. Campbells has since updated it (I don't think anyone could...) so here is the updated the recipe.

Salsa Chicken
Modified from Campbells

1 jar (14.5 oz) roasted garlic Alfredo sauce
1 1/2 cup white rice
2 tsp chili powder
2 tbsp fresh cilantro (or 2 tsp dried)
3/4 cup salsa
3/4 cup water
1 1/2 lb chicken breasts
1/3 cup cheddar, shredded

Heat oven to 375.  Stir cheese sauce, salsa, 1 tsp chili powder and rice in a baking dish.  Top with chicken.  Sprinkle with chili powder.  Cover the baking dish.

Bake for 45 minutes or until chicken is cooked through and rice is tender.  Uncover and sprinkle with cheese and cilantro (or mix it in earlier if dried).  Let stand for 10 minutes.

Serves 6. About 9 WW points per serving.

***I actually did this in my casserole crock pot so I did it for 6-8 hours on low.

BLT Pasta Salad

I made this for ourselves because we had so much lettuce and then turned around and made it for a church function as well.

BLT Pasta Salad
Modified from Real Housemoms

12 oz short pasta (they used cellentani, I used farfelle as that's what I had)
9 strips bacon
1 cup ranch dressing (I used fat-free, but Ray liked it better with the full fat stuff)
4 Roma tomatoes (seeded, diced...I didn't use these for myself as I don't like raw tomatoes_
2 cups romaine lettuce (cut into bite sized pieces)
2 tbsp chives (I used onions and I used quite a bit since I didn't use tomatoes, but when I made this for a church event and I did use tomatoes, I just added enough to cover the chives that I didn't have)

Cook pasta according to package directions.  Rinse and cool completely.  Set aside. I did this the night before.  

Cook bacon until crispy and drain.  Roughly chop the bacon.

In a large mixing bowl, mix pasta and ranch dressing.  Stir until pasta is coated.   Add the rest of ingredients and mix well.  They recommended waiting to mix if you aren't going to eat right away.  So I didn't do this and the lettuce did okay for several days in the fridge. I do think that if I was going to do it again, I would add just the lettuce at the last minute as I ate it so it would last longer, but mix the rest.

Serves 6. About 8 WW points per serving.

Sunday, August 18, 2019

Microwave Pasta Cooker

So I bought this microwave pasta cooker awhile ago and finally got around to using it.  So I tried this recipe for mac and cheese.  Honestly, Kraft is better.  And the "skinny"?  So not skinny!  WW says one serving is 15 points!

What this IS good for is making single servings of plain pasta if you need a little bit to use up some sauce or the like.

And some of the other recipes might be fine.  This one isn't. 

Sunday, August 11, 2019

Zucchini Apples

I tried this recipe for zucchini apples and was really happy!  The "apples" were easy and then the crisp was delicious.  Super easy and a great way to use some nice zucchini!


Modified from Crowded Earth

6 large zucchini (24 cups)
2 cups lemon juice
2 cups sugar
2 cups water
1 tsp apple pie spice (they used Chinese five spice which I didn't have nor do I really like)
1 tbsp cinnamon

Peel zucchini and remove 1/2 inch from each end.  Slice in half and scoop out the seeds.  Dice into chunks. 

Combine all the zucchini and remaining ingredients in a large pot.  Bring to a boil, stirring occasionally.  Reduce heat and allow to simmer for about 5 minutes. 

To can, put into sterilized cars.  Process in a water bath canner for 15 minutes.  [You can also freeze this, but I canned it.]

Makes about 6 quarts.

Modified from Crowded Earth

8 cups of zucchini apples (that's 2 quarts)
1/2 cup cold water
1 tbsp cornstrach
1 cup oats
1 cup brown sugar
3 tbsp butter

Place apples in a medium bot.  In a small bowl, whisk the water and cornstarch until smooth. Pour into apples.  Bring to a boil and boil for about a 1 minute or until the liquid thickens up.

Transfer to a greased 2 quart baking dish (8 by 8) - this was REALLY tight and so it over boiling over during cooking (I had a sheet pan under it as I expected it so I might use a 13 by 9 next time, which is 3 quart. 

In a medium bowl, mix oats, brown sugar, spices and butter.  Use a pastry cutter to combine until they look like crumbs.  Spread over the apple mixture. 

Bake at 350 for 1 hour.

Key Lime Cheesecakes

I tried this WW dessert. It's pretty good.  Key limes, though are TINY and so it takes a lot to get the juice and zest.  To me, you'd want to make this when you could double it as a dozen then fits in the muffin pan plus you don't end up with extra cream cheese.


Modified from Weight Watchers

1/3 cup graham cracker crumbs (that's about 2.5 sheets crushed)
1 tsp butter, melted
1 pinch salt
4 oz low fat cream cheese (that's the neufchatel cheese), room temperature
6 tbsp fat-free plain Greek yogurt, room temperature (I remember to take the cream cheese out, not this)
1/3 cup sugar
1 large egg
2 1/2 tsp fresh key lime juice (I went with that each key lime was about 1/2 tsp)
2 tsp key lime zest (same here...)
6 tbsp light whipped cream (I didn't use this although I had some out for others)

Preheat oven to 325.  Line muffin pan with 6 cupcake papers.

In a small bowl, combine graham cracker crumbs, melted butter and salt.   Divide among the cupcake liners and press into bottom.  Bake for 5 minutes. 

While crust bakes, beat cream cheese, yogurt, sugar, egg, lime juice and zest until smooth.  Evenly pour mixture into prepared cupcake liners.  It’s about 1/4 cup in each. 

Bake until set, about 20 minutes.  Mine took a little longer.

Let cool completely.  You can garnish with whipped cream and more zest if you want. I just put them out with the whipped cream by them.

Serves 6.  Each cake is 6 WW points. 

Saturday, August 10, 2019

Raspberry Pie

I made this for a church social.  It is a good recipe for the bags of frozen raspberries in my freezer!

Raspberry Pie

Modified from Taste of Home

Pie crust (they have a recipe and so do I, but I tend to just buy the pre-made stuff)
1 1/3 cup sugar
2 tbsp quick-cooking tapioca
2 tbsp cornstarch
5 cups raspberries (fresh or thawed from frozen)
1 tbsp butter
1 tbsp milk
1 tbsp sugar

Combine sugar, tapioca, cornstarch and raspberries.  Let stand for 15 minutes.

Put pie crust in 9 inch pie pan and then put raspberries in it.  Dot with butter.  Top with a 2nd pie crust.  Trim, seal and flute edges.  Cut slits in top.  Brush with milk and then sprinkle with sugar.

Bake at 350 for 50-55 minutes or until crust is golden and filling is bubbly. 

Friday, August 09, 2019

Caramel Apple Pie

I actually really don't love pie crust - I see the purpose, but not much into it so I love one crust pies like this one!


Modified from Midwest Living

Piecrust (you can make it or you can buy it...honestly, I usually buy it)
1/2 cup sugar
1/4 flour
1 tsp cinnamon
6 cups apples, peeled and chopped
2 tbsp milk
1/2 cup caramel ice cream topping
1 cup flour
1/2 cup brown sugar
1/2 cup butter

Put pie crust on bottom of 9 inch pie dish.  Crimp edges.

Mix sugar, 1/4 cup flour, and cinnamon.  Add in apples and toss until coated.  Put into pie dish. 

Whisk milk into 2 tbsp of caramel topping.  Drizzle over apples.

In a separate bowl, stir 1 cup flour and brown sugar.  Cut in butter until the mixture is crumb like.  Sprinkle over apples.

Cover with foil to prevent over browning. 

Bake at 350 for 30 minutes.  Remove foil.  Bake for 30-35 minutes more or until apples are tender and top is golden brown.  Cool for 10 minutes.  Drizzle rest of caramel topping over pie. 

Spice Mixes

I hate running out of a spice mix you need. Well, you can make your own!

Apple Pie Spice
Modified from My Baking Addiction

4 tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp allspice
1 tsp ginger
1 1/2 tsp cardamom


Mix all ingredients.  Can store until needed.

Pumpkin Pie Spice
Modified from Live Well, Bake Often

3 tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 tsp allspice
1 tsp cloves


Mix all ingredients.  Can store until needed.

Oven Fries

Adam has been wanting to make fries.  These turned okay, but I think I need to get out the fryer...

Oven Fries

Modified from Bowl of Delicious

2 russet potatoes, sliced into fry-sized pieces
3 tbsp olive oil
salt
pepper
optional seasonings

Line two sheets with parchment paper.  Preheat to 425. 

Place potatoes in bowl and add oil and seasonings.  Stir to coat.

Spread potatoes out so they aren't touching.

Roast in oven for 15-20 minutes. 

Salsa Baked Chicken Casserole

This was easy and quick and everyone liked it. I also did this in my casserole crock pot.

Cheesy Salsa Baked Chicken and Rice
Modified from Campbells

1 jar (14.5 oz) creamy cheddar cheese sauce
1 cup white rice
1 tsp chili powder
2 tbsp fresh cilantro (or 2 tsp dried)
1 cup salsa
1 1/4 lb chicken breasts
1/2 cup cheddar, shredded

Heat oven to 375.  Stir cheese sauce, salsa and rice in a baking dish.  Top with chicken.  Sprinkle with chili powder.  Cover the baking dish.

Bake for 45 minutes or until chicken is cooked through and rice is tender.  Uncover and sprinkle with cheese and cilantro.  Let stand for 10 minutes.

Serves 4.

Chicken Parmesan Burgers

I made another chicken burger a bit ago and I think that one was better, but what I do like about this one is that I always have everything on this list in my house. And that's a perk for it.


Modified from Taste of Home

3 tbsp olive oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
3/4 cup marinara sauce, divided
1/2 cup shredded mozzarella
1 tsp Italian seasoning
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb ground chicken
4 slices mozzarella cheese (or I just used more shredded)
4 hamburger buns

In large skillet, heat 1 tbsp olive oil and cook onion in it.  Once it is tender, add in garlic and cook for another minute.  Remove from heat and cool slightly.

In a large bowl, mix 1/4 cup marinara sauce, shredded mozzarella, bread crumbs, seasonings and onion mixture.  Add in chicken and mix lightly.    Shape into 4 patties.

Cook the burgers in remaining 2 tbsp of olive oil until reads 165 (we tried to grill outside and it didn't work so well so I would recommend doing this inside). 

Serve on buns with remaining marinara and a slice of mozzarella per burger (as I said I just put more shredded on top). 

Serves 4. This is about 11 WW points per burger.

Thursday, August 08, 2019

Leftover Pie Crust?

I hate waste...so here is something to do with that extra pie crust!

Pie Crust Cookies
Modified from Taste of Home


Leftover pie crust
melted butter
cinnamon sugar

Gather all leftover crust into a ball.  Roll them out like a cut out cookie (you may want to chill first).   Brush each cookie with melted butter and sprinkle with cinnamon sugar.  Bake at same temperature as the pie recipe, until cookies are lightly golden at edges.