CAP Kitchen

We Moved

2011-03-25T05:31:00.000-07:00

Our blog has moved to http://momonamission.me. Please visit us for new freezer cooking recipes, tutorials and devotions.

Santa Fe Chili

2008-12-12T07:27:00.000-08:00

Ingredients
14 ½ oz can black beans
14 ½ oz. can pinto beans
14 ½ oz. can kidney beans
1 pound lean ground beef or ground turkey
14 ½ oz. can diced tomatoes
14 ½ oz. can corn
2 teaspoons cumin
2 T. chili powder
2 garlic cloves
½ teaspoon ground pepper
6 oz. can tomato paste
2 cups water

Directions
Cook turkey and onion in stockpot. Drain and rinse in hot water. Stir in remaining ingredients and simmer for 30 minutes or more.Makes 8 servingsFreezing: Allow chili to cool no longer than 2 hours. You may refrigerate and bag the next day. Divide entire recipe into 2-3 bags.

Mozzarella Chicken Roll-ups

2008-12-12T07:23:00.000-08:00

Ingredients
4 boneless, skinless chicken breasts
12 large, fresh basil leaves, rinsed and patted dry or 2 tsp. dried basil
4 pieces roasted red pepper
½ cup shredded mozzarella cheese
16 oz. can marinara sauce (we used Hunts tomato and garlic sauce)
1 teaspoon of dried oregano

Directions:
Place 2 chicken breasts in a 1 gallon freezer bag and seal. Working with the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin or a meat mallet being careful not to tear the meat. Pound until is ¼” thick and approximately the size of a 4 by 8-inch rectangle. If the chicken breasts are very large like the ones we use from Sams Club, butterfly the breasts and slice all the way through and proceed with pounding. You will have 8 pieces rather than four.

Lay the breast with the smooth side down and layer each piece with 2 basil leaves, 1-2 pieces of roasted red pepper and 2 Tablespoons of shredded mozzarella (reserving the rest for later). Roll one long edge toward the other long edge to enclose feelings. Secure with toothpicks if desired.
Pour 1 cup of the sauce into an 8x8 dish and place the rolled breasts with the seam side down. Top with desired sauce and cheese. You may choose to distribute the 8 breasts (if you sliced 4 large in half) in two 8x8 pans and divide sauce and cheese.

Baking Day: Thaw chicken for 24 hours and keep tightly covered. Bake at 375 for 45 minutes until hot and bubbly. Remove foil and bake cheese an additional 5 minutes if desired.

Oriental Chicken Salad

2008-12-12T07:21:00.000-08:00

Ingredients:
1 cup chicken strips (from boiled chicken recipe, thawed)
1 bag salad, any variety
Sliced cucumbers or tomatoes, optional
Shredded carrots, optional
½ cup chow mein noodles
1 cup mandrian oranges
½ cup sliced almonds
½ cup Asian Salad Dressing (We use Olde Cape Cod toasted sesame soy and ginger vinaigrette and marinade from Ingles)

Directions:
Serves 2-3
Toss salad ingredients and lay chicken on top. Pour dressing and garnish with chow mein noodles, oranges and sliced almonds.

Chicken Caesar Wraps

2008-12-12T07:19:00.000-08:00

Yield: 4 servings
Ingredients:
4 large flour tortillas, any flavor
1 cup cooked cubed or sliced chicken, boiled chicken recipe
8 ounces (2 cups) shredded pepperjack cheese
1 bag salad or romaine lettuce leaves
Ceasar salad dressing

Instructions:
1. Lay tortillas on a large baking sheet. Sprinkle the chicken evenly over tortillas, topping with portions of the cheese. Bake at 375 degrees for about 6 minutes, or until cheese is completely melted. Alternately, you may use plates and microwave until cheese melts.
2. Remove from oven; top each tortilla with a portion of the lettuce, and add salad dressing as desired. Wrap burrito-style and serve.

Vermont Cheddar Bread

2008-12-12T07:17:00.002-08:00

Makes four 1 lb. loaves

Ingredients:
3 cups lukewarm water
1 ½ tablespoons granulated yeast
1 ½ tablespoons salt
1 ½ tablespoons sugar
6 ½ cups unbleached-all purpose flour (we use 2 cups King Arthur white whole wheat and 4 ½ cups all-purpose in demo)
1 cup grated cheddar cheese

Directions:
Mix the yeast, salt and sugar with the water in a 5 quart bowl or a lidded (not airtight) food container. We use a 5 quart Dollar Tree shoe box in demo. Mix in the dry ingredients and the cheese without kneading, using a spoon or stand mixer with dough hook. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses or flattens on top, approximately 2 hours.

Baking day: Dust the surface of the dough with flour and cut of a grapefruit size piece. Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom of all four sides, rotating the ball a quarter-turn as you go. Allow to rest on a cornmeal-covered pizza peel for 1 hour (or 40 minutes if you’re using fresh, unrefrigerated dough). Twenty minutes before baking, time pre-heat the oven to 450 with a baking stone on the lowest rack. (It’s been reported that an air bake cookie sheet works great too). Place an empty broiler pan on another shelf. Sprinkle dough liberally with flour and slash a tic-toe pattern on top. Slide dough onto hot stone and pour 1 cup of hot tap water into broiler pan. Bake for about 25 minutes until deeply brown and firm. Allow to cool before slicing or eating.

Mexican Black Bean Casserole

2008-12-12T07:17:00.001-08:00

1 can whole kernel corn, rinsed
1/3 cup sliced green onions
2 tsp ground cumin
2 tsp oregano
1 can black beans, rinsed
1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
1 can chopped green chiles
4-6 taco size flour tortillas
2 cups four cheese Mexican blend cheese
Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat two 8x8 pans with cooking spray. Place a layer of tortillas in the bottom each dish. Spoon 1/4 of the corn and tomato mixture over the tortillas. Top with 1/4 cup of cheese. Repeat the layers in each pan. Bake for 15 minutes.

Monday, December 8, 9 a.m. -12 p.m.

2008-11-23T16:04:00.001-08:00

This morning session is located in the Ramble Community, off of Hendersonville Highway. It is limited to five women. Please post your reservation below. Registration closes Wednesday, December 3. Please make payment by Friday, December 8.

Holiday Cook and Play, Friday, Dec. 5

2008-11-21T06:56:00.000-08:00

REGISTRATION IS OPEN AGAIN. INVITE FRIENDS AND NEIGHBORS!

If you missed our November session, so did we due to snow. It has been rescheduled for Friday, December 5, 9 a.m. -12 p.m. at the Asheville Racquet Club on Hendersonville Highway. Please meet in the top portion of the club. Non-members may use the childcare services downstairs. Please pay $5 at the front desk before you drop off. Early arrivers may help with unloading of supplies at 8:30 a.m. We'll start promptly at 9 a.m. with a devotion.

Just a side note, don't forget to thank the Racquet Club for their hospitality. http://www.ashevilleracquetandfitnessclub.com/ Check out their package specials or try out a fitness class. Some of our girls enjoy the body pump class on Tuesday and Thursday. It helps us take care of our temple, God gave us.

We'll make an assortment of cranberry muffins, chocolate oatmeal pecan cookies and buttermilk berry pancke mixes in a jar. Your jar will be handcrafted with your own selection of ribbons, tags and personal style. It's the perfect holiday gift for teachers, neighbors, friends and relatives. This holiday season we're encouraging everyone to give to the forgotten service workers who've served us all year long. Join us in prayer to give to our policeman, librarians, postmen, city or county workers or whoever else God lays on your heart.

Each woman will make a dozen of these beautifully handcrafted jars for $3.00 each. A dollar donation will be given for the ministry. Please pay by paypal or contact us at cookandplay@yahoo.com for individual needs/concerns. We're looking forward to this no cook and all play event. Let's get ready for a season of "giving" rather than getting. Please bring a light refreshment or juice. Sign up here by posting a comment below.

*If you've already signed up and paid, no need to do it again.

Pay $37 here. Thank you

I'm Watching You

2008-11-20T20:03:00.000-08:00

I am guilty of paying my daughter to cut coupons. I offered her two cents for every coupon she cut so I could save myself some time, because time is money, right? She was earning big bucks on Sunday's paper. I soon realized I was losing some money because it was going to my coupon secretary. She worked hard to stack and file them for me so I couldn't complain. It was well worth every two cents because my plate is very full.

Tonight she asked to cut coupons again, but for free.

I immediately had to stop sweeping and ask, "Are you serious, why?"

Here was her response, "Mommy, I want it to be my ministry, like you."

I had to question her, "How do you know what ministry is?"

"I learned from cook and play, it's a ministry where you don't get paid," she replied. "I don't have to be paid, I want to cut your coupons to help you," she said.

I keep pondering over her response tonight. I've concluded it's God working in the heart of an eight year old girl. Or is God working in the heart of me? I want to share what the God says about teaching our children. I'm being watched. Are You?

Deuteronomy 4:9Only be careful, and watch yourselves closely so that you do not forget the things your eyes have seen or let them slip from your heart as long as you live. Teach them to your children and to their children after them.Deuteronomy 4:8-10 (in Context) Deuteronomy 4 (Whole Chapter)

Holiday Baking

2008-11-11T04:23:00.000-08:00

Here's some great baking information from Mary Hunt at Everyday Cheapskates. She gives you the shelf life of all these items and the best ways to store them.

FLOURS

All-purpose flour: As its name implies, this is your basic flour and can be used in most baked goods. It's best to store flour tightly sealed in a canister. Flour has a shelf life of about eight months in the cupboard, about one year refrigerated and several years in the freezer. Always use up all the flour in the canister before adding more.Self-rising flour: This is all-purpose flour to which baking powder and salt have been added. Don't substitute it for other flours because the added ingredients might affect your recipe outcome. Only use self-rising flour if the recipe calls for it. It's best to keep this in the original container, tightly wrapped, and keep in mind the shelf-life is only about six months.Whole wheat flour: Store whole wheat flour in the freezer. It contains fat from the wheat germ and can become rancid at room temperature. Whole wheat flour is good for about six months in the freezer, and only a couple of months if stored at room temperature.

SUGARS

Granulated sugar: This is refined from sugar cane or beets and is used in most baked goods. When stored properly in a tightly covered canister, it will last for years.

Confectioners' sugar: Also called 10X sugar or powdered sugar, this is granulated sugar that has been ground into a powder. Confectioners' sugar is commonly used in cake and cookie icings and is often dusted on desserts. It's best to store it in the original box.

Brown sugar, light or dark: This soft textured and hearty-tasting sugar is white sugar flavored with molasses. Light and dark are interchangeable; it is a matter of taste. Keep it well wrapped in the original packaging. It's best to use it within six months of purchase for maximum flavor. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, freeze it.

Molasses: This dark, thick syrup is the liquid that is left behind from the process of refining sugar. It can be stored in the pantry. Make sure you wipe the bottle well after using to prevent stickiness and pests.

Honey: For baking purposes, select a light colored honey for a more delicate flavor. Store tightly sealed in a cool dry place for up to one year or indefinitely in the freezer. If the honey crystallizes, microwave it for about 30 seconds or melt it in the jar in a pan of hot water over low heat.

Maple Syrup: Make sure you buy pure maple syrup, not pancake or table syrup. Once opened, store maple syrup in the refrigerator.

LEAVENERS

Baking soda: Also known as bicarbonate of soda, baking soda is used as a leavener to make dough and batter rise. Once opened, baking soda has a shelf life of only six months.

Baking powder: This leavener is composed of baking soda, an acid (usually cream of tarter and a moisture absorber, like cornstarch. Once you open it, it will be effective for about six months when stored on the pantry shelf. Stored in the freezer, it will remain good indefinitely. You can check to see if your baking powder is still active by stirring one teaspoon into 1/3 cup of warm water. If it still fizzes, it's okay.

Yeast: Generally, yeast comes in three forms: fresh active compressed "cakes," (which will be in the store's refrigerator section), active dry and rapid rise granules. Rapid rise yeast reduces rising time by as much as 50 percent, which allows you to eliminate the first rise. Rapid rise is the same as "instant" or "bread machine yeast." Store unopened yeast in a cool, dry place, such as a pantry or refrigerator. Use within three to four months. Freezing yeast is not recommended.

My Fall List

2008-11-10T11:23:00.001-08:00

This afternoon I took a short walk to my mailbox, holding my baby. I felt the brisk air on my face and I noticed him shivering, but smiling. The pine needles on the trees were swaying gently with the breeze. If you listened hard enough, you could hear the leaves softly humming. I watched as some of them danced to a rhythm. I took a deep breath and smelled fall and it was glorious. I smiled as I approached the mailbox because the flag was still up. I knew I was going to enjoy this pleasure again shortly. As I took another walk, thirty minutes later, I felt the warmth of the sun rays shining down on my face. I looked up and thought about the creator of this beautiful fall season. God’s words fell fresh on me and I thought of several tasks having to do with the word “fall”.
· Fall in love with the Bible
· Fall in love with Jesus
· Fall in love with your husband again
· Fall in love with spending time with your children
· Fall in love with servant hood
· Fall in love with giving
Then I thought of things to fall out of:
· Fall out of love with yourself
· Fall out love with this world
· Fall out of love with judgment
· Fall out of love with money
· Fall out of love with receiving
Do any of these apply to you? They certainly impress on me. My ultimate desire is to fall in love with the creator of this breathtaking fall day. God’s Word says to love the LORD your God with all your heart and with all your soul and with all your strength, Deuteronomy 6:5. Take a moment to ask God to “fall” fresh on you and compose your own “fall” list.

Baked Ziti

2008-11-07T11:02:00.001-08:00

Baked Ziti
INGREDIENTS
1 pound lean ground beef or ground turkey
2 cloves garlic, minced
1 tsp. Italian Seasoning
3/4 tsp. salt
½ teaspoon pepper
1 large onion, chopped
1 can (14.5 oz) diced tomatoes
1 can (6 oz.) tomato paste
12 oz. (about 3 ½ cups) uncooked ziti pasta, prepared according to package directions
3 cups (12 oz.) shredded mozzarella

DIRECTIONS
Cook ground beef and onion in a large skillet. Drain and rinse. Stir in diced tomatoes, tomato paste, garlic, Italian Seasoning , salt and pepper and 1 cup water.
Coat cooking pans with non stick spray. Combine cooked pasta with meat sauce and 2 cups mozzarella cheese. Pour into dish and top evenly with remaining cheese and a sprinkle of Italian Seasoning if desired.
Bake covered at 350 for 25-30 minutes. Yield: 8 servings

More Great Recipes

2008-11-06T10:18:00.000-08:00

http://www.lynnskitchenadventures.com/ is a another favorite of mine to find recipes for whole wheat baking and more. This is where I discovered the recipe for Artisan Bread so you know this is a good recipe site. Have fun plannning your menus with this site.

Great Recipe Site

2008-11-06T10:15:00.000-08:00

http://tammysrecipes.com/node is a awesome sight using whole foods without preservatives. If you are looking for a new recipe to to try, this is the place to go. She even has a recipe for homemade can cream soup (the kind you use in many casseroles). Her recipe makes 2 cans and she tells you how to freeze in one can portions. I hope to try this soon (maybe in cook and play).

2008-11-02T16:09:00.000-08:00

Olive Oil Dipping Sauce

1 tsp. crushed red pepper
1 tsp. (preferably fresh) ground black pepper
2 tsp. Italian seasoning
1 tsp. parsley
1 Garlic clove, minced or 1 tsp. granulated garlic
1 tsp. kosher salt
½ c. extra virgin olive oil

Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over.
Serve with fresh-baked bread.

2008-11-02T16:06:00.000-08:00

Chocolate Chip Cookies

Ingredients
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened (2 sticks)
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 teaspoon salt
3 cups all-purpose flour (I use 1 c. King Arthur White Whole Wheat flour and 2 c. all purpose
12 oz. semi-sweet chocolate chips

Directions
Place sugar, brown sugar, butter, eggs and vanilla in mixer bowl. Beat until light and fluffy. Add baking soda, salt and flour to sugar mixture and mix about 2 minutes. Add chocolate chips and stir in. Bake at 375 for 10 -12 minutes. Cool for 1-2 minutes. Remove from baking sheets and cool on wire racks.

You can freeze this cookie dough by dropping rounded teaspoonfuls or using a cookie scoop onto a cookie sheet that will fit in your freezer. Freeze cookie balls until firm, about 1-2 hours and drop cookie balls into a freezer bag. Squeeze out excess air. No need to thaw. Bake 2-4 minutes longer (12-14 minutes), depending on your oven.

2008-11-02T16:02:00.000-08:00

Roasted Vegetable Lasagna

INGREDIENTS
1 small eggplant or zucchini
1 small squash
5 plum tomatoes, seeded
1 large sweet red or green pepper
1 large onion, cut into small wedges
1/4 cup canola Oil
2 tsp. Italian seasoning
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
2 cups Italian cheese
6 no-cook lasagna noodles

DIRECTIONS
Cut eggplantor zucchini, squash, onion, tomatoes and red or green pepper into 1-in. pieces; place on a roasting pan. Add oil, 2 teaspoons seasoning, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Bake at 450° for 20-25 minutes or until crisp-tender. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Italian Cheese, salt and pepper. Spread a fourth of the sauce in a 9x13 pan. Top with 2-1/3 cups vegetables, 1/4 cup shredded cheese and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, cheese, sauce. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving. Yield: 8 servings.

2008-11-02T15:58:00.000-08:00

SWEET POTATO CASSEROLE

INGREDIENTS
1 ½ lbs. sweet potatoes
½ cup sugar
½ cup milk
1 beaten egg
3 T. butter, cubed
1 tsp. vanilla
½ cup packed brown sugar
1/3 cup all-purpose flour
2 T. butter
½ cup pecan pieces
Pecan halves (optional)

DIRECTIONS
Scrub and cut sweet potatoes into 6-8 pieces depending on size. Cover potatoes completely with water and boil covered on medium high heat for 25 to 35 minutes or till tender. Drain. Set aside to cool. Peel skin away with fingers or fork when cool enough to handle.
Warm potatoes for 3-5 minutes in the microwave if potatoes have cooled too long. Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 T butter and vanilla. With a wooden spoon, stir to break up potatoes, but not completely mash them. Put mixture into 2-8x8 pans or 1-9x13 pan coated with nonstick spray. Combine brown sugar and flour; cut into 2 T. butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mix on top of potatoes. Bake covered in a 350 oven about 30 minutes. Garnish with pecan halves if desired. Yield: 8 servings

2008-11-02T15:48:00.000-08:00

Bacon, Egg, and Spinach Quiche

INGREDIENTS:
2 pie crust shells (we provided 2 frozen pie crusts)

6 eggs

3/4 cup of half and half or milk (half and half works best, but milk wilk work)

salt and pepper to taste

1 (10 ounce) package of frozen spinach, thawed and drained

8 strips bacon, cooked and crumbled

2 cup shredded Cheddar cheese

DIRECTIONS: In a bowl mix eggs, milk or half and half, and salt and pepper. Then add spinach, bacon, and the cheese. Separate filling into two freezer bags and seal. Place filling in freezer until you are ready to bake. Thaw for 24 hours in refrigertor. Preheat oven to 400 degrees. Poke holes in the pie crust with a fork. If you use a dairy pie crust, bake for 10 minutes. Pour one bag of filling into each pie crust; top with additional cheese if desired. Bake uncovered for 30 minutes or until filling is set.

November 3 Feedback

2008-11-02T04:12:00.000-08:00

First of all, "I" have nothing to do with this ministry. It is all from God. Please do not boast of me, only boast in the Lord. HE is the one who empowers me with the spiritual gift of cooking, HE inspires me, HE teaches me, HE loves me and HE deserves all the credit and glory. Make sure all your comments point toward HIM who loves me beyond comprehension.

I'd love to hear what you have to say below. The first to boast in the Lord earns the monthly reward! Also, let me know your suggestions regarding the sessions. Feel free to post requests for future menu items. Do you have a pretty, yet delicious jar recipe? Post it too.

Let him who boasts, boast in the Lord. 1 Corinthians 1:31

Shop and Pray was a Success

2008-10-31T17:50:00.001-07:00

We'd shopped until we nearly dropped. I was pulling the cart with one hand and carrying the baby in the other hand. The baby was tired, still I trudged on to buy 18 boxes of penne pasta. I stood in front of the freezer case looking for 24 pie crusts. Oh no, there wasn't a single generic pie crust on the shelf. The name brand cost a dollar more. I thought to myself, "That would be twelve more dollars we could use for ministry". God gave me wisdom to wait on this purchase and try a different Wal-Mart. Disappointed, I walked on to the nearest cash register. Suddenly, I spotted an employee in the freezer section. "Pie crusts," I thought. I asked her for the generic brand and she was happy to find them in the back freezer. She let me know it might be a few minutes and I happily obliged. This was the first time I'd stopped walking since we started shopping. I waited, I waited and still no employee. Somewhat frustrated, I waited some more looking at my watch.

Suddenly something caught my eye. It was two wheelchairs near the dairy case. I glanced at two special needs women in the wheel chairs. A lady with a tilted head motioned for me to come closer. She reached out for my baby in my arms and tried to say something with slurred words. Drool begin to drop from her mouth and I noticed a sparkle in her eye. She was enjoying my baby. As her shaky hands reached for his dangling feet, I suddenly removed a sock. Her fingers caressed the bottom of his foot and he started cackling with joy. She was unconsciously tickling him and she didn't even know it. His laughter brought an immense joy to these two women. God spoke to me at that moment. He said, "Be still know and know that I am God." I was finally still enough to know God was speaking through these women. He had a divine "time-out" from shopping for me. Thankfully I received the blessing.

Be still, and know that I am God. Psalm 46:10

SAF yeast and dough enhancer works wonderful

2008-10-29T13:26:00.000-07:00

I just used the new ingredients for the Artisan bread and it made a huge difference in the appearance. I can't wait to show you. I misplaced my camera to show off the loaves. I made three and they rose so much nicer using the dough enhancer. We'll be using these new ingredients during cook and play. We'll make a couple of loaves to snack on!

Want to have 8 nights off from cooking?

2008-10-27T18:48:00.001-07:00

Here's the deal. If you order at least 8 main dish items from the Nov. menu, you could mix and match the main dish casseroles twice a week for the entire month. That means you would have 8 nights free from chopping, cooking and cleaning (if you use paper plates). Seriously, add a bag salad and Artisan bread (make sure you leave the dough out a while you bake your casserole) and you could have a hands-free dinner on the two busiest nights of the week. So plan your orders carefully and double your favorite casserole for your family. If this is confusing, email me or call me and I'll explain further. You're going to supplement your "own" family meals with the cook and play meals this month.

You'll spend 3 hours in the kitchen this month during cook and play and receive at least 2 nights off from cooking during each week!!! This is great news for me.

You're November order form is on its way via email. Personalize it to suit your family's needs (order as much or as little as you like). Your ingredients will be waiting for you on the date you signed up. See you soon.

Homemade Stove top Popcorn

2008-10-18T07:15:00.000-07:00

Ingredients:
1/4 cup white popcorn (we like Jiffy)
3 T. oil

Directions:
Put oil and popcorn in a large pot with a lid. Turn heat on medium high and do not leave unattended. When you hear the first kernel pop, start shaking the pot around on the stove and occasionally lift the bottom from the heat. When the popping slows down to 1-2 pops per second, remove from stove. Wait until popping stops and lift lid very carefully watching out for steam. Shake desired amount of salt on top. After you make this several times you will discover how much salt you enjoy. You can even melt your own butter in the microwave and pour on top if you want to be really bad. However, it's much better than processed popcorn, so go for it.

Have you ever looked at the ingredient list on microwave popcorn?

Don't throw your pot away.

2008-10-18T07:08:00.000-07:00

Last night my husband accidently burned the popcorn on the stove. Yes, we make the old-fashioned kind on the stove using Jiffy Pop white popcorn. We like the taste and it is much healthier and talk about cheap. A 1.39 bag of popcorn will last forever. I'll post a recipe for homemade popcorn on the recipe link.

Anyway he had to walk away from the stove to care for our baby and the popcorn burned tremendously. It left black dried spots inside my largest pot! He thought we would have to throw it away. I wished I took a picture. I bought some fume free oven cleaner and sprayed it on and left it overnight. Guess what? It didn't work. I thought maybe it was because the fume free might not be as strong as the regular kind, but I didn't want to risk using the regular kind with the children around.

I started scraping the burned on spots with the end of a butter knife and it started coming off. I put on my rubber gloves and then I used my Pampered Chef metal turner or spatula and scraped away. After I got almost all of it off. I used an ajax type abrasive cleaner and cleaned in circular motions until I cleaned the remaining residue. We now have a pot as good as new. Thank you, Lord!

Has this ever happened to you? Do you have any tips?

Are You Still In Your Pajamas?

2008-10-17T07:47:00.000-07:00

One day my son is going to kill me for sharing this funny story. Here it goes. Today is pajama day at my kid's school and neeedless to say they were so excited to wear their pajamas. My son, who is in kindergarten has watched his big sister wear her pajamas to school for three years and it is finally his turn. So they wake up and don't even have to change which makes their day great.

We're at the bus stop waiting this morning and I watch him frantically coming back to the van. I roll down my window and he yells, "I'm not ready. In a half whine, half crying voice, he says, "I still have my diaper on, help me momma, I'm going to miss the bus" (moms with boys can relate to the diaper thing at night). In a panic stricken mode he jumps in the van and yanks off his diaper as quick as possible with fear in his eyes. I proceed to tell him to calm down and everything will be fine. I look up and the bus is about a 1/2 mile away and the lights begin to flash. My son is out of the van and made it just in the nick of time.

This amusing event made me think of us and the end times. People are buzzing around talking about prophecy right now. My son's situation made me think of those who are still in their pajamas, not ready for the coming of the Lord. I started asking myself, "Are we asleep? Are we in our pajamas? Are we ready? How can we get better prepared?" I came up just a couple of thoughts. I don't want to be like him, frantically afraid, excited in a negative way, whining, anxious and fearful.

I want to be ready standing before God with my clothes on. Are you ready or are you still in your pajamas? Just a correlation I thought of this morning after I threw Colby's diaper away in the trash and chuckled to myself.

Therefore keep watch, because you do not know the day or the hour. Matthew 25:13

What are the children doing?

2008-10-16T05:32:00.000-07:00

They are playing of course! Sometimes we have to hold a baby or two on our hips, but don't we do that anyway at home? We all help each other with child care. When a child needs assistance, whoever is available takes their turn. It's working perfectly. There is no set rotation, just keen eyes and ears which we're already blessed with as a mom!

How to save time and money

2008-10-14T02:07:00.000-07:00

I'm going to try posting my weekly menus with recipes to give you an idea of what I'm planning and buying. You can pick and choose what you like or ask questions here.

Here's how I begin. I bought a $2 weekly calendar with a magnet on the back at Micheals or A.C. Moore. They also have a magnetic shopping list. I sit down once a week and plan seven dinner meals around our families events. I will write at the top of the day what we're doing to remind me. For example, AWANNA on Wednesday. It reminds me to serve something quick or already made in the freezer.

Next, I compile a shopping list from the menu. Be sure to add your lunch and breakfast items on your list. Make it easy on yourself and rotate these items every 2-3 days. Buy lots of fresh fruit and store it in the refrigerator to keep it fresh. Offer fruit with a protein source (cheese or nutes) as snacks in between meals so children do not fill up on carbohydates and not eat their dinner. Make smoothies with fruit that is too ripe. Don't throw away ripe bananas, freeze them in smoothies and banana bread.

Place your shopping list inside an envelope along with your coupons you can print at moneysavingmom.com or couponmom.com I just saved $18 in coupons at Wal-Mart using mostly Internet coupons.

Shop once a week to save yourself time and money. If you are able to shop at different grocery stores for the sale items, be careful and buy only the sale items.

Do this each week and you will see a lower grocery bill. How are you doing?

What is a magic cup?

2008-10-14T02:04:00.001-07:00

This is the original term for the measuring cup I was using on Oct. 13. It is 2 cup liquid on one side and the other side can be used for shortenings, peanut butter, honey and other sticky ingredients you want to push out. Their sold at Target, Wal-Mart and Pampered Chef and most kitchen stores. A great addition to your kitchen tools.

Spooning out flour

2008-10-14T02:02:00.000-07:00

We talked about a scooping out flour verses spooning into a dry measuring cup and leveling off with the back of a knife. Use this method to have an accurate amount of flour. It is very important to do this when you are baking so your product is not too dry.

Serrated vs. regular knives

2008-10-14T02:00:00.000-07:00

Did you know the knives with the jagged teeth are called serrated and they are used for bread? The sawing motion helps to cut through crusty bread like the one we baked on Oct. 13. Save your sharp knives for dicing an onion. You would never use any type of knife with jagged edges (serrated) to slice and dice. You would be crying buckets.

How to get tomato paste out quickly

2008-10-14T01:57:00.000-07:00

Rinse of the can of tomato paste and open both sides if you have a can opener that does not cut from the outside. Push one end of the tomato paste through the other end. Please don't forget to take both lids off the can after you've pushed it through!

Dicing an onion

2008-10-14T01:51:00.000-07:00

Here's what I shared about dicing an onion. Always use a very sharp knife to cut an onion. The more pressure you put on it, the more juices and aroma will fill the air. A sharper knife results in less pressure, thus less juices to make you cry. Try having a lit candle beside your chopping board.

Tips:
Don't cut all the way through the onion.
Cut thin crosswise strips
Then cut the onion in half and turn sideways and proceed to cut the otherway.
You have a stable cutting side when you cut the onion in half

*The smaller you cut your crosswise strips the smaller the onion will be diced. Children notice it less in recipes when it's diced small.

Pumpkin Squares

2008-10-13T20:55:00.000-07:00

Highly requested recipe made by Carla on October 13.

Ingredients:
4 eggs, beaten
1- 15oz. can pumpkin
1 1/2 cups sugar (I use 1 cup)
1 cup vegetable oil
2 cups all purpose flour (I use 1 cup all purpose and 1 cup King Arthur white whole wheat)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger or nutmeg (ginger makes it a little spicier, nutmeg is more subtle)
1 3-oz package cream cheese softened (I use 1/3 less fat)
1/4 cup butter (1/2 stick)
3/4 teaspoons vanilla extract
2 cups powdered sugar

Directions:
Preheat to 350. Beat eggs, pumpkin, sugar and oil until well blended. Add the flour, baking powder, soda, salt, cinnamon, ginger or nutmeg. Mix until smooth, then spread the batter in an ungreased 10x15 inch baking pan for bars or 9x13 for cake. Bake for 25 to 35 minutes (25 for bars and 35 for cake). Allow to cool.

For frosting, beat together the cream cheese, butter and vanilla extract until light and fluffy. Add the powdered sugar and beat until smooth. Spread the frosting on top and cut into 24 squares.

Recipe from Family Fun Magazine

October 13 Feedback

2008-10-13T10:05:00.000-07:00

Whew!! We were busy. We sliced and bagged 60 plus grilled chicken breasts, 99 servings total. I thank David for that. Did you know we made 112 servings of chili and 28 servings of bread? We started around 8:30 and finished by 11:00. We completed 239 servings for our famillies!! Seriously, I had to recalculate and recalculate just to make sure. And we carried around babies on our hips. Now that's Proverbs 31 women in the kitchen!

Thank you everyone for working hard and helping out with childcare. This is a great group and I'm loving it.

What did you think about our second cook and play? Were the number of women managable? Did you enjoy it? Do you have any recommendations? Are you learning anything new?
What is something you would like to learn? Please post your feedback here and let us know what you are doing with your chili.

How do I print a recipe?

2008-10-12T18:27:00.000-07:00

Follow these instructions to conserve paper and keep you from having to print all of the recipes on the blog. Left click and highlight the recipe you want to print. Once you've highlighted all the text, right click and copy the information. Open a blank Word document and paste and print your recipe. If you print from this page, it will print all the recipes. Contact us if you have problems printing and we'll be happy to send you a recipe via email.

Chicken and Vege Wraps

2008-10-09T14:14:00.000-07:00

Ingredients:
2 cups shredded, sliced or cubed chicken, cooked (use boiled or grilled recipe)
1 small zucchini, sliced
1 small squash, sliced
1 small onion, sliced and halved
1 garlic clove, pressed
1 cup brown rice, cooked (use minute rice or boil-in-bag type)-even better for you-cook extra brown rice (the 45 minute kind, cool and freeze in 1 cup portions for this type of recipe)
4 oz. Monteray Jack or jalapeno cheese, cubed (1/2 block)
4 large tomato basil, plain or spinach wraps

Directions:

Saute onion, zucchini, squash and garlic in small amount of olive oil until tender. Add brown rice and chicken. Gently stir and warm chicken and rice. Add cheese cubes and immediately divide between the four tortillas. Place filling in the middle of tortilla. Fold in sides and bottom and roll tightly. Slice on the diagonal and enjoy immediately. Yummy!

Artisan Bread

2008-10-09T10:09:00.000-07:00

Ingredients:
3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoon kosher salt
6 1/2 cups unbleached, all purpose flour, more for dusting dough (you can substitute 2 cups of King Arthur white whole wheat flour like I did in the demonstration, which makes it 4 1/2 c. all purpose and 2 cups ww )
1 1/2 tablespoons dough enhancer, optional

Dough Directions:
In a large bowl or plastic container (we used a 5 quart shoe box from the Dollar Tree, mix yeast and salt into 3 cups of lukewarm water (about 100 degrees). Stir in flour , mixing until there are no dry patches. You can mix this with a wooden spoon or in a large mixer, like a kitchen Aid. You do not need to knead this just mix well. Dough will be quite wet. Cover, but not with an airtight lid. (You can spray a piece of wax paper and lay on top) Let dough rise at room temperature for 2 hours.

Bake at this point or refrigerate, for as long as 2 weeks. If whole wheat flour is used, it is recommended to use it within a week.

Baking Directions:
Place broiler pan on bottom rack of oven. After the dough has risen for 20 minutes, place baking stone on middle rack and preheat to 450 degrees. When ready to bake,sprinkle a little flour on dough and cut off a grapefruit-size piece with a serrated knife. Turn dough in hands to lightly stretch surface, creating a round loaf. You do not knead the dough. Just form into a loaf. Place the dough on a pizza peel (we used a wooden chopping board) sprinkled with cornmeal. Let dough rest for 40 minutes. Dust dough with flour. Make a tic tac toe board with the knife. Slide dough onto baking stone. Bake until well browned, 30 minutes. Cool on wire rack.

Original recipe from Artisan Bread In 5 minutes a Day, Thanks for the cookbook, Jeff.

Lynn places her loaf directly on a pizza stone to rise and then places it in the hot oven with a pan of hot water on lower oven rack. Recipe from http://lynnskitchenadventures.blogspot.com/

Serving Ideas:
Serve with soup, chili or stews
Use bread for grilled panani of your choice
Make garlic bread with day old bread slices

Healthy Turkey Chili

2008-10-09T09:54:00.000-07:00

Ingredients:
1 pound ground turkey
1 onion, chopped
1-2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon Italian seasoning
1 teaspoon cocoa
2 -14 oz. can diced tomatoes, undrained
1-15 oz. can kidney beans, rinsed
1-6 oz. can tomato paste
1 1/2 cups water

Directions:
Cook turkey and onion in stockpot. Drain and rinse in hot water. Stir in remaining ingredients and simmer for 30 minutes or more.

Makes 8 servings

Freezing: Allow chili to cool for at least 1 hour. You may refrigerate and bag the next day. Divide entire recipe into two bags or a double recipe into four bags. This yields approximately 16 servings.

Serving Ideas:

Serve with cheese, sour cream and tortilla chips

Serve over baked potatoes with cheese and sour cream

Stuff a wrap with chili, cheese and sour cream

Serve on top of a bag salad with chips and salsa for taco salad

Bake chili in corn or flour tortillas topped with cheese and enchilada sauce if desired (see homemade enchilada sauce in the chicken enchilada recipe)

Stuff hard taco shells with chili and the fixings for taco night

Thaw in the crockpot for a ready-made meal with Artisan bread

Serve on top of angel hair sprinkled with cheese

Grilled Italian Chicken

2008-10-09T09:48:00.000-07:00

Marinade Ingredients:
3 Tablespoons Olive or Canola Oil
1 Tablespoon lemon juice
1 Tablespoon Italian seasoning
1-2 cloves garlic, minced
1/4 tsp. ground black pepper
4-5 bonless, skinless chicken breasts

Directions:
Combine all ingredients and marinate in a gallon size bag overnight.
Coat grill with no-stick cooking spray. Heat over medium heat. Grill 6-8 minutes per side until juices run clear. Cover with aluminum foil and allow to rest for 5 minutes before serving or slicing for freezer preparation.

Freezing: Cool, slice, label and bag for any chicken desired chicken recipe. Refer to the boiled chicken recipe for chicken ideas.

What do you like?

2008-09-29T13:23:00.000-07:00

Help, I want to know what you're interested in. I'm already looking forward to our next meeting because I love to cook and love to teach. It's my two passions and I'd like to do more of it. Here's what I'm thinking, but I would like to have your input. Would some of you or all of you think about inviting a friend to the cook and play? Do you know someone who enjoys cooking, who wants to cook healthier and eat out less or feel less frazzled at dinner time because there is actually a meal in the freezer. If you're new to this group, maybe that's you! I'd like to expand our cooking experience to more than once a month, maybe twice a month AND offer more choices. Choices in time slots (day and night). I'm thinking about once a month at night and once a month during the day to give ladies more options. What do you think? The night ladies could be ladies you invite who work or want to cook without children.

Jackie's Freezing Tips

2008-09-19T11:34:00.004-07:00

Allow food to come to room temperature before you put it into containers or freezer bags
Squeeze all air out of your freezer bag
Cool to refrigerator temperature and freeze
Thaw food the night before you plan to eat it
Keep food covered tightly with foil while baking
Label and date freezer food with a sharpie pen

Items that freeze well:

Quick Breads
Casseroles
Cookie dough balls
Pasta

Share items you have successfully frozen.

Florentine Shells

2008-09-19T11:34:00.003-07:00

1 box Barilla Jumbo Shells
1 small box chopped spinach, thawed and well drained
1 garlic clove, pressed
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 cups Italian or Mozarella cheese
1 jar favorite marinara sauce
15 oz. part-skim ricotta cheese
1 tsp. Italian seasoning

Heat oven to 350. Cook jumbo shells accoring to package directions; drain. Combine ricotta cheese, garlic clove, egg, salt, pepper, 1/2 cup mozarella cheese and Italian seasoning. Mix until well blended and spoon a heaping tablespoon into each shell. Place in lightly sprayed 9x13 or 2-8x8 pans. Fill remaining shells and top with marinara sauce. Cover with the remaining cheese. Cover and bake for 30 minutes until bubbly.

Greek Chicken Wraps

2008-09-19T11:34:00.002-07:00

2 cups cubed or shredded chicken from the boiled chicken recipe

2 cups bag salad or torn lettuce

6 whole wheat tortillas

1/4 cup sliced sweet onion, optional

1 small tomato, diced, optional

1/2 cup low-fat greek dressing

1/2 cup reduced fat feta cheese

Thaw chicken. Mix all the ingredients in a bowl except for torillas. Warm tortillas in microwave for 1 minute. Place 1/4 cup mixture in the center of tortilla. Fold sides up first and roll to the opposite end pushing the ingredients tightly. Slice on the diagonal and serve immediately.

Chicken Enchiladas

2008-09-19T11:34:00.001-07:00

3 cups enchilada sauce prepared below
2 cups shredded cooked chicken
½ cup thinly sliced green onions
2 cups Mexican cheese or Colby Jack
¼ cup sour cream
1 4 ounce can diced green chilies
¼ cup chopped fresh cilantro
Salt and pepper to taste
12 6” corn tortillas, warmed in microwave for 2 minutes

Heat oven to 350. Prepare enchilada sauce below. In medium bowl, mix chicken, green onions, 1 cup cheese, sour cream, chilies and cilantro. Stir in ½ cup enchilada sauce. Season with salt and pepper. Set aside. Spray 9x13 or 2 8x8 pans with nonstick spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheese and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chopped cilantro if desired.

Enchilada sauce
2 T. oil
2 T. flour
2 T. chili powder
1 tsp. cumin
1 14oz. can chicken broth
1 8 ounce can tomato sauce
1 tsp. salt
1 clove garlic, pressed
Heat oil in saucepan, stir in flour and chili powder; cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.

Boiled Chicken Recipe

2008-09-19T11:34:00.000-07:00

6 boneless chicken breasts
3 quarts water
1 small onion quartered
3 celery stalks cut into 2-inch pieces
1 large garlic clove
1 bay leaf, optional
2 teaspoons salt
1/2 teaspoon pepper

Bring all the ingredients to a boil and cover and reduce heat. Simmer on low for 45 minutes or until done. Allow everything to cool for an hour and remove chicken from broth. Cut up the chicken into cubes or shreds and save into 2 cup portions for recipes, such as chicken pot pie, enchiladas, quesadillas, tacos, fajitas, pizza and more. Freeze the portions and thaw the day before use. This chicken is so tasty my children will eat it plain without any sauce. It also makes the best homemade chicken salads served in whole wheat tortillas or pitas.

Strain the broth pouring it through a piece of cheese cloth and discard the vegetables. Store the broth in 1 or 2 cup portions for other recipes calling for chicken broth. Freeze your portions in a tight sealing container or freezer bag. It is non-processed broth you know is good for you and contains very little sodium compared to the canned versions. I love to use my homemade chicken broth in my baked potato cheese soup, minestrone and chicken noodle soup or any other recipe calling for chicken broth.

Here's some more meal ideas to use your chicken:

Chicken Salad (mix light mayo, grape halves, toasted pecans if you like-stuff in whole wheat pita or tortilla)
Chicken Pizza (put chicken on a Boboli crust with sauce and cheese)
Chicken Tacos (season shredded chicken-don't cook chicken again-just warm up)
Chicken Fajitas (saute peppers and onions and seasoning--warm up chicken with veges)
Chicken casserole (shredded or cubed chicken works well)
Chicken Pot Pie (cubed chicken works well)
Barbecue Chicken Sandwiches (add coleslaw on top if desired)
Salad with cold chicken strips on top
Chicken Panani (Grilled bread with chicken strips, provolone cheese, pesto or roasted red peppers)
Chicken Quesadillas (Grill whole wheat tortialla stuffed with shredded chicken, mexican cheese, black beans or refried beans, corn-top with sour cream and salsa)
Chicken Noodle Soup (use cubed or shredded chicken and your chicken broth)
Chicken Chili (use cubed chicken instead of beef)

We need to freeze some more chicken don't we?

Chicken is still on sale for 1.99 a pound at Ingles until Saturday, October 4. Get it while it's at a hot price.

Feedback from our first cook and play

2008-09-19T10:04:00.000-07:00

Here's what we made for our first cook and play for $21.50 per person. The boiled chicken recipe yields 3-2 cup portions of chicken. We used one of the bags to make homemade enchiladas. You took home your other two bags to freeze or use in your favorite chicken recipe. Let me know what you make. We also have eight quart bags of frozen homemade chicken broth. It's wonderful for soups, stews and casseroles. Ladies, come by my house and pick up a quart or take it home the next time we get together. Speaking of next time, let's try Monday, October 13 for our next cook and play.

We made 2-8x8 pans of enchiladas and 2-8x8 pans of florentine shells. Can you believe we made approximately 24 servings for $21.50? This is less than $1 per serving. FYI: I saw online, 'Supper Supper' charges $120 for six entrees and 'Your Secret Kitchen' charges $125 for six entrees. WOW, that's all I have to say.

Please post your comments, concerns and ideas from our first cook and play.