Quote of the day for March 6, 2017

Peanut butter Fudge

This recipe for peanut butter fudge is so simple and it tastes amazing! It only takes about 10 min to make plus cooling and set time.

On the back of marshmallow cream is a recipe for chocolate fudge.  While I love chocolate fudge, I wanted something different this year so I substituted the chocolate for peanut butter. It was amazing!

Peanut Butter Fudge

3 cups sugar

3/4 cup butter

1 5 oz. can evaporated milk (NOT sweetened condensed)

1 1/2 cup peanut butter

1 7 oz. jar marshmallow cream

1 tsp vanilla extract

  1. coat a 9 x 13 baking pan with cooking spray
  2. In a medium saucepan over medium heat, combine butter, evaporated milk, and sugar. Cook until mixture comes to a boil, stirring constantly. Boil 5 minutes and then remove from heat.
  3. Stir in peanut butter, marshmallow cream, and vanilla until mixed through. Pour into baking dish and spread eavenly. Cool and refigerate until firm.
  4. Cut into 1 inch squares and store in an airtight container.

When the sugar, butter, and evaporated milk have boiled for about 5 minutes, it should look like this:

Peanut Butter Fudge

After the fudge cools it will look like this:

Peanut Butter Fudge

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Quote of the day for March 6, 2017

Breaking Down Pumpkins to use for Cooking and Baking

This is probably my most favorite time of year! One reason for this is breaking down pumpkins to use for cooking and baking. I love baking! I picked up a couple pumpkins at the store the other day so that I could roast them and break them down to use in pies, breads, and muffins.

This process is really simple, it just takes time.

You have to roast the pumpkins first to be able to get the flesh out that you will then process down for baking and cooking. So this is what I started with:

Breaking down Pumpkins to use in Cooking and Baking http://homeandlovingit.com

 

I roasted the pumpkins the night before and scrapped out the flesh. I put it in ziploc bags to let it cool plus I wasn't going to start processing it until the next day.  This process is simple, but it takes time. I had 4 ziploc bags of pumpkin meat to get through and it took me about 4 hours to do it all and package it for use later.Breaking down Pumpkins to use in Cooking and Baking http://homeandlovingit.com

So, the next morning, I pulled out the trusty processor to get busy making pumpkin puree. To get started, you place the pumpkin meat into the processor with a blade fitting.

Breaking down Pumpkins to use in Cooking and Baking http://homeandlovingit.com

Before starting your set up should look about like this:

Breaking down Pumpkins to use in Cooking and Baking http://homeandlovingit.com

Then you'll run the processor until the pumpkin looks like a puree (pictured below). This takes me about 10-15 minutes or so per batch. You will want to stop it every few minutes and use a spatula to push the chunks of pumpkin down and scrape the sides of the bowl. The start it again until it looks like what is pictured below.

Breaking down Pumpkins to use in Cooking and Baking http://homeandlovingit.com

Because pumpkin is pretty wet, I place the puree in a strainer and let it drain for about 5 minutes. The juice from the pumpkin can be used in soups or in other dishes as well so you can save it or if you have chickens, they will absolutely love this as a treat. In the summer you can freeze it into cubes to place out for them.

Breaking down Pumpkins to use in Cooking and Baking http://homeandlovingit.com

From the 2 pumpkins that I did, I got about a cup of juice which I gave to my chickens and they LOVED it.

Breaking down Pumpkins to use in Cooking and Baking http://homeandlovingit.com

After pureeing and straining, I place my pumpkin puree into Quart size ziploc bags with the date put on them (pictured below). And then the fun starts. You can make pumpkin bread or muffins and many, many other things with the pumpkin puree.

Breaking down Pumpkins to use in Cooking and Baking http://homeandlovingit.com

I put about 4 cups of pumpkin puree into each quart size bag as this is usually about the amount I use for each time baking. After the puree is placed in the bags, you can freeze it for a pretty long time (roughly about a year) or use it right away from the refrigerator.

Have a great day!

Renee

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Quote of the day for March 6, 2017

Chicken Chimis

These chicken chimis are so easy to make, but they do take a little bit of time depending on the chicken you get to make them with. My family loves these chimis and wishes that I would make them more often...lol. Because they are fried, I tend to only make them a few times a year.

Chicken Chimis

 

The hardest part of this recipe is shredding the chicken. There are several ways you can go about this. I usually buy a whole chicken and boil it until the meat practically falls off the bones (about 1 hour). You could also purchase boneless skinless chicken and boil it. After the chicken cools, you would shred it down into small pieces.

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Once the chicken is shredded, place it in a skillet or large pot and mix with salsa (whatever kind you prefer, we usually use pace). I've never actually measured how much salsa I use. Just make sure that there is enough in there to coat the chicken well. Then you would roll them into burritos as pictured below.

Chicken Chimis

Place your pan over flame and pour in about 1/2 cup of oil. Then you just place the burritos into the hot oil and let them fry until a light golden brown. I usually serve this with beans and rice. You could also add sour cream and/or guacamole on the top or the sides.

Chicken Chimis

Chicken Chimis

Chicken either 1 whole or boneless skinless pieces

Salsa

Shredded Cheese ( I usually use cheddar but any type will work)

Flour Tortillas

oil for frying

  1. Boil chicken for around an hour or until your desired doneness. Let cool.
  2. Shred chicken.
  3. Heat chicken with salsa.
  4. Place frying pan on flame and add oil to heat it.
  5. Roll chicken and cheese into burritos.
  6. Place in oil and fry until lightly golden brown.
  7. Serve with refried beans and/or rice.

As I said. These take a bit of time to make but so worth it. If you try this, let me know how you like them.

Have a great day!

Renee

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Quote of the day for March 6, 2017

Garlic Potatoes

Garlic Mashed Potatoes

pinterest potatoes 1

These are a family favorite! The great thing about this recipe is that it is so easy to make.

  1. cut potatoes into quarters.

Pinterest potatoes

2. Boil for about 45 minutes or so (until you can pierce with a fork easily).

square potatoes

3. Drain.

facebook potatoes

4. Add a little bit of milk and minced garlic. With fork, masher, or hand mixer mash potatoes to desired consistency (my family likes them a little lumpy).

square potatoes 1

5. Serve with butter, sour cream, and any other toppings you like on your mashed potatoes.

 

pinterest potatoes 1

I hope you enjoy this recipe as much as I do. Let me know what you think.

Have a great day!

Renee

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Quote of the day for March 6, 2017

Teriyaki Chicken

This recipe came from Simplified Pantry. The creator, Mystie, has come up with a unique way to ensure good food for your family every day. The best part about the whole thing is that it is very simple to do and inexpensive to boot. Please go check her out with the link above. The books do cost some but, in my humble opinion, are completely worth it.

Teriyaki Chicken

4 -6 Chicken pieces (whatever you prefer, I used breast pieces for this recipe)

1/2 c. soy sauce

1/2 c. brown sugar

Dash or two of ginger

2 T. Sesame Oil

2 T. Cornstarch

  1. Place frozen chicken pieces into the crock pot.

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2. In a small bowl, whisk together soy sauce, ginger, oil, brown sugar, Sesame Oil, and cornstarch.

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3. Pour over chicken.

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4. Cook on low for 8-10 hours or high for 5 hours.

This recipe was amazing! The chicken was so tender it fell apart.

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That's it! So easy and so good.

Have a great day!

Renee

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Quote of the day for March 6, 2017

Chicken Enchilada

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This is an amazingly easy dinner (and it tastes great too)! I got this recipe from my sister and have used it for years now.

1lb boneless, skinless chicken

1 jar salsa (I prefer Pace but any brand will work)

corn or flour tortillas

Shredded cheese of your choice

Red or green enchilada sauce

  1. Boil chicken until tender and falls apart (about an hour).
  2. Preheat oven to 350.
  3. After chicken cools, shred.
  4. Place chicken in a large skillet and add salsa (enough to coat all chicken, about 1/2 jar) and warm.
  5. If using corn tortillas, put a small amount of enchilada sauce into a small fry pan and heat.
  6. Place corn tortilla into sauce and heat till warm flipping once.
  7. Place tortilla into cake pan.
  8. Layer with chicken and cheese.
  9. Roll
  10. Repeat steps 6 through 9 until you have as many as you want or until chicken is gone.
  11. For flour tortillas, simply layer with cheese and chicken, roll and place in pan.
  12. Pour remaining enchilada sauce over the rolled enchiladas.
  13. Top with remaining cheese.
  14. Place in oven for about 10 to 15 minutes or until cheese is melted and bubbly.
  15. Serve with beans and rice.

20151228_182708.jpg

All told from start to finish it takes about an hour and a half. If you don't have time to wait for the chicken to cool, use 2 forks to shred. These are amazing! If you try this recipe I would love to hear what you think about it.

Have a great day!

Renee

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Quote of the day for March 6, 2017

THE Mac and Cheese

I got this recipe from That Which Nourishes and it is just as amazing as the site swears it is!

1lb pasta (I used elbow macaroni)

1/2 c. butter

1/2 c. flour

4 c. milk

6 c. freshly shredded sharp or white cheddar

1 T. salt

up to 1 T. pepper

2 T. butter

1/2 c. panko bread crumbs

  1. preheat oven to 325
  2. boil pasta is salted water according to package directions.

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3. Melt butter in a large sauce pan over medium heat.

4. Sprinkle in flour and whisk and cook about 2 or 3 minutes.

5. Add in salt and pepper.

6. Slowly pour in 4 c. milk whisking until smooth and heated to a low boil until thickened. Do not stop until thick.

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7. Grease a 9x13" baking dish

8. sprinkle over the top 6 c. of cheese

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9. Pour the thickened cream sauce over the hot past and cheese. Let it sit until the cheese melts. Once cheese melts mix it all together.

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10. Place in 9x13" baking dish.

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11. Melt 2 T. butter in a small sauce pan. Add in panko bread crumbs, stirring constantly for 3-5 minutes or until golden brown.

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12. Spread panko bread crumbs over the macaroni, cheese, and cream mixture.

13. Place in oven for 12-15 minutes or until hot and bubbly.  I also added some of the cheese on the top.

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14. Enjoy!

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Have a great day!

Renee

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Quote of the day for March 6, 2017

Spicy Cajun Pork

I got this recipe from an app (A.M.P) and it was amazing and so simple.

4 - 6 boneless pork chops

1 T. Cajun seasoning

2 T. vegetable oil

2 red onions

1/2 cup barbecue sauce

  1. Rub Cajun seasoning on both sides of pork chop. Place, covered in the refrigerator for about an hour.
  2. Cut onions, place in warm skillet with 1 T. oil and brown

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3. Add barbecue sauce and simmer for about 5 minutes. Pour into a bowl and keep warm.

barbecue sauce and onion mix
barbecue sauce and onion mix

4. In the same skillet cook pork chops until done.

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5. Serve with sauce mix over pork chops.

I also made herb stuffing and hominy to go with it. Worked very well together and was amazing!

I, however, forgot to take a picture of the meal complete. I'm not used to taking pictures of my food...lol. I will continue to work on this part.

Have a great day!

Renee

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Quote of the day for March 6, 2017

Meatloaf

Photo from www.applecture.com
Photo from www.applecture.com

When I was growing up my mother would make meatloaf and it would leave all of us kids (there were 6 of us) scrambling to find a friends house we could eat at that night. I mean seriously, we did not like her meatloaf. All you could taste was onion and ketchup! Not a good combination.

I remember after my parents split up, I was with my dad and he asked if I wanted meatloaf for dinner. My exact quote to him was "are you crazy! That's disgusting!"....LOL. He then told me that he found a recipe different from my mother's that he wanted to try so I said (albeit I was still not happy about this idea) ok.  I wish that I  could remember where he found this recipe so that I could give proper credit, but this was well over 20 years ago. All I can remember is that he said he found it in a magazine. I have been using this recipe ever since. Amazing stuff and for my family a real comfort food. The recipe itself is very easy. I will tell you upfront it really doesn't look too pretty, but the taste is amazing (especially with mashed potatoes and corn).

to make this meatloaf all you need is:

1lb ground beef (or for a smaller loaf use 1/2 lb)

1 lb ground sausage (again for a smaller loaf use 1/2 lb)

1 egg

1 can cream of mushroom soup

crackers ( I usually use saltines, but Ritz would work just as well)

  1. Preheat oven to 350
  2. Combine all ingredients in a large bowl
  3. Mix until thoroughly combined and mix holds together fairly well
  4. Put in a 9 X 13  baking dish
  5. Place in oven for about an hour (a little longer if you like a harder crust on the outside)
  6. Enjoy!

Again I will warn you it doesn't look pretty but it is so good!

meatloaf2 0918150823 I was not able to get pictures before everyone started digging in, as I said my family loves this recipe. Although, I love this recipe on the first night, (if you have any left overs) it is even better the next day on a sandwich!

Hope you enjoy this as much as my family does.

If you do try this recipe, please come back and let me know how it turned out!

Have a great day!

Renee

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Quote of the day for March 6, 2017

Bread!

OK. So in my attempt to slow things down a bit I have come across a few good recipes for bread. Since finding these recipes I have not bought bread because they are fabulous! I want to share them because they are so good and because we need to start looking at where our food comes from. There are so many artificial products that are sold every day, but do we really know where any of it comes from. The more you do yourself, the fewer chemicals and toxins you will ingest. The first recipe for white bread is from the website "Dinner with the Bickfords".  This particular recipe is for the bread machine.  My husband recently bought me one and I was determined to use it. The recipe is so simple, I thought "This will not turn out alright, it's too easy". However, to my surprise it was amazing!

1. In bread machine place, water, oil, and salt

1 1/3 cup warm water
1/3 cup oil
2 tsp salt

2. Add flour on top of liquids. Place sugar in one corner. Make a well in the flour and place yeast in the well.

4 cups flour
2 tbsp and 2 tsp sugar
3 tsp yeast

3. Start bread machine! I use the basic bread setting on mine and it takes about 2 and 1/2 hours.

For those who prefer Wheat bread, no worries! I have you covered as well. My father will only eat wheat bread so I had to find one that he would like. After many near misses, I finally found one that he likes too. This recipe comes from bread machine recipe. Again this is for the bread machine.

1. Add water, butter, and salt to the bread machine.

1 1/4 cup water
1 1/2 tsp butter
1 3/4 tsp salt

2. Add flour, sugar, and yeast on top of liquids.

1 3/4 cup wheat flour
1 3/4 cup flour
1 3/4 tsp sugar
1 3/4 tsp yeast

3. Start bread machine! I use the basic loaf setting on my machine which takes about 2 and 1/2 hours to finish.

Another great way to know what chemicals one is taking in is to make your own butter as well. I use an organic whipping cream and put it the food processor. This takes about 5 min or so. This will produce both butter and buttermilk. Separate the two and you can use the buttermilk for other recipes as well. As the whipping cream starts to form the butter you will notice liquid also forms. This liquid is the buttermilk. To get all of the liquid out of the butter just press the butter in cheese cloth after it's done. I hope you enjoy these recipes as much as I do.

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