Saltbox House

Dad's Basil chicken and Linguine

2012-01-30T14:47:00.001-07:00

This is a tasty and healthy meal for dinner. I found it on cooks.com and would love to share it with you.

Ingredients:

chicken (I prefer boneless/skinless) enough to feed your family

3 Tbsp Basil

3 Tbsp Parsely

Olive Oil (I eye ball this amount)

1 Cup Parmesan/Romano mixture

Linguine Noodles

I prefer to boil the chicken for 40 minutes rather than fry it. It doesn't require any butter, and keeps the chicken moist. About 30 minutes in, start boiling your linguine noodles, then drain them when the softness you desire is reached. Use any amount you feel needed to fit your family.

While the chicken is boiling, I prepare my seasoning mixture. Parmesan/Romano, basil and parsley stirred together. Drizzle a tsp or so of olive oil at a time into mixture while stirring it around. Continue to add the olive oil until the mixture feels wet and crumbly. Set aside mixture.

Once chicken is complete, I cut it into pieces and place it in a big bowl. This bowl is where you will combine the entire meal together.

Once the chicken and noodles are combined, toss in the seasoning mixture a bit at a time. You can judge the amount of mixture you want to the amount of noodles and chicken. I don't like mine overly coated.

Once its all nicely tossed together, bake it in a casserole dish at 350 degrees for about 10 minutes. Serve, and enjoy.

Pulled Pork

2012-01-07T09:36:00.004-07:00

I have enjoyed making several crock pot meals this week from the Rival crock pot recipe book. This is the second recipe I tried this week, and it was so yummy and easy. (picture taken from rival crock pot website.)

Yields 8-10 people

1 Pork shoulder roast (2.5 to 4 lbs)

1- 21 ounce bottle BBQ sauce

2 tbsps lemon juice

2 tsps brown sugar

1 medium onion, diced

Buns/Rolls

*Note- when using a 4 quart crock pot, decrease the ingredients in half except the BBQ sauce. Decrease the BBQ sauce to 14 ounces.*

1. Cook roast for 10-12 hours on low or 5-6 hours on high. (I did mine on the high option)

2. Remove roast, discard liquid. Shred pork. return to crock pot.

3. Add remaining ingredients. Cover; cook on low 1 hour or high 30 minutes. Serve.

Pulled Beef

2012-01-07T09:30:00.001-07:00

Unfortunately I did not take any pictures of this dish, but trust me when I say it made for a delicious and easy meal for my family. It's from the crock pot recipe book by Rival.

Yields: 8-10 serving

3 lbs beef rump or bottom roast (I used rump as it has less fat and it costs less per pound)

2 envelopes onion flavor dry soup mix

2 tsp sugar

1 tsp oregano

1 tbsp minced garlic

2 cans beef broth

1 bottle (12 ounces) beer (your choice of flavor)

1. Trim and discard fat off beef. Place beef in crock pot. Do not add water to crock.

2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl.

3. Pour mixture over beef. Cover; cook on high 6-8 hours or until beef is fork tender. (I cooked mine for 7)

4. Remove beef. Shred. Return to liquid and mix well.

Serve and Enjoy! The first night we made this, we used it as the meat for our French dip sandwiches. The second night we used it as a roast with rolls, mashed potatoes and gravy. We preferred this recipe more as the roast dish.

Great New Year begins with Shoyu Chicken

2012-01-01T11:08:00.004-07:00

Welcome to another wonderful year, 2012. I am so excited to get started with all my goals and to-do's that I have planned. My first to-do, is to increase the number of new recipes I try each pay period. I have a great friend that invited us to dinner and a game a couple of weeks ago, and she made this AMAZING chicken recipe- shoyu chicken

1-2 cups Teriaki sauce (eyeball this amount depending on amt of chicken)

1-2 cups water (equal parts water to teriaki)

1 cup sugar

2-3 cloves minced garlic

onion (small, chopped up for flavor use)

thighs or breasts (for this recipe, I used 6 breasts and 2 cups water/teriaki)

Bring teriaki, water, garlic, and onion to a boil. Add sugar; stir until dissolved. Add Chicken. Return to a boil. Turn down heat and simmer for 45 minutes. Serve with a yummy side of fried rice.

Bacon Wrapped Dates

2011-11-17T18:52:00.001-07:00

If you don't feel like eating a million of these then don't make them cause you will eat a million of them if you make them.

There. I said it cause it's true.

Now GO MY PETS! Make these ASAP!

Bacon Wrapped Dates

Ingredients:

Nitrate-free bacon (1 package (8 oz))

Dates, organic if possible (1 pound)

Directions:

1. Preheat the oven to 350 degrees.

2. Cut the bacon slices in half.

3. Pit the dates with your fingers or with a paring knife.

4. Wrap each date with a half a slice of bacon. Use toothpicks if necessary.

5. Set on a baking dish, ideally one with high sides, so the bacon grease doesn’t spill all over your oven when it melts.

6. Bake for 15-20 minutes, or until the bacon gets crispy.

7. Remove from oven and transfer the bacon-wrapped dates to a serving platter.Note: Make sure you save that perfectly good bacon grease — pour it into a cast iron skillet and use it for something else!

*I used regular bacon and dates. Nothing special. SUPER TASTY!

Challenge Dairy Recipe Contest

2011-10-25T10:00:00.001-06:00

Challenge Dairy says "Food plays an important part in our families". Don't we all know it too! Saltbox House agrees that is brings families and friends together and establishes our traditions. With recipes that have been passed down from our family members before us gives us a sense of pride and joy in the kitchen making it a part of our heritage. Challenge Dairy invites you to share your favorite family recipes and how they became a part of your family tradition. They are giving away over $15,000 in cash and prizes.

Submit your recipe and story for a chance to win-click here.

This recipe contest ends January 3rd!

October's Author of the Month- Heather C.

2011-10-24T17:21:00.000-06:00

Heather C.

Idaho

Saltbox Author since 2009

Click Here to read her Bio

Favorite Restaurant(s): Probably Texas Roadhouse. But I do like the wings at Wingers (they go great with sticky rice!).

Favorite Foods: My favorite food is sticky rice. I could eat that stuff all day. And it goes with anything! Meat, veggies, fruit (just add a little coconut milk and sugar to it)...

Feelings about Food: I love to try new things! I have a little motto when it comes to new foods: Try everything twice--you never know if it is just the way a recipe was prepared, or if it really is a gross recipe. :)

At the Table: I love to cook for others. My family likes plain, basic foods, so if I'm ever in the mood for something fancy, I have to round up other people to come help eat it.

Here at Saltbox House, we have been inspired by Heather and chose her as October's author of the month because of her fun and creative posts. She has been a Saltbox House author since the beginning of our expansion and with her fast and easy recipes have been a great addition to our blog. With the holidays coming up, it is nice to have these recipes to take to any party or celebration. To view all of Heather C.'s current posts such as delicious desserts and kid friendly recipes see her link list below:

*
Little Isabelle's Carrot Pudding

Chocolate covered Peanut Butter and Ritz

For Fat Tuesday: Chocolate Peanut butter Cookie Pizza

Anything Goes With This One: Homemade Alfredo Sauce

Old Fashioned Lime Freeze Beverages

Hope Y'All Aren't Sick of Pumpkins Yet!- Pumpkin Muffins and Bio

National Food Holidays for October 2011

2011-10-13T23:34:00.000-06:00

Photo by Madeline L.

October's National Food Holidays
*
Eat Country Ham Month
Fair Trade Month
National Apple Month
National Applejack Month

Photo by Alison L.

Alison's 5 Minute Caramel Corn- Click Here
National Caramel Month

National Chili Month

Photo by Sally A.

Sally's Ginger Snaps- Click Here

National Cookie Month

National Dessert Month

Photo from Stephani T.

Stephani's Pumpkin Pasta-Click Here
National Pasta Month

National Pickled Peppers Month
National Pizza Festival Month
National Popcorn Poppin’ Month

Photo by Madeline L.

Madeline's Pulled Pork Acorn Squash- Click Here

National Pork Month

National Pretzel Month
National Seafood Month
Vegetarian Awareness Month

October National Food Holidays by Week

1st Week:

photo from trulytastefulevents.com

Abby's Bus Stop White Chili- Click Here

National Chili Week

2nd Week:

National Food Bank Week
National School Lunch Week

Photo by Nichole H.

Nichole's Garen Egg Crepes- Click Here

World Egg Day (2nd Friday)

3rd Week:

National Kraut Sandwich Week

Photo by Stephani T.

Stephani's Make Ahead Irish Beef Handpies-Click Here

National Bulk Foods Week

Pickled Peppers Week

4th Week:

Chicken Soup for the Soul Week

October's National Food Holidays (daily)

Photo by Heather C.

October 1: World Vegetarian Day
October 1: Pudding Season Begins
Heather's Carrott Pudding
October 1: Homemade Cookies Day
October 2: National Fried Scallops Day
October 3: National Caramel Custard Day

Photo by Rachael B.

October 4: National Taco Day

Rachael's Taco Soup

October 5: National Apple Betty Day

October 6: National Noodle Day

October 8: National Fluffernutter Day

October 8: National Pierogi Day

Photo by Madeline L.

October 9: Moldy Cheese Day

October 9: Submarine-Hoagy-Hero-Grinder Day

October 10: National Angel Food Cake Day

October 11: National Sausage Pizza Day

October 12: National Gumbo Day

Madeline's Chicken Gumbo

October 13: National Yorkshire Pudding Day

October 14: National Chocolate-Covered Insects Day

October 15: National Chicken Cacciatore Day

October 15: National Roast Pheasant Day

October 16: World Food Day

October 17: National Pasta Day

Heather's Tomato and Artichoke Pasta

Photo from Weightwatchers.com

October 17: Four Prunes Day

October 18: National Chocolate Cupcake Day

Spotlight Recipe Weight Watcher's Chocolate Cupcakes

October 19: National Seafood Bisque Day

October 20: National Brandied Fruit Day

October 21: National Pumpkin Cheesecake Day

October 21: Caramel Apple Day

October 22: National Nut Day

Amanda's Kitchen Sink Cookies

October 23: National Boston Cream Pie Day

October 23: National Canning Day

October 24: National Bologna Day

October 24: Good and Plenty Day

Photo from About.com

October 25: National Greasy Foods Day

October 26: Pumpkin Day

Abby's Toasted Pumpkin Seeds with Sugar and Spice

October 26: Pretzel Day

October 26: Mince Meat Pie Day

October 27: National Potato Day

October 28: Wild Foods Day

October 28: National Chocolate Day

Angi's Oatmeal Chocolate Chip Cookies

October 29: National Oatmeal Day

October 30: National Candy Corn Day

October 30: Buy a Doughnut Day

October 31: National Candy Apple Day

October 31: Trick or Treat for UNICEF Day

A Good Loaf of Bread

2011-10-02T16:54:00.000-06:00

This is my go-to bread recipe. The loaves always turn out moist and beautiful.

Bread

1/4 cup warm water
1/2 TBSP sugar
1 TBSP yeast

Combine above ingredients in bowl and set aside
Scald 2 cups of milk (I do this by microwaving about 3-4 minutes in a large glass measuring cup). Let milk cool.

In large bowl, combine (I use my Kitchen-Aid):
3/4 cup honey
1/2 TBSP salt
1/4 cup oil
1 egg

Add yeast mixture to mixing bowl, then scalded milk.
Add 2 cups wheat flour and combine well. Now add white flour 1/2 cup at a time until you get the desired consistency. My bread usually takes about 5 total cups. Mix well.

Grease a large bowl and turn dough into it. Cover with towel and let rise until doubled. Grease 2 bread loaf pans. Punch down dough and split into two loaves. Let rise in pans until doubled. Cook at 325 for 25-30 minutes.

Slow Cooker Potato Soup

2011-10-02T16:38:00.000-06:00

It is officially fall which is soup time. Here is a great potato soup that we had tonight. Sorry, I forgot to take a picture.

Slow Cooker Potato Soup

6 slices of bacon, cooked
1 small/medium onion, chopped
2 cans chicken broth
5-6 large russet potatoes, peeled and cut into pieces
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup flour
1 pint half and half
1 can evaporated milk

Cook bacon and set aside (refrigerate). Cook onion in a little bacon grease. Place onion in crock pot. Put potatoes on top and cover with chicken broth. If needed, add enough water to cover potatoes. Cook on low 6-7 hours, or high for about 4-5 hours. 1/2 hour before serving, use a potato masher to mash up about 1/4 of potatoes in soup. Whisk together half and half and flour then add to slow cooker. Pour in evaporated milk and add bacon that has been cut into pieces. After 1/2 hour it will be thick and yummy! Serve with shredded cheese on top and a hot loaf of bread.

French Loaves

2011-09-29T22:47:00.000-06:00

This is a recipe i found in a Taste of Home magazine. Is one of the fastest recipes i have so far. I love eating it with soups and stews!

Ingredients:

2 tablespoons active dry yeast

2 cups warm water (110-115 degrees)

2 teaspoons salt

1 teaspoon sugar

4 1/2 to 5 cups bread flour

1 teaspoon cornmeal

Directions:

In a large bowl, dissolveyeast in warm water. Add the salt, sugar, and 2 cups flour. Beat until smooth. stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic( i usually use my kitchen aid), about 6-8 minutes. Place in a grease bowl, turning once to grease the top. Coverand let it rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12 inch long loaves.
Place seam side down on a greased baking sheet. cover and let rise until doubled, about 30 minutes. sprinkle with cornmeal.
With a sharp knife, make 4 shallow slashes across the top of each loaf.
Bake at 450 degrees for 15-20 minutes or until golden brown( i also spray the inside of the oven with water several times to get really crispy crust).
Yield: 2 loaves (12 slices each)

gluten free pumpkin chocolate chip bread.

2011-09-26T11:42:00.000-06:00

I used this recipe that I got from the Food Network http://www.foodnetwork.com/recipes/pumpkin-bread-recipe/index.html

I replaced the flour with the gluten free all-purpose flour found here http://saltboxhouse.blogspot.com/2011/09/gluten-free-all-purpose-flour.html

Oh and of course I added chocolate chips :) For some reason I had to end up baking it for about 30 minutes longer, I kept checking and adding time.

Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

gluten free all purpose flour.

2011-09-26T11:33:00.000-06:00

I derived this recipe mostly from Silvana's all-purpose flour blend and partly from Carol Fenster's sorghum flour blend. For the rice flour I throw in equal amounts of white, brown and sweet rice into my grain mill and mill it. I use this for so many things. I use it as flour for non gluten free recipes. Like my moms cookie recipes, or the pumpkin cookies recipe that I got from a friend... You can also use it as your four in GF recipes, just omit the xanthan that the recipe calls for ( and the starches unless it calls for extra starch)

6 cups rice flour.
6 cups sorghum flour
6 cups tapioca flour
3 cups potato starch
2 T salt
4 T xanthan gum

September's Author of the Month- Michelle E.

2011-09-06T20:22:00.000-06:00

Michelle E.
Oregon

Saltbox House Author Since 2009
Read her Bio- click here

Favorite Restaurant(s): We don’t eat out a lot, but I do love Café Rio when I get a chance. It may not be my absolute favorite of all time, but not living near one for 4 years has helped me appreciate a good pork salad!!

Favorite Foods: My favorite food is probably chocolate. ;) If chocolate doesn’t count, I’d have to say bread – any type of bread – especially homemade bread with oil and vinegar or homemade jam.

Inspiration to Cook: I go through cooking spurts. Sometimes I just cook so we can eat, but other times I get really excited about it – usually when I’m trying new things or making some special dish for a special occasion. I love cooking a big traditional childhood Sunday dinner for my family (but not every Sunday). I love cooking for company. I love cooking with my husband, children, family and friends – that always adds incentive. I love making birthday cakes and special treats. I also love making the first seasonal foods for that year – I’m really getting excited for soups and more fall-ish foods. Today I baked cookies and rolls because it was finally cool enough to turn my oven back on.

Feelings about New Foods: I love to try new things!! Both my husband and I have moved around a bit and learned to love new foods. Some of our favorites are traditional Mexican, Salvadorian, Bolivian, Italian, Thai and Chinese dishes. I really want to learn to make some Indian food –bring on the curry and roti.

At the Table: I love to entertain – it makes me happy to sit around with family and good friends enjoying a meal. (Chances are too, that if we have friends for dinner, they won’t throw dinner across the room and demand ice cream or Popsicles if they don’t like it. I guess it’s gratifying to see someone actually eat the food I prepare – can you tell I live with toddlers?)

Here at Saltbox House, we have been inspired by Michelle and chose her as September's author of the month because of her passion for mixing culture and food. She has been with us as a Saltbox House author since the beginning of our expansion. Because of her taste for ethnic foods, she brings more to this blog than diversity; she brings delicious creations! She has provided a great selection of recipes for this blog and as the fall season sets in, we look forward to her many more “fall-ish” foods. Let the creativity begin! To view all of Michelle E.'s current posts such as delicious ethnic dishes, cooking creations, and other food topics see her link list below:

Tres Leches Cake and Horchata

Confessions of a Toddler Smoothie

Salmon

Swei Jyaus (Sway Jows) a.k.a. Pot Stickers

Broccoli and Beef

Bang Bang Chicken and Shrimp

Kettle Corn

Mom's Chocolate Chip Cookies

September's National Food Holidays 2011

2011-09-04T02:30:00.000-06:00

Photo by Madeline L.

It is here! Summer has come to a close and September has graced us with her presence ladies and gentlemen. School has already begun for many families and the leaves are already starting to fade it seems. With the cooler weather coming our way, we hope those of you who gardened this year received or will receive a plentiful one. This month celebrates so many different things, it's no wonder it is also National Preparedness Month. Our planners may be getting full, but it is not too early to think about what we need to do to get ready for the winter. Fall is Saltbox House's favorite time of the year and there is so much to do to make it a special one at that.
We hope all of you enjoy September and think about what you can do to celebrate!

Saltbox House has considered September to be an honorary:

After School Snack Month

Holidays for the Month of September:

Photo by Carolyn H.

National Biscuit Month
Carolyn's Kids Cat Rolls click here

Photo by Lindsay B.

National Breakfast Month
Lindsay's Nun Puffs click here

Photo by Abby R.

National Chicken Month
Abby's Curry Chicken Pot Pie click here

National Honey Month

Photo by Nichole H.

National Mushroom Month
Nichole's Fresh Mushroom and Parsley Salad click here

National Organic Harvest Month

National Papaya Month

Photo from Wikipedia

National Potato Month
Stephani's Dublin Coddle click here

Photo by Heather B.

National Rice Month

Heather's Pineapple Pork Roast with Sweet Rice click here

Whole Grains Month

and of course...

Photo by Alison L.

National Preparedness Month
Alison's Homemade Laundry and Dish Detergent click here

September's National Food Holidays by Week

1st Week:

Photo by Madelin H.

International Bacon Day (Saturday Before Labor Day)

Madelin's Hearty Lentil Soup with Spinach click here

2nd Week:
National Waffle Week
Biscuit and Gravy Week

Photo by Madeline L.

Vegetarian Awareness Week

Loni's Fresh Bean and Corn Salsa click here

4th Week:

Photo by Sunny M.

National Wild Rice Week
Sunny's Cheesy Chicken and Wild Rice Soup click here

September's Daily National Food Holidays

September 1: National Cherry Popover Day

September 2: National Blueberry Popsicle Day

September 3: National Welsh Rarebit Day
Madeline's Welsh Rarebit click here
September 4: National Macadamia Nut Day

September 5: National Cheese Pizza Day

Photo by Madeline L.

September 6: National Coffee Ice Cream Day

September 7: National Acorn Squash Day
Madeline's Pulled Pork Acorn Squash click here
September 8: National Date Nut Bread Day

September 9: Wienerschnitzel Day

September 10: TV Dinner Day

Photo by Michelle E.

September 11: National Hot Cross Bun Day

September 12: National Chocolate Milkshake Day

September 13: National Peanut Day
Michelle's Broccoli Beef click here

September 13: Snack A Pickle Time

September 14: National Cream Filled Donut Day

Photo by Wikipedia

September 14: Eat a Hoagie Day

September 15: National Linguine Day

September 16: National Guacamole Day
Abby's Perfect Guacamole click here
September 17: National Apple Dumpling Day
September 18: National Cheeseburger Day

Photo by Heather C.

September 19: National Butterscotch Pudding Day

September 21: International Banana Festival
September 21: National Pecan Cookie Day
September 22: National Ice Cream Cone Day

September 23: National White Chocolate Day
Heather's Chocolate Peanut butter Cookie Pizza click here

September 24: National Cherries Jubilee Day

September 25: Crab Meat Newburg Day

Photo by Amanda D.

September 26: National Pancake Day

September 27: National Chocolate Milk Day

September 27: National Corned Beef Hash Day

September 28: Strawberry Cream Pie Day

September 29: National Coffee Day
Amanda's Pumpkin Coffee Cake click here

September 30: National Hot Mulled Cider Day

Ice Cream Strawberry Shortcake

2011-08-29T22:24:00.000-06:00

I decided a while back to make my own ice cream cakes because I didn't want to spend the money for one and I didn't really like them other than maybe the ice cream if I purchase them from an ice cream parlor. They weren't too hard to figure out how to make, plus anything homemade is wonderful. The hard part it taking the time depending on the kind I wanted to create. The easy part is that I can just make them up as I go and now; I can make anything from Cookies and Cream to Raspberry Moose ice cream cakes. For my mother's birthday, I prepped this ice cream version of a Strawberry Shortcake the night before (along with a gluten-free one) to finish on the morning of her birthday.

Ice Cream Strawberry Shortcake-

Ingredients for Ice Cream Cake:
Yellow cake (enough to make two round cakes). Make from scratch or a box.
1/4-1/2 gallon of strawberry ice cream
1 can of Sweet and Condensed Milk

Directions:
Make cake as directed into 2 round cake pans. Turn over both cakes onto a baking sheet to cool.

Pour half of a can of Sweet and Condensed Milk on each round cake.

Freeze at least 2-4 hours

Scoop out strawberry ice cream and smash into one of your round can pans filling it to the top. Once filled, run warm to hot water on the bottom of it to loosen it and with a rubber spatula, scrap around edges of pan and pop out ice cream mold to sandwich between the two layers of cake.

Freeze again for at least another 2-4 hours

Ingredients for Cake Topping:
1 small box of Instant Vanilla pudding
1 cup of milk
1 (8- ounce) container of whipped topping or equal amount of heavy whipped cream.
About 12 vanilla cream cookies (or golden Oreos).

Directions:
Crush the 12 vanilla cream cookies. Combined pudding and milk and mix with a whisk. Stir in whipped cream and crushed cookies.

Spread over entire cake and freeze for at least another hour.

Add fresh Strawberries and about 6-8 cookies for garnish.

Let cake sit out about 10 minutes before serving to make it easier to cut.

Substitutions and Suggestions:

You can always make this a day or two ahead.

The longer you freeze (especially towards the end) the better your cake holds up.

You can freeze with garnished cookies and they will soften up this way.

Substitute instant pudding (at liquid stage) for Sweet and Condensed milk.
Omit crushed cookies for a smooth cake topping.
Cake mix and ice creams are interchangeable.
For a gluten-free version, use a gluten free cake mix or your own recipe.
Make into any shape so long as you can layer ice cream and moisten the cake with the Sweet and Condensed milk.
For a multi-layer cake, cut 2 part cakes in half for 4 layers.
You can also double up on the ice cream for a taller cake.

My Favorite Snack with ak-mak Crackers

2011-08-26T23:49:00.000-06:00

Photo by Madeline L.

This snack has been a favorite of mine since I discovered these crackers. They are not rich or flavorful cracker by any means, but they do posses a wholesom and hearty feeling. In addition to being 100% organic, they claim to use the "whole" grain of wheat which beings you a high-protein wheat,all of which rests on their reputation for sustainability and overall nutritional value. This original Armenian cracker bread has a history dating back thousands of years and was brought to the United States in 1893. Honeslty, it just satifies me and provides a nutrious snack as well.

ak-mak Snack-

Ingredients:
4 ak-mak crackers
2 wedges of Garlic and Herb Laughing Cow Cheese (light)
1/2 of Sweet Bell Pepper and or Tomatoes

Directions:
Spread about a half of wedge on each cracker and top with slices of pepper and/or tomatoes. Enjoy!

To learn more about ak-mak products, visit their website

http://www.akmakbakeries.com/

Mezzetta Make that Sandwich Contest

2011-08-24T22:57:00.000-06:00

MEZZETTA "MAKE THAT SANDWICH" RECIPE CONTEST for a chance to win $25,000 dollars.
Calling all of you cooks out there for a chance to create the best original sandwich recipe for a chance to win the $25,000 grand prize and a trip to Napa Valley, home of Mezzetta Specialty foods.

Last year, the grand prize winner recieved $25,000 The first and second place winner will recieve $1,000 each.

Home cooks can enter their original recipes for the Mezzetta Make That Sandwich Recipe Contest at http://www.makethatsandwich.com/. They offer three categories: cold sandwich, hot sandwich or vegetarian sandwich and you can submit your recipe in any or all of three categories.

Hurry Fast, this recipe contest ends Labor Day (September 5, 2011).
Check out http://www.makethatsandwich.com/ to enter and for more details!

Information about Mezzetta Recipe contest was provided by FoodBuzz.

Pollo Asado Pasta

2011-08-22T14:37:00.000-06:00

This is a re-do of my original Pasta de la Salsa con Pollo that I created back in 2009. I thought my original dish needed a little flair and flavor with out using as many herbs and seasonings. The transition to Pollo Asado brought out the full potential of all the ingredients by simply changing the order and preparation of the ingredients and taking out all but one seasoning. Along with roasted chicken breast, this dish has roasted peppers, tomatillos, onions, and grape tomatoes; served over cilantro and green chile infused pasta.

Ingredients:
2 Large Chicken Breasts (I prefer them the with ribs still in them)
2 Bell Peppers (red, green, yellow, or orange)
4 Tomatillos, husks removed
1 Small package of Grape or Cherry Tomatoes
1/2 to 1 Whole red onion
Garlic Salt (as per directions)
Grape seed or Canola oil (as per directions)
Lime juice (as per directions)

Directions: Roast chicken in broiler until done. Cut up Tomatillos, onions, and peppers. Spread all of them out on a baking sheet or roasting pan. Spray or toss with approximately 1/4 cup of Grape seed oil. Sprinkle liberally with garlic salt. Roast in the Broiler for 10-15 minutes or until blackened.

Ingredients for Infused Pasta:

For 4 cups of cooked Pasta-

1 Bunch of fresh Cilantro

1 (4oz) can of Green chiles (with the juice)

2 Teaspoons of lime juice

4 Tablespoons of Butter or Olive oil

1 Tablespoon of Chicken Bullion (equivalent to 1 cube)

Directions: Puree Cilantro, green chiles, and lime juice. Cook pasta and drain water. Melt butter over pasta. Stir in chicken bullion. Add Puree and mix until incorporated.

Serve with roasted chicken and veggies and top with Parmesan or Jack Cheese.

Suggestions and Substitutions:

1-You can use real garlic cloves and roast them along with the veggies. Mince after roasted and add back to veggies.
2- You can substitute regular or canned diced tomatoes for the grape tomatoes.

3- If you don't have garlic salt, you can use garlic powder and a little salt.

4- You can use olive oil, it is just doesn't hold up as well when heated at high temperatures.

4- A few additions I have added in the past. Black beans and tortilla strips.
5- For a gluten-free version, substitute cooked rice or mashed potatoes for pasta.
6- With leftovers, I will use roasted chicken and veggies for a quesadilla, omelet, or for fajitas.

DIY Laundry and Dish Detergent

2011-08-09T13:08:00.000-06:00

I know this isn't a yummy food recipe, but it is one of my favorite recipes....

Have you ever wanted to make your own laundry soap and dish detergent? There are several benefits of DIY. First, homemade detergent is inexpensive... I mean REALLY inexpensive. Pennies a load. Second, when you make it yourself, you know every ingredient that goes into the detergent. Just Borax, washing powder, and soap. No strange chemicals that are unpronounceable. Third, it is great to have knowledge of how things are made and feel confident in your ability to do it yourself.... even if you have no intention of doing it yourself right now. Knowledge is power.
Of course, I take no credit for this recipe. There are so many wonderful money saving sites that share homemade recipes such as this.

Laundry Soap (Duggars Recipe)

Ingredients:
1 five gallon bucket with lid
1/2 cup Borax
1 cup Washing soda (not baking soda)
1 bar Fels-Naptha soap. Other natural soaps can be used too such as Ivory.

I picked these ingredients up at Wal-mart for a grand total of $7.19. The Fels-Naptha (97 cents) was all used up but the Borax and soda will do MANY more batches.First heat 4 cups of water in a pot on the stove and grate the soap. It looks like yummy cheese, so watch your kids. Seriously, I had little hands trying to snitch it, LOL. Put the grated soap in the pot and heat until melted. When the water and soap is melted, fill a 5 gallon bucket halfway with warm water. Pour the melted soap in and add the Borax and Washing soda. Stir.
Fill the bucket the rest of the way with warm water. At this point, I do add some lavender essential oil (about 20 drops), but that is totally optional. Let stand overnight. When you are ready to use, fill an old laundry soap bottle halfway with the detergent. Fill the rest of the way with water. Use about 5/8 cup per load (top loading) or 1/4 cup (front loading).

I have used the laundry soap and it works great.
Dishwasher detergent:

Ingredients:
1 cup Borax,
1 cup Washing soda
1/4 cup LemiShine (on the dish soap aisle) Can also use citric acid which is supposed to be better but harder to find.
1/2 cup Kosher salt

Mix in container. Use 1 TBSP per load. Using too much will leave residue. Also, for a more natural alternative, use white vinegar in the dishwasher's rinse agent spot.

I just mixed this up and have not personally tried it. I'm crossing my fingers that it works. I'll edit the post later (after a week or two) and update on the effectiveness. We have really hard water here and white streaks are a problem.

Please share your experiences (and recipe tweaks) in the comments.

August's Author of the Month- Abby L.

2011-08-06T07:00:00.000-06:00

Abby L.

Idaho

Saltbox House Author since 2009

Read Her Bio Click Here

Favorite Restaurant(s): My favorite restaurant is a total guilty pleasure... Big Judd's in Archer, Idaho. Home of the 1lb burger. I have to eat there EVERY time I go home! Love it.

Favorite Foods: Pasta is probably my favorite food and pumpkin pie will always be my TOP dessert! I can never get enough.

Inspiration to Cook: I love to BAKE. My husband, Seth, is a great cook and I think I hold my own pretty well but baking is where it's at for me. Usually if I see a picture of something yummy then I want to make it. Pretty simple! And I love sharing new foods or my best recipes with neighbors and friends so that I don't have to eat it all myself.

Feelings about New Foods: I really love to try new things to a degree. For some reason I have a "slight" seafood phobia. I don't know why but I think I need someone to show me how to cook it well. I will try cooking almost anything new if it's a yummy dessert! :)

At the Table: I like to cook for others but I usually keep it in the family. Unless, like I said before, I bake something yummy and there is a huge pan I pass it around to my friends and neighbors. I love to share recipes and trade with other people. Up here in Sandpoint I have a great group of friends that love cooking like I do and we are constantly trading our best stuff with each other. I would also like to add that about a year ago my sister put together a cookbook of favorite recipes of all my aunts, uncles and cousins. When we get together for family outings it is ALL about the food and we love sharing that with each other. The cookbook is one of my most cherished possessions!

Here at Saltbox House, we have been inspired by Abby and chose her as August's author of the month because of her fun and creative posts. She has been a Saltbox House author since the beginning of our expansion and with her witty posts, she brings more to this blog than delicious recipes; she makes them entertaining to read. Her recipes help us all share her enthusiasm for cooking as well as her creativity. As summer comes to its end, we believe that family fun should never stop and cooking can be a fun way to spend time with your family. Let the creativity begin! To view all of Abby L.'s current posts such as delicious bake goods, cooking creations, and other food topics see her link list below:

Homemade Oreo Cookies

(one of four recipes)

For all you Harry Potter nerds out there!

Sweet pork-slaw-tacos

Blueberry muffins

The best waffles I've ever had

Better than sex cake (LIGHT)

Toasty Pumpkin Waffles

Easy Fruit Dip

Perfect Guacamole!

Toasted Pumpkin Seeds with Sugar and Spice

Bumblebee Tuna Recipe Contest

2011-08-05T19:00:00.000-06:00

WIN A TRIP FOR TWO to Santa Barbara, California:

Bumblebee Tuna wants your Recipes!

Launching the second week of August, Bumble Bee will host a recipe contest on its Facebook page. Participating is easy. Simply go to our Facebook page at www.facebook.com/BumbleBeeFoods, become a fan, go to the contest tab and submit your original recipe using at least one Bumble Bee product along with a photo. The winner will be announced in September and will receive a trip for two to Santa Barbara, California, including travel, a two-night hotel stay at Hotel Oceana, a cooking lesson with Bumble Bee's chef partner Chef Scott Leibfried and a meal at his restaurant, Arch Rock Fish.

information taken from Bee Mail given to Saltbox House

Ovens and summer CAN mix!

2011-08-05T12:31:00.000-06:00

SO I have found a great way to use my oven this summer wihout heating up my apartment too much. While the oven is on after it has been preheated I turn the fan on to low. As soon as it is done baking and I shut it off the fan goes on high and I crack the oven door open. it sucks the majority of the heat up and out. about 15-20 minutes later I shut the oven door and turn off the fan. It has helped TREMENDOUSLY!

National Food Holidays for August 2011

2011-08-05T00:53:00.000-06:00

Photo by Madeline L.

National Food Holidays for the Month of August

National Sandwich Month

Madeline's Cucumber Sandwiches- Click Here

National Brownies at Brunch Month

National Catfish Month

National Panini Month

National Peach Month

Alison's Apple Walnut Loaf- click here

National Apple Week Is The Second Week

Rachael's Mustard Pickles- click here

National Mustard Day: The First Saturday

Daily Holidays for August

Photo by Madeline L.

August 1: National Raspberry Cream Pie Day

August 2: National Ice Cream Sandwich Day

August 3: National Watermelon Day

August 3: Grab Some Nuts Day

Gloria's Walnut Bars- Click Here

August 4: National Lasagne Day

Photo by Nichole H.

August 5: National Waffle Day

August 5: National Oyster Day

August 6: National Root Beer Float Day

August 7: National Raspberries in Cream Day

Nichole's Tiramisu Raspberry Cups-click here

Photo by Heather B.

August 8: National Zucchini Day

Heather's Zucchini Bean Salsa-click here

August 8: National Frozen Custard Day

August 9: National Rice Pudding Day

August 10: National Banana Split Day

August 10: National S'mores Day

Photo by Stephani T.

August 11: National Raspberry Tart Day

August 12: Julienne Fries Day

August 13: National Filet Mignon Day

August 14: National Creamsicle Day

August 15: Lemon Meringue Pie Day

Stephani's Lemon Custard Meringue Pies-click here

Photo by Madeline L.

August 16: Bratwurst Day

August 17: National Vanilla Custard Day

August 18: National Soft Ice Cream Day

August 19: Potato Day

Sunny's Potato Salad - click here

August 19: Hot & Spicy Food Day

Photo by Madeline L.

August 20: Lemonade Day

Madeline's Raspberry Lemonade-click here

August 20: National Chocolate Pecan Pie Day

August 21: National Pecan Torte Day

August 22: National Spumoni Day

Photo by Sally A.

August 22: Eat a Peach Day

August 23: National Sponge Cake Day

August 24: National Peach Pie Day

Madelin H.'s Peach Crostata- click here

August 26: National Cherry Popsicle Day

August 27: National Pots de Crème Day

Photo by Michelle E.

August 27: Banana Lover's Day

August 28: National Cherry Turnover Day

August 29: More Herbs, Less Salt Day
Michelle's Bang Bang Shrimp- click here

August 29: Chop Suey Day

August 29: Lemon Juice Day

August 30: National Toasted Marshmallow Day

August 31: Eat Outside Day

August 31: National Trail Mix Day

Amanda's Summer Trail Mix- click here

Gluten free bread!

2011-07-25T18:06:00.000-06:00

Classic White Bread

3 cups rice flour (brown or white)

1 cup potato starch

½ cup tapioca starch

½ cup nonfat dry milk

2 tbsp sugar

1½ tsp salt

1 tbsp xanthan gum

1 tsp unflavored gelatin

2 cups warm water

1/3 cup oil or melted butter

1 tsp apple cider vinegar (or lemon juice)

3 whole eggs

3 egg whites

2¼ tsp yeast (1 packet)

In glass measuring cup, fill with 1 cut water, 1 tbsp sugar and yeast. This will activate the yeast.

In a small mixing bowl, blend together the remaining wet ingredients.

In large mixing bown mix all the dry ingredients.

Add the wet ingredients; egg mixture first, then the yeast.

Mix on high speed for 4 minutes.

Spray 2 or 3 bread pans with cooking spray.

Pour dough into pans. Cover with plastic wrap (lightly) and let rise for 1 hour. Dough might stick to plastic wrap when rising. Spray bottom of plastic wrap with cooking spray.

Preheat oven to 400 degrees.

Bake bread for 1 hour.

After 20 minutes of baking, lightly cover with tin foil to prevent the bread from getting too dark.

Let cool before cutting. Best when fresh or warm.

Recipe from 101 Incredible, Edible Gluten-Free Recipes for Kids

Oh my, this is good! it is the first bread recipe that we have eaten all of it. this was my third time baking it too in less than 2 weeks. I need to make more loaves at a time :)

I mill my own flour and have been using a mix between white and brown rice. I usually use sweet rice too but last time I milled I didnt have any. I also buy egg whites rather than wasting the extra yolks. oh and I prefer to use lemon juice instead of apple cider vinegar.

I made french toast with this for dinner tonight. Oh my, it was SOOO yummy!

Zucchini and Beans with Salsa

2011-07-24T16:56:00.000-06:00

It may not look pretty, but it sure tastes good!
I got this idea from my friend. here is the "recipe"
1 Can of black beans (I actually used dry beans and pre-cooked them...)
1 Zucchini
a little olive oil
A little garlic salt
a little chili powder.
a little peach mango Salsa (I get mine at Costco)
corn tortillas (or flour if you are not GF)
Some cheese.
heat the olive oil in a fry pan with the garlic salt and chili powder.
Add the beans and cut up zucchini. Saute it until done. Add peach mango salsa.

At this point we put it on plates and ate it. BUT if you want you can put it on tortillas, and top with cheese and put it in the oven until cheese is melted. I was thinking while eating it that instead of grated cheddar some feta might be nice over the top of it!

Healthy Chewy Rich Brownies

2011-07-23T22:30:00.000-06:00

Photo by Madeline L.

I've been on a health kick for months now and these are my little reward that I like to bite into now and then. I fact, I keep them in the freezer after making them and take out one piece when I just want some chocolate without the guilt. These are so healthy, that I don't even think about them as a dessert, but more of a snack because they have a lot of ingredients that a power bar would have (good for breakfast too). I recommend trying them out and see what you think for yourself. Gluten-free are great too (see below).

Rich and Chewy Brownies
from Food Lovers

Dry Ingredients:
1 cup Evaporated Cane Juice
1 cup 100% Whole Wheat Flour (you can use rice flour for a gluten-free version)
1/2 cup Natural Unsweetened Cocoa Powder
1 Heaping Scoop of Vanilla Protein Powder
1 teaspoon of Baking Soda
2 Tablespoons 60% Cocoa Semi-Sweet Chocolate Chips
1/2 Walnut Pieces

Wet Ingredients:
2 Eggs Whites
1 cup Unsweetened Applesauce
2 Tablespoons Original Soy Milk (Silk brand is great)
1 Teaspoon of Vanilla Extract

Directions:
Preheat oven to 350 degrees. Set aside 1 Tablespoon of walnuts and chocolate chips for the topping. Mix remaining dry ingredients together. Try to mix until lumps are gone. In a separate bowl mix the wet ingredients. Slowly add dry ingredients and mix well to prevent lumps. Pour mixture into a sprayed 8x8 baking pan. Top with walnuts and chocolate chips. Bake for 30-40 minutes.

Fish Tacos

2011-07-21T16:31:00.000-06:00

Makes 6 tacos

3 tilapia fillets
dash of garlic
dash lemon pepper
olive oil
avocado
onion
tomato
cilantro
lime
Monterrey jack cheese
corn tortillas
dash of salt

* I use frozen Tilapia, cover my frying pan with oil, cook Tilapia on low-med heat, cover with lid. Meanwhile, I chop all my veggies, dash with salt and garlic powder. After Tilapia is cooked dash with lemon pepper.
* Spray olive oil Pam cooking spray on a griddle, cook both sides of tortillas, and melt the cheese on one side.
* Combine all together and add some fresh squeezed lime.

The tacos should taste fresh and lite.

Homemade Oreo Cookies

2011-07-19T00:03:00.000-06:00

Ok, I have another cake mix recipe for you only, I didn't get it from my friend's cookbook 101 things to do with a Yellow Cake mix. I was actually given many versions of this type of recipe. These are so simple to make, but can be a little time consuming with the sandwiching part of it all. (Sometimes, I find myself just dunking the cookies in the frosting ;) However, the end result is wonderfully delicious and when you are done, you wish you'd doubled the recipe so you have enough for everyone else. This recipe can make quite a few cookies depending on how big you make them. So, it is all up to you. I have made all of the versions listed below including a gluten-free version I created using a gluten free cake mix; it turned out fantastic! I just made a few adjustments. See each version of this recipe below:

* You can make these with one box of cake mix or many people preffer to double them so they can make large cookies.

Oreo Cookies (Version A)- from Traci P.

Ingredients:

2 Devil's Food Cake Mixes

4 Eggs

1 cube of butter or Margarine (melted)

Oreo Cookies (Version B)-from Abby L.

2 boxes devils food cake mix

1 1/4 cup shortning

4 eggs

1 tsp vanilla

Oreo Cookies (Version C)-from Georgia C.

1 box of Fudge Brownie Mix

1 egg

2 Tablespoons of water

1/3 cup of vegetable oil

Oreo Cookies (Gluten-Free version)

1 box of Gluten-Free Devil's Food Cake Mix

1/2 cup of shortening (butter flavored is good)

1 egg

Directions:

Pre-Heat Oven to 350 degrees

Mix all ingredients until it becomes a cookie dough.

Measure out dough in cookie spoon or roll into balls. Press each one down a little with your fingers or a bottom of a drinking glass.

Bake for 8-10 minutes. Check them after 8 minutes. They will firm as they cool.

Transfer to a cookie sheet or plate and allow cookies to cool before frosting them.

Frosting Recipes
Ingredients:

Version 1- *This recipe can be enough for recipes using 2 boxes of cake mix
8 oz. Cream Cheese
1 cube of softened butter or Margarine
up to 1 lb of Powdered Sugar
a little milk as needed

Version 2- * Double this for doubled cookie recipe
1/2 c. Plain shortening (butter flavored is good too)
1/2 tsp Vanilla
up to 1 lb of Powdered Sugar
a little Milk as needed

Version 3- Double this for doubled cookie recipe
1/2 cup of softened Butter
1/2 tsp of Almond Extract or Vanilla
up to 1 lb of Powdered Sugar
a little milk as needed

Directions:
Mix all ingredients except powdered sugar with mixer and then add powdered sugar until it is the right consistancy for you.

Spread frosting on bottom of one cookie......

and top with another end!

These are also good with vanilla icecream between them or any icecream for that matter. My friend Loni P. likes to color the frostings at Christmas time and layer these cookies into a clear festive bag for goodies to giveaway.

For all you Harry Potter nerds out there!

2011-07-15T15:53:00.000-06:00

I couldn't help posting these links. Sorry, I haven't made these but they looked like fun and I am a true Harry Potter fan so good luck!

Butterbeer Cupcakes

Cauldron Cakes

Butterbeer 1

Butterbeer 2

Pumpkin Pasties

Ton Tongue Toffee

Pumpkin Juice

Multiple other recipe ideas1

Multiple other recipe ideas2

I'm sure if you do more searching the possibilities are endless but I thought this was fun. :)

Buffalo Chicken Pizza- Homemade to go!

2011-07-13T23:35:00.000-06:00

My husband and I created this when we were invited over to a friends house for grilled pizza. Since they were making something really creative with caramelized onions and feta cheese or something like that, my husband thought about buffalo wings. Well, we've tried buffalo pizza from various places and they all seem to put the buffalo sauce as the sauce and as a marinade for the chicken. Plus, I haven't had any with additional toppings other than cheese and chicken. It doesn't quite cut it for a delicious pizza for either of us. So, we decided to create one that includes our favorite compliments to a buffalo sauce in the form of a pizza.

Buffalo Chicken Pizza
Ingredients:
- Grilled Chicken Breast (or roasted chicken works well)
- Frank's Red Hot Sauce - Make as directed with butter
- Green Bell Peppers
- Red Onions
- Ranch Dressing (Homemade is best!) We like ours made with sour cream or plain yogurt for this pizza. You can also buy store brands that are made this way as well.
- Mozzarella Cheese (Or a variety of shredded cheeses works well)
- Pizza Crust (Homemade, store bought fresh dough, dry dough mix, or prepared crust)

Directions:
Shred your grilled chicken and place it in prepared Frank's Red Hot Sauce.
While it marinates, roll out your pizza crust and pop it in the oven for about 5 to 8 minutes (or if it is an already prepared crust, do as directed).
Allow the crust to cool for just a few minutes.
Spread Ranch Dressing all over the crust.
Top with sliced peppers, onions, and marinated grilled chicken.
Top again with cheeses (be as generous as you like)

* Just remember, if you like it hotter (spicier), the more marinated chicken and hotsauce you need on your pizza. This can also be effected by how much butter you dilute your hot sauce with when you are preparing it.

For a milder pizza you can:
-Dilute the hot sauce with more butter (or use less concentrated hot sauce) when preparing it
- Don't marinate the chicken as long
- Spread a thinner layer of marinated chicken on your pizza

Bake in a 400 Degree oven for an additional 10-15 minutes or until done. Check after 10 minutes depending on your oven.

Enjoy!

July's Author of the Month

2011-07-12T00:58:00.000-06:00

Heather B.

Montana
Saltbox House Author since 2009
Read Her Bio Click Here

Favorite Restaurant(s):
Olive Garden. We don't have one anywhere near us (3 hours away is the closest) We still have to suffer through the commercials though, and I want to go there SO BAD!

Favorite Foods:
My favorite food is sourghum flour cake. mmmmm.... As far as a main course though I would have to pick Chili-lime chicken :) I LOVE guacamole and if there is anything I can add it too, I LOVE it :)

Inspiration to Cook: My kids inspire me to cook. I want them to eat healthy and to be healthy. Part of being healthy for us means that we can not eat Gluten products or products with dye in them. It makes it a little more challenging, especially at first. now I hardly give it a second thought. I enjoy taking regular recipes and making them gluten free. I also enjoy experimenting with new flours.

Feelings about New Foods: *I* like to try new foods. My kids on the other hand... They are getting used to it though.

At the Table: We enjoy cooking for others. We often have people over for dinner. We hear all the time that you can hardly tell it is gluten free outside of one or 2 differences.

Here at Saltbox House Cooking Exchange, we have been inspired by Heather and chose her as July's author of the month because of her influence in Gluten Free Cooking. She has been a Saltbox House author since the beginning of our expansion and has helped expand the gluten free recipes of this blog to what it is today! In recognition of Summer treats and fun, we believe that no one should be left out when it comes to peach cobbler, fourth of July cake, or even having a burger or hotdog without a bun. Gluten free cooking can be a big demand in your household, but it shouldn’t and we should explore and discover all that food can offer at the family table regardless. To view all of Heather B.'s current posts such as delicious gluten free recipes, cooking creations, and other food topics see link list below:

Spinach Style Spaghetti

Pineapple Ginger Pork Roast and Sweet Rice

My Family's Favorite Cracker

Pineapple Zucchini Bread (gluten free)

Gluten Free Cookie Brownie Bars

Gluten Free Chicken Nuggets

* Most Popular Post*

Penne in Tomato-Artichoke Sauce

Lollipop Cookies

Hot Chocolate on a Stick

Gluten Free Sugar cookie

The Amazing Cucumber

Intro and Cinnamon Rolls

Frog Eye Salad

2011-07-09T07:28:00.001-06:00

It's time for summer picnics and potlucks. Here is one of our family's favorite side salads to bring. It is cool and delicious. Don't let the funny looking "frog eyes" scare you. Yum.

Frog Eye Salad

Ingredients:
1 (1 lb) pkg. acini de pepe pasta
1 can pineapple tidbits
1 can crushed pineapple
1 small can mandarin oranges
4 c. mini marshmallows
1 c. sugar
2 T. flour
Container of Cool Whip
1/4 tsp. salt
2 egg yolks, slightly beaten
shredded coconut, optional

Directions:
Cook acini de pepe in salted water for 12 minutes. Drain and set aside. Open pineapple cans and drain their juice into a small saucepan. Save fruit in fridge for later. Add sugar, flour and salt to pineapple juice and bring to a boil. In large bowl, pour hot liquid over the slightly beaten egg yolks. Let cool a little and then add the pasta. Stir and store in the refrigerator overnight. In the morning, break up the pasta (it will be stuck in clumps) add reserved fruit, drained mandarin oranges, Cool Whip, coconut (optional) and marshmallows.

Note: This recipe makes a very large amount. I use my largest Tupperware bowl.

Fast and Easy Banana Cake

2011-07-05T23:06:00.000-06:00

This is another recipe re-do that I have used again and again. It is made with a yellow cake mix and has just the right amount of banana flavor. For those reasons, this has become one of my favorite fast and easy cake recipes. In addition to being fast and easy, it calls for very few ingredients but still retains that sweet, melt in your mouth texture. You'll can serve this as a dessert or as a complement with your breaskfast or brunch. It works as well in any form from cupcakes to buntcakes. Try it for yourself!

Banana Cake:
1 box of yellow cake mix (I have tried it with a gluten-free cake mix too)
1 small box of vanilla pudding
2 bananas (mashed)
3 eggs
1/3 cup water
1 cup sour cream
2 tablespoons of oil
1/4 teaspoon baking powder

Smash bananas in a mixing bowl.

Combined: cake mix, pudding, eggs, sour cream, water , oil, and baking powder.

Blend together until well mixed.

Pour batter into greased and floured bundt pan.

Bake 40-45 minutes @ 350 degrees. turn over onto plate to cool and frost.

Frost and decorate as desired. It is delicious!

Here is the recipe for the cream cheese frosting I use regularly-

Cream Cheese Frosting:
1 8 oz box of cream cheese
1 cube of butter
(both softened at room temperature)
Milk as needed (canned milk or cream works well too)
up to 6 cups of powdered sugar
(taste and check out the consistency as you go)

Add food coloring if desired

Banana Cake Recipe from my friend Stephani Ashcraft's book
101 Things to do with Yellow Cake Mix

Barbecuing Tips

2011-07-02T18:12:00.000-06:00

Fun facts about Barbecuing:

Briquettes were invented by Ford and Edison- in 1920, Henry Ford made his own briquettes from sawdust and wood chips that where laying around in his car factory. he put it together with the help of Edison. Later on, Kingsford bought the invention and commercialized it (It was a success).

Father's Day is the biggest BBQ day next to the 4th of July

* When it comes to who will be barbecuing it is dad 60% of the time. But, when it comes to who chooses what to BBQ, it is mom 100% of the time ;).

The Most common BBQ items are: burgers, chicken, hot dogs, and corn on the cob

General Barbecuing Tips:

THE SET UP-

Use high quality hardwood charcoal to make the hottest, longest lasting fire.

Line the bottom of the fire bowl with aluminum foil.

Allow the starter fluid to remain on the coals for a minute before lighting.

Let the coals burn for about 35 minutes before placing food on the grill.

Allow 1 inch space between the coals.

STORING BRIQUETTES-

Charcoal briquettes should always be stored in an airtight plastic bag since they will absorb moisture very easily-that way, you will have as good as new briquettes next time.

CLEANING TRICK-

Window cleaner sprayed on a warm grill (not a hot grill) will make it easier to clean. Do this shortly after you are done barbecuing your food.

A COMMON MISTAKE-

Always turn steaks and chicken with tongs to avoid puncturing them. By not puncturing them, your meat will not dry out and will remain as juicy as ever.

BBQ SAUCE & POULTRY-

BBQ sauce generally has sugar in it so it can burn easily.

Don't put the BBQ sauce on your bird until it is almost fully cooked.

The best way to BBQ Poultry is to cook on a lower heat and for a longer time period.

COOKING FOR A VERY LARGE CROWD-

Try pre-cooking your burgers by layering your patties between tin foil on a cookie sheet and bake them at 350 degrees for 25 minutes. Then finish them on the grill for less than half that time. You can do this with hot dogs except bake them for 10 minutes.

Flavor Tricks:

Bury an onion wrapped in foil in the coals for an hour, you love the flavor it gives to your burgers.

Different herbs can be placed on the coals to flavor food. Some of the best are Rosemary and Basil .

When wrapping corn in tin foil for barbecuing, place a sprig of marjoram next to the ear of corn.

Wood chips on the coals will add flavor

Nut Shells on the coals will also add flavor

Safety Tips:

If coals ever get inflamed or too hot, you can always lay lettuce leaves on them.

Coat your grill with oil (spray is best) before starting the fire then clean it shortly after you are done barbecuing. Never spray the oil on the grill after the fire is started, you might loose your eyebrows from a flareup ;)

Never re-use the same plate or utensils that you handled your raw meat with

Don't place Poultry too close to the coals or the fat in the skin or drippings may cause a flare up.

Barbecue Resource- Bader, M. 2003. 20,0001 Food Facts, Chef Secrets, & Household Hints. USA, Bader Publishing.

National Food Holidays for July 2011

2011-07-01T11:48:00.000-06:00

Photo by Madeline L.

Madeline's Bison Burgers click here

National Bison Month

National Baked Bean Month

National Culinary Arts Month

National Grilling Month

National Hot Dog Month

Photo by Alison L.

Alison's Homemade Ice Cream Sandwiches click here

National Ice Cream Month

National July Belongs to Blueberries Month

Photo by Madeline L.

July 1: Creative Ice Cream Flavor Day

July 1: National Gingersnap Day

July 2: National Anisette Day

July 3: National Chocolate Wafer Day

July 3: Eat Beans Day

Madeline's All Day Summer Chili Recipe click here

Photo by Amanda D.

July 4: National Barbecued Spareribs Day

July 4th-Independence Day USA

July 5: National Apple Turnover Day

July 6: National Fried Chicken Day

July 7: National Strawberry Sundae Day

July 8: National Chocolate with Almonds Day

Amanda's Kitchen Sink Cookie Recipe click here

Photo by Abby L.

July 9: National Sugar Cookie Day

July 10: Pick Blueberries Day

July 10: National Piña Colada Day

July 11: National Blueberry Muffin Day

Abby's Blueberry Muffin's Recipe click here

Photo by Madeline L.

July 12: National Pecan Pie Day

July 13: National French Fries Day

July 13: Beans ‘n’ Franks Day

July 14: Macaroni Day

Madeline's Acorn Mac and Cheese Recipe click here

July 14: National Grand Marnier Day

Photo by Madeline L.

July 15: National Gummy Worm Day

July 15: National Tapioca Pudding Day

July 16: National Corn Fritters Day

July 17: National Peaches & Ice Cream Day

Madeline's Dutch Oven Peach Cobbler Recipe click here

Photo by Heather B.

July 18: National Caviar Day

July 19: National Daiquiri Day

July 20: National Lollipop Day

Heather's Gluten Free Lollipop Cookie Recipe click here

July 20: National Hot Dog Day

Photo by Madeline L.

July 20: National Ice Cream Soda Day

July 20: Fortune Cookie Day

July 21: National Ice Cream Day

July 21: SBH's Salad Day

Sunny's Potato Salad Recipe click here

Photo by Sally A.

July 22: National Penuche Fudge Day

July 23: National Vanilla Ice Cream Day

July 25: National Hot Fudge Sundae Day

July 26: National Coffee Milkshake Day

July 28: National Milk Chocolate Day

Loni's Chocolate Chip Oatmeal Cookie Recipe click here

Photo by Madeline L.

July 29: Cheese Sacrifice Purchase Day

July 29: National Lasagna Day

July 30: National Cheese cake Day

Madeline's Raspberry Alomnd Tart Recipe click here

July 31: National Raspberry Cake Day

July 31: Cotton Candy Day

July 31: Jump for Jelly Beans Day

Mint Brownies

2011-06-22T16:10:00.000-06:00

My friend, Sherry, had us a bunch of women make these for the men at church for fathers day. They were a hit! And so rich! You'll love these. :)

(Oh, and they take a little while to make as you let the layers cool so these aren't for those in a hurry.)

Mint Brownies

Brownies:

4 oz. unsweetened baking chocolate, chopped

1 C butter

4 eggs

2 cups sugar

1 tsp vanilla

1 ¼ C flour

½ tsp baking powder

Mint Frosting Layer:

2 C powdered sugar

4 T butter, softened

1 ½ tsp peppermint extract

1-2 Tbs. milk

Green food coloring

Chocolate Glaze:

6 oz. (about 1 cup) semi-sweet chocolate chips

6 tablespoons butter

Preheat oven to 350 degrees. Line a 9x13 inch pan with foil making sure the foil extends over the edges by about an inch. Spray with non-stick cooking spray and set aside.

Melt the unsweetened chocolate and butter in the microwave at 30 second intervals until melted. Stir between each interval. Set aside.

Beat together eggs, sugar and vanilla and then add the melted chocolate. Sift together flour and baking powder and then add to the chocolate mixture, mixing until just combined. Pour batter into prepared pan and bake for 20-30 minutes, or until a tester comes out clean. Set aside to cool.

Combine ingredients for mint frosting and then spread over cooled brownies. Chill in the refrigerator while preparing the chocolate glaze.

Melt chocolate chips and butter in the microwave at 30 second intervals until melted. Stir between each interval. Cool slightly and then carefully pour/spread over the top of the mint layer. Return to the fridge to cool. Once chocolate has hardened use edges of foil to remove the brownies from the pan. Trim edges and the cut into squares.

Marshmellow Fondant

2011-05-31T16:24:00.000-06:00

Photo by Madeline L.

Ingredients
1/4 cup butter
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided
Directions
1.Place the butter in a shallow bowl, and set aside.
2.Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3.Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

I just tried this recipe for the first time and am excited to use it again. It was easy and the fondant turned out beautiful. and was very easy to work with. I Used the fondant for the Easter cake pops that I made for an Easter party we had. If any one is interested for the Cake pop recipes (if your not your getting it any ways) I'll tell you right now. All you go is get a cake mix any flavor you want and then a frosting what every flavor you want (No nut flavor though) Cook the cake according to the instructions. Let it cool completely. Crumble the cake in the bowl and mix in with one cup of the frosting. Then you roll the cake in to balls and freeze over night. Done!

Photo by Madeline L.

Then use the fondant to make what ever you want with it!

May's Author of the Month: Alison L.

2011-05-17T13:18:00.000-06:00

Alison L.

Texas

Saltbox House Author since 2009

Read Her Bio (Click Here)

Favorite Restaurant(s):
We don't go out to eat much, but my favorite restaurant in Utah was Bajio Grill. It served the same type of food as Cafe Rio but I like their tortillas better and never stood in a long line<-- major bonus points there. I haven't found a new favorite place yet here in Texas.

Favorite Foods:
I would say my favorite food is anything I didn't cook. Isn't that awful? While I enjoy recipes and making new foods, the ultimate tasting experience is trying something fabulous that I didn't prepare and, best of all, something I won't have to clean up! But to be specific, I like home-style food. Breads (I know, carbs!), yummy potatoes (carbs!), and pasta (carbs, again!) dominate my recipe box. I am not a sweet tooth and rarely makes desserts.

Inspiration to Cook:With young kids, we are kind of hampered by their undeveloped tastes. I get tired of the same old thing and so I take two approaches 1. having the same old things be fast and easy or 2. trying new dishes that are familiar but different enough to be a little exciting to the grown ups in this house.

Feelings about New Foods:I love, love, love to collect new recipes. Even if the new recipe is for something I regularly cook. Just a little change makes the familiar a lot more fun.

At the Table:I don't really enjoy cooking for others, but that is due to insecurity. I have known so many wonderful cooks (my mother being the best) that I'm a little shy about sharing my skills. Which is probably why I don't post here enough.

Here at Saltbox House Cooking Exchange, we have been inspired by Alison and chose her as May's author of the month because of her hard work as a mother and creative blog designer. She has been our technical support for Saltbox House since the beginning of our expansion and has helped make this blog what it is today! In recognition of Mother's Day this month, we believe that cooking can be a big demand in your household, but we should explore and discover all that food can offer at the family table. To view all of Alison L.'s current posts such as delicious recipes, cooking creations, and other food topics see link list below:

Cheesy Broccoli Bean Soup

Five Minute Caramel Corn

Puppy Chow

Three Bean Soup (Crock Pot)

Homemade Ice Cream Sandwiches

Irish Soda Bread

Gingerbread Cookies

Moist Applesauce Fruitcake

Stuffed Mushrooms

Easy Peasy Pumpkin Cookies

Apple-Walnut Loaf

Game Day Salsa

*Most Popular Post

May's National Food Holidays

2011-05-02T01:30:00.000-06:00

Photo by Madeline L.

National Asparagus Month

National Barbecue Month

Add Pepper Marinade to you burgers

National Chocolate Custard Month

National Egg Month

National Gazpacho Aficionado Month

National Hamburger Month

National Mediterranean Diet Month

National Salad Month

National Salsa Month

National Strawberry Month

First Week:

Photo by Madeline L.

National Raisin Week and National Herb Week

Growing potted herbs in your kitchen window

Second Week:

Photo by Madeline L.

National Hamburger Week

Pineapple BBQ Bacon Cheese Burger

Third Week:

Photo by Madeline L.

International Pickles Week

Salami Pickles

Fourth Week:

Photo by Madeline L.

National Frozen Yogurt Week

Strawberry Shortcake Sundaes with Frozen Yogurt

Daily National Food Holidays:

photo by Amanda D.

May 1: National Chocolate Parfait Day

May 2: National Truffles Day

May 3: National Raspberry Tart Day

Amanda D.'s Meyer Lemon Raspberry Tart

May 4: National Orange Juice Day

May 4: National Candied Orange Peel Day

photo by Madeline L.

May 5: National Chocolate Custard Day

May 5: Cinco de Mayo

May 5: National Hoagie Day

Madeline L.'s Italian Cold Cut Sub

May 6: National Crêpes Suzette Day

May 6: International No Diet Day

Photo by Madeline L.

May 7: National Roast Leg of Lamb Day

May 8: Mother’s Day

May 8 National Coconut Cream Pie Day

May 8: National Empanada Day

May 8: Have A Coke Day

Angie L.'s Pork Barbacoa

Photo by Madeline L.

May 9: National Butterscotch Brownie Day

May 10: National Shrimp Day

May 11: Eat What You Want Day

Loni P.'s Corn and Bean Salsa

May 12: National Nutty Fudge Day

May 13 National Apple Pie Day

May 13: National Fruit Cocktail Day

Photo by Angi G.

May 14: National Buttermilk Biscuit Day
May 15: National Chocolate Chip Day

Angi G.'s Oatmeal Chocolate Chip Cookies

May 16: National Coquilles St. Jacques Day

May 17: National Cherry Cobbler Day

May 18: National Cheese Soufflé Day

Photo from unknown source

May 19: National Devil’s Food Cake Day

May 20: National Quiche Lorraine Day

May 20: Pick Strawberries Day

Strawberry Baked Alaska

May 21: National Strawberries and Cream Day

May 22: National Vanilla Pudding Day

Photo by Madelin H.

May 23: National Taffy Day

May 24: National Escargot Day

May 25: National Brown-Bag-It Day

May 25: National Wine Day

Madelin H.'s Hearty Lentil Soup

May 26: National Blueberry Cheesecake Day

Special Day(s):

National Barbecue Day and National Hamburger/Cheeseburger Day on Memorial Day Monday.

Winner of Our Wisdom Book Giveaway

2011-05-01T00:09:00.000-06:00

Congratulations to #1- Aaron and Carolyn

for winning our Wisdom Book Giveaway.

Thank you to everyone for entering our giveaway this month. Stay tuned for more great self sufficiency giveaways each month this year.

Aaron and Carolyn please e-mail me your address so we can send you your prize!

Hearty Lentil Soup with Spinach

2011-04-26T14:44:00.000-06:00

Ingredients:
3 slices of bacon, cut into 1/4-inch pieces large
1 onion, chopped (about 1 1/2 cups)
2 medium carrots, peeled and chopped
3 medium garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes, drained
1 bay leaf
1 tsp minced fresh thyme leaves (i use half tsp dried
1 cup lentils, rinsed and picked over
1 tsp salt
Ground black pepper
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 1/2 cups water
1 1/2 tsp balsamic vinegar
5 ounces baby spinach ( i use regular)

Instructions:
Fry bacon in a large pot or Dutch oven over medium-high heat, stirring occacionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onions and carrots; cook, stirring occacionally, until vegetables beging to soften, about 2 minutes.

Add garlic and cook until fragrant, bout 30 seconds. Stir in the tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.

Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low, and cook until vegtables are soften and lentils have darkened, 8 to 10 minutes.

Uncover, increase heat to high, add wine, and bring to simmer.

Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes. discard bay leaf.

Puree 3 cups soup in a blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.

Stir in spinach and continue to heat soup, stirring frequently, until spinach is wilted, about 3 minutes; serve. (serves 4- 6)

I get my recipes from different sources and this one i found on the Cooks Illustrated website. They have really good recipes that work. My whole family loves this.

Spiderweb Eggs

2011-04-21T12:41:00.000-06:00

Try cracking your eggs before you drop them in the Easter Egg Dye...the longer you leave them in the darker they will be. Kind of fun for little kids and they would make some pretty neat looking Devilled Eggs, yum!

Festive Spring Cookies

2011-04-20T07:47:00.000-06:00

This is a easy and slightly healthy roll out cookie recipe. Great for making any sort of holiday cookies with little ones. The best part is there is no egg required so go ahead and eat all the dough you want!

3 cups flour (all purpose, whole wheat pastry flour or a combination of the two)

1 teaspoon baking powder

1/2 cup grape seed oil

2/3 maple syrup

2 teaspoons vanilla

1 teaspoon sea salt

Preheat oven to 350. Combine the flour and baking powder in a large bowl. In a separate bowl, stir together the oil, syrup, vanilla and salt. Add w

et ingredients to dry. Stir to form smooth dough.

Roll dough out to 1/2" thickness on floured work

surface. Use cookie cutters to cut into desired shapes. Bake for 15 minutes or until lightly browned. Cool completely.

Frosting

2 cups confectioners sugar

6-8 Tablespoons milk or soy milk

4 Tablespoons light corn syrup

food coloring to reach desired colors

In a bowl, stir together sugar and milk, until smooth. Beat in corn syrup until icing is smooth and glossy. Add food coloring.

Dip cookies in icing and allow time to dry.

Faux crab Cakes

2011-04-18T15:15:00.000-06:00

This is a Paula Deen's recipe that i use very often and i thought this would be a good recipe to share, because they are fast to make, inexpensive and my children like it so much. I usually call them "Crabbypatties"(like in SpongeBob), just to make it sound more fun. I also like that they are more nutritious than chicken nuggets. I serve them with vegetable like broccoli for a perfect lunch. Ingredients: Vegetable oil for frying 2 (6 ounce) can tuna fish 1 egg 2 tablespoons diced green onions 1/4 cup mayonnaise 1/2 bread crumbs Lemon juice (optional) Directions heat 1-inch of oil in a largeskillet over medium heat. while oil is heating, combine tuna, beaten egg, green onion, mayonnaise, 1/4 cup bread crumbs and lemon juice, to taste, if desired. Form into patties and remove from oil and drain on paper towels before serving. Makes 4 servings.

April's Giveaway- How To Books

2011-04-11T01:19:00.000-06:00

Starting this spring, we at Saltbox House Cooking Exchange would like to start a new theme for the rest of the year. This year, we want to start focusing on self sufficiency. There are so many things to learn about self sufficiency when it comes to the food. Whether it is growing a garden, canning some vegetables or even butchering your own cow. We know, that sounds a bit unorthodox, but it is a living for many who have already become used to living off the land and taking advantage of Earth's natural creations. With all there is to learn about self sufficiency and living off the land, we decided to get people more excited about it with our giveaways. Each month until harvest time sets in, we are giving away something that has to do with self sufficiency. These things will range from books, Kitchen and garden supplies, gift cards, and more. All we ask in return is for you to share some of your personal wisdom and what you'd like to learn more about.

We are starting off the give away with the How To Books brought to you by Stackpolebooks.com. You may have recognized their books from the local book store or even Costco and noticed that they are these books are almost as thick as they are tall ;). They have everything you ever wanted to know about the subject titled. In my copy of Country Wisdom for example, I have read almost everything you'd want to know about living off the land; from making your own soap to raising your own chickens. In fact, they have a whole section on canning and preserving along with some great recipes that I have come to love! I would recommend these books to anyone interested in knowing more about starting from scratch or making use of the things around them.

If you are interested in these books, enter our giveaway (details at the bottom of this post)

TO ENTER THIS GIVEAWAY:

You could win your choice of one of these great books!

3 Easy Steps

Step # 1- Go to the top of this blog that says "Search by Label" and choose a topic that interests you. Pick a post that teaches you something about self sufficiency. Leave a comment on that post itself about what you learned. If the post doesn't really have anything to do with self sufficiency choose another or go to the next step.

Step # 2- Leave a comment on this post telling us what post you found and what you learned. If it didn't have anything to do with self sufficiency, then tell us what you'd like to learn more about that pertains to self sufficiency.

Step # 3- List the books on that same comment. Starting with the one you'd like the most as #1 to the one you'd like the least as # 5.

You should have 1-2 comments

(one on the searched post -if you found one- and one on this post to enter the drawing)

This Drawing ends April 30!

You must be a follower via Blogger or Facebook to enter.

April's Author of the Month

2011-04-09T00:31:00.000-06:00

Amanda D.
New Mexico

Saltbox Author Since 2009

Read Her Bio
Click Here

Favorite Foods:

My all time favorite food is Popcorn cooked on the stove not the microwave!

My favorite thing to eat (right now it often changes): Brown Rice, Smoked Salmon, wilted down kale all wrapped up in seaweed (so basically a sushi burrito) with soy sauce and wasabi of course.

Inspiration to Cook:

I love cooking always have and hope I always will. I don't ever feel like not cooking, though sometimes I don't always feel like cleaning up the mess. One of the best ways to spend time with friends and family is to cook a meal together. My kids help in the kitchen all the time and I truly feel if they join in the fun of meal preparation they are more likely and eager to eat what they have cooked. In this fast paced convenience food society I want to instill the value to homemade meals and sitting down together in my children.

Feelings about New Foods:

I love trying new foods. Though I am also a bit picky about what I will put into my body. There is so much information out there these days and movies like Food Inc. make me really think twice about the foods I buy and what I feed my family. As much as possible I buy organic and locally grown food.

At the Table:

Cooking for others is an absolute passion. We love having friends for dinner and I love helping a friend in need by taking them a home cooked meal.

Here at Saltbox House Cooking Exchange, we have been inspired by Amanda and chose her as April's author of the month because of her creativity with cooking and her desire to use organic and locally grown foods in the meals she makes. In recognition of Earth Day this month, we believe that cooking nutritious foods should come as close to the garden as possible and we encourage everyone to make good choices in the foods they eat and make their families this month. To view all of Amanda's current posts such as delicious recipes, cooking creations, and other food topics see link list below:

Caring for Cast Iron Cookware

Heart Dogs

Not Your Average Gnocchi!

Chocolate Walnut Fudge

Meyer Lemon Raspberry Tart

Spicy Indian Quinoa Salad

Chocolate Covered Strawberries

Freshly Baked Valentines

Heart Shaped Spaghetti

Kitchen Sink Cookies

Almond Snowballs

Pumpkin Molasses Cookies

Pumpkin Bread with a Twist

Pumpkin Coffee Cake

My Mom's Caesar Salad

My Top Three Favorite Soups

Butternut Squash Risotto

Pink Pancakes AKA Beet Pancakes

Homemade Trail Mix

Swedish Meatballs

2011-04-06T21:47:00.000-06:00

This recipe is a re-do after I first posted it in January 2009. I love meatballs and I was overdue to make them again. These meatballs were demonstrated to me by an Italian woman I once for in 2001. She learned how when she lived in Stockholm. I had to make up some things of my own because when she showed me it was a bit like: "Ok, I add a bit of this and a bit of that and here you go." I have since then taken her demonstration and formed my own measurements with a few altered ingredients making it as close as I could get. I think I did pretty well. Try them for yourself. Smaklig måltid or enjoy your meal!

Meatballs-
Ingredients:
1 lb of Lean Ground Beef
1 lb of Ground Pork
2 eggs (lightly beaten)
1 small onion diced or equivalent dried onion (Sauted in oil)
1 pint of Heavy Cream
2 cups of bread cubed or crumbs (gluten free bread works great too)
1/2-1 teaspoon of California Garlic powder (or equivalent amount of garlic)
1/2-1 Tablespoon of Ginger
1/2-1 Tablespoon of Nutmeg
1 teaspoon of pepper and salt
Oil for making meatballs and sauteing onions

Toast your own bread crumb in a 400 degree oven for up to 10 minutes or more if needed to dry. You can always leave them out over night to dry. Grind them up into crumbs. (Food processor is a fast way)

Mash beef and pork together in one bowl. In another bowl mix eggs, cream, garlic, ginger, nutmeg, pepper, and salt together. Mix all together with hands and then add sauted onions and bread crumbs, again mix with hands until meat becomes a lighter texture. Roll into small balls and cook on medium to high heat and keep turning them.

After cooking them on medium to high heat, transfer to a slow cooker set on high. Make sure they are mostly cooked (hardly any pink in the middle). You don't have to transfer them to a slow cooker, but since I make so many, I like to transfer them so I can keep cooking more in my pan while keeping the rest hot.

Gravy:
This can be with or without fat drippings. I use lean ground beef so, I hardly get any fat drippings really. Just use any fat drippings you have and add butter accordingly if desired.

Ingredients:
4 cups of water (reserve 1 cup for corn starch and 1 cup for bullion to dissolve in each)
2 beef bullion cubes
Butter if needed (depends on you)
1/2 to 1 cup of cream (any kind)
Ginger, Nutmeg, garlic, Salt and Pepper to taste and smell.

For a great thickener use corn starch, flour, and potato flakes. (Use one, two or all three).
Melt butter and/or fat in saucepan, add water with bullion.

While continuously stirring with whisk pour in starch, sift in flour, and shake in potato flakes. Add up to 4 tablespoons of each or as needed and bring to a boil or until thickened.

Helpful Hint* Pour gravy into a slow cooker and set on low to high while you cook the meatballs. Add meatballs into gravy as you cook them to keep warm and set in gravy.

Serve with Berry Sauce:
I Strongly recommend serving the meatballs with whole berry Cranberry sauce (unless you can find Lingon Berry sauce). The point is, the flavors that come together from the ginger and the sweet yet tartness of the berry makes a delicious combination. I was always told never to serve them with out the berries.

Garlic Mashed potatoes are also a great addition!

National Food Holidays for April 2011

2011-04-04T14:50:00.000-06:00

Photo by Madeline L.

National Food Holidays for the Month

National Florida Tomato Month

Terah's Tomato Bisque Recipe Click Here

National Garlic Month

National Grilled Cheese Month

National Soft Pretzel Month

National Soy Foods Month

Photo by Madeline L.

National Food Holidays by the Week

Week # 1

National Bake Week Begins First Monday

Week # 2

National Egg Salad Week Second Week
Madeline's Ham and Egg Salad Sandwich Recipe Click Here

Special Food Holidays

National Hot Cross Bun Day Good Friday April 22nd

National Baked Ham with Pineapple Day Easter

April's Daily Food Holidays

Photo by Madeline L.

April 1: National Sourdough Bread Day

April 2: National Peanut Butter and Jelly Day

April 3: National Chocolate Mousse Day

April 4: National Cordon Bleu Day

April 5: National Caramel Day

Madeline's Easter Caramel Apples Click Here

April 5: National Raisin and Spice Bar Day

Photo by Madeline L.

April 6: National Caramel Popcorn Day

April 7: Coffee Cake Day

April 8: National Empanada Day

April 9: Chinese Almond Cookie Day

April 10: National Crescent (Croissant) Day

Angie L.'s Broccoli Braid Recipe Click Here

April 11: National Cheese Fondue Day

Photo by Nichole H.

April 12: Grilled Cheese Sandwich Day
Nichole's Grilled Cheese Waffles Click Here

April 12: National Licorice Day

April 13: National Peach Cobbler Day

April 14: National Pecan Day

April 15: National Glazed Spiral Ham Day

April 16: National Eggs Benedict Day

April 16: Day of the Mushroom

Photo by Madeline L.

April 17: National Cheeseball Day

April 17: Healthy Kids Day

April 18: Animal Crackers Birthday

April 19: Garlic Day

April 20: National Pineapple Upside-Down Cake Day

Stephani T.'s Pineapple Upside-Down Cake Recipe click Here

April 20: Lima Bean Respect Day

Photo by Madeline L.

April 21: Chocolate-Covered Cashew Truffle Day
April 22: Earth Day

April 22: National Jelly Bean Day

April 23: National Cherry Cheesecake Day

April 23: National Picnic Day

April 24: National Pigs-In-A-Blanket Day
Madeline's Pretzel Dog Recipe Click Here

Photo by Michelle E.

April 25: National Zucchini Bread Day

April 26: National Pretzel Day

April 27: National Prime Rib Day

April 28: National Blueberry Pie Day

April 29: National Shrimp Day

Michelle's Bang Bang Chicken and Shrimp recipe click here

April 30: National Raisin Day

Ham, Leek, Pea, and Gruyere Tart.

2011-03-23T08:07:00.001-06:00

HAM, LEEK, PEA, AND GRUYERE TART: I am absolutely IN LOVE with spring produce! There is something so rejuvinating about the acidic, tartness of early greens with the sweet and salty flavors of ham and cheese. Several wonderful items are in season right now, asparagus, rhubarb, green onions, chives, leeks, and peas, with many more to come in the following weeks. Try this spring-flavor infused tart to wake-up your dinner routine. (Forgot to take a picture...use your imagination...;-)

Ingredients:

-Puff pastry (homemade, or store bought)

-gruyere cheese, about 2 cups, shredded

-fresh or thawed from frozen peas (if using frozen, make sure they are completely dry before using.)

-One leek, white and light green parts, only

-about 6 ounces ham off bone, or you can use sliced from the deli as well.You can shred it or leave it in slices and set on tart like a lasagna noodle. Also- prosciutto works nicely for this.

-salt, pepper

-1 tbsp olive oil

-lemon zest, 3 tsp from one lemon rind

Directions:

-Pre-heat oven to recommended temperature on package (if using store bought), or 400 degrees for homemade, Line a baking sheet with parchment paper. Saute leeks and peas in olive oil. Salt and pepper and saute until until tender and fragrant, about 5 minutes. Remove from heat. Set pastry dough on sheet. Make sure it is still cold and work quickly. Personally, I love to pre-bake the pastry dough a bit to ensure that the cheese doesn't make it soggy in the center. Pre-bake for about eight minutes, or just until set- but not quite golden. Remove and top with shredded cheese, leeks, ham, peas, and sprinkle with lemon zest. Bake until the cheese is melted and the crust is light golden brown. Serve with a dollup of creme fresh if desired.

Irish Beef Handpies

2011-03-19T14:35:00.000-06:00

IRISH BEEF HANDPIES- These were amazing. You can make them in bulk and freeze them, too.

Ingredients:

-1 tablespoon vegetable oil

-1/4 head green cabbage

-3 carrots, sliced into rounds

-1/2 pound red pratties (potatoes), scrubbed and diced

-1 lb ground beef sirloin

-3 tbsp tomato paste

-1/2 tsp Worcestershire sauce

-1/2 tsp dried thyme

-coarse salt and ground pepper

-all purpose flour (for rolling)

-two 9 inch pie crusts, or pastry dough. You can use store bought or easily make your own. Store-bought saves a lot of time, though.

Directions:

Preheat oven to 400 degrees.

In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.

On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.

To Freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.

To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

I adapted this recipe from: Everyday Food Magazine, Issue 60. This dish is great because you can really add any veggie that you have. We have added parsnips, peas, and green beans before, too.

The Dubliner'

2011-03-19T14:28:00.000-06:00

THE 'DUBLINER'. Put an Irish spin on the regular old grilled cheese! I came up with this last year and now it is a frequent request at our house. Variations can be made depending on your available ingredients and what your family likes.

Ingredients:

-Virgin (white, no dried fruit, but you can use teh dried fruit type as well- I think it would taste very good) Irish soda bread, sliced into sandwich servings. If no soda bread, just use regular.

-Kerrygold Irish butter (you can substitute regular, but Kerrygold is creamier.)

-Dubliner Sharp vintage cheddar (it is available at nearly every grocery store in specialty cheeses).

-one leek, sliced.

-olive oil (if not using bacon)

-salt and pepper

-2 slabs Irish bacon (Optional. Regular bacon can also be used, but Irish bacon has a thicker cut and usually less sodium is used.)

Directions: Heat a grill. If using bacon, cook in a medium skillet until crisp (or tender depending on your taste). Take sliced leeks, sprinkle with salt and pepper, and saute them in olive oil if not using bacon, or use remaining bacon fat if you used the bacon, until tender and fragrant, about 5 minutes. Remove from heat. Butter your bread slices on one side. Slice cheese and place on bread, then, top with leeks and bacon. Cook/Grill as any grilled cheese and serve. This dish goes well with potato and leek soup.

Wexford Cake...Irish food is AlWAYS in season!

2011-03-19T14:23:00.000-06:00

FOOD IDEA-WEXFORD CAKE (AKA BLACKBERRY-ALMOND CRUMBLE CAKE):

Based on original recipe from Margaret M. Johnson.

INGREDIENTS:

Topping:

-2 tbsp unsalted Kerrygold butter, melted

-1/2 cup packed light brown sugar

-1/2 cup granulated sugar

-2 tsp ground cinnamon

-4 large eggs, beaten

Cake:

-1 cup (2 sticks) unsalted Kerrygold butter at room temperature

-1 cup granulated sugar

-3 large eggs, beaten

-3/4 cup self-rising flour

-pinch of salt

-1/2 cup milk

-1 cup ground almonds

-2 cups FRESH blackberries (do NOT use frozen)

Directions:

Preheat oven to 350 degrees. Butter and flour a 9 inch springform pan. Tap out excess flour.

-To make topping: In a small bowl, combine the butter, sugars, and cinnamon. Cool slightly, then stir in the eggs with a fork. Set aside.

-To make the cake: Cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs. Beat in the flour, salt, and milk. With a wooden spoon, stir until a soft dough forms. Spoon the batter into the prepared pan. Sprinkle almonds on top., then sprinkle blackberries over the almonds. Spoon the topping over the blackberries.

Bake the cake cake for 70-75 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 10 minutes. Release the sides of the pan. Slice and serve warm with whipped cream or, as I used last week, lemon frozen yogurt.

Kids Cat Rolls

2011-03-14T09:39:00.000-06:00

Kids Cat Rolls
We made these Cat for a Joy School Activity- so they are easy enough for one adult to help 4 three and four year olds in making. I used Rhodes Frozen Rolls, which I always have in the freezer. Each cat uses 4 rolls (in the above picture, ignore the big roll on the right- one of the kids snuck that into the picture).

Directions:
Pull out 4 rolls about 2 hours before activity or until thawed but still cold (I put mine in the fridge once they had thawed until we needed them.)
Spray a cookie sheet with non-stick spray.
1. Take two rolls and smash them together. Roll them (like a snake). This is the cats body. Lay it on the cookie sheet.
2. Take one roll and roll it like a snake. This is the cats tail. Pinch it to one end of the cats body.
3. Take one roll (the last one) and flatten it out in the shape of a circle. Then using a pair of scissors, cut it in the shape of a heart with the bottom not so pointed. Pinch it to the other end of the cats body.
4. Take scissors and clip the dough. This makes it look like fur- see pictures below. You can clip as much or as little as you want.
Let rise for 20 minutes.
Bake at 350 degrees for 20 minutes.

Caring for Cast Iron Cookware

2011-03-06T20:21:00.001-07:00

Caring for cast iron cookware might seem like a chore, but it’s a chore that doesn’t take as much time as you’d think and is honestly completely worth the time. The first step in caring for a new cast iron pan is seasoning.

How To Season Cast Iron
1. Preheat your oven to 325 degrees F.
Position a rack in the middle of the oven.
Place a foil lined baking sheet on the rack beneath the middle rack.
2. Wash your new pan in warm, soapy water. Dry well.
3. Warm the clean, dry pan over medium-low heat on your stove top.
4. Brush 1-2 tablespoons of oil, such as corn, vegetable or grape seed oil over the bottom inside and sides of the pan.
There should be just enough oil to evenly cover the surfaces without any excess.
5. Place the pan upside down in the oven on the middle rack. Bake for an hour.
Some people choose not to invert the pan, however. This difference is probably just a matter of personal choice and not right or wrong.
After the hour of cooking, turn the heat off and allow the pan to cool inside the oven for an hour.
Seasoning your new pan can be helped along if the first few recipes you cook after the initial seasoning process include the use of oil, such as sauteing an onion or deep frying. Over time the pan will become dark and smooth with a beautiful, natural non-stick finish. Additionally, you can repeat this oven seasoning process.
seasoned, nonstick pan
Besides being beautiful, cast iron pans that have been properly seasoned and cared for can offer you a chemical-free non-stick surface to cook on.
good investment piece
Because they don’t contain a chemical non-stick coating there’s no need to toss out a pan the way you’d toss a Teflon coated pan after a few years. They’re incredibly sturdy, too.
A well-maintained cast iron pan will likely outlive you. For a relatively small price you’ve purchased a pan that you can one day hand down as a family heirloom.
even cooking
Sure a cast iron skillet takes longer to heat, it is a wonderful heat conductor – the heat is even and well maintained. Additionally, cast iron is one of my favorites to cook with because it is safely used stove top or in the oven, unlike traditional coated non-stick pans.
increase your iron consumption
If you suffer from anemia, you may want to consider cooking in cast iron. Evidence suggests that eating food cooked in cast iron will increase the amount of iron in your diet.

Nichole's Intro

2011-03-06T15:41:00.000-07:00

Hello, my name is Nichole Hernandez, i am Madeline's best friend and co-creator of this blog. I don't feel right calling myself that because Madeline does everything, she is just kind enough to give me that title:) I love food and i love to cook even more. I can't really say that one person inspired me to learn to cook but i do remember a couple people, i guess you could say, influencing me in different ways. First being Mom...she is a great and adventurous cook. The thing i always remember about her and her cooking is that she was never afraid to try new things and was/is always experimenting with new spices and ingredients. That's kind of the way i cook today, i love to work with new ingredients and sometimes mix spices and flavors that you would never expect to be in the same dish. I think if you asked my husband what he likes most about my cooking, it would be that. The other person that influenced me would be my Grandma Pat...she passed away when i was 17 years old but i still have vivid memories or dishes that she made, i can remember how they smelled and tasted and how great they looked. It makes me feel close to her when i make her dishes or cook from her cookbook. I love that food can do that. She made everything look perfect and easy all at the same time, i strive to be able to cook like her and to pass down my love of cooking to my son.

I will admit that i watch quite a few cooking shows on The Food Network, and i have learned SO much from them! I love being able to watch a show and learn a cooking "method" and being able to use it that night when i make dinner for my family. Once you learn a cooking method you can use different ingredients and turn it into so many different meals, tweaking it to make it your own. I love to cook, what i consider to be, American comfort food, Mexican and Italian food the most. My goal this year is to learn more Mexican dishes, like Tamales, which shouldn't be too hard with Mexican Mother-in law:)

I have loved being a part of this blog. I hope post more of what i cook this year than i did last year, to be honest, remembering to take a picture of my meal before i eat it is what usually keeps me from posting my recipes:) I wish everyone an exciting year in cooking and blogging!

Spinach style spaghetti

2011-03-05T17:00:00.000-07:00

I wish I could say I slaved over this delicious dish, but I didn't, after all it is just spaghetti :) I bought Tinkyada brand pasta, gluten free brown rice pasta, spinach style. It is made with brown rice and spinach powder. I cooked it according to package directions. I also cooked some ground beef. I topped it with Classico brand florentine spinach & cheese sauce. YUMMY! and it's is green to boot! Happy March :)

March's Author Spotlight- Stephani T.

2011-03-03T00:09:00.001-07:00

Stephani T.
New York

Saltbox Author Since 2009

Read Her Bio Click Here

Favorite Foods:
Cheese (especially Dubliner and goat cheeses)
Chocolate
(Yes, I am partial to the typical female food group)

Favorite Restaurant(s):
Since living in three states recently, I had a favorite restaurant in each state. 1-Utah: Log Haven 2-Los Angeles: (so many good ones!) Viva Madrid 3-New York: Black and Blue

Inspiration to Cook:
Many things inspire me to cook, but perhaps the two most driving inspirations for all things culinary are my mother, and my convictions about food and its impact on our lives and, essentially, the earth. My mother is a fantastic cook and baker. I grew up eating from her garden, canned preserves, self-ground wheat, homemade bread, and her other various industrious culinary ambitions. I took this for granted when I was young, but when I got out on my own, I realized not only that the food at home was better, but how much better I felt when I ate my moms 'from scratch food'. I realized that making food for your family is healthier as well as an expression of love. The second main reason I have for cooking is because I honestly believe that you are what you eat. What we eat impacts our bodies, our minds, everyone else, and the earth. I try to make sure that my food choices are not at the expense of anyone/thing else. I am not prefect at this, by any means, but I try.

Feelings about New Foods:
I absolutely love to try new foods and flavors. I will try just about anything (yes, I have eaten things that would make some squirm). I feel like tasting new foods is akin to taking different classes in school. You sure won't learn much from taking only one class. That said, I also enjoy falling back to the favorites and staples in between being adventurous

At the Table:

Entertaining guests, especially for dinner, is something that my family has been known for since my great-grandmother, (quite the socialite). I inherited the 'hospitality' gene and if I had it my way, I would have people over every other night. I just love to feed people good food. ;-)

Here at Saltbox House Cooking Exchange, we have been inspired by Stephani and chose her as March's author of the month because of her soul connection with Irish cooking. Having this connection through her heritage has taught all of us here the way to Irish culture and traditional cooking. To view all of Stephani's current posts such as delicious recipes, cooking creations, and other food topics see link list below:

Guinness and Beef Casserole

Dublin Coddle

Irish Soda Bread Muffins

Anglo-Irish Sticky Toffee Pudding

Molten Lava Cake

Basic Applesauce

What to do with a Pumpkin

Most Popular Post!

Autumn In A Jar

Irish Beef Stout Stew

Doughnut Muffins

Easy Breezy Spring Dishes

Irish Recipes for Everyone to Enjoy

Pineapple Upside Down Cake

Documentary Film Review, Food Inc.- 'Making a Choice Every Day'

Food Holidays for March 2011

2011-03-01T22:20:00.000-07:00

National Celery Month

National Flour Month

National Frozen Food Month

National Nutrition Month

National Noodle Month

National Peanut Month

National Sauce Month

Celebrations during special weeks of March

2nd Week of March

Chocolate Chip Cookie Week

Photo by Madeline L.

3rd Week of March

American Chocolate Week

Gloria and Madeline's Mint Chocolate Brownies Click Here

Special Days in March 2011

International Pancake Day, Shrove Tuesday March 8th

Maple Syrup Saturday, 3rd Saturday

Photo by Madeline L.

March 1: National Peanut Butter Lover’s Day

National Fruit Compote Day

March 2: National Banana Creme Pie Day

March 3: National Cold Cuts Day

Madeline's Italian Cold Cut Trio click here

March 4: National Pound Cake Day

photo by Madeline L.

March 5: National Cheese Doodle Day

March 6: National Frozen Food Day

National White Chocolate Cheesecake Day

March 7: National Crown Roast Of Pork Day

March 7: National Cereal Day

Rachael's Gooey Coconut and Caramel Chex Mix click here

Photo by Madeline L.

March 8: National Peanut Cluster Day

March 9: National Crabmeat Day

Gloria's Crab Burgers click here

March 10: National Blueberry Popover Day

Pack Your Lunch Day

March 11: Oatmeal-Nut Waffles Day

Photo by Madeline L.

March 12: National Baked Scallops Day

March 13: Coconut Torte Day

March 14: National Potato Chip Day

March 14: Pi Day in Math Circles (Pi is (3.141414);

Bake A Pie In Solidarity

Madeline's Strawberry Lemon Pie click here

March 15: National Pears Helene Day

Photo by Madeline L.

March 15: Ag Day, Celebrating Our Bountiful Food Supply

March 16: National Artichoke Hearts Day

March 17: Corned Beef And Cabbage Day

Angi G.'s Crock Pot Corned Beef click here

St. Patrick's Day

March 18: Oatmeal Cookie Day

March 19: Poultry Day

Photo by Nichole H.

March 19: National Chocolate Caramel Day

March 20: National Ravioli Day

March 21: California Strawberry Day

Nichole's Strawberry Salsa click here

March 21: National French Bread Day

March 22: National Water Day

Photo by Madeline L.

March 23: National Chip and Dip Day

National Melba Toast Day

March 24: National Chocolate Covered Raisins Day

March 25: National Lobster Newburg Day

March 25: National Pecan Day

Angie L.'s Chunky Pecan Pie Bars

Photo by Alison L.

March 25: National Waffle Day

March 26: Make Up Your Own Holiday Day

March 26: Spinach Day

Alison's Three Bean Crock Pot Soup

March 27: National Spanish Paella Day

March 28: Something On A Stick Day

Photo by Amanda D.

March 28: National Black Forest Cake Day

March 29: National Lemon Chiffon Cake Day

March 30: Turkey Neck Soup Day

March 31: Tater Day

Amanda's Gnocchi click here

National Clams On The Half Shell Day

Oranges and Lemons Day

Winner of Movie Giveaway

2011-03-01T10:24:00.000-07:00

With 5 entries generated into the Randomizer. Entry # 1 was picked at random.

Congratulations # 1- Rachael and Family

Thank you to everyone who entered February's giveaway. Please stay tuned to our next giveaway that will begin in April.

Rachael B. Please contact us to claim your reward.

Blackberry Sour Cream Tarts

2011-02-24T11:14:00.000-07:00

photo by Madeline L.

These are a very tempting tart that I can only make on special occasions so that I won't eat the whole batch. It is not my recipe, it was given to my by my friend Kristin.

Blackberry Sour Cream Tarts
by Kristin Reed

Ingredients:
1 bag frozen blackberries
1 box of ready-made pie crust
1 cup of sour cream
1 egg
4 Tablespoons of flour
1 cup of sugar
1 teaspoon of vanilla

Directions:

Lay out pie crust and cut into sizes you want for your tarts. I use a small Mason lid. Place cut out dough into tart pan slots (or a mini cupcake pan) and press to form a cup shape.
Place one blackberry into the center of the dough cup.
Mix sour cream, egg, flour, sugar and vanilla together and pour over blueberry almost filling the top of the tart.
Bake in a pre-heated oven set @ 350 degrees for 8 mintues.

Topping Ingredients:
1/4 cup of butter
1/3 cup of flour
1/3 cup of brown sugar
1 tespoon of cinnamon

* Mix together into a crumbled mixture with a fork or food processor. Not too long or it will go mushy.

Sprinkle topping over tarts and place back in the oven set @ 400 degress for an additional 8 minutes.

photo by Madeline L.

Guinness and Beef Casserole

2011-02-24T09:38:00.000-07:00

GUINNESS AND BEEF CASSEROLE: Here is one of out families ALL time favorites (even my kids like it- and they don't eat anything). Enjoy!

Ingredients (áirítear):

-2 tbsp vegetable oil

-2 lbs rump beef, cubed

-3 large onions, slived

-1/4 cup all purpose flour

-8 carrots peeled and thickly sliced

-1 bunch celery, thickly sliced

-8 cups beef stock or canned low-salt beef broth

-1 cup Guinness stout

-1 tsp caraway seeds

1 tbsp raisins

-1 tbsp tomato puree

-Salt and freshly ground pepper to taste

-2 tbsp minced fresh parsley

Directions (treoracha):

-In a large, heavy skillet over high heat, heat the oil. Add the meat and cook in batches, stirring constantly, until meat is lightly browned on all sides. about 5 minutes per batch. Using a slotted spoon, transfer meat over to a large pot or Dutch oven.

-In the same skillet, saute the onions over medium heat until soft but not browned, about 5 minutes. Add the flour and stir to coat the onions. Transfer the onions to the pot or Dutch oven, then add all the remaining ingredients except the parsley, Cover and cook over low heat until the meat is tender, 2-2 1/2 hours. Taste and correct seasoning and sprinkle with parsley. Serve with warm Irish Soda bread or scones with Kerrygold butte. Also pairs well with Dubliner Cheddar Cheese.

Recipe from: Irish Heritage Cookbook, by: Margaret M. Johnson

Dublin Coddle

2011-02-24T09:35:00.000-07:00

DUBLIN CODDLE: This is one of the oldest Irish recipes and is traditionally served on Saturday night. This pork and potato casserole is not for the faint of heart, but indulging once in a while Irish style can warm a person right up.

Ingredients:

-1 lb large pork sausages, preferably Irish bangers (to find stores that carry Irish products visit the Irish Trade Board online or call 212.371.3600/ here in Rochester, they sell them at the Celtic and Irish Import stores located in several places- including Pittsford).

-8 oz. slab bacon, preferably Irish bacon, cut into 2 inch pieces.

-3 onions

-1 1/2 lbs boiling potatoes, peeled and sliced

-freshly ground pepper to taste

-1/4 cup minced parsley

Directions: Preheat oven to 350 degrees. Prick the sausages in several places with a fork. Put the sausages and bacon in saucepan and add enough cold water to cover. Bring to a boil, then reduce heat and simmer until slightly tender, 10-15 minutes. Drain, reserving the liquid. Skim off the fat.

In a large Dutch oven, layer the sausages, bacon, onions, and potatoes, sprinkling each layer with pepper and parsley. Poor the reserved liquid over to just barely cover. Cover with a sheet of waxed paper, then the casserole lid, and bake until potatoes are tender, about 1 hour. Serves hot.

Recipe adapted from: The Irish Heritage Cookbook, by Margaret M. Johnson

Irish Soda Bread Muffins

2011-02-24T09:31:00.000-07:00

This is much beloved recipe from my heavily Irish-laden family. My mom used to make these all the time as do I- they are not just for St. Patty's. Top them with Irish Kerrygold butter or preserves. Go mbeanni dia duit!

IRISH SODA BREAD MUFFINS:
Ingredients:
-2 c flour
-3 Tbsp. sugar
-1/2 tsp salt
-2 tsp. baking powder
-1 Tbsp caraway seeds (optional)
-1/2 tsp baking soda
-1/4 c cold butter
-3/4 cup raisins (optional)
-1 c buttermilk
-1 egg
Directions: Preheat oven to 375 degrees/ Place first six ingredients in a large mixing bowl. Cut in butter with a pastry blender (or fork, or hands) until batter resembles coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir into crumb mixture. Stir in raisins. Spoon dough into greased muffin tin and bake for 20 minutes.
* If you have time to allow the ingredients to come to room temperature, you will enjoy a lighter muffin.

Anglo-Irish Sticky Toffee Pudding

2011-02-24T09:29:00.000-07:00

STICKY TOFFEE SPONGE PUDDING: This famous Anglo-Irish dessert is more of a cake than a pudding. It is steamed like any other pudding, but you use a covering of foil rather than a traditional mold or pudding tin. This dessert is most famously served at Ballyvolane House, a country style mansion in Castleyons, County Cork by the proprietor of the home and chef of this inn/manor, Mrs. Greene. I have made this twice in the past years and it is delicious every time. I have posted a link with a picture of it because this dessert is quite beautiful. This is a perfect addition to any St.Patty's Day feast. http://www.irishcook.com/r-pudding.htm

INGREDIENTS:

(Pudding)

-1 1/2 cups (6 ounces) chopped dates

-1 cup water

-1 tsp baking soda

-4 Tbsp unsalted Kerrygold Irish butter (really, this butter makes a difference, don't skimp)

-3/4 cup sugar

-2 large eggs

-1/2 tsp vanilla extract

-1 1/2 cups self rising flour

(Toffee Sauce)

-2 cups heavy (whipping) cream

-1/2 cup packed dark brown sugar

-2 Tbsp molasses or dark corn syrup

DIRECTIONS:

To make the Pudding: Preheat over to 350 degrees. Butter a 4-5 cup souffle dish or decorative pudding mold. In a saucepan over medium heat, combine dates, water, and bring them to a boil. Then, stir in baking soda. (The mixture will foam up.) Remove and let cool.

In a large bowl, cream the butter and sugar with an electric mixer until pale and fluffy. Beat in the eggs and vanilla. Fold in the flour and date mixture. Pour into the prepared mold or dish, cover loosely with foil, and bake for 40-45 minutes, or until firm to the touch. Remove from the oven, transfer to a wire rack and let cool for ten minutes. While pudding is baking, make the toffee sauce:

In a medium sauce pan over medium heat, combine the cream, brown sugar, molasses/or/corn syrup. Cook for 8-10 minutes, or until the sauce is thickened.

To serve, invert the dish or mold onto a plate and pour some of the sauce over the top. Cut the pudding into slices and serve with the remaining sauce. Bain taitneamh as do bheile!

Chocolate is a girls best friend...

2011-02-24T09:20:00.000-07:00

I have always been intimidated by Lava Cake because it looks so complicated. Let me assure you, it is incredibly easy. A little too easy, in fact, because you will be tempted to make it again and again. I experimented with several recipes and this one, a Martha Stewart recipe, is not only the most simple, but it tasted THE best. Here is her recipe accompanied with some rather fuzzy pictures from my ultra-lame camera phone.:

Ingredients

Makes 6

1 stick plus 3 tablespoons unsalted butter, cut into small pieces, plus more for ramekins
1/2 cup all-purpose flour, plus more for ramekins
5 1/2 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/4 cups)
5 large eggs, room temperature
3/4 cup sugar
Pinch of salt

Directions

Butter and flour six 6-ounce (2-inch-deep) ramekins.
Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.
Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.
Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.

(Just an FYI- the filled ramekins can be refrigerated for up to two days.)

From Martha Stewart Living, February 2011

Read more at Marthastewart.com: Molten Bittersweet-Chocolate Cake - Martha Stewart Recipes

Cheesy Chicken and Wild Rice Soup

2011-02-23T13:05:00.000-07:00

Have you ever wanted the Creamy Chicken and Wild Rice Recipe that all the cafes and bakeries have? This one was given to me by a lady I work with and I have since added a few things to make it just the way I remember it in the restaurants.

Ingredients:

Cooked Chicken or Turkey (the amount is up to you)

2 boxes of Instant Wild Grain Rice (with seasoning packets)

1 lb of Swiss Cheese

1 lb of other easy melting cheese

About 2 cups of whole milk or Half and Half (you may need to add more as the soup thickens)

Vegetables I like to add (again, the amount is up to you)

Onions

Broccoli

Cauliflower

Carrots

Directions:

Fill a large pot half full with water

Add Rice Packets, Seasoning Packets, and Vegetables.

Simmer until vegetables are soft

Add Milk or Cream

Add Chicken or Turkey

With a stirring spoon, stir in cheese and continue to stir until all cheese is in and incorporated into the soup melted.

*This recipe can make a lot of soup depending on how much you thin it out. It will be a thick soup unless you add more milk.

Crab Burgers (Open faced)

2011-02-22T10:57:00.000-07:00

Photo by Madeline L.

This recipe takes me back to when I went to an all girl's party up at a cabin when I was younger. I remember having such a great time, but what I really remembered was the crab burgers my friend's mother made us with a side of potato chips. In fact, I can still see her taking them out of the broiler. Since that time in the cabin, I took this recipe with me to my mother who continued to make them for me and my sisters. After a time, when I got married and had children, I wasn't sure if my memory of the recipe was quite right. Now, that I have discovered Facebook, I was able to get into contact with my long lost friend Marianne and requested the recipe for this delicious memory so to speak. So, thank you Marianne, and to everyone who enjoys a good crab burger, this ones for you!

Marianne Stone's Original Crab Burger Recipe-
Ingredients:
8oz. Dungenous Crab
1 can Tomato Soup undiluted
1/2 finely chopped Walla Walla Sweet onion
2 heaping Teaspoons of Best Foods Mayo
8 oz. sharp Cheddar Cheese grated

Directions:
Mix together, spread on half of a hamburger bun, broil on low in the oven until bubbly.

My version of Crab Burgers-

Makes 6 sandwiches
1 (6-ounce) can of lump crab meat, drain well
1/3 cup ketchup
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 cup cheddar cheese, shredded
1/2 cup onion (green or sweet)

Mix all ingredients together. Spoon onto an open hamburger bun. Sprinkle some cheese on top. Turn on oven to Broil. Place open face buns onto baking sheet. Broil with oven door partly open and cook until cheese is melted and buns have browned around the edges.
Serve open face with chips, fruit or vegetable.
Additional Notes:
The best kind of crab is fresh cooked from the legs.
You can use canned pink or white crab meat as a substitute for the lump crab meat also.
Use English muffins as a substitute for hamburger buns.

Orange Rolls

2011-02-21T11:22:00.000-07:00

Photo by Madeline L.

Happy Sticky Bun Day! I wanted to spotlight a blog that I have come to love over the past year. In fact, I asked to have her button placed on the right side bar. Have any of you heard of AThriftyMom.com? This recipe I tried of hers and it was such a big hit that I wanted to share it with everyone.

Orange Rolls

by A Thrify Mom

375 degrees for 25-30 mins.

In a bundt pan that is generously greased with butter (not shortening) add:

• 2 pkgs Pillsbury biscuits (suggests: Hungry Jack Flaky Biscuits, but I’ve even used the smaller

• ones). Separate them and stack them on their sides in the buttered bundt pan.

• Melt one cube of butter (1/2 cup)

• Stir in 2 Tblsp. orange peel (Found in spice rack)

• 1 c. sugar

• 2 Tblsp. Orange Juice

Stir together well. Then spoon over biscuits. Bake until light brown with brown edges.

Turn pan upside-down onto serving plate and serve warm! Enjoy!

* This recipe was directly copied out of athirftymom.com

For step by step photo instructions click here

Photo by Madeline L.