Berry Delicious Frosting

Sometimes I struggle between healthful ingredients and "celebration" food.Many things slide on special occasions, but I prefer artificial colors and high fructose corn syrup not to come from my kitchen. So, what do I do when it comes to my kid's' birthday cake? I take a Costco cake, strip the frosting off and make my own. Then I spread it back on the cake! It's tastier and semi-homemade. And I can still enjoy the party and the cake! 

Berry Delicious Cream Cheese Frosting

1 package freeze-dried berries Note: Dried fruit WILL NOT WORK  Prefer mixed berries from Target or blueberries and/or raspberries from Trader Joe's. Strawberries work and have not tried cranberries yet.

2 blocks cream cheese, softened

1 teaspoon vanilla extract

1 stick butter, softened

2 cups confectioners' sugar, plus 1/2 cup for berries


Equipment needed: Food processor

First, process berries and 1/2 cup confectioner's sugar in food processor for almost one minute, or until a uniform fine powder is achieved. Remove from work bowl. Process cream cheese, butter, and vanilla in clean food processor work bowl until combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and berry mixture and process until smooth, about 30 seconds.

This frosting is SO GOOD!

You say potato; I say potatoes for breakfast...

I didn't always love Mac 'n' cheese. One great thing about having young kids is they usually like it, so  a parent by default eats quite a bit of it. Eliminating gluten has made it harder to find cheese sauce carriers. Just when I was feeling sorry for myself, we went to Mission BBQ in Laurel, where I spied cheesy potatoes as a side. Yum! A new comfort food. It got me thinking about breakfast and how good potatoes can be. Here are two breakfast/brunch recipes. One of my favorites is skillet hash. Instead of ham, I make mine with smoked turkey or turkey bacon from the Amish market. 

Skillet Ham and Potato Breakfast Hash

Serves 4

Be sure to substitute sweet potatoes for just half of the potatoes here. If you try to replace all of the potatoes with sweet potatoes, the hash will have a very soft, mushy consistency. You will need a 12-inch skillet with a tight-fitting lid for this recipe. A well-seasoned cast-iron skillet is traditional, but we prefer a nonstick skillet—the nonstick surface leaves little chance of anything sticking and burning. Try flipping the hash with a stiff plastic spatula.

INGREDIENTS

• 1 pound russet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces
• 1 pound sweet potatoes (about 2 small), peeled and cut into 1/2-inch pieces
• 1 tablespoon olive oil
• Salt and ground black pepper
• 4 ounces bacon (about 4 slices), cut into 1/4-inch pieces
• 1 medium onion, minced
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 1/2 teaspoon minced fresh thyme leaves
• 1/3 cup heavy cream
• 1/4 teaspoon hot sauce
• 12 ounces thinly sliced deli ham, cut into 1/2-inch pieces
• 4 large eggs

INSTRUCTIONS

1. 1. Toss the potatoes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a microwave-safe bowl. Cover the bowl and microwave on high until the potatoes begin to soften, 7 to 10 minutes, stirring the potatoes halfway through cooking. Drain the potatoes well.
   2. Cook the bacon in a 12-inch nonstick skillet over medium-high heat until the fat begins to render, about 2 minutes. Stir in the onion and cook until softened and lightly browned, about 8 minutes.
   3. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the drained potatoes, cream, and hot sauce. Using the back of a spatula, gently pack the potatoes into the pan and cook undisturbed for 2 minutes. Flip the hash, one portion at a time, and lightly repack it into the pan. Repeat the flipping process every few minutes until the potatoes are nicely browned, 6 to 8 minutes.
   4. Stir in the ham and lightly repack the hash into the pan. Make four shallow wells (about 2 inches wide) in the surface of the hash.
   5. Crack 1 egg into each indentation and sprinkle with salt and pepper. Reduce the heat to medium-low, cover, and continue to cook until the eggs are just set, about 5 minutes. Serve immediately.

BREAKFAST POTATO SKINS

24 small red potatoes (about 2-1/2 pounds)

1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
1/4 cup sour cream
3 eggs, beaten
1/8 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon paprika

• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
• When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.) In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, eggs, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes. Yield: 2 dozen. Read more: http://www.tasteofhome.com/recipes/stuffed-baby-red-potatoes#ixzz3Qcp3yKZ1 

Grocery Checklist and some favorite easy food combinations

GROCERY LIST: Create 3 columns, then copy and paste below to make the front and back of one paper in MS Word for easy shopping and preparation of low-cost, everyday foods. 

MEAT/POULTRY/FISH

___Chicken Breast Thigh Leg

____Turkey Sausage_______

____Ground poultry

____Ground Beef/ Hamburger

____Hot Dogs

____ Tuna

____Shrimp

____Salmon, Tilapia, Catfish

____Canned fish

_______________________

CHEESE/EGGS/YOGURT

____Shredded Cheddar/Parm

____Blue Gouda Feta Brie

____Cream Ch/ Ricotta/ Mozz

____Eggs  Liquid-White/whole

____Butter Margarine

____Milk Buttermilk Hv.Cream

 DELI

____Rotis. /Fried Chicken

____ Hummus/Dip/Spread

BREADS

____Loaf Bread, sliced

____Baguette 

 ____Boule

____Prepared dough

____Croissants

____Rolls  dinner  hot/hamb

CEREAL/BREAKFAST

____Corn Meal

____Sweetened Cereal

____Instant Oatmeal

____Oatmeal

____Muffins/Pastry________

________________________

 CRACKERS/COOKIES

____Triscuit/Melba Toasts

____Almond Nut Thins

____Butter Cakes/cookies

 DRESSING/OILS

____Canola Oil

____Olive Oil

____Vinegar Balsamic Apple

____Dressing_____________

____Dijon Mustard

____Mayonnaise

____Ketchup

____ Pickles  Relish

BAKING ITEMS

____Flour

____Sugar Brown Raw

____Powdered Sugar

____Chocolate Chips_______

____Baking Soda Powder

____Cooking Spray

____Bread Crumbs

____Baking Mix

____Honey Molasses

____Cake Pie Mix_________

FRUITS/VEGGIES

____Salad bar____________

____Berries______________

____Melon_______________

____Apples    red/green

____Grapes   red/green/black

____Lemon/ Lime

____Onion  red/white/scallion

____Potato   brown/red/sweet

____Lettuce   head/bagged

____Tomatoes   reg/grape

____Pepper  red/grn/hot

____Carrots  baby big

____Spinach baby bag loose

____Greens  kale collards

____Mushroom cremini button

____Squash  spaghetti acorn

____Zucchini  yellow green

____Cucumber

________________________

____Garlic  Shallot

____Ginger/other spice_____

____Herb________________

CANNED/DRY GROCERY

____Organic Mac ‘n’ Cheese

____ Pasta, Dried_________

____Pasta, Fresh

____Barilla Pasta Sauce

____Rice________________

____Beans _________

____Dried fruit

____Canned Fruit_________

____Chicken Broth

____Peanut/Almond Butter

____ Almond sliver raw roast

____Pecan Walnut Pumpkin

INTERNATIONAL/SAUCE

____Coconut Milk/Oil/Dried

____Bouillon Cubes

____Adobo Mojito  Criollo

____Jerk seasoning

____Sesame oil/paste

____Soy Sauce

____Rice Vinegar

____Olives  dry/green/black

____Salt/ Soy Sauce/ Tamari

____Curry Paste/Mix/_______

_____Mango/Passion/CoH2O

FROZEN

____ Peas/Corn/G bean/Okra

____ ___________________

____French Fries/Onion Ring

____Waffles

____Meal________________

____Pasta

____Fruit________________

____Ice Cream/Popsicle

____Pie Shell

DRINKS/JUICES

____ Juice

____Tea

____Frozen Juice

____Seltzer/Soda

____Lemon Juice

 

PERSONAL SUPPIES
____Soap bar face body bath

____Toothpaste Floss Tbrush

____ Hair Gel Mist Grease

____Shampoo____________

____ Conditioner

____ Hair Implement_______

____Tampons/Pads

____Cotton Rounds Balls Tips

____ Lotion

PAPER GOODS

____Napkins

____Plates

____Plastic Cups

____Plastic Knives/Fork/Spn

____Paper Towels

____Toilet Paper

____Trash bags__________

CLEANING SUPPLIES

____Dishwashing Liquid

____TJ’s Dishwasher Soap

____Cleaning Spray

____OxyClean/Soft/Detergent

____Baking Soda   Ajax

____Wood soap spray polish

____Sponges

____Rubber Gloves

____Air Fresh   plug spray car

MISC

____Flowers Candles Cards

Favorite Foods on a Budget

Fresh

Onions

Garlic (freeze peeled cloves)

Banana

Baby spinach 

Carrots

Celery

Parsley

Frozen

Spinach

Green Beans

Chicken tenderloin

Peas and carrots

100% juice and lemonade cans

Canned/Dry

Peanut butter

Garbanzo beans

Black Beans

Diced Tomato

Stewed tomatoes

Chicken thighs/drumstick/legs

Tea bags

Cornstarch 

Cocoa Powder

Canned or dry milk for baking

Pasta

Rolled oats

Corn Meal

Rice

Pitted Dates

Grocery

Imitation vanilla

Applesauce

Apple cider vinegar

Bulk spices

Cinnamon

Chocolate Chips

Bread with Added Fiber

Mayonnaise

Powdered sugar

Dairy

Eggs

Neufchatel Cream cheese for cream sauces

Shredded Cheese-Parmesan, Mozzarella, Cheddar

Cooked Meat:

Rotisserie chicken

Smoked turkey sausage

Food combinations

Tomato soup=Stewed tomatoes or Diced tomatoes and Heavy Cream or Cream Cheese

Oven Grilled cheese-=Healthy bread + cream cheese + cheddar

Pasta salad= Chopped  rotisserie chicken, pasta + peas & carrots + parsley + tomatoes+ dressing

Black bean soup = canned black beans + diced tomatoes with juice + onion + smoked sausage

Oven Egg breakfast sandwich 

Oven omelet=6 eggs and favorite mix-ins in buttered lasagna pan

Oatmeal pancakes with applesauce-cinnamon or banana-wlanut syrup

“Fake out” quiche with buttered bread slices instead of pie crust

Oven granola = peanut butter + rolled oats +cinnamon + dates Mix in food processor, spread on pan, 375 for 20-30 mins

Oven French toast

Oven jambalaya rice

Rice pudding

Alfredo/Mac and cheese

Minestrone Soup

Red beans with sausage and rice

Baked pasta with spinach and tomatoes

Bean soup with tomatoes and chicken

Egg drop soup

Fried rice with frozen vegetables, egg and rotisserie chicken and topped with pineapple 

Chicken salad over baby spinach or sandwich 

Rotisserie Chicken Chili with tomatoes, beans, onion and seasoning

Peanut chicken over rice-search blog for chicken thighs

Asian peanut noodles

Egg salad

Bean salad

Spinach salad with hard boiled eggs and beans

Baby food with banana and applesauce rice cereal or oatmeal 

Microwave pudding = sugar + canned milk + cornstarch + vanilla and chocolate chips or cocoa powder

Chocolate Sauce = 1 Canned milk microwaved in a glass bowl + 1 bag chocolate chips ( or use half of each)

Flan = sugar + 1 canned milk + 3 eggs + vanilla

Frozen iced tea= frozen lemonade and iced tea in cups and plastic spoons

Smoothies= juice + frozen banana/fruit

Easy chocolate cake-no eggs! Cocoa powder + oil+ water + flour + sugar + baking powder + chocolate chips. Add vanilla or cocoa powder, cream cheese and powdered sugar for frosting. 

Healthy peanut butter cookies

Tips and Tricks:

Freeze extra veggies for soup

Freeze extra fruit for smoothies

Buy spinach instead of lettuce. Can cook or eat raw

Slurpee= blend frozen juice or soda stream syrup, ice and water

Freeze canned fruit in juice in small Ziploc bags then blend

Pet Dogs and Cats: Buy canned salmon and tuna instead of wet or dry food.

Look at unit prices to check the best deal. Make sure they are comparing ounces to ounces, or pound to pound

Buy generic when ingredients are the same as brands

What foods are best bought organic?

High Pesticides--Buy Organic: Peaches Carrots, Strawberries, Green Beans, Sweet Bell Peppers, Sweet, Apples

Non Organic is OK: Broccoli, Oranges, Lettuce, Onions, Grapes, Canada Tomatoes

Tools of the trade:

Stick Blender-blend soups and smoothies

Food processor-slice and chop foods for soups, stews, salads; grind meat; whip egg whites; frosting

Toaster oven-toast sandwiches, pizzas, chicken wings, reheat fried foods, small baked foods

Test/ buy at garage sale/thrift store

Scissors- herbs, greens, bags, cooked meat

http://www.moneytalksnews.com/30-tips-to-save-on-food/

The Lemonade Project (includes a bonus treat)

A 1/2 Gallon of Lemonade in 15 Minutes! (plus a bonus treat)

I hope you are sittung down. I just figured out how to make delicious lemonade from scratch. It was amazing. And then, there is a bonus!! Read on...

The Lemonade Project
You will need:
6 to 8 lemons, depending on size
Tea strainer or cheesecloth
Blender
Sieve
Boiled water that is room temperature
Large pitcher or bowl
Funnel
3-4 cups sugar plus 2 cups sugar for next project
Storage pitcher with lid
1 quart glass jar with lid

First slice lemons in half, then pick out the seeds. Save all of the seeds and put them in a tea strainer if you have one. The other option is to put them in cheesecloth and tie them with string.
Put half of the lemons in a blender and cover with 4 cups for water. Blend on medium until the lemon rind is in chunks no larger than a lemon seed. Pour blended lemon mixture through the sieve into the large pitcher or bowl.
Empty the remaining lemon rind mixture into a large sauce pan.

Repeat this one more time or until you have blended all of the lemons and put that rind mixture into the large sauce pan. Add 3/4 cup water and 2 cups sugar. Add the tea strainer or bag of lemon seeds. Turn the heat on high and start your lemon marmalade!







Add sugar to taste and stir. Sample with a small spoon until it tastes a little too sweet. That will be just right. Next, use the funnel to transfer the lemonade into your serving container or storage container. When serving, add several ice  cubes or crushed ice to dilute to the proper strength. Serves 6 to 8.

For the marmalade, cook on high for ten minutes, then turn heat down to low and simmer. Stir once. Start a kettle of boiling water. After the marmalade has boiled and is a sunny yellow and there is a few spoonfuls of thick liquid. Turn the heat off. Quickly rinse out your clean glass jar and lid with the boiling water over a small saucepan. Pour the marmalade inside, twist the lid shut and turn the jar upside down into the hot water until the lid is covered with about an extra inch of water. This will seal it in about 20 minutes. Serve with fruit, croissants, cake or swirl into ice cream. 

Enjoy your lemonade project!

Icebox ice cream treat

Need a quick throwback desert? Here is an idea for Memorial Day and warm months that is quick and super easy. Make sure you have a rectangular container a little larger than an ice cream carton which you can freeze, a large cold plate to decorate and flip and maybe a knife.

First take a carton of ice cream. Run the carton in some warm water, enough to release it from the carton. Turn the ice cream onto the large chilled plate. Then take about 20-24 of your favorite crunchy cookies. Save 8-10 to crush at the end.
If you like, use a knife to slice into the ice cream and insert a few cookies. Place the cookies in rows on each visible side of ice cream. Work quickly to avoid melting. If you have sandwich cookies like Oreos, you only need 15-18 total; twist them open and stick one half at a time on the ice cream.
Using the plate to position, flip the ice cream into the container. You may need to scoop the last part of the ice cream into the container. Arrange more cookies on the top or crush them and put them on the top and pat them down. Freeze for at least four hours or overnight. Slice to serve with fruit and/or drizzle with chocolate or berries or caramel sauce.

This is the best picture I could find that captured the idea. Mmmmm

Ideas: 

Salted caramel ice cream with shortbread. Serve with caramel popcorn.
Chocolate ice cream with peanut butter cookies or nutter butter cookies and crushed peanuts.
Butter pecan ice cream with pecan sandies.
Coffee ice cream with sliced cinnamon-covered bananas 

Variation: use sorbet and sliced fruit. Strawberry ice cream or sorbet covered with sliced strawberries. 

Lemon sorbet with sliced berries.

This came as an idea after reading some magazine icebox pie recipes. I haven't made this yet and hope to try it soon.

Quick Cooked Carrots with Butter and Parsley

Serves 3 to 4

Ingredients

* 1 pound medium carrots , peeled, ends trimmed, and sliced on the diagonal 1/4-inch thick or 1 bag baby carrots or sliced carrots

* 2 tablespoons water

* 2 tablespoons unsalted butter

* 1 teaspoon granulated sugar

* 1/2 teaspoon table salt

* Ground black pepper

* 1 tablespoon minced fresh parsley leaves

* A sprinkle dried or a few leaves minced fresh tarragon

Instructions

In 10-inch skillet, bring carrots, water, butter, sugar, and salt to boil over medium-high heat. Cover and cook 3 minutes. Uncover skillet; continue to cook over medium-high heat until remaining water evaporates, about 1 minute. Sauté carrots until tender, 1 to 2 minutes longer. Season to taste with pepper, sprinkle with fresh parsley leaves and tarragon, and serve.

Ribs Redux

Succulent ribs fast!  

I know how to make ribs, but I don't always have the time to grill them. So this is my fastest way to get ribs with my flavors on the table in the warmer months or any time. Buy some refrigerated precooked ribs with barbecue sauce.  Tony Roma's is what they sell at Costco. They are on sale now too, $3 off.

Next, and I know this will sound strange, rinse off all of the barbecue sauce in the sink. They add a lot of sugar and strange ingredients that make it taste anything but homemade. Pat the ribs dry with a paper towel, then pat the dry rub onto the ribs until the ribs are well coated.  

Cook them at 325 for about 20 minutes, then crank up the heat to 450 for 6 minutes to get a nice crust.

Mix 1/2 ketchup, 1/4 soy sauce and 1/4 mustard if you want a quick sauce for the ribs and apply before you turn up the heat. Let them rest 8-10 minutes before serving. 

By the way, you can bake some cornbread at the same time!