Yikes! What's Cooking? Week One

It is time to get back into the groove of homemaking the wholehearted way!! Now that I have our home somewhat under control, I sat down and made up a menu for the week. I have not been consistent in planning my menu and I am tired of thawing meat and wondering what I am going to do with it?!

Photo Credit

So you thought I was totally and wholeheartedly organized?! Not completely so, but I do try!!

One reason to blog about menu planning is because I love all those encouraging comments you ladies leave. There is a sense of accountability when different bloggers blog about 'what's for dinner.' I don't want to find that there is nothing because I went to the cupboard and the cupboard was !bare!

I thought about visiting my recipes on Pinterest, but didn't feel like spending an hour there. It is a rare treat when I do. I thought about looking at my ZipList clips, but no, I wanted the tried and true ideas for this week. 

I went to my 30 Meal List and decided (for once!) not to be so random. I took the first 5 meals and copied and pasted them into a new Evernote page. Then, I made a grocery list (minus staples like salt and pepper) and typed them under the 5 menu meals. 

I titled it Winter Menu: Week 1 as next week, I plan to add five more recipes for supper.

Voila!!

Easy Peasy, don't you think?!

You can use these recipes as they link into my Plan to Eat account (tell me if they don't do this for you). That is where I store my tried and true recipes.

I will tweak these recipes according to my finances. For instance, when a recipe calls for Alfredo sauce I make my own. If I don't have mushrooms or someone doesn't like them, I delete them. If I want to simplify....I leave extra non-necessary ingredients (like onions?)! If it is a special occasion I use all the ingredients. Following a recipe like this is no-nonsense family cooking. I leave the recipe as is.

I will add to this list items for lunches and breakfast. We don't need any more snacks, RIGHT??? 

We always have pizza on Saturday and so that leaves one day free and simple (maybe canned soup and sandwiches?) 

So get your 'thinking cap on' and tell me what you are cooking for your clan??

Menu Planning: Week One

1. Chicken & Mushroom Fettuccine Alfredo
2. Sausage Egg Casserole
3. Yummy Beef Brisket
4. Creamy Egg Noodle Bake
5. Brunch Lasagna

Grocery List

Meat:

chicken breast tenders

sweet sausage

beef brisket

cooked ham

Produce:

tomatoes

lettuce

mushrooms

potatoes

onions

peppers

green onions

Dairy:

eggs 

milk

cream cheese

butter

fettuccine

cottage cheese

sour cream

Parmesan cheese

cheddar cheese

Misc:

creamed corn

BBQ sauce

Pam

Alfredo sauce

uncooked noodles

lasagna noodles

cold cuts

American cheese

canned chicken

I'd LOVE you to leave a comment!!

Since I live out 'in-the-sticks'... friends, like you are a long ways away!!

Sooo, I'd love you to follow me on: 

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Don't forget to linkup your favorite posts:

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In Christ Alone,

~Judith~

How to Bake a Chocolate Chip Cookie Cake

Have you ever made a chocolate chip cookie-cake?

I make a cake for my children each year for their birthday. I wonder how many cakes I have made over the years?

This year, I am made a Chocolate Chip Cake for my youngest son's birthday.. I made this once or twice for my oldest son when he still lived at home. 

Making a cake is a gift from me to my children. It has been worth the work (and even stress at times) because of their appreciation of the celebration. 

What do you do for your children's birthday? We rarely have a 'birthday party' other than with just our immediate little family (OK nine people isn't a small family!!)

How to Bake in the Kitchen

When my daughter bakes, she occasionally comes up with a dire emergency finding she is missing a very necessary ingredient!! When you live 7 miles from the closest store, and gas is higher than $3.50 a gallon, you sure try to avoid  a kitchen crisis!! 

I've been there, done that!!

Here are some tips to avoid finding out you NEEDED an ingredient YESTERDAY when you were out shopping!!

• Keep a running grocery list on a clipboard on the fridge.

• Don't expect your diligent children (no matter what their age) to conscientiously record what they used. Make sure YOU add the needed items.
• Get ALL the ingredients OUT and set them on the counter!! I can't stress this enough!! Do you know how many emergency trips to the store this would have saved me over the years (not to mention abandoned baking when a trip to the store was impossible?!)
• 
  

• When making a cake or cookies, mix all the dry ingredients in a separate bowl so someone doesn't get a horrible bite of a clump of baking soda in that otherwise delicious cake!!

• As you add each ingredient, PUT THE ITEM AWAY!! That way, you won't wonder if you added the salt, or sugar, or whatever. This is to become a HABIT. Habits take time to form with CONSISTENCY!!
• When making a cake, take the time to sift your flour as it will render a smoother consistency.
• Clean-as-you-Go!! Wipe the counters with that clean rag you kept handy. Do the dishes BEFORE starting another project.
• Baking isn't the time for multi-tasking!! Proceed with caution here!!

I took the batter out of the mixing bowl and kneaded it on the counter just long enough to make sure the chocolate chips were evenly distributed.

Then I divided it into three since I am making a three-layer-cake. 

I put the cake pans onto the same shelf in the pre-heated stove so the heat will cook them evenly and not one more than another.

I don't know what my dear husband would say if I spilled flour or some gooey mass onto my laptop's keyboard!! I don't know what yours would say either!! So BE CAREFUL if you keep recipes on Pinterest or Plan to Eat. My husband never thought twice about spills on my cookbooks but spills on my high-techy-cookbook will cause me to work tripple-time on my Love Dare!!

Here is my Recipe for Chocolate Chip Cookie Cake

The Perfect Chocolate Chip Cookie Recipe

(18 cookies)

2 1/2 c all-purpose Flour
1 tsp baking soda
1 tsp salt
1 c butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 pkg vanilla instant pudding
1 tsp vanilla
2 eggs
12 oz semi-sweet chocolate chips

Preheat oven to 375

Combine flour, baking soda and salt..set aside. In a large mixing bowl, beat together butter, sugars, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Add flour mixture. Stir in chocolate chips. Place in refrigerator for 1 hour. Place heaping Tbsps of batter onto un-greased cookie sheet and bake until golden appx 10-12 mins. Take out of oven and let sit 2 mins on cookie sheet before transferring to cooling rack.

I'd LOVE you to leave a comment!!

Since I live out 'in-the-sticks'... friends, like you are a long ways away!!

Sooo, I'd love you to follow me on: 

Facebook, Twitter, or Pinterest.

Don't forget to linkup your favorite posts:

WholeHearted Home Wednesdays

In Christ Alone,

~Judith~

Sweet Smelling Aroma as Christ at Christmas

I love the aromas of Christmas with cookies or sweet breads baking in the oven, or special things being simmered on the stove giving off that wintry aroma of spices. 

Sweet smelling aromas remind me of prayer.

As my potpourri simmers on the stove for awhile now, it reminds me to pray. Aromas send their sweet smells up into the room just like my prayers should do. 

My children are grown, four out-of-the-home, one just married, identical twins in the spring from my daughter, my oldest daughter sewing downstairs for her business, my youngest daughter off taking a two college exams, and my youngest son working for the day.

No one is begging to make cookies, no one begging to do a Christmas craft. What's a mamma to do?! 

Make them anyways!!

So, I finally sat down for a few moments, precious, God-Gifted moments, at 11am to finally eat now that the house was cleaned up and laundry going to look up some ideas to make, so it will smell like Christmas. Christ's aroma in me, in you.

I decided to 'do' what I was reading about and make my moment breathe deeply of God's Holy Spirit sending up a sweet savory aroma (hopefully of my life) represented by the potpourri simmering in my make-shift fancy simmerer.

Spicy Simmering Potpourri

From Jacqueline over at Deep Roots at Home

You can smell the simmering aroma, right??

• 3 cinnamon sticks
• 1/4 cup whole cloves
• 2 heaping tsp. powdered allspice

Place your potpourri - along with about a quart of water - in a medium saucepan or slow cooker. Simmer on low heat, adding water as needed. Remains effective for days.

Yesterday, I made these sweet rustic hearts to hang in my windows or give away.

Cinnamon Applesauce Ornaments

Hey... this one is an original with WholeHearted Home!!

• 1 cup cinnamon
• 1 Tablespoons nutmeg
• 3/4 cup applesauce
• 2 Tablespoons Tacky Glue (I have always used Elmer's)

Combine spices, add applesauce and glue. Work mixture with hands for 2-3 minutes to form a ball. If the mixture is too dry - add applesauce, if it is too wet - add cinnamon. Knead on a cinnamon sprinkled surface until it holds together well. Divide into 4 portions and roll out each ball to 1/4" thick and cut with cookie cutters. Place on cookie sheets. Make a small hole for hanging with pencil. Air dry, turning once. This takes from 3-5 days. Or you may dry them in a slow oven (250-300) for several hours. I did a combination of oven drying (1 hour) and the rest air drying for a couple of days. The ornaments will curl if they dry too quickly and start to burn if dried too long in the oven. Insert ribbon into hole after drying. Use as air fresheners, package decorations, tree ornaments, or even make delicious smelling garland!!!

Remember, to be a sweet smelling aroma in the Spirit you give off this Season, and every season, praying continually throughout your day. 

Be. 

Be that sweet smell, like the spice potpourri and cinnamon applesauce hearts. 

Be the action and not the reaction of Christ dwelling within you permeating out-of-you to others. 

Be filled with the Holy Spirit. Be.

In Christ Alone,

Judith

Don't forget to linkup your favorite posts:

WholeHearted Home Wednesdays

In Christ Alone,

~Judith~

Soft and Chewy Oatmeal Raisin Cookie Recipe

Here are some Oatmeal Raisin Cookies that I have baking in the oven!!

There is a WONDERFUL video tutorial on making these cookies

with the printable recipe at the bottom.

Click the Pic!!

I found the recipe through Pinterest 

And you can find the recipe over at:

Inspired Taste

Here are my cookies fresh out of the oven!!

Would you like one or two with hot chocolate??

If you insist on coffee, I'll be glad to serve you some.

This oatmeal raisin cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. They are very easy to make and you don’t need any fancy equipment – only a hand mixer. We use two types of raisins in these oatmeal cookies for color and extra texture (the golden raisins are slightly softer). You could, however, choose to only use one kind and they will still be fantastic.

Created By: Joanne and Adam Gallagher

Serves: 16

Ingredients

• 1/2 cup raisins
• 1/2 cup golden raisins
• 1 cup hot water
• 3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
• 1 cup (210 grams) packed light brown sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 3/4 cup (110 grams) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 cups (270 grams) old-fashioned rolled oats

Method

1. Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
2. Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
3. In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment).
4. Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
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6. In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined.
7. Now, add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
8. 
   
9. 
   
10. 
    
11. Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
12. Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way).
13. Bake cookies 10 to 14 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.

Notes

Recipe adapted from Joy of Baking’s Oatmeal Cookies.  

Don’t forget to watch our Chewy Oatmeal Cookie Recipe Video on our YouTube page.

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I'd LOVE you to leave a comment!!

Since I live out 'in-the-sticks'... friends, like you are a long ways away!!

Sooo, I'd love you to follow me on: 

Facebook, Twitter, or Pinterest.

Don't forget to linkup your favorite posts:

WholeHearted Home Wednesdays

In Christ Alone,

~Judith~

Chocolate Truffle Christmas Tree

I have made this Christmas tree probably since 1984!!

I had never baked Christmas cookies growing up, 

not that we didn't ever make cookies, 

but for some reason, not at Christmas. 

So

When we first were married, 

We had a party for the young married couples in our church.

I had NO IDEA what a Christmas cookie looked like!!

So

I bought a magazine

and started baking cookies!!

LOTS

of cookies!!

Some years we made 1000!!

We ate some

And gave away 

LOTS

to neighbors and friends.

I make these truffles just about every year.

For the years that we chose NOT to have a Christmas tree,

I made a STAR.

So

Whatever your preference

make a mold to fit how you celebrate

the birth of

JESUS CHRIST 

Our 

Savior

Chocolate Truffle Christmas Tree
This recipe is from: Woman's Day, December 1984 
(And cost $2.25!!!!!!!!!!)

Servings: Makes 1 tree and about 3 dozen truffles

Preparation time for mold: About 1 hour 15 minutes

Preparation time for truffles: About 30 minutes

Chilling time for tree: About 4 hours or overnight

Chilling time for truffles: About 2 hours total

Cardboard Tree Mold (directions follow)

3 packages (6 ounces each) semisweet chocolate chips

1 can (14 ounces) sweetened condensed mild (not evaporated milk)

1 1/2 teaspoons vanilla extract

1 pound chocolate, confectioners' sugar

Coatings: finely chopped nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar, finely chopped toasted almonds, and any other ideas you can come up with....the sky is the limit!!

2 tablespoons confectioners' sugar

1/4 teaspoon unsweetened cocoa

Water

Prepared chocolate frosting (optional)

Make cardboard Tree Mold. In heavy, medium-sized saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in vanilla. Fill triangular part of tree mold with 1 1/3 cups chocolate mixture. Spread into corners and up sides of mold to top edge. Mixture should cover bottom and sides completely, about 3/8 inch thick. Smooth sides with spatula or knife. (See Step 3.) Using 3 tablespoons chocolate mixture for base mold, repeat preceding step. Chill both molds 4 hours, or overnight.

To make Chocolate Truffles, chill remaining chocolate mixture about 1 hour, or until firm. Shape into 1-inch balls; dip in chocolate mixture about 1 hour, or until firm. Shape into 1-inch balls; dip in chocolate confectioners' coating, if desired; roll in desired coatings. Place truffles into foil or paper candy cups; chill 1 hour, or until firm; then store covered at room temperature.

To assemble chocolate tree, remove chocolate triangle and base from cardboard molds. Carefully peel foil from chocolate molds. (See Step 4.) Mix confectioners' sugar with cocoa and a few drops of water. Use mixture to attach base to bottom of triangle, pressing sides together. Trim top edges evenly with sharp knife. Spread sides and top edges with prepared chocolate frosting, if desired. Place chocolate tree on serving platter. Let stand until firm. Fill with a variety of Chocolate, Holiday and/or White Truffles. Store covered at room temperature.....(but I always have frozen them for when I want to use or give it away.)

Cardboard Tree Mold (12 inch square of medium-weight cardboard...but I have now made a smaller version....so make it the size you desire)

Masking tape

Heavy duty aluminum foil

Measure and mark cardboard sheet into following dimensions:

• Two 10 X 1 1/2 inch strips
• One 8 X 1 1/2 inch strip
• Two 4 X 1 1/2 inch strips
• Two 2 X 1 1/2 inch strips

Cut out strips. Using 2 inch strips of masking tape, tape together the two 10 inch strips and one 8 inch strip of cardboard to form a standing triangle. Using 2 inch strips of masking tape, tape together the two 4 inch strips and two 2 inch strips of cardboard forms on 15 1/2 X 10 1/2 inch jelly-roll pan or baking sheet. Using a 16 inch length of foil, place lengthwise over triangle; carefully press foil into center and up inside edges of triangle , forming foil mold. With spoon, carefully smooth bottom and sides of triangle, removing as many wrinkles as possible. Trim excess foil. (See Step 2.) Using a 6 inch length of foil, line tree base.

WHITE TRUFFLES

Servings: Makes about 6 dozen truffles

Preparation time: About 45 minutes

Chilling time: About 2 hours total

2 1/2 pounds white confectioners' coating, divided

1 can (14 ounces) sweetened condensed milk (not evaporated mild)

1/8 teaspoon salt (dash)

3/4 to 1 cup chopped nuts

1 1/2 teaspoon vanilla extract

In heavy, medium-sized saucepan, over low heat, melt confectioners' coatings (see Chocolate Truffles). Chill 1 hour, or until firm. Store covered at room temperature (but again, I always freeze my fudge never leave at room temperature....or keep in the fridge if you are going to want it fresh and use it soon.)

HOLIDAY TRUFFLES

Servings: Makes about 6 dozen truffles

Preparation time: About 45 minutes

Chilling time: About 2 hours total

3 packages (11.5 ounces or 6 cups) semisweet chocolate chips

1 can (14 ounces) sweetened condensed mild (not evaporated milk)

dash salt

1 1/2 teaspoon vanilla extract

In heavy, medium-sized saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; divide mixture between two small bowls. To one bowl, add vanilla extract. Chill both mixtures 1 hour, or until firm. Shape into 1 inch balls; roll in desired coatings (see Chocolate Truffles.) Chill 1 hour, or until firm. Store covered at room temperature.

I keep my truffle mold from year to year and make a new one when it is needed. I don't make the white truffles too often as we are chocoholics!! We try to eat healthily and since chocolate has LOTS of Vitamin C ( "C" for Chocolate!!) it counts. I like making from scratch so have enjoyed these. They have been a favorite!! I make my own sweetened condensed milk to save a bit of money....but that is another post, another day or I could get carried away!!

Now, if I can link this up and back, I will be doing great!! I have much bloggie business to learn!!

~Judith~