June 2013 – Page 2 – Simply Made Kitchen and Crafts

Baked goods, breakfast, Brunch, Food, Homemade Mixes, lunch box

Best Basic Muffin Mix

Posted on June 11, 2013June 11, 2013 by lmc

This morning, I whipped up several batches of muffins for my family. The girls love basic blueberry muffins, while the boys crave muffins with chocolate chips. In order to save time, I double my basic muffin mix recipe, split the batter in half, and mix in additional ingredients to personalize the muffins. So, for the girls, I used the basic muffin mix recipe and added almond extract and fresh blueberries. For the boys, I added chocolate chips and vanilla extract. What a time-saver! More importantly, everyone is happy! This is my “go-to” basic muffin recipe mix.

Best Basic Muffin Mix

2 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup sugar
1 egg, lightly beaten
1 cup milk or buttermilk
1/4 cup canola oil

Pre-heat oven to 400 degrees. Prepare muffin pans by adding paper or silicone liners. In a large bowl, combine together dry ingredients; mix well. In a separate bowl, mix egg, milk, and oil; just until moistened. Do not over mix. Pour batter into individual muffin cups. (I use an ice cream scoop to distribute evenly.)

From here, you can fold in additional desired ingredients.

1 cup blueberries and 1/2 tsp almond extract
1 cup chocolate chips and 1 tsp vanilla
1 cup chopped apples and 1 tsp cinnamon

Crafts, Quilting, Sewing

Embroidered Patchwork Quilt

Posted on June 9, 2013 by lmc

Over 18 years ago, I bought one of the first sewing/embroidery machines. It was a Bernina Artista 180. I have to say, this beautiful machine works today, just as it had the day I purchased it. Initially, I would personalize every item I could get my hands on because working with font is pretty easy on a programmable machine. I used to visit websites to find digitized designs for purchase or for free. Ann the Gran was one of the sites I visited on a daily basis. I would download any designs that appealed to me. One of the design packs that she posted was that of various coordinating medallions. I envisioned them on a quilt.

These days, raising kids and working full time, have left me with very little leisure time for quilting. Using the embroidery machine can make short work of things. In this quilt, I used solid cotton squares to hold my embroidery designs then used a few pieces of fabric from my scraps pile to finish the quilt.
Last year, because of the exciting advances that are now built into the newer machines, I bought a second sewing/embroidery machine. The embroidery/ sewing machines have made sewing and quilting a pure joy. They make my sewing skills look pretty awesome with a simple push of a button.

Food, Main Dish, slow cooking

Crock Pot Italian Grinder

Posted on June 7, 2013June 7, 2013 by lmc

I saw this recipe as I was searching for an interesting sub recipe last week. This one caught my eye because it looked so unique. On Saturday, I loaded up the crock pot with a variety of similar ingredients to make a mighty tasty sandwich.
There were a few things that I might rethink next time, though. First off, I have to figure out a way to add more ingredients to each of the sandwich sections. While I packed in as much as would fit, the sandwiches seemed a bit skimpy when I separated them from the loaf. Other than that, this thing was great! I am going to try it again today now that I have finished my trial run.
Below, I have printed my recipe for the ingredients to be used for the crock pot grinder.

Crock Pot Italian Grinder

1 loaf of Italian Bread, unsliced
1/2 lb. sliced provolone cheese
1/2 lb. hard salami, thinly sliced
1/2 lb. Virginia ham, thinly sliced
1/2 lb. turkey pastrami, thinly sliced
Sliced onions
Sliced tomatoes
Sliced pepper rings, patted dry
1/2 tsp. oregano
Partially slice Italian loaf to resemble sandwich slices. (Do not cut through the bottom of the loaf). Layer sandwich meat, cheese, onions, tomatoes and peppers in individual piles.Sprinkle with oregano. On a cutting board, carefully pack each pile of ingredients into the sliced loaf making sure to fill only every other opening.
Double wrap the loaf in aluminum foil; making sure to fold and close edges firmly. Pour 1/2 cup water in the bottom of the crockpot. Place a heat proof bowl in the bottom of the pot to keep the sandwich above the waterline. The water will steam the sandwich as it cooks. Place the sandwich into the crockpot. Cover and cook on LOW temperature for 4 hours.

UPDATE:
Here’s another great combination

1/2 lb. provolone cheese, thinly sliced
1/2 lb. hard salami, thinly sliced
1/2 lb. Virginia Ham, thinly sliced
1/2 lb. pepperoni, thinly sliced
6 tablespoons Chicago style mild giardiniera, to spread over bread

I just finished making the grinder a second time and boy it turned out great! I added pepperoni to the sandwich meat slices and used mild, Chicago style giardiniera to spread on the bread instead of the onions and peppers…ooey, gooey, melted cheese and lots of Italian flavor.

appetizers/snacks, Brunch, Desserts, Food, Kids in the Kitchen, No-Bake

Grandma’s Creamy Pistachio And Pineapple Dessert Salad

Posted on June 6, 2013 by lmc

This is a great recipe for those that enjoy cooking with young children. Use three simple ingredients, a plastic bowl, and a mixing spoon to make this summertime favorite. Children can dump and mix ingredients with very little difficulty.
This is a recipe that my mother-in-law usually prepares as part of the Easter Brunch spread. The mint green color of the pudding mix adds a refreshing flair to any spring or summer table. This flavorful dessert would be a great addition to a wedding or baby shower luncheon menu. For additional flavor and texture, try adding a 1/2 cup of finely chopped walnuts or some flaked coconut.

Grandma’s Creamy Pistachio And Pineapple Dessert Salad

1 (3 1/2 oz.) package pistachio instant pudding mix
1 (12 oz.) container Cool Whip topping
1 (20oz.) can crushed pineapple

In a mixing bowl, combine instant pudding mix and the container of Cool Whip topping; mix well. Next, add the entire can of crushed pineapple to the pudding mixture, thoroughly combine. Refrigerate for several hours and serve chilled.

Baked goods, Desserts, Food, lunch box

Jumbo Oatmeal Cowboy Cookies

Posted on June 5, 2013June 5, 2013 by lmc

Jumbo Oatmeal Cowboy Cookies

Crunchy on the outside, chewy in the middle…that’s how I would describe these awesome oatmeal chocolate chip cookies.
Years ago, when I was a Daisy Girl Scout Leader, one of the Daisy parents gave me a sweet gift in a jar. She had stacked all of the dry ingredients for this cowboy cookie in a Mason jar and attached the recipe so that I could add a few ingredients to bake up a batch of these tasty delightful treats. I have tweaked the recipe a bit so that the cookie comes out flat with a crispy exterior and a chewy interior. This week, as the school year draws to a close, I made a huge double batch of these cookies to stuff into decorative gift bags and send off as teacher gifts to be passed out to all of our favorite teachers. I’ve attached a small gift card from Starbuck’s to complete the gift pack.
Nuts are delicious in this recipe but I often leave them out when I’m not sure about the food allergies of those that will be consuming the cookies. I, myself, especially love them with chopped pecans. Give them a try, you won’t be disappointed!

Jumbo Oatmeal Cowboy Cookies

2 cups flour
2 cups quick cooking oats
1/2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup margarine
1/2 cup oil
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 cup chocolate chips
1 cups chopped pecans

Preheat the oven to 350 degrees. In a large mixing bowl, combine flour, oats, baking powder, baking soda, and salt. In a medium bowl, cream the margarine, oil, sugar, and brown sugar. Beat in the eggs until well blended. Stir in chocolate chips and pecans. Drop by heaping tablespoons onto ungreased cookie sheets. ( I use an ice cream scoop for evenly shaped cookies.) Bake for 10-12 minutes or until golden brown around the edges. Transfer to wire rack after just a few minutes of cooling.

appetizers/snacks, Food

Aunt Peggy’s Corned Beef and Spring Onion Spread

Posted on June 4, 2013 by lmc

Here’s another quick recipe for a tasty appetizer that can be whipped up in no time. There’s only three ingredients in this flavorful cheese spread.
I first tasted this recipe over 20 years ago, at a wedding shower for my oldest brother and my (then, soon to be) sister-in-law. At the time, I was living at home and my recipe file was pretty slim. You can’t know how thrilled I was when she shared the easy recipe with me. I think our family has made this staple cheese spread every Christmas Eve since then.
This weekend, I declared Sunday evening as Appetizer Night. We prepared our favorite appetizers instead of a big Sunday meal. Everyone pitched in and we had quite a selection of snacks in no time at all. This cheese spread was the first to be gobbled up… it is always a favorite in our house!

Aunt Peggy’s Corned Beef and Spring Onion Spread

1 8 oz package Philadelphia Cream Cheese, softened
1 2 oz package of Buddig Original Corned Beef, chopped
3 green onions, sliced thinly

In a mixing bowl, combine the cream cheese, corned beef and green onions; mix thoroughly. Lay a piece of plastic wrap on a flat surface. Scoop the spread out of the bowl and pile in the center of the plastic wrap. Shape the spread into a disk shaped loaf using the plastic wrap to help shape the loaf.
Chill until ready to serve.

Crafts, Gifts, Sewing

Denim Purse Upcycle

Posted on June 3, 2013 by lmc

I must admit, this is not a newly completed project. I was cleaning out my closets yesterday and I stumbled across this denim bag that I had made months ago. I looked it over and was pleased that I was able to use a junior-sized pair of jeans to make such a darling purse. Like most of you, I am always looking to repurpose things that are past their usefulness in their current state.
About a year ago, while packing up clothes to send to the local resale shop, I found these jeans in my daughter’s drawer. She hadn’t worn them in a while for she had grown and their length was halfway up her ankles. That afternoon, I snipped the legs off at the crotch and rummaged through my trims and sewing notions to try to find the best pieces to adorn my new bag. I had purchased a few clear handbag handles on clearance at JoAnn Fabrics and was thrilled to tack them on to the waistband with a few quick stitches. I really only had one seam to sew across the bottom of the bag. All that was left was to string glittery coordinating ribbon through the belt loops at the waist, glue and stitch on a few embellishments, and voila, a cute-as-a-button handbag was born!

Homemade Mixes, Toppings

My Little Secret Steak Seasoning Mix

Posted on June 2, 2013 by lmc

This week, a local market had a great sale on lean steaks so I bought a boatload of them…some to freeze and some to season and grill. Yesterday, after a local charity run and a beautiful day, I fired up the grill for a delicious steak dinner.
I used to buy expensive pre-mixed meat seasonings but soon realized that mixing my own seasonings was certainly more economical but also so much better when tailored for my families taste. This “secret” recipe is a bit like a Montreal steak seasoning and it makes meats tender and flavorful with a bit of a spicy twist. Sprinkle the seasoning on anything that you might be grilling. I’ve even sprinkled it on grilled pineapple and peaches. …So good!

My Little Secret Steak Seasoning

2 teaspoons kosher salt
2 teaspoons hickory smoked sea salt
4 teaspoons paprika
2 1/2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric

Mix all seasonings together and store in a tightly lidded container in a cool, dry place. Use as a rub for steak, pork, chicken, and shrimp. Sprinkle over grilled fruit or vegetables.

Baked goods, Baking, Bread, breakfast, Food

Just Like Grandma’s Irish Brown Bread

Posted on June 1, 2013March 12, 2014 by lmc

When I was a young girl, my family used to travel to Ireland every year for our summer holiday. My father worked for TWA (Trans World Airlines) and we had a great travel benefit that we regularly used. My mother was born and raised in County Clare and my father from County Kerry. Our wonderful trips into Milltown Malbay, Spanish Point or visiting Ballybunion always bring the fondest of memories.
Oh, the stories I could tell of the laughs we shared as a family. We would load our tiny rental car up with 8 kids, two adults, and lots of luggage. Relatives would meet us at Shannon Airport and take on a portion of our luggage as we headed toward Milltown.
One of my most vivid memories relates to my grandmother, my mother’s mom. She would get up early to milk the cows and feed the chickens. Then, she would come indoors and bake the most amazing bread. Now, this bread was like nothing I had ever tasted before. Sure, my mom and all the aunts baked their own version of Irish Soda Bread or scones but this was different. The bread was a hearty, textured loaf made with whole wheat flour. She would mix it up by hand, in a huge stoneware bowl (maybe a Green’s or Mason Cash Brand).
I have tried on several occasions to replicate the recipe and this is as close as I have come to the original. If any of you would like to share your recipe for your version of Irish Brown Bread, I would so appreciate it!
If you’re a fan of Irish Soda Bread, check out my family recipe for Mary’s Irish Scones here.

Just like Grandma’s Irish Brown Bread

1 cup all-purpose flour
2 cups whole-wheat flour
1/4 cup quick-cooking rolled oats
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons cold butter or margarine
1 1/2 cups buttermilk

Preheat oven to 375 degrees. In a bowl, mix flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats. Add buttermilk; stir mixture gently. Turn dough onto a lightly floured board and knead 5-10 times to make a ball. Set on a baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf. Bake until well browned, about 30-35 minutes. Cool on a wire rack.

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