Food – Page 27 – Simply Made Kitchen and Crafts

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.

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.

Baked goods, breakfast, Brunch, Food

Mom’s Hearty Biscuits and Gravy

Posted on May 31, 2013May 31, 2013 by lmc

When we travel, I look for hotels that have an extensive continental breakfast included in the stay price. I’m seeking fresh fruit, whole grains, lean protein…for my active crew. At a recent stay, as we made our way across the lobby for an early morning breakfast, I had to cringe when I heard my son say…”Awesome, they have biscuits and gravy!” Of all things…biscuits and gravy?
So, this past weekend, in the chiily,early morning hours, while most were fast asleep, my kids woke with the birds and headed off to the pool to get in their required morning yards. I felt like I wanted to make something special for their return home on this holiday weekend. The first thing that came to mind was biscuits and gravy. (Along with sunrise smoothies, fresh baked Irish scones, and cheese omelets.)
My mother-in-law gave me this recipe years ago. She had taken a mini-cruise that was meant to showcase the beautiful fall colors along the New England shore. The ship’s cook had shared this recipe with her. I still remember the hand written page that she shared with me over 15 years ago as I transferred the ingredients into a small notebook that I once carried around with me. I’ve only made this recipe a handful of times, but every time I make it, my son is one happy camper!
Mom’s Hearty Biscuits and Gravy

First prepare the biscuits and get them in the oven…

Beautiful Buttermilk Biscuits

1/2 cup cold margarine or butter
2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk

Heat oven to 450 degrees. Mix dry ingredients together in a medium bowl. Cut margarine into the flour mixture until it resembles fine crumbs. Stir in buttermilk; stir. Dough will be soft and sticky. Turn dough onto a floured surface and kneed lightly about 10-12 times (adding a bit of flour if needed) until dough is not longer sticky. Roll or pat dough to about 1/4″ thick. Use a 2 1/2″ round biscuit cutter to cut the dough. Place on an ungreased cookie sheet; about one inch apart. Bake for 10-12 minutes or until golden brown. Makes about 12 biscuits.

Mom’s Hearty Gravy

1 roll of pork sausage ( I always use Jimmy Dean’s Premium Pork Regular Sausage)
1/4 cup flour
1 3/4 cups milk
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Brown sausage in a large skillet, crumble and cook over medium heat until no longer pink. Stir in flour and cook, while stirring, to completely incorporate the flour. Slowly add milk to the sausage mixture. Cook gravy 5-7 minutes more or until thick and bubbly. Season with salt and pepper. Serve over those beautiful buttermilk biscuits!

Food, lunch box, Main Dish, salads

Crazy Mixed-Up Caesar Salad

Posted on May 30, 2013 by lmc

We are not a family that often eats out. I’d much rather make “copy-cat” restaurant favorites at home. Then, I can tailor the recipe to please the whole family ( for far less money). However, there are times when we are out and about and find ourselves in need of a meal.
A couple of years ago, we went to a new restaurant for a birthday celebration. My daughter ordered a salad that looked quite interesting. She was attracted to the notion that the salad included a few of her favorite foods…noodles, romaine lettuce, and Parmesan cheese. She was quite pleased with her choice and was not disappointed with her meal. As I looked at the salad, I realized that we were paying $9 or so for a Caesar salad with noodles in it. Shortly thereafter, I duplicated the salad in my kitchen and it has since become the only way I prepare Caesar salad for my family. Adding grilled chicken makes this tasty main-dish salad a hearty meal.

Crazy Mixed-Up Caesar Salad

3 small heads of romaine lettuce, chopped into bite-sized pieces
3/4 cup bottled Caesar salad dressing (I use Marzetti’s brand)
3/4 cup Parmesan cheese, shredded (I use Kraft or Sargento Brand)
1/4 cup water
1 16 oz box of noodles, fully cooked and cooled ( I use Ronzoni Smart Taste Brand)
Croutons
Pepper to taste

In a large serving bowl, mix romaine lettuce with fully cooked and cooled noodles. In a smaller bowl, mix 1 cup of dressing with 1/2 cup water to dilute the dressing, mix to combine. Pour dressing mixture over the lettuce and noodles. Toss to coat all of the ingredients. Sprinkle Parmesan cheese over the salad and gently toss. Add croutons and pepper to taste. Serve immediately.

appetizers/snacks, Baked goods, Food, lunch box, side dishes

Garden Fresh Veggie Pizza

Posted on May 29, 2013 by lmc

This is surely one of my family’s favorite snacks. As we planted vegetables and herbs this weekend, it made me think of this colorful, nutrition-packed pizza. Most of you have probably seen a variation of this recipe in cookbooks or online… this is the way I have been making it for years. When everyone pitches in to mix the topping and chop the vegetables, this one is a snap to put together. I often cut a few leftover slices to fit into lunchbox containers for the girls. What a great way to get a variety of fresh vegetables on the plate!

Garden Fresh Veggie Pizza

2 (8 ounce) packages refrigerated crescent rolls
1 cup lite mayonnaise
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, finely chopped
1 bell pepper, chopped (any color)
1 1/2 cups fresh broccoli, chopped
1 medium tomato, diced
1/2 cup cucumber, diced
1 carrot, thinly sliced

Preheat oven to 350 degrees. Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll sheet into a jellyroll pan, pinching seams to close any holes. Bake for 10 minutes, let cool.
In a mixing bowl, combine mayonnaise, cream cheese, ranch dip mix. Spread this mixture on top of the cooled crust. Arrange all of the prepared fresh vegetables on top of the creamed mixture. Cover and refrigerate until well chilled. Cut into squares and serve.

Crafts, Gifts

DIY – Plant Markers

Posted on May 28, 2013 by lmc

Every spring, when I plant seeds in my garden, I buy unique (often expensive) plant markers to identify my herbs and vegetables. It’s not that I can’t identify my plants without the markers…its just that I like the way the markers look in my garden.
Well, it never fails…by late August, the markers have faded, rusted, or have gone missing. I usually end up throwing the silly things out in November and buying a whole new batch for the next growing season. This year, visiting the paint department at our local hardware store, I got the idea of using paint stirring sticks (that are free) to make my own plant markers. While they may only last one or two seasons, at least they are reasonably priced! The girls and I had fun making them together. This is also a great gift idea for Mother’s or Father’s Day.

DIY – Plant Markers

Visit your local hardware store and ask for a few paint stirring sticks. ( We are painting our bathroom and laundry room so they gave us plenty of sticks with our paint purchase).

Supplies

Paint Stirring Sticks
Craft Paint
Permanent Black Sharpie Marker or Paint Markers
Satin Clear Spray Paint or Spray Sealer

Paint both sides of the sticks with craft paint; letting them dry thoroughly between coats. Use the permanent marker to write various plant names on the paint sticks. Spray several coats of clear spray paint or sealer over entire stick. Let dry completely before putting them outdoors.

Baked goods, Desserts, Food, lunch box

Simply Made Pineapple Snack Cake

Posted on May 27, 2013May 27, 2013 by lmc

This is one of my favorite cakes to bake! It’s crazy delicious and super easy to throw together. The taste reminds me of a Kentucky Butter Cake recipe I used to make when my children were little. The first time I made this cake, I was delighted to learn that there is no butter, shortening, or oil in this recipe. During the school year, I omit the glaze, and pop it into lunch boxes for a tasty lunchtime treat…Yum!

Simply Made Pineapple Snack Cake

2 cups all-purpose flour
1 1/2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (20 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees. Grease a 13×9″ baking pan.
In a large bowl, mix together the flour, sugar and baking soda. Add eggs, vanilla, almond extract and crushed pineapple, with liquid. Mix well to combine.
Bake 30-35 minutes, or until a toothpick inserted into cake comes out clean.
On warm cake, frost with my Powdered Sugar Glaze.

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