Monday, May 31, 2010

Thai Peanut Sauce Chicken~ Crock-pot

Can't remember what website I found this is EASY and fresh tasting ...and Thai-licious!...I touched it up quite a bit...and my KIDS licked their plates and ate so many seconds, and thirds...there were no leftovers to be seen.

Eat with this:

• 1 package of baby carrots ( skinny fresh green beans are fantastic too)
• 8-10 chicken breasts or tenders, sprinkled with salt and pepper
• 1 tablespoon grated fresh ginger
• Juice and zest of one lime
• 1 finely chopped large garlic clove (about two teaspoons)
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 can chicken broth
• 1 can unsweetened coconut milk
• 2 cups cooked jasmine, brown or white rice
. 3/4 teaspoon of salt
• 1/2 cup chopped cilantro, for sprinkling on top (optional)

added after crock-pot cooking is almost finished:
3 cups creamy peanut-butter
5 Tablespoons Oyster Sauce (found in Asian cooking aisle)
2 teaspoons soy sauce
1 Tablespoon Chili Powder
1/4 teaspoon salt

Place ingredients (except rice) in crock pot in order given. Cook on low heat setting for 8-10 hours.
Next cut chicken in strips, or shred.

Roasted peanuts
Fresh Cilantro

Last put peanut-butter, Oyster Sauce and Soy Sauce in microwave safe bowel...microwave for 30-45 seconds...whisk in remaining ingredients...and then slowly stir into crock-pot mixture....serve with in a half hour!
Serve in bowls with cooked jasmine, brown,white rice or the recipe recommended above. Top with roasted peanuts & cilantro, if desired.

Notes: This is an easy and impressive Thai meal. You will make it again and again.

Mexican Steak Wrap

• 3 tablespoons cream cheese (or
• sour cream)
• taco seasoning
• ¼ cup brown rice
• 1 tablespoon salsa
• 3 ounces steak, cooked and thinly sliced (or leftover roast beef)
• 1/4 cup red bell pepper, sliced
• Half a handful of green onions
• 1/4 cup cheese, shredded
• chopped fresh cilantro
• romaine lettuce
• Guacamole
• 1 flour tortilla (8-inch size)
Mix together cream cheese and taco seasoning. Spread on tortilla.
Layer rice, steak, peppers, cilantro, salsa, red pepper and cheese and other ingredients in the middle of the tortilla.
Fold down top and fold up bottom, fold in sides then paste with sauce.

Marshmallow Fondant recipe

Marshmallow Fondant recipe from What's cooking America

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds powdered sugar
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough. You will immediately see why you have greased your hands. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. This will keep for several weeks in the fridge.

Ham, Potato & Bacon Soup

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 2/3 cup crumbled bacon ( I bake this on a cookie sheet)
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules ( I like Chicken Broth)
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through, add bacon. Serve immediately.

Greek Wrap ~ MY FAVORITE LUNCH!!!!

Repeat after me: Hummus is our friend! I will be posting a homemade Hummus recipe this week!
GIVE these a won't regret it!
• Flour Tortilla
• 1/2 cup premade hummus
• 2/3 cups spinach
• Half a handful sliced red onion
• 1/3 cup chopped cucumber
• 1 large tomato, chopped
• Half handful crumbled feta cheese
• Olive tapenade
• 1/4 cup Caesar dressing
To assemble, lay a tortilla flat on your work surface. Spread Hummus one ½ inches thick down middle of tortilla. Sprinkle Feta Cheese on top.
Next layer cucumber, red onion, tomato and olive Tapenade.
Last add remaining spinach and drizzle dressing over the top.
Fold down top and fold up bottom, fold in sides then paste with sauce

Glazed Spiced Pumpkin Bars ~healthy

Found these one Fiber One Recipe's....we make these when we all need a lil' more fiber in our diet (If ya'll know what I mean)

2 cups Fiber One® original bran cereal
1/2 cup canola or vegetable oil
1/2 cup orange juice
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped walnuts
1 cup powdered sugar
4 to 6 teaspoons orange juice

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes.
Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan.
Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour.
In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows.

Crunchy Granola ~ Our summer vesion of Oatmeal !!!

• 6 cups rolled oats (not quick-cooking or instant)
• 2 cups chopped almonds (I use Costco raw almonds kind and chop them with my Boche)
• 1 teaspoon ground cinnamon, or MUCH more to taste
• Dash salt
• 1/2 to 1 cup honey or maple syrup, or to taste
* 1/4 cup melted coconut oil
• 1 cup raisins or chopped dried fruit, optional, I LOVE me some Craisens or dehydrated blueberries

• 1. Preheat oven to 350 degrees.

2. On slightly oiled cookie sheet pour oats and pre chopped nuts, mix well.
 3.In a glass pourable bowl, melt cinnamon, salt and sweetener, and coconut oil for 45 seconds in the microwave or stove top. Pour and mix into Oats and Mix on a sheet pan making sure you flip and scrape the bottom and put in oven. Bake for 30-50 minutes or a little longer, stirring every 10-12 minutes. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
• 2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.

* Soooo YUMMY with Almond Milk , In a Baggie for snacks...or over Yogurt!

*Yield About 8 cups (at least 16 servings)
Time 40 minutes

KILLER Oatmeal Cookies *Dairy and Gluten free option*

BEST OATMEAL COOKIES EVER!!!These bad-boys have NO White Flour, or White Sugar!!!!
I double and freeze or share! Pictures coming soon!

Estimated Times:
Preparation - 15 min | Cooking - 10 min | Cooling Time - 1 min cooling | Yields - 48 cookies (4 dozen)


· 1 3/4 cups whole wheat flour or Pamela's Gluten Free bread and baking mix

· 1 teaspoon baking soda

· 3/4 teaspoon salt

. 3/4 teaspoon cinnamon

· 1 3/4 cups packed brown sugar

· 1 cup (2 sticks) butter or margarine, softened *or* 1 cup coconut oil

· 2 large eggs

· 2 tablespoons milk *or* 2 Tablespoons Soy Milk

· 2 teaspoons vanilla extract

· 2 1/2 cups quick or old-fashioned oats

· 1 cup Semi-Sweet or Dark Chocolate Chocolate Morsels

· 1cup Raisins

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto greased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Friday, May 28, 2010

No BAKE Chocolate-Oatmeal Cookies

Oldy but a GOODY!!!

2 cup granulated sugar
3 tablespoons cocoa
1/2 cup milk
1/4 cup butter or margarine
3 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 cup peanut butter (any kind, I've used plain and crunchy)


1. Bring to a boil sugar, cocoa, milk and butter. Cook 1 minute.
2. Remove from heat and quickly add oats, peanut butter, vanilla and nuts.
3. Drop by teaspoonful on waxed paper. Let stand 1/2 hour until cool

EAT with glass of milk...they won't last long!!!

Wednesday, May 19, 2010

Haitian Flag Day ~Haitian Soup Jumou~

I make this soup every New Years Day for Haitian Independence Day...

I ALWAYS make too much. So I freeze the leftovers for a rainy or snowy day.
Today for Haitian flag day was the perfect day to bust out the Pumpkin Soup...ALL of my kids eat it up!

Here is the history behind the soup:

Pumpkin Soup, a symbol of Haitian Independence and Unity

(Sadly I can't remember which site I cut and pasted this explanation  from:

Every January 1st, most of us around the world are celebrating the New Year's Day. For Haitians though, the first day of the year has added significance, since it doubles as the anniversary of their independence in 1804. On that day, Haitians whether in Haiti or abroad savor pumpkin soup (soup joumou in Kreyol), in keeping with the tradition to celebrate that event. Having this delicious soup on January 1st is rooted deep in Haitians
culture and history. It is a statement.
During slavery, only the French colonists could drink this delicious and aromatic meal on special occasions while slaves were to drink simple bread soup. At the same time, it was a common saying during slavery that "Depi nan Guinen nèg rayi nèg", meaning that Black people have been hating each other ever since they were back in [Guinea] Africa. On January 1st 1804, during the Independence celebration, a huge pot of pumpkin soup was concocted, and every one present was served a bowl to show that we as descendants of slaves could unite and produce something extraordinary.
So every time we drink this soup on January 1st it reminds us of the injustices of slavery and Haitians having overcoming them. It is a declaration that never, as long as this nation exists will they suffer domination under any form, whether physically or ideologically. The one hundred ninety six years of Haitian independence have thus often if not always been one hundred ninety six years of resistance against oppression and domination. Eating pumpkin soup is thus reminding us that the fight is not over. It also gives us courage, for it is a symbol that there is victory for us at the end of the road.

Ingredients: (this how I Lindsay make it every year, (some recipes differ)

1 lb cut stew meat in cubes
1 Tbsp Flour
4 medium Sweet Potatoes peeled and cubed
3 carrots peeled and chopped
½ head of cabbage cut up
1 med chopped white onion
2Tbsp Minced Garlic
2 cups Chicken Broth or @cups water with 8 bouillon cubes
2 cups or one can Libby’s (or any brand) canned unsweetened Pumpkin
¼ tsp. Thyme
Salt to taste

In large pot Boil, potatoes half the Onion, and Cabbage in 6 cups of water.
Reserve water after draining Potatoes and other Veggies.
Dip cubed beef in flour and salt mixture (I use garlic salt) …fry beef in heated skillet with garlic and onions, until browned.
Again in Large pot add 3 cups of reserved water, chicken broth, beef and onions, canned pumpkin, and remaining ingredients. Salt to taste.
Simmer on low for up to two hours.
If soup is too thick add extra reserved water as needed.

*******VEGETARIAN VERSION***********

4 medium Sweet Potatoes or Yams peeled and cubed
2-3 cups carrots peeled and chopped
½ head of cabbage cut up or 2/3 bag of pre-shredded coleslaw mix
2 med chopped white onion
2Tbsp Minced Garlic or a TON like I put in
2 cups or one can Libby’s (or any brand) canned unsweetened Pumpkin
¼ tsp. Thyme
Salt to taste

In large pot Boil, potatoes half the Onion, and Cabbage in 6 cups of water.
Reserve water after draining Potatoes and other Veggies.
Saute Onions in heated skillet with garlic until transparent.
Again in Large pot add 5-6 cups of reserved water, onions, canned pumpkin, and remaining ingredients. Salt to taste.
Simmer on low for up to two hours.
If soup is too thick add extra reserved water as needed.

Friday, May 14, 2010


It’s warming up …so we GRILL and do Salads as meals A LOT!
Not all of these Recipe’s are “Lindsay inspired”, some are borrowed …so when they are I will try to site the source. Lets be honest not ALL recipe’s and meals can be gourmet when you are feeding short people…some are just EASY and kid approved!
The abbreviations stand for the following:
CP ~ Crock-Pot
D&F ~ Double and Freeze for another meal
LOM ~ Left over for another meal
DMP~ Disposable Metal pan (for freezing or taking in meals)
GB~ Gallon Baggie (for Freezing)
* ~ Recipe can be found on this blog

1) Sweet & Sour Meatballs (E)*

2) Haitian Pumpkin Soup (recipe coming soon)

3) Shredded BBQ Pork Sandwich & Fries (CP) ~D&F)(GB) (E)*

4) Homemade Chicken Pot Pie (D&F)(DMP)(E)*

5) Brats & Hot Dogs , Corn on the Cob (Grilled) (E)

6) Bajio Burritos (CP)(LOM) (E)*

7) Homemade Pizza*

8) Creamy Garlic Chicken veggies and Noodles (E)*

9) Taco Salad (E)*

10) Chicken Teriyaki Stir-fry and Rice

11) Alfraido Ravioli (D&F)(DMP)(E)*

12) Spaghetti & Garlic Bread

13) Thai Peanut Noodles

14) Beef Taquitoes (D&F) (GB) *

15) Chicken Noodle Soup (D&F)(GB)*

16) 2 pans Red and White Enchilada’s (D&F) (DMP) (CP)*

17) Waldorf Salad w/ Spinach

18) Chili-Lime Chicken and Lemon Asparagus (Grilled (E)*

19) Coconut Chicken & Pineapple (Grilled) (recipe & pics coming)

20) Homemade Wingers Chicken Strips (D&F) (DMP)*

21) Steak (Grilled) & Broiled Red Potato garlic & Rosemary Wedges *(recipe & pics coming)


Pepperoni Rolls *
Chicken Nuggets (Costco)
Corn Dogs (Costco)


Devils Food Cake Cupcakes or Cake w/ PB Frosting (to DIE for)*
Apples & PB
Frozen Hot Cocoa (recipe & pics coming)
Banana Ice Cream (recipe & pics coming)


Homemade Granola (Recipe coming SOON)
Cream-Cheese Rolls
French Toast

Hootenannies ~ Blender Pancakes EASY

We make this in a 4.8 Quart can Imagine why!....
but this recipe is for a 3 Qt. Pyrex dish....served us perfect when we were a six person Family...

  • 6 Eggs
  • 1 cup Milk
  • 1 cup Flour
  • 1 teaspoon nutmeg
  • pinch of salt
  • Teaspoon Vanilla
  • 3/4 cube butter

Preheat oven to 425.
Pam Pyrex and put Pyrex in the oven with butter to melt.

In Blender add eggs, Milk, Flour, nutmeg,Salt & Vanilla until smooth.
Open oven and pour mixture right into glass pan.

Bake for 25-30 minutes...until crust bubbles up and top browns.
Let cool for 3 minutes, pour maple syrup over the top and serve...DELISH!

Devils Food Cake Cupcakes or Cake w/ PB Frosting (to DIE for)*

THIS IS SUPER EASY... we made this up on a Sunday I was craving Reeses PB cups ...and we didn't have any....I have made this into cupcakes...and topped them with min reeses cups...
This frosting tastes so much like the middle of reeses cups you will want to eat just the frosting!


Make Devils food Cake, or cupcakes according to Box

1 jar Jiff 18 oz creamy frosting
1 can 16 oz Cream Cheese Frosting
1 can 16 oz Vanilla Frosting


With hand mixer beat PB and Frosting's together.
Frost Cake....lick the frosting off your fingers!!!!

Chili-Lime Chicken and Lemon Asparagus ~Grilled EASY


  • 1 pound fresh asparagus, trimmed and peeled
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 teaspoon lemon juice


Preheat a grill.

Place asparagus in Gallon sized baggie: Drizzle oil over the asparagus, add lemon juice and salt shake bag until they are coated. Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn.


  • Chicken Breasts, washed and pat dry (as many as you are serving)
  • lime wedges, one lime per chicken breast
  • chili powder
  • sea salt


Preheat a grill.

Put chicken on grill and Immediately squeeze lime juice over the top, sprinkle first with chili powder, next salt. Continue to coat at least four times while you flip and grill chicken.
Leaves chicken moist and YUMMMMY!

Chicken Alfredo Ravioli EASY (Double & Freeze)

RECIPE FOR 3 Qt. Pyrex Glass Pan


  • 2 package frozen cheese tortellini (found in Freezer section)
  • 2 cups cup up cooked chicken ( pre-grilled chicken is used here)
  • 2 jars (1 lb.) Ragu ® Cheesy! Roasted Garlic Parmesan Sauce
  • Garlic Salt to Taste
  • 2 cups Mozzarella Cheese
  • Parmesan to Sprinkle


In 3-quart saucepan, cook tortellini according to package directions. Drain, and to a 3Qt. Pyrex Glass pan.
Pour Ragu Sauce in and mix in...add garlic salt if desired. Sprinkle with Cheeses...and bake at 350 for 30 minutes....
my kids GOBBLE this up.
* You could also add broccoli florets if you wanted to get a little more green into this dish!

Chicken Pot-Pie ~ EASY & Freezeable D&F

Recipe makes 2 Pies

1 pkg Frozen Mixed Veggies
2 cups cooked Chicken and cut in bite size pieces (broiled or pre-grilled, Left over chicken or turkey works great too)
2 cans Cream of Chicken Soup
1/2 cut dehydrated onions
2 Tablespoons of Costco (Organic No-Salt Seasoning)...or Mrs. Dash
* Garlic Salt to Taste optional
2 boxes of pre-made pie crust ( store brand works great) ~ or Homemade

Set out pie crust one half hour before beginning.
Pam pie plates or throw-away metal pans
Roll out crust and push gently into bottom of the pan....prick bottom with fork.

All ingredients other than crust together well....

Split mixture between the two pie plates. Cover with remaining crust...pinch edges, and trim crust in necessary. crimp edges between fingers... prick top of pies with fork.

BAKE: according to double crust Pie directions on Pie crust box.
Generally 400 degrees for 35 minutes....

Shredded BBQ Pork Sandwichs~ EASY (Crock-Pot)

* I also have a recipe on here for YUMMY apple-shredded pork
* GREAT for after church get togethers!!!

1 3lb Pork Shoulder Roast
1 40 oz Bottle Sweet Baby Rays BBQ Sauce (Walmart or Costco)
1 1/2 cup Brown Sugar
1/2 cup dehydrated chopped onion
or 1 small chopped white onion
2-3 packages wheat or white hamburger buns

Pam Crock-Pot
add ingredients
cook on HIGH for 6-8 hours...
shred and ENJOY!!!!

Sweet & Sour Meatballs Easy & Crock-Pot ~ pics coming)

2lb bag of Meatballs
or 75 Homemade Meatballs*
1 12 oz jar Heinz Chili Sauce (Chili Sauce can be found in the grocery store near the ketchup)
1 can (BIG ONE) of Jellied Cranberry Sauce
1 cup Brown Sugar
1-2 TBsp of garlic Salt (to taste)
* optional - one chopped yellow onion and green pepper ( I think it makes it SO MUCH BETTER)

Directions: Pam Crock-Pot
Toss in ALL ingredients...
COOK for 4-6 hour on low heat
Serve over rice or Egg Noodles