Has Nothing to Do With Food Storage!

Spring has sprung in a stumbling, but progressive way about our home.  It has been pretty time consuming, but I will try to keep posting ideas as I utilize them.  These pictures will give you an idea what took up most of our time today!

I did make the Parmesan Chicken tonight, took pictures and then realized that I had forgotten the dijon mustard in the dip and pictures.  I will go ahead and post them tomorrow after I go pick up my first ever Bountiful Basket!

I will share that experience with you tomorrow as well.  

It sounds like a great opportunity to stre-e-e-etch the bucks!

POPCORN WEBSITE . . . A Must See!

I just ran across this great website.  If you love popcorn like I do or if you need inexpensive treats for your family, check this one out!

I know I said I would have the parmesan chicken pics . . .  had a baby shower after entertaining my grandson , , , I'll try for lunch today!!!

OLIVE GARDEN RECIPES

How many of you know about this website? I just ran across it today . . . not even sure how . . . but enjoy!

http://www.olivegarden.com/recipes/

I am making the parmesan chicken and alfredo sauce tonight, I will take pictures while I am doing it.

Chicken Parmesan with Alfredo Sauce

This recipe came from my craving one day for really creamy, yummy parmesan chicken when I was behaving myself and losing weight. I loved it and my craving was satisfied . . . well, it was satisfied after several meals of leftovers!

Chicken Parmesan

breasts or thighs, de-boned and split

Coating or Dip

• 1/4 c. Dijon mustard, (I tried the cheap stuff from Wal-mart and it just didn't have the zing as the Grey Poupon, maybe if you used more)
• 1 egg
  
• 1 c. buttermilk
  
• 1 t. garlic powder
  
• 1 t. onion powder
  
• 2 oz. parmesan cheese (my favorite is the fresh grated with the black label from Costco)
  

Beat it well and set aside for coating meat.

(this can be multiplied and the extra frozen in one meal portions for later)

Bread Crumbs

Dig up all the old stale bread, crackers, chips you have around. It will all add to the flavor and crunch! Make sure they are very dry, break it up by hand to small enough pieces to fit into the food processor and go to town!

Dip the chicken in the buttermilk mixture, then the bread crumbs. Place on a rack over a shallow pan and bake for about 30 minutes or until done, check the temperature.

Quick ! While that is baking make the Alfredo Sauce and cook your pasta!

Alfredo Sauce

• 1 c. or 8 oz. fat free cream cheese
  
• 2 oz. parmesan cheese (Same black label from Costco)
  
• 1 1/2 c. chicken broth
  
• 1 t. garlic powder
  
• 1 t. onion powder
  
• 1 - 3 T. Dijon Mustard
  
• 1t. basil (optional)
  

Mix and simmer over medium low heat until nice creamy and

yummy. (Some times I have to add a little cornstarch to thicken it a little).

Prepare your favorite pasta according to pkg. directions.

We usually put the chicken on top of the pasta and pour it over the top . . but funny thing is we didn't this time . . . suit your mood. It is good mind you . . . good!

Ready for the freezer and an easy quick meal later!

The bread crumb mix will actually keep for several months on the shelf. The dip thaws well, but the Alfredo Sauce is not quite as smooth and creamy after thawing.

OOPS !

I used up all my cream cheese so I will be making it today and tomorrow and do more fun stuff with it at the end of the week  . . . I'm making the ice to make a batch and take pictures.

I'm too cheap to buy any!

Does any one need tips on making good whole wheat bread?  My brother was told by others that it isn't possible to make good bread with 100% red wheat, silly boy believed them.  I used to do it all the time and now I need to do it with all that is going on economically

No Bake Cheese Cake!

I am making ice so that I can make ice cream, so I decided to use my cream cheese to make cheese cake today. That of course means that I will have to make more cream cheese tonight!

I was going to make up the recipe as I went along, but then found one on the back of the unflavored gelatin box. It confirmed that I was on the right track, which made me feel pretty good. It was also nice to not have to "guesstimate" on ingredient amounts.

I did use my homemade cream cheese and didn't want to take the time to make a crust, though my quality control team (husband) and I both thought a graham cracker crust would have made it better.

No Bake Cheese Cake

Mix:

• 1 envelope unflavored gelatin (2 t.)
  
• 1/2 c. sugar
  

Add:

• 1 c. boiling water ( I heated it in microwave to good & hot)

Mix until gelatin is dissolved, about 5 minutes.

Beat until smooth:

• 2 c. (2-8 oz. pkgs. ) cream cheese
• 2 t. vanilla

Add hot mixture gradually the cream cheese mixture while beating. Pour into

prepared crust in 9 " pan. Chill until set.

It passed quality control!

Summer's Coming . . . Time to Make Ice Cream!!!

I love good ice cream.  It should be yummy, creamy and have to die for flavor.  On the other hand, it can be so fattening!  Being on the "fluffy" side, physically, I am always looking for ways to satisfy my sweet tooth.  This was the answer I finally came up with!

Vanilla Ice Cream

Mix in a thick bottomed pan:

• 3 1/2 c.   sugar
  
• 1/4 c.      flour
  
• 1/2 t.      salt
  

Add, mix and heat while stirring until thick:

• 4 c.          1% or 2% milk
  

Mix in food processor or blender, then mix into hot mixture:

• 8 oz.        fat free cream cheese, room temperature (you can use 
•                  2 c. cream cheese for even richer, creamier results.
  
• 2c.           milk (same kind as in the hot mixture)
  
• 1 - 2 t.    vanilla
  

In separate bowl beat:

• 4             eggs
  

Slowly pour a small amount ( 1 - 2 c.) of the hot mixture into the beaten eggs while beating with a whisk or mixer to temper the eggs.  After tempering eggs, slowly add egg mixture to the hot mixture while beating.  Cook for one minute to rethicken.

I usually do this the night before I want to freeze the ice cream so that I can chill it in the fridge over night.  This will speed the freezing process a lot!

ICE-- I have 10 - 12 ice trays that I fill and freeze the day and night before so that I don't have   to buy it.

Freezing the mixture.

Most freezers have instructions . . . read them?!?  If you don't happen to no where that little pamphlet that came with your freezer is (like me), or you haven't done this before, I will try to explain it.

• Pour the mix into the canister of the freezer.  
• Add milk to take it up to 2/3 full.  
• Put the dasher in, place the lid on the canister.
  
• Put canister into the bucket and place the motor on, fitting it into the notches to hold it in place.
• Put a layer of ice into the bucket all around the canister, about 2-3 inches deep.  
• Sprinkle rock salt around on top of the ice.  No, table salt won't work very well, I tried it.
• Keep layering the ice and rock salt until it is up to  about an inch from the top of the canister.
• Plug it in where you can hear the motor running but it isn't so loud that it drives you crazy!!!
• Check it once in a while to add ice and salt as it melts down.

This make up really well with different flavors, and chopped or blended fruit.

While it it freezing, get the toppings ready!!  =-0  !