5 packs of ramen (4 chili lime, 1 chicken)

5 scrambled eggs

1/4 of what was left of a “seasoning” bag of frozen veggies (chopped onion and peppers).

Dinner for less than $3 bucks. Hel-lo. (And NO complaints!!!)

(As posted over in my foodie collection…)

At my last bookclub meeting, one of the ladies brought some “Homemade Bailey’s” (as she called it). I wasn’t sure if I had actually had Bailey’s before, to be honest. I’d had Kahlua, which I thought was similar. I’d always imagined Bailey’s to be minty. I don’t know if it is the whole Irish-green-mint association process that sparks off in my mind or what.

At any rate, I tried Kelly’s concoction and it was good. I told myself that I, too, would make some Irish Cream.

Today was the day.

In anticipation for New Year’s Eve tomorrow, I wanted to mix up something a bit festive. Normally I’m one who strays from the recipe card, finding ways to insert my own twist to cast of characters. This time, I was good, and followed the recipe. I figured if I was going to spend close to $30 on a bottle of liquor, I didn’t want to waste it with one of my haphazard “interpretations” of a recipe I had not even tested yet.

I found many variations for Irish Cream, but decided to go with this one from One Perfect Bite:

Irish Cream Liqueur

Ingredients:
1-1/2 cups whiskey (i.e. Jameson’s Irish whiskey)
1 (14-oz.) can sweetened condensed milk
2 cups heavy cream
2 tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract

I mixed everything in a 4-cup glass measuring container that had a small spout, anticipating the pouring process from the container to my rinsed and empty cherry DaVinci syrup bottle. See, I’m an eager, impatient lady sometimes, when I’m bustling about the kitchen. I had to remind myself to be slow, stir careful and pour patiently. Good girl.

End result? Yummy. It’s a whiskey-tastin’ treat, yes it is. I filled my syrup bottle nearly to the top, and had about 1 cup of leftover. Frank and are sipping the extra right now over ice.

It’s _____day night and you’ve hardly had a minute to spare, jetting from one place to another…

What’s for dinner?

Easy Roast Beef Subs

Busy night, thank goodness for pre-planning a meal. What could have turned into a$20 plus drive-thru meal, was instead a 15-minute prep and eat meal. And it was good, just as good as if we were to eat out. It is satisfying to save a little bit of money. I realize that there are definitely times where our family needs to stop somewhere, shove some food in the kiddo’s mouths so they can eat and get some shut-eye, but I would much rather those days be lessened, and not feel like they are forced. I really prefer it to be enjoyable to eat out, rather than necessity.

It is still, technically Monday. Not too late for a weekend wrap-up.

We did a lot this weekend. Friday night we went out with my brother, Frank’s cousin and a couple friends. It was a long night, but a nice time. We covered lots of ground, had plenty of fun, and finished the night off at a favorite Mexican restaurant with a delicious platter of shared food.

Saturday I woke up and made pancakes. Mmm. Later, we bummed around and then stopped at an anniversary celebration (parents of a boy on Dante’s soccer team). Got to catch up a bit with folks we don’t always see. Then it was home to watch some television with the family.

The next day we went to an impromptu soccer tournament, local festival where we played BINGO and the kids played some cheap games to win cheap toys. Oh, and I made waffles Sunday morning (they didn’t turn out so well).

Nice weekend. But back to the pancake-making. My mom’s been making buttermilk pancakes for the boys for lunch the past few weeks on occasion. She’d watch them (actually, she’d entertain them) for a few hours while I went in to work, and they would delight in some of her “famous,”  “best-ever” pancakes. I’ve been requested to make them at home, but keep forgetting to get the recipe. So I had to improvise. A try at it last week left me with some not-so-good ‘cakes. But this recipe for Buttermilk Pancakes was a keeper (not only is it a keeper, but it introduced me to Google’s Knol, which is pretty darn cool).

My favorite eggs.

What happens when you get too cocky…

What happens when you pay attention… (this is Lootie’s batch, he has a syrup-love)

For Franny and Dante, who love chocolate chips.

It was a yummy recipe, with great instructions (read the instructions, if you like making pancakes… I like his way of mixing in 1/2 of the dry to wet, and then mixing in the rest of the dry). I tried using it for waffles and it was a bummer; didn’t work. But that’s OK. It makes delicious pancakes. Will have to make a point of getting my mother’s Famous, Best-Ever Buttermilk Pancakes recipe to compare.

——————————————————–

GIVEAWAY – Good-As-Money

I have 2 coupons to give away, courtesy of Eggland’s Best Eggs (they sent me some for me and some to share).

(1) for a  Free carton of Eggland’s Best Eggs
AND
(2)  50¢ off coupons for Eggland’s Best Eggs

Simply leave a comment here telling me what you’d use the eggs in and I’ll pick a random winner on Friday. Make sure you use an email address I can contact you with. Yup, that’s it. You don’t have to follow me, you don’t have to blog about it. Just leave a comment so I have a way to contact you.

I’m always up for some easy summertime (or anytime) recipes. Works for Me Wednesday at We Are That Family recently did a “Summer Recipe Edition.” Econobusters posted this recipe for One Bowl Taco Salad. It looked like an easy lunch idea, motivating me to try it, like, NOW.

The picture I took is not that great, but the recipe turned out well and it was very tasty. Not to mention, more economical than picking one up at the drive-thru.

Since I have “issues” with recipes, finding it hard to follow them, I basically poured a bag of salad into a bowl, cut it up some more with scissors, turning the bowl over and over  to get smaller pieces. I threw some cheese on top of that, cut up two small tomatoes, threw them on top. Took a thick slice of onion, diced it up; added it. Crushed about 7 handfuls of taco chips; sprinkled them on top. Squirted an eyeballed amount of Catalina and tossed away.

I loaded up a plate for each of the boys (the 3 younger ones) and myself, added about 1/4 cup of leftover ground turkey taco filling leftover from last nights’ meal, and voila. Lunch.

We added a dollop of sour cream to our salads. The kids thought it was a pretty yummy, fancy lunch. I thought it was easy, tasty and just as good as take-out.

We have a mulberry tree in our backyard. It has been growing now for a few years and bears a decent amount of fruit. The kids love to run out back and pick the berries at random times. The other day Franny was outside long after the others had tired of picking berries, and came in suggesting that I come out and pick berries to make a pie.

There was no bone in my body that felt like whipping up a pie on a warm summer day. But he was so enthusiastic and sweet, it felt completely wrong to give into my own lazy desire to play sloth. I examined the tree, as he washed out a container for our pickings. He was the holder, I was the picker. Slightly taller than Lootie, who had the farthest reach of the three boys that were picking earlier, I was able to get to spots that still had some nice, ripe berries on them.

Not enough for a whole pie, but I had a bag of frozen blueberries in the freezer to supplement, and was pleased to have the opportunity to put them to use in a pie. Frozen blueberries are a common staple at our house, but I’ve yet to have actually made a pie with them. I used this recipe from Crisco for a Bluebbery Pie as a base for the pie we were making. I say “base” because of my inability to stick directly to the recipe when baking. I did my best to stick close to this one, though.

I had about 2 cups mulberries and the rest blueberry.

Franny was in charge of stirring, but he got sidetracked by the guinea pigs. I picked up the scent of bubbly, boiling fruit on the verge of burning, and ran to the rescue. It had started to scorch on the bottom, but thankfully not enough to taint the flavor of the filling.

I used the double crust recipe, but it didn’t seem make enough for the bottom and the top. So I enlisted in my standard oatmeal topping (oats, sugar, molasses, butter, cinnamon, salt and a dash of vanilla).

Initially I started to roll the dough for the crust, but that didn’t last long and soon I was using my preferred method — my fingers to press the dough into the dish.

Franny helps with the filling.

Top me off!!!

Ready for the oven…

Franny holds up our creation.

It was fantastic, and I’m not a big fan of fruit-filled pies. Thank you Franny for suggesting we make pie. I’m so glad we did.

I found this recipe for doughnuts and we’re making some.

Quick Doughnuts
Ingredients:
4 cups sifted flour
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. cream of tartar
2 tablespoons shortening
3/4 cup sugar
2 eggs
1 cup sour milk or buttermilk

Sift together flour, salt, soda, cream of tartar and spices. Cream shortening and sugar; add eggs and beat until light and fluffy. Add milk and then sifted dry ingredients. Mix thoroughly until smooth. With as little handling as possible, roll dough out on floured board 1/4 inch thick. Let stand for 20 minutes. Cut with 2 1/2 inch cutter or glass bottom, and use a small cutter for the middle. Fry as above. Makes about 3 dozen doughnuts.

Below are some pictures of our doughnut adventure; don’t expect perfection.

They turned out pretty good, although I was a little nervous because some were a bit doughy in the center and the recipe involves eggs. They are darker, too, because I used a majority of whole wheat flour (a staple in this house), and a bit of cocoa powder. And I don’t have a picture of use eating because it was a regular old feeding frenzy.

I’d like to make these again at some point, but boy, my stomach feels like lead and I’m sure to have a heart attack within the hour.

(reposted from 2005)

In 2006 I wrote about a Cold-Brew coffee concentrate that you could easily make at home. After switching over to WordPress, it got buried. But it is one that is worth re-visiting…

After reading a magazine about cold-brew coffee, I thought it would be an interesting project to try. The article boasted of a less-acidic/bitter brew, yet still strong and tasty – but noticeably smoother. With a multiple batches under my belt, now, I am ready to share some information.

I knew there was an appliance (called the Toddy Maker Cold Brew Coffee Maker) that I could purchase to make the coffee, but decided to take a more rustic approach. If I can accomplish a decent cold-brew coffee without spending any money or cluttering up my house with yet another appliance – I’d be a happier woman.

There’s instructions out there, most conflicting. Here you will find instructions to how I made cold-brew coffee with success.

COLD-BREW COFFEE INSTRUCTIONS

I put coffee grounds (nothing special – store bought ground OR your favorite whole bean [set your grind to percolator]) into a glass measuring cup. The ratio I used was 3:1, water:coffee. (You can simplify by doing 1 pot-worth of grounds to 16 oz. water, if you’d like.) I stir mine, though others will say not to. I don’t see how letting dry coffee sit on top of water is going to do anything for you, hence my decision to stir the mixture, making sure all the grounds get wet.

After stirring the mixture, I covered it and placed the container into the fridge for minimum 12 hours.

After the waiting period, I give it one more stir; filter it to get rid of the grounds. (I use a mesh tea-strainer to filter the grounds out. I’ve also had success with first filtering through with a veggie colander, and then using the mesh filter.)

To prepare the coffee I used a similar ratio, but that will depend on your own tastes. I put the concentrate in my mug, and put some fresh water on the stove to warm. I didn’t heat it to boiling, but to the point where steam is escaping. Poured this over my concentrate.

That’s it. Very simple. Generally used 1 cup coffee to 3 cups water and it makes enough concentrate for a day or two. Obviously depending on your ratio of concentrate, you will need more or less to make your coffee. The more times you do it, the better you will be able to make the mixture to suit your own preferences. You can store this in the fridge for up to a week.

Bottom Line:
I really like cold-brewed coffee. It is a simplified, less wasteful way to make coffee (I don’t like coffee that has been sitting on a heating element) and the smooth taste very much appeals to me. This would be a great way to make coffee while camping or traveling.

Misc. Findings:

- Preferred type of coffee grounds used is a percolator-coarse ground, the better the coffee, the better the end product
- “Brewing” coffee more than 12 hours (I went as far as 22) did not alter the taste of the concentrate
- “Brewing” coffee at room temperature rendered a more bitter coffee, though some might like this more, I preferred the refrigerated version
- To strain I used a tea strainer, you can use cheesecloth or whatever strikes your fancy

If you have suggestions or tips, feel free to contact me.

When the day is not going your way – bake, bake I say!!

And I did.

Chocolate chip cookies, to be exact. In fact, The Best Chocolate Chip Cookies.

I was a good girl and actually made the recipe (almost) exactly as stated. The only variance was using a 1/4 cup of dough for each cookie pair instead of 1/2 cup. I used dark chocolate chips, too, since that was all I had. But I followed the measurements like a champ. Not easy for me. My mind flitted to adding some chopped nuts… a dash of oatmeal. But no, instead I used restraint.

Chewy, sweet, super-dee-duper simple. Can’t ask for much more. I’m not sure it is the recipe that is unique or the simplicity or what, but it is a hit. I did learn that by rolling it in a larger ball, separating the two and leaving the craggy top face up, you end up with a nicely textured cookietop. Very pleasing.

Ingredients:
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks of unsalted butter, melted & cooled until warm
1 c brown sugar, packed (I make my own brown sugar)
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Directions:
-Heat oven to 325. Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside. Mix butter & sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients & mix until just combined. Stir in chips. Roll scant 1/2 cup dough into ball (I used 1/4 cup); pull into 2 equal halves. With jagged surfaces facing up, place dough onto cookie sheet, leaving ample room between each ball. Bake until cookies are light golden brown and outer edges start to harden (about 15 min. for me). Cool on cookie sheet for a couple minutes, then transfer to wire cooling racks. Makes about 4 dozen.
A yummy treat for my family, made from scratch that I was able to shop my pantry to make. Perfect.

My mom frequently made pudding for desert when we were kids. She would spoon it into the Buffalo China bowls, or glass dessert dishes. The combination of the dishes and the pudding are imprinted in my memory.

Glass dishes.

Wanting a simple desert I could make from scratch, and also to create the same memory for my own children, I decided to give homemade pudding-making a try. There are all kinds of recipes for chocolate pudding on the internet. Liking to keep things very simple, I chose the chocolate pudding recipe from Hillbilly Housewife. It uses simple ingredients to achieve a delicious desert.

Buffalo China bowl filled with pudding.

The kids absolutely love the pudding. I haven’t used another recipe yet, since this one has been a hit. I double the batch so we can have it for dessert more than once.

The pudding cooks up pretty quickly, and is edible as fast as it cools. One of the interesting aspects of making pudding is that it is reminiscent of soapmaking. The pudding, when ready, resembles the step in soapmaking when the soap comes to a trace. Yum.

Pudding “trace.”