What's Cooking? Wednesday

Welcome to the fourth, weekly edition of

Thanksgiving is tomorrow and no doubt you are cooking up a storm for your Thanksgiving Dinner that will probably happen some time between noon and 6 P.M. If your house is like mine, though, the kids will be hungry long before the turkey (or ham, in our case) comes out of the oven. With permission of my sweet cousin, Sally, here is a recipe for delicious muffins. Sally calls them LOVE MUFFINS. The best part, they are quick, easy, and I can almost guarantee that you have all the ingredients in your cupboards already. Make them tonight and they will still be perfect in the morning. In fact, I double or triple the recipe, put three or four muffins in each ziploc bag and throw them in the freezer for my husband to grab as he's walking out the door in the mornings.

(I'm not a baker or a photographer so this picture does not do these LOVE MUFFINS justice!)

LOVE MUFFINS
3 cups flour
1 cup sugar
1 Tbs baking powder
1/2 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
1 cup milk
2/3 cup melted butter or margarine
1/2 tsp cinnamon
1/4 cup sugar

Stir together flour, sugar, baking powder, nutmeg, and salt. In a small bowl, mix beaten eggs, milk and melted butter. Stir into dry ingredients, JUST until moistened. Pour into greased muffin tins or use liners. Bake at 350* for 20-25 minutes. While warm, rub a stick of butter or margarine on top of muffins and dip in cinnamon/sugar mixture. (We have a shaker for cinnamon/sugar because we put it on toast all the time. I've found that it's easier for me to shake the cinnamon/sugar than to dip a muffin in a bowl.)

What are you cooking this week? (Please be sure to check the comments section as well as the links.)

What's Cooking? Wednesday

Welcome to the third, weekly edition of

Thanksgiving is next week! Holy Cow!!! I know that you are all getting you menus ready for the big day. One of my favorite Thanksgiving foods is pumpkin pie. I love it but don't really like to make a crust. My cousin, Tammy, sent me this recipe for pumpkin pie cake and it has been a staple at our house ever since! You'll notice that the crumb topping has picked off most of the cake in the picture ... that's because the kids love it so much. They kept sneaking pieces until most of the topping was gone.

Pumpkin Pie Cake

Crust:
1 package white or yellow cake mix (set aside 1 cup for topping)
1/2 cup margarine or butter
1 egg (optional)

Mix ingredients together. Pat into a 9x13 pan. Real butter will make the crust very flaky. Add the egg for a cake-like crust.

Filling:
1 large can pumpkin
1/4 tsp cloves
1/4 tsp ginger
(or 1/2 tsp pumpkin pie spice to replace cloves and ginger)
1/2 tsp salt
1/2 to 1 tsp cinnamon
1/2 cup brown sugar
2 eggs
2/3 cup evaporated milk

Mix ingredients together. Spread over crust.

Topping:
1 cup cake mix
1 tsp cinnamon
1/4 cup sugar
1/4 cup butter or margarine (softened, not melted)

Mix until crumbly and sprinkle over cake.

Bake at 350* for 45-50 minutes or until knife comes out clean. Serve with whipped cream.


What are you cooking this week? (Please be sure to check the comments section as well as the links.)

What's Cooking? Wednesday

Welcome to the second, weekly edition of....

My kids love this recipe. The original name is Barbecue Meatballs but I've changed the recipe just a bit and we call it just "Meatballs and Rice". (And yes, it's pictured on a paper plate because some days I don't want to do dishes. And... It's a full meal with only three things - protein, carbohydrate and vegetable. Most days I'm lazy like that.)

Barbecue Meatballs

36 meatballs (either frozen or from your favorite meatball recipe)
1 cup barbecue sauce
1/2 cup ketchup
2 Tbs brown sugar
cornstarch

Put meatballs, barbecue sauce, ketchup and brown sugar in a saucepan. Heat to boiling. Sprinkle in cornstarch while stirring until sauce thickens. Serve over rice.

(In place of the barbecue sauce, I use Yoshida's Marinade from Sam's Club. My kids love it more than with the barbecue sauce, although they love the barbecue sauce variety, too. It's just a little more sweet with Yoshida's.)

What is your "quick, easy and cheap" (and yummy) recipe this week?

Headbands & Flowers

I'm thinking about Christmas... When you are working with a budget, like most of us are, it's never too early to get started. In fact, I'm probably getting a late start. Be that as it may, I'm working away.

About a year ago I saw the daughter of a friend wearing a cute headband. It was made of ribbons in the school colors and it was darling. My friend told me she had made it and referred me to the internet. I found this website: http://www.scribd.com/doc/3276459/Ribbon-Woven-Headband-Instructions
Then I ordered some headbands from here: http://www.craftersvision.com/product-p/hp-hb25.htm

I made these headbands for my nieces. My favorites are the red one and turquoise ones. I think they are prettier if you only use three different kinds of ribbon - one for the outside triangles and two different ones for the inside diamonds. The green one was done with four different ribbons and is a little crazy for my taste.
I also made flowers and butterflies to clip onto the headbands. They were very easy to do - just glue a ribbon around an alligator clip and glue the flower/butterfly on top of the ribbon. This makes it easy to change the accessory on top of the headband.

My daughter, Kelly, modeling two of the headbands.

What's Cooking? Wednesdays

Welcome to the 1st weekly edition of...

I say that I really don't like to cook but that's only partly true. I don't like to decide what to fix and I don't usually like putting it together (although that's the best part) and I REALLY don't like the clean up afterwards. Because of this I have focused my cooking efforts on easy recipes. I've even compiled my own cookbook entitled If You Are What You Eat, I'm Quick, Easy and Cheap!"

Please post your favorite recipe. Ideally it should be a recipe that fits into two of the categories - quick, easy or cheap. However, if it especially yummy, please post!!!

Chicken Poppyseed Casserole

2 tubes smashed Ritz-type crackers
1/2 cup melted butter
1 lb cooked, shredded chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbs poppyseeds

In a bowl, combine crackers and melted butter. Set aside. In another bowl, mix chicken, soups, sour cream and poppyseeds. In a 9x13 pan, layer half the cracker mixture, all of the chicken mixture and the other half of the cracker mixture. Bake, uncovered, at 350* for 30 minutes or until sides bubble. You can also cover in plastic wrap and microwave for about 10 minutes. Serve over rice.


Please share your favorite recipe.