food, crochet, merriment
Cinco de Mayo is a very popular holiday in Mexico. So…
Have some “Cinnamon Crisps” on us…
Lightly butter two flour tortillas.
Sprinkle cinnamon sugar on top.
Cut tortilla into strips with a pizza cutter.
Bake at 350 degrees for about 12 minutes.
Gobble up.
The End.
We had a friend years ago that lived around the corner from us. She made slippers for my kids and even taught some of them in Primary. She was pretty famous among friends and family for her Whole Wheat Crackers–think Wheat Thins.
It’s a great recipe–just be sure to roll them out THIN or you’ll end up with a batch of Wheat Thicks, instead of…well, you know.
P.S. Mine were WAY too thick, but still good. Do better than I did, friends.
4 cups whole wheat flour
1/2 cup sugar
2 cups rolled oats
3/4 cup butter
2 tsp. salt
1-1/2 cups milk
Mix flour, oats, salt and set aside. In a large bowl cream butter with sugar until fluffy. Stir in flour mixture alternately with milk. Dough will be soft and sticky. Turn out on well floured surface and knead.
Divide dough into four parts and refrigerate for 1 hour.
On a well floured surface, roll small portions, 1/8 inch thick. Prick with fork and cut in cracker shapes. Sprinkle salt on top.
Bake in preheated oven at 300 degrees for 15-20 minutes. Remove from pan to cool.
Gobble.
I found this lovely thing while exploring a great site called Your Home Based Mom. It’s actually more like a cake, but you’ll enjoy calling it bread–because you won’t feel so guilty eating it.
Try really hard to share…if you can. I triple-dog-dare you.
1 C sugar
6 Tbsp. soft butter
1 ½ C flour
¼ tsp. salt
1 Tbsp. Baking powder
½ C milk
Grated rind of one lemon
2 eggs
Poor, naked lemon. Doesn’t it just look…embarrassed somehow?
Mix all ingredients, pour into loaf pan and bake at 350 for 1 hour.
Glaze:
1/3 C powdered sugar
Juice of one lemon
Pour on top of bread while warm and still in the pan. Let cool in the pan and then remove.
Having “sporty” boys in our house always means—that eggs are on the menu. Anytime. Any way.
Want to strike terror in the heart of one of my sons? Just shout, “We’re out of eggs!”
I’m not kidding.
Many a job in these parts, has been accomplished with the promise of an omelet, fried egg sandwich or a scrambled plate. If someone needs cheering up after a disappointing game–we whip up the Classic Egg Bake.
Beats a LifeSaver any day.
When the whole troop is here we make what the bald kid calls “a full skillet.” No, I don’t eat that sausage–
–but the big boys will fight over it–so I let them.
They are bigger than me.
In truth, I could probably get the house painted in exchange for those Egg Cups–that we save for Easter.
Since omelets are the quickest, I probably make them the most—luckily, they are really easy.
Melt a dab of butter in a small non-stick skillet. That’s probably too much in the picture–I know. So a little less than that.
Whip 1-2 or 3 eggs–depending on the size and hunger level of your audience–in a cup or bowl. I use a glass measuring cup and a fork. Add salt and pepper.
Pour into hot pan.
Gently scoot the edges of the cooking egg toward the middle of the pan–letting the raw egg move to the edges. Do this all the way around the pan…
…until there is hardly any undone egg left. Keep your heat down so that the egg doesn’t cook too much or scorch. I can’t stand brown egg–blaugh!
You may need a larger spatula than I was using to carefully turn the whole egg over. I’ve been really impressive at times and flipped the egg over in the air. I’ve also humiliated myself on numerous occasions by missing the pan entirely and wasting someones breakfast on the floor. So, I’d say–do “air flips” or flops as the case may be–at your own risk.
I use a big spatula.
Add cheese, or bacon bits, or ham or veggies.
Fold egg in half and rest the spatula on top-for a minute or so, to keep the egg from unfolding. Garnish with shredded cheese.
Feed it to the masses.
You’ll be worshiped as a Goddess…
..and life will be complete.
Week #6 Food Storage Prompt is:
1- Bottle of Asprin (500 count)
Fine then…
If it’s going to act like winter–we’ll cook like it’s winter.
Here’s a fabulous stew recipe to keep you warm–if it’s cold at your place.
This will warm you up (or down) to the tips of your toes–if you need warming.
If you don’t, then eat a Popsicle by the pool…and think of us.
Still chanting–still chanting–still chanting.
spring-spring-spring-spring-spring-spring…..
4 Medium Potatoes cubed
flour
4 carrots sliced
1 medium onion
2 cans Cream of Tomato soup
1 lb. stew beef cubed
5 tsp. beef bouillon
1/4 tsp. salt
pinch of oregano
dash of pepper
water
Dust beef in flour and brown in 2 tbsp. olive oil; set aside. Add ingredients to Crock pot in the order given. Add enough water to cover 1-2 inches above ingredients. Cook on medium for 8 hours or high for 4-6 hours or until vegetables are tender.
