Oven 'Baked' Carrot Fries

I love fresh cooked carrots! 

I normally like drizzling honey on them or coating them with a honey/orange juice sauce.

One of these days I'll share that delicious recipe.

So when I saw this idea of making fries with them at Lisa's Sweet as Sugar Cookies,

I knew I would have to try them. Please be sure to check out her recipe as she made hers fat free.

Preheat oven to 400. 

I used baby carrots and cut them in half or some of the larger ones into 1/4ths. I layed them out on the cookie sheet, then drizzled them with olive oil and sprinkled with garlic/herb seasoning.  Dry ranch dressing would be tasty also.

Stir them (I used my hand) so they're all coated with oil. I baked them about 12 minutes, then tossed them so the other side could get crispy too, then baked another 12 minutes. 

Baking times of course will vary as the size of your carrot strips do.

I think it makes a 'fun' thing for kids to eat...and a great way to get them to eat their veggies.

You can do this same proceedure using sweet taters too.  MMM!

Hope you'll give them a try..just be careful not to eat too many.

April 2011 - Leader Enterprise - Spring Cleaning Tips

Spring has sprung and isn’t it glorious? It’s definitely my favorite season of the year. I can’t imagine anyone not enjoying sunshine. It tends to warm us up inside and out. And to see those flowers peeking their heads out of the ground!I just love it.

This is the time of year we begin thinking about spring cleaning. I feel more like cleaning on a sunny day than a cloudy one, and realize it’s much easier to see dirt and dust in the natural light.
There are many uses for household products such as vinegar and baking soda, so I thought I would remind you of some cleaning‘tricks’using these simple on-hand products to help get your home sparkling.

Nontoxic Bathroom Cleaner: Here’s a terrific deep-cleaning cleanser recipe that works on any bathroom surface. It cuts through soap scum and mildew as well as any commercial bathroom product and costs just pennies. Clean Green!

Ingredients:

1-2/3 cups baking soda
1/2 cup liquid soap
1/2 cup water
2 tablespoons white vinegar
1 clean 16-ounce spray bottle with closing cap

Mix baking soda and liquid soap in a bowl. Dilute with water and add the vinegar. Stir the mixture with a fork until any lumps have been dissolved. Pour the liquid into the bottle. Shake well before using. Spray on area to be cleaned. Scrub with a nylon-backed sponge. Rinse off with water.
Remove Stains on Carpet: Lift out many stains from your carpet with vinegar.

Rub light carpet stains with a mixture of 2 tablespoons salt dissolved in 1/2 cup white vinegar. Let the solution dry,then vacuum.

Refresh the Fridge:Did you know that vinegar might be an even more effective safe cleanser for your refrigerator than baking soda? Use equal parts white vinegar and water to wash both the interior and exterior of your fridge. To prevent mildew growth, wash the inside walls and bin interiors with some full-strength vinegar on a cloth. Also use undiluted vinegar to wipe off accumulated dust and grime on top of your refrigerator. Of course, you’ll still want to put that box of baking soda inside your refrigerator to keep it smelling clean when you’re done.

Vinegar acts as an odor absorber. That in and of itself, is interesting. My favorite use for vinegar is to set a bowl of it in a musty room. It absorbs the odor and does not leave the room smelling like vinegar.
I found this recipe at “Mennonite Girls Can Cook” blog online and it is wonderful! They have fantastic ideas and recipes. This would be a great dish to help use up your leftover Easter ham. Easy too.It can easily be cut in half.

CHICKEN CORDON BAKE

4 cups chicken, cooked and diced
2 cups ham, cooked and diced
1 c.shredded swiss cheese
1 c. onion, chopped
1/4 c.butter
1/3 c.flour
2-1/4 c.milk
½ tsp.dry mustard
1/8 tsp.nutmeg
1/4 tsp.salt, optional
½ tsp.pepper

Preheat oven to 350. Grease 9”X13” baking dish. Layer chicken,ham and cheese. Saute onion in butter.Stir in flour and whisk in milk; add dry mustard and seasonings. Cook and stir until thickened. Pour over ham mixture and sprinkle with topping.

CRUNCHY TOPPING

2-1/2 c. coarse bread crumbs
1/2 c. cheddar cheese, shredded
1/4 c.melted butter

Mix together until combined; sprinkle over casserole. Bake at 350 for 30 minutes. Serve with rice and a vegetable or salad and enjoy!

This egg salad recipe is the best I’ve ever tasted and the only kind I’ll make anymore.The cream cheese keeps it from getting runny like traditional egg salad. Another idea for using up all those leftover Easter eggs.You may use reduced fat cream cheese and fat free mayo if desired.

SPECIAL EGG SALAD

1 (3 ozs) pkg.cream cheese,softened
1/4 c. mayonnaise or salad dressing
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 hard cooked eggs,chopped

In a small mixing bowl, beat cream cheese until smooth. Add mayo, sugar, onion and garlic powder, salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour before serving.Yield: 6 servings
May you all enjoy a blessed Easter season!
I’m excited about having a booksigning at Hometown Hardware in Pioneer on Sat., April 16th from 11 AM – 2 PM. Would love to see you there.

Coconut Cream Pie (from my cookbook!=)

When my sis-in-love, Susie, first gave me this recipe, I thought it was rather strange that you would cook it on top of the stove, and then bake it for so long...

But once I took a bite, I knew it was the right thing to do!

I already had 4 egg yolks in the fridge - having used the whites for something else - so I didn't add the meringue. 

I can tell you that we enjoyed every scrumptious bite, along with some whipped topping.

However you top this delicious pie, I am sure you will enjoy every bit of YUM in it.

Please don't be intimidated by the length of the instructions.  Honestly, it's easy to make - be sure to check the 'variations' at the bottom also.

You can use this same recipe to make banana or chocolate cream, or even sour cream raisin pie.

IT'S ALLL GOOOOODD!!

COCONUT CREAM PIE

3/4 c. sugar
1/4 c. cornstarch
2-1/2 c. milk
4 eggs, separated
1 Tb. margarine
2 tsp. vanilla extract, divided
1 c. flaked coconut

1 - 9 - inch. baked pie shell
1/4 tsp. cream of tartar
6 Tb. sugar
1/3 c. coconut

Preheat oven to 325. In medium saucepan, combine sugar and cornstarch. Gradually stir in milk; cook over medium-high heat until thick and bubbly, then reduce heat and cook about 2 minutes more until smooth.  Remove from heat; slightly beat egg yolks with fork and add to hot filling, stirring constantly.  Place back on medium-high heat and bring to boil. Reduce heat and cook about 2 minutes longer, stirring constantly. Remove from heat; stir in margarine, 1-1/2 tsp. vanilla and 1 c. coconut. Pour into pie shell.

Meringue: In medium bowl, using the mixer, beat egg whites, 1/2 tsp. vanilla and cream of tartar for about 1 minute.  Gradually add sugar (6 Tb), beating on high speed until stiff peaks form.  Spread over hot filling, making sure edges seal to crust (to prevent separating) and sprinkle coconut over meringue. Bake 30 minutes; cool to room temperature, then chill at least 3 hours before serving.

Pie Crust: In medium bowl, combine -1/4 c. flour, 3/4 c. + 2 Tb. Crisco, and 2 tsp. salt. Work together with fork until crumbly.  Add 1/4 c. cold water - 1 Tb. at a time, until it forms a ball and can easily be rolled out, on a lightly floured surface.

Variations:

3 bananas, sliced
3 ozs. unsweetened chocolate
1 c. raisins
1/2 c. sour cream

BANANA CREAM: Arrange bananas in crust before adding pudding.

CHOCOLATE CREAM: Increase sugar to 1 c. and add chocolate to milk when cooking.

SOUR CREAM RAISIN: Decrease sugar to 2/3 c. and increase cornstarch to 1/3 c. Fold in raisins and sour cream along with the vanilla and butter.  Follow directions for baking. 

If you prefer whipped topping instead of meringue, chill pie for required time, then dollop with whipped topping when serving.

Linked to Sweets for a Saturday
Meal Plan Monday

FUN 'Bacon & Eggs' for the Kiddos

I didn't come up with any foodie ideas for April Fool's so I thought I would repost this fun idea...even though I was busy and didn't get it out in the morning...UGH!

HAVE A DELIGHTFUL DAY!

            ***************************************************************

When my kids were young, I always loved involving them in some project in the kitchen. 

I s'pose that's because my mom allowed me to spend much time in the kitchen growing up. While she sewed, I cooked - and learned to love it! 

This is a simple recipe for fun - take time to make memories with your young ones.  They'll treasure it the rest of their lives.

Thanks to Rosemary and the Goat - Our 5 youngest grandkids and I had a great time making these to go along with our Thanksgiving brunch. It was fast and easy - and oh-so cute,
don't you think???  And aren't those grand'babies' cute too!?  We sure think so.

 

 From left to right...

Caden, Kaity, Chloe, Charlie & Claira

(What a kick to see Caden - who battles leukemia and

has been sequestered much

of his life, to play hard (& hug too!) with his cousin Kaity. 

They were smitten with each other.=)

Sure was good medicine for this nana's soul too! 

(Click on the link below for the simple 3-ingredient recipe- and go have some fun!)

Kid-Friendly Bacon & Eggs

Linked to Gooseberry Patch Roundup - After School Snacks

Candy Bar Peanut Butter Cookies

I made these delicious cookies for an upcoming bake sale this weekend. I'm on a Relay for Life team - Baker's Dozen - in honor of our 5-yr old grandson, Caden, who is in his second year of treatments for leukemia.  He's doing well, and is such a source of joy in our lives, so I thought I'd share his sweet preschool picture in this post.  We're raising $$ to honor him.  What a darlin!

Caden has a GREAT sense of humor and makes us laugh so much.  His big sisters, Charlie & Chloe, adore him and often talk about the funny things he says and does.

(We have lots of redheads in our family - my husband is a redhead and we both have siblings with red hair, and 3 of our 8 grandchildren are redheads.)  So we're partial to them!

<3 <3 <3 <3 <3 <3 <3 <3

These cookies are fabulous and very versatile!

I first made them for a church cookie exchange a few years ago and decided they were yummy enough for me to add them to my cookbook.

(This is a picture of the divider from my cookbook - I love REAL pictures!)

The cookies are versatile because you can add any kind of candies you have.

I cleaned out my pantry. A few weeks ago, I had used some Buy One, Get One Free coupons for candies, then sorta forgot about them and they got lost in the bottom of my pantry, right under those unopened chocolate chips.  

When I found them again, I knew they would be the perfect thing to make for the upcoming bake sale.

I chopped one medium sized snickers bar, several peanut butter cups, some leftover Reese's pieces, and lots of chocolate kisses and candy bars.

Give them a try!  They're easy enough with a peanut butter cookie base.  They freeze nicely too.


CANDY BAR PEANUT BUTTER COOKIES

(From The Better Baker)

38-40 mini chocolate bars
1 c. butter or margarine, softened
1-1/2 c. white sugar
2/3 c. creamy or crunchy peanut butter
2 eggs
1 tsp. vanilla extract
2-1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Remove wrappers from candy; cut each into 6 - 8 pieces.  In large bowl, beat butter, sugar and peanut butter until creamy.  Add eggs and vanilla; beat well. Combine and stir flour, baking soda, and salt; add to butter mixture, blending well.  Stir in chocolate bar pieces.  Drop by teaspoonsful onto ungreased cookie sheets.  Bake 12 - 14 minutes or until light golden brown. Cool 1 minute; remove to wire rack to cool.  Yield: 5 - 6 dozen

​

Linked to Melt in Your Mouth Monday
              Sweets for a Saturday
              Recipe of the Week