Summer List, Cool Find, CC Cookies

I was so inspired to make a SUMMER LIST from a beautiful blog I read (Thanks Megan!). We made one last night. It was fun, and the poster board filled up quickly. She really wanted me to put on there, "get a dog" and I would love to get her one....just not this summer. I added one of my personal goals, "run a 5K". But this list is mostly about the babes.

Have you seen or used the Ball brand Freezer containers? I stumbled upon them at Wal-Mart while shopping for canning supplies the other day. We've pretty much done away with plastic containers for drinking or storage use in our home. Anything plastic that had gone through the dishwasher or was used to freeze or reheat something was recycled. We replaced all of those with stainless steel drinking containers and glass storage. Anything left that is plastic in our kitchen is hand washed and never put in the freezer or microwave. These Ball brand storage containers are plastic, but are BPA free, come in various sizes, have screw-on tight lids and stack.

I made THESE chocolate chip cookies. Thank you Martha! They are THE BEST recipe I've ever made when it comes to cookies. Classic and delicious. I doubled the recipe and made some mini-logs rolled in wax paper and am freezing them for an instant treat. If you live nearby, come on over and you can have one! :)

I need to charge my camera battery so I can take photos and share our growing garden. Last Friday of preschool for my girl!

Strawberry Picking and Freezer Jam

Strawberry picking this year was outstanding! The babes had an amazing time. Much different from last year when I had little guy in my pack. He loved roaming free, eating tons of strawberries and chasing his big sis! I love when our adventures turn out successfully.We picked the better part of 8 pounds of strawberries. The berries are smaller but sweeter this year. My girl searched for the biggest, and my little man was happy eating. Dropped berries were picked up (hay included) and shoved back in. I (and Grandma) totally enjoyed watching the two little ones having such a ball. There is something magical and wonderful about watching your children enjoying an experience as much as you did at their age. And, remembering it as if it were yesterday! (THanks mom for all those years out in the fields every June!) Mom would take us out of school one day every June to go pick strawberries and then send in a tray of chocolate covered strawberries the next day. There is nothing better than a hands-on experience to capture the pure essence of something. Strawberry picking definitely stimulates your senses!

This is Buddy the very BIG Mastiff. His birthday is in August and he will be two. Buddy is HUGE! Girly is 44 inches tall, so you can get some perspective on how big he is. She would have brought him home if she could. I told her one day when she has a farm, she can have a giant dog.

Evidence of lots of eating and laughing hard!

He would take a bite, drop it, pick it up (along with lots of straw) and try to continue eating it.

He would chase her to the ends of the earth....LOVES his big sis! I think she LOVES him too!

I’ve decided to try making Strawberry Freezer Jam. I looked through the many blogs I read (and their canning experiences). Inspired by tips and tools...here it goes. THIS POST made the most sense to me (thank you Erin!). I used the Sure Jell instructions and it was super easy.

Strawberry Freezer Jam

(recipe from Sure Jell package)

Ingredients:

1 pack of 12 (4 oz) Quilted Crystal Jelly Jars

1 Canning Funnel

4 cups sugar

1 box Sure Jell

2 cups mashed fresh strawberries

Directions:

1. Boil jars/lids 10 minutes to sterilize, set aside to dry

2. Cut up 2 cups of strawberries into little pieces

3. Mash with a pastry cutter until mushy

4. Pour 4 cups sugar into strawberry mash, stir and let sit for 10 minutes (stirred once or twice) smell is unreal!

5. Boiled 3/4 cup water with one package of Sure Jell, stirring constantly until dissolved

6. Poured into strawberry/sugar mixture, stirred for 3 minutes until mixed well

7. Used canning funnel and soup ladle to pour mixture into jars leaving 1/2 inch at top

8. Screwed lids on tightly

Wait 24 hours--Freeze

Notes/Thoughts

*smell after strawberries were mashed was unreal (intensely sweet!)

*took about 1 hour (while feeding little man)

*filled 12 (4 oz) jars exactly with 1/2 inch left at top

*really easy, not too much mess, other than bowls and pot

**just tasted it....it is very sweet and delicious...a little bit goes a long way!

The best little helper!

Buttermilk Cornbread

We LOVE this recipe! I recently made it for a BBQ and it was very well received. It will make your house smell unbelievable, and best of all it's super easy! Although I've changed it up a bit from the original recipe, I like to give credit where credit is due, so I've included the original link. It's a great site.

Buttermilk Cornbread

(adapted from this recipe)

I make this with Scott’s Favorite Chili and eat the leftovers with my coffee the next morning. This recipe is sweet and moist...goes great with BBQ too.

Preheat Oven: 400 degrees

Ingredients:

1 cup stone ground cornmeal

1 cup flour

1/2 cup sugar

3 teaspoons baking powder

1/2 cup salted butter (melted, but not hot)

2/3 cup buttermilk (lowfat works just fine)

2 eggs

spray oil (I like Pam olive oil spray)

Directions:

1. Preheat oven to 400 degrees. Spray a pie plate with Pam olive oil spray. Cut a circle out of parchment or wax paper and line bottom of plate.

2. In a medium bowl, whisk cornmeal, flour, sugar, and baking powder.

3. Pour in butter, buttermilk, and eggs, mix well.

4. Pour thick mixture into prepared pie plate.

5. Cook for about 20 minutes or until edges are slightly brown and center springs back when touched.

Notes/Thoughts

*I almost always use Land O Lakes Sweet Cream Salted butter, so I frequently leave salt out of recipes. I also don't like oil in my baked goods, so I substitute butter.

*I promise this recipe won't disappoint, and can be used in so many ways.

Scott's Favorite Chili and Buttermilk Cornbread

This is what we are having for dinner tonight. It might be Scott's favorite dinner (and there's plenty for leftovers for tomorrow's lunch) I've included where I found the original recipe that inspired me, but have changed them up enough to call them "adapted". Still like to give credit where credit is due.

Scott’s Favorite Chili

(adapted from this recipe)

This is one of Scott’s favorite meals. I pair it with cornbread (see recipe HERE), rice and a taco blend cheese. Layer the rice, cornbread, chili and cheese for a hearty meal. See notes/thoughts for a few tips.

Total Cooking Time: about 2 hours

Ingredients:

2 pounds 99% fat free ground turkey

1 box (32 oz) Pacific Beef Broth (I end up using 1/2 to 2/3 of it...freeze the rest)

2 cans or (16 oz total) tomato sauce (I use whatever I have on hand)

Batch One:

1 tablespoon onion powder

2 tablespoon garlic powder

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

Batch Two:

5 tablespoons red chili powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1/4 teaspoon brown sugar

Batch Three:

1/8 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoons chili powder

1 teaspoon ground cumin

Directions:

(If you have all of your spices sitting out and a measuring spoon, it is super easy!)

1. In a large heavy pot, lightly brown ground turkey (use a dash of olive oil if needed to avoid sticking).

2. Add tomato sauce and beef broth, mix well, chopping up meat into small pieces with a wooden spoon. Bring to a slight boil, then turn down low.

3. Simmer, uncovered for one hour, stirring occasionally.

4. Add all ingredients from Batch One, stir and simmer for 30 minutes (I cover at this point).

5. Add all ingredients from Batch Two. Stir frequently for the next 20 mintues.

6. Add all ingredients from Batch Three, stir and cook for another 10 minutes.

7. Take off the heat....you are done!

Notes/Thoughts:

*This chili is really good, spicy but not too hot.

*I like Pacific brand broth because it doesn’t contain MSG. I pour about 1/2 to 2/3 of the box in. If my ground turkey looks dry after an hour, I pour a bit more in.

*If you look at the original recipe, I’ve changed it up a bit, but feel free to add/delete spices or ingredients....my goal was no MSG, low fat, tasty.

*Don’t be intimidated by all the spices....just set them out, post the recipe on the fridge. It takes 10 seconds to measure and dump the batches in.

*The three batches really build flavor!

*Try the cornbread with it....it’s outstanding!

*This makes a lot...good for lunch the next day.

*If it gets too dry during cooking, just gradually add in a bit more broth.

Good Morning Muffins

I recently gutted my kitchen. Pulled everything out of every cabinet and drawer....re-evaluated where things should go, edited, purged and put things back where they made better sense. Thinking about what we used regularly and what cabinets and drawers were easy to access for my little ones were key. Seeing what had expired long ago made me realize how wasteful and unorganized I've been. It was a for-sure eye opener. The result is a much edited kitchen, organized cabinets and a desire to meal-plan and cook healthier (and more often) for my family. My hope is to start recording my meal plans, referencing where I find my recipes and to keep notes on my thoughts as I cook. Without further ado.....here is a much requested recipe:

Good Morning Muffins

*requested by my husband

{Our favorite Kashi waffles are no longer available, so this is a blueberry muffin recipe that I changed up a bit for a new healthy breakfast staple.}

Preheat oven: 400 degrees

Cook for: 20-25 minutes

Yields: 12-15 muffins

Ingredients:

1 1/2 cups whole wheat flour

3/4 cup sugar

2 tsp baking powder

1/3 cup salted butter (softened)

1 egg

1/3 cup milk

1 cup blueberries (or anything else you might like!)

handful of mini-chocolate chips

Topping Ingredients:

1/3 cup sugar

1/3 cup whole wheat flour

1/4 cup salted butter (softened)

1 1/2 tsp cinnamon

(handful of crushed roasted almonds)

Directions:

1. Whisk wwflour, sugar and baking powder in a medium bowl.

2. Stir in butter, egg and milk. Should be nice and thick.

3. Fold in blueberries and chocolate chips.

4. Line muffin tins with paper cups, and fill about 3/4 full. (a bit fuller to make 12, less to make about 15)

5. In same bowl (now empty) mix topping ingredients well. (I make it without the almonds first so I can set a few aside for my littlest guy!)

6. Bake on 400 degrees for 20-25 minutes.

Notes/Thoughts:

*My attempt here was to use whole ingredients and add fiber and antioxidants. Each muffin has about 5+ grams of fiber.

*You can easily substitute the blueberries and chocolate chips for whatever else you like.

*I like King Arthur wwflour, Wyman's frozen Wild Blueberries, Land O Lakes Sweet Cream Salted butter, Nestle Chocolate Chips.

*Once cooled, place on a plate and cover with foil so they don't get soggy.

*They were a hit with everyone in our family. Little man is 16 months old so I left out the almonds on a few for him. Breakfast for 2 mornings for our family of 4.