Monday, September 28, 2009

Maple Pork Loin Chops

1 1/2 pounds Pork Loin Chops
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper

Combine Pork Loin Chops, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

Country Breakfast



1/3 cup butter or margarine
4 cups cubed cooked potatoes
1/2 cup chopped green pepper
2 Tbsp. chopped onion
4 eggs
1 cup shredded cheddar cheese

Melt butter in large skillet on medium heat. Add potatoes, green pepper and onion; cook until potatoes are lightly browned, stirring occasionally. Add eggs, 1 at a time, to potato mixture, spacing eggs evenly over the potatoes; cover with lid. Cook until eggs are set. Sprinkle with cheese. Cover and continue to cook until cheese is melted.

Jellied Biscuits


2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
3/4 cup milk
1/3 cup jelly

In a bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until the mixture resembles coarse crumbs. Add milk, stir quickly with a fork just until mixed. Drop by rounded tablespoonfuls onto a greased baking sheet. Make a deep thumbprint in tops; fill each with 1 teaspoon of jelly. Bake at 450° for 10-12 minutes or until biscuits are browned. Yield: about 1 dozen.

Chocolate Chip Bread



4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
2 large eggs
1 3/4 cups milk
2/3 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts or pecans (optional)

Preheat oven to 350°F/180° C. Grease two 9 x 5-inch loaf pans. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups chocolate chips and chopped nuts. Spoon into prepared loaf pans. Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

To store quick bread, place in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze quick bread loaves, wrap them tightly in heavy aluminum foil and then place them in plastic freezer bags, and freeze for up to 3 months. To thaw, remove loaf from plastic bag (leave in foil) and let thaw at room temperature. To re-heat, leave loaf wrapped in foil. Re-heat in a preheated 350 degree F (180 degree C) oven for 15 to 20 minutes or until hot. Makes 2 (9 x 5-inch) loaves.

Submitted to:

Eat at Home

Fluffy Cheesecake



1 (8 ounce) package cream cheese
1/3 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

In a large bowl beat together the cream cheese and sugar until smooth. Gently fold in the whipped topping. Spoon into the prepared crust. Refrigerate 3 hours, or until set.

Potato Soup


5 cups water / 1/3 cup butter
1 tbsp. parsley flakes / 5 rounded tsp. chicken bouillon
1 tablespoon salt / pepper to taste
6 potatoes, peeled & cubed / 1 stalk celery ~ sliced
2 onions, chopped OR 1 to 3 onion cubes
1 to 3 carrots, peeled and diced or grated (large)
1 13-ounce can evaporated milkcrumbled bacon

CROCK POT METHOD: Put all ingredients except evaporated milk into crock-pot. Cook on high 4 hours or on low for 8 hours. Add milk last 2 hours.

STOVE-TOP METHOD (faster): Put water, butter, parsley flakes, bouillon, salt and pepper into large pot and get heating while you prepare the potatoes. When you put them in the boiling water, start timing: boil 20 min. if your potato chunks are larger, 15 if they're small. (Just check for doneness.) Add celery as soon as you have it chopped (not after the potatoes are done, but as shortly as possible after putting in the potatoes), and then the grated carrots. Then put in the bacon. If you like a thick soup, when the potatoes are done, mix about 1/2 cup of cornstarch with enough cold water to make it pourable, and slowly stir that into the boiling soup. It will thicken quickly and then pour in the can of evaporated milk.

Wednesday, September 23, 2009

Backyard Swing & Picnic Area

We are removing a tree next to our picnic table area because it has died. I originally placed the picnic table between both trees because I thought it added to the atmosphere but that will be somewhat gone with the removal of the tree. My family has also not had much privacy eating in this location because it has a clear view from the street. Therefore, we have expanded the swing sitting area along the back of our house to include the picnic table and grill. My husband and I mulched the area, added the wooden border and relocated the accessories. I also added a new container plant and pumpkins for the fall season. I think I may add some window boxes next and I know just the boys to ask to make them.

Click on these links The Picnic Spot and Backyard Swing Sitting Area to see what they looked like before this redo.






Tuesday, September 22, 2009

Happy Homemaker Monday

The weather in my neck of the woods:
Its 78, partly cloudy with possible thunderstorms.


One of my simple pleasures:
I finished reading Going Home the 1st book of The Brides of Webster County Series by Wanda E. Brunstetter and I am now reading the 2nd book in the series On Her Own.


On my bedside table:
The same as last week tissue, lotion, candle, lamp, a glass bowl that holds chapstick and hair ties. An Upcycled candy sprinkles contained that now contains chocolate and a fabric placemat.


On my TV:
Nothing


On the menu for tonight:
Italian Breaded Pork Lion Chops, Cheesy Mashed Potatoes, and Green Beans

If you would like to see what our menu this week is you can check out our menu plan.


On my To Do List:
My daily cleaning schedule such as laundry, dishes, and cleanings up the kitchen.

My focus room for this week will be the kitchen. We had a Birthday Party for my daughter Nastasja (18years old) and son Shawn (17 years old) this weekend. We also canned Pumpkin Butter, and Grape Jelly. The kitchen needs a deep cleaning so I am very happy that the focus room this week fell on the kitchen.

I finished the work in the basement on my extra kitchen storage last week. I also organized my gift, cards and wrapping center that I have in the basement so that it would be in good order for the holiday season.

Last week I worked with my husband on cleaning the yard for fall. We mulch and enlarged the swing area to include space for our picnic table and grill. I repotted a couple plants to add to my container garden for the area. I also moved the decorations I had in the picnic area to the now larger swing & picnic area and remove two small trees. We pull weed and mulched the propane tank area. I still have a couple plants I need to put in, clean the window well, and pull weeks in the garden. I also bought packages of 50 tulip bulbs, 50 daffodil bulbs, and 7 paper white bulbs that I need to plant this week. The paper whites will be put in a pot to force for Christmas.

I have a couple quick bread order that need filled to be delivered at my husbands work on Wednesday. I will start making quick breads for the Farmers Market on Thursday.


New Recipe I tried last week:
Chicken Cordon Bleu


In the craft basket:
I am still working on making the welcome sign for my daughter Nastasja & I to hang in our booth at the Farmers Market. We found a wood sign frame at the Thrift Store on Saturday for $1.99 that we are going to paint and turn it into a chalkboard or whiteboard to use for the Farmers Market.

I am still working on the Mary Engelbreit embroidery project called “Sentiments in Suede” from her book “Wrap It Up Gifts to Make Wrap and Give”.Looking forward to:I am looking forward to my husband and I going out tonight.


Homemaking Tip for this week:
Start seasonal chores early in the season so that they will be finished and you won’t be leaving them to the last minute or undone.


Favorite Blog Post of the week (mine or other):
None


Favorite photo from last week:
None


Lesson learned the past few days:
That canning is hard work.


On my Prayer List:
My husband and children
My family
Our homeschool
Our homeschool groups activities & co-op


Devotionals, Scripture Reading, Key Verses:
"Everything is permissible"—but not everything is beneficial. "Everything is permissible"—but not everything is constructive. Nobody should seek his own good, but the good of others. 1 Corinthians 10:23-24


To see other Happy Homemaker Posts please visit Diary of a SAHM.

Pumpkin Butter



4 pounds pumpkin, pulp removed, peeled and chopped
3/4 cup apple juice
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves

Place everything into a crock pot. Stir, cover and cook on high 1 hour. Cook on low for 9-11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Ladel hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes into a boiling-water canner. Makes 3 pints.

Grape Jelly


Yield: about 4 half-pints

4 cups Concord grape juice (about 3 pounds)
7 cups sugar
1 pouch liquid pectin
Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.

Strain the juice through a double thickness of damp cheesecloth. Put grape juice in a large saucepot. Add sugar, stirring until dissolved. Bring to a boil over high heat, stirring constantly. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Submitted to:

Sunday, September 20, 2009

September 21-22 Menu Plan


This week from our garden we have yellow squash, winter squash, broccoli, green peppers, tomatoes, and eggplant. We mostly eat leftovers for lunch and the breads that I am making are for breakfast.

Our menu this week:

Monday:
Italian Breaded Pork Lion Chops, Cheesy Mashed Potatoes, and Green Beans

Cranberry Orange Bread


Tuesday:
Leftovers


Wednesday:
Honey Glazed Ham, All Day Macaroni & Cheese, and Broccoli


Thursday:
Teriyaki Chicken, White Rice, and Corn

Chocolate Chip Pumpkin Bread


Friday:
Crockpot 3 Cheese Chicken & Noodles and Corn


Saturday:
Leftovers


Sunday:
Sausage, Scalloped Potatoes, and Peas


So, what's on your menu this week?


Visit I'm an Organizing Junkie to see more menu ideas.

Scalloped Potatoes


2 lbs. potatoes (about 6 medium)
3 T. butter
3 T. flour
1 t. salt


¼  t. pepper


2 ½ C. milk

Grease a 2 qt. casserole dish. Peel potatoes and thinly slice into dish. Add salt, sprinkle flour over the potatoes. Pour the milk over the potatoes and dot with the butter.Bake at 325°F. for 40 minutes.


Au Gratin Potatoes
Add 2 cups sharp cheddar cheese, shredded

Cheesy Mashed Potatoes


3-4 cups mashed potatoes
4 oz. cream cheese, softened in microwave
1 clove of garlic or 1 tsp. garlic powder, to taste
1 cup Mexican cheese blend, shredded

Mix potatoes, cream cheese and garlic and place in a 1 quart greased baking dish. Sprinkle with cheese and place under broiler for 3-4 minutes until cheese is melted.

Honey Glazed Ham


3-4 pounds fully cooked ham
1 can Sprite, 7-Up, Sierra Mist, etc.
1/4 cup honey
1/2 tsp. dry mustard
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
Place ham and soda into crockpot. Cook on low 6 to 8 hours or 3 to 4 hours on high.
About 30 minutes before serving, combine honey and seasonings and mix with 3 tablespoons liquid from bottom of crockpot. Spread glaze over ham and continue cooking for 30 minutes. Let ham stand for 15 minutes before slicing.

All Day Macaroni & Cheese



16 ounces elbow macaroni
4 cups shredded sharp cheddar cheese
1 (12 fluid ounce can) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

1. In a large pot, cook the macaroni in boiling water 10 minutes or until al dente. Drain.

2. In a large bowl mix macaroni, and all other ingredients reserving 1 cup cheese for topping.

3. Transfer mixture to crock pot that has been coated with non-stick cooking spray. Sprinkle 1 cup of cheese on top.

4. Cover and cook on low for 5 to 6 hours or until mixture is firm and golden brown around the edges.
Submitted to:

Cranberry Orange Bread



2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Wednesday, September 16, 2009

Ecclesiastes 4:9-10

Two are better than one, because they have a good return for their work: If one falls down, his friend can help him up. But pity the man who falls and has no one to help him up! Ecclesiastes 4:9-10


There will be a day when each of us are not doing well. If you have friends and family, you have others that will come over and love you through your pain and suffering. We should help each other when we are in need. We are more effective when we work together. We help each other do life with our skills and life becomes a little easier and little better.

Lemon Sponge Cake


















1 cup cake flour
1/2 teaspoon salt
1 teaspoon baking powder
3 eggs
1 cup white sugar
1 tablespoon lemon juice
1/2 teaspoon lemon extract
6 tablespoons hot milk

Sift together flour, salt, and baking powder.

In a large bowl, beat eggs until fluffy and lemon colored. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.

Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.

Servings: 12 Calories:130

Tuesday, September 15, 2009

A Calendar of Sonnets: September



O golden month! How high thy gold is heaped!
The yellow birch-leaves shine like bright coins strung
On wands; the chestnut's yellow pennons tongue
To every wind its harvest challenge.
Steeped In yellow, still lie fields where wheat was reaped;
And yellow still the corn sheaves, stacked among
The yellow gourds, which from the earth have wrung
Her utmost gold. To highest boughs have leaped
The purple grape,--last thing to ripen, late
By very reason of its precious cost.
O Heart, remember, vintages are lost
If grapes do not for freezing night-dews wait.
Think, while thou sunnest thyself in Joy's estate,
Mayhap thou canst not ripen without frost!

by Helen Hunt Jackson

Monday, September 14, 2009

Happy Homemaker Monday

The weather in my neck of the woods:
Its 80 degrees and partly cloudy with light winds


One of my simple pleasures:
My husband kissing me each morning as I am sleeping before he goes to work.
I am still reading Going Home the 1st book of The Brides of Webster County Series by Wanda E. Brunstetter but hope to finish it today.


On my bedside table:
The same as last week tissue, lotion, candle, lamp, a glass bowl that holds chapstick and hair ties. An Upcycled candy sprinkles contained that now contains chocolate and a fabric placemat.


On my TV:
Nothing


On the menu for tonight:
Tonight we are having leftovers but I have our menu for this week posted here.


On my To Do List:
My daily cleaning schedule such as laundry, dishes, and cleanings up the kitchen. My focus room for this week will be the bathroom.

My little office organizing project is done so check out the before and after pictures. I am still working in the basement on my extra kitchen storage this week.

This week I will also be working on cleaning the yard for fall. I have a couple plants I need to put in, move two small trees, clean the window wells, mulch the swing area, pull weeks in the garden, pull weed and mulch the propane tank area.



New Recipe I tried last week:
I tried Eggplant Parmesan My family loved it but I added a little too much sauce and needed more cheese & Eggplant Skillet Dinner which tasted like taco meat without the taco.

In the craft basket:
I am making a welcome sign for my daughter Nastasja & I to hang in our booth at the Farmers Market. We found some punched metal at a yard sale with a sheet already done with “Welcome” and hens on it so I have painting and hammering to do.

I am still working on the Mary Engelbreit embroidery project called “Sentiments in Suede” from her book “Wrap It Up Gifts to Make Wrap and Give”.
Looking forward to:
I am look forward to working in the yard this week prepping for fall.
Homemaking Tip for this week:
Do not start too many projects at once do one and then move on.

Favorite Blog Post of the week (mine or other):
None

Favorite photo from last week:

Apple Wreath Redo


Lesson learned the past few days:
I am still thinking on that.


On my Prayer List:
My husband and children
My family
Our homeschool
Our homeschool groups activities & co-op

Devotionals, Scripture Reading, Key Verses:
Rejoice in the Lord always. I will say it again: Rejoice! Philippians 4:4 (NIV)

To see other Happy Homemaker Posts please visit Diary of a SAHM.

My Office After

These are the after pictures of my office that I cleaned, organized, and relabeled my containers(I used paint chips). I redecorated my office Spring of 2008 Inspired by Mary Engelbreit. It cost me $10.00 for the decorations/accessories that I picked up from thrift store over a couple weeks. The picture on the plaque is from a Mary Engelbreit calendar that I Mod Podged on and painted. The cross-stitched Poppies I made was a free project from a craft store that is a Mary Engelbreit design. I used ribbon, stencils, and paint that I already had to add to thing to make it a little more special.









My Office Before

I have been working on cleaning up my little office the past several weeks. My office is literally a small pantry off my kitchen and my husband has one also across from mine. These are my before picture.