The Changeable Table

Cinnamon Pretzels

2012-01-23T06:00:00.007-07:00

If you are hunkered down inside avoiding the cold, watching sports, or finally reading that book you haven’t had time for - these sugary/salty snacks should be your new winter companion. They take all of 30 minutes to make and smell heavenly as they bake. The dark glistening sugar will tempt you.

After all the heavy holiday treats, it’s nice to find one that is just enough to satisfy your sweet tooth - but won’t ruin your New Year’s Resolutions.

Since they are fast to put together, these make a great weekend snack when you don’t want to take the time for something complicated.

I changed the preparation a bit to make it easier. I tossed them in a large bowl before spreading them out on a baking pan. That was a lot less mess than mixing them IN the pan.

There are microwave directions, which I'll try soon. Next time I’m going to use half real butter and half vegetable oil for a different flavor.

You'll find the recipe at:

www.changeabletable.com

Simple Formula for Blueberry Pie

2012-01-18T15:59:00.001-07:00

Whenever I have fresh berries, I never know the proportions for thickening them for baking in a pie. Blueberry seem to be the one fruit that evades me - I have never gotten it right. I found this formula as I was scanning recipes. It’s not really a “recipe” - but it seemed to turn out just sweet & thick enough.

For some strange reason, blueberries are EVERYWHERE right now. Am I imagining it, but don’t they usually show up in the spring (not January)? I’m not complaining - because I love it when they are available for a good price. So... I had the urge to make a blueberry pie in the dead of winter!

Am I the only one that has trouble getting blueberry pie filling “right”? It’s either too runny, thicker than frozen mud, or very bitter. I ran across a formula that seems to take the guesswork out of it.

Resist the temptation to “fudge” on amounts here (I had about 1/2 cup extra of blueberries and just threw them in with extra water... it came out too runny)

When I’m in a hurry, I like to make my pie without the traditional top crust. Instead of dividing the pie dough in half for the top & bottom crust, I just roll the whole amount out into an extra large circle. I center it in the pie pan and drape the excess over the edge of the pie pan (and there is a LOT of excess... like about 4” over the edge).

After filling it, I then make accordion folds around the outer edge as shown. It looks hard, but it’s very simple. No venting of the crust is needed - as it has one large vent in the center. This is called a “galette” - or a very INformal, rustic style of pie. I really like it because it’s extra fast. You’ll see these baked “free-form” on a baking sheet - but I like mine in a pie tin to keep it from oozing as it bakes.

For two other recipes using this lazy “free-form” pie - check out the posts on Lazy (Free-Form) Pie, and Plum Galette/Crostata.

Grab those blueberries before they go into hiding again until spring.

For the proportions & full recipe - go to:

www.changeabletable.com

Ham In a Loaf

2012-01-16T16:15:00.000-07:00

If you just can’t face ham & beans after your holiday ham, ‘repurpose’ it into a loaf shape. Tender and moist, with a sweet glaze - it’s great for both dinner, and in breakfast sandwiches. Serve drizzled with the sweet juices from the glaze. Dress it up topped with pineapple slices for a a fancier meal

The two big holidays of the year (Christmas & Easter) are usually celebrated with at least one meal that includes a ham. We enjoy it twice a year, but what we don’t enjoy about that is what to do with the leftover ham. The part of the ham that stubbornly clings to the bone, in between layers of fat - you know what I’m talking about.

I have (since the beginning of time) usually made Ham & Beans from the leftover ham bone, letting it cook down slowly over about 24 hours. It’s great for some of us, but there are always those who think anything with beans is great depression food.

I’ve always heard of “Ham Loaf” - but thought I’d experience it myself. There are so many variations of it out there, that I took a little from several recipes to come up with the right proportions for the amount of ham I had. It was good, especially with the glaze. Not good in a “holiday” way... but a good homestyle main dish.

Use a blender to “grind” up the ham (making sure there is no bone or other really tough parts in it first). I purchased ground pork, then gave it a few minutes in the blender also. Mine was ground really fine, but a coarser texture would have been great too. Ground pork was in almost every recipe I found, but next time I’m going to just use ground ham. It would bake faster and not be as “firm”.

The glaze added a lot of flavor and seemed to tone down the salty flavor of the ham. It’s similar to the glaze I’ve always used on baked ham. Almost like a thick, sugary paste that you spread over the top, then it liquifies and turns crackly when it bakes - keeping the loaf moist.

For the recipe - go to:

www.changeabletable.com

January Blahs... time for the "tried & true"

2012-01-12T17:22:00.001-07:00

It's now been two weeks since New Year's - and just enough time has passed for resolutions to lose their charm and the dull colors of winter to make me tired. This is when I lose all motivation in the kitchen to put any effort into a new recipe. Time for the 'tried and true' - recipes that taste nice & hearty, yet don't require too much effort (or a complicated grocery list).

These are meals my family never complained about. When they walked in the door, they could recognize the smell and know what would be waiting on the table. Sometimes knowing what was in the oven made finishing their homework a little more bearable.

I'm sure you all have a "tried & true" file. Here are just a few in mine.
(Yes, they are loaded with carbs, tomatoes, pasta, cheese, etc... just the thing for the January Blahs)

Nacho Mac 'n Cheese

Unrolled Chicken Cordon Bleu Bake

From-Your-Pantry Taco Soup

Budget Beef-A-Roni

Salsa Chicken (in the crockpot)

Food Storage Fluke

Bloomin' Onion Bread - goes with anything...

Orange Rolls (big or small... they'll eat it all)

2012-01-06T23:44:00.000-07:00

Everyone has their favorite version of the classic orange roll - and most of what we love is the sweet/tart orange filling. This recipe excels with not only the filling, but the dough beneath it. It was fun to mix it up a bit by making it into a “pie” - one large orange roll. It’s easy to cut into wedges to serve.

I came across this idea (for cinnamon rolls) on melskitchencafe.com - and I wanted to try it for our Christmas morning breakfast. Cinnamon rolls are tradition on this morning - if I didn’t serve them I would lose my “Mom” and “Grandma” badge permanently. So I formed it into two large cinnamon rolls that morning. I made them during the day on Christmas Eve, put them in the refrigerator, and brought them out to rise as we left for church on Christmas morning. By the time we were through tearing through presents, they were ready to bake.

On New Year’s Eve afternoon (we had brunch, told the little ones it was midnight at 8:00... then put them to bed early so we could celebrate as adults), I made the same dough into orange rolls. These disappeared FAST, and I regretted not doubling the recipe.

My family didn’t disown me for the change - and they really liked having one GIANT cinnamon roll they could cut into wedges. Forming it this way eliminated everyone going for the MIDDLE rolls (and leaving the outer edges alone). You also didn’t feel committed to taking an entire roll if you just wanted a taste.

Today I tried it with one large orange roll - in addition to freezing the rest and giving a few away. I like to have a bunch of “Cafe Rio” takeout pans on hand for taking meals to people. They have a foil-lined disc that you can crimp in place for freezing, and they are great to bake in as well. I doubled the batch and have a stockpile now for when my “hotel” opens as the kids come home next time.

For this recipe with detailed photos & directions - go to:

www.changeabletable.com

Swedish Pancakes

2012-01-02T23:38:00.000-07:00

Happy New Year to all! My grandsons requested this for breakfast on the last day they were here for the Holidays. This recipe is from my daughter’s husband’s family - a Swedish breakfast TREAT (as if we needed another treat after everything we’ve consumed?) These are basically a sweet crepe with an even sweeter filling.

After staying up till the wee hours of the morning for over 10 days now - today was our last hurrah before my children and grandchildren left my house after Christmas. We were all a little down now that there is nothing to look forward to for WEEKS... so what to do? Consume more sugar, of course.

The Youngberg family is Swedish, and Swedish Pancakes have been a tradition for several generations. The recipe is really simple if you use a blender, but keep in mind you may need to adjust the amount of flour to make a crepe-like batter. It should be thin and pourable, but not too much so. Don’t be afraid to add more flour, a few tablespoons at a time, until it yields a thin crepe.

The pancake itself may not be too unusual, but the filling they all love the most IS. I would never have thought to make crepes this way - they are delicious! My favorite is a heavy sprinkling of powdered sugar, then a drizzle of lemon juice. The other filling of choice is whipped cream and strawberry jam. (Calories don’t count until January 3rd, by the way)

My grandsons love to eat these like a rolled up tortilla, with the sticky sugar/lemon juice filling leaking out onto their plates. That’s not a problem, because you just dip the end of the pancake back into it again and again.

Save these for a special occasion - they are a great breakfast/dessert for those days when cold cereal just doesn’t cut it.

The recipe and instructions are found at:

www.changeabletable.com

Peeling Pomegranates... the clean way

2011-12-22T17:39:00.001-07:00

Have you ever tried peeling a pomegranate without leaving tell-tale signs of bright red on your clothes and all over your kitchen? This method is so easy, you won’t be tempted to spend more than you should on the convenient Pomegranate Arils you find in the warehouse & grocery stores.

Whenever I see the double-bowls of pre-seeded pomegranates this time of year - I always take one, get right up to the check out, and then think better of it and run it back to the shelf. I have purchased them before, only to have them spoil before I can use them up. They are not inexpensive, and that’s a lot of money to spend on a pretty red garnish for a salad, only to throw most of it away.

Yesterday I found pomegranates at the grocery store for $1.25. I needed them for a salad (my all-time favorite salad... “Mrs. Mecham’s Salad” - the link is HERE)

I came home ready to wear the biggest apron I could find to keep from ruining my clothes. I wasn’t looking forward to red fingernails (and not the pretty kind) either.

I decided to do a search to see if there is an easier way to peel a pomegranate. I found a method that sounded simple, and gave it a try. Bingo - it worked like a charm!

Pomegranates are a concentrated source of antioxidants - and they are just beautiful and a pleasure to find in a salad. Enjoy!

The easy instructions with photos are found at:

www.changeabletable.com

Red & Green Appetizer Wreath

2011-12-17T20:45:00.001-07:00

If there were a “healthy” appetizer for the holiday season - most of us would pass it up for the traditional sweet/savory items that are in most buffets. These little bites are loaded with fresh vegetables, held in place with a delicious spread. When arranged in a circular wreath shape, they are hard to resist.

I’ve seen appetizer “wreaths” all over the place, and most of them call for refrigerated crescent rolls as the base. Although I really love the canned version, I would rather have something I’ve baked myself (try the “Streamlined Baguette” recipe HERE - it’s faster than running to the store)

Crescent rolls (from the can) are usually sliced and arranged on a baking sheet in a single row, then baked and transferred to a large platter. This is tricky to do, and then each person has to pry them apart when they serve themselves. Baguette slices make it easier to take just what you want, and they hold up well when refrigerated before serving.

A touch of dill, garlic powder, (and my own addition here) Beau Monde seasoning give just enough subtle flavor to not overpower the fresh veggies.

See if this doesn't pull your guests away from the cheese ball and little smokies at your next holiday buffet.

The recipe is found at:

www.changeabletable.com

Peppermint Rice Krispie Treat Snowballs

2011-12-14T19:06:00.001-07:00

When I ran across this idea, I had to try it. Rice Krispie Treats are everyone’s favorite, but with a touch of peppermint candy? Then rolled into balls and dipped in white chocolate? What’s not to love about that? Add a candy cane “hook” and you can hang it on your cup of hot cocoa on a cold night.

Just about anything can be shaped from Rice Krispie Treats - it’s hard not to find a recipe book without a variation of one kind or another. I was skeptical of whether I would like them laced with crushed peppermint candy. I can (enthusiastically) say that they are wonderful - you’ll be full of Christmas spirit at first bite.

Making these made me wonder who gets the credit for inventing Rice Krispie Treats, anyway? (And - by the way - they are spelled “Krispies”, not “Krispys” - that spelling and name are trademarked by Kellogg Company) Two Kellogg’s employees, Matilda Jensen and Mildred Day, are credited with their invention in 1939. Similar recipes already existed at the time for Puffed Rice and Puffed Wheat - but they were very sticky, as neither used marshmallows - using instead other ingredients such as molasses (can you IMAGINE?)

Supposedly it took them two weeks to perfect the recipe. These two women were home economists whose job it was to promote the cereals manufactured at Kelloggs. Mildred’s daughter Sandra asked her why she never made the snack for her - and she said “If you’d made them for two weeks from 6:30 AM until 10:30 at night - you wouldn’t want to make them again, either.” Touche’ Mildred! The recipe first appeared on the cereal’s packaging in 1941, and they were sold as a ready-made product beginning in 1995.

This recipe is just one (of many) variations of the original recipe - which, by the way, has NEVER changed.

There are only a few hints to make this easier.

One - don’t push the candy canes into the balls until they have cooled, but are not yet hard. Two - dip the candy cane into the white candy coating after making the indentation in each ball (this helps it stay put so you can dip it) Three - (this is important) don’t taste them until they are all packaged to give away, or you’ll have to make a second batch.

For the recipe, hints, and photos - go to:

www.changeabletable.com

Brownie Mix (with variations)

2011-12-09T21:36:00.001-07:00

I think we have all become dependent on packaged brownie mixes - there’s probably one in every pantry. This one however, is one you don’t have to get out a microscope to examine the list of ingredients. It makes great Brownies, Texas Sheet Cake, and Chewy Chocolate Cookies.

The first brownie appeared in public during the 1893 Columbian Exposition, held in Chicago, Illinois. The chef at the city’s Palmer House Hotel created it after Bertha Palmer requested a confection that was smaller than a piece of cake and could easily be eaten from boxed lunches. This same brownie (which had an apricot glaze and walnuts) is said to be made today at the hotel using the original recipe.

Many people feel that brownies shouldn’t need to be turned into a convenience food - it is (after all) one of the most simple recipes out there. There are some things that I can see buying a shortcut for - one of them being puff pastry! But for those of us who occasionally want to make a comfort food like brownies without measuring our own ingredients - this mix is a great help. Measure once, package, and save for a day you don’t want to think before you indulge.

It’s hard to find a basic chocolate cookie that holds up well when frosted, filled, or just eaten plain. Most fall apart, are crumbly, or are tasteless. The texture of this cookie resembles a brownie, yet isn’t heavy or dense. The best part is it’s made from a (homemade) mix that even a child can make.

This cookie is a good base for a lot of our favorite things - nuts, marshmallows, cream filling, chocolate frosting... you name it - it’s always better on a chocolate pillow.

This made another cookie kit for my grandchildren to use in their Christmas Advent Calendar.

I placed a disposable decorating bag of mint frosting in with the cookie mix so they didn’t have to make their own frosting (that can be the last straw when you are making cookies with kids!)

The cookie comes together easily with only eggs, flour, baking soda, and a teaspoon of vanilla added to the basic mix. They bake up puffy, yet chewy - ready to garnish.

I made Chocolate Covered Marshmallow Cookies, and Chocolate Mint Cookies from this basic brownie mix. I was surprised by how good they were, and they stayed chewy for days.

You'll find the recipe for the Brownie Mix HERE.

The Chewy Brownie Cookie recipe (with variations) is found HERE.

Basic Cookie Mix

2011-12-08T12:08:00.001-07:00

Looking for a fun idea to give away to family, grandchildren, neighbors, co-workers, etc...? One basic cookie mix recipe can yield a variety of different cookies. These are easy to package, label, and hand out to those who would appreciate a little “convenience” this busy holiday season.

If you’ve ever tried to find a cookie mix that is even SEMI-healthy, you know how frustrating that can be. I had to come up with cookie mixes to put in the Christmas Advent Calendars I made for my grandchildren - and resorted to a recipe that I used over 33 years ago. Nobody makes their own mixes anymore... maybe its time to start?

I had to find cookie kits/mixes that would be used on three different days during December. The first one was to make cookies for their school or Primary teachers, the second one to take to a family whose home they awarded “Best Christmas Lights”, and a third to take treats to their local (overworked) Post Office workers a few days before Christmas.

I looked everywhere. The packaged mixes (in the cake mix section) had so many artificial ingredients that I could scarcely find “flour” and “sugar” in the list. The refrigerated doughs were even worse, and those wouldn’t ship (or keep) well. And then, when I looked at the ingredients on the cans of frosting, I decided it was time to make my own.

I did a search on the web, but good recipes (for an actual MIX) are hard to find. Most are for “cookies in a jar” - where the ingredients are layered in a mason jar. They look nice, but whoever receives them has to provide butter, eggs, and several other ingredients.

I took a look on my ANCIENT cookbook shelf - and I had totally forgotten about two cookbooks my mother gave me right after I was married. “Make-A-Mix Cookery” and “More Make-A-Mix Cookery” by Karine Eliason, Nevada Harward, and Madeline Westover. I remember this was quite a trend (way back then) and, like most food trends, enjoyed a following for a few years before convenience foods became all the rage.

I've tried two of the recipes using this mix. They both turned out great - looking (and more importantly) tasting like homemade. I gave all my mixes away to my grandchildren, but kept a few to make up to send to my missionary son.

(These 'Cafe Rio' style takeout containers worked well to package & ship cookies in... I stuffed the empty space with waxed paper, put on the foil-backed cardboard lid, and folded the edges over to seal. I'll have to ask him what shape they were in when they arrived)

Peanut Butter Blossoms - which melt in your mouth (but like any good peanut butter cookie) yet, you'll still want to reach for a nice glass of cold milk to dip them in. They have a nice crackly surface, and they are moist and chewy for days. The link for this recipe is HERE.

These Holiday M&M Cookies are also very good. Unlike Nestle Toll House type cookies, they have a more "cake-like" texture. They remain chewy for a few days also. Because the dough is more moist, it wreaks havoc with the red & green M&M's - but chocolate chips wouldn't have that problem. This cookie recipe link is HERE.

But before you make either of these, you'll need to make a batch of the Basic Cookie Mix recipe - which is at the link below:

www.changeabletable.com

* (check back for a really versatile homemade Brownie Mix soon)

Frozen Herb Cubes

2011-12-02T21:44:00.000-07:00

This really doesn’t even deserve it’s own post - but it is such a time saver, I had to share it. When cooking for one, keeping fresh herbs on hand is always a losing battle. More often than not - I end up throwing them out after using just a fraction of what I had to buy. Freezing them is a great alternative.

I’ve seen this idea off and on for years on blogs, and I thought it made sense. But until I actually tried it, I couldn’t really appreciate what a time saver it is.

I love fresh cilantro, and usually have a mason jar with about 1” of standing water in it that does a fairly decent job of keeping it fresh as long as possible in the refrigerator. But inevitably, when I finally get around to using it - it’s always slimy and discolored. For all my good intentions, I still have to make a trip the the store to pick up that ONE item.

Cilantro (and other herbs such as parsley, etc...) are a pain to finely chop. So I decided to use my blender to do that unpleasant task. The worst part was pulling off just the leaves (without the stems attached). Once in the blender, the rest was a cinch.

I use this method for chopping large quantities of onion and other vegetables that I need in a hurry. Just use extra care not to over-pulse the blender, or you will end up with the beginnings of a green smoothie.

Once poured into a strainer and drained - it was so easy to put a spoonful of chopped cilantro in each cavity of a cheap-o ice cube tray.

Pour cold water over the top of each cube, and freeze till solid. Remove from ice cube trays and place in zip-loc bag in the freezer.

My favorite part is adding it in - without any chopping!

For simple directions on how to put together this handy convenience item - go to:

www.changeabletable.com

Winter Squash Soup

2011-11-30T08:14:00.001-07:00

Butternut squash soup is at the height of it’s glory right now... but you’ll find that butternut squash does not have a corner on the soup market. Any winter squash - as long as it’s dense and not too watery - will work in this very simple to make soup. We couldn’t believe how velvety smooth it turned out.

Pureed soups are perfect for the bone-chilling temperatures that are still waiting in the wings. What makes a pureed soup different than your typical cream soup? It is thickened with pulp - usually that of a vegetable. This makes the flavor less starchy than soups thickened with flour or cornstarch - and that translates into fewer calories.

Last summer I planted a “mystery” squash - thinking it was a larger, odd-shaped zucchini. Turns out it was the perfect winter squash, and it makes the texture in this soup unforgettable. Butternut is not the only squash that makes a wonderful soup (see the recipe for Smooth-as-Silk Banana Squash Soup HERE)

Most recipes for Butternut Squash Soup have you peel the raw squash and cube it - which is a LOT of work. I prefer to have the oven do the work for me - eliminating the tedious peeling and cutting of a very HARD squash. The key is to bake it until barely tender, then process it immediately.

To keep the flavor interesting (all squash would be extremely bland) - a small amount of additional vegetables are boiled in chicken bouillon as the squash bakes.

You’ll need a good blender to make this soup as creamy as possible. Be careful not to overfill the container, which can stress the motor - as well as burn you when if it can’t handle the volume. I always place a kitchen towel over the top of my blender before starting it - even though it probably wouldn’t completely guarantee your safety, (but it always makes me feel better if something were to happen).

It was fun watching this come together in the blender. It took a few batches to get through all the vegetables & squash - which were then poured into a large pot to combine. A drizzle of cream mellowed the flavors, and added richness.

For the full recipe, with step-by-step directions & photos - go to:

www.changeabletable.com

PS - I've 'graduated' from surviving on soups/smoothies/etc... I'm feeling much better and things are improving. I spent Thanksgiving in Florida on an Air Force base with my sweet daughter Melyn & her husband Cam spoiling me (to the max). With beautiful weather in the 70's/80's - lots of sun, clear blue water, white-sugar sand beaches, etc... who wouldn't feel better?

I have a LOT to be grateful for. If you're interested in what's been happening, check out this post)

Creamy Mushroom Soup in Minutes

2011-11-14T18:51:00.000-07:00

After trying this recipe, I’m embarrassed to have condensed cream of mushroom soup in my pantry. Although condensed soup is a great convenience, the flavor is nothing compared to making it fresh. I’ve always been a little intimidated by using a blender for soup-making. This changed my opinion - and I didn’t even have to work on perfecting it

I know this is starting to look like a broken (record) food blog. Bear with me - I hope I won’t have to live on soup forever. But it’s been my best friend these past 3 weeks - and I’ve learned a lot in the process.

I’ve been using a new blender so I can actually eat something (more than yogurt) - and it’s opened a big new world of things to try. If you love cream of mushroom soup from a can in your storage - this is much better, and almost as fast.

I wish I had had twice the amount of mushrooms - but my tiny 8-oz container really was enough to give it great flavor & texture. Next time I’m going to try doubling the mushrooms - just for fun.

The nice thing about this is that I KNEW what all those ingredients were. And I could control what additives (or lack thereof) there were. I could have used homemade chicken broth, but opted for powdered bouillon for convenience. I must admit, that it was a little salty - so you may want to use low-sodium broth if you’re not making your own.

I kept out a few of the whole mushrooms to add at the last minute to “pulse” so there would be a little texture. Even a slight pulse pulverized them - so take care in the last step - you can’t put them back together if you go too far.

This soup warms up beautifully, and it fills me on a cold day. Add a few croutons, or even a bit of grated or crumbled cheese just for fun.

(You're right... mushroom soup is not very photogenic, but the deep rich flavor gets me every time)

For the full recipe with photos, go to:

www.changeabletable.com

Albondigas Locas Soup

2011-11-12T20:35:00.000-07:00

I had the surprise of my life (as far as soups go) about a month ago when I tried “Albondigas Logas” soup (Crazy Meatball Soup) From the very tame appearance, I wasn’t expecting the warm, bold flavor to appeal to me. I went back at least three times for just a little more - trying to figure out “what’s IN this?”

I’m not usually a fan of buffet restaurants - you know the kind I’m talking about. Line up, take a tray, walk down the sneeze-guard covered stainless steel rack and take what appeals to you.

My daughter & her husband took me out to Sweet Tomatoes (also known as Souplantation in some parts of the country) on a busy Friday evening. Salad is always a good idea on a Friday night - when I am typically tempted to overindulge at a restaurant. We checked out the “hot bar” area, where they had all kinds of things to supplement the salad we had just filled up on.

This is what the soup looks like at Sweet Tomatoes

This is the made-at-home version (a little 'fresher-looking'?)

That’s where I discovered this strange soup. It didn’t look especially appetizing, but the title intrigued me. I took a small helping, garnished it with tortilla strips, sour cream, cheese, and a few other ingredients - and it didn’t take me long to realize I LOVED this soup.

You’ll just have to try it. When you make it at home, it will HAVE to appear more appetizing - since it’s not cooking all day in a steam kettle. The flavor has a hint of Southwest, but it also has a downhome, hearty personality that is perfect for a cold night.

There are very few online versions of whatever defines this as “Crazy Meatball Soup”. I had to go from my memory of what I saw in the soup, along with the flavors I tried to guess. I think I got it pretty close - and if not, I just might like this better than the original.

Enjoy a hot bowl with diced avocados, additional chopped cilantro, a helping of cheese - and don’t forget a squeeze of fresh lime (that puts it over the top, in my opinion)

For my (best guess) recipe version of this great soup, go to:

www.changeabletable.com

Beginner's Quiche

2011-11-11T16:13:00.000-07:00

Most of us think of quiche as French - but it’s origin is actually German. It began with a bottom crust of bread dough, but then evolved into pastry. It became popular in England in WWII, probably because meat was scarce. This basic “beginner’s” quiche is a good place to start experimenting to come up with a unique version all your own.

Quiche hasn’t been taken seriously as great comfort food until recently. It seems that most of us dismiss the possibility of serving quiche for a meal because of the dreaded pie crust/pastry. I’ve gotten past that with “crustless” quiches - and, even though it’s always better WITH a crust - it’s still a great spur-of-the-moment meal.

Quiche is usually made with a combination of eggs, liquid, and cheese. This forms a filling that gives some kind of structure so the pie will hold together when sliced. The formula that usually does the trick is about a cup of some kind of dairy product (milk or cream - or a combination) with 3-4 eggs. As the eggs cook, they set - forming the custardy filling you expect in a quiche.

Another advantage of serving quiche is that it’s simple to hide odds & ends (ummm - “leftovers”?) into it without being too obvious. Baked in a new dish, I’ve rarely had objections from my family.

Quiche is always a good idea. But it’s even better served with warm bread of some kind (cornbread, breadsticks, rolls, etc), a fresh green or fruit salad, and (for those “real men don’t eat quiche” guys) even a side of soup.

This recipe is the one I begin with - and it turns out different every time.

For this easy-to-adapt beginner's recipe, go to:

www.changeabletable.com

Silky Asparagus Soup

2011-11-07T12:40:00.000-07:00

I’ve been living on soup the past few weeks - and of all the (new) ones I’ve tried, this one has my loyalty. There are a few secrets I learned from where I adapted this recipe - Cooks Country (love that group... they’re amazing!) Simple things, but they made a big difference in this amazing soup.

In case you can’t tell, I love all things green. Deep green is even better. I’ve made asparagus soup several times, and it always tastes great, but turns out just a little “off” shade of green. This recipe taught me that cooking asparagus on medium-low heat brings out the best flavor, and that it needs to be cooked till JUST tender enough to puree, and not any more than that.

The original recipe calls for leeks instead of onion, but I’ve never bought leeks in my life (yet) and couldn’t get to a store that day. Someday I’ll get out of my box and actually TRY leeks - I’ve resisted mainly because of cost (and I’m stuck in the past). Even with good old sweet onion, I thought the soup was excellent.

The biggest surprise was adding a small amount of frozen peas just before blending - it brightened up the muddy color you usually get when you cook asparagus in liquid. A touch of lemon juice brightened the flavor, and a scant 1/4 cup of cream was the finishing touch - making it smooth, silky, and just rich enough.

I could live on this - it’s that good. The full recipe, photos, and directions are found here:

www.changeabletable.com

PS - This is a food blog, not my journal to whine - but I've had a few of you ask what's going on with (what I thought was) Bells Palsy. It's an entirely different thing, and if you care to know more, I've explained it HERE. (Thanks for your well-wishes, it means a lot!)

Halloween Dinner Ideas (semi sugar-free)

2011-10-28T10:42:00.001-06:00

Back in the (long ago) day I had a houseful of 6 kids ready to tear out the door trick-or-treating right after getting home from school (yes - they do grow up!) Those were 3-4 hours of stress - for both the kids, and my husband & I. My husband taught middle school for over 20 years, and he was NOT a fan of Halloween (trust me, have you ever been at your local middle school on that day?)

I really tried to tone it down a bit by having dinner at 5:00 pm on that day - even though the kids were already tearing through their treats from school. It did help to have something they could help me make - especially if it fit in the "Halloween" category.

These ideas would have been fun to try... Most of them have very little sugar - because there will be enough of that when they come home from trick-or-treating. Granted, some of them also are made from convenience foods - but it's days like this when you really need convenience foods, right?

Maybe you'll find something here to keep your Halloween 'Eve less stressful. The links are included in the titles. Happy spooking.

Quickie Halloween Lunch
Wouldn't any pre-schooler love this?

Bubbling Cauldron Dip
Everyone loves chili-cheese dip,
and what a fun way to serve it.

Adam's Ribs
Any teenager would think this is great
(love the red pepper "heart" in the center?)
And I wish I could have made the photo larger...

Witch Finger Sandwiches
(from refrigerated breadsticks - of course!)

Wicked Witch Stuffed Potatoes
It just might motivate them to decorate their own faces.

"Boo" Spaghetti
(A little more "subtle" - for your teenagers)

Big Smile Chalupas
Who can resist this face? (OR the chalupa?)

Mid-day Mwa-ha-ha-ha Meal for the Kids
Lunch or early dinner idea for little ones.

Chicken Mummy
(Deli chicken & ham baked in pizza dough)
Don't you love the eyes?

Eyeball Taco Salad
Add a little appeal with ingredients already in the salad.

Ghost of Monte Cristo Sandwiches
Fun with the sifting of powdered sugar...

Halloween Ideas for the 'kid' in all of us...

2011-10-26T11:56:00.001-06:00

This week I've been tied to my house (that's a hard thing for me)... A few days ago I looked in the mirror and found one side of my face had "frozen" - and after a trip to the doctor, he informed me that I have Bell's Palsy. Just in time for Halloween! I have to keep my left eye taped shut, and I have to drink everything holding my lips shut around a straw. I've joked with my kids & grandkids that I'm going to be a pirate for Halloween this year (aaaarrrrrggghhh!)

So. I have one good eye, and lots of downtime till this (hopefully) improves. I've pulled a few ideas I've shelved from pretty brilliant creators I've stumbled across the past few months. I've included links to the ones I could actually find.

Check them out, and hopefully I'll be back in the kitchen shortly...

Veggie Halloween Skeleton
Great way to get your goblins to eat something healthy...

Pumpkin Rice Krispy Treats
(Love the Tootsie Roll stem!)

Donut Hole, Nutella (or canned chocolate frosting),
stick pretzel, and chocolate sprinkles (or chopped nuts)

Pumpkin Roll-ups - (easy & healthier than candy)
Made from sundried tomato wraps, cream cheese, & cilantro.

Owl & Spider Krispies
I loved this idea - and they are made from
Cocoa Krispies (a great 'Halloween cereal')

Halloween Smoothies
Just add eyes from M&M's & halved marshmallows.
(keep a healthy alternative for all the sugar in your arsenal)

Ghostly Pancakes
Spook them from the minute they get up!

Ghost Pizza
(no link available - but this is pretty straightforward.
Cut slices of mozzarella into ghost shapes & dot with olive eyes)

Ending with a little Halloween humor...
Make them look twice before they flush.
(a vinyl cutout, found HERE)

Great Pumpkin Week

2011-10-24T06:00:00.008-06:00

If I don't have Halloween ideas planned by the week BEFORE Halloween - I always shelve them in my "next year" file. This year I won't be able to share Halloween with my sweet grandkids - so I'll share a few pumpkin ideas from years past.

Check back, and I'll post a few great ideas I've stumbled upon as I've browsed the past few weeks (again - they will go in my "next year" file!)

Pumpkin is a hot item this week... and will continue to be on everyone's mind through Thanksgiving. I LOVE anything pumpkin - it adds a rich color, dense texture, and an earthy FALL feel to anything. These are a few of my favorite ways to slip it into recipes.

Cream Cheese Rippled Pumpkin Loaf

Pumpkin Patch Knot Rolls
(to hold Slimy Sliders below...)

Spiderweb Pumpkin Cheesecake

Pumpkin Layer Cake w/Cinnamon Cream & Ganache

Pumpkin Chili

Pumpkin Carrot Cake

Pumpkin Dip

Autumn Swirl Cornbread

Punkin' Cornbread

Pumpkin Face Stew

Pumpkin Buns

Cinnamon Honey Butter

2011-10-22T06:00:00.005-06:00

This is one of those “too easy to be a recipe” recipes - but it’s a shame not to have it in your file. At Texas Roadhouse, they reel you in with their unlimited rolls. You could make a meal on the rolls alone (with a salad of course). They also serve a unique butter with them - which makes them irresistible.

Honey butter is not a newcomer on the scene - it’s been around at least since 1896 - when honey was combined with butter to act as a preservative. But it showed up as an actual recipe in the Woman’s Day Encyclopedia of Cookery (1966), and in Pennsylvania Dutch cookbooks around that same time. (For an interesting history of honey butters - see this LINK)

This version however, is inspired by the Texas Roadhouse restaurant chain. There are several versions floating around the web - but this one was excellent.

Enjoy it with any bread - hot OR cold. As long as it is kept at room temperature, it spreads like a charm. If you serve it cold from the refrigerator, you’ll need your rolls or bread warm enough to melt it. And, did I mention it’s fabulous on toast?

If you're looking for a great recipe for the Texas Roadhouse Rolls to pair WITH this butter, visit an earlier post HERE.

For this delicious, easy-to-make recipe - go to:

www.changeabletable.com

Amish Apple Cake with Hot Caramel Sauce

2011-10-20T20:50:00.001-06:00

This recipe was originally published in “Cooking From Quilt Country” (by Marcia Adams). If there is anything the Amish do as well (or better) than quilting - it would be cooking. This reminded me of the Apple Pudding Cake my mother made when I was young.

It’s warm, comforting, sweet, and gets better as it ages. When I searched for the recipe my mother always used (in her tattered “Sign Of a Good Cook” ward cookbook from the 1960’s) - I couldn’t tell which contributor had THE recipe (Beverly, Sharon, etc...) So, I found this one and gave it a whirl.

My mother’s version was served with a butter sauce - which I can still taste in my mind’s eye. But I’m no respecter of sauces - caramel is just fine (and the extra sauce is amazing over ice cream)

I made this the day before I served it, and in that short time the apples softened and made the cake even more moist. The apple flavor intensified the second day, and I couldn’t tell it wasn’t fresh from the oven after reheating it briefly in the microwave. This really was a delicious way to end a fall meal - especially during apple season.

Have you ever wondered why some “cake” desserts are called “pudding”? I tried to find out, and it surprised me to find the theory behind “why the British call dessert “pudding”. I have English roots, but that was several generations ago - so I was interested. One theory is that the upper classes stuck stubbornly to the word “pudding” for their sweet course, regarding “dessert” as a barbarian word. The ‘barbarians’ in this case, were the social climbers who - mostly in the 1920’s and 30’s - had acquired ‘new money’ and so were seen by the old guard as putting on airs. In response, the aristocracy clung to their old usages. Fascinating.

That said, our (American) “pudding” would most certainly have LESS calories than this version.

For the full recipe for both the "pudding" cake and the yummy caramel sauce - go to:

www.changeabletable.com

Repurposed Mashed Potato Bake

2011-10-17T13:16:00.000-06:00

No one will ever guess that you’ve used up leftover mashed potatoes in this loaded baked potato dish. These potatoes are laced with cheese, bacon, and green onion - reminiscent of the best twice baked potatoes you’ve ever had. Make this dish the night before and pop them in the oven half an hour before dinner. A delicious use for leftovers.

Have you noticed the latest buzz word? Repurposing. (different from Reusing. Recycling. Upcycling ) We’ve seen a lot of this word being thrown around lately. Why are we suddenly so fascinated by it? If you’ve been living under a rock - it won’t mean much to you. But if you (like most of us) have been affected by recent events in the economy - you KNOW what repurposing is. Can this be applied to leftovers? I don’t see why not. So - keeping up with the trend - these are “repurposed” potatoes.

The past two weekends I’ve served Sunday dinner to my family (I love Sunday dinner... and it’s not all about the food!) They usually request tender pot roast, with lots of gravy, and homemade mashed potatoes (of course!) When I have a bunch of people coming to dinner - I always cook my potatoes in the crockpot (see this link) - which makes it so easy, and frees up a burner on my stove for other things.

I’d rather err on the side of making too many potatoes - it would be the ultimate error to not have enough. So I always have about 3-4 extra cups of mashed potatoes after a family meal. I bag these in gallon-size ziploc bags and keep them in the refrigerator. Most of the time I use them to make Shepherd’s Pie, or add them to the dough when I’m making rolls.

Yesterday though, I had a smaller group for Sunday dinner. My mother & sisters were coming instead - all dainty eaters. So.... how to use those potatoes? I considered starting over with twice-baked potatoes, but I was too lazy. Then I thought about making them without the ‘jackets’. Why not?

After browsing through several links on loaded twice baked potatoes - I decided to add a mixture of those extra ingredients to my already-mashed potatoes and turn it into a casserole instead.

The result was great - each helping was dotted with bacon, strands of melted cheese, and green onion slices. It turned out lighter than I expected with an airy, puffy texture. This was one experiment that yielded a keeper. I won’t have to think long about how to use leftover mashed potatoes again

For the full recipe with photos - go to:

www.changeabletable.com

Oatmeal Bread

2011-10-12T19:16:00.000-06:00

If you require a hearty piece of toast to start your day - this bread can change your outlook on breakfast. White toasted bread is always good, but this oatmeal bread has a nutty flavor that’s wonderful. If you add raisins, it tastes like your morning bowl of oatmeal took a quick ride through the broiler. This makes one loaf - just enough for one person to enjoy for a few days.

Homestyle breads are pretty pricey in the grocery store, and it’s hard to find what I like in a bread outlet. I like to make my own mainly because I know what I’m consuming.

This recipe yields a bread that is a honey-tan color, with just enough texture to keep it interesting. It’s lightly sweet, and it blends with many flavors from sweet to savory. Foods that contain oats can spread the rise in your blood sugar over a longer period of time than foods that are highly processed.

Oats contain beta-glucan - and I’m sure you’re wondering what that IS. As the beta-glucan in the soluble fiber of oats is digested, it forms a gel. This increases the viscosity of the contents in your stomach and intestinal tract - slowing down digestion and prolonging the absorption of carbohydrates into the blood stream. This keeps your blood sugar from changing rapidly, and also helps you feel satisfied longer.

I found this recipe on kingarthurflour.com, and I’ve made changes to make it simple & quick. They describe it as a tender, high-rising bread. I’ve tried it in sandwiches, toasted it, and enjoyed it all by itself. It’s moist enough that you won’t be reaching for the butter or jam first. The recipe makes one loaf - but I always make at least two at a time to make it worth my while.

For the full recipe (including changes) go to:

www.changeabletable.com

Mint Chocolate BFO's

2011-10-10T19:59:00.001-06:00

Chocolate & mint are the perfect partners. Dark chocolate and cool mint bring out the best in each other. Since I’ve never tried my hand at whoopie pies - this version seemed like a good place to start. I chose to make them bite-size (OK - they were 3-4 bites each... but I was tempted to inhale them in one...)

I found this recipe on jamiecooksitup - Jamie has several wonderful posts on fabulous baked items. She takes the cookie recipe from joyofbaking.com, and adds her own frosting & ganache recipe for the finishing touch. These are so good, they give me a headache. So much chocolate will force you into a state of bliss.

So have you ever wondered how the Whoopie Pie came to be? I hunted for that information and found that in the past, it was also known as a Gob, Black-and-White, and “BFO” (for Big Fat Oreo). I liked the BFO name - and I’m going to dub these as such.

The Whoopie Pie is an American baked good - considered to be either a cookie, pie, or cake. It’s made of two round mound-shaped pieces of chocolate cake with a sweet, creamy frosting or filling sandwiched in between. There is some controversy about which state can claim Whoopie Pies originated there - Pennsylvania & Maine. The Pennsylvania Dutch claim that the whoopie pie got it’s name when farmers opened their lunch pails to find this treat - shouting “Whoopie!” One urban legend mentions they were most often made from leftover cake batter. To complicate it even more - yet another legend says that German immigrants brought the predecessor of the Whoopie Pie with them to communities in the Northeast.

Wherever they came from - they are sinfully delicious. Big and FAT, they are often called cake/cookies. Like a cookie sandwich, but always made with a SOFT cookie.

For detailed photos, directions, and the complete recipe - go to:

changeabletable.com

Apple Pie Bites

2011-10-05T06:00:00.010-06:00

Fall must be sinking in around here because apples are on my mind 24/7. Sometimes I just want a little bite of apple pie - not an entire slice. Even though these look like they could be more complicated than a pie - they are fast to wrap up and they bake quickly. Simply apples, cinnamon sugar, & pastry.

A few weeks ago I was browsing on Pinterest and (thought) I spotted an idea similar to this. Then the phone rang, someone else used the computer, and I could never find it again. I searched in vain - so I had to recreate the picture I had in my mind from that quick glance.

The idea was simple - it looked like some kind of dough wrapped in a circular fashion around an apple slice. But what dough? Puff pastry? Pie crust? Biscuit dough? I’ll never know.

I experimented with my two favorite pie crust recipes. I discovered that Buttery Pastry Crust doesn’t work as well when your kitchen is warm. So I used my go-to pie crust for all occasions - Never Fail Pie Crust (recipe is HERE).

I rolled it out the way I’ve always done - between two sheets of plastic wrap on a dampened countertop to keep it in place. Then I lifted the top sheet off, folded the ragged edges of dough on top of itself to straighten it out, and gently rolled again. It didn’t take much effort to roll an even rectangle. After some trial & error - I found the ‘magic’ dimensions to avoid wasting dough and adequately wrap around a large apple slice.

I made these to take to a care center as a treat. We were helping with a Relief Society meeting where they were assembling hygiene kits for the LDS Humanitarian Center. These women - (mostly in their 80’s and 90’s) love apples, but fresh apples are too crunchy for them. We thought these would be great with apple dip.

These are sweet little bites of tender apple, sprinkled with just enough cinnamon sugar.

The pastry holds them together, they are simple to dip, and a little drizzle of glaze makes them even better.

For the detailed recipe, photos, and instructions - go to:
www.changeabletable.com

Conference Sunday Dinners

2011-09-30T06:00:00.006-06:00

*(This is the final day of five posts about General Conference food traditions - keep scrolling to see prior posts)

Things can't get any better by Sunday afternoon of General Conference weekend. After listening to inspired counsel from our Prophet & leaders for two wonderful days, it's almost a let-down to have it end. When my children and grandchildren come to stay, it's tradition to finish this special weekend off by enjoying one last meal with at least a few of our family favorites.

Some families opt to have their larger Sunday meal in between the morning & afternoon sessions. My crew is usually still very satisfied after a great breakfast either before, or while we listen to the Sunday morning session. So, while the little guys run around the yard or take a walk - my kids (now they are adults) are more than happy to help me in the kitchen as I get dinner ready. (Oh... and did I mention the NAPS? That's required...)

We have our last meal of the day after the afternoon session ends. Then we usually play games and visit about what talks we loved the most till late into the evening. It's sad to see the weekend come to a close, because we know it will be six long months till it comes around again.

Usually I have to decide if I'm going to simplify this meal, or enjoy making something a little more involved (with their help). We have fun either way. Our family favorites usually win out, but we still enjoy trying something new occasionally. It's heaven to relax in front of the TV while I can smell one of our favorite Sunday meals get closer to setting on the table.

Hopefully you've found something in this past five days of General Conference food traditions that you want to try sometime. I'd love to hear what your favorites are (send me a link?)

Sunday Crockpot Mashed Potatoes
Start these in the morning, and you won't
have to worry about them again until it's time for dinner.
Mash them right in the crockpot, (and no boiling over!)

Fall Apart Sunday Roast
A classic in our family.
This is a required skill before you get married...

Judy's Meatloaf
I'm so glad my son-in-law twisted his mother's arm
so we can enjoy her legendary homestyle meatloaf too...
(Thanks Judy!)

Mini Berry Pizzas
Instead of wrestling with a large fruit pizza, we find
it's much easier to serve when assembled on our favorite sugar cookies.

Sunday Spuds
These are a great alternative when I'm tired of my "usual" potato dishes.
They are even better when made with red potatoes.

Brownie Pudding
This is a "Lazy Mom" dessert for Sunday dinner
that everyone enjoys and nobody will complain about.
(and did you know you can hide zucchini in it?)

Unrolled Cordon Bleu Bake
I think this is even better than the traditional
Chicken Cordon Bleu - and it's lightning fast to make.

Conference Crescents
This is a great recipe because it doubles as a
sweet cinnamon roll, or a wonderful dinner roll.

Waterless Carrots
These are a favorite of my grandkids (can you believe that?)
I've never seen kids race to take more carrots - until I made them this way.

Superb Salisbury Steak
Another very simple main dish that seems special.
It also mimics a great restaurant Salisbury Steak.

Ultimate Cream Filled Chocolate Cake
My neighbor (Toni) taught me how to make this cake - it's the best!
I changed it by substituting the cake mix for "Counterfeit Chocolate Cake"
(you'll never believe one of the ingredients is a pureed can of beets...)

Whipping Cream Potatoes
These decadent potatoes are so simple to make
from frozen Southern Style Hashbrowns (and guess what else?)

3 or 4 Packet Roast
Save this recipe for when getting off the couch
after General Conference is not your priority...
It's been around the internet (and back) because it's so easy.

"Girls Night" Cooking & Crafts

2011-09-29T06:00:00.015-06:00

*(This is the fourth day of five posts about General Conference food traditions - keep scrolling to see prior posts)

Saturday evening - after the first two sessions of General Conference earlier in the day - is the General Priesthood Meeting for men & boys over the age of 12 who hold the Priesthood. This meeting originates in the Conference Center also, and is broadcast from there to meetinghouses throughout the world. It has become a tradition for fathers, sons, and brothers to go out for dinner or ice cream after the broadcast.

We women (mothers, daughters, sisters) look at this as an opportunity to have our own chance at starting traditions. Depending on the age of who is at home, we've done just about everything. Sometimes we go shopping at a craft store for a project that only takes one night. We've played games & made new recipes together. One year we spent the evening at Gardner Village (a quaint shopping center in Midvale, Utah). If it's just my daughters - we go out for dinner or ice cream - and maybe a movie. When the grandkids are here with their moms - we try to do a kid-friendly project with them at the same time (which is a bit trickier, but possible!) One year we watched "Gone With the Wind" - start to finish (sigh).

Since the men are usually enjoying ice cream - we've made all kinds of delicious things to enjoy that night (or the next day for dessert). It's always more fun cooking with your daughters. Here are a few recipes/crafts we've had fun with on "Girls Night" in years past...

The Fazookie
It's as good as it looks. Really.

Mason Jar Lanterns
This was a favorite of both the grandkids (and their mothers)
Canning season is usually still underway in October,
so mason jars are always on hand to use.

Death by Chocolate
Women + Chocolate = pure happiness.
This is an easy cake recipe that can be made ahead,
then warm up the chocolate & caramel toppings for the finishing touch.

Night Owl S'mores
The grandkids thought these were great.
Simple to put together, and even more fun to eat.

Butterfinger Mini-Cheesecakes
My daughter Whitney loves all things Butterfinger.

Oreo Black-Eyed Susans
Reeses Peanut Butter Cups for your shallow "pot"
and the "petals" are made from lemon drops & candy corn.

Blackberry Lemon Cloud
Similar to Pavlova, this light & sweet treat
is simple and delicious to make as a group.

Punkin' Snack Bags
Filled with Muddy Buddies, these are just the thing
for the grandkids to give to their friends, teachers, etc...

Kit Kat Squares
Using common crackers, this tastes really close to the real thing.

Stay Soft Playdough
For those little hands that are just NOT a lot of help
as you are trying to work on a craft project.

Smokeless S'mores
These are fabulous.
Enough said.

Freeze-Ahead Peach Pie Filling
Peaches are still in season during October Conference.
This is a way to focus on Preparedness,
while still having fun together.

Food Storage Fudge
Yes - made from pinto beans.
But you won't believe it when you taste it.

Red Velvet Cheesecake
This takes some time to assemble, but it
makes a memorable dessert for Conference Sunday.

Chocolate Tuxedo Bowls
Use inflated balloons to make these edible chocolate bowls.
Later fill with rich chocolate cake cubes & white chocolate mousse.

Donna Lee's Buttermints
These take a group effort in pulling and cutting.
Kind of like Pioneer Taffy Pulling (but better!)

*Check back tomorrow for best-loved "Conference Sunday Dinners".

Between Sessions Lunch Ideas

2011-09-28T15:37:00.002-06:00

*(This is the third day of five posts about General Conference food traditions - keep scrolling to see prior posts)

When the first session of Saturday's General Conference ends, you can feel the entire area we live in suddenly relocate. I would call it the Noon Dash - where you have two hours to get things done before the second session begins at 2:00 PM. It's interesting to see everyone in my neighborhood spring to life - hurrying to pick up something at the grocery store, mowing the lawn, raking leaves, washing the car, rushing to Home Depot - you get the idea.

Since there is another meeting following the Saturday afternoon session (called the "Priesthood Session") - most families try to catch their main meal between 12:00 and 2:00. One reason for this is that most women have made plans for the time their husbands, fathers, & brothers are away on Saturday night (check back for things we've done on "Girls Night" tomorrow)

I've found that this main meal in the middle of the day needs to be fairly easy to prepare and something that can be put on the table fast. If I plan it a day or two before, things work out better. If I forget - and prepare it while I try to listen to Conference, I feel like I've missed out. We like this meal to be one where everyone can dress it up their own finishing touches - buffet style suits us fine.

Here are a few of our favorites...

Mini-Burgers / Sliders
No BBQ grill required - this is all done in the oven
and can be on the table within half an hour.

Cafe Rio 'Take-In'
Although this takes the day before to prepare,
it's always a hit with my family.

Potato Cheese Soup (like "Riley's")
This soup is one of our favorites,
especially if the weather is turning cooler.

Hunter's Stew
This can be either an oven or a crock-pot stew.
It's even better with homemade rolls or cornbread
- and holds well if dinner is delayed.

Salsa Chicken
Another crockpot-friendly dish that cooks
in the background while you listen to Conference.
We love it served over baked potatoes.

Week-long Chicken Pasta Salad
Make this a day or two ahead, and it's ready & waiting
if you have things planned and you can't have a sit-down meal.

Easy Chinese-Restaurant-Style Fried Rice
This is a great way to use leftover ham, and with
the addition of fresh vegetables - it's a complete meal.

Mexican Rice Bake
This looks pretty humble, but it's so good -
especially if you still have fresh tomatoes from
your garden to slice on top before adding the cheese.
You'll appreciate the fact that you can make this the day before.

Navajo Tacos - Utah Style
Who doesn't like Navajo Tacos? Everyone gets to
dress it up "their" way - and fry bread is something special
that you don't have every day (don't worry - it's very easy to make)

Stay Awake Snacks

2011-09-27T15:09:00.000-06:00

*(This is the second day of five posts about General Conference food traditions - keep scrolling to see prior posts)

After a great breakfast on Conference Weekend (usually heavier than on a typical day) - it's a challenge to keep from nodding off during an afternoon General Conference session. After all - you're usually in your favorite chair, wearing your most comfortable things (which are most often pajamas) - you get the picture. In my family - it varies between a 50 to 75% doze-off rate by the end of a two hour session.

That's why (if I'm not asleep myself) I try to bring out something to snack on to yank us back to attention after the first hour. If it's close to lunch - I even try to make it somewhat healthy. The sweet snacks (although they are the favorites) usually get us in trouble - those can bring on a nap fairly quickly. These stay out on the counter or table most of the day for people to reach for as they walk by. We have too many favorite snacks - here are just a few: (...check in tomorrow for Between Sessions Lunch Ideas)

Muddy Buddies are the all-time favorite around here,
but these are a new version called Lemon Buddies.
Made with white chocolate & lemon, they are dangerously good.

Veggie Packs are great to keep in the refrigerator.
Each person has their own portion,
so you don't have to bring out several containers & ingredients.

Pepperoni Pizza Puffs
These won't give you a sugar-high, and they are great with Pizza Dip.

White Chocolate Popcorn
Dress it up with whatever holiday M&M's, & candy corn you have on hand.

Autumn Munch & Crunch
Sweet/salty & crunchy/chewy - with
Rice Chex, raisins, Reeses Pieces, & candy corn - coated with white chocolate

Guilt Free Jicama - the ultimate crunchy vegetable.
Here's a tutorial on how to easily cut it into matchstick size.

Edible Playdough For the little ones.
Don't tell them it's edible until they've had a LOT of fun.
(This is great rolled into balls & dipped in chocolate for "PB Buckeyes")

"Sludge" - made from bottled peaches & pears.
The name isn't flattering, but it's really refreshing (and healthy)

Effortless Bean Dip w/Chips
This Mexican dip could almost be a meal.

Sure Fire Blender Salsa
A favorite every time I make it.
(and it doesn't require fresh tomatoes)

Festive Pumpkin Dip
A hearty dip made with cream cheese, canned pumpkin, and dried beef.
Fun for Fall when served in a bread bowl with celery leaves.

Five Days of Conference Favorites

2011-09-26T16:41:00.004-06:00

Yes. This is a food blog. But this week I'm focusing on a Utah phenomenon - LDS General Conference (and food, of course). Around here the two go hand-in-hand. Two weekends each year, on the first weekend in April & October - the LDS (Mormon) faith holds their Worldwide General Conference. Although it's possible to attend in person (the beautiful Conference Center has a capacity of 21,000) - it's difficult to obtain tickets if you live in the US, Mexico, & Canada. Because of this, most Latter Day Saints stay at home and enjoy the proceedings on television.

October General Conference 2011

This is one Sunday we don't attend our 3-hour block of meetings and teach lessons, serve in callings, etc... It's our "day off" - where we stay home as a family listening to messages from our prophet & leaders. I remember (with fondness) the General Conference Snuggle around the TV, staying in our 'jammies way past noon, and having everyone home together for an entire day. And food is a big part of the tradition.

Today I'm linking to our family favorite Get-Out-of-Bed Breakfasts for past General Conference Weekends. (Incidentally - it's amazing how Cinnamon Rolls could be voted the top food tradition for General Conference Weekend - I posted about this six months ago with our best cinnamon roll recipes HERE) Check back later for "Stay Awake Snacks", "Between Sessions Lunch" ideas, "Girls Night Cooking", and "Conference Sunday Dinners". Here we go...

Get-Out-of-Bed Breakfast Ideas:

Since you know you don't have to be dressed in your Sunday best on this weekend - some kids (and adults) press the limit... meaning they are lucky to stumble from their beds to the couch by 10:00 AM. It always helps to smell the aroma of a great breakfast luring you towards the kitchen. Here are just a few of our favorites:

Pudding-Added Cinnamon Rolls

Sour Cream Breakfast Cake
(our all-time family favorite for Saturdays & Sundays)

In-the-Background Breakfast Bake

Smooth Caramel Syrup & A-maz-ing French Toast
which is made from...

Chunky Monkey Cinnamon Bread

Conference Crescents

Apple Fritter Bread

Swedish Cinnamon Twists

Fluffy Yogurt Pancakes

Blueberry Bliss Brunch Cake

Yummy Bowl & Sauce

2011-09-23T12:25:00.001-06:00

I’m always on the lookout for “single-friendly” recipes. I love recipes where most of the prep can be done ahead, it can be easily stored, and then brought out and enjoyed in small portions. This appealed to me because it is healthy, full of texture, and best of all - it really IS (as the name says) yummy.

This year has been a real challenge - LOTS of changes in my family, lifestyle, and how I spend my time. A few years ago I had three of my six children get married (within 9 months), and then my youngest left for a mission. INSTANT empty house, nobody at the dinner table but myself, and a total change in how I spend my time.

As always, free time disappears in a hurry - and I’m as busy as I ever was. That’s why it’s good to have something preplanned as an option for days that get away from you. This is a good choice for quick lunches or busy evenings - when you KNOW you need to have a good meal, but just don’t want to spend the time on a small portion.

I found this on yourhomebasedmom - a great site for food, crafts, and more. She praises this sauce she discovered at Cafe Yumm in Oregon. I've added step-by-step photos and a few variations to her recipe.

The unique thing about the Yummy Sauce is that it calls for nutritional yeast, almond flour, and soybeans - ALL of which I can guarantee most of you don’t have at home... (I’ve listed where I found these ingredients at the end of the recipe link below)

But only you can be the judge if this is worth that kind of effort for YOU. I’m glad I tried it, I liked it (although it didn’t make my top-10 list), and I’ve decided that it’s a good recipe to change things up in my 'eating solo' diet.

If you’re looking for something quick to put together (after the initial steps of making the sauce and prepping the toppings) - AND you appreciate something that is good for you - this is worth the effort.

Enjoy... For the complete recipe - go to: