Organizing Recipes

Wow....it's been a whole week since I visited the blog.  My computer was hit by a nasty virus and I was computer-less for several days.  I didn't realize how dependent I am on the computer, until I was without it.  What did I do before the land of cyberspace???  Anyways....I am back and have a neat little tip for organizing recipes.

I'm sure there are a lot of people who already do this, but I thought it was a simple idea and wanted to share it.  Several months ago, while having coffee with a friend, she showed me this HUGE 3 ring binder filled with recipes.  She loves to print recipes off of the Internet and tear pages out from magazines.  Her dilemma was she didn't have a proper place to store them.  Then a family member gifted her a really cute binder with dividers and lots of page protectors.  Viola, a new system for organizing her recipes.

Well, I finally got my rear in gear and made myself a smaller version.  I found a pretty binder for a couple of bucks, some dividers and page protectors.  It took me an evening of sorting, but it's done.  I have all my printouts and magazine clipping in one place.  Now they won't get lost or dirty and are handy for my culinary needs.

You can make this as simple or as elaborate as you wish.  Personalize it with an adorable front cover and get yourself organized.  I also do think it is a fabulous gift for a friend or loved one.  In fact, make it and include a couple of your favorite recipes to get them started.  Below are a few pictures of mine, but get creative and send me the pictures of your creations.

Festive 3 Ring Binder

Add Dividers and Page Protectors



Add Printouts



Add Magazine Clippings

Cupcake Spotlight the October Edition

I have to admit this month's cupcake original cake recipe was nixed halfway through the process. I wanted the cake to have an apple taste, so I made a scratch yellow cake and added apple pie spice. What I wound up with was a typical spice cake, not the flavor combination I was looking for. So after much deliberating, I decided to try another cake about a week ago.  In that one I used a boxed yellow cake mix, and added applesaue and apple cider. The outcome was an apple cake that was moist and had a true apple taste, success!

I kept the same frosting and came up with a cute Halloween inspired idea. My inspiration for this one was Adam, and his favorite Halloween candy....candy corn. This decoration, is simple to make, and requires just a few extra minutes when frosting. So, check out the cupcake spotlight page for the full recipe and tips. Remember, the recipe is only up for the month of October.

Sneak Peak:  If you like pumpkin then don't miss November's cupcake!

Wholesome Wednesday (microwave popcorn recipe)

I love the smell of popcorn at the movie theater, and I love the taste of it even more. All the melted butter and salt poured on it is simply delicious, and a heart attack waiting to happen.  Our household has become more health conscience over the last several years and healthy snacks are important to us.  Most people know plain unsalted air-popped corn is a great snack option, it's all the oil, butter and salt that isn't so good for us. 

Today I have a quick way to have popcorn in about two minutes with not a lot of fuss.  About a year ago, I saw a segment on the Today Show about making your own microwave popcorn. The guest boasted all you need is a brown paper bag, popcorn, and oil. After looking further into this recipe and experimenting, it actually works.  Here's how to do it:

In a bowl, mix 1/2 cup unpopped popcorn with 1 teaspoon of vegetable oil. Stir the popcorn to coat and place in a brown lunch size paper bag. Fold the top of the bag twice to seal the package and microwave on high for about 2 to 2 1/2 minutes. Listen for the popping to slow down and stop the microwave.

A little experimenting with cook times is needed depending on the wattage of your microwave.  Then salt to taste or add any other topping you wish.  Try a little season salt and Parmesan cheese for a savory treat, or drizzle with chocolate and caramel for a special sweet treat.

Cheesecake Pancakes

Happy Saturday morning everyone!!! In our house, the weekends are reserved for special breakfasts.  I normally make something I wouldn't have the time for during the week, such as pancakes, french toast, Belgian waffles, etc.  Today's inspiration came from our recent trip to IHOP via Sesame Place.  IHOP was our favorite breakfast location and each morning I tried something different.  The dish that really knocked my socks off was the cheesecake pancakes.  They had actual bits of cheesecake mixed in the batter that became warm and melted once cooked. Then they topped the pancakes with a strawberry sauce and whipped cream.......YUMMY!!!

In my version, I decided if I were to make a cheesecake, I would not cut it up for pancakes. So I created a sauce that had the same flavor profile but without all the work. Give my version a try, and remember while I topped mine with strawberries, any fresh fruit would be delicious.  Also try the sauce on waffles or french toast.

Strawberry Cheesecake Pancakes

4 oz cream cheese softened
3 Tbsp powder sugar
1/2 tsp vanilla
2 to 3 Tbsp milk

In a bowl whisk the cream cheese, sugar, and vanilla until smooth. Slowly add the milk one tablespoon at a time until you get a pourable sauce consistency.  Pour over your favorite pancake recipe (or the frozen kind, I won't tell) topped with fresh fruit and whipped cream.

tip: I made the sauce the night before, stored it in the refrigerator, and pulled out to sit at room temperature for about 15 minutes before serving!

One Cheese Three Ways

I really should be dusting the bedrooms, grocery shopping, or better yet exercising.  Instead, I'm blogging for a few minutes. Then I'll resume to the before mentioned tasks.

Last weekend, we went to Fly Creek Cider Mill and while we were there I bought some cheese. I always go for the cheddar that is aged in Howe's Caverns (so yummy), but I also bought the garlic herb cheddar spread.  My original thought while buying it, was I would enjoy it on crackers as a snack.  Then my brain started thinking, how else could I use this wonderful soft cheese????  So I started experimenting and came up with three different uses. While most people won't be going to Fly Creek for this cheese, you can find other soft herb cheddar cheeses right in the grocery store. There are many brands that are delicious, just look for it the speciality cheese case in a tub about 4 oz.

Recipe numero uno:

Chicken sandwiches with garlic herb cheese spread.  This one is super easy, just grill a 4 oz chicken breast. Then instead of mayo, use the cheese as a spread on a toasted bun. The warmth of the bun will melt to cheese to a sauce consistency. Then top with lettuce and tomato. 

Recipe two:

Cheesey Orzo.  To make this wonderful side dish, prepare 1 cup dry orzo according to package instructions. (orzo is a small rice shaped pasta, found in the pasta aisle). Then drain and put back into hot pot with 1/4 cup fresh chopped parsley, 1 tsp pepper, and 2 Tbsp. cheese spread. Let the heat of the pasta melt the cheese and serve as a side dish. The orzo and cheese is so creamy and tastes really decadent and so so easy to make.

Last but not least recipe #3:

Stuffed Mushrooms. Take about ten button mushrooms and wipe clean with a paper towel. Remove and finely chop the stems. In a bowl mix the stems, 3 tbsp season breadcrumbs and 4 tbsp of cheese spread until combined. Spoon filling in mushroom caps and place on cookie sheet. Drizzle with olive oil and bake at 350 degrees for 20 minutes or until golden brown. I served this as a side to my cheeseburger, but would make easy appetizer.

Well, now that I have shared my three ways to use one terrific cheese spread, I must go on with my chores. Come back soon and see what else is cooking.

p.s. I will have instructions for a spook-tacular wreath coming up....start saving used dryer sheets!

Wholesome Wednesday (raspberry peach meringues)

The boys and I have landed back in Oneonta this afternoon.  I quickly unpacked the car with Jay's help (I caught him while he was home on lunch, perfect timing for helping me unload the bags) and am taking a few minutes to upload this weeks recipe for Wholesome Wednesday.  While I was home visiting, I went over to my in-laws for dinner and I volunteered to bring dessert. I knew we were having Chinese and I wanted to make something that was light and friendly to the waistline without giving up the pleasure of a satisfying dessert.  So without any further ado.....I brought raspberry peach meringues.

This recipe is very easy to make and has a nice presentation. People will think you went to an extraordinary amount of trouble to prepare it. The only caveat is, you need a little planning to make this.  The meringues are best made several hours ahead time (even the night before), in order to give them time to dry out and get crispy.  This recipe also has no fat or cholesterol, since you're using just the egg whites.  Here's how to make them:

recipe

4 egg whites, room temperature
1 cup of sugar
1/4 tsp cream of tartar
1 tsp vanilla
1 bag frozen peaches
1 bag frozen raspberries
1/4 cup sugar
whipped cream (optional)

Preheat oven to 250 degrees. Whip on very high speed with a mixer the egg whites, cream of tartar and sugar until they form stiff peaks. (add the sugar slowly, about 1/3 cup at a time) Then add vanilla, mix about another 30 seconds.  Take the egg whites and scoop into a pastry bag fitted with a large star tip and set aside. (if you don't have a pastry bag, fill a large Ziploc bag and snip just one corner off about a 1/4 inch and you'll have a homemade pastry bag)  Line two cookie sheets with parchment. Pipe meringue in discs onto the parchment sheets and bake in the oven for 1 to 1 1/4 hours.

bake on a very low oven

Shut the oven off once the meringues have turned a nice golden brown and leave them in the oven to cool, this will take several hours.  Once the meringues have dried out they will be light and crispy, no longer wet or sticky looking.

In a separate bowl combine fruit with 1/4 cup of sugar and refrigerate for several hours. The fruit will defrost and the sugar with form a light sauce. 

To assemble the dessert, place a meringue on a plate and scoop fruit over the top. Garnish with whipped cream if desired.  Store any left over meringues in an airtight container and store remaining fruit in the refrigerator.  (yields about a dozen 3 inch meringue discs)

tip: never bake meringue on a humid or rainy day, they will never dry out properly

had to take a bite, YUMMY!

A Storage Idea All Locked Up

This morning I decided to walk the boys to our local farmers market. It's a wonderful place to buy fresh produce straight from the farmers. Our market even features farms specializing in organic farming practices. Today's purchases were green beans and baby carrots that still had the green tops on. And of course, Adam & Brandon got a gigantic sugar cookie to eat on the way home.

So after this mornings finds, I removed them from my reusable shoppers tote, and got out my storage containers. My trusty Lock N Lock is the topic of today's chatter.  I use Lock N Lock all the time throughout the house. Mainly in the kitchen but also in my craft corner. Adam also will be taking it this year in his lunch box.  I know there are various different storage possibilities (and believe me I have a lot of them, including Rubbermaid & Tupperware), however recently I have been using my Lock N Lock a lot more. 

The reason I love these so much is they are so versatile.  They can go from fridge to freezer, to microwave, and then into the dishwasher.  Besides being the little multi-tasker in storage needs, they are also leak proof. This is the numero uno reason they will be accompanying Adam to school this year. Once the lids are locked down, no spills.  Finally the mention of the lids is the other reason I love Lock N Lock. They are very kid and adult friendly. The snapping up or down of the four sides is easy on the hands for someone who struggles with arthritis. They are also simple enough to open that my 2 year can do it.

At any given time in my fridge you will find numerous Lock N Lock in all shapes and sizes.  Now you can find them at your local grocery store a la carte or you can buy them in sets on QVC. So give these handy little guys a try and see for yourself.

p.s. here's a tip....if you order them from QVC you have 30 day money back guarantee