Homemade Dill Pickles - YUM!

I am so excited to share this super easy and fun recipe with all of you!  My sweet Grace loves pickles so when I came across this recipe I know this was perfect for the two of us!  I love anything that saves time, is healthy and is a fun project.....Project!! 

These pickles are crazy easy to make.  My daughter is 11 and this is something she could do with her baking buddies.  They literally take minutes to make plus dill pickles are our favorite so this was just a perfect match. 

The only challenge is you need to find the perfect cucumber.  Thanks to My Frugal Adventures for the cucumber tip and this great recipe!  You want the best cucumbers that don't have that wax-y stuff on the skin.  You also don't want standard English cucumbers.  You want to find the smaller cucumbers. 

I bought 6 cucumbers which were approximately 5 inches long.  I used (2) old pickle jars (pictured above) to soak my pickles in.  You could also use (2) large mason jars. 

Homemade Dill Pickles

Ingredients

• cucumbers
• 3 1/2 cups water
• 1 1/4 cups vinegar
• 1 tablespoon sea salt
• 2 cloves garlic minced or cloves
• peppercorns (this is to taste but about 20 per jar)
• fresh dill

Instructions

1. Start by cutting the cucumbers to your preference- into chips, spears or keep them whole.
2. Add the water and vinegar to a saucepan over high heat and bring to boil.
3. Add the sea salt.
4. Remove from heat and let cool.
5. Add the fresh dill into a large mason jar.
6. Add the pickles in chips or spears or whole and cram as many as you can fit in the jar.
7. Next add the whole garlic or minced garlic to the jar.
8. Add the peppercorns to the jar.
9. Once the vinegar and water has cooled completely- dump it over the cucumbers in the jar.
10. Seal the jar with a very tight lid and shake to mix all the ingredients together.
11. Pop in the fridge for 24-72 hours and Boom! All done

We made these last night and have not had a chance to try one.  Grace did take one for lunch.  I am super excited to hear her reviews when she comes home from school!! 

Make sure all you ingredients are out and you have everything. 

Grace slicing the cucumber.  I think it's a great idea to teach our children to be hands on when cooking and baking. 

Cucumbers all sliced up and ready to become pickles!!  YUM!!

Do You LOVE Eggs? A MUST Have IS The Egg Cooker!!

Cuisinart CEC-10 Egg Central Egg Cooker

I got this awesome little gadget from my sweet husband for Christmas and I...am...in...love with it!  I normally have a hard boiled egg (actually I like mine medium) most mornings for breakfast.  This little cutie does all the work and guessing time for me.  I place my egg(s) in side add my water and simply turn it on and go about my business.  I don't even have to watch it boil or time it.  It lets ME know when she's ready.  Yeah, It's a she.  Absolutely a must for the person that makes a lot of eggs.
Plus, last weekend I made the entire family, there are only three of us but still, omelets!!   They looked great, tasted great and I even touched mine and it felt GREAT!!

Mine came from Bed Bath and Beyond and was priced for $39.95.  Then when matched with their 20% coupon good ole' Santa saved a little more.  Right now at Amazon.com (which I also love) it is showing for $39.95.  

I would recommend this to ANYONE!!

• Easy to clean.
• Easy to use.
• Small to store. (I always hate getting new fund gadgets and not having a place to store them.)

Recipe Thursday - Banana Split Dessert

Banana Split Dessert

Ingredients
2 1/2 cups crushed graham crackers
1 stick melted butter
1/4 cup sugar
1 softened 8oz. package of cream cheese
1 cup powdered sugar
3 bananas - sliced
1 can of crushed pineapple - drained
2 - 4 serving banana or vanilla instant pudding

Directions
Crush graham crackers to make 21/2 cups.  Mix with melted butter and sugar.  Press into 9X13 pan and freeze for 10 minutes or longer.  (the longer you freeze it the easier it is to spread the cream cheese filling) 
 Mix cream cheese and powdered sugar until creamy.  Spread over graham cracker crust.  Next spread the pineapple over evenly.  Cover with sliced bananas.  Mix pudding with 2 cups milk.  Add cool whip to pudding (1 cup).  Put on top of banana layer.  Cover and refrigerate until set (10-15 minutes).  Top with 1 1/2 cups cool whip. 
You can top you dessert with whatever topping you wish.  I like to put nuts (walnuts), cherries or strawberries.  Once you place your toppings, drizzle chocolate right before serving. 

I have made this a few times and it is always a huge hit!  The only sad part about making this dessert is you rarely come home with any left.  : )

Pinterest .....My Virtual Cork Board

Lately I have really been getting into this thing called Pinterest...have you heard of it.  :)  Well, I myself am loving it!  If you haven't tried it yet I encourage you to check it out. 

What is Pinterest?  Well, I would say it's a virtual way of expressing yourself.  I remember in Jr. High I had an entire wall in my room done in cork board, (ah, the 80's) I loved it.  I was able to pin anything I wanted to share, see keep, whatever.  Think of it that way.  A giant cork board, but everyone can see it AND you can share and organize all your beautiful treasures with others. 

While pinning on Pinterest I have come across so many wonderfully, delicious sounding recipes.  I finally decided to actually try a few.  I thought it would be in my best interest plus my fellow pinners to hear the outcome of these recipes.  Where they as good as others say?  Where they really that easy to make? 

I made was Crockpot Italian Chicken.  It was so yummy.  My family could not get enough.  It was super easy, there were less than 5 ingredients plus you just let the crockpot do the cooking.  Love it!!  Here is the recipe:

Crockpot Italian Chicken

4 chicken breasts

1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)

1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce.
If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

I hope you family enjoys it as much as mine did.  My young daughter had seconds and she was super excited to eat it again for leftovers.  It doesn't get much better than that!

I would love it if you followed be on Pinterest.  Click HERE and check out all my virtual cork board.  :)  

What Do You Do With Your Holiday Leftovers?

I came across this great new recipe while trying to figure out what to make for dinner tonight.  I do not plan, make menus or go by schedules when it comes to preparing food.  Perhaps I should because then I wouldn't be starring into the pantry while both my husband and I ask, "What's for dinner?"

Do you ever look at the recipes on the back of boxes or the side on soup cans?  I have found some great ones in the past.  Perhaps if I had written them down I could share more with you.  *sigh

I found one tonight on the back of Stove Top Stuffing box.   They actually had 3 different listed.  As we finished eating I knew this was one I wanted to keep.  Well, just moments ago I went to retrieve the box and I remembered I had thrown it away.  Then I also recalled my wonderfully helping husband already took the trash out to the garage cans.  Yes sir, guess I should have written that one down.  We can go from memory.  It really was pretty simple.

Cheesy Chicken Bake ( that actually was the name)
1 pkg. Stove Top Stuffing (Chicken) (or your homemade stuffing)
1/2 cup milk
1 1/2 cups shredded cheese
1 package frozen broccoli florets
1 - 1 1/2 lbs. boneless, skinless chicken breasts (cut into 1 inch pieces)
1 can cream of mushroom soup

Preheat oven to 400 degrees.  Prepare the stuffing as directed on the box.  (for leftovers use homemade stuffing and set aside).  Cook chicken and set broccoli out to thaw.  In a 9 X 13 pan mix broccoli, chicken and then stir in the soup, cheese and milk.  Then add stuffing on top.  Cook for 30 minutes or until cooked through.

I served mine with mashed potatoes and rolls.  This would also work great with the leftover potatoes and rolls from Thanksgiving or Christmas dinners.  I did find the recipe HERE if you want to check it out and other great ones from Stove Top.

My New BFF IN The Kitchen

How many of you have a favorite pan, dish or even that favorite bowl that you always use when baking or cooking?  I have found my favorite go to bowl.  First a little background...

In the past 3 months I have been to 2 Pampered Chef parties.  The first was a good friend of mine.  She hosted a party.  Which happened to be my first Pampered Chef party I had ever been to.  The second was the party I hosted.  I had a blast at both!  Before, I had had a total of 2 Pampered Chef items.

• paring knife (given as a gift) 
• measuring cups (also, given as a gift)

I love them both, but just never looked into buying more.  I bought a few items at the first party.  Then since I have such awesome friends and family, I had such good sales I was able to pick $140 in Pampered Chef products.  Boy, that was fun.  That is when I found my new favorite toy for the kitchen.

I think it's called the Classic Batter Bowl.  All I know is I LOVE it!  Already I have made brownies, cupcakes, pancakes, instant potatoes, homemade salad dressing and I know more.  

I love it because it is glass.  I have a similar bowl made from Tupperware that I have had for years.  It actually used to be my moms.  I did use that a lot but over the years I have lost the very tip of the lid so it doesn't close tightly.  So I can only mix with it and not store pudding or other items in it.  

It is amazing how long Tupperware can last.  This bowl has to be at least 30 years old.  That is just a guess, but I remember my mom  cooking with this when I was a child and I am 37 years old.  

Anyway, I love to cook and I am {smiling as I say this} slowly getting better at baking.  I am now finding out it is much more fun, exciting and easier when you have awesome baking utensils to work with.  

So, do you have a "Go To Bowl"?  Do you have a favorite item that you are always using no matter what you are making?  I would love to hear what Pampered Chef, Tupperware or any products are your favorites.  

Ba-Nutty Buddy Shake - This Shake Is For Sharing

My daughter has a subscription to Highlights Magazine.  Do your kids ever read Hightlights?  It is such an awesome magazine.  I am sure you have picked one up while in the doctors office or the dentist.  The subscription can be a little pricey, but the stories, games and adventures inside are great for the child's mind.

In the October 2011 issue there is a wonder recipe I would like to share with you in the hopes you share it with your family.  My daughter and I had a fun time making these Ba-Nutty Buddy Shakes together and I hope you can find joy in making them too.

Ba-Nutty Buddy Shake

1. Peel 1 ripe banana, break it into chunks and drop it into the blender.
2. Add 1 cup of iced cream or frozen yogurt, 1 teaspoon of vanilla extract and 1/2 cup milk.
3. Blend the mixture until it's smooth.
4. Add 2 tablespoons of peanut butter.  Blend the mixture again.  Pour into cups.  Makes two 1-cup servings.

I did not have any vanilla extract, but I thought it tasted good without it.  It still had a very good flavor to it.  I love cooking and baking with my daughter.  It helps her with reading when reading the recipe.  She learns measurements, math and it helps her concentrate while following the directions of the recipe.  Cooking with your children is a fun way to spend time together and have them learn at the same time!

Avon Makes Cooking Easier And Much More Fun!

Do you have limited space in your kitchen, but still want to have those fun gadgets and all the pot and pans for cooking and baking?  Avon has all the fun kitchen utensils that will help make your cooking time easier, faster and so much more fun!

NEW in Campaign 13 in the Collapsible Colander with Legs.  Hold up to 3 1/2 quarts and is top-rack dishwasher safe.  It is also heat resistant up to 450 degrees.  The great thing about this colander is if you have a smaller kitchen or you are limited to space, it folds up and can even be kept in the dishwasher.  This colander takes up 80% less space than traditional colanders!!  Item number 498-177 Only $19.99

Are you not sure how or where to store your onions and potatoes?  It is always best to store them in a dark cool place.  Sometimes that is hard finding such a place.  I love the idea of these bags.  For me it is a space saver plus it keeps the onions and potatoes up off the floor. 

Also NEW for Campaign 13 are the  Onion and Potato Sacks.  They hold up to 5lbs each and have a drawstring closure.  They clean up nice with being machine washable and made of cotton.  You get the set of 2 for just $9.99.  Item number is  509-472

There have been many times that I have said I wished I had a flexible measuring cup.  I make a Pasta House Salad and when I make the dressing I always use a certain container to mix the dressing.  The top is very small and I often spill when I am trying to measure my ingredients because of my glass measuring cups.  This flexible cup would work perfect for this! 

The Flexible Measuring Cup is a 4-cup capacity and can also be a batter bowl.  A lid is included and it is microwave and dishwasher safe.  The item number is 386-308 and it is just $12.99.  This is one item that will make cooking and baking much easier and faster in the kitchen!


Please visit my online store for many more gadgets and kitchen must-haves! 

• Peeler Set   682-747
• Silicone Spatula Set     503-751
• Hand Crank Food Chopper     316-804
• Garlic Slicer and Shredder     626-992
• Coffee Press     190-740
• Musical Cake Server     795-301

What's For Dinner? Check Out This Cool Website!

Many times as I am trying to figure out what to make or what sounds good.  There have been several times I have gone to the computer and typed in a few ingredients and waited to see what comes up.  Do you ever do this?  I have found some pretty good recipes that way. 
Several nights ago I didn't have a clue what to make.  We were hungry and so I went to the computer and typed the words, "What's For Dinner?"  Up comes this pretty cool web site. 

Some of the cool things you can do is choose recipes by what your main ingredients are. 

• Beef
• Fish
• Pork
• Chicken

Once you find a recipe you can also choose you many servings you are cooking for AND it changes the amount you would need of each ingredients.  How Cool!!  I really liked that!  So if you are planning a big party or event and are planning for 20 it will tell you exactly how much you will need of each ingredient. 

There are a lot of other cool extras.  I will let you check it out.  Let me know what you think!

Crunchy Onion Fish Recipe

Last night I had some Tilapia I wanted to cook.  I went to one of my favorites resources Better Recipes to find a new yummy recipe and it was a hit with my family.  I though I would share it with you! 

Crunchy Onion Fish


Fish fillets (such as tilapia) are coated with a mixture of mayo, horseradish mustard and Worcestershire, then topped with canned French fried onions before baking.  You may also use Sole or even Catfish for this recipe.

Ingredients
•4 tilapia fillets

•1 tsp. Salt, or to taste

•1 tsp. Black pepper, or to taste

•1/2 cup Mayonnaise

•2 Tbsp. French's Horseradish Mustard ( I did not have this so I substituted French's Brown Spicy Mustard)

•1 Tbsp. French's Classic Worcestershire Sauce

•2 cups French's French fried Onions

1) Preheat oven to 350 degrees 2) Pat fish fillets dry and sprinkle with salt and pepper 3) Mix mayonnaise, Horseradish Mustard, and Worcestershire until completely blended. Coat fish evenly in this blended mixture 4) Place fish in a greased baking pan 5) Cover the top of the fish with French Fried Onions 6) Bake for approx. 15-20 minutes, until the fish flakes easily.

I decided to serve my Crunchy Onion Tilapia with corn and pineapple.  This is a recipe I would keep and make again.  My daughter loved it and had seconds and my husband loved it too! 

 Pat fish fillets dry and sprinkle with salt and pepper.

 After mixing mayonnaise, Horseradish Mustard, and Worcestershire until completely blended. I coated the fish evenly in this blended mixture and placed in the greased pan.

 Cover the top of the fish with French Fried Onions and your tilapia are ready to bake.

Yummy!  Fresh from the oven and ready to eat! 

Enjoy !  I would love to know if you tried this recipe and what you and family thought. 

Ranch Oyster Crackers

As I sit here trying to get motivated to do a little work I start to crave something.  Don't you hate that when your up late, you get hungry and you don't know what your hungry for?  Those are the times you probably should be eating.  I did good, this time.  I found Oyster crackers.  Yum!!  What a yummy little snack.  I like to break them down the middle with my teeth.  : )  Always have done that since a kid.  Good times.

Anyway, for some reason I could not think of how to spell oyster.  Was it oaster or oyster.  Trust me it was tricky.  After I googled it, yes I googled it I found this yummy recipe. 

What do you think?  I think it sounds pretty good and easy.  I wan to try it. 

Ingredients


1 (1 ounce) package ranch dressing mix

1/2 teaspoon dried dill weed

1/4 cup vegetable oil

1/4 teaspoon lemon pepper (optional)

1/4 teaspoon garlic powder (optional)

5 cups oyster crackers

Directions

1.Preheat oven to 250 degrees F (120 degrees C).

2.In a large mixing bowl, combine ranch dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Mix well. Add oyster crackers to the mixture and mix to coat the crackers. Pour the crackers onto a cookie sheet.

3.Bake for 15 to 20 minutes, stirring gently halfway through the baking time.

Nutritional Information

Amount Per Serving Calories: 275
Total Fat: 14.1g
Cholesterol: 0mg

I found this recipe at Allrecipes.com.  Have you ever been there?  If not, please check it out.  I have found some really good recipes there.  I like how they give you reviews, nutritional info. and custom version. 

I guess I better get to work now.  : /

Papa Murphy's Take 'N' Bake Pizza...$4 off Coupon

Go HERE to print a coupon for $4 off any regular priced family size pizza. Expires 1/31/2011. See coupon for complete details.

Got a few minutes? Click HERE to visit Papa Murphy's web page. You can sign up for their eclub and search for coupons by entering you zip code.

Rare Olive Garden Coupons

Olive Garden is by far my favorite restaurant. It is very rare to see coupons for them, especially high valued coupons. The only one I will notice are in the RP inserts for $4 off 2 entrees ( I believe that is what it is)

I was excited when I came across these two printable coupons.

Go HERE to print a $5 off any 2 entrees at Olive Garden. This coupon expires 1/23.
The second you can go HERE to print a coupon for a FREE appetizer or dessert(up to $9 value) with the purchase of two entrees .