Clothed With Scarlet

Pancakes, Time & The Sword

Do you ever just have fun?

I try to enjoy the little things and I try to help my children enjoy the little things more.

The picture above is two "normal" pancakes at the top and then a bird pancake and a flower pancake.  I didn't have any particular bird in mind when I started but she turned out a bit "duck-ish".  The above flower is about the fourth attempt.  Addison enjoyed nibbling my mistakes.

My niece and nephew were visiting.  The top pancake is a spider for Nathan.  And then Bailey's heart, which did not turn out very pretty but it tasted good.  The flower in the picture above was made just for Kyla Ann

Kennedy got the butterfly and Addison liked her caterpillar.

Poppa Calvin's turned out best since we were also having boiled eggs for breakfast!  :0)

I didn't premeditate or plan, I just poured some batter into a little ziplock snack bag and snipped the corner off and started "drawing"  I have altered the Mickey Mouse pancake "pattern" and made bear pancakes before but those got boring.  ;0)

Take time today to have a little fun with you children.  Live with the cheerfulness and joy that comes only from Christ.  Today's batch of pancakes could be your last. 

There is no promise of tomorrow.  We have only today and only this very moment to bring glory to God in all that we do, all that we say and all that we think. 

Our children must see Christ in us and we must place the Word of God into their hearts throughout the day!  Read your bible to them Momma!  Plunge the two-edged sword into their hearts as often as you can.  The Holy Spirit is waiting to do the rest...in their hearts...and in ours...

"For the word of God is quick, and powerful, and sharper than any twoedged sword, piercing even to the dividing asunder of soul and spirit, and of the joints and marrow, and is a discerner of the thoughts and intents of the heart."  ~~Hebrews 4:12

:0)

P. S. Maple syrup wipes off your bible cover nicely.

~~~

posted by Mrs. Klause

July 28, 2008

Music:  Nothing Without You

Lunch anyone?

I like lunchtime.  It is a wonderful break in the day's activities.  It is a time to nourish our bodies and nourish our hearts.  I have not yet made it a consistent habit but opening God's word at the lunch table is good for everyone I think. 

As I was nibbling my sandwich today, I thought it might be fun to post my favorite lunch meal and then see if I could get a few of you to post your favorite lunch and the recipe if we need one.  :0)  I find that the midday meal is the one that needs a little "spice" sometimes...so a couple of new ideas might do us all some good. 

My favorite lunch is a bologna sandwich.  Really, it is.  I like sandwiches a lot.  Now I will take a bologna sandwich with just about anything on it but "the perfect" bologna sandwich is made like this:

two slices of fresh white bread

a thin coating of mustard on one slice and Miracle Whip on the other

layer bologna, lettuce, tomato, fresh onions, salt, pepper and the most important part (that makes it so yummy) is fresh sliced jalapenos

You must slice it in half.  This is the only way to make sure that all of your goodies stay in the sandwich.  I like plain potato chips with my sandwich but I will eat any fruit, fresh veggie or chip that we might have on-hand.  An occasional slice of pepper-jack cheese is yummy and avocado slices always makes a nice addition to any sandwich that I eat.  ;0)

So...what is your favorite lunch meal?

You can post a comment with your favorite and the recipe or just leave a link to your blog or website.  Everyone...make sure you check the comments on this post!

~~~

posted by Mrs. Klause

July 17, 2008

Music:

Homemade Dill Pickles - Quick & Easy & No Canning Process Needed

4 pounds pickling cucumbers, quartered lengthwise (pickling cucumbers are the small ones)

fresh garlic, sliced

fresh onions, sliced lengthwise

dill weed

~~~~

In a large glass bowl, layer pickles, garlic, onion and dill.

Next, make your brine:

6 cups of water

2 cups of white vinegar

1/4 cup of pickling salt

On the stovetop or in the microwave, heat your brine until the salt dissolves.  Then pour your brine over your cucumbers.  You want the brine to cover the pickles.  You will place a dinner plate over the top of the bowl.  It should sit inside the bowl rim and press the pickles (cucumbers) down into the brine.  You may also fill a ziplock bag with water (or more brine just in case the bag ruptures) and place on top of the plate to weight it down further if needed.

You will let the pickles sit on your countertop for 72 hours.  Then...place them into glass canning jars or other glass containers and put in the fridge.  They will keep there for about two months. 

~~~

The amount of onion, garlic and dill are at your discretion.  I did not use fresh dill this time but used the dried dill weed and just sprinkled it over each layer of cucumbers like I would salt something.  We like garlic alot around here so we were generous with that.  The garlic and onions are much milder to eat once pickled.

The two older girls helped prepare the pickles and Kennedy really enjoyed getting the finished pickles into their jars.

 

*** Now if you find that you need some additional brine to get your cucumbers covered completely but not another entire batch, here is a list of the brine ingredients in smaller proportions.

3 cups of water to 1 cup of vinegar to 1/8 cup salt (which is also 2 tablespoons)

and half of the above is:

1.5 cup water to 1/2 cup vinegar to 1 tablespoon salt

*** Oh yes...another side note, these would be most tasty if you tossed in a few jalapeno slices! ***

~~~

posted by Mrs. Klause

June 10, 2008

Music: Ancient Words

Breakfast - 1, 2, 3, 4, 5, 6, 7 days

Our last several months in Washington we enjoyed a large full breakfast every morning, as a family.  Mr. Klause suggested it as we were discussing our family's eating habits one evening but he did not want to cause unnecessary morning burden on his wife.  I agreed that a larger breakfast in place of a larger dinner meal would be a more healthy option for us.  I also shared that it would actually be easier to prepare the large meal early in the day when I am "fresh" in my day instead of late in the day.  It was a good theory and it proved to be true.  We all enjoyed the large breakfast meal and really enjoyed having the meal as a family every single morning. 

It was wonderful to smell the biscuits and bacon cooking...or the oatmeal...or an occasional batch of cinnamon rolls...

The move to Texas and the job change has caused our morning routine to change.  Mr. Klause leaves before the children wake now and the large breakfast as a family is no longer a part of our days. 

Unfortunately we have fallen into the habit of a cold cereal "sprinkled" with a good breakfast instead of good breakfasts "sprinkled" with cold cereal.

Mr. Klause and I have been discussing nutrition for our family again in recent days.  When Kennedy was a baby I successfully used a weekly menu and would like to do that again.  Not rigid menu plans mind you.

The girls and I sat down this morning to see about some planning and this is what we have come up with so far. 

Sundays: peanut butter & jelly (or honey) sandwiches --- This was specifically selected because it is a quick and easy meal that is filling.  It facilitates getting everyone ready for church and not having a morning snack while in church.

Mondays: eggs

Tuesdays: pancakes

Wednesdays: hot cereal or rice

Thursdays: pancakes or pastry --- The girls really like pancakes.

Fridays: cold cereal

Saturdays:  Daddy's choice --- We use a pancake batter that we make ahead and put into the fridge for the week so if we don't have pancakes on Thursdays then we can eat them on Saturdays.

Meal Options

EGGS:

     1) boiled eggs, toast, fruit

     2) scrambled eggs, sausage, biscuits or toast

     3) fried eggs (rare) and toast

     4) poached egg, cheese & meat on an English muffin or biscuit

     5) ham, egg and cheese on a croissant

     6) omelets

     7) My Daddy's Breakfast Casserole (Look for this recipe to be posted soon.)

     8) breakfast tacos

     **** Hash browns, fried potatoes, fruit or gravy could be added to any meal.

PANCAKES:

     1) just pancakes

     2) add scrambled eggs

     3) add fruit to top our pancakes

     4) add a breakfast meat

     5) make pigs-in-a-blanket out of them

HOT CEREAL OR RICE:

     1) oatmeal

     2) Malt-O-Meal

     3) Cream of Wheat

     4) cooked rice with butter, sugar and milk added

     5) oatmeal bake

PANCAKES (see above) OR PASTRY:

     1) cinnamon rolls

     2) homemade bread with peanut butter and bananas

     3) muffins with bacon

     4) donuts

COLD CEREAL:

     - self-explanatory of course

~~~~~~~~~~~~~~~~~~~~~~

The concept of planning a generalized menu worked so well before.  It allows for direction and planning for shopping and ensures well-rounded nutrition and variety in the meals but allows for flexibility.

I'll let you know how it is going along the way and, of course, I will share any great recipes we find!  We would also welcome any other breakfast ideas or great recipes that you and your family enjoy! 

** If you are new to my blog, you can share your recipe or thoughts by scrolling to the bottom of this post and click on the word "comments" in the light grey print. **

~~~

posted by Mrs. Klause

May 29, 2008

Music: Little Brown Church in the Vale

Snickerdoodles

The girls and I are on a mission to make "The Perfect Snickerdoodle Cookie".  We just started this morning so the recipe still needs a bit of work.  We had fun this morning, you can read about it here.

We went to the park today to meet some new friends...

Sure is hard to get a good picture of all the girls at once...

Anyway, we decided to take our Snickerdoodles to share.

Here is the recipe if you want to give them a try:

In a large bowl cream 1 cup softened butter, 1 cup granulated sugar and 2/3 cup brown sugar.  Add 2 eggs and 1 teaspoon vanilla and beat until it is smooth.  In a separate bowl, combine 3 cups white flour, ½ teaspoon salt and 1 teaspoon baking soda and ½ teaspoon cream of tartar.

*** SIDE-NOTE: Now if you read my previous post you learned that we didn’t have cream of tartar.  We used vinegar as a substitute this morning.  So if you use vinegar or lemon juice instead of cream of tartar then add it to your liquid bowl instead of your dry bowl.  If you do not have cream of tartar then you can use ¾ teaspoon vinegar or ¾ teaspoon lemon juice. ***

Where were we?

Oh yes…

Now mix your dry ingredients into your wet ingredients; mix well.  Give the beaters to your children for a treat and put the bowl of cookie dough into the fridge.  Heat the oven to 325 degrees and make the topping for the Doodles.

Topping:

Combine 4 tablespoons granulated sugar and 2 teaspoons of cinnamon in a medium bowl.

Lay a large piece of wax paper out on the countertop and wash your prep dishes or get them into the dishwasher (and don’t forget to make sure the children no longer have cookie dough on their faces or their hands…this way you won’t find it schmeared on the bathroom wall at bathtime).

NOW…take that bowl of dough out of the fridge and grab your tablespoon.  This kind is GREAT TO HAVE to form nice, round cookies:

 

 

 

 

 

 

 

 

 

 

 

 

Fill one of your coffee cups with warm water and dip the spoon into the water and then scoop out nearly one tablespoon of dough.  Dipping the spoon in water will allow that sticky dough to slide right off of your spoon.  Then roll the dough into a nice little ball and then roll it in the topping.  Place the dough balls onto your cookie sheet (I will only use my Pampered Chef Stonewarefor cookies as they always come out just perfect and they never stick.).  Use that same tablespoon to smush the cookie in the middle and then sprinkle a little extra sugar and cinnamon mix on each cookie.  The cookies should bake for 13.5 minutes.  They will look undercooked but take them out anyway. 

 

While you are waiting for that first batch, keep rolling the dough.  Place all of your sugar/cinnamon-coated balls onto the wax paper but wait to smush them until they are on the pan.

 

Wait about two minutes before you take them off of the cookie sheet.  Then wait about two more minutes and taste one of the cookies.  You can adjust the time a bit if you prefer the cookies more or less soft/crunchy.

 

Don't ask me how many this makes because I did not count.  I'll guess around three dozen.

 

I think the cookies still need a bit of work as I can taste the slightest salty taste in them so I will make another batch and reduce the salt to a 1/4 teaspoon.  Also if you happen to like a very crunchy cookie (like a ginger snap), then just smush your dough balls nice and flat and they make a nice "Snickerdoodle Snap".  ;0)

 

Most importantly...have fun...

The messes clean up easily and the memories last forever.

 "Lo, children are an heritage of the LORD: and the fruit of the womb is his reward."  ~~Psalm 127:3

 

 

~~~

posted by Mrs. Klause

May 28, 2008

Music: Swing Low, Sweet Chariot

 

Cream of Tartar - What is it anyway?

This morning the girls and I are off to make "The Perfect Snickerdoodle Cookie".  I just love snickerdoodles but have never made them at home.  Today, apparently, is the day!  ;0)

We bake quite a bit so the kitchen almost always has everything needed for any item to be baked.  But...not today.  CREAM OF TARTAR?

What is it anyway?

Cream of Tartar

potassium acid tartrate, potassium bitartrate

Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the inside of wine barrels. The barrels are scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product.

Equivalents

1 oz., 3 tbsp.

Ingredient Substitutions

lemon juice (3 x quantity) or vinegar (3 x quantity)

Nutrition

Nutrition Facts (USDA#18373)

Serving Size 100 grams

Calories 258

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 52mg

Potassium 16500mg

Total Carbohydrates 62g

Dietary Fiber 0g

Sugars 0g

Protein 0g

~~~

I do occasionally enjoy watching Alton Brown's show, Good Eats, on the Food Network Channel.  He teaches the chemistry of cooking.  It is facinating.  Learning the chemistry behind fried squash or deep fried potatoes actually makes it possible to make the batter stay on the squash or understand how to make sure your french fries are not greasy.  Ha!

So...we don't have time this morning (nor will we interrupt Addison's nap) to go to the grocery store so I went in search of a substitute for the crystalline acid that forms on the inside of wine barrels (who knew!). 

~~~

We will let you know if we have actually been able to make "The Perfect Snickerdoodle Cookie". 

:0)

~~~

...

...so far...

...

...so good...

:0)

 

 

 

posted by Mrs. Klause

May 28, 2008

Music:  Swing Low, Sweet Chariot

Yellow Squash - Southern Fried, of course!

Kennedy and I made squash for dinner last night.

I sliced the squash.  I shared the recipe for the egg wash and she prepared it and then she dredged each piece in flour and I fried it up!

I would have liked to have had a better picture...you know, one with a nice big bowl filled with squash.  We never could fill the bowl; we were eating it as fast as I could pull it out of the pan!  The girls just loved it.  I couldn't keep my hands off either so we just had our squash as an appetizer.  ;0)

Over the years I have tried several ways of getting batter onto the squash and have always been disappointed.  The final results are poor with the crust being minimal and too thin.  Not this batch!

Fried Squash

Combine three eggs, 3/4 cup milk and 1 1/4 teaspoon salt in a large bowl.  Dip thinly sliced squash into egg batter and then roll in flour.  Use a nice large, in diameter, skillet or pan.  Melt two to three inches of grease and heat to about 325 degrees.  Use a good set of tongs and put the squash in the hot grease one at a time.  The squash needs to be completely submerged just when you drop it in to "seal" the batter onto the squash.  Fry until golden brown.  I place the hot squash into a bowl that is lined with a piece of foil and some paper towels.  I let the freshly fried food drain for a couple of minutes and then put the squash into a warm bowl.  This keeps the food from getting soggy. 

This would be enough batter for probably five medium squash.  Taste your first one as soon as it cools enough to eat to see if you need to add salt.  If so, then salt as soon as the squash come out of the grease so that the salt will stay on the food instead of just falling into the bowl.

Mmmm, mmmm!  We picked up the yummy squash from a local farmer's market.  Looks like we are headed back there until we can grow some of our own.

~~~

posted by Mrs. Klause

May 23, 2008

Music: Chicken Fried Steakdown

His Favorite Cookies

Today we made some of Mr. Klause's favorite cookies and took them to his office. 

Forgotten Cookies

2 egg whites

pinch of salt

1 teaspoon vanilla

1 cup chopped nuts

4 ounces chocolate chips (or more of course!)

2/3 cup sugar

Preheat oven to 350 degrees.  Line a cookie sheet with foil and set aside.  Beat egg whites in a small mixing bowl until they form a soft peak.*  Stir in the salt and vanilla.  Add sugar one tablespoon at a time with continued beating.  Beat to a stiff peak.  Fold in the chips and nuts.  Drop by teaspoons on foil-lined pans and put pans into the oven.  TURN OFF THE OVEN!  Leave the cookies overnight (or about eight hours).  Last of all, do not peek.  Store in an airtight container if they last.  J

*It is imperative that you use a small bowl.  Otherwise the egg whites will not be deep enough in the bowl for the beaters to “pick them up” and you will sit and basically stir the egg whites instead of beating them.  Trust me on this one…been there, done that.

~~~

Bailey and I made a cloth bag to put his cookies in...red fabric with tiny white hearts.  Then we gussied up and went to see Our Hero.

~~~

posted by Mrs. Klause

February 13, 2008

Music:  Unforgettable by Nat King Cole

Sweets for My Beloved!

I do enjoy spending a few days in mid-February making sure my man knows how much I love him.  Now that we have three little girls in the house, he is truly covered in hearts and kisses every February.

I'm afraid my camera is in use at my husband's office so the above picture of chocolate will have to suffice for now.  :0) 

We are making some of his favorites this week.  Today we will gussy up for Daddy and take a hand-made card and homemade chocolate covered coconut candy to his office. 

Chocolate Covered Coconut Candy

1 stick (4 oz.) soft butter

3/4 lb powdered sugar

1/2 can (7 oz.) sweetened condensed milk

1/2 lb shredded coconut

chocolate dipping candy coating

==============================================
1.  Line cookie sheet or jelly roll pan with parchment, foil or wax paper.  Set aside.
2.  Cream butter, condensed milk and powdered sugar in the mixer.
3.  Add coconut.  Mix until combined.  Mixture will be very stiff.  One may choose to refrigerate for 2 hours.
4.  Form coconut mixture into 1" (or smaller) balls.  To prevent the coconut mixture from sticking to your hands, dip your hands in cool water frequently.  Place coconut balls on lined pans.  Chill formed balls in the fridge or freezer.
5.  Melt chocolate candy coating on low heat in your smallest sauce pan. Stir.
6.  Dip one ball at a time using 2 forks or tongs or 1 large fork to aid in dipping.  Place dipped balls on lined pans.  If the coconut balls begin to get soft then just put them back into the freezer or fridge for a few minutes.
7.  Store in airtight container in refrigerate or freezer.  Time improves the texture and flavor of the coconut balls.

You can be creative and add chopped pecans or almonds or a bit of vanilla extract or dip in dark chocolate or white chocolate or all three!  J 

~~

What will you do this week to show your husband that you love him? 

~~

posted by Mrs. Klause

February 12, 2008

Music:  I'm Glad There Is You by Frank Sinatra

Nutella

Have you ever tried Nutella?!

It is very tasty.  We partake of it occasionally and in moderation.  :0)

It is a spread that has the same consistency as peanut butter.  It is a hazelnut spread with cocoa and skim milk added.

You can find it in your grocery store near the peanut butter. 

The Hall Family introduced it to us about a year ago.  We like it best on a piece of hot, homemade bread.

Have a wonderful Thursday!

~~~~
posted by Mrs. Klause

January 3, 2008

Music:  The Snow Lay On The Ground

Snow Ice Cream

Snow Ice Cream

Mix 1 cup of milk and 1/2 cup of sugar until the sugar dissolves.  Add 1/2 teaspoon of vanilla and mix.  Then add 4-5 cups of clean snow.  Stir continuously until you get an ice cream-like consistency.  Add a drop of chocolate syrup if you please. 

Mommy, Daddy & Kennedy enjoyed this treat while Felicity & Bailey braved the blowing snow this afternoon.  Addison opted for an afternoon nap under her cozy fleece blanket.

~

posted by:  Mrs. Klause

December 2, 2007

Music: Let It Snow

Chocolate Teacakes

I found this recipe several years ago.  I have altered some; you can stir in a 1/2 cup of slivered almonds after mixing all the other ingredients if you like.  The end product is actually a thin wafer-like cookie.  They are very tasty and very quick to throw together.

3/4 cup margarine or butter, softened

1/2 cup powdered sugar

1 cup all purpose flour

1/2 cup instant cocoa mix (this is hot chocolate mix, not cocoa powder!)

Combine butter and sugar, then stir in flour and cocoa mix.  Heat oven to 325 degrees.  Shape into 1" balls (place dough in fridge for a few minutes if it is too soft to shape) and place on ungreased cookie sheet.  Bake for about 20 minutes.  Remove from oven and sprinkle with powdered sugar.  Once cool, sprinkle again with sugar.

* Hopefully my digital camera will be back in service soon.  I have been without it since mid-October! *

posted by Mrs. Klause

November 4, 2007

Music: The Sweets of May

Chicken Vegetable Soup

Quick, easy and inexpensive...

I threw together a chicken veggie soup last Saturday that turned out just wonderfully.  I just used what I had on-hand in the kitchen.

three chicken thighs (or any old pieces of chicken will do)

a couple stalks of celery, sliced

a carrot or two, chopped

yellow squash, maybe a half cup

half an onion, chopped or sliced

a couple of potatoes

one can of chicken broth

one can of vegetable broth

salt, pepper, thyme, onion powder --- all to taste

~~~~~

I poured the broth into a pan and added a cup or two of water.  Toss in your chicken thighs and bring to a boil then turn down to maintain a slow boil.  I chopped and sliced all my veggies (maybe 15 minutes) while the chicken cooked.  Remove the chicken and chop it.  Place all veggies and chicken back into your broth and season.  Cook until potatoes and carrots are tender. 

The soup turned out to be very tasty and I'm guessing that it cost about $5.  The batch that I made would provide about seven or eight adult servings.  Use whatever veggies and spices you have in the kitchen.  We buy boneless chicken thighs in bulk and freeze them three or four at a time. 

If you use your food processor or hand chopper then the chicken and veggies can be chopped quickly and easily.  You could add noodles if you wanted.  I served it with crackers and cheese for lunch.   

posted by Mrs. Klause

November 1, 2007

Homemade Flour Tortillas

Well, we didn't make this many tortillas!  :0) 

Bailey decided that she wanted to try to make some flour tortillas.  So...a bit of research and we were off to the kitchen!

Each of the girls made their own batch of tortillas.  Bailey is still mixing her dough and Kennedy is already kneading.

The girls worked really hard to roll out their own tortillas.  The dough is very stiff and difficult to work so Mommy had to do what we call the "Mommy Check" in our house.  That is where Mommy helps the little girl to make sure the task is done completely (whether brushing teeth or hair or stirring cake batter or rolling tortillas).  I wait until she is finished and has worked as hard as she can on the task and then she will say, "Time for the Mommy Check!"  I just rolled their tortilla as flat as possible.

Once Addison woke from her morning nap, she helped out too.  :0)

Well...the tortillas did not turn out to be round but they sure were tasty!  And the girls did it all by themselves except for Mommy doing the "final flattening"...  ;0)

It was not difficult to make the tortillas nor was it very time consuming.  Give it a try!  Here is the recipe that we used:

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

~~~

P.S. I really like living in Washington but I sure do miss the Mexican culture and the food that is in South Texas.  The girls and I had a wonderful time with the Mexican Hat Dance this morning!

posted by Mrs. Klause

October 19, 2007

Music:  Mexican Hat Dance

Creamy Chicken & Noodles

I threw together a new dish tonight and it was quite tasty.

Brown 6-8 chicken thighs in a bit of oil (maybe 3 teaspoons) in a skillet.  Place chicken into a pan for baking.  Salt and pepper to taste.  In a separate bowl combine 1 cup sour cream, 1 can cream of mushroom soup, 1 package Italian seasoning mix (dry).  Pour sour cream mix over the chicken and bake for 45 or so minutes at 350. 

I boiled some thin egg noodles and we put our chicken on the noodles and poured on a bit of the sauce.  Add a green salad and it is a quick and tasty meal. 

posted by Mrs. Klause

October 5, 2007

Music: The Chicken Chase

Pizza Crust

The girls and I really like pizza!  But it is so expensive when eating out...

I made homemade pizza last week and everyone liked it a lot.  I thought I would share the recipe.

1 cup warm water (105-115 degrees)

1 teaspoon sugar

1 package yeast

2 1/2 cups bread flour

1/2 teaspoon salt

2 tablespoons oil

1. Preheat oven to 450 degrees and move oven rack to lowest position.
2. Dissolve yeast and sugar in warm water in a mixing bowl.
3. Let sit for 10 minutes to let yeast foam up or proof.
4. Stir in oil, flour and salt and knead about 5 minutes.
5. Place in oiled bowl, turning once, and let rise about 30 minutes.
6. Punch down dough and divide in half; pat each half into two greased round pizza or cookie pans with floured fingers.
7. Bake for 10 minutes or until crust begins to turn golden.
8. Sprinkle 1/2 cup of mozzarella cheese on each crust.
9. Top with pizza or spaghetti sauce.  Then parmesan cheese and mozzarella cheese and any other cheese that you might like.  And then add all those other yummy toppings that your family enjoys.
10. Bake about 10 minutes or until cheese is melted and pizza is lightly browned.

This recipe will make two medium-sized thin crusts.  Don't let the kneading and rising deter you if you aren't a bread-maker!  It is really easy.  Add a few shakes of garlic or oregano to the dough too, just to make it extra tasty. 

This was the first time that I had made pizza at home and it was on a whim so I just used prepared spaghetti sauce and cooked some ground beef and onions together for our toppings.  I would suggest that you season the meat with some Italian seasonings.

It is great with a quick salad.  One can of prepared spaghetti sauce will make three pizzas.  I split the remainder of our sauce and froze it for later use.  I also split the remainder of the meat and onions for later use. 

It was quick and easy and so yummy.  We look forward to trying new toppings.  I plan to make a double batch of crust next time.  I will freeze the extra dough into balls for later rising and baking.  I will let you know how it goes! 

posted by Mrs. Klause

September 24, 2007

Music:

Peach Pie

We so enjoyed our day of peach picking!  It was a wonderful time for our family to share together.  The girls had lots of fun washing and peeling and pitting the peaches. 

The girls and I collected leaves from our yard...

I used the leaves as an example to cut shapes in the dough with a knife...

It was very simple.  We can all draw leaves you know!  ;0)  Just be careful with the tiny little stems when you pull the dough back.  I used a knife to slip underneath each leaf to move it to the pie.

About halfway through the cooking time, I removed the pie from the oven and brushed the leaves with egg (beaten until frothy) and then sprinkled cinnamon and sugar.

If you have been around Clothed With Scarlet for long, you know that it is my habit to pray as I cook.  It is a sweet time with the Lord.  Sometimes, I get selfish in my prayers....I don't mean to...but I get caught up in "my things" that I will spend too much time praying for issues that directly relate to me.  I try to always pray for those that will eat of the food that I prepare.  Give it a whirl!   

Recipe:

6 pounds of peaches

2 1/4 cups sugar

1/2 cup flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Peel, pit and slice peaches.  Treat to prevent darkening.  Combine sugar, flour and spices. Rinse and drain peaches; stir into sugar mixture.  Let stand until the peach juice begins to flow which should be about 30 minutes.  Cook over medium heat until the mixture thickens some.  Ladle the filling into freeze jars or plastic freezer containers.  Leave 1/2-inch space (headspace) at the top of the container.  Cool the containers at room temperature, not to exceed two hours.  Seal the containers and freeze. 

This recipe was a little thin for me so next time I will add a bit of cornstarch to thicken it up some more.  This filling was very tasty in a pie and would be great for cobblers as well.  The recipe above should give you about four pints.  Our peaches were medium-sized so three peaches was approximately one pound (before peeling and pitting).

Enjoy!

posted by Mrs. Klause

Hearty Chicken & Noodles

We tried a new recipe last night.  It sure was tasty!  I went through my recipe books in search of a chicken recipe and I found this one in a Better Homes & Garden Chicken recipe book.  They just happen to have it online too.

I used rotini noodles instead of egg noodles as that was all I had on-hand and we skipped out on adding the peas.  It makes a large portion, enough for the five of us to eat and still have leftovers.

The recipe calls for chicken legs that you cook and then remove the meat from the bones but I used boneless thighs and my chopper from .. so it only took me about three minutes to chop my chicken.  It is a great recipe if you have infants or toddlers in the house as the meat and veggies are cooked to a soft near-soup consistency so all you will need to do is remove or cut the pasta for your wee little ones.

Here is the link to Hearty Chicken & Noodles recipe from Better Homes & Garden.  Oh yes, I served it with a salad and cornbread.  I think cornbread is a must with dish.  ;0)

Enjoy!!

posted by Mrs. Klause

A quick and simple meal..

Onion bagels, turkey & muenster cheese...microwave or toast just long enough to melt the cheese a bit.

Wow!  It sure is tasty.  Not just another meat and cheese on bread. 

posted by Mrs. Klause

Pea Salad

This is one of my favorite salads! 

1 can green peas (I will only use Le Suer)

3 tablespoons chopped onion

1/2 cup chopped cheddar cheese (we prefer extra sharp)

mayonnaise

Drain the peas and place into a bowl.  Add onion, cheese and mayonnaise; truly these ingredients just need to be adjusted to your taste.  Try not to skimp on the onions and cheese though as otherwise it will just taste like mayonnaise-coated peas!  ;0)   It is very tasty when served immediately but much better if left in the fridge for a few hours first.

It makes a wonderful side dish or even a great salad to serve with soup or a half-sandwich.

Enjoy!

posted by Mrs. Klause

No fish?

You should read yesterday's post first or this one will not make much sense!  :0)

So....not everyone in your house likes fish?  Or would buying fish for everyone to have a full serving be too costly?  How about this? 

Buy sausage and cut it into "hot dog"-sized portions and then freeze.  If heart-healthy is a concern, then buy turkey sausage.  The major brands we have available are:  Jennie-O and Butterball.  You can buy one pound of sausage for about $2.50. 

You can take this sausage straight from the freezer and put it in a foil pouch with a bit of bar-b-que sauce or whatever suits you and just pop it into the oven with your fish.  It is very difficult to over-cook the sausage when it is in the foil pouch as long as you add a liquid.  It just creates a nice little steam pocket for the meat and it does not dry out.  That is what makes it so easy.  Just cook it until everything else is done!  (Of course, always follow the guidelines for cooking meat thoroughly.  The USDA offers this in a nice little chart here.  Just print it out and put it on the inside of one of your cabinet doors!)

 

Those that don't like fish can have sausage or everyone can have a portion of fish and sausage. 

posted by Mrs. Klause

Baked Fish

As of January 1st, I have been preparing more heart-healthy meals for our family.  Some of my 'old' recipes and meal standards have worked in nicely and we have found some very tasty new recipes. 

I thought I would share a very simple and healthy meat for your family.  The recipe will also dirty NOT A SINGLE DISH! 

Baked Fish

Select your favorite fish.  Place on a sheet of foil (frozen or thawed).  Lightly sprinkle with season salt.  Place 1-2 teaspoons butter or margarine on top. 

Place a second sheet of foil on top and seal the foil on all sides, making a pouch of sorts.  Cook about 1/2 pound of fish for about 30 minutes if thawed or about 45 minutes if frozen. 

All done...  served with mixed veggies that were roasted in the oven (whatever veggies you have in the fridge, clean, cut, pour on 1-2 tablespoons of olive oil and season as you like, we had garlic and salt, cook at 350 for 45 minutes.  We also had some boiled eggs and purple cabbage (raw with a shake of salt).

posted by Mrs. Klause

Egg Salad

Two firsts...

Eating egg salad and making egg salad.  WOW!  EGG SALAD IS YUMMY!  I made it for sandwiches for the girl's birthday tea party.  It is so easy to make, it is certainly an inexpensive meal if you are serving a big crew and did I already tell you it was yummy?  ;0)

This is the basic recipe.

2 hard boiled eggs, finely chopped - I put my eggs into cold water and add a shake of salt.  Once the water begins to boil, I boil the eggs for 10 minutes.

1/4 cup mayonnaise - I always use Hellman's mayo; my grandmother & I think it is the best! ;0)

onions, finely chopped, about two teaspoons

salt and pepper to taste - It takes more salt than just a "shake, shake".

This will only make about two sandwiches.  Of course just adjust the ingredients to suit the tastes of your family.  Enjoy!

posted by Mrs. Klause

Green Chili Stew

The girls and I recently went to visit friends.  With us we brought a small batch of green chili stew for the mommies to eat.  Now most people look at me with uncertain expressions but everyone that has ever tried it has liked it.  :0)

It is extremely simple, tasty & affordable, especially when cooking for lots of folks.  I can prepare stew for 14 for about $12. 

Green Chili Stew

1 pint chopped green chilies, preferably peeled

3 onions, chopped

4 garlic cloves, pressed

2 pounds lean cubed beef or pork

3 potatoes, cubed

salt & pepper to taste

Saute meat and onions until brown; drain off excess grease.  Add chilies, garlic, salt and pepper and enough hot water to cover meat and potatoes.  Simmer until meat is tender.  Add more water if needed.

It is easier to cook the meat and then cut it.  Add more or less of the ingredients to suit the tastes of your family.

It is very good and it freezes well.  It is also tasty to use a combination of beef and pork.  It is not spicy so it will be fine for the wee little ones also.  It is particularly tasty served with cornbread.

posted by Mrs. Klause

Apple Tasting!

We had an apple tasting at our house!  We bought one of every kind of apple from the grocery store and decided to try them all out.  We found that what we thought was our favorite apple...really wasn't at all!  :0)   It was fun.

We tasted the Empire, Golden Delicious, Red Delicious, Rome, McIntosh, Granny Smith, Cameo, Pink Lady, Gala, Braeburn and the Fuji.

~~~~~~~~~

The winning apple for the Klause House (that rhymes by the way)............((( drum roll please )))......................

The Pink Lady!  With the Fuji running a close second place...

Pink Lady:  crunchy, very sweet, rich apple flavor

Fuji:  crisp, very sweet, very juicy

Gala:  very crunchy, slightly sweet

Braeburn:  crisp, tart but sweet, slightly grainy

Empire:  soft, grainy, very little flavor – we actually threw this on into the trash

Golden Delicious:  soft, grainy, not too sweet

Red Delicious:  soft, grainy, sweet, very sour and hard peel

Rome:  soft, grainy, sweet – it tasted very much like a Red Delicious but without the sour peel

McIntosh:  soft (almost like a cooked apple), slightly grainy, sweet

Granny Smith:  very crunchy, tart

Cameo:  soft, tart, also tastes more like a cooked apple

It was fun and interesting to taste all the different apples.  Odd for so many different things to taste so much the same yet so different.  I made some Apple Celery Salad (look through my recipes category to find it, it is really good) and applesauce with what was left of the apples after our taste test.

posted by Mrs. Klause

Sweets for your sweetie?

What is your sweetie's favorite candy?  Make a trip to the store to make or buy just what you need.  Find some tissue paper and a ribbon to wrap it in or maybe a square of scrap fabric.  Take it to his office and leave it in his car for him to find after work or tuck it under the quilt on top of his pillow for him to find tonight.  Show him you were thinking of him.  :0)

Daddy’s Candied Pecans

1 cup sugar

1 cup water

¼ teaspoon salt

1 teaspoon cinnamon

Boil above ingredients and remove from heat.

Stir in 1 pound pecans and 1 teaspoon vanilla until pecans are coated.

Spread & separate pecans in a single layer on wax paper until dry.

posted by Mrs. Klause

Holiday Bread

With this bread recipe, you can have fresh baked bread every day (at least for four days per batch anyway).  :0)   

  Mrs. Klause's Holiday Rolls/Bread

-- no kneading, refrigerator dough --

1 cup warm water (105-115 degrees)

2 pkgs active dry yeast

1/2 cup butter, melted

3 eggs

1 teaspoon salt

4-4 1/2 cups unbleached all-purpose flour

----------

Combine the warm water and yeast in a large bowl.  Let the mixture stand until the yeast is foamy, about 5 minutes.  Stir in butter, sugar, eggs and salt.  Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).  Cover and refrigerate 2 hours or up to 4 days.  Turn chilled dough onto a lightly floured surface and divide into rolls or loaves.  Place into greased pans.  Cover and let rise until doubled (about 1 hour).  Bake at 375.  Rolls take about 15-20 minutes...just watch your loaves until they are brown.   I call this Holiday Bread because it is the sweet yeast bread (or rolls) that you often eat near Thanksgiving or Christmas.

This recipe posted just for Mrs. Goodwin.

posted by Mrs. Klause

Brrr... chicken noodle soup?

Brrrrr..... rabbit!   :0)

Time for some hot soup or chili...  Cuddle up with a good book with the family or maybe even a good movie with some popcorn...

Might I suggest a very simple chicken noodle soup? 

Place chicken (a whole one or whatever you happen to already have on-hand) in a large pot and fill with water.  Chop celery, carrots and onions and add to the pot.  Add whatever spices suit your family.  We like garlic, salt, pepper and sage.  Bring to a boil and allow to simmer for 2-4 hours.  Add your favorite noodles and bring to a boil until the noodles are done. 

Serve with cornbread, crackers or my favorite is garlic toast.  This soup is quite tasty the next day (the noodles usually draw in the broth and it becomes a thick soup).  It also freezes well for a quick, homemade meal on another day. 

posted by Mrs. Klause

Basil Chicken

Basil Chicken

place a whole chicken in the crockpot

lightly salt and pepper

cover the chicken with basil (ground or leaves)

add lots of celery (6 or so stalks)

add a couple of carrots

maybe a 1/3 of an onion (yellow or white)

add about a cup of water

Cook on high for 4 or low for 8.

This makes a very tasty basil chicken.  If you get too many carrots then it tastes awfully "carrot-y".  The celery isn't too much for eating as it just cooks away.  The celery is really used more as a "spice" or flavoring.  You could toss in a couple of potatoes if you want.  Our family likes it best with mashed potatoes.  You can just use the chicken stock that it makes for a nice "gravy" or go ahead and add a little flour and milk and actually make a gravy.

My cousin, Mrs. Goodwin, was inquiring of my single dish recipes for the oven or the crockpot.  I thought I would post it for everyone.  This is very easy and quite tasty and very inexpensive if you are feeding several (after you buy the second crockpot of course ).

posted by Mrs. Klause

You Have To Try This!

I called Grandma Hess on Thursday to visit.  She was telling me of a recent meal preparation and mentioned an apple and celery salad.  I have never eaten any such thing but it sounded tasty.

Apple & Celery Salad

Chop apples and celery into bite-sized pieces, place into a bowl.  Add chopped pecans.  Stir in Helmann's mayonnaise (Grandma says it has to be Helmann's to taste right).  Make it with equal portions of apple and celery.  If you don't usually like nuts "in your food", give this one a try, it wouldn't be the same without the pecans.  Add just enough mayo to coat the apples, celery and pecans.  Of course adjust the amount of each ingredient to your preference.  It really should sit in the fridge for an hour before serving. 

Our family has enjoyed