Big Bite Appetite

Fresh Pico de Gallo

noreply@blogger.com (Kami @ Home of 5) — Tue, 21 Sep 2010 16:08:00 +0000

I love Pico de Gallo because of all the flavors that marry together and the burst of freshness that it has. It's so simple to make and tastes so good homemade that I wouldn't even consider buying this premade in the grocery store.

Just make sure you buy the freshest ingredients you can find.

Pico de Gallo

5-6 Roma (plum) tomatoes
1 small red onion (or 1/2 of a large one)
3 Jalapeno peppers
1 bunch cilantro
1-2 limes
Salt to taste

Seed and dice the tomatoes to about 1/4 inch and add to medium bowl. Dice onion to the same size as the tomatoes and add to bowl.

Dice the jalapenos to about half the size of the tomatoes and onion. If you want less heat but all the flavor, seed one or two of the jalapenos and then continue. The heat is in the seeds. Add these to the bowl also.

Chop cilantro as small (or large) as you like and add it to the bowl. You can use all of it or just a little. It's one of those 'personal preference' flavors. I like lots of it!

Squeeze a lime or two into the bowl over the ingredients and mix well. Add salt to taste and mix well again.

You can eat it right away, but I think it's best to refrigerate it and wait at least an hour before diving in. The flavors really develop if you wait.

Serve it with tortilla chips, tortillas or just eat it with a spoon!

This keeps for about a week in the fridge, but it never lasts that long around here. :-)

Enjoy!

Sopa Seca

noreply@blogger.com (Kami @ Home of 5) — Tue, 24 Feb 2009 00:31:00 +0000

This is a dish that I have fallen in love with. It's perfect - the spices, the chicken, the noodles, the cheese..... just perfect. All the flavors marry together just right. It has just the right amount of Mexican flavor but it's not at all spicy. And everyone in our family loved it - kids included.

It's Sopa Seca - a Mexican noodle casserole. Now before you make that "eww, casserole" face, let me tell you it's not your mama's casserole (unless your mom is Mexican).

You can find all the ingredients in a regular grocery store and this recipe makes a very large amount of food, so prepare accordingly. It reheats nicely, so leftovers are very possible.

Sopa Seca

1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (Mexican vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1/2 tsp cayenne pepper
1 teaspoon chili powder
1 bay leaf
1 1/2 cups canned crushed tomatoes
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded cooked chicken (I use a roast chicken.)
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional

Preheat oven to 375F.

Brush a large casserole dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them, until golden brown, about 5 minutes. Transfer the toasted noodles to a bowl. Set aside

Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Water can be added to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.

Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.

Enjoy!

Asian Cole Slaw

noreply@blogger.com (Kami @ Home of 5) — Sat, 31 Jan 2009 04:48:00 +0000

My cousin Laura made this salad last summer and since then, I don't think a week has gone by without it being on our table! It's wonderful. All the flavors really compliment each other.

Asian Cole Slaw

1 package cole slaw (or broccoli slaw, which I sometimes use)
1/2 cup chopped green onions
3/4 cup slivered almonds
3/4 cup sunflower kernels
2 packages ramen noodles (any flavor), broken into bite-sized pieces
2/3 cup vegetable or canola oil
1/3 cup sugar
1/3 cup apple cider vinegar

Dressing: Mix together oil, sugar and vinegar. Set aside so sugar can dissolve.

Toast almonds, sunflower kernels and ramen noodles over medium heat in skillet with butter for about 10-15 minutes, stirring frequently. Allow to cool slightly.

In large bowl, toss cole slaw, green onions, almonds, sunflower kernels and ramen noodles. Just before serving, toss with dressing.

Note: You can add seasoning packet(s) from ramen to the dressing, but I like it just the way it is. The seasoning packets tend to have quite a bit of sodium, so I leave them out.

Picture courtesy of LA Times.

Enjoy!

Featherlight Pancakes

noreply@blogger.com (Kami @ Home of 5) — Thu, 29 Jan 2009 19:31:00 +0000

My mom made these pancakes for me every morning before school. Yes, EVERY MORNING! She painstakingly mixed the batter, making sure to incorporate all the ingredients with just the right amount of love. Then she fried them up on the griddle nice and golden brown and perfectly round. I would come out of my room every morning to these little wonders - soft, light pancakes with just the perfect amount of syrup.

Yes, she was the original Supermom.

Okay, okay, that's not entirely true. She DID make these pancakes for breakfast every morning before school. But I just learned about a year ago that she made a huge batch of them on the weekends, froze them, and then heated them up every morning in the microwave! I was shocked and appalled. And also educated! I found out you can freeze these and make them taste like you just made them after heating them in the microwave! WOOHOOO!!

Oh, and they're also great fresh off the griddle. They puff up more than your usual pancake because they really are light as a feather.

Featherlight Pancakes

2 cups flour
2 TBS baking powder
1 tsp salt
4 TBS sugar
2 beaten eggs
2 cups milk
4 TBS oil

Combine all ingredients with wire whisk until well incorporated and free of lumps.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with warm syrup.

Enjoy!

Holiday Tortellini Soup

noreply@blogger.com (Kami @ Home of 5) — Wed, 14 Jan 2009 23:09:00 +0000

I found this recipe in the December issue of Taste of Home magazine. I made it last Sunday and it is AMAZING!!!

It's a very simple soup that doesn't take long to make. It's got a wonderful broth with great undertones. Everything in this soup works very well together. Give it a try!

I also made some crostini by slicing a baguette, sprinkling with olive oil, salt and pepper and broiling just until toasted. Worked perfectly with this soup!

Holiday Tortellini Soup

2 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (49-1/2 ounces) chicken broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
1 can (28 ounces) crushed tomatoes in puree
8 ounces fresh spinach, rinsed and chopped
Salt and pepper to taste
1 cup freshly shredded Parmesan cheese

Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese.

Enjoy!

Win a Free Kitchenaid Mixer!

noreply@blogger.com (Kami @ Home of 5) — Thu, 08 Jan 2009 05:09:00 +0000

No, not from me. But if you join Cooks Central now, you can enter to win a Kitchenaid Mixer.

I have to say, without my Kitchenaid Mixer, I'm not sure how I would survive in the kitchen. It was purchased secondhand for $50 by my mom about 15 years ago and has been taken apart, painted and put back together and is still running great. I just love it! It's my favorite small appliance by far! And it's a decorative touch in the kitchen, so it stays on my counter.

I'll be back soon with more recipes!

Pumpkin Cream Cheese Dip

noreply@blogger.com (Kami @ Home of 5) — Fri, 21 Nov 2008 21:29:00 +0000

This tastes just like pumpkin cheesecake and takes minutes to make. Dip ginger snaps into it for a major crowd-pleasing dessert!

Pumpkin Cream Cheese Dip

8 ounces cream cheese, softened
1 15-oz. can pumpkin
3 cups powdered sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese and pumpkin together until well blended. Add powdered sugar, cinnamon, salt, ginger and cloves. Mix very well. Serve immediately or refrigerate.

Serve with ginger snaps or graham crackers for dipping.

Enjoy!

Recipe Review: Nestle's Butterscotch Pecan Pie

noreply@blogger.com (Kami @ Home of 5) — Thu, 13 Nov 2008 22:54:00 +0000

I received an email from Nestle last week with this recipe in it. My dad's favorite flavor in the world is butterscotch, so I thought it was only right that I give this one a shot. So here it is, along with a review.

Nestle's Butterscotch Pecan Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 1/3 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup light corn syrup
3 large eggs, at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecan halves, coarsely chopped
1 1/2 cups whipped cream (optional)

Preheat oven to 350F.

Melt morsels in medium, uncovered microwave-safe bowl on for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.

Add corn syrup, eggs, flour and salt to melted morsels. Beat on medium speed until smooth. Stir in pecans. Pour pecan mixture into pie shell.

Bake for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.

My Review:

This pie is RICH! One piece goes a long way, but the butterscotch flavor is perfect with the pecans. I give it an A+.

I did have to bake this pie for about 50 minutes, so make sure you bake it long enough.

Enjoy!

Noodle Pudding

noreply@blogger.com (Kami @ Home of 5) — Mon, 10 Nov 2008 06:19:00 +0000

I know the name sounds just plain strange. But it's SO good. This dish is just barely sweet with the slight tang of cream cheese. It's creamy and crunchy and just perfect for a make-ahead breakfast or as a dessert. I've used it as both and everyone that has tried it has devoured it and asked for the recipe.

I'm planning on making this our Thanksgiving Day breakfast so I won't have to be preparing a big breakfast in the kitchen that morning.

Noodle Pudding (courtesy of Taste of Home)

7-1/2 cups uncooked wide egg noodles
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
3 eggs
1 cup milk
1 cup peach or apricot nectar

Topping:
2 cups cornflake crumbs
1 cup sugar
3/4 cup (1 1/2 sticks) butter, melted
1 teaspoon ground cinnamon

Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and peach or apricot nectar.

Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13-in. x 9-in. glass baking dish.

Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, at 350° for 30 minutes.

**If you are making this for breakfast the next morning, you can put it together the night before and refrigerate until you want to bake it.

Enjoy!

Chocolate Peanut Butter Cups

noreply@blogger.com (Kami @ Home of 5) — Wed, 05 Nov 2008 21:45:00 +0000

Remind me NEVER to make these again because they are sitting in my fridge screaming my name right now. They are simple to make and take only about 20 minutes of prep work until you have to let them harden in the fridge.

Chocolate Peanut Butter Cups

12 ounces semi-sweet chocolate
1 cup peanut butter (I used creamy, but you can use whatever kind you like.)
1/3 cup graham cracker crumbs
2/3 cup powdered sugar
1/2 tsp vanilla
24 mini muffin liners

Melt chocolate over double boiler or use this handy dandy chocolate melter (I love mine.). Coat liners with melted chocolate on the bottom and up the sides using the back of a spoon. Place in refrigerator to harden.

Meanwhile, make peanut butter filling by combining peanut butter, graham cracker crumbs, powdered sugar and vanilla.

After chocolate has hardened (about 30 minutes), fill each chocolate cup 3/4 full with peanut butter filling. Top with additional melted chocolate to fill completely. Place in refrigerator to harden overnight.

Enjoy!

FlipFlopMom's Pumpkin Sheet Cake with Cream Cheese Frosting

noreply@blogger.com (Kami @ Home of 5) — Tue, 04 Nov 2008 20:40:00 +0000

My final giveaway winner is FlipFlopMom with her Pumpkin Sheet Cake with Cream Cheese Frosting. It is YUMMY and just right for this time of year. Now, if it would just get cooler than 85 in Texas, I could make lots more of this fabulous cake.

Pumpkin Sheet Cake With Cream Cheese Frosting

1 (16ounce) can pumpkin
2 cups sugar
1 cup of vegetable oil
4 eggs, lightly beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 350F. In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs and mix well. Combine flour, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until well blended. Pour into greased 10x15-inch baking pan. Bake for 25-30 minutes or until cake tests done. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

5 TBSP butter, softened
3 ounces cream cheese, softened
1 tsp vanilla
1-3/4 cup powdered sugar
3-4 tsp milk
chopped nuts if desired

Beat butter, cream cheese, and vanilla in mixing bowl until smooth. Gradually add powdered sugar. Mix well. Add mil until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts if desired.

Enjoy!

Raquel's Fresh Apple Cake with Caramel Sauce

noreply@blogger.com (Kami @ Home of 5) — Mon, 03 Nov 2008 01:49:00 +0000

My second giveaway winner is Raquel with a wonderful recipe that won me over with caramel sauce. I made this and took it to bible study and the women got all googly-eyed over it. Then they tasted it and loved it just as much as I did. It is wonderful and I'll be making it again and again.

Raquel's Fresh Apple Cake with Caramel Sauce

4 cups chopped fresh apples
2 cups granulated sugar
2 eggs
1 1/3 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon

Mix the apples and sugar together and let sit for 15 minutes to form
syrup.

In a large mixing bowl, beat eggs until thick and foamy. Add oil and
beat well until it looks like soft margarine. Stir in apple mixture,
mixing well. Add all dry ingredients, stirring until smooth. Pour into a greased and floured 13" x 9" baking pan.

Bake at 325 degrees for 55 to 65 minutes or until sides begin to pull away from edge of pan and toothpick inserted near center comes out clean. Serve warm or cooled.

Caramel Sauce

1 stick margarine
1 cup granulated sugar
1 small (4 oz.) can evaporated milk
1 teaspoon vanilla

Place all ingredients in a small saucepan and cook over medium heat
until thickened and smooth. To serve, pour or spoon 1 tablespoon or more over each slice of cake. Can be served warm or cooled. Refrigerate any leftovers in a sealed container. It can be re-heated.

Enjoy!

Stay Tuned.....

noreply@blogger.com (Kami @ Home of 5) — Wed, 22 Oct 2008 04:35:00 +0000

I'm changing things up and will update you as soon as I'm finished!! Should be very soon. :)

Michelle's Cottage Cheese Rolls

noreply@blogger.com (Kami @ Home of 5) — Tue, 07 Oct 2008 01:00:00 +0000

When I first picked this recipe, I did it because I was intrigued with the cottage cheese in the dough. I was thinking you would really be able to taste and "feel" the cottage cheese inside. Man, was I wrong! The cottage cheese does nothing but make these rolls moist and incredible.

I also thought that these rolls would need some type of icing to be sweet enough. But I was wrong on that as well. The filling is just enough to give these rolls the perfect amount of sweetness.

These were quick to make and very simple. If you're intimidated by yeast, try these. They are a great recipe for someone who is just trying to incorporate yeast into their baking.

I give you the first pick for my giveaway....

Michelle's Cottage Cheese Rolls

1/4 cup warm water
4 1/2 teaspoons active dry yeast (not rapid rise)
2 3/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 cup cottage cheese
1/2 stick butter, cut into pieces
1 egg

Filling:
2/3 cup finely chopped pecans
2/3 cup brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla

In small bowl, combine yeast and water. Set aside to proof (will start to bubble).

Combine flour, sugar and salt in large bowl. Add cottage cheese and butter and cut in with a pastry cutter, knives or fork until dough is in large chunks.

Beat egg into yeast mixture, then stir into flour mixture until all the flour is absorbed into the dough. The dough will be sticky. Turn out onto a well floured surface and turn it over a few times to cover it with flour so that it is easier to handle. Then pat or roll out into a 12 by 12 inch square.

Mix filling ingredients together and spread over dough. Roll up into log and cut into 18 slices. Place nine rolls in to a greased 8-inch round baking pan, repeat with another 8-inch pan. Let rise until doubled(about 45 minutes to an hour).

Bake at 375F for about 20 minutes or until lightly browned.

Enjoy with hot cocoa. ;)

Giveaway Winners!!!

noreply@blogger.com (Kami @ Home of 5) — Sat, 04 Oct 2008 03:20:00 +0000

THANK YOU to everyone who submitted a recipe!! Picking 3 recipes out of 20 entries was harder than I ever imagined. A few things went through my head:

1. I hope I don't hurt anyone's feelings if I don't pick their recipe (next time, random drawing).

2. I hope I can do their recipes justice.
and
3. WHO is going to eat all of this wonderful food????

Here are the recipes I picked, in no particular order.

Michelle's Cottage Cheese Rolls - I am SO intrigued by these. Cottage cheese? In a sweet roll? With pecans? I can't WAIT to see how these turn out. They sound different and wonderful.

Raquel's Fresh Apple Cake with Caramel Sauce - I come from an apple-loving family (see apple crisp recipe story) and I'll just admit that the caramel sauce is what won me over.

FlipFlop Mom's Pumpkin Sheet Cake with Cream Cheese Frosting - I bow down to your royal yumminess. Pumpkin (and cream cheese for that matter) makes everything better and baked goods with pumpkin are so nice and moist. And I just love pumpkin (Gee, can you tell?), especially at this time of year. Although I'm not sure why I don't bake with pumpkin throughout the year because I love it so much.

CONGRATS, ladies!!

So, here's what I'm doing. I'm going to make the cottage cheese rolls this weekend.

Then I'll make the apple cake by Wednesday so I can have the ladies at my bible study table at church try it (and keep me from eating it all).

Then I'll finish off the week with the pumpkin cake.

The winners will each be receiving their care packages by the end of the week. I do need your addresses sent to me at kami.tx@gmail.com. :)

And of course I'll post each recipe with pictures. I can't wait!!

Rustic Apple Crisp

noreply@blogger.com (Kami @ Home of 5) — Fri, 26 Sep 2008 20:25:00 +0000

My entire family loves apples. I grew up with them because my grandma had every type of apple tree imaginable on her property. This recipe isn't a family original, but I did come up with it after exhausting my search for the perfect apple crisp recipe. See, I have a problem - I'm WAY too critical when it comes to apple dishes. I like to taste the apples, not the rest of the stuff. I also don't want the apples to be too over powering because, let's face it - butter, cinnamon and sugar are NOT bad things. :)

So here is a rustic apple crisp that is quick and easy and has just right balance of apple and "other stuff."

Rustic Apple Crisp

4 cups apples, peeled and sliced thinly (I use half granny smith and half gala for a nice sweet/sour balance - about 6-8 total.)
1 TBS lemon juice
1/2 cup sugar
1/4 tsp allspice
1/2 tsp nutmeg
1 tsp cinnamon
tiny pinch of ground ginger

Topping:

1/3 cup flour
1 cups oats (old fashioned or rolled, not quick)
1/2 cup brown sugar, packed
1/2 tsp salt
1 tsp cinnamon
1/3 cup butter, melted

Preheat oven to 375F.

Toss apples with lemon juice. Add sugar, allspice, nutmeg, cinnamon and ginger. Toss well. Pour into greased 8x8 pan.

In separate bowl, combine flour, oats, brown sugar, salt, and cinnamon. Add melted butter and mix until crumbly. Sprinkly mixture over apples.

Bake at 375F for 30 minutes or until apples are tender. Allow to cool for 10 minutes before serving.

Corn Chowder

noreply@blogger.com (Kami @ Home of 5) — Mon, 22 Sep 2008 04:25:00 +0000

Fall is just around the corner and in this house, that means it's time for corn chowder! This is such a filling, yummy, easy soup to make. Add cornbread to it and you have a nice fall meal.

Corn Chowder

3/4 cup cooked bacon, chopped
1 medium onion, chopped
4 medium potatoes, chopped
3 cups water
2 15oz. cans cream style corn
2 tsp. salt
pepper to taste
2 cups half & half

Add bacon, onion, potatoes and water in pot and bring to a slow boil. Turn heat to medium-low. Stir, cover and simmer for 15 minutes.

Add corn, salt, pepper and half & half. Simmer uncovered for 1 hour, stirring occasionally.

Serve topped with grated cheese and green onions, or nothing at all!

Homemade Hot Cocoa Mix Recipe and GIVEAWAY!!!

noreply@blogger.com (Kami @ Home of 5) — Fri, 19 Sep 2008 14:50:00 +0000

I discovered this recipe when I was in high school spending the night at a friend's house. She is the youngest of 12 and her mom made a batch of this mix every fall to last them through winter. And let me tell you, it is heavenly! Creamy, not TOO rich or sweet - it's just right.

The up-front cost is about $20, but considering you pay $3 for 10 packets (that you have to use 1.5 of), it's still the frugal choice.

Warning: This makes a LOT of hot cocoa mix - about a 5 gallon bucket full. I give this away to all of our family members and lots of friends at Christmas and we still have plenty left for us at home. And it keeps very well in an airtight container.

Hot Cocoa Mix

ONE 3lb. 8oz. container Nestle Quik powder
ONE 4lb. box dry milk powder
ONE 2lb. 3.3oz. container non-dairy creamer powder
4lb (TWO 2lb. bags) powdered sugar

Mix all ingredients well (I use a plastic bag and mix from the outside.). Add 1/3 cup to 8oz. hot water and stir well.

Store in an airtight container.

Now for the cool part! I am giving away THREE one-pound bags of this hot cocoa mix along with a mug so you can try it before you make it! This is what you have to do:

Post a comment with your favorite recipe that goes well with hot cocoa - quick breads, coffee cake, etc. I will choose THREE of them to make and post the results on this blog along with each recipe (and pictures, of course).

I will post the winning recipes on September 27th, so you have an entire week. Post away - I can't wait to try them!!! :)

Good luck!

Stuffed Bell Peppers

noreply@blogger.com (Kami @ Home of 5) — Thu, 04 Sep 2008 01:41:00 +0000

These are very easy to make but can be a bit time-consuming because you have to get the ground beef cooked through and that takes almost an hour in the oven. Other than that, a simple recipe you can make ahead with great results!!

Stuffed Bell Peppers

5-6 large bell peppers (any color)
1 TBS butter
1 TBS olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 14.5-oz. can crushed tomatoes
1 8-oz. can tomato sauce
1 tsp dried oregano
3/4 tsp dried basil
2 tsp salt, divided
1/2 tsp black pepper, divided
1 egg, lightly beaten
1 1/2 tsp Worcestershire sauce
1 1/2 pounds lean ground beef or chuck, uncooked
1 1/2 cups cooked rice
sharp cheddar cheese, shredded

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, garlic, oregano, basil, 1 tsp salt, and 1/4 tsp pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining salt, pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.

Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 375F for 50 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Tip: If you want to do these ahead the night before, just stuff the peppers, pour the sauce over top, cover and refrigerate. Then pop them into the oven and follow the same baking directions.

The Easiest (and yummiest) Peach Cobbler Ever

noreply@blogger.com (Kami @ Home of 5) — Wed, 03 Sep 2008 01:14:00 +0000

I found this recipe a long time ago and fell in love the first time I made it. You'll be amazed at how easy it is. But be warned - it is NOT low fat.

Peach Cobbler

1 cup sugar
1 cup flour
1 1/2 tsp baking powder
3/4 cup plus 2 TBS milk
1/2 cup (1 stick) butter
1 16-20 oz. can sliced peaches in heavy syrup
cinnamon sugar

Preheat oven to 375F. Add butter to casserole dish and put into oven to melt. Meanwhile, mix (by hand) sugar, flour, baking powder and milk until lumps are gone.

When butter is melted, add batter to dish. Add peaches and syrup on top of batter. DO NOT STIR. Sprinkle with cinnamon sugar and bake for 30-40 minutes or until golden brown. Allow to cool 10 minutes.

Serve warm with or without ice cream.

Sans ice cream (or naked as I like to call it):

With ice cream (so much better):

Apple Jelly

noreply@blogger.com (Kami @ Home of 5) — Tue, 26 Aug 2008 02:05:00 +0000

It's that time of year again - apple picking!! We have a great orchard not far from us and love to go there to pick apples and peaches. Making jelly is really an easy and inexpensive way to use up the peels from making all those apple pies, cobblers and apple bread. :)

Here's what I use:

Here's how I do it:

Add apple peels from several (like a half-bushel) apples to a large pot and pour in oh, a couple cups of water. Simmer for an hour or so until the peels are mushy. Allow everything to cool just enough to handle and then pour into a cheesecloth and SQUEEZE!!!! This will render all that fresh juice - yum!! I usually do it this way, BUT......

You can just use the juice your grandma gave you last summer from the apples on her apple trees (notice I did that this time). Or you can even buy 100% non-filtered, non-sweetened apple juice from the store.

Before you start, make sure you simmer your lids in hot (not boiling) water while you're making the jelly. That gives them a nice warm rubber seal.

Then get your sugar and pectin ready and follow the instructions in the box of pectin. After you pour the jelly into each jar, slap your lid on, screw the ring on and listen for the POP! Mine usually take about 15-30 minutes. A lot of people do the water bath thing, but I don't bother (You don't HAVE to.) and my jelly has always been wonderful.

It's economical (I got 9 pints this time.) and you know exactly what is going into that jar, which is very important to me.

It's that simple - give it a try!!

TAG!! You're it!

noreply@blogger.com (Kami @ Home of 5) — Fri, 15 Aug 2008 04:12:00 +0000

I've been tagged by Elizabeth! How cool is that? And I'm tagging her back because I love love love her crafty blog (and not just because it's a rule)!! Here are the rules:

1. Link the person who tagged you.

2. Mention the rules on your blog.

3. Tell about 6 unspectacular quirks of yours.

4. Tag 6 following bloggers by linking them.

5. Leave a comment on each of the tagged blogger’s blogs letting them know that they have been tagged.

1 and 2 are done. Here is #3 (yikes, I hate this!):

1. I cannot go barefoot or in sock feet in my house. I have to have some sort of shoes on.
2. I am addicted to magazines. There is always one open on the kitchen counter for a 5-minute read while the kids are playing or while I'm cooking.
3. I love to eat raw dough of any kind. Sweet, savory, sour, salty - I don't care.
4. If it's even remotely sunny outside (even very cloudy), I MUST have my sunglasses on. I have very light-sensitive eyes.
5. Sometimes I have to jump up and floss my teeth. For no apparent reason.
6. I hate Maraschino cherries. They taste like wax to me.

And the 6 blogs I'm tagging are:

Jenny, Suzanne, The Princess, Lucky, KatiePotatie, Tanya

Off to leave my comments! Hope you have a little fun with this!! :)

Seasoning Iron Skillets

noreply@blogger.com (Kami @ Home of 5) — Mon, 11 Aug 2008 05:16:00 +0000

There is nothing like cooking with an iron skillet. I learned how to cook with iron skillets ONLY and can't stand to use a non-stick (blasphemy!). :)

I have two full sets of cast aluminum (MagnaLite) cookware that I dearly love, but my all-time favorite thing to cook with is my iron skillets.

In case you didn't know, before you use new (or used that has been sitting around a while) iron cookware, you MUST season it. You also need to season it periodically in case it starts to stick or it just isn't cooking the same. Or if you accidentally put it in the dishwasher or scrub it with harsh soap.

Anyway, this is how I do it.

First I wash it in very hot water with soap and a plastic scrub brush. If it's really old or has caked on grease, I will use steel wool, but I've only had to do that once.

Anyway, I just rub the inside liberally with shortening, put it upside down in a 350F oven with a cookie sheet underneath (to catch the drips) and let it bake for an hour and 20 minutes or so. Then I turn off the oven and let it cool entirely (a few hours) before I take the skillet out.

After they are seasoned, I NEVER put them in the dishwasher and only use VERY little soap (or non at all) and a dishcloth to wash them. Then I let them air dry and coat the inside with a tiny bit of Crisco before putting them away each time.

I love cooking with an iron skillet, especially pancakes. :)

Banana NO NUTS Bread

noreply@blogger.com (Kami @ Home of 5) — Thu, 07 Aug 2008 19:52:00 +0000

My kids don't like nuts, so every time I used to make Banana Nut Bread, they wouldn't eat it. So here is a great recipe without nuts. It's super moist and very easy to make - no mixer needed!

Banana Bread

1 1/2 cups sugar
2 cups flour
1/2 tsp. salt
1/2 cup oil
1/4 cup melted butter
1/2 cup milk
1 tsp. baking soda
1 tsp. vinegar
1 tsp. vanilla
2 eggs
3 large ripe bananas, mashed

In large mixing bowl, combine sugar, flour and salt. Set aside. In medium bown, combine oil, melted butter, milk, baking soda, vinegar and vanilla.

Add liquid ingredients, mashed bananas and eggs to sugar/flour mixture, mixing by hand until well blended.

Bake in well-greased bundt pan at 350F for 50 minutes or until toothpick comes out clean.

Enjoy!!

Chocolate Covered Cheesecake Pops

noreply@blogger.com (Kami @ Home of 5) — Mon, 16 Jun 2008 19:03:00 +0000

These are SO easy. SO SO SO SO SOOOO easy. And yummy. :)

You can start with a purchased premade cheesecake or make your own without a crust. I prefer to make my own so I can omit the crust and only have the filling to work with.

I made a simple one with 2 bricks of cream cheese, 4 eggs, 1 cup of sugar and 2 tsp vanilla. Baked in a 9x13" pan for 30 minutes or so in a 350F oven. Then cooled it overnight.

Either way, when your cheesecake is nice and cool, scoop out balls with a melon baller, spoon, your hands, whatever. I used a little cookie scooper. Then roll them in your hands to make balls, pop them onto a lollipop stick (found at Michael's, Walmart, etc.), then freeze.

Melt any type of chocolate you want and dip them in. Then put them into styrofoam while they harden. I use a little shortening in my dipping chocolate to help it set.

After you dip them into the chocolate you can add sprinkles, nuts, just about anything.

I like mine plain though. :)

Enjoy!!