Recipe For A Fall Favorite - Apple Cake

I had several fresh apples that needed used up in a hurry, so, this afternoon, I'm making a fall family favorite...apple cake! This time, though, I'm experimenting with cutting the amount of sugar called for in the recipe in half. Instead of using the two cups of sugar called for, I'm using one-cup of crystalized cane sugar and a half-cup of THM Super Sweet. I'll let you know how it turns out. If that works I will cut it by even more next time. 

Apple Cake

APPLE CAKE

4 cups peeled, finely chopped apples
2 cups sugar (I generally use 6 tablespoons of THM Super Sweet now instead of sugar, but either will work)
1 cup oil (I use olive)
2 eggs, well beaten
1 tsp. pure vanilla extract
3 cups flour (I use half unbleached white/half wheat)
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped nuts

Preheat oven to 350 degrees. Spray 9 x 13 inch baking pan with non-stick cookingspray. In bowl stir together apples and sugar; let stand for 20 minutes, stirring often, to allow moisture to make juice. Add oil, eggs and vanilla to apples. Combine flour, baking soda, cinnamon, nutmeg and salt; add to apple mixture. Stir in nuts. Pour batter into prepared pan. Bake for 45 minutes or until wooden toothpick inserted near center comes out clean. Top with sifted
powdered sugar.

Apples @ Stoplight Market in Butler, Missouri

Until next time...

~Rebecca

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Instant Pot Cooking

 

I received an Instant Pot Duo for Christmas last year, but hadn't been brave enough (or desperate enough) to try it out until last night and ohmygoodness! What a neat piece of kitchen equipment!!! I cooked partially frozen chicken in no time and it was perfect!

My questions are these...

1) Who here has an Instant Pot? 

2) If you have one, what is your favorite way to use it or favorite thing to cook in it? 

3) What tips and tricks have you learned along the way in the time you've had it?

I can't wait to learn more. I have a feeling that I'm going to be experimenting with and using my Instant Pot Duo a lot!

Until next time...

~Rebecca

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Turkey Talk

Thanksgiving is a little over a week away and, while not every family in America serves turkey on Thanksgiving Day, most families do. Have you purchased a turkey for your Thanksgiving?  🦃

Let's get right on into this and talk a little turkey...shall we?

HOW MUCH TURKEY TO BUY

For turkeys 12 pounds or smaller, allow about one pound per person. Larger birds have a higher proportion of meat to bone weight. For a 12- to 24-pound turkey, allow about 3/4 pound per person. If you want leftovers, allow 2 pounds per person when buying a turkey 12 pounds or smaller. Allow 1 1/2 pounds per person for 12- to 24-pound birds.

TURKEY CARVING TIPS

1. Remove Drumstick, Thigh

Remove the drumstick and thigh by pressing the leg away from the body. The joint connecting the leg to the backbone will often snap free or can be cut easily with a knife.

2. Dark Meat (Drumstick)

First, separate the drumstick from the thigh. Remove the meat from the drumstick by slicing away from you and toward the cutting surface.

3. Dark Meat (Thigh)

Thigh meat can be cut by holding it firmly with a fork and cutting slices evenly and parallel to the bone.

4. Carve the Breast (Base Cut)

To make a base cut, first cut parallel to, and as close to the wing as possible. All breast meat cuts will stop at this horizontal cut.

5. Cut Thin Slices

Carve downward, ending at the base cut slightly higher up on the breast. Remember to try to keep slices as thin and even as possible.

6. Kitchen Carving Method

OR… if you're cramped for table space, try this method. Remove the whole breast from one side of the turkey. Place it on a cutting board and slice evenly across the grain. Repeat with the second half of the turkey.

GOT A QUESTION ABOUT COOKING TURKEY?

Check out the Butterball Turkey Talk-Line where professionally trained home economists and dieticians are available to answer questions about cooking turkeys by phone e-mail.

The Talk-Line number is 1-800-BUTTERBALL (1-800-288-8372) or you can text them at 844-877-3456. The website address is: www.butterball.com. You can also connect to the Talk-Line through social media, live chat, or even Alexa!!! 😲

ROASTING TIME FOR TURKEYS

Oven Temperature 325 degrees F (165 degrees C)

Size Stuffed Unstuffed

8-12 pounds 4-5 hours 3-4 hours
12-16 pounds 4 1/2-6 hours 3 1/2-5 hours
16-20 pounds 5 1/2-7 hours 4 1/2-6 hours
20-24 pounds 6 1/2-71/2 hours 5 1/2-6 1/2 hours

These times are guidelines only. The meat thermometer should register 185 degrees F (85 degrees C) in the thickest part of the thigh when done. Juices should run clear when the bird is pierced with a fork between the leg and thigh.

HOW TO GRILL A TURKEY

Grilling a turkey makes good sense for busy cooks, especially if you're dealing with a small space kitchen. With the turkey cooking merrily away on the grill, the oven is free for other chores such as cooking large pans of dressing, side dishes or even home baked pies. And, as always, grilling cuts down on clean-up time so you'll have more time to relax and enjoy the day.

Whether you have a gas or a charcoal grill, you can use it to prepare a moist, delicious turkey, if you keep a few tips in mind.

· After removing the plastic wrapping, prepare the turkey by freeing the legs from tucked position and removing the neck and giblets from neck and body cavities. Rinse the turkey and drain well. Turn wings back to hold neck skin in place. Return legs to tucked position. It's not necessary to truss a turkey for the grill.

· You can marinate the turkey by using a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or clean plastic trash bag and pour in the marinade. Close the bag securely and let it marinate overnight in the refrigerator. Before cooking, scrape off excess marinade and discard.

· Do not re-use marinade to baste the turkey.

· Do not stuff a turkey that's to be grilled as it can take too long for the temperature of the stuffing to reach the required temperature of 165 F degrees.

· Keep the lid on the grill closed as much as possible to prevent heat loss.

Grilling

Use indirect heat to grill the turkey. Prepare the grill by removing top grill rack and opening all vents. Mound 50 to 60 briquettes in center of the lower grill rack or the bottom of grill and ignite briquettes. When coals become ash-gray -- about 20 to 40 minutes -- divide them into two equal parts, positioned on the outside edges of lower grill rack or bottom of grill.

Place a foil drip pan or a double thickness of heavy-duty aluminum foil between the two piles of coals.

Lightly grease the top grill rack before repositioning it on the hot coals. Place the prepared turkey in the middle of the grill rack, directly over drip pan, and replace the lid on the grill.

You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey's doneness by using a meat thermometer. Breast meat is ready at 170 °F degrees, thigh meat at 180° F degrees.

Maintain grill heat during cooking by adding 5 to 8 briquettes to both sides of hot coals every hour or as needed.

HOW TO DEEP-FRY A TURKEY

Deep frying a turkey may sound like a strange concept, but trust me, it doesn't come out like you'd think. Deep fried turkey is moist and delicious and not at all greasy.
Of course, an idea like fried turkey originated in the south, the frying capital of the United States, but it is gaining popularity nationwide. In fact, a recent block party I attended in South Central Los Angeles had three fried tukeys going. Several groups of neighbors had gotten together and split the cost of the oil and special equipment needed to make this dish. Needless to say, their tables were some of the most popular.

You Will Need

In addition to a turkey, you'll need a 40 or 60 quart pot with basket, plus a propane gas tank and burner, a candy thermometer, a meat thermometer and lots of oil. You should also keep a fire extinguisher and plenty of pot holders nearby. An injector to add marinades and seasonings to the meat is also good to have, although you can make a plain turkey without it.

As far as the turkey itself goes, smaller birds work better for frying. Try not to go over ten pounds. Before cooking, you can inject the turkey with your favorite marinade, rub it with a dry spice rub, or even coat it in seasoned breadcrumbs. You will need about five gallons of oil in which to fry the turkey.

Where to Fry

Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains.

How to Fry

Before beginning, determine the amount of oil you'll need by placing the turkey in the basket and putting this in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot.

Using the candy thermometer to determine temperature, heat the oil to 350°F. This usually takes between 45 minutes to an hour. Once the oil is hot enough, place the turkey in the basket and slowly lower it into the pot. With whole turkeys, you can estimate on about three minutes per pound to cook. Remove turkey and check the temperature with meat thermometer. The temperature should reach 170° F. in the breast and 180° F. in the thigh.

HINTS AND TIPS

· Do not stuff turkeys you plan on frying, it just doesn't work.

· Be sure to measure for the amount of oil you'll need BEFORE you marinate or bread the turkey. A good time to do these tasks is while the oil is heating.

· Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey to avoid cross contamination.

· Consume cooked turkey immediately and store leftovers in the refrigerator within two hours of cooking.

· Never leave the hot oil unattended.

· Don't allow children or pets near the cooking area.

· Allow oil to cool completely before disposing or storing it.

How do you prepare your turkey? Leave your comments, along with any hints or tips you might have to share, in the comments section below.

Until next time...

~Rebecca

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Fresh From The Garden - Margarita Pizza

Basil Fresh From The Garden

One of our favorite summer time treats is a Margarita pizza (named after the queen of Spain for whom it was first made), and they're so easy to make! This one was made with tomatoes and basil fresh from the garden.

To make...start with the crust (1 c. warm water, 1 pkg yeast, 1 t. sugar, 1 t. salt, 2 T. olive oil, 2 1/2 c. flour), and spread in a pizza pan that has been drizzled with olive oil. 

Top with fresh, sliced meaty tomatoes, a handful of chopped, fresh basil leaves, and cheese of your choice (normally I use provolone slices, but on this one I used shredded mozzarella). 

Bake in a 450 degree oven until cheese is brown and bubbly. Enjoy!

Margarita Pizza - Before Baking

Margarita Pizza - After Baking

Until next time...

All My Love,
~Rebecca <3

One Thousand Gifts - #82 $3.00 shoes, #85 hard lessons learned, #86 an opportunity to pray

Bacon-Wrapped Onions

Photo Credit

Over the holiday weekend we were invited to a barbecue. It was great to get out of town for a day and enjoy extended family.

While there I helped the lady of the house make shish kabobs and these cool little bacon-wrapped onions. At first I wasn't too sure about them, but they ended up being my favorite thing on the menu. They were absolutely delicious, and they were so easy to make!

To start, we cut vidalia onions (you can use any kind of onion) into 3/4" wedges and cut bacon strips in half (each long strip became two short strips).

Then, we wrapped each onion wedge with one short bacon strip, and secured each with a toothpick. We repeated this process until we ran out of bacon and onion wedges. We grilled bacon-wrapped onions on a medium-hot grill until the onions were tender and the bacon was thoroughly cooked.

To me, the combined flavor of the two ingredients didn't taste like bacon OR onion. The tasty, little morsels had a unique flavor all their own. Simple and absolutely delicious! :)

Until next time...

All My Love,
~Rebecca <3

One Thousand Gifts - #64 prayer, #65 opportunity, #67 ability

Spring In Missouri - Morel Mushrooms

Morel and Violets (photo credit)

It's springtime in Missouri. And I have this one, special cousin who faithfully brings me a bag of freshly picked morel mushrooms to fry up for my dad every spring.

My dad and my cousin's dad were brothers-in-law. They used to hunt mushroom together in the spring. I can remember years when they brought home trash bags full of them! What a treat to be feasted on!

My uncle has been gone for many years now and, as long as my dad was able, he would carry on the tradition by hunting mushrooms with my cousin. My dad's health will no longer permit him to get out and hunt them now, but every spring he says the same thing. "The mushrooms ought to be popping up about now. I sure wish I had me some!"

And every year, almost without fail, within a day or two of my dad saying that, my cousin shows up with his annual offering. It's come to mean an awful lot over the years...especially this year.

Morel Mushrooms Picked By My Cousin A Couple Of Years Or So Ago

I've had people ask, "What do you do with them?" and "How do you fix them?" So, I thought I'd share a short piece on how I prepare morel mushrooms.

The first thing you have to do is make sure that they really are morels and not false morels. This can easily be done by simply cutting the mushroom in half. Morel mushrooms are hollow all the way through the center; false morels are not. If it's the right time of the year (the first warm days of early spring usually following a warm rain), they look like a morel mushroom, and they're hollow in the middle, then you're good to go!

To prepare, start by sorting the mushrooms out, making sure there are no slimy ones. Cut each mushroom in half lengthwise, and put them in a bowl of salt water. I use quite a bit of salt in mine and stir until it's dissolved. Soaking the mushrooms in salt water ensures that any little critters that might be living in them come out of them. I usually soak the mushrooms for several hours or overnight. Then, drain the salt water and rinse in fresh water.

Drain the rinsed mushrooms in a colander and allow the water to drain well before going on to the next step.

To cook, I heat about 1/8" to 1/4" oil in a skillet, or frying pan, on medium to medium-high heat. (I've found that coconut oil works exceptionally well for this, but you can use whatever oil you have on hand.) I put enough flour in a plastic bag to coat the mushroom halves by placing them in it and shaking. After mushrooms are well-coated with flour, I place the mushroom halves in the skillet, salt and pepper to taste, and fry, turning once, until both sides are golden brown and the mushrooms are crispy.

When I take them out of the oil I lay them on a plate that has been covered with several layers of paper towels and allow them to drain for a few minutes before serving.

Depending on how many mushrooms you have you can make a whole meal out of them, or you can serve them as a side dish to whatever else you might wish to serve them with. The main thing is...enjoy them! Because morel mushrooms are, generally, only enjoyed for a very short time in the early spring.

For more information on morel mushrooms, feel free to visit this link from the Missouri Department Of Conservation. There's even a video where you can tag along on a mushroom hunt. Fun!!! :)

Are there any other morel mushroom lovers out there? If so, I'd love to hear from you!

Have a blessed day! And Happy Mushrooming! :)

Until Next Time...
~Rebecca

Book Review : Mother's Book of Home Economics by Mrs. Sharon White

Mother's Book of Home Economics by Mrs. Sharon White

I just finished reading Mother's Book of Home Economics - Remembrances, Letters and Essays From A New England Housewife  by Mrs. Sharon White and, oh! What a blessing!

Mother's Book of Home Economics is not the usual, run-of-the-mill home economics book full of 'how to' facts and tips. Rather, it is a beautiful, 121 short chapters, 312-page collection of Mrs. White's own, personal experiences in the making of a home on her family's lovely 'estate' in Vermont.

Mrs. White is a devout Christian wife, who has been married for more than 25 years. She is a mother of five, grandmother of two, and a homemaker without apology. I was filled with emotion and wonder as she shared her struggles, her hopes, her dreams, and her ability to see the work that she does in the home, not as mundane drudgery, but as a purposeful, joyful act of service to her family, and as a humble act of reverence and worship before God.

I love Mrs. White's determination to be sweet and cheerful no matter how hard times might be, and am delighted by her ability to see beauty in simplicity.

Throughout the book, Mrs. White shares godly wisdom in the areas of child care, cleaning, etiquette, finances, homemaking, hospitality, cooking, holiness, and more, and she greatly encouraged me, personally, in the areas of contentment, thrift, and living life purposefully and productively, no matter what the circumstance.

What I appreciated most, was Mrs. White's honesty concerning finances. She has, as did the Apostle Paul, learned to be abased and to abound, and to be content in whatsoever state she has found herself in. I gleaned a wealth of thought-provoking ideas from Mrs. White throughout the book, and am truly challenged to re-think and evaluate our current financial circumstances, and the stewardship of the blessings that God has bestowed upon us...AND I am challenged to use them more wisely in future.

Here are a few of my favorite lines from Mrs. White's book, Mother's Book of Home Economics ...

"If we truly realized the greatness of an eternal perspective, and cared for the home out of a sense of devotion for The Master, our will would be so strong that nothing could distract us from so great a task as tending the home." (page 152)

"The Homemaker...will find happiness in her daily tasks - make the home pleasant, because she has found a way to make the most of her circumstances. She will not get caught up in the crankiness of family members. She will not get caught up in the neighbor's gossip. She can be a bright light and a joy to those around her because she is dedicated to the ART of creating a comfortable, pretty home - with what she has. This becomes her hobby, her vocation, her calling." (page 165)

"...I will spend on that which is eternal. I will find a way to serve despite my health issues. I will not care what others say or think of me, but only care of the view from God's eyes." (page 205)

"Wherever we go, wherever we live, regardless of our circumstances, we can manage beautifully in a tent, a cabin, shack or house. We can do this with our talents and skills...It is certainly not the ideal, but we can cope and cope beautifully in most situations." (page 253)

"Now, if you came to my house and looked at the grounds, you would see something far different than I do. You would see a 3 story house that is in serious need of painting. You would see old porches and tired steps. You would see little attempts at gardening throughout the land. but the world, as I see it, is a great Estate for us to explore..." (page 270)

In a time when the Titus 2 woman is mysteriously missing, or is, at best, difficult to come by, I find that Mrs. White helps to comfortably fill that gap. I highly recommend her book to anyone who is seeking Biblical womanhood as a keeper of the home, or to anyone who just wishes to learn how to slow down and live a simpler lifestyle in our out-of-control, modern age.

To find out more visit Mrs. White @ The Legacy of Home.

Until next time...

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March (FINAL) - Day 20 - 3/20/14

Greetings, Dear Friends!

HAPPY FIRST DAY OF SPRING! It's about time...eh? Now if the weather would just get nice and stay that way we'd have it made! :)

Actually, today wasn't bad at all. The sun was shining and temps were in the upper 60's; tomorrow promises to be even warmer. But after that it's supposed to cool down again, so I guess winter and spring will continue to battle it out until winter finally gives up and retreats once and for all (or at least until late fall!). ;)

Day 20 of My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March is over and, to be honest, I think I've about accomplished what I set out to do. While there are a few stragglers here and there, I have managed to use up most of the little odd and end things that have been sitting around needing used and it has been so freeing.

The only food in the fridge now is fresh items that were purchased last week to refill it after spending two full weeks working on cleaning out the refrigerator and refrigerator-freezer one meal at a time. I think the only items left in the refrigerator-freezer now is a half bag of Minnesota wild rice, the pecans my granddaughter helped me pick out of the shells, and enough farina (cream of wheat) for a meal or two. Even the deep freeze has been cleared of older foods and only newer, fresher, recently purchased items remain.

I did go through the pantry and kitchen cupboards today and cleared them of, and tossed, all outdated canned goods (which there were more of than I realized!).  The only items that remained were things that there were so many multiples of that we'd never get them eaten, so I divided them up and passed a few items on to others. Now even the cabinets are down to manageable and mostly fresh items.

Here is what we ate today...

* For breakfast we had scrambled egg whites, sauteed mushrooms, onion, green pepper, and homemade turkey Italian sausage served up in a Joseph's brand pita again. (Yesterday's was so good that we had to repeat it!)

* For lunch it was tuna and Miracle Whip (light) wrapped up in a Joseph's brand flat bread (Love that Joseph's bread! It's so good!) and applesauce.

* For supper we had meatloaf (made with lean ground turkey), mashed potatoes, and steamed broccoli and cauliflower.

* For dessert I had a few leftover wonton wrappers in the freezer and a jar of cherry pie filling, so I put the wonton wrappers in the holes of a muffin tin and filled them with the cherry pie filling to create little cherry tarts. Upon serving I topped them each with a swirl of fat-free Redi Whip. 

So...that's it for today. And since the main food clean-up is over and done with (I never dreamed it would only take three weeks!!!), I'm guessing that this will be the last of my daily posts concerning it. BUT...I do have other things going on, so you will be hearing from me again very soon. Please pray for me as I move into the next phase of what I'm doing (does anyone have a clue as to what it might be? I've left a few!) and I will share more when I can.  

God bless all here!

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Days 18 and 19 - 3/18/14-3/19/14

Good Evening, Sweet Friends!

As you can see, I'm running behind again. Yesterday was NOT a good day! It's a long story, but, in a nutshell, my dad had another doctor's appointment (he's been sick for a couple of months with pneumonia and other complications) and, even though we knew he wasn't 100%, we thought he'd get a fairly good report. He didn't. He still has pneumonia and we're not quite back to square one (which was bad enough to be hospitalized for a week), but close enough. The doctor is going to try everything she can to keep him out this time, so, if you think about it, would you mind whispering a little prayer over daddy tonight for health and healing? I'd surely appreciate it!

Okay...on with Day's 18 and 19 of my My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March!

Day 18 - Tuesday, March 18, 2014...

* For breakfast it was egg and cheese omelets. I'm almost out of 2% slices and will not be buying anymore. I am making the changeover to Laughing Cow cheese wedges. Have already tried the White Cheddar and Swiss and love them both. 

* On the way home from the doctor's office, Dad and I had to meet the Lincare man in Lamar to grab a six-pack of emergency oxygen tanks. The Lincare man was having lunch at Subway, so that's where we met him and that's what we ate, too. Dad couldn't go in, so I just went inside and ordered, then we ate in van. We split a foot-long roasted chicken with shredded cheese and a LOT of fresh veggies. It was Dad's first experience with Subway and he loved it! (So do I!) :)

* John fixed supper last night. We had chicken tenders (one each) that he had pounded thin and grilled with Italian seasonings. It was very good. We had a spinach salad and steamed broccoli and cauliflower on the side.

* Snacks included a fruit and yogurt parfait and Mini Chocolate Cakes. 


Day 19 - Wednesday, March 19, 2014-

* For breakfast it was scrambled egg whites, sauteed mushrooms, onion, green pepper, and homemade turkey Italian sausage served up in a Joseph's brand pita. DE-LI-CIOUS!!! 

* For lunch we had...um...we had...uh-oh! I don't think we had any lunch!!! John doesn't think so, either. Hmmmm.....okay....

* So...for supper we had broiled salmon, sauteed mushrooms, sauteed zucchini 'noodles', and a spinach and avocado salad.

* Snacks today were leftover Mini Chocolate Cakes and Light Baked Custard. 

And that's it! 

Okay...I've got several things going on at once here, so I'm gonna run! You all take care and, hopefully, I'll be with you again tomorrow! Love to all!

~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 17 - 3/17/14

Greetings, Dear Friends!

As Day 17 of My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March winds down and comes to a close, I come to offer another glimpse into my month-long food clean-up.

* For breakfast this morning it was omelets and tea.

* As soon as breakfast was over...which was later than I wanted it to be...my daughter and granddaughter and I got together to put up sauerkraut. (You can read about that here if you'd like.)

* For lunch we used part of yesterday's leftover chili and made chili cheese dogs on toasted buns and fried cabbage. I used the last of the bananas to make a banana cake for dessert. I took what chili that was left and the last three hot dogs and froze them for another time. I figure if another somewhat chilly day comes along before spring breaks forth in all it's glory we will finish it off then.

* For supper it was part of last week's corned beef and cabbage. That's all. What else does one need on St. Patrick's Day? There is one more meal's worth in the freezer to be served at another time.

* Snacks today included banana cake and thin bagels with WW cream cheese.

That's it for today, my friends! Will see you again tomorrow!

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 16 - 3/16/14

Good Evening, Dear Friends!

Yesterday was so beautiful...warm, sunny, very springlike; today was the exact opposite...cold, snowy, very wintry. For now the battle rages on, but, eventually, spring will win and everything will spring forth anew. I can't wait! <3

As Day 16 of  My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March comes to a close I am here to share another report.

* For breakfast this morning John and I both had farina (cream of wheat) hot cereal.

* With the cold and snow today I thought it would be a perfect day for chili, so I made a big ol' pot of it for lunch. It was a great to use up a few cans of chili beans and I THINK I used the last jar of home-canned tomatoes...unless there's one hiding under the cabinet that I didn't see. :)

* For supper I had a small bit of steak that was left in the freezer, baked fresh mushrooms, and Baked Eggplant Rounds (another recipe to share in a future post); John had a dish of "the usual" (pasta).

* For a snack this afternoon I had half a can of tuna and little light mayo wrapped up a piece of Joseph's brand flat bread and it was delicious! Joseph's has just earned themselves a regular customer! Yum! This evening it was graham crackers and peanut butter. :)

Well, that's it for today! You all have a great evening and, Lord willing, I'll be with you all again tomorrow evening as the clean-up continues. 

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 15 - 3/15/14

Good Evening, Dear Friends!

Today has been absolutely gorgeous and very spring-like! We had a few sprinkles late this afternoon, but most of the day was sunny and warm. In fact, I washed our bedding this morning and hung it out to dry. The grass is greening up nicely, I've watched several robins hopping around in the front yard, the whole south side of our lawn is purple with lovely, little crocuses, my daffodils are blooming, the tulips are up about five inches tall, and the buds on the flowering quince are just about to burst. I am SO glad that spring is upon us! This has been one of the worst and hardest winter that our family has ever experienced...especially with all the illness. Not everyone is completely well yet, but, those that aren't are making progress and will be soon. Praise God!

Okay...on with today's report!

It's Day 15 of My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March and progress continues!

* For breakfast it was omelets again. We have an abundance of eggs and use them whole or just the whites saving the yolks for noodles. However we have them, omelets are a favorite way to start the day.

* For lunch it was leftover Pizza Casserole and Greek yogurt.

* Supper consisted of broiled salmon, steamed broccoli and cauliflower, and a big spinach salad topped with avocado and red wine vinegar.

* Snacks today were graham crackers and peanut butter and "Mini Chocolate Cakes For Purists" (another new recipe to share in a later post).

And that's it for today so I'll say good night for now and be with you again tomorrow! Good night and God bless!

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 14 - 3/14/14

Good Evening, Dear Friends!

Day 14 of My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March has been a little bit different, but I'm still moving forward!

* This morning started off with an egg and cheese omelet.

* My oldest daughter, Amber, and I (along with her three children) went on a quest today to purchase cabbages to turn into sauerkraut and do a little product investigation and label-reading of several new-to-us-foods that we are currently reading about, as well as do a little grocery shopping. We're mid-way through the month and it was time for me to refill the fridge with fresh foods again (yogurt, milk, cheese, vegetables, etc.) and I picked up a few item for the refrigerator freezer, as well (frozen broccoli and cauliflower, turkey burger, and bread items). While we were out we had lunch at Subway and a fruit and yogurt parfait at McDonald's.

* For supper I tried a new recipe called Pizza Casserole. It was very delicious and I WILL be sharing that recipe, but not tonight. Soon, though! Very soon! :)

That's all for now. Lord willing I will be with you again tomorrow evening. God bless all here!

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Days 11, 12, and 13 - 3/11/14 Through 3/13/14

Good Evening, Dear Friends!

I've been MIA for a couple of days around here...or so it seems! (Not really.) :)

Our family uses St. Patrick's Day as an excuse to get the whole clan together every year and have fun! We plan it for the Wednesday before St. Patty's Day, when our youngest daughter and her husband from North K.C. can join us, and look forward to it each year with great anticipation. This year was no exception and we had a blast!!! I will share more about that in another post, but, for now, I want to catch you up on My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March. In this post I will be posting about DAYS 11 through 13. Here we go...

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March -
DAY 11 - Tuesday, March 11, 2014...

* For breakfast on Tuesday, we finished off the last of the fat-free turkey by making turkey, egg, and cheese sandwiches.

* For lunch it was the last of Monday's chicken and noodles.

* During the afternoon I made a quadruple batch of Emerald Isle Cake in preparation for Wednesday's St. Patrick's Day extravaganza.

* For supper it was turkey burgers and oven fries.

* Before going to bed late Tuesday night I put corned beef on to cook overnight in the crockpot, also in preparation for Wednesday's festivities.


My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March -
DAY 12 - Wednesday, March 12, 2014...

* After staying up late visiting with our daughter and son-in-law the night before, by the time I got up Wednesday morning, it was time to set to work on the rest of the holiday fare. There was no time for breakfast, nor even tea (gasp!)...I know! Right? (For anyone who knows me...huh-uh...this NEVER happens!) :)

* NOTE: All of the foods prepared and consumed for St. Patty's Day, short of the ingredients for the Emerald Isle Cake, were purchased specifically for the holiday, so on this date there was very little food 'clean-up' going on, but, oh my! What an enjoyable day we had!

* Now, since some of the clan can make it for lunch and others can't, we, traditionally, serve two identical, St. Patrick's Day meals...one at noon; the other at 5:00. Those that can make the early shift come for lunch; the ones that can't come for lunch come for supper. Some are lucky enough to get in on both meals and get to double dip on the corned beef and cabbage! Twenty-five of the thirty-three people that showed up ate with us.

* This year's St. Patrick's Day feast consisted of a total of 4 corned beef briskets, 8 heads of cabbage, 2 10-pound bags of potatoes (oven baked), 3 tubs of light sour cream, 1 1/2 pounds of butter, and 2 double (the equivalent of 4)  Emerald Isle Cakes.


My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March -
DAY 13 - Thursday, March 13, 2014...

* With company here (and after not serving them any breakfast at all the morning before), I decided to make Amanda and Phillip a special breakfast this morning. I made homemade, turkey, breakfast, sausages, eggs, and toast, and had flat bagels and cream cheese for those who wanted them.

* Since Amanda and Phillip were planning on leaving this afternoon (and since we were all exhausted from Wednesday's activity and another late night), we decided to take it easy and let someone else do the cooking. We went to Amanda's favorite restaurant when she's visiting back home...El Charro's in Lamar. (Again...this did nothing for food 'clean-up', but, John and I split an order of fajitas. and, boy, were they good! Mmmmmmm!)

* For supper John's making himself a dish of "the regular" (pasta and sauce) and I'm having a can of tuna and a leftover baked potato.

* If any snacking takes place this evening it will be cold cereal or graham crackers and peanut butter. :)

Well, I think that catches us up for now, so I'm going to go ahead and post this, so I can work on my St. Patty's Day post. Talk to you soon!

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 10 - 3/10/14

Good Evening, Dear Friends!

Well, Day 10 of My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March is over and the progress continues.

* It was another one of those hit-the-floor-with-your-feet-running kind of mornings. By the time we thought of breakfast, it was time for lunch. For John it was left over vegetable soup; for me it was the last of yesterday's pizza.

* For supper I turned a package of chicken leg quarters and an abundance of leftover egg yolks into chicken and noodles. We were expecting company this afternoon, so I made a double batch, but, as it turned out, our company was unable to come after all. There were enough chicken and noodles that I was able to share half of them with another family. Our youngest son joined us for supper and I gave some to my dad, too. There are still enough chicken and noodles leftover for John and I for lunch tomorrow.

* Snacks today included the last of the crustless pumpkin pie and graham crackers with peanut butter.

That's all for today. I know these post sound extremely boring, but I am determined to finish what I have begun. As of today I am a third of the way there!

Have a blessed evening, dear friends, and I will be with you again tomorrow.

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 9 - 3/9/14

Greetings, Dear Friends!

It's been a wonderfully busy day that has been full of family and friends, and the week ahead promises more of the same! But more about that later in the week! :)

Day 9 of My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March has been a tad bit different that all the other days.

* For breakfast it was a slice of crustless pumpkin pie and tea. That's it.

* After church this morning we headed to Pittsburg (Kansas) to meet our daughter and son-in-law and grands for lunch and to shop for our annual St. Patrick's Day celebration.

* Later in the afternoon our youngest son and his wife came over, and our daughter-in-law made, and shared, a special dessert with us. I plan on posting about that later in the week. :)

* And for supper I made a homemade pizza.

And that's it! There wasn't a whole lot of cabinet-clearing or food clean-up going on here today, but it will resume tomorrow. Until then, have a blessed evening and I'll see you again on the morrow!

All My Love,
~Rebecca 

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 8 - 3/8/14

Good Evening, Dear Friends!

So...here we are on Day 8 of My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March and so far, so good! Today's clean-up went like this...

* For breakfast it was omelets with fat-free turkey and 2% cheese.

* For lunch I made Beenie Weenies out of a can of pork and beans and those two leftover hot dogs from earlier in the week, potato pancakes (made with leftover mashed potatoes and corn), and leftover beets.

* For supper it was the last of the roasted vegetables and lentils served with French bread.

* Snacks today included a half of a peanut butter sandwich, crustless pumpkin pie, and Progresso Chicken Pot Pie soup.

That's it for today. Will see you again tomorrow!

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 7 - March 7, 2013

Good Evening, Dear Friends,

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March continues and Day 7 is over. I am excited to report that, after a full week, we are finally starting to expand our food choices beyond the refrigerator and refrigerator-freezer and gain some variety to our meals. :)

Here is today's report...

DAY 7 - Friday, March 7, 2014 -

* Unfortunately, today started out busier than usual, and, by the time we were ready to settle down to breakfast it was already nearing lunchtime, so, for lunch, I had a turkey cheeseburger and oven fries (a potato cut, drizzled with olive oil, and baked in a 450 degree oven), and John made himself some pasta topped with leftover roasted vegetables and leftover spaghetti sauce...oops! Make that leftover enchilada sauce! Yuck!!! (LOL! Who could tell the difference? They both look the same in those cute, little, clear, plastic containers with the blue lids!) He ate it, but John said that he really didn't recommend it. ;)

* In the afternoon our son and daughter-in-love dropped by with a pizza. I shouldn't have, but I had a slice or two of it. (Can you blame me? It didn't do a thing toward cleaning up leftovers, but it sure was tasty!) ;)

* For supper I made chicken breasts seasoned with salt, pepper, dried red pepper flakes, parsley, basil, and garlic, mashed potatoes, corn, home-canned beets, and frozen dinner rolls. (Way too much starch, I know, but I have a plan. There's a bigger plan going on overall. This food clean-up is just the first phase.)

* Snacks today included banana, cheese, and yogurt.

That's it for today, friends! You all get a good night's sleep and I'll see you tomorrow! G'night! <3

All My Love,
~Rebecca

My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March - Day 6 - 3/6/14

Good Evening, Dear Friends!

Day 6 of My Dollar-Stretching, Cabinet-Clearing, Clean-The-Food-Up Project For March is over and as it continues I'm beginning to think that some progress, at least, is being made. 

Here's today's report...

DAY 6 - Thursday, March 6, 2014 -

* The morning started with omelets made with eggs, fat-free turkey, and 2% cheese slices. (John had an all egg white omelet as usual. I think I've got enough yolks right now to make a batch of homemade noodles!) :)

* For lunch it was last of the barbecued turkey, leftover mashed potatoes, and a lovely spinach salad served with red wine vinegar. For dessert we had butterscotch pudding with served with Redi Whip on top. (It was so yummy!)

* In the afternoon one of our daughters-in-law and four of the grands were here and grandson, Jed, brought Grandma's attention to the fact there were still, indeed, more of last year's pecans. They were in a big bowl...cracked, but not yet picked out of their shells...so, while we visited, granddaughter, Lizzie, helped me and we got them picked out, jarred, and put in the freezer. We got almost a full pint AND there is still a bag of whole, uncracked pecans left for me to work on. I am so THANKFUL! Between those, and the fresh, vacuum-sealed pecans that a friend gave us recently, I've got enough nuts to run us til fall.  

* For supper I made Roasted Vegetables With Lentils, sausage, and French bread. I didn't follow the recipe for the roasted vegetables exactly. I just used what vegetables I had on hand...yellow onion, sweet potatoes, carrots, and cabbage. It turned out really nice and so good. This has actually become one our favorite cold weather foods.

* Snacks today included string cheese and rice...but not together. ;)

Well, that's it for today! We've got company coming next week, so tomorrow I'm hoping to be able to put next week's menus together and solidify our holiday plans. (Holiday as in our annual St. Patrick's Day get-together with family and friends. Technically, St. Patty's Day is a week from Monday on the 17th, but we always get together when our daughter from Kansas City has her days off and can make it down. This year our get-together will be on Wednesday the 12th.) 

So...anyway...well...I guess I say good night for now and I'll see you all tomorrow! Good night! Take care and God bless!

All My Love,
~Rebecca