Just a quick note about what I made for dinner last Thursday, and have had left overs for dinner twice. It is Crock Pot Cranberry Pork Roast. I found it on Pinterest from the site recipegirl.com. I will put a link to her site below, and just mention the few modifications I had to make.
When I first found the recipe last month, it sounded good, so I bought a can of cranberry sauce in anticipation :) Last week, when the tasty bug bit, I couldn't afford the pork loin roast she used. So I bought 2 pork shoulder blade steaks that weighed about 2.5 pounds. Not as lean, but cheaper by a couple dollars a pound.
I didn't brown the meat as suggested in the recipe, and only cooked it on low...for 9ish hours. A girl has to go to work, ya know? When we came home, it smelled yummy. M (who now wants to be referred to as Cupcake, after seeing some other blogs with kidonyms) wanted rice, so we did the first night. It. Was. Yummy. But I happened to have some left over mashed taters, so that is what I have been eating the left overs with. I like that even better!
So here is the link. Try it and enjoy!
http://www.recipegirl.com/2007/01/18/cranberry-pork-roast/
Tuesday, January 1, 2013
Bread pudding for brunch
After perusing a cookbook about crockpot spoon breads and desserts a couple weeks ago, I thought it might be yummy to have cinnamon bread pudding for breakfast on a day with no plans. That day was today, and the no plans thing turned out to be a good thing.
I originally found the recipe in a cookbook I got for free on my kindle. While searching Pinterest for other breakfast bread pudding possibilities, I found the exact same recipe on the mrfood.com sight, although it was called cinnamon raisin bread pudding. That was the only difference. All the ingredients were the same. I am a little disappointed in my free cookbook :( Plagiarism is not ok. I put a lot of recipes I find other places on here, but I do my best to somehow credit the source (my linky skills are lacking, but I do try).
So, to get back to Mr. Food. I remember watching Mr. Food on my local ABC news when I was growing up. I also have a favorite (tho not often remembered) soup recipe that I know I got from him. I searched for it on the site just to make sure. But back to bread pudding. Instead of a cinnamon raisin bread, I used a yummy cinnamon swirl bread from my local grocery store bakery. It has lots of thin layers bursting with sweet cinnamony goodness. I used about 3/4 of the loaf, as the recipe calls for a one pound loaf, and the one I bought was 1.3 pounds. Mostly, I cut it into thick slices which i weighed to find a pound, then into cubes (sort of...it tried falling apart). I then put as many into my crockpot as would fit, which ended up being just shy of a pound (14.5 ounces) as my crockpot was 2.5qt rather than the 4qt called for. I don't know if that contributed to my other problem or not.
The recipe said to cook on low for 2 hours, or until the center was set. Well, at the end of two hours, when I pulled the edges in, there was still a bunch of juicy custard liquid. So I put the lid back on and turned it up to high for 30 minutes. When I went back it was all nice and puffed up, and not juicy. Then it was to cool for 30 minutes out of the base. While serving, I found some nearly burnt parts around the bottom edge. Possibly from the 30 minutes on high.
But over all, it was very tasty, even if later than planned. It was almost too sweet for me, tho. Not sure if I may try leaving all or some of the brown sugar out if I make it again, as the bread was very sweet itself. And if I had done it the way I had intended, I would have had all the bread cut up the night before, so all I had to do was assemble it this morning. That also added to the lateness of breakfast.
Here is the recipe:
Cinnamon Bread Pudding in the Crock Pot
3 large eggs
1/2 cup packed light brown sugar
1/2 teaspoon ground nutmeg
1 cup milk
1 cup whipping cream (I used 2 cups whole milk instead of milk and cream)
1 teaspoon vanilla extract
1/4 cup butter, melted
1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
1/2 cup butterscotch chips
1/2 cup chopped pecans, toasted (I omitted these)
Sweetened whipped cream (optional)
Whisk together first 3 ingredients in a large bowl; stir in milk and next 3 ingredients. Add bread cubes, stirring until moistened. Stir in butterscotch chips and pecans. Pour into a lightly greased 4-quart round slow cooker.
Cover and cook on LOW setting 2 hours or until center is set. Carefully remove slow cooker insert from heat element. Let stand, covered, 30 minutes. Serve pudding warm with whipped cream, if desired.
Source: mrfood.com
I originally found the recipe in a cookbook I got for free on my kindle. While searching Pinterest for other breakfast bread pudding possibilities, I found the exact same recipe on the mrfood.com sight, although it was called cinnamon raisin bread pudding. That was the only difference. All the ingredients were the same. I am a little disappointed in my free cookbook :( Plagiarism is not ok. I put a lot of recipes I find other places on here, but I do my best to somehow credit the source (my linky skills are lacking, but I do try).
So, to get back to Mr. Food. I remember watching Mr. Food on my local ABC news when I was growing up. I also have a favorite (tho not often remembered) soup recipe that I know I got from him. I searched for it on the site just to make sure. But back to bread pudding. Instead of a cinnamon raisin bread, I used a yummy cinnamon swirl bread from my local grocery store bakery. It has lots of thin layers bursting with sweet cinnamony goodness. I used about 3/4 of the loaf, as the recipe calls for a one pound loaf, and the one I bought was 1.3 pounds. Mostly, I cut it into thick slices which i weighed to find a pound, then into cubes (sort of...it tried falling apart). I then put as many into my crockpot as would fit, which ended up being just shy of a pound (14.5 ounces) as my crockpot was 2.5qt rather than the 4qt called for. I don't know if that contributed to my other problem or not.
The recipe said to cook on low for 2 hours, or until the center was set. Well, at the end of two hours, when I pulled the edges in, there was still a bunch of juicy custard liquid. So I put the lid back on and turned it up to high for 30 minutes. When I went back it was all nice and puffed up, and not juicy. Then it was to cool for 30 minutes out of the base. While serving, I found some nearly burnt parts around the bottom edge. Possibly from the 30 minutes on high.
But over all, it was very tasty, even if later than planned. It was almost too sweet for me, tho. Not sure if I may try leaving all or some of the brown sugar out if I make it again, as the bread was very sweet itself. And if I had done it the way I had intended, I would have had all the bread cut up the night before, so all I had to do was assemble it this morning. That also added to the lateness of breakfast.
Here is the recipe:
Cinnamon Bread Pudding in the Crock Pot
3 large eggs
1/2 cup packed light brown sugar
1/2 teaspoon ground nutmeg
1 cup milk
1 cup whipping cream (I used 2 cups whole milk instead of milk and cream)
1 teaspoon vanilla extract
1/4 cup butter, melted
1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
1/2 cup butterscotch chips
1/2 cup chopped pecans, toasted (I omitted these)
Sweetened whipped cream (optional)
Whisk together first 3 ingredients in a large bowl; stir in milk and next 3 ingredients. Add bread cubes, stirring until moistened. Stir in butterscotch chips and pecans. Pour into a lightly greased 4-quart round slow cooker.
Cover and cook on LOW setting 2 hours or until center is set. Carefully remove slow cooker insert from heat element. Let stand, covered, 30 minutes. Serve pudding warm with whipped cream, if desired.
Source: mrfood.com
Saturday, December 29, 2012
Regency read along challenge!
Well, I signed myself up for a regency read along challenge on austenprose.com. The books are all regency romance books written by Candice Hern. There are different levels of commitment, and I chose disciple. I already have and read one, "A Proper Companion," (sorry, can't do italics on my blogger app) and got a free short story for my kindle. So that leaves one to three others to buy (or borrow?) and read. I plan to reread the one I have already read so I can write a little review of it. I did tell them that I am not an accomplished book reviewer, but will try to give a proper two cents about the book. I will just try to look at it like a book report in school :)
Tuesday, December 25, 2012
Merry Christmas!
Wishing everyone a very Merry Christmas full of love, family and friends. And while Santa and presents are fun, knowing the true reason we celebrate is the birth of our Savior. Follow the star...
Monday, December 24, 2012
Gingerbread pudding cake
My small group at church had a Christmas gathering last night. We had a potluck dinner, chatted, and sang carols. It was a nice time with friends.
I had recently gotten a free kindle book called Slow Cooker Spoon Cakes and Desserts by Sara Winlet. As with many free kindle books, I think it was self published, as there were some errors I think an editor might have caught...such as none of the recipes stated what size crock pot to use.
Anyway, that book was my inspiration for wanting to make dessert for my potluck in my crockpot. I found some that were possibilities, but I searched Pinterest, too. There I found a recipe from Better Homes and Gardens for Gingerbread Pudding Cake. Since I was trying to find something Christmasy, gingerbread seemed the way to go. It was very easy, and got many rave reviews from my friends. Here it is:
**********
Gingerbread Pudding Cake (source: BHG)
1 box gingerbread cake mix (14.5oz)
1/2 c milk
1/2 c raisins (I omitted these)
3/4 c packed brown sugar
2 1/4 c water
3/4 c butter (1 1/2 sticks)
In a saucepan, combine sugar, water and butter. Bring to a boil, turn down heat, and simmer for 2 minutes.
Meanwhile, lightly spray the inside of a 3 1/2-4 qt crockpot with cooking spray. In a bowl, combine cake mix and milk; it will be very thick. Stir in raisins, then spread evenly in the bottom of crockpot.
Carefully pour butter and sugar mixture over the cake mixture (do not stir), cover pot, and cook on high for 2 hours. Cake may still look moist in center, but will set as it cools.
Remove crock from base, uncover and let cool for 45 minutes before serving with vanilla ice cream and/or whipped cream.
**********
I had been concerned, because I have a 2.5qt pot, and I was worried it would be too small. But I gave it a whirl, and it was fine. It made a yummy caramel sauce in the bottom of the pot, and a thick cake on top. Yum.
In the kindle book, I found a recipe for Cinnamon Bread Pudding (similar ingredients as French toast, but a lot less work) that I was thinking of making as a breakfast on New Years Day (it would be nice for Christmas, too, except M is at her dads until late Christmas morning). I will let you know how that turns out :)
Photos:
Cake mix in crock
After I poured butter and sugar mixture on top
A decimated cake during serving (I forgot to take a pic pre-serving)
A big spoonful of cake, sauce, ice cream and whipped cream
I had recently gotten a free kindle book called Slow Cooker Spoon Cakes and Desserts by Sara Winlet. As with many free kindle books, I think it was self published, as there were some errors I think an editor might have caught...such as none of the recipes stated what size crock pot to use.
Anyway, that book was my inspiration for wanting to make dessert for my potluck in my crockpot. I found some that were possibilities, but I searched Pinterest, too. There I found a recipe from Better Homes and Gardens for Gingerbread Pudding Cake. Since I was trying to find something Christmasy, gingerbread seemed the way to go. It was very easy, and got many rave reviews from my friends. Here it is:
**********
Gingerbread Pudding Cake (source: BHG)
1 box gingerbread cake mix (14.5oz)
1/2 c milk
1/2 c raisins (I omitted these)
3/4 c packed brown sugar
2 1/4 c water
3/4 c butter (1 1/2 sticks)
In a saucepan, combine sugar, water and butter. Bring to a boil, turn down heat, and simmer for 2 minutes.
Meanwhile, lightly spray the inside of a 3 1/2-4 qt crockpot with cooking spray. In a bowl, combine cake mix and milk; it will be very thick. Stir in raisins, then spread evenly in the bottom of crockpot.
Carefully pour butter and sugar mixture over the cake mixture (do not stir), cover pot, and cook on high for 2 hours. Cake may still look moist in center, but will set as it cools.
Remove crock from base, uncover and let cool for 45 minutes before serving with vanilla ice cream and/or whipped cream.
**********
I had been concerned, because I have a 2.5qt pot, and I was worried it would be too small. But I gave it a whirl, and it was fine. It made a yummy caramel sauce in the bottom of the pot, and a thick cake on top. Yum.
In the kindle book, I found a recipe for Cinnamon Bread Pudding (similar ingredients as French toast, but a lot less work) that I was thinking of making as a breakfast on New Years Day (it would be nice for Christmas, too, except M is at her dads until late Christmas morning). I will let you know how that turns out :)
Photos:
Cake mix in crock
After I poured butter and sugar mixture on top
A decimated cake during serving (I forgot to take a pic pre-serving)
A big spoonful of cake, sauce, ice cream and whipped cream
Saturday, December 22, 2012
Christmas open house
We had an open house last night at my preschool. In addition to sharing with parents the developmental progress their children have made, we had cookies. And more cookies. And still more cookies. The kiddos had been helping make, and watching teachers make and plate, trays of cookies and cupcakes. So obviously, the first place they all wanted to go when they arrived was the treat table :)
This pic is of the two "fanciest" (read: fussiest) cookies that were made. Boss Lady saw the Santa cookies somewhere, and wanted us to make them. But they were way too tedious for 4yo kiddos to make, so I made them, with the exception of a few that a 10yo girl helped with. But she agreed...while cute, they were not easy.
The other ones were s'more sticks. A friend of a friend mentioned them on Facebook a week or so ago, and they sounded yummy. I made them as well, not because my kiddos couldn't dip something in chocolate, but because it is difficult to dip things in chocolate while sleeping. Yes, I made them during nap time. They consist of quartered graham crackers sandwiching marshmallow fluff. I then dipped them in melted chocolate, and gave a little sprinkle of Christmas sprinkles for pizazz. To speed up the process, I then popped them in the fridge for a bit to firm up so they wouldn't leave all their chocolate on the wax paper. They were my preferred cookie, mostly because I prefer brown chocolate to white chocolate :)
The kids then had a party while parents were able to go shopping (or whatever). They decorated giant gingerbread cookies and a gingerbread house, made little egg carton snowmen, and ran around and were silly. I, however, left and went home, while other people stayed and cared for the kiddos :)
In case I don't post before then, here's wishing you a very Merry Christmas!
This pic is of the two "fanciest" (read: fussiest) cookies that were made. Boss Lady saw the Santa cookies somewhere, and wanted us to make them. But they were way too tedious for 4yo kiddos to make, so I made them, with the exception of a few that a 10yo girl helped with. But she agreed...while cute, they were not easy.
The other ones were s'more sticks. A friend of a friend mentioned them on Facebook a week or so ago, and they sounded yummy. I made them as well, not because my kiddos couldn't dip something in chocolate, but because it is difficult to dip things in chocolate while sleeping. Yes, I made them during nap time. They consist of quartered graham crackers sandwiching marshmallow fluff. I then dipped them in melted chocolate, and gave a little sprinkle of Christmas sprinkles for pizazz. To speed up the process, I then popped them in the fridge for a bit to firm up so they wouldn't leave all their chocolate on the wax paper. They were my preferred cookie, mostly because I prefer brown chocolate to white chocolate :)
The kids then had a party while parents were able to go shopping (or whatever). They decorated giant gingerbread cookies and a gingerbread house, made little egg carton snowmen, and ran around and were silly. I, however, left and went home, while other people stayed and cared for the kiddos :)
In case I don't post before then, here's wishing you a very Merry Christmas!
Sunday, December 16, 2012
Gingerbread man pin
I was browsing Pinterest last month looking for Christmas crochet projects. I saw some cute ones, but nothing that was exactly what I wanted. So I made my own gingerbread man.
After my initial attempt, I liked the proportions of arms, legs, head and body, but his head was a little cocked to one side...oops. So I diagrammed the base circle with the other parts so I knew where to put them. Then I tried again. And I did it!
So, here is my pattern:
Gingerbread man
Ch: chain
St: stitch
Slst: slip stitch
Hdc: half double crochet
Tc: triple crochet
Make a Magic circle (google it if you don't know how)
R1: ch2 (counts as first hdc), 8hdc, slst into ch2 (9 stitches)
R2: ch2 (counts as first hdc), 1 hdc in same stitch, 2 hdc in remaining. Slst into ch2 (18 stitches)
R3: 1 hdc in one st, 6tc in one st, 1 hdc in next st. Slst next 2st. 1 hdc, 2dc, 1hdc in next st. Slst 3, 1hdc 3tc 1hdc in next, slst next, 1hdc 3tc 1hdc in next, 3 slst, 1hdc 2dc 1hdc in next, 2slst. Fasten off and weave in ends.
Add decorations as desired. I embroidered white yarn in zig zags on the arms and legs, looped a piece of red yarn thru the neck and tied a bow (I dabbed tacky glue on the ends of the yarn and the knot to prevent it coming undone), and stitched small black beads for eyes, and green beads for gum drop buttons. I then stitched a pin back onto the back, just under neck level.He comes out 2.5-3 inches tall.
I think he is rather cute :)
Small print: if you post this pattern somewhere, please link back to me :)
After my initial attempt, I liked the proportions of arms, legs, head and body, but his head was a little cocked to one side...oops. So I diagrammed the base circle with the other parts so I knew where to put them. Then I tried again. And I did it!
So, here is my pattern:
Gingerbread man
Ch: chain
St: stitch
Slst: slip stitch
Hdc: half double crochet
Tc: triple crochet
Make a Magic circle (google it if you don't know how)
R1: ch2 (counts as first hdc), 8hdc, slst into ch2 (9 stitches)
R2: ch2 (counts as first hdc), 1 hdc in same stitch, 2 hdc in remaining. Slst into ch2 (18 stitches)
R3: 1 hdc in one st, 6tc in one st, 1 hdc in next st. Slst next 2st. 1 hdc, 2dc, 1hdc in next st. Slst 3, 1hdc 3tc 1hdc in next, slst next, 1hdc 3tc 1hdc in next, 3 slst, 1hdc 2dc 1hdc in next, 2slst. Fasten off and weave in ends.
Add decorations as desired. I embroidered white yarn in zig zags on the arms and legs, looped a piece of red yarn thru the neck and tied a bow (I dabbed tacky glue on the ends of the yarn and the knot to prevent it coming undone), and stitched small black beads for eyes, and green beads for gum drop buttons. I then stitched a pin back onto the back, just under neck level.He comes out 2.5-3 inches tall.
I think he is rather cute :)
Small print: if you post this pattern somewhere, please link back to me :)
Subscribe to:
Posts (Atom)