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Chicken Stock in a Vingage Pot

Let’s Face it, you need a BigArse Pot for making Chicken Stock!

Last night, I found some Bare Chicken on sale at Hy-Vee for $4. FOUR DOLLARS A CHICKEN!!! That is unheard of. The tricky part was those wonderful Organic, sort of Local Chickens “expired” tomorrow, so I had to either freeze them or cook them. I figured as long as I was cooking one of them, I’d cook both.

Veggies for Chicken StockChickens Before RoastingOXO ThermometerI’ve learned (the hard way) to always use a thermometer and/or a timer when cooking. I love my OXO digital thermometer. Vintage Pot with Copper LidI am using this extra large pot I got from Dan’s Grandmother’s kitchen after she passed away a few months ago. It is quite large and has a copper top. I didn’t have a pot large enough for 2 chickens until now!

What's In the potBubbling Chicken Stock

Potato Vegetable Soup

I love a good soup. Any time of the year. Soup is an especially good treat in the summer! I made up this soup tonight with some of the vegetables from One Farm, but I was inspired by the Potatoes Danelle dug today. She planted and harvested 2 kinds….a red and a purple.

Potato VegetablesI used everything but the radishes in my Chunky Thick Rib-Sticking Potato Soup.

Vegetables in a Calphalon PanThere are no real measurements for this soup…..I wrote down a recipe but you have to make changes as you go. This recipe is not written in stone. You may like a different vegetable or cheese or spice. You can do that with soup. Soup forgives.

Local Cheese in a Potato SoupPotato Cheese Soup in a Weck JarSoup Recipe

Cookies to Camp

I have made a million and one Monster Cookies these past few days. I shipped 2 boxes of my boys favorite cookies today. I hope they share them with others in their work areas and camp. My recipe, from the Blair Jaycees, does not use flour. I’m not sure if they are gluten free, but the are sure good!

Monster Cookies Cooling on a Rack
Cooling
Black Concrete Kitchen Counter
This picture was a mis-fire but I’m including it so you can see my uber-cool concrete counter!
Monster Cookies
I put the M&M’s on Before I baked them. Some people put them on right when they come out of the oven
Parchment Paper Monster Cookie
I wrapped each cookie in a sheet of parchment paper.
Stack of Parchment Wrapped Monster Cookies
I should have counted the Monster cookies…..
Cookie Dough Bowl
Scraped that bowl to the very last scoop.
Packed Monster Cookies
I used the Post Office Boxes to ship the Monster Cookies to Camp.
Monster Cookie
Monster Cookie

Chex Mix isn’t just for Christmas Anymore!

We made some Chex Mix at TheHouseAtTheLake. It is the prefect Summer Snack. Even though the house SMELLS like Christmas, it is an easy snack to make and store, and even nutritious 🙂

Chex Mix in the Summer

You’ll have to go to the store and gather up ingredients. The Cereal (you can also use Crispix), Nuts, Pretzels, and maybe small crackers.
My mom always uses mixed nuts but I like only peanuts and cashews. You’ll also need butter or even coconut oil and the spice mix packet (that I use) or the real spices….Worcestershire Sauce, Garlic Powder and Seasoning Salt. We also use the BIGGEST disposable Foil Pan we can find.

Read the directions on the box. Add what you like. Mix it up. Serve it to your family. Eat it yourself in Bed. Give it Away. But Make It!

Chex Mix

The Forgotten Oatmeal Cookies

I made some cookies for my dear old Dad to take on a roadtrip. I didn’t want him to starve…..in case he didn’t catch a fish.

Oatmeal Cookie

I’ve been making these cookies since I was in Junior High. I know the recipe by heart. THIS time, I substituted HALF of the white sugar with Monk Fruit in the Raw sugar. It has no calories.

Oatmeal Cookie Dough

NO DIFFERENCE in the taste or texture or outcome of the cookies. At. All.

Stack of Oatmeal Cookies

This is a “Cut and Bake” cookie. I make 2 rolls and wrap them up and cut off a few when I want to bake a few!

Oatmeal Cookies in a Bag

Too Bad my dad forgot the cookies when he left this morning! 🙂
munch munch.

RhubarbCran Jam

I like to think up names for my homemade jams like the made-up names for the Pies in the movie Waitress. 

Today’s Jam is RhubarbCran. I used 1/2 fresh and 1/2 frozen Rhubarb, a bag of frozen Cranberries I’ve been saving all winter, and about 4 plums I had on hand.
I also used Pomona’s Pectin, a product that uses less sugar in order to get the Jam to “jell”. I’m all for less sugar…..and with BOTH Rhubarb and Cranberries, you KNOW this one is TART!
Pucker Up!

Rhubarb Cran Jam

I followed the recipe exactly, except for adding the additional plums. This was my first time using this kind of pectin, and it is a whole different method that you have ever seen before. It is neither hard or complicated, just different. Read the directions, study the website, and order the book – Preserving With Pomona’s Pectin.

Stirring Rhubarb Cranberry jam

I mixed it up in my Calphalon Unison Nonstick Dutch Oven and it had to simmer several minutes so the fruit could get soft. I could watch right thru the glass lid! It did not scorch and nothing stuck to the pan.

Rhubarb Cran Jam in WaterBath

Making Jam and Waterbath Canning look complicated, but they are NOT. Clear the Decks in your kitchen, study the recipe several times, and have everything ready…and you’ll do fine!

Rhubarb Cran Jam on English Muffin

This jam was Tart and tasted like Rhubarb with a slight cranberry hint. I loved it!

Waitress (film)
Waitress (film) (Photo credit: Wikipedia)