Tina Jenkins from MOMYS
3 C dried, minced onion
1 C chicken bouillon
1 TB garlic powder
1 tsp celery seed
1 TB sugar
Add all ingredients together in a blender and grind into a fine powder. Store in an airtight container.
Use a 1/4 cup mix as you would a pouch of the store bought onion soup mix.
Dip: Use 1/4 cup mix with 16 oz. sour cream for a chip dip.
Children- This is another staple in our pantry. Store bought Onion Soup Mix has MSG in it so this is a great alternative especailly when we use the MSG Free Chicken Bouillon. This is the basis for a lot of our homemade meals.
Love Always,
Mommy
Wednesday, January 27, 2010
Eating More Veggies
One way we have been able to get more veggies in our diet is to buy a big bag of organic carrots and a big bag of organic celery. If we wash and cut all of it up at one time it is now ready to just grab and eat from the refrigerator. One tip from the MOMYS board was to put out cut veggies and THE DIP about a hour before the meal. If the children fill up on them- great! If the veggies and the dip are set out with the meal they are less likely to be eaten. Works for me!
Love Always,
Mommy
Love Always,
Mommy
Ranch Dressing and Dip
Laura at Heavenly Homemakers
Healthy Homemade Salad Dressings
5 TB dried minced onions, blended in food processor
7 tsp parsley flakes
4 tsp sea salt
1 tsp garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 TB dry mix with 1 C mayonnaise and 1 C buttermilk or sour cream. (I use buttermilk.)
For dip: Mix 1 TB dry mix with 2 C sour cream or kreme fresh.
Mix up a few hours before serving, so the flavors all blend nicely.
I am noticing a trend as I choose which recipe to add next. Laura at Heavenly Homemakers shows up quite often! :) She has some super recipes that our family really enjoys! This ranch mix is FANTASTIC!!! Hannah, Daniel, and Ezra love to eat this with carrots and celery. Especially celery! What a great way to add some veggies to our diet. Hannah has specifically asked that this recipe be added to her cookbook so here you go Sweetie!
Love Always,
Mommy
Healthy Homemade Salad Dressings
5 TB dried minced onions, blended in food processor
7 tsp parsley flakes
4 tsp sea salt
1 tsp garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 TB dry mix with 1 C mayonnaise and 1 C buttermilk or sour cream. (I use buttermilk.)
For dip: Mix 1 TB dry mix with 2 C sour cream or kreme fresh.
Mix up a few hours before serving, so the flavors all blend nicely.
I am noticing a trend as I choose which recipe to add next. Laura at Heavenly Homemakers shows up quite often! :) She has some super recipes that our family really enjoys! This ranch mix is FANTASTIC!!! Hannah, Daniel, and Ezra love to eat this with carrots and celery. Especially celery! What a great way to add some veggies to our diet. Hannah has specifically asked that this recipe be added to her cookbook so here you go Sweetie!
Love Always,
Mommy
MSG Free Chicken Boullion
Sheri Graham of Nourishing Heart and Home
Homemade Chicken Broth Powder
1 1/3 C nutritional yeast flakes
3 TB onion powder
7 1/2 tsp (2 1/2 TB) sea salt
1 TB rice protein powder
1 TB sugar
2 1/2 tsp. garlic granules or powder
1 tsp dried thyme
1 tsp finely crumbled dried sage (NOT powdered)
1 tsp paprika
1/2 tsp turmeric
Blend in a dry blender or food processor until powdery. Store in a dry, airtight container.
Use 1 level teaspoon per cup of boiling water.
Yield: 1 1/2 cups of broth powder
Mommy has been concerned about the MSG in so many of the prepackaged foods. I have been learning to make a lot of our own homemade mixes but most of them call for bouillon which contains MSG. I was so excited when I saw this from our friend Sheri Graham. This has solved our bouillon problem. We use this mix in every recipe calling for bouillon. What a blessing this recipe has been to our family.
Love Always,
Mommy
Homemade Chicken Broth Powder
1 1/3 C nutritional yeast flakes
3 TB onion powder
7 1/2 tsp (2 1/2 TB) sea salt
1 TB rice protein powder
1 TB sugar
2 1/2 tsp. garlic granules or powder
1 tsp dried thyme
1 tsp finely crumbled dried sage (NOT powdered)
1 tsp paprika
1/2 tsp turmeric
Blend in a dry blender or food processor until powdery. Store in a dry, airtight container.
Use 1 level teaspoon per cup of boiling water.
Yield: 1 1/2 cups of broth powder
Mommy has been concerned about the MSG in so many of the prepackaged foods. I have been learning to make a lot of our own homemade mixes but most of them call for bouillon which contains MSG. I was so excited when I saw this from our friend Sheri Graham. This has solved our bouillon problem. We use this mix in every recipe calling for bouillon. What a blessing this recipe has been to our family.
Love Always,
Mommy
Thursday, December 31, 2009
Stuffed Eggs
Not sure where this recipe came from.
4 hard boiled eggs
4 tsp mayonnaise
3/4 tsp prepared mustard
3/4 tsp sugar
1 tsp pickle juice
dash of salt
paprika, as garnish
Boil and peel eggs. Cut eggs in half lengthwise. Place the yokes in a ziplock bag and smash them up. Add the remaining ingredients except paprika. Combine the ingredients by smooshing them all together in the sealed ziplock bag. Cut one corner of the ziplock bag and pip the egg yoke mixture into the egg whites. Sprinkle with paprika and chill.
PePaw loved these eggs and I made them too many times to count. We didn't have our chickens at the time and we bought dozens and dozens of eggs- I loved seeing him eat these for breakfast, lunch, and dinner. I think he lived on them for awhile! :)
One day one of PePaw's caregivers decided to warm some of these up in the microwave. She put them in for way too long and exploded them everywhere! It was a HUGE mess! There was yellow creamy stuff and white egg chunks all over the inside of the microwave. What an egg disaster!
Love Always,
Mommy
4 hard boiled eggs
4 tsp mayonnaise
3/4 tsp prepared mustard
3/4 tsp sugar
1 tsp pickle juice
dash of salt
paprika, as garnish
Boil and peel eggs. Cut eggs in half lengthwise. Place the yokes in a ziplock bag and smash them up. Add the remaining ingredients except paprika. Combine the ingredients by smooshing them all together in the sealed ziplock bag. Cut one corner of the ziplock bag and pip the egg yoke mixture into the egg whites. Sprinkle with paprika and chill.
PePaw loved these eggs and I made them too many times to count. We didn't have our chickens at the time and we bought dozens and dozens of eggs- I loved seeing him eat these for breakfast, lunch, and dinner. I think he lived on them for awhile! :)
One day one of PePaw's caregivers decided to warm some of these up in the microwave. She put them in for way too long and exploded them everywhere! It was a HUGE mess! There was yellow creamy stuff and white egg chunks all over the inside of the microwave. What an egg disaster!
Love Always,
Mommy
The egg trick
MOMYS
Peeling Hard Boiled Eggs
Put eggs in a sauce pan and cover with 1" of cold water. Bring to a rapid boil, cover, and turn heat off. Let set for 10-12 minutes. Pour out hot water and place eggs under cold running water. Crack the large end of the eggs and place them back into the cold water. Let set for several minutes. Eggs should peel easily. If not, place back in cold water for another minute or two.
This is one handy tip. We frequently have very fresh eggs from our chickens and Hannah uses this tip and it works even on those eggs. When the large end of the shell is cracked, the water seeps in the air pocket and under the membrane separating the membrane from the egg and making it easy to peel. Sometimes you need to pierce the membrane and roll it around under water to get the water under the membrane.
Love Always,
Mommy
Peeling Hard Boiled Eggs
Put eggs in a sauce pan and cover with 1" of cold water. Bring to a rapid boil, cover, and turn heat off. Let set for 10-12 minutes. Pour out hot water and place eggs under cold running water. Crack the large end of the eggs and place them back into the cold water. Let set for several minutes. Eggs should peel easily. If not, place back in cold water for another minute or two.
This is one handy tip. We frequently have very fresh eggs from our chickens and Hannah uses this tip and it works even on those eggs. When the large end of the shell is cracked, the water seeps in the air pocket and under the membrane separating the membrane from the egg and making it easy to peel. Sometimes you need to pierce the membrane and roll it around under water to get the water under the membrane.
Love Always,
Mommy
Stawberry Cake with Strawberry Frosting
Jennifer at Dallas Reformed Baptist Church
Strawberry Cake
1 box white cake mix
3 oz. box strawberry jello
10 oz. frozen strawberries in syrup, thawed and pureed
4 eggs
1/2 C. vegetable oil
1/4 C. water
Lightly grease two round 9" cake pans. In a large bowl combine cake mix and jello. Add pureed strawberries, eggs, oil, and water; beat at medium speed until smooth. Pour into prepared pans and bake at 350 degrees for 20 minutes. After completely cooled, spread Strawberry Cream Cheese Frosting in between layers and on top and side of cake. Yum!
Strawberry Cream Cheese Frosting
1/4 C. butter, softened
8 oz. block of cream cheese, softened
10 oz. frozen strawberries in syrup, thawed and pureed
1/2 tsp strawberry extract
7 C. powdered sugar
In a large bowl, beat butter and cream cheese until creamy. Beat in 1/4 C strawberry puree, reserving remaining puree for another use. Beat in extract. Gradually add sugar beating until smooth.
We first tried this cake a few months ago when Jennifer brought it to dinner at the Dato-on's house. It was incredible! I asked Jennifer for the recipe and she graciously shared it with our family.
We made this while on vacation at Running Y in Oregon with Papa & Nama, and Uncle Lee & Auntie Shea and all your cousins. We doubled the recipe and made two sheet cakes. It was incredible! We had such a great time on that vacation; we went swimming, ice skating, played tennis in the snow, and had a wonderful time. Uncle Dave & Aunt Sandy even came down for a few days. We had such a great time at our "vacation house".
Hannah told me yesterday that she would make this for me for my birthday in a few days. Yippee! I can't wait to eat it! Yummy!
Love Always,
Mommy
Strawberry Cake
1 box white cake mix
3 oz. box strawberry jello
10 oz. frozen strawberries in syrup, thawed and pureed
4 eggs
1/2 C. vegetable oil
1/4 C. water
Lightly grease two round 9" cake pans. In a large bowl combine cake mix and jello. Add pureed strawberries, eggs, oil, and water; beat at medium speed until smooth. Pour into prepared pans and bake at 350 degrees for 20 minutes. After completely cooled, spread Strawberry Cream Cheese Frosting in between layers and on top and side of cake. Yum!
Strawberry Cream Cheese Frosting
1/4 C. butter, softened
8 oz. block of cream cheese, softened
10 oz. frozen strawberries in syrup, thawed and pureed
1/2 tsp strawberry extract
7 C. powdered sugar
In a large bowl, beat butter and cream cheese until creamy. Beat in 1/4 C strawberry puree, reserving remaining puree for another use. Beat in extract. Gradually add sugar beating until smooth.
We first tried this cake a few months ago when Jennifer brought it to dinner at the Dato-on's house. It was incredible! I asked Jennifer for the recipe and she graciously shared it with our family.
We made this while on vacation at Running Y in Oregon with Papa & Nama, and Uncle Lee & Auntie Shea and all your cousins. We doubled the recipe and made two sheet cakes. It was incredible! We had such a great time on that vacation; we went swimming, ice skating, played tennis in the snow, and had a wonderful time. Uncle Dave & Aunt Sandy even came down for a few days. We had such a great time at our "vacation house".
Hannah told me yesterday that she would make this for me for my birthday in a few days. Yippee! I can't wait to eat it! Yummy!
Love Always,
Mommy
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