Friday, October 30, 2009

Pumpkin Dip

If you're looking for a new dip recipe, this is a great one to try. This recipe comes from a friend who found it in a gluten-free cookbook, Nearly Normal Cooking for Gluten-Free Eating.  I'm the oddball in my family as most of us like pumpkin pie - me not so much; but I really enjoyed this dip. It doesn't have as heavy a texture as pumpkin pie and maybe that's what appealed to me.

Pumpkin Dip

Ingredients:
  • 1 15 oz can pumpkin puree
  • 1 8 oz cream cheese, softened
  • 1/3  Cup sugar (I only used 1/4, it worked great)*
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 container whipped cream (I only used 1/3, again, it worked great)

Directions:
  1. Dump pumpkin, cream cheese, sugar and spices into mixing bowl.
  2. Mix until well combined; start at slow speed and then increase speed as ingredients become incorporated.
  3. Gently fold in whipped cream.
  4. Chill until ready to serve.

Notes:
  • The original recipe says serve it with ginger snap cookies, but we loved it with tortilla chips. My sister was not as fond of it with tortilla chips, but liked it on pretzels. I also think it would be wonderful spread on a bagel.
  • This is an easy recipe to adjust to your personal tastes - more or less spice as you choose.
  • I've also made it with Splenda and it was still very good.

You can find more pumpkin recipes at Flavor of the Month by Bake at 350 and Amy's Finer Things.
And there are lots of snack recipes at Life As Mom.

Wednesday, October 28, 2009

Apple Raisin French Toast Casserole

As any mom knows, preparing a different meal for each child or person in the family can quickly become stressful and exhausting. Unfortunately my family had developed this bad habit at breakfast during the days when I was working. At some point in the last few months I finally decided "Enough. I'm not going to fix a different breakfast for each child every morning. It's ridiculous!"

As the school year began I declared to my family that we would all be eating the same thing for breakfast and that it would (usually) be a healthy breakfast. Over the last 2 months I have been searching out more breakfast recipes to try with my family. So, I was thrilled to see that today's theme for the Ultimate Recipe Swap is Breakfast. I can't wait to see all the breakfast ideas out there.

I do not remember where the original recipe for this breakfast casserole came from. I do remember that while I really liked the combination of ingredients, I did not like the way it was put together. So, I re-wrote the directions. The original recipe also fills a 9x13 pan which is far more than my family will eat in a morning. In order to not have leftovers for the next 3 days, I rewrote the ingredients list for a smaller pan.

This is a delicious breakfast casserole and perfect for using up those leftover apples you still have hanging around.


Apple Raisin French Toast Casserole
(printable recipe) 
(The picture really doesn't do it justice.)

Ingredients (for 9x13, serving 10-12):
  • 1 loaf French Bread
  • ½ Cup butter
  • 1 Cup brown sugar
  • 1 tsp cinnamon
  • 3 baking apples
  • ¾ Cup raisins
  • 7 eggs
  • 2 Cups milk
  • 1 Tblsp. vanilla

Ingredients (for 9x9 (2 qt) casserole, serving 4-5):
  • ½ loaf French Bread
  • 4 Tblsp butter
  • ½ Cup brown sugar
  • 1 tsp cinnamon, divided
  • 1 ½ baking apples
  • ½ Cup raisins (we like raisins!)
  • 4 eggs
  • 1 Cup milk
  • 1 tsp vanilla

Directions:
(At night, before baking)
  1. Grease pan.
  2. Cut bread into 1" cubes, place in very large bowl.
  3. Melt butter, mix in brown sugar and ½ of cinnamon; set aside.
  4. Peel, core and dice apples. Combine with raisins.
  5. Pour butter mixture over apples; mix together.
  6. Whisk together egg, milk, vanilla and ½ of cinnamon.
  7. Pour egg/milk mixture over bread. Stir to combine.
  8. Pour apple mixture over bread in large bowl and combine. 
  9. Pour everything into the greased pan. Cover and refrigerate overnight.
(In the Morning)
  1. Bake at 375°, 40 minutes covered.
  2. Remove cover; bake 10 more minutes.
  3. Serve warm with syrup.

Notes:
This recipe goes together very easily. The amounts for the 9x9 pan makes enough to feed my family of 2 adults and 2 young children with some leftover. I typically will use ½ the loaf of bread and store the other ½ in the freezer until the next time I need it.  Granny Smiths work very well in this casserole, but this time I used Cortlands. They were also delicious.

More breakfast ideas from Unfinished Mom:
Purple Lava
Whole Wheat Peach Muffins
Perfect Boiled Eggs

For more great breakfast recipes, visit Life As Mom.

Tuesday, October 27, 2009

She's Growing


These pajama pants used to be down below her ankles! The growth charts may say it's slow going, but her wardrobe tells me ... she's growing! 

For more Wordless Wednesday visit 5 Minutes for Mom.

Monday, October 26, 2009

Blueberry Applesauce

At long last and after several requests, the recipe for Blueberry Applesauce is ready. I found this recipe early last fall, but was unable to make it because of a major interruption in my life. However, this fall I finally had the time to tackle the job. The original recipe for Spiced Blueberry Applesauce can be found here and is for canning. When I made the applesauce I did not use the sugar or spices included in the original recipe. I canned my blueberry applesauce, so the directions below are for canning. This recipe could also be easily adapted for freezer storage.

If you intend to can the applesauce, please be aware, I am not an expert in canning. Be sure to read the notes below carefully and consult the Ball Blue Book for more detailed directions of the canning process. I do not recommend that a novice canner follow the directions below. If you are a novice canner I strongly urge beginning with the Ball Blue Book (available from Amazon in my sidebar) or the excellent directions (with pictures) at Pick Your Own.org.

Now having given you my limitations and provisos...

Blueberry Applesauce
(printable recipe)
 

Ingredients:
  • 5 pounds peeled, sliced, cored apples (weighed after peeling, coring and slicing)*
  • 2 pounds blueberries*
  • 3 Tablespoons bottled lemon juice*
  • Fruit Fresh.

Directions for Canned Applesauce:
  1. Prepare equipment, 8 jars, and water bath canner as described in the Ball Bue Book or here at the Pick Your Own website.
  2. Using a large heavy bottomed pot, add enough water to cover the bottom of the pot - about ½ inch of water.
  3. Peel, core and slice apples one lb at a time. Add them to the pot and sprinkle with Fruit Fresh to prevent browning. Turn the heat to medium after adding the first pound of apples.
  4. Continue peeling, coring slicing apples and adding them to the pot 1 lb at a time. Sprinkle each layer with Fruit Fresh and mix together.
  5. When all apples have been added, turn the heat to medium-high and add the blueberries. 
  6. Stir together, place lid on pot and let them boil for 4-5 minutes. Stir occasionally while cooking.
  7. Once the apples are boiling, you may gradually turn the heat down to medium. Continue stirring occasionally. 
  8. Continue cooking until the apples have become soft and are mostly broken down. The blueberries should also have softened and released most of their juice. The mixture should mostly be a bluish-purple at this stage.
  9. Turn off the heat, but keep the pot on the stove in order to keep the applesauce hot.
  10. Use your preferred method of grinding the fruit up into your preferred consistency.
  11. Once you have pureed the fruit, stir in the lemon juice thoroughly. 
  12. Continue by following the directions for hot packing applesauce in the Ball Blue Book or Pick Your Own.org directions.

*Notes:
  • Use several varieties of apples for best flavor. Be sure use the weight of the apples after peeling, coring and slicing. I find a counter top Peeler/Corer/Slicer (available from Amazon in my sidebar) speeds this process immensely.
  • You may use fresh or frozen blueberries; I used frozen as fresh blueberries are not in season at the same time as apples.
  • You could use any of the following to grind the apples and blueberries: immersion blender, food processor, food mill, or grinder attachment to mixer (my preferred method). I don't think a blender would be a good idea as it would add too much air to the mixture.
  • The original recipe says it makes 8 pints. However, I usually only get 6-7 pints. I do suggest you prepare 8 jars just in case.

Adaptations for Freezing Instead of Canning:
Follow Steps #2 - #10.
You do not need to add the lemon juice if you are planning to freeze the applesauce.
Stop after step #10 and pour your applesauce into freezer containers. Be sure to leave some headspace for expansion as it freezes.
Allow applesauce (in containers) to cool somewhat, then place in refrigerator overnight before placing in freezer for long term storage.

I have found these to be extremely helpful resources when canning:
  • Ball Blue Book - "The Bible" of fresh preserving. If you follow their directions you can be sure that you won't make your family sick!
  • Pick Your Own.org - includes pick your own farms in most states as well as easy to follow, detailed directions (with pictures) of how to can many fruits and vegetables.
  • Ball Fresh Preserving website: The discussion boards at this site were very helpful for me when I first ventured into canning.
You can find more apple recipes at the Ultimate Recipe Swap on Life as Mom.

    Coupons all around

    I've seen a number of good coupons around the blogosphere this week. Here are some that caught my eye:


    15% off any purchase at Children's Place coupon, expires 11/16/2009. Go here to print your coupon.
    Thanks, Moneywise Moms


    $0.75/1 Del Monte Gold Pineapple, expires 5 weeks after printing
    $2.00/1 24 oz or larger Nestle candy, expires 10/31/09. 

    Nabisco Coupon Booklet - free booklet available here. Contains $15 in coupons and $20.00 in 2 mail-in rebate forms.

    $1.00/1 dozen eggs at Food Lion; eggs are on sale for $0.88/dozen this week at Food Lion. This coupon should make them FREE!

    Thanks, MoneySavingMom.

    Sunday, October 25, 2009

    Menu Plan - 10-25-2009

    We did reasonably well at sticking to our menu plan last week, though several days got re-arranged because of various schedule changes. I am absolutely okay with that. It's a menu plan and even though I publish it on the world wide web, it's basically written in jello, not cement. We had a friend for dinner Saturday night. He has a rather large appetite and I had recently found ricotta cheese on a good sale so I made lasagna instead of the roasted chicken I'd planned. This week's menu is pretty straight forward. We have another birthday at the end of the week and as always the birthday boy has requested pizza. Haven't decided on whether I'll make it myself or order out, it may depend on how many family members I'm going to be feeding.


    So, here's the plan for this week.

    Sunday:
    B - cereal
    D - leftover lasagna from Sat. night


    Monday:
    B - pancakes, fruit

    Tuesday
    B - Oatmeal with various additions according to taste
    D - Sloppy Joes, corn, green beans

    Wednesday
    B - Apple & Raisin French Toast Casserole (recipe to be posted this week)
    D - Go To Chicken Casserole (this did not happen last week)

    Thursday
    B - Egg in a Hole or scrambled eggs, grits
    D - Leftovers

    Friday
    B - Waffles & fruit
    D - Omelets or Spinach & Bacon Frittata (I really want to try this recipe)

    Saturday
    B - going to try again to make this Chocolate Chip Coffee Cake
    L - pizza (DS request for his birthday)
    D - grilled cheese & soup (our regular Halloween night dinner 'cause it's quick & easy)

    Lunches: as always will be dominated by leftovers along with PBJs, applesauce, cantaloupe, bananas, canned peaches, possibly carrot sticks

    Next week will bring a whole new month of menu planning.  I'm getting a bit tired of some of the old standbys so I'll be browsing my recipe collections for new recipes this week. We'll see what we can find!

    For 300+ menu plan inspirations visit Organizing Junkie.

    Friday, October 23, 2009

    Please De-Lurk


    Photo by Moonface 

    I have a special request. Today is my 40(ahem)-something birthday. (We are NOT talking about the specific number!) Let's just say it's bigger than I'd prefer, but then again, maybe not, because then, I'd be dead!

    So, in honor of this less than remarkable occasion, would you please do me the great pleasure of introducing yourself in the comments? One of the great things about blogging is hearing from the people who visit from time to time.

    I'd love to to get to know who you are. Tell me a bit about yourself, where you're from, and how you found me (if you remember). There's no need to panic, you can leave your comment anonymously if you prefer or shoot me an email (UnfinishedMom @ gmail.com -- remove spaces).

    And since we're chatting, here... Thank you. Thank you so much for taking a bit of time from your day to visit my little blog.  It always surprises  me that others might be interested in my ramblings thoughts.

    Wednesday, October 21, 2009

    Colcannon

    This recipe is slowly going on the regular rotation in our meal plans. Hubby & I really like it, and it's growing on the kids.  The original recipe, which I searched out back in March for St Patrick's day, came from Allrecipes and can be found here. I've made a few changes to fit our tastes and the directions are mine.

    Colcannon
    (printable recipe)


    Ingredients:
    • 2-3 potatoes, peeled and cubed
    • 3-4 slices of bacon, chopped
    • ¼ small head of cabbage, chopped
    • ½ onion, chopped
    • ~¼ Cup milk, warmed
    • 3 T butter, melted
    • salt & pepper to taste

    Directions:
    1. Place potatoes in saucepan with enough water to cover. Boil and cook until tender, ~10 minutes.
    2. Chop uncooked bacon into small ½" pieces, then spread in large skillet. Cook over medium-high heat until evenly brown. Drain on several paper towels, reserving drippings.
    3. In reserved drippings, saute the cabbage and onion until soft and translucent.
    4. Drain cooked potatoes, mash until no lumps remain.
    5. Mix in warmed milk and butter. Add salt & pepper to taste.
    6. Fold in cabbage and onion and half of cooked bacon.
    7. Transfer potatoes to serving bowl. Sprinkle remaining bacon over potatoes and serve immediately.

    Notes:
    This recipe will serve 6-8, depending on the appetite.
    This is best when it is freshly cooked and still warm. Warmed leftovers are merely mediocre.


    For a varitety of great recipes visit the Ultimate Recipe Swap at LifeasMom.

    Tuesday, October 20, 2009

    5 Ways to Earn More SwagBucks

    Christmas is coming fast. Faster than I'd like to admit. In my family, Fall seems to race by with a flurry of birthdays, a dash into Thanksgiving, and before I can put away the pumpkin pie spice it's Christmas. Around here we start making lists to make the Christmas rush a bit less hectic in September. Part of my strategy this year for keeping the costs contained is to use my Swagbucks toward some of our gift purchases. If you' haven't started earning your own free gift cards you can see my comments here or sign up here

    If you are looking for a way to earn more Swagbucks, here are my tips, because you know, everyone appreciates a few free things from time to time.

    Stay Logged In:  When I first joined Swagbucks I couldn't figure out why I was never getting any Swagbucks with my searches, then I realized that in order for my searches to register as a SwagSearch I had to be logged into Swagbucks when I did the search. It's just easier to stay logged in to Swagbucks than to sign in every time I turn my computer on. So far, it hasn't been a problem with viruses and such.

    Invite Friends: When your friends sign up using your link, you earn Swagbucks every time they earn Swagbucks, up to the first 100. Even 1 or 2 people (including a spouse) will greatly increase your accumulation of Swagbucks. I was quite surprised at how quickly they accumulated when I first invited friends to join.

    Download the new toolbar: At first I thought the new toolbar would be a bit annoying. But, honestly, it hasn't been a problem. In fact it's been helpful. One of the great advantages is that when you download the new toolbar you'll get this nifty little red envelope that will tell you when there are Swagbucks codes available to get you extra Swagbucks. This has really helped with accumulating them faster.

    Following SwagBucks on Twitter or Facebook will allow you to see when there are Swagbucks codes available. They are pretty consistent about posting when a Swagcode is available to use. You could even follow them on both.

    Read the Swagbucks Blog. Sometimes you'll find a Swagcode listed on the blog, and sometimes it'll be a bit of a scavenger hunt to find the code. It only takes a few seconds and can add a few Swagbucks to your account quickly.

     Really, these strategies have worked very well for me. I've almost earned myself a new kitchen appliance, for free!

    For more Works for Me tips visit We Are THAT Family.

    Monday, October 19, 2009

    I Made It - Easy No Rise Cinnamon Rolls

    Several weeks ago I started this occasional series featuring recipes I've found around the internet. I'll post my thoughts, our story of the recipe and my family's reactions.

    This week I'm reviewing The Happy Housewife's Easy, No Rise Cinnamon Rolls.


    The Story:
    Recently I decided that I would start making "breakfast treats" for my family for Saturday morning. The rest of the week I try to keep fairly healthy, but I figured a splurge once/week wouldn't be a terrible thing. And I would still serve it with fruit or something else healthy. I'd been seeing a bunch of recipes for cinnamon rolls recently and was thinking I might try making them. But, every recipe I reviewed involved yeast and letting them rise. This was a problem for two reasons 1) time to let them rise was a huge hurtle for me, but more importantly 2) I don't have a good reputation when it comes to using yeast. Really, yeast and I have not had a happy relationship thus far. I am still rather nervous about using yeast - ever since that huge flop. So when I found this recipe for cinnamon rolls that uses baking powder instead of yeast, I thought, "This, I've gotta try." 

    The Review:
    I love this recipe! It went together pretty easily. I used a pastry blender to cut in the butter, but I'm wondering if a few quick pulses in the food processor would be easier and quicker. I think I'll try that the next time I make them - and there will definitely be a next time. I only needed about ¾ Cup milk. Rolling dough into a rectangle presents challenges for me, but I managed to do reasonably well this time. I'd suggest using very soft butter to spread over the dough, it's much easier to spread that way.  I found a 9x9 square pan was the perfect size for this recipe, but maybe I sliced mine thicker. For the icing I used the leftovers I had from these cookies. I warmed it up in the microwave for a few seconds and added a small bit of milk until it was "drizzle-able".  It worked great.

    These are delicious Cinnamon Rolls, and they're not too difficult to make either. Eveyone in my family loved them. I heartily recommend this recipe to anyone who has issues with yeast. I had enough from the recipe that we ate some the first day, and then I froze the rest and we ate them a few weeks later.

    Sunday, October 18, 2009

    Menu Plan - 10-18-2009


    We didn't do very well at sticking to the plan this week. Tuesday we had a major project that needed to be completed and hubby decided we would order out if need be. This was probably a good thing as otherwise I would not likely have gotten the project completed. We used a bit of extra cash he'd earned to pay for Chinese take-out, and as it usually does, this lasted us through several meals. There were also a few schedule changes during the week, so in general things got shifted around a good bit. The roasted chicken didn't happen at all so it's back on the plan for this week.

    Here's what's on the plan this week:

    Sunday
    B - Cereal, leftover banana baked oatmeal
    D - Mac & Cheese, Hotdogs

    Monday
    B - Pancakes & fruit
    D - Spaghetti

    Tuesday
    B - Egg & Cheese English Muffins
    D - Lemon-Pepper Chicken Breasts in Crockpot


    Wednesday
    B - Waffles (if I get them made on Tuesday's baking day)
    D - Go To Chicken Casserole

    Thursday
    B - Grits, muffins, fruit
    D - Leftovers

    Friday
    B - Apple & Raisin French Toast Casserole
    D - TBD, special event so we may be eating out

    Saturday
    B - probably this Chocolate Chip Coffee Cake
    D - Roasted Chicken (heldover from last week because I forgot to thaw it out!)

    Lunches:  Lots of leftovers, spaghetti, PBJs, turkey and cheese sandwiches, blueberry applesauce, applesauce, pineapple chunks

    Side Dishes will include: canned green beans, glazed carrots, Asian spinach, canned peaches, corn, cantaloupe, peas

    Coming Up this Week: I'm planning a day in the kitchen doing some Bake Ahead/Make Ahead. On the plan so far are waffles, hot chocolate mix (which hubby's been begging for), no rise cinnamon rolls and a whole lotta applesauce - blueberry and all natural. You might want to check in later in the week to see how it went.


    For more great menu ideas, visit Organizing Junkie.

    Wednesday, October 14, 2009

    Mommom's Applesauce Cake

    When I was a kid there was a cake that my mom would make occasionally. We all loved it. It made the house smell amazing and to this day reading the recipe alone brings back some wonderful memories. It also happens to be one of the first baked goods I learned to make - I was motivated by my desire to eat it more often. I love this cake warm and toasted with butter - served like banana bread. My father would pour a bit of applesauce over it. As I was baking it today my husband's comment was, "It smells like Christmas!"

    The recipe has been handed down from my Mom's step-mother. To us grandchildren she was always Mommom. This recipe is one of the wonderful lasting imprints she left on our family.

    I've updated the recipe a tad, mostly re-arranging the directions to make it easier to follow. (I tend to do that with recipes.)

    Mommom's Applesauce Cake
    (printable recipe)


    Ingredients (in order of use):
    • 4 C unbleached all-purpose flour
    • 1 tsp salt
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp allspice
    • 1 tsp cloves
    • 1 tsp ginger
    • 1 tsp nutmeg
    • 2 C sugar
    • 1 C butter (or shortening, but I think butter's better)
    • 4 eggs
    • 1 ½ C applesauce

    Directions:
    1. Sift together in medium bowl: flour, salt, baking soda, cinnamon, allspice, cloves, ginger, nutmeg. Set this aside until needed.
    2. Measure out remaining ingredients: sugar, butter, eggs, applesauce.
    3. Grease a tube pan and line the bottom with wax paper.
    4. Preheat oven to 350°.
    5. In large mixing bowl, cream together butter and sugar.
    6. Add eggs, 1 at a time.
    7. Continue mixing, adding flour mixture alternatively with applesauce.
    8. Pour into greased and lined tube pan.
    9. Bake at 350°  1 hour, 20 minutes. Test for doneness.
    10. After removing from oven, let cool about 5-10 minutes before removing from pan.
    11. Run a thin knife around the edge, to release the cake and invert onto a cake plate.
    12. Slice and serve. Or let cool completely and slice and serve.

    Notes:
    This is a very dense cake, similar to pound cake in consistency. It's wonderful for dessert or for breakfast. You can make this cake in a bundt pan, but I prefer a tube pan because the bundt pan is a bit too small for the cake.



    The Ultimate Recipe Swap is all about baked goods this week. Go on over and browse the wonderful recipes there or link up your own. We'd love to have you at the party.
    I'm also linking this recipe to:
    Food on Fridays @ Ann Kroeker
    Recipe Swap @ The Grocery Cart Challenge
    This post is also included in Real Life's Your Life Your Blog


    Tuesday, October 13, 2009

    Making Muffins Rise

    I have a great tip today for making muffins. I bake a lot of muffins at my house - about once a week and this tip always works! Are you ready? --


    When baking muffins, preheat your oven to 375°, then when you put the muffins in the oven, raise the temperature to 400° for the baking time.

    Here's the reason for this: when you preheat your oven, it will get a little bit hotter than the temperature you set it for, but then it will drop down below that temperature before the oven kicks in again. When you bake muffins you want the heat to really kick into with baking powder quickly so they will rise properly. By resetting the oven to 400° when you put them into the oven you get more rise.

    I must give credit where credit is due, so, many thanks to Alton Brown's muffin episode for this tip. I bake a batch of muffins about once every two weeks, so I use this tip often. (I confess, watching Food Network is one of the things I miss not having cable. I learned a lot from Alton.)

    For more great tips visit Works For Me Wednesday @ We are THAT Family.
     This tip was originally posted on May26,2009.

    Monday, October 12, 2009

    Whole Wheat Pumpkin Chocolate Chip Muffins

    As part of the baking Day frenzy on Wednesday several people were making Pumpkin Chocolate Chip Muffins. Since I had a large can of pumpkin left from last year that I really wanted to use up I decided to use part of it for some of these muffins.  I looked at several other recipes but some of the proportions sounded off to me.  So I took some info from them, lightened up on the spices so as not to offend my children, combined it with the proportions I knew from this Banana Chocolate Chip recipe to come up with my own Pumpkin Chocolate Chip Muffin Recipe. Sometimes improvisation works!So here is

    Unfinished Mom's Whole Wheat Pumpkin 
    Chocolate Chip Muffins



    Ingredients (in order of use):
    • 1 ½ Cup Whole Wheat flour
    • 1 Cup Unbleached all-purpose flour
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp cinnamon
    • ¼ tsp cloves
    • ¼ tsp salt
    • 1 Cup pumpkin puree (I used canned)
    • 1 egg
    • ½ Cup ¾ Cup milk
    • ¼ Cup canola oil
    • ½ Cup sugar
    • ¾ Cup chocolate chips

    Directions:
    1. Preheat oven to 375°.
    2. In a medium size bowl, combine flours, baking powder, baking soda, salt, spices.
    3. In small bowl whisk pumpkin puree, egg, milk, oil and sugar together.
    4. Combine dry and wet ingredients.
    5. Fold in chocolate chips
    6. Grease muffin tins. Fill tins 2/3 full (~1/4 cup each).
    7. Place muffin tin in oven. Raise oven temperature to 400°. (Here's why.) Bake ~20 17 minutes.
    8. Turn out of tins immediately onto clean dishtowel. **SEE NOTE BELOW!
    Notes:
    Makes 12 muffins.
    These freeze well.
    For the future I think I'll only use 1 Cup Whole Wheat flour; this batch was a tad on the dry side and I'm hoping to get a smoother top as well. (see update below!)
    ** Use an clean old dishtowel. These muffins will leave orange circles on your dishtowel.

    The general muffin recipe found in the Tightwad Gazette is very helpful in creating your own muffin recipe, like this one.

    Have a suggestion for making these a bit more moist and smoother on the top?

    Updated 12/7/09: I've played around with how to make this a moister muffin and settled on these revisions: same amount of flour, but more milk and less baking time. I updated the ingredients list above to to match these revisions.


    You can find more great recipes at: 
    Cupcake Tuesday @ Hoosier Homemade

    Tempt My Tummy @ Blessed With Grace
    Tasty Tuesday @ Balancing Beauty and Bedlam
    Tuesdays at the Table @ All the Small Stuff

    Menu Plan - 10-11-2009 Fall Has Arrived


    We did pretty well at sticking to the plan this week. I am always so surprised pleased when that happens. It's getting chilly here, finally. Temperatures dipping in the 50s for the High of the day.  (My fingers are cold as I'm typing this.) So there will definitely be some cold weather foods on our menu this week.

    Here's what's on the plan this week:

    Sunday
    B - Cereal
    D - Fried Chicken & Hot Dogs (visit to Pumpkin Farm, dinner around the bonfire with church)



    Monday
    B - Pumpkin Chocolate Chip Muffins (my recipe posted soon?) & fruit
    D - Chicken & Dumplings

    Tuesday
    B - Pancakes & fried apples (or other fruit)
    D - Eggplant Penne Pasta

    Wednesday
    B - Baked Oatmeal (haven't decided what to add to it yet)
    D - Leftovers

    Thursday
    B - Grits, muffins, fruit
    D - Grilled Cheese & soup

    Friday
    B - French Toast Casserole - maybe Apple Raisin
    D - Steaks on the grill

    Saturday
    B - Leftover No-Rise Cinnamon Rolls
    D - Roasted Chicken

    Lunches:  Lots of leftovers, PBJs, turkey and cheese sandwiches, mac & cheese, applesauce

    Side Dishes will include: canned green beans, glazed carrots, Asian spinach, canned peaches, broccoli, corn, cantaloupe



    For more great menu ideas, visit Organizing Junkie.

    Life is Busy

    There will be a Menu Plan post here today.

    But, umm, it's not happening yet.

    Life's been busy here. We had a fun time with friends at a pumpkin farm last night, got in kinda late and very tired. And today I'm volunteering at my kids' school.

    Sometime this afternoon, I think I'll have time to write the menu plan.

    I haven't forgotten. I've just got other things that have to be done at the moment.

    Have a wonderful Monday.

    Friday, October 9, 2009

    Staying Home - Still Learning


    Every mom (or dad) has a different story of the choices she's made.

    Some of you stay at home with your children. Some of you work outside the home. Some of you balance home responsibilities and part-time work. Each choice comes with it's own blessings and its own challenges.

    Our story of why I stay home is an amalgam of many different needs and almost all of the possibilities. I had written a wordy lengthy post, which included the details of how we got to this stage of me staying home. And then I realized something: I've been through most of the possibilities. Full-time work with a child in day care? Yep, that's how we started. Part-time work with a child in day care? Yes, for three years. Staying in a job in order to provide health insurance? That's why I worked part-time for three years. Working full-time with children in (less-expensive) day care so we could pay off debt? Yes. We did that for a year too.

    Until finally, it was clear - Working outside the home and being a good wife and mother were simply not a workable combination for me. The year that I taught school full-time while my two children were in day care 3 days a week was the worst year of our marriage. And so, one day we looked at each other and realized, it wasn't worth it.

    At the same time, my husband was pursuing a job relocation. It was God's timing. I turned in my resignation. We sold our home and moved to a new one in a new town. God gave us an income sufficient to make the payments as well as the cost of health insurance.

    That first year there was much to do and much to keep me busy. I had to learn my way around a new town. Although we'd only moved about 30 miles away, there were times it felt like 500. We had to find new doctors, dentists, banks, mechanics. We had to organize our new home. We had to settle into a new church and build new friendships. And we had to figure out how to maintain the relationships with family and old friends that were so important to us. All of this took time and energy. I was never so grateful to have more of these precious commodities.

    Honestly, for many years I resisted being a full-time SAHM because I thought I would get bored and I was afraid I would become lazy. The truth is I haven't been bored at all. Instead, I am grateful for the extra time and energy being at home has afforded me because there is so much I have learned in the 3+ years since I came home.

    I've learned to make yogurt. I've learned that my son builds awesome space ships out of Legos. I've learned that if left alone to play by herself, my daughter will invent amazing stories with her dolls. I've learned to be a better help-meet for my husband. I've learned to listen more. I've learned to simplify by not filling every waking moment with a task (and that's okay). I've learned to save money on groceries by matching coupons to sales. I've learned to keep a price book. I've learned that life continues just fine if you borrow videos from the library instead of Blockbuster. I've learned (again) that television is way over rated and that children can survive just fine without it. I've learned to menu plan. I've learned that helping my son with his homework brings me great joy (and occasionally frustration too!). I've learned to blog!

    This list could go on and become far longer than anyone wants to read.  But it boils down to this: I'm still learning. And I'm enjoying the learning.

    If you are afraid that you will be bored or your last child is in school and you don't know what to do with your time, I encourage you to go seek new skills. Seek new ways care for your family. Let your creativity loose. You might just surprise yourself.

    Be sure to check out the other stories of Moms who stay home at Amys Finer Things.

    Thursday, October 8, 2009

    6 Ways to Appreciate Your Pastor

    October is National Clergy Appreciation Month.  Did you know? I had forgotten about it until a friend handed me a card on Sunday. I used to think this was just my denomination, but I've discovered it's broader than that.

    Pastors and their families need you. Pastors and their families live in a unique world. They are called by God and willingly, joyfully serve Him. But that calling can place unusual stresses in their lives. Like doctors, fire fighters and other emergency professionals a pastor is on call 24/7. Balancing the needs of a congregation who needs him at sometimes odd hours and family who need him just as much can be taxing and at times, conflicting.

    Take a little time this month to show your pastors and their families the appreciation they so deserve.  Here are a few (mostly frugal) suggestions.


    1. Pray for him and his family. Pray for his relationship with God. Pray for his relationship with his wife. Pray for wisdom and discernment, for strength and energy. There is absolutely nothing you can do for your pastor that is more important than to pray for him. It is incredibly powerful. And as an added bonus - it's free too!


    2. Send a card or note. Put your thoughts in writing. Over the years we have kept many cards of encouragement from friends. During the tough times, we especially like to re-visit these.

    3. Use the gifts God gave you. Can you cook? Take a dish to his family. Are you tech savvy? Maybe he (or his wife) needs a bit of help with a computer problem. Is your hubby a handyman? Perhaps there's something in their home that needs fixing.

    4. Personalized Gift Cards. This one correlates to #3. Maybe there isn't a problem with his computer or household problem to be fixed right now. Maybe an extra meal isn't in your schedule or budget this month. How about a homemade gift card for a few hours of your time in fixing a future problem?

    5. The fruits of your labor. Do you have a flower or vegetable garden? Use it to bless and encourage your pastor's family. Most pastors live frugal lives, they truly appreciate when you brighten their homes or fill their fridge with the products from your garden. Do this wisely.  Call ahead and ask about the produce they would like to have; not every family enjoys the swiss chard you planted, but they might enjoy some extra zucchini.

    6. Give the gift of time. Does your pastor have younger children? There is a high likelihood that time alone together with his wife, without his children is a rare commodity. Can you (or your teenager) babysit their kids while they go out to dinner? If you can't go to their house what about keeping the children at your house? This may be more appreciated than you'll ever know.

    There are many other ways you can show appreciation to your pastor. Two of the more common, but less frugal ways are to give a gift card to a restaurant or take he and his wife to dinner.

    Whatever you choose to do I'd like to make some suggestions as you are planning.
    • Don't forget his wife. She sacrifices time with her husband in ways few in the congregation will ever know or understand. Give her the love and respect she needs as well.
    • Don't forget the "junior" pastors - Worship Pastors, Youth Pastors, and the like. Although they aren't always under the same kind of scrutiny, their lives can be just as interrupted as a Senior Pastor's.
    • Don't assume the church board is taking care of this. Be proactive and be personal. Nothing says appreciation more than your own personal touch.

    More good suggestions for encouraging your pastor can be found here at Christianity Today.

    For more ideas on living frugally, visit LifeAsMom.

    Tuesday, October 6, 2009

    Cleaning Glass Top Stoves


    This week at Works for Me Wednesday is a theme edition, "cleaning tips."

    If you have a glass top stove, you know that they can be tricky to clean because many of the usual cleansers will scratch the surface. Scratching the surface of a glass top stove is not good.

    When we moved into our current home a few years ago, the stove was a bit foreign to me - it has a glass top stove. I had a hard enough time keeping my "regular" stove top clean in our previous homes. I did not get the clean gene in my family . That would be my sister. I got the cooking gene. I make a mess. She cleans up.  So that left me with a dilemma... how do you keep a glass top stove clean?

    I had no clue, but for the graciousness of the previous owners. They left the owner's manuals for all the kitchen appliances.

    SO, I searched the owner's manual,. "Cleaning a glass top stove."

    It, of course, recommended their brand name product, "specially designed for cleaning glass top stoves." It had to be ordered and shipped. I didn't want to wait for that process before I cleaned my stove top (I think I'd spilled spaghetti sauce on it.) So, I went to the grocery store and searched the cleaning aisle and sure enough I found a small slightly expensive bottle of cleaner that was safe for glass top stoves. I brought it home and used it.  It worked great.

    But, I cook a lot. So, I tend to make a mess of my stove top fairly often. That would mean a lot of expensive cleanser over the years. Then, my sister, the cleaner, mentioned in passing what she uses, and she doesn't have to worry about scratches either.

    Are you ready?  Here it is...

    Baking Soda. Well, to be specific, baking soda, hot water and elbow grease.

    And you know what? It works. And it works really well. I have even cleaned sticky jam spill-overs off my stove top with baking soda, hot water and elbow grease.

    I can't tell you how thrilled I was to have this tip. It works and it's frugal. As cleaning tips go, it doesn't get much better than that!

    For more cleaning tips and lots of other great ideas, visit Works For Me Wednesday at We Are THAT Family.

    Monday, October 5, 2009

    Fried Apples

    This is a rare recipe at Unfinished Mom's: a recipe I wrote myself! The only thing I had to go on when I developed this recipe is a little advice from my aunt, "Use Granny Smiths". Beyond that I had to figure it out myself. It is also one of those rare recipes when I don't usually measure. I just use "about this much of that and that much of this."  Fried Apples are one of my son's favorite foods and as I am trying to add more fruit to our meals, especially breakfast, this is one I am making more and more. (It doesn't hurt that apples are in season right now.) The warm buttery syrup that forms as the apples cook is really scrumptious.

    Unfinished Mom's Fried Apples 
    (printable recipe)


    Ingredients*
    • 3-4 Granny Smith apples
    • 3 Tbs butter
    • ½ Cup sugar
    • 3 tsp cinnamon
    Directions:
    1. Peel, core and cut apples into wedges.
    2. Melt butter in large skillet over medium heat, about 2-3 minutes.
    3. Mix sugar and cinnamon together.
    4. Sprinkle cinnamon sugar over apples and toss until well coated.
    5. Pour apples into skillet and turn to coat with butter.
    6. Saute apples approx. 10 minutes or until they reach desired tenderness.**
    7. Serve warm and enjoy!***
      Notes:
      * All ingredients are approximations, adjust according to your personal taste.
      ** Do not cover with a lid as the apples cook; the syrup thickens much better if the extra moisture is allowed to escape.
      *** Excellent over pancakes or waffles, or just alone.
      Serves about 4 people with a bit leftover.


      You can find more great recipes at:
      Tempt My Tummy @ Blessed With Grace
      Tasty Tuesday @ Balancing Beauty and Bedlam
      Tuesdays at the Table @ All the Small Stuff

      Not Me

      Not Me! Monday was born out of McMama's desire to admit some imperfections and reveal a few moments she'd rather forget. Please keep tongue in cheek as you read. You may find it therapeutic to join in and do the same thing from time to time!





      I did not forget to take something out of the freezer to thaw and so fed my children Mac & Cheese from a box.

      I did not walk to the bus stop in sweat pants and a spotted t-shirt becasuse, well, I'm not a morning person and I didn't get up early enough to shower before the kids left for school.

      I did not sit around reading blogs and twitter for 30 minutes instead of taking a shower at least one day this week.

      I did not forget to finish a load of laundry and end up with one very stinky load that had to be re-washed!

      Not me!

      For more real life moments with real life Moms visit  "Not Me" Monday @ MyCharmingKids!

      Sunday, October 4, 2009

      Menu Plan - October 4, 2009


      I am really beginning to enjoy this menu plan thing. As long as our schedule doesn't go completely wacko we seem to do pretty well at sticking to it. I'm still trying to get a handle on breakfasts, though. We have a harder time sticking to a breakfast plan, probably because my kids had fallen into a bad habit of eating cereal and Poptarts so often, but that's a topic for another post. 

      At any rate here's the list of main courses we've planned for the remainder of October:

      Chicken or Pork Stir Fry x2
      Spaghetti x2
      Pizza
      Fried Chicken (for upcoming Pumpkin Farm Picnic)
      Chicken & Dumplings
      Teriyaki Chicken Breasts in Crockpot
      Lemon-Pepper Chicken Breasts in Crockpot
      Homemade Baked Chicken Nuggets x2
      Steak on grll
      Hamburgers
      Sloppy Joes
      Breakfast for Dinner
      Roasted Chicken
      "Go To Chicken Casserole"
      Omelets
      Spinach & Bacon Frittata
      Soup (Pumpkin?) & Grilled Cheese
      Twice Baked Potatoes (will I ever try these?)
      Leftovers x4

      And here's what's on the plan this week:

      Sunday
      B - Cereal
      D - Leftovers


      Monday
      B - Peanut Butter Baked Oatmeal
      D -Teriyaki Chicken Breasts in Crockpot

      Tuesday
      B - Scrambled eggs, toast & fruit
      D - Pork Stir Fry

      Wednesday
      B - Omelets
      D - Homemade Baked Chicken Nuggets

      Thursday
      B - Grits, muffins, fruit
      D - Leftovers or Spaghetti (something easy since hubby will probably be cooking)

      Friday
      B - Pancakes & fruit
      D - Homemade Pizza using this dough and this sauce, topped with ham & pineapple)

      Saturday
      B - Fried Polenta or Buttermilk Chocolate Bread
      D - Steak on the grill

      Lunches:  Lots of leftovers, PBJs, turkey and cheese sandwiches, mac & cheese

      Side Dishes will include: green beans, peaches, glazed carrots, broccoli, corn, grapes, cantaloupe, eggplant (found some cheap, need recipe)


      For lots more menu options, visit Organizing Junkie.

      Saturday, October 3, 2009

      A Few Good Deals

      My grocery shopping trip this week was pretty average --mostly a few items we needed or were nearly out of. (My apologies that there are no interesting pictures of what I bought. In a typical UnfinishedMom moment, I deleted them from the camera before I'd saved them on the hard drive! Ugh.)

      Anyway, amongst the average purchases were a few really good deals:

      #1 - Safeway (good through Oct 6, 2009)

      Raisin Bran (20 oz) and Fruit Loops (12.2 oz) are on sale for $1.49/box when you buy 5.
      I used 2 $2.00/2 coupons from the 08/30/ RP insert and 1 $1.00/1 blinkie coupon (found it at the store.)
      I paid $0.49/box for 5 boxes of Fruit Loops.
      Whoo Hoo.

      #2 Martin's (good through October 3, 2009)

      Nestle Toll House Morsels (12 oz) are on sale for $2.09/bag (unadvertised sale)
      I used 3 $0.50/1 coupons from the 09/13/09 RP insert.

      I paid $1.09/bag of Nestle Toll House Morsels. (really wish I had more of these coupons)

      Birds' Eye Fresh Frozen Select Vegetables are on sale for $0.60/each (limit 10).
      I used 5 $1.00/2 coupons from the 09/13 SS insert.
      I paid $0.19/each for 10 Birds Eye Fresh Frozen Select Vegetables.

      Whoot. Whoot.

      Yes I was doing the happy dance when I got home!

      Friday, October 2, 2009

      Free Night of Theater


      Have you gotten you gotten your tickets?

      For the last five years, Theatre Communications Group has sponsored a free night of theater.  This year more than 700 theaters in 120 cities across the nation participated. This year the schedule begins October 15.

      You can make your reservations now To find out if a theater in a city near you is participating visit their website and click on "Find a Show" on the left hand side.

      Lots of cities and states are participating. But, tickets are going fast. See if there's one near you.

      For more frugal ideas visit LifeAsMom.

      Rouge Magazine


      In the mail today arrived my free copy of rougeRouge is published by Proctor & Gamble. It comes out about 2-3 times per year. It contains a whole bunch of fashion & beauty tips and obviously advertises Proctor and Gamble products.

      But the best part (in my humble opinion) is the coupons.

      In this issue are the following coupons:

      $1.00/1 any CoverGirl product
      $0.75/1 any Crest Extra White Plus Scope Outlast tootphaste (4 oz or larger)
      $0.75/1 Scope mouthwash (710 ml or larger)
      $1.00/1 any Nice 'n Easy hair product
      $1.00/1 any Secret Flawless product
      $1.00/1 any Head & Shoulders product
      $1.00/1 any Natural Instincts product
      FREE (when you buy Venus razor or cartridge), Free Olay Body Wash (up to $5.00)


      You can sign up to get your free copy of the magazine here.

      A Caring Heart


      Early this morning we got a phone call.

      That right there should be tell you it wasn't good. Not many people call in the early morning.

      It turned out not as bad as we thought. A friend up the street had a sick child and needed someone to watch her son for a few minutes while she and her hubby did the switcheroo.  Okay, sure, no problem. My hubby went down to watch her son for about 10 minutes until her hubby got back.

      When he got back we got the low-down from hubby. It turns out the sick child was one of Joseph's best friends.

      So after finishing breakfast, Joseph announced, "I need a piece of paper."

      I wasn't sure what that was about, but he found what he needed and proceeded with his project. A few minutes later, he had finished -- He'd made a get well card for his friend and he wanted to deliver it on the way to school this morning.

      Yes, we made sure he had a chance to deliver it to his friend.

      After all, a caring heart in a 7 year old boy - now that's a finer thing.

      For more Finer Things visit The Finer Things in Life. Also linked to Real Life.

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