I know I have given it to you before... and if you are privy to my text messages AKA smellaphone than you are lucky to see the finished product! If not, too bad for you because it looks, smells and tastes D.I.V.I.N.E. I have been attempting to make bread for YEARS. Feels like a 50 for sure. I bet I've used 3 million pounds of flour in my quest to get it just right. Last year my friend (who also turned me on to making birthday cakes- isn't she fantastic?!?) gave me the absolute BEST recipe for bread. I promise you will want to make this.
Bread
3 C flour
1/4 C sugar
1 TBS salt
4 heaping tsp yeast
* I use rapid rise yeast. I have done normal and it seems to work the same to me?! I am no bread expert.
3 C warm water (I get it fairly warm...)
2 TBS shortening (butter flavor, of course)
Mix with a spatula in your mixing bowl. Watch for bubbles. Let sit about 5 min.
* I have a kitchenaid. If you are using a bosch, I am of no help to you with tips! Sorry!
Add an additional 3 C flour. Mix with dough hook. IN my mixer with the altitude I am at, I usually add another Cup of flour (making it 7 cups flour total). The best trick she taught me was this:
"THE DOUGH SHOULD BE SOFT AND STICKY BUT NOT STICK TO YOUR FINGERS!"
Let the mixer knead the dough for about 10 min. It does all the work for you! Can you believe how easy this is yet?!
This batch will make 3 loaves. Don't worry about how ugly your loaves are. I am not so good at that part. I roll mine like a snake on the counter and plop them in the bread pan. Do what works for you!
Set your oven at 350 and bake for 25 min.
Monday, February 28, 2011
Friday, February 25, 2011
An Art Project!
Lisah found this GREAT design and shared it with me. While she is tackling an entire bathroom.. I took the easy way out and decided on a small piece of wall art. I'm not a painter, but think I did pretty good for my first time. This is a step by step on how to make an inexpensive, fun piece of art... that might sidetrack you from eating for a couple hours. Wait, I ate chips while I did this.. nevermind. :)
Supplies needed:
Paint
Paint Brush
Canvas
Ruler
Pencil
Design Template
Here is what I paid:
$11 Canvas (22" by 28")
$3 for Paint ( I used "vanilla" and "metallic champagne")
The rest I had at home!
Finished product! Cheap and easy. The projects I love are those that can get done in a couple hours. Boom, complete!
With love,
Kelsey
Supplies needed:
Paint
Paint Brush
Canvas
Ruler
Pencil
Design Template
Here is what I paid:
$11 Canvas (22" by 28")
$3 for Paint ( I used "vanilla" and "metallic champagne")
The rest I had at home!
You can BARELY see the marks of the stencil. I tried a pencil, but it was too dark. After trial and error I found that a peach coloring pencil did the trick. I also took my ruler and made a straight line down the center of the canvas to keep my figures centered. I'm partially handicapped at making things even though.. so this is certainly not perfect!
As you can see... I'm not a great painter. I did go back and do all my touch up's afterwords. I used a thin brush and the base coat to make sure the lines were even.
With love,
Kelsey
Sunday, February 20, 2011
Puff Pastry Chicken Cordon Blue
Alright Lisa, here's a super easy quick meal to add this week.
1 sheet puff pastry dough
2 boneless chicken breasts
4 slices swiss cheese
2 slices ham
Thaw pastry at room temperature for about 20 minutes. Cook chicken in frying pan. Unfold pastry and place on lightly floured board; roll out 1-inch wider and longer. Cut pastry shell in half and layer 1 slice cheese, chicken, ham, second slice cheese. Fold over top half to form a turn-over and press the 3 sides closed with your fingers. Bake in 350 degree oven 20 minutes until pastry is "puffed" and golden. Serves 2. Double/triple recipe as needed.
**I don't actually take the time to cook chicken. Using canned chicken tastes just as good and is super simple. Or use left over chicken or ham from a previous meal that week.
1 sheet puff pastry dough
2 boneless chicken breasts
4 slices swiss cheese
2 slices ham
Thaw pastry at room temperature for about 20 minutes. Cook chicken in frying pan. Unfold pastry and place on lightly floured board; roll out 1-inch wider and longer. Cut pastry shell in half and layer 1 slice cheese, chicken, ham, second slice cheese. Fold over top half to form a turn-over and press the 3 sides closed with your fingers. Bake in 350 degree oven 20 minutes until pastry is "puffed" and golden. Serves 2. Double/triple recipe as needed.
**I don't actually take the time to cook chicken. Using canned chicken tastes just as good and is super simple. Or use left over chicken or ham from a previous meal that week.
Saturday, February 19, 2011
Gumball Machine Birthday Cake
If you took the time to read the "ABOUT LISA" section you would already know that I don't bake. Since I have started on this journey of cooking meals for my family I have been asking myself just WHY it is I don't do it. So here is my list of why:
1. In my growing age I am a clean freak. Baking/Cooking is M.E.S.S.Y!!!! Who wants to clean it all up?! Not me.
2. I am lazy. Let's face it, that should be numero uno!
3. I stress soooo much over how things look. If it doesn't look right or perfect than I am not serving it.
So along with my goal to make meals for my family every night of the week, I have also been inspired by a dear friend to start the tradition of making my kids birthday cakes. First up is dear, sweet Chayse who chose the gumball machine.
I remembered why I hate doing this every step of the process. It has been messy and aggrivating. I want to sit down and rest. It doesn't look like the picture. HOWEVER, when all is said and done- the pictures look pretty cute! :)
So without further babbling, here ya go!
If you want to make this and do a waaaaayyyy better job than I did or see some SUPER CUTE cakes you can choose from check out this website! www.parenting.com/birthday-cakes
Best of Luck-
Lisah
1. In my growing age I am a clean freak. Baking/Cooking is M.E.S.S.Y!!!! Who wants to clean it all up?! Not me.
2. I am lazy. Let's face it, that should be numero uno!
3. I stress soooo much over how things look. If it doesn't look right or perfect than I am not serving it.
So along with my goal to make meals for my family every night of the week, I have also been inspired by a dear friend to start the tradition of making my kids birthday cakes. First up is dear, sweet Chayse who chose the gumball machine.
I remembered why I hate doing this every step of the process. It has been messy and aggrivating. I want to sit down and rest. It doesn't look like the picture. HOWEVER, when all is said and done- the pictures look pretty cute! :)
So without further babbling, here ya go!
If you want to make this and do a waaaaayyyy better job than I did or see some SUPER CUTE cakes you can choose from check out this website! www.parenting.com/birthday-cakes
Best of Luck-
Lisah
lime shrimp with coconut rice
I am not normally a fan of shrimp but anything with a crap ton of garlic and cilantro has my name written ALL over it. Here you go, oh ye' lovers of the sea...
Unsalted Butter: 5 tablespoons
Long-grain white rice: 1 cup
Unsweetened Coconut milk: 1 1/4 cup
Water: 1 1/4 cup
Lime: 1
Garlic: 6 cloves, minced (DELICIOUS!!!)
Large Shrimp: 1 lb (I used the small frozen kind, MUCH cheaper and no icky deveining to do)
Green Onions: 8, white and pale green parts only
Fresh Cilantro: 1/4 cup
1. In a saucepan over medium heat, melt 1 tablespoon of butter. Add rice and stir constantly for a minute until all the rice is coated in butter. Stir in 1 1/4 cup coconut milk AND water. Bring to boil, reduce heat to low, cover and cook until liquid is absorbed and rice is tender.
2. Prepare the rest of your meal. Zest lime (about 1 tsp) and squeeze 2 tablespoons juice. About 5 minutes before rice is ready: melt remaining butter in large frying pan. Add in garlic and lime juice/zest. Let that bubble. Next add your shrimp and green onions. Shrimp cook quickly (3-5 minutes) you want them to be opaque throughout and slightly pink. Last, throw in about half the cilantro.
3. Fluff your rice and stir in the rest of cilantro.
Plate up andsteal it all for yourself serve to your fam.
With love,
Kelsey
Unsalted Butter: 5 tablespoons
Long-grain white rice: 1 cup
Unsweetened Coconut milk: 1 1/4 cup
Water: 1 1/4 cup
Lime: 1
Garlic: 6 cloves, minced (DELICIOUS!!!)
Large Shrimp: 1 lb (I used the small frozen kind, MUCH cheaper and no icky deveining to do)
Green Onions: 8, white and pale green parts only
Fresh Cilantro: 1/4 cup
1. In a saucepan over medium heat, melt 1 tablespoon of butter. Add rice and stir constantly for a minute until all the rice is coated in butter. Stir in 1 1/4 cup coconut milk AND water. Bring to boil, reduce heat to low, cover and cook until liquid is absorbed and rice is tender.
2. Prepare the rest of your meal. Zest lime (about 1 tsp) and squeeze 2 tablespoons juice. About 5 minutes before rice is ready: melt remaining butter in large frying pan. Add in garlic and lime juice/zest. Let that bubble. Next add your shrimp and green onions. Shrimp cook quickly (3-5 minutes) you want them to be opaque throughout and slightly pink. Last, throw in about half the cilantro.
3. Fluff your rice and stir in the rest of cilantro.
Plate up and
With love,
Kelsey
Friday, February 18, 2011
BEST SUGAR COOKIES EVER
I STOLE this recipe (yes, STOLE) from my sisters friends sister. Got that? Yes. I will give her every credit to this recipe and wish and beg to the baking God's that I too can someday come up with such a delicious recipe. If you're anything like me and get that ITCH to bake and you don't have all the supplies you need, the sugar cookie is THE cookie. I always have everything I need for them. Frosting or no frosting - they.are.the.best. These however, really are the.best.sugar.cookies.ever.
PS. No one ever said I was good at taking pictures... hopefully I'll improve as time goes on.
I did a lemon sugar glaze on these, delicious. I also think a great variation of the cookie would be to add about a tablespoon of lemon zest and as much lemon juice as you can squeeze into that bad boy.
Here is the recipe:
Shout out to Becca and Bex Box! I certainly credit you for this recipe and your cute recipe cards!
With love, (and longest post eva)
Kelsey
PS. No one ever said I was good at taking pictures... hopefully I'll improve as time goes on.
I did a lemon sugar glaze on these, delicious. I also think a great variation of the cookie would be to add about a tablespoon of lemon zest and as much lemon juice as you can squeeze into that bad boy.
Here is the recipe:
Shout out to Becca and Bex Box! I certainly credit you for this recipe and your cute recipe cards!
With love, (and longest post eva)
Kelsey
Thursday, February 17, 2011
You're Gonna Want This!
Delicious... I promise!
Broccoli Salad
4 heads broccoli chopped
1 onion
cooked and chopped bacon ( the more the better right?!?)
1/2 C cheese
Sauce:
1 C mayo
1/4 C sugar
1 TBS vinegar
Mix together. Eat all by yourself locked in your bathroom praying your kids don't find you!!!
I bet you could be healthy and use fat free mayo! Give it a try!
Always and Forever,
LISAH
Broccoli Salad
1 onion
cooked and chopped bacon ( the more the better right?!?)
1/2 C cheese
Sauce:
1 C mayo
1/4 C sugar
1 TBS vinegar
Mix together. Eat all by yourself locked in your bathroom praying your kids don't find you!!!
I bet you could be healthy and use fat free mayo! Give it a try!
Always and Forever,
LISAH
South of the Border Burritos.. mmmmm
Okay Ladies, these had my husband BEGGING for seconds:
1/2 lb. Ground Beef
2 tblspns taco seasoning
1 can black beans (drained)
1 package Dirty Rice mix (Zatarans brand)
cheddar cheese
tortillas
Prepare Dirty Rice Mix as directed on package. Then add beef, taco seasoning, and beans. Let all heat together. Spoon into tortillas and sprinkle with cheese. (We also cut up avacados and added sour cream).
Simple. Quick. Easy. Tasty!
Sorry, no fat savers on this one.
With love,
Kelsey
1/2 lb. Ground Beef
2 tblspns taco seasoning
1 can black beans (drained)
1 package Dirty Rice mix (Zatarans brand)
cheddar cheese
tortillas
Prepare Dirty Rice Mix as directed on package. Then add beef, taco seasoning, and beans. Let all heat together. Spoon into tortillas and sprinkle with cheese. (We also cut up avacados and added sour cream).
Simple. Quick. Easy. Tasty!
Sorry, no fat savers on this one.
With love,
Kelsey
Drinking Milk Helps You Loose Weight
In my efforts to fit into my wedding dress I've been dieting like crazy. Some weeks are more successful than others. Then last night I realized that it seemed the weeks I drank a lot of milk,I was able to loose weight easier than when I'd go without. So I googled and found tons of articles that said drinking milk does in fact help aid your weight loss. Here's just one of many articles I found that talked about it.
http://www.foodfit.com/centers/hwc/research/research_drinkmilk_1.asp
-J
http://www.foodfit.com/centers/hwc/research/research_drinkmilk_1.asp
-J
Beef Stew with Butternut Squash
Here's one I made the other day that I swear you guys will love. I substituted the potatoes in the stew for butternut squash. I admit I was pretty leery about it and thought it would give the stew a totally weird taste. But, the squash blends right in and you don't even realize you are eating a veggie in place of a starch.
3 tablespoons olive oil
1 onion, peeled and chopped
1 tablespoon minced fresh rosemary (use 1 teaspoon of dried rosemary if you don't have fresh)
1 tablespoon chopped fresh thyme (or 1 teaspoon of dried thyme)
2 pounds of stew meat cubed
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
1 cup Marsala wine
1 pound butternut squash, peeled and cubed
1 cup chopped carrots
3 to 4 cups of beef broth
In a large stock pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary and thyme. Saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt, pepper and flour. Turn up the heat to medium high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add enough beef broth just to cover whats in the pot. Bring the stew to a boil over high heat, then reduce the heat to low and simmer for 2 hours (you might need to add more broth during the cooking process if you would like to cook your stew longer to tenderize your meet more). Add carrots, and butternut squash and simmer until tender, about 20-30 min. Season the stew with additional salt and pepper. Serve with crusty bread.
Enjoy!!! - J
3 tablespoons olive oil
1 onion, peeled and chopped
1 tablespoon minced fresh rosemary (use 1 teaspoon of dried rosemary if you don't have fresh)
1 tablespoon chopped fresh thyme (or 1 teaspoon of dried thyme)
2 pounds of stew meat cubed
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
1 cup Marsala wine
1 pound butternut squash, peeled and cubed
1 cup chopped carrots
3 to 4 cups of beef broth
In a large stock pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary and thyme. Saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt, pepper and flour. Turn up the heat to medium high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add enough beef broth just to cover whats in the pot. Bring the stew to a boil over high heat, then reduce the heat to low and simmer for 2 hours (you might need to add more broth during the cooking process if you would like to cook your stew longer to tenderize your meet more). Add carrots, and butternut squash and simmer until tender, about 20-30 min. Season the stew with additional salt and pepper. Serve with crusty bread.
Enjoy!!! - J
Jennifer
It's always nice when your sisters gang up on you and threaten to break your face if you don't post a bio on the blog. So, here's to making sure my face doesn't become completely unfortunate.
Cooking is what I do when I'm bored, happy, sad, etc. And in my opinion the more fattening the better. I have recently found myself in a position where I have to be more health conscious about the foods I serve in my home. Between heart conditions, high cholesterol, diabetes, and the desire to not be as big as a cow, I've been learning to take some of my favorite dishes and modify them to suit a more healthy lifestyle. So don't be surprised when you see some funky substitutions in my recipes. Don't worry I promise they are great!!
Wednesday, February 16, 2011
Meet Kelsey!
I'm Kelsey, the baby of the girls... coming in at a whoppin' 22 years old (almost 23.. send presents April 14th). I WANT to be the best cook in my family but sometimes end up with random stray hairs in the cookies I make for Lisah. I am completely obsessed with baking and hope to open a shop of my own someday. My husband Kyle is my guinea pig and such a good sport when I try new recipes! He also puts up with my endless furniture re-arranging and floral print bedspreads that he says are Grandma'ish. I can't help it though, Granny's have it going on.
Meet Lisah!
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