Thursday, July 30, 2009


Looking for more creative ways to use some cabbage from our garden and stumbled upon this recipe...It was pretty good. Not something I'd want weekly, but definetly worth making again.
John's Rating: 7-8

1/2 lb lean ground beef, cooked and drained on paper towels
3 slices bacon, cooked and torn into bite size pieces (reserve 2 tbls bacon fat)
1 (3 ounce) packages ramen noodles (broken into 3 sections)
2 small garlic cloves, minced
1 small red onion, diced (about 3/4 cup)
1/2 medium cabbage, chopped (about 8-10 cups)
2 carrots, julienned
1 red bell pepper, cut into bite size pieces (I left this out...didn't have it on hand)
2-4 tablespoons light soy sauce
1 can bean sprouts (I used a large can)
light soy sauce, to taste
2 pinches crushed red pepper flakes
1/2 tsp. ground ginger


In a large skillet or wok, brown ground beef and set aside to drain on paper towels.

Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.

Heat the bacon grease over medium heat.

Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.

Add 2 - 4 tbls. soy sauce.

Add carrots and cook for 2-3 minutes.

Add cabbage & red bell pepper.

Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).

Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).

Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.

Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.

Serve with extra soy sauce to taste.

Tuesday, July 28, 2009

Blueberry Popsicles

Glad to find this recipe! I think other fruit would be great, too!

2 cups blueberries, I thawed 2 cups from frozen (from Costco)
6 oz carton light vanilla yogurt
1 cup milk
2 Tbsp sugar, if needed

Blend together and freeze in popsicle molds.

Friday, July 17, 2009

Lemon Delightful "Ice Cream"

1 cup French Vanilla Dairy Creamer
3 Tbsp. Country Time Lemonade mix
4 Vanilla Wafers
ice (I think I used 1 1/2 trays)

Mix in VitaMix until it is an ice cream.

Friday, July 10, 2009

Egg Rolls

I got this recipe from a friend (Thanks Julia!) We love it!

This makes 20 eggrolls.

1 lb meat, cooked and finely cut (hamburger, chicken, pork...) Our favorite is chicken
1 small onion
1/2 medium cabbage, shredded
2 or 3 shredded carrots
1 can water chestnuts-chopped
1 small can or 1/2 a large can of bean sprouts-drained
1 tsp sugar
salt and pepper to taste
1/2 chicken bullion cube-crushed
garlic powder to taste
1/2 Tbsp soy sauce

1 pkg egg roll wraps
1 well beaten egg

Mix top ingredients in a bowl. Put a heaping spoonful in the middle of each eggroll wrap. Brush the edges of the egg roll a finger width in with beaten egg. Fold over one corner, then both side corners and roll to final corner.

Fry eggrolls in deep fryer until golden brown, turn half-way through to brown sides evenly.

Drain on paper towel.

Thursday, July 9, 2009

Beef Stir Fry

Found this recipe here...I was looking for a good way to use some more fresh sugar pod peas from the garden. This had a really good sauce.
John's Rating: strong 8

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
2 cups broccoli florets
1 1/2 cups Sugar Pod Peas
1 large carrot, julienne cut
1 small onion, thinly sliced
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry peas, carrots, broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.6Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

Cook and stir for 2 minutes.

Serve over rice.

Wednesday, July 8, 2009

Spicy Sweet and Sour Chicken Stir Fry

Perfect way to use fresh sugar pods from the garden! John loved the spice with the crushed red pepers.
John's Rating: 9

Mix Sauce together in VitaMix:
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon ketchup
1/2 teaspoon ginger
1 tablespoon minced garlic (I used 2 small garlic cloves)
1 Tbsp. cornstarch

Set sauce aside.

1 lb boneless skinless chicken breast, cut into cubes
2 tablespoons vegetable oil

Cook chicken in hot oil about 5 minutes.
Then add the stir fry vegetables and cook for an additional 4 minutes.

1 1/2 cups sugar pod peas
1 1/2 cups frozen broccoli
A quarter of an onion, finely cut
2 pinches of crushed red pepper

After it has cooked add:
1 can crushed pineapple, with juice

Simmer until thickened.

Serve with hot cooked rice

Original recipe here.

Fresh Bing Cherry Pie

Recipe from Lindsay on Make and Takes here.
Found this today...just in time since I just picked the cherries!
John's Rating: "an easy 9"

2 prepared pie crusts (store bought or homemade), rolled and ready to use

5 cups pitted sour or Bing cherries (2 to 2 1/2 lbs.)
1 1/4 cups sugar (3/4 cup for Bing cherries)
3 to 3 1/2 tbsp. cornstarch or quick-cooking tapioca
2 Tbsp. water
1 Tbsp. fresh lemon juice
1/4 tsp. almond extract
1 to 2 drops red food coloring (optional–I didn’t use it)
2 to 3 Tbsp. unsalted butter

Preheat oven to 400 degrees F. Fit one of the rolled pie crusts in a 9 to 10″ deep dish pie plate.

Place the pitted cherries in a large bowl. Sprinkle with sugar and cornstarch. Toss. Add water, lemon juice, almond extract, and food coloring (if using). Toss again to coat, making sure no lumps of sugar or cornstarch remain.

Pour the cherries into the prepared pie plate. Dot with the 2-3 Tbsp. unsalted butter.

Fit the second rolled pie crust on top of the filling and crimp the edge to seal the top and bottom crust together. Use a fork to poke holes along the top of the pie. Use any extra pie crust scraps for decoration, if desired. Place the pie plate on a parchment or foil-lined baking sheet to catch any overflowing juices.

Bake at 400 degrees F for 30 minutes. Lower oven to 350 degrees F, and let the pie continue to bake for an additional 30-45 minutes, or until the top and bottom are golden brown, and the juices are bubbling and syrupy.

Cool the finished pie on a rack until ready to serve. (We let it cool completely for neater slices and then warmed the individual slices in the microwave for 10 seconds.)

(A scoop of homemade vanilla ice cream on the side is a must.)

Tuesday, July 7, 2009

Pancake Art

This was SO much fun! Kyla and John had a blast making pancake art...Kyla keeps asking to make them again. I used the blender wheat pancake recipe...This would be fun to color the batter! Maybe next time...

Monday, July 6, 2009

Soft Chocolate Chip Cookies

Family Favorite...

1/2 cup shortening
1/2 cup margarine or butter
2 1/2 cups flour
1 cup packed brown sugar
1 small box (3.4 oz) instant vanilla pudding
1/2 cup sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda

Mix ingredients to form dough. Add lots of chocolate chips.

Bake 375 for 8 to 9 minutes.

Sunday, July 5, 2009

Blackberry Lemonade

This lemonade has an intense flavor...I may still play with this recipe, but it was good.
John's Rating: 9

4 cups water
1 cup sugar
1 cup lemon juice
1 tablespoon grated lemon peel
1 cup blackberry pulp, seedless

Combine 2 c water and sugar in a saucepan; bring to a boil. Stirring occasionally, boil for 2 minutes.

Remove from heat; add in the lemon juice, lemon peel and remaining 2 c water.

Cool slightly. Combine lemon mixture, and the seedless blackberry pulp in a blender.

Blend well.

Add 4 trays of ice cubes. Chill and serve over ice.

Find the original recipe here.