Where Would You Love to Cook Today?

It is getting so nice outside it is making me think of fresh garden food, 

chickens,  anything country. So today I really want to go to the country 

and cook. I want to wake up to the sounds of country. Not real 

early but I really want to take a walk in the country smell the fresh 

air and just enjoy.

I love this kitchen. Its warm and inviting and makes you want to

stay and visit ...for the weekend.

I found this kitchen over at:

http://www.modernkitchensideas.co.uk/2012/03/08/country-style-kitchens/

I know just what I want to make....

Do you ever wander over to:

http://www.oldcentennialfarmhouse.com/

If you haven't you should. I love this blog. Makes you want to

move and get a darling farm house. Well she has the best recipes 

all the time and the one I would make in this kitchen is hers.

Perfect French Toast

1/4 cup all purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 t. vanilla extract
1 T. white sugar
12 slices of thick bread


1.  Measure flour into a large bowl or into the mixer bowl on your Kitchen-aid.  


2.  Whisk into the flour the eggs, milk, salt, cinnamon, vanilla extract and sugar and mix or whisk until smooth.


3.  Lightly oil a griddle or frypan over medium heat.


4.  Dip each bread slice on each side to soak; and the cook on a griddle until golden brown.


SERVE your way!  ENJOY! 

Joni will be so happy if you stop by and visit. 

ANd you will love looking around.

Where Would You Love to Cook Today?

Don't you just love the sink and the Island table!

I wish I had more pictures of this kitchen but this is the only one.

I am not even sure where it came from... dang....

But its so inviting and I love the curtain under the sink.

Well the recipe will have to be something using that island.

And I know just what I feel Like making...

Red Lobster Biscuits

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/4 cup margarine or butter, melted
1/4 teaspoon garlic powder

Preheat oven to 450 degrees F. 

Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

I found this recipe over at

http://www.cdkitchen.com/recipes/recs/330/Red_Lobster_Biscuits14007.shtml

I love this site they even have a shopping list tool. 

You find a recipe and click on shopping list and it pops up ready to print.

I Love Dish Towels

I love Dish Towels!

I love to make them...

Use them....

give them as gifts....

tuck them around pot lucks...

Keep on hand for quick gifts...

Anything I can think of.

This is one of my new dish towel patterns 

that I will have on my Etsy Shop soon.

There are 6 more in the Week Day set and will

be available in a week or 2.

These have been so fun to make and design.

I love figuring out where to hang them and how.

They make me smile. So I can keep sewing 

I usually do a crock pot meal for dinner.

That way when my husband walks in

the house smells wonderful. And he thinks

I have been so busy.

And this one is a Winner!

I found it a few years ago and we love it!

Crock Pot Lasagna

• 8 lasagna noodles, uncooked
• 1 lb. ground beef
• 1 tsp. Italian Seasoning
• 2-28 oz. jars spaghetti sauce
• 1/3 cup water
• 4 oz. can sliced mushrooms
• 15 oz. ricotta cheese
• 2 cups shredded mozzarella cheese

1. Break noodles.
2. Place half in bottom of greased slow cooker.
3. Brown ground beef in sauce pan, drain, stir in Italian seasoning.
4. Spread half over noodles in slow cooker.
5. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef.
6. Repeat layers with remaining half of ingredients.
7. Cover, cook on low 3-5 hours.

Tips for cooking lasagna in your crock pot:

• Use 2 jars spaghetti sauce. Be sure to put plenty on the top and sides
• Ricotta can be substituted. If you don’t have any ricotta cheese, use cottage cheese or cream cheese. I substituted one brick of cream cheese. It tasted just like ricotta. I just diced it up and spread the diced pieces all around.
• Lasagna noodles can be substituted. You may use bow tie or penne and make it like a baked Ziti. (Use what you have!)
• Grease the whole cooker. I forgot this step the first time I tried this, and it was sticking like crazy!
• Adjust the cook time. With my slow cooker, 5 hours was WAY too long. I could easily put it on low for 3 hours and it does just fine. It depends on your cooker, but remember, for this recipe, all it is doing is cooking the noodles.

Where Would You Love to Cook Today?

Today I am staying Home! 

Yes this is my kitchen, Welcome!

 And about the time I decided to make this my post  

we already started getting ready, 

as you can see by all the pans out on the counter. 

At my house there never seems to be enough chairs...

So you will often see a chair from the dining room or my sewing room 

in the kitchen. I really should get a bigger table with  more

chairs....Shopping.....Yes!

Well... since we start already I guess i should share what we are making...

CABBAGE SOUP

You can eat as much of this soup as you want 

and are supposed to loose 10 lbs in a week. It is like a cleansing diet. 

The soup is awesome, my Grandson Ryan ate 3 bowls yesterday!

6 large green onions (also called “spring” onions)

2 green peppers

1 or 2 cans of tomatoes (diced or whole)

3 carrots

1 container (10 oz. or so) mushrooms

1 bunch of celery

half a head of cabbage

1 package spice only soup mix ( Liptons is a good choice)

1 or 2 cubes of bouillon (optional)

1 48oz can Low Sodium V8 juice (optional)

Season to taste with pepper, parsley, curry, garlic powder, etc. (Little to NO SALT!)

I add Okra and mixed frozen squash and Zuccinni you can add any veggie except corn.

Directions:

Slice green onions, put in a pot on medium heat and start to sauté with cooking spray. Do this until the onions are whiter/clearer in color (about 4-6 minutes).

Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

For seasonings, you can use a spice soup packet of your choice (no noodles!) or use beef or chicken bouillon cubes. These cubes are optional, and you can add spices you like instead (make sure not to add much salt, if any at all).

Use about 12 cups of water (or 8 cups and the 48 oz of Low Sodium V8 juice), cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.

This is a diet soup,  and I think you are suppose to eat it for 7 days straight and lose weight, but we love the soup. So if we lose weight even better, but it sure is a Yummy soup. We put it into freezer containers and that way we have soup on the go for work. Try it you will love it!

Thanks for stopping by my Kitchen today!

Jackson's says Its the most delicious Soup ever!

Where Would You Love to Cook Today?

Oh my gosh look at that back splash....

and I love the green walls with the oak cupboards.

I wish my floors looked this clean..LOL

I was blog hopping and I came across this blog:

http://vintagefarmhouseme.blogspot.com/

She has tours of her home and blog posts of other kitchens.

Fun blog worth the visit.

Now for what I would make....

Cinnamon Roll Pancake 

This recipe is from Purple Chocolat Home

you have to stop by she has not only wonderful recipes 

but a beautiful kitchen too!

The recipe is below but here id the link to her post:

http://purplechocolathome.blogspot.com/2011/07/pancakes-and-pinterest.html

She has more wonderful pictures.

I made these last saturday and they are wonderful!

Pancakes

4 C. all-purpose flour

8 teaspoons baking powder

2 tsp. salt

4 C. milk

4 T. vegetable oil

4 large eggs, lightly beaten

Mix the dry ingredients in one bowl and the wet

ingredients in another bowl.  Stir them together 

until everything is moistened leaving a few lumps.

Cinnamon Filling

1 C. butter, melted

1 1/2 C. brown sugar, packed

 2 T. ground cinnamon

Mix the three ingredients together.  Place

in a disposable piping bag and snip the end

off or put in a Ziploc bag and snip the corner off.

(This will keep in the fridge so you can make them again

and again and again!)

Heat your griddle to 325 degrees.  You don't want

these too cook too quickly.  Make desired size

pancake on greased griddle and then using the

piping bag and starting at the center of the

pancake, create a cinnamon swirl.  Wait until

the pancake has lots of bubble before you try 

to turn it.  Yo will find that when you turn it

the cinnamon swirl will melt.  If you have your

griddle too hot, it will burn the cinnamon, so I

suggest 325.

  The cinnamon kind of melts out

and creates the craters which then fill perfectly

with the cream cheese glaze.

Cream Cheese Glaze

1/2 C. butter

4 oz. cream cheese

1 1/2 C. powdered sugar

1 tsp. vanilla

In a microwave safe bowl melt the

butter and cream cheese and then stir

together.  Whisk in the powdered sugar and

vanilla.  Add a little milk if needed to make

it a glaze consistency.