Recipes and Stories for a Full, Filled Life

John 10:10 - Jesus said, "I came that they (you and me) may have and enjoy life, and have it in abundance - to the full, til it overflows.

Wednesday, September 29, 2010

Fried Rice

Here's a quick recipe that can be changed to suit your family's likes and whatever leftovers you have on hand. You can add cooked, chopped chicken, beef or pork. You can use any leftover veggie in place of the peas.

4-5 strips bacon, cut in pieces
1 small onion, diced
2-3 c. leftover cooked rice--it must have been refrigerated until cold--freshly made rice won't work
3/4 c. frozen peas
2 eggs, beaten

Partly cook bacon, add chopped onions and continue cooking until done. Drain all grease except for about 1 tablespoon. Add rice and peas and stir until heated through. Add eggs; cook and stir for an additional 4 minutes or until eggs are done.

Sunday, September 26, 2010

Field Trip!

This weekend I visited Armstrong Apples, in Armstrong, Wisconsin which is near Campbellsport. They not only had great apples, fudge, pies, caramel apples, fresh cider and honey, but it was a great place for a family fun day! You will find a playset and games, and you can pick your own apples. They are open daily through the end of November. See for map and more info.

Wednesday, September 22, 2010

Tuesday, September 21, 2010

Rocky Road Fudge

1 bag (12 oz.) semisweet chocolate chips
1 bag (12 oz.) milk chocolate chips
1 bag (12 oz.) butterscotch chips
1 c. creamy peanut butter
3 or 4 chopped Skor or Heath candy bars OR 2/3 c. Heath Toffee Bits
2 c. mini marshmallows

In a large pan combine chips and peanut butter. Melt on stove top on very low heat; stirring often. When melted, stir in candy bars and marshmallows. Spread onto wax paper lined 13 x 9 pan. Chill partially. Before totally hardened, cut into desired size pieces. Store in covered container in refrigerator.
There's nothing more strenuous than having to push the thought of chocolate to the back of your mind.

Saturday, September 18, 2010

Cobb Salad

As a self-professed Foodie, I like studying the history of how certain recipes come to be.

The Cobb Salad started back in the 1930's in California when the owner of the Brown Derby restaurant, Bob Cobb and a friend were looking for a late-night snack. Bob looked in the fridge and pulled out left-overs. He chose a bed of mixed greens, tomatoes, cold cooked chicken, hard-boiled eggs, cheese and bacon. The salad was so good, that the next day the friend came in for lunch and requested the Cobb Salad. And so the salad was born. Since then more than 4 million Cobb salads have been sold at Brown Derby restaurants.
The beauty of this salad is how it is arranged in a bowl. Feel free to add whatever veggies you like--just keep it colorful! You can serve the salad with a vinaigrette, French or Ranch dressing.

Tuesday, September 14, 2010

Five Star Granola

8 c. old-fashioned oats
1 1/2 c. raw wheat germ
1 1/2 c. oat bran
1 1/2 c. finely chopped almonds
1 1/2 c. finely chopped pecans
1 1/2 tsp. salt
1/2 c. brown sugar
1/4 c. maple syrup
3/4 c. honey
1 c. coconut oil (or corn oil)
1 heaping T. cinnamon
1 tsp. vanilla
raisins or dried cranberries, optional

Preheat oven to 325. Line 2 large baking sheets with parchment paper. Combine oats, wheat germ, oat bran, and nuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil and cinnamon in a saucepan. Heat over medium heat to dissolve sugar; stir in vanilla. Pour over the dry ingredients, and stir to coat. Divide the mixture evenly between the two sheets.

Bake until crispy and toasted, about 20 minutes. Stir once halfway through. Turn oven off but continue to stir often as it burns easily. (It gets crisper as it cools). Cool, then stir in raisins or cranberries, if desired. Store in airtight container.
Parents perform many important functions, including eating what's left in a cereal box.

Wednesday, September 8, 2010

Parmesan Chicken with a side of Rice and Quinoa

A simple and quick recipe; it bakes in only 20 minutes.

3/4 c. mayo
1/3 c. fresh grated Parmesan cheese
6 boneless, skinless chicken breast halves
about 2T. Italian dry bread crumbs

Preheat oven to 425. Combine mayo and cheese. Arrange chicken on lightly greased pan. Evenly top with mayo mixture; sprinkle with bread crumbs. Bake 20 minutes or until done (165 degrees).
When making rice, try adding quinoa! Add 1/4 c. quinoa and 3/4 c. rice to
2 c. water, 1 t. salt and 1 T. butter in a medium saucepan. Stir. Bring to a boil. Cover and reduce heat. Cook until all water is absorbed, about 20 minutes.
About 20 years ago, Quinoa (keen-wa) was reintroduced to the world. It originated from the Incas of South America. Quinoa is the only grain that is a complete protein. About the size of a sesame seed, it comes in red and white.

Sunday, September 5, 2010

Fun and Frugal

I love plates and bowls like some people like shoes and purses! This old oak record cabinet was painted white and decorated with gaudy flowered wall paper when I bought it for $4.00 at a rummage sale. I cleaned, stripped, stained and varnished it. What a great re-purposed plate and bowl cabinet it now makes!