I looove Fall.  The colors, the cool weather (which means an excuse to start a fire in the fireplace,) and the foods that just “go” with the season like chili and pumpkin bread.

We bought pumpkins at Walmart for each of the kids, and because we waited until they went on sale ($2.47 each for huge pumpkins!) I bought 3 extra pumpkins for me to try my hand at making puree.  I love to make pumpkin bread, pumpkin muffins, pumpkin pancakes and pumpkin cheesecake.

I surfed online a bit and found a couple of handy tricks:

• If you want to roast your pumpkin seeds (such a yummy and healthy snack) you only need to put the pumpkin innards (I know that sounds gross, but they are gross) into a bowl and fill with water.  The pumpkin seeds float to the top!  All these years I’ve been getting my hands entwined in the stringy mess, sliding out each seed, and it usually took so long that I quit before getting most of the seeds.  Yesterday I took the “float” advice from Alton Brown at the Food Network and it was only minutes until I had all the seeds scooped out.  There’s a couple of ways to roast your seeds:  on the stove or in the oven.
• If you want to make pumpkin puree (you know, what many of us buy in a can so that we can make pumpkin pie or pumpkin bread) it’s amazingly easy.  I had been told to peel the pumpkin after cleaning out the inside… uh, that’s just too much work in my mind; peeling potatoes are bad enough, but a huge pumpkin?  Huh-uh.  BUT today I found out that you don’t have to peel!  Here’s a great tutorial of this easy process.  

Pumpkins sum up the Fall season for me: warm colors, yummy foods.  Please leave a comment and share your favorite pumpkin recipe!

The no-rinse hand sanitizers have always bothered me.  It’s the thought of putting chemicals on my hands to kill germs but not rinsing them off… then I rub my itching eye or lick the chocolate off my finger…  I don’t know, it’s just doesn’t seem healthy.

But I like the concept, a lot.  If we’re on a trip and stop at a gas station to use the bathroom, I just can’t believe there’s any part of my body with worse germs and bacteria than what’s on the doors and faucet and doorknob of that bathroom.  In the past I’ve kept baby wipes to clean our hands after using a nasty public restroom, but I like the idea of a hand sanitizer much better– something that will actually kill the germs!

I found this recipe online, and I can’t wait to try it out!  It calls for ingredients I need to purchase so I haven’t made it yet, but I’ll let you know how it goes when I try it out.  If you make it before me, please share your results!

Homemade Hand Sanitizer

• 1 cup aloe vera gel
• 1 tsp rubbing alcohol
• 2 tsp vegetable glycerin
• 8-10 drops tea tree or lavender essential oil

Check out the full information here if you are interested in making your own hand sanitizer!

Mmm… I just made a batch of my mom’s Sausage Cheese Balls.  I love these things, and so does my family.  They’re an easy way to get a hot breakfast into my kids bellies, and I don’t have to cook in the morning!

I make a batch (or double it, or triple it) and then freeze them.  So the bit of time I spent today will provide breakfast for the kids one morning a week for the next month– more if I had made more than one batch!

Here’s the recipe:

Sausage Cheese Balls

• 3 cups Bisquick (or Master Mix– recipe to come later)
• 1 lb. cheddar cheese, grated
• 1 lb. sausage (turkey or pork, both work great)

Cook sausage until crumbled; drain if necessary.  Melt cheese into sausage.  Add Bisquick (you’ll need to just mash it together with your hands at this point.)  Roll into balls about the size of a walnut and place on cookie sheet.  Bake at 400* for 15 minutes.  Cool on paper towels.

*To freeze:  I put 9-12 into sandwich baggies, and then put the sandwich baggies into gallon-sized freezer baggies.  The night before we’re going to have the Sausage Cheese Balls, I take out one of the baggies and put it in the fridge.  By morning they’re defrosted and ready to be heated in the toaster oven or microwave.

This is a yumm-o breakfast that has plenty of protein, and we add some fresh fruit to round it out.

Ugh.  Easter is one of those get-togethers that is focused on the ‘big meal’ and I always end the day feeling like I ate way too much.  Which I did.  Delicious ham, mashed potatoes and gravy, steamed vegetables with cheese sauce, fruit salad, potato salad, and rolls… plus the sweets: bird’s nests, chocolate-peanut butter eggs, candy, candy, candy…  I also made a light elegant dessert I found on Delish.com: Tulipes with Raspberry Sorbet.  The little cookie-cups look like they take a lot of time and effort to make, but they were super easy and I made them the day before in a jiffy.  Aren’t they pretty? 

Although I’m not eating today, I made an appetizer supper for the family with yesterday’s leftovers of ham, cheese sauce, eggs, and mashed potatoes:  Cheesy Potato Pancakes, Deviled Eggs, and Ham-n-Cheese Tortes, all of which I found on AllRecipes and Recipezaar. 

Now for the rest of the week:

• Tuesday:      The traditional post-Easter beans and cornbread;  gotta make good use of that ham bone!
• Wednesday:  Sloppy Joes with sweet potato chips
• Thursday:    Parmesan Chicken with spinach noodles and salad
• Friday:         Leftovers
• Saturday:     Walnut Chicken Skillet with rice and salad

In case you haven’t made your own potato chips, they’re easy and soo tasty.  I use sweet potatoes because they’re higher in fiber and have a unique flavor. 

Sweet Potato Chips:  Wash 2 sweet potatoes well and slice thin.  Heat half-inch olive oil in a skillet over med-high heat.  Carefully add the potato slices and allow to cook until slightly brown, turning over to get both sides done.  When chips are lightly browned, use a slotted spoon and set on paper towel-covered plate; salt immediately.  Allow to cool; the chips will get crispier as they sit.    *These can also be baked in a low-temperature oven or even in the microwave for an even healthier version!

Oh, you know it’s a good recipe when the recipe card is torn, wrinkled, and has various spill-spots on it.  I found it in an old cooking magazine; have no idea which magazine, but we’ve been enjoying this meal for at least 10 years.  It’s a family favorite that is best served with rice and a salad.  I double or triple the walnuts and the sauce so it’s almost a gravy… yum.

Walnut Chicken Skillet

• 2 teaspoons cornstarch, divided
• 3 tablespoons soy sauce, divided
• 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
• 1 tablespoon water
• 1-1/2 teaspoons vinegar
• 1-1/2 teaspoons sugar
• Dash hot pepper sauce
• 1/2 cup walnut halves
• 3 tablespoons vegetable oil
• 1 medium green pepper, cut into 1-inch pieces
• 1/2 teaspoon ground ginger

In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat.  Cover and refrigerate for 30 minutes.  Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside.  In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside.  In the same skillet, stir-fry chicken until juices run clear.  Remove and keep warm.  Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender.  Stir cornstarch mixture; add to skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Return chicken and walnuts to pan.

I’ve struggled with making my menu the last couple of weeks, what with being out of town and then our computer virus.  We ended up having too much pizza!  It was a good reminder of how important a meal plan is to my family’s health and my sanity!

I spent time today, though, planning the menu and making mixes for bread and pancakes.  I even got some granola made, and am sharing the recipe with you.  It’s my mom’s recipe; it’s delish and sooo filling.  The great thing about granola is that you can add in whatever extra nuts, seeds, or dried fruit you’ve got in your pantry; it’s different every time I make it and good every time! 

JANET’S GRANOLA

6 cups old-fashioned oats

1 cup wheat germ (or oat bran)

1 cup roasted sunflower seeds

1/2 cup oil

1/2 cup honey

Mix together thoroughly and spread on 2 cookie sheets/jelly roll pans.  Bake (300*) about 1/2 hour, stirring occasionally.  Let cool and stir again before storing in a sealed container.

     *Optional additions: 1 cup pecans, walnuts, almonds, raisins, pumpkin seeds, etc.  The more, the better!

     *I also like to add several shakes of cinnamon or pumpkin pie spice

Now for my menu; this week I’m doing better than pizza :) 

• Monday:     tortellini, meat sauce, salad
• Tuesday:     appetizer supper (meatballs, cheese, crackers, fruit)  *This meal is to eat up some of the 15 pounds of cheese we got on sale at the Amish bulk foods store!
• Wednesday: burritos, nachos, fruit
• Thursday:    lentil soup, toast
• Friday:        salsa chicken, rice, tamales
• Saturday:    leftovers from the week

This week is a little crazier than usual; getting back from our retreat put me a little behind schedule on planning and groceries, plus this Saturday is Josiah’s birthday party.  I’m aiming for easy dishes– well, I always aim for easy dishes, but this week’s meals take even less prep time than normal.  Except for that Pad Thai!  I didn’t make it last week, so I’m going to try again Thursday.

The Plan:

• Monday–          cheddar muffins, eggs, and sausage
• Tuesday–          15-bean soup, toast
• Wednesday–      chicken and rice casserole, veggie 
• Thursday–         that darn pad thai
• Friday–             meatloaf, brown rice, salad
• Saturday–         chili/hot dogs/chili dogs, baked beans

Since my mouth is watering at the thought of Friday’s meatloaf, I’ll share the recipe with you.  Nate found the recipe on a bottle of a locally-made condiment, Show-Me Barbeque Sauce.  It’s the easiest and tastiest meatloaf I’ve ever made or had, and my kids eat it up!  There’s no chopping necessary; the recipe suggests adding an optional 1/2 c. onion or green peppers, but I add some dried green pepper flakes that I get from an Amish bulk foods store and a couple of shakes of onion powder and it’s fantastic! 

Show-Me Meatloaf

• 1/3 c. Show-Me barbeque sauce
• 1 egg
• 1 c. bread crumbs
• 1 tsp. salt

Mix ingredients together and add to 1 and 1/2 lbs. ground beef.  Form into loaf and put into bread pan.  Bake 350* for 45 minutes.  Add 1/3 c. sauce on top and bake 15 minutes more.

Since I’m on a 10-day commitment to eat differently, I’m changing up some of next week’s menu and serving things I’m not too interested in on the days I’m not eating much.  Hey, that’s one of the perks of being Queen of this kitchen castle!

The Plan:

• Sunday-               fresh fruit (at Small Group– pizzas)
• Monday-              pizza (kids) restaurant (me & Nate Date Night)
• Tuesday-             baked potato soup, toast
• Wednesday-         pad thai (first time for everything– wish me luck!)
• Thursday-            beans, cornbread (skipped it last week)
• Friday-                taco salad
• Saturday-             Small Group Retreat, no cooking for me!  :)

Awesome, that mess is out of my head!  I’ve got a list of groceries still to get, but the thinkin’ part is done!

Happy, Happy Valentine’s Day!  Or is it… Happy Money Day for the Chocolate, Flowers, and Greeting Card Businesses?  Oh well, I’m glad to have a day to make those I love feel special.  I try to do something for our kids pretty often, but today I spent extra effort to make my kids smile.

First thing this morning Nate and I made heart-shaped pancakes and heart-shaped sausage for breakfast; this is a more-than-special-treat not only because of the heart shapes, but also because it was prepared this morning– I’m not a morning person, so most breakfasts are made in batches ahead of time and warmed up in the morning.  The cooking with Nate was really fun, too; kinda romantic, actually.  ;)

We then spent a bit of time taking valentines to the kids’ friends.  Because we homeschool there’s not a Valentine party at school for the kids to exchange treats with their friends, so we took the treats to them!  It was fun to suprise other families, and for our kids to experience the joy of giving to others.

Supper was a very special event.  Throughout the week I gave the kids dining etiquette lessons, and so tonight they took their baths early, got dressed in church clothes, and came to a very fancy supper in our dining room.  We used our wedding china, my grandma’s depression glass, and linen napkins, plus put out the ‘extra’ silverware to make sure they could use all they’d learned.  See the beautiful roses Nate suprised me with? 

Nate and I served the kids, calling them “Ma’am” and “Sir” and they loved it.  It was so funny, they hardly talked at all during the meal; maybe I should tell them it’s always time for good etiquette!

I’m not a good cook.  I don’t love to cook, I don’t like to spend much time in the kitchen, and I don’t like to ‘try something new’ even at restaurants.  I like food, don’t get me wrong; but I like what I like, and I don’t like to spend a lot of time thinking about it or making it (and definitely not cleaning it up!) 

The good news is, I found ways to save time and energy so that I don’t have to deal with cooking as much as I used to.  Like, I make homemade bread almost every day, but I use my bread machine; I double most recipes and freeze half for another day; and I plan my menu each week.

Planning a menu each week saves a lot of time!  It may take several minutes for the actual planning, but then it saves oh, so much time all week long!  Since I can’t stand to waste time thinking about what to make, I get it all over with once and then just follow my plan for the rest of the week.  We waste less food this way, I can plan for leftovers, and I can be sure to have a variety of healthy foods for my family without having to think it all through every day.  I can’t say I always stay on the menu plan, but for the most part I do– simply because I hate to think about cooking and it’s just easier to follow directions.

So, here’s my plan for next week:

• Sunday–         Lentil Soup (at Small Group)
• Monday–        Sandwiches and Sweet Potato Chips
• Tuesday–       Chili and toast
• Wednesday–   Salsa Chicken and Rice
• Thursday–      Beans and Cornbread
• Friday–          Spaghetti and Green Beans
• Saturday–       Leftovers

Mmmm… makes me hungry already!  Since I have a Master List for Breakfasts and Lunches, they are always the same each week; I don’t have to think about those unless I choose to make something different. 

What are you having for supper next week?