Why don't I make Chocolate Chip Cookies more often?

They are so easy to make and taste so much better than packaged dough. . .

Andrea’s Everyday Chocolate Chip Cookies

It’s the one my mom used, tweaked by me!

INGREDIENTS:

• 3/4 cup butter flavor vegetable shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups AP flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet, white, or milk chocolate chips (1 cup) or any combination thereof
• 1 cup coarsely chopped pecans or walnuts (optional)

PREPARATION DIRECTIONS:

1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

TIP: If nuts are omitted, add an additional handful of chocolate chips.

If they make it past the cooling rack, store them tightly sealed for a couple of days (they won't last that long. . .)

Herbal Remedies

Herbal Remedies

By Leanne Ely, C.N.C.

Dear Friends,

I love how nature provides us with the tools we need to help keep our bodies strong and healthy. Herbs are one of those tools. For thousands of years people have depended on fresh herbs to heal everything from heart burn to cancer. Most all of the expensive prescriptions we get from our local pharmacy are derived from the ancient wisdom passed down from herbalists.

So why all the hype and mixed messages in the media about herbs? Simple. Follow the money honey. Now, don't get me wrong. Modern medicine certainly has its place and you know I am a firm believer in taking your medicine. But for some common ailments and some preventative measures herbs are just what the doctor ordered. A word of caution, many herbs do have drug like qualities and should be avoided if you are taking certain medications or planning surgery. Talk with your doctor or pharmacist to be on the safe side.

When it comes to herbs fresh is best. Growing your own is a fun and fulfilling way to insure that your herbs are the highest quality and organic. Here are some common herbs and a list of the of the medicinal qualities that may help:

- Cayenne Pepper -- may relieve stomach aches and gas, possible cancer fighting benefits
- Cinnamon -- may help level blood sugar, reduce triglycerides, LDL cholesterol, lower pain
- Cloves -- anti-inflammatory, anti-bacterial, antioxidant, relieve some asthma symptoms
- Garlic -- immune system booster, antibiotic affect
- Ginger -- eliminates gas, controls intestinal tract issues, alleviates motion sickness
- Nutmeg -- may control anxiety, joint pain, lower blood pressure, improve concentration
- Oregano -- antioxidant, pathogen inhibitor
- Peppermint -- ease stomach problems, heartburn, indigestion, nausea
- Turmeric -- anti-inflammatory, antioxidant

This is just a small list. There are herbs that may relieve menstrual pain, or headaches, strengthen bones, and fight arthritis. But remember, just like with any foods, some people can be sensitive or allergic to certain herbs. Watch for side effects. With a little research and some common sense I think you'll enjoy experimenting with herbs and using what nature has provided to help keep us healthy.

Speaking of experimenting, finding a good way to use these herbs isn't hard. The obvious answer is cooking with them but you can also make your own essential oils, use them in teas, and even eat them fresh. A sprig of peppermint after a spicy dish is a great way to fight that late night heartburn.

One of my favorite herbs is garlic. It's easy to cook and is full of natural immunities to help keep the seasonal onslaught of flu and colds at bay. Roasted garlic can be used in a thousand different ways from spreads to salads to seasoning up almost any dish. Here's a great recipe on how to roast your own garlic.

Roasted Garlic

Remove outer peel from garlic cloves and place in a baking dish. Drizzle each garlic clove with olive oil, sprinkle with thyme, black pepper and some sea salt. Cover and bake for one hour at 350 degrees. Uncover and bake for about 15 more minutes. You can do a huge batch then store in a sealed container in your fridge for use later.

Love,
Leanne, Your Dinner Diva

Saving Your Dinner since 2001,

http://savingdinner.com

Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.

Thanksgiving Freezing Tips

Thanksgiving Freezing Tips

by Leanne Ely, C.N.C.
Here is a question I received that I believed warranted answering for everyone--

Hi- I LOVE "Saving Dinner"! My husband loves the food even more :) Here is my question: how feasible is it to freeze any Thanksgiving side-dishes in advance (ie cranberry sauce, casseroles, even stuffing)? Thanks! I am busy with a new baby AND hosting this year!

From, Flybaby Barbara

Hi Barbara!

Great question. You know how I'm all about doing things ahead for the holidays. And I'm all about the freezer, too. Can these two things be compatible and make for an even easier holiday? The answer is... yes and no. Some things just need to be done freshly and some things freeze beautifully, so let's take these things one by one:

1--The Turkey. Yeah, it freezes, but the quality will not be the same. This is one place where I will say make it fresh the day of. I make it the easy, juiciest most delicious way if I do say so myself. And the best part? You don't stuff it and you don't baste it. If you need the recipe (and you do!) go to savingdinner.com for the Thanksgiving Menu-Mailer--it's totally FREE, with recipes, grocery lists, timelines and even decorating hints for your table.

2--Cranberry sauce. Go ahead, knock yourself out! Again, I have a great recipe for it and it freezes beautifully. For the record, I've bought bags of fresh cranberries and frozen them in the bag I bought them in, used them about six months later and they were great too. Or you could save yourself some trouble and buy the canned variety.

3--Stuffing. I can tell you from personal experience that stuffing freezes fairly well. It can dry out a bit, but if you'll thaw it overnight in the fridge, then drizzle a little melted butter and broth over the top, cover it with foil and heat thoroughly through, it will work fine and no one will be the wiser.

4--Gravy. Good gravy, yes! Gravy is a wonderful thing to behold and it freezes fabulously. Here's a secret for you that I have in the Thanksgiving Menu-Mailer--extend your homemade gravy with some storebought stuff. Oh yeah, that's the best cheating secret out there. No one will know (your secret is safe with me!) and you too, will own the Endless Gravy Boat. This is important stuff when you're worried that your father-in-law is going to hog all the gravy!

5--Pies. You can freeze your pies--or you can buy them frozen, LOL. This is one place where I would either have people bring them or buy frozen myself. Having had a Thanksgiving baby myself (my son was born November 21st, 16 years ago!), I remember doing Thanksgiving and having my mom bring the pies.

6--Mashed potatoes. In my book, they are a non-freezable item--quality and texture suffer big time. I would make these fresh in the morning and put them in my crockpot on low all day. BUT, and this is the big BUT; TEST YOUR CROCKPOT FIRST with a pot full of taters (you can make cream of potato soup out of them later) to make SURE your crockpot won't burn them. All crockpots are not created equal and it's through trial and error that we learn our own crockpotty appliance's nuances.

7--Veggies. You can freeze sweet potato casseroles and green bean casseroles too. Those are not my particular favorite Thanksgiving veggies, but if they are mainstays at your table, rest assured, they freeze fairly well. May get a little watery on top, but easily blot-able with a paper towel and a little finesse.

8--Rolls and Butter. By all means, freeze the both of them. They freeze well, thaw well and quality does not suffer.

That about covers it. Hope it helps and Happy Thanksgiving, y'all!

Love, Leanne

PS: Want to WATCH me make Thanksgiving dinner? Check outwww.savingdinner.tv or buy the DVD! And don't forget we have aThanksgiving for the Freezer menu also!!

www.SavingDinner.com with Leanne Ely

Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.

Why You Should Teach Children to Cook

Why You Should Teach Children to Cook

By Leanne Ely, C.N.C.

Dear Friends,

As many of you know, I'm a firm believer in mixing together kids and kitchens. Cooking with our children provides opportunity for teaching valuable life skills, quality "talk-time" to learn what's going on with your kids, and it's a great memory maker.

Time in the kitchen with your children teaches time management, organization, math, nutrition and cooperation. It also increases their awareness of healthy eating, menu planning and budgeting. Allowing them to help you in the kitchen might mean your kitchen doesn't stay as neat and clean and it could take longer to make a meal, but years later, it pays off in huge dividends, especially when your children start to choose healthy foods over fast food all on their own--it happens, I promise!

There are countless object lessons you can use with your children while you cook together. For example, one meal might focus on the importance of teamwork and working together for a common goal (or recipe) as a family. Another teaching opportunity can be found in the necessity of completing the steps of a recipe in order. With older children you can compare this to the order of life and the importance of age appropriate curfews, chores, and expectations. Or how about the significance of following directions? Intentionally leave out a few ingredients in a recipe to illustrate the point and discuss this with your child.

Getting kids excited about learning to cook will serve them later on in life when it's time to strike out on their own. Learning to cook will save your grown child a lot of money and help him or her eat a lot better than their peers. Many young adults who were not exposed to the kitchen when younger eat poorly and have no clue what to do in that room with the big appliances.

The act of cooking allows us as parents to share and laugh and bond together. Counselors have counseled many a parent to do some kind of activity while having a conversation so your child doesn't feel like he's "put on the spot". Conversation over cutting boards and sinks of suds can allow you and your child to talk about school, friends, choices, and dreams without the intimidation of a one-on-one sit-down.

Children grow up and leave the nest too soon. These moments together in the kitchen can become cherished memories--don't miss out!

Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.

Food For Thought: Ground Beef

Food For Thought: Ground Beef
By Leanne Ely, C.N.C.

Dear Friends,

Ground beef is a ubiquitous family favorite when it comes to dinner. Think about all the possibilities--there's sloppy joes, hamburgers, meatloaves, meatballs, skillet dinners--and endless variations of all of the above. How can you not love it?

Even if ground beef doesn't do it for you, there is something ground up that will work for you, be it chicken, turkey, pork or even TVP (texturized vegetable protein).

But my favorite way to use ground beef (or other ground up variables) is in the skillet-- the wonderful, heavy bottomed, at-your-service skillet. With a package of thawed ground round and a few tricks, you can have dinner in a hurry--no packaged mix necessary! You can save money by doing it yourself and save yourself and your family from those scary ingredients that even your high schooler couldn't pronounce. So let's get busy, here's what you need:

*1 pound ground beef (or other ground meat)
*1 onion, chopped
*1 big old skillet
*Some veggies
*Some seasoning (garlic is always good, then think ethnically for the rest; cumin for Mexican, basil and oregano for Italian, etc.)
*And a starch, like pasta or rice

But what about meatloaf? You need to try this recipe--it's slap your mama good as they say in the South. But using the above-mentioned formula, you could turn it into a Meatloaf Scramble (just add the ketchup and milk at the end for a sauce and let simmer). It's easy to create something when you have a blueprint of what to do!

Manic Meatloaf
Serves 6

1 tablespoon olive oil
1-1/2 cup chopped onion
1/2 cup red bell pepper chopped
1/4 cup green bell pepper chopped
2 big cloves of garlic, pressed
2 eggs, beaten
1/2 cup ketchup
1/2 cup milk
1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
Salt and pepper to taste
2 pounds ground beef
1/2 pound sausage (not Italian)
3/4 cup fine bread crumbs

In a skillet, heat oil over medium high heat. Add the onion, bell peppers, and garlic. Cook for a few minutes till fragrant and beginning to wilt, then turn on low till wilted, about 10 minutes. Set aside.

In a large mixing bowl, add the meats, and remaining ingredients. Mix well. Add sauteed vegetables and mix well again. Shape into a long oval-ish blimp--resembling a fat loaf of French bread--and bake at 375 degrees in a baking pan, for approximately 45 minutes. Served with garlic mashed potatoes, (generously add some garlic powder when mashing the potatoes) and steamed broccoli. Enjoy!

Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.

To Die For Pot Roast Sandwiches

I think the name says it all. . .

With only 5 ingredients, this recipe is a keeper.

Click here to head over to Mom Advice for the complete scoop!

QVC's Today's Special Value--Great Set of Cookware

Cook's Essentials Porcelain Enamel 14pc Non-Stick Cookware Set

Retail Value: $179.00
QVC Price: $139.75
Today's Special Value Price: $115.62

• Includes 1.5 qt covered saucepan with pour spouts, 3-qt saucepan with pour spouts and a glass colander lid, 6-qt stockpot with locking glass drain lid, 4-qt covered saute pan with handle, 10" open skillet, 9-1/2" square grill pan, 11-1/2" flat round splatter screen, nylon slotted spatula, nylon slotted spoon, and nylon ladle
• Metal-utensil safe interiors lined with DuPont Teflon ScratchGuard Ultra nonstick coating for easy food release
• Phenolic soft-touch stay-cool handles
• Waffle bottoms for quicker cooking and easier release
• Tempered glass lids
• Oven safe to 350F
• Hand washing recommended
• Lifetime Limited Manufacturer's Warranty
• Made in Thailand

Peach Streusel Crisp

Peach Streusel Crisp--a great way to use up those over-ripe peaches!

• 9 ripe peaches
• 1/2 cup sugar
• 1 t. cinnamon
• 1/4 t. vanilla
• 2 T. flour

Topping:

• 1 stick cold butter
• 1 cup flour
• 2/3 cup sugar
• 1 t. cinnamon

Preheat oven to 350.

1. Grease the bottom of an 8 x 8 pan or medium casserole dish. (Double recipe for a 9 x 13 pan!)
2. Peel and pit peaches, slice, and place in a bowl. Top with sugar, flour cinnamon and vanilla. Toss to coat and set aside while preparing topping.
3. Make streusel by cutting the butter into the flour, sugar, and cinnamon. This is easily done by hand, or use a pastry cutter, or by using two forks in a chopping motion until it has a course texture.
4. Put peaches in the pan, top with strusel, and bake for 30 minutes or until the topping is golden brown and peaches are bubbling.
5. Top with vanilla ice cream!

Slow-Cookin' Pulled Chicken (Guess what we're having for supper?)

Here's my submission for Tasty Thursday! Enjoy!

Slow-Cookin' Pulled Chicken

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g>POINTS. value 3*

This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

from Hungry Girl 6/11/09

15 Ways to Eat More Local Food

From Tip Hero

I have heard a lot about the economical and environmental arguments for eating locally. But sometimes find it a bit overwhelming. This guide made it more 'digestible' and fun for me (pun intended): 15 Ways to Eat More Local Food

Cranberry Orange Scones

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/2 cup dried cranberries
• 2 teaspoons grated orange rind
• 1/2 cup buttermilk
• 1 egg
• 1 cup powdered sugar
• 2-3 tablespoons orange juice

1. Preheat oven to 400 degrees F.
2. Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in cranberries and orange peel.
4. In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
5. On a floured board, knead gently a few times, but not too much.
6. Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
7. Bake at 400 degrees F.
8. for 15-25 minutes or until light golden.
9. Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
10. Separate scones and serve warm.

From Recipezaar.

Quick and Easy Sloppy Joes

Talk about an easy supper. . .

Sloppy Joes

• 1 lb. hamburger
• 1 medium onion, chopped
• 1 Tbsp. vinegar
• 1 Tbsp. mustard
• 1/2 c. ketchup
• 1/8 tsp. pepper
• 1 tsp. sugar
• 1/4 tsp. salt

Brown hamburger with onion. Drain. Combine in skillet with remaining ingredients. Simmer about 20 minutes. Serve on toasted Hamburger Buns. Enjoy!

I just LOVE Simple Mom!

Yeah, yeah, yeah!

I get excited about great, everyday use tips that I find on the WWW.

Simple Mom had a post today that I LOVE: 18 Everyday Hacks For Cooking From Scratch.


I am going to print this one out and tape it inside the kitchen cabinet!

The Secrets of Cheap and Healthy Meals

Want to keep your food costs low even while, overall, costs are rising? Stick to these rules:
1) Set a budget and
2) never pay full price

Click here to read the rest of the article from Mary Hunt!

Baked Potato Soup

Baked Potato Soup

Ingredients
1/4 cup (1/2 stick) butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can chicken broth
1 can (12 fl. oz.) Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved

Directions
Melt butter in large saucepan over medium heat.
Add onion; cook, stirring occasionally for 1 to 2 minutes or until tender.
Stir in flour.
Gradually stir in broth and evaporated milk.
Scoop potato pulp from 1 potato (reserve potato skin); mash.
Add pulp to broth mixture.
Cook over medium heat stirring occasionally until mixture comes just to a boil.
Dice remaining potato skin and potatoes; add to soup.
Heat through.

This is great topped with all those baked potato toppers you like.

Menu Planning And Grocery Shopping

Check out this interesting post on Domestic Cents about Planning and Shopping:

Welcome to the next part of the Almost Lost Domestic Arts Series. In an earlier segment of this series I shared my experience learning to cook from scratch. Let’s just say it wasn’t an automatic thing for me. Learning to cook was great but planning to cook is another thing entirely.

The Panini Solution

Check out this frugal tip from Mary Hunt:

In the world of really delicious food, there exists a gourmet sandwich that contains a terrific secret for every home cook. It’s called a Panino, which is a pressed and grilled sandwich filled with things like meat, vegetables and cheese. Its name alone commands respect. But when you realize you can fill it with what you happen to have on hand (especially leftovers), it becomes a culinary solution.

Click here for the rest of the article and some awesome looking recipes.

Super Easy Chicken Soft Taco

I got this over at Carrie's Cooking. Check out her site. She shares lots of great recipes.

Ingredients:

1 pound boneless skinless chicken breasts, cut into strips
1 cup salsa
1 package Taco Seasoning Mix
2 cups quick rice, uncooked
8 to 12 flour tortillas (6 to 8 inch)
1 cup shredded cheddar cheese

Directions:

1. Heat 1 tablespoon oil in skillet.
2. Add chicken; cook until lightly browned.
3. Add 2 cups water, salsa and seasoning mix; stir.
4. Bring to a boil.
5. Stir in rice; cover.
6. Cook on low heat 5 minutes or until chicken is cooked through.
7. Spoon chicken mixture onto tortillas; top with cheese, if desired.
8. Fold up sides to enclose filling.

Do you Aldi?

Aldi is gearing up for holiday baking by lowering prices on baking supplies. This week looks like a great opportunity to start stocking up. Follow this link to check out the deals.


http://cincinnaticents.blogspot.com/2008/11/aldi-deals-week-of-113008.html

Rachael Ray's 30-Minute Meals

You either love Rachel Ray or you don't. . .but she does have some great, quick recipes.

Have you seen her site?

Rachael Ray's 30-Minute Meals - Every Day with Rachael Ray Recipes


Cook up Rach's fast and delicious 30-Minute Meals.