Yogurt Made in the Slow Cooker

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It took me two years to try this recipe and it was one of the easiest things I've ever made.  I have no idea why making yogurt in the slow cooker seemed so intimidating to me.  Maybe I was afraid to waste 8 cups of milk if it didn't turn out?  What I've come to find, is that it's difficult to mess this recipe up.  It's only 7 steps!
This has worked so well that I'll be making yogurt in the slow cooker forever now. We love to try mixing in new things to flavour the yogurt. Our son loves it with honey, daughter a dash a vanilla, hubby loves it mixed with apple butter, I love it plain with granola on top, a mashed banana in it tastes delicious, your options are endless!
I used regular whole milk to make my yogurt and mixed it with Nancy's Plain Whole Yogurt which has pro-biotic cultures.  Do not use milk that's be Ultra- High Paturized such as most Organic milks :(  According to the comments on Shannon's blog, for lower fat yogurt, you could use fat-free half and half then strain it in a cheese cloth prior to putting it in containers to remove the extra whey.  I will be doing this sometime, as I'd like to make yogurt for my mother-in-law who's on a perscribed low-fat diet and will have a fit if I feed her fats.

The basic steps are ~1) pour 8 cups milk into slow cooker, 2) heat on low for 2.5 hours (u want it to reach 180 degrees)3) turn off slow cooker and cool for 3 hours with lid on, 4) take out 2 cups warm"ish" (or 110 degree) milk and mix with 1/2 cup yogurt,5) pour milk/yogurt mix back into slow cooker and mix well6) cover with towels and leave for 8-12 hours7) refrigerate for 8 hours
CROCKPOT YOGURT recipe is from Nourishing Days  Be sure to read the comments and recipe notes from her blog for more tips.I also recommend to pop over to the Cleaner Plate Club's website and read Ali's hilarious post on yogurt making.
Happily submitted to Frugal Fridays over at Life As Mom and Family Friendly Fridays over at Mommie Cooks!
Enjoy!


from the "Girl Scout Handbook"by Catharine C. Reiley, illustrations by Eleanor Dart and Alison Cummings1955, Girl Scouts of the United States of America

Perfect Pancakes

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Who doesn't love pancakes for breakfast? These pancakes are so good you can eat them plain.  What makes these so special, is that they're very fluffy with a slightly sweet flavour.  I love the hint of allspice added to the batter.

This recipe takes a couple extra steps, as the batter is folded into beaten egg whites.  I usually make a huge batch of these, then freeze some for later.  The pancakes are easily reheated in the toaster, which makes them slightly crispy.

PERFECT PANCAKES
from Family Circle Magazine, February 2009
Servings: sixteen 4-inch pancakes


1-1/2 cups all-purpose flour (I replace 1/2 cup flour with whole wheat)
3 tablespoons granulated sugar (I use Stevia in the Raw)
4 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon ground allspice
2 eggs
1 cup milk
1/4 cup vegetable oil
Butter, maple or pancake syrup, and/or confectioner's sugar (optional)


Preheat oven to 180 degrees F and place a foil-lined baking sheet inside. Heat a griddle or large pan to medium heat.


In a large bowl whisk together flour, granulated sugar, baking powder, salt, and allspice. Separate eggs and whisk egg yolks in a small bowl with milk and oil.


Beat egg whites with an electric mixer on medium speed until stiff peaks form, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions until no white streaks remain.


Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing pancakes at least 1 inch apart. Cook 1 minute or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.


Transfer pancakes to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter, syrup, and/or confectioner's sugar, if desired.

Printable Recipe

Enjoy!


Open House for Butterflies
by Ruth Krauss
Pictures by Maurice Sendak
1960, Harper & Row Publishers

Sharing a Morning Laugh ~

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You ever wake-up in the morning feeling a little "snarley" (is that even a word?)? Well, I did this morning. Not to worry my lovelies, I'm on my second cup of coffee and coming around now ;o)

I had to share a hilarious post, that had me burst out laughing and almost choke on my morning 'cuppa brew This Old House 2: Rude


Oh and while you're over at This Old House 2, take a peak at her gorgeous home...




Enjoy the Laugh!
 

Cod Chowder

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We love seafood chowder and it's a quick dinner to make.  Once you're done chopping the cod into chunks it takes no time at all.  This would be easy to assemble your ingredients the night before, then prepare it quickly after work.

COD CHOWDER
from Whole Foods Market Website

3 slices bacon, finely chopped
1 onion, diced
2 ribs celery, diced
1 1/2 teaspoons chopped fresh thyme leaves
1 bay leaf
2 tablespoons flour
1 pound red boiling potatoes, cut into 1/3-inch dice
2 cups low-sodium chicken broth (I use homemade)
2 (8 ounce) bottles clam juice
Salt and pepper to taste
1 pound frozen cod, cut into 3/4-inch pieces
1/2 cup frozen corn
1 cup half-and-half, heated
Heat a heavy pot over medium heat and add the bacon. Cook until the bacon is golden brown and crispy, about 10 minutes. With a slotted spoon, remove the crispy bits and reserve, leaving the fat in the pot.

Add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned. Sprinkle in the flour and cook, stirring, another 2 minutes.

Add the potatoes, chicken broth and clam juice and bring to a boil. Then reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.

Season generously with salt and pepper. Add the cod and corn. Do not stir. Cook for 5 minutes. Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

Return chowder to heat and stir in the cream, gently to avoid breaking the fish into small pieces. Season to taste. Bring chowder to serving temperature over gentle heat, uncovered. Sprinkle reserved crisped bacon on top and serve with a side salad of baby mixed greens.

Printable Recipe

Happily submitted to Family Friendly Fridays over at Mommie Cooks!

Enjoy!


from "Little Verses" a Big Golden Book
by Miriam Clark Potter
pictures by Mary Blair
1953, Golden Press New York

Peanut Butter-Granola Balls

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When you need a quick snack for the kids or are just craving something sweet, these granola balls are perfect.  Made with honey and natural peanut butter, they're a better alternative than Krispie squares made with marshmallows.  I love how sweet they are and the peanut butter taste isn't overwhelming.

They come together quickly as the ingredients are heated on the stove, then blended, scooped onto a baking sheet, and cooled in the fridge for 15min.  These would be perfect on a hot summer day when you don't feel like putting the stove on.  This recipe doubles nicely as well.

PEANUT BUTTER-GRANOLA BALLS
from Everyday Food Magazine, April 2007

1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons unsalted butter1 cup crisp rice cereal (I use Nature's Path Rice Puffs)1 cup old-fashioned rolled oats1/4 cup dried fruit (I've used raisins or dried apricots sliced into small pieces)
In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.Drop mixture by the tablespoon into mini paper cupcake or candy liners (I scoop them by Tablespoonful onto a baking sheet lined with Silpat). Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.
Printable Recipe

Happily submitted to Frugal Fridays over at Life As Mom and Family Friendly Fridays over at Mommie Cooks!
Enjoy!

from the book "Little Verses, A Big Golden Book"
by Miriam Clark Potter
pictures by Mary Blair
1953, Golden Press Inc.

First Football Game

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Sean had his first football game Tuesday evening!!!!  It was so fun!  Sean's team is the JV Leathernecks and all of the boys on his team except for 3 are in 1st grade the other 3 are in 2nd so we are a very young team.  When Sean first started practice, well the first few were hell---not even going to lie!   He whine and fussed and looked at the coaches like they were crazy and he thought I was a horrible mom for not letting him quit!  One day when we got there it was sooo hot and he looked at me and said "these people are crazy it is to hot to be out here." Granted he was right but he was still going to practice!  (Granted his grandma and I found a strip of shade that day and she ended up back in the car watching with the a/c on but that is on a need to know basis and he does not need to know :)  After that day the mean mommy that I am took away the video games and the tv and told him that I was not going to let him give up!  Not going to happen!  After he realized that I was serious he thought he might as well give it a try and he did and he came to find out that he actually likes it!  He is actually pretty good at it considering he has never played a sport up until now!  As a parent I think we were all very surprised at how well our 6 year old boys played the other night; lets just say once they had the first play and our team fumbled the ball and the other team took the ball and scored they realized hey now I know what coach Jason and Dan were talking about during practice it all clicked!  That was the only score of the game so unfortunately we did lose and mom almost fainted when I saw the size of the kids on the other team which 2 were girls (shocked at that too because they were as tall as me!) but them little boys played their little hearts out!!! Great job and it was sooooo much fun!!!! Loved every minute of it!  Will post pics soon.

Spaghetti and Meatballs

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1 1/2 pounds ground beef
3 garlic cloves, minced
4 slices bread,cubed, crust removed
2 eggs, beaten
3/4 cup parmesan cheese
salt
pepper
1/4 cup parlesy
milk

preheat oven to 350*. 

Place cubed bread in a bowl and pour in milk, a good splash for bread to soak up.

Mix together ingredients; squeeze out excess milk and add bread---mix well.

take 1/3 cup meat mixture and roll in to a ball.  Place one rimmed baking sheet lined with foil and sprayed with nonstick spray.  Bake 15-20 minutes.

Sauce

2 large cans of whole, peeled plum tomatoes
2 tablespoons olive oil
1 small onion diced
2 cloves garlic, minced
crushed red pepper flakes, to taste
salt, to taste
sugar, to taste

Saute in olive oil the diced onion, minced garlic and red pepper flakes.

After veggies are tender and lightly golden brown add the 2 cans of tomatoes and break them up....either use your hand as you put them in or use spoon.  Add salt and sugar to taste.  Add your cooked meatballs and simmer.

Beignets Recipe http://www.neworleansonline.com

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Beignets Recipe
Makes about 32 beignets

• 1 cup water
• 4 oz unsalted butter
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 cup, plus 2 tablespoons sifted all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla
• vegetable shortening, for deep frying
• confectioner's sugar

In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beatin briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pain and forms a ball. Remove the pan from the heat. Add the eggs, 1 at a time, beating well after each addition. By hand or with an electric mixer set at medium speed, beat the paste until it is smooth and glossy. Stir in the vanilla.
In a deep fryer, heat 3 inches shortening 370 degrees F. drop the dough by teaspoonfuls into the shortening, and fry the beignets in bathes, turning them, until golden brown (about 3 minutes). With a slotted spoon, remove to paper towels to drain. Sprinkle the beignets with the confectioners' sugar and serve the hot.

German Chocolate Pecan Pie

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This is a must try and the next dessert I will be fixing.....will let ya'll know how it turns out or if ya try it before me be sure to let me know how ya like it!

German Chocolate Pecan Pie

November 2007 Stephen Scott Gross enlarge

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By: Silvana Nardone From: Dessert Recipes » Part of this menu: Thanksgiving Feast with All the Fixings »
Chocolate and coconut are the secret to the world's best pecan pie. 4.64285714285714 14 Dessert Rating (14): 14 people tried this recipe.

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Key:

Vegetarian Recipes Video How-To

• 8 Servings
• 
• Prep 20 min (plus chilling) Bake 55 min

20 55 75

Ingredients

• 1 1/4 cups flour
• 1 teaspoon salt
• 1 stick (4 ounces) plus 5 tablespoons unsalted butter, 1 stick chilled and cut into small pieces
• 1/4 cup ice water
• 2 large eggs
• 1/2 cup dark brown sugar
• 1/2 cup light corn syrup
• 2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped
• 3/4 cup sweetened flake coconut
• 3/4 cup semisweet chocolate chips

Directions:

1. In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
2. On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400°.
3. Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
4. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
5. Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.