Works For Me Wednesday: Another Use for Graham Cracker Boxes

I always have cooking magazines kind of floating around--they mysteriously disappear as soon as I have bought all the ingredients for a special new dish and have preheated the oven. My cheap solution? Graham cracker boxes!! I start with these lovely extra large sized graham cracker boxes from Sam's Club. They perfectly fit even the oversized cooking magazines such as Everyday with Rachael Ray.

Measure down about 2 inches or so on one short side of the box and mark it with a Sharpie pen. On the other end mark about 4 1/2 - 5 inches from the bottom. Connect the dots for a line to cut on. And cut.

At this point you can leave it like it is, if you decorate with graham crackers, or you can do as I did and cover it with your choice of contact paper. At our house, we are taking bids on the next box--Hunny Dearest wants the next one for his magazines.

And that works for us. The magazines are handy and neat! Just make sure that you really like graham crackers---there are an awful lot of them in that box!

TAGS: tips

Baked Custard

What do you do with that last little bit of milk that is right at the pull-date or just after the pull-date? I usually make a baked egg custard. I always double the recipe--since I could eat the whole dish by myself. I usually make this once or twice a month, I've substituted that last little bit of half and half, the remnants of a can of evaporated milk left over from another dish, and even some heavy cream. I don't recommend making the whole thing with cream, as it is so very rich. A little goes a long way.

When I was little, Mom always made this when we were sick, but very seldom when we were not. Its still one of my favorite dishes.

Its very simple to make, delicious to eat, and soon you will have the recipe memorized like I do! I use the recipe in the Better Homes & Gardens Cookbook (the red plaid one).

I usually let this cool before eating, but it is good a little warm too. Be sure to refrigerate leftovers. Good with fruit and muffins, or with some fruit pancake syrup.

I have a dish of this in the oven right now, and I can hardly wait to start eating!

Preheat oven to 325 degrees.

Place 1 1/2 or 2 quart casserole dish into a deep cake pan.

Beat (I use an electric hand mixer):
3 large eggs

Add:
1 1/2 c. milk
1/3 c. sugar

Beat together with electric mixer, until mixed, but not foamy. Pour into the casserole dish, and sprinkle with nutmeg or cinnamon. Place in oven, (pull out the rack a little bit) and add hot or boiling water to the cake pan. Be sure it is level with the top of the egg mixture. This is a crucial step towards a very creamy custard.

Bake 50 - 60 minutes. Center will still be a little wobbly, you don't want to overbake the custard. Remove from oven and cool. I usually (very carefully) remove the whole pan to the counter and let it cool in the hot water for a while. Or you can just add the hot water to your sinkful of dirty dishes.

Thank you!

Thank you for the nomination for the Blogs of Beauty 2006! Whoever was kind enough to place our name on the ballot---thanks so much! I know we have some loyal readers out there in Webland and we appreciate you spending your internet time here with us.

To those of you who are new to our blog, we welcome you to our tiny kitchen on the web.

There's usually something good cooking here. We are quite budget conscious and try to eat as healthfully as possible, although we are probably not in the "crunchy" sphere. We share our menus for home cooked meals as a guide for you, just to whet your imagination and turn on that creativity in the kitchen. We like to make mealtime fun and enjoyable, plus we like when it looks pretty on the plate, and is well-balanced.

We do not post recipes that we haven't tried ourselves in our own kitchens.


We have a few plans for the blog--hopefully this fall we can get the recipes divided into sections for easier searching. We have more recipes to post, and I'm sure more menus are coming your way. I'm thinking of some how to posts, as well. If you have ideas, just let us know.


Please, if there are recipes that you would like us to share or questions that you have, just ask. We might not have the answers, but we can always ask our Mom. She's likely to know, since she's been cooking, baking and canning since she was a little girl.

Happy Cooking!
Kathryn and Mary Ann

Two-Tomato Pasta

This is the companion side dish for the Basil Pork Chops (see post below). Lest I become redundant, this recipe is also from Simple & Delicious--the latest issue.

This recipe is good, but it needs something. The flavor is delicious. I think that it needs to be baked with some mozzerella cheese on top. Thats what I'm doing with the leftovers, since the recipe makes 9 servings.

Takes about 25 minutes to prepare!

Cook according to package directions:
8 oz. uncooked bow tie pasta (I used a whole box--12 oz since I hate to have half boxes of pasta open in my cupboard.)

Meanwhile (back at the ranch, er....stove):
Saute till tender:
1 T. olive oil
1/2 c. chopped onion (abt. 1/2 a large Vidalia)
2 t. minced garlic (be sure to reconstitute if you use dried, so it won't burn)

Mix till smooth:
2 t. flour
1 5 oz can of evaporated milk
Add to the onion/garlic mix, gradually. Bring to a boil, cook and stir until thickened, abut 2 min.

Add:
6 plum tomatoes, quartered
2 c. cherry tomatoes, halved
(I used what I had available, which were Roma's. I diced them instead of quartering.)

Add:
1/2 c. shredded Parmesan cheese
1/2 t. salt
1/4 t. pepper

Cook till all is melted, stir in pasta.

Sprinkle on top:
6 basil leaves, torn

Enjoy with the Basil Pork Chops.

Basil Pork Chops

Our family enjoyed these different tasting pork chops on Friday night. The recipe is from the latest Simple & Delicious. Here is my take--since I usually change things a bit. We also had a side of Two-Tomato Pasta.

Time to Prepare and Cook: about 25 minutes

Combine in a small bowl:
1/4 c. packed brown sugar
1 1/2 t. dried basil
1/2 t. salt
1/2 t. chili powder

Add and stir til crumbly:
2 T. olive oil

Rub on:
4 boneless pork loin chops, (1/2 inch thick and 4 oz each)

Cook in a large skillet, over medium heat for 7 - 8 minutes on each side or until juices run clear.

Yield: 4 servings.

I used only 2 chops and eyeballed about 1/2 the brown sugar, etc. Also I set the chops on the grill (preheated to 250 degrees) and spread the brown sugar on top, then when I turned them, I spread it on the other side. It was hard enough to clean the grill without adding more burnt sugar to the mess. I also cooked mine 10 minutes per side. We like our meat well-done. Shawn was impressed with how tasty these were, and I loved how fast they cooked up.

Once again---here's a keeper from Reiman Publications--not that I was surprised or anything. ;-)

Kathryn's Menu for June 18 - 24

Sunday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: Father's Day Picnic in the Park

sandwiches, corn chips/cheese dip, peach and blueberry shortcake
Dinner: Fruit smoothies, Ham and Cheese Quesdillas

Monday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: Mac n Cheese, Salad

Dinner: Smothered Chicken Breasts

Tuesday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: Baked Ziti/leftovers

Dinner: Fast food

Wednesday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: sandwiches/Spinach Salad with Everything, fruit

Dinner: Fast food before care group

Thursday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: sandwiches, apple slices

Dinner: Meatball Subs

Friday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: Sloppy Joes

Dinner: Baked Potato Bar

Saturday:

Brunch: Banana Pancakes
Dinner: Philly Cheese Steaks

Kathryn's Menu for June 11 - 17

Sunday:
Breakfast: Custard and Little Debbie Oatmeal Pies (do I want to admit this?) Leftover Fruit Salad
Lunch: Eat Out After Church

Dinner: Fruit smoothies, Focaccia Snacks, Sweet Tea
Monday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Leftovers
Dinner: Slow-cooker Pot Roast and Veggies, Sweet Tea
Tuesday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Leftovers from Monday dinner
Dinner: Ham and Cheese Subs, Chocolate Pudding, Sweet Tea
Wednesday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: sandwiches
Dinner: Fast food before care group
Thursday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Mac n Cheese

Dinner: frozen pizza
Friday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Chicken Salad and Pita's
Dinner: Pasta with Meatballs, Apple Salad
Saturday:
Brunch: Banana Pancakes

Dinner: Grilled Pork Chops, Potatoes

Kathryn's Menu for June 4 - 10

Sunday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Eat out after church

Dinner: pork souvlaki w/ tzatzaki, red jello, pudding

Monday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Leftovers from Sunday, sliced avocado salad, mac n cheese or sandwiches
Dinner: Hot dog wraps, red jello, fruit salad

Tuesday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: chicken salad, crackers, sliced avocado
Dinner: ham & cheese subs

Wednesday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Tomato sandwiches, pretzels, fruit salad
Dinner: fast food on the way to care group

Thursday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: sandwiches, applesauce
Dinner: frozen pizza, ice cream

Friday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: sandwiches
Dinner: grilled steaks, Pommes Anna, peach shortcake

Saturday:
Breakfast: banana oat pancakes, juice

Lunch: sandwiches, applesauce

Dinner: BBQ

No Fail Corn on the Cob

1. Put a large pot of water on to boil.
2. Shuck however many ears of corn that you need.
3. When water is almost to a rolling boil add ears of corn.
4. Cover, and boil for 5 minutes.
5. Remove from heat and spread margarine over the ears (I use the end of a stick of margarine).
6. Sprinkle with sea salt and dill weed.
7. Eat and enjoy!

I prefer white corn as the kernels are very tender and sweet.

Asparagus with Lemon-Dill Butter

I'm always looking for ways to make veggies more memorable. In my childhood I hated veggies, and never realized that they could be good. I knew they were good for me, but thats where it ended. Veggies were boiled with a little salt and seemed tasteless to me. I've experimented with several different kinds of veggies with this sauce and mushrooms and asparagus are the winners.

Melt in medium-hot skillet:
3 T. margarine or butter (some people substitute olive oil, but I like the taste of butter)

Add:
1 t. sea salt (to taste)
1 - 2 t. dill weed
2 T. lemon juice

Add:
1 lb. fresh or frozen asparagus, washed and trimmed

Saute until asparagus is tender but still bright green--about 5 minutes.

Variation: Use a container of button mushrooms, wash lightly and saute. Don't let them cook too long.

Enjoy!

I buy asparagus when it is on sale--I've been known to buy 5 - 10 lbs at a time. I take it home, wash it, then trim the ends. I let it dry an hour in the dish drainer or colander, and then put in gallon freezer bags. I pull out just what I need for a meal. I always buy the thinnest asparagus. They are so much more tender than thick, woody stalks.

Kathryn's Menu for May 21 - 27

Sunday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: Grilled Cheese Sandwiches, Lemon Oat Bars, Sweet Tea

Dinner: Fruit smoothies, Cheesy Garlic Bread with Dipping Sauce

Monday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: Leftovers from Saturday, sandwiches

Dinner: Slow-cooker Pot Roast and Veggies, Sweet Tea

Tuesday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: Leftovers from Monday dinner

Dinner: Slow Cooker BBQ Hamburgers and fixin's, Chocolate Pudding

Wednesday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: leftovers from Tuesday dinner, sandwiches

Dinner: Sausage and Potatoes, Salad, Sliced Peaches, Sweet Tea

Thursday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: leftovers from Wednesday dinner

Dinner: frozen pizza

Friday:

Breakfast: Oatmeal, yogurt, cereal, fruit

Lunch: Chicken Salad and Pita's

Dinner: fast food enroute to visiting family

Saturday:

Visiting family so we will be eating their food. ;-)

We aren't morning people, so we use easy breakfast food, except on the weekends. I usually take my breakfast to work, Knox has oatmeal, and Shawn has cereal while feeding Knox. Tuesday and Thursday evenings, Shawn is at EMT class so I stay in town to save gas and time since we have a 35 minute commute home. He either brings me a plate or I grab dinner in town.

Lemon Oat Bars

Another recipe that I tried yesterday--from the latest Simple & Delicious. No link in the title--this recipe is subscriber only. I will be honest with you, they are not paying me to say this, but it is worth the money to subscribe to their cooking magazines. Our Mom gets us subscriptions as a Christmas gift every year. I get Simple & Delicious, and Taste of Home. Every issue has at least 2 recipes that are keepers.

Preheat oven to 350 degrees.

1 1/2 c. flour
1 c. old-fashioned oats (I used quick oats with good success)
1 c. packed brown sugar
1/2 t. salt
1/4 t. cinnamon

In a large bowl, combine 1st 5 ingredients.

2/3 c. butter (I used margarine)

Cut in butter until crumbly. Press 3 cups into a greased 9 inch square pan. Set aside remaining oat mixture. Bake at 350 degreese for 10 minutes.

1 can (14 oz.) sweetened condensed milk
1/2 c. lemon juice
1 1/2 t. grated lemon peel (I used dried, and measured it out in a small bowl, and soaked it in3 t. hot water to make them soft. I did this first, before I started the oat mixture.)

In a small bowl, whisk last 3 ingredients together. Pour over hot crust. Sprinkle with the reserved oat mixture. Bake for 25 - 30 minutes or until the edges are brown. Cool on a wire rack.

Yield: 9 servings. (Best cold and I would probably make 18 servings since these bars are really rich.)

Smothered Chicken Breasts

Last, night, I tried this recipe out of my latest Simple & Delicious magazine and it is incredible. Really good and really easy, just as promised. My little boy loved the chicken, I diced some up for him after it had cooked. I halved the recipe--it was really easy to do--because my husband won't eat chicken. Monday's lunch is assured to be yummy! I changed it slightly, as you can see if you click on the title.

4 boneless skinless chicken breast halves (6 oz. each)
1/4 t. salt
1/4 t. lemon-pepper seasoning
1 T. olive oil

Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 13 - 15 minutes or until juices run clear; removed and keep warm.

8 bacon strips

In the same skillet, cook bacon over medium hea until crips. Using a slotted spoon, remove to paper towels; drain, reserving 2 T. drippings. (I took mine out of the freezer, since I keep pre-cooked bacon handy, and heated it up. I just added a little water while the onion cooked, since I had no drippings to speak of.)

1 medium onion, sliced
1/4 c. packed brown sugar

In the drippings, saute the onion and brown sugar until onion is golden.

4 slices Colby-Jack cheese (or 1/2 c. shredded)

Assembly: Place two bacon strips on each chicken breast half; top with carmelized onion and 1 slice of cheese. I put them back in a warmed oven to melt the cheese, while I fixed corn on the cob and set the table.

4 servings.

Menu Idea:
Smothered Chicken Breasts
Corn on the Cob or Asparagus
Spinach Salad
Lemon Oat Bars
Sweet Tea

Top-Of-The-Stove Cookies

These easy cookies were one of our favorites growing up. Mom loved them because they were un-sneakable...when taken off the waxed paper, they left a residue behind and all Mom had to do was look for the culprit with the chocolate on the corners of her lips. "None for supper for you!" she would say as she dished up poached fish, split pea soup or liver. (Obviously, not items on our favorites list.)

This is one of those fast recipes, and it is good to be prepared with all the ingredients beforehand. I also have waxed paper or foil spread out, ready on the counter or in a cookie sheet--ready to drop the hot mixture as soon as the oats are mixed in.

Bring to a rolling boil and boil for 2 minutes: (I use a 6 qt. saucepot)

1/2 c. margarine
2 c. sugar
1/2 c. milk
1/2 t. salt
2 T. peanut butter

.Turn off heat and leave on the burner. Add:

3 T. cocoa
3 C. quick oats
1/2 c. nuts, coconut, raisins, etc (optional)
1 t. vanilla

Mix well with a wooden spool. Work quickly using 2 spoons or a cookie scoop and drop onto the waxed paper. Cookies will firm up as they cool. Makes about 2 1/2 dozen.

Variation: Substitute 1T. peanut butter for the cocoa if you want an all peanut butter cookie.

Mom's Lasagna

This was our all-time favorite meal growing up. Mom's gotten rave reviews on this one from 100% Italian-Americans. If I am making this for company, I use a 9 x 13 pan, or 2 8 x 8 pans. Just for us two, I make 3 freezer meals out of it. I follow a hint found in a Taste of Home (last summer) and I make it in 3 breadpans. If you do it in 3 breadpans, then you need 11 lasagna noodles. I just cut off the ends and use them in the top layer of the last pan. If you need the breadpans, you can line them with foil, freeze and remove to a Ziploc bag. Be sure to wrap well if freezing.
This is an extra-special freezer meal. The meat sauce also can be made and frozen. It's good just as a pasta sauce. I also sometimes add a layer of pepperoni and I've been known to be really liberal with the mozzerella cheese.
I have modified the recipe slightly to accomodate my husband's dislike for ricotta or cottage cheeses.
Meat mixture:
1 lb. ground beef, brown and drain off grease.
Add:
1 clove garlic
1 T. dried parsley
1 T. dried basil
2 t. salt (I leave it out or cut it WAY back)
2 1/2 c. canned diced tomato (I use 2 cans, or use 3 cans for extra sauce)
1 6 oz. can tomato paste
Mix altogether and simmer for 1 hour.

Cheese mixture:
3 c. cottage cheese
2 eggs
1 t. salt
1/2 t. pepper
2 T. dried parsley
1/2 c. parmesan cheese
1 lb. shredded mozzerella cheese (reserve 1/2 - 3/4 cup)
Mix altogether. I usually substitute 1 1/2 c. half and half for the cottage cheese and add another 1/4 c. grated parmesan cheese, and 1 cup mozzarella cheese.

Cook according to package directons:
1 10 oz. pkg of lasagna noodles
Drain and toss with:
1 T. olive oil

Spray pan with cooking spray. Layer 1/2 noodles, 1/2 cheese mixture, an 1/2 meat mixture, then the rest of the noodles, cheese mixture, ending with the meat. Sprinkle with reserved cheese.
Bake at 375 degrees for 30 minutes, or if refrigerated, bake for 40 - 45 minutes.

Glazed Ham

I received a recipe in an Old Fashioned Living newsletter that I modified for our Easter dinner.

6 lb. ham (I used a ready to cook butt roast)

I placed it in the crock pot before church on low. It cooked until we got home, about 5 hours. I checked the internal temperature and it was 160 degrees.
I took the removeable stoneware bowl out of the crockpot and glazed it with a mixture of:
1 c. brown sugar
1/4 c. pure maple syrup
1/4 c. yellow mustard

I then placed the whole thing in the oven and baked it at 350 degrees for about 20 minutes and then reglazed it and baked another 20 minutes.
As Rachael Ray would say, "Yummo!"

Molasses Crinkles

Cream together in large bowl:
3/4 c. shortening
1 c. brown sugar
1/4 c. molasses

Add and mix well:
2 1/4 c. flour
2 tsp. soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough. Form into balls about the size of a walnut. Roll in granulated sugar. Bake at 375 degrees for 10 - 12 minutes. We like them soft and chewy. Makes about 6 dozen. The dough freezes well and the cookies do too.

Double Chocolate Chip Cookies

One of Shawn's favorites!! We substitute semi-sweet chocolate chips for the vanilla chips.

Cream together in large bowl:
1 c. margarine
3/4 c. brown sugar
1/2 c .sugar
1 egg
1 tsp. vanilla

Mix in:
2 c. flour
1/4 c. cocoa
1 tsp. soda
1/2 tsp. salt

Stir in:
1 c. vanilla chips (or semi-sweet)

Bake at 375 degrees for 7-10 minutes. I usually refrigerate the dough and sometimes freeze it. Should be chewy and moist.
Makes about 3 dozen.

In Celebration Of: National Banana Bread Day

Yes, really....and in honor of that day, I made this lovely, wonderful Banana Pound Cake last week. I got the recipe from one of the last Taste of Home magazines...(this is our theme). It is super!!! I followed the recipe exactly, since I've never made many pound cakes. It was slightly crusty on the outside, dense and moist on the inside.

INGREDIENTS
3 teaspoons sugar plus 3 cups sugar, divided
1 cup butter, softened
6 eggs
1 cup mashed ripe banana (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
GLAZE
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons milk

SERVINGS
12-15

DIRECTIONS
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined. Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.

Parmesan Potatoes

I have no idea what recipe(s) this evolved from, but we love it. Shawn is a meat and potatoes kind of guy and this is one more good way to fix them. Its very easy to make. I have not put any amounts down for the salt and pepper---you know how much you like. Reduce or enlarge depending on how many people you are service. I also like this recipe made with sweet potatoes or carrots.

1. Preheat oven to 400 degrees.
2. Spray cookie sheet with pan spray.
3. Wash and slice red or gold potatoes lengthwise into about 4 pieces, roughly 1/4" thick. Use however many you think you will eat--I usually make a cookie sheet full and have enough for 2 meals, about 5 large potatoes. Also, I sometimes use a ripple slicer (Pampered Chef) and that makes them look really pretty.
4. Melt some margarine or butter (or use olive oil) and sprinkle it, spoon it, brush it over all the slices. I use about 3 T. for a whole sheet of potatoes.
5. Sprinkle liberally with sea salt, black pepper, and garlic powder.
6. Grate some Parmesan cheese and sprinkle over the top.
7. Bake at 400 degrees for about 40 minutes. Potatoes should be cooked thru and cheese on top will be golden brown.