Sweets for the sweet (with pics!!)

My friend posted this recipe on Facebook, and it was one of those "must makes"! NOW.
 I made it this morning around 8/9am, & the longer it sat, somehow, it tasted better!
 This recipe is compliments of Best Yummy Recipes
   http://www.bestyummyrecipes.com/banana-coconut-upside-down-cake/
For the brown sugar combo, you don't need to caramelize it. All you need to do is have your burner on low, to dissolve the sugar, then pour over w/o forgetting your coconut.....

Banana Coconut Upside Down Cake

Ingredients

• 1 BettyCrocker yellow cake mix
• 3 whole eggs
• 1/4 cup oil
• 1/2 cup sour cream
• 1/2 cup water
• 6 bananas sliced 1/4 inch thick
• 1 1/2 cups shredded coconut
• 1 cup packed brown sugar
• 1/2 cup butter, divided
• 2 Tablespoons lemon juice

Directions

1. Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
3. Place banana slices evenly on the bottom of the two cake pans.
4. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
5. Pour cake batter on top of the coconut into the two pans, dividing equally.
6. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

Back in action!

I know, I've been mia lately.....life got the best of me in more ways then one.....
   However, garden season is starting, & I'm getting into the swing of canning season as well. I've made a batch of apple jelly already....of course, used a no-pectin recipe, shouldn't have but did....had to recook it by adding pectin, it finally set beautifully!
  I also pressure canned some potatoes for the first time! I did one batch of 4 quarts of sliced potatoes, and the 2nd batch was 10 pints, 6 sliced, 4 diced......5 out of 10 lost water, but that's because I goofed, & pulled the weight off too early! No-no......but, since they sealed are still good, it just means they'll be used first so they don't brown quicker! I've got some nice mentors online that have been walking me threw :) My next step will be making an actual meal to can, for later use! (Or to be added to one of my summer menus)!
   

Here are my potatoes! I haven't taken a shot yet of my apple jelly....but there's more to come! I follow Ball's  & the NCHFP recipes, or if I find or receive one from a friend, I make sure their directions co-inside with /NCHFPBall's on the ingredients before I attempt it.

Low-cost Fall recipes

With Fall now being here, the leaves will be dropping, fall gardens will be planted, & it'll be getting colder.
  I usually start playing with recipes this time of year, because I don't mind turning on the oven. I maybe run the oven 2 or 3 times during all Summer due to the heat, so I enjoy baking even more this time of year. I'm already finding yummy, low-cost recipes I'll be sharing here until Spring.

I'll be starting them in October. This one came from
Shaken Together Life at http://www.shakentogetherlife.com/2011/10/taste-this-tuesday-fall-baking-series_10.html
She has other recipes on her blog that are pumpkin related, so go ahead & browse. I'll be making them as I go, as well.

mini pumpkin pie croissant

cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.

Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it.

Bake at 375* for about 13-15 minutes – you want them to be lightly browned and the dough baked through.

Here's a small measurements and substitutions list

I figured since this blog is all about cooking, of all types, I decided to do a search on websites that have them already put together. Here are there links.....(I'll be adding more as I find them, bare with me please).

Here's a website that's got some neat substitutions for Whipping Cream....its needed in SO many recipes, but so expensive! I'm wanting to make rice pudding, so I don't have to buy cream, I had to look up a sub for something I had on hand, this site has a list of different items you can use instead.

http://voices.yahoo.com/easy-substitutes-buttermilk-whipping-cream-and-11971235.html

Menu plan for weekend of Sept. 6th-8th

Given this weekend goes according, and the girls are here Friday, this is the menu I have set, however, with 1 slight change. I don't have any sweet potatoes, so will be using some Russet potatoes instead. I do have to purchase a few things on this list that I ran out of already since my last shopping day, but, it won't be that much. I'm still averaging $20-40 per weekend for 3 meals., still not bad at all.

Friday, Sept 6th

Slow Cooker Beef Stroganoff

http://thewellfednewlyweds.blogspot.com/2011/04/slow-cooker-beef-stroganoff.html

2 to 3 lbs. beef stew meat (or a 3 lb. chuck roast, cubed)

1 md. yellow onion, diced

1 t. salt

1/4 t. black pepper

1 1/2 c. beef broth or stock

1 T. Worcestershire sauce

1 T. ketchup

1/4 t. garlic salt

1/3 c. all-purpose flour

6-7 T. water

8 oz. mushrooms, sliced (optional)

1/2 c. sour cream

Place the beef, onion, salt, and pepper in a slow cooker. Stir to combine. In a small bowl, whisk together the beef broth, Worcestershire sauce, ketchup, and garlic salt. Pour the broth mixture into the slow cooker. Put the lid on the cooker and cook on low for 7 to 9 hours or on high for 4 to 5 hours. In a small bowl, combine the flour and water and whisk to combine. The mixture should be thick but still be able to be poured. (Add extra water, 1 tablespoon at a time, if necessary, to achieve the proper consistency.) Pour the flour mixture into the slow cooker and whisk to combine. Add the mushrooms and stir to combine. Cook on high for 30 minutes. Stir in the sour cream just before serving.

Serves 6.

Saturday, Sept. 7th

  I have to figure out something for this date, as I'm out of chicken breasts & can't do what I wanted to do originally...

Sunday, Sept 8th

Overnight egg, cheese, sausage breakfast----crock pot

http://crockpot365.blogspot.com/2008/02/overnight-egg-cheese-and-sausage.html

5 large eggs

3/4 cup cut up cooked sausage (I had chicken and apple)

1 1/2 cups shredded cheese

4 baby potatoes

1 cup milk

salt & pepper to taste

Chop up your potatoes in little cubes. Mx egg and milk together inside your crockpot insert. Add other ingredients, mix again. Cover and cook on low for 8 hours or so.

Note: If using sausage, no need for salt & pepper.

Menu for dinner the weekend of Aug 23rd-25th

Due to ride situations, the girls stayed the night with a friend of mine, so I didn't have to cook anything special for Friday. This weekend is going to be Sloppy Joe's for tonight, and Forgotten Jambalaya for Sunday. My husband's hobby & career is cooking, so he loves to tease me when I try & make my own version of things that I already know he's made & is good at making. But, I told him, his Jambalaya can't be frozen, & isn't for the crock pot.....

Here is tonight's dinner:

Sloppy Joes-----Crock Pot

Ingredients:

2 pounds  ground beef

1 large onion, chopped

2 garlic cloves

1 8 oz can tomato sauce

1 6 oz can tomato paste

1/2 cup ketchup

1/3 cup packed brown sugar

3 T. soy sauce

12 hamburger buns

Directions:

Brown ground beef with onions and garlic cloves (If you were following the freezer instructions, this is already done.)    Dump tomato sauce, tomato paste, ketchup, brown sugar and soy sauce into slow cooker.  Mix it up.  Pour meat mixture in and mix it well.  Turn on low and cook 2-4 hours.

http://www.sidetrackedsarah.com/2012/07/simple-slow-cooker-sloppy-joes/

This will be Sunday's dinner, on the 25th

Forgotten Jambalaya

Ingredients

1 can (14-1/2 oz) diced tomatoes, undrained

1 can (14-1/2 oz) beef or chicken broth

1 can (6 oz) tomato paste

2 medium green peppers, chopped

1 medium red pepper, chopped

1 medium onion, chopped

3 celery ribs, chopped

1 tablespoon minced garlic

3 teaspoons dried parsley flakes

2 teaspoons dried basil

1-1/2 teaspoons dried oregano

1-1/4 teaspoons salt

1/2 teaspoon cayenne pepper

1/2 teaspoon hot pepper sauce

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 pound smoked sausage, halved and cut into 1/4-inch slices

Optional - 1/2 pound uncooked medium shrimp, peeled and deveined

Hot cooked rice

Directions

In a gallon freezer bag add cubed chicken breasts and sliced smoked sausage.  Next add tomato paste, garlic, parsley, basil, oregano, salt, cayenne pepper and hot pepper sauce to the bag.  Next, add green peppers, red pepper, onion and celery to the bag.  Seal the bag removing as much air as possible.  Freeze it add forget it!  Save diced tomatoes, broth and shrimp for the day of cooking.

In a 5-qt. or larger slow cooker, place frozen jambalaya.  Pour diced tomatoes and broth over top. Cover and cook on low for 5-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Makes about 11 servings.

   Recipe came from this link: http://onehorsethrift.blogspot.ca/

  Now, I've never personally made jambalaya, and honestly am out of chicken, so will have to see what I have to substitute it with! 

Meal menu for the weekend of Aug 16th-18th

Dinner list for last weekend:

Friday was crock pot Chicken & Dumplings

Chicken & Dumplings------Crock Pot

3 pounds boneless, skinless chicken

1 onion, chopped

16 ounces frozen vegetables

2 cans cream-of-chicken soup

1 can refrigerated biscuits, or one batch of drop biscuits

Directions:

Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in a freezer bag.  Freeze in a freezer bag and label.

On Cooking day:

Cover and cook on low for 6-8 hours, or on high for 4-5.  An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.  Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongy and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

   This recipe came from here: http://www.sidetrackedsarah.com/2011/10/chicken-dumplings-from-freezer-to-crockpot/ 

Saturday's dinner

Beef Shepherd’s Pie Recipe for your Slow Cooker

Ingredients:

2 pounds ground beef (browned)

1 medium onion (chopped

1 clove garlic (chopped)

1 can diced tomatoes

1 bag frozen peas

1 cup chopped carrots

2 t. oregano

1 t. salt

½ t. pepper

2 packages (24 oz each) mashed potatoes

Directions:  Mix all ingredients together except mashed potatoes.   Cook on low for 7 to 8 hours.  Mix up mashed potatoes, the day you plan to serve the meal.  Put on top of the meat & veggie mixture and cook for 30 minutes, giving the mashed potatoes a chance to heat all the way through.   We topped ours with cheese….but that is totally optional!

Steps to Prep this for the Freezer:   

Brown ground beef, chop onion, mince garlic.

Mix all ingredients together except mashed potatoes.  Place in freezer safe bag, label, lay flat and freeze.

http://www.sidetrackedsarah.com/2013/01/crockpot-beef-shepherds-pie-recipe/

I had forgotten to prep dinner Saturday evening, & Sunday I wasn't feeling well, so I took the chicken, fillet it, seasoned, and served with mac & cheese...was fast, and easy. I'll be keeping better with my menu plan from now on though, because I'm planning on having them all prepared before Friday, when the girls arrive. 

Dinner tonight

I spent most of the day with my good friend, and grocery shopping.....since I'm trying to make dump crock pot recipes for weekends, I've got 3 lined up for this coming weekend. I forgot all about what to make for dinner tonight! So, since I was separating some ground beef for 2 other meals, I pulled aside 2 pounds of ground beef (I used 80/20 because it comes in a large 5lb package at our Aldi for under $13).
  I made my infamous Cheese-Stuffed Meatloaf, its so simple, a tween could make it!

I know it doesn't look the greatest, but its good! I always put in 1 diced garlic glove, a couple shakes of each dried onion flakes, white pepper, cayenne pepper, and cumin. Then, your typical egg as binder, & whatever you use to soak up the grease, crackers or dried bread crumbs. Bake at 375 for, I'm not sure, 35 minutes? You'll want to check it shortly after 20 minutes to see if its done. Since its so thin, it doesn't need long at all to bake. Wait till you take a bite of it.....you'll want to make it again! 

Birthday cake.....German Chocolate

My husband's birthday was at the end of July. He doesn't like to celebrate them, but I always make him a German Chocolate Cake. I've only missed 1 year, due to not having any chocolate!!
I got the recipe from here this time (as I lost my original one after this past move),  http://www.foodnetwork.com/recipes/german-chocolate-cake--make-my-cake-recipe/index.html

4oz baker's chocolate (can also use German chocolate squares)
1/2C water
2C cake flower
1tsp baking soda
1/2tso salt
1/2lb butter, unsalted & room temp. (4 sticks)
1tsp vanilla extract
1 1/2C sugar
1/2C brown sugar
4 eggs, separated
1C buttermilk (or whole milk)
   In microwave safe bowl, add chocolate & water, cook until melted (less then 5 minutes, watch it or it'll burn). Stire until smooth, set aside. Sift together cake flour, baking soda & salt in a separate bowl; set aside.
    Preheat oven to 350 degrees.
In a medium bowl, cream butter, extract, & sugars until light & fluff. Add yolks, one at a time, beating well between each addition. Blend in chocolate. Add flour mixture & buttermilk until combined.
  Pour batter into 2, 9" cake pans. Bake about 30 minutes for cake, 15-20 for cupcakes.
Put layer of cake on serving plate, and spread filling on top; repeat.

What's for dinner, mom?

   I get the girls this coming weekend (I traded so they could finish school supply shopping),
All the sources for the recipes are below the recipe name, so you can check their sites out, as I'm going putting the ones we make....

  Friday, Aug. 16th, I'm making crock pot chicken & dumplings, Saturday the 17th is Shepard's Pie, and Sunday the 19th is Ranch Chicken. Today, I'll be putting together the chicken & dumplings and the Ranch chicken for the weekend, I already put together the Shepard's Pie (I don't have carrots in the fridge, so I'm putting in a can of carrots when its nearly finished).

Chicken & Dumplings
http://www.sidetrackedsarah.com/2011/10/chicken-dumplings-from-freezer-to-crockpot/

3 pounds boneless, skinless chicken 
1 onion, chopped
16 ounces frozen vegetables
2 cans cream-of-chicken soup
1 can refrigerated biscuits, or one batch of drop biscuits 

Directions:
Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in a freezer bag.  Freeze in a freezer bag and label.
On Cooking day:
Cover and cook on low for 6-8 hours, or on high for 4-5.  An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.  Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongy and will brown a bit on the sides and top.
Serve in bowls, with a biscuit or two per person.
-------------------------------------------------------
Beef Shepherd’s Pie Recipe for your Slow Cooker
http://www.sidetrackedsarah.com/2013/01/crockpot-beef-shepherds-pie-recipe/

Ingredients:
2 pounds ground beef (browned)
1 medium onion (chopped
1 clove garlic (chopped)
1 can diced tomatoes
1 bag frozen peas
1 cup chopped carrots
2 t. oregano
1 t. salt
½ t. pepper
2 packages (24 oz each) mashed potatoes

Directions:  Mix all ingredients together except mashed potatoes.   Cook on low for 7 to 8 hours.  Mix up mashed potatoes, the day you plan to serve the meal.  Put on top of the meat & veggie mixture and cook for 30 minutes, giving the mashed potatoes a chance to heat all the way through.   Steps to Prep this for the Freezer:    
Brown ground beef, chop onion, mince garlic.
Mix all ingredients together except mashed potatoes.  Place in freezer safe bag, label, lay flat and freeze.
----------------------------------------------------
Ranch Chicken
http://onehorsethrift.blogspot.ca/

6 chicken breasts cut in half
1 can cream of mushroom soup
1 packet ranch dressing seasoning
5 large potatoes diced

Place all ingredients in a gallon freezer bag.  Seal getting as much air out as possible.  Place in freezer and forget it!  On cooking day, place contents of bag in your crock pot.  Cook on low for 5-6 hours or until chicken is no longer pink and potatoes are tender.  

  As far as total amount spent on these dinners:
$5.99 for 20lbs Russet potatoes
$2.46 2pack dry Ranch dressing
$5.99 3lb bag chicken breasts (I typically try and get the bag with the most breasts, all apx same size)
$0.79 cream of mushroom soup
$0.59 frozen peas (used only half of the bag for Shepard's Pie)
$1.79 for 3lb bag of onions (I honestly forgot to add 1 in...)
For the mixed veggies in the chicken & dumpling, I'll add a couple cans of what we already have on hand close to the end....we don't care for the lima beans that are in the mixed bags.
$0.79 cream of chicken soup
$0.79 cream of chicken soup
Total: $20....tax not included since I'm using EBT