Tuesday, August 31, 2010

Green Shakes

My mango spinach shake was way better than expected!  The fruit and protein shakes for breakfast just aren't cutting it for me, so my new thing is green shakes. I've tried parsley- great diuretic...not the best shake flavor. Spinach, on the other hand, is mild in flavor and full of fiber.

Mango Spinach Shake
1/2 cup mango
1 cup fresh spinach leaves
1 stick of celery
1 whole orange peeled
4-6 ice cubes
1 scoop protein powder (I prefer the whey protein because it gives my shakes a creamy consistency)

Blend well and enjoy!

Thursday, August 26, 2010

Chicken and Dumplings

Since my family is from the Midwest dumplings are just one of those meals you gotta have. It is comfort food around here.

Chicken and Dumplings
Make your favorite chicken soup or mine:
6 cups chicken broth
2 cups diced chicken
1 cup sliced carrots
1 cup peas
1/2 cup chopped onion
Lots of parsley and dill
Salt and pepper to taste

Boil until carrots are tender. Drop dumpling mix (your favorite biscuits) by the teaspoonful over the soup. Lower to a simmer. Cover and cook for 15 minutes.

2 Cups Flour
2 tsp. Baking Powder
1 tsp. Salt
1/3 Cup Shortening
1 1/2 Cups Milk

Cut the dry ingredients together. Add the milk. Dough will be sticky.

*Sorry I forgot to take a picture before it got eaten up!

Monday, August 23, 2010


The last book of the Hunger Games trilogy comes out tomorrow. If you want to order it from Amazon you can find it on my Amazon widget. If you haven't read the first two...well then, you'd better order all three. FANTASTIC!

If you order it today it will cost $8...tomorrow it will be $26.

Wednesday, August 18, 2010


We are so excited to get out first batch of chicken eggs. So here is some egg art to celebrate the joy!!
*Plus a family favorite egg-ful recipe.

German Pound Cake
This cake is a fantastic summer treat with berries.

3 Cups Sugar
1 Cup Butter
1/2 Cup Shortening
5 Eggs
3 Cups Flour
1/4 tsp. Salt
1 Cup Milk
2 Tblsp. Vanilla
2 Tblsp. Almond Flavoring
2 Tblsp. Butter Flavoring (optional)

Preheat oven to 350. Beat first four ingredients. Mix flour and salt separately. Beating well after each addition alternately add flour mixture and milk. Fold in the flavorings. Bake in well greased tube pan for 65-75 minutes. Cool 15 minutes. Run a knife around the edges and remove from pan to finish cooling.

Top with berries and cream.

**This can also be made with cranberries and orange zest for the holidays. Just add the zest from one orange, 1 cup chopped cranberries and an extra egg.

Saturday, August 14, 2010

Idaho Huckleberries

One of the best things about living in Idaho is yearly access to huckleberries. Last night we spent the night in a grove of trees that smelled sweet and delicious. Truthfully, I was afraid some bear might decide to join our camp.

So here we are back home with over a gallon of berries, that if rationed properly will be used in jams, sauces, and ice cream for the coming year.

Some of my huckleberry suggestions are:
Mash into vanilla ice cream or a shake
Put 1 cup into a batch of strawberry or raspberry jam
Cooked with sugar, balsamic vinegar and rosemary it makes an earthy berry sauce for over rack of lamb
Toss a handful into pancake batter
Pretty much anything you want!

Friday, August 13, 2010

Canning Apple Pie Filling

This makes, hands down, the best apple pie ever!! It is the only apple pie that disappears in less than 24 hours in my household!

How to can Apple Pie Filling

You will need the following:
7 Quart canning jars
A cold pack canning pot or large stock pot with water 
Around 50 crisp apples peeled and sliced (crisp apples will still be a little crisp in your finished pie)
Syrup (recipe below)

Clean jars and lids. Fill to about an inch from the rim with peeled and sliced apples, pack them in so you can have lots of apples in your pie. Pour the prepared syrup over the apples until the syrup is just 3/4 to an inch from the rim. Get rid of as many bubbles as you can with a knife or canning wand. Place lids and bands on jars until nice and snug (no need to make it super tight). Place in pot with enough hot water to cover jars completely. Allow to process or boil for 20-25 minutes. Remove from water and set on a towel on your counter until the lids pop to seal. Store in a cool dry place.

Syrup recipe:
4 1/2 cups sugar
1 cup cornstarch
1 Tbsp. cinnamon*
1/4 tsp. cardamom or nutmeg (I personally can't stand nutmeg so I use cardamom)
1 tsp. salt
10 cups water
1/4 cup lemon juice

Mix the dry ingredients and then add the wet. Stir until well dissolved (it will get a light gummy texture).

When baking with this filling just use your favorite crust recipe and bake until the crust is perfectly golden as the apples are already partially cooked.

*If you like lots of cinnamon in your pie add an extra Tbsp. of cinnamon. Jesse is quite the fan of cinnamon, so that's what I do.

Thursday, August 12, 2010

Hen Happy

Last Saturday Ashley wanted a lemonade stand. Since our neighbor had one we thought she should sell something else. We made chocolate peanut butter eggs and posted signs about the public hearing that was to happen this week. She was quite proud of herself and sold around thirty chocolates.

Dallin bought two eggs...he just couldn't resist that much candy!

Peanut butter filling...chocolate and sprinkles...a child's dream!

Another plug for protecting our rights!

Changing chicken laws (or in this case- pushing to NOT change the law) is a long process. We have been subjected to libel, bullying, and threats. However, I am proud of my husband and children and the many members of our community that are standing by my side and fighting to protect our civil rights.