Keeping Creative Kitchens #14

This will be kind of a quick one this week! Yesterday I finally made the cookies I've been wanting to develop and they were good! I'm sure I'll keep messing with the recipe until they are perfect (to me) but I'm going to share it with you any way. :) I love changing recipes, creating new versions, and just generally experimenting in the kitchen! It definitely keeps me inspired and creative.

LOADED CHOCOLATE CHIP COOKIES

1 cup (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. semi-sweet chocolate chips
1 c. milk chocolate chips
3/4 c. toasted coconut
3/4 c. toasted pecans, chopped

Heat oven to 375 degrees F. Beat butter, sugars, and vanilla mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips, coconut, and pecans.

Drop by tablespoonfuls on ungreased cookie sheet (I use a stone). Bake 10-12 minutes until lightly browned. Cool slightly and remove to wire cooling rack.

Makes 4 dozen medium sized cookies.

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Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens #13

Wow, Thursdays come around quickly don't they?! Today I want to share a couple of base recipes and ideas for changing them up. I enjoy making recipes my own - it can be as simple as changing one seasoning or as elaborate as adding 5 ingredients. Either way, it keeps cooking creative and keeps me creating.

We really enjoy soup and it's one of the best ways to get my kiddos to eat veggies. The one pictured below had carrot, cauliflower, and broccoli but I often make it with just broccoli.

So here is my basic cream soup recipe:
2 Tb. Butter
1 med. onion, chopped
2-3 stalks celery, chopped (opt.)
2 cloves garlic, minced

Saute together until starts to tenderize and become transluscent.

Then ADD:
4 c. chicken stock
8-9 c. vegetables (broccoli, carrots, cauliflower, potato - whatever you like), chopped

Boil until vegetables are tender - 10-15 minutes.

In a separate saucepan (while vegetables are boiling):
3 Tb. butter
3 Tb. flour
2 c. milk
2 c. shredded cheese (whatever cheese you like)

Cook butter and flour for 1-2 minutes then slowly add milk. Whisk together and add cheese. Cook until thickened and cheese is melted. ADD to the vegetable pot.

Season with:
1 - 1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. or less of fresh ground nutmeg (can use powdered)

Puree in blender or using an immersion blender and serve.

To change:
-Vary the vegetables.
-Use dried or fresh herbs.
-Experiment with types of cheese.

And here is my basic scone recipe that is quick to put together and that we love:
3 c. flour
1 Tb. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 c. yogurt
1 egg

Combine dry ingredients. Cut in butter. Add yogurt and egg. Knead 6-8 times. Spread on stone or baking pan about a 9 inch circle (yes, mine was a little big in the picture :)). Bake at 425 degrees for 12-15 minutes or until golden brown. Serve warm cut in wedges.

I always add to it and here are some ideas:
-add 1 tsp. vanilla extract, vanilla yogurt, and brush the top with milk and sprinkle with sugar.
-add 1 tsp. vanilla extract, 3/4 c. yogurt, 1/4 c. maple syrup, and brush as above.
-add 1-2 tsp. dried herbs, 1/2 tsp. pepper, 1 c. cheese, brush and sprinkle with cheese.
-use any flavored yogurt.
-add 1 tsp. cinnamon, vanilla yogurt, 1/2-1 c. dried or fresh fruit.

Just changing one ingredient, not only makes a recipe your own but increases confidence in your cooking ability. And sometimes, it might not be the best (I had kind of a flop yesterday!) BUT that's okay. Live and learn and try again. :)

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Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens #12

I'm not quite on the ball today. :) I did plan a post a couple of days ago but didn't get it actually written which while helpful didn't help me with getting this up last night. :) Anyway...

One of our favorite things is having homemade pizza! It's not only creative but it can be on the table from scratch in 30 min. So, it's super quick and I usually have all the ingredients on hand. I told you last week about letting the kids help top it or doing individual ones with their own "signature" toppings. You can also use the same dough recipe and make calzones.

My personal favorite toppings are ground beef, onion, tomato and mushroom or Hawaiian - neither are Andrew's favorite so I don't make them too often. :) He prefers ham, bacon, pepperoni (we rarely have this), or sausage as the meat. We all like just plain cheese or vegetarian. I try to use up the vegetables and leftover ingredients. I've made meatball pizza, greek pizza (actually on pitas w/olive oil, mozzarella, feta, and gyros meat), used pasta sauce, and just generally tried to be open minded when approaching pizza night. :)

Here is the basic crust recipe which I adapted slightly from moneysavingmom. I'm also including few alternative ideas that make it great!

PIZZA DOUGH
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. olive oil
2 1/2 cups flour

Dissolve the yeast in the water. Add the rest of the ingredients in and mix (I use a stand mixer). Knead the dough by hand (about 5 min.) or in the mixer (about 3 min.). Let dough rest for 3-5 min. (I make my sauce at this point). Roll out and press onto a pizza stone or greased pizza pan. Add toppings. Bake at 450 degrees F. for 12-15 minutes until the crust looks crispy and lightly browned.

Alternatives (use any or all): Add 1/4 c. parmesan cheese to the crust. Add 2 tsp. Italian seasoning. Add part or all whole wheat flour (this makes it healthier!). Brush crust with extra virgin olive oil when it some out of the oven which softens the crust and adds a nice shine.

PIZZA SAUCE
1 - 8 oz. can tomato sauce
1 - 8 oz. can tomato paste
1 clove fresh garlic, minced
2-3 tsp. Italian or Pizza Seasoning
1/2 tsp. salt

Combine all ingredients and spread on the crust. Top with desired toppings. Refrigerate any leftover sauce and use within 1 week.

Alternatives (use any or all): Use fresh basil (2-3 Tb.) - I do this in the summer! Add other fresh herbs- oregano is especially good. Add 1/4 c. parmesan cheese. Omit tomato paste (for a thinner sauce). Add 1 tsp. sugar for slight sweetness.

You can also use prepared BBQ sauce, a white sauce, or no sauce at all.

Pizza night is easy, fun, and almost never the same way twice. It's always hot and very fresh - not always the case with delivery. It saves us money and allows us to enjoy one of our favorite foods more often - we probably have it 2 or 3 times a month. We do order pizza delivery occasionally or pick up a take-and-bake pizza but we genuinely like homemade as well or better than most take out. Give it a try!

I do have pictures but can't get them uploaded at the moment - I'll try to get to them later. Otherwise you'll just have to take my word for it!

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Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens #11

Welcome back! I hope you had a wonderful holiday season and had lots of opportunities for creativity in your kitchens or at the very least had a chance to enjoy others creativity! :)

So here's my post for today. My boys love helping out in the kitchen but finding ways to include them is sometimes challenging. I have found that it is often better to plan a non-weeknight-meal time to do some special cooking with them. We've made things like blueberry pancakes, individual cakes or cupcakes, cookies, oatmeal, chex mix, trail mix, pizza and pumpkin pie. They feel so special even if it's just decorating the cookies, topping a pizza or pouring pre-measured things into a bowl. And they take a tremendous amount of pride in whatever they have "made." I love it - not only is it quality time with them but it is also teaching them about something I enjoy.

For Christmas, we found the boys a cookbook with their favorite Disney characters on the cover. They were thrilled and the Saturday morning after Christmas, they each chose a recipe to make. They are still talking about it two weeks later. While the recipes may not become family favorites :), they are easy, kid-friendly, and mostly healthy. I'm excited to see what they will choose next for us to make together. They love that their favorite characters appear throughout the book as well as the colorful, easily identifiable pictures. We were so glad to find it!

So if you have kids, I encourage you to get them involved in the kitchen. Keep it creative and simple (one day I just grabbed nuts, dried fruit, chocolate chips, & cereal that I had on hand to make a quick trail mix - they loved it!) and shower them with lots of praise. The memories being created are priceless.

Here are a few pictures of the fun we had working in the kitchen making pumpkin pie this fall:

Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the button for your post - you don't have to know me to play along and you don't have to participate to comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens: Cookie & Candy Edition

Welcome to the cookie & candy edition of Keeping Creative Kitchens!

Baking has been one of my favorite hobbies for several years. The holidays are the time I do the most (we love having everyone for our annual open house - it's my excuse to bake way more than we could possibly eat :)). I just love the smell of fresh baked cookies and the beauty of homemade candy. But the taste? The taste can't be beat.

I had wonderful plans to take pictures of my cookies and candy but alas, you'll have to settle with recipes today and the assurance that they not only taste good but they look good, too! :) I'm going to share three favorite holiday treat recipes with you.

Sugar Cookes (BEST EVER!)
We've been making this recipe for as long as I can remember!
1 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
3 Tb. cream or milk
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Cream butter and sugar. Add egg, cream and vanilla and mix until blended. Add dry ingredients. Divide into 3 or 4 rounds and roll out. Cut with seasonal cookie cutters. Bake at 400 degrees for 5-8 min. until barely golden. Ice with your favorite frosting and top with sprinkles. Make 5-6 dozen.

Butter Pecan Fudge
This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped

In a large saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in the refrigerator. Makes 1-1/4 pounds.

Double Chocolate Fudge
This is my version of another recipe. It makes SO much - great for giving as gifts. I often cut the nuts in half and only add them to half the mixture so I have with and without nuts.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans

Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.

Hope you enjoy these holiday treats!

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Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the button for your post - you don't have to know me to play along and you don't have to participate to comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Themed Keeping Creative Kitchens #2

At the great suggestion of my friend, Heather, this week's Keeping Creative Kitchens will be the cookie and candy edition! Share your favorite recipe(s) that you love to make and eat. :) Hope you can join! We will not have KCK on Christmas or New Year's so Jan. 8 will be the next one after this week!

I really haven't fallen off the face of the earth. We are just busy, I can't get pictures off the camera yet, and I'm not feeling very inspired to blog. The past month or so has been a bit difficult (for us, for me - not compared to the circumstances of many, many people) and I think I need a blog break. I'm sure I'll be back and I do have things to blog about. In the mean time, I'll see you Thursday with a few of my favorite cookie and candy recipes!

Keeping Creative Kitchens #9 - True Confession

Hi Everyone, It's been a really long couple of weeks and the end is not within sight, yet. I'm struggling with feeling completely uncreative in the kitchen (yes, I'm guilty of feeding my kids cereal and fruit for supper a couple of times lately :)). I'm in desperate need of some creative ideas. My fall back plan when overwhelmed is usually breakfast for supper - pancakes, eggs, cereal, french toast...you get the idea. Sometimes I add fun thing like ham and cheese to the eggs and sometimes it's plain over easy. The boys don't mind at all but I'm bored. It's just hard to be motivated to make a meal that requires a lot of clean up when it's just the boys and me. :) And I've caught whatever has been going around here so haven't been feeling very well - I'm thankfully feeling a little better today. So this week my menu plan is virtually out the window. I'm going to try and pull it together tomorrow. :)

So with that said, here's my small attempt at creativity in the kitchen this week... We are hosting our highschool Bible Study tonight and having a little Christmas party. I'm planning to have a hot chocolate bar. We will have 4 different flavored syrups, chocolate chips, candy canes, marshmallows, whipped cream, and a couple of kinds of sprinkles for everyone to build their own drink. I hope it will be fun. That's about as creative as I can be today. :) Maybe some of you will have some great ideas and inspiration!

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Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the button for your post - you don't have to know me to play along and you don't have to participate to comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens #8

One of my very favorite ways to entertain is to serve brunch. It's delicious, easy, and beautiful! I have a standby egg casserole recipe that can be made ahead and tailored to any event - more on that below. Brunch is also great because you can easily buy donuts, bagels, croissants, or muffins to accompany it or you can make any kind of coffee cake or other bread items. I usually choose a couple of different breads and serve a fruit salad or platter as well as a vegetable dish. Depending on the season, I like asparagus & tomato salad or something like a hashbrown casserole or spinach casserole. Beverages are also simple - hot drinks (coffee, tea, and maybe hot chocolate) and cold drinks (1-2 juices and water).

A simple centerpiece of fresh cut flowers and/or candles dress up the table. And you can serve your brunch fare on china or any other pretty dishes - they don't have to match. I was given some beautiful glass plates with an area for the glass cup to sit. They are perfect for hosting brunch bridal showers. Pretty napkins or tea cups are other ways to add a little extra touch. The picture below is of a brunch shower my sisters and I threw for our sister-in-law this summer - 2 kinds of egg casserole, 2 coffeecakes, fruit salad, asparagus & tomato salad, and drinks. I made the juice into a punch by just adding some ginger ale.

Here are a few of my favorite brunch recipes:
Tomato & Asparagus Salad - great for summer brunches!
1 bunch asparagus, blanched and cut in 1/2 in. pieces
2 c. tomatoes, cut into bite size pieces (cherry, yellow, roma - whatever you have)

2 oz. olive oil
1 oz. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper

Combine asparagus & tomatoes in bowl. Mix dressing ingredients together and pour over vegetables. Gently toss and allow to marinate 1-2 hours before serving.
Serves 4-6

Egg Casserole - this is a very versatile casserole and I have yet to meet someone who doesn't like this. It's so easy that I often make two variations if we are having several people.
6 eggs
1 lb. sausage, bacon, OR ham
3 c. milk
8 oz. cheese
1 1/3 c. crushed crackers
1 tsp. mustard
pepper & salt*

Combine all ingredients. Pour into greased 9x13 pan. Bake at 350 degrees for 45 minutes - 1 hour until golden brown.
*May not need salt if using a salty meat.
**May be made night before and refrigerated.
Variations: You can add spinach, mushrooms, onion, asparagus, peppers or whatever vegetables you like. One of my favorites is bacon, swiss, and spinach.

2 Cheese Spinach Casserole - this is easy and delicious
1 c. flour
2 eggs
1 c. milk
1/4 c. butter, melted
1/2 sm. onion, chopped
2 cloves garlic, minced
2 Tb. parmesan cheese
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 c. monterey jack or cheddar cheese
1 - 10 oz. pkg. frozen spinach chopped, squeezed and dried

Saute butter, onion, and garlic. Combine all ingredients and transfer to a greased 8x8 pan and bake at 350 degrees for 40-45 min. uncovered.

I have many favorite muffin, bread, and coffee cake recipes, too. You can find a few of them on my recipe blog.

So next time you are planning a weekend event, think brunch. Nearly everyone loves breakfast and it's a simple way to share creative, beautiful food with little stress. And don't be afraid to take some help from the store with bagels and flavored cream cheese or whatever fits with your menu! Happy Brunching!

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Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the button for your post - you don't have to know me to play along and you don't have to participate to comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens: Thanksgiving Edition

I wish I had a picture of the turkey we hang every year...the paper turkey. It has it's appointed place on the door out to the deck. After sharing an obnoxiously huge and oh-so-yummy Thanksgiving dinner, we groan and moan and then we gather around the turkey (in a manner of speaking :)) and count our blessings. Each person is given a colored feather and spends about 10 minutes writing down the various things they are thankful for. And then with much laughter and a few tears we take turns sharing our feathers before taping them to the turkey. It's a simple but meaningful tradition and every year, I find myself reflecting on the past year with overwhelming gratitude to the Lord.

Now, I'll readily admit that I have never made an entire Thanksgiving dinner and never roasted a turkey. I do, however, make pies. Yes, I am the family pie baker for Thanksgiving. We never have less than four kinds and I almost never make less than 5 pies. I LOVE it. The annual traditions are pumpkin, apple (I like making apple crumb but we usually also have a fruit juice sweetened one) and blueberry-raspberry. Over the years, I've also made cranberry chess pie, cherry (one of my all-time favorites!) lemon meringue, french silk and I think, pecan and peach. French silk will probably become an annual tradition since it is my brother-in-law's favorite (are you reading this, Jeremy? :)).

This year, I have yet to decide on the final flavors - my mom is actually going to do the pumpkin since she has a lot of pumpkin and the fruit-juice sweetened apple. I should also mention that we always make fresh whipped cream to top our pies! I'm thinking I'll make cherry, french silk, pecan, and blueberry-raspberry. That will give us plenty of chioces! :) So in honor of this holiday, I will share a few pie recipes - unless otherwise noted, the recipes are my adaptations from Williams-Sonoma Pie & Tart Cookbook. I don't have pictures - I'll remedy that this year. :)

PIE CRUST
2 1/2 c. flour
2 Tb. sugar
1/2 tsp. salt
1/2 c. cold butter
3 Tb. ice water

Stir together flour, sugar and salt. Cut in butter until well combined - no lg. pieces of butter. Add water and mix with a fork until dough pulls together. Makes 2 crusts and a little more.

BLUEBERRY-RASPBERRY PIE (double crust pie)
1 c. sugar
2 Tb. cornstarch
2 Tb. quick-cooking tapioca
1/2-1 tsp. cinnamon
1/2-1 tsp. vanilla extract
pinch of salt
8 c. berries (I use frozen unsweetened blueberries & raspberries)
1 Tb. butter

Combine all ingredients except butter and pour into prepared crust in pie pan. Dot with butter and top with top crust. Bake at 350 degrees for 50-60 minutes or until filling is thick and bubbly.

CHERRY PIE (double crust pie)
1 c. sugar
3 Tb. cornstarch
1/4 tsp. salt
6 c. frozen sour cherries
1 tsp. vanilla extract
2 Tb. butter

Combine all ingredients except the butter. Pour into prepared crust. Dot with butter and top with top crust. Bake at 425 degrees for 15 min. Reduce oven temp. to 350 degrees and continue to bake until crust is golden and filling is thick and bubbly, 40-50 min. longer.

FRENCH SILK PIE - I slightly altered the original recipe I found on allrecipes.com
2 sticks butter
1 1/2 c. white sugar
4 (1 oz.) squares unsweetened baking chocolate
2 tsp. vanilla extract
4 eggs (because they are uncooked, I use organic, free range eggs from a trusted source - I also don't allow my kids to eat this pie :))
1 (9 in.) pie shell, baked

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

I top with shaved chocolate (white & dark) and/or fresh whipped cream!

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Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the button for your post - you don't have to know me to play along and you don't have to participate to comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

**There will be no Keeping Creative Kitchens next week - have a wonderful Thanksgiving! :)**

Themed Keeping Creative Kitchens

This Thursday we will do a Thanksgiving themed Keeping Creative Kitchens! Feel free to share a favorite recipe, tradition, centerpiece, or anything related to your family's celebration of this holiday! I can't wait for some new inspiration for this meaningful holiday. Hope you'll join and share your ideas!

And with that, I'll leave you with an image of one of the things I'm most thankful for this year:

Keeping Creative Kitchens #6

Herbs and spices are, in my opinion, the backbone of the kitchen. It would be a rather bland kitchen without them and the dishes coming from that kitchen would be rather boring and blah. I'm a bit of a dump-and-pour-eyeball-it-it's-fine cook (yes, that's definitely a technical term :)) and I love going to my spice cabinet to see what flavors appeal for whatever sauce or soup I'm creating. Some of my favorites are rosemary, dill, cumin, chili powder, Italian seasoning, and curry. Andrew's favorite is cilantro.

Herbs and spices are expensive when you go to buy them at the grocery store. And I've heard you should refresh your spices frequently but who can afford to? I pretty much use them until they are gone with no negative flavors thus far - I think they have decreased potency over time. So here is my tip - go to your local health food store or bulk foods store and you can buy all of your favorite spices by the ounce at a fraction of the grocery store cost. I also love the fact that I can buy a small amount of something I want to try without breaking the bank and without being stuck with a big container of something I'll never use again.

For those of you in the area, I use Georgetown Market - hopefully the rest of you have something similar. It's fun to go in and see all the options! I'm just amazed at the offerings and happy that I can measure the amount I want. This week I bought pizza seasoning and can't wait to try it in the sauce for our next pizza night!

I also want to highlight this magazine, The Herb Companion. I first saw this at the Green Festival in Chicago and loved it! Growing fresh herbs during the spring and summer is one of my hobbies as well as using a variety of dried herbs and spices. The magazine includes recipes as well as health & decorative uses for herbs. It also has tips on growing them successfully. One of my goals is to start a window herb garden...one of these days. :) So next time you are in need of some spices - forgo the traditional grocery and check out by-the-ounce availability!

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Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the button for your post - you don't have to know me to play along and you don't have to participate to comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens #5

It's time for another edition of Keeping Creative Kitchens! This week I want to share a new recipe we enjoyed last week. I talked about how good it was in my menu plan but I wanted to share the recipe here with a (not great :)) photo. My family loves soup and I'm always looking for new recipes. I am also interested in how to get my kids to eat more veggies and to have diversity in their diet. Soup has been hands-down one of the best ways. They are nearly always excited about it and this soup was no exception.

I found this positively reviewed recipe, created by Alton Brown, on the Food Network website. I changed a few things and put my own spin on it but I have to give the majority of credit to Brown - it was his foundation and his inspiration. So without further commentary, here it is :):

CURRIED SPLIT PEA SOUP

2 tablespoons butter
1 med. chopped onion
1/2 - 1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tblsp. minced fresh garlic
1 3/4 c. dried green or yellow split peas, picked over and rinsed
5 c. chicken broth (can use 4 c. broth & 1 c. water)
1 Tb. curry powder
6 pieces bacon, cooked and crumbled (opt.)
Chives for garnish (opt.)
Sour cream or yogurt for garnish (opt.)

Place the butter into a large saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

Add the peas, chicken broth, curry powder, and bacon pieces. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

It doesn't look very green but that's just my poor photography. :) It's not overwhelmingly curry flavored though you can definitely taste it. I think carrots would be a wonderful addition. Anyway, I served the soup with biscuits. Andrew ate the leftovers the next day and thought it was great. Patrick told me it was, "delicious." What more can a mom want? :)

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Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the button for your post - you don't have to know me to play along and you don't have to participate to comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens #4

I love to entertain! Something I've decided is really nice and easy is to have an appetizer or two for when people arrive at our house. It adds a gourmet feeling, gives you a little time to finish up the meal, is beautiful and just is that extra little thought - not to mention I love appetizers. :) I don't always manage this but when I do, it's always a hit! Here's the thing, it doesn't have to be expensive and it doesn't have to take very much time. So here are a few appetizer ideas and recipes.

- Cheese & Crackers - you can often find specialty cheeses marked down - especially at Kroger. You can garnish the plate with grapes.
- Fruit Kabobs - just wash and cut up a few different seasonal fruits and put them on skewers. Dip is delicious but optional.
- Hummus served w/vegetables and/or pita bread - you can buy the hummus or make it ahead.
- Baked Brie served w/sliced apples or pears, and bread or crackers - super easy and gourmet. I buy a large wheel of baby brie at Costco for $5.29. It serves many.
- Chips & Salsa - you can make or buy the salsa. Try a mix of blue & white/yellow corn chips for a pretty presentation. You could also do guacamole instead of or in addition to the salsa.
- Antipasti Platter - a little more work but can include olives, marinated vegetables (you can buy jars of this), bread cubes, fresh mozzarella balls, tortellini, meats (like prosciutto, summer sausage...). All of this can be done ahead and just arranged on a platter at the last minute.
- Fresh Veggies & Dip.
- Cream cheese & Jam w/crackers. This is super simple - spread a layer of cream cheese on a plate, top with preserves (we like cherry the best) and serve with crackers. It's Andrew's favorite and is SO easy.

There are so many other things you could do but the above are some of my favorites! I like that all but the baked brie can be served at room temperature - it frees up the oven and your schedule.

Now for a few recipes:
Guacamole
2 avocados
1/2 c. salsa
1/3 c. plain yogurt or sour cream
Lime Juice to taste
1/4 tsp. salt
1/4 bunch cilantro
Mash avocado, add the rest of the ingredients. Serve with chips.

Fresh Salsa
6-8 tomatoes, diced
1/2 med. onion finely diced (I like red or sweet)
1/2 bunch cilantro, chopped
Juice of 1/2 lime
1/2 tsp. sea salt
1/8 tsp. ground red pepper
Combine all ingredients and serve with tortilla chips.

Honey Fruit & Nut Brie
1/2 c. dried cranberries or cherries
1/2 c. pecans, walnuts, or almonds, coarsely chopped
2 Tb. butter
1/3 c. honey
1 round of brie
Saute pecans in butter. Combine fruit, nuts, and honey. Cut rind off top of brie. Pour fruit & nut mixture over brie. Bake in oven until melted or can microwave. Serve with crackers, bread cubes, and/or fruit slices.

Roasted Red Pepper Hummus - can be made ahead and refrigerated.
2 can garbanzo beans
2 Tb. olive oil
1/3 c. chicken broth
2 tsp. parsley
3-5 cloves garlic
1/2 jar roasted red peppers (could substitute sun dried tomatoes for a different flavor!)
Combine all in the blender. Adjust seasoning to your taste. Serve with pita bread, veggies, and/or crackers.

I hope to get back to entertaining soon - I'm already looking forward to our annual Christmas Open House! Planning the perfect menu (even a simple one) makes me so happy! Maybe you will enjoy some of these easy appetizer ideas for your next dinner or party or game night. Do you have a favorite appetizer?

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Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the banner for your post - you don't have to know me to play along and you don't have to participate fo comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens #3

I'll admit that my brain has been mush this week. :) It's been a busy, full week leaving little time for blogging. One of the biggest projects was yesterday's applesauce making.

My mom and I started around 9 a.m. and finished around 11 p.m. We had periodic help but she and I worked almost non-stop - we took a couple food breaks and I had to feed and care for the baby and kids occasionally. :) It will be worth it! I love having a stocked pantry and the beautiful rows of applesauce and apple butter are so wonderful.

We started with 4 bushels (or 8 of these big bags). They were seconds from a local orchard but really they were very nice! We paid $15 a bushel.

We've used the same tools for as long as I can remember!

The beautiful result - bowls and bowls of applesauce ready to be canned. We sweeten it with a little apple juice concentrate but no sugar.

The water bath canner held 11 - 1/2 pints, 9 - pints, or 7 - quarts.

We also made apple butter! It baked in the oven for several hours before being canned. We did use brown sugar in this delicious treat!

I love hearing the pop of the jars sealing and to see the rows of completed jars.

We used 5 or 6 different varieties of apples including Jonathans, Golden Delicious, Jonagolds, Fuji, and Winesap. The different batches were various colors based on the random mix of apples.

The final numbers:
4 bushels
35 canned quarts applesauce (2 broke during canning leaving 33)
8 frozen quarts applesauce
34 pints applesauce
34 canned 1/2 pints of apple butter


The rows of applesauce and apple butter in my pantry will be awesome! We will enjoy the fruits of our labors and I can't wait! It makes a great side dish and is one of the most requested and most prayed for items in our house...yes, the boys love it. I like that it is sugar free - making it a healthy snack.


We love having the apple butter on fresh biscuits (Andrew makes the best!). My mom's tip is to make your biscuits with half whole wheat flour - they are delicious.

BISCUITS (not my very favorite recipe but my 2nd :))
1 c. flour
1 c. whole wheat flour
1 Tb. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 c. butter
2/3 c. milk

Combine flours, baking powder, sugar, cream of tartar, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center and add milk. Stir until moinstened.

Tuen dough oonto a lightly floured surfacee. Quickly knead dough by gently folding and pressing dough 10-12 strokes or until nearly smooth. Lightly roll dough to 1/2-in. thinkness. Cut dough with 2 1/2 in. biscuit or any cookie cutter.

Place biscuits 1-in. apart on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 min. or until golden. Serve hot. Makes 10-12 biscuits

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Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the banner for your post - you don't have to know me to play along and you don't have to participate fo comment or ask questions! :)

Here are just a few guidelines for participating in Keeping Creative Kitchens:

1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).

2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.

3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens - Week 2!

I think one of the greatest ways to feel motivated and creative in the kitchen is to subscribe to at least one cooking magazine. The full-color pictures, recipes, stories, and information just make you want to cook! I especially love the pictures. It also makes the mail more exciting and I always look forward to their (I subscribe to more than my fair share - most are gifts :)) arrival.

There are several magazines that I enjoy but I'll just highlight one today. Food & Wine is an amazing magazine. Even if you don't like wine or don't drink at all, the articles are interesting and the wine country pictures are stunning. I love it for the recipes and pictures. It is gourmet without being impossibly hard. They feature various chefs and sometimes include recipes from well-known restaurants. They use ingredients in creative ways and everything always looks and sounds delicious!

The most recent issue has an article on how to make your own ricotta cheese and includes several recipes for using it - very interesting! It also took a look at the classic apple pie and gave variations on an old favorite. They recently had an issue that gave their top 30 recipes of the past 30 years - all seemed pretty easy and I can't wait to try some of them. So beat the dinner time blues by subscribing to a cooking magazine! Whether you make the recipes or not, I think you will enjoy it and find inspiration.


Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the banner for your post.

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a link to your post with Mr. Linky (I am fully aware that there will probably not be many - or any :) - participants but I think this will make participation easier!).
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!

Keeping Creative Kitchens: First Edition

Welcome to Keeping Creative Kitchens! Feel free to grab the banner and leave a comment with your link to participate (guidelines below)!

Apples are inspiring me lately! Something about going to the orchard and having so many varieties to choose from - not to mention just how fall-ish they feel. We've enjoyed Galas, Golden Delicious, and Jonaliscious so far. The latter is a new-to-me variety and a bit more tart than the previous two. I think it will make excellent pie since it is a firmer apple. I had hoped to make an apple crumb pie yesterday but that didn't happen - maybe next week! My kids really love having apples in their lunches, as a snack dipped in peanut butter, made into applesauce, or however I let them eat them.

I also think apples are great for decorating. They are a beautiful fruit with a variety of colors and they keep fairly well so keeping some of them in a clear glass bowl or decorative basket on the table is an inexpensive way to bring fall inside.

In honor of this most excellent fruit, I'm going to share two favorite heritage recipes - passed down through our family on my Dad's side. Thanks to my Grandma J. for these amazing recipes!

German Apple Cake (yes, we are actually German)
2-3 eggs
2 c. sifted flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. vegetable oil
1 tsp. vanilla extract
2 c. sugar
1/2 - 1 c. walnuts
4 c. apples, thinly sliced

Mix all ingredients together with a spoon (batter will stiff) and spread into a greased and floured 9x13 pan. Bake at 350 degrees for 45-60 minutes.

Frosting:
8 oz. cream cheese
3 Tb. melted butter
1 tsp. vanilla extract
1 1/2 c. powdered sugar

Mix together and frost the slightly warm cake. Enjoy!

Grandma's Apple Crisp
2 qt. baking dish, 8x8 pan or pie pan greased
6-8 apples, thinly sliced
1 c. plus 2 Tb. flour
1/2 c. plus 2 Tb. butter
1 1/2 tsp. cinnamon
1 1/4 c. sugar

Blend together sugar, butter, flour, and cinnamon - work until crumbly. Layer a small amount of crumb mixture in bottom of pan, top with 1/2 of the apples, another layer of crumb mixture, top with remaining apples, pack remaining crumb mixture on top of apples to form almost a crust. Bake at 375 degrees for 45-60 minutes. Serve warm topped with vanilla ice cream- yum!

So sorry there are no photos today...the camera battery is dead and I'm not sure where the charger is or how to charge it and Andrew was out quite late. I'll work on it for next week!

Here are just a few guidelines for participating in Keeping Creative Kitchens:
1) Leave a comment with a link to your post.
2) Your entry can include a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, success, tablescape/centerpiece, short-cut, ingredient, tradition, book, magazine, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for you family, and entertain!

New Feature!

I'm so happy to introduce a new weekly feature on my blog! I've been planning it since July but put it on hold when we found out about #3. :) The idea really sparked from all the wonderful and inspiring conversations and blog posts that center around food, cooking, baking, gardening, and food preservation often as it relates to our families, friends, and celebrations. I know there may be few who participate but I'll give it a try anyway! :) So without further adeiu...

Keeping Creative Kitchens will be hosted here every Thursday. Feel free to share a new recipe (either your own creation or a new-to-you-recipe), favorite recipe, a success, tablescape/centerpiece, short-cut, ingredient, tradition, book, tool or gadget, food photos, recipe website or any thing else that keeps you inspired in your kitchen. It has often been said that the heart of the home is the kitchen. The goal of this feature is to encourage and learn from one another as we nourish our families, entertain, and bless others.

I hope you'll join in weekly or occasionally and share your knowledge and creativity. I know I'm always looking for new ideas! The kitchen is one of my favorite spots and I love all things related to dishes, cookbooks, and creating new recipes. My hope is that we can share our triumphs (or well-intentioned flops) and our ideas to inspire one another. It's about keeping it simple, keeping it real, keeping it fresh, and keeping it creative! Hope to see you on Thursday!