Sloppy Joes

The Ultimate Recipe Swap this week is birthday dinners. I decided to combine it with the Frugal Friday post because one of our the kids most requested meals for birthdays also happens to be a frugal meal. Sloppy Joes are one of Ian's favorites, and when he was younger he had a lot of allergies. There were no mixes for sloppy joes that he could eat.
Fortunately, we had a homemade mix that we liked better than the store bought ones anyway. We use ground turkey because Ian couldn't eat beef at first. Now we are just all used to ground turkey. The added benefits are that I can make it with ingredients that I always have on hand, and it is cheaper than buying Manwhich or whatever.

The recipe is adapted from Desperation Dinners
2 pounds ground turkey
1 1/2 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons bottled minced garlic
6 ounces tomato sauce
6 ounces tomato paste

Cook ground turkey. Add the brown sugar, vinegar, Worcestershire sauce and garlic, then stir in tomato sauce and paste and cook 5 minutes more.

I have also added lentils, either pureed or whole with varying levels of success. The kids aren't too thrilled with them, but I try to sneak them in.

For more Birthday Recipies see the Ultimate Recipe Swap.
For more Frugal Ideas see Frugal Fridays.

Monster Cookies

Two Decembers ago, we were at my sister's and she made some delicious cookies. She was making them for her neighbors, but of course there were plenty for us, too. The recipe makes a ton, but the dough keeps well in the refrigerator or freezer.I asked for the recipe, but never had a chance to make them until recently. I wanted to make cookies as a thank you to someone, so I mixed a batch up. I have made quite a few since then, and I may have to mix up another batch soon!

Monster Cookies
2 pounds (4 cups) brown sugar
4 cups white sugar
12 eggs
2 Tablespoons corn syrup
1 pound butter
3 pounds (5 1/2 cups) peanut butter
8 teaspoons baking soda
1 Tablespoon vanilla extract
18 cups oatmeal (one large round container plus 2 cups)

Mix and match the following ingredients:
1 pound M&M's
1 pound semi-sweet chocolate chips
Raisins
Dates
Nuts
Coconut
Other chips (white, butterscotch, etc)
Anything else you want (sunflower seeds, etc)

Mix together first 8 ingredients (everything down to- but not including- the oatmeal). Then add M&M's, chips, nuts, etc. and mix well. Then fold in oatmeal last in a huge mixing bowl or two, using your hands or a spatula. Place by 1 tablespoonfuls (you can use ice cream scoop) on ungreased cookie sheet to make a 4-5" cookie. Use a teaspoonful for 3" cookies. Bake at 325 for about 15 minutes. Done when brown around the edges; they will still look moist in the middle, but will firm as they cool. Cool 5 minutes, then on wire rack on counter. These are also good as bar cookies. The dough keeps well in refrigerator or freezer for a month or more. Bake an additional 3-5 minutes if dough is cool.

For other cookie ideas see this Cookie Recipe Swap. There are some on there I definitely want to try... you know, in my spare time.

Bread Recipe

When we were in Lewistown, Kristi Diehl made some amazing bread. I asked for the recipe and have made it several times since then. I tweaked the recipe to make it "Ian-friendly," and I also changed the instant oats to old fashioned oats. I think it adds more texture. The recipe also called for 2 loaves, and I make it into 3. It is more work than the bread that I usually make, but definitely worth it. Here is the recipe the way I do it.

Best Bread Recipe

1 cup old fashioned oats
2 cups boiling (or very hot) soy milk
1/2 cup honey
1 Tablespoon salt
2 packages yeast (1/4 oz each)
1/3 cup lukewarm water with 1 teaspoon honey
1 beaten egg
2 Tablespoons soy margarine
2 cups whole wheat flour
4-5 cups bread flour

Pour boiling soy milk over oats, margarine, salt and honey. Let stand 20 minutes.
Dissolve yeast in warm honey water, stir into oat mixture. Add egg, then whole wheat flour. Add enough bread flour to make a stiff dough. Knead 8-10 minutes. Let rise until doubled in bulk. Punch down and shape into three loaves. Let rise in bread pans. Bake at 325 for 30-35 minutes.

My little helpers

We have been very busy this past week. Tonight Kathleen's grandmother will be in town for a visit, Sunday we leave for a week, and house inspection will take place while we are gone. I have been trying to get things ready for our trip plus clean up the house. Most of the cleaning is done. The challenge is to keep it that way until we leave. We spend Sunday night in Great Falls, and then continue on Monday to Billings for the CMA Rocky Mountain District conference. Thursday, the conference ends, and we will go to Cody, WY to spend some time with the Hines family.
It has still been snowing here (everyday except yesterday), so I am hoping for some warmer weather on our trip!
The pictures of Kathleen and Caleb washing dishes on Tuesday. We had quite a few to wash. Kathleen helped after breakfast, Caleb after snacks, and Isabelle after lunch. (She didn't want me to take her picture, though). We have to do them in small loads, because after a certain amount of "help" I get a little stressed. I appreciate their willingness to help me, and it is a good way to spend some one on one time with each of them.
At the end of the post is the Master Cookie Mix recipe. It is hard to make cookies that Ian can have, but this one works (except the peanut butter.) I substitute oatmeal for the nuts in the banana cookies.
I have also made a Versatile Oat Mix that makes Oatmeal Pancakes, Oatmeal Muffins, and Peach Crisp, and a Snack Cake Mix that makes Applesauce or Banana Snack Cake. I have never been able to find pre-made mixes that Ian can eat, and I was really glad to discover these recipes. They save time, and are healthier than the store bought mixes.
Now I am off to make an Applesauce Snack Cake with one of my lovely assistants. :)

Master Cookie Mix

4 1/2 cups flour
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups shortening

In a large bowl combine the flour, sugars, salt, and baking soda. Cut in the shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place for up to 6 months.
Yield: 10 cups

For Cinnamon Raisin Cookies:
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
2 1/2 cups Master Cookie Mix
1/2 cup chopped walnuts

In a mixing bowl, combine eggs, cinnamon, extract and cookie mix; mix well. Stir in raisins and nuts. Drop by rounded TBSP 2 inches apart onto lightly greased baking sheets. Bake at 350 for 10-12 minutes or until set, and edges are lightly browned. Cool for 1- 2 minutes before removing to wire racks.
Yield: 2 1/2 dozen

For Peanut Butter Cookies
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla extract
2 cups Master Cookie Mix

n a mixing bowl, combine all ingredients; mix well. Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar if desired. Bake at 350 for 10-12 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to a wire rack.
Yield about 2 1/2 dozen.

Banana Cookies
2 eggs
1/2 cup mashed ripe bananas
1/4 cup flour
1 teaspoon vanilla extract
2 1/2 cups Master Cookie Mix
1/2 cup chopped pecans

n a mixing bowl, combine the first five ingredients; mix well. Stir in the pecans. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 350 for 10-11 minutes or until set adn edges are lightly browned. Cool for 1-2 minutes before removing to wire racks.
Yield about 3 dozen

Hot Cross Buns

Another tradition that some people observe at Easter is serving Hot Cross Buns on Good Friday. I wasn't planning to do it, but Caleb got up at 6:30 this morning. Everyone else slept in for 1 1/2 - 2 more hours. Instead of catching up on some of the things that are constantly piling up, I decided to try the Hot Cross Buns. I didn't have any raisins, so I used dried cranberries. The kids picked the cranberries out of theirs, but otherwise they were a big hit. I'm not sure if it will become a tradition for us, but it was fun for this year.
Ian is looking sad in the picture, because he can't have any. I made him other rolls, but they weren't done yet.
I was wondering why Easter is so early this year, and I found this information online.

^{Easter is early this year. Easter is always the 1st Sunday after the 1st full moon after the Spring Equinox (which is Mar. 20). This dating of Easter is based on the lunar Calendar that Hebrew people used to identify Passover, which is why it moves around on the chuch Calendar. Based on the above information, Easter can actually be one day earlier (Mar. 22) that is rare.}

Here is Interesting Information:

This year is the earliest Easter any of us will ever see the rest of our lives! Only the most elderly of our population have ever seen it this early (95 years old or above.) None of us have ever, or will ever see it a day earlier!

Here Are The Facts:

The next time Easter will be this early, (Mar. 23) will be the year 2228 (220 years from now.) The last time it was this early was 1913. If you are 95 or older, you are the only people that were around for that! The next time it will be a day earlier, Mar. 22, will be in the year 2285 (277 years from now.) the last time it was on Mar. 22 was 1818.

So…… no one alive today has or will ever see it earlier than this year! Interesting!!