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Since my time and thoughts are now much more involved with home-schooling than crafting, I've started a new blog called Cook, Teach, Grow.  I'll be posting recipes there instead of here, as well as children's book recommendations, the occasional curriculum review, children's craft ideas, etc.  I'm not deleting this blog, since a few years down the line I might have more time for my shop and this blog again.  But for now, if you want to keep reading my thoughts (and recipes), please join me there.

Perfect Peaches & Cream Pie

I got this recipe from a recent edition of Taste of Home and decided to make it for our Labor Day celebration.  We'd planned to picnic in our backyard, but it rained the night before and the ground was too soggy for comfort, so we ate inside instead.  I made the crust and filling the night before, and added the peaches and topping that morning.  My husband says it's the tastiest pie I've ever made!  I made a couple adjustments to the recipe that I'm planning to keep, so here's my version:

Perfect Peaches & Cream Pie

Ingredients:

Crust
1 1/4 cup honey graham cracker crumbs (regular would be okay too)
1/4 cup sugar
6 Tbsp butter -- melted

Filling
4 oz cream cheese -- softened
1/2 cup confectioners' sugar
1/2 cup frozen whipped topping -- thawed

Topping
1 pkg (3 oz) peach gelatin
1 pkg (3 oz) cook-and-serve vanilla pudding mix
1 1/4 cups water
2 cups sliced peeled fresh peaches (about 2) or canned sliced peaches

Directions:

In a bowl, mix cracker crumbs and sugar.  Stir in the butter.  Press onto bottom and sides of an ungreased 9" pie plate.  Bake at 375 for 6-8 minutes or until slightly brown.  Cool completely.

In a small bowl, blend cream cheese and confectioners' sugar.  Add whipped topping and mix.  Spread over crust with a rubber/silicon spatula.  Refrigerate until set.

In a small saucepan, combine gelatin and pudding mixes.  Stir in water and bring just to a boil over medium-low heat, stirring constantly.  Remove from heat and cool for 5 minutes.

Arrange peach slices over filling.  To get it to look like a flower the way I did, start at the edge, putting the slices down fat-side toward the edge.  Do a whole ring that way, then do a ring inside that, and a ring inside that, until you've filled the whole pie with a layer of peach slices.  Spoon gelatin mixture over the peaches.  Refrigerate for 4 hours or until chilled and set.

Violet's Snickers Surprises

I made these today at the request of one of my hubby's former co-workers, who is coming over for supper tomorrow.  I'd made these for one of their office potlucks back when they worked together, and she loved them so much, she asked if I would make them for her now.

I call them "Violet's" because I got this recipe from a friend, and that was her name.  We served on jury duty together years ago, and she brought these as a treat for all of us one day.  Violet, another juror, and I became good friends -- after jury duty ended, we would get together for supper every few months.  She died two years ago, and whenever I make these, I think of her.

Violet's Snickers Surprises


Ingredients:


2 sticks of butter -- softened
1 cup creamy peanut butter
1 cup brown sugar -- packed down
1 cup white sugar
2 eggs
1 tsp. vanilla
3 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 pkg (13 oz) mini Snickers candy bars

Directions:


Combine the butter, peanut butter, and sugars using a mixer on med. low until light and fluffy.  Add eggs one at a time, then vanilla, mixing a bit between teach.  Combine thoroughly.  Mix in flour, salt, and baking soda.  Cover and chill dough for 2-3 hours.

Unwrap 48 mini Snickers.

Remove dough from fridge.  Divide into 2-Tbsp pieces and flatten.  Place a mini Snickers in center of each piece of dough.  Form dough into a ball around each mini candy bar.  Place on greased cookie sheet and bake at 300 for 12-15 minutes.  Let cookies cool on cookie rack.  Makes 48 cookies.

Stoplight Stir Fry

My son nicknamed this "Stoplight Stir Fry" because it has bright red, green, and yellow in it.  Much more creative name than just "Mango Stir Fry," which is what we originally called it.

Stoplight Stir Fry

Ingredients:

1 lb spaghetti -- cooked
2 tsp. oil
1 red pepper -- julienned
8 oz sliced fresh mushrooms
2 cloves garlic -- minced
1 bunch broccoli -- cut into florets
1 mango -- peeled and chunked
1/2 cup chicken broth
1/4 cup pineapple juice
3 Tbsp soy sauce
2 Tbsp peanut butter

Directions:

Heat oil in large skillet over medium heat.  Add peppers, mushrooms, and garlic.  Saute 5 minutes.  Add broccoli and mango and saute 4 minutes.  Stir in broth, juice, and soy sauce.  Cook 5 minutes.  Stir in peanut butter.  Serve over spaghetti.

Asparagus and Chickpea Spaghetti

Sorry I've been a bit silent -- the kids and I are visiting my folks this week, and as usual, we're too busy having fun to mess around on the computer.  Or to crochet, knit, or anything else like that, hee.

But we had this recipe before we left, and I thought I'd better quick post it before asparagus season is totally over...

Asparagus and Chickpea Spaghetti

Ingredients:

1 lb spaghetti -- cooked
1 med. onion -- thinly sliced
3 cloves garlic -- minced
1 4oz jar sun dried tomatoes in oil -- reserve oil
1 can chickpeas -- drained and rinsed
1 bunch asparagus -- bias cut 1" long
3/4 cup chicken broth
1 Tbsp. basil
4oz Feta cheese crumbles
1 tsp salt
1/2 tsp pepper

Directions:

Toss onions and asparagus with 2 Tbsp oil from tomatoes, salt, and pepper.  Roast at 350 for 20 minutes, stirring once.  Put remaining oil in a large skillet.  Saute garlic in  oil for 30 seconds.  Add all but Feta and simmer for 2-3 minutes.  Toss with spaghetti and top with Feta.

Santa Fe Rollups

We had so much fun making these!  My 4-year-old and 2-year-old always want to help me cook, and usually they just get to help with prep work because I don't let them near the stove yet.  But this time, they got to help with every step!  I did have to do most of the cheese-sprinkling, though, once I discovered that more cheese was going in their mouths than on the wraps.  We at the leftovers for lunch today, and I realized this would be a great recipe to share, so I quick took a photo before I ate the last little bit.

Santa Fe Rollups


Ingredients:


1 16oz can refried beans
1 bag fresh baby spinach
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
8 oz shaved ham
8-10 medium tortillas
sour cream
salsa

Directions:


Spread beans evenly over tortillas (a rubbery spatula works well for this),  Layer with spinach, cheeses, and ham.  Roll tortillas up like a jelly roll.  Chill until ready to serve.  Serve with sour cream and salsa.

Eggs in Peppers

We had these for breakfast this weekend, and they're so fast and tasty!  Simply cut a bell pepper (color of your choice) into 1/2" rings, then put them in a frying pan with whatever you usually fry eggs in, crack an egg in each ring, and fry them up.

I had kind of a small pepper, so my eggs spilled out -- try to find a larger pepper so that doesn't happen to you.  But they were still tasty!  (We got the recipe here on lifehacker.com.)

Did you have a good Easter?  We did!  We had a short egg hunt at home as soon as the kids woke up, ate breakfast with our church family before the service, sang lots of great hymns during church ("I Know that My Redeemer Lives" always makes me tear up), and then went to a relative's house for lunch and supper and lots of fun with our kids' second cousins.  A happy Easter indeed!

Asparagus Berry Salad

As promised, here's the recipe for the salad we made last week.  This is a lovely seasonal salad -- we usually eat it warm as soon as it's made, but this time we ate it cold, which is good too.

Asparagus Berry Salad


Ingredients:


1 lb asparagus -- trimmed and cut 1"
3 Tbsp olive oil -- divided
1/4 tsp salt
1/4 tsp pepper
1 bag salad greens (about 5 oz)
1 lb strawberries -- quartered
1/4 small onion -- sliced thin
1/2 cup chopped walnuts -- toasted
2 Tbsp cooking sherry
2 tsp. sugar


Directions: 


In a sealable container, toss the asparagus with 1 Tbsp oil.  Spread on a baking sheet, sprinkle with salt and pepper.  Bake at 400 for 15 minutes, stirring occasionally.  In a large bowl, mix greens, strawberries, onions, walnuts, and asparagus.  In a small bowl, whisk together the sherry, sugar, and remaining oil.  Drizzle over salad and toss to coat.

Asparagus Wraps

You may be noticing a pattern in the recipes I post here.  Yes, we love asparagus.  We rejoice when it appears at the grocery store.  We eat it at least once a week while it's in season.  We have beloved asparagus recipes that we yearn for.  We're hoping to raise our own next year.

So anyway, here is our absolute favorite asparagus recipe.  We've had it twice this spring and just might make it again before the season is over.

Asparagus Wraps


Ingredients:


1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup green onions -- chopped finely
1/2 tsp. basil
1 Tbsp. lemon juice
1/2 tsp. salt
1 bunch asparagus -- ends snapped off
1 pkg. 8" tortillas
2 cups chicken pieces
1 pint grape tomatoes -- halved lengthwise

Directions:


Steam asparagus for 4 minutes.  Rinse with cold water until cool.  Meanwhile, combine mayonnaise, sour cream, green onions, basil, lemon juice, and salt.  Spread sauce on tortillas, fill with remaining ingredients, roll, and eat.

Easy Cheesy Macaroni Salad

I made a double batch of this yesterday to take to a church potluck.  I love how colorful it is -- a bright, cheerful dish, don't you think?  And it's very easy.  You can eat it cold or hot.

Easy Cheesy Macaroni Salad

Ingredients:


1 box macaroni & cheese
As much milk as the mac & cheese calls for
1/2 cup mayonnaise
1/4 cup celery -- sliced thinly
1/2 red pepper -- finely chopped
2 hard-boiled eggs -- chopped
1/4 cup green onions -- sliced

Directions:


Prepare mac & cheese as directed, replacing butter with mayonnaise.  Stir in remaining ingredients and mix well.  Serve warm or cold.

That's it!  I used the green onions we've been regrowing, of course :-)

Asparagus and Tofu Stir Fry

My hubby occasionally makes up recipes, and some of them turn out quite well.  Here's one we had this week :-)  We're not vegetarians, but we try to eat meatless dishes several times a week, as many of the health benefits of vegetarianism can be gained by simply eating less meat rather than cutting it out altogether.

Asparagus and Tofu Stir Fry

Ingredients:

4 tbsp. Sesame oil - divided

1 lb. Extra firm tofu - sliced 2" long and pencil thickness

1 bunch Asparagus - trimmed and sliced 1" long

6 cloves Garlic - minced

1 bunch Green onions - chopped

6  cups Fresh spinach - coarsely chopped

1/4 cup Lime juice

1/4 cup Hoisin sauce

1 tsp. Basil

3/4 tsp. Ginger

1/2 tsp. Crushed red chilies (optional)

1/2 tsp. Salt

1/2 tsp. Mint

1/2 cup Cashews (optional)

1 cup Rice - cooked according to package

Directions:

In a large skillet, sauté the well-drained tofu in a 2 tbsp. oil until golden brown.  Remove from skillet.  Add remaining oil and sauté garlic and asparagus for 1 minute.  Add the spinach and onions.  Saute until wilted.  Return tofu to pan.  Stir in juice, sauce, and spices.  Sprinkle with cashews and serve over rice.

The crushed red chilies are optional because our kids fuss if they chomp down on one, so we tend to leave those out these days.  But they add a nice kick if you don't have anyone who will howl about them.

Pumpkin Butter Twists

I made these for breakfast a couple weeks ago. They were delightful with my morning cup of coffee, and the kids liked them too. I got the recipe from the October 2011 issue of Taste of Home, but I've changed them up a bit, so I'm calling them "twists" instead of "pinwheels."

Pumpkin Butter Twists

Ingredients:

1 8-oz tube of crescent roll dough

3/4 cup pumpkin butter

1/2 cup pecans -- chopped (optional)

vanilla frosting (optional)

Directions:

Unroll the dough and form 4 rectangles by pinching the seams shut between two triangles, the long sides together. Spread liberally with pumpkin butter and sprinkle with chopped pecans, if desired. Roll up, starting with the short ends. Cut each roll in half. Slice halfway through each little roll. Twist each side one way or the other to form a sort of figure-eight. Bake at 375 for 12-15 minutes or until golden brown. Spread with vanilla frosting while still warm, if desired. Sprinkle with additional pecans if desired.

Makes 4 servings, two twists each.

Curried Turkey Burritos

This is a yummy variation on an old standby. There's just enough curry in it to give it a distinctive taste, but not so much that it overwhelms the other flavors. If you don't like "hot" dishes, you can use a mild salsa and it won't have much heat at all. It's a quick, easy recipe too, perfect for those days when you don't have much time or energy.

Ingredients:

2 cups cooked turkey pieces
1/3 cup onion -- chopped
1 can black beans
1 cup salsa
1 packet taco seasoning
1/2 cup water
1/2 tsp curry powder
1 cup shredded Mexican cheese
Tortillas

Directions:

In a large skillet, mix everything but cheese and tortillas. Heat to boiling; reduce heat and simmer 10 minutes. Add cheese and stir until melted. Wrap in tortillas.

Chocolate Chip Cookie Trifle

I made this for the dinner celebrating our new pastor's installation last Sunday, and I also made it a month or so ago for a shindig at my hubby's office. It's based on this recipe, but I've changed it a bit. Because it uses pre-made cookie dough and instant pudding, it's quick and easy.


Chocolate Chip Cookie Trifle

Ingredients:

1 (18 oz) package ready-to-bake chocolate chip cookie dough
2 cups milk
2 (3.4 oz) packages vanilla or chocolate instant pudding mix
1 (12 oz) container whipped topping -- thawed1/2 quart fresh raspberries
1 quart fresh strawberries -- sliced

Directions:

Preheat oven to 375. Cut cookie dough in half lengthwise and then in half lengthwise again, creating four long wedges. Cut each wedge into 4 logs, 2 1/2 inches long each, to create 16 logs. Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for one minute, then remove to wire racks to cool completely.

Beat milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 4 cookies and sprinkle on the bottom of a 2-quart trifle bowl or other deep glass serving dish. Cover with 1/3 of pudding mixture. Add the raspberries over the pudding. Cover with half the remaining pudding mixture. Stand up 10 cookies, face side out, along the inside of the bowl. Add strawberries. Cover with remaining pudding. Crumble last two cookies over the top. garnish with sliced strawberries or raspberries, whatever strikes your fancy.

Makes 12 servings.

Popcorn Cookies

Looking for a fun recipe to try with your kids this summer? I found this one on tasteofhome.com, and it was easy and tasty. Plus, it doesn't make so many cookies you're stuck with them for weeks (okay, never a big problem around here, but I can see how it could be), but you have enough to share if you want. I sent some to a friend who's serving in Afghanistan right now and still had some for us to enjoy here too.

So, here's the recipe. Yum!

Popcorn Cookies

Ingredients:

1/2 cup butter -- softened
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
pinch of salt
2 cups popped popcorn -- lightly crushed
1 cup semisweet chocolate chips
1/2 cup chopped pecans

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips, and pecans.

Drop by tablespoonfuls two inches apart onto greased (or non-stick) baking sheets. Bake at 350 for 13-14 minutes or until golden brown. Remove to wire racks to cool.

Yields 2 1/2 dozen.


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Gene Autry's Peanut Butter Pie

This is what I made to celebrate my birthday last week. It's so rich, we've been eating half a piece at a time, so you can feed quite a few with one pie.

I made this before, several years ago, after finding it in The All-American Cowboy Cookbook, which is a collection of recipes from stars of western movies and TV shows. If you know how much I love cowboy movies and shows, you know this cookbook was a hit with me :-)

This particular recipe comes from Gene Autry, the beloved singing cowboy star. It's quite simple, especially if you use a pre-made graham cracker crust like I did.

Gene Autry's Peanut Butter Pie

Ingredients:

1 cup peanut butter
8 oz cream cheese -- softened
1 cup sugar
2 Tbsp melted butter
1 cup whipped cream
2 Tbsp vanilla extract
1 graham-cracker pie crust
hot fudge sauce

Directions:

Cream together peanut butter, cream cheese, and sugar. Stir in butter, whipped cream, and vanilla. Mix well and pour into crust. Chill for 4-5 hours or until very well set. Top with melted, thinned hot fudge sauce. Chill again for 30 minutes.

Yum! And this recipe lends itself so easily to modification if you're on a diet -- just use low-fat or lite peanut butter, cream cheese, and whipped cream instead. Thank you, Gene Autry!

Pepper, Sage, Rosemary, and Thyme

My husband made this on Saturday night. We'd never made leg of lamb before, so we just used a recipe out of our Betty Crocker cookbook. It turned out so succulent and savory, I have to share it.

French Leg of Lamb with Herbs

Ingredients:

5-7 lb. Leg of lamb
3 cloves Garlic - minced
2 tsp. Rosemary
1 tsp. Thyme
1 tsp. Sage
2 tsp. Pepper

Directions:

Combine spices and garlic into a dry rub. Rub over entire surface of lamb leg. Place lamb leg fat side up on a rack in a roasting pan. Roast at 375 degrees for 20-25 minutes per pound. Meat thermometer temps: 140 = rare, 160 = medium, 170 = well done.

(Next time, we're going to add parsley so we can sing "Scarborough Fair" correctly while we cook.)

Merseth Morsels

Do you like to try unusual recipes? Do you experiment with food to make it healthier? Have you ever wanted a recipe for homemade peanut butter cups? If so, follow this link to a new blog called Merseth Morsels.

I went to college with Megan Merseth and her husband Jeff a decade ago in Mankato, MN. Thanks to the miracle of Facebook, we've gotten back in touch, and when Megan started her new blog this year, I was quick to follow it. We have quite a bit in common -- we're both stay-at-home-moms with two-year-old sons, and she has a 4 month old, while I'll be having my second kid any minute now. And we both love to cook and bake! But Megan is much more into healthful cooking than I am, which is what fascinates me about the recipes she shares on her blog.

I asked Megan some questions about her approach to food and the recipes she shares on her blog. Here's what she responded:

My journey to truly nourishing real food started back in 2005 after starting to use some "health" products from a well-known company. It was my first step toward a lot of eye-opening research, as I realized the food I was eating was contributing to my less than excellent health. A lightbulb also went on when I was able to connect BBQ sauce (which has Worcestershire sauce containing soy sauce in it) to these itchy red bumps I would get after eating it. Ever since then, I've been abstaining from soy products as much as possible, and if you've ever looked at the ingredient label of anything, there aren't many things without soy in some form. Soy comes under many names, as I've discovered.

Soy is the only "dietary restriction" I try to cook around, although when I'm cooking for my brother-in-law, he doesn't do dairy, so I use olive oil or coconut oil instead of butter. I also stay away from as many refined foods as possible. That includes white bleached flour, white sugar, high fructose corn syrup, MSG, and most anything pre-packaged or processed. I will either soak whole wheat or rye flour in an acidic solution overnight or use sprouted grain flour. I usually use real maple syrup or raw honey instead of white sugar.

I also own a copy of the cookbook "Nourishing Traditions" and follow a couple of "real food" blogs which is where I get most of my cues about what constitutes truly nourishing food. I use the term "nourishing" because I strive to make food that truly feeds the body instead of just giving it empty calories. I don't want to jinx anything, but we've had a pretty healthy winter thus far, and I attribute that to taking fermented cod liver oil, drinking raw milk, and eating organic citrus by the box.

Besides all this, I just love to cook and try new things in the kitchen. I'm thinking of making some fermented foods soon, perhaps some fermented marmalade! It's still an on-going learning process for me, though. I'm always reading, trying new things. Never a dull moment!

I live in Minnesota with my two boys ages 2 years (Judah) and 4 months (Andrew), and husband (Jeff) who is a vicar (sort of like a student teacher position, part of his schooling) at Our Savior's Lutheran Church, a member of the Evangelical Lutheran Synod. I teach part time as an adjunct faculty member of the music department at Bethany Lutheran College, Mankato, giving voice lessons.

Megan posts some truly fascinating -- and yummy-looking -- recipes on her blog, as well as amusing stories about her sons, complete with cute pictures. If you think the pictures I've posted here look tasty, please check out Merseth Morsels! You won't be sorry you did.

Gingerbread Carrot Muffins

I got this recipe from the 3rd edition of What to Expect When You're Expecting. They're supposed to be good for reducing morning sickness, what with all the ginger in them. I haven't had morning sickness, but I thought these might be great to take along to the birth center since we have to provide our own food there. I know muffins usually freeze well, so I've made these up now and I'll toss some in the freezer to take along when the time comes.

I'm not a huge fan of fresh ginger, so I left that out, though I did use the ground ginger. I used wheat germ and chopped pecans, but I didn't toast the nuts cuz grating the carrots was enough work as it is.

These turned out really yummy -- Daniel and I had them with lunch, and he ate a whole one and then asked for more. I think I would rename them Apricot Carrot Muffins if I made them again, since without the fresh ginger it's the apricots and carrots that really stand out.


Gingerbread Carrot Muffins
(Makes 12 muffins)

Ingredients:

1 cup whole wheat flour
1/4 cup ground flaxseed or wheat germ
1/4 cup old-fashioned rolled oats
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp baking soda
2/3 cup finely chopped dried apricots
1/2 cup chopped toasted walnuts or pecans (optional)
1 cup white grape juice concentrate
2 large eggs, lightly beaten
1/4 cup canola oil
1 tsp vanilla extract
2 tsp minced peeled fresh ginger
1 cup grated carrots

Directions:

Preheat oven to 375. Line a standard-size 12-cup muffin tin with paper liners. In a medium mixing bowl, stir together the whole wheat flour, flaxseed or wheat germ, oats, ground ginger, cinnamon, cloves, and baking soda. Add apricots and nuts (if desired) and stir to blend.

In another bowl, combine the juice concentrate, eggs, oil, vanilla, and fresh ginger and whisk to blend. Add the juice mixture to the flour mixture and stir gently just until the batter is smooth and well blended; be careful not to overmix. (It took me about 25 strokes to mix the two.)

Gently fold the carrots into the batter. Spoon batter into the prepared muffin cups, dividing evenly. (Cups will probably be very full.) Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes.

Transfer the muffins to a wire rack and let cool completely. The muffins can be stored in an airtight container for 3 days or frozen up to 1 month when individually wrapped in plastic wrap and placed in a freezer bag or container.

Note: Not a fan of ginger? Leave it out and substitute another teaspoon of cinnamon.

Hot Wings Pizza

If you like hot wings and you like pizza, you need to try this simple recipe. It'd make a great addition to a Christmas or New Year's party, or just a quiet evening at home relaxing with a movie.


Hot Wings Pizza

Ingredients:

1 tube refrigerated pizza crust -- prebaked
2 cups chicken pieces
2 tbsp. butter - melted
8 oz. tomato sauce
1 Tbsp. steak sauce
2 Tbsp. Tabasco sauce
1/3 cup blue cheese dressing
3 green onions -- chopped
1/2 cup shredded Italian cheese

Directions:

In a medium skillet, mix butter, tomato sauce, steak sauce, and Tabasco sauce. Add chicken pieces and heat through. Meanwhile, spread dressing on pizza crust. Top with chicken mix. Sprinkle with onions and cheese. Bake 8-10 minutes or until cheese is melted. Enjoy!