Meatball Alphabet Soup
Makes 6 servings
This is a recipe that I found YEARS ago in a Family Fun Magazine. I typed it out here for you but then realized I could probably find it on their website. So I searched for Family Fun, which apparently has changed to Spoonful.com. But I did search and find the recipe. The amount of pasta on the website listed more than what I had on my recipe card, but Stephen did say when we were eating that it needed more. So either I wrote it down wrong or others thought the same and they modified the recipe. Anyway, I am making the change here too, and listing the recipe in case they should take it off the site.
For Meatballs:
1/2 cup dried breadcrumbs
1/2 cup Parmesan cheese, grated
2 Tbsp. onion, minced
1 garlic clove, minced
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
1 large egg, lightly beaten
1 lb. ground beef
For the Soup:
2 Tbsp. olive oil
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
5 cups chicken stock
1 cup crushed can tomatoes in puree
1 tsp. Italian seasoning
1/2 tsp. salt
pepper to taste
2 cups dry ABC pasta
To make the meatballs:
Combine bread crumbs, cheese, garlic, onion, herbs and spices in large mixing bowl. Mix in egg with fork then add ground beef. Shape into 1 inch balls (4 dozen). Add oil to skillet and brown meatballs for 8-10 minutes.
For soup:
Heat oil in saucepan. Add onion, celery and garlic. Cook for 8-10 minutes, stirring occasionally. Add chicken stock, tomatoes and spices. Simmer over low heat then add pasta. Simmer until pasta is cooked. Add meatballs and cook for 3 more minutes.
Enjoy!
Sara
Showing posts with label recipe Tuesday. Show all posts
Showing posts with label recipe Tuesday. Show all posts
Tuesday, January 21, 2014
Tuesday, January 7, 2014
It Ain't Food Network, But They Eat It....Tuesday!
Brown Bean Casserole
2 cans pintos
1 can cream of mushroom soup (I use the cream of something from pinterest)
1 can Ro-Tel
1 lb. ground beef
small onion
garlic powder (didn't measure!)
2 boxes of Jiffy cornbread mix (I only use 1 box)
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
Brown ground beef with onion. Drain. In a large bowl, combine the meat mixture with everything else EXCEPT the cornbread mixture. Pour into prepared 9x13 pan. Mix Jiffy mix according to package directions. Pour over the bean mixture and then bake for 45 minutes. Done!
All of my family eats this. The 6 year old takes the leftovers in his thermos the next day if there is anything left!
Enjoy!
Sara
2 cans pintos
1 can cream of mushroom soup (I use the cream of something from pinterest)
1 can Ro-Tel
1 lb. ground beef
small onion
garlic powder (didn't measure!)
2 boxes of Jiffy cornbread mix (I only use 1 box)
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
Brown ground beef with onion. Drain. In a large bowl, combine the meat mixture with everything else EXCEPT the cornbread mixture. Pour into prepared 9x13 pan. Mix Jiffy mix according to package directions. Pour over the bean mixture and then bake for 45 minutes. Done!
All of my family eats this. The 6 year old takes the leftovers in his thermos the next day if there is anything left!
Enjoy!
Sara
Tuesday, February 28, 2012
It Ain't Food Network.....But They Eat It!
Crock Pot Enchiladas
This is a recipe adapted from my "Fix It and Forget It, Lightly" cookbook.
Makes 6 servings
Crock Pot size: 4 quart
1 lb. ground beef (I weigh mine to get that part just right)
1 cup onions, chopped
1/2 cup green peppers, chopped
2~16 oz cans of pinto beans, drained and rinsed (recipe calls for 1 can black beans and either 1 of kidney or pinto)
10 oz. Ro-Tel (I used mild cause Brayden doesn't like hot stuff)
1 cup water
1 tsp chili powder
1/2 tsp ground cumin
1 tsp salt
1/4 tsp. black pepper
dash of red pepper flakes
1 cup shredded low-fat sharp cheddar cheese
1 cup shredded low-fat Monterey Jack cheese
6 flour tortillas (6 or 7 inches)
In a large skillet with a lid, brown beef, onions and green peppers. Add remaining ingredients, except cheeses and tortillas. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Combine cheeses in a bowl. In your crock pot, layer about 3/4 c. of beef mixture, one tortilla, and about 1/4 c. cheese. Repeat layers until all ingredients are used. Cover and cook on low 3-4 hours.
My 4 quart crock pot gets a lot hotter than my other 2, so I only use it when I am going to be home to make sure it doesn't burn. Unless I am making soup since that doesn't burn. Really all you are waiting on is for the cheese to melt and it to get bubbly since everything is already cooked. In fact, I put it in the crock pot at 3:00 and we ate at 5:45 and the bottom was almost too done. I have made it before with the black beans and everyone ate it fine but I just don't care for black beans. They just look gross, so I use all pinto beans now. We also top ours with Cholula Hot sauce. It's the best!
This is a recipe adapted from my "Fix It and Forget It, Lightly" cookbook.
Makes 6 servings
Crock Pot size: 4 quart
1 lb. ground beef (I weigh mine to get that part just right)
1 cup onions, chopped
1/2 cup green peppers, chopped
2~16 oz cans of pinto beans, drained and rinsed (recipe calls for 1 can black beans and either 1 of kidney or pinto)
10 oz. Ro-Tel (I used mild cause Brayden doesn't like hot stuff)
1 cup water
1 tsp chili powder
1/2 tsp ground cumin
1 tsp salt
1/4 tsp. black pepper
dash of red pepper flakes
1 cup shredded low-fat sharp cheddar cheese
1 cup shredded low-fat Monterey Jack cheese
6 flour tortillas (6 or 7 inches)
In a large skillet with a lid, brown beef, onions and green peppers. Add remaining ingredients, except cheeses and tortillas. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Combine cheeses in a bowl. In your crock pot, layer about 3/4 c. of beef mixture, one tortilla, and about 1/4 c. cheese. Repeat layers until all ingredients are used. Cover and cook on low 3-4 hours.
My 4 quart crock pot gets a lot hotter than my other 2, so I only use it when I am going to be home to make sure it doesn't burn. Unless I am making soup since that doesn't burn. Really all you are waiting on is for the cheese to melt and it to get bubbly since everything is already cooked. In fact, I put it in the crock pot at 3:00 and we ate at 5:45 and the bottom was almost too done. I have made it before with the black beans and everyone ate it fine but I just don't care for black beans. They just look gross, so I use all pinto beans now. We also top ours with Cholula Hot sauce. It's the best!
Tuesday, August 23, 2011
It Ain't Food Network....But They Eat It, Tuesday!
This is something that my entire family will eat. I don't get to say that very often and too bad it isn't a meal. It makes a good snack or breakfast drink. This serves 1. In other words, a big glass for me and a small one for Bryson. If I make it for all of us sometimes I double or even triple it, depending on if it is being enjoyed for a snack or a drink with a meal. The kids don't drink quite as much as me and Stephen. I think you get the idea :)
Blueberry Smoothies
1/2 cup frozen blueberries
1/2 cup fat free, vanilla yogurt
1/2 cup pineapple juice (can substitute with orange juice)
1 ripe banana
handful of fresh spinach leaves
Throw all that into the blender and blend until all the spinach leaves "disappear". That will eliminate most of the whining. My kids only seem to taste the spinach if they can see it. I can't taste it at all. If you do, next time don't add so much. Pretty simple and a good way to use up almost too ripe bananas and get some more greens into your (and theirs!) diets!
Blueberry Smoothies
1/2 cup frozen blueberries
1/2 cup fat free, vanilla yogurt
1/2 cup pineapple juice (can substitute with orange juice)
1 ripe banana
handful of fresh spinach leaves
Throw all that into the blender and blend until all the spinach leaves "disappear". That will eliminate most of the whining. My kids only seem to taste the spinach if they can see it. I can't taste it at all. If you do, next time don't add so much. Pretty simple and a good way to use up almost too ripe bananas and get some more greens into your (and theirs!) diets!
Tuesday, July 19, 2011
It Ain't Food Network......But They Eat It, Tuesday!
This really shouldn't be called a recipe. But I thought I would share it with you anyway. Most people that I talk to have never heard of eating this, but we grew up on this at my house!
Grilled PB&J
Peanut Butter
Jelly, Jam or Preserves of your choice
Bread
Butter
This is just like making a grilled cheese sandwich. Except leave off the cheese, because that would be nasty. Make yourself a PB&J like you normally would. Now, I hope you do know that there are ways to make a PB&J and ways NOT to make a PB&J. You should always put the peanut butter on one side and the jelly on the other. And spread it to the edges....not just in the middle. I have seen people before put the peanut butter and the jelly on the same slice of bread, and let me just tell ya now, that is just plain wrong. Or mix it together and then spread it on. OH the horror! Smack them together and put butter on the top. Put it in a skillet, butter side down, and then butter the side that is up. Grill it until it is the color you like, then flip.
If you are making this for your kid and you get it too done on one side, don't brown the second side so dark and you can serve that side up and they will never know! Works every time!
This sandwich is so ooey gooey good. It makes me feel bad for Brayden that he is allergic to peanut butter. It is almost as good as a goop sandwich. We may have to do that one next week!
Enjoy!
Sara
Grilled PB&J
Peanut Butter
Jelly, Jam or Preserves of your choice
Bread
Butter
This is just like making a grilled cheese sandwich. Except leave off the cheese, because that would be nasty. Make yourself a PB&J like you normally would. Now, I hope you do know that there are ways to make a PB&J and ways NOT to make a PB&J. You should always put the peanut butter on one side and the jelly on the other. And spread it to the edges....not just in the middle. I have seen people before put the peanut butter and the jelly on the same slice of bread, and let me just tell ya now, that is just plain wrong. Or mix it together and then spread it on. OH the horror! Smack them together and put butter on the top. Put it in a skillet, butter side down, and then butter the side that is up. Grill it until it is the color you like, then flip.
If you are making this for your kid and you get it too done on one side, don't brown the second side so dark and you can serve that side up and they will never know! Works every time!
This sandwich is so ooey gooey good. It makes me feel bad for Brayden that he is allergic to peanut butter. It is almost as good as a goop sandwich. We may have to do that one next week!
Enjoy!
Sara
Tuesday, July 5, 2011
It Ain't Food Network......But They Eat It, Tuesday!
This is a recipe that a lady brought to work for a pitch-in when I worked at the bank. I thought it was so good and what is even better is it is so easy! It doesn't really have a name so I am making up one.
Not Too Spicy Shredded Roast Beef Sandwiches
Roast, pretty much any size and any cut
1 Jar of Pepperoncini peppers, sliced (as far as I know there is only one size and you find them in the pickle aisle)
Okay, here is where it gets hard. Get out your crock pot. Rinse your meat like you normally would. Put it in the crock pot. Now take the peppers and dump them in, juice and all. Turn on the crock pot on low and cook for 6-8 hours. Or on high 4-5 hours. Then take 2 forks and pull the meat apart to shred it. Serve on buns (or another favorite bread) or eat with no bread. This stuff is even better the second day. It's not too spicy but has just enough flavor. My mom ate it last night so it can't be too hot. She's a sissy.
Not Too Spicy Shredded Roast Beef Sandwiches
Roast, pretty much any size and any cut
1 Jar of Pepperoncini peppers, sliced (as far as I know there is only one size and you find them in the pickle aisle)
Okay, here is where it gets hard. Get out your crock pot. Rinse your meat like you normally would. Put it in the crock pot. Now take the peppers and dump them in, juice and all. Turn on the crock pot on low and cook for 6-8 hours. Or on high 4-5 hours. Then take 2 forks and pull the meat apart to shred it. Serve on buns (or another favorite bread) or eat with no bread. This stuff is even better the second day. It's not too spicy but has just enough flavor. My mom ate it last night so it can't be too hot. She's a sissy.
Tuesday, June 28, 2011
It Ain't Food Network, But They Eat It....Tuesday!
Last week when the boys were home from their dad's house, I decided we would try to make a treat together. Notice the word try. It ended up being a "everybody get out from under my feet....I'll call you when it's done" kind of treat. But it was good! It only has 3 (maybe 4) ingredients.
Oreo Truffles
1 package oreos (I used double stuffed because that's our favorite)
1~8 oz. package of cream cheese, softened (I used regular...might try 1/3 fat next time)
2-3 cups chocolate chips (the kind you make chocolate chip cookies with)
1 tsp. Crisco (I found a few recipes on line that said to use this and some didn't....I guess it makes the chocolate chips melt smoother?)
I put a row of each of the Oreo's into Ziploc bags...one for each kid. Even Brayden got in on the action. They crunched and crunched until I stopped them because I was afraid they were going to bust the bags. Then I mixed with the mixer the cookie crumbs with the cream cheese. Once this was mixed well, I put the chocolate and Crisco into a Pyrex bowl and sat it on top of a saucepan that had a couple inches of water. I let the water simmer (not boil) and started stirring as the chocolate started to melt. This is something else I thought the little boys could help with but they started fighting over it and I was afraid they would get burned or knock it off the stove. By this point Brayden was in his room playing his guitar.
And that method of melting the chocolate is an improvised double boiler, by the way.
Now onto mistake number 3....maybe 4 now. I started rolling them into 1 inch balls. Some recipes said to freeze it before and some after this step. I was in a hurry so I started rolling and then went ahead and rushed onto the next step of dropping it and covering it with chocolate. Not sure what mistake count I am up to now, but they melted and fell apart in the chocolate, so onto plan D now, I think.
Just put the whole stupid bowl in the freezer at this point for an hour and go play games.
After the timer goes off (yes, set a timer because you will forget) turn your improvised double boiler back on to make sure the chocolate is melted well enough. Now make small balls out of the cookie and cream cheese mixture, roll in chocolate quickly, and put on a cookie sheet lined with waxed paper. Pop them back in the freezer and play some more games for about 30 minutes and they will be done!
I'm sure that was all confusing so let's recap:
Mix Oreo's with cream cheese. Freeze. Roll into balls. Dip in melted chocolate. Freeze. Eat.
I didn't think to take photos of these since we were in a hurry. The boys had to be back at their dad's house for visitation and I had craft night with the girls. Maybe the next time I make them I will remember to take a picture.
But don't count on it.
Tuesday, November 16, 2010
It Ain't Food Network, But They Eat It....Tuesday!
I made this last weekend for our early Thanksgiving dinner with my family and mentioned it in my facebook status. I had a few requests for the recipe. I looked on here and couldn't believe that I haven't put this on here! So here it goes....
Peach Salad
Aunt Sheila's recipe
1 20 oz. can crushed pineapple, undrained
1 cup sugar
1 cup water
1 big box peach jello (or 2 small...that has been the only way I can find it lately)
1 8 oz. container cream cheese
1 8 oz. container of Cool Whip
5 Tbsp. milk (which is a hair short of 1/3 cup)
Mix together in sauce pan the crushed pineapple, sugar and water. Bring to a boil and then remove from the heat. Add in jello and stir. Put it in another pan and let it partially set. The shallower the pan the faster this will happen. Just in case you didn't know that. Mix together in a separate bowl the milk and cream cheese. You don't have to get it smooth. I don't know if you are supposed to, but I don't. Then fold in the cool whip to the cream cheese mixture. Then fold in that mixture to the jello mixture. Put it in a serving bowl and refrigerate for a couple hours until set.
This is some yummy stuff. All my kids like it, except for Bryson last week went with what it looked like and said he didn't like it. I'm not sure why because it doesn't look gross. But he liked it last year and the year before that. And, of course, Brayden will eat anything that doesn't eat him first. It has sugar in it so Blaine loves it. I just think it's funny that it doesn't have peaches in it.
Enjoy!
Sara
Peach Salad
Aunt Sheila's recipe
1 20 oz. can crushed pineapple, undrained
1 cup sugar
1 cup water
1 big box peach jello (or 2 small...that has been the only way I can find it lately)
1 8 oz. container cream cheese
1 8 oz. container of Cool Whip
5 Tbsp. milk (which is a hair short of 1/3 cup)
Mix together in sauce pan the crushed pineapple, sugar and water. Bring to a boil and then remove from the heat. Add in jello and stir. Put it in another pan and let it partially set. The shallower the pan the faster this will happen. Just in case you didn't know that. Mix together in a separate bowl the milk and cream cheese. You don't have to get it smooth. I don't know if you are supposed to, but I don't. Then fold in the cool whip to the cream cheese mixture. Then fold in that mixture to the jello mixture. Put it in a serving bowl and refrigerate for a couple hours until set.
This is some yummy stuff. All my kids like it, except for Bryson last week went with what it looked like and said he didn't like it. I'm not sure why because it doesn't look gross. But he liked it last year and the year before that. And, of course, Brayden will eat anything that doesn't eat him first. It has sugar in it so Blaine loves it. I just think it's funny that it doesn't have peaches in it.
Enjoy!
Sara
Tuesday, March 2, 2010
It Ain't Food Network, But They Eat It....Tuesday!
I found this recipe free at Publix. Actually, Stephen found it. It is one of those things I would have never picked up because it seems weird to me, but Stephen made it Saturday night and it is pretty good. It will be even better this summer when some of it comes from our garden!
Cucumber Avocado Salsa
2 ears of corn, husked
2 Tbsp. olive oil
2 cucumbers, seeded and diced
1 small red onion, diced
2 tomatoes, cored, seeded and chopped
1 avocado, peeled, pitted and chopped
2 cloves garlic, minced
3 Tbsp. chopped fresh cilantro
1 jalapeno, seeded and minced
1/4 tsp. finely minced ginger root
1/4 cup fresh lime juice
Tortilla chips or Cuban bread (optional)
Preheat grill to medium-high. Brush corn with oil and season with salt and pepper to taste. Grill corn until tender and lightly brown, about 10 minutes, turning occasionally. Remove and let cool. Cut kernels from cob over medium bowl.
Add cucumbers, onion, tomatoes, avocado, garlic, cilantro, jalapeno and ginger. Add lime juice, gently toss to blend flavors. Chill before serving. Serve with tortilla chips or over toasted slices of Cuban bread, if desired.
We ate 1/2 cup of the salsa with 15 baked Tostito chips for 4 WW pts. It is different and I wouldn't normally have tried something like this, but it was good enough to make again!
Enjoy!
Sara
Cucumber Avocado Salsa
2 ears of corn, husked
2 Tbsp. olive oil
2 cucumbers, seeded and diced
1 small red onion, diced
2 tomatoes, cored, seeded and chopped
1 avocado, peeled, pitted and chopped
2 cloves garlic, minced
3 Tbsp. chopped fresh cilantro
1 jalapeno, seeded and minced
1/4 tsp. finely minced ginger root
1/4 cup fresh lime juice
Tortilla chips or Cuban bread (optional)
Preheat grill to medium-high. Brush corn with oil and season with salt and pepper to taste. Grill corn until tender and lightly brown, about 10 minutes, turning occasionally. Remove and let cool. Cut kernels from cob over medium bowl.
Add cucumbers, onion, tomatoes, avocado, garlic, cilantro, jalapeno and ginger. Add lime juice, gently toss to blend flavors. Chill before serving. Serve with tortilla chips or over toasted slices of Cuban bread, if desired.
We ate 1/2 cup of the salsa with 15 baked Tostito chips for 4 WW pts. It is different and I wouldn't normally have tried something like this, but it was good enough to make again!
Enjoy!
Sara
Tuesday, February 23, 2010
It Ain't Food Network, But They Eat It....Tuesday!
Last week I went to the pantry and stood looking. Brayden was doing his homework and he stopped and asked me what I was doing.
"I'm looking for something I can throw together and call it supper."
"Gggrrreaat. This should be interesting. Sounds gross."
If he only knew how many meals he has eaten that didn't use a recipe. He would probably die, wouldn't he?
When they asked me what I came up with, I told them Chicken Stew. Then this morning I got to thinking that it's not a stew because it's not thick like stew. And yes, there is a difference between soup and stew. But I don't want to call it Chicken Soup either, because that makes me think Chicken noodle and there aren't any noodles in this. So maybe ya'll can help me name it.
Here are a few I came up with:
Brayden's Scary Chicken Soup
From the Pantry Chicken Soup
Nameless Chicken Soup
What In The World? Chicken Soup
Here is what I used:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
32 oz. Swanson's Organic fat free chicken broth
4 baby carrots, diced
15 oz. can green beans
1/2 cup pearled barley, cooked using package directions
2 cups cooked, shredded chicken breast
salt and pepper to taste
few shakes dry parsley
Heat oil in stock pot. Add onions and garlic and saute a few minutes while stirring. Add broth, chicken, spices and vegetables and cook until carrots are tender, about 10-15 minutes. Sorry, I didn't really time this so not sure. Throw in the barley after that and cook a few minutes. And that's it. Pretty simple. And you could always do this in the crock pot, but I would add the cooked barley before serving. I haven't had good luck cooking barley in the crock pot. It gets mushy.
Enjoy!
Sara
"I'm looking for something I can throw together and call it supper."
"Gggrrreaat. This should be interesting. Sounds gross."
If he only knew how many meals he has eaten that didn't use a recipe. He would probably die, wouldn't he?
When they asked me what I came up with, I told them Chicken Stew. Then this morning I got to thinking that it's not a stew because it's not thick like stew. And yes, there is a difference between soup and stew. But I don't want to call it Chicken Soup either, because that makes me think Chicken noodle and there aren't any noodles in this. So maybe ya'll can help me name it.
Here are a few I came up with:
Brayden's Scary Chicken Soup
From the Pantry Chicken Soup
Nameless Chicken Soup
What In The World? Chicken Soup
Here is what I used:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
32 oz. Swanson's Organic fat free chicken broth
4 baby carrots, diced
15 oz. can green beans
1/2 cup pearled barley, cooked using package directions
2 cups cooked, shredded chicken breast
salt and pepper to taste
few shakes dry parsley
Heat oil in stock pot. Add onions and garlic and saute a few minutes while stirring. Add broth, chicken, spices and vegetables and cook until carrots are tender, about 10-15 minutes. Sorry, I didn't really time this so not sure. Throw in the barley after that and cook a few minutes. And that's it. Pretty simple. And you could always do this in the crock pot, but I would add the cooked barley before serving. I haven't had good luck cooking barley in the crock pot. It gets mushy.
Enjoy!
Sara
Tuesday, February 2, 2010
It Ain't Food Network, But They Eat It....Tuesday!
Over the weekend I wanted to make something in the crock pot. I wanted something warm. Something soupy. I didn't really have anything planned to make for dinner that day. I know, that's hard to believe since I plan out my menus. It had to fit into my new eating plans. Meaning...healthy. Here is what I came up with.
Sara's Lentil and Rice Crock Pot Stew
Makes 12 1 cup servings (4 WW points each!)
(Blaine and I have decided to call it a stew instead of a soup since it is thick. But we are not sure if that is the difference between soup and stew....)
1 lb. bag of lentils (I used 1 3/4 cups cause that's what I had)
2 cups uncooked brown rice (not 10 minute rice either...and I will do this part different next time)
10 cups (or more) fat free broth (I used chicken broth)
1 envelope Lipton onion soup mix
1 onion, chopped
2 celery stalks, chopped
2 cups match stick carrots (you guessed it...cause that's what I had!)
4 cloves of garlic, minced
I took all this and threw it into the crock pot and cooked it for about 7 hours. I used my 6 quart crock pot. It was pretty good. Bryson loved it! The big kids weren't home so I don't know about them. I started out with 8 cups of stock and added more before we ate because it seemed really thick once the rice started absorbing the liquid. After we finished eating, I separated the left overs into plastic containers, with one serving in each, and popped them into the freezer. Now when Stephen and I don't have a lunch made up, we can just grab those and let them thaw out at work!
What I will do differently next time: It turned out kinda mushy because of the rice, even though I didn't use instant. But that also gave it a thicker consistency. I think maybe I will cook it separately and stir it in before serving next time.
Will I make this again? Sure!
If you try this recipe let me know what you think. Even if you don't like it. Just be nice please :)
Sara's Lentil and Rice Crock Pot Stew
Makes 12 1 cup servings (4 WW points each!)
(Blaine and I have decided to call it a stew instead of a soup since it is thick. But we are not sure if that is the difference between soup and stew....)
1 lb. bag of lentils (I used 1 3/4 cups cause that's what I had)
2 cups uncooked brown rice (not 10 minute rice either...and I will do this part different next time)
10 cups (or more) fat free broth (I used chicken broth)
1 envelope Lipton onion soup mix
1 onion, chopped
2 celery stalks, chopped
2 cups match stick carrots (you guessed it...cause that's what I had!)
4 cloves of garlic, minced
I took all this and threw it into the crock pot and cooked it for about 7 hours. I used my 6 quart crock pot. It was pretty good. Bryson loved it! The big kids weren't home so I don't know about them. I started out with 8 cups of stock and added more before we ate because it seemed really thick once the rice started absorbing the liquid. After we finished eating, I separated the left overs into plastic containers, with one serving in each, and popped them into the freezer. Now when Stephen and I don't have a lunch made up, we can just grab those and let them thaw out at work!
What I will do differently next time: It turned out kinda mushy because of the rice, even though I didn't use instant. But that also gave it a thicker consistency. I think maybe I will cook it separately and stir it in before serving next time.
Will I make this again? Sure!
If you try this recipe let me know what you think. Even if you don't like it. Just be nice please :)
Tuesday, January 12, 2010
It Ain't Food Network, But They Eat It...Tuesday!
Okay, so maybe it is! Stephen found a recipe on Food Network over the weekend and decided that he was cooking dinner last night. When he told me what it was, I had a hard time not gagging in front of him. He was reading out the list of ingredients to me and when I heard ground turkey, to be honest with you, I stopped listening. I don't have a problem trying something new (with a small list of things that I will never put in my mouth) but I had tried making a recipe probably ten years ago with ground turkey and none of us could eat it. I even mixed it half and half with ground beef and it was still nasty. So when Stephen told me he was going to make this I tried very hard to tell him he wouldn't like it, I wouldn't like it, and the kids sure weren't going to eat it.
I went to get the big boys from Blaine's practice and gave them the speech on the way home.
"If you don't like it, it's okay to say so, but don't be rude and tell Stephen he should never cook again." And so on.
We get home and the boys were looking scared. I think I was, too! He sat it all in front of us and the boys were starving so of course, they dug in. They loved it!
Stephen looks at me and says, "You told them to tell me they liked it, didn't you?"
I explained not exactly, but I had told them not to be rude if they didn't.
So I sat down thinking to myself how I have found maybe two recipes that all five of us will eat (which are both desserts) and that I am going to be the one that won't like it. I tasted it and it was really good! It was so good, the boys have put it at the top of the favorites list! So I am posting a link for you to find it here!
And did I mention that he even did the grocery shopping for all this and cleaned up the kitchen? I told him he was HIRED!!
Enjoy!
Sara
I went to get the big boys from Blaine's practice and gave them the speech on the way home.
"If you don't like it, it's okay to say so, but don't be rude and tell Stephen he should never cook again." And so on.
We get home and the boys were looking scared. I think I was, too! He sat it all in front of us and the boys were starving so of course, they dug in. They loved it!
Stephen looks at me and says, "You told them to tell me they liked it, didn't you?"
I explained not exactly, but I had told them not to be rude if they didn't.
So I sat down thinking to myself how I have found maybe two recipes that all five of us will eat (which are both desserts) and that I am going to be the one that won't like it. I tasted it and it was really good! It was so good, the boys have put it at the top of the favorites list! So I am posting a link for you to find it here!
And did I mention that he even did the grocery shopping for all this and cleaned up the kitchen? I told him he was HIRED!!
Enjoy!
Sara
Tuesday, November 17, 2009
It Ain't Food Network, But They Eat It....Tuesday!
I found a recipe on allrecipes.com last week and I used it as a base for a soup last night. There were things I didn't like about it, like beer, and how the chicken was cooked, so I changed it and this is what I came up with. It was really good. And you know how much I like a crock pot recipe! I used my 4 quart crock pot for this one and it was a perfect size.
Crock Pot Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
(I used corn that I froze from the garden. Nana Nana boo boo!)
1 (8 ounce) can tomato sauce
2 cups chicken stock
2 (10 ounce) cans diced tomatoes with green chilies
1 (1.25 ounce) package taco seasoning
already cooked and shredded chicken
(I used 1 1/2 cups because that is what I had in the freezer from the last whole crock pot chicken)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, already cooked chicken and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker for low heat, cover, and cook for 5-7 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
The verdict:
I used original Ro-Tel tomatoes and the spice was just right for me. The big boys added a blob of sour cream and it toned it down just right for them. Bryson looked at it and threw himself in the floor and screamed, "I don't like that!"
So, if you are afraid it will be too hot, use the mild Ro-Tel. And I think it comes in a hotter version if you are brave enough. I liked it just the way I made it. And I know that doesn't sound like much chicken, but I figured with 2 cans of beans we would have enough protein anyway so I wasn't that worried about it. So pretty much you can use whatever you have on hand. That makes this recipe even better doesn't it?
So now, for my Mexican eating friends (you know who you are!) this is a great recipe to make on nights when you have too much to do to cook dinner! The only prep I had to do was chop the onion and I got to thinking about all the onions that I let go bad at my house. So now I think I will chop some of the onions (because it is cheaper to buy the big bag) and freeze them in small quantities so next time I seriously will just dump it all in and go.
Enjoy!
Sara
Crock Pot Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
(I used corn that I froze from the garden. Nana Nana boo boo!)
1 (8 ounce) can tomato sauce
2 cups chicken stock
2 (10 ounce) cans diced tomatoes with green chilies
1 (1.25 ounce) package taco seasoning
already cooked and shredded chicken
(I used 1 1/2 cups because that is what I had in the freezer from the last whole crock pot chicken)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, already cooked chicken and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker for low heat, cover, and cook for 5-7 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
The verdict:
I used original Ro-Tel tomatoes and the spice was just right for me. The big boys added a blob of sour cream and it toned it down just right for them. Bryson looked at it and threw himself in the floor and screamed, "I don't like that!"
So, if you are afraid it will be too hot, use the mild Ro-Tel. And I think it comes in a hotter version if you are brave enough. I liked it just the way I made it. And I know that doesn't sound like much chicken, but I figured with 2 cans of beans we would have enough protein anyway so I wasn't that worried about it. So pretty much you can use whatever you have on hand. That makes this recipe even better doesn't it?
So now, for my Mexican eating friends (you know who you are!) this is a great recipe to make on nights when you have too much to do to cook dinner! The only prep I had to do was chop the onion and I got to thinking about all the onions that I let go bad at my house. So now I think I will chop some of the onions (because it is cheaper to buy the big bag) and freeze them in small quantities so next time I seriously will just dump it all in and go.
Enjoy!
Sara
Tuesday, November 10, 2009
It Ain't Food Network, But They Eat It....Tuesday!
This was a recipe that one of my best friend's mother made growing up. She would pack it in Rebecca's lunch and then pack me a piece, too, because she knew how much I loved it when I spent the night at their house! She was such a sweet woman. She passed away our Senior year of high school from breast cancer. If my memory serves me correctly, it was Sept. 15, 1992. Our principal came and announced it to our 7th period class 15 minutes before we were supposed to leave for our volleyball match against Westminister Academy. That was one of the only two games we lost that season because we were all a wreck!
This is the moistest apple cake I have ever eaten! I haven't made it for years but found it when I was digging through my mess of a recipe box. It is written in her Jr. High handwriting. Maybe I can make it soon.
Fresh Apple Cake
Ingrid Hicks' recipe
2 cups sugar
1 cup vegetable oil
3 eggs, well beaten
3 cups sliced apples (Winesap)
3 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 Tbsp. vanilla
1 cup chopped pecans
Preheat oven to 300 degrees. Mix ingredients in order given. Pour into well greased and floured tube pan. Bake for 1 1/2 to 2 hours.
This is the moistest apple cake I have ever eaten! I haven't made it for years but found it when I was digging through my mess of a recipe box. It is written in her Jr. High handwriting. Maybe I can make it soon.
Fresh Apple Cake
Ingrid Hicks' recipe
2 cups sugar
1 cup vegetable oil
3 eggs, well beaten
3 cups sliced apples (Winesap)
3 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 Tbsp. vanilla
1 cup chopped pecans
Preheat oven to 300 degrees. Mix ingredients in order given. Pour into well greased and floured tube pan. Bake for 1 1/2 to 2 hours.
Sunday, November 1, 2009
It Ain't Food Network, But They Eat It.....Tuesday!
Today I decided to post something that isn't necessarily a recipe, but maybe some advice on something that I cook/make very often. I don't know about you guys, but I religiously use crock pots. I have two, a 4 qt. and a 6 qt. I use them at least twice a week especially when my kids are playing ball, which seems to be non stop now.
My topic for today is whole chickens. I didn't grow up with my mom buying whole chickens. I don't know if it was because she didn't have to, so she didn't, we didn't eat enough, she wasn't home to cook one that long...who knows. She did have a crock pot, but I only remember her using it for soups and stews. But I have been watching the sales at the grocery store and I stock up on whole chickens when they are on sale. Friday I bought 2 at $.99 a pound and the month before I bought 4 at $.79 a pound. I have an extra fridge in the garage so I freeze them there. The day before (usually right after dinner while I am thinking about it) I take it out of the freezer and just sit it in the sink to thaw. Then the next morning I unwrap it, pull that bag of who knows what out, rinse it and pat it dry. Be sure and rinse really good...lift up the wings and rinse in the cavity. Pat it dry with paper towels. I usually wad up about 7 balls of foil and put in the bottom of my 6 qt. crock pot. Sit the chicken in on top of the foil. This lets the heat circle around the chicken and makes it like a rotisserie chicken. DO NOT ADD WATER. Season how you would like. I usually quarter an onion and stuff it in the cavity. Sometimes I add a lemon to that. Just wash it and cut it in half. the lemon helps tenderize and the onion is just for taste. Rub it down with a little olive oil and salt and pepper it. You can pretty much add whatever spices you want....garlic powder, paprika, McCormick makes some mixes you can sprinkle on too. The choices are endless. Cook on low for about 7 hours. Of course, don't lift the lid and leave it alone for those 7 hours.
You can eat it just like this for dinner and then pick the bones and save/freeze for another use. Chicken salad, soups, stews, casseroles....just think of all the things you can do. My kids like it just like this with a vegetable or whatever. The leftovers I freeze and then throw into White Chicken Chili that I posted here.
But don't stop there! Take the foil out and throw the bones back into the crock pot into the broth that it made. Add 5-6 cups of water. You can even quarter an onion, add some carrot chunks and a couple of stalks of celery. You don't have to cut it up small....you will have to strain it out later. Cook it on low over night. In the morning, strain out the bones and veggies, and then put it in the fridge. This makes the fat come to the top and then you can scrape it off once it has cooled. I measure mine out into 2 cups into quart freezer bags and label. This will equal about 1 can of broth. Think of how much money that will save. When I don't make broth, I usually have these vegetables in the fridge anyway and some of them get thrown away because they go bad. And the last chicken I cooked in the crock pot I got lazy and threw the bones away. Gasp!! Friday I ended up buying 2 cans of broth and they weren't on sale. Gasp again!! Oh, the horror!
So watch for chickens to go on sale and get cooking!
Enjoy!
Sara
My topic for today is whole chickens. I didn't grow up with my mom buying whole chickens. I don't know if it was because she didn't have to, so she didn't, we didn't eat enough, she wasn't home to cook one that long...who knows. She did have a crock pot, but I only remember her using it for soups and stews. But I have been watching the sales at the grocery store and I stock up on whole chickens when they are on sale. Friday I bought 2 at $.99 a pound and the month before I bought 4 at $.79 a pound. I have an extra fridge in the garage so I freeze them there. The day before (usually right after dinner while I am thinking about it) I take it out of the freezer and just sit it in the sink to thaw. Then the next morning I unwrap it, pull that bag of who knows what out, rinse it and pat it dry. Be sure and rinse really good...lift up the wings and rinse in the cavity. Pat it dry with paper towels. I usually wad up about 7 balls of foil and put in the bottom of my 6 qt. crock pot. Sit the chicken in on top of the foil. This lets the heat circle around the chicken and makes it like a rotisserie chicken. DO NOT ADD WATER. Season how you would like. I usually quarter an onion and stuff it in the cavity. Sometimes I add a lemon to that. Just wash it and cut it in half. the lemon helps tenderize and the onion is just for taste. Rub it down with a little olive oil and salt and pepper it. You can pretty much add whatever spices you want....garlic powder, paprika, McCormick makes some mixes you can sprinkle on too. The choices are endless. Cook on low for about 7 hours. Of course, don't lift the lid and leave it alone for those 7 hours.
You can eat it just like this for dinner and then pick the bones and save/freeze for another use. Chicken salad, soups, stews, casseroles....just think of all the things you can do. My kids like it just like this with a vegetable or whatever. The leftovers I freeze and then throw into White Chicken Chili that I posted here.
But don't stop there! Take the foil out and throw the bones back into the crock pot into the broth that it made. Add 5-6 cups of water. You can even quarter an onion, add some carrot chunks and a couple of stalks of celery. You don't have to cut it up small....you will have to strain it out later. Cook it on low over night. In the morning, strain out the bones and veggies, and then put it in the fridge. This makes the fat come to the top and then you can scrape it off once it has cooled. I measure mine out into 2 cups into quart freezer bags and label. This will equal about 1 can of broth. Think of how much money that will save. When I don't make broth, I usually have these vegetables in the fridge anyway and some of them get thrown away because they go bad. And the last chicken I cooked in the crock pot I got lazy and threw the bones away. Gasp!! Friday I ended up buying 2 cans of broth and they weren't on sale. Gasp again!! Oh, the horror!
So watch for chickens to go on sale and get cooking!
Enjoy!
Sara
Tuesday, October 20, 2009
It Ain't Food Network, But They Eat It....Tuesday!
I'm not even sure if this could be classified as a recipe because it is so simple, but it's my blog and I will if I want to! This was given to me around 15 years ago at a singles devotional at church. The lady hosting the event made this and I came pretty close to eating every bit by myself. I.love.it. The only problem with putting it on here is it doesn't really have a name. And what we call it isn't a good name for it. Because it looks kinda like vomit, we usually refer to it as puke dip. I know, terrible isn't it? Yeah. I live with all boys, remember? And if we let Bryson name it he would call it booty dip so I am choosing right now to name it Creamy Salsa Dip. Yes, that's better.
Creamy Salsa Dip
1-8 oz. package of cream cheese, softened
1-jar of salsa
Your favorite tortilla chips
In a large bowl, mix together softened cream cheese and salsa. Stir some and then use the mixer for about 30 seconds. This does splatter when you mix it, so maybe wear an apron and make sure your bowl is big enough. Then transfer a smaller bowl for serving and refrigerate until ready to eat it.
Sorry don't know how many ounces for the salsa, but it is the short jar. If I had to guess I would say it is around 12-15 ounces. I made this the other day for the Tots to Tikes get together and I used medium salsa, but it is good with mild or hot also.
Enjoy!
Sara
Tuesday, October 13, 2009
It Ain't Food Network, But They Eat It....Tuesday!
This is a recipe that was given to me about 15 years ago at a church function by a girl that was visiting our Bible class. I don't remember who she was, what she looked like or whatever happened to her and her husband. I don't think they ever placed membership with our congregation. Anyway, she brought this to a young couples dinner and I asked her for the recipe. It is still on the piece of paper that she wrote it on. I found it going through my messy recipe box. I have been trying to go through it and rewrite the ones that are like this, scratched on a piece of paper...and write them all on cards and file them in the appropriate category. It's going slowly....just in case you are wondering. I have a lot of "chicken scratch" recipes!
Caramel Brownies
60 caramels
almost 1 c. evaporated milk, divided
1 German chocolate cake mix
1/2 c. butter, melted
1 c. semi-sweet chocolate morsels
Preheat oven to 350 degrees.
Melt caramels and 1/2 c. evaporated milk in microwave or on stove top. In separate bowl, mix together cake mix, 1/3 c. evaporated milk and melted butter. Spread 1/2 of cake mix mixture in a 9x13 pan. Bake for 8 minutes. Spread semi-sweet morsels over cooked brownies, then spread caramel mixture, and top with the remaining cake mix. Bake again 18-20 minutes.
These brownies are very rich and gooey. A great twist to the traditional brownie!
Enjoy!
Sara
Caramel Brownies
60 caramels
almost 1 c. evaporated milk, divided
1 German chocolate cake mix
1/2 c. butter, melted
1 c. semi-sweet chocolate morsels
Preheat oven to 350 degrees.
Melt caramels and 1/2 c. evaporated milk in microwave or on stove top. In separate bowl, mix together cake mix, 1/3 c. evaporated milk and melted butter. Spread 1/2 of cake mix mixture in a 9x13 pan. Bake for 8 minutes. Spread semi-sweet morsels over cooked brownies, then spread caramel mixture, and top with the remaining cake mix. Bake again 18-20 minutes.
These brownies are very rich and gooey. A great twist to the traditional brownie!
Enjoy!
Sara
Tuesday, September 22, 2009
It Ain't Food Network, But They Eat It.....Tuesday!
This is a recipe that my mother taught me to make as a child. I am assuming she got it from her mother but I am not sure about that. We call them Butterscotch Brownies but some call them Blond Brownies.
Butterscotch Brownies
1/2 cup butter
2 cups light brown sugar, packed
2 eggs
1 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. Melt better in mixing bowl. Mix in sugar and eggs. In separate bowl mix together flour, baking powder and salt. Add dry ingredients to the wet ingredients and add vanilla and nuts. My recipe says to melt 2 Tbsp. of butter in pan then add mixture, but I use cooking spray and that works just as well. Bake 30 minutes.
Now that I am reading the recipe, the whole melt the butter in the pan thing tells me this is an old recipe. Seeing how they didn't have cooking spray back then. I don't remember my Grandma Row making this so it must have come from my mom's mom. Now I will have to ask her. These are so good! My mom got to where she used pecan halves instead of chopped because I don't like nuts. So she would lay them across the top of the batter so that when she cut them, each brownie would have a pecan half in the middle of each brownie. Then I would pick mine off and give them to my dad.
Enjoy!
Sara
Butterscotch Brownies
1/2 cup butter
2 cups light brown sugar, packed
2 eggs
1 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. Melt better in mixing bowl. Mix in sugar and eggs. In separate bowl mix together flour, baking powder and salt. Add dry ingredients to the wet ingredients and add vanilla and nuts. My recipe says to melt 2 Tbsp. of butter in pan then add mixture, but I use cooking spray and that works just as well. Bake 30 minutes.
Now that I am reading the recipe, the whole melt the butter in the pan thing tells me this is an old recipe. Seeing how they didn't have cooking spray back then. I don't remember my Grandma Row making this so it must have come from my mom's mom. Now I will have to ask her. These are so good! My mom got to where she used pecan halves instead of chopped because I don't like nuts. So she would lay them across the top of the batter so that when she cut them, each brownie would have a pecan half in the middle of each brownie. Then I would pick mine off and give them to my dad.
Enjoy!
Sara
Tuesday, September 15, 2009
It Ain't Food Network, But They Eat It....Tuesday!
Yesterday was Grandparent's Day at church. We had our first service, then potluck lunch and then our second service. I laid out three dessert recipes and let the boys pick which one I should make for the potluck meal. Their choices were Caramel Brownies, Blonde (or butterscotch, depending on where you are from) Brownies or Lemon Squares. They picked the Lemon Squares, which was fine with me since I had all the ingredients on hand to make them. I got the last one on the plate! Everyone probably already has this recipe, as it is very common. But just in case you don't, here it is!
Lemon Squares
First Layer:
2 cups flour
1/2 cup powdered sugar
2 sticks butter
Preheat oven to 350 degrees. Sift Flour and sugar in bowl. Melt butter and pour over flour mixture. Mix and press dough into the bottom of a 9x13 pan. Bake for 20 minutes.
Second Layer:
4 eggs, slightly beaten
2 cups sugar
1/3 lemon juice
4 Tbsp. flour
Mix together and pour over baked crust. Sprinkle with some extra powdered sugar. Reutrn to the oven and bake for 20 minutes more.
Lemon Squares
First Layer:
2 cups flour
1/2 cup powdered sugar
2 sticks butter
Preheat oven to 350 degrees. Sift Flour and sugar in bowl. Melt butter and pour over flour mixture. Mix and press dough into the bottom of a 9x13 pan. Bake for 20 minutes.
Second Layer:
4 eggs, slightly beaten
2 cups sugar
1/3 lemon juice
4 Tbsp. flour
Mix together and pour over baked crust. Sprinkle with some extra powdered sugar. Reutrn to the oven and bake for 20 minutes more.
Tuesday, August 18, 2009
It Ain't Food Network, But They Eat It....Tuesday!
This past week I tried a new breakfast recipe. It was really good. I made it the night before because of the cooling time. 2 hours. I didn't feel like baking it at 3am, so I thought this would be the next best thing. It says it is good on the go, but let me just add that it was very crumbly and Blaine gets my van dirty enough without adding breakfast bars to the mix! We ended up eating it with forks. Every single person loved it and I even took the leftovers to work to snack on and shared some with my boss. She liked it too! I told the boys that I would make it again soon and Brayden requested peaches in it. I thought that sounded good too and since they are in season I think I may try to go to the farmers' market this weekend and get some. I like to freeze them and use them for the next few months so I think I will add that to my to do list. The recipe said that you can use nectarines or plums too!
Oatmeal Berry Breakfast Bars
Crust and Topping:
1 cup flour
3/4 cup light brown sugar, firmly packed
1/2 tsp. salt
1/2 cup unsalted butter, cold and cut into small cubes
2 1/2 cups quick cook oats
2 Tbsp. apple or orange juice
Filling:
1/4 cup dark brown sugar, firmly packed
2 Tbsp. flour
Pinch of salt
3 1/2 cups fresh blueberries, raspberries, or blackberries
1 Tbsp. fresh lemon juice
Step 1
Heat the oven to 375 degrees. Grease a 9x13 inch pan.
Step 2
Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice the combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.
Step3
Remove 1 1/2 cups of the mixture and set aside. Add the juice to the remaining mixture and pulse three or four more times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
Step 4
for the filling, whisk together the sugar, flour, and salt in a medium size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.
Step 5
Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into bars. Store them in the refrigerator in an airtight container.
Enjoy!
Sara
Oatmeal Berry Breakfast Bars
Crust and Topping:
1 cup flour
3/4 cup light brown sugar, firmly packed
1/2 tsp. salt
1/2 cup unsalted butter, cold and cut into small cubes
2 1/2 cups quick cook oats
2 Tbsp. apple or orange juice
Filling:
1/4 cup dark brown sugar, firmly packed
2 Tbsp. flour
Pinch of salt
3 1/2 cups fresh blueberries, raspberries, or blackberries
1 Tbsp. fresh lemon juice
Step 1
Heat the oven to 375 degrees. Grease a 9x13 inch pan.
Step 2
Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice the combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.
Step3
Remove 1 1/2 cups of the mixture and set aside. Add the juice to the remaining mixture and pulse three or four more times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
Step 4
for the filling, whisk together the sugar, flour, and salt in a medium size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.
Step 5
Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into bars. Store them in the refrigerator in an airtight container.
Enjoy!
Sara
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