Lots happening in the kitchen!

It's all happening too fast to document! I have been super busy with the baking business, I'm cranking out more cupcakes and scones than I can keep track of! Which means less blogging unfortunately. But when I do get a chance to make something that isn't going directly out for delivery, you bet I will be posting it on here.

I have some great and fun ideas for Halloween and plan to share some more Fall recipes and foods that will make your house warm and welcoming no matter what the temperature is outside!

Stay tuned...family coming this weekend but hoping to post some more early next week!

Crockpot Vegetable Stew

Last week I broke out the crockpot to celebrate the arrival of Fall. Normally, the first thing I would make is Beef Stew. It is my husband's favorite. Except, last summer, he stopped eating meat! So I have made some adjustments. Anywho...here is everything you need to make a hearty vegetable stew!



Vegetable Juice, Water, Worchestershire Sauce, Oregano, Majoram, Bay Leaf, Onion, 2 medium potatoes, 1 can green beans, 1 can corn, 1 can green beans, 1 can carrots, salt


Pour 2 1/2 cups of vegetable juice into your measuring cup.


Then fill the rest (I have a 4 cup measuring cup) with water.


Add in 1 tsp. Worchestershire...


2 tsp. dried oregano...


1/2 tsp ground majoram, and the bay leaf. Put aside.


Cube up your potatoes, and slice up your onion.


Throw the potatoes in your crockpot


Next the onions.


Next the corn (drain first)


Carrots (drain these, too)


Then the green beans!


Pour your vegetable juice mixture over all the veggies


Mix it all up!


And throw the top on. Leave it for 6-8 hours. Your house will thank you.

Corn Bread!

Today was a first for me. Can you believe I have never made cornbread?! Now that it's officially Autumn in my house (today was the first day I had to wear socks!), I decided to break out the crockpot and make some vegetable stew (recipe coming tomorrow!) and thought some cornbread would go pretty well with it. And it's EASY! Here you go!

Dry ingredients in one bowl:

1 cup all purpose flour
3/4 cup self-rising cornmeal
3 Tablespoons sugar
1 Tablespoon Baking Powder
3/4 teaspoon salt

Wet ingredients in another:

2/3 cup milk
4 Tablespoons melted butter
1 large egg


Dump the wet ingredients into the dry...

and mix together until just combined.

Grease a baking pan OR a cast iron pan.


Spread out batter evenly in desired pan:


Bake at 425 for 25 minutes, until golden brown.


Enjoy!

Tell me!

OK, gearing up for some food blogging this week since I don't have a lot going on. I'm sure, just because I said that, I will end up super busy but...

Please leave a comment telling me what types of recipes you would like on here. Desserts, breakfast, crockpot, seasonal, etc.

My baking business is doing fabulously and I have been pondering some fall-type things to do with my regular weekly deliveries...apples and pumpkins come to mind. Fall is my favorite season, too!

I hope you are all doing well!

Hiatus

Well, I really dropped the ball didn't I? I really want to be able to post a few times a week with recipes, but here's the thing: It's summer and we have been INCREDIBLY busy. And it's hot and being hot outside and then having my oven on all day inside doesn't really work for me.

So I promise to be back when it gets a little less busy and a little cooler outside. I have been taking pictures of food and will have plenty to post about once we restore order around our house.

I promise!

Stuffed Shells!

Now you didn't think I would post a recipe for tomato sauce without providing you something to put it on, did you?

This recipe is loosely based on the recipe for Three Cheese Stuffed Shells found in my Better Homes and Garden (aka red checkerboard) cookbook. It is the yummiest, and by far one of my favorite pasta dishes. Here is how you make it!

What you need:

Pasta Shells, Parsley, Oregano, 1 beaten egg, cottage cheese, shredded cheese, salt, parmesan cheese.

For the filling: Measure out 2 cups of cottage cheese in a bowl.


Add in 2/3 cup dried parsley and 1/4 cup dried oregano


Add in your beaten egg:


Then throw in a good handful of shredded cheese. I used a mozzerella and cheddar mix.


Then throw in 1/4 cup parmesan cheese


Mix it all together and you have your filling! Yum Yum!


In the meantime, get a large pot of salted water boiling:


Throw in your shells. I used about 15


Let them boil for about 12 minutes. You want them to be only slightly flimsy.


Strain them however you like. I love this spoon strainer!


I put them directly into the casserole dish they will be cooked in.


Grab a shell and start stuffing!


Here's one! I like to pack 'em up nice and full.


Here's the whole group!


Next, pour some tomato sauce (canned or homemade) over the top:


Spread evenly:


Then cover with even MORE cheese. This is making me hungry.


Here you go! Put it in a 350 degree oven for about 20 minutes.


Let cool for a few minutes then enjoy! I did not get a picture of the finished product because it was gone faster than my little hands could get to the camera! I hope you make these soon!

I would love to hear about any of the recipes you try on this site or any others, so feel free to leave comments or e-mail me. I love e-mail!

~Katie

Tomato Sauce

Do you know how easy it is to make your own sauce for spaghetti/pizza/stuffed shells? Well, it is! I used to buy and try all kinds of different sauces, but the picky eater in me was always dis-satisfied with something and I ended up altering each recipe by adding meat or straining out chunks (yes, I am that picky. Chunks are GROSS, OK?!)

Then one day I was in the grocery store scanning the sauce aisle and I came across these tiny cans called tomato paste. Keep in mind as you're thinking "this girl is an idiot, how can she just have discovered tomato paste?!", I was 19 and had just started going to the grocery store without my Mommy, cut me some slack people!

Anywho, I bought a couple of cans and came up with a sauce. It did not take long at all, so those of you who think a good sauce must be simmered all day long are wrong! I have always used dried herbs in it, but I imagine if you have fresh ones, this sauce would be even better.

Lets get to it! Here's what you need...not much!


Tomato Paste, Parsley, Oregano, Basil, Garlic Salt, Salt.

Empty your tomato paste into a bowl:


Run your bowl under the tap for a few seconds:


Whisk it together and slowly add more water by the tablespoon until you get your desired consistency:


This is my desired consistency. I usually go a little thicker for pizza sauce, though.


Next, add some dried oregano (just under 1/4 cup). Out of oregano, basil, and parsley; oregano is my favorite so I use more of it. If you prefer another, add more of it! You can totally taste as you go!


Next? Basil. I add about half of the amount of oregano I used, so 1/8 cup.


Next? Parsley. I just do a pinch because it's my least favorite.


Then I throw in a teaspoon of salt.


And lastly, garlic salt. I put in a pretty fair amount. Probably 2 Tablespoons.


If it tastes too salty, add a little sugar. Whisk it all together and you have yourself some sauce!