Dress up fun

We don't really "do" Halloween.  I try to find that balance of loving people, finding reasons to come together, creating fun memories and avoiding the yucky gore and evil of many Halloween activities. We went to the elementary schools parade of costumes and it reinforced my desire to not celebrate Halloween.  We have found a simplified medium ground that lets the kids dress up in costume and enjoy some simply things.

 Jim Craig (Man from Snowy River), a hippie, a newsy, a princess, Clark Kent and a lumber Jack

 The hero fireman, the tree, and the little kitty stuck in the tree.

 And here we have the announcement of a new little member of this cute family that will be coming in April  Boy are we excited!

 This year we invited all the family and a few friends to donuts and chocolate milk.  It was great to reel in some of those cute grand kids.  We discovered easy donuts by buying the 4 pack of cheap biscuits (the kind in the cylinder that pop open) and creating donut shapes, frying them and rolling in cinnamon and sugar.  They are super easy and taste quite good.

When I got the mail today I had a special letter from my grandson.

 It wasn't until I responded to this letter that the rest of the family got the above picture announcing to them of the coming family member.

Ellen's Lasagna

This has become our go to for lasagna. Easy, real, and yummy

Brown
1 lb ground beef
Add
1 clove garlic
1 T basil
1 1/2 tsp salt
1-1 lb can tomatoes (blended)
simmer together for 20 minutes

Cook
8 lasagna noodles
according to package directions

in another bowl combine
2 eggs
3 cups cottage cheese
1/2 cup Parmesan cheese
2 T parsley
1 teas salt
1/2 teas pepper

Grate
1 lb mozzarella cheese

Layer in a 9x13 pan 2 T sauce mix on bottom of pan. Then half the noodles, half the cottage cheese mix, half the meat sauce, half the grated cheese. Repeat.  Bake in 375 for 35 minutes.  Can cover with foil while baking but the cheese might stick.

Rachel's Rolls

3 cups water
3/4 cups sugar
1/2 cup oil
1 Tb. and 1/2 ts. salt
9 cup flour
2 1/2 Tb. yeast

Combine in bosch adding flour until dough pulls away from sides. Knead until smooth but don't knead a long time like bread dough or they might be a little tough.

Let raise until double, if you have time. If not, just raise at least 20 mins.

Form into rolls, and place on greased pans. Let raise until double. Bake at 350 for 15-20 minutes, or until golden.  Makes 1 cookie tray.

It is definitely Rachel's recipe in our family but apparently she gives credit to Becky McKenzie. So thank you Becky for sharing the yumminess!

Mixed potato augratin

1 yam, about 1 1/2 lbs., peeled and thinly sliced
1 sweet potato, about 1 1/2 lbs., peeled and thinly sliced
2 russets, about 2 lbs., peeled and thinly sliced
1 red onion, thinly sliced
4 TBSP. butter, cut into small pieces
1 TBSP. dried thyme
1/2 tsp. ground nutmeg
1 TBSP. salt
1/2 tsp. black pepper
2 cups heavy cream
2 cups grated Gruyere, Swiss or Emmanthaler cheese (I just used mozzarella because that is what I keep on hand)

Place the sliced potatoes in a mixing bowl: toss well. Grease a 2 quart baking dish. Place 1/2
of the potatoes in the dish and top with 1/2 of the sliced onions and dot with 1/2 butter. Layer remaining potatoes, onions and butter in top. In a mixing bowl combine thyme, nutmeg, salt, pepper, cream and cheese. Pour over the potatoes and cover with foil. Bake at 375 for 1 hour, remove foil and bake an additional 5 minutes. Serves 10-12

orginally found as Dave Litti"Coat Your Potatoes with this Au Gratin"

Gingered Carrots

3-4 medium carrots
3 Tb. butter
1/4 ts. salt
1/4 ts. ground ginger

Peel carrots and cut them as desired.. in a small saucepan melt butter. Add carrots, salt and ginger. Cover and cook over medium-low heat until carrots are tender, about 15 minutes. Makes 2 to 4 servings.

Milt's BBQ Turkey

10 lbs boneless, skinless turkey breast (can use chicken)
1 quart soy sauce
2 quarts sprite
2 Tb prepared horse radish
1 Tb powdered garlic

Slice turkey pieces so that nothing is thicker than 1 inch. Mix together soy sauce, horseradish and garlic. Add Sprite then meat. Let turkey marinade overnight.  Cook on BBQ turning often with tongs until cooked through.

soup and biscuits for dinner

We are finally getting some rain.  Soup and biscuits seems to go so well with a cool, rainy day.  In our mountain deserts of Utah we are in a drought and praying for rain, snow, moisture of any kind and so we are celebrating answers to prayers and a wet day.

This recipe was shared at a Relief Society event a few years ago and is so simple and delicious that it has become one of my favorites

Colleen Puett’s Broccoli cheese soup

6 cups water

4 chicken bullion cubes

12 to18 oz frozen chopped broccoli

                            

Bring to boil until broccoli is tender

In separate pan melt ½ cup butter, stir in ½ cup flour and a little milk until smooth.  Stir into broccoli

Add cheese, salt and pepper to taste.

This simple biscuit recipe was a fun find and great with any soup or even for breakfast.  Unless you are worried about garlic breath.

Amanda's Buttery Garlic-Cheese Biscuits
2 cups flour (I used my sprouted wheat flour)
2 Tbs sugar
1 T baking powder
1 tsp salt
1 cup milk
1/4 cup shredded cheddar cheese
3 Tbs butter, melted
3 cloves garlic, minced

1. Preheat oven to 375.  Grease a 12 cup muffin tin.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.  Add milk and cheese; stir just until combined. Divide batter amount 12 muffin cups,
3. Here's where it gets really yummy. Mix together melted butter and garlic; drizzle over biscuits. Bake until golden brown, about 15 minutes. Serve hot.

This recipe is from Family Feasts for $75 a Week.  I got this book at the library and then my dear granddaughter got it, ripped a page really well and I ended up buying it from the library.  It actually has been a fun one to have.

Grateful:
607 home made food for dinner
608 dinner hour when everyone is home and they wish I had made more biscuits. Next time I'll double it.
609 my Saturday chores are done and the house is clean for this moment.

Chili Relleno Casserole

It turned out a little soupier this time.  Probably should not have used a whole can of green enchilada sauce.

Chili Relleno Casserole

1 can (7 ounces) whole green chilies
1 1/2 cups grated mozzarella cheese
1 1/2 cups grated cheddar cheese
2 eggs, separated
2/3 cup evaporated milk
1 Tb flour
1 teas baking powder
1/2 teas garlic salt
1/8 teas pepper
1 can (7oz) green chile salsa  (I haven't found such a thing.  I have used green salsa or green enchilada sauce.  I think one time I just forgot and it was still good)

Preheat oven to 350 degrees.  Butter an 8 inch square baking dish.  Split while chilies and remove seeds.  Open flat and place half in baking dish.  Cover with one cheese, add second half of green chilies and second cheese.  Beat egg whites until stiff.  Combine yolks, milk, flour,baking powder, galic salt, and pepper.  Gently fold egg yold mixture into beaten egg whites.  Pour over chilies and cheese.  Bake uncovered for 30 minutes. Top with green chile salsa and bake another 10 minutes.  Serves 4.

Granola

This granola has been a family favorite for years.  I got the orginal recipe from my sil Lauri.  Funny part is, it never taste the same when I make it.  Lots of room for variety.

Granola

8 cups old-fashioned rolled oats

6 cups rolled wheat (can do more oats if you can't find wheat)

1 cup nuts/seeds (walnuts, almonds, sunflower seeds, pumpkin seeds, flax seeds)

1 cup wheat germ (when I have it)

1 cup coconut/raisins/craisins/dried fruit

Combine together in very large bowl.  In a saucepan combine:

2 cups honey or 1 cup honey and 1 1/2 cup brown sugar (or what ever sweeteners you like)

1 cup oil (sometimes I do part applesauce)

1/2 cup water 

1 Tablespoon salt

Bring to a boil, remove from heat and then add:

1 tsp salt

1/2 tsp cinnamon

Pour over dry ingredients.  Split between 3 cookie sheets and bake in 325 degree oven for 15 minutes and then I switch the top and bottom sheets and bake for another 15 minutes.  Cool and put in handy containers like these from tupperware.  Enjoy.  We usually just eat it with milk but have done granola with yogurt and even tried having it cooked in milk on the stove for a hot cereal.  Fresh fruit is always good with it.

Grateful:

364 whole grain goodness

365 a place to put our favorite recipes

366 mormonchannel.org.  I am having so much fun discovering there different series and the fun videos.

367 New parts to fix my washing machine should come this week.

368 expecting weather all the way up in the 40s this week.  It feels like spring after that super cold spell we had

369 business is picking up and that makes Mr. O very happy

Chili

In my search for a chili recipe that was basic enough that I had the ingredients on hand as staples, I tried this one today.  It is based on a Wendy's chili copycat recipe but I adjusted it to my pantry and it turned out great.

Beef Chili
2 lb ground beef
2 cans (15 oz) pinto beans
2 cans (15 oz) kidney beans
2 cans chopped green chilis
1 can crushed tomatoes (14.5 oz)
3 cans (8oz) tomato sauce
2 teas salt
2 teas cumin powder
3 Tbsp chili powder
1 1/2 teas black pepper
2 cups water
1 chopped onion

Brown beef, drain.  Add all ingredients and simmer for 2-3 hours.
Can be used on top of scones for Navajo tacos adding shredded cheese, lettuce, onion, sour cream, tomatoes.

Apple sauce

This last spring we had a big wind at apparently the wrong time.  I was so grateful that we didn't get a frost while our fruit trees were in bloom but I didn't realize the damage a heavy wind can do.  When your blossom get blown away, you don't get fruit.  No apples this year and we were feeling rather neglected.  Imagine my surprise when are little grocery store had big fuji apples at 2lb for $1.  It was an answer to prayers last week and I made applesauce.   Here is how I do applesauce.


We wash and then peel and core the apples.  Last year I had home grown organic apples so I didn't even peel them.  Just quartered and cored.  Then put them in the blender with some water or juice.  I'm trying a cranraspberry 100%juice this year.  Liquid added just so that the blender can puree the apples. I did about 1 cup per blender full.

Pour puree into pot and heat through.  At this point we added just a little sugar.  Our apples were sweet so I added about 1/2 cup to 6 quarts of sauce (it keeps my husband happy) and a teaspoon of cinnamon.

Put into prepared jars and then process according the recommendations in your area.  We got about 40 quarts of apple sauce from 60 lb of apples.  That was less than a $1 a quart.  Not bad when having to buy apples.  I'm feeling blessed and grateful.

grateful
300  apples do go on sale
301  My first born son turned 21 today.  I'm missing him.  I haven't seen him for 2 years but he will be home in 13 days and I will get to hug him again.
302  YW auxiliary training last night was great.  Curriculum is unchanged (truths are eternal) but they have some great new learning resources that will bless the young women, their leaders as we learn to prepare and all of our families as we grow in the gospel.
303   that when I feel like having some slower days and watching a movie in the middle of the day, I have the flexibility and freedom to do so.  Now I just have to overcome the guilt (or the need to have a lazy day).
304  that after spending all day at home with my children learning and having fun together they still don't want me to leave for an hour tonight to go to institute.

zucchini

Sharing some of my favorite zucchini disguises

 Mom’s Zucchini chocolate cake

½ cup butter

½ cup oil

1 ¾ cup sugar

2 eggs

2 cups grated zucchini grated

2 ½ cup flour

1 teas. Vanilla

½ cup sour milk

4 Tbsp coco

½ teas cinnamon

1 teas salt

1 teas. Soda

1 teas. Baking powder

Combine all ingredients. Spread in greased 9x13 pan. Sprinkle with topping and bake at 350 for 40-45 minutes.

Topping

¾ cup chocolate chips

¾ cup brown sugar

¾ cup chopped nuts

Grandma Giles Zucchini Bread

3 eggs well beaten
2 cups sugar
1 cup oil
3 teas. vanilla
3 cups flour
1 teas salt
1 teas baking soda
1/4 teas baking powder

1 teas cinnamon
Combine all ingredients, stir in
2 cups grated zucchini
Put in 2 greased loaf pans and bake at 325 for 60 minutes.

Pear pie and cherry pie

I like to try a new pie each year.  This year, thanks to bountiful baskets, I had pears.  This pie was wonderful.  I found it on Our Best Bites

Creamy Pear PieRecipe by Our Best Bites

Ingredients:

1 double pie crust
About 1 1/2 lb. firm (not too ripe, not too green) pears, peeled and sliced
1 tablespoon all-purpose flour
1 14-oz. can sweetened condensed milk
3 oz. cream cheese (from a block, not from a tub)
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Instructions:

Preheat oven to 450.

Roll the bottom of the pie crust into the pie plate.

Toss the sliced pears in the flour. Arrange them evenly over the pie crust in the pie plate. Set aside.

In the jar of a blender, combine the sweetened condensed milk, milk, vanilla, cinnamon, ginger, and cream cheese. Blend until smooth. Pour evenly over the pear mixture. Use the remaining pie crust to form the top of the pie (we like to make a lattice top crust). Brush with butter and sprinkle with sugar and cinnamon.

Bake at 450 for 15 minutes, then reduce the heat to 350 and bake for another 30 minutes or until the crust is golden brown and the creamy mixture has thickened but not solidified. Remove from oven and cool to room temperature. This pie can be served warm or cold, preferably with ice cream or sweetened whipped cream.

We also enjoyed a new sour cherry pie recipe.  In the summer I used fresh off the tree.  For Thanksgiving I used my frozen cherried

Classic Sour Cherry Pie with Lattice Crust

Bon Appétit  | June 2008

by Lori Longbotham

ingredients

Crust:

2 1/2 cups unbleached all purpose flour

1 tablespoon sugar

3/4 teaspoon salt

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

5 tablespoons (or more) ice water

Filling:

1 cup plus 1 tablespoon sugar

3 tablespoons cornstarch

1/4 teaspoon salt

5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)

1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)

1/2 teaspoon vanilla extract

2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

1 tablespoon (about) milk

Vanilla ice cream

print a shopping list for this recipe

preparation

For crust:

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling:

Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Apricot Jam

I have been praying for apricots.  I wanted to make jam.  Found one tree but had few apricots on it.  While at the store buying sugar and canning lids the checker asked what I would be canning.  I told her I was hoping someone would give me apricots.  She offered her neighbors tree!  It worked out great and we have had plenty of apricots with enough to share.

To make apricot jam find apricots and pick them.

 Because we didn't know if we would get back that way again the boys just picked everything they could reach and we spread them out on a big table.  They have been ripening some every day.  Every 2 days I do a double batch of jam.

 Wash ripe fruit well. Take out pit and drop fruit in blender.  Puree.

 Measure pureed fruit into large pot.  Stir in sugar and lemon juice. Bring to a boil, stir occasionally.

Boil 12 minutes. It will foam, just watch that it doesn't go over.  After a few minutes of boiling, the foam goes away.  Ladle into clean jars then place lids on having brought the lids and rings to a boil.  I then steam process them for 15 minutes, label jars, and enjoy the beauty of freshly bottled jam.

Apricot Jam

9 cup apricots pureed

4 Tb lemon juice

8 cups sugar

Bring to full rolling boil for 12 minutes.  Pour injars.  Process 15 minutes.  Makes about 6 pints. (3/4 of an ice cream bucket for 1 batch.)

Squash Season

Zucchini Avocado Salad

2 cups cubed zucchini

1 avocado, peeled, pitted, and cubed.

1/4 cup oil (I used olive)

2 Tablespoons lemon juice

1 clove garlic, crushed

1/4 teaspoon salt

Steam the zucchini for about 4 minutes or until tender.  Combine all ingredients in a large bowl.  Mix well. Serve chiled.

Blueberry syrup and buttermilk pancakes

This may not be the most beautiful picture but it was sure fun.  There seem to be some reaction between the two that cased the pancake to turn green.  Very cool.

Buttermilk WW Pancakes

These are a light delicious pancake
3 cups buttermilk
4 eggs
1/2 cup water
1/2 cup butter, melted
mix well for 1 minute, add
1/2 cup sugar (sometimes I add a healthier sweetener)
1 Tbl. and 1 teas. baking powder
2 teas. baking soda
1 teas. salt
Mix well and slowly mix in
4 cups whole wheat flour
The batter will be thick

Blueberry Syrup
1 handful blueberries ( I used frozen) (I have also tried strawberries and mixed berries, all frozen, all worked great)
Place in blender add water up to the 1 cup line
add 1 cup sugar
Blend well then pour in saucepan and bring to boil.  Boil for 1-2 minutes.  Longer boiling results in thicker syrup.

Interesting look at college education

Sunday dinner at our house

We had a delicious Sunday dinner at our house and I thought I would share some of the recipes.  It is the tradition in our small town with Grandparents next door and three brothers living in town to get together once a month for dinner.  It has been a great tradition to be able to connect in this way.  I think, unfortunately, with out this tradition it might literally be months in between visits, I hope not.  Mr. O found a home grown pig to buy half of so we shared our bounty with this recipe for pineapple pulled pork tacos, served it with some cheese, sour cream, and mango salsa , a big green salad, oranges, and this yummy, easy rice.

Amber's Mexican Rice

2 c rice

place in 9x13 pan and bake for 20 min @ 350.

while baking, combine in saucepan

29 oz (2 cans) chicken broth

1 1/2 c water

2 chicken bullion cubes

4 Tbsp butter

1 can enchilada

bring to a boil and pour over rice

place back in oven and cook for 30 min.

**DO NOT OPEN OVEN***

General Conference

The title says it all.  General conference is a conference with the prophet, President Thomas S. Monson, his counselors and the 12 apostles as well as other leaders in the Church of Jesus Christ of Latter Day Saints.  In this conference various topics are addressed.   The topics are prayerfully chosen by those asked to speak.  The messages are inspired and become personal as each person prayerfully listens.  I believe direction, guidance, principle, and practice were all covered and with the help of the Holy Ghost we are each taught exactly what we need to be working on for the next 6 months and beyond.  I feel I have feasted on the Word and am so grateful.

We awoke to snow on Sunday morning.  It never lasts long in the spring but it was a beautiful blanket of white.  As the day wore on I watched the last of it cling to the branches of this tree on the north side of our home.  A beautiful combination of last year's leaves still clinging, this years buds beginning, and snow melting off with the promise of spring.  So, too, is the Word of the Lord to his prophets at conference.  We have studied and learned from the fall conference and we are preparing for the next season of growth, of change, of promise and hope.  Eagerly I look to the time when I will have these words in print.  I will study them, highlight, take notes in companion with my scripture study and I will  feed on the Bread of Life.  It truly is a celebration.

As I consider the two days of General Conference each Spring and Fall I am realizing that they are a holiday (a holy-day in the truest sense).  We look forward to conference, prepare special foods, set aside the time, spend it together with family, savor it when it passes and plan for the next time we get to celebrate.  I remember that I was once told that conference is scheduled near ancient feasts or celebrations.  I would like to study this more but for now I found these holidays interesting and helpful - a regathering, a time of atonement with repentance and self-evaluation, and a day of thanksgiving in the Fall.  A time of redemption, purification, a time that reminds us of our complete dependence on the Lord in the Spring.

This year our celebration included some new recipes.  I tried this artisan bread recipe with great success and some of the treats from this site

And my great helper.

sprouted wheat flour

I have been enjoying learning more about some healthy foods.  I store wheat. I cook with wheat and have for years.  Now I am finding ways to make that wheat even healthier for my and my family.  Sprouting and fermenting grains

• predigests some of the gluten so our bodies can tolerate it better allowing better digestion and absorption of nutrients
• neutralizes phytic acid
•  increases nutrients, especially vitamin C, the B vitamins and Carotene
• milder on your blood sugars
• converts starches into vegetable sugars
• turns the grain from an acidic food to alkaline

There are a lot of great resources.  This one has been an easy, friendly resource for recipes and ideas on health that use whole foods in ways that I feel good about.  

So here is how I am sprouting my wheat.

I pour wheat in a large bowl and cover with clean water at least an inch above the wheat.  The wheat will swell so make sure you allow room for the swelling and additional water if needed.  Then just let it soak for 12-24 hours.

Then I put it in the colander from my salad spinner because it is big.  I rinse it throughout the next 24-36 hours.  (My friends family keeps snacking on the grains at this point.  Very healthy snack!)  If you look close you can see that the grains are developing a little tail.  That is the sprout and for our purposes, that is enough.

 I put it on my dehydrator trays and dry it at 120 degrees for about 12 hours.  My first time I would just taste it at various stages and when it was hard and dry, it was done.  Now it can be stored away (maybe in the refrigerator but my house is cool and I use it quickly so it is in my tupperware in the cupboard).

Once completely dry, the grain can be ground in your wheat grinder to make flour.  I have found this flour light and mild, easy to cook with.  I have also been making crackers with it.  Here are the recipes from this same book.

Sprouted Wheat Thins

1 cup sprouted wheat flour

1/2 tsp. salt

2 Tbsps. coconut oil, melted

1/4 cup water

Mix dry ingredients together in a bowl, then add wet.  Stir until mixture forms a ball of dough.  Roll out onto a well buttered cookie sheet. (I do it on my silpat and it works great)  Poke dough with a fork and bake for 15 to 20 minutes at 350 or until golden.  Remove from oven, and score into small cracker sizes immediately. (I use a pizza cutter).

Good plain or with a dip.

I have had great success with Graham Crackers, too.

2 cups sprouted wheat flour

1/4 tsp. salt

1/4 tsp. baking soda

2 Tbsps. dehydrated cane juice (I use sucanat)

5 Tbsps. liquid sweetener ( used honey)

5 Tbsps melted butter or coconut oil

2-3 Tbsps. water (enough to make a non-sticky ball of dough)

Mix dry ingredients in a medium-sized bowl.  Stir in wet ingredients.  Roll onto a buttered cookie sheet with a rolling pin (I just used silpat again, no sticking).  Score into about 16 large crackers, prick with a fork, and bake for 20 minutes at 350.

pg. 192 Diet Rebel's Cookbook

Sundays

Sunday mornings have been fun.  We have church a little later in the morning and I love the time my kids have to enjoy each other.  They squeeze a lot in.  

Do you remember this game.  You lay on each other's tummy and start laughing.  It's contagious and you all laugh.

I'm wanting to teach Tall One to cook.  He has actually done some and is not afraid to try.  He is quite good at cookies.  We are trying to expand his abilities.  Last night we made bread.  I make bread at least once a week.  It always works.  Last night he followed all my instructions and it didn't work.  It was super slow to rise and a bit frustrating.  We got so tired of waiting that by the time I put it in the oven we headed downstairs to do something else for a while.  Well I forgot about it, it cook an extra 20-30 minutes.  Dark brown heavier loaves were not the reward we were looking for.  He tried them this morning and said that it didn't taste as bad as it looked.  Yeah?

 Today's orange chicken turned out quite good.  We substituted the brown sugar with sucanut and honey because we are on a sugar bet (no sugar for a month if you want to join but if you cheat you have to admit it in the comments.  If you succeed you definitely have to share in the comments.  It might help it become more of a lifestyle for me if I hear enough good things about it.).  It was delicious but the recipe did catch on fire.  Neither of us are accept responsibility but he did blow it out.  It a good thing we print out a recipe that can be tossed afterwards.  Glad it wasn't my cookbook.

We have also been roasting marshmallows.  Great fun.  I promise I didn't have any.  They do have sugar in them and I haven't convinced the rest of the family at home to join me on the no sugar deal but my adult girls are.  We are involving money as an incentive.

Asian Orange Chicken

"Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice."

INGREDIENTS:

Sauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes  3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil

DIRECTIONS:

1.	Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2.	Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3.	In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4.	Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5.	Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.