Savory Smackerel: Daily Bread

Hope ya'll have enjoyed some of the ways to implement your garden crop and farmer's stand produce. I must say I might be in mourning that the summahtime produce is nearing the end. :( Right now, butternut squash just isn't exciting me as much as the abundance of tomatoes we've enjoyed. If you would like to give one last fun tomato recipe a whirl, be sure to check out Musing Foodie's fried green tomato endeavor and tutorial.

Now, we're moving on to a year round food item--bread. Who can ever get enough of it? Talk about comfort at it's finest. Unfortunately for my hips, anytime I am in a "changing" season in my life (ie the week of my wedding, the weeks after my brother's death, 1st trimester morning sickness)...you know, anything that tends to get the stomach rumbling....bread is one of the only thing I find that settles the ole tum tum.

For awhile, I've heard some of my friends talk alllll about their bread machines. I'll admit I didn't sink my teeth right away because I didn't want to succumb to the pressure of having "another thing to keep up with" or another thing on the list "to do."

I happened to be browsing Craigslist about 3 weeks ago and found a good bread machine for $25. I figured I'd give it a whirl and see if I'd really use it. That way, we wouldn't be at much of a loss if I didn't. I had to see for myself but, boy, have I been missing out! If I knew then what I know now, I totally would've registered for one for my wedding, requested grains and flour in place of baked ziti after my brother's death, and lived on bread alone for my 1st trimesters (who needs Zofran?)!

Report: I haven't bought any bread items in 3 weeks (even including burger/dog buns and pizza dough) so we've more than made up for that $25 and I've found you don't eat nearly as much bread when it is full of good, hearty ingredients opposed to preservatives and air. Not to mention, it makes your house smell A-Mazing! It is sooooo worth it.

Hence, our new Savory Smackerel series~ Daily Bread! We are going to explore some fabulous ways to get the most outta those bread machines. First up: Onion Bagels.

I heart onion bagels. Never in a million years did I imagine I would ever bake my own bagels but it was so easy. This was the second thing I did in my bread machine and they are Di-Vine! Move over, Bruegger's, Panera and Einstein. HPS has your number! Try them and let me know what you think.

Onion Bagels (adapted from http://www.grouprecipes.com/5615/onion-bagels.html)
Ingredients

• 1 cup of water, warm
• 4 tablespoons of butter, melted and cooled
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 cups of white whole wheat bread flour
• 1 1/2 teaspoons yeast

To finish:

• 1 oz. sugar
• yolk of 1 egg
• 1 tablespoon water
• 1/4 cup of onions, sauteed (I probably used more like 1/2 cup)

Instructions:

• Put the ingredients in the order listed above into your bread machine baking pan.
• Set the program to dough.
• When the cycle has finished, transfer the dough to a lightly floured surface and divide into 8 equal sized pieces.
• Shape each piece into a sausage shape with tapered ends measuring about 9 inches in length.
• Working with a piece at a time, join the ends together to make a circle.
• Then pinch them gently to seal them.
• Place the circles on a lightly oiled cookie sheet, leaving enough room between them for each to rise.
• Cover the circles with a clean dish towel and leave them to rise for about 20 minutes.
• Preheat the oven to 400 .
• Finely chop enough onion to make a 1/4 cup. Saute in a bit of butter.
• Put the onions aside.
• Bring a large pan of water to boil.
• Add the sugar and stir the water until the sugar is dissolved.
• Place 2 bagels in the boiling water and let them cook for about 30 seconds on each side.
• Continue until all bagels have been in the water for a total of 1 minute.
• Turn them with a slotted spoon.
• Lift each bagel out of the water, gently shaking it as you do so to remove as much water as possible.
• Return the bagels to the baking tray.
• Beat the egg yolk with the water, then brush this mixture over each of the bagels.
• Sprinkle the sauted onions over the bagels.
• Bake the bagels in the oven at 400 degrees for 15 minutes or until they are golden.
• Transfer the bagels to a wire rack and leave them to cool.

Savory Smackerel: Salsa

So, I promised last week that I would share a fab salsa recipe with you in the event you don't know what to do with your summer's tomato bounty. Welllll, my hubs made a kidder outta me. He is so tickled with our salsa production that he want's it to be a novelty to those with whom we share it...yes, a secret (gasp). Since I'm called to be submissive, I'm afraid I have to oblige. BUT I'm not going to totally leave you hangin'. :)

I WILL tell you we combined two recipes plus added our own tasty ammendments to our batch of salsa. I WILL tell you that this is an excellent base recipe (wink, wink). From there, have fun with it! I don't think you can mess it up and you'll be more than happy with the end result. Be sure to jot down exactly what you do. Then, you'll have your very own secret recipe with which you can tease us! :)

xoxox

Savory Smackerel: Back to the Tomato

Just a fraction of this week's garden fresh tomato supply!

So, we've been doing a mini series on how our gardens (and summertime produce stands) taste. Sorry we've been kinda quiet the past couple of days but that garden is keeping this girl BUSY! I know we've already covered the tomato in this series but we've had tomatoes and figs coming out of our ears and a sister can only eat so many mater sammiches. What in the world do you do with all of the Lord's garden provision? 2 words. Marinara and Salsa. We now have tons. It takes a lil' time but BOY is it worth it!

I'll admit that, in the past, I steered away from these endeavors b/c the thought of peeling and seeding tomatoes kinda intimidated me. However, I found this site that brought it down to my level and was very helpful. Trust me that you don't want to skip this step or your sauces will err on the watery side.

Marinara
For me, homemade marinara is comfort at it's finest because my sweet Mama Eleanor has been making homemade marinara for years and one of my all time favorite meals when we pay a visit to the beach (well, anytime really) is spaghetti topped with her homemade marinara and baked shrimp or scallops from the local Bill's Seafood. It just doesn't get much more comforting or tasty.

I FINALLY attempted a batch of my own. 1st time was a little watery (I didn't de-seed). Second time was pretty much on the money if I don't say so myself. My grandmother has her recipe in her head...you know...a pinch of this, a lil of that. Apparently, it is outta the American Cancer Society from years ago but I can't find it. The closest match to her instructions that I've found online was this one (give or take) and it is freshly fabulous. Prego doesn't light a candle to it. Oh and don't worry, if you don't have fresh tomatoes, the instructions include a substitution option of using canned tomatoes and it is just as good plus a little thicker in consistency.

Oh...and the figs? I gave CCs recipe a whirl plus my man made a mean batch of fig jam. Party in your mouth!

As for the salsa, be gathering you some tomatoes and I'll share that one with you next week. You will LOVE it.

Happy Saturday!

Savory Smackerels: How does your garden taste? Part 4

We've covered the cucumber, the peach and the tomato. But what's the novelty of "livin' off the land?"

I just got this email and thought it was a little too amazing not to share. Now, how can people not believe in the God of creation? He amazes me.

Oh, and one question. Since we have a rather abundant fig tree in our yard, would that have anything to do with the fact that we have twins when they don't run in either of our families? I shoulda known. It was the fig tree. :) Anybody need some figs? :) Speaking of figs, check out CC's latest fig endeavor (and perhaps you should stay tuned for her upcoming announcement. She did mention something about eating 16). :)

In the meantime, be in awe.

God's Amazing Pharmacy
It's been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish... All before making a human. He made and provided what we'd need before we were born. These are best & more powerful when eaten raw. We're such slow learners...

God left us a great clue as to what foods help what part of our body!
God's Pharmacy! Amazing!

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research showstomatoes are loaded with lycopine and are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Olives assist the health and function of the ovaries.

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

Stay at Home Saturday: Savory Smackerel~The Tomato

Mary, Mary how does your garden taste? is our latest Savory Smackerel series where we are sharing some substantial ways to put your garden and local produce stand purchases to some serious use. So far, we've covered the cucumber and the peach. Today, is a fabulous recipe where you can implement the tomato!

For those of you who have tomatoes coming out of your ears and are sick of putting them in salads, on a sandwich or slicing them to eat with a little dash of salt, here is a good recipe for you! I LOVE tomatoes, but I am the only one in my family of 5 who enjoys them, so I don't get to make this recipe too often. Trust me when I say it's good....it's a Paula Deen, so the origin of the recipe speaks for itself:)

Tomato Pie

4 Tomatoes, peeled and sliced

8 to 10 fresh basil leaves, chopped

1/3 Cup chopped green onion

One 9-inch prebaked deep-dish pie shell (the key is to PREBAKE IT!!!)

Salt and pepper to taste

2 Cups grated mozzarella and cheddar cheese combined

1 Cup mayonnaise---not a big fan of this, but it's good in this recipe!

*Preheat oven to 350 degrees. Layer tomato slices, basil and onion in prebaked pie shell. Add salt and pepper to taste. Mix together grated cheese and mayonnaise and spread on top of tomatoes. Bake for 30 minutes or until lightly browned.

Happy Saturday!

Love,
Donna

Remember- If you haven't entered our Elan Card giveaway here or told your friends about it, be sure to today because tomorrow is the last day to enter!

Stay at Home Saturday: Savory Smackerels~Mary Mary, How does your garden taste?

I hope our lil series on No mo suppahtime rut has indeed helped you get outta your recipe ruts. It seems that series could go on for weeks but we are going to switch gears a bit. Perhaps we will one day return to it as the need arises. Now, it's time for a new series!

I am blessed that my hubs has taken up gardening as his hobby. There is definitely a satisfaction to "livin' off the land." Before his gardening days and even now for the produce that isn't "in", the roadside and local produce stands are one of our favorite parts of summer. It allows you to support the local farmers, the produce is fresher than in the store and you can't beat the prices. It's a win win!

So here is the question...if you aren't a canner, you have produce coming out your ears that you don't want to waste and you've shared the bounty...what can you possibly do with all of this summertime produce?!? It's time to be creative, girls. Hence our new series Mary, Mary how does your garden taste? where we are hoping to brainstorm and share some substantial ways to put your garden and local produce stand purchases to some serious use.

Let's start with this fine specimen, shall we?

Perhaps you've heard the quote, "A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out." Come on. There HAS to be something more you can do with cucumbers than put vinegar on them, use as a salad topping or make pickles.

Here are my thoughts:

• I'm dying to make a yummy cucumber sauce. I'm talking Magianno's style. Do any of you have a surefire recipe you're willing to share?
• Musing Foodie kindly shared a homemade buttermilk ranch recipe that you will want to drink. Perhaps we can twist her arm to share it here. We wanted a light dinner last night so I melted some smoked gouda on flatbread, topped with cucumber slices and drizzled it with this dressing. It was so refreshing and a hit with even my meat-loving man.
• I know I love a hotel and/or spa or when I enter its lobby or waiting area and there are water pitchers full of ice cold water, cucumber, lemon and/or mint. You could do this at home for a refreshing treat!
• Then, we have orzo. Once again, Musing Foodie pulls through with delish orzo which I reviewed here or another orzo I've made and love is here.

Sooo....have you come up with any outta the box ways to serve up those cukes?!?!? Do tell b/c I have mucho begging to try out your tricks and I don't see canning pickles in my near future. Coming next week...peaches!!!

Stay at Home Saturday: No mo suppahtime rut Part 6

One of my favorite dishes to try when we go out to eat on vacations (especially the beach) is fish tacos. They just feel vaction-y to me. At home, it seems like everytime I get on Facebook, someone I know is checking into Cabos Fish Taco, a local hot spot,  for some seaside flavah. Do you have a favorite go-to place for fish tacos?

Turns out, fish tacos are one of Ashlie's favorite things to make at home when needing to get outta her suppahtime rut. Here are her tried n' true taco tips. If you're not a seafood lover, perhaps you may like to try these tips w/ a lil' poultry?

Growing up we had tacos often, but never did I have a fish taco until a few years ago in San Diego.  They were okay, but the best ones I've tasted so far are those made by my amazing sister-in-law.

It's SUPER easy.  Choose your fish.  I buy frozen tilapia on sale at Aldi's or Bi-Lo.  Thaw it, then marinade it.  There are lots of way to do a marinade, but I simply buy those McCormick Grill packs.  I like the Mojo Lime.  YUM!

After marinading for about 15 minutes, bake as you normally would (about 20 minutes).

Next, decide on your toppings.  I like fresh cilantro, avocado, lime juice, lettuce, Rotel chilis, a little cheese, and sour cream.  Last time we had these, I also made the quesadillas from "Deceptively Delicious".  One of the hidden ingredients for that recipe is blending 1/4 cup of light sour cream with 1/2 canned navy beans drained and rinsed.  That actually tasted pretty good, so we used that instead of simple sour cream with our tacos. ;-)

A really good and easy side for this is to take a can of fiesta corn

Drain it and marinade it in a favorite dressing (think vinegar based, like Italian).  Then, serve over spinach or lettuce leaves.

Can't get much easier or more colorful than that!
-Ashlie

Marvelous Monday: No mo Suppahtime rut~Part 5!

Before we begin today's fun, we need to cover one item of bidness. I've been getting some feedback from peeps trying to comment but having trouble. I had tightened comment securities to eliminate those dirty spam comments but didn't mean to cut out your comments! So...if you are having fits trying to comment, please let us know at our Facebook group (since I'm assuming you wouldn't be able to comment on this) and let me know what it does when you try to comment or give me any info. that might help me resolve this issue. I would greatly appreciate it because we would LOVE your comments!

Some days, quick, go-to, easy, tried and true recipes are the ticket to dinnertime sanity. As I mentioned here, it seems many of my fav sisters had the same problemo- a recipe rut. So the recipe sharing began. Thanks to them, you can get outta your suppahtime rut, too, because we're sharing them with you! First, let's review:

Curry Chicken with Brown Rice (Caroline L.)
Homemade Sloppy Joes (Mandi B.)
BBQ Chicken Pizza (Mindi S.)
Black Beans and Rice/Baked Potato Night (Katie L.)

Now, for today's fun! In case you haven't heard me mention like a million times, I big fat heart this time saving, cost saving, flavor bursting tip to getting vein free (gag), grizzle free (double gag), white meat chicken breast.

If you didn't believe my the first 30 times I mentioned it, the proof is in the puddin'. So, here's your puddin'.

I recently bought two packs of those split chicken breasts when they went on sale for .99/lb. Each pack had 3 breasts and did not cost over $3 each (normally close to $8 each). Whipped those babies up in the crockpot like the tips says and here is everything I was able to make with STILL some left over.

• Chicken Nachos
• 4- Musing Foodie's Chicken Enchiladas adding black beans and green chiles
• 24 mini-Nacho Cups for freezer- using leftover Enchilada filling and Trader Joe's whole wheat ready made pizza dough. Babies LOVE these.
• Chicken Divan
• 6-Musing Foodie's Buffalo Chicken Squares- substituting biscuits cuz I was outta crescent rolls).
• 2-Buffalo Chicken wraps (w/ regular ole whole wheat tortillas using leftover buffalo chicken square filling)
• 24 mini-Buffalo Chicken "cups" for freezer (same principle as nacho cups using leftover buffalo chicken square filling). Hubs loves these and requested them to pack in his lunch.
• ...plus I gave the babes some of the chicken straight up for a dinner AND I have a whole tupperware of it in the freezer for a later date.

Convinced yet? That chicken tip really is the ticket to stretching a little bird breast a looooong way. Tell us some recipes you've come up with using this tip so we can be sure to stay out of our suppahtime ruts.

Happy Monday. Have a Marvelous one!

Stay at Home Saturday: Savory Smackerel~No mo suppah rut Part 4

We took a little break last week for some Memorial Day inspiration, but today, we're going to resume our regularly scheduled Get outta your suppahtime rut Series. First, let's not forget the quick, easy, go-to recipes already shared from women just like you.

Curry Chicken with Brown Rice (Caroline L.)
Homemade Sloppy Joes (Mandi B.)
BBQ Chicken Pizza (Mindi S.)

Today, my girl, Katie L., has TWO quick, easy, go tos that happen to also be a couple of our favs~especially if we don't have a plan and the "5 o'clock pantry stare" bites. Katie says:

1.Black Beans and Rice is cheap and sooo good. It's a staple for us. Ground beef, yellow rice, onions, green peppers, black beans, sour cream, etc. You can really but whatever you like on there. Even some fresh guacamole is good.

I'm gonna interject and say this is also FABULOUS with a little salsa thrown in there, this chicken and mozarella cheese!

2. My other suggestion is make your own baked potatoes. Put a bunch of toppings out and let your family pick what they want on there's. Chicken, beef, cheese, veggies, etc.

Just me interjecting again-pop those babies in the microwave and they take no time. These are also fabulous with that same chicken, salsa, guacamole, deli ham, mushrooms sauteed in olive oil and cooking wine. She's right--the list is endless!

See!!!! Cooking dinner doesn't have to be intimidating or laborious with a million steps that require a million dishes to clean in order to be yum. Sometimes some of the best meals are the simple ones. Thanks for the idea(s), Katie.

Happy Saturday! Stay cool out there.

Love,
Hannah

Stay at Home Saturday: Memorial Day Savory Smackerels

So...we've been doing a "get outta yo suppatime rut" series but we're gonna take a little break for some  Memorial Day weekend celebration inspiration. Here are some quick, go to, easy concoctions that definitely have a "wow" factor and won't be anything but crowd pleasers...or at least conversation pieces!

Patriotic Appetizer

For the Caprese lovers in your group, the first tray is blue corn chips, sliced tomatoes, and mozarella cubes topped w/ mozarella cheese cut into stars. The other tray is black olives, cherry tomatoes and balls of fresh mozarella. Remember--it's alllllll in the presentation!

Patriotic Side/Entree

Believe it or not, this patriotic persuasion comes from the Mexican side of the spectrum--Taco Salad! Click here for this Taste of Home specialty.



Patriotic Dessert
Ingredients:
•20 ice cream sandwiches (regular, strawberry or neopolitan)
•1 12 oz. jar hot fudge sauce
•1 8 oz. container frozen whipped topping (such as Cool Whip), thawed
•red, white and blue sprinkles

Preparation:
1.Cut one ice cream sandwich in half. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side across the short end of a 9 x 13 pan.
2.Next to those ice cream sandwiches, arrange 8 more ice cream sandwiches lengthwise, to cover the bottom of the pan.
3.Place hot fudge sauce in a microwave-safe container. Heat on high for 30 seconds. Spread half of the sauce over the ice cream sandwiches.
4.Top with half of the whipped topping.
5.Repeat layers: ice cream sandwiches, hot fudge sauce and whipped topping.
6.Freeze, uncovered 2 hours. Cover with foil and freeze another hour.
Makes 24-36 servings.

Wanna add some flair to the top? Get some bluberries and strawberries OR raspberries and bring out the inner patriot in you!

We would LOVE to hear your ideas and see pictures of your patriotic creations so PLEASE send them to roofwithaview at gmail dot com!!!!! We will share your ideas as July 4th ideas for our fellow sisters. :)

Marvelous Monday: A Savory Smackerel~No mo suppah rut Part 3!

Some days, quick, go-to, easy, tried and true recipes are the ticket to dinnertime sanity. As I mentioned here, it seems many of my fav sisters had the same problemo- a recipe rut. So the recipe sharing began. Thanks to them, you can get outta your suppahtime rut, too, because we're sharing them with you!

Tonight, we're having the Coconut Milk Curry Chicken! Last night, we had another EASY PEASY that my friend, Mindi, shared. There are two GOLDEN NUGGETS that you can put to use to make her tip extra easy and yum.

1. Remember this chicken tip? Use that moist (sorry, don't like that word), flavor filled frozen chicken to save time. OR you can even use rotisserie chicken, too.

2. Trader Joe's and our local chain, Harris Teeter...oh and we've even gotten it at Publix at the beach, too!...have balls of white and/or whole wheat pizza dough already prepared and all you have to do is spread it on a pizza pan. It's only like 1.99 and SO good. I usually find it in the deli area by the deli cheese and meats, pre-made subs and take and bake pizzas.

That being said, here's Mindi's GREAT go-to dinner tip to get you outta a supper rut. My hubs told me I should patent it last night he likeyed so much. Thanks, Mindi! ;)

Homemade BBQ Chicken Pizza
For homemade pizza (and using frozen shredded chicken) I love to make BBQ chicken pizza.  I keep bacon in the freezer and just cut into bits and fry them.  Use some of the leftover grease to caramelize red onions.  Spread BBQ sauce on the pizza crust, top with shredded mozzarella or mont jack cheese, shredded chicken, onions and bacon bits.  Sooo yum.  It's one of our favorite homemade pizzas.  Not sure if this will go over well for the kids.  I usually make two pizzas.  One with pepperoni or just cheese and one BBQ chicken.

Happy Monday! Have a marvelous one.

Marvelous Monday: A Savory Smackerel~No mo suppah rut Part 2!

Life has been CRAZY! Doesnt it seems that's always how May is? That's when quick,go-to, easy, tried and true recipes are the ticket to dinnertime sanity. As I mentioned last Saturday, it seems many of my fav sisters had the same problemo- a recipe rut. So the recipe sharing began. Thanks to them, you can get outta your suppahtime rut, too, because we're sharing them with you!

Here's the second recipe that caught my eye. I've tried various Sloppy Joe recipes. Some hits. Some flops. This one looks like a hit to me. Mandi B. says:

I have the same problem. A rotation of about four or five things. Here is one of our favorites...

Homemade Sloppy Joes

1 lb of ground turkey (beef) works too.
1 can of tomato sauce
1 sweet potato/yam
onion
garlic
worschester sauce
chicken/beef broth
brown sugar

Skin the sweet potato and cut it up.
Boil it till soft and mash-add brown sugar as desired
(set aside)

Brown the meat with chopped onion and minced/chopped garlic.
Add worschester sauce and splash of broth.
Once brown add tomato sauce and mashed sweet potato.

We eat the on toasted hamburger buns. My sons like it with Ranch and I like it with hot sauce.

Enjoy and have a MARVELOUS Monday!

Stay at Home Saturday: Get outta your Suppahtime Rut!

One week. Two separate groups of friends. Two separate emails. Same cry for help.

First email went a little something like this:
If you have a meal plan for the week, would you mind sharing it with us all?...I am stuck!  What are you making/serving this week?  I need inspiration and ideas!


...and the second one:
hey girls...
looking for a little motivation to getting back to cooking dinner on a more regular basis...seems lately im tired of fixing the same stuff over and over and can't come up with new ideas. i know yall are all busy but if you have a second will you send me your favorite (easy) 'go-to' dinner idea/recipe? just something that you tend to fix often because family likes it and its easy. im hoping this will get me in the mood to cook! im sure {hubs} is hoping too :-) thanks!


Between these two groups of friends and two emails, let me just say that I received quite a collection of great ideas....and YOU are going to benefit! I'm in the process of compiling them all together and will share the ideas with you over a period of time. Meanwhile, we'd love for you to also share your helpful tidbits so we can add them to the collection while we're at it.


For today, I'm going to share one recipe that immediately grabbed my attention because it's different from my usual repertoire. It peaks my interest and I can't wait to try it! Better yet, it's for the crockpot. How I love those crockpot recipes! Thank you, Caroline L....


Curry Chicken with brown rice

• Stick chicken breasts in the crock. 
• Add 2 cans of light coconut milk, 1 can chopped green chilis, dice a small onion, a heaping TBS of Curry powder.
• Let is cook all afternoon.
• Serve over rice.
• Can add veggies but my crowd likes their veggies straight up. 

SAHS: Savory Smackerel(s)~Easter Treats

As you can tell from Caroline's post yesterday, the woman of the Roof have been busy making some savory Easter treats!

You'd be missing out if we didn't also share Catherine (aka Musing Foodie's) latest Easter creation here~these presh Bunny cupcakes!

If you made our lil bunny foo foo vases posted here, you may have some peeps left over. A friend, Denise sent the cutest idea to share with you. Check out these bunny pops! You can learn how to make them here.

How cuuuuute would your Easter desert table be with these three creations? You're HeHasRisen! Easter celebrations would be the hit of the town~especially for your kids!

SAHS: Savory Smackerel~Secret Recipe Brownie Cookie Bars

Today's Stay at Home Saturday is brought to you by a sweeeeet, infectious, cutie patootie named Katherine residing in Blacksburg, VA (Go Hokies!). I actually babysat Katherine from the time she was a itty bitty baby and I was the ripe age of 4th grade until her family left for the mission field and I was a freshman in high school. She gave me gooood practice to be a mommy especially since I had the honor of being the first person to put her beautiful dark ringlets in pigtails. Katherine just recently become a mother herself to a sweet baby girl so we welcome her to the wonderful world of motherhood! I think you'll love Katherine's wit and humor as much as you'll love what she shares and we hope she'll be doing more of that. So, since it's Spring and you'll no doubt be heading to some grilling out gatherings, you can thank Katherine for a dessert that'll be the hit of the town!

A friend brought us dinner and included the most amazing dessert we had ever eaten - this pan of dessert bars with a brownie base and cookie dough on top. I mean, seriously - it was delicious. Why had we never thought about baking these two together? What could be more logical than brownie and cookie? Bacon and eggs ... peanut butter and jelly ... brownie and cookie. It made sense.

We raved about it. We dreamed about it, talked about it, laughed at our reaction, and sat down to eat more of it. We ate it for snack, appetizer, dessert, second-dessert, and to finish off the meal. It lasted all of 36 hours in the house - well, I think we should subtract the 14 hours that were spent outside of the house or sleeping. So, 22 hours of this awesome brownie-cookie bar later, we began lamenting the fact that it was over - OVER! - until the next time we should be lucky enough to receive such a delightful dessert from my thoughtful friend.

Almost weeping at the fact that the brownie-cookie bars were gone, I sent a message to my friend asking for her recipe. Two days later, she saw me at church and slipped me this in between Amazing Grace and the Doxology:

Praise God from Whom all blessing flow!

Shhhhhh. Don't give away the secret recipe, now that I've shared it with you, OK? Or, if you do spread the love, make sure that you give me a cut (literally. I require 50% of the pan).

Stay at Home Saturday: Savory Smackerel~Fix n Freeze Part 2

Last week we began a special Savory Smackerel Series here on the topic of Fix n' Freezes...what they are, our insight gained through trial and error and maybe a freezer friendly recipe or two. If any of you are experienced at FNFs we would love for you to throw in your 2 cents! Feel free to comment on this post, email us at roofwithaview (at) gmail (dot) com or join our Facebook group here.

Without further ado, today's FNF tips will be helpful on the topic of recipes. Some things we've learned are:

• Once you have formed a FNF group with friends of similar sized families that have similar tastebuds as you AND shared your dislikes/preferences, select your recipes.
• Do not select a recipe that you've never made or perfected. Trust me on this. A recipe may look easy and seem foolproof but if something is going to go wrong, it WILL go wrong when you are making it for 15 other people and you don't want to be the FNF flop. I fear I may have been the flop on our last FNF go round with a Sloppy Joe recipe I deviated to at the last moment. I thought it may be better than my usual. I should've stuck w/ my usual! Also, two nights ago, I made something I thought was a surefire FNF hit for the next go round. I was sadly mistaken and glad I tested it on my family first before disappointing three other families, too. Pheweeee. Close call. 
• Share your recipe that you've selected with your FNF partners to make sure they give an A-OK and aren't repulsed. Hopefully, they'll be honest with you. :)

One hit from our last FNF round was this Taco Pie. Even my babies liked it~especially the crust! Try it out first, add your own little touches and I assure you it can be a hit for your next FNF, too (or even just for your own freezer).

Next week, we'll share some tips on how to keep down the costs if you are planning your own FNF.

Happy Saturday, ya'll!
-HPS

Stay at Home Saturday: New Savory Smackerel Series!

Angela has previously shared about the art of Fix and Freezes here on the Roof. I recently participated in one with a couple of RWAV ladies that just so happen to be domestic divas~particularly in the kitchen. I've done FNFs before where we went over to a friend's house (like Angela), took our ingredients and all cooked together. It is fun to fellowship but that poor person's kitchen gets TRASHED.

For this FNF, we opted to make our dishes in our own kitchens on our schedule and meet at a date far enough in advance that we had time to coupon shop and stockpile for our selected recipes. When we met, we chatted, enjoyed a bagel and pulled the ole swaparoo. I went home w/ SIX whoppin' (eight counting my own), DELICIOUS dishes to fill my freezer. They have been a lifesaver come the hectic five o'clock hour! I'm a big fan.

Sooooo....today is the first of a special RWAV FNF series. The next few Saturday's are going to be devoted tips we've learned through trial and error and definitely some Savory Smackerels that double as tried n true freezer dishes.

If you are interested in doing a Fix n Freeze, here is some advice before you begin:

• Select friends that have roughly the same size family as yours.
• Be sure the people you do it with have similar "taste" as you and your family.
• Be honest with one another about preferences, likes, dislikes (ex.-no grizzle, dark meat, mayo, peppers, etc.).
• State expectations of portion size and # of servings from the onset to prevent assumption and the feeling of getting jipped. :)

Our first FNF Savory Smackerel is a two thumbs up crowd pleaser all the way! It's none other than Musing Foodie (aka CC)'s Chicken Enchiladas. They are a parrrrrtaaaaaay in your mouth! For a step by step pictoral how-to, simply click here. Let us know what you think. I'm willing to bet you won't be disappointed.

Happy Saturday!
HPS

Savory Smackerel: Heavenly Devil's Food Cake

Since we're on the topic of desserts, I discovered this recipe a few years ago in a cookbook that my Dad gave to me. It's called Capitol Classics and it's by the Junior League of Washington DC. A lot of the recipes in it are "she-she" but most are pretty easy and very yummy. I like to make this cake around Valentine's Day because it is everything you'd want in a good 'ol Valentine's Dessert...rich chocolate, cream and MORE chocolate! Don't be put off by the directions. Making a cake from scratch can be easy and afterwards, you can brag to your family and friends that you made a cake...FROM SCRATCH!

Heavenly Devil's Food Cake

1 cup unsweetened cocoa

2 cups boiling water

2 3/4 cups sifted flour

2 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1 cup butter, softened

2 1/2 cups sugar

4 eggs

1 1/2 tsp vanilla

Filling:

1 cup heavy cream, chilled

1/4 cup powdered sugar

1 tsp vanilla

Frosting:

1 6-ounce package semisweet chocolate chips

1/2 cup light cream

1 cup butter

2 1/2 cups powdered sugar

*Combine cocoa and boiling water and beat until smooth. Cool completely.

*Sift together flour, soda, salt, and baking powder. Set aside.

*In large bowl, cream butter, sugar, eggs and vanilla until light, about 5 minutes. Add flour mixture alternately with cocoa mixture, beginning and ending with flour mixture. Do not overbeat.

*Grease 3 9" cake pans. Divide cake batter evenly between pans. Bake at 350 degrees for 25-30 minutes or until cake springs back when gently touched. Cool in pans for 10 minutes. Carefully loosen sides with knife and remove. Cool completely. (Note: I only had 2 9 inch pans, so I did two at a time and then did the third once the first two came out of the oven).

*To make filling, whip cream until soft peaks form. Beat in sugar and vanilla. Refrigerate.

*To make frosting, combine chocolate chips, cream and butter in saucepan. Stir over medium heat until smooth. Remove from heat and whisk in powdered sugar. Place ice in a large mixing bowl. Place saucepan over ice and beat until frosting holds it's shape (Note: this will take a few minutes--maybe 5+. When pan comes off stove, mixture will be dark and runny. Beat until it turns a light brown and is more "frosting" looking!)

*To assemble cake, place 1 layer topside down on plate. Spread with half the cream filling. Repeat with second layer. Place third layer on to with topside up. Frost cake and refrigerate at least 1 hours before serving.

Just for kicks, here is a picture of Glenda and her Valentine with her own Heavenly Devil's Food Cake. I got her name in a blog swap and this recipe was calling her name. :)

Enjoy!

Love,
Donna

Marvelous Monday: Party Cheese Ball

Ladies,

I have another very special introduction to make! Our friend, Caroline (aka Happy Four), has agreed to share some of her many talents with us. She's an avid reader and is going to share some book suggestions and reviews with you in the future. In addition, she has excellent budgeting tips, baking ideas (my daughter LOVES her chocolate pops), craft and decorating ideas. I think you'll find that you lover her gentle heart just as everyone who meets her quickly finds.

As you're finishing last minute Christmas details, you may have some cooking left to do for THE big weekend. This is such a CUTE idea!!!! Without further ado, heeeerrrreeee's Caroline...

This is such a wonderful time of the year as we prepare our hearts to celebrate the day our Savior was born. Amidst all the excitement there seem to be parties galore and lots of details we have to accomplish. This afternoon my family is attending a little Christmas party and we are to bring something to share.

This cheese ball only took me 2 minutes to make and is a yummy appetizer to share with others.

Ingredients:

2 packages (8 ounces) Cream Cheese, softened (regular or 1/3 reduced fat)

1 package (8 ounces) Shredded Sharp Cheddar Cheese

2 teaspoons of Worcestershire sauce

4 slices of bacon (cooked and crumbled) - I omit this from my cheese balls

Crackers to serve on the side

Directions:

Mix all ingredients together and roll in three balls (large, medium and small).
Place on a platter in the refrigerator for an hour before serving.

I use a carrot for the nose, pretzels for arms and raisins for the eyes, mouth and buttons, but you can also use peppercorns. It is not necessary to have a hat, but since I had oreos and large marshmallows on hand my boys asked me to give him a hat.

This recipe can also be rolled in nuts of your choice and in the shape of one or two cheese balls and freezes beautifully!

Luke 2:13, 14 (KJV)

"And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men."

Train Up Tuesday: Tasty Traditions

Hello, sisters! It's been awhile for me. Mostly because I've been busy introducing the newest brother to our family (yep, I'm a mom of 3 boys now). I love him SOOooo much. Seriously, I could just eat him up or serve him as my little butterball for Thanksgiving dinner ;-)

Speaking of food (isn't someone always these days?), I thought I'd share a recipe that has become part of our family tradition for Thanksgiving. The holiday has shifted in recent years, as grandparents have passed on and the location and immediate participating family of this celebration has taken on changes. Also, there have been a couple of marriages in recent years which means new in-laws and thus new recipes have been "brought to the table" (pun TOTALLY intended!)...which also means new favorites are part of our "tradition".

Isn't it amazing how food or an aroma can just take you somewhere or to another time? For me, I remember my Grandmother's flat biscuits (which I'm STILL trying to find a way to make....no one knows her recipe), home-made chex mix, divinity fudge, cheese straws, french onion dip, sugar cookies, among many other things...but the finger foods were always a favorite for us grandkids. I think food is important to family because it helps tie our minds and hearts to favorite memories and times together. It also becomes part of our family "story" and "history" that we talk about for many years. It often shapes what we prefer to have at our celebrations just to remember someone or to remember "when". Talk to your children about your favorite food memories growing up. Ask them about theirs. Get them to help you while making the favorite dishes so they can pass it down one day, too.

Now, with our more recent family gatherings at my Mom's, we girls (my sis, my sis-in-law, and myself) have our own dishes that are "must haves" that will maybe be part of our family "stories". I'll share one with you (which happens to be my hubby's fave). I also like it because it doesn't use a lot of dishes or utensils in the prep. Literally, I used the baking/serving dish, a cereal bowl for mixing, and a fork.

Pineapple casserole

1 15oz. can pineapple tidbits
3 tbsp. flour
1 cup finely grated cheddar cheese
½ stick butter or margarine
½ cup sugar
1 sleeve Ritz crackers, crushed

Drain pineapple and place in bottom of a 9”x9” casserole dish.


Mix cheese, sugar & flour (in the cereal bowl); sprinkle over pineapple.



Crush the crackers in the sleeve (it CAN be done).


Melt the butter in the bowl and mix the crackers with the butter.


Sprinkle butter-covered crackers over the casserole.


Bake 20 minutes at 350°.

This dish is so good. You can serve it as a side, but my honey says it's good enough to be dessert ;-)

So what are your favorite food items for the holidays? What "takes you back"? If you have blogged a recipe or have a link to a favorite, please post in the comments!

Much love,
Ashlie