Posts Tagged ‘cooking’

Breakfast in Bed

Wednesday, July 24th, 2013


My kids made breakfast in bed for me and for my husband Alan last weekend. They handed us menus of the different breakfast foods that were in the house. The night before, my 11-year-old son asked his father to buy bacon for his breakfast in bed the next morning. I was surprised how eagerly Alan went to the store to buy this item.

Breakfast-in-Bed-4The children set up a CD player and asked where the classical music was. They put the CD into the player and made sure they knew how to work it the next morning, so that we could have classical music with our breakfast.

I’ve slowly taught my children to cook over the years. Cracking eggs was one of those messier things to learn. My son Stephen is now quite good at it, so I didn’t even need to get out of bed at all for a hearty breakfast to be served.

It didn’t matter that the toast was cold and that the eggs were overcooked—it was the thought that mattered. The kids did it by themselves for the first time ever. And they grinned from ear to ear as they brought in the trays and placed them on the bed.


Linked to Family Fun Friday

Creative Ways to Use Cookie Cutters #13: Rice Krispie Treats

Monday, May 6th, 2013


Why not create wonderful shapes for your Rice Krispie treats by using cookie cutters? Start by getting the following three ingredients:

  • 3 tablespoons of butter
  • 1 package (10 oz.) of regular marshmallows
  • 6 cups of Rice Krispies cereal

Melt 3 tablespoons of butter in a large pot over medium heat. Open a bag of marshmallows and dump those in. Stir constantly until the marshmallows are melted. If you want to add a fun color with food coloring, now is the time to stir it in. Remove the pot from the stove, and dump 6 cups of Rice Krispies into the pot. Stir.


Spread the mixture into a greased 13 by 9 by 2-inch pan. Make sure the pan is greased, or you will sorely regret doing so. Pieces of Rice Krispies will fly through the air in all directions as you chip away at it with a table knife, trying to salvage what you can in desperation. Take my word for it: Grease the dish.

Place the dish in the refrigerator for about 30 minutes.

Take the dish out of the refrigerator and press the cookie cutters into the the Rice Krispie treats. Use a metal spatula to scrape under the treat so that it doesn’t break apart when your children grab it with their bare hands in their eagerness to eat these yummy Rice Krispie treats!

If your kids are not in the kitchen, you might have enough time to dip the treats in almond bark chololate. Just melt some chocolate almond bark in a pot, and dip the top of the Rice Krispie treat into it. Yum!

Stay tuned for more fabulous ways to use cookie cutters…



Turkey and Rice Casserole

Thursday, November 15th, 2012


Do any of us know what to do with leftover turkey the day after Thanksgiving? This yummy turkey and rice casserole is hands-down the best recipe that uses up some of the extra turkey. This recipe was given to me by my best friend’s mom. The crunch of the celery, Corn Flakes, and almond slivers juxtaposes against the soft boiled egg, chicken, and rice. Miracle Whip and lemon juice add additional depth of flavor. This will be the best turkey and rice casserole you will ever taste.


  • 2 cups chopped cooked turkey
  • 1 can cream of mushroom soup
  • 3/4 cup Miracle Whip (mayonnaise would probably work)
  • 1 cup diced celery
  • 1 cup rice cooked in 2 cups of chicken (or turkey) broth
  • 1 tablespoon of lemon juice
  • 1 tablespoon grated onion
  • 2 hard-boiled eggs, chopped


  • 3 tablespoons of real butter
  • 1 cup of crushed Corn Flakes
  • 1/2 cup of almond slivers

Make sure the turkey, rice, and hard-boiled eggs are cooked. Then throw all the ingredients together in a large bowl, and stir it. Pour it into a large casserole dish. Melt the butter in the microwave, and mix with crushed Corn Flakes. Sprinkle over the casserole. Then sprinkle with almond slivers.

Bake uncovered at 350 degrees for 40 minutes. Enjoy!

The Best Minnestrone Soup

Friday, October 26th, 2012


My friend Carla from church came over several years ago to help me do Once-a-Month Cooking. She and I were in my kitchen for five hours, cooking and freezing enough food for a month. It was wonderful not to have to cook from day to day.

This minnestrone soup has been requested by many people and is perhaps her best recipe. She did not give me exact amounts, so years later I have attempted to list the exact proportions of each ingredient. I would take out the 1 1/2 cups of sliced carrots because unless you make it at the beginning of the day, the carrots will still be crunchy when you serve it. (I made this soup recently four hours before dinner, and it tasted delicious except for the crunchy carrots. So skip the carrots if you are not letting the soup simmer the entire day.)

  • 1 pound of ground beef
  • 1 onion, chopped
  • a teaspoon of crushed garlic
  • Italian seasoning to taste
  • 16-oz. can of diced tomatoes
  • 1 green bell pepper, chopped
  • 1 1/2 cups peeled and sliced carrots
  • 3 beef bullion cubes dissolved in 4 cups of hot water
  • 3 tablespoons of Worcestershire sauce
  • 2 16-oz. cans of kidney beans, not drained
  • 1 can of corn, drained
  • 1 can of green beans, drained

My friend threw the onion, garlic, and at least a tablespoon of Italian seasoning into some olive oil in a pan on the stove. We caramelized the onions for about two minutes before adding the ground beef. (I always cook the ground beef and onion together, so this step seemed strange to me. But she definitely knew what she was doing because her soup was so darned good.) After browning the ground beef in the onions and garlic, we dumped the contents of the pan into an enormous crock pot. (The pot has to be enormous, or the contents won’t fit. You could always simmer it on low on your stove in a large pot if your crock pot is not big enough.) Dump all the ingredients into the pot except for the green beans. Add the green beans during the last half hour. At the end of the day, your house will smell delicious. This soup is enjoyed best with freshly baked bread.