Crystal's Italian Tomato Salad

5 cups fresh ripe tomatoes, diced

1 cup banana peppers, sliced (you can use hot, mild, or a mix of both)

3/4 cup of white or purple onion diced

1/4 cup of fresh basil leaves, thinly sliced (or 2 tablespoons of dried)

1 clove of garlic, minced or pressed

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

splash of balsamic vinegar (optional)

salt and pepper to taste

     Combine all ingredients in a non-metallic bowl; cover and marinate at room temp 1-2 hours. Promptly refrigerate leftovers (if there are any).  If refrigerated bring to room temp before serving.  

Crystal's Gluten-Free Shake and Bake Copycat Recipe

Crystal's Gluten-Free Shake and Bake Copycat Recipe

Shake and Bake is childhood comfort food for me.  If you are gluten-free and feeling nostalgic this recipe will take you back!  

INGREDIENTS

2 cups of gluten-free flour (I use Namaste brand)

2 cups of gluten-free bread crumbs (I used    )

3 tablespoons paprika

1 tablespoon of brown sugar

1/2 tablespoon of garlic powder

1/2 tablespoon of dehydrated onion flakes

1/2 tablespoon pepper 

4 teaspoons of salt

1/4 cup of vegetable oil

Mix all ingredients gluten-free flour through salt thoroughly. 

Slowly whisk in vegetable oil.  

I put the amount I think I might need for dinner in a gallon-size ziptop bag.  Go with less as you can always add more, but whatever is left you are going to throw out so you don't want to waste.

Store the remainder in a tightly sealed container in the freezer.  I use a freezer ziptop bag.  If you use fresh ingredients this will easily last a year if you keep it frozen and take out what you need each time.  

 

McCormick Original Chicken Seasoning Copycat Recipe

McCormick Original Chicken Seasoning was my go-to for years and a staple ingredient in many of my recipes. Sadly McCormick rebranded it as Just a Pinch Original Seasoning and then discontinued it. I have searched and searched for a copycat to fill the void to no avail. So after many many failed attempts, this is what I find to be as close as my taste buds remember. If you miss McCormicks Original Chicken Seasoning I hope this will help fill the void. 

McCormick Original Chicken Seasoning Copycat Recipe 

 Makes about 1 cup 

  INGREDIENTS 

4 Tablespoon Paprika 

2 1/2 Tablespoon Celery Salt 

2 Tablespoon Chicken Bouillion (I used Full Flavor Chicken Soup Stock Mix) 

1 Tablespoon Chicken Tomato Flavor Bouillion (I used Fiesta Brand) 

1 Tablespoon Sugar 

1/2 Tablespoon Rosemary (crushed or ground) 

3/4 Teaspoon Basil (crushed or ground) 

3/4 Teaspoon Parsley (crushed or ground) 

3/4 Teaspoon Thyme (crushed or ground) 

3/4 Teaspoon Onion Powder 

1/2 Teaspoon Black Pepper 

  INSTRUCTIONS 

 1. Mix all ingredients together and store in and airtight container. 

  TIPS 

 To crush or grind the rosemary, basil, Parsley, and Thyme you can rub them between your fingers, grind them with a mortar and pestle, or use a spice grinder. I have and extra coffee grinder I use as a spice grinder.

Grandma Hiers’ Carrot Cake Recipe Courtesy of Paula Deen Based on 89 Reviews Servings: 8 servings Prep Time: 20 min Cook Time: 40 min Difficulty: Easy Ingredients Butter, for pans 2 cups all-purpose flour, plus more for pans (I subbed Pamela’s GF Baking & Pancake Mix cup for cup) 2 cups sugar 2 teaspoons baking soda (HELLO next time nix baking soda if using Pamela’s it’s already in the mix can you 2 teaspoons ground cinnamon say OVERFLOW????) 1 teaspoon salt 4 eggs 1 1/2 cups vegetable oil (I used ½ Organic Coconut Oil & ½ Canola Oil) 3 cups grated carrots 1 1/2 cups chopped pecans, optional Frosting: 2 (8-ounce) packages cream cheese, room temperature 1 stick salted butter, room temperature 1 (16-ounce) box powdered sugar 1 teaspoon vanilla extract 1/2 cup chopped pecans Directions Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting. For the frosting: Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve. Show: Paula's Best Dishes Watch Paula on Food Network ½ Recipe makes 12 cupcakes Turned out really tasty, only hitch the overflow all over the oven LOL….

Egg Roll Soup

EGG ROLL SOUP BY GIVEMESOMEOVEN.COM/EGG-ROLL-SOUP YIELD: 6-8 SERVINGS This Egg Roll Soup recipe was delish!!! I have tried several recipes from givemesomeoven and they never disappoint! Go and check out her page at givemesomeoven.com PREP TIME: 10 MINS MINS COOK TIME: 25 MINS INGREDIENTS: • 1 pound ground pork (or see other alternatives below!) (I used pre-cooked sausage links) • 2 tablespoons olive oil • 1 medium white onion, peeled and diced • 2 medium carrots, peeled and diced • 3 cloves garlic, minced • 1 small green cabbage, chopped into bite-sized pieces • 6-8 cups chicken or vegetable stock (I added Better Than Bouillon Chicken in addition to my broth) • 2 teaspoons ground ginger • 1 teaspoon toasted sesame oil • optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips) DIRECTIONS: Head on over to givemesomeoven.com/egg-roll-soup

Henry Bain Sauce

This one is for all you Louisvillians who love this super tasty but often very expensive to purchase sauce. The sauce originated with the headwaiter of the famous Pendennis Club right here in Louisville. If you are not a Louisvillian and love a sweet and spicy steak sauce, this one is a must try.

Henry Bain Sauce

1 (8-ounce) bottle chutney
1 (14-ounce) bottle ketchup
1 (12-ounce) bottle chili sauce
1 (11-ounce) bottle steak sauce
1 (10-ounce) bottle Worcestershire sauce
1 teaspoon hot sauce

Process chutney in a blender or food processor until smooth. Add ketchup and next four ingredients and process until blended. Chill at least 2 hours.

Note: For testing purposes only Majors Grey's Chutney and A-1 Steak Sauce were used.

HINTS: This recipe makes a large batch. Purchase some nice glass or plastic containers from your local dollar store, tie a pretty ribbon around the top and give as thank you gifts for Christmas. 

Great on steak, chicken, or pork. 

Works well as a condiment or marinade.

The original recipe was published in Southern Living Magazine is January 2001.

This is my most requested dessert.  I don’t make one I make at least 2 at a time and there is always a fuss because someone ALWAYS wants more! 

BLACK-BOTTOM STRAWBERRY CHEESECAKE

 1 Keebler Shortbread crust  

 8 ounces milk-chocolate pieces (Hershey Kisses, Dove pieces)

 3 tablespoons milk

12 ounces cream cheese, at room temperature

½ cup confectioners’ sugar

1 teaspoon vanilla (I add more)

1 ½ pint baskets of strawberries, rinsed, dried and tops cut off

1/3 cup seedless blackberry jam

Melt the chocolate pieces and 3 tablespoons milk in a glass bowl in the microwave until melted, being careful not to get it too hot and stirring every 30-45 seconds.  Pour mixture into crust and spread to level.

Refrigerate until firm to the touch. 

Blend together the cream cheese, confectioners’ sugar, and vanilla until smooth.  Spread evenly over the chocolate layer in the crust. 

Arrange strawberries on top of the cheese layer, pointed ends up. 

Melt the jam in a glass bowl on low in the microwave.  Brush or drizzle the jam over the strawberries. 

Refrigerate. 

Use a very sharp knife to cut and you can top with whipped cream and chocolate shavings if desired. 

I try to source all of my recipes.  This one came from a magazine over 20 years ago.  I no longer have the clipping, only a had written recipe.  Enjoy! 

Buffalo Flavored Pretzels

Buffalo Flavored Pretzels

Looking for an easy snack idea for the holidays besides a different flavor of Chex Mix.  These pretzels are always a huge hit!.  Keep the recipe handy for the next tailgate and they are a must for your Super Bowl Party.  

So head on over to http://atasteofthebest.blogspot.com/2011/07/buffalo-pretzels.html and give them a try!

Holiday Hassle?-How to make your holiday more enjoyable.

Holiday Hassle ?!??!?!

    It is the final night of a four day "vacation" for a lot of us.  Are you laughing like a movie character in an insane asylum, in the running for an Oscar???  Are you dreading the final dash to New Years Day, thinking "Oh, dear Lord, how will I ever make it???..."How will I ever get it all done???" ..."When am I going to sleep, eat, & heaven forbid; take care of ME???"?  Well let me help you out with that!

   Notice the common pronoun in all of those questions in the paragraph above? Yep, "I"!  Well "I"; I am about to rock your world.  YOU do NOT have to do it all!!!!!!! I am not sure when the "to do" list got put mostly on "I's" plate, but it is time to change.  Holidays are meant to be SHARED! Not just the fun par,t but ALL of it. 

   Make a list of the things that need to be done (tree, cleaning, decorating, presents, cookies, cooking, holiday parties...etc.)  Call the family together and ask what everyone wants to do to help.  No seriously stop laughing.  Oh, they don't want to help.  NO PROBLEM.  Cross it off your list.  If they don't want to help, then it is not that important to them.  Of course this does not apply to very small children, but if they are in grade school they can follow simple directions and they can help!  Oh it won't be "perfect", you pout.  Well you have two choices; you can do it yourself, have it "perfect" and be too tired and stressed to enjoy it, or you can let them do it, which gives them life skills, a sense of accomplishment, and you a few extra minutes to breath, sleep, or do something for "I".

   If you are thinking I am out of my ever loving mind, I am not, but I was at the end of my rope and stressed to the point I was....well let's just say, less than pleasant.  One of my boys said to me, "If it makes you this unhappy and stressed then why do you do it???"  Well out of the mouths of babes!  And I had no answer for my child.  I just kept thinking "Why do "I" do it?"  It was tradition, I needed to be a good mom and provide the "perfect" experiences for my children.  But what I realized was that I was not doing what was right for me or my family.  I was stressed, cranky, unhappy, snapping at everyone, and in a nut shell ruining those "perfect" experiences I was striving so hard to make. It was time for things to change!

   So we sat down with the "to do" list as a family and took a long hard look at it.  Fully decorating the house, I live with all males, not important.  However, the tree was.  Holiday parties, again all guys, they confessed there were some they dreaded attending.  This one was especially hard but a simple "I am so sorry, we love you very much, but will not be able to attend." was given.  Cookies, I used to bake tons of different kinds, starting often in October.  My family only really cared for a few, so now everyone gets to pick 2 varieties and I am done.  Yes, there are lots of people that no longer get cookies from the Withrow's for Christmas, as sad as that is, the reward is more family time and ultimately a happier mom.  The list goes on but you get the idea.  I am not saying it was easy and it was definitely a process.  However, the entire family is so much happier and content during the holiday season and no longer look at it as a list of things we really do not want to do. 

   Please remember just because you have always done it, does not mean you must continue.  If you all/most want to do it and they are willing to pitch in, by all means continue.  You may find that after not doing some things, they may miss them, and then be willing to help out.  My experience was the less we crammed in, the less we felt we needed to do.  This has led to lots of time for pajama days, family movies and games, and putting the focus back where it needs to be on family and most importantly Christ!  Holidays were meant to be shared and enjoyed.  By sharing ALL of the holiday, you give your family the freedom to actually grow together, learn to support each other, and most importantly you will teach your children how to truly have happy holidays when they grown and become the "I".   We now have the time and energy to open our home, hearts, and wallets and really make a difference, not only in our lives but in the lives of others as well.  After all Jesus is the reason for season, and how can you do Him justice if you are miserable and ugly?

   Wishing you a carefree and Merry Christmas!

    Crystal K. Withrow

   

 

Asiago Pesto Chicken Panini

(makes 2 sandwiches)

INGREDIENTS:

1 boneless skinless chicken breast (seasoned with salt & pepper)

1 teaspoon olive oil

2 tablespoons  pesto  [Basil Pesto Recipe]

4  Asiago cheese, divided

4 slices hearty bread (I used Udi’s Gluten-Free whole grain bread)

Cooking spray

 

INSTRUCTIONS:

Season chicken breast with salt & pepper

 In a small frying pan sauté chicken in olive oil until just done, and golden in color on both sides. 

 Remove pan from heat and remove chicken. 

 

Slice chicken and return to pan with pesto and toss until warm and chicken is coated being sure to scrape all the browned bits out of the bottom of the skillet. 

 

Place a clean skillet over medium high heat.   Spray one side of a slice of bread with cooking spray. {I generally lean toward all natural but my oil mister bought the farm and I have yet to get another}  Personally I prefer to mist my bread in lieu of using butter because it browns more evenly and is less greasy. 

Place bread in skillet, add 2 tablespoons of the cheese,

 ½ of the chicken mixture, and top with another slice of bread with the outside misted with cooking spray.  







Press down on sandwich with a spatula.  When it is a nice golden brown flip the sandwich and repeat.  If you have a Panini press just assemble the sandwich and pop in the press.

 See that tomato garnish on the plate?  I am going to pop that in my Panini and as I like a little acid to cut through the oil in the pesto.  YUM!

Basil Pesto

Basil Pesto

I found this recipe on Pinterest and fell in L.O.V.E with it.  It is from Natasha’s Kitchen and here is the link http://natashaskitchen.com/2011/08/03/basil-pesto-recipe/    I am going to check out her site and try some more of her recipes and so should you!

 

 

 

Ingredients

·         1 cup fresh basil leaves, packed

·         1/4 cup shredded Parmesan cheese

·         1/4 cup olive oil (extra virgin is best)

·         1/4 cup pine nuts or walnuts

·         1 large or 2 small garlic cloves

·         1/8 cup lemon juice or juice of 1 lemon

·         1/4 tsp salt

·         1/8 tsp pepper

Instructions

1.    Wash and dry the basil leaves.

2.    Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt and pepper.

3.    Process until smooth.

 

HINTS:  from Crystal.  I make a quadruple batch at a time, all summer long when I have copious amounts of gorgeous basil in my humble little container garden.  What we don’t use right away I freeze in silicone ice cube trays that hold one tablespoon per cube.  I double wrap it super tight in plastic wrap and pop it in the freezer.  Make sure it is completely wrapped you do not want everything in your freezer tasting of pesto ;).  When it is frozen I pop it in labeled zip top heavy duty bags.  Now I can pop out exactly what I need when I need it and no waste!  NOTE:  I have read that you should not add the cheese before freezing but to date I have not had any issues at all. 

Homemade Stuffing

 If you like the convenience of pre-boxed/bagged stuffing but don’t like all the extra chemicals, or you need something with less calories or more fiber and protein because of dietary restrictions then this recipe is your answer. You can even prepare through step 3 and still have the added ease of purchased box/bagged mixes. If you need a gluten free recipe go here Homemade Gluten-Free Stuffing.

 INGREDIENTS:

10 slices 35 calorie wheat bread
10 slices 35 calorie white bread
OR
10 slices of high fiber bread with extra protein added
butter flavor cooking spray

1 teaspoon savory
1 teaspoon poultry season
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about 3/4 cup)
1/2 carrot, diced (about 1/2 cup)
1/4 cup of white wine (or substitute turkey or chicken broth)
2 1/2 - 3 cups de-fatted or fat free turkey or chicken broth

INSTRUCTIONS:

1. Heat oven to 250 degrees

2. Stack bread and cut into 1" cubes with serrated knife.

 

 

 

 

Spread on a jelly roll pan, lightly spray with butter flavor cooking spray and bake at 250 degrees stirring occasionally until toasted.

 

 

 

 

 Remove from oven and place in a large bowl.
3. Sprinkle with savory, poultry seasoning, ground sage, salt (if desired), and pepper. Mix well and set aside.
4. While bread is toasting; sauté onion, celery, and carrot in butter flavor spray until tender adding a little water if necessary to prevent browning. Add white wine and cook until alcohol is evaporated. Add 2 1/2 cup of broth and bring to a boil. Remove from heat and add bread mixture. Stirring until combined. Add additional broth if need, remember you will lose some moisture during baking so moister is better, just make sure it is not soupy.
5. Transfer to an 8" square baking pan and bake uncovered at 350 degrees until brown on top about 45 minutes

 

HINT: Make recipe through step 3; making sure all moisture is removed from bread. Cool completely. And place it a zip top bag for use later. As long as you are making one batch it only takes a few minutes more to double the ingredients, saving you valuable time later.

 

++++

How to manage a grand Thanksgiving Dinner without getting stressed out!

 

How to manage a grand Thanksgiving Dinner without getting stressed out!

 

 Ladies and Gentlemen it is ALL in the prep!

 

I started my prep work this past weekend but don't despair there is still plenty of time. 

 

First things first you need to know about how many people you are going to be feeding.  My rule: there is always  room for one more at Mama Withrow's table.  I manage this by buying a huge turkey and if the list increases I just add more sides.  See simple!

 

Set the menu.  It is OK to think outside the box.  If your family does not like turkey then make a dinner you all will enjoy.  Once you have your menu, pull all recipes and put them in one folder in one place.  Go over each dish and make sure you have all the ingredients you will need and if not get them on your list!  Here is our menu:  Turkey, stuffing, gluten-free stuffing (recipe to follow), mashed potatoes, gravy, gluten-free gravy, sweet potato casserole (recipe to follow), green beans, corn, cranberry relish (which I will I purchase from Bob Evans because I love their relish), rolls, gluten-free rolls, and pumpkin pie in a gluten-free crust.  My family LOVES this menu and it is super easy for me as I can pre-shop.  I did my shopping last week, as the menu does not require any last minute fresh ingredients.  As much as I adore holidays, I equally dislike last minute shopping.  People are stressed, the stores are crowded, and sadly when people should be thankful and happy, they are mean and less than courteous.  So I shop early, prep, prep, prep, and ENJOY my holidays :D !!!!!!

 

Next I make homemade turkey broth (recipe to follow).  If this is not your thing then add it or a good quality chicken broth to your shopping list. While my broth was simmering away, I made croutons for my gluten-free stuffing (recipe also to follow).  Not gluten-free or you like the stuff in the box, then on to the next step for you.  I will fully admit that my guys like the stuffing you make on the "stove top" that I fancy up.  Remember to keep it as simple as possible.  Why in world should we spend hours in the kitchen making things from scratch if everyone is going to miss their "favorite"?  Back to those gluten-free croutons for my stuffing.  I go ahead, measure them out, add the dry seasoning to them, and store them in an air-tight container. 

 

Tomorrow or the next day I will have a "chop-athon".  I will get my handy-dandy folder out and slice and dice up all my veggies for my stuffings and green beans, measure them out, put them in heavy duty freezer style bags, label them, and pop them in the freezer.  I will also chop my pecans for my sweet potato casserole and do the same with them.  I usually make my casserole the day before but this year I think I am going to make it ahead of time and freeze it, making a separate packet for the topping, take it out the night before to defrost and just bake it the day of or the day before. 

 

The day before or even several days before (my recommendation) if you don't use your dining room table daily, get out the good dishes and silverware, wash them and go ahead and set the table.  If it will be more than a day, just turn the dishes upside down, and place the napkins over the silverware.  Decide which serving dishes you will use, place them one the table, with appropriate serving utensils, and label them with a sticky note.  So when you ask someone to bring the bowl for the green beans, it is a no brainer.

 

The day before I make my stuffings, gravies (remember that homemade turkey stock???), green beans and perhaps that casserole.  No more waiting for the turkey to come out of the oven to make the gravy, and the stuffing will taste just like it was cooked in the bird, without the hassle.  No more over cooked turkey to make sure the stuffing is cooked through.  One year, long ago, my turkey tested done but when putting the remaining turkey away after dinner the stuffing was bloody.....HORROR!!!! Thankfully no one was sickened but I have made my broth and cooked my stuffing separate ever since! I will also make my casserole, green beans, and put my corn in the bowl with the butter and seasoning, a quick zap in the microwave and it will be ready to rock.  About an hour and a half before the turkey should be done I will remove my stuffings, casserole, green beans, corn, and gravies from the fridge and place them on the counter.  Do NOT let them set at room temperature more than an hour and a half!  When the turkey is done pop them all in the oven.  MAKE SURE YOU HAVE THEM IN OVEN SAFE CONTAINERS.  Put the cranberry relish and butter on the table. When I take the pre-cooked food out of the fridge I peel my potatoes and place in the pot they will be cooked in, covered in cold water, if the kitchen is really warm I will add some ice.  When you put your stuff in the oven, put your potatoes on to boil over MEDIUM heat.  When your potatoes start to boil put your rolls in the oven. By the time the stuffing and casserole is warmed through, your potatoes should be ready to mash, and in the mean time your corn and gravy has either been heated on the stove or in the microwave.  You can either move your turkey to a serving platter and tent with foil to keep warm or do like we do, and go ahead and have the hubby slice it, and put it on a platter (drizzled with a little pan of the juices out of the pan) while you are finishing the potatoes.  BAM everything done at once, with minimal stress!!!! 

 

Now you are probably thinking, "You said stress free?????  What about my crazy relatives????"  Well they do not come much crazier than my family.  So here is my advice.  When I would call to invite my family, I set the rules.  "I would love for you to join us for Thanksgiving dinner, please remember it is a time to be THANKFUL.  Yes that person you don't like will be here, I did not exclude you, nor will I exclude them.  However, there will be NO snippy-ness, no snide remarks, no dirty looks, and no crap!  A drink with or after dinner if fine.  There will be children, absolutely no drunkenness or drugs allowed.  Be nice or you will be told to leave (yes I said told and not asked...asked means you have a choice).  If you are far more kindhearted than myself, and could never tell someone to leave, or dinner will not be at your house, you still have a couple of options.  When you accept the invitation, tell the host how much you love them, and how excited you are to be included, but make it perfectly clear as much as you love them, you will have to leave immediately if things get testy or out of hand.  Now put the web to use and make sure you will have someplace near by to go and eat your dinner in peace, or start a new tradition and go out with those you really love for buffet, in the first place!

 

Much love, peace, and happiness,

 

Crystal

 



 

 



Pumpkin Spice Coffee Syrup

Pumpkin Spice Coffee Syrup

Ingredients

2   cups water

3/4 cup brown sugar (preferably organic)

1   cup pumpkin puree (preferably organic)

2   teaspoons pure vanilla extract

3   teaspoons pumpkin spice

1/2 teaspoon cinnamon, ground

1/4 teaspoon nutmeg, ground

1/4 teaspoon salt (optional)

Instructions

In a medium saucepan over medium heat combine water and brown sugar stirring until sugar melts.  Add the remaining ingredients stirring to combine and making sure to remove the spices clinging to the side of the pan.  Continue stirring until mixture is thoroughly combined and close to the boiling point. Remove the pan from the heat and allow to cool.  

Once mixture is cook strain it through a sieve into a bowl with a tight fitting lid.  Keep refrigerated up to two weeks.   

NOTE: Because these are real ingredients and not a chemical crap bomb you may have a little grittiness at the bottom of you cup. Personally I think it is well worth it not be consuming a cup full of chemicals.

Add as little or as much as you would like to your coffee. Please refrain from drinking it straight from the bottle ;)  I think it would also be great in hot chocolate...mmmmm.

Hints

You can cut the recipe in half if you think you may not use it all but I say make the full recipe and share with a friend! 

 

Hey All,

I know I have been MIA for a LONG time, and I am sorry.  Life has been a bit of a roller coaster lately.  I found out that I have a gluten allergy and well my whole world, especially my food world has been turned upside down.  I think I finally have learned not only how to be gluten free but also how to cook quality food that still tastes fantastic.  Please don't worry not all my post will be gluten free.  I still have to feed the non allergic masses.

I have also started canning and hope to bring you some of those recipes as well.  Mostly I am canning so that I KNOW what is in my food, as opposed to putting a garden or stocking up for the winter.

Another main reason I have been MIA is because of Pinterest, I have stumbled across numerous cooking blogs with gorgeous pictures and postings.  I have to admit to being intimidated as I am camera challenged.  However I have decided that I will do my best and share what abilities I do have with you.  Please do not feel the need to critique my pix.  They will be there to help you out and allow you to "pin" your favorite recipes.  I am going to try and go back and at least add a finished pic of each recipe.  This may take some time so please be patient.  I have been taking pictures with my phone and have some stocked up to work on as the days get colder and shorter.

Looking forward to adding food & fun to your days,

Crystal

Italian Fries

Pinterest Junkie

Dear Friends & Followers,

Hi, my name is Crystal Withrow and I am a Pinterest junkie!  It is a triple whammy for me.  I am very visual; I adore hints, tips, saving money, and doing things myself.  So now you know where to find me, when I need some down time - http://pinterest.com/crystalkwithrow/.  Oh the recipes, crafts, style, hair, make-up, things for the home, gardening and more.  So come and follow along, and I would like to follow you as well.

Soon I will be posting links to all the yummy recipes I have tried!

Have a "pinning" good day,

Crystal

"Ice Cream"

OMGosh let me start by saying I am NOT a fan of bananas, but I just made this super easy “Ice Cream” and it was soooo  gooood!!!  It is also good for you, wholesome ingredients, can be organic, and preservative free.  Yummy another batch anyone????  This is not my recipe it came from http://userealbutter.com/2010/08/12/single-ingredient-ice-cream-recipe/

Yummy Dairy Free Ice Cream

Single Ingredient Ice Cream
from The Kitchn

4 bananas, just slightly overripe (brown spots good, completely black not so good)
2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream)
2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream depending on peanut butter)

DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending that beast.

Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the liquid will help the blending. I’m lactose-intolerant, so after a few minutes of stopping to scrape the sides down, the banana begins to blend into a creamy texture. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.

Red Velvet Cupcakes

I know it is the New Year and everyone is on the health bandwagon, so here is a lightened version of Red Velvet Cupcakes. My family didn’t even notice that they have less calories and fat; all they noticed was how tasty they are. So when you need a little something sweet these should fit the bill nicely. 

Red Velvet Cupcakes

Cupcakes:

Cooking Spray

10 ounces cake flour (about 2 ½ cups)

3 tablespoons unsweetened cocoa

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 ½ cups granulated sugar

6 tablespoons unsalted butter, softened

2 large eggs

1 ¼ cups nonfat buttermilk

1 ½ teaspoons white vinegar

1 ½ teaspoons vanilla extract

2 tablespoons red food coloring (about 1 ounce)

Frosting:

5 tablespoons butter, softened

4 teaspoons nonfat buttermilk

1 (8-ounce) block cream cheese, softened

3 ½ cups powdered sugar (about 1 pound)

1 ¼ teaspoons vanilla extract

1. Preheat oven to 350 degrees

2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.

3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 ¼ cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 ½ teaspoons vanilla, and food coloring; beat well.

4. Spoon batter into prepared muffin cups. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.

5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 ¼ teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.

YIELD: 30 cupcakes (serving size:1 cupcake)

CAL 205; FAT 7.3 ; PRO 2.3g; FIBER 0.3g; CHOL 34mg; FIBER 0.3g

HINTS:

· Just follow the directions J

· Make sure cupcakes are completely cool before frosting

· Store leftovers (if any) in refrigerator

Source: Cooking Light Magazine

Blissful Pink Party Cake

This one is adapted from a Sandra Lee Semi-Homemade recipe in First magazine. I changed it a bit to suit the ingredients I had on hand. Make it for someone you love this Valentine’s Day that has a sweet tooth.

Blissful Pink Party Cake

(I know the picture is not ideal.  I was just making this as something quick for the family.  I live with guys they do not care what it looks like all they care about is the taste.  I am lucky to have been able to get the sprinkles of pink sugar on it!  Again I am a cook not a photographer ;) )

(Makes 10 servings)

·1 package (18.25 ounce) strawberry cake mix, I used Betty Crocker

·1 (11.3 ounce) can of strawberry nectar

·1/3 cup vegetable oil

·3 eggs

·1 teaspoon almond extract

·2 drops red food coloring

·Nonstick cooking spray

·4 ounces white chocolate bark, chopped

·1 ½ cans (12 ounces) each white frosting

·2 ounces white chocolate bark, chopped

·1 drop red food coloring

1. Heat oven to 350 degrees. In a bowl of electric mixer on low speed, beat strawberry cake mix, strawberry nectar, vegetable oil, eggs, almond extract and red food coloring 30 seconds. Scrape down sides of bowl. Increase speed to medium and beat 2 minutes more.

2. Divide batter evenly between two 8” round cake pans coated with nonstick cooking spray. Bake 28-32 minutes or until cake tester comes out completely clean. Let cakes cool in pans on wire racks 10 minutes. Remove cakes from pans; let cool completely.

3. To make pink candy topping: Remove bark from 1 section of container, using kitchen shears carefully clip the section from the container, coat lightly with cooking spray and set aside. Place 2 ounces of chopped white bark in microwave safe glass dish or coffee cup. Heat for 30 seconds, stir. Continue to heat in 10 second intervals stirring after each heating until smooth. Stir in 1 drop of red food coloring. Put back into section you clipped earlier and coated with cooking spray. Set aside to cool.

4. To make frosting: Place chopped white chocolate bark in a small microwave safe bowl or coffee cup. Microwave following directions for step number 3. Place white frosting in a medium size bowl and beat on medium speed until smooth add white bark and beat until thoroughly combined and smooth.

5. Place 1 cake layer on a serving plate and top with some frosting. Top with remaining cake layer. Coat entire cake with remaining frosting.

6. Remove completely cooled pink bark from container sections, using a vegetable peeler shave bark making pink topping on top of cake.

HINTS:

·Use a wooden skewer instead of a toothpick to test cakes for doneness. No more burning your arm or hands on the hot racks.

·If you don’t want to make pink bark you can substitute any topping you wish. Pink decorator sugar, candy hearts, or even strawberries would all be a great substitution.