Friday, June 19, 2009

Who has more roasts in the freezer than me? I have got to get a handle on this problem. An easy solution is USE MORE ROAST. Duh! Why didn't I think of that?

We are having several of my sons' friends over this weekend. Me thinks me has an idea. BBQ sandwiches. Perfect for a bunch of teenage boys. Put the roast in a crockpot for about 8 hours. Shred the meat. Put barbeque sauce on meat. Place on a bun. Tada! Barbeque sandwiches. Add pickles, onions, baked beans, chips and drinks. Sounds like a plan to me.


Wednesday, June 17, 2009

I am trying to be more health conscious. This means adding more whole grains, fruits and vegetables to our diet. This is hard for me, since I have been cooking and baking the same way since I was in grade school. The easiest way I have found is to substitute half of the all-purpose flour in my recipes with whole wheat flour. It has worked well in my breads, biscuits and rolls. I'm going to start with cookies and see how that goes. Then, I'll start on desserts. Baby steps, that's what I'm taking. With fruit in season, it isn't hard to add. Vegetables are pretty easy, also. I seem to get stuck on salad too often, but have been making salad with varying lettuces or spinach and toppings.

With the large garden we grow every year, we usually have fresh vegetables about the first of July. I can hardly wait until it begins producing. We always put the extra, canning and making pickles. Each year we learn how much we eat fresh, how much we need canned or frozen and plant accordingly. It never comes out exactly right, but I like to think I am constantly working to make it come out even.

I had so many bar cookies left from last week's branding, I didn't make cookies this week. I made pie instead! This is an easy pie to make ahead and refrigerate.

Easy Cheesy Pie

1 8 oz. pkg cream cheese
1 cup sugar
1 8 oz. container Cool Whip
1 can pie filling of your choice
1 graham cracker crust

Make sure cream cheese is a room temperature. Mix cream cheese and sugar in mixing bowl until sugar is dissolved. Fold Cool Whip by hand into cream cheese mixture. Spread into graham cracker crust. Chill for 2-3 hours. Put pie filling on top. Refrigerate until serving. Serves 8. Refrigerate leftovers. This is great with cherry, blueberry, strawberry or peach pie filling. If you use peach pie filling, chop the peaches so the pie will be easier to cut. I usually make two pies, use one large can of pie filling and use half the can on each pie.