On Friday nights, we often have pizza for dinner. Sometimes I make it from scratch, sometimes it is frozen and sometimes we go ahead and order Pizza Hut. Tonight was a Pizza Hut night as oldest was home from school and we wanted to treat ourselves and her a bit. The guy at the counter asked if we wanted any Parmesan cheese packets and my husband said sure. This young man loaded us down with enough packets to last a month. Or, maybe we just don’t use as much as other people. Whatever the case I wasn’t about to waste all that cheese. Continue reading Saving Money with Tiny Packets of Parmesan Cheese
Make Your Own Taco Seasoning
After chatting with a young lady I know who was making her own taco seasoning and doing some more research on how unhealthy those little premade packets of taco seasoning are, I decided to try my hand at making my own taco seasoning. I used up the packets I had on hand and picked up the one ingredient that wasn’t already in my spice mix (crushed red peppers).
I used a recipe I found online instead of creating my own. This one is just as good as the packets you can buy and so much healthier for your family.
I used the recipe at Food Renegade. It was almost exactly the right amount for 1 pound of ground beef. Food Renegade, Kristen Michaelis, suggests organic seasoning and special sea salt. It’s up to you how far you want to go with that. Your budget will also dictate what you can and can’t do. I am currently using up the non-organic spices I have and slowly replacing them, and it tasted fine with those. You’ll need to make sure you have the following seasonings on hand:
- Chili powder (I used Ancho)
- Garlic powder (not garlic salt)
- Onion powder
- Crushed red pepper flakes
- Dried oregano
- Ground cumin
- Sea salt (I think you could just use regular salt if you don’t have sea salt on hand without changing the taste overly much)
- Black pepper
If you’re like me, you probably already have most of these items in your cupboard. I only had to buy the pepper flakes, so the cost was minimal.
I browned my ground beef, drained it, added the mixture by sprinkling all over the top, added a cup of water, mixed completely and simmered for ten minutes.
It was just as good as any packaged mix I’ve found, but I did expect a little more flavor from a homemade seasoning mix. Thus, I’m going to play around with the recipe. Once I get it perfected, I’m going to mix up a batch of it to have on hand since we typically have taco meat at least a couple of times a month.
Unique Christmas Cookie Roundup
Looking for some unique Christmas cookies to bake this year? Whether you want to make up a tray as a gift, take them to an office party, or simply enjoy them with your family, these cookies will make a lasting impression.
Elsa’s Frozen Fractal Sugar Cookies
Do you have a few Disney “Frozen” fans in your house? These cookies bring the movie to life in a unique way. They’re so pretty, even those who aren’t fans (do people like that exist?) will love these cookies. They were created by Two Sisters Crafting.
Lemon Pistachio Wreaths
Martha Stewart never fails to deliver when it comes to elegant foods and decor. These lemon pistachio wreaths have a unique flavor and are elegant enough for the fanciest luncheon or cookie exchange.
Chocolaty Melting Snowmen
Betters Homes and Gardens brings you this video that shows how to make these adorable cookies. All you need is a basic cookie base, some vanilla frosting and candy.
Cherry Snowballs
Taste of Home offers up this delectable recipe. Cherry snowballs are not only cute, they are delicious. They are also pretty simple to make, so you can whip up a huge batch of them to add to cookie trays or as a gift all their own.
Peppermint Meringues
Epicurious offers up these peppermint meringues. If you’re looking for cookies you can adapt and make a bit lighter, these are them. Light, fluffy and filled with Christmas flavor, these will be a favorite with your family and friends.
The Park with a Cinderella Carriage
My childhood growing up on the east side of Indianapolis consisted of long summer days playing outside, driving past Big Al Green’s, and trips to Ellenberger Park to play in the carriage. There are times when I look back on those days and my heart aches for what children are missing out on today. We ran with the other kids until the street lights came on and we spent barely a minute indoors. We got multiple bee stings, ate gluten and didn’t worry about it, and didn’t worry so much about simply everything.
Anyone who grew up on the east side of Indianapolis knows the exact carriage I’m talking about when I mention I played there. It was a giant orange pumpkin you could crawl inside of on a playground called Ellenberger.
The carriage had giant yellow wheels. Inside the carriage was a bench you could sit on, or you could pretend to drive the carriage if you wanted to climb onto the bench on front.
Ellenberger Park was a hub of activity back then, in an area that was surrounded by nice homes and nicer people. In the winter, the kids took to the hill with their sleds or visited the indoor ice skating rink, pretending to be Dorothy Hamill. Some girls even had her signature haircut.
Surrounding the carriage was a patch of dirt, likely worn down by the hundreds of children who dashed to that carriage, pretending to be Cinderella or pretending to drive the carriage.
In front of the carriage were three little spring type things you rode on. These were at most parks in the 70s and were shaped like animals. The best way I can think to describe them is as a rocking horse on a giant spring. They had handles and you rocked back and forth until you felt as though you’d tilt right off the thing.
Childhood seemed so simple back then. The world was a different place. We need more carriages and playground equipment on giant springs. Or maybe we just need to once again discover that innocence that made the world simply a better place for children to live.
Limoncello Cupcakes
A couple of weeks ago, I interviewed Linda Losey of Bloomery Plantation Distillery for my Rat Race Mutiny blog. One thing that inspired her to create her line of artisan liqueurs was limoncello she and her husband experienced in Italy.
So that interview got me to thinking about her amazing liqueurs and limoncello in general and I came up with this cupcake recipe. Hope you enjoy!
*Note: As you know, I am all about simplicity when cooking. You can certainly bake some cupcakes from scratch (just use a vanilla recipe), but it is so much easier to use a mix for this recipe.
- 1 Box vanilla cake mix
- 4 Tablespoons lemon liqueur
- 1/4 Cup lemon juice fresh squeezed
- 1/2 Stick Crisco butter shortening
- 8 Ounces cream cheese
- 3 1/2 Cups powdered sugar
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Cupcakes
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Mix cake mix according to instructions but hold out 1/4 cup of liquid. So, if the recipe calls for 1 cup of water, only use 3/4 cup.
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Add 1/4 cup lemon juice.
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Fold in limoncello liqueur.
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Pour into cupcake liners and bake as directed on cake mix box.
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Allow to cool completely.
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Limoncello Icing
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In a mixer, add Crisco, cream cheese, and powdered sugar.
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Mix until smooth.
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Fold in limoncello.
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Ice cupcakes. Enjoy!
photo credit: lemon via photopin (license)