CRAZED MIND: recipes

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Bacon Apple Pie?

We enjoyed our newest Bacon dessert this weekend. Bacon topped apple pie....really! <----- There is our before photo. But we did learn a lesson. Keep the bacon hanging over the edges. That is how it is suppose to end up. ---->

Duh us! We forgot it would shrink up and be smaller once it was baked. But oh me oh my how good it tasted. I do not want to even imagine the calories. So I guess I need to look for a few lighter alternatives.

Eating Light 400 Calories or Less, a new 116-page bookazine loaded with research-backed dieting tips, slender choices for dining out, and satisfying recipes designed to help me stay on track is where I am going for help. It was developed and tested by the editors of Good Housekeeping, Redbook, and Country Living. I love that the recipes are broken down by season to draw upon fresh ingredients. Also there are 52 tips – one for every week of the year--that help me make better choices. There is even advice on ordering skinny meals at restaurants, choosing beverages wisely, and blasting belly fat (try green tea, healthy fats, and purple foods!). Add in a slim-down plan indicating how many calories I should consume at each meal, so I will drop extra pounds safely and confidently. Of course my favorite is the Bacon-Wrapped Scallops from Good Housekeeping (pg. 69) that I will share with you below. Eating Light 400 Calories or Less costs $9.99 and can also be downloaded as a digital edition on Zinio and on Barnes and Noble for Nook.

Bacon Wrapped Scallops

Ingredients

4 ear(s) corn, husked
4 slice(s) bacon
16 large sea scallops
1/4 teaspoon(s) black pepper
2 medium tomatoes, chopped
2 ripe nectarines, chopped
1/4 cup(s) chopped fresh basil leaves
2 tablespoon(s) lemon juice
1 pinch(s) cayenne (ground red pepper)
1/4 teaspoon(s) salt

Preheat grill on medium-high.
Grill corn 10 minutes or until browned, turning. Meanwhile, on microwave-safe plate, place bacon between paper towels. Microwave on High 1 minute.
Press 4 scallops together, flat sides down, in single layer; wrap with 1 slice bacon. Insert skewer through overlapping ends of bacon, pressing through to other side of scallops. Repeat with remaining scallops and bacon. Sprinkle black pepper on scallops.
Grill, covered, 5 to 7 minutes or until just opaque throughout, turning once.
Cut kernels off cobs and place in large bowl. Stir in tomatoes, nectarines, basil, lemon juice, cayenne, and salt. Serve with scallops.

Crazed Mind's Coconut Cream Pie

I was so happy to make a Coconut Cream Pie this last weekend.

And found it was pretty easy.

But there was a few tricks along the way.

First I needed a pre baked pie shell.

And I did not have any baking beads to keep the shell from getting so puffy.

But I did have some dry beans.

So that is just what I used.

Worked great.

Next I mixed up the first part.

3/4 cup sugar, 1/3 cup flour, 1/4 teaspoon salt.

Stir together well.

Then I added 2 cups of Coconut Creme coffee creamer instead of milk.

This really helped the flavor!

I bet I could do this with other flavors and make some amazing pies.

Stir over medium heat until it thickens and comes to a boil.

Add 2 beaten eggs, 2 tablespoons of butter and 1 teaspoon of vanilla.

Mix well and cook another 2 minutes.

Remove from heat, then mix in 1 cup of flaked coconut. Stir well.

Then pour into your baked pie shell.

I then baked it at 375 degrees until firm and lightly browned crust.

Country Bob's Man Slop

Different Side Dish

Image by Martin LaBar via Flickr

Thought I would share tonight's side dish from dinner. Fresh picked from my own yard. And this is the second season I have had this. It is different and yummy too!

Fried Yucca Petals

Ingredients

2 Fresh Tomatoes, Chopped
2 Medium Onions, Chopped
1 Tablespoon Butter
Flower Stalk From Yucca Plant
1/2 Cup Water
Salt And Pepper, To Taste

Directions

Pull flower petals from stalk and wash well. Do not use anything other than the petal itself! I had a large mixing bowl full of petals that when picked and washed came to about 4 cups.
Melt butter in skillet and add flower petals, onion and tomatoes.
Stir gently until onions are soft.
Add water and simmer until most liquid is gone.
Salt and pepper to taste.

Yummy Breakfast

Today started a lil earlier than I chose, but that is pretty common. Off, weird and bad dreams for the last 3 days too! Oh well, I figure I can change the way I feel. So off to the kitchen to fix some yummy goodness.

Banana Muffins with Cinnamon Butter

Ingredients

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). Mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a oiled muffin pan. Bake for 30 min to 45 min (check with a toothpick to see if done). Cool on a rack. Remove from pan and serve with Cinnamon Butter.

Cinnamon Butter

Ingredients:

4 tablespoons softened butter
2 teaspoons ground cinnamon
2 tablespoons powdered sugar

Preparation:

Blend all ingredients; chill until serving time. Makes about 6 tablespoons.

Pie and Fish, but not Fish Pie

Image by karenchu121 via Flickr

I had to dip into the kids snacks today. You see I am working on a real easy peanut butter pie for dessert. But I did not have a graham cracker crust or any graham crackers to make one with. So I improvised.

I stole their cookies. Yeah I know I shouldn't but I just really wanted to make this pie but not run to the store. So instead I crunched up iced animal cookies, some coconut cookies and vanilla wafers. These I mixed with butter and a lil cinnamon and sugar. This I pressed into my pie shells and then chilled for my pie shell.

The pie itself is pretty easy.

Peanut Butter Pie

3/4 C creamy peanut butter

8 oz of whipped cream cheese

1 C powder sugar

1 tub (8 oz) frozen whipped topping (thawed)

and my pie shell.

Beat peanut butter, cream cheese and sugar til smooth. Fold into whipped topping. Then just pour into the pie shell. You can top it with chopped peanuts or some chocolate syrup. Pop in to the fridge and chill til dinner.

Here are some of the ways I am going to do fish sticks for lunch for the lil ladies during Lent. Thought they might help out. Thanks to Van de Kamp’s® or Mrs. Paul’s® for sending me these ideas.

Try these no-fuss recipes as a great way to get kids “hooked” on fish:

CRUNCHY FISH STICKS OVER MAC & CHEESE Serves 2

Ingredients:

4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked & chopped

1 box, Macaroni & Cheese (use your favorite)

1 tablespoon, milk

1 tablespoon, butter

1 tablespoon ketchup

1 small tomato, diced

Directions: Bake the fish sticks according to package. Boil the macaroni until desired doneness. Strain and move to large mixing bowl. Mix cheese sauce, milk, butter, ketchup and tomatoes with the macaroni. Chop up Fish Sticks. In 2 bowls, evenly divide the macaroni and cheese, then top with the chopped fish sticks.

SWEET & SALTY FISH STICK LETTUCE CUPS Yields 4 Lettuce Cups

Ingredients:

8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked and chopped

4 Iceberg Lettuce Leaves, use ones that are more cupped shaped

2 tablespoons honey

2 tablespoons soy sauce

Directions: Bake the fish sticks according to package or until heated through and crispy. Wash the Iceberg lettuce leaves and pat dry. In a medium mixing bowl, add the honey and soy sauce. Mix together and then add the fish sticks. Coat well. Fill the lettuce cups with the fish stick filling.

FISH STICK SANDWICH WITH SPICY KETCHUP

Serves 2

Ingredients:

6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked

4 slices of bread or bun, use your favorite

1 tablespoon hot sauce

1 tablespoon ketchup

2 slices Cheddar cheese

1 small tomato, sliced

Directions: Bake the fish sticks according to package or until heated through and crispy. Toast the bread slices. In a small bowl, mix the hot sauce and ketchup together. Spread equally on the bread slices. Now build your sandwiches. Add the 3 fish sticks, cheese and tomato slices. Plate and serve.

FISH STICK MELTS

Yields 2 Melts

Ingredients:

6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked

2 slices of bread (use your favorite)

1 tablespoon mayonnaise

1 tablespoon relish

2 slices Jack cheese

Directions: Bake the fish sticks according to package or until heated through and crispy. Keep toaster on. Lay bread slices flat. Mix the mayonnaise and relish together and spread evenly onto both slices. Add 3 fish sticks to each slice, line up side by side. Lay a piece of cheese over each set of fish sticks. Bake until bread is crispy and cheese is melted.

For the times when a quick fix is what you’re looking for, here are some easy tricks you can use:

Topper: Chop up Van de Kamp’s or Mrs. Paul’s Fish Sticks and sprinkle over coleslaw for a crunchy and creamy bite.
Mixer: Mix Van de Kamp’s or Mrs. Paul’s Fish Sticks with some rice and soy sauce for a flavorful, crunchy super snack.
Dipper: Bake your crunchy fish sticks and then dip them into your favorite sauce. Try some of these flavorful favorites: mix equal party mustard and honey or equal parts ketchup and hot sauce.

Fast & Frugal Cookbook

Have you heard about the Busy People's Cookbooks? Well I did today. Thomas Nelson sent me a copy of the Busy People's Fast & Frugal Cookbook. How did they know I stay so busy and I have to be frugal? Well I am glad that they do know because today's menu is coming straight from the book.

I have to tell you that I love the way this cookbook is set up. Each recipe is set up on one or two pages so you can see it all at one time with the book open. And on the left side there is a column with all of your supplies and shopping list. Then on the right side we have helpful hints and meal suggestions. Everything is very easy to read (and with my eyesight I am ever so thankful for that). At the front of the cookbook there is tons of information on how to save and provide meals with little spending. I adore helpful ideas to be frugal. (No that is not the same as cheap.)

So what are we having today?
An appetizer of Pineapple Ham Stacks
The main course of Open-Faced Cranberry Beef and Feta Sandwiches on Toasted Rye
A side dish of Mashed Pumpkin (a savory dish)
A second side dish of Italian Green Beans with Black Olives and Mushrooms
Then dessert of Hot Spiced Peaches

I feel like we are having a holiday meal all over again. And the best yet is that the majority of this meal is able to use the leftovers from Thanksgiving last week. I am able to pull out the last of the ham from the freezer. Then there are cans of pineapple, pumpkin, green beans, black olives,

Image via Wikipedia

mushrooms and peaches all in my cabinets. I still have a bit of cranberry sauce in the fridge too. So there is very little for me to have to actually purchase to make such a scrumptious meal. Just need to pop in the store for feta cheese, rye bread and red hots (for the peaches). Now that is frugal for me.

I think I may even end the evening with Warm Italian Virgin Mary's. Since I already have the bloody mary mix and italian seasonings. So we can have a nice cocktail as we wind up our day. I bet Dear Hubby is going to be one happy man tonight. Wish y'all could join us.

Popcorn Shrimp Recipes

Y'all know I am on a diet. And I tease that it is a SEE FOOD diet! Of course, I am really trying out different meals to keep me watching my calories, fat and still keeping in protein and fresh food as much as possible. I recently tried a new recipe and thought I would try it with you. So here is my real seafood meal. Seafood is an excellent source of protein, provides omega-3 fatty acids necessary for brain development and vision, and supplies essential vitamins like B12 and D, along with important nutrients.

Popcorn Shrimp Salad

Ingredients
2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
1 pint cherry tomatoes, quartered
1 package SeaPak® Popcorn Shrimp
1/2 cup (3.5 ounces) shelled roasted pumpkin seeds
6 scallions (white and light green parts), thinly sliced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons honey
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
In a large bowl, combine the corn, tomatoes, popcorn shrimp, pumpkin seeds, and scallions.
In a separate bowl, whisk together the orange and lime juices, honey, oil, salt, and pepper. Toss with the shrimp mixture.

Now if this a lil too grown up for your kiddos I understand. “Seafood is one of the greatest super foods on the planet, and children should be eating more of it,” said Elizabeth Ward, nationally-recognized registered dietitian, mother and author of several books about nutrition for children. “Unfortunately, our generation of parents may be unaware of the incredible benefits seafood provides to children, and to the entire family, including protein and other essential nutrients.” I know that Emma enjoyed the following one below from SeaPak Shrimp Company.

Shrimp and Mac n' Cheese

Ingredients

1 package (20 oz) SeaPak® Popcorn Shrimp or SeaPak® Shrimp Poppers

1 package macaroni and cheese

Milk and butter (if needed to prepare macaroni and cheese)

Directions
PREHEAT oven to 450˚. Put water on to boil for macaroni.
ARRANGE popcorn shrimp in a single layer on a large baking sheet. Bake shrimp for 9 to 11 minutes or until golden brown. For best results turn shrimp after baking for 5 minutes.
PREPARE macaroni and cheese according to package instructions.
POUR macaroni in to serving dish. Top with hot shrimp.
From Jenna G: Want to serve your family an even cheesier version? Cook shrimp and the macaroni and cheese according to the above instructions. Pour macaroni and cheese into a casserole dish. Top with hot shrimp then sprinkle shredded cheddar cheese on top. Pop the casserole under the broiler for a minute to melt the cheese.
From Robin C: After I've prepared it according to the recipe, I put it in a glass baking dish, crumble corn flakes on top, and bake it in the oven for about 5 minutes to make the top nice and cripsy. The kids love it!

Nessa has a Cooking Column

Hear Ye! Hear Ye!
Come May 25th Nessa will have her first column up for
Homemaker Barbi!
You can pop over to where the announcement was made.
I can not wait to see what all she comes up with.
Nessa is great with frugal meals, good recipes and how to help the new kitchen cook.
Yippeeee for Nessa!

Weekend Whooopeee!

Super Bowl
for the guys

and

Bed N' Bath

for the girls

Yes, we have reached a happy medium here. This blog is going for a lil weekend off. As my DH, CG and myself run away for a weekend P A R T Y ! We have invited our friends and neighbors to a local Bed N' Bath for a Super Bowl Weekend Party. And I am so excited to get some time away from the ol' hacienda.

So here are a few of the yummies I am making for the snacks:

Fiesta Cream Cheese Spread

CATEGORY: Appetizer
TIME: Prep/Total Time: 15 min.
Ingredients:
* 1 package (8 ounces) cream cheese, softened
* 1/4 cup chunky salsa
* 1/4 cup apricot preserves or orange marmalade
* 2 tablespoons chopped avocado
* 1 tablespoon chopped ripe olive
* Assorted crackers

Directions:
Place cream cheese on a serving plate. In a small bowl, combine salsa and preserves; spread over cream cheese. Sprinkle with avocado and olives . Serve with crackers. Yield: 8 servings.

Best Grape Salad

Its very creamy and sweet, and a great mix of flavors. It will be the best thing you ever use grapes for!! (except maybe wine!) Thanks Nessa for finding me this one.

Ingredients
* 2 lbs green seedless grapes
* 2 lbs red seedless grapes
* 8 ounces sour cream
* 8 ounces cream cheese, softened
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract, to taste

Topping Ingredients
* 1 cup brown sugar, packed, to taste
* 1 cup crushed pecans, to taste

Directions

1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight.

Buffalo Chicken Dip

Ingredients:
* 1 package (8 ounces) cream cheese, softened
* 1 can (10 ounces) chunk white chicken, drained
* 1/2 cup buffalo wing sauce
* 1/2 cup ranch salad dressing
* 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
* Tortilla chips

Directions:
Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

I will see y'all again on Monday. Happy weekend to all!

Tagged, Bagged and Paying It Forward

I found this over at Willow Lake Scents Blog and just had to join in. I'm all about Random Acts of Kindness & Paying it Forward ! So, here's the deal... The first 3 people to comment on this post and agree to Pay it Forward to 3 people on their blog will within the next 365 days ~ receive a gift of love from me in the mail! That's all... just leave a comment and then post about it on your blog. Then the 1st 3 people to leave you a comment and agree to pay it forward to 3 more people on their blog ~ you send them a gift! This is such a GREAT idea. You never know when you'll get a "surprise" gift from a blogging buddy ! SO... Who's first??

nessa said...: This is Nessa and I am the first!!! Of course.
So I get a gift from you and I will be PIF too! Yippeeeee!
penguinsandladybugs said...: What a cute idea....I love it! I'm in!
Mama Krit said...: What a cute idea! I am in.

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Bookworm Meme that Nessa tagged me with. I've seen this on lots of blogs and think it's fun! Now what is a Meme? It is a word used to describe a catchphrase or concept that spreads quickly from person to person via the blog world, much like an inside joke.

Now this meme involves opening the closest book to you, not your favorite or most intellectual book, but the closest book to you at the moment, turn to page 56. Write the fifth sentence, as well as two to five sentences following that. Then pass it on to five bloggers.

So sitting here at my desk right now I have a choice of phone books or old first editions. I just do not think the phone book would be that interesting. So I picked up the Story of Lindbergh from 1930.

Well it goes from chapter 5 to chapter 9 or page 41 to page 73 so I guess this is not the one either. LOL
So instead we have a 1919 cookbook of Recipes for Everyday.

It goes like this:

The cakes are baked when they feel light when lifted in the hand and the sides are delicately browned.

This sentence comes from a recipe for Chocolate Eclairs (Chou Paste)

Now I can add a line or two after this but I would prefer to just share the recipe. You agree?

Chocolate Eclairs (Chou Paste)

1/2 cupful Crisco 1/2 teaspoonful salt
1 cupful boiling water 1 cupful wheat flour
3 eggs

Put the Crisco, boiling water and salt over the fire: when boiling sift in the flour (also sifted before measuring) and stir and cook until the mixture may be gathered into a compact mass: turn into a mixing bowl, break in one egg, beat until the mixture is smooth, then beat in the second egg and when the mixture is smooth, the last egg. With two teaspoons spread the mixture on Criscoed baking pans in strips about four inches long and an inch and a half wide. Bake about 25 minutes. The oven should be hot on the bottom. The cakes are baked when they feel light when lifted in the hand and the sides are delicately browned. When cold split on one side and fill with English cream; invert and spread the smooth side with chocolate frosting. This frosting may be chocolate fondant or a simple frosting made of confectioner's sugar. The recipe makes 18 eclairs.

The recipes continue with English Cream for Eclairs and Confectioner's Chocolate Frosting. If y'all are interested then I can record these later.

Now for the 5 bloggers I am tagging. These are my 5 newest followers. Thanks ladies!

more...

Tina

Life's a journey.....

ciara

Diary of a Thick Chick

Mama Krit

My Simply Savvy Life

Kat

Inspiration CAN be Found EVERYWHERE !

Deborah at Coco Bonbons
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Nessa has tagged me with this really fun bag tag!

Here are the tag rules:

1) Post a picture of whatever bag you are carrying as of late. No, you cannot go up to your closet and pull out that cute little purse you used back before you had kids. I want to know what you carried today.

This is the one I have been carrying since this summer. I really like the whimsy of it and it is so so so girly .

2) I want to know how much it cost. And this is not to judge, because I’m honestly telling you I was ready to put down some cash; I just got lucky. This is for entertainment purposes only. So spill it. And if there is a story to go along with how you obtained it, I’d love to hear it.

I purchased this at a garage sale for $1.00. Of course most things I get are from garage sales and the local clothes closet.

3) Tag some chicks. And link back to this post so people know why the heck you’re showing everyone your diaper bag/non-diaper bag.

My chicks I tagged. You like being a chick?
These are my next 5 newest followers.
I appreciate it much, Ladies.