And had rained down manna upon them to eat, and had given them of the corn of heaven. Man did eat angels' food: he sent them meat to be full. Psalms 78:24-25

March 06, 2009

3 Ingredient Brownies

1-1/2 c. graham cracker crumbs
14-oz. can sweetened condensed milk
12-oz. pkg. semi-sweet chocolate chips

Combine ingredients in a large mixing bowl; pour into a greased 9"x9" baking pan. Bake at 350 degrees for 30 to 40 minutes or until golden; cool before cutting into bars. Makes 12 servings.

I recieved this recipe from a recipe group that I belong to.

March 03, 2009

Cheesy, Crunchy, Goldfish Chowder

Serves 4
4 c water
2 chicken bouillon cubes
2 c diced potatoes
1 c diced onion
1 bunch fresh broccoli, chopped
2 (10.5 oz) cans of cream of chicken soup
1 lb cheddar cheese, grated
Goldfish crackers, to taste

Put water, bouillon cubes, prepared potatoes, onion and broccoli into soup pot. Cook over medium heat, stirring occasionally, for about 30 minutes. Add cream of chicken and grated cheese and let simmer for 15 minutes. Ladle into serving bowls and top each with a handful of goldfish crackers.

The kids picked this recipe out from one of their cookbooks. This recipe comes from Super Suppers and Desserts! from Kids Cooking Club (Scholastic)

March 02, 2009

Split Pea Dahl

1 c split peas
2 Tbsp olive oil
1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp turmeric
1/2 tsp dry mustard
1/8 tsp Cayenne pepper
Cooked brown rice

Simmer the peas in about a quart of water for 45 minutes, or until they are tender. Cook the rice while the beans cook. Brown rice takes about the same amount of time to cook. After the peas are tender, heat the olive oil in a small skillet or saucepan. Add the seasonings and fry them gently in the fat until they are fragrant and bubbly. You do this to bring out the full flavor of the spices, please do not omit this step or the finished dish will loose part of it's trademark flavor. After frying the spices, scoop about 1/2 cup of juice from the split peas into the small pan with the spices. Stir it up to dissolve all the spices in the juice. Pour the spicy juice back into the big pot of split peas. Stir it up and simmer for a few minutes to blend the flavors. Ladle the split pea dahl over cooked rice and serve.

This recipe calls for a lot of spices. Essentially you are making your own curry powder by combining the spices this way. Regular curry powder, purchased in cans at the market, is a combination of spices, specifically blended for the American palette. This dish is a little closer to authentic than it would be if made with store bought curry powder. It also tastes much better. Like dishes from many other countries, Split Pea Dahl makes use of those foods which are cheapest and most abundant in the locality which created them. This one gets it's inspiration from India.

Once again, this recipe is from Hillbilly Housewife. This is an all time favorite with my kids