It was my turn to bring snacks after T'-ball so I pulled out this favorite from my sister in laws collection and made peanut butter bars. I served them with ice cold bottled water and the team gobbled them up. This is also my favorite to bring to dessert socials. Enjoy!!
Peanut Butter Bars
1C flour
1/2 C sugar
1/2 C brown sugar
1/2 t baking soda
1/2 C softened butter
1/4 t salt
1/2 C peanut butter
1 egg
1 C quick cook oats
9 oz. chocolate chips
1. combine flour, sugars, soda, butter, salt, peanut butter, egg and oats. Mix well.
2. press dough into lightly oiled 13x9x2 pan. Bake at 350 degrees for 20 minutes and remove from oven.
3. sprinkle chocolate chips over baked dough and let stand for 5 minutes. Spread melted chocolate chips to cover evenly.
4. cool completely and cut.
Yummy.
Wednesday, May 18, 2011
Friday, May 6, 2011
Tupperware
That's right folks. Tupperware. In my circle of friends there has been a recent Tupperware explosion. I'm no stranger to the home based business or home shopping party. It is a staple of the Stay-At-Home Mom social network. I love spending time over a cup of coffee swapping stories about children and laundry and how much none of us are like our mothers. I also love to look through the catalogs and samples and dream about the perfect wife/mom/homemaker I could be if only I had the right tools. Then I find an item that I can talk myself into as practical, order my one thing, and get out of there.
http://my2.tupperware.com/tup-html/C/christymiles-welcome.html
Not so with Tupperware. I know that it is not flashy or cool, but I seriously could buy the entire catalog and actually use everything I bought. I don't know when or how we decided that throw away storage containers were better than the classic, lifetime guaranteed, brilliantly engineered products that Tupperware sells but I won't go back again. (and no, I am not going to sign up to sell any) You all know that I love to cook, work on a tight budget and need to store and access many foods. I have found my new Tupperware to be a big help. I also get a little thrill from the neatly lined up, matchy-matchy containers sitting and waiting for me when I open my pantry. I am convinced that my investment in good storage containers will save me money but I will wait until I have evidence from my own experience to share with you before making that claim. For now, I'll just say that they make me happy. And there's nothing wrong with that.
http://my2.tupperware.com/tup-html/C/christymiles-welcome.html
Not so with Tupperware. I know that it is not flashy or cool, but I seriously could buy the entire catalog and actually use everything I bought. I don't know when or how we decided that throw away storage containers were better than the classic, lifetime guaranteed, brilliantly engineered products that Tupperware sells but I won't go back again. (and no, I am not going to sign up to sell any) You all know that I love to cook, work on a tight budget and need to store and access many foods. I have found my new Tupperware to be a big help. I also get a little thrill from the neatly lined up, matchy-matchy containers sitting and waiting for me when I open my pantry. I am convinced that my investment in good storage containers will save me money but I will wait until I have evidence from my own experience to share with you before making that claim. For now, I'll just say that they make me happy. And there's nothing wrong with that.
Thursday, May 5, 2011
Strawberry Season
So, in my neck of the woods it is strawberry time. I see strawberries practically lined up along the street at stands on my way to and from Caleb's school, as well as signs posted all over inviting me to come pick my own. If you want to bottle up that delicious smell and beautiful color and enjoy it all year long there is only one thing to do. Make jam. Here is my recipe:
3 lbs. fresh strawberries
3 C sugar
2 lemons
1. clean, hull and slice your berries and add to a large pot over low to medium low heat.
2. add sugar and stir to coat and dissolve
3. add the juice from both lemons and a little of the zest.
4. watch for mixture to boil, stirring occasionally. Once it reaches a full rolling boil the jam should cook for twenty minutes and be stirred every five.
5. test for doneness by placing a glass saucer in the freezer before you get busy with your berries and pulling it out at the twenty minute cook mark, use a spoon to dollop a small amount of jam on the back of the plate and tilt it to see if the jam runs down or seems to have jelled. If jam is still runny, continue to cook testing every five minutes.
6. fill canning jar(s) to within 1/4" of full and close tightly.
Yum..... this jam is delicious and with no fancy jell agents or corn syrup or extra flavoring additives it really concentrates that pure, ripe strawberry flavor. And if you are patient and resist the temptation to turn up the heat you will find this recipe super simple. Enjoy!!
3 lbs. fresh strawberries
3 C sugar
2 lemons
1. clean, hull and slice your berries and add to a large pot over low to medium low heat.
2. add sugar and stir to coat and dissolve
3. add the juice from both lemons and a little of the zest.
4. watch for mixture to boil, stirring occasionally. Once it reaches a full rolling boil the jam should cook for twenty minutes and be stirred every five.
5. test for doneness by placing a glass saucer in the freezer before you get busy with your berries and pulling it out at the twenty minute cook mark, use a spoon to dollop a small amount of jam on the back of the plate and tilt it to see if the jam runs down or seems to have jelled. If jam is still runny, continue to cook testing every five minutes.
6. fill canning jar(s) to within 1/4" of full and close tightly.
Yum..... this jam is delicious and with no fancy jell agents or corn syrup or extra flavoring additives it really concentrates that pure, ripe strawberry flavor. And if you are patient and resist the temptation to turn up the heat you will find this recipe super simple. Enjoy!!
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