Pea-Picker's Breakfast

I couldn't resist taking a picture of this creation.

I make my own yogurt and this is the first time I sweetened and flavored it before allowing it to culture. It turned out pretty good, if I do say so myself.

So, this yogurt parfait started with our very own vanilla yogurt. Then I layered on blueberry flax granola and chopped strawberries and repeated the layers.

It just looked so pretty, I had to share!

Oven Baked Corn Dogs

Today we had a snow day. (Yes, we live in an area that is normally not associated with snow, but I will talk about that in a different post.) On the way home, I got a hankering (yes, I'm a Southern girl) for corn dogs. Corn dogs are not on my short list of foods I eat. Way too much fat. So, I improvised. Bubbie-boy and I made:

Oven Baked Corn Dogs

1-1/2 cups cornmeal
1-1/2 cups white wheat flour
1/4 cup brown sugar
3 tsp. baking powder
3/4 tsp. salt
2 eggs
1/4 cup oil
3/4 cup milk
2 pkg. hot dogs (we like 97% fat free by Hebrew National)

Preheat oven to 425º. Mix together dry ingredients. In a separate bowl (or measuring cup) beat together eggs, oil and milk. Add wet ingredients to dry ingredients. Dip hot dogs into cornmeal mixture. I found it best to coat one side, place that cornmeal side down on a parchment covered cookie sheet, and spread more cornmeal on top. Bake for 15 minutes until golden brown.

Remember when I said, "Bubbie-boy and I made . . ." Well, if it had just been me, I would have tried to make our corn dogs look a little better. But really, I feel much happier knowing that the Bubbie-boy felt good about himself because he helped Momma make dinner.

Home or Science Lab

Well, science lab may be taking it too far, but this year has been one consumed with science for us.

Our homeschool group has a science club--Quest Science Club. This was the second year they had a science fair. We entered last year and got hooked. (O.K., momma-teacher got hooked. The kids just didn't stand a chance against getting out of it this year.)

This was the first year we participated in the regional science fair--SARSEF. This fair included students from homeschools, public schools, private schools and charter schools.

I have to say, I'm pretty happy with the results:

Horse Girl's project was Fluffy Stacks of Perfection. In this project, she tried to find out what liquid and leavening agent produced the fluffiest pancakes (buttermilk and baking powder, in case you are wondering). At Quest, she received a $25.00 culinary award and a certificate to make hand-tossed pizza at a local pizza restaurant. She did not place at SARSEF, but we are very happy, non-the-less.

Pea Picker did a project with his dad. Being the trap and skeet shooter he is, Pea Picker did a project along those lines--Shooting Up a Pattern measured the patterning effects of steel and lead shot (lead patterns better). At Quest, Pea Picker took the WOW award from Mad Science and he also won the best notebook. At SARSEF, he won a second place prize in his grade level.

Bubbie-Boy is my chemistry guy. He loves to mix potions. In The Amazing Inflating Balloon he mixed different household liquids (vinegar, hydrogen peroxide, lemon juice and Coke) with substances (yeast, pop rocks, baking soda and Alka Seltzer) to see which produced the best chemical reaction to blow up balloons. At Quest, he won best display board with good science. At SARSEF he took a second place prize.

I am tired and ready to hang up my lab coat--oh, wait, Horse Girl will be starting her project for next year in a couple of weeks. Maybe I will just give my lab coat a good washing.

Multi-Grain Pancakes (+ Additions)

My dear, sweet friend and neighbor, Lara, shared this recipe with me. She brought over the mix and the recipe card, and we were able to mix up pancakes when we needed them. We think they are our new favorite pancake recipe (and we LOVE pancakes).

Multigrain Pancakes
1 cup oats
1 cup whole wheat flour
1/4 cup wheat bran
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/3 cup butter, melted*
3 Tbs. syrup*
2 eggs, beaten

*Because I cannot just leave well enough alone (and believe me, these pancakes are good just as they are), I always have to change something in a recipe. Today Bubbie-boy and I made them with the following changes:
replaced butter with oil
replaced syrup with 2 Tbs. brown sugar
added 1 tsp. vanilla
added 1/2 cup chocolate chips (Bubbie-boy's request)

Combine dry ingredients. Add wet ingredients and cook on a hot griddle.

Lemon Bundt Cake

Wow! I'm on a roll! Two posts in one day.

Don't get too used to it.

So, where we live, it is the time of year when lemons are in abundance. Hubby likes bundt cakes and I have a huge bowl of lemons, so . . .

Lemon Bundt Cake

1 cup white wheat flour
1 cup all purpose flour
1-1/3 cups granulated sugar (I used turbinado sugar)
3 tsp. baking powder
1/2 tsp. salt
zest of 1 lemon
1/2 cup oil
1/2 cup fresh-squeezed lemon juice
1/2 cup milk
1 tsp. vanilla
2 eggs

1/4 cup fresh squeezed lemon juice
1 cup confectioner's sugar

Heat oven to 350º. Combine dry ingredients in mixing bowl. Mix in lemon zest. Add oil, juice, milk, vanilla and eggs. Beat well. Pour into a greased and floured bundt pan. Bake for 35 to 40 minutes, or until it tests done. Allow to cool for 10 minutes, then loosen from sides of pan. Warm 1/4 cup lemon juice in microwave for about 40 seconds. Mix in confectioner's sugar until dissolved. Pour around outside edges of pan. Allow to sit for 5 minutes, then invert onto a plate.

Beef Noodle Bowl

Yes, I know it has been a while since I have been here, but I think about my little spot on the web quite a bit.

Last night I made a recipe inspired by http://joyinmykitchen.blogspot.com/. I customized the Beef Noodle Bowl for our family.

Beef and Noodle Bowl - Kraft Foods (Modified by Snow White and Frog Prince)
*further modified by A Desire to be Heard

1/2 lb. linguine, uncooked
*five serving size
3 C broccoli florets
3 carrots, peeled and sliced (about 1.5 C)
*I think I used four carrots total
1 lb. beef sirloin steak, cut into strips
*1-1/2 lbs.
*1/2 red onion, sliced
*garlic cloves, to taste, minced
*1/2 head cabbage shredded
1/4 C Kraft Fat Free Zesty Italian Dressing
*I probably used about 1/2 cup total Kraft's Light House Italian
1/4 C Soy Sauce, low sodium
*ground ginger, garlic powder, onion powder, and red pepper flakes to taste

Cook noodles according to package directions. Drain. Toss with approximately 1/4 cup salad dressing. Set aside.

Steam carrots and broccoli to desired tenderness.

Heat about 1 tablespoon canola oil in a pan. Add onion and minced garlic. Saute for about 1 minute. Add beef, and cook, stirring, until cooked through. Add cabbage. After a few minutes add about 1/4 cup salad dressing, soy sauce, ginger, garlic powder, onion powder and red pepper flakes. Cook for a few minutes longer until sauce is thickened.

Combine noodles, carrots and broccoli and beef mixture.

Serve and enjoy!

"Thanks, SnoWhite, for the recipe.