Jenni April 1st, 2008
Sorry I’ve been so absent on this sight this past month. For those of you who don’t know, I’m expecting my fifth child in November and so I’ve been a lot tired and have taken the month off of thinking about food ;) So I’ve been nauseated and tired, two conditions that have not created a very good recipe for blogging about food.
For those of us who have experienced those first trimester pregnancy challenges, you know how hard it can be to keep house and prepare meals for your family when you are feeling sick and food is the last thing you want to think about. That is where I’ve been these past weeks, in survival mode. Wanting at times to blog and having absolutely no motivation to do so. I think the hardest part has been how unmotivated I have felt to focus on preparing healthy meals for my kids/family. I’ve tried to keep fruits/veggies around that are really easy to prepare, things that I can grab when the kids are hungry for a snack.
Well, I thought I had a real profound entry to write but once again I’m feeling tired and my mind is foggy. Soon I will be in the second trimester and will be over the hard part! :)
Jenni January 2nd, 2008
I’ve moved my site! You can find The Joy of Homemaking at www.jenniskitchen.com.
Please go ahead and change the site in your RSS reader if you have subscribed to this blog as I will no longer be posting to this site. Cheers!
Jenni December 11th, 2007
I got this recipe from Pinch My Salt, and I altered it from her recipe. She made it with all-purpose white flour and I decided to try it with whole wheat and I was surprised at how much I liked it. I like dry crumbly scones and these turned out lovely. Instead of glazing my scones with a sugary glaze I glazed them with melted butter which added moisture and brought out the yummy pumpkin flavor. Scones are definitely one of my weaknesses, these don’t make me feel quite so bad though ;)
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Jenni December 9th, 2007
I will always think of my husband’s Grandma Eva whenever I taste a good peanut brittle. She makes it just right and yet somehow can never admit that it is just perfect. Grandma Eva lives in a new place where she doesn’t have access to a kitchen and was unable to bring her counted-on-peanut-brittle to our last Thanksgiving gathering. So I decided this past Thanksgiving that I better pick up the baton, and I was really surprised at how easy it is to make, and well worth the effort. This peanut brittle recipe was delicious! All your guests will enjoy this candy thoroughly, well I guess except the ones who can’t have peanuts. Grandma Eva has also been known to make an Almond Brittle which would make up the same way just substituting raw almonds for the raw peanuts. Enjoy!
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Jenni November 28th, 2007
I made these tonight to go with my chicken noodle soup and they were actually really good. I used all whole wheat flour, but I think the texture would be better if you used some white flour. I rolled them out myself and I was surprised how quick and easy it was. Because I only had one egg I went ahead and made a 1/3 batch and it was plenty for a big batch of chicken noodle soup.
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Jenni November 4th, 2007
I had a lot of fun making this cheesecake, actually a confession, I just really love cheesecake! For some reason I always seem to find an excuse to try a new recipe for a special occasion. The candied orange slices were different and yet very tasty. I will make this again, with just a few alterations next time. I think the only thing I would suggest ahead of time is to be sure to cut the orange slices very thin, otherwise the orange flavor is overpowering, otherwise it was delicious.
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Jenni August 25th, 2007
This is such a yummy salad, my mom has always brought (a variation of this salad) to every family event, it’s always a hit!
8 slices bacon
2 heads fresh broccoli, chopped
1 cup raisins
1/2 cup sunflower seeds
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
Dressing
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon, raisins, seeds and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Jenni July 9th, 2007
I am making this for dinner tonight and I just tasted it and I love it! It’s the first time I’ve made chili completely from scratch that I loved the spices! I usually can’t figure out what I need more or less of, this recipe from Allrecipes.com is a winner :) I changed the recipe just slightly. Hope the family likes it too! (This isn’t my photo, I didn’t cook it with a whole jalapeño)
1 pound lean ground beef
2 (15 ounce) cans tomato sauce
1 cup chopped onion
1/4 cup chopped celery (I used carrots instead)
2 tablespoons chopped green bell pepper
2 tablespoons chili powder (I used about 1 1/2 Tbsp)
1 teaspoon ground cumin
3/4 teaspoon garlic powder (I used one fresh clove)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon white sugar (I omitted)
dash ground cayenne pepper
1 can red beans, drained and rinsed (I used one white and one black)
DIRECTIONS
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
I serve my chili with shredded sharp cheddar cheese, topped with sour cream and eaten with corn tortilla chips, yum!
Note: You could also simmer this in the crockpot for a couple hours on medium heat.
Jenni March 12th, 2007
From The Herb Garden Cookbook by Lucinda Hutson
3 medium cucumbers
3 Teaspoons Sugar
Salt and pepper to taste
1 white onion, sliced into thin rings
4-6 Tablespoons chopped fresh dill
1 ½ cups white wine vinegar
Fresh dill sprigs
Several hours before serving, layer cucumbers in a
medium-size ceramic bowl. Sprinkle lightly with sugar,
salt and pepper; add a layer of onion rings and
chopped dill, repeat layers until all the ingredients
are used, pouring in vinegar last. Tuck several ice
cubes among the cucumbers (this makes them crisp), and
refrigerate until serving time.
Jenni March 7th, 2007
I have tasted this cheese, made at a Nourishing Traditions class a few weeks ago and it was very yummy! Additionally to being a very wonderful cheese, the whey is full of live enzymes and is very good for you, you can use the whey in your smoothies or just to drink plain.
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