Old Fashioned Homemaking Presents

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June Recipes

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Broccoli Bacon Salad

2 (24-ounce) bags frozen broccoli florets

16 ounces thick-cut bacon (You may also substitute turkey or beef bacon if you prefer)

1 red or yellow onion, chopped

2 cloves garlic, minced

2 cups red grapes or 1 cup dried cranberries or golden raisins

1/2 cup sliced almonds

1 cup mayonnaise

1/2 cup plain yogurt

1/3 cup sugar

3 tablespoons apple cider vinegar

1/8 teaspoon white pepper

Add water to a large pot and bring it to a boil. Add the frozen broccoli florets. Bring the water back the a boil and then immediately remove the broccoli. Put it directly into a bowl with ice water to shock it and then place it on paper towels to drain.

Cook the bacon until it is very crisp. Drain it on paper towels and then crumble it into small pieces. Drain the fat from the pan but do not wipe it out. Add the chopped onion and garlic to the pan. Cook it for about 4 minutes or until the vegetables begin to soften.

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Combine the broccoli, bacon, onion and garlic in a large bowl. Stir well. Add the grapes and sliced almonds. Toss this gently.

Combine the remaining ingredients in a small bowl. Mix well with a wire whisk. Pour this over the broccoli salad and stir gently to coat. Cover the bowl with the broccoli bacon salad for 3 to 4 hours prior to serving.

Cherry Fritters

1/2 cup rolled oats (not instant)

1/2 cup shelled walnuts, chopped fine

1/2 cup flour (all-purpose)

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

3 large eggs

1/3 cup sugar

2/3 cup milk

2 tablespoons butter, melted

1 cup fresh cherries, pitted and chopped

Vegetable oil, as needed

In a medium bowl, mix together the oats and nuts until they are just blended. Next, add the remaining dry ingredients and stir well. In a separate bowl, beat the eggs and sugar with an electric mixer on high speed. Beat the eggs for about three minutes or until fluffy. Add the milk to the dry mixture and then fold in the eggs and sugar mixture. Finally, add the melted butter and sliced cherries to the mixture and stir.

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Heat a skillet over medium heat and add about one tablespoon of oil. When the oil gets hot, drop a tablespoon of batter into the pan. Allow the fritter to cook on one side until it is golden crusty. Flip it to cook the second side. You should be able to fit three or four fritters in the skillet at the same time. You will want to add more oil as needed.

Serve the fritters while they are warm. You may want to serve them with sour cream, maple syrup or your favorite syrup.

Double Peanut Breakfast Bars

1 1/2 cups whole grain flake cereal

1 cup whole grain "O" shaped cereal

1/2 cup chopped dry-roasted peanuts

1/2 cup dried fruit such as cranberries, raisins, chopped apricots or figs

1/3 cup honey

1/3 cup packed golden brown sugar

3 tablespoons peanut butter

Prepare an eight-inch square baking pan by lightly greasing it. Set this aside until you are ready to use it.

Pour the different cereals into a medium bowl. Then add the peanuts and dried fruit. Stir the dry ingredients together to combine them thoroughly. In a medium saucepan, put the honey, brown sugar and peanut butter. Bring these ingredients to a boil over medium heat being sure to stir constantly.

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Pour the melted peanut butter mixture over the cereal and stir it until it is well coated. Press the mixture into the prepared baking dish and press it with the back of an oiled spoon to ensure it is even. Set the pan aside and allow it to cool. Cut the mixture into nine even pieces.

Easy No-Bake Energy Bars Kids Can Make

Holidays, weekend sleep-overs or family night, kitchens are often the place to congregate, especially for kids. Not only do they come to eat, many want to help with whatever you are doing.

Cooking with children may be a little messier and might possibly slow the process down somewhat but it can be a wonderful learning experience for everyone. It’s a perfect time for them to learn about nutrition, build math and reading skills as they measure and read directions and explore new foods. It is also a great time for you to bond with your child.

The next time your children want to help in the kitchen consider having them make energy bars. They are a nutritious treat that children can make with little to no adult help, depending upon the age of the child.

While there are countless recipes online for energy boosting granola bars, if you purchase pre-toasted nuts, there’s simply no reason to turn on the oven. This no-bake recipe is perfect for children, especially those with short attention spans, since there’s no heat involved and it can be prepared quickly.

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No-Bake Energy Boosting Granola Bars

* 2 ½ cups of rolled oats (standard or gluten-free)

* 1 ½ cups of pre-toasted nuts (your family favorites)

* 1/4 cup of shredded coconut

* ½ cup of raisins

* 6 tablespoons of salted butter

* 1 cup of brown sugar

* 1 ½ teaspoons of cinnamon

* 6 tablespoons of honey

* 2 tablespoon of molasses

* 7 x 11 inch pan

* Parchment paper

* Plastic wrap

In a large bowl, add the nuts, coconut and raisins.

In a microwave safe bowl, bring the butter, sugar, cinnamon, honey and molasses to a boil. Immediately pour it over the oats, nuts and raisins. Carefully stir until everything is evenly coated. Allow the mixture to cool until you can handle it.

Line a 7 x 11 inch pan with parchment paper. Spoon the mixture onto the pan. Granola bars are compact so using your fingers, firmly press the mixture to make an even layer across the pan. Cover the pan lightly with plastic wrap and place it into the refrigerator for at least 30 minutes to 1 hour or until completely cooled.

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Once cooled, remove from the refrigerator and cut into 16 bars. Wrap each bar in plastic wrap or place them in an air-tight container. Store them at room temperature.

If more than one child is helping, you can assign each child a particular task. For instance one can read the directions while another one measures. If you plan ahead, you can even have them help create your custom recipe, shop for the ingredients as well as prepare it, giving them the opportunity to brag about doing it all on their own from start to finish.

This no-bake recipe is a great project to do when hosting a sleep-over. It will give the children something to focus their attention on so they aren’t hollering that they are bored and they will have healthy treat to snack during their stay.

Double it, triple it, make as much as you want. Easy No-Bake Energy Boosting Granola Bars is a perfect way to let your kids help in the kitchen.

Fried Chicken

3 1/2 cups flour

1 tbsp. salt

1 tbsp. black pepper

1 tbsp. white pepper

1 tbsp. oregano

1 tsp. dry garlic

1 tsp. thyme

1 tsp. paprika

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1 tsp. cayenne

1 tsp. cumin

Heat the oil you will be using for frying while you mix together the breading. Rinse and pat dry the chicken pieces and allow them to come to room temperature.

In a large bowl or flat pan, mix together the flour and various seasonings. Stir the ingredients together until they are well blended.

Beat one egg and some milk together. Use more milk and eggs depending upon how many pieces of chicken you have to fry.

Dip one piece of chicken into the egg and milk mixture at a time. Roll the chicken piece into the flour mixture. Shake off any excess flour and then carefully place the piece of chicken into the heated oil.

Turn the chicken when it becomes golden brown on each side. Remove the chicken from the oil and place it on a cooling rack to allow excess oil to drip off.

Homemade Popsicles

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The easiest way to make popsicles is to purchase a set of Popsicle molds. These are plastic molds in the shape of a popsicle with a tight-fitting lid. Normally the lids will also include a non-removable handle. Pour or spoon the ingredients into the mold, pop the mold into the freezer and enjoy after the ingredients have hardened.

If your family doesn’t have Popsicle molds, no problem! You can use paper cups and craft sticks or even ice trays and toothpicks. Simply pour the ingredients into the paper cup or ice tray, cover with plastic wrap and then poke a hole into the plastic wrap to insert the craft sticks or toothpicks. The plastic will help the sticks remain upright while the popsicles freeze.

Here are six ideas you can use to create healthy snacks the whole family can enjoy:

Pomegranate Swirl Popsicles

1/2 cup of plain Greek yogurt

8 ounces of pomegranate juice

Pour pomegranate juice into the mold until it is about two-thirds full. Next, spoon yogurt into the top of each mold, which will take approximately 2 tablespoons. Using a knife or chopstick, stir the ingredients slightly to create a pattern. Add the lid to the mold or stand a craft stick up in the juice/yogurt mixture. Allow the molds to freeze for about 8 hours.

Watermelon Popsicles

1/2 cup of cubed watermelon, seeds should be removed

1/2 cup of orange juice

1/2 cup of water

Add the ingredients to a blender and blend well. You want the ingredients to resemble a liquid, but they do not have to be completely liquid. It would be

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alright if they watermelon is a little chunky. Pour the ingredients into molds or 3 ounce paper cups and then freeze. After an hour, poke a craft stick into each cup. Allow the ingredients to freeze for about 8 hours.

Pineapple Popsicles

1 cup sweetened pineapple juice

1 cup finely chopped pineapple

Stir the pineapple juice and chopped pineapple together. Pour the mixture into molds or cups. Insert sticks and freeze the popsicles. This will make about six servings.

Nutella Fudgesicles

1 1/2 c. chocolate milk

1/2 c. Nutella

Whisk together, pour into molds and freeze for at least 2 hours.

Beary Soda Pops

1 can carbonated soda (Sprite, Grape, Strawberry or Orange are good)

1 package gummy bears (or your favorite gummy candy)

Fill molds ¾ of the way full. Drop in several gummy bears; enough to raise soda level to 1/4 inch from the top. Insert the stick and freeze.

Fresh Fruit Pops

1 cup white grape juice

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1 kiwi, sliced thinly

3 strawberries, sliced thinly

8-10 blueberries

Directions

Equally divide fruit among Popsicle molds. Pour grape juice into each mold to fill to given "fill" line or leaving about 1/4 inch space at the top. Add Popsicle sticks & freeze for several hours.

There you have it. Six delicious and fun popsicles you can make with your child in under 30 minutes.

Macaroni and Cheese

2 cups dried pasta

2 1/2 cups milk (Use skim if you want to cut back on fat)

1 cup loosely packed cheddar cheese, shredded by hand

1 tsp salt

1/4 tsp Dijon mustard (optional or can substitute nutmeg instead) (start with a little and add more to taste)

1/4 tsp. cayenne pepper (optional)

Pour pasta and milk into a small saucepan. Bring it to simmer and then reduce the heat to low. Cook the pasta at this temperature for 20 to 25

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minutes or until pasta is soft. Stir the mixture often and be sure the milk does not boil.

Remove the macaroni from the heat and add the cheese. Season with salt to taste and stir it to combine. Stir in the remaining spices a little at a time, to taste. Cover the pan and let the mixture stand for a couple of minutes. Remove the lid and stir again. If is not creamy enough, you can add milk a little at a time, and gently stir.

It is not necessary, but you may bake the macaroni and cheese it at this point. Pour it into a baking dish and sprinkle a generous portion of cheese on top. Bake the macaroni and cheese at 375 degrees Fahrenheit for approximately 10 minutes or until the cheese has melted.

Make Your Own Granola

Granola, if done correctly, can be a healthy snack for any occasion. Granola is a crisp wholegrain cereal based on oats, but you can use other grains as well. It's slightly sweetened with honey, sugar or maple syrup, usually contains nuts and dried fruit and is baked to crisp. There’s also an unbaked, unsweetened version that is usually softer and typically referred to as Muesli.

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Many ready-made granolas are high in fat and sugar as well as expensive. However, with a few simple tweaks, you can have an energy boosting, healthy snack for a fraction of the cost.

The whole grains in granola provide slow-release energy to keep you feeling full longer. So they make an excellent snack to take to work or school. By using natural sweeteners such as maple syrup, honey, coconut and dried fruits, you get a lighter version of the traditional snack.

Granola is also extremely versatile so you can add any kind of grain, nut, seed and dried fruit you want. As long as you keep the basic quantities the same, you can make a wide variety of granolas to suit your family.

Most granola recipes call for old-fashion rolled oats but it doesn’t have to stop there. Granola is so extremely versatile you can add any kind of grain, nut, seed and dried fruit you want. As long as you keep the basic quantities the same, you can make a wide variety of granolas to suit your family.

Here are some ideas for things you can include in your granola:

Grain - Oat meal (NOT instant or quick oats), rye flakes, barley flakes, quinoa, wheat bran

Oil – Coconut, olive or another healthy oil Sweetener – Honey, maple syrup, molasses, brown sugar. Dried fruit – Raisins, dates, sweet coconut, currents, diced dry apples,

pears, cherries, cranberries, blueberries, strawberries, banana, figs, mango, pineapple and papaya

Nuts – Peanuts, walnuts, pecans, cashews, pistachio or almonds Seeds - Sesame seeds, sunflower seeds, pumpkin or your favorite seeds Spices – Cinnamon, nutmeg, cardamom, cloves, ginger or any other spice

that you like Flavored chips – Dark chocolate, milk chocolate, peanut butter or

butterscotch

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Candy – Chocolate coated candy, pieces of licorice or red licorice Flavoring/extract – Vanilla, maple orange or your favorite extract. You

can even use apple juice.

A basic recipe for granola will look something like this:

3-4 cups grain

1 1/2 cup nuts

1 1/2 cups seeds (optional)

1 cup coconut

1/2 - 3/4 cup sweetener

1/4 - 1/2 cup oil

3/4 teaspoon salt (optional)

1 teaspoon spices (combined)

1 cup dried fruit (optional & added after baking)

1 cup candy pieces (optional & added after baking)

In a large bowl, mix the grains, nuts, seeds and coconut. In a smaller bowl, mix the sweetener, extract, spices, salt and oil. Pour liquid over grains and mix until everything is well coated.

Spread evenly on a baking sheet covered with parchment paper.

Bake at 300 degrees for 30 minutes. Stir and bake another 15-20 minutes or until toasty brown.

Add fruit and candy, mix well. Allow granola to cool completely and store in an airtight container on the counter for up to ten days or freeze for up to 90 days.

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Granola is such an easy thing to make and because of its versatility it’s something that everyone will enjoy. Try using different fruits, grains and seed mixes for a custom snack. Be sure to write down the measurements so you can keep track of your favorites.

Old Hickory Barbecue Sauce

2 teaspoons canola oil

1 cup sweet onions, chopped fine

1 teaspoon minced fresh garlic

¼ cup cocktail sauce

½ cup ketchup

¼ cup white corn syrup

¼ cup honey

2 teaspoons liquid hickory smoke seasoning

Hot dogs, cooked

Hot dog buns, heated

1 cup grated sharp Cheddar cheese (optional)

Begin by heating the oil in a small saucepan over medium heat. Add the onions and garlic; sauté them until they are soft. Remove them pan from the heat and allow them to cool.

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Once the onions and garlic have cooled for a little while, stir in the remaining ingredients. Be sure to reserve about 1/2 cup for serving.

Grill the hot dogs. During the last few minutes of cooking, brush them with the barbecue sauce.

Spoon one tablespoon of the barbecue sauce over the hot dog that has been placed in a heated bun. You may add other condiments and cheese, if desired.

Oreo Truffles

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 package Oreo Cookies, finely crushed

2 packages (8 squares each) Bakers Semi-Sweet Chocolate, melted

Put the cream cheese and cookie crumbs in a large bowl and mix until combined.

Line a baking sheet with parchment paper and set it aside.

Melt the chocolate in a metal bowl set over a pot of simmering water, being sure the metal bowl does not touch the water. Take a heaping tablespoon of the dough and roll it into a ball. Place it onto the baking sheet. When all dough is rolled, place a wooden toothpick into each ball. Put the baking sheet into the refrigerator to firm the rolled balls, about 30 minutes.

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Dip the rolled balls into the melted chocolate and return them to the parchment paper. Remove the toothpicks. Refrigerate the dipped balls for 30 minutes to set. You may want to decorate the truffles by drizzling them with white chocolate.

Unusual Ways to Enjoy Watermelon

Watermelon is standard fare for summertime picnics and family gatherings. You may be tired of eating it in slices or cubes. If you are looking for unusual ways to enjoy watermelon this summer, look no further. These suggestions should fit the “unusual” bill.

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Bacon and watermelon - what? This can’t be good, can it? It can be if you make an appetizer that “looks like sushi.” Bake the bacon at 375 degrees for about 15 minutes. You do not want the bacon to be crispy. Spread cream cheese on the bacon and then wrap it around 11/2 inch cubes of watermelon and place a toothpick into the bites to hold the bacon in place.

How about watermelon pizza? Using a premade pizza crust, spread strawberry flavored cream cheese onto the crust in an even layer. Place small squares of watermelon on top of the cream cheese. Sprinkle it with crushed cinnamon graham crackers and enjoy.

Juice a watermelon and pour the juice into ice cube trays. Allow the juice to freeze and use these ice cubes in place of regular in your favorite tea, lemonade or juice drinks.

Watermelon fruit leather will give the children something sweet to enjoy this summer that doesn’t have to contain extra sugar. Remove seeds from the darkest part of a ripe watermelon. Puree the fruit in a blender until smooth. Drain some of the juice and allow the children to enjoy. Be sure to leave some of the juice for the leather. Spread the remaining pulp onto the plastic tray of a fruit dryer or dehydrator. Dry according to directions. When it is has dried, you may cut it into shapes or into strips. Roll each one in plastic wrap and then aluminum foil. This will keep for at least two months . . . if it lasts that long.

Add slices of watermelon to your sandwich instead of tomato. It may seem weird, but a watermelon is very similar to tomato so it shouldn’t seem too odd. Enjoy watermelon slices with chicken, your favorite cheese and lettuce.

Make a fruit and vegetable salsa to enjoy as a change of pace side dish at a cookout. Add fresh corn, canned black beans, onion, jalapeno peppers, garlic, chopped watermelon, lime juice, cilantro, cumin, chili powder and olive oil. This is a recipe sure to please.

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Create a basket with a watermelon. Mark a 2 inch band around the center of a watermelon and then cut from each end, going lengthwise, to the outer edge of the band. Remove these two pieces and leave the band intact. Scoop out the watermelon with a melon ball scoop. Mix together diced cantaloupe, bananas, strawberries, peaches, grapes and of course, watermelon balls, into a large bowl to mix. Once mixed, place the fruit salad into your watermelon basket for a great serving dish.

As you can see, these are a few ways you can enjoy watermelon rather than simply slicing it and eating it. Of course, with the great taste of watermelon, just about any way you want to enjoy it is fine.

Unusual yet Delicious Homemade Ice Cream

People of all ages love ice cream but plain vanilla or chocolate can be boring. If you’re looking for a new, cool and unusual treat to beat the heat, you’ve come to the right place.

Ice cream comes in two basic styles; custard and Philadelphia style or sometimes called New York style. Custard ice cream is made from a custard base made from egg yolks, sugar and hot milk whisked together and cooked until thick. The eggs in this kind of ice cream make it rich and smooth Philadelphia style ice cream does not contain eggs. It does not need to be cooked and it typically has very few ingredients.

Go to any ice cream shop and you’ll find lots of specialty flavors – along with a hefty price. Choose to buy store-bought ice cream and you’re limited on flavors. Instead of being disappointed with the price or flavor choices, why not make your own ice cream at home. With a little imagination, you can create any flavor of ice cream your heart desires.

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Chocolate Banana Peanut Butter Ice Cream

3 large ripe bananas

2 tablespoons of cacao powder (not cocoa powder, there is a difference)

1 tablespoon cashew butter

1/2 tablespoon peanut butter

1 dash of vanilla extract

2 tablespoons vanilla rice milk

2 tablespoons raw hazelnuts or cashews

Add all ingredients except the nuts to a food processor or high speed blender and blend until smooth. Remove from the processor and place into a plastic container with a tight fitting lid. Stir in the nuts. Cover the container and freeze for about 2 hours. You may serve this recipe with fruit or alone. If you enjoy the recipe, you may want to experiment with making a larger batch.

Lemon Ice Cream

2 large lemons

2 cups of sugar

1/2 cup of water

2 cups of whipping cream

Wash the lemons and remove most of the rind. Cut the lemons in half to remove the seeds and place them into a food processor or blender. Chop the lemons until they are fine and then add the sugar and process until smooth. Add the water and allow the mixture to stand at least an hour or overnight in

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the refrigerator. Whip the cream until it forms stiff peaks. Fold in the lemon mixture to incorporate well. Place the mixture in your ice cream freezer and follow manufacturer’s instructions.

Strawberry Ice Cream with Guajillo Chile

8 ounces strawberries, hulled and cut in half

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1 teaspoon Guajillo Chile powder

3 cups well chilled light cream or half and half

1 teaspoon vanilla extract

3/4 cup granulated sugar

2 teaspoons lime juice

1/4 teaspoon kosher salt

Using a large bowl, add the strawberries brown sugar, cinnamon and Guajillo Chile powder. Set aside until soft and juicy, about 30 minutes Using a potato masher, carefully mash the strawberries.

While you’re waiting for the strawberries to juice, in a separate bowl stir together the cream, vanilla, granulated sugar, lime juice and salt. Pour into your ice cream maker and freeze according to the manufacturer’s instructions.

Once the vanilla ice cream is done, gently stir in the strawberries.

Purple Sweet Potato Ice cream

1/2 pound sweet potato, steamed, peeled

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1 can (14oz) condensed milk

1/2 cup heavy cream

2 cups milk

1 tsp vanilla extract

1/2 tsp salt

Using a hand-held potato masher mash the sweet potato until smooth. Add the mashed potatoes and remaining ingredients to a blender. Blend well. Transfer to ice cream machine and follow the manufactures instructions for freezing.

Cherry Ice Cream

1/2 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups 2% reduced-fat milk

1 cup half-and-half

1 egg yolk

1 1/2 teaspoons vanilla bean paste or extract

1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup

In a large sauce pan over medium heat, add the sugar, cornstarch and salt. Gradually whisk in milk and half-and-half. Stirring constantly, cook until

slightly thickened, about 8 minutes. Remove from heat. Add the egg yolk and vanilla and whisk until blended. Using a bowl and fine wire-mesh strainer, strain the mixture; discarding solids. Cool 1 hour. Cover with plastic wrap and chill 8 to 24 hours.

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Transfer to an eclectic ice cream maker and freeze according to manufactures instructions. Halfway through freezing process stir in the cherries.

For an even more authentic homemade ice cream, instead of using an electric ice cream maker, you can make your own using a 3-pound coffee can and a 5-pound coffee can, metal preferably.

Simply mix the ingredients the as the recipe states. Then pour the mixture into a clean metal 3-pound coffee can and add the lid. Tape the lid down securely so it won’t come off. Place this can into the 5-pound can. Put ice and ice cream salt around the smaller can. Place the lid and tape it down.

Have your children sit on the ground and roll the coffee can between them. This will act as the same motion as the ice cream maker and will help the mixture to freeze. You may have to check the ice cream periodically as the children will become impatient. Alternately, you can sit in a rocking chair and place your feet on the can and ‘rock’ the ice cream until thick.

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