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Monday, July 30, 2012

Kitchen Guilt




My guilt over not really doing any cooking for the last three days and my hubby's sad puppy face as he left for work has me springing (okay well maybe not SPRINGING), into action.  First thing I did was put on a dozen eggs to boil, (effortless) to have hard cooked eggs for eating OR for making deviled eggs.  Also just sliced a jar of whole dill pickles to make them into Sweet Pickles. (I can do in my sleep).. Not that hubby eats them but me and the kids sure love them.  

Into my slow cooker goes as much chicken as I can fit in. (10 lbs of legs and thighs) This will cook down and tomorrow will be smothered chicken with creamy white mushroom sauce.. this is to be eaten tomorrow with fresh baked biscuits. (which I am making up the biscuit dough to be ready to bake)  This is a favorite supper in our house.  Hubby will be very pleased.  He always is anytime I make him hot biscuits.  And these are even cut out (instead of my usual hand-formed), into perfect little uniform circles.  :)  Yay me. ;)  LOL  

For now though, I've made a big batch of banana bread, which the girls and I made into both regular muffins, and minis. :)  Yum! And because I felt froggy, some Fluffernutter Fudge. :) 

Banana Bread
  • Preheat oven to 350F
  • 2 Cups sugar
  • 1 Cup milk
  • 1 Cups chopped pecans OR granola (or whatever else you like)... (optional)
  • 3 Cups self rising flour
  • 1 stick margarine
  • 2 fresh eggs
  • 2-3 bananas
  • 1 tsp vanilla  
  • & a good shake of cinnamon
Put into either 2 greased and floured loaf pans OR use as muffin batter.. bake til golden. :)


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Fluffernutter Fudge



2 c. sugar
1/2 c. milk
8 oz. jar peanut butter
8 oz. jar marshmallow creme
Cook sugar and milk on stove until boiling. Boil exactly 3 minutes. Add peanut butter and marshmallow to sugar-milk mixture immediately. Fudge will start to harden quickly. Mix well and pour in greased pan.


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Now...  to make sweet pickles.  After breakfast, get a jar of room temperature dill pickles and drain all but about a half cup of pickle juice. Set that little half cup aside... If the pickles are not already sliced, then slice them how you like them.  Add 3 cups of white sugar to the pickle slices.  Stir.  Let sit a few hours, stirring occasionally til all sugar is melted.  Add back that half cup of pickle juice and also a half cup of white vinegar.  Find the pickling spice, and fill the lid of the jar with it and dump it in.  Stir it again.  Before bed that evening, add all the pickles back to the jar.  Add as much of the juice back to the jar as will fit.  Screw the lid on tight, and rinse and dry the jar.  It will take 4 or 5 days for the pickles to soak up the "goodie". Shake the jar good every day while you're waiting for your 5 days to be up.   Now watch how fast your kids will eat these! :)

1 comment:

  1. Susan,

    You are a loving woman cooking for your family. I rarely cook for my husband. The girls do most of the cooking around here. If I have cooked the evening meal, I make sure Andy is aware of it: "Don't look so surprised. I CAN cook, you know. I haven't forgotten how." We always laugh about it. How can I cook when I have four daughters and one husband all fighting to use the kitchen? I just do the right thing, and give in and let them cook. I must say I enjoy their meals!

    The banana bread sounds so delicious. I love pecans!

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