What's In Your Pantry?

Whether it’s a pantry, cupboard or freestanding shelf, you likely have a place in or near your kitchen where you store canned goods and nonperishables. Some things are used and replenished often. Things like flour, sugar, cereals… Then there are those items that fall into the just-in-case or that’s interesting category. Things you might need. Things that made you go “Hmm…” in the grocery store and you decided to give them a go.

Join me as we explore a few items from my own pantry.

Velveeta Mini-Blocks.

Personally, I think this is one of the greatest inventions ever. Not just Velveeta, but these mini blocks are genius. You can use them in or on so many things--queso, macaroni and cheese, casseroles, baked potatoes... But the beauty of the mini blocks is that each block is only 4 ounces. So if I'm making a half batch of my daughter's macaroni and cheese recipe, I don't have to worry about leaving half a block sitting in the fridge. Instead I simply grab a mini block. Yes, it's a convenience item and those usually cost a little bit more, but knowing that it's always there, ready to go when I need it is worth it. Something else to consider, there are 5 - 4 oz blocks in each box for a total of 20 ounces, so keep that in mind when comparing its convenience price against the 16 oz package.

Soups, especially cream soups, are almost always a staple. Cream of Chicken and Cream of Mushroom are key ingredients in loads of recipes, so I always make sure I stock up on those when there on sale. But then one day I saw this.

HEB is Texas grocery store chain, so you may not find cream of poblano soup where you live. But given the fact that my husband loves poblano peppers, I thought this might be something interesting to add to my pantry. It could be a great substitute for one of the other aforementioned cream soups in a casserole. Especially something like a King Ranch Chicken Casserole or anything with a Mexican bend to it. 

Interesting jellies or sauces. 

This little bitty jar of raspberry chipotle sauce is the perfect thing for a quick appetizer/snack when unexpected guests drop by. I simply pour the sauce over a brick of cream cheese (a staple from my fridge) and serve it with some crackers for a delicious treat. And for those of you cringing at the chipotle part, it's far more sweet than it is spicy and cream cheese counters the spice, making it the perfect go-to.

While we're talking about heat...

My heat-loving husband was into this sriracha sauce long before I was. Of course, he'd squirt it on things and eat it as is. However, I can't do the super-hot stuff like he does. Then I started mixing this sauce into things and fell in love. It's a key ingredient in my favorite dipping sauce. Start with some mayo, add just about as much ketchup, then start with a little squirt of sriracha, stir it in, sample, then add more until it's just right. Even if you don't like hot things, you'll be surprised how just a little bit of spice will wake up the flavors of other ingredients.

Okay, so I saw these on an end cap the other day and immediately thought of my favorite oatmeal cookie recipe (find it here). I don't know when I'll make them again, but this mix of dried cranberries, cherries and blueberries will definitely be in them.

Now it's your turn. What are some interesting things in your pantry/cupboard?

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com

The Story Behind "The Amish Nanny's Sweetheart"

Order your copy here!

We're getting close to the March 1st release of "The Amish Nanny's Sweetheart," and some readers already have their copies!

This story is close to my heart. I loosely based the hero, Guy, on a real person – my grandfather. I never met the real Guy, who passed away several years before I was born, but his story is one I had to share.

I had a couple helpers as I worked on developing Guy's character. 

One was an essay my grandmother wrote for a college class. She had attended college before her marriage, but at that time only needed a limited number of classes to earn her teaching certificate. After my grandfather passed away in 1951, Grandma went back to college and earned the additional credits she needed to return to teaching.

In the essay, she talked about Grandpa's childhood and the boy who grew up to be known as "Daddy" by his five children. Her love for him gave her a special insight into his formative years.

Grandma in the late 1950's

But the best source of information was Grandpa, himself. He kept a journal from the time he was a young man - just a day book filled with short entries - but it was an invaluable record of his day-to-day life. I'm in the process of transcribing the collection of journals, and his entries let me learn to know Grandpa in a unique way.

Grandma and Grandpa's engagement picture

Born in 1902, Guy’s life changed dramatically when he was seven years old. His mother gave birth to a daughter and died of complications soon after the delivery. Faced with raising three very young children on his own, their father placed Guy and his younger brother in an orphan’s asylum and put his newborn daughter up for adoption.

Grandpa Eugene, Orville, and Guy

It was a hard life for a young boy. When he was old enough to do farm work, he was hired out to farmers in the area as an indentured worker. Abuse of various forms were part of his life, while the father who had left his sons in the orphanage traveled from job to job, never able to provide a home for them, but never signing away his parental rights. 

Grandpa Eugene (aka "Slim") is the man standing
at the left with the suitcase in his hand. He was
a "traveling man."

From 1909 to 1926, Guy lived and worked in thirty-two different homes.

The orphanage where Guy and his brother grew up

But, as in every story of redemption, God stepped in. 

This is from my dad's telling of his father's story: "When he was 20 or so years old, he found a steady job with {the couple who were the inspiration for David and Verna Mast} who lived on a 400 acre farm south of Topeka {Indiana} in Noble County. They needed someone to look after their fences, do chores around the farm, and to drive their car. Guy lived with them and worked on the farm...Guy's relationship with the {Mast's} was nearly that of an adopted child, a son that they did not have. {Verna} became a second mother for Guy and 'grandma' to his children."

The couple who inspired David and Verna Mast

Early in his young adulthood, Guy dedicated his life to serving the Lord. He met my grandmother, they married, and had five children, including two sons who became ministers.

The year after Guy’s death, Grandma wrote, “He wanted love and respect, but most of all he wanted a home and security, something he hadn’t had since his mother died.”

And what happened to the rest of Guy's family? The father who left the boys in the orphanage and the baby sister who was adopted out of the family?

Grandpa Eugene and his second wife
(Notice Grandpa Eugene's Plain clothing!)

Orville, Ruth, and Guy at their reunion in 1926

Those are stories for future books!

"The Amish Nanny's Sweetheart" is the story of a lost boy. A boy who longed for a home, a place to belong. In the story, Guy found that home.

In real life, there are children, grandchildren, great-grandchildren and great-great-grandchildren who can testify that yes, Guy found his true home.

Guy in 1929 with his oldest son, my dad

I hope you get an opportunity to read Guy and Judith's story!

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.

Substituting Fruit for Sweets--A Challenge

Missy Tippens

Our insurance company has a wellness program. They offer incentives for exercising and eating well. We can earn points and actually get cash or other prizes.

So I just signed up to take part in one of the challenges. Whenever I want something sweet to eat, I'm supposed to eat fruit. If I do it 5 of 7 days this week, then I'll be a winner.

So far, so good! I've grabbed apples with peanut butter instead of eating scones. I've added frozen strawberries to oatmeal for breakfast and for a snack. And another morning, instead of eating regular jelly, I made cooked strawberries and spread them on my toast!

I thought the idea was pretty clever.

I took about a cup of frozen berries and heated them in a skillet until they were softened and cooked through. Then I mushed them a bit.

Then I spread it on my toast.

Next time, I'll probably add a sprinkle of Truvia to sweeten it some so it'll taste more like jam. But it was a good substitute! And it helped me be successful in my challenge. :)

Have you ever made your own jam or jelly without added sugar?

www.missytippens.com

Amazing Berry Muffins

It was Fat Tuesday.

Pancake Tuesday.

Shrove Tuesday.

The day before Ash Wednesday (yesterday), a day of fast and abstinence in the holy season of Lent. And a day before we were giving up baking yummy goodnesses for the six weeks of Lent...

Salad detail arrives at the farm!

But we had this package of fresh blueberries... and I've been wanting blueberry muffins, so that was my Tuesday indulgence. No Mardi Gras beads... no parades... no craziness... just home-baked goodness here on the farm!

I went to my friend Google... and she replied with a great recipe from Allrecipes.com that I altered slightly... but here's the basic that makes about 12 normal sized muffins.

Best Blueberry Muffins

1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Mix those together. Add in:

1/3 cup oil
1 large egg
1/3 cup milk
1/4 cup sour cream

Mix thoroughly by hand, but don't go batty doing it. Then mix in 1 cup fresh blueberries OR 1 cup triple berry mix, thawed and chopped because the raspberries and blackberries are sometimes monster-sized.

Fill muffin cups to the top. Add streusel, but don't overload with butter.... which is always a temptation here!  The top pic is the triple berry batch...

And this is the blueberry muffin version!

#mustlovebutter

Streusel topping:

1/2 Cup brown sugar
1/3 Cup flour
1/4 cup butter, softened and cut up

Cut together with pastry cutters or two knives, criss crossing, until well-blended.

Sprinkle over muffins.

Bake at 400 degrees for about 20 to 22 minutes... 

Eat warm or cold, these are wonderful!

And the blueberry version!

These were as good as promised. We loved them!

And wishing you all a blessed Lent... a beautiful time of faith, hope and love.

Chicken Orange Kale Salad

Yesterday Mindy gave you a delicious looking soup.  Today I'm bringing another winter salad.

This post is really short because it's been an absolutely crazy week here. Fortunately, on Sunday, I cooked some delicious chicken breasts.  You may remember that I'm not much of a fan of chicken, but I've learned recently, that some great herbs and garlic and good quality chicken can make a huge difference.


For this, I started with some boneless chicken breasts and I literally smothered them in my favorite herb mix with some garlic mixed in. 

I chilled it, sliced it thinly, and added to a bed of kale.

Then topped it with a delicious sliced Cara Cara orange.

SO refreshing and so little work.

Hope you're all having a better week!


LOLOL  I just went to schedule this and realized I'm giving you KALE for Valentine's Day. HAH! More than anything, that should explain my week.

Easy Southwest Chicken Soup

It's cold outside, so you want a meal that'll warm you from the inside out, but you don't want something heavy. Yet you're crazy busy, deadlines are about to strangle you. You have no time to prepare a meal. Mindy here to tell you, "Yes, you do."

Wouldn't this hit the spot on a cold winter's day? And wouldn't it be great if there was enough to feed a family of four and still leave you some for lunch the next day? Then this is the recipe for you.

Here's what you'll need:

• 3-4 boneless, skinless chicken breasts (I used 3 this time)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 - 3/4 tsp salt
• 1/2 tsp ground black pepper 
• 1 - 28 oz can diced tomatoes (I used the petite diced)
• 1 - 10 oz can Ro-tel diced tomatoes with green chilies (they have original, mild and spicier varieties; I use original, but it you want the flavor but not the spice, use the mild)
• 3 cups chicken broth (I prefer the low-sodium variety)
• 1 - 15 oz can black beans, drained and rinsed
• 1/2 cup tomato paste
• 1 onion, chopped
• 1 bell pepper, seeded and chopped
• 1-2 cups frozen corn

Place the chicken breasts in the bottom of a CrockPot or slow cooker.

Sprinkle with chili powder, cumin, salt and pepper.

Add tomatoes, Ro-tel, chicken broth, black beans tomato paste, onion and bell pepper.

Stir, trying not to disturb the chicken.

Cover and cook on high for 5 hours or low for 8 hours.

See, I told you it was easy. Now you have the rest of the day to knockout your to-do list.
Approximately and hour to an hour and a half before cooking is done, stir in the frozen corn.

You could add it at the beginning, if you prefer, but I like a little crunch to my corn.

When cooking time is up, remove chicken breasts and shred the meat.

Return meat to slow cooker, stir and serve.

I like to top mine with a little avocado, shredded cheese and some cilantro for a pop of color.

That's it. Tons of flavor, healthy... And you didn't spend all day slaving over it. I love when I can put something on to cook in the morning and then emerge from my writing cave late in the day to discover that dinner is ready and waiting. Oh, and I usually don't have to worry about lunch the next day, but that would depend on how many you're feeding the first time around.

Okay, so today I'm dealing with computer issues. Not the computer, per se, but my business email account. And let me tell you, nothing can suck the life out of this technologically-challenged blond faster than tech problems. Oy! You know, out of five kiddos, you would have thought that one of them would have gone into computers so they could be there mother's personal computer guru, but no. They chose things like teaching, engineering, welding and admin. Ungrateful brats. 

Which means I'm going to turn the reins over to you all before I blow a gasket. Do you have a favorite CrockPot meal? How are you at technical issues? Do they drive you as batty as they do me?

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com  

Grandma's Sugar Cookies for Valentine's Day

Happy Birthday to Abraham Lincoln!

And since it's Lincoln's Birthday, we all know that Valentine's Day is just around the corner. :-)

Jan here, with a special Valentine's Day cookie. I shared this post five years ago here at the Cafe, and in it I revealed the cover of my debut novel.

For you non-writerly types, a debut novel is just what it sounds like - This was my first book! Not only the first book that was published, but the first book that I wrote.

"The Prodigal Son Returns" was released in May 2013, and was re-released a few months ago in a two-book volume with Emma Miller's "Redeeming Grace."

You can order this book here!

And today, we're almost to the release day for my eighth book, "The Amish Nanny's Sweetheart."

You can order this book here!

But celebrating book anniversaries isn't why we're here - It's time to celebrate the loved ones in our lives!

So let's go back five years as I share the recipe for a very special cookie:

Grandma's Sugar Cookies


Introducing.....

 (drum roll, please!)

......the cover of my debut novel!

(Streamers! Confetti! Cheering! Dogs barking!)


Wait, wait, wait! Is that MY name on the cover of that book? I'm just too stinkin' tickled for words!

Yes, it's time for another shameless plug here at the cafe - not quite party time, since the release date for "The Prodigal Son Returns" is still a few months away - but still, we can still have fun with a cover reveal, can't we?

And in honor of all this fun stuff, I'm taking today's post to share the recipe for some cookies that play a part in the story.

These are known around our house as "Grandma's Sugar Cookies," although I know other people call these "Amish Sugar Cookies" or even "those soft cookies you can buy at Walmart."

But you and I know there's no way you can buy Grandma's Sugar Cookies at Walmart. Don't even look down that rabbit trail.

Oh no, because there's a secret ingredient in Grandma's Sugar Cookies...see if you can guess what it is.

Here's the recipe:

Ingredients:

2 cups sugar
1 cup butter, room temperature
1 teaspoon vanilla
2 eggs
5 rounded teaspoons baking powder
7-8 cups flour to make a stiff batter
1 1/2 cups milk

note: notice there is no salt in this recipe - that isn't a typo. There is no salt.

Cream together the butter and sugar, and then add the vanilla and the eggs. Stir together the baking powder and FIVE cups of the flour (the rest is to add later, if needed). Add in the flour mixture and the milk, alternately - this part is important - beating after each addition.

While you're mixing in the flour and milk, keep telling yourself you're making cake, not cookies. With cookies you're trying to make a dough - with cake you're making a delicate batter.

Believe me, you want a batter for these cookies. Grandma told me "the softer the batter, the better." But at the same time, it needs to be a bit thicker than a regular cake batter. You can add more flour than the original five cups if you need to - the amount of flour depends on your air temperature, humidity, altitude, etc. When we lived in the humid lowlands, I used more flour than I do now in the semi-arid highlands.

Since it's almost Valentine's Day, I split the batter into two bowls, and colored one with pink food coloring. (Grandma never did that - it's my own invention).

Refrigerate the batter for a couple hours.



While we're waiting for the batter to chill, I'll tell you what part these cookies play in my story.

Ellie Miller is a widow with three children, and among the people in her life are her husband's elderly aunt and uncle, Miriam and Hezekiah Miller. They had provided a home for Ellie's husband from the time he was sixteen until he married, and they were the closest thing he had to parents after being orphaned as a young boy.

Every time Ellie takes her children to visit Grossmutti and Grossdawdi (Grandma and Grandpa), Grossmutti Miriam always has a container of these soft sugar cookies waiting for them. Sometimes four-year-old Susan is afraid Grossmutti will forget to make the cookies, but seven-year-old Johnny knows better. After all, what would Grossdawdi Hezekiah eat if there weren't any cookies?

But of course Miriam, just like my own Grandma, never forgot to have a fresh batch of these delicious cookies waiting whenever her grandchildren came to visit.



My Grandma always kept the cookies in a big round tin on top of her refrigerator, waiting for us. She never forgot to make them. When I was little, I was convinced she always had those cookies there for her and Grandpa to eat every day. But as I grew older I learned the truth - she made them just for us.

I worked for years to be able to make these cookies the right way. I knew I had done it when I took a batch to my brother one time. He took one bite and said "Now these are Grandma's cookies!"


Oh, and speaking of cookies!!! Has the dough been in the refrigerator for 2-3 hours? Then it's time to get that oven going!

Preheat your oven to 350 degrees.

Roll out the dough on a floured surface to about 3/8" thick...or between 1/4" and 1/2" if you like to guesstimate :)

And be generous with the flour - remember that you made a cake batter, not a cookie dough. Treat the soft batter gently, and use plenty of flour while you're rolling.

Cut out round cookies, or whatever shape you like. I use my great-grandmother's biscuit cutter because...well...it just seems right to do it that way.

And of course, the pink dough is cut out in heart shapes!

Bake the cookies for 10-12 minutes, or until they're done. You can tell they're done by lightly touching the top of one of them with your finger. If the depression stays, the cookie needs another minute of baking. But if it springs back, it's done. And don't let the edges get brown - that means they're too well done.

If you find your cookies are browning before the spring test says they're done, lower the heat on your oven a bit.

Grandma and Grandpa
1962

Have you guessed the secret ingredient yet?

It's love.

My grandma had a hard time talking about love, but those cookies spoke for her.

Happy Valentine's Day!



What is your favorite Valentine to give to the ones you love?





Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.