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25 Days of Christmas | Candy Cane Twists Cookies Recipe

by Beth Montgomery on December 3, 2012 · 1 comment

in Dessert Recipes, Frugal Cooking, Holidays, Recipes

Thanks to Heather Tallman of Basilmomma for this 25 Days of Christmas post.

You know, I make no secret of the fact that I am not a good baker. I am not crafty, I am not a scrapbooker, I am not a good decorator. These things I am not. I am OK with this. I do not feel like I am missing out by not making dozens of Martha-like cookies every holiday season that are perfectly iced and decorated.

If you are one of those people who can make a cookie recipe from start to finish without a catastrophe and they come out of the oven perfect then I raise my glass to you. I will probably try to buy them from you even. But I am not ever going to reach that level of expertise. And I am fine with that. I try and that counts, right?

Now , my kids saw this cookie recipe in a Family Fun cookbook a few years ago and I have saved it all this time. I thought I would surprise them and make them Monday night. I also wanted to use them for an upcoming column in the Greenwood Daily Journal so I had a dual purpose here.

4 puffy, overcooked batches later I finally refined the recipe to turn out perfectly and they are now a tradition every Christmas.

Candy Cane Twists Recipe

Ingredients

3/4 C unsalted butter, softened
1 C sugar
1 LG egg
1 tsp peppermint extract
1/2 tsp vanilla extract
2 1/4 C all-purpose flour
red food coloring

Directions

Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla. Gradually mix in the flour until combined.

Divide the dough into 2 equal parts and work the red food coloring into 1/2 until you reach the desired redness. To shape the canes roll a small amount into a ball and then roll with your hands to a cylinder. Do the same for a piece of red. Twist the 2 pcs. together and pinch the ends to form a candy cane shape. Continue to do this with the rest of the dough. Place on the cookie sheet 2 inches apart and bake for 8 to 10 minutes or until set but not brown.

About the Author: Heather Tallman is a Greenwood area blogger, food writer, newspaper columnist, television hist and host of Around the Kitchen Sink Radio on Toginet.com. You can find her at basilmomma.com, @Basilmomma on Twitter and Basilmomma on Facebook, Instagram and Pinterest.

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What My Zoku Taught Me + Chocolate Chip Malted Milk Ice Pops Recipe

by Beth Montgomery on July 29, 2012 · 0 comments

in Dessert Recipes, Frugal Cooking, Recipes

Not long after I went on a mission to make beautiful ice pops without a Zoku, Indiana’s Family of Farmers was kind enough to present me with one as part of the July Table Talk.

I’ll be honest, I’m super grateful to Indiana’s Family of Farmers, because it’s a great tool to have in the kitchen and I really do love my Zoku Duo, but it brought back Rice Krispie Treat-making flashbacks.

Let me explain… while I can whip up homemade tortillas or Chicken-Stuffed Portabella Mushroom, I can’t make Rice Krispie Treats. It’s embarrassing, because I’ve seen young kids make them with ease, but I always end up with a Rice Krispie glob.

My Zoku ice pop making went along the same lines and I learned some valuable lessons.

1. A watched Zoku Pop never freezes (and I may lack some serious patience). When I made ice pops without a Zoku, of course they took A LOT of time, but I could do so much in between tasks. Zoku pops are suppose to be instant (or quick in the very least). They are. How else could you get a ice pop in 6-8 minutes? However, pouring ingredients to make lines and designs took extra time. It wasn’t enough time to do anything else, but watching that Zoku pop freeze… well, it was the longest 6-8 minutes of my life.

2. Picking my least favorite kid is hard. My Zoku Ice Pop Maker is a Zoku Duo, which makes 2 ice pops at a time and I have 3 kids. Do you see the dilemma? I quickly learned not to enjoy them instantly, otherwise one kid sat for the 6 minutes or more waiting and watching their siblings enjoy their ice pops. Instead, I made them early, then stuck them in sandwich bags in the freezer to give to all three kids at once.

3. Sugar will solve all of your problems. We should all know this by now. Maybe isn’t not the best lesson to learn, but I’ll admit I’m definitely guilty of trying to overcome troubling times with delicious, sweet foods. Zoku reinforces the belief that sugar will make things better, since half of the things that could go wrong with your ice pop are a result of not enough sugar. I’m not going to admit how many ice pops we ate in a bowl with a spoon after prying them out of the Zoku with a knife.

4. When all else fails, start drinking. With a Zoku, you have to be fast, because while you’re making beautiful ice pops, it’s thawing. We started making extravagant ice pops with lines and designs, but quickly learned that if we took too much time, the second set wouldn’t freeze enough to pull out properly. Since many of the recipes made 6 ice pops and we could barely get out 4, it’s quite possible we finally gave in and started just drinking the left over ice pop mix. It’s pretty good.

5. Everything tastes better frozen. Almost anything you drink, with the exception of soda and water, can be poured into the Zoku and made into an ice pop. After a while, we got creative, by pouring our smoothies into it and enjoying them frozen for breakfast. My kids loved popsicles for breakfast! My 5-year-old even turned her chocolate milk into a ice pop and it was pretty delicious.

6. There’s nothing a Zoku can make that a regular ice pop mold can not. When it comes to quick treats for the kids made from simple one-liquid, I’ll definitely be pulling out my Zoku. But, I’m going to leave any extravagant ice pop making to my old-fashion ice pop molds, which I used to pop out 28 ice pops in 11 hours without standing there while each one froze. The Zoku could never do that.

While it is wonderful to have, don’t let those beautiful photos on Pinterest convince you that you have to have one, especially if it’s not quite in your price range or you prefer healthier ice pops without so much sugar!

Do you have a Zoku? Do you love it? Or did you struggle like I did?

Chocolate Chip Malted Milk Ice Pops Recipe

Ingredients

3/4 Cup Whole Milk
1/2 Cup Vanilla Pudding
1/3 Cup Heavy Whipping Cream
1/3 Cup Malt Mix
1 1/2 tsp Agave Nectar
1/2 Cup Chocolate Chips

Directions

1. Whisk all ingredients together until well blended.

2. Pour into your Zoku or regular ice pop molds. While pouring, drop a few chocolate chips in here or there.

3. Add more chocolate chips to the bottom.

4. Freeze regular molds in the freezer until thoroughly frozen or pour into your Zoku and wait 6-8 minutes until frozen.

Craving more? Browse the recipe index for more easy recipes.

In Good Cents is a Table Talk Contributor, sponsored by the Indiana Family of Farmers. While I was not compensated for this post, I was provided with tools to enjoy some delicious summer food for inspiration. All opinions are 100% my own. For more information, please read our terms & conditions and disclosure policy.

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This post may contain affiliate links, which help support this site. For more information, please read the Disclosure Policy.

Summer Foods: Garlic Butter Vegetable Baste & Ragin Cajun Rub Recipes

by Beth Montgomery on July 27, 2012 · 0 comments

in Condiments, Sauce, & Dip Recipes, Frugal Cooking, Recipes

The grill tends to bring our family closer together during the summer and makes cooking so much more fun.

Cooking in our wide-open backyard while the kids play squealing and our dogs run around it such a different experience than cooking in our small kitchen during the cold winters. The smells and sounds are invigorating, plus I can cook while practicing cartwheels with my 7-year-old, watching my 5-year-old’s swing performance, and playing baseball with my 3-year-old.

Tonight, before we all piled on one couch with popsicles in hand (the best summer treat) to watch the Summer Olympics Opening Ceremonies, we headed outside to create a traditional summer family dinner with pork ribs, corn on the cob, zucchini, and baked beans – all on the grill.

I broke out my new Barbecue! Bible, which I love, because it breaks down all the different types of flavorings for meat and how to use them in detail. Since I can’t do anything by-the-book, I slightly altered a recipe for a rub. Plus, I found a simple sauce to flavor the vegetables that I wasn’t even looking for, but couldn’t pass up.

Our meal took an unexpected turn when we realized I may have added too much Cayenne Pepper to the rub. Suddenly it became a challenge to see who could go the longest without the relief of a drink of milk after taking a bite of their pork rib. Embarrassingly enough, my 3-year-old son got the Gold Medal in this event.

What brings your family closer together for meal times? And how did your family get ready to cheer on this year’s U.S. Olympic Team?

Ragin’ Cajun Rub Recipe

Ingredients

1/2 Cup Sea Salt
1/4 Cup Paprika
3 TBSP Fresh Ground Pepper
1 TBSP Cayenne Pepper
1 TBSP Dried Thyme
1 TBSP Diced Onions
1 TBSP Garlic Powder
1 TBSP Honey Barbecue Sauce

Directions

Mix all ingredients together until blended well. Place your meat in a freezer bag. Pour in the Ragin’ Cajun Rub. Shake until the meat is covered and refrigerate at least 8-24 hours before cooking your meat on the grill or bake in the oven.

This rub works well with chicken, pork, or turkey.

Garlic Butter Vegetable Baste Recipe

Ingredients

8 TBSP Butter
3 Cloves Minced Garlic
1/2 TBSP Fresh Ground Pepper

Directions

Melt butter, then mix in other ingredients until well blended. Add to vegetables before cooking or while cooking as a baste.

In Good Cents is a Table Talk Contributor, sponsored by the Indiana Family of Farmers. While I was not compensated for this post, I was provided with tools to enjoy some delicious summer food for inspiration. For more information, please read our terms & conditions and disclosure policy.

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This post may contain affiliate links, which help support this site. For more information, please read the Disclosure Policy.

Wacky Wednesday | Taco Pizza

by Beth Montgomery on May 9, 2012 · 1 comment

in Entertainment & Fun, Frugal Cooking, Frugal Living, Main Dish Recipes, Recipes, Recipes for Babies & Kids, Snack & Appetizer Recipes

I used to live in this little town (seriously, only three stoplights) in Ohio. And there was a wonderful little privately owned pizza place in town that made the BEST Taco Pizza EVER!!!! It was our family tradition to order pizza once a month and when it was my turn to pick what we ordered it was always Taco Pizza from Hungry Howies. The crust was crispy, the taco meat with beans was delish, and the towering toppings of lettuce, tomatoes, black olives, and sour cream was so heavenly that my mouth waters just writing about it.

But sadly, I moved away from that little town when I was 14 and haven’t tasted a bite of Taco Pizza since then (until I recreated it myself). Actually, everyone I have ever asked, had never even heard of Taco Pizza! So while this isn’t exactly the wackiest on my list of Wacky Wednesday ideas, since it seems no one outside of my sleepy little childhood town has even heard of Taco Pizza, I just have to share my recreation of this delicious marriage of two of my favorite foods, Pizza and Tacos! Now, I know what you are probably thinking, and it is probably pretty close to my husbands reaction, “taco?…..pizza?…..That sounds really gross but if you must……” But I assure you, give it a shot and your family will have a taste-bud explosion and it will soon become a family favorite like it has in our house.

And it is so versatile, cut small squares and it can be an appetizer at a casual party or larger slices and it’s dinner, you choose!

What you need:

1 Pizza Crust (store bought or homemade, it doesn’t matter but crispy is the key!)
1 lb. Hamburger
1 Taco Seasoning Packet
1/2 can of re-fried beans
8 oz. Taco Blend shredded cheese
1/2 head of lettuce
2 small tomatoes
Black Olives
Taco sauce
(any other taco toppings that your family prefers)

How to make this simple taste-bud masterpiece:

Roll out your pizza crust to get it as thin as possible without tearing onto a greased cookie sheet or pizza pan. Cook the ground beef in a skillet over medium-high heat until just browned, drain well and add taco seasoning mix and 1/3 c. of water until well mixed as if you are making traditional tacos.

Spread a thin layer of re-fried beans over your pizza crust (not to much, we don’t want to overpower the meat). Even if you don’t care for re-fried beans, this is a necessity, it isn’t true taco pizza without it! Top this with the prepared taco meat, and drizzle with desired amount of taco sauce. I used about 1 cup for my pizza. All that is left to do for this part is to top with cheese! Cover the pizza with the entire bag of cheese and pop it into the oven at 350 degrees for 15 minutes, or the cooking time recommended for the crust that you use. Since everything is already cooked except for the crust, the goal is to just get the crust cooked through and melt the cheese.

While your pizza is in the oven, shred your lettuce to bite size strips, dice the tomato, and open the olives so you are all ready to add your toppings and eat!

After your pizza comes out of the oven, immediately top with shredded lettuce (don’t be afraid to really pile it on!) The crunchy chill of the lettuce contrasts so nicely with the warm gooey-ness of the taco meat, cheese and beans. Now top with diced tomatoes and black olives and any remaining ingredients you would like to add! Cut into squares, not triangle slices, this pizza works better with squares. It could be because that was how Hungry Howies always cut their pizza but it could also be because the toppings are loose and will fall all over the place if it isn’t in small easy to manage pieces. The last step is to add a dollop of sour cream to each piece and enjoy!

As you can see this is just like any other pizza so you can add or subtract ingredients to suit your families tastes. My recommendation is to NOT take away are the refried beans, taco meat, and lettuce! Those make it the best EVER!

Let me know what you think, just scroll down a little and leave a comment in the box below and give it to me straight, is it just me or is this the best pizza ever!?!?!?

Love this article? Read more like this:

If you would like to print this article, hit the print button, down below next to the Pin It button, and delete the unwanted photos, comments, etc.. to save paper and you have your own hard copy to recreate this amazing dinner!

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Best of Pinterest: Recipes, Crafts, Decorating Ideas & More

by Susan on April 27, 2012 · 0 comments

in Condiments, Sauce, & Dip Recipes, Crafts for Kids, Do It Yourself, Entertainment & Fun, Frugal Cooking, Frugal Living, Recipes, Sandwich & Wrap Recipes

I find myself using Pinterest more and more to search for anything I need. Here are my favorites from Pinterest this week.

This week’s top 10 things on Pinterest:

CLICK HERE to see this week’s best pins!

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Sundays at Home | Homemade Delicious Ice Pops without a Zoku

by Beth Montgomery on April 22, 2012 · 4 comments

in Dessert Recipes, Frugal Cooking, Frugal Living, Recipes

If you’ve been on Pinterest recently, you’ve probably run across the beautiful photos of ice pops that have been making the rounds recently. With fresh fruit popping out of the sides, they look healthy and delicious, so I started clicking to get some recipes. Every one mentioned getting your our Zoku. Since I’m always up on the latest cool gadgets, I Googled “What is a Zoku?” and found out it’s an “instant” ice pop maker.

I’ll be the first to admit, I’m susceptible to advertising and beautiful pictures, so I immediately wanted one…. the I did the research.

Pictured - Left: Fruit Punch with bananas, grapes, and pear slices. Right: Strawberry Creamsicle with pear slices.

The single Zoku makes one ice pop in 8-10 minutes and cost about $26. Now yes, that’s instantly frozen, so that’s quick, but I had visions of my 2 other kids screaming for the 8-10 minutes while I made theirs or me attempting to make a dozen to keep in the freezer. It didn’t sound fun. There’s also a Zoku duo ($36.99) and a Zoku ($49.95) that makes 3 ice pops at a time. And then there is the tool kit ($19.99), extra sticks ($11.99), storage case ($19.99), and character kit ($14.99). When all said and done, I figured the first three ice pops I made would be some pretty expensive ice pops and we all know I’m ~~cheap~~ frugal. Now there is a less expensive version from Hamilton Beach for only $32, but it has horrible reviews across the internet.

I also found out that you can’t use the Zoku to make sugar-free ice pops. And, even though it makes one ice pop in 8-10 minutes, you have to freeze the entire Zoku in your freezer for 24 hours before using it, plus refrozen between batches if you take too much time making them pretty.

I got it into my head that I could make those beautiful fruit ice pops without a Zoku. The tricky part was getting the fruit to stick to the side of the ice pop mold and getting it to stay there while I poured in the juice, but I’m happy to say I succeeded!

My hodge podge of ingredients. I didn't use them all, but I wanted to see what I had to have some fun with, before I started.

What you’ll need:

Popsicle Molds
Cutting Board
Lemon Juice
Small Knifes and/or Cookie Cutters
Ingredients (juices, liquids, yogurt, pudding, honey, fresh fruit, etc…)

How to get started:

If you plan to use fruit, which is completely optional, the first thing you’ll need to do is pour a little water into each slot of the ice pop molds and then pour it out. Next, set them on their side in the freezer while you cut the fruit. Put the side you plan to put the fruit on down.

The goal here isn’t to get them soaked, but to create a very thin layer of ice along one wall that will act as an adhesive to the fruit. Even if you can’t see the water, there are droplets that will work perfectly.

Make sure your final pieces will fit into your molds!

While your thin layer of ice freezes, start getting creative with your fruit. Cut the fruit into thin (very thin) layers. Use a cookie cutter or small knife to cut them into shapes for the ice pops. Make sure to place them on the cutting board, since you’ll have to press hard on cookie cutters to cut through thicker fruits like pears. Of course, help small children. My 5 year old *thinks* she’s old enough to use a knife herself, but gets a bit too ~~wild~~ creative if not guided.

While you get creative, place the cut pieces of fruit in a small bowl of lemon juice to soak, so the don’t turn brown. Plus, the lemon juice ads a light layer of liquid to the fruit to help it stick to the thin layer of ice currently freezing in the molds.

It’s time to get creative once again. Pull the mold out of the freezer and place it on it’s side the same way you had it in the freezer. Slide your fruit in the molds. Lay them flat against the side that’s down. You can create designs, like my daughter did, or simply lay them in there, like I did. Put them back in the freezer, fruit-side down, while you whip up your ice pop bases.

Mixing up Cookies & Cream Ice Pops (They were AMAZING!)

Since this entire thing is really about creativity, it’s time to get creative again. The best part about whipping up ice pop bases is that you get to taste them. In fact, I encourage it, because the way they taste now is exactly the way they’ll taste when they are frozen, just a bit colder. So, you can decide now if they need more vanilla or orange juice. Remember, less is more. You can always add more ingredients, but it’s a bit harder to fix if you add too much of one.

Here’s a few recipes we loved from our batch: