I got lost

I know, I know-I started this blog to keep up with my recipes and try to give my friends ideas on how to get their kids to eat veggies. Well, the Keeton's house has been busy. We have become Keeton, party of 7 with the addition of our neice Abby. This gives us 5 under 5! This has been quite the adjustment. For Christmas this year, I made some delicious pork bbq. Normally, we buy Pratt's but this year, some dear friends gave us a method for making bbq at home. It was so delicious that we will be making this all of the time. First, you need a pork butt roast (mine was called like a pork shoulder butt roast). The Hodge's said they usually get a Boston butt but Walmart didn't have anything by that name. Ours was 10 pounds and was enough for us to eat at least 3 meals. First, you sprinkle the meat on all sides with salt, pepper, garlic powder, and a BBQ rub-I used KC Masterpiece but I am sure any would be good. Then, you rub the meat for a few minutes. Place the meat in a roaster oven or in a regular oven covered on 250 for at least 12 hours. I also put 2 ramikens of water in my roaster to create a little steam. You cook until the meat reaches an internal temp of 160. Then, you let it rest and cool. I let it rest for an hour or so. Now-get to work. I have always wondered why BBQ is so expensive to eat out and let me tell you, after I pulled the meat and chopped it, I will never again question it. It is hard work. We topped ours with Pratt's BBQ sauce because we like it but I am sure any sauce would be yummy. Next time, we are going to save half of the meat and eat it as plain pork and eat the other half as BBQ. It was delicious! Even my super duper picky father in law commented on how much he liked it!!!

Creamy Chicken Spinach Pasta

Let me start off by saying that I meshed 3 different recipes to get this meal. I wasn't really sure it would work but it was delicious. I think you could sub many other veggies for the spinach.

4 chicken breasts grilled with seasonings (I used italian, garlic salt, pepper, and a mixed pepper blend)
1 pack of noodles, cooked (I used rotini)
3 cloves of garlic minced
1 onion minced
1/2 of an 8 ounce pack of cream cheese
1 cup of milk (I used whole)
1, 6 oz container of shredded parmesan cheese
2 bags of fresh spinach or 1 box of frozen
salt to taste
pepper to taste

First, I grilled the chicken with the seasonings. None of the recipes I read had chicken in them, so I had to improvise. I put the chicken in the over to keep warm. I then cut up the 2 bags of fresh spinach, 1 onion, garlic, salt, and pepper into a skillet with olive oil. I sauteed until everything was tender. I took that out and let the water drain on paper towels (if you use frozen spinach, defrost and drain before adding to the skillet). I added the cream cheese, parm cheese, and the milk. I stirred for a few minutes on a medium low heat. I added the chicken (and any juices that collected) back into the pan and kept it warm while the pasta was cooking. I drained the pasta and added the sauce and it was delicious. Adam and I loved it with a few red pepper flakes on top. I was amazed that the milk plus the cream cheese made such a thick sauce. I will definitely do this recipe again with chicken and maybe shrimp.

Super yummy tomato sauce

Normally, I have lots of spaghetti sauce awaiting me in the freezer. This year, I froze way over 50 pounds of peaches, so I had to forgo the tomato sauce. Tonight, I was panic'd to not find ANY so I had to become creative with my own. It turned out really good and I think it would also make a fabulous bruchetta topping!

2 can's of Italian tomatoes with onion, basil, and garlic drained
1 red pepper
1 handful of fresh spinach or a quarter of a box of frozen defrosed and drained
1/4 of an onion (I might add more next time, this is just what I had on hand)
a handful of shredded carrots
half of a jar of sundried tomato pesto

First, I sauteed the red pepper, spinach, onion, and carrots until tender. Then, I added that mixture plus the Italian tomatoes (drained) to the food processor. A few whirls and it was still chunky but a nice texture. I took it out and heated it up in a pot and added half of a jar of the pesto. It was so yummy! We had it on top of meatball subs but I am definitely think that next time we will have it on top of spaghetti noodles. It was great and the kids LOVED it.

Pumpkin Pecan Pancakes

2 c. Bisquick
1 egg
1-2 tablespoons of sugar (or 1-2 tablespoons of honey)
1 c. milk
1/2 c. canned pumpkin-not pumpkin pie mix
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup chopped pecans
1/3 cup milled flax (optional)

Mix all ingredients and then cook like a regular pancake.

I made these for the kids today and they loved them and dipped them in unsweetened applesauce. I am thinking that next time I make them, I may add some chopped apple to give the pancakes a little more sweetness.

Fabulous Pasta Salad

1 box of noodles (I like Barilla Plus Elbows)
1 bottle of italian dressing (I like Kraft Tuscan Italian)
cherry tomatoes halved
2 cucumbers peeled, seeded, and chopped
2-3 red, yellow, or orange peppers chopped
1 cup of shredded carrots
1 red onion chopped
1 jar of sliced black olives drained
Parmesan cheese

Cook noodles according to directions and rinse with cold water. Combine all ingredients except parm cheese in a bowl overnight. The next day, stir pasta salad and add the parmesan cheese on top before serving.

Homemade Laundry Detergent

2 bars of Ivory soap
2 cups of Washing Soda (I got mine at Kroger)
2 cups of Borax
1 qt. boiling water
2 gallons boiling water
Bucket with lid or empty laundry detergent bottles
Essential oils if wanted (I didn't use any)

Grate soap on fine side of a cheese grater.

Melt soap in 1 qt boiling water (this takes awhile-like 10 minutes or so)

Add borax and washing soda and stir til mixed

Add borax/washing soda/soap mixture to 2 gallons of boiling water and mix well-add a few drops of essential oil if you want

If using a bucket-pour into bucket and let cool before putting the lid on
If using laundry bottles-pour into bottles and let cool before capping

Use 1-2 tablespoons per load

Crystal's Pumpkin Muffins

The kids love pumpkin and enjoying helping me make these yummy muffins. The recipe makes a lot of muffins!

3 1/3 c all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
3 c granulated sugar
4 eggs, beaten
2/3 c water
1 c vegetable oil
1 (15oz) can pumpkin

I add some of the following: chopped walnuts, pecans, raisins, chopped apple, wheat germ or milled flax seed, and a teaspoon of vanilla. I also omit the nutmeg because I hate nutmeg. I have also subbed 1 cup of whole wheat flour for 1 cup of the white flour and it worked great. They are ESPECIALLY delicious when topped with cream cheese icing.

In large bowl, sift together all dry ingredients.In a seperate bowl, blend wet ingredients with wisk until fully blended. Pour wet mix over dry and combine using and electric mixer. I always do this with a spoon first so the flour does not go everywhere!Once blended, ladel or pour into 2 rectangular size loaf pans or muffin pans.

Bake in a 350 degree oven.
mini muffins 10 min
reg muffins 20 min
mini loaf pans 25 min or more....
I have never tried this in loaf pansreg loaf pans 45 min to 1 hr

***Makes 3 dozen regular muffins which equals about a million mini muffins.