So we bought a house…

Is it possible to have buyer’s remorse and not even be moved in yet? Don’t get me wrong, I love the house just not all the wallpaper and country blue circa 1990. The house is remarkable well preserved at that moment in time, except that some of the wallpaper is starting to peel on its own and my hands are positively itching to grab hold and tug with all my might. My husband said “No” and he is right. Kills me to say but his words of wisdom are “If you don’t take it one room at a time you’ll be overwhelmed and nothing will get done.” Hmmm…
The first room to get a makeover is Rowan’s. Out with the navy and in with the purple. Almost tween girls gotta love them.

 

 

New House

 

Goodbye 1990’s. So long from the Jacobson’s!

Turkey the Multiple Meal Bird: Recipe 3

Are you tired of turkey yet? Me too. That ‘s the great thing about a freezer. This bird made so much food we had to freeze some of it for later. Recipe 3: Turkey and Rice Soup
Remember that carcass (what a word! It sounds kinda gross but what else do I call it?) you saved and those veggies and drippings from roasting the bird in recipe 1? Well now is the time to use them! They are freezable. This recipe could be made in the distant future. That’s why we have the deep freeze.
Turkey and Rice Soup (crock pot recipe)
6 cups chicken broth
1 turkey carcass
saved drippings and veggies from recipe 1
1 onion sauteed
4 garlic cloves minced
Parsley to taste
Pepper to taste
Place in a large crock pot. If you don’t enjoy a slight citrus taste then remove the oranges and discard. We left ours in for a nice change. Cook on low heat for 6 hours or so. We started ours in the morning before work and finished it when we got home.
3 ribs Celery diced
4 carrots diced
1 cup of rice (no rice? Use noodles!)
Cook on low for 1 hour. If it needs a little extra turn it to high until rice is done. We like our veggies crunchy.

We had to freeze some of the soup. Our family is turkeyed out right now. The beauty of cooking a turkey though is freezing it and using it again later or even making casseroles for later. It doesn’t need to be consumed at once or over a week like ours. Next time I am freezing the carcass and making turkey salad for sandwiches and possibly trying out Eden Isle Turkey. What do you think? Turkey the multiple meal bird is not just for the holidays. It is an economical alternative for my family when we find a good sale. This little bird fed us all week long.

Easter Hot Cross Bun Alternative

Today I was poking through my pantry looking for something sweet to eat because let’s face it, I would need more than a 12 step program to even consider backing away from refined sugar. My sweet tooth is legend. Donuts should be a food group! But I digress…
Easter is around the corner. I am already working on Easter baskets for the girls. Last year we were in Denver and my Mother in law made Hot Cross Buns. In all of my years I can’t remember ever eating one. Sure I have heard about them but my family never made them. I really liked them so I was thinking I could make them this year. Or something like them. I had raisin but my Mother in Law used currants. I created my own concoction.

Iced Fruitcake Buns

Candied fruit bun

Iced Fruit Cake Bun

 

or maybe Candied Fruit Rolls?

Before you gag, hear me out. Candied fruit is pretty good and it lasts for up to 2 years in the pantry but how often do we actually use it? Exactly! Either I am in the dark about more recipes made with candied fruit or it’s all cookies and cake. I looked around the net and found a hot cross buns recipe on the Pioneer Woman’s site-does she make anything that tastes bad?! That woman is talented and responsible for a bit of the extra baggage on my hips. But yum! Anyway, she has a dough recipe for hot cross buns and cinnamon rolls. You can find it here: http://thepioneerwoman.com/cooking/2010/04/hot-cross-buns/
As always I took liberties with it to suit my purposes. Here is my version of the recipe. I checked around the net and did not see this recipe anywhere. I even used different name combinations.

Iced Fruitcake Buns

2 cups Skim Milk
2 tbsp real butter
1/2 cup sugar
1/2 oil
-Scald milk, oil, sugar, and butter. Do not boil. Remove from heat and rest it for 30 minutes.
4 cups all purpose flour
1 package of active dry yeast
-Pour milk mixture into a mixing bowl and add yeast first then flour. Mix well. The dough will be sticky. Cover bowl of dough for 1 hour to rise.
1/2 tsp of baking soda (leveled)
1/2 tsp of baking powder plus 1/8 tsp
2 tsp salt
1/2 cup flour
-Add soda, powder, salt, and flour to dough and mix well.
1 tsp cinnamon
pinch of cloves
1/4 cup sugar
– mix in a separate bowl
1 cup candied fruit
1/2 cup walnuts finely chopped
-On a floured surface flatten out dough. It will be sticky so add flour as needed. Sprinkle a couple of spoon fulls of the cinnamon mixture over the dough. Then 1/3 of the nuts and candied fruit. Just eyeball it. Fold the dough over itself and repeat this step until everything is gone. Knead the dough to combine.
-Spray some cooking spray on two cookie sheets. Ball the dough into golf ball sized pieces and place on the cookie sheets until gone. It makes approximately 32.
-Cover with towels and rest for 30 minutes.
-Preheat the oven to 400 degrees
1 egg white
Splash of skim milk
-Whisk together and brush on top of buns.
-Bake on middle rack one cookie sheet at a time. (My oven wouldn’t fit both.)
-Check buns at 10 minutes. Mine took about 15 minutes to achieve a nice golden brown but they could have come out before then. So check at 10 and leave them in longer if needed. All oven temps vary a bit.
-Cool on a wire rack.
2 tbsp butter
1/2 tsp vanilla extract
2 tbsp water
powdered sugar to thicken
-Melt the butter completely and add the vanilla and water. Mix well. Slowly add powdered sugar until you reach the desired consistency. Thick enough to drizzle and glaze a la cinnamon roll.

Done! I thought they turned out pretty well. Next time I am thickening my icing more but other than that I am happy with the outcome. Oh, and I am freezing half of the buns because the recipe made so many. We shall see how that turns out too! Now I’m all set for Easter just because I wanted something sweet.