Over the River and Through the Woods!

… to grandmother’s house we go! Dallin and I decided to visit Grandma Hubbard who lives in Robinson, Illinois with Uncle Ernie and Aunt Sue for our spring break.

Day 1: We flew into St. Louis and got a rental car. This is a nice zippy little Nissan that has super great gas mileage!

We saw the Mississippi River even though I thought it was a lake! First we had to grab something to eat. There were only bars in St. Louis… at least that’s what it seemed like but we found a Thai Restaurant. Dallin got something called a Tofu Lard Khing (http://www.senthaibistro.com/) it was the funniest dinner platter I’ve ever seen! It was a vegetarian dish.

I sat next to a medical student and a McDonald’s manager on the plane they both referred us to the City Museum (http://www.citymuseum.org/home.asp) in downtown St. Louis. It is basically a grownup playground. Dallin and I couldn’t believe it! It was the coolest museum ever. It was basically made out of junk and trash. They had a 10 story slide and Dallin convinced me to hike up to the top of the 10 stories… by the time I got up there I was too tired to walk back down so I decided to go down the slide. It was so big… Dallin and I spent 3.5 hours and only got through half the museum. It was one that you would definitely get lost in.


Wheat Thin Cracker Recipe

This picture is of a tomato basil cracker recipe.  I cooked tomatoes in the oven for about an hour in 200 degrees F. Then I put the tomatoes in a liquid measure and filled it to 1 cup of water. I put it in the cracker recipe and sprinkled onion salt and basil on top. You have to play with this recipe and make some fun flavored crackers like garlic and parsley or taco seasoning. It’s a really good cracker recipe.

Ingredients

  • 1 and 3/4 cup whole wheat flour
  • 1 and 1/2 cup white flour
  • 3/4 teaspoon salt
  • 1/3 cup oil
  • 1 cup water
  • salt for sprinkling

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
  3. On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife. Prick each cracker with a fork a few times, and sprinkle with salt.
  4. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Cheesecake Cookie

Ingredients

  • 1 package Cream Cheese, soften (8 0z)
  • 1/2 cup Sugar + 1 Tablespoon
  • 2 Tablespoon Cornstarch
  • 1/2 teaspoon Vanilla
  • 2.5 cups Flour

Instructions

  1. Preheat oven to 320 degrees F.
  2. In a large bowl, cream together Cream Cheese and 1/2 cup sugar until light and fluffy.
  3. Beat in cornstarch and vanilla.
  4. Stir in flour until blended.
  5. Drop by spoonfuls and press down cookie (or use a cookie press).
  6. Sprinkle with white sugar.
  7. Bake 12 to 14 minutes (cookies end up white)

Chinese Steamed Eggs

We had the best dinner today… I’m stuffed. We had beans, rice, and steamed eggs. It was so yummy! It sounds like a weird combination but it was our Brazilian mixed with Chinese dinner. It was great. Steamed eggs was something I ate all the time growing up.

Serving Size

  • 3 people

Ingredients

  • 10 – 12 small chunks of chicken (Size of a quarter)
  • 4 Eggs
  • 3/4 cup Water
  • 1 teaspoon Soy Sauce
  • 1 Chicken Bullion Cube
  • 1/2 teaspoon Salt
  • 1 Green Onion Chopped
  • Other Optionals: corn, green peas, frozen carrots

Instructions

  1. In a heat safe bowl (glass, stoneware, or porcelain), whisk eggs, water, salt, green onion, and soy sauce together.
  2. Add chicken chunks.
  3. Steam bowl in steamer for 40-45 minutes over medium high heat or until egg is cooked in the middle.
  4. Serve with rice.

Cauliflower Mashed Potatoes

This is really good and it tastes just like mashed potatoes!

Ingredients

  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh or dry chives, for garnish
  • 3 tablespoons unsalted butter

Instructions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Sweet Potatoe Pie

This is what we made with all those left over sweet potatoes from Thanksgiving!

Ingredients

  • 1 (1 pound) sweet potato = 3 Cups
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

Intructions

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

This is Mother Hubbard's Website