Heart of A Cowgirl

Just wanted to say how much I love this blog, Heart of A Cowgirl. Thought you might enjoy it too!

Whole Foods Is Fab-U-Lous!!!!!

Ahh, Whole Foods Market. What can I say about Whole Foods Market except that it is the best place since sliced bread! I walked into Whole Foods to pick up a couple of necessary Scout items. We always purchase her Tofutti ice cream, her Van's egg and dairy-free waffles and her vanilla soy pudding but as I was perusing the aisles, I found a few items that I really couldn't live without all residing in the baking aisle. The first one was the 365 Everyday brand Oatmeal Cookie Mix. This mix has no egg, no dairy and is clearly marked that they make good practice on any cross-contamination issues of allergens. Nice. The second thing that I found was 365 Everyday brand Corn and Muffin Mix. Again, no dairy, no eggs and safe for Scout. So normally, I try to avoid package foods. No, I am not a health nut psycho. I just don't think it's that good to always be munching on something out of a box, but sometimes that just has to go out the window when you need something quick and easy.

So the Oatmeal Cookie Mix, here's how easy: Dump the mix in mixing bowl. Add 8tbsp. of dairy free margarine (you know that I always use Nucoa) and about three tablespoons of applesauce instead of eggs that it calls for. Pop them in the oven for however long the box tells you (or longer because my oven is lame) and these cookies came out great. I know that you will really enjoy them.

So the Corn and Muffin Mix gives you two options, you can either make corn muffins or cornbread. I opted for the muffins because kids can handle them easier and they look like cupcakes which always peaks their attention. Again, super easy, dump mix into mixing bowl. I don't have the box with me because I discarded it a bit to premature, but follow the box mix. When it tells you to add an egg substitute it for 3 tbsps. of applesauce and substitute the whole milk with soy. Scout loved them. Peanut didn't like them. I couldn't try them because they contained soy so see what you think and let us know.

I also purchased a 365 Everyday Pound Cake Mix. This mix has no egg or dairy, but this one I haven't experimented with yet, because it calls for eight eggs. I don't want to use all applesauce because I don't want it to taste like a giant apple so maybe even tofu this time. Something to keep its consistency going.

I also have to tell you what great customer service I had at Whole Foods. I not only had to pick a few items for the Scout, but I was also in some desperate need, and I mean desperate, because I drink it every morning faithfully, was some Oregon Chai Tea Original. I love this stuff. Unfortunately, I think I have drained the surplus at both of the major supermarkets close to our house, so I went in search. Whole Foods was also out saying the manufacture didn't have it in stock. They had the vanilla and the de-caf and the pre-mix which I don't really like, but totally out of the Original. I did spot one called "Vegan" and flipped the box over so I could see the ingredients. It has the exact same ingredients as the Original minus the honey. Well, I guess I could add my own honey and they have a ton of them, so I put it in my basket. I asked the nice guy that worked there when they expected to get more of the Original in and he said that it would probably be a couple of days but that he would be glad to order me some. I love stores with great customer service. Even better then that, he said they have what's called the "Try It" program where if your normal brand is out of stock and you want to try a different brand before you commit to it, the store will let you try it for free. I was able to take home a carton of the Vegan Chai Tea absolutely free so I could try it out to see if I liked it. This is why I love Whole Foods!

We Are Back!

Whew! How have you guys been? It has been a while. Kim and I have been busy being mommies and have not had very much time lately to devote to our beloved blog. Luckily, school is out for summer vacation and I have been cooking it up with a few new recipes that I think that you are going to like. I also procured my great-grandmothers recipe box over the summer! I am so excited to share all of the fantastic recipes that I found. So thank you all for sticking with us while we have been away. We appreciate all of your emails and hope to get the ball rolling again here with our blog. Keep writing in with your recipes and questions. We love to here from you!

Velveeta Cheese Quick Pasta Dinner - Originally obtained out of Kraft Food & Family Magazine and modified by me (Deb) to make it taste better!

1 pkg. of Velveeta Shells and Cheese Dinner (12 oz.)

2 Tbsp. Italian dressing

1 cup of broccoli florets

1 cup of red pepper

1 cup of yellow pepper

1 cup of frozen baby peas

1 handful of chopped fresh basil - the recipe calls for dried, but the fresh makes it taste better

3 Tbsp. Parmesan cheese

Prepare pasta as directed on box.

Heat dressing in a skillet on medium heat. Add broccoli and peppers; cook and stir approximately 5 minutes or until done. Stir in peas; cook until heated through. Add pasta mix and basil to the veggies and mix. Top with the Parmesan! Super quick and really great dinner in a dish.

Lavender Ice Cream

Prentiss sent us this wonderful Lavender ice cream recipe. She made this wonderful ice-cream for a bridal luncheon that she hosted and said that it was a huge hit. The shower was garden themed and she made a rosemary-rubbed pork tenderloin, green beans, and butternut squash soup. Her mother also made a lavender pound cake. Yum! I wish I was there! I thought that this was a great recipe as we start to anticipate Spring coming on. My lavender doesn't look so hot right now, but I know it will be great in a few months. I really want to try this recipe so I think I might have to buy some from our local Whole Foods Market and give it a whirl. Thanks Prentiss for another great recipe!!!

Lavender Ice Cream

2/3 c Half n Half

3 oz dried lavender flowers (I found mine in the Spice section of the grocery store)

2/3 c Sugar

4 Egg yolks

2/3 c Heavy whipping cream

Cold Dried Lavender flowers for garnish (optional)

In a saucepan, slowly heat half n half to approximately 200 F.
Remove from heat and add lavender. Allow to steep for 15 minutes.
Strain milk through cheesecloth while warm.
Return half n half and stir in sugar until dissolved.
In a separate bowl, lightly whisk egg yolks.
Add a small amount of heated half n half/sugar mixture to egg yolks, whisking constantly. Add egg yolk mixture to warm half n half mixture and stir constantly until mixture coats the back of a spoon. Remove from heat again and stir in heavy whipping cream. Chill in refrigerator until thoroughly cooled (2 hours - overnight).
Process in any ice cream machine. Freeze if necessary.
Sprinkle dried flowers when serving for garnish.

Welcome 2009!!

Happy New Year to all the Cowgirls and Cowboys out there! We hope that you had a fantastic holiday season. Both Kim and I have been busy with our families and all of the holiday festivities and have not had one moment to post any great recipes. We know most of you out there understand. This time of year is pure craziness!

So this recipe was given to me by my good friend Michele. We were both talking one day after school got out about good baking ideas for the holidays and she told me about a recipe for Girl Scout Cookies. Of course I love Girl Scout Cookies and am so bummed every year when our freezer somehow strangely eats up the last box, especially those thin mints - I know all of you can relate to the freezer eating part. Anyway, she says that I can make those delicious cookies at home using super simple ingredients. I was intrigued, so I asked if she would mind sharing her recipe with all of us, and she did!!!!

You gotta try this one out. Tastes just like a thin mint and super easy to make. Please check out Michele and her husband Johnny's iron art blog at: http://www.wattiron.blogspot.com/. Johnny makes incredible pieces. I have one of their yard birds sitting out in my front yard as we speak.

Girl Scout Cookies

1 pkg. of (Borden Eagle Brand Candy Coating) or any other melting chocolate used for candy. I haven't tried my daughter's vegan chocolate chips for this, but I am sure they would work as a dairy free, vegan substitute.

2 tsp. peppermint extract - Note to self: Try to stock up on this stuff before the holiday rush. I had to go to three different stores on December 23rd in search of this.

2 pkg. Ritz crackers - Yep, I said Ritz! I love those round buttery crackers. We buy them by the palette at Costco.

Melt chocolate in microwave or pan. If done in pan, make sure to continually stir while cooking. Add peppermint extract and stir. Dip crackers into chocolate. You can use some small tongs or a skewer to do this. Cool them on wax paper.

Breakfast Sandwich

Hello all! Kim here...It is that crazy holiday season that always has me running around crazily! Breakfast during the week is always something I struggle with. By the time I have fed the kids, gotten ready etc...I usually forget to eat breakfast. Then I wonder why I feel horrible at 10am! I thought I would share this recipe, especially since it is that go, go, go time of year. You can eat it in your car as you drive away to whatever it is that has you rushing!

Breakfast sandwiches

1 English Muffin ( I like Whole Wheat)
1 egg
1/2-1 oz. cheese
Bacon, Canadian bacon,ham, sausage (whatever you like)

1. Toast muffin
2. Take a ramekin dish (Credits to my friend Meghann for this one!) and spray it with cooking spray. Beat the one egg and add the extras you like into it. The more you add, the longer it needs to cook. Cook between 45 seconds to 1 minute. Pop it out of the ramekin and onto the English muffin and you have a to-go breakfast!

Good thing about this one is that it is pretty kid friendly, too.

Banana Bread

Kim here...I can't believe it is Christmas time! Deb and I hit a local craft fair this evening and got some good inspiration on things to do at home. We got our Christmas tree up this week and I have been enjoying the smell of pine combined with the homey warmth of the wood stove. So far Bubbas hasn't pulled the tree down on himself yet by trying to yank all the ornaments off the tree so we are doing good!

Here is a recipe for Banana bread. It is my mom's. I love this stuff! I also thought it was a good one to post since many people like to give it as gifts.

Banana Bread

1/4 cup plus 1 Tbls. sour cream
1 tsp. baking soda
1 stick butter, room temperature
1 cup sugar
2 eggs
1 cup (about 2) mashed ripe bananas
2 cups flour
1/2 tsp. baking powder
1 cup chopped nuts (optional)

1. Preheat oven to 350 degrees
2. Grease a 9x5 loaf pan
3. Combine sour cream and baking soda in a small bowl. Cream butter and sugar in a large bowl. Beat in eggs, bananas and sour cream mixture.
4. Stir in flour and baking powder, stir in nuts.
5. Spoon mixture into prepared pan. Bake for about 1 hour, or until toothpick comes out clean and loaf is golden brown.
6. Cool 10 minutes in pan. Turn loaf out onto rack and cool completely.