Mama to 6~The Large Family Logistics

Homemade Peach Pie

I ran to the grocery store this afternoon to pick up dinner for the next couple nights.  I have not been very good lately planning our meals!  I found some sausage on special, so I picked up some rolls.  I also thought it sounded yummy to have peach pie and vanilla ice cream for desert.  I bought a pre-made crust since I don't have a lot of extra time today.  Here is the recipe with some pictures.

As you can see I don't cut peaches very well.  Am I the only one?  Also my top crust fell apart!

Old Fashioned Peach Pie

1/3 to 1 1/2 cup lightly packed brown sugar

1/2 cup flour

1/2 tsp. cinn.

1/4 tsp. nutmeg

6 cups peaches (about 10 or 11 peaches)

1 tsp. lemon juice

1 Tbsp. butter

Mix peaches in with brown sugar, flour, cinn., and nutmeg.  Pour into pie crust.  Sprinkle lemon juice and dot with butter.  Put top crust on top.  Poke a couple holes on top. 

Bake at 450 degress for about 45 minutes.

Book review

I highly recommend The Beverly Lewis Amish Heritage Cookbook.  I have made numerous recipes out of this cookbook and they are all delicous!  Here is one recipe-

Blueberry Pie

2 cups sour cream

1 cup sugar

1/4 cup sifted flour

1/2 tsp. salt

3/4 tsp. almond extract

2 eggs

1 unbaked graham cracker pie crust

2 cups canned, ready to use blueberry pie filling ( I used fresh blueberries blended in the blender).

1/2 cup whipped cream

Combine first six ingredients; beat well and pour into pie crust.  Bake at 375 degrees for 25 minutes.  Remove from oven and spread with blueberry pie filling.  Cool and refrigerate.  When chilled, spread whipped cream on top. 

Classic Pulled Pork for dinner tonight

I am making this recipe today to have for dinner.  I found it in the Living the Country Life magazine.  It sounds really yummy! I don't know if you would consider it a frugal meal unless you happen to purchase the meat on sale.

Classic Pulled Pork 

1 can (14.5 ounces) diced tomatoes with jalapenos

1 can (16 ounces)tomato sauce

2/3 cup packed brown sugar

2/3 cup vinegar

2/3 cup ketchup

1/4 teaspoon hot-pepper sauce

1 bone- in pork butt or shoulder roast (about 6 lbs)

12 hamburger buns

1. Heat oven to 375 degrees in medium size saucepan, combine tomatoes (undrained), tomato sauce, brown sugar, vinegar, ketchup, and hot-pepper sauce.  Bring to a boil; reduce heat to medium and simmer for 10 minutes.  Remove from heat. 

2. Trim pork of excess fat.  Place pork in a large cooking bag; brush with 1/2 cup of the ketchup mixture.  Seal foil bag tightly.

3. Place pork in bag in large shallow baking pan.  Bake at 375 degrees for 3 hours.  Remove from oven; carefully open bag.  Let stand about 30 minutes or until cool enough to handle.  Using forks or your hands, pull meat into shreds, discarding excess fat.  Place in large oven-safe serving pan.  Stir in remaining ketchup mixture.  Serve on buns.  Makes 12 servings.  

Mississippi Mud

Alexis and I made this a little while ago, it's called Mississippi Mud.  I got the idea after reading my much loved books by Beverly Lewis.  In the book I just finished Kathryn makes Mississippi Mud, which is an Amish desert!  I did a search on Allrecipes, and found a good recipe.  If anyone knows more Amish recipes please share! My parents are coming over for dinner tonight.  Pizza, wings, and Mississippi Mud, YUMMY!

Mississippi Mud

2 cups graham cracker crumbs

1/4 cup white sugar

1/2 cup butter, softened

1 (12 oz) container frozen whipped topping, thawed

3/4 cup white sugar

8 oz. cream cheese, softened

1 (3.4 oz) package instant chocolate pudding mix

1 (3.4 oz) package instant butterscotch pudding mix

3 cups milk

1.Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter.  Press firmly into bottom of 9x13 inch pan.

2.Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese.  Spread mixture on top of crust.

3.Whip together the puddings and milk and spread on top of cream cheese mixture.  Top with remaining whipped topping.   (Can put shaved chocolate on top.)

Banana Muffins

Do you guys struggle with figuring out whats for breakfast like I do?  I am so tired of the kids asking me whats for breakfast, and I have nothing planned, no idea!  I just made this recipe this morning, and it was super easy. I was going to post a picture, but our digital camera, which we have only had for 3 years has a short, and it is not turning on!  This was taken from Lorrie Flem's, Sanity-Saving Breakfast Ideas.

Banana Muffins

2 cups flour

1/3 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 beaten egg

3/4 cup milk

1/3 cup vegetable oil (I use Extra Virgin Olive Oil)

1 mashed banana

Bake at 400 degrees for 20 minutes

Dinner tonight

I had to share what I am making for tonight in my crockpot.  It is so yummy, and easy.

Mexican Casserole (in the crockpot)

1 lb ground beef

1 can 15 1/4 oz corn, drained

salt

pepper

1 jar or 11 oz salsa

5 cups egg noodles (I am using regular elbows, I ran out of egg noodles)

1 can diced tomatoes undrained 28 oz

1 cup water

1 cup shredded cheddar cheese

Brown beef and transfer to slow cooker.  Top with corn.  Sprinkle salt and pepper on top.  Pour salsa over all.  Top with noodles.  Pour tomatoes and water over all.  Sprinkle with cheese.  Cover and cook for about 4 hours or until noodles are tender.  Serves about 6.

Peachy Crisp

I should have taken a picture of this scrumptous Peachy Crisp I made for desert tonight.  I know there are a lot of healthier versions of this recipe, but this was is very easy!  It is the most yummy right out of the oven.

Peachy Crisp

1 big can of Peaches (Undrained)

1 box of yellow cake mix

1 stick of butter

Pour peaches on the bottom of a 9x13 baking pan.  Pour cake mix overtop.  Then drizzle melted butter ontop.  Bake 325 degrees for about 55-60 min.

Recipes

One of my readers requested I share these recipes.  These recipes are PERFECT for LARGE families!  Even if your family is not large you can still make and freeze extras.

Crockpot Spaghetti Sauce:

2 Medium or Large Onions

12 Large Mushrooms (optional)

2 LBS Hamburger

8 Cups (or 4  oz cans) diced tomatoes or crushed tomatoes

1 1/2 T Italion Seasonings

1 T Parsley

1 T Sugar

2 t Salt

Cook veges and hamburger until meat is no longer pink and veggies are soft.  In a 6 qt crockpot add tomatoes.  If you are using diced tomatoes you will need to run them through your blender to make smooth or use a hand blender to mash them up while they are in the crockpot.  Add the hamburger/veggie and stir.  Add the spices and stir again.  Cover and put on low for 6-8 hours.  Serve with whole wheat spaghetti and French bread for a delicious meal!

Spicy Beef and Beans for the Crockpot

2 LBS Boneless Beef Roast, cubed

2 Cups Salsa

1 15 oz can black beans, drained and rinsed

1 15 oz can corn, drained

1 8 oz can tomato sauce

1 Heaping Teaspoon full of Minced Garlic from the Jar

2 TBS Brown Sugar

1 TBS Soy Sauce

Put all ingr. into crockpot and cook on low for 6-8 hours.  Serve over brown rice.  I also serve salad along with chips and salsa.  YUMMY! 

Awesome Recipe the Kids Love!

I had to share this recipe with you.  Makes for a quick and nutritious breakfast, and great when your sick.  This recipe has been around a long time, before the scare of salmonella poisoning.  Make sure you use farm fresh organic eggs.

**Orange Julious**

1 raw egg-use organic, farm fresh 

1 cup milk

1/3 cup orange concentrate

4-6 ice cubes

1-2 tsp sugar or honey

**Blend in blender and enjoy!

Frugal Dinner for Tonight...

Easy Pizza Crust Recipe

I realized tonight I actually need to bake 3 pizzas for it to be enough for all of us!

Easy Pizza Crust Recipe

2 TBSP active dry yeast

2 cups warm water (105-115 degrees F.)

2 tsp. sugar

2 tsp. salt

4 Tbsp. vegetable oil

4-5 cups of flour

Disolve yeast in the water.  Add the rest of the ingredients in and mix.

Knead for about 5 minutes

Roll and press down into a greased pizza pan.

Add toppings.

Bake 450 degrees F. for about 14 minutes.

Dinner Tonight!

Creamy Enchiladas  (VERY EASY)

2 lbs Ground Beef, Chicken or Turkey diced, OR Refried Beans (This is what we use)

2 pkgs. Flour or Corn Tortillas

1 1/2 lbs. Cheddar or Mozzerella, shredded

2 (16 oz) cans Enchilada Sauce, Red or Green

2 cans Cream of Mushroom Soup

1 C. Milk, more or less

Mix together canned soup, enchilada sauce and enough milk to make a nice sauce.  Mix in your choice of cooked meat or refried beans.  Place a thin layer of sauce on the bottom of two 9x13 pans.  Place a layer of tortillas on top, cover with another layer of sauce and cover with a layer of shredded cheese.  Continue to layer ending with sauce and with cheese on top.  Bake covered with foil at 350 degrees for 30 minutes.