Due to the exceptionally hot Utah July weather, we have decided that it is far too hot to further heat our house by cooking in the hottest part of the dayso instead we are have our big meal at lunch time. Its a recent descion and so far it seems to be working well. The kids are eating better in the afternoon than they normally do at dinner time and then around dinner we have a small meal and snacks.
I am liking this a lot.
So on day 1 of this descion, I got up earlier than the kids did, which is pretty common in the summer itme. I went out to water my garden and found that my 5th zuchinni of the season was one that hid behind the plant and grew much larger than I usually like them, so I decided that in the early hours of the day, it was perfectly acceptable to bake a cake. The carrot/apple/zuchinni cake that I have made before that is divine beyond words. Pretty sure I have shared the recipe on facebook- but if I get enough requests I can share it here too.
So my "garden harvest cake" is cooking, and breakfast needs to get going, too- waffles. I never use a mix or buy frozen. Waffles are only ever made from scratch and are the most requested breakfast in our house. I get those going and then remember that Kenaley got out a bag of marshmallows and ate just a few, but now that the bag is opened they need to be used or they will be junk, so I started a batch of rice crispy treats as well.
The time is creeping towards 8 in the morning and kids should start wandering down all puffy faced and rested. :)
I get the bake fest wrapped up and get going on cleaning my house; something that I find tortorous in the evening but relaxing in the morning (I know, I am really strange.) Round about 11 I stareted cooking our dinner/lunch that day was fried rice, cream cheese wontons and Japanese vegetables. Its always a hit with the munchkins. Needless to say we had plenty to snack on for the afternoon.
The next morning I decided that bananas on my counter had hit their peak ripeness stage and I made them into bread, and the pizza crust that was in my fridge needed to become cheese sticks.
Here in lied my dilema: I love cheese sticks but I am VERY particular about the dip that I eat them with. It has to be restaurant quality ranch, and I am on my no spend week of the month, so I could not run down to my favorite pizza joint and buy some. I hit pintrest and found a recipe that claimed to be BYU ranch, but it made like 2 1/2 gallons. I didn't want or need that much of a resipe that I didn't know if it was even good, so I did some quick math in my head, altered it a little and gave it a try.
It made about 5 cups of ranch.
Its almost gone.
And so is anything and everything that can be dipped or poured on with it.
Its that good.
So I decided that it was worthy of a share.
(Super long story to get the recipe, sorry about that. I haven't had much interaction with adults this week. Or last. I need a friend to visit. But I have WAY too many projects going on and I really want to finish, so I will just ramble on over here. Make you listen to my long, boring story to get a recipe.)
Fresh Ranch
1 cup Mayonaise
1 cup buttermilk (if you want to have a thinner dressing style and not dip, then add a little more)
3/4 cup sour cream
splash of lemon juice
1/2 tsp ground pepper
2 tsp parsley flakes
1/2 tsp garlic salt
1/2 tsp salt
1 tsp dill weed.
Mix it all together and allow to sit in the fridge for 2 hours before eating. The longer it sits, the better it is.
It doesn't have a classic ranch taste, its a little bit zippier than ranch, but very, very good.
So stock up on vegetables, breads, salad and whatever else you like ranch on and try some for yourself. We had a new bag of baby carrots, 1.5 cucmbers, a head of brocoli, and a bag of salad that was eaten in 2 days. Plus we had quasadillas for dinner and they were dipped in the ranch too And I am pretty sure that I saw Logan just dipping his finger in and li.
I hope you enjoy it as much as we have. :)
I am liking this a lot.
So on day 1 of this descion, I got up earlier than the kids did, which is pretty common in the summer itme. I went out to water my garden and found that my 5th zuchinni of the season was one that hid behind the plant and grew much larger than I usually like them, so I decided that in the early hours of the day, it was perfectly acceptable to bake a cake. The carrot/apple/zuchinni cake that I have made before that is divine beyond words. Pretty sure I have shared the recipe on facebook- but if I get enough requests I can share it here too.
So my "garden harvest cake" is cooking, and breakfast needs to get going, too- waffles. I never use a mix or buy frozen. Waffles are only ever made from scratch and are the most requested breakfast in our house. I get those going and then remember that Kenaley got out a bag of marshmallows and ate just a few, but now that the bag is opened they need to be used or they will be junk, so I started a batch of rice crispy treats as well.
The time is creeping towards 8 in the morning and kids should start wandering down all puffy faced and rested. :)
I get the bake fest wrapped up and get going on cleaning my house; something that I find tortorous in the evening but relaxing in the morning (I know, I am really strange.) Round about 11 I stareted cooking our dinner/lunch that day was fried rice, cream cheese wontons and Japanese vegetables. Its always a hit with the munchkins. Needless to say we had plenty to snack on for the afternoon.
The next morning I decided that bananas on my counter had hit their peak ripeness stage and I made them into bread, and the pizza crust that was in my fridge needed to become cheese sticks.
Here in lied my dilema: I love cheese sticks but I am VERY particular about the dip that I eat them with. It has to be restaurant quality ranch, and I am on my no spend week of the month, so I could not run down to my favorite pizza joint and buy some. I hit pintrest and found a recipe that claimed to be BYU ranch, but it made like 2 1/2 gallons. I didn't want or need that much of a resipe that I didn't know if it was even good, so I did some quick math in my head, altered it a little and gave it a try.
It made about 5 cups of ranch.
Its almost gone.
And so is anything and everything that can be dipped or poured on with it.
Its that good.
So I decided that it was worthy of a share.
(Super long story to get the recipe, sorry about that. I haven't had much interaction with adults this week. Or last. I need a friend to visit. But I have WAY too many projects going on and I really want to finish, so I will just ramble on over here. Make you listen to my long, boring story to get a recipe.)
Fresh Ranch
1 cup Mayonaise
1 cup buttermilk (if you want to have a thinner dressing style and not dip, then add a little more)
3/4 cup sour cream
splash of lemon juice
1/2 tsp ground pepper
2 tsp parsley flakes
1/2 tsp garlic salt
1/2 tsp salt
1 tsp dill weed.
Mix it all together and allow to sit in the fridge for 2 hours before eating. The longer it sits, the better it is.
It doesn't have a classic ranch taste, its a little bit zippier than ranch, but very, very good.
So stock up on vegetables, breads, salad and whatever else you like ranch on and try some for yourself. We had a new bag of baby carrots, 1.5 cucmbers, a head of brocoli, and a bag of salad that was eaten in 2 days. Plus we had quasadillas for dinner and they were dipped in the ranch too And I am pretty sure that I saw Logan just dipping his finger in and li.
I hope you enjoy it as much as we have. :)
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