Open Talk Mom

Great Last Minute Gift Idea for Kids and Parents!

Posted on18. Dec, 2009 by Mary Lutz.

Do you enjoy cooking with your kids? Want to spend more quality family time with your kids? Do your kids like to help you in the kitchen? Want to get your kids interested in cooking? Here’s a great, inexpensive gift idea for Christmas: a complete, 110 page Ebook all about getting kids off the couch and into the kitchen! It’s filled with recipes that are easy to understand and make!

Included in the 110 page Ebook are:

• 6 different cooking themes; The American Diner, Mexican, Russian cooking, Hip on Hawaii, Native American Dishes and Picnics to Go.
• Jokes, facts and items of interest for each theme
• Safety tips
• Games
• And more!

I’m always trying to come up with new ideas for dinner and this is a great way to do just that, and get the kids excited about meal planning too! Who could ask for anything more when it comes to menu planning!?

When you order the Ebook, you also get two bonuses: No Bake Recipes Booklet and an ebook of whacky party ideas! So, go check it out now! Here’s the link again!

This Ebook is only $17!!! It will make a great gift for any family with kids ages 5 to 13, or for grandparents!

Get yours today!

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Famous Taco Salad

Posted on04. Dec, 2009 by Mary Lutz.

Whenever I go to a graduation party or similar, I get asked to make my taco salad. I don’t think it’s anything too fancy, however everyone else seems to love it. And since my sister just asked me for it again, I thought it’d make for a good post here on Efficient WAHM because it is pretty efficient to make.

There are two options you can use to make this taco salad. One is for immediate consumption and the other is for toting to parties and such.

What you need:

2 lbs. ground beef

Mrs. Dash Extra Spicy Seasoning to taste

Garlic Powder to taste

Black Pepper to taste

1 head iceburg lettuce, chopped

1 large chopped onion

1 green bell pepper, chopped

1 small pkg. cherry or grape tomatoes

1 pkg. or 1 lb. of shredded cheddar cheese

Black olives, optional

Catalina Salad Dressing

Doritos

Your favorite salsa

Sour cream

What you do:

Brown the ground beef; while it’s cooking add the Mrs. Dash, the Garlic Powder and the black pepper; drain the excess grease off

Here’s where the options come in:

For immediate consumption: set the cooked ground beef aside to cool slightly. In a large salad bowl, combine the lettuce, tomatoes, onions, bell pepper and black olives. Then add the meat, shredded cheese and Doritos, toss lightly. Each individual can add their desired amount of Catalina dressing, or top with salsa and sour cream. Personally, I prefer the Catalina and to top it with salsa and sour cream, but everyone does it differently.

To tote to a party: after the ground beef is cooked and drained, place it in a storage container for easy toting. Go ahead and toss the lettuce, tomatoes, bell pepper, onions, and black olives together in the bowl you intend to serve the taco salad from. Cover and refrigerate until ready to transport. Once you’re at your destination, then combine the meat with the salad and Doritos. Set the Catalina, salsa and sour cream by the taco salad and be sure to inform the party goers to dress up their salad as desired.

Hope you enjoy it! If you try it, leave a comment and let me know how it worked for you. Also if you have any variations you’d like to share, leave them too!

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5 Favorite Ice Cream Recipes

Posted on02. Dec, 2009 by Mary Lutz.

Whether it’s in the middle of July or the middle of December, everyone loves ice cream. It’s cool, refreshing and oh so delicious. But nothing is better than homemade ice cream! Here are a five favorites quick and easy to make.

Lemon Ade Ice Cream

What You Need:

4 C whipping cream

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) can frozen lemonade concentrate, thawed

5 drops yellow food coloring

How to Make It:

Place the whipping cream into a medium size bowl.

Add the milk and lemonade to the bowl.

Place the food coloring into the mixture.

Blend until all the ingredients are incorporated together well.

Pour the mixture into a 5 qt. freezer canister of the ice cream maker.

Freeze according to the directions on the ice cream maker.

Ripen for about 4 hours.

Makes 16 servings

It doesn’t get any easier than this. You may leave out the food coloring or adjust it to the desired color you are looking for. This recipe works for a 4 or 5 qt. canister.

Fruited Tea Ice Cream

What You Need:

1 (12 oz.) can evaporated milk

1/2 C of sugar

3 fruit flavored tea bags

1/2 pint whipping cream

1/2 t vanilla

How to Make It:

Pour the evaporated milk into a saucepan and place over medium heat.

Add the sugar and stirring constantly cook the mixture for 3 minutes or until the sugar has dissolved.

Continue to heat the mixture for 1 minute or until it just begins to simmer.

Remove the pan from the heat and add the tea bags.

Let the mixture stand for 5 minutes.

Remove and discard the tea bags.

Cover the pan and refrigerate 2 hours or until well chilled.

Stir the whipping cream and vanilla into the chilled mixture.

Place the mixture into an ice cream maker and freeze as directed by the manufacturer.

Allow the ice cream to ripen for 4 hours.

Makes 1 quart

After the tea milk mixture steeps for 5 minutes taste it to see if it’s strong enough. If not add another tea bag and steep an additional 3 minutes. To use loose tea add 3 T to the hot milk mixture and allow the mixture to steep 5 minutes. Strain the mixture through a fine sieve over a bowl pressing the liquid from the tea leaves with a wooden spoon.

Double the Nuts Ice Cream

What You Need:

1/2 C sugar

1/4 t salt

1 C of milk

3 egg yolks, beaten

1 T vanilla

2 C whipping cream, chilled

1/2 C pistachios, chopped

1/2 t almond extract

1/2 t green food coloring

How to Make It:

Dump the sugar into a heavy duty saucepan.

Sprinkle the salt over the sugar.

Pour the milk into the saucepan and stir to combine.

Add the egg yolks and stir until all the ingredients are combined together well.

Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.

Remove the pan from the stove and allow the mixture to cool to room temperature.

Stir the vanilla into the cooled mixture.

Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.

Place 2 bowls in the refrigerator to chill.

Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.

Spoon the partially frozen ice cream mixture into the second chilled bowl.

Beat with the mixer on medium speed until smooth.

Fold the whipped cream into the mixture well.

Add the pistachios, the almond extract and the food coloring blending well.

Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.

Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla, whipping cream, pistachios, extract and food coloring blending them in well. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

Nutty Brittle Ice Cream

What You Need:

1/2 C sugar

1/4 t salt

1 C of milk

3 egg yolks, beaten

1 T vanilla

2 C whipping cream, chilled

1 C of peanut brittle, crushed

How to Make It:

Dump the sugar into a heavy duty saucepan.

Sprinkle the salt over the sugar.

Pour the milk into the saucepan and stir to combine.

Add the egg yolks and stir until all the ingredients are combined together well.

Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.

Remove the pan from the stove and allow the mixture to cool to room temperature.

Stir the vanilla into the cooled mixture.

Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.

Place 2 bowls in the refrigerator to chill.

Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.

Spoon the partially frozen ice cream mixture into the second chilled bowl.

Beat with the mixer on medium speed until smooth.

Fold the whipped cream into the mixture well.

Add the crushed peanut brittle and blend in well.

Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.

Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla, whipping cream and peanut brittle and blend in well. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

Candy Pecan Butter Ice Cream

What You Need:

3 T of butter, divided

1 C pecans, chopped coarse

1/2 C sugar

4 C of half and half

2 C brown sugar, packed

1 T vanilla

4 C of whipping cream

How to Make It:

Line a cookie sheet completely with foil.

Butter the foil well with 1 T of the butter and set aside.

Place the remaining butter into a skillet place over medium heat.

Stir in the pecans and sugar.

Stirring constantly, cook the mixture for 7 minutes or until the sugar has completely melted and turned brown.

Spread the mixture evenly onto the prepared cookie sheet.

Separate the pecans into cluster and allow the mixture to cool to room temperature.

Once cooled break the clusters into small chunks.

Pour the half and half into a large mixing bowl.

Add the brown sugar and vanilla and stir until the brown sugar has completely dissolved.

Gently stir in the whipping cream.

Pour the cream mixture into the ice cream maker’s freezer canister.

Freeze according to the direction for the ice cream maker.

Stir in the pecan chunks then allow the ice cream to ripen for 4 hours.

Makes 16 servings

With the double cream this ice cream will be smooth and creamy and taste just as good as any gourmet style ice cream. Serve it by itself or over a butterscotch or brownie square for dessert.

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