Cooking with Pinterest

 

Pinterest has grown immensely popular of late and with good reason. It is a vast treasure trove of useful ideas, information and tips. I personally have found many helpful things there that I use everyday.

 A short disclaimer: While Pinterest is a great tool and resource, I must warn you that some Pinterest users do not have any qualms about posting things that should not be seen. As with any public site, there are occasionally some very offensive and inappropriate pins. People are carnal and that can not be helped. They are rare and if you are searching for recipes or crafts, etc., you are not likely to run into anything lewd or vulgar. Please use caution and discretion.                   

I love Pinterest. I probably spend more time there than I should, but there are just so many great, wonderful, neat ideas I’ve never thought of before and I need them! Well, maybe not need but I certainly enjoy looking through and finding ways of making life easier.

I (and Jacob!) have especially enjoyed all of the recipe pins and food inspirations that are available there. The possibilities seem endless. There are wonderful ideas for easy breakfasts, lunches, crockpot or oven suppers and snacks.

One of the neatest ideas I’ve seen and want to try is salad in a jar. I haven’t tried it yet but I plan to soon for some of Jacob’s work lunches.

Here are three recipes that we have tried lately from Pinterest pins:

Honey Garlic Pork Chops/Kabobs

30 Minute Rolls (recipe can be found on this blog)

Crockpot Italian Chicken

 

{My Recipe board}

 {My Desserts board}

Here are two things to remember and consider when pinning recipes:

1: Always, always, always go to the original pin’s source. You can do this usually by clicking on the pinned photo. Even if the recipe is included in the pin description and is fairly simple (or seems simple), always go to the source and double check everything before you begin cooking.

2: When you’ve tried a Pinterest recipe that you’ve pinned, go back to your pin and tell what you liked about it, if it was good and if you changed or added anything to the recipe. Your friends/followers will enjoy you sharing the recipe and will appreciate your comments about how you prepared it.

 

{Follow me on Pinterest}

Banana Nut Bread

I am not a banana eater. I liked them when I was younger but can live without them now. My husband loves bananas but he eats them in phases. The last several times I’ve bought bananas I’ve had several go bad. I would forget to freeze them for later use in smoothies or recipes or whatever.  Yesterday I had some reach that point where they either needed to be used or frozen because it was almost over for them.
I mentioned banana bread a couple of weeks ago to Jacob and he had been after me ever since to make some and yesterday was the day. It turned out so delicious and yummy and made the apartment smell heavenly.
 I can never wait for the bread to cool completely before diving in. I love it with butter and a tall glass of milk. Hope you enjoy this quick and easy recipe!
Banana Nut Bread
Preheat oven to 350 degrees F and grease and flour the bottom of a 9x5 inch loaf pan.
2 cups flour
1 cup sugar
1/2 t baking soda
2 t baking powder
1 t salt
1 c. chopped pecans
Mix together in a large bowl. Make a well in the center and set aside.
Stir together the following:
1/2 butter, melted
3 very ripe bananas, mashed (about 1 1/2 cups)
2 large eggs, lightly beaten
1/4 cup plain yogurt (optional)
1 t vanilla extract
Add to dry ingredients and stir until moistened. Pour into prepared loaf pan.
Bake at 350 for 1 hour-1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove loaf from pan and allow to cool completely on wire wrack. Yield: 1 loaf
This recipe can also be used to make muffins.

Peach Cobbler--from scratch

Last summer before I married, my mom and I canned and put up lots of vegetables. Hers were done in quarts, and mine were done in cute little pints. :) I put up mostly squash and green beans, but I also canned 12 quarts of peaches for peach cobblers. This made Jacob very happy and I finally made a cobbler a couple of weeks ago.

11 quarts of peaches, plus a jar of red plum jelly and bread-and-butter pickles

 Having the peaches canned takes so much work out of making a cobbler. All you have to do is open a jar and pour the peaches--syrup and all--into a pie crust.
 Below is the recipe I used. It's easy and fast--especially if you make your pie crust in a mixer. I use my KitchenAid mixer for just about everything.

Pie Crust for (2) 8 or 9 inch crusts:

2 1/4 c. all purpose flour
3/4 t. salt
1/2 c. shortening
2 T butter, cut into pieces
5-6 T cold water

Combine flour and salt in a mixing bowl. Cut in shortening and butter until mixture resembles small peas.
Add water, a little at a time, until ingredients are moistened and dough begins to hold together.
Divide dough in half. Pat each half into a ball and flatten slightly.
 Roll one portion out to use as bottom crust. Place in pie pan, pressing firmly against bottom and sides. Set aside. Roll out remaining portion and cut into strips (to be used for the lattice top) OR leave in one piece.

Pour 1 quart of canned peaches  (including all of the syrup) into crust. Sprinkle with cinnamon and sugar.

Lay strips of crust across top of pie to form a lattice top, OR place second whole crust on top and cut a few slits in the top. Either way, crimp or flute pie crust edges to seal.
Bake at 425*F for 20 minutes or until crust is golden brown. Serve warm with vanilla ice cream.

Whole Wheat Brownies

This is a great brownie recipe that my mom created. It uses 100% whole wheat flour, so you don’t feel quite as guilty indulging in them, but I wouldn't consider them a health food ;) They are wonderful with vanilla ice cream, or just by themselves with a big glass of milk. They can be made even healthier by using homemade butter, freshly ground flour, and fresh yard eggs…

Whole Wheat Brownies

1 c. butter, softened

2 c. sugar

5 eggs

½ c. cocoa

1 t. vanilla

1 c. whole wheat flour*

Cream together butter, sugar and eggs. Add remaining ingredients and pour in a 9inX13in baking pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.

You can also stir in nuts and chocolate chips when you add the flour.

*We normally use the Golden 86 or Prairie Gold varieties. White flour can also be used.