Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Eighth Anniversary and Two Books May 19, 2020

Hi friends!

Today, May 19, 2020, is the eighth anniversary of our blog, I cannot believe it!

I hope all of you are doing well. Living in lockdown is something that we will not soon forget; we have had to adapt, and I believe, that we are doing a great job, considering the circumstances we find ourselves in at this unforgettable time.

I do not have a recipe for you today, rather, I have a writing update. Later this year, I will be publishing two books!



The first book is a novel entitled: ‘Imprisoned Hearts’, it is the second book in ‘The Hidden Hearts Series’.

Keynote:

When two teenagers agree to start a relationship, their problems and secrets threaten to ruin the new love they have found, can their love survive with the struggles they find?



If you have not read my first book, check it out, it is entitled: ‘Fevered Hearts’, it is a clean romantic suspense novel.
https://www.amazon.com/Fevered-Hearts-Book-Hidden-ebook/dp/B07JP94346



The second book is for children, it is entitled: ‘Nigel and The Festival of Flames’.

Keynote:

Nigel is competing in The Festival of Flames, but he is smaller than the other dragons and does not think he can throw his flames in the sky; will Nigel be victorious and win The Festival of Flames?



I cannot wait for you to read these books! I will post the links as soon as they are published.

I know Times are tough, but we can do this!

Stay safe! God bless!
 

Activities For Kids! March 23, 2020

Friends,

If you have children, I am sure you are going crazy during lockdown from the
Corona Virus, COVID-19.

Right now, you are super parents: working from home, trying to get your kids
to do their school work, and keeping your home running. When you are tired
of the video games and screen time, you probably think: “What am I going to
do to keep them entertained?”

Here are some fun activities that I have compiled, special thanks must go to
my friends who have shared their recipes with me or on social media. Due to
COVID-19 making shopping more challenging, I hope you are able to find, or
have the ingredients to make the following recipes.



*Kari’s Edible Play Dough

1 cup plain yogurt

1 cup ish of cornstarch

Food coloring

Mix the yogurt and food coloring together, then mix in the corn starch until
the play dough is as thick as you want. Play and eat to your hearts content.
Store in the refrigerator.

I followed a Facebook post where Kari asked for ideas to keep her kids
entertained, here are some great ideas someone posted in the comments:

1. Put shaving cream on your table and let them draw in it.

2. Dump baking soda on a baking sheet, get eye droppers to put colored
vinegar on it, and watch it bubble.

3. Put acrylic paint in a baggie, seal it, tape it down to your table, and
let them draw on it.

4. Get a big bowl and put water and dish soap in it and let them make
bubbles.

5. Color light Karo syrup with food coloring and then paint with it, it
looks like stained glass.



*Elizabeth’s Sidewalk Paint

Equal parts corn starch and water.

Then add food coloring.

Use paintbrushes and your imagination!



*Eileen’s Best Ever No-Cook Play Dough Recipe

2 cups plain flour (all purpose)

2 tablespoons vegetable oil (baby oil and coconut oil work too)

1/2 cup salt.

2 tablespoons cream of tartar.

1 to 1.5 cups boiling water (adding in increments until it feels just right)

gel food colouring (optional)

A few drops glycerin (my secret ingredient for stretch and shine!)

Mix everything together and play!



*Madelyn is a Special Education Teacher and she teaches visually impaired
and blind children, here are her ideas:

They could make edible necklaces, slime or kids love mini pizza.

Kids could also make cupcakes and take food coloring and decorate their own
couple of cupcakes stirring with a toothpick.

They can die Easter eggs using a bag:

Pour dry rice and put some food coloring in the bag. Then, roll the egg
around. They can make the eggs tactile using stickers as well.



*Faheem shared the following website which has wonderful activities for scout groups. https://www.scouts.org.uk/the-great-indoors/ *My ideas:

If you have pudding, eat and finger paint with it.

For chocolate pudding, try making cups of dirt (Quantities of each item are
up to you)

1. Fill your coffee mug/paper cup with chocolate pudding. Make chocolate pie
filling from the following link:
https://lewissisters.wordpress.com/2012/11/23/easy-chocolate-pie/ (Or use
the premade chocolate pudding cups for easier preparation).

2. Mix a few chunks of cookie in the pudding, optional.

3. Sprinkle cookie crumbs on top of the chocolate pudding so it is
completely covered.

4. Garnish with gummy worms. (watch out if you eat Gluten-Free)

5. Serve immediately or cover cups of dirt with Saran wrap and store in the
refrigerator until ready to eat. (You may want to hold off on adding the
cookie crumbs and gummy worms if the pudding is going to sit for a long time
or overnight).



Search for Wikki Stix (string covered in wax that you can mold) on Amazon;
kids can outline and color or paint around the Wikki Stix.

Play board games.

Draw on the sidewalk with ice cubes or sidewalk chalk.

Have dance parties and sing songs, play musical instruments.

Take a walk or hike. Jump rope, play hopscotch, or ride bicycles.

Cook and bake (There are plenty of recipes on the blog).

Build forts out of blankets or sheets.

Let the kids play in and color on boxes, as well as, make little towns for
their dolls, stuffed animals, or cars and other toys using boxes.

String beads onto pipe cleaners.

Write and perform plays. Write poetry. Read books. Write and illustrate stories. Aquariums and zoos are sharing videos each day to let us see their animals since they are closed to the public; a lot of museums are doing virtual tours as well.



Most of all, enjoy yourselves and stay safe!
 

Easy Way To Rehydrate Brown Sugar March 19, 2020

Hi everyone!
All I have to say about 2020 is, wow! None of us could have predicted the outbreak of COVID-19 (The Corona Virus). Wherever you are, we send you our love, and we pray that you are staying safe during this lockdown, which is so difficult, but necessary to stop the virus from spreading. Remember to wash your hands and check in with friends, family, and neighbors using technology.
Yesterday, our family endured three earthquakes; where we live, that is very unusual, luckily, there were no injuries. It took a two-hour workout, and baking banana muffins for me to relax. Here is the link to the muffin recipe.
https://lewissisters.wordpress.com/2018/09/05/banana-muffins/
When I had all of the ingredients ready to make the muffins, I discovered that my brown sugar was hard as a rock. Due to the already stressful situation, I was very irritated, and looked for a way to rehydrate the brown sugar quickly, which is what I want to share with you below.
1. Place your brown sugar in a microwave safe bowl.
2. Cover the bowl with a damp paper towel.
3. Microwave the brown sugar for 30 second intervals, until it is soft enough to break apart with a fork. be careful because the brown sugar will be hot; don’t heat the brown sugar too much, because it will melt.
4. When the brown sugar is soft, it is ready to be mixed into your batter!
I hope you are doing well!
God bless, stay safe!
 

‘Fevered Hearts’ is Available! October 30, 2018

Hey guys!
I don’t have a recipe for you, rather, I am thrilled to let you know that my debut novel ‘Fevered Hearts’ is live!
I can’t thank you enough for the support! You guys are incredible!
To brighten your day, pick up a copy of my clean, romantic, suspense novel and start reading!
I hope you enjoy!
Amazon link:

Archway Publishing Link:
https://www.archwaypublishing.com/Bookstore/BookSearchResults.aspx?Search=fevered%20hearts
Barnes and Noble Link:
https://m.barnesandnoble.com/w/fevered-hearts-macy-lewis/1129777819?ean=9781480868441

 

Fiesta Chicken April 16, 2018

This year has been crazy…But we’re back with a delicious recipe!

My sister found this delicious Mexican meal that you can make in your crock pot. It would be perfect for lunch or dinner. It is so easy to throw together; feel free to add other ingredients if you’d like. 😊

We served it over rice, but it would be delicious in a burrito, hard or soft taco shells, topping tortilla chips, and maybe even on a salad. The options are endless for this meal.

Give it a try, it is fantastic!

Fiesta Chicken

Layer in crock pot in the following order:

1 package frozen shredded chicken

1 Bag frozen corn

1 can black beans, drained

1 (8 oz) block cream cheese

1 packet fiesta ranch mix

Directions:

1 Layer everything in crock pot on high, for 4 hours.

2 Stir once cream cheese has melted which is usually about 2 or 3 hours.

3 Let it marinate 30 minutes to 1 hour; whatever you think it needs.

4 Serve over rice, make burritos, inside hard or soft taco shells, over tortilla chips, or topping salads.

Enjoy!

 

Luau Cake September 1, 2016

Filed under: Cakes,Dessert,Make Ahead Meals — lewissisters @ 9:45 pm

Hi!This month’s recipe is the cake we made for my niece’s birthday party last month. The theme of her party was luau, so my sister wanted to make a festive two layer cake (using four cakes in all) and keep the flavors really simple. To go along with the cake we had mixed fruit, a veggie tray and some chips. Our family enjoyed chatting with each other and watching my niece have fun with her new gifts; as well as, playing with her siblings and cousins.

This is our own recipe. We hope you like this colorful cake; have fun creating your own version!

 

Lewissisters Luau Cake!

 

1 yellow or white cake mix (regular or gluten free)

1 chocolate cake mix (regular or gluten free)

1 small box of chocolate pudding

1 small box of lemon pudding

Butter cream Frosting: (double the recipe for this cake)

1 stick butter, room temperature

1 tsp vanilla extract

2 cups powdered sugar

2 Tbsps milk, or more if needed

Food coloring, if desired

 

Directions for the cakes and puddings:

1. Grease a round 9 inch cake pan for the bottom cake and an 8 inch cake pan, trimming sides of the cake, (or a smaller cake pan) for the top cake.

2. Split your cake batters in half so you will have two chocolate and two white/yellow cakes.

3. Make the chocolate and white/yellow cake mixes according to the instructions on the boxes. Once the cakes are done baking, let them cool to room temperature.

4. In separate bowls, make the chocolate and lemon puddings according to the instructions on the boxes and set aside to thicken, about five minutes.

 

Butter cream Frosting:

1. In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is light and fluffy.

2. Add the vanilla extract; then slowly add the powdered sugar, with the mixer on low speed.

3. Add the milk and mix; followed by food coloring, if desired.

4. Then, mix the heck out of the frosting until it is the consistency and color you would like it to be. (If it is too runny, add more powdered sugar, if it is too thick, add more milk).

 

Assembling the cake:

1. On a serving plate, put one layer of the bigger cake down. (We used chocolate cake for the bottom layer).

2. Spread the chocolate pudding on top of the cake.

3. Add the second chocolate cake on top of the pudding.

4. Frost with a thin layer of frosting (a crumb coat) whatever color you would like. (We used yellow) and let it sit for a few minutes to set. When it has firmed up, finish spreading the remainder of the frosting all over the top and sides of the cake, so it is completely covered.

5. Put the first layer of the second smaller cake on top of the fully frosted bottom cake. (White cake)

6. Spread lemon pudding on top of the cake.

7. Put the final white cake on top of the pudding.

8. Put a crumb coating of frosting on top of this cake only, we used pink. And allow the cake to rest for a few minutes to set.

9. Frost the entire second cake with the remaining frosting and allow it to rest once more.

10. Decorate the cake however you want and enjoy! 

11. For storage, keep the cake in the refrigerator. You may have leftover pudding which is delicious by itself or topped with whipped cream.

 

Enjoy!

 

 

Lemon Bread July 20, 2016

Filed under: Breakfast,Dessert,Gluten Free,Make Ahead Meals,Quick Breads,Snacks — lewissisters @ 6:40 pm

Hi Everyone!This month’s recipe is a delicious Lemon quick bread. This recipe comes from one of my mom’s ward cookbook; I wrote it down a few years ago and recently ran across it. I decided the bread had to be this month’s recipe, because I love lemon in the summer time and my parents said it sounded amazing when I told them about it. The bread is almost like a pound cake, very lemony and delicious!

To make this bread gluten free I used gluten free flour. I also used regular milk, rather than almond milk; because I thought the almond milk would taste weird with the lemon. The recipe says the bread should sit 24 hours before eating, so the glaze can soak in. But my parents and I were not about to let this quick bread sit for 24 hours. Ha-ha The glaze is very delicious if you let it sit for the allotted time. 

Regarding the glaze… Be careful with how much lemon juice you use, I went a little overboard with the lemon juice and it was overpowering. When you squeeze the lemons watch out for seeds. And the glaze will soak all the way through the cake so it may not come out of the pan very well, even if you have greased it. I ran a knife around the edge of the bread and shook the pan as it sat up-side down on a plate. After several minutes of shaking the pan, the bread fell out.

I hope you give this easy delicious bread a try. It is fantastic when it is eaten warm and even better the next day.

 

 

Lemon Bread

1/3 cup melted butter

1 cup sugar

2 eggs

½ tsp almond extract

1 and 1/2 cups sifted flour (gluten free)

1 Tbsp grated lemon peel (one large lemon)

1 tsp baking powder

1 tsp salt

½ cup milk

Glaze:

3 Tbsps fresh lemon juice, a little more than one half slice of a large lemon

¼ cup powdered sugar

Directions:

1. Blend butter and sugar well, beat in eggs one at a time. Add almond extract.

2. Sift or mix dry ingredients together. Add dry ingredients to egg mixture alternately with the milk. Blend just until mixed.

3. Fold in lemon peel. Turn the batter into a greased loaf pan.

4. Bake at 325 degrees for 70 minutes, or until a toothpick comes out clean.

5. Glaze:

Mix fresh lemon juice and powdered sugar together; immediately spoon over baked hot loaf. (The glaze will soak all the way through the bread).

6. Cool for 10 minutes and remove from pan. Do not eat for 24 hours. (The bread is still wonderful if you eat it once it has slightly cooled)!

Enjoy!

 

Frozen Lemonade Squares Gluten Free! May 19, 2016

Filed under: Bars,Dessert,Gluten Free,Make Ahead Meals — lewissisters @ 7:23 pm

Happy fourth birthday to the blog!
I cannot believe the blog is four years old, time has flown by! As always I would like to thank you, our wonderful readers for following and sharing our posts. Welcome to any new readers! Just a heads up, we only post a few times a month so if you would like to be notified of our posts, sign up and notifications will be emailed to you.
19 May 2016 marks the end of my two year Church Service Mission for the Church of Jesus Christ of Latter-Day Saints, to see what I am talking about click the following link. I am sad to say goodbye to the friends I have made, but I am looking forward to the new adventures ahead.
https://lewissisters.wordpress.com/2015/05/19/reflections/
The recipe for this month is a delicious Frozen Lemonade Square. I wanted to forego the chocolate, “Gasp” and do something light and refreshing. I just love citrus fruit, it makes me happy! This dessert has a wonderful graham cracker crust; I love graham cracker crusts! My dad found gluten free graham cracker crumbs at our grocery store, making the recipe even easier to prepare.
We learned to spread the graham cracker crust in the bottom of the pan with your fingers to even it out. At first it won’t seem like enough crumbs; I was prepared to make more, but using your fingers to spread the crumb mixture will help. The mixture smells amazing!
Another reason I chose this recipe is because it is so fast to put together, absolutely no fuss. This dessert came from our ward Relief Society newsletter so I am not sure of the origin. We garnished our squares with some cool whip and graham cracker crumbs. Try other flavors like orange, lime, strawberry, etc.
I hope you enjoy this refreshing dessert!

FROZEN LEMONADE SQUARES

 

image1

9 graham crackers, finely crushed (or enough to equal about 1 and 1/4 cups crumbs), gluten free
1/3 cup margarine or butter, melted
1 quart (4 cups) frozen vanilla yogurt, softened
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup thawed cool whip
Fresh mint springs and lemon slices (optional)

Directions:
Mix graham crumbs and margarine. Press firmly onto bottom of ungreased 9 inch square pan.
Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
Freeze 4 hours or until firm. Cut into squares. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, or graham cracker crumbs if desired.
Makes 9 servings, 1 square each; jazz it up: serve with fresh raspberries.

Enjoy!

 

Funeral Potatoes Gluten Free April 1, 2016

Filed under: Aunt Debbie,Breakfast,Dinner,Gluten Free,Make Ahead Meals,Side Dishes — lewissisters @ 4:35 pm

Hi guys!
This recipe is from Aunt Debbie, it is another family favorite. It can be a side dish or a main course for breakfast, lunch, or dinner; it is like a warm hug, so comforting.
For as long as I can remember my mom has made these funeral potatoes (Relief Society Potatoes) as we call them, for our Christmas breakfast. Alongside the potatoes we have pumpkin bread, ham and fruit. These potatoes are very popular in the Church of Jesus Christ of Latter-Day Saints community; they are usually served at funerals, hence the name Funeral Potatoes, but I have no idea where this tradition began. There are hundreds of versions of this recipe; in fact, I can think of two recipes in our family. As I said previously, we love to have these potatoes as a side dish; one of our favorite meals is with Barbecue ribs. Below is our recipe for barbecue ribs.
https://lewissisters.wordpress.com/2016/01/04/bbq-ribs/
This year, the potatoes were a side dish for our Easter dinner which included ham and salad; it was delicious!
WE love to make the potatoes the night before we want to eat them and let them sit in the refrigerator. The longer they sit the better they are. To save on preparation time we use frozen hash browns rather than boiling and chopping our own potatoes. The gluten-free change of using Corn Flakes is something my parents and I absolutely love! I have posted the original recipe, with changes that we prefer.
Thanks for the recipe Auntie Deb!

Funeral Potatoes

  
6 medium potatoes pealed, cooked and cubed, or 1 bag of frozen cubed potatoes (We prefer using 1 bag of shredded hash browns)
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/3 cup chopped onion (if using dry onion flakes, do a little less than ¼ cup)
½ cup melted butter (save 2 Tbsps for breadcrumbs)
2 cups bread crumbs (crushed Corn Flakes)
Directions:
In a large bowl, using a spatula, mix together soup, sour cream, cheese, onions and melted butter. Mix well. Add potatoes and stir. Put mixture in an ungreased 9 X 13 casserole dish.
Crush Corn Flakes in a zip-lock bag. Combined bread crumbs/Corn Flakes with 2 Tbsps melted butter and sprinkle over potato mixture
Bake uncovered for 30 minutes at 350 degrees.
This meal is better made the night before and left in the fridge; it is fantastic as leftovers.

Enjoy!

 

Happy St. Patrick’s Day! March 17, 2016

Top of the morning to ya!
We would like to wish all of you a “Happy St. Patrick’s Day!”
I have never been to Ireland, so the following is a short list of things I love about the Emerald Isle: the landscape is so green and beautiful, shamrocks and castles, the accents are amazing, and traditional Irish music is fantastic. Being a drummer and lover of classic rock I cannot forget the bands U2, Thin Lizzie and Van Morrison; some great music right there!
On a side note, I am friends with one of Ireland’s Paralympian sprinters; fastest Paralympian in the world, Jason Smyth. He is the nicest guy.
If you would like to learn more about him, visit his website: http://www.jasonsmyth.ie lets help him get to Rio 2016. Jason won gold in Rio 2016, and continues to have great success at other events!

I hope you have a wonderful day!
The Lewissisters