Pudding Icing/filling
Mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in 8 oz. of Cool Whip.
A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!
Sunday, September 29, 2013
7 Up Biscuits
So easy and soooo good!
7 Up Biscuits
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,
7 Up Biscuits
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,
Tips for Freezing.....just about everything
THINGS YOU CAN FREEZE TO SAVE TIME & MONEY! What's in your freezer?
CHEESE: You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.
Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.
HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!
FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.
If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!
RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.
PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.
CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!
TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.
PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!
FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.
PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.
MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.
COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.
SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.
BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.
SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning.
You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze. In the morning, grab out of the freezer, microwave, and enjoy.
POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.
MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.
JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.
BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.
Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.
BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.
TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.
DICED VEGGIES: Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.
HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.
EGGS: Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.
SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.
LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.
HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.
MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.
HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!
FISH STICKS: Forget those tasteless sticks in the blue box. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags.
HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.
CHEESE: You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.
Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.
HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!
FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.
If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!
RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.
PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.
CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!
TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.
PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!
FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.
PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.
MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.
COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.
SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.
BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.
SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning.
You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze. In the morning, grab out of the freezer, microwave, and enjoy.
POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.
MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.
JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.
BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.
Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.
BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.
TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.
DICED VEGGIES: Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.
HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.
EGGS: Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.
SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.
LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.
HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.
MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.
HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!
FISH STICKS: Forget those tasteless sticks in the blue box. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags.
HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.
Peanut Butter Balls
No Bake Peanut Butter Balls
18 oz. jar of creamy or chunky peanut buter - I prefer creamy
16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or chocolate candy melts or 12 oz. semi-sweet chocolate chips & 2 tsp. shortening
In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly.
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping.
Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.
18 oz. jar of creamy or chunky peanut buter - I prefer creamy
16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or chocolate candy melts or 12 oz. semi-sweet chocolate chips & 2 tsp. shortening
In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly.
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping.
Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.
Applesauce Bread
This is so simple to make, and you probably have all the ingredients on hand!!
Applesauce Bread
1/2 c. softened butter
1 large egg
1 1/2 t. baking soda
3/4 t. nutmeg
1 c. sugar
1 1/2 c. of flour
1 t. ground cinnamon
1/2 t. kosher salt
1 1/2 c. applesauce
1 t. vanilla
In a large bowl, first blend together the butter, egg, & sugar.
Then add the flour, baking soda, spices, & salt.
After it starts to form a crumbly dough, pour in the applesauce and mix together.
I used two small loaf pans, pouring mixture evenly into both.
Spray 2 small loaf pans with cooking spray.
Bake at 350 degrees for about 40 minutes.
Applesauce Bread
1/2 c. softened butter
1 large egg
1 1/2 t. baking soda
3/4 t. nutmeg
1 c. sugar
1 1/2 c. of flour
1 t. ground cinnamon
1/2 t. kosher salt
1 1/2 c. applesauce
1 t. vanilla
In a large bowl, first blend together the butter, egg, & sugar.
Then add the flour, baking soda, spices, & salt.
After it starts to form a crumbly dough, pour in the applesauce and mix together.
I used two small loaf pans, pouring mixture evenly into both.
Spray 2 small loaf pans with cooking spray.
Bake at 350 degrees for about 40 minutes.
Chocolate Suicide
Chocolate Suicide
Cookie dough on bottom of 9x13
Oreo arranged in the middle
brownie batter poured over the top.
Bake at 350 until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!
Cookie dough on bottom of 9x13
Oreo arranged in the middle
brownie batter poured over the top.
Bake at 350 until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!
Mexican Pizza
MEXICAN PIZZA by: Fit to be Skinny and Fabulous
This only makes 1 tortilla size pizza so if you are making for several, be sure to double or triple your recipe!
Approx 1/2 lb. ground beef or ground turkey
1/2 T. taco seasoning
1/4-1/2 c. re fried beans
1/4-1/2 c. salsa ( jarred or homemade)
1/4-1/2 c. shredded cheddar cheese (or your desired flavor)
2 - flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.
This only makes 1 tortilla size pizza so if you are making for several, be sure to double or triple your recipe!
Approx 1/2 lb. ground beef or ground turkey
1/2 T. taco seasoning
1/4-1/2 c. re fried beans
1/4-1/2 c. salsa ( jarred or homemade)
1/4-1/2 c. shredded cheddar cheese (or your desired flavor)
2 - flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.
Wisconsin Cheese Soup
Wisconsin Cheese Soup
1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
In a small saucepan over medium−high heat, combine
carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from
heat, and set aside.
In a large saucepan, cook onion in butter over medium
heat until onion is translucent. Stir in flour and pepper;
cook 1 minute. Stir in milk. Bring to a boil, then stir
in cheese until melted. Stir in reserved vegetables and
cooking liquid. Heat through, and serve.
1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
In a small saucepan over medium−high heat, combine
carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from
heat, and set aside.
In a large saucepan, cook onion in butter over medium
heat until onion is translucent. Stir in flour and pepper;
cook 1 minute. Stir in milk. Bring to a boil, then stir
in cheese until melted. Stir in reserved vegetables and
cooking liquid. Heat through, and serve.
Crazy Good Casserole
CRAZY GOOD CASSEROLE
4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste
Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste. While chicken is cooking, prepare pasta according to directions. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into sprayed baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste
Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste. While chicken is cooking, prepare pasta according to directions. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into sprayed baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
Ice Proofing.....for car windows
Hate scraping ice off your car windows?
Ice Proofing for Car Windows
2/3 Vinegar
1/3 water
Just spray on windows and ice will melt away!
Ice Proofing for Car Windows
2/3 Vinegar
1/3 water
Just spray on windows and ice will melt away!
Tuesday, September 24, 2013
Holy Cow Cake
Holy Cow Cake
Chocolate Cake Mix, baked as directed
14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.
Chocolate Cake Mix, baked as directed
14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
8 oz. cream cheese, softened
12 oz. Cool Whip
Prepare and bake cake as directed on package.
Meanwhile, blend caramel and sweetened condensed milk.
After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.
Pour caramel mixture over cake.
Crush candy bars and sprinkle half of them over the warm cake. Chill.
Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.
Sprinkle with remaining candy.
Monday, September 23, 2013
Easy Cookies
Horseshoe Bend Relief Society Activity
Easy Cookies
1 c. peanut butter
1 c. sugar
1 egg
Mix ingredients. Scoop into
small balls. Place on ungreased cookie
sheet. Bake at 400 for 10 minutes.
EXTRAS: Dot each cookie with
chocolate chips. Flash freeze formed
cookies, pack in a freezer bag to bake later.
Apple Pear Cucumber Salad & Dressing
South Slope Relief Society Newsletter by Ivy Snow
Apple Pear Cucumber Salad
Dressing: mix
together and set aside.
2 T.
fresh dill, chopped (or 2 t. dried)
2 T.
apple cider vinegar
1/2 t.
brown sugar
4 T.
extra virgin olive oil
2 tart apples, crunchy (Gala, Pink Lady, Braeburn)
1 pear
(Anjou, Bartlett, etc.)
1 seedless
cucumber (or seeded)
1 small
sweet onion
Core and slice apples and
pears into thin slices, leaving skin on for color and flavor.
Slice cucumber into rounds
(if using cucumber with seeds, cut in half lengthwise, scrape out seeds, and
cut into half moon slices). If cucumber
is waxed, peel it; otherwise leave skin on.
Slice onion any way you
like. Add all to bowl with dressing and
toss to coat.
Honey Lime Enchiladas
East Valley RS Activity, recipe shared by Autum & Analyn John
Honey Lime
Enchiladas
1/3 c. honey
1 T. chili powder
1/3 c. lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 c. green enchilada sauce, divided
6 c. grated Monterey Jack Cheese, divided
10 8” flour tortillas
1 c. fat free half & half
Whisk together in large bowl:
honey, chili powder, lime & garlic.
Add the chicken and stir to coat.
Cover the bowl with plastic wrap and marinate in fridge for at least 1
hour. Remove the chicken from the
marinade and place in large bowl. Save
the marinade and set aside for later.
Spray a 9x13 baking dish and spread ½ cup of enchilada sauce over the
bottom.
Add to marinated chicken, 5 cups of grated cheese and stir together. Spoon
about ¾ c. of the chicken/cheese mixture down the center of each tortilla. Roll up tortillas and place seam side down in
baking dish.
In the bowl with marinade, add remaining enchilada sauce, and half
& half, whisk together. Pour over
enchiladas and sprinkle with 1 cup of grated cheese .
Bake at 350 until cheese has melted and the top is lightly brown, about
30 minutes.
Sunday, September 22, 2013
Apple Upside Down Cake
http://www.kingarthurflour.com/recipes/apple-upside-down-cake-recipe
Apple Upside Down Cake
topping
2 medium apples
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup or maple syrup
cake
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 large apple, peeled and finely chopped
3/4 cup chopped pecans or walnuts, optional
1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5) Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.
6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
7) Mix the flour with the baking soda, and stir it into the batter.
8) Add the chopped apple and nuts, and mix until just blended.
9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
or step by step photos
topping
2 medium apples
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup or maple syrup
cake
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 large apple, peeled and finely chopped
3/4 cup chopped pecans or walnuts, optional
1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5) Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.
6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
7) Mix the flour with the baking soda, and stir it into the batter.
8) Add the chopped apple and nuts, and mix until just blended.
9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
Apple Raisin Muffins
Recipe from Paula Deen's Show: Paula's Home Cooking
1 cup water
2 cups sugar
2 cups grated apples
2 cups raisins
1 cup (2 sticks) butter
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
2 teaspoons baking soda
31/2 cups all-purpose flour
Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.
In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake at 350 for 15 minutes.
Note: Extra muffins can be stored in a re-sealable freezer bag
Red Velvet Cheesecake
Red Velvet Cheesecake
Cheesecake layer
16 oz. cream cheese, at room temperature
2/3 c. sugar
pinch of salt
2 large eggs
1/3 c. sour cream
1/3 c. heavy whipping cream
1 t. vanilla
RED VELVET CAKE:
2 1/2 c. flour
1 1/2 c. sugar
3 T. cocoa r
1 1/2 t. baking soda
1 t. salt
2 large eggs, at room temperature
1 1/2 c. oil
1 c. buttermilk
1/4 c. (two 1-ounce bottles) red food coloring
2 t. vanilla
2 t. white vinegar
CREAM CHEESE FROSTING:
2 1/2 c. powdered sugar, sifted lightly to remove any lumps
16 oz. cream cheese, at room temperature
1/2 c. butter, at room temperature
1 T. vanilla
Preheat oven to 325 degrees. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan.
Prepare the cheesecake layer:
In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared 9" spring form pan. Set the spring form pan into a roasting pan in the pre-heated oven. Carefully pour hot water into the roasting pan, enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake at 325 for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely, for several hours- or overnight.
Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two sprayed 9-inch round metal baking pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).
Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, with white chocolate shavings.
Cheesecake layer
16 oz. cream cheese, at room temperature
2/3 c. sugar
pinch of salt
2 large eggs
1/3 c. sour cream
1/3 c. heavy whipping cream
1 t. vanilla
RED VELVET CAKE:
2 1/2 c. flour
1 1/2 c. sugar
3 T. cocoa r
1 1/2 t. baking soda
1 t. salt
2 large eggs, at room temperature
1 1/2 c. oil
1 c. buttermilk
1/4 c. (two 1-ounce bottles) red food coloring
2 t. vanilla
2 t. white vinegar
CREAM CHEESE FROSTING:
2 1/2 c. powdered sugar, sifted lightly to remove any lumps
16 oz. cream cheese, at room temperature
1/2 c. butter, at room temperature
1 T. vanilla
Preheat oven to 325 degrees. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan.
Prepare the cheesecake layer:
In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared 9" spring form pan. Set the spring form pan into a roasting pan in the pre-heated oven. Carefully pour hot water into the roasting pan, enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake at 325 for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely, for several hours- or overnight.
Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two sprayed 9-inch round metal baking pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).
Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, with white chocolate shavings.
Good to know Stuff.......
1. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
2. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
3. Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
4. Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
5. To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
6. For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
7. Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
8. Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
9. Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
10. Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
11. Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
12. Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
13. Newspaper weeds away
Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go. Cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
14. Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
15. No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.
16. Squirrel Away!
To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
17. Flexible vacuum
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
18. Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... guess what! ... static is gone.
19. Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. (Or spray the measuring cup or spoon with Pam before using)
20. Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth!
21. Re-opening envelopes
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
22. Conditioner
Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.
23. Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!
24. Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!
25. Dryer Filter
Even if you are very diligent about cleaning the lint filter in your dryer it still may be causing you a problem. If you use dryer sheets a waxy build up could be accumulating on the filter causing your dryer to over heat. The solution to this is to clean your filter with with a toothbrush and hot soapy water every 6 months.
2. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
3. Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
4. Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
5. To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
6. For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
7. Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
8. Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
9. Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
10. Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
11. Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
12. Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
13. Newspaper weeds away
Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go. Cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
14. Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
15. No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.
16. Squirrel Away!
To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
17. Flexible vacuum
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
18. Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... guess what! ... static is gone.
19. Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. (Or spray the measuring cup or spoon with Pam before using)
20. Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth!
21. Re-opening envelopes
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
22. Conditioner
Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.
23. Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!
24. Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!
25. Dryer Filter
Even if you are very diligent about cleaning the lint filter in your dryer it still may be causing you a problem. If you use dryer sheets a waxy build up could be accumulating on the filter causing your dryer to over heat. The solution to this is to clean your filter with with a toothbrush and hot soapy water every 6 months.
Apple Crisp Pizza
A great dessert for Fall....and it is beginning to feel like FALL!!
Apple Crisp Pizza
Pastry for 9" single-crust pie
2/3 c. sugar
3 T. flour
1 t. Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
TOPPING:
1/2 c. flour
1/3 c, brown sugar
1/2 c. old-fashioned rolled oats
1 t. cinnamon
1/4 cu. butter, softened
DRIZZLE:
1/2 c. caramel topping
Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust completely covering it.
For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.
Apple Crisp Pizza
Pastry for 9" single-crust pie
2/3 c. sugar
3 T. flour
1 t. Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
TOPPING:
1/2 c. flour
1/3 c, brown sugar
1/2 c. old-fashioned rolled oats
1 t. cinnamon
1/4 cu. butter, softened
DRIZZLE:
1/2 c. caramel topping
Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust completely covering it.
For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.
Reeses Peanut Butter No Bake Bars
REESES PEANUT BUTTER NO BAKE BARS
1 c. butter, melted
2 c. graham cracker crumbs
1/4 c. brown sugar
1 3/4 c. powdered sugar
1 c. peanut butter
1/2 t. vanilla
11 oz. bag milk chocolate chips
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. Pour peanut butter mixture into a 9 x 13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes, stirring often. Spread chocolate over the peanut butter mixture. Refrigerate until set, about one hour. Cut & serve. Enjoy!
1 c. butter, melted
2 c. graham cracker crumbs
1/4 c. brown sugar
1 3/4 c. powdered sugar
1 c. peanut butter
1/2 t. vanilla
11 oz. bag milk chocolate chips
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. Pour peanut butter mixture into a 9 x 13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes, stirring often. Spread chocolate over the peanut butter mixture. Refrigerate until set, about one hour. Cut & serve. Enjoy!
Halloween Popcorn
Halloween Popcorn
2 bags microwave popcorn, popped or 1/2 c. popcorn, popped in hot air popper
1 bag candy corn
16-ounce package white chocolate bark
Halloween sprinkles
wax paper
Place the popped popcorn and candy corn in a very large bowl (you need plenty of room to stir the popcorn). Melt the white chocolate bark in the microwave in 30 second increments, stirring each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 15-30 minutes. Break into pieces. Serves 6-8.
2 bags microwave popcorn, popped or 1/2 c. popcorn, popped in hot air popper
1 bag candy corn
16-ounce package white chocolate bark
Halloween sprinkles
wax paper
Place the popped popcorn and candy corn in a very large bowl (you need plenty of room to stir the popcorn). Melt the white chocolate bark in the microwave in 30 second increments, stirring each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 15-30 minutes. Break into pieces. Serves 6-8.
Magically Clean Windows......
HERE'S A MAGICAL WAY TO CLEAN YOUR WINDOWS!!!
No drying is needed, and you won't have any spots or streaks on your window!
Mix together in a bucket or dish pan:
1/2 gallon warm water
1 Tablespoon of liquid "Jet Dry"
2-3 Tablespoons of liquid laundry detergent or dish washing soap
Spray your windows down with your hose to get them wet then wipe or brush on the solution onto your windows, then immediately hose it off. That’s all..... you are done. The remaining water just sheets off and you don't need to dry it off!
Laura Walker told me about this....I sure hope it works
No drying is needed, and you won't have any spots or streaks on your window!
Mix together in a bucket or dish pan:
1/2 gallon warm water
1 Tablespoon of liquid "Jet Dry"
2-3 Tablespoons of liquid laundry detergent or dish washing soap
Spray your windows down with your hose to get them wet then wipe or brush on the solution onto your windows, then immediately hose it off. That’s all..... you are done. The remaining water just sheets off and you don't need to dry it off!
Laura Walker told me about this....I sure hope it works
Chicken Cordon Bleu Casserole
A great casserole from Ellen Grunig....
Chicken Cordon Bleu Casserole
1 (6 oz) pkg. chicken stuffing mix
1 (10 3/4 oz) can cream of chicken soup
1 T. prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked or boiled and cut into bite-size pieces
3 c. fresh broccoli florets
2 c. cooked, chopped ham
6 slices of extra thin Swiss cheese
Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake at 375 for 35 to 40 minutes, until heated through.
Chicken Cordon Bleu Casserole
1 (6 oz) pkg. chicken stuffing mix
1 (10 3/4 oz) can cream of chicken soup
1 T. prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked or boiled and cut into bite-size pieces
3 c. fresh broccoli florets
2 c. cooked, chopped ham
6 slices of extra thin Swiss cheese
Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake at 375 for 35 to 40 minutes, until heated through.
Roasted Ranch Potatoes
Roasted Ranch Potatoes
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Mix together in a large bowl; the ranch dressing, cheese, bacon. dill and scallions. Stir in the potatoes. Sprinkle generously with salt and pepper.
Spoon into a greased 9 x 13 baking dish. Cover with foil.
Bake at 350 for 60 minutes. Stir gently halfway through baking.
Raise oven temperature to 400 degrees. Remove foil so potatoes brown nicely. Stir and Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with sour cream if desired.
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Mix together in a large bowl; the ranch dressing, cheese, bacon. dill and scallions. Stir in the potatoes. Sprinkle generously with salt and pepper.
Spoon into a greased 9 x 13 baking dish. Cover with foil.
Bake at 350 for 60 minutes. Stir gently halfway through baking.
Raise oven temperature to 400 degrees. Remove foil so potatoes brown nicely. Stir and Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with sour cream if desired.
Crock pot Scalloped Potatoes
Steve loves scalloped potatoes....
Crock Pot Scalloped Potatoes
6 large potatoes, sliced
1 small onion, diced
8 slices bacon, uncooked diced
2 cups shredded cheddar cheese
1 (10 1/2 ounce) can cream of chicken soup
Place half of the sliced potatoes in bottom of crock pot.
Top with half of the onions cheese and bacon.
Repeat layers in order.
Top with cream of chicken soup.
Cook on low for 8 to 10 hours.
Crock Pot Scalloped Potatoes
6 large potatoes, sliced
1 small onion, diced
8 slices bacon, uncooked diced
2 cups shredded cheddar cheese
1 (10 1/2 ounce) can cream of chicken soup
Place half of the sliced potatoes in bottom of crock pot.
Top with half of the onions cheese and bacon.
Repeat layers in order.
Top with cream of chicken soup.
Cook on low for 8 to 10 hours.
Baked Broccoli
I got this recipe from Ellen Grunig.
Baked Broccoli
Preheat oven to 375°
Chop a head of broccoli
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, in a ziploc bag. Shake it up.
Spread out on cookie sheet, and sprinkle with salt & pepper.
Place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!
Baked Broccoli
Preheat oven to 375°
Chop a head of broccoli
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, in a ziploc bag. Shake it up.
Spread out on cookie sheet, and sprinkle with salt & pepper.
Place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!
Wednesday, September 11, 2013
Spaghetti Pie
Marcia sent me this recipe from her daughter, Laurie. It is one of her favorites.
Spaghetti Pie
6 oz pkg noodles cook as directed, drain and add:
2 T. butter
1/3 c. parmesan cheese
2 eggs
mix together and form as crust into 10" pie plate
top with
1 c. cottage cheese on top of noodles
Sauce
1 lb. hamburger
1/2 onion
1/4 c. green pepper
1 clove garlic
1 can diced tomatoes
1 6 oz. tomato sauce
1 t. sugar
1 t. oregano
Mix together and pour over cottage cheese
Bake 350 for 20 mins.
Top with 1/2 cup mozzarella cheese and bake 5 mins more.
Spaghetti Pie
6 oz pkg noodles cook as directed, drain and add:
2 T. butter
1/3 c. parmesan cheese
2 eggs
mix together and form as crust into 10" pie plate
top with
1 c. cottage cheese on top of noodles
Sauce
1 lb. hamburger
1/2 onion
1/4 c. green pepper
1 clove garlic
1 can diced tomatoes
1 6 oz. tomato sauce
1 t. sugar
1 t. oregano
Mix together and pour over cottage cheese
Bake 350 for 20 mins.
Top with 1/2 cup mozzarella cheese and bake 5 mins more.
Layered Summer Fruits...with lime dressing
Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
2. In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
3. Serve immediately, or cover and refrigerate up to 2 hours before serving.
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
2. In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
3. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Chocolate Snack Cake.....with Perfectly Chocolate Frosting
Chocolate Snack Cake from: Taste of Home
CAKE
1 c. boiling water
1/4 c. butter, softened
1 egg
1 t. vanilla extract
1 c. all-purpose flour
1 c. sugar
3 T. baking cocoa
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
Confectioners' sugar
In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes.
Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 9 servings.
"PERFECTLY CHOCOLATE" FROSTING from Hershey Chocolate
1/2 c.butter or margarine
2/3 c. HERSHEY'S Cocoa
3 c. powdered sugar
1/3 c. milk
1 t. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
CAKE
1 c. boiling water
1/4 c. butter, softened
1 egg
1 t. vanilla extract
1 c. all-purpose flour
1 c. sugar
3 T. baking cocoa
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
Confectioners' sugar
In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes.
Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 9 servings.
"PERFECTLY CHOCOLATE" FROSTING from Hershey Chocolate
1/2 c.butter or margarine
2/3 c. HERSHEY'S Cocoa
3 c. powdered sugar
1/3 c. milk
1 t. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Caramel Oatmeal Bars
Caramel Oatmeal Bars
48 soft caramel-candy squares* ( I use my 6 minute caramels recipe and omit the heavy cream)
1/2 c. heavy cream
2 c. old fashioned rolled oats
2 c. flour
1 c. brown sugar
3/4 t. baking soda
1 t. salt
2 1/2 sticks butter, cut into small pieces
1 c. semisweet chocolate chips
Spray a 9-by-13- inch pan with cooking spray. *Put the caramels and cream in a small saucepan and cook over medium heat, stirring occasionally, until the caramels are well melted, about 5 minutes. Let cool.
Stir together the oats, flour,brown sugar, baking soda, and salt in a large bowl. Blend in the butter with a fork or until the mixture is coarse; press half of the mixture onto the lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack for about 5 minutes.
Sprinkle the crust with the chocolate chips and drizzle it with the caramel mixture. Top with the remaining crumb mixture and bake at 350 until golden, about 20 to 25 minutes. Let cool in the pan. Then cut into squares and serve.
48 soft caramel-candy squares* ( I use my 6 minute caramels recipe and omit the heavy cream)
1/2 c. heavy cream
2 c. old fashioned rolled oats
2 c. flour
1 c. brown sugar
3/4 t. baking soda
1 t. salt
2 1/2 sticks butter, cut into small pieces
1 c. semisweet chocolate chips
Spray a 9-by-13- inch pan with cooking spray. *Put the caramels and cream in a small saucepan and cook over medium heat, stirring occasionally, until the caramels are well melted, about 5 minutes. Let cool.
Stir together the oats, flour,brown sugar, baking soda, and salt in a large bowl. Blend in the butter with a fork or until the mixture is coarse; press half of the mixture onto the lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack for about 5 minutes.
Sprinkle the crust with the chocolate chips and drizzle it with the caramel mixture. Top with the remaining crumb mixture and bake at 350 until golden, about 20 to 25 minutes. Let cool in the pan. Then cut into squares and serve.
Pumpkin Doodle Cookies
Pumpkin Doodle Cookies
1 cup butter
1-1/2 cups sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2-2/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon ground cinnamon
In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.
1 cup butter
1-1/2 cups sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2-2/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon ground cinnamon
In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.
Laundry Detergent
Make Your Own Laundry Detergent - 6 ingredients, cost you about $28 a year, this recipe makes a batch that will last a year! Works in HE washers and with cold water too!
Ingredients -
1 (4 lb 12 oz) Box of Borax- Found in the detergent aisle
1 (3 lb 7 oz) Box of Arm & Hammer Super Washing Soda- Found in the detergent aisle
1 (3 lb) Container of OxyClean- Found in the detergent aisle. (This is optional but I highly recommend adding it)
2 (14.1 oz) Bars of Zote Soap- Found in the detergent aisle (we chose to do pink for the scent but the white would be just fine. You can also use Fels Naptha)
1 (4 lb) Box of Arm & Hammer Baking Soda- Found in the cooking aisle (You could also get two 2 lb box, we couldn’t find the larger 4lb box when we went)
1-2 (55 oz) Bottle of Purex Crystals Fabric Softener- or use 3-4 bottles of Scentsy Washer Whiffs. Scentsy washer whiffs are my top choice, (they smell out-of-this-world amazing – my favorite is Quiver), but when in a hurry, I opt for the Purex, (which can be found in the detergent aisle).
The hardest most time consuming part is grating the cheese soap. It looks like pink cheese….has anyone ever seen pink cheese? If you do not have a food processor you will need to use a typical hand grater. We would recommend using a large mixing bowl to grate into and using the fine side of the grater. Another option is to microwave the soap before hand. First, cut the bar into chunks or slices. Pop it into the microwave for about a minute. It will expand… a lot…but then it is dry and just crumbles into tiny bits! The hardest part is now over and all that’s left is to mix everything together. Use a very large bucket and take a layering approach to mix it easier. Take a small amount of each ingredient and layer it on top of each other, then grab a large mixing spoon and mixed it together. Do this about 5 times. This is so much easier than dumping all the ingredients in at once and then trying to u it well. This batch makes A TON! Now for probably the best part…you only need 1-2 Tablespoons per load depending on the size. Now here comes the stroke of genius, if you opted to put the Purex Crystals in your batch, you can scoop the detergent right into your bottle and use the cap as your measuring spoon. There are 3 lines on the side and the middle one is approximately 2 Tablespoons…genius right?
feel free to FOLLOW ME! I am always posting awesome stuff! www.sfolds.sbcrotator.com
Ingredients -
1 (4 lb 12 oz) Box of Borax- Found in the detergent aisle
1 (3 lb 7 oz) Box of Arm & Hammer Super Washing Soda- Found in the detergent aisle
1 (3 lb) Container of OxyClean- Found in the detergent aisle. (This is optional but I highly recommend adding it)
2 (14.1 oz) Bars of Zote Soap- Found in the detergent aisle (we chose to do pink for the scent but the white would be just fine. You can also use Fels Naptha)
1 (4 lb) Box of Arm & Hammer Baking Soda- Found in the cooking aisle (You could also get two 2 lb box, we couldn’t find the larger 4lb box when we went)
1-2 (55 oz) Bottle of Purex Crystals Fabric Softener- or use 3-4 bottles of Scentsy Washer Whiffs. Scentsy washer whiffs are my top choice, (they smell out-of-this-world amazing – my favorite is Quiver), but when in a hurry, I opt for the Purex, (which can be found in the detergent aisle).
The hardest most time consuming part is grating the cheese soap. It looks like pink cheese….has anyone ever seen pink cheese? If you do not have a food processor you will need to use a typical hand grater. We would recommend using a large mixing bowl to grate into and using the fine side of the grater. Another option is to microwave the soap before hand. First, cut the bar into chunks or slices. Pop it into the microwave for about a minute. It will expand… a lot…but then it is dry and just crumbles into tiny bits! The hardest part is now over and all that’s left is to mix everything together. Use a very large bucket and take a layering approach to mix it easier. Take a small amount of each ingredient and layer it on top of each other, then grab a large mixing spoon and mixed it together. Do this about 5 times. This is so much easier than dumping all the ingredients in at once and then trying to u it well. This batch makes A TON! Now for probably the best part…you only need 1-2 Tablespoons per load depending on the size. Now here comes the stroke of genius, if you opted to put the Purex Crystals in your batch, you can scoop the detergent right into your bottle and use the cap as your measuring spoon. There are 3 lines on the side and the middle one is approximately 2 Tablespoons…genius right?
feel free to FOLLOW ME! I am always posting awesome stuff! www.sfolds.sbcrotator.com
Halloween Pumpkin Carving Info
With Halloween coming up, you might want to know this.....
After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use a 1 tsp:1 gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down), add 2 tablespoon of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkin to keep it looking fresh for weeks.”
♥✿´¯`*•.¸¸✿Happy Halloween♥✿´¯`*•.¸¸✿
After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use a 1 tsp:1 gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down), add 2 tablespoon of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkin to keep it looking fresh for weeks.”
♥✿´¯`*•.¸¸✿Happy Halloween♥✿´¯`*•.¸¸✿
Andes Mint Cookies
Super easy, only 4 ingredients
Andes Mint Cookies
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes.
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html?showComment=1323739192245
Andes Mint Cookies
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes.
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html?showComment=1323739192245
Chocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies Makes 36 cookies
1 c. (2 sticks) Butter, softened
3/4 c. Brown Sugar
1/4 c. White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 t. Vanilla Extract
2 1/4 c. All-Purpose Flour
1 t. Baking Soda
12 oz Milk Chocolate Chips
Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake at 375 for 9-10 minutes. Remove from oven and cool.
1 c. (2 sticks) Butter, softened
3/4 c. Brown Sugar
1/4 c. White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 t. Vanilla Extract
2 1/4 c. All-Purpose Flour
1 t. Baking Soda
12 oz Milk Chocolate Chips
Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake at 375 for 9-10 minutes. Remove from oven and cool.
Pumpkin Cake
Pumpkin Cake
1 box yellow cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
14 oz. can sweetened condensed milk (fat free is ok)
1 box yellow cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
14 oz. can sweetened condensed milk (fat free is ok)
8 oz. tub cool whip (lite is ok)
½ bag Heath Bits
Caramel Sundae Sauce (as much as you want)
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
Remove cake from oven and let cool for about 10 minutes after baking.
Using the end of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
½ bag Heath Bits
Caramel Sundae Sauce (as much as you want)
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
Remove cake from oven and let cool for about 10 minutes after baking.
Using the end of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
Refrigerate for 30 minutes.
Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top.
Refrigerate for 3-4 hours, or overnight
Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top.
Refrigerate for 3-4 hours, or overnight
Chocolate Zucchini Cake.....with Brown Sugar Streusel
- 1/2 c. butter (can substitute applesauce)
- 1/3 c. coconut oil (can substitute canola or vegetable oil)
- 1 3/4 c. granulated sugar
- 2 large eggs
- 1 t. vanilla extract
- 1/2 c. buttermilk
- 2 c. all-purpose flour
- 1/2 c. cocoa powder
- 1/2 t. baking powder
- 1 t. baking soda
- 1/2 t. ground cinnamon
- 1/2 t. salt
- 2 c. shredded zucchini
- 1/2 c. sliced almonds
- 1 c. chocolate chips
- 1/4 c. packed light brown sugar
Chocolate Zucchini Cake with Brown Sugar Streusel
Cake:
Topping:
- Preheat the oven to 325 degrees F. Spray a 9X13-inch pan with cooking spray and set aside.
- In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
- Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
- Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
- Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).
Colossal Caramel Apple Trifle
Colossal Caramel Apple Trifle
1 package yellow cake mix (regular size)
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).
Recipe By tasteofhome.com
1 package yellow cake mix (regular size)
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).
Recipe By tasteofhome.com
Cracker Barrel chicken n' dumplins
Cracker Barrel chicken n' dumplins
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup buttermilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done
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2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup buttermilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done
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