Thursday, November 20, 2014

I can't believe I found them.

I have had two strings of these bubble lights for years and I love them. . The liquid is heated up from the light which cause them to bubble. Mine are from the 50's, these are reproductions . I would of loved to find original one ( that work) but they are really hard to find.  Truth be told, I am happy to even find these. We bought three boxes, there are 7 bubble lights on each string.  I know I will probably end up buying more. Can't help myself.

 I was also excited to find the C9 Christmas string lights.


These are also reproductions of  The original 50 style of Christmas lights. They are softer then modern lights and have a light frosted look to them.  If your interested in them or other 50's style lights they are at  True Value. I am so looking forward to putting up my tree and hanging my new lights on it.

Monday, November 17, 2014

Jan's Turkey Brine Recipe.


Last year my friend Jan gave me a great brine recipe to try. The turkey turned out so awesome  I had to share. It's one of those recipes you just can't keep to yourself.


BRINE RECIPE:
1/2 cup salt and sugar to every gallon of water.
3 apples quartered
4 oranges quartered
sage leaves
thyme leaves
savory
rosemary
I don't measure the herds. I just cover the floor of the cooler with a thin cover of them .
Half a bottle of apple juice
Half a bottle of orange juice.
ice
None of theses amounts are written in stone.  ( Jan added mint to her's ,I didn't. ) It's all up to you and what you like.
I add all this to a clean cooler ,then add the bird. If it's a small bird you can use a 5 gallon bucket. Make sure to add enough ice to keep it cool . I brine mine the day before ( 24 to 30 hours ). Re add ice as needed.
When it was time to cook I added oranges and onions to the cavity and rubbed butter  on the flesh . I then mix butter with chopped rosemary and rubbed it all over the skin.. Throw it in a turkey baking bag and baked. Family loved it and asked for it again this year. 

Friday, November 14, 2014

Decedent Mint Hot Choclate



 I have been looking for a great hot chocolate recipe for a while now. I found one that was really good, but with a few tweaks it made a very delicious and decedent  Mint Hot Chocolate.  
  Recipe:  
4 c. nonfat dry milk powder
1 c. sugar
 1 c. non-dairy coffee creamer
2/3 c. cocoa powder
4 oz box of instant chocolate pudding
1 bag of Ande's mint chips.
Directions : mix well . Add 1/4 cup mix to 1 cup hot water or milk.
 Give on it's own or add to a basket with mini marshmallows and homemade cookies .  It would make a great gift for a friend.

The glass jar was $1 from the dollar store. The bells came as a set of two also from the dollar store . The ribbon I already had.
Or you can buy a plastic jar for just $1 add mini marshmallow ( in a plastic bag) on top of the Hot chocolate and you have a great little gift. Sorry picture is a little blurry.

Wednesday, November 12, 2014

Veterans Day Parade



Rick was asked to drive his vintage 1964 ford truck in the Veterans Day Parade. He said that gave him an excuse to spruce up the truck. Like he needed one. LOL
The truck camper shell was painted and the truck was given a good cleaning. Rick and Bob did a great job decorating the truck for the parade.
 I am very proud of my husband for his 21 years of service . My daughter severed 6 years  before she was hurt in Baghdad. She still serves by volunteering  at the VA. I am one proud mother.

Sunday, November 9, 2014

Christmas gift from the kitchen


 Last year I was helping my girls pack to move into their own apartment. That when I notice that they had keep all the gifts that I made for them for Christmas over the years.  Yet I could find little left that had been bought. When talking to friends they seem to remember the stuff people made rather then thing that were purchased.
So this year I decide to make homemade gifts instead of buying them. They seem to mean more to the person receiving them then something bought from the store.

 This one is a cheap yet wonderful Christmas gift for a friend who loves soup. The cup was $1.50 and the whisk was $2 at the General dollar store.The ribbon was $1 for 9 feet from the Dollar store.
 
Recipe for the soup:
4 cups instant milk
4 tbs dried minced onion
8 tbs corn starch
8 tbs low sodium  chicken bullion granules
3 tsp dry basil
3 tsp thyme
1 tsp pepper
1/2 to 3/4 cup dehydrated broccoli
3 tbs cheddar cheese powder
Mix well
 Cooking directions:
 Add 1 cup mix with 2 1/2 cups water. Cook over med heat for 7 minutes . If it is to thick for you just add a little more water.
 To wrap it up as a gift place 1 cup  of mix in a plastic bag  and put in cup of your choice . Add a card with  directions on it.   Tie your whisk on with a little ribbon.

Short cut: If you don't want  or have the stuff to make the soup ,just buy a package of any dry Bear Creek soup ( any dry soup will work) and place in the plastic bag with their directions.

Tuesday, October 28, 2014

Homemade Potato Chip that look and taste just like store bought.

These turned out AWESOME !
 I have tried many times before to make potato chips only to be disappointed. They tasted more like fried potatoes then chips. Since I was already making dehydrated potato slices I decided to try again. But this time I went along the  same bases as a dehydrated chip. Meaning I did the same prep for these as a dehydrated chip. WHO KNOW ! 

Ingredients:
Yukon gold potatoes or yellow potatoes ( as they are sometimes called)  These are the potatoes used by the chip companies.
water
salt
oil
 paper towels

Wash and scrub your potatoes well. Do Not Peel . Slice paper thin . Don't do them so thin that you can see thru them . You want them thin but still be able to hold their shape without tearing. I used a mandolin they come out perfect. Place your slices in a bowl full of cold water and a big teaspoon of salt for 3 min. This gives it time to draw out the starch and keeps them from turning dark..  Have a pan of boiling water with a little salt ready on the stove. Place your slices one at a time.( Quickly) in the boiling water. Don't over crowd the pan . You don't want it to stop boiling. Boil for three min. Then scoop out slices and place in another bowl of clean cold water. This is to stop the cooking process.  Place on paper towels in single layers to dry. They don't have to be completely dry but you do want them fairly dry. No one likes hot oil popped on them.

If you don't have a fry daddy heat your oil to 375 . You will need at least 2 inch to 3 inch of oil . Add your potato slice one at a time. Once again making sure not to over crowd the pan. When you no longer hear the oil popping they are done. ( all the moisture has been removed ). If you like them a little darker then leave in a little long. But keep a close watch they cook fast. Remove to a plate covered in paper towels and salt. This is one time you don't want to use Kosher salt. Table salt works best.  After you have salted the batch, move to a clean paper lined plate. Salt each batch separately, this stop you from over salting the chips.
 See that potato on the spoon. It made all these chips plus the ones I snacked on while cooking." I couldn't help myself they were so good."
These end up looking and tasting just like the ones I buy with out the high cost.
One draw back to some , these won't last 6 months in your pantry since they have no add chemicals.
No problem for me since mine didn't last pass lunch. 

Saturday, October 25, 2014

Pumpkin Cinnamon Rolls

 

Ingredients

  • Dough
  • 1-1/2 cup Whole Milk
  • 1/2 cup Vegetable Oil
  • 1/2 cup Sugar
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 1 cup Pumpkin Puree
  • 4 cups All-purpose Flour
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/2 cup (additional) All-purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon Salt
  • Filling
  • 1 stick 1/2 Cup Butter, Melted
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1 cup Finely Chopped Pecans
  • FROSTING
  • 8 ounces, weight Cream Cheese, Softened
  • 1/2 pound Powdered Sugar
  • 1/4 cup Whole Milk
  • 2 Tablespoons Butter, Melted
  • Dash Of Salt
  • Extra Flour, For Rolling
  • Extra Milk, For Thinning
  • Extra Butter, For The Baking Pans

Preparation Instructions

MAKE THE DOUGH
In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.
Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.
MAKE THE ROLLS
Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.
Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.
MAKE THE FROSTING
While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring if using and beat until combined.
FINISH THE ROLLS
Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.
Delicious!
This a recipe from The Pioneer Women cooking show . It looked so good that I had to share. I will be making this tomorrow. Will let you know how it turned out.

Here is the link if you would like to see how she made it. http://thepioneerwoman.com/cooking/2013/10/pumpkin-cinnamon-rolls/   Note: the recipe is at the end of the link.

Thursday, October 23, 2014

Zuchini and Sausage pie

 I was looking for new ways to use up zucchini that was taking over my kitchen counter. It was either that or start stalking unlocked car and throwing zucchini in the front seat when no one was looking. Coming up with a recipe sounded a lot better then a life of crime.

When I made this I wasn't sure how it would turn out. I am happy to say it turned out awesome. I did cheat and use a refrigerated pie crust.( Sometimes you just have to take short cuts.)

Ingredients
3 cups shredded zucchini
3/4 to 1 cup of cooked sausage ( depends how much sausage you would like )
2cups mozzarella cheese
4 beaten eggs with a little milk
1/4 tsp pepper
Mix your zucchini,mozzarella cheese, and sausage together. In a separate beat your eggs, milk and pepper together. Place your pie crust in a pie pan. Pour your zucchini mixture in your pie crust then add your egg mixture. Bake at 375 for 45 minute. Depending on your oven it may take longer. Insert a toothpick or knife in the middle  to test for doneness. It should come out clean of egg,but you could have a little cheese on your knife.  You can also touch the top to check .

 This is definitely  something I will make again. It freezes really well too. Sabrina wasn't happy about that part, since it left her without table scraps. But don't feel sorry for her ,she has some doggy weight she needs to lose. Hey I am only helping here. :)

Tuesday, October 21, 2014

The Bear is out again.

 Every year around this time ( the time she would of given birth ) Sabrina pulls out her little bear and treats it like a new puppy. Before we got her she had two litters of pups before the age of two. Which was way to early for a dog. We think this is why she does this every year. That or it may have been security for her since her old owner was very abusive to her.
She will put it up to her belly like she is feeding it. It gets at least two baths a day. Then when it's time to wing it, she will leave it on the dog bed downstairs on it's own for a while before getting it again. Then when it's time for the pup to be on it's own she will hide it. We won't see it again till next time. We have yet to find it after she has hidden it. 
 The only problem is she get very protective of it. We can handle the bear (even though she doesn't like it.) but if the cats get to close she goes after them. She has never hurt them ,just scares them off. But it is still a worry. She also doesn't like anyone not in the family near her or her pup ( bear). So just to be safe we warn everyone not to go near her, to let Sabrina come to them.  We have had her for 4 years now and still think it's cute every time she does it. She is a great little mother.

Monday, October 13, 2014

Tortellini Soup



Found this on Facebook .Had to share, it's so good. This is the original post.
 
Getting chilly in your neck of the woods? Enjoy this recipe for Tortellini Soup:
This is a great soup for a cold winter night, especially when you don't have a lot of time to make a "homemade" meal that takes forever. It's also a great way to get some vegetables in your diet, but in a yummy way! Serve with a little buttery toasted bread and you've got yourself a tasty supper. The best part is that it's even better the next day! Shelley
3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package of cheese or chicken tortellini, half cooked
1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve
Note: It's better to eat it a few hours after it's made so the broth soaks up into the noodles. Better yet, make it the night before.
UPDATE:
WOW, you all love this recipe! Thanks for the shares. If you want more great recipes like this, be sure to check out POG cook book found here: http://store.warnermusic.com/cooking-with-grace-cookbook
... Team POG