Friday, April 17, 2015

Ranch, cheese, and bacon, potatoes. OH MY !

I use  picture instead of my own because I forgot to take a picture before we started eating it.
 These were so good , my husband gave them a 10.Which is rare for him when it comes to potato dishes. I will be making these quite often.
 Awesome Potatoes
 8  medium potatoes, peeled then cut 1/2 inch cubes
and one can cream of mushroom soup, undiluted
one1/4 cups milk
one envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
 6 slices bacon, cooked & crumbled
Finally you need salt & pepper

Instructions :
First step to prepare this easy and delicious recipe is to add the potatoes to a saucepan full of water.   Bring to a boil; then cook between 10 to 12 min . Next  put drained potatoes into a greased 13x9 inch baking dish. In a separate  bowl combine together the soup, milk, salad dressing mix, 1 cup cheese, salt & finally  pepper to taste; then pour over potatoes. 
Next add the crumbled bacon & also the remaining cheese over the top. 
 bake, uncovered, 350 degrees F between 25 to 30 min
 or till potatoes are tender.

Check out she has a lot of great recipes.

Tuesday, April 14, 2015

Love, Love, Love this Pot Roast.

This is my favorite recipe for pot roast. You put it on in the morning and it ready for dinner that night.
 I have tried others  recipes but always have come back to this one.
1 chuck roast 3 to 4 pounds ( the size really doesn't matter. It can be bigger or smaller)
1 large onion chopped up.
6 to 8 button mushrooms.
 A hand full of the leaves from one stalk of celery or 1 stalk finely chopped.
1 can of mushroom soup
1 package of dried brown gravy mix.
1 tbs of minced garlic
2 full tsp of Italian seasoning (  Don't brush off the top of the measuring spoon when taking it out of the jar.)
about a 1/2 of a cup of fresh parsley leaves.
Mix the mushroom soup,Italian seasoning, and brown gravy together. DON'T ADD WATER . You will get plenty of liquid from the roast.  ( It will make it,s own thick gravy) .  Place your onions and mushroom in the bottom of your crock pot. Add your roast then spread your garlic on top of it. Pour your gravy mixture over the roast .  Add your celery leaves and parsley leaves. If you are using celery stalk add it with the onion. Turn your crock pot on high for three hours then down to low to finish cooking for the rest of the day.
If you have a high watt crock pot you can leave it on low all day. But I have found that giving it that three hours on high real adds to the flavor.

 The next night I cut up the leftover meat then added it back to the gravy, add sour cream to it   Poured it over noddles .  It was wonderful.

Monday, April 13, 2015

Goats are in our future.

Rick and I finally decided to venture into the world of raising goats. We plan to spend this summer getting everything ready for them. My dear friends Heidi and Jan are more then ready to help me along with this crazy plan.
First thing to do is get the side yard fenced in for them. Then comes their shelter, Rick and I are still going back and forth on that one. He wants the front all the way open then add dog igloos. I want the front partially closed  with stalls. It will take a little time, but I think I will win.
We are also looking for things for them to play on. Debbie found us this play slide for 10 dollars, she
 is always on the look out for thing I might  need for the goats. I don't know what I would do with out these ladies! The test will be if they can put up with all my questions.
I just notice I didn't tell you what kind of goats we are getting. Nigerians, I really like the taste of their milk and it great for soap making. Plus they are small and easy to take care of. I am only getting two. Everyone tells me they are addicting," but I am staying at two. "This is a chant I will keep repeating to myself over and over.
I know summer hasn't started yet this year, but I am so looking forward to next year. In the mean time I have a lot to learn. Jan also helped me with that one. She gave me a goat book for dummies. My friends know me so well !

Friday, March 13, 2015

Homemade Velveeta Cheese

I couldn't believe how easy this was to make.It only takes 4 ingredients to make it and one of them is water. In less then 10 minutes it's done. Best part is no ingredients I can't say or spell. Plus being cheaper doesn't hurt.

 Homemade Velveeta:

1 pound mild or medium cheddar cheese  ( Shredded your self. Pre-shredded cheese has a chemical that doesn't work well. with this recipe)
1 non flavored  gelatin package
1 cup boiling water
6 Tablespoons of instant non fat powdered milk
 In a blender or food processor put your gelatin and instant milk. Pour the boiling water over them. Mix a couple of times to blend together then add your cheese. If your mixer is small you may have to add a little at a time. Mix well, till your cheese has  melted ( a few un-melted pieces won't hurt anything) . Place in a bread pan lined with plastic and cover top with plastic. Make sure all the cheese is covered and all the air is out. If there is air trapped inside the plastic it could dry the top of your cheese. Place in frig over night or at least 12 hours.
Note: if you see a little liquid on the cheese after it is wrapped don't panic . This is normal due to the heat.

Sunday, February 22, 2015

How to Make Microwave Bowl Cozies

 I love these . They not only keep you from burning your hands taking things out of the microwave, But they also help keep your ice cream cold.
This is the video I used to help me make these. The direction are super easy.
 I made the size ten bowl. It works great with my soup bowls.

 To made the other sizes  here are the size darts that you will need
15 " x 15 " size bowl holders: I used 1 " across and 3 " down for the darts
12 " x 12 " size bowl holders: I used 1 " across and 2 1/2 " down for the darts
10 " x 10 " size bowl holders: I used 1 " across and 2 " down for the darts.

Friday, January 30, 2015

No apples for you

Once again Mother Nature is telling me that there will be no apples this year. Last year was also a very warm winter with only one frost. But that was enough to insure that we didn't get any apples. My apple trees decided to bloom early again this year also. Thanks to the warm weather ( high 50 and 60 ).  All it will take is one frost and I am done for.This year I did make a big cover to put over it in case of frost. Don't know if it will work ,But it's worth a try.

Sunday, January 25, 2015

Road to California Quilt Show

 Went to the Road to California quilt show Thursday with a group of friends .I was really good my husband gave me a hundred and sixty dollars for the show. It cost 10 for gas,14 to get in, 12 for lunch, and 10 for dinner, and I came back with $93. I decided a couple of months ago to live more simply.  I am so proud of myself for sticking to it I did buy some felt and a great cat quilt pattern. But I only bought what I truly wanted. Normally in the past if I had it I would spent it.
I also got to meet Eleanor Burns ( Quilt in a day ). She was so sweet and friendly to everyone.

 Can't wait for next year's trip. I thought you might like to see some of the Quilts from the show.
If you would like to know what made me want to live  more simply  just click on the link.  


Wednesday, January 21, 2015


 No more grating soap for laundry detergent .Yes you heard right ,no more grating. I love my old laundry soap but hated having to grate that hard bar of soap. With this new recipe I found I don't have to. It works just like the old one with mostly the same ingredients. It is so much easier and faster then the old one. You will need.
1 gallon container
1/2 cup arm and hammer washing soda
1/2 cup borax
1/2 cup liquid Castile soap
2 tablespoons baking soda ( optional )

Bring half a gallon of water to a boil, add your other ingredients   . Whisk till dissolved then pour into your gallon container. Add enough hot water to full the container. That's it  your done.  Use a 1/4 of a cup to 1/2 cup depending on how big your load is.

Tuesday, January 6, 2015

Make your own flavored waters

I found this floating around on face book. Sounded like something worth trying.

As a rule, you should try to avoid as much as possible industrial food and beverages
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
5) Watermelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.
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