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. 

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.

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. :)

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.

Tortellini Soup

Found this on Facebook .Had to share, it's so good. This is the original post.

 

Point of Grace

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