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

KICKED UP CHOCOLATE ZUCCHINI CAKE

1 1/2 sticks of soften butter
2 cups sugar
4 eggs
2 tsp vanilla
2 cups zucchini finely grated
2/3 cup coco powder
2 cups flour
1tsp baking soda
1/2 tsp salt
1/2 tsp instant espresso
1 cup chocolate chips.

Cream sugar and butter together. Then add your eggs( one at a time ) .  Next add your vanilla and zucchini. Mix well. Combined all your dry ingredients together except the choc chip and add to the wet mixture. Stir well then add your chocolate chip. Pour into a greased baking pan. Bake at 350 for 35 to 40 min. Or in till a toothpick comes out batter free. You will have a little choc on it from the chocolate chips.
This cake doesn't need icing . If you like just sprinkle with a little power sugar.

The basic recipe came fro Noreen's Kitchen . But I did kick it up with added ingredients.
You can find Noreen's cooking videos on you tube.

I have been asked for this recipe several times , so I decided to add it to my blog  to save me the time of writing it out over and over again.
 Plus this way I can't lose it by stuffing the recipe into one of my cookbooks .

Cleo's story and boxes

 This is my baby Cleopatches. She is named after( my love ) Patches. Patches died about 4 years ago. To this day I still miss her. After her passing I swear I would never get that close to animal again. Then two years ago I walked into our neighborhood book store and lost my heart. The book store sales new and used books, they also had a corner for cats that were up for adoption. I would go there at least 3 to 4 times a month for books and yes to pet the cats. But I always walked out with out one. I just couldn't bring myself to want another cat.

Then this little thing happened. I was petting the cats,  which I normally did. Then I picked this one up. She went right to my shoulder and curled up into my neck and started purring. My husband turned and walked away. The next thing I know my husband had adopted the cat without even asking me. When I asked him why ? All he said was " If you could of seen your face "
The lady came to take her from my shoulder to weight  her. It was all I could do not to grab her and make her give the cat back to me. That's when the light went off in my head to say "Yes Michelle you have lost your heart again to a cat."
Cleo is not Patches,( No cat could ever replace her ) The one thing they both do share is their independence and stubborn streak.

Cleo loves boxes! Any box works for her be it small or big. This is where her stubborn streak come in. It doesn't matter how many times you take her out of the box she will just get back in. After about the tenth time of trying to get her out of the box I usually give up.  When she is ready and only when she is ready does she come out.  Her independence runs into other areas as well. She only gets petted on her terms and only gives you attention when she is feeling generous. I was hoping that she would be as loving as patches was. But my husband reminded me that Patches was the same way when she was younger. Cleo does have to be where I am . She is always close by, so here's hoping.
Patches will always be my love,but Cleo girl you are a very close second.

 My Love Patches

30 dollar DIY Animal Feeder

 

 

 What a great and cheap way to make a feeder for your animals.

 

It only took about 2 hours to build.

Do you have some small critters that like to waste hay... or won't eat it after it has gotten wet? This project just might save you some cash.

1. Cut barrel in half.
2. Build 2 end frames. The uprights are 48" (1 8' 2x4 cut in half for each pair of legs).
3. The bottom support for the base is 32" and the legs are 16" apart (outside dimension).
4. The 2 cross rail supports that hold the bottom barrel are 42" long and mounted at 10" from the ground (top of the 2x4 is at 10"). This puts the edge of the barrel at about 18" and was a good height for my goats to reach into.
5. Place barrel half on cross rail supports and screw 16" 2x4 above each side of the barrel (inside the legs). Drill holes in the bottom of barrel for rain drainage if it will be outside.
6. Mount a 39" flat-face-up 2x4 on top of the ones holding the barrel in place.
7. Cut your stockade/wire panel pieces. Mine are 20" tall and 36" long for the main panels and 20" tall by 12" wide on the ends.
8. Mount 2 42" long cross rails at the height to catch the top of the wire panel (I didn't measure, just lined it up).

9. Use U nails (fencing nails, chicken wire nails, etc) to secure all wire panels in place).
10. Place in goat pen and fill with hay. Note- this is a critical step.
11. Put other half of barrel on top, upside down. Secure with a bungee cord over the top.

credit: backyardherds.com

Drying my own seeds.

  This will be the first year I will be  drying my own seeds for next year. So far I have seeds from my peas, beans, zucc, and corn dried.  I would love to be able to use my own seeds instead of buying them.

I went to Home Depot for the wood and screen to make a drying frame. I was in the screen department when I found this window screen. It turned out to be the best drying screen ever.  If you have a lot to dry it pulls out to double in size. Plus the best part is the wood and screen would of cost me about 15 dollars, this was only 7 dollars.  Now it's just waiting till next year to see if it worked.

Farm Boys parady to Roar. A smile for your day

Canning Zucchini

My wonderful friend Debbie showed me how to can Zucchini. I couldn't believe how easy it was. You start out the same way you do for any canning. Sterilize pint jars and rings.
Then just shred the Zucchini and place in jars.(  You can add salt if you like ,I don't. )
NOTE:  If your Zucchini is dry add a little water. With fresh Zucchini from the garden you shouldn't need to do this.( It will make it's own moister.)

I put two and half cups in each jar since that's what most of my recipe call for.
 Wipe around the lid of the jar to make sure there is no food or juice on top of the jar.
 If your Zucchini is dry add a little water. With fresh Zucchini from the garden you shouldn't need to do this.( It will make it's own moister.)
 Screw your lids and rings on to jar.
Process for 30 min at 12 pounds. This is for pint jars.


FOOT NOTE: I try a jar that Debbie had canned last year. It worked great in my bread. Since she used salt in her jars I did omit the salt from the bread recipe.

My garden has out grown it's beds.

 Please ignore the weeds we were gone for a week . My girls were great about watering but as they say: Weeds are not in they vocabulary.

 My one Cantaloup  plant is really getting big. I have 6 cantaloup from the one plant. I also have one watermelon plant in the box. It did have three watermelons till a racoons stole  my biggest one. 

 Strawberries are  starting to slow down. We had to put netting over the box not just for the birds,but to try to keep them in the box.

 My pickle plant is getting out of hand. I am getting so many pickles that I am now giving them away.

 My poor tomato plant got so big that it broke its stakes and fell over.

 It still has plenty of tomatoes on it. Can't wait for them to ripen.

This is my Purple Kirn Tomato plant. As you can see it is also having problems standing up. The medal stakes seem to work better then the wood ones. Next year  I don't think I will be using wood stakes. 

 

 My Zucchini plant is gigantic. We are getting a great harvest off it.

This is what happens when the Zucchini decides to hide from you. We weighed it and it weighed 4 and 1/2 pounds. I will be using it for the seeds for next year. All three of my gardens did great this year. I hope they do as good next year.

This week in my Kitchen

Time to get back to work.

We came home from our trip to a lot of pickling cucumber that were ready to be picked and canned.
You know you got the gardening bug bad when you make pickle before you make breakfast. And I don't even like dill pickles!
The recipe came from  www.newhousenewhomenewlife.com/2014/08/fresh-garden-recipes-dill-pickles.html I did process mine in a hot water bath for 15 minutes just to be safe.

 More beans and corn ready to be caned.

 This is what happens when you leave zucchini to it's own devices for three days.  One was 20 inches long.

I was also able to get two batches of goats milk soap done.  Tomorrow I will be making relish out of my over grown Zucchini.  Then its on the the corn, beans, and tomatoes.

Homemade Dish Soap that works great with lots of bubbles.

 UPDATE: The glycerin was recently added to this recipe to make the bubbles last longer.  It works great .

WARNING: This is not totally homemade .

I found a homemade dish soap that worked great, only problem was no bubbles. I am a big bubbles girl. I know they don't do anything to help  clean the dishes.  But on those cold days,there is nothing better then sticking your hands into a hot sink full of bubbles.

I tested this dish soap for a week before posting it. I wanted to make sure it would work as well as the store bought. I am happy to say it does. ( I have now been using this recipe for two years.) Recipe originally posted  in 2012.

                                           My own bubbling dish soap

2 cups water

2 tablespoons of moisturizing shampoo ( I used VO5 that I got at the dollar store )

1 tablespoon Borax

1 tablespoon Baking Soda

1 tablespoon Vinegar

   6 to8 tablespoon Dawn dish soap.

 2 to3  squirt of glycerin

Mix all ingredients in a bowl with a spoon. Using a funnel  pour into a large empty dish soap bottle .
 The original recipe  calls for clear shampoo. I used moisturizing shampoo since I like the way it makes my hands feel. I added Dawn and glycerin to the recipe for my bubbles. You could probably use just 6 tablespoon of Dawn since it makes so many  bubbles.

Using 6 tables spoons of Dawn add 18.4 cents a bottle. Using 8 tablespoon adds 25 cents. Without the Dawn your dish soap will run about 10 cents a bottle.

Land of horses and sunsets.

My husband and I took a trip to visit his dad and stepmother last week. I love going there it is so peaceful and beautiful. The back yard and pasture  are surrounded by potatoes fields . Every year at hunting season we bring back about 100 pounds of potatoes. Wish I could say we bring back an Elk or Moose every year. We are just not that lucky. 

 You can see the potato fields from the back deck.

 Their little vegetable and herb garden . Some things were planted late and haven't come up yet.

 Another shot of the fields.

The horse pasture is right off the back yard. We hope to have our house up and  running on the property  in the next two years. We will be close to where you see the trees. 

The other 4 horses were off on a camping trip with family. But I was glad to be able to get a shot of these three.

Best place to sit and just enjoy the horses and the sunset.

I can't forget Buttons. He loves it when he is able to get off his leash and roam.

 I truly can't wait to get moved out there and get our own little homestead set up.

Can't sleep

I am sitting here trolling the blogs. I am so tired ,but the silver lining is that I am playing catch up on my blog family.
 Eyes are getting blurry, head is starting to bob. Sleep, sleep, my minds is shouting. If only I could get my body to listen.

Garden tour

 I thought I would show  my garden today. I am so happy with how it's doing this year. The green beans  were growing so high that we had to add more netting. We got our first harvest last night. The flavor was so good. It's still early, but I can see a lot of caning green beans in my future.

 These are my spaghetti squash plants. I still have 3 squashes from last year in my garage. These thing keep a long time. This year I will be dehydrating a lot  of it. At the end of the row those spiky things are my rosemary plants.

 My corn is doing wonderful. It's a lot taller then it looks in the picture. I am 5 "6 and It reaches just above my head.

 My nectarine tree has fruit on it for the first time this year.  I don't eat them so hopefully my husband will know when they are ripe.

 My peach tree was a surprise this year. The tree is only 2 years old and it's first bloom, but it's loaded. YA!!!!

                                                                                                           

My poor apple tree is losing the fight with the birds. It's to big to get netting around it. Hope they save us some.

I see plum jam in my future. I can't wait for them to get ripe.

The raised beds are doing great. Those two bush looking plants on the right and left are my tomato plants. Under them I planted onions in one and carrots in the other. The big plant in the middle is my zucchini. I am getting three to four a day.  I also have strawberries, cucumbers,  cantaloup, and purple beans. The pea plants(  front left of the picture ) still need to be pulled up.Their season is over. That will get done tomorrow. Haven't decided what to replace them with yet.

Pulled up my potatoes plants a couple of days ago. We figured all together we got about 45 pounds out of our 4x4 bed.  I found a bowl in the corner of the garage with potatoes that had spouts growing out of them. I figured why not plant them and see what happens. So we now have an experiment  in the works. Will keep you up dated. 

Thank you for touring my little garden with me. Have a great week.