Monday, December 13, 2010
Sunday, December 12, 2010
Sunday, December 5, 2010
I originally bought this box mix to make some quick Snicker doodles for Greg.... then I found the recipe for Cinnamon Roll Cookies on the back! (sorry honey!) Wow... these are so good and easy too!
Here's a tip: the directions say roll dough into a 12 X 8 rectangle. I draw the rectangle on parchment paper and roll out to the marks! I also cover the dough with waxed paper to keep it from sticking to the roller.
Saturday, December 4, 2010
Tried my infused cherry Vodka last night! Wow... it's really, really (did I say really?) good! The key is to freeze the Vodka (see the cherries in the bottle?) My next project is to infuse oranges with Vodka (got that idea from Greg)
Sunday, November 28, 2010
Friday, November 26, 2010
3/4 cup granulated sugar
1 t pumpkin pie spice
1/2 teaspoon salt
2 large eggs - lightly beaten
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
2 9-inch pie crust doughs – pre-made from a box
Whipped cream (optional)
Mix all ingredients until smooth. Pour into pie shells filling them to the top. Bake at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.
1/2 t garlic powder
1/2 t seasoned salt
1 T Accent
2 T liquid smoke
3 lbs. meat cut in strips
1/4 C soy sauce
1/4 C worch. sauce
1 t onion powder
1/4 t pepper
hot sauce (optional to taste)
Combine all ingredients, marinate meat in refrigerator overnight. Lay strips of meat on rack with oven at lowest temp. Crack oven door open and dry meat until chewy. This could be 3 or more hours.... keep checking.
Wednesday, November 24, 2010
Monday, November 22, 2010
I'm making a small batch of wine vinegar to see how it turns out. (I'm not wasting any wine!). To make, simply pour wine in a wide mouth jar and cover with a paper towel (to let the air in and keep "stuff" out). Put in a dark place for about 2 months. Then start tasting! When it's to your taste, strain and add to some good olive oil for a great wine vinaigrette! Wish me luck!
Sunday, November 21, 2010
Made up 20 gift bags for Project Woman. My dentist Gary Thomas and his staff donated the toothpaste & brushes.Then I added soap, a scrubby and tissues. (I forgot to get the tissue paper to finish the bags!) Karen also gave me a bunch of stickers and pencils that I'm giving to the Foster Care unit where I work. This is the time of year when I realize how fortunate I am for all the blessings I've been given and I'm thankful I have enough to share with others.
Saturday, November 20, 2010
Tuesday, November 16, 2010
Sunday, November 14, 2010
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
5 cups thinly sliced peeled potatoes
1/4 cup butter, melted
1/4 cup all-purpose flour, sprinkled
In a small bowl, combine the soup, milk, salt and pepper; set aside.
Place a third of the potatoes in a greased 13 x 9 x 2-inch baking dish; layer with a third of the butter, flour and soup mixture. Repeat with two more layers.
Bake, uncovered, at 350°F for 1 hour and 20 minutes or until the potatoes are tender and top is golden brown.
Monday, November 8, 2010
Time to make your infused Vodka for the holidays! Simply add your favorite fruit...fresh cranberries, maraschino cherries, orange slices to a bottle of Vodka. Don't use the cheap stuff (it doesn't hold the flavor), but don't use the good stuff (it's too good on its own), just use medium. Anyway, let it sit in a cool dark place for at least 2 weeks, shaking every few days. Then use in your favorite drink! I use maraschino cherry Vodka in orange juice or Sprite!! It gets me in the Holiday Spirit!
My Grandma gave me my first cookbook when I got married in 1976! The marriage only lasted 7 years (yes... the 7 year itch thing is true for some guys...) Anyway, that husband is gone (his loss) but the cookbook remains loyal to me after all these years!
Monday, November 1, 2010
I'm a Jack of all trades and a Master of none! I dabble in a whirlwind mixture of everything from gardening, sewing, crafting, cooking, baking, photography,....ok, I think you get it. I've gone to school, classes and workshops for massage therapy, Reiki, Reflexology, bartending, cooking with chocolate (mmmm), growing and using herbs, ....(a career student?) I love learning and trying new things.
I don't care if I've never really "mastered" anything. I don't have one thing I'm perfect at. But when I hold up a quilt (with a couple of crooked squares) that I made with love for my Granddaughter, take that first bite out of a slice of homemade bread (that might be a little too brown on the bottom), or put my (slightly skewed) knitted hat on...all that matters is I'm thinking, "I can't believe I made this!"
Friday, October 29, 2010
Tuesday, October 26, 2010
Sunday, October 17, 2010
ok.... I've been wanting to try the "mini pumpkin muffins" in my new mini muffin tin, but haven't found the time! So to inspire me... I'm putting the muffin tin on my stove to remind me to make these!! It's the guilt thing!! Every time I see it empty I feel guilty for not making them! (tough love on myself!)
Friday, October 15, 2010
Monday, October 11, 2010
Still picking apples from our neighbors tree.... I made these great apple rings, I just cored and sliced them, sprinkled them with cinnamon and put in the oven at lowest setting. I turned them a few times for a few hours. The house smelled so good. These taste good too! I'm going to make another batch for eating and slice them thinner.
Homemade Egg Noodles
•2 cups flour
•1/4 teaspoon salt
•2 medium eggs
•1/4 cup water
In a large bowl combine the flour and salt. Make a hole in the flour. Crack the eggs into the hole. Use your hands to mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. Knead the dough a few minutes to get it nice and smooth. You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes.
After the dough has rested, lay it on a pastry cloth or waxed paper. Using a rolling pin, roll the dough out thinner than pie crust. Let it rest again, to dry slightly then cut with a pizza cutter. Remember they will swell up as they cook, so make them smaller than you think you should.
To cook the noodles, drop them in boiling broth, reduce to Simmer for 20 to 30 minutes, or until the noodles are tender.
*note.... I made these thicker than I usually do for more of a "dumpling" than noodle.