with the right growing conditions, you should be able to pick them in about six weeks...
Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Purrfect caption, for there is no doubt that is what he is saying.
Thanks for the laugh, I needed it........
It is always fun to suddenly come upon one of you kitties.
growing kittens from cuttings...<<<
Beautiful, I always wondered where they came from...LOL
Thank you for sharing with us, for now I am smiling and not even complaining that it has been so long, that it is true, it hurts to smile.
sent the chalkboard table idea to my daughter (its her table). It might make a good Christmas gift for my granddaughter.<<<
Good find and it will make a child happy.
I thought it was one of the better ideas on the page.
As for the candles, I had plans to make them, until I went to order the wax and read the chemicals in them and decided that I didn’t have to make candles, it is about the same as parking a car in your living room and closing the door.
with the right growing conditions, you should be able to pick them in about six weeks...
>>>How to build an aeroplane (1910)<<<
Thanks - quite appropriate too...
My Grandmother’s second cousins were Orville and Wilbur Wright...
>>>The Marine ornament smashed on the floor and I was crushed to see it happen. I have been meaning to replace it and our son will be moving back here soon. Maybe I can get one in time to get it on the tree this year.<<<
Glad you found it there - I’m sure it will mean a lot to him...
Anyone interested in small homestead wind turbines ?
Posted by: “solarman” lamar5292
I have videos describing my small 125 watt wind turbine which is used to recharge my batteries in winter when days are dark and the solar power is less than optimum.
These could also be used for a remote shed or animal pens for light, heat lamps, water warmers, etc.
Wind turbine part one: the wind turbine has arrived!
http://www.youtube.com/watch?v=Yaedmq9DV-Y
Wind turbine part two: testing the turbine output
http://www.youtube.com/watch?v=brY5weNf9-s
Wind turbine part three: A temporary mount to monitor the turbine.
http://www.youtube.com/watch?v=IYtte2Kp514
Wind power part four: the turbine is mounted to my solar cabin.
http://www.youtube.com/watch?v=tKwsRWi1Yyg
The wind turbine is a 125 watt available from USA wind generators and I purchased mine through Ebay auctions for $115 but they have larger sizes available. They are well designed for low wind and will produce power in a 5 mph breeze. I am not connected with the company!
LaMar
www.simplesolarhomesteading.com
www.homesteadernews.com
<*> To visit group on the web, go to:
http://groups.yahoo.com/group/hillbillyherbalism/
* Exported from MasterCook *
Orange-Ooze Cupcakes
Recipe By : Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Cakes/Pies Holiday
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
Filling:
8 ounces Cream Cheese — softened
1 Egg
1/3 cup Sugar
Food Coloring — Yellow & Red
6 ounces Milk Chocolate Chips
Cupcakes:
3 cups Flour
2 cups Sugar
1/2 cup Cocoa
2 teaspoons Baking Soda
1/2 teaspoon Salt
2 cups Water
1/2 cup Vegetable Oil
2 tablespoons Vegetable Oil
2 tablespoons Cider Vinegar
2 teaspoons Vanilla
Preheat oven to 350 degrees F and line muffin tins with paper cupcake liners. In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Use mixing spoon to stir in chocolate chips; set filling aside. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside. In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine. Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling. Place cupcake pans in oven and bake approximately 25 minutes or until cupcakes test done. If desired, frost with orange icing—or just let the orange filling ooze out as a surprise.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 260 Calories; 12g Fat (39.6% calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 187mg Sodium.
Exchanges: 1 Grain(Starch) ; 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.
THE BEST EVER CARAMEL SAUCE
Toss apple slices in pineapple juice before serving to prevent browning. This recipe is adapted from Discover Dinnertime; Your Guide to Building Family Time Around the Table.
1/2 cup butter or margarine (I’d use real butter for a better flavor.)
1 cup firmly packed light brown sugar
1/2 cup whipping cream
1 T vanilla extract
Apple slices
Cook butter and brown sugar in a heavy saucepan over medium heat, stirring occasionally, until sugar melts. Stir in 1/2 cup whipping cream, stirring occasionally. Bring to a boil, stirring occasionally. Remove from heat. Stir in vanilla. Cool. Serve with apple slices. Yield: Makes 1 1/4 cups Source: Southern Living magazine, October 2003
8-MINUTE MICROWAVE BREAD AND BUTTER PICKLES
2 cups cucumbers (I use the small pickling cucumbers. About 3 will yield 2 cups, sliced.)
1 medium onion, sliced and rings separated
1 cup sugar
1/2 cup white vinegar
1 tsp salt
1/2 tsp mustard seed
1/4 tsp celery seed
1/4 tsp turmeric
Mix all ingredients in a 2-quart casserole dish. Microwave on HIGH for 8 minutes. Stir twice during the cooking time. Let pickles cool, then put in containers with tight lid and refrigerate.
I copied this recipe from the Internet about 10 years ago from www.lpl.arizona. edu. I guarantee these pickles will taste as good or better than the ones you buy in the grocery store.
D. Noblet
Rita asked for “chili-cheese dip”. Here is one my husband likes to make and our family likes to enjoy! We don’t make it with chili, but you could add a can of the Hormel already prepared chili to it. You would probably not need the cream of mushroom soup if you add the chili. I’ve never made it that way, but I would assume it would be fine.
1 box Velveeta cheese (must be Velveeta - the others just don’t taste the same! I think the box is either 2 or 3 lbs.
1 can cream of mushroom soup
1 lb ground beef, browned and drained
1 can Rotel diced tomatoes and green chilies. They now make these in various degrees of “heat” so pick whichever you like best!
spices - we salt and pepper the ground beef, and add garlic salt, and onion salt.
While the beef is browning, cut the Velveeta into chunks and put into your crockpot on low heat to begin melting. When the beef is browned and drained, add the cream of mushroom soup and the Rotel (do not drain). Mix these, and add to the cheese in the crockpot. It usually takes about an hour to get the cheese melted and everything heated through. We like the Tostitos bite-sized chips, or you can use any chip you like.
Hope this helps!
Lynn in Nebraska
For Rita who requested an easy chili cheese dip.
Chili Cheese Dip
I - 15 oz. can Hormel chili without beans
2 lb. box of Velveeta cheese
Cut the cheese into cubes and put them in a microwavable bowl. Cover and microwave, stopping frequently to stir cheese, until cheese is partially melted. Add can of chili and continue to microwave and stir until melted and blended together. We put this over tortilla chips and it is popular with our group.
Cindy
These are THE best oatmeal cookies I have ever had:
Famous Oatmeal Cookies
3/4 cup shortening (I use butter flavor)
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
1/4 cup water
1 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups oatmeal
Cream shortening and sugars. Add vanilla, egg and water. Mix dry ingredients and add to butter/sugar mix. Add oatmeal and mix it in. Drop balls onto greased cookie sheets and bake at 350 degrees for 12-15 minutes.
I hope you love them too.
Laurel
you can view this newsletter on the web at
http://www.realfood4realpeople. com/RF4RP09/ v11127.htm
Vitamin D-3 is the active form of this vitamin; it is the same as if you went outside and sunbathed and consequently Vitamin D-3 coursed through your bloodstream — a mere twenty minutes of direct sunshine can make 10,000 IU to 20,000 IU of Vitamin D-3 in your blood.
Vitamin D-2 is the kind of Vitamin D that is added to milk.
Proponents of taking Vitamin D state unequivacably that Vitamin D-2 is INFERIOR; however, a couple years ago there was some actual research that D-2 was working just as well as D-3; I mention this just to make sure you realize that lots of what we are reading about Vitamin D-3 is the preliminary results of clinical tests.
Researchers only became interested in it YEARS ago, as opposed to decades ago.
Also, alot of what one reads online about Vitamin D-3 is OPINION, and no matter how often opinion is repeated, it does not constitute FACT; only scientific study with clinical results that can be replicated constitute our best attempt at FACT.
/soapbox. :)
http://www.realfood4realpeople.com/favorite.html
[Recipes from her new holiday cookbook, I think this is the first newsletter that I signed up for, back in the 1990’s, she does an excellent job with collecting the recipes and has always asked for reader input, both in questions and recipes....granny]
I had been asked for years, to put together a holiday collection. I wanted this collection to be special- not just another holiday recipe collection, and so I have very carefully chosen the recipes which are included in this collection. These recipes are a combination of family heirlooms, original recipes, and favorites of my family and friends. It is my holiday wish to you, that you and yours enjoy these recipes as much as we have.
Cinnamon Pancake Mix in a Jar
3 cups Flour
2 Tbsp. Sugar
2 Tbsp. Baking Powder
4 ½ tsp. Cinnamon
1 1/4 tsp. Salt
In a large bowl, combine all ingredients. Place mixture into a quart sized jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. To decorate, use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Store in a cool, dry place up to 6 months before using. Use the following recipe when you are ready to make pancakes, or copy it onto a recipe card and attach it to your decorated jar to give as a gift:
Cinnamon Pancakes
In a medium bowl, combine 3/4 cup Milk, 1 Egg and 2 Tbsp. Vegetable Oil. With a wire whisk, blend in 1-1/3 cups Pancake Mix until moistened but still lumpy. Cook on a lightly greased griddle or skillet. Makes about 10- 5 inch pancakes.
NOTE: This recipe makes wonderful waffles as well! Simply make batter a bit thicker by adding less liquid when mixing it up. Enjoy!
Potpourri Gel Jars
2 cups Distilled Water
4 envelopes Un-flavored Gelatin
50 drops Essential Oil - (for fragrance)
Food Coloring - as desired
Heat one cup water in medium sized saucepan. Add gelatin, stirring to dissolve. Remove from heat and add remaining 1 cup of liquid as well as food coloring, and stir until dissolved. Put drops of essential oil into jars then add gelatin mixture. Place in fridge for approximately 2 hours. Remove, cover with plastic wrap or lid if you have one, and store at room temperature. To release the scent simply remove the lid... and when you are
finished make sure you re-cover the jar so all the scent doesn’t evaporate.
This recipe makes four gel jars/ approximately 4 oz each.
To decorate for gifts, tie ribbon or lace around the neck of the jar or add silk/dried flowers to the bow. It works very well to cut a circle of lace which can be reapplied after removing lid, by screwing the band on over the lace. This will allow the scent to be enjoyed as well as keeping the jar decorative while it is being used.
Note: Some folks in humid areas had trouble with their gel accumulating a thin layer of mold when stored for a long time. If you are in an area like this, or plan to store your jars for an extended period of time, you may want to store them in your refrigerator or a cool, dark place, such as a cellar.
Hot Cocoa Mix
10 cups Powdered Milk - instant
4 3/4 cups Powdered Sugar
1 3/4 cups Unsweetened Cocoa Powder
1 3/4 cups Non-Dairy Creamer
Mix all ingredients well in a large sized bowl and store in an airtight container in a cool, dry place.
To make Hot Cocoa, Mix 4 heaping teaspoons to each 8 ounce mug (about 6 - 7 ounces hot water).
Variations:
Use any of the flavored coffee creamers if you like them. Try French Vanilla or Mint for interesting flavors, or use 1 package of unsweetened raspberry Kool-Aid for every 3 cups of hot chocolate mix for chocolate-raspberry hot chocolate.
Note: This makes a great gift for Christmas! Place in a container and include instructions on how to make it. The dollar stores are a great place to look for containers when giving them with home made mixes inside.
Holiday Mints
1 Egg White
2 cups Powdered Sugar
2 Tbsp. Butter or Margarine
1/2 tsp. Mint Flavoring
Mix powdered sugar and butter using a pastry blender or butter knives. Add egg white and flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if needed to make a soft dough. Roll into balls the size of large marbles and press with a fork to flatten and add ridges.
Particularly after the dermatologists started advising everybody to wear sunscreen whenever they went outside.
I thought there was something archetypically illogically bizarre with that medical "advice."
The human species evolved in direct sunlight, how could THE SUN be so dangerous?
Nowadays, many advocates of D-3 supplementation believe that the sunscreens could have been responsible for many many many thousands of deaths due to cancers -- because again & again, it is shown that D-3 has a protective effect against cancer.
I'm NOT saying that sunburn is safe; but being outside in the daylight without sunscreen is a far cry from lying on a beach for hours at a type baking one's skin lobster red, LOL - :)
Some time, if you ever have the opportunity, I hope that you will share your recipe for potato soup here on this thread.
Wonderful Recipe
Posted by: “amazingrce”
I found this recipe after a 5 pm What on earth is for dinner panic. It is a tasty dish that is easy to prepare and uses ingrediants that I often have in my home. I do gleaning in my area and so I get many different kinds of sausages for free...the original recipe calls for bratwurst, but I use whatever I have...last time I used a large package of Polish Sausage...because of gleaning, this dish is VERY cheap for me...I hope you find that this is a frugal dinner as well.
This takes one hour to cook, but don’t let that stop you, 30 minutes is simmering on the stove. We serve it with rice.
Bavarian Sausage and Apples
Serves 6
3 Tablespoons butter
12 links sausage of choice, Polish, bratwurst, etc. You probably do not want a strong Italian flavor or something like a Cheddar jalapeno, but I think most types would work fine
2 medium onions, sliced
4 apples, unpeeled cut into 1/2” wedges
2 tsp. brown sugar, heaping
2 T. flour
1 c. beef broth
1 c. unsweetened apple juice
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cloves
(and, if you do not eat sausages for whatever reason, I am sure that there are veggie options that would work, or you could try it with a similar meat, I am just not sure what that would be....I am not a big lamb person and do not know if that would over power the flavor...maybe a ground beef, ground lamb mix that you make into small meatballs...let me know what you think...)
Take sausages and cut into slices...I like to cut them on the diagonal, maybe 1-1/2 inches long and 3/8 inch thick...this is not obsessive, just a good mouth sized bite.
Brown sausages in skillet with butter, until browned, remove from pan, set aside.
Add onions to skillet; cook 5 minutes, stirring occasionally. Add apples and brown sugar; cook 5 minutes. Remove apple slices and set aside.
Add flour to skillet; cook and stir 2-3 minutes or until smooth. Add remaining ingredients; mix well. Return sausages and apples to pan; bring to boil. Lower heat; cover and simmer 30 minutes
To visit group on the web, go to:
http://groups.yahoo.com/group/cheapcooking/
I encourage you to do online research about this.
Also, whenever I buy ANYTHING in a can, as soon as I bring it home, I use a permanent marker to write the EXP.DATE plainly in easy-to-read large numbers across the top of the can.
The way they stamp most of those dates in little letters with purple ink makes it very hard to read -- so I keep a magnifying glass and a sharpie in the kitchen, and as I unload the bags, I immediately mark the item.
Also, at least once a year I try to examine the FDA-RECALL lists for any canned goods I have stored, just in case they've been deemed unsafe to eat & subject to recall.
It wasn't too many years ago that they didn't bother to put "expiration" dates on things like vegetables, and I believe that it's because, if they are commercially canned correctly, they simply take MANY years to go seriously downhill.
Anyway, I encourage you to DATE everything, and to USE it, so that you are constanting rotating your storage items.
http://www.komando.com/newsletter/CSOTD_10-25-09.htm
Sunday, Oct. 25, 2009
Today’s Cool Site...
Humble pumpkin carvings
We’re down to the final stretch before Halloween. It will be here in just a few short days.
So, let’s talk pumpkins. Remember that crooked-grinned jack-o-lantern you carved last year?
It was cute in its own humble way, really. And I’m sure its eerie yellow glow scared a few little trick-or-treaters.
But you’ll have to step up your game if you want to astound and terrify. You’re going to have to visit Pumpkingutter.
That name sounds ominous. But I’m told that he only carves pumpkins. You should have nothing to worry about.
Start by browsing his gallery. There are plenty of creepy pumpkin carvings. You’ll see just how primitive your pumpkin carving has been.
Check the tutorial, too. It will give you some great pointers for your pumpkin carvings.
Yes, folks, these are really pumpkins. Pumpkingutter has been doing these carvings for years. So, don’t feel bad if your jack-o-lanterns aren’t as good! He certainly puts my attempts to shame!
I'm very concerned about the amount of stress that people throughout our society are experiencing in light of last year's financial implosion and its consequent impacts throughout the economy.
Stress can be very dangerous.
I frequently have to turn off the TVs for days at a time. The news itself may not be all that stress-inducing, but frequently the way it is presented is extraordinarily stressful to me, so I simply avoid it, and just read online articles.
There is simply way too much stress currently, and this is dangerously not merely to the health of the individual but to the health of the nation, too.
Somehow, no matter the trigger, the stress reaction MUST be replaced with something more conducive to longterm health.
Somehow...
Loss Leaders are items offered by grocery stores to entice customers into the store where hopefully they'll also purchase many more groceries.
Let's say the loss leader for the week is Tuna Fish, and it is priced at six cans for $2.77.
Simply purchase twice the amount you normally would of any inexpensive loss leader -- but of course only items your family will use.
Be sure to clearly DATE any item you bring in the house, so that you always use the oldest first.
The fastest way to start having extra cash to spend on storage supplies is threefold:
:::start eating plain oatmeal several times a week
:::serve a couple different homemade vegetable bean soups at least twice a week
:::make a large batch of cornbread each week
Many inexpensive homemade items are very nutritious and very filling, and extremely kind to the food budget. A surprise batch of gingerbread - adding blackstrap molasses and plenty of ginger can be a healthy type of "dessert" that can be very filling, yet gentle on the pocketbook. There are dozens of similar types of quickbreads.
Whenever you see anything in the grocery store which is greatly reduced from its original price and you know you will actually use it, be sure to purchase it in quantity.
The link below leads to a club that has lots of gluten-free recipes.
Gluten-Free Bread for Bread Machines
Posted by: “iluvrecipes40”
White Bread for Bread Machines
Freeze part of the loaf and use when needed.
Ingredients:
3 eggs
1 tablespoon cider vinegar
1/4 cup olive oil
1/4 cup honey
1 1/2 cups buttermilk, at room temperature
1 teaspoon salt
1 tablespoon xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup soy flour
2 cups white rice flour
1 tablespoon active dry yeast
Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the sweet dough cycle.
Five minutes into the cycle, check the consistency of the dough.
Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan
To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
1. Company Mashed Potatoes (Slow Cooker)
Posted by: “Lynnda”
Company Mashed Potatoes
15 medium potatoes
1 cup sour cream
1 small onion, finely diced
1 t. salt
1/8 to 1/4 t. pepper, according to your taste
1 to 2 cups buttermilk
1 cup chopped fresh spinach, optional
1 cup shredded Colby or cheddar cheese, optional
Peel and quarter potatoes. Place in low cooker. Barely cover with water. Cover and cook on low 8 to 10 hours. Drain water. Mash potatoes. Add remaining ingredients except cheese. Cover and cook on low 4 to 6 hours more. Sprinkle with cheese 5 minutes before serving, if desired. Serves 12
Source: Fix it and Forget It
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2. Old English Prime Rib
Posted by: “Lynnda”
Old English Prime Rib
1 Prime rib or standing rib, 1/2 pound per person
2 T. Worcestershire sauce
1 t. paprika
Salt and pepper to taste
Rock salt (ice cream salt)
Season choice prime or standing rib by rubbing with Worcestershire, paprika, salt and pepper. Line a roasting pan with foil and pour a layer of rock salt that completely covers the bottom of the pan. Sprinkle salt with water until just moist. Place meat onto the salt and cover it completely with more rack salt that has been moistened as above. Place uncovered roast in preheated 6500 oven. Bake for 10 to 15 minutes per pound of meat. Remove meat from oven when done. Create cracks in hardened salt with a wooden mallet and carefully break the salt away from the meat. Slice and serve. Note: This process, which does not impart a salt flavor, traps vital flavor juices and insures a minimum shrinkage of meat.
Source: Unknown
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3. Fruitcake with Chocolate
Posted by: “Lynnda”
Fruitcake with Chocolate
1 cup margarine
1 oz. semisweet chocolate
1 cup brown sugar
4 eggs
1 cup flour
1 t. baking powder
Pinch of salt
1 cup raisins
1 cup other dried fruit, such as date or apricots, chopped
3/4 cup walnuts halves
3/4 cup pecans halves or other nuts
Using a heavy pan, melt margarine and chocolate over low heat. Stir frequently. Remove from heat and leave to cool for 10 minutes. Add sugar and add eggs, one at a time, stirring well after each addition. Sift flour, baking powder and salt in mixture. Stir until ingredients are blended. Add fruit and nuts and stir again. Grease and flour a small loaf pan and then spoon mixture into it. Bake at 350 for 35 to 40 minutes or until a toothpick come out clean. Cool cake in tin for 10 minutes and turn turn out onto wire rack to cool completely
Source: The Bittersweet World of Chocolate
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4. Slow Cooked Sicilian Pork Chops
Posted by: “ny14467”
Slow Cooked Sicilian Pork Chops
6 boneless pork chops about 1/2” thick
26 oz jar of marinara sauce
8 oz. fresh mushrooms-chopped
1 red bell pepper-chopped
1 onion-chopped
3 garlic cloves-chopped
1 t sugar
1 t salt
1/2 t black pepper
8 oz mozzarella cheese-shredded
Wash chops and pat dry with paper towels. Season with salt and pepper. Heat oil in skillet and fry chops brown on both sides. Put in crock pot. Top withvegetables. Mix marinara with sugar, and a little more salt and pepper. Pour over veggies-don’t stir mix. Cover and cook low 6 hours or until chops are tender. When done top chops with cheese.
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5a. Pumpkin Trifle
Posted by: “Lynnda”
Pumpkin Trifle
3 cups leftover unfrosted spice cake, muffins or gingerbread, crumbled
1 can pumpkin, 16 oz
1 t. ground cinnamon
1/4 t. each ground nutmeg, ginger and allspice
2 1/2 cups milk
2 pkg. instant butterscotch pudding mix
2 cups whipping cream
Set aside 1/4 cup cake crumbs for the topping. Divide the remaining crumbs into four portions. Sprinkle one portion into the bottom of a trifle bowl or a large serving bowl. In mixing bowl, mix pumpkin and spices, the milk and the pudding mixes. Mix until smooth. Spoon half of the mixture into the serving bowl and then sprinkle with a second portion of the crumbs. Whip the cream until stiff. Spoon half into bowl. Sprinkle with a third portion of crumbs and top with remaining pumpkin mixture. Sprinkle last portion of crumbs and remaining whipped cream. Sprinkle reserved crumbs on top, around edge of bowl. Cover and chill at least 2 hours before serving.
This supposedly got rave reviews at the Rowland High School.
Source: Linda
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6. Mexican Cheesecake
Posted by: “Lynnda”
Mexican Cheesecake
2 cups corn chips, crushed
1/4 cup butter, melted
2 cans refried beans
1 pkg. taco seasoning
3 medium avocados, mashed
2 T. lemon juice
1/2 t. salt
1/2 t. pepper
1 cup sour cream
1/2 cup mayonnaise
taco sauce to taste, optional
1 cup green onions, chopped
3 medium tomatoes, chopped and drained
1 can ripe olives, sliced, 6 oz
6 oz. cheddar cheese, grated
6 oz. jack cheese, grated
Tortilla chips
Mix corn chips with the melted butter and press on the bottom and sides of a 9 inch springform pan. Bake at 350 for 8 to 10 minutes. Cool. Mix together refried beans and one half of taco seasoning. Spread lightly on corn chip crust. Mash the avocados with lemon juice, salt and pepper. spread over beans. Mix sour cream, mayonnaise and remaining taco seasoning. If you want a spicier flavoring, add the taco sauce. Spread sour cream mixture over avocado mixture. Sprinkle onions, tomatoes, olive and cheeses over sour cream. Chill for several hours before serving. to serve, remove side of pan. Center cheesecake on platter and surround with tortilla chips. You can omit the corn chip crust and layer on a large serving plate.
Note: I made this and it was really good. I followed the recipe, using the corn chip crust.
Source: Appetizers, Southern Style
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7a. Strawberries and Cream Dessert Squares
Posted by: “ny14467”
Strawberries and Cream Dessert Squares
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling.
Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
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8. Chicken Parmesan with Potatoes
Posted by: “Lynnda”
Chicken Parmesan with Potatoes
1/2 cup fine dry bread crumbs
1 T. Parmesan cheese
Dash of red pepper
3 chicken breasts, boned
1 beaten egg
1 T. oil
1/8 t. oregano
Dash garlic powder
1 t. water
1 small can tomato sauce, 8 oz
1 small potato, sliced thinly
Shredded mozzarella cheese
The night before, mix Parmesan, bread crumbs and pepper together. Beat the egg and water together also. Dip the chicken breasts into egg mixture and coat with bread crumb mixture. Cook in skillet in hot oil until brown. Store in the refrigerator until the next day or you may freeze it desired to be used later. When ready to serve, peel and slice potato. Put the sliced potato in the bottom of a casserole dish. Place the chicken on top. Stir oregano and garlic powder into the tomato sauce and pour over chicken and potato. Cover land bake at 350 for 35 minutes. sprinkle with the cheese after removing from the oven. (You can also use the same equivalent of jarred or canned spaghetti sauce in place of the tomato sauce and spices)
Serves 3
Source: Jackie
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9. Glazed Walnut Cornbread Dressing
Posted by: “Lynnda”
Glazed Walnut Cornbread Stuffing
1 box honey cornbread mix, 15 oz
2 T. butter, divided
1/2 cup chopped celery
1/4 cup chopped shallots
1 t. minced garlic
1/2 cup sweetened dried cranberries
1/2 cup glazed walnuts
2 t. parsley herb blend
1/2 t. poultry seasoning
1 1/4 cups chicken broth
1/2 cup milk
1 large egg, lightly beaten
Cooking spray
Bake the cornbread mix as the package directs. In a large bowl, crumble cooled cornbread. Reduce oven to 350. Spray an 11 x 7 inch baking dish with cooking spray. In a small skillet, melt 1 T. butter over medium high heat. Add the celery and cook, stirring often for 3 minutes or until soft. Add to the crumbled cornbread. Melt the remaining 1 T. butter in the skillet. Add shallots and garlic, and cook stirring often, 2 to 3 minute or until translucent. Add to cornbread mixture. Add cranberries, walnuts, parsley herb blend and poultry seasoning to cornbread mixture. Stir well. Add chicken broth, milk and egg, stirring until thoroughly mixed. Pour the mixture into prepared baking dish and bake at 350 for 35 to 40 minutes or until the center is set.
Makes 8 servings
Source: Semi Homemade
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10. Mrs Fields Pumpkin Harvest Cookies
Posted by: “ny14467”
Mrs Fields Pumpkin Harvest Cookies
2 1/4 cups flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 cup butter
1 1/2 cups packed dark brown sugar
1 cup pumpkin puree
2 eggs
1 tablespoon vanilla
10 ounces white chocolate — coarsely chopped
1 cup pecan halves and pieces - toasted
Preheat oven to 300.
In a small bowl, whisk together the flour, pumpkin pie spice, and baking soda. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the pumpkin. Beat in the eggs and vanilla. Beat in the flour mixture until just combined — don’t over-mix. Stir in the white chocolate and pecans.
Drop by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake 20-22 minutes or until just set. Transfer to wire rack to cool.
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11a. Spicy Orange Baked Apples with Pecan Streusel Topping and Creme Vani
Posted by: “Lynnda”
Spicy Orange Baked Apples with Pecan Streusel topping land Crème Vanilla
6 medium apples, peeled, cored and sliced
2 T. grated orange peel
1/2 cup apricot jam
1/2 cup sugar or to taste
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ground cloves
Streusel Topping:
1/3 cup butter
1/2 cup brown sugar
1/3 cup flour
3/4 cup chopped pecans
In a large bowl, mix the first 7 ingredients and stir until well mixed. Put mixture into a buttered 12 inch oval porcelain baker. Beat the butter with the brown sugar rand the flour until mixture resembles coarse crumbs. Stir in the pecans and sprinkle the mixture over the apples. Bake at 350 for about 50 minute or until apples are tender and streusel is browned. To serve, spoon into serving dishes and top with a tablespoon of vanilla flavored whipped cream or crème vanilla. Serves 6
Crème Vanilla:
3 oz. cream
3 oz. sour cream
1 T. sugar
1 t. vanilla
Stir together the ingredients and store in refrigerator for several hours or overnight. Makes 12 tablespoons sauce.
Note: Apples and topping can be baked earlier in the day and heated at time of serving. The Crème Vanilla can be made several days ahead and stored in the refrigerator.
Source: With Love from Darling’s Kitchen
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12. Honey Spiced Apples with Orange and Pecans
Posted by: “Lynnda”
Honey Spiced Apples with Orange and Pecans
4 apples peeled, cored and cut into 1/2 inch thick slices, about 1 1/2 pounds fruit
2 T. grated orange
1 T. grated lemon
1/2 cup orange juice
1/2 cup honey
1/4 cup butter
3/4 t. cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1/2 t. vanilla
1/2 cup coarsely chopped pecans
In large skillet, lay apple slices evenly. Stir together remaining ingredients until blended and pour over apples. Cook over low heat, stirring every so often, until apples are tender and juice is syrupy. don’t overcook, but apples should not be too firm, either. Serve with a little whipped cream, ice cream or crème fraiche for dessert. These can be served as an accompaniment to a savory dish as well. Serves 4 to 5
Note: Peaches or apricots can be substituted. When the fruit is being poached in the syrup, it sometimes renders a large amount of juice, If that happens, the raise the heat and allow most of it to bubble away and evaporate. This can be made 1 day in advance and store in refrigerator. Heat before serving.
Source: With Love from Darling’s Kitchen
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14. Easy Cake Design
Posted by: “lrr rtrg”
I have done a squidoo lens to talk about how easy it is to do cake design
http://www.squidoo.com/cakedesignstips
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15. Soft Smokey Cheese Ball
Posted by: “Lynnda”
Soft Smokey Cheese Ball
3/4 cup Cheez Whiz
6 oz. cream cheese
1 t. Worcestershire sauce
1/8 t. smoke flavor or more to taste
1 cup cheddar cheese, shredded
1/2 cup fresh parsley, chopped
1/2 cup pecans or walnuts, chopped
In a 1 1/2 quart glass bowl, microwave Cheez Whiz 1 minute on high. Add cream cheese and cook 1 to 1 1/2 minutes more. Add Worcestershire and smoke flavor and mix well. Stir in cheddar cheese and chill 15 to 30 minutes in freezer or 1 hour in refrigerator. Form into large ball. Combine parsley with nuts; roll cheese ball in parsley nut mixture. Makes a nice gift also when packed with a box of crackers.
Makes 1 ball
Source: Penny
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16. Decadent French Toast Soufflé (Make Ahead)
Posted by: “Lynnda”
Decadent French Toast Soufflé (Make Ahead)
For the French Toast:
Vegetable oil or nonstick cooking spray
4 large or 5 medium croissants
6 oz. cream cheese, softened
1/2 cup butter, softened (1 stick)
3/4 cup maple syrup
10 large eggs
3 cups half and half
1 t. ground cinnamon
For the sauce:
1/2 cup (1 stick) butter
1/2 cup maple syrup
For the topping:
Chopped pecans
Powdered sugar
Edible flowers or berries for garnish
For the French toast, oil or spray eight 1 cup soufflé dishes or a 9 x 12 inch glass baking dish. In food processor, coarsely chop croissants, then spread them evenly in the dish(es). In food processor, combine cream cheese, butter, and 1/4 cup of maple syrup. Dollop heaping tablespoons in the middle of the croissant pieces. In large bowl, beat eggs, the remaining 1/2 cup maple syrup and the half and half. Pour over the mixture in the dish(es) and sprinkle with the cinnamon. Cover and refrigerate overnight.
The next day: Preheat oven to 350. Uncover French toast and bake until golden brown, 45 to 50 minutes. For the sauce, heat butter and maple syrup in a small pan and pour over the warm soufflé. For the topping, sprinkle with chopped pecans and powdered sugar. Garnish with edible flowers or berries. Serves 6
Source: Foothill House, Calistoga, California, and Sleep On It
Notes from the cookbook: Easy to make and oh, so good, this is one of our favorite recipes served at our inn.
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17a. Oven Fried Chicken Dijonnaise with Garlic and Cheese
Posted by: “Lynnda”
Oven Fried Chicken Dijonnaise with Garlic and Cheese
4 chicken breasts, about 1 pound, boned and cut in half
Dipping mixture:
1/2 cup butter, melted, 1 stick
1 T. Dijon mustard
1/4 t. garlic powder
Salt and pepper to taste. Use the salt very sparingly as the coating has grated Parmesan
Coating Mixture:
1 cup cracker crumbs. Use a tasty cracker like French onion or the like
1/2 cup grated Parmesan cheese
In bowl, combine ingredients for the dipping mixture. In another bowl, stir together ingredient for the coating mixture. Heavily butter a 9 x 13 inch baking pan. Dip chicken into Dipping Mixture and then roll in coating mixture, making certain that the chicken is well covered on all sides. Place chicken pieces in one layer in prepared pan (Teflon is good for this dish) and bake in a 325 oven for about 1 hour or until chicken is cooked through. Serve with spiced peaches or apricots and buttered broccoli. Serves 4 to 6 depending on appetites.
Note: Chicken can be dipped and coated earlier in the day and store in the refrigerator. This is best served right after baking.
Source: Renny
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18. Coq au Vin (Slow Cooker)
Posted by: “Lynnda”
Coq au Vin (Slow Cooker)
1/2 lb. bacon, diced
1/4 cup flour
1/2 t. salt
1/2 t. pepper
2 lbs. fryer chicken, cut into pieces
1 cup dry red wine
1/2 cup chicken broth
2 T. tomato paste
1 1/2 cups frozen peeled pearl onions
3 medium carrots, cut into 1 inch pieces
8 large white mushrooms, sliced in half
1/2 t. dried thyme
1/2 t. dried oregano
1/4 cup fresh parsley, minced
In medium skillet, cook diced bacon until fat has rendered and bacon is crispy. Remove bacon and set aside. Combine flour, salt and pepper. Dredge chicken pieces in flour mixture and brown in bacon fat in same skillet. Remove chicken and bacon and set aside. Deglaze skillet with red wine and chicken broth, bringing the liquids up to a boil and scraping bottom of skillet. Whisk in tomato paste. Place chicken, bacon, onions, carrots, mushrooms, thyme and oregano in crock pot. Pour sauce over chicken and vegetables, stirring to mix. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Before serving, skim off any fat on the surface. Add fresh parsley before serving.
Serves 6
source: Unknown
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19a. Creamed Onions
Posted by: “Lynnda”
Creamed Onions
24 small white onions, peeled
3 T. butter
3 T. flour
3/4 t. salt
1/4 t. pepper
1/8 t. ground nutmeg
1 1/2 cups milk
1/4 cup heavy cream
Steam onions over boiling water until firm tender, about 15 minutes/ Drain and reserve cooking liquid. Melt butter in pan. Stir in flour, salt, pepper and nutmeg. Cook 2 minutes. Remove from heat. gradually stir in milk and cram. Return to heat and bring to boil, stirring constantly. Cook until sauce is thick and smooth, about 3 minutes. Add onions and reheat. Serves 4
Source: My Old Recipes
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20. Strawberry Cake Recipe - This is a very easy to make strawberry cake
Posted by: “Rita”
Strawberry Cake Recipe - This is a very easy to make strawberry cake
recipe ......
Ingredients:
• 1 Package(2-layer size) white cake mix
• 1 Package (3 ounces) strawberry-flavored gelatin powder
• 4 Eggs, lightly beaten
• 1 Cup vegetable oil
• 3/4 Cup mashed strawberries
• Strawberry Icing
• 1/2 Cup butter
• 1 Pound confectioners’ sugar
• 1/4 Cup water
Method to make Strawberry Cake:
• Take the cake mix and gelatin powder in a big bowl.
• Beat in oil, eggs, water and strawberries.
• Pour the mixture into greased and floured cake pans.
• Bake it for 30 minutes at 350 F.
• Stop baking when a toothpick inserted comes out clean.
• Beat the butter and confectioner’s sugar together for icing.
• Spread Strawberries between cake layers and frost top and sides.
• Cool and frost with Strawberry icing.
• Strawberry Cake is ready.
Source http://bit.ly/1GI1Pd
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
SWEET WHOLE WHEAT BREAD RECIPE
Posted by: “mormondeborah
6 cups warm water (110-120 degrees)
2/3 cup honey
2/3 cup oil
brown sugar
8 cups whole wheat flour
3 tablespoons instant yeast
2 tablespoons real salt
7 to 9 cups whole wheat flour
Directions
1 In mixing bowl (you can do all of this in an electric mixer with a dough
hook), and in this order, combine water, oil, honey.molasses, brown sugar,
yeast, and salt.
2 Mix until fully combined, and then let it sit for 10 minutes.
3 Add maybe 4 cups of the flour and beat with an electric mixer to replace
lengthy kneading. Then add more flour mixing with hands until dough
“feels” right. (before I do this part I rub crisco all over my hands and
sometimes I have to put the crisco on again while mixing with my hands)
4 Turn out onto a floured board and knead enough “feel” right. place in
oiled bowl, handling the dough with criscoed hands. Cover with tea towel
and set in a pre warmed (just a little) oven.. Make sure the oven is off
when you set the bowl in there and I like to put the handle of a knife
in the door to hold it slightly ajar.
5 When doubled in size punch it down and let it rise a second time.
6 When doubled again take out and turn back onto a lightly floured
board, knead it just a little again handling with criscoed hands and
separate into three pieces, shape into loaves and set into three greased loaf
pans. cover them with the towel and let rise to top of pans. (kind of rounded
maybe slightly taller than pan)
7 Put bread into a COLD oven (not preheated), and turn on the oven to 350
degrees and bake for about 35 minutes. Bread should sound kind of hollow if
you tap on the top. Depending on your oven and other things you may have
to adjust the baking time. It also depends on how “loose” or “soft” your
unbaked dough is. the firmer your dough at the final point (in other words the
“more” flour you use :o) the harder your loaf of bread will be. no one
told me this the first time I made bread and I had hard, heavy and dry
loaves)
8 When it comes out, remove from pans onto wire rack/ racks and you can
put butter on the top of it. It is a GREAT bread! It also makes great toast.
You can also use:
The 2/3’s cup honey I split. 1/3 honey 1/3 molasses :o)
Be very careful which “kero” you use. Here in NY, K-1 is designed for
mobile homes and NOT recommended for use in portable heaters. There are many
additives in the K-1 kero which doesn’t affect the gun in an oil burner but
what happens is the cotton wicks gets all gummed up from these additives
after the first or second burn and you can no longer regulate the height of
the flame. We are told to use “white kero” only in our heaters, it burns
clean with no odor or residue. Our wicks will last a full season of heavy use.
[not real clear, if using kero, you may want to dig into this one....granny]
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodStorageTheBasicsandBeyond/
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