Sunday, September 28, 2014

Mexican Hash Brown Casserole

This was on the Emergency Essentials website and is using food storage but could certainly be made in whole or part using fresh or frozen food.

12 servings

INGREDIENTS
4 C Emergency Essentials Hash Brown Potatoes, reconstituted according to package directions & drained
2 1/2 C Emergency Essentials Freeze Dried Ground Beef (Cooked), reconstituted & drained
2 C Tomato sauce made from Emergency Essentials Tomato Powder
3 C Mixed Emergency Essentials Freeze Dried Colby Cheese and Freeze Dried Monterey Jack, reconstituted & drained
1/2 C Emergency Essentials Freeze Dried Chopped Onion, reconstituted & drained
1 Tbsp Emergency Essentials Butter Powder, reconstituted
1 6-oz. package Cream cheese brought to room temperature
Mexican Blend Spice Mix  (I will be using my Homemade Taco Seasoning)

INGREDIENTS
1/2 Tbsp Emergency Essentials Garlic Powder
3 Tbsp Emergency Essentials Chili Powder
1/2 Tbsp Emergency Essentials Iodized Salt
1/2 Tbsp ground Cumin
1/2 Tbsp ground Coriander Seed
1 Tbsp Smoked Paprika

DIRECTIONS
Preheat oven to 350°
In a large skillet, melt butter and add chopped onions. Sauté until translucent.
Add ground beef and cook until meat is browned; mix well. Drain any excess fat.
Add Mexican Spice Blend and tomato sauce; simmer over medium heat for two minutes until warm.
Add cream cheese and 1 ½ cups of shredded cheese.
Stir until cheeses are melted and blended with sauce.
Turn off heat and add hash browns, mixing well. Pour into prepared 9 x 13 casserole dish. (If your skillet isn’t large enough to hold the entire mixture, layer sauce and hash browns in the casserole dish and stir to blend)
Bake at 350° for 45 to 50 minutes or until casserole is slightly browned along the edges. Add the rest of the shredded cheese and bake another 5 to 10 minutes until the cheese is bubbling.
Serve hot and top as desired.

Topping Suggestions
Emergency Essentials Freeze Dried Tomatoes, reconstituted & drained
Emergency Essentials Green Onions, reconstituted & drained
Emergency Essentials Sour Cream Powder, reconstituted
Sliced Black Olives

- See more at: http://beprepared.com/mexican-hash-brown-casserole.html#sthash.fWf35z3v.dpuf

Whoopie Pies

This is an old recipe from my grandmother.  These were one of my favorites and they are my son's favorites as well!  One time when he was helping me make these, he made a triple decker!  Wow!  You just can't get them like these anymore.  My grandma was such a great cook and baker!  Man!  We ate very well at her house!  Yummmmmm!!!!  I do make just a bit of a nod to modern technology and use meringue powder in the filling rather than raw egg whites since the filling is not cooked.  We never worried about that while I was growing up or even until the late 1980's really and we never ended up getting sick but the meringue powder works well as long as you really beat it very well and are very careful to get the crunchy crystals well incorporated and dissolved.

COOKIE Ingredients
1 cup` Crisco
2 cup` Sugar
2 eggs
2 egg Yolks
1 cup` Sour Milk or Buttermilk
1 cup` hot Water
2 tsp baking soda
1 tsp baking powder
4 cups Flour
1 cup` Cocoa
1/2 tsp salt

FILLING Ingredients:
4 egg whites, don't beat
4 tbsp Confectioners Sugar
4 tbsp Flour
8 tbsp milk
3 cup` Crisco
4 tsp vanilla  (I have considered adding some almond flavoring to the filling sometime just to see what it would add.)
8 cups Confectioners Sugar

Parchment Paper

Directions:
1. Combine cookie ingredients til smooth
2. Drop by Teaspoonful on greased cookie sheet or parchment lined cookie sheet or do like I do and make them bigger for a nice big cookie!
3. Bake at 400 degrees for 12-15 min.

FILLING:
4. Beat all ingredients except confectioners sugar til fluffy
5. Add 8 c confectioners sugar & mix til very fluffy and smooth
6. Spread between two cooled cookies.
7. Makes about 80 Single Cookies
8. (NOTE: Filling is doubled on this recipe because I LOVE the extra filling!)

I know you can find Whoopie Pies from time to time but they just don't measure up to these beauties!  Deep rich dark chocolate soft cookie with soft fluffy creamy filling...and they just get better with age as the cookies actually get even more moist.  These also freeze well, so make a bunch and freeze them in ziploc bags with waxed paper between the layers and enjoy whenever you like!

Sunday, September 21, 2014

Diane's Homemade Cough Syrup

From Herbs Gone Wild, by Diane Kidman via Sandy Barrett.  This one looks like a really strong cough syrup.  I'm pretty sure it will put hair on your chest but should work quickly!  Make this when you are sick as shelf life is just a few days!

1 c Purified Water
1 tsp Dried Ground Ginger OR 1/2 inch peeled, finely chopped ginger
1/2 tsp dried Licorice Root (Glycyrrhiza glabra)
1/2 tsp dried Horehound (Marrubium)
1/2 c Honey
Dash or two Cayenne Pepper (as much as you can stand)

Take water in saucepan and add dried ground ginger or fresh ginger.
Heat water to a low simmer.
Simmer until the water is reduced to half, then turn off heat.
Add dried licorice root and dried horehound to a tea ball and steep in the ginger tea, covered, for 20-30 min.
(If you like, leave the ginger root in the pan for strong ginger flavor.  It's more soothing to a sore throat and cough when the ginger is on the stronger side.)
Remove the tea ball and strain out the ginger.
If the tea has cooled, return to the pan and heat it up just a little.
Turn the heat off and add honey and stir until totally dissolved.
Add cayenne, as much as you can stand.
Wait for the mixture to cool and store in amber bottle or jar with tight-fitting lid.
Keep refrigerated or freeze.
Good for a week int he fridge.
This works great for congested lungs.






Elderberry Syrup (Herbs Gone Wild)

This recipe is from Herbs Gone Wild by Diane Kidman via Sandy Barrett.  This sounds similar to the other recipe that I have but it adds alcohol which would definitely make it last longer.

1 c Elderberries

Place Elderberries in a pan and smash them well.
Simmer on very low heat and continue to smash so you can release as much juice as possible.
Once you've released the juice, strain out the crushed berry material and measure the juice.

Add an equal amount of Honey to the juice along with
pinch of Cinnamon, Clove or Ginger to your taste
Add a few drops of lemon and
20% alcohol (vodka works well)

For instance, if you have 10 ounces of juice, you'd want to add 2 ounces of alcohol.

You can take this syrup liberally as soon as you feel the symptoms of cold or flu sneaking up.
Take it often.
This is one time you won't mind taking your medicine.

Chocolate Highlander Cookie Bars

This is from the Hannah Swensen Murder Mystery Series and is a shortbread type cookie with chocolate topping.

Preheat oven to 350 ° F., rack in middle position.

Ingredients:
1 cup softened butter (2 sticks, ½ pound)
½ cup powdered sugar (make sure there’s no big lumps)
¼ teaspoon salt
2 cups flour (no need to sift)
4 beaten eggs (just whip them up with a fork)
1 cup melted butter, cooled to room temp. (2 sticks, ½ pound)
1 cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup flour (don’t bother to sift)
2 ½ cups chocolate chips (measure BEFORE they’re melted)
1/ 3 cup powdered (confectioner’s) sugar to sprinkle on top of the pan

FIRST STEP:
Cream butter with ½ cup powdered sugar and salt.
Add flour and mix well.
Pat it out in a greased 9-inch by-13-inch pan with your fingers.
(That’s a standard cake pan.)
Bake at 350 degrees F. for 15 minutes.
That makes the shortbread crust.
Remove from oven . (Don’t turn off oven!)
SECOND STEP:
Mix eggs with melted butter and white sugar.
Add baking powder, salt, and flour, and mix thoroughly.
(A hand mixer will do the job if you’re tired of stirring.)
Melt the chocolate chips in a small double boiler, a pan over hot water on the stove, or nuke them for 3 minutes in the microwave on high.
(Be sure to stir— chips may maintain their shape even after they’re melted.)
Add the melted chocolate chips to your bowl and mix thoroughly.
Pour this mixture on top of the pan you just baked and tip the pan so it covers all of the shortbread crust.
Stick it back into the oven and bake it for another 25 minutes.
Then remove it from the oven and sprinkle on additional powdered sugar.
Let it cool thoroughly and cut into brownie -sized bars.
You can refrigerate these, but cut them before you do.
(They’re pretty solid when they’re cold.)

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) . Kensington Publishing Corp. Kindle Edition. 

Molasses Crackles

From Hannah Swensen Murder Mystery series.  Dad really likes Molasses Crinkles.  I wonder if these are similar.

Do not preheat oven yet.
Dough must chill before baking.

Ingredients:
1 ½ cups melted butter (3 sticks—¾ pound)
2 cups white sugar
½ cup molasses (use Brer Rabbit green label or a very dark molasses)
2 beaten eggs (just whip them up with a fork)
4 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon *
1 teaspoon nutmeg (freshly ground is best)
4 cups flour (there’s no need to sift it)

Directions:
Melt butter in a large microwave-safe bowl.
Add sugar and molasses and stir.
Let it cool slightly.
Then add the beaten eggs, baking soda, salt, cinnamon , and nutmeg , stirring after each addition.
Add flour in one-cup increments , stirring after each one.
The dough will be quite stiff.
Cover and refrigerate for at least 2 hours. (Overnight is fine too.)
Preheat oven to 350 degrees F., rack in the middle position.
Roll the chilled dough into walnut-sized balls .
Put some sugar in a small bowl and roll the balls in it.
Place them on a greased cookie sheet (12 to a standard sheet).
Press them down just a little so they won’t roll off when you carry them to the oven.
Bake for 10– 12 minutes.
They’ll flatten out, all by themselves.
Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.
Molasses cookies freeze well.
Roll them up in foil, put them in a freezer bag, and they’ll be fine for 3 months or so.
(You’d better lock your freezer if you want them to last that long.)

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (pp. 279-280). Kensington Publishing Corp. Kindle Edition. 

COCOA SNAPS

 DO NOT preheat oven yet— dough must chill before baking.

Ingredients:
1 ½ cups melted butter (3 sticks)
2 cups cocoa powder (unsweetened)
2 cups brown sugar
3 large eggs beaten (just whip them up in a glass with a fork)
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
3 cups flour (not sifted)
½ cup white sugar in a small bowl (for later)

Directions:
Melt butter and mix in cocoa until it’s thoroughly blended.
Add brown sugar.
Let it cool slightly, then mix in beaten eggs.
Add soda, salt, and vanilla and stir.
Add flour and mix thoroughly.
Chill dough in the refrigerator for at least 1 hour.
(Overnight is fine, too.)
Preheat the oven to 350 degrees F., rack in the middle position.
Roll dough into walnut-sized balls with your hands.
This dough may be sticky, so roll only enough for the cookies you plan to bake immediately, then return the bowl to the refrigerator.
Roll the dough balls in the bowl of white sugar and place them on greased cookie sheets, 12 to a standard sheet.
Flatten them with a spatula (or the heel of your hand if the health board’s not around).
Bake at 350 degrees for 10 minutes.
Cool on cookie sheets for a minute or two and then remove the cookies to a wire rack to finish cooling.
(If you leave them on the cookie sheets for too long, they’ll stick.)

NOTE:  Tracey says these taste like her favorite chocolate animal crackers, except better because she doesn’t have to pick them out from all the vanilla ones in the box.

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (pp. 186-187). Kensington Publishing Corp. Kindle Edition. 

Oatmeal Raisin Crisps

This is another Hannah Swensen Murder Mystery recipe.  I included this one because I like the idea of the oatmeal but I do not like raisins so I would put in chocolate chips!  Yeah baby!  I think these might be similar to mom's Cowboy Cookies which were good.  At this point, I might add that it is interesting that the Hannah Swensen recipes all seem to melt the butter rather than just saying to start with room temp butter.  Interesting!  At least you don't have to remember to get the butter out and let it get to room temp!  :)

Preheat oven to 375 ° F., rack in the middle position.

Ingredients:
1 cup melted butter (2 sticks— ½ pound)
2 cups white sugar
2 teaspoons vanilla
½ teaspoon salt
2 teaspoons baking soda
2 large eggs, beaten (just whip them up with a fork)
2 ½ cups flour (no need to sift)
1 cup raisins (either regular or golden, you choose)
2 cups GROUND dry oatmeal (measure before grinding)

Directions:
Melt the butter in a large microwave-safe bowl.
Add the sugar and mix.
Then mix in the vanilla, salt, and the baking soda.
When the mixture has cooled to room temperature, stir in the eggs.
Add the flour and stir it all up.
Then mix in the raisins.
Prepare your oatmeal. (Use Quakers if you have it— the cardboard canister is useful for all sorts of things.)
Measure out 2 cups and dump it in the food processor, chopping it with the steel blade until it’s the consistency of coarse sand.
Dump it in your dough and mix it all up.
(This dough will be fairly stiff.)
Roll walnut-sized dough balls with your hands and place them on a greased cookie sheet, 12 to a standard sheet.
(If it’s too sticky to roll, place the bowl in the refrigerator for 30 minutes and try again.)
Squish the dough balls down with a fork in a crisscross pattern (like peanut butter cookies).
Bake at 375 degrees for 10 minutes.
Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack to cool completely.

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (pp. 134-135). Kensington Publishing Corp. Kindle Edition. 

Bread Pudding, Apricot or Other Dried Fruit

This is from the Hannah Swensen Murder Mystery Series.  I am including this as a basic bread pudding.  Kathy at Kan-Do Kampground in Danville, MO made bread pudding using leftover cinnamon rolls and it was delish!

Do not preheat oven yet. 
The bread pudding must settle for 30 minutes before baking. 

Ingredients:
8 slices of white bread (either homemade or “store bought”) 
½ cup melted butter (1 stick— ¼ pound) 
1/ 3 cup white sugar 
½ cup chopped dried apricots (not too fine , you want some chunks) Dare I say, I would rather try apples or something here--or even NO fruits!
3 beaten eggs (just whip them up with a fork) 
2 ¼ cups top milk * (you can use light cream or Half’n Half) 
Heavy cream, sweetened whipped cream, or vanilla ice cream for a topping 

Directions:
Generously butter a 2-quart casserole. 
Remove the crusts from the bread and cut each slice into 4 triangles. 
(Just make an “X” with your knife.) 
(this is where Kathy used the leftover cinnamon rolls!)
Melt the butter in a large microwave-safe bowl and put in the bread triangles, tossing them lightly with a spoon until they’re coated with butter. 
Arrange approximately a third of the triangles in the bottom of the casserole. 
Sprinkle on a third of the sugar and half of the chopped apricots. 
Put down half of the remaining bread triangles, sprinkle on half of the remaining sugar, and add ALL of the remaining apricots. 
Cover with the rest of the bread triangles . 
Scrape the bowl to get out any butter that remains in the bottom of the bowl and put that on top. 
Sprinkle with the last of the sugar and set aside. 
Whip up the eggs in the butter bowl and whisk in the light cream. 
Pour this over the top of the casserole and let it stand at room temperature for thirty minutes. 
(This gives the bread time to absorb the egg and cream mixture.)

Preheat the oven to 350 degrees F., rack in the middle position. 
Bake the bread pudding uncovered, for 45 to 55 minutes, until the pudding is set and the top is golden brown. 
Let it cool slightly (five minutes or so) and serve in dessert dishes with heavy cream , sweetened whipped cream, or a scoop of vanilla ice cream on the top. 
You can make this with any dried fruit , including currants or raisins.

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (pp. 81-82). Kensington Publishing Corp. Kindle Edition.

Creme Fraiche (Creme Fresh) for Strawberry Shortcake Swensen

This is the 3rd part of the Strawberry Shortcake Swensen but Creme Fraiche is used in many recipes.  It is pretty much used as Whipped Creme.

(This will hold for several hours. Make it ahead of time and refrigerate it.)

Ingredients:
2 cups heavy whipping cream
½ cup white sugar
½ cup sour cream (you can substitute unflavored yogurt, but it won’t hold as well and you’ll have to do it at the last minute)
½ cup brown sugar (to sprinkle on top after you assemble the dessert)

Directions:
Whip the cream with the white sugar.
When it holds a firm peak (test it by dipping in your spatula), fold in the sour cream.
You can do this by hand or by using the slowest speed on the mixer.
Made this for Norman, Carrie, and Mother. Used only one Pound Plus Cake and froze the other— Reduced Crème Fraiche recipe by half and used only two boxes of berries.

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (pp. 23-24). Kensington Publishing Corp. Kindle Edition. 

Strawberries for Strawberry Shortcake Swensen

This is the recipe for the strawberries for Strawberry Shortcake Swensen which would work for any strawberry shortcake.

(Prepare these several hours before you serve.)
Wash 3 boxes of berries and remove stems .
(The easiest way to do this is to use a paring knife to cut off the top part of the berry.)
Slice all but a dozen or so, reserving the biggest and best berries to top each portion.
Taste the berries and add sugar if they’re too tart.  Stir and refrigerate, covered tightly.

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (p. 23). Kensington Publishing Corp. Kindle Edition.

Strawberry Shortcake Swensen

This is from the Hannah Swenson Mystery Series book #2. I like the looks of the Pound Cake Plus that is used for the base of the dessert. Since I am not a big strawberry person, I think I would like to use apples or cherries...That's just me. Just sayin'.
Serves 12 (or 6 if they ask for second helpings)

To make this dessert, you will need:

Pound Plus Cake * ,
three boxes of ripe Strawberry Topping, and a
bowl of Hannah’s Whipped Crème Fraiche. (Pronounce it “Cremm Fresh” and everybody will think you speak French.)

Pound Plus Cake:

Preheat oven to 325 ° F., rack in the middle position.

Ingredients:

1 ½ cups softened butter (3 sticks)
2 cups white sugar
4 eggs
1 cup sour cream (you can substitute unflavored yogurt for a lighter cake)
½ teaspoon baking powder
1 teaspoon vanilla
2 cups cake flour (DO NOT SIFT —use it right out of the box)

Directions:

Generously butter and flour two 9-inch round cake pans.
(Don’t use Pam or spray shortening— it won’t work.)
Cream softened butter and sugar in the bowl of an electric mixer.
(You can mix this cake by hand, but it takes some muscle.)
Add the eggs , one at a time , and beat until they’re nice and fluffy.
Then add the sour cream, baking powder and vanilla.
Mix it all up and then add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.
Pour the batter into the pans and bake at 325 degrees F. for 45 to 50 minutes.
(The cakes should be golden brown on top.)
Cool in the pans on a rack for 20 minutes.
Run a knife around the inside edges of the pans to loosen the cakes and turn them out on the rack.
After the cakes are completely cool, wrap each one in plastic wrap, sealing tightly.
Wrap these packages in foil and store them in the refrigerator for 48 hours.
Take them out an hour before you serve, but don’t unwrap them until you’re ready to assemble the dessert.

NOTE:  Pound Plus Cake freezes well.

Assembling Strawberry Shortcake Swensen:

Cut each Pound Plus Cake into 6 pie-shaped wedges and place on dessert plates. 

Top with the Strawberry Topping
Put several generous dollops of Crème Fraiche on top and sprinkle with the brown sugar . 
Garnish with the whole berries you reserved. 
Serve and receive rave reviews.

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (pp. 21-22). Kensington Publishing Corp. Kindle Edition.

Saturday, September 20, 2014

Aut Kitty's Cottage Cheese Pancakes (Poor Man's Blintzes

This one is a Hannah Swenson Mystery Recipe again. In Lemon Meringue Pie Murder, Hannah is trying to lose weight, so this recipe was included when her partner in the Cookie Jar, Lisa, made these for her breakfast. They sounded so good I just had to copy this recipe! I'm gonna make them today for supper! Such an easy recipe with few ingredients we always have on hand...


Ingredients:
2 cups cottage cheese
4 eggs
½ teaspoon salt
½ cup flour

Directions:
Mix cottage cheese, eggs, salt, and flour together in a small bowl. 

Let the mixture “rest” in the refrigerator for an hour (overnight is fine, too). 
Heat a nonstick griddle to 350 degrees F., or use a frying pan that’s been sprayed with nonstick cooking spray. 
(The frying pan is ready when a drop of water sizzles and “dances” across the surface.) 
Spoon pancake batter in pan or on griddle and fry until the bubbles on the surface of the pancake remain open. 
(You can check to see if the bottom side is done by lifting the edge with a spatula.) 
When the bottom side is a nice golden color, flip the pancake over and cook until the bottom color matches the top. 
Place the finished pancakes on a plate, sprinkle artificial sweetener over the tops and add sliced fruit of your choice.


Poor Man’s Blintzes 

Mix up the pancakes as directed and fry them. 
When they’re done, spread each pancake with butter and sprinkle with sugar. 
Top with spoonfuls of jam, add a generous dollop of sour cream, and enjoy. 

Yield: 8 medium-sized pancakes.


Fluke, Joanne (2006-03-01). Lemon Meringue Pie Murder (Hannah Swensen Mysteries) (pp. 277-279). Kensington Publishing Corp. Kindle Edition.

Easy Cinnamon Roll Bread

MY NOTE:   This is SO GOOD!!!!  Somewhere between a biscuit and a roll.  I could eat both loaves right away!!!!  Definitely a keeper!
No yeast in this recipe, so prep time is quick. You don't even need a mixer! It makes its own unique swirl as it bakes. My note: I found this one on FB. No idea who started it but I like that it uses no yeast so no rise time! Probably a good candidate for Gluten Free baking as well.

BREAD:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt, or sour cream

SWIRL:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE:
1/2 cup powdered sugar
2 - 3 teaspoons cream or milk (as needed for consistency)

Preheat oven to 350 F. Butter or spray a glass loaf pan.

In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.

In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don't overmix it).

Bake for 45-50 minutes or until the center tests done with a toothpick.

Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.

Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.

Friday, September 19, 2014

Pumpkin Pie Spice

This version is from The Humbled Homemaker.  It does not use All Spice.

Ingredients
1/2 tsp. ground nutmeg
1 tsp. ground cloves
2 tsp. ground ginger
4 tsp. ground cinnamon
Method

Mix all the spices together! Store in an airtight container




This version is from allrecipes.com and does use allspice.

INGREDIENTS:
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice

DIRECTIONS:
1. In a small bowl, combine all ingredients and mix well. Store in air tight container.
Pumpkin Pie Spice I Recipe

Allspice Mix



I found this at The Humbled Homemaker.

Ingredients

nutmeg
cinnamon
cloves

Instructions:

Mix up equal parts of these three spices, and–voila!–you have an easy-peasy allspice alternative!


Menu for September 21-27, 2014

Monday
Smothered Chicken & Cheesy Potato Casserole

Tuesday
Slow Cooker Enchiladas

Wednesday
Cheeseburger Soup

Thursday
Crock Pot Stuffed Peppers

Friday
Grill Day!  Either outside (weather permitting) or inside on the old George Foreman or my cast iron grill!  This is burgers, chicken, steak--whatever catches our fancy!

This week I am also whipping up some Skinny Pumpkin Energy Bites which are oh so yummy!

Skinny Pumpkin Energy Bites

Ingredients
1 cup old fashioned oatmeal (uncooked)
1/4 cup pure pumpkin puree
1/2 cup wheat germ*  (I use unflavored Whey Powder)
1/3 cup honey
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/3 cup white chocolate morsels

Instructions
Combine all ingredients in a large bowl until completely combined. Scoop into one inch balls. Store in refrigerator in an airtight container. ENJOY!


*NOTE:  I didn't have any wheat germ so I substituted unflavored Whey Powder for added Protein and that worked out just fine!

Skinny Pumpkin Energy Bites are the perfect post workout snack!

Wednesday, September 17, 2014

Baked Chocolate Donuts

I found the link to these over at Mommy Hates Cooking.  These are from Fake Ginger.  Baked Chocolate Doughnuts with Buttermilk Glaze  Now, honestly?  Though the ones from Fake Ginger with the Buttermilk Glaze look tasty, the ones with chocolate frosting and sprinkles from Mommy Hates Cooking just make me want to grab the plate!  So, go with whichever, but the sprinkles go with me!  :)
Fake Ginger with Buttermilk Glaze

Mommy Hates Cooking with sprinkles...what did I tell ya????


Adapted From Lara Ferroni

Ingredients
For the doughnuts:
1 cup all purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup sugar
½ teaspoon cinnamon
½ teaspoon salt
2 tablespoons unsalted butter, melted
½ cup buttermilk
1 teaspoon vanilla extract
1 large egg
For the buttermilk glaze:
1 cup powdered sugar
1 - 2 teaspoons buttermilk

Instructions

Lightly grease a doughnut tin and preheat the oven to 350F.
Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, cinnamon and salt.
In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
Fill each cup ½ to ¾ full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.

To make the buttermilk glaze:
In a small bowl, whisk together powdered sugar and 1 teaspoon of buttermilk. Continue adding buttermilk a few drops at a time until it reaches a good dippable consistency. It should be thick enough to stick to the doughnuts but not so thick that it's clumpy.

Baked Vanilla Doughnuts

    Another version of the baked doughnuts from Mommy Hates Cooking.  And why is it so hard to spell Doughnuts????  That just seems wrong for such a simple food!

    INGREDIENTS:

    Doughnuts
    1 Cup Flour (or Gluten Free All Purpose Flour)
    6 Tbsp Sugar
    1 Tsp Salt
    6 Tbsp Skim Milk
    1/4 Tsp White Vinegar
    1 Tsp Baking Powder
    1 Egg
    1/2 Tsp Vanilla
    1/4 Tsp Cinnamon
    1 Tbsp Butter, Melted
    Glaze:
    1/2 Cup Powder Sugar
    1/2 Tsp Vanilla
    1/2 Tsp Butter Flavor
    2 Tsp Skim Milk
    Sprinkles

    DIRECTIONS:

    Preheat the oven to 325*.
    In a large mixer add in the dry ingredients then mix in the wet ingredients until the batter is well combined.
    Spray a Doughnut Pan with bake easy and then using either a spoon or a decorators bag, pipe in the doughnut batter. These typically need to be about 3/4 full to allow a little room for the doughnut to rise.
    Bake these in the oven 10 minutes or until nice and brown.
    While the doughnuts are baking mix together the glaze ingredients adding more milk if needed.
    Let the doughnuts cool on a wire rack.

    Once the doughnuts have cooled drizzle the glaze over the doughnuts and add some sprinkles if yo
  1. u want.

Baked Apple Cinnamon Donuts

This flashed up on FB from Mommy Hates Cooking and looked really good!  So, what the heck?  Let's add it in!  I will never be able to make all of the dessert recipes that I have pinned and added to my recipe book--heck!  I don't even make dessert that often--because we tend to EAT it!  LOL  But, it is autumn and I just think these look splendid, so, maybe....

1 Cup Flour (or Gluten Free All Purpose Flour)
6 Tbsp Sugar
1 Tsp Salt
6 Tbsp Skim Milk
1/4 Tsp White Vinegar
1 Tsp Baking Powder
1 Egg
1/2 Tsp Vanilla
1/2 Tsp Cinnamon
1/3 Cup Applesauce
1 Tbsp Butter, Melted
Topping:
1 Tsp Cinnamon
1 Tsp Sugar
1 Tbsp Butter, Melted

DIRECTIONS:

Preheat the oven to 325*.
In a large mixer add in the dry ingredients then mix in the wet ingredients until the batter is well combined.
Spray a Doughnut Pan with bake easy and then using either a spoon or a decorators bag, pipe in the doughnut batter. These typically need to be about 3/4 full to allow a little room for the doughnut to rise.
Bake these in the oven 10 minutes or until nice and brown.
While the doughnuts are baking set aside the melted better in a bowl. Then, mix together the cinnamon and sugar for the topping.
Once the doughnuts have cooled drizzle the melted butter over the doughnuts and dip them in the cinnamon sugar mixture to coat them.
Baked Apple Cinnamon Doughnuts

Baked Bacon

When I was looking at the recipe from Center Cut Cook for Loaded Potato Salad, I noticed that she has the directions for oven baking bacon.  Every time hubbs and I ate at a restaurant and commented on how good the bacon was, we were told it was baked!  Why do I always FORGET about baking????  Also, at our all time fav restaurant called Timberline, which is sadly not there anymore, they also sprinkled the bacon with brown sugar when they baked it.  It was GREAT even on baked potatoes!  I was hooked!  Yeah baby!  Baking Bacon!!!!  The way to go...

Prep Time: 2mnCook 

Time: 20mnTotal 
Time: 22mn 

INGREDIENTS Sliced Bacon 


DIRECTIONS Line a rimmed baking sheet (jelly roll pan) with foil (or parchment paper).  

Arrange the bacon in a single layer. 
Place the tray of bacon in a cold oven. 
Turn on the oven to 400 degrees. 
Bake for anywhere from 17-25 minutes, or until the bacon is cooked to your preference. 
Baking time will vary depending on how fast your oven gets up to temp, and how thick your bacon is. 
Thinner bacon will cook faster than thicker bacon. 
When the bacon is crispy, carefully remove the pan from the oven making sure not to spill the bacon grease. 
Transfer the bacon to a paper towel lined plate to drain. 
Then ejoy! 
If you want to save the bacon grease, pour it into a heat-safe container. 

You can also flavor the bacon by sprinkling with brown sugar as a favorite restaurant of ours did or drizzle with maple syrup.


*Note: If you have never baked bacon in your oven before, start checking the bacon as early as 8 minutes. The rate at which the bacon cooks varies depending on how fast your oven comes to temp. I’ve heard of bacon cooking as fast as 10 minutes and taking as long as 30 minutes. From my experience, it is usually done between 17-25 minutes.


Recipe: http://centercutcook.com/how-to-bake-bacon/
Baked bacon 4

Loaded Baked Potato Salad

I got this when I saw it on FB and had to dash right over to Center Cut Cook to get the recipe! She says many recipes call for Ranch Dressing on this salad but her salad does not. I think it would be good with ranch dressing too. Either way...how can you go wrong with bacon, cheese and potato salad????


Prep Time: 10mn

Cook Time: 15mn

Total Time: 25mn


INGREDIENTS

2 pounds russet potatoes (about 6 medium potatoes), peeled and cut into bite sized chunks

1/2 cup mayo

3/4 cup sour cream

8 slices crispy cooked bacon, crumbled (reserve some for garnish)

1 cup shredded cheddar cheese, divided (reserve some for garnish)

3 green onions, sliced (reserve some for garnish)

1/2 teaspoon salt

1/2 teaspoon black pepper


DIRECTIONS Cover the potato chunks with water and bring to a boil over medium-high heat.

Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes.

Drain the potatoes and allow them to cool completely.

In a large bowl, combine mayo, sour cream, salt and black pepper.

Toss the potatoes with 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the green onions, reserving the other half for garnish.

Pour the dressing over the potatoes and stir to combine.

Cover and refrigerate overnight for best results, or for several hours before serving.

Garnish the potato salad with remaining bacon, cheese, and green onions immediately before serving. Enjoy!




Recipe: http://centercutcook.com/loaded-baked-potato-salad/

Tuesday, September 16, 2014

How To Freeze Cookie Dough (Cookie Balls or Slice and Bake)


HOW TO FREEZE COOKIE DOUGH

by ERIN, THE $5 DINNER MOM on OCTOBER 15, 2012



I’ve shared a few of my tips for how to freeze cookie dough in the past, and I wanted to revisit it again as we move into the holiday baking season. I’m planning on doing a couple of “dough makes” in November, as one way to stay ahead of myself once the crazy holidays hit. I’d love to have several batches of dough in the freezer for when those last minute cookie swaps and class parties sneak up on me. Also, I much prefer to make one big mess when it comes to baking and always prefer to double and triple batches of everything I’m baking. Less flour-y mess!
My Favorite Cookie Baking Tip

Let the dough sit for 24 hours before baking.

Before you call me crazy, try it. Once. See if you notice a difference.

Do whatever it takes to hide the dough in the bottom back corner of the fridge, so no one tries to sneak a bite or bake before 24 hours is up. (And that includes you!)

Freezing Cookie Dough Balls




Simply scoop out a small dough ball’s worth and place onto a piece of wax paper on a baking sheet. Flash freeze for 20-30 minutes, then transfer dough balls to plastic freezer baggie. You could also lay the balls flat in a plastic freezer baggie and freeze them in a “tray form.” Freeze, up to 3 months.

To cook, pull out the ones you will cook and place them on the baking sheet and let them warm up some while the oven preheats. I’ve found that if they just get a few minutes out of the freezer to warm up to room temp, the baking time does not need to be modified from the original recipe. If you are taking them straight from the freezer to a hot oven, I’d add no more than 2 minutes of cooking time…watch them closely as to not overbake!
Freezing Cookie Dough Rolls



If you’re wanting to make cookies using the “slice and bake” method, then I recommend freezing the dough in a log shape. lay out a piece of aluminum foil and then a sheet of plastic wrap over the foil. Drop the dough onto the plastic wrap and shape into a circular log, much like the “rolls” that you purchase at the grocery store. Press until it’s uniform in shape. Wrap the plastic wrap around it and twist off the ends. Then wrap the foil around the plastic wrap. Freeze, up to 3 months.

To bake, slice and bake as directed in the recipe. Thicker slices may require an additional 1 to 1 1/2 minutes of cooking if the slice is mostly frozen.

Miss Kay’s Famous Banana Pudding

This is from Miss Kay Robertson of Duck Dynasty Fame.

Makes 8 servings • Double boiler • 9 x 13-inch casserole dish or large glass bowl

2 sticks (1/2 pound) butter, melted
2 cups sugar
2/3 cup all-purpose flour
1 teaspoon salt
1 can (12 ounces) evaporated milk (I use Pet)
3/4 cup whole milk
6 large egg yolks
1 teaspoon vanilla extract
40 vanilla wafer cookies
3 bananas
Lemon juice
Whipped topping (optional)

1. In the top of a double boiler over simmering water, melt the butter. Whisk in the sugar, flour, and salt. Add the milks and stir continuously until the mixture thickens. This may take 30 to 40 minutes.

2. Once it’s thickened, stir a little into the egg yolks. This will temper the yolks and keep them from cooking too fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring, until when you pull out the spoon, the mixture does not drip.

3. Remove the top from the double boiler. Stir in the vanilla.

4. Spread a little of the pudding in the bottom of the casserole. Top with the vanilla wafers. Slice the bananas in rounds, dip them lightly in lemon juice to preserve their freshness, and place on the wafers. Pour the remaining pudding on top. If you like, add more vanilla wafers to the top of the pudding and add spoonfuls of whipped topping.

5. To be really fancy, layer the pudding, bananas, and vanilla wafers in nice drinking glasses and add a little whipped topping.



A Note from Miss Kay
I guess if I’m famous for any of my dishes, this would be it. At almost every church gathering, I’m asked to bring banana pudding. I do love it myself, so I never mind making it.

Campfire Eclaires



This might sound crazy at first, but did you know you can make eclairs over a campfire? Check out this treat:

Campfire Eclairs

Refrigerated crescent rolls

Snack pack pudding (we used vanilla, chocolate, and chocolate caramel)
Chocolate frosting
Spray whip cream
5/8" wooden dowels

Take wooden dowel and coat cooking end with oil. Wrap crescent roll around top and about 4" down dowel. Make sure it's not too thick and doesn't have any holes. Cook over hot coals until golden brown, not doughy. Remove from dowel and put your favorite flavor of pudding inside. Frost top and add whip cream...oh, so yummy.

Apple Pie Filling

This is from Skip to My Lou and she uses it with Apple Crisp Topping.  

Homemade Apple Pie Filling Recipe

6 quarts sliced fresh apples (firm crisp apples are best)(about 30 apples, if apples are small do a few extra)
5 cups sugar
1 1/2 cups Clear Jel
1 Tablespoon cinnamon
a couple pinches of salt
1/2 teaspoon nutmeg
2 1/2 cups water
5 cups apple juice (no sugar added)
3/4 cup bottled lemon juice
6 – 1 quart canning jars (regular mouth)

Combine sugar, Clear Jel, cinnamon, nutmeg, water, salt and apple juice in a large pot. Stir and cook on medium high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to sauce. Clear Jel is a stable and safe thickener for canning. It won’t turn cloudy like sometimes cornstarch does. Clear Jel is not Sure-Jell. Sure-Jell is a natural fruit pectin used in making jams and jellies that allows you to use approximately one-quarter less sugar than normal, while still producing a jam that will set. I do sell Clear Jel in my shop.


Fill jars with mixture, leaving 1 -inch head space. I packed the jars with the apples and then divided sauce among the jars.
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude). Carefully remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed.
Printable canning labels

Author says:  Download the file and print in color on a solid sheet of sticker paper. I email the file to my local copy shop and ask them to print in color on 1 Up label paper. Printable apple pie filling labels Cut out sticker and place on your homemade apple pie filling. What a delicious and useful homemade gift!

Apple Crisp Topping

I found this at Skip To My Lou and I like fruit crisp so I want to give it a try.  She uses it with her Apple Pie Filling but any fruit pie filling will work well.

3/4 cup flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 teaspoon kosher salt
1/2 cup oatmeal
1/2 cup cold unsalted butter, diced

To make the topping, combine the flour, sugars, salt, oatmeal, and butter in the bowl of a food processor or an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly.



Scatter topping evenly over the apples.



Bake for about 30-40 minutes at 350 degrees until the top is brown and the apples are bubbly. Serve warm with ice cream! YUM

Lazy Weight Loss

This is an extremely lazy way to lose weight. It burns hundreds of calories even if you are just sitting down on your computer and doing nothing. It also increases your metabolism which aids in weight loss.

Ingredients:
2 tsp Honey
1 tsp Cinnamon
1 cup Water

Directions:
1) Use 1 part of cinnamon to 2 parts of raw honey. 1 tsp cinnamon to 2 tsp honey is recommended.
2) Boil 1 cup of water.
3) Pour the boiling water on cinnamon. Cover it and let it steep until it is warm enough to drink.
4) Add honey when the water is cool/warm. Never add honey when it is hot as the heat will destroy the enzymes and other nutrients in the raw honey.
5) Drink half before going to bed. The other half should be covered and refrigerated, drink it the following morning. Do not re-heat.
Do not add any flavors in this mixture as this recipe only works if you drink it on empty stomach



Monday, September 15, 2014

Coconut Oil Chocolate Chip Cookies


I love Steph at Plain Chicken and this is one of her recipes. It sounds like a winner! I have no idea why I don't think to use coconut oil in cookies and cakes in place of the butter or other oils.

36 cookies

3/4 cup coconut oil
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
2 1/4 cup flour
1 tsp baking powder
1 tsp salt
2 cups chocolate chips

Preheat oven to 350. Line a baking sheet with parchment paper.

Beat together coconut oil and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.

Combine flour, baking powder and salt in a small bowl. Slowly add flour mixture to mixer. Stir in chocolate chips.

Scoop dough into 2 Tbsp rounds. Place on prepared baking sheet. Bake for 10-12 minutes, until bottoms are golden brown.

Slow Cooker Enchiladas Recipe

Layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

Ingredients
1 pound ground turkey or beef

1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

Directions
In a large skillet, cook the beef, onion and green pepper until meat
is no longer pink; drain. Add the next eight ingredients; bring to a
boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one
tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on
low for 5-7 hours or until heated through. Yield: 4 servings.

Read more: http://www.tasteofhome.com/recipes/slow-cooker-enchiladas#ixzz3DRKK7EDQ

Slow Cooker Enchiladas Recipe

Smothered Chicken & Cheesy Potato Casserole

View photos and entire recipe article HERE

Smothered Chicken & Cheesy Potato Casserole

4-5 medium russet potatoes

1 10.75-oz. can condensed cheddar cheese soup* (such as Campbell’s)

1 1/4 cups milk

8-10 slices of bacon

8 chicken breast tenderloins (about 1.25-1.5 pounds)

4 ounces cheese**, shredded (about 1 cup)

Salt & pepper

Combine cheese soup and milk then whisk until smooth. Reserve 1 cup of cheese soup mixture and set aside to use later.

Wash and peel potatoes then cut into thin slices (about 1/4 inch thick). Spray the bottom and sides of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture into the bottom of the dish. Add a single layer of potato slices. Season potatoes with salt and pepper. Spoon another 1/4 of soup mixture over potatoes. Repeat this process two more times so that you have three layers of potatoes topped with soup mixture. Don't forget to salt and pepper each layer of potatoes. Cover dish tightly with aluminum foil and bake at 350 degrees for 30 minutes.

Meanwhile, slice bacon into 1/2-inch strips and cook in a skillet over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet with a slotted spoon; set aside.

Season chicken tenderloins with salt and pepper (I actually used my Chicken Scratch seasoning) then sauté in bacon drippings over medium-high heat until lightly browned (we’re not trying to cook them through, just get a nice sear on each side); set aside.

Remove dish from oven and uncover. Arrange chicken tenderloins on top of potatoes and pour reserved cheese soup mixture over chicken. Cover tightly again and continue cooking for 30 more minutes.

Remove dish from oven and uncover. Sprinkle shredded cheese evenly over chicken and potatoes then top with bacon pieces. Return dish to oven and continue cooking, uncovered, for 5-10 minutes or until cheese is melted and bubbly.

*NOTE FOR CANADIANS... Campbell's Condensed Cheddar Cheese Soup is totally different in Canada than it is in the US. I used it last week on vacation and was shocked at the difference. The colour (you like I spelled it like you do, right?), texture and flavour (and again) are different but it should still work. I just can't promise it will be as delicious. Boo. Yo, Campbell's, what's up with that??

**I used Monterrey Jack because I thought the white cheese would be a nice contrast to the cheddar soup mixture but feel free to use whatever's handy!
Stacey’s recipe calls for thinly sliced onions and I almost layered them with the potatoes but I let Brutus talk me out of it. Consider adding thinly slices onions to yours – I think it would be great!

Pumpkin Pie Energy Bites

There are a lot of recipes showing up for Energy Bites and I really like them!  I found these at The New York Melrose Family and they look good.

Ingredients
1 cup canned pumpkin
1½ cups old fashioned oats
½ cup flax seed
½ cup almonds
¼ cup dried plums
1 tablespoon honey
1 teaspoon pumpkin pie spice

Instructions
In a food process combine all the ingredients and process until a paste is formed.
Using a melon baller or cookie scooper form balls and place on parchment paper and refrigerate for 2-3 hours.
To store the energy bites place them into a Tupperware and keep them in the refrigerator.
Pumpkin Pie Energy Bites Healthy Snack Idea

Ranch Salad Dressing



I found this recipe at Skip To My Lou and looks pretty good!


1/2 cup mayonnaise

1/2 cup buttermilk (low fat is fine)

1/4 cup sour cream (low fat is fine)

1/2 tsp dried parsley

1/2 tsp dried dill

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp worcestershire

1/8 tsp salt (add more to taste)

1/8 tsp pepper

Mix all together and enjoy.
Homemade Ranch Salad Dressing Recipe

Mom's Baking Powder Biscuits

I found this at AllRecipes.com and it looks like it has great potential.

Servings: 24
Author says..."This is the recipe my mom always made. I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness. My daughter likes me to make smaller ones."
INGREDIENTS:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening
3/4 cup milk

DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
3. Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
4. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
5. Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.

Mom's Baking Powder Biscuits Recipe

Southern Buttermilk Biscuits


Ingredients:

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

Directions:
1 Preheat your oven to 450°F.
2 Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3 Cut the butter into chunks and cut into the flour until it resembles course meal.
4 If using a food processor, just pulse a few times until this consistency is achieved.
5 Add the buttermilk and mix JUST until combined.
6 If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7 Turn the dough out onto a floured board.
8 Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9 Use a round cutter to cut into rounds.
10 You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11 Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12 If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13 Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14 Do not overbake.
15 Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16 The dough must be handled as little as possible or you will have tough biscuits.
17 I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18 You also must pat the dough out with your hands, lightly.
19 Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20 Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21 When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
Southern Buttermilk Biscuits. Photo by Dine & Dish

Essential Oil Dilution Chart


Essential Oil Dilution Chart
(Drops of EO for Amt of Carrier in Column A)
CARRIER AMT                1%     2%     3%     5%   10%        25%    Weight

1 tsp=5 ml=1/6 oz                1         2         3        5        10            25
2 tsp=10 ml=1/3 oz              2         4         6        10      20            50
3 tsp=15 ml=1/2 oz              3         6         9        15      30            75
4 tsp=20 ml=2/3 oz              4         8         12      20      40            100
5 tsp=25 ml=5/6 oz              5        10        15      25      50            125
6 tsp=30 ml=1 oz                 6        12        18      30      60            150



Below is the information from Mountain Rose Herbs:



Have you ever been happily crafting herbal treats with your favorite essential oils and suddenly realized there are different units of measurement to convert from drops to ounces to milliliters, which leads you down the inevitable path to a math headache? Well, here are a few tips to keep in mind when it comes to converting ounces to milliliters to drops and diluting essential oils with ease.

Conversions:

1/8 oz. = 3.75 ml. 1/4 oz. = 7.5 ml. 1/2 oz. = 15 ml.
1 oz. = 30 ml. 4 oz. = 120 ml. 8 oz. = 237 ml. 16 oz. = 473 ml.

Technically, there are 29.57 ml. in 1 oz., however, this is usually rounded up to 30 ml. on labels and in recipes. This gives you a nice whole number to work with and less agonizing over decimals.

There are around 20 drops of essential oil in 1 ml. This works out to be…

1/8 oz. = 75 drops 1/4 oz. = 150 drops 1/2 oz. = 300 drops 1 oz. = 600 drops

See our Essential Oil Blending Tips article for blending basics and techniques. These drop conversions will help you increase any 10 drop blend to the appropriate size that you need.


Dilutions:

Essential oils are very strong and must be diluted (usually in a carrier oil) or incorporated into a finished product such as a massage oil, lotion, or aroma spray. Whether diluting an essential oil or adding it to a finished product, the oil content should only account for 1 to 2% of the total blend. Here is the break down of how much essential oil to add to 1 oz. of carrier oil or to a finished product. These dilutions for 1 oz. can easily be multiplied for larger batches of finished product or divided for a fraction of an ounce.

We are going to use our conversions from above!

1% dilution: 1 oz. = 30 ml. = 600 drops of oil. 1% of 600 drops is 6, so………. for 1 oz. of carrier oil or finished product you are going to add 6 drops of essential oil.

2% dilution: 1 oz. = 30 ml. = 600 drops of oil. 2% of 600 drops is 12, so………. for 1 oz. of carrier oil or finished product you are going to add 12 drops of essential oil.
- See more at: http://mountainroseblog.com/dilutions-conversions/#sthash.AtRYpGmc.dpuf















Bursitis EO Blend

Bursitis:

Marge wrote: 12 years ago Mary Jo wrote the following:


Hi Marge,
I woke up this morning and could hardly walk. I have bursitis in my right hip. I used a mixture of

helichrysum,

vetiver,

black pepper, and

jojoba oil.

The pain decreased in about 10 minutes. I could walk without a limp for six hours. It was great!

I have also been in a horrible mood for the last few days (I'm dealing with a lot of fear). I must say, the synergy did wonders for my attitude. I walked around relaxed and on cloud nine all day.
Maybe you could pass along the recipe to fellow sufferers.

Read more:http://www.naturesgift.com/NewsAugust2014.htm#ixzz3DPZ2ueOA

Vetiver #2

Marge Says Years ago my friend Karla shared these:

vetiver 10
sandalwood 7
spikenard 3
black pepper 3
bergamot 6
Roman chammomile 3
lime peel 3
black spruce 3

in 2oz of jojoba


Read more:http://www.naturesgift.com/NewsAugust2014.htm#ixzz3DPYJFMvu

Vetiver Use #1

Aromatics with Vetiver:

Marge says: Years ago my friend Karla shared these:
I love vetiver with sandalwood. A blend I made for a friend had
12 drops sandalwood
3 black spruce
5 vetiver
6 bergamot
3 black pepper

In 2 oz jojoba
It was really nice--

Shingles

This is from Nature's Gift--my go to place for great EO advice!

A note to express my Gratitude for this amazing blend. My wife Paula introduced me to the

Ravensara in Calophyllum

for my recurring outbreaks of Shingles. It helps tremendously. Nothing else has. The vaccination has reduced the intensity but the blend stops the itching and reduces the blisters quickly.

Read more:http://www.naturesgift.com/NewsAugust2014.htm#ixzz3DPWaYqkV

5 Minute Salsa

Ingredients
3 (14oz) cans petite diced tomatoes, drained
1 (14oz) can stewed tomatoes with celery, onion and bell pepper
1 (8oz) can tomato sauce
1 (8oz) can diced green chilies
1 green bell pepper, stem and seeds removed, quartered
2 large garlic gloves
4 green onions, green and white part thinly sliced
1 small bunch cilantro
2 tsp salt
2 tsp sugar

Instructions
In a food processor (or blender) pulse together 2 cans petite diced tomatoes, stewed tomatoes, tomato sauce, green chilies, bell pepper, garlic cloves, 2 green onions, cilantro, salt and sugar.
Make sure your bell pepper and garlic are finely chopped.
Pour into a large bowl and stir in 1 can petite diced tomatoes and remaining 2 green onions.
Serve immediately.
Store in an airtight container and keep refrigerated.
It will last about 2 weeks in the fridge if it's not already gone by then!
5 Minute Salsa

Homemade Teriyaki Sauce Recipe

This is from Tasteandtellblog and looks perfect! I really like using Teriyaki Sauce and now I don't have to go get it at the store for just a bit in a recipe!


















Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 1/2 cups

An easy homemade teriyaki sauce recipe made from pantry staples. This sauce is bold and thick and is great as a marinade or as a sauce served with your favorite meats.

INGREDIENTS
1 cup water
5 tablespoons packed brown sugar
1/4 cup soy sauce
1-2 tablespoons honey
1 large clove of garlic, finely minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/4 cup cold water


INSTRUCTIONS
Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.

Friday, September 12, 2014

Chicken and Biscuit Casserole (like KFC Potpie)

Ingredients
1 Tube Refrigerated Biscuits (I prefer Crescent Rolls—original uses buttermilk biscuits)
1 Can Condense Cream of Chicken Soup
1/2 C Sour Cream
1/2 Stick Butter, Melted
1 Can Peas (Original Recipe prefers LeShur)
2 C Cooked Chicken (can boil and shred or whatever chicken you have)
1 C Mild Cheddar Cheese
3 T Milk
Pepper to taste

I use the following:
1 tube Crescent Rolls
1/2 c freeze dried Peas
2 C Freeze Dried Chicken
1 C Freeze Dried Diced Potatoes or Potato Chunks
Can also add carrots or mixed veggies!
(I rehydrate all of the above in chicken broth before cooking but not necessary if you add some broth to the recipe before putting in the oven)


Directions

Heat oven to 375.
Mix soup and 1/2 c sour cream. (if you heat the together on the stove your biscuits will come out less doughy on the bottom—this is not required, but helps if you don’t want a doughy biscuit bottom)
In 8-inch square baking dish, stir in chicken, peas, milk and melted butter and pepper to taste if desired and flatten out.  (I also add Potatoes.  Can add carrots and other veggies as well!)
Sprinkle cheese evenly on top.
Place biscuits in a single layer on top of the cheese you just sprinkled.  If you buy the thicker biscuits, flatten them out a little or cut them in half so they are not as thick and they will cook better.
Cook 35 min or until the biscuits on top are golden brown and the amazing mixture underneath is hot and bubbly.

NOTE:  I just put the crescent dough on top like a crust and this tastes like KFC pot pies—but better!!!!  YUMMMMMMERSSS>>>>