Monday, September 28, 2009
water -- as needed
salt and freshly ground -- to taste
-- or to taste
1 package hot dogs -- cooked or grilled
1 package -- steamed
chopped onion -- as needed
mustard -- as needed
In a bring meat and water, enough to keep
from sticking, to a simmer. Break up the meat into fine particles, as fine
as you can get it.
Add seasonings and mix well. Cover and cook until almost dry. Do not let it
Serve over a steamed weiner, in a steamed soft bun with onions and mustard,
2 t. instant coffee
1/2 t. water
2 T. maple flavored syrup
1/2 cup butter or margarine, softened
Stir instant coffee and water in small bowl until well blended. Stir in syrup. Beat butter in large bowl with mixer set on medium speed until light and fluffy. Gradually beat in coffee mixture until blended. Refrigerate until ready to serve. makes about 2/3 cup. Use to spread on muffins, toast, pancakes or waffles.
Sunday, September 27, 2009
Pineapple angel food cake
1-20oz can crushed pineapple -DO NOT DRAIN
1 angel food cake mix
Mix the ingredients together and then whip with a whisk,I found this grows as whipping so make sure you have a large bowl to whip this.Now I use aluminum pans for every recipe I can ,easy clean up ans if I take to someone s home I don t have to worry about getting my dish back . I spray ONLY the bottom of a aluminum cake pan,baked at 350 oven for 40 min.At 35 min. I started watching it and with my oven it took 40 min.Cool and eat.It is SO light and great tasting
Chicken and dumplings
1 whole chicken or chicken parts
Boil chicken with your spices until done ,Remove ,debone and put the meat back into the broth,Bring to a boil and drop dumplings.
1/4 tsp pepper
1/2 tsp salt
2 1/2 c.flour
1 tsp.baking powder
In a bowl mix milk,eggs,salt,sugar,pepper,then add flour and baking powder.Mix until thick.Drop with teaspoons into boiling chicken soup 1/2 spoon at a time.Cook 30 min on low after all dumplings are in pot.
This recipe makes 2 pies,it will have a bottom and top crust.
Chicken Pot Pies
4 pie crust (homemade or store bought)
1 sm.bag mixed vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
pinch of sage
salt and pepper.dash of garlic powder
1 whole chicken or chicken parts
Cook chicken ,remove from bone and add the 2 cans of soup,the veggies and your spices,mix well.Pour this mixture into 2 of the piecrust,place a crust on top,bake 350 degree's for 50-60 min
Friday, September 25, 2009
Place a handful of jelly beans into zipper storageor black and orange
bag. Seal and label with the following poem:
I started to carve a pumpkin
with my carving knife and scoop
But the pumpkin got so scared
He took a little poop!
It looked so cute and funny
Just like a candy treat
So I'm sharing it with you now
Because you are so sweet!
3 Tbsp. margarine
4 cups miniature marshmallows (or 10 oz large marshmallows, about 40)
orange and brown Halloween M&Ms (about 6oz)
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal and stir until well coated. Add the candy and mix until candy is evenly mixed. Spray a pan with non-stick cooking spray or line with . Using a buttered spatula or waxed paper, press the mixture evenly into a 9x13" pan. Cut into squares when cool.
6 cups popped popcorn
3 (2 1/8 ounce) nestle butterfinger candy bars, chopped
1/4 cup butter
3 1/2 cups miniature marshmallows
Combine popcorn and chopped butterfinger bars in a large bowl.
Melt butter in medium saucepan over low heat.
Stir in marshmallows and heat, stirring constantly until marshmallows are melted and mixture is smooth.
Pour over popcorn mixture and quickly toss to coat well.
Spray hands with nonstick cooking spray and form mixture into six 3" balls.
Place on wax paper to cool.
Store in airtight container
Tuesday, September 22, 2009
3/4 cup sugar
2 Tbs. cornstarch
1 Tbs. McCormick ground cinnamon
4 cups peeled, thinly sliced apples (4 medium apples)
1 , lightly beaten
1 tsp. sugar for glaze
Prepare crust as directed on package. Place on foil-lined baking
sheet. If necessary, press out any folds.
Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples.
Spoon into center of crust, spreading to within 2 inches of edges.
Fold 2-inch edges of crust over apples, pleating crust as needed.
Brush crust with egg white; sprinkle with 1 tsp. sugar.
Bake at 425 for or until apples are tender. Cool
slightly before serving.
1 1/2 lb. lean
1 1/2 lb. ground pork sausage
1 (16 oz.) can Mexican
2 (4 oz.) cans green chilies, drained and chopped
2 lg. eggs
3 tbsp. plus 2 tsp. tapioca or cornstarch
1 1/2 tsp. dry minced onion
1 1/2 c. salsa (12 oz. jar) hot, med. or mild
1/2 tsp. cumin
1/4 tsp. salt (optional)
1 c. , shredded (optional)
Mix all ingredients except salsa and cheese in large bowl until well blended. Divide in half. Makes 2 loaves. Place each in a 9 x 4 inch bread loaf pan. Top each with 3/4 cup salsa. Bake at 350 degrees for 1 1/2 hours. Drain every half hour. Top each loaf with cheese before serving, if desired. Return to oven for 5 minutes to melt the
cheese. Remove from pan and let rest 15 minutes before serving.
Serves 8. This is a Texas favorite.
1 Tbs. Cajun seasoning
1 tsp. cayenne pepper (leave out if you like)
2 slices raw bacon
Put beans in a pot. Add bacon, and let simmer along with Cajun and other seasonings, add a pinch of salt, if desired. Simmer over low heat, stirring occasionally. They should have a low bubbling going on. Simmer beans 25 minutes.
(It said to discard bacon, but why...I would leave it in! I love bacon!)
1 package taco seasoning
4 4 oz. chicken breasts
1 cup salsa
Put chicken and taco seasoning in a plastic bag; shake and coat well. Place in sprayed nonstick cooking spray casserole dish. Bake 30 minutes in a 375° oven. Top with salsa 5 minutes before done. Top with sour cream, serve.
Monday, September 21, 2009
1 family size brownie mix, which yields a 13 x 9 inch pan of brownies
10 whole squares, broken into pieces
2 cups miniature marshmallows
1 cup milk chocolate chips
Preheat oven to 350. Lightly grease 13 x 9 inch pan. Mix brownie mix according to package directions. Pour into prepared pan. Bake 18 minutes. Remove form oven. Sprinkle with graham cracker pieces, pressing down lightly. Sprinkle evenly with marshmallows and chocolate chips. Let cool and cut into 24 squares.
Makes 2 dozen
Three years ago my dryer died,at the beginning of a busy wash day,I rigged up some clothes lines to get through the day.But then I loved the way my clothes smelt,thought "you know I will wait and look for a good sale for a dryer" that day never come,I love drying my clothes out side,AND my gass bill dropped 35 dollars,so that made up my mind,
OH did you know I also make my own laundry soap,,,,I do,I do! I have not bought expensive laundry soap in 6 yrs.If ya want the recipe ,,,let me know
well I have things to do
have a good day
Friday, September 18, 2009
Butterscotch Peanut Fudge
12 ounce package butterscotch chips
1 14 ounce can sweetened
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 tsp. vanilla
1 cup chopped peanuts
In a saucepan combine the butterscotch chips, milk and marshmallows. Stir
over medium heat until marshmallows melt. Remove from heat; beat in peanut
vanilla, and dash of salt. Stir in nuts
Pour into a 9 inch square buttered pan. Chill. Cut in squares, and store in
14 oz. pkg. cream-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1 gallon peppermint ice cream, slightly softened
11-3/4 oz. jar hot fudge , warmed
Crushed peppermint candy
In a bowl, combine cookie crumbs and butter. Press into an
ungreased 13x9 dish. Spread ice cream over crust; top with whipped
topping. Cover and freeze until solid. May be frozen for up to 2
Just before serving, drizzle with hot fudge topping and sprinkle
with peppermint candy. 12-15 servings.
Spaghetti bread is basically a flavored bread to serve with spaghetti. Here is a very good bread machine recipe.
1 cup warm water (70 to 80-degrees)
2 tablespoons olive oil
3 cups bread flour
1/3 cup grated Parmesan cheese
1 tablespoon sugar
1 to 2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon each dried basil, marjoram, savory and thyme
1/8 teaspoon rubbed sage
1/8 teaspoon dried rosemary, crushed
1 package (1/4 ounce) active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size, if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; this dough should appear dry. If it looks wet, add 1 to 2 tablespoons of flour.)
Yield: 1 loaf, 16 slices (1-1/2 pounds).
Thursday, September 17, 2009
Pine Oil Disinfectant
Make your own version of the popular commercial pine oil disinfectant.
1 pint soap flakes
6 cups hot water
1 pint pine oil
Slowly disolve soap flakes into water, stirring well. Once soap is completely disolved, use a spoon to remove any suds that formed on the top. Add pine oil slowly, stirring continuously as its added. Stir until completely blended.
To use, dilute with water. For areas with more bacteria (ie. toilets), use at full strength.
To store, ensure jar or container is sealed tightly.
Herbal Carpet Freshener Recipe
Do your carpets need a bit of freshening up without wanting to do the whole steam cleaner process? Make your own herbal carpet freshener to keep your carpets smelling fresh. Great for houses with dogs!
6 cups baking soda (buy bulk!)
3 cups dried lavender, crushed
1 cup cornstarch
Combine ingredients and store in an airtight container. Allow to sit for for 2-3 days prior to first use, to allow the lavender to infuse into the baking soda and cornstarch.
To use, simply sprinkle on carpets, wait for an hour, and then vacuum it up. If the carpets are really bad, sprinkle freshener before you go to bed, then vacuum first thing in the morning.
Antibacterial Bathroom Cleaner Recipe
Great for disinfecting the bathroom when your family has the flu!
1 cup baking soda
2 tbsp liquid soap
2 tsp tea tree essential oil
1 tsp peppermint essential oil
1 tbsp white vinegar (optional)
In a bowl, add baking soda then liquid soap. Mix well until the baking soda forms a paste. If it is still too crumbly, add slightly more liquid soap until it forms a paste, as some liquid soaps are more "liquidy" than others. Next, add essential oils, mixing well, then add vinegar.To use, put a small amount on your bathroom sponge to scrub down your toilet seat, shower, bathtub, sink and counter. Rinse out your sponge, and go over it again with clean water
How to refill Swiffer Wetjet bottles
If you find it expensive to purchase the "official" Swiffer Wetjet cleaning solution, you can make your own or purchase more economical floor cleaning solution and refill the bottles.
There are two ways to remove the caps on the end that prevent you from refilling it easily (because they don't want everyone to stop buying their cleaning solution!) First, you can run the top of the bottle under hot water then pop the lid off. Or you can use pliers to unscrew it, since pliers grib much better than your hands!
Refill it with cleaning solution, insert back into Swiffer Wetjet, and start cleaning.
Make your own room air fresheners
Do you want to use air fresheners in your house, but it gets so expensive to replace frequently, or you just can't find a scent you love enough? Here is how to make your own air fresheners, and they are versatile enough you can even use them in a vehicle too!
1 empty baby food jar, cleaned
1 cotton ball
essential oil or fragrance oil, your choice of scent
First, punch holes in the lid of the baby jar (to allow the scent to escape). Then pour a small amount of your essential oil or fragrance oil onto a cotton ball, then place it in the jar, screwing the lid back onto the jar. Place it around the room.
You can mix and match scents - such as making citrus vanilla or honey lemon scents - by using a combination of two or more different essential/fragrance oils. You can also decorate the outside of the jars, or simply place it in the room out of site. You may want to adjust the amount of essential/fragrance oil you used, depending on the strength of the scent and how large the room is.These also make great gifts to give away for Christmas, simply have your child decorate the jars
Just add to a spray bottle and have fun.
1 cup fabric softener
1 cup white vinegar
2 cups water
2 cups water
1 cup fabric softener
3 cups water
3 TBS fabric softener
3 TBS rubbing alcohol
2 cups water (warm)
1/4 cup fabric softener
1 TBS baking soda
Wednesday, September 16, 2009
Harvest Chicken Stew
2 cups chopped onion
2 cups cubed, cooked boneless chicken breast meat
1 cup chopped celery
2 cups whole peeled tomatoes, with liquid
2 cups sliced carrots
5 cups chicken broth
1 cup sweet corn
1 cup peas
1 cup sliced zucchini
In a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.
CIDER PUMPKIN BREAD
3-1/2 c. flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. ginger
3 c. sugar
1 tsp. salt
Stir together. Make a well in center and add, in order:
1 c. vegetable oil
4 whole eggs
1 1/2 c. canned pumpkin
2/3 c. apple cider
1/2 c. thick applesauce
Mix everything until smooth. Pour into greased and flour pan. Makes
two 8 1/2 x 1 1/2 x 2 1/2 loaves. Can also be baked in one-pound
coffee cans. If baked in can, fill 2/3 full. Makes 3
Bake for 1 hour at 350 degrees
1/3 cup sugar
1/4 tsp. Salt
3 tsp. Baking soda
1/2 tsp. Each: ground cloves, ground cinnamon
Ground cardamom and ground ginger
1-1/2 cups vegetable oil
8 large eggs
1 cup honey
1-1/2 cups warm water
4 cups rye flour
1/2 cup jam or preserves of your choice
Grease and flour two 8 inch round baking pans. Combine all the ingredients except for the jam in a mixing bowl and mix with an electric beater set at its slowest speed for 1 minute. Increase the speed of the beater to medium and beat the batter for 15 minutes. The batter should have large air bubbles; if no bubbles are present, beat for an additional 5 minutes. Allow the batter to rest for 10 minutes, then pour into the prepared baking pans. Bake in a preheated 275° F. For 1 hour, until deep golden in color. Remove from the oven and allow to rest 10 minutes. Turn out on a cake rack and allow to cool. Place one cake on a serving plate and spread the jam or preserves on top. Top with the remaining cake.
Blueberry Streusel Cobbler
1 pt. Blueberries
1 (14 oz.) can Eagle Brand Condensed milk
2 tsp. grated lemon rind
1/4 c. plus two tbsp. cold butter
2 c. biscuit baking mix (Bisquick)
1/2 c. brown sugar
1/2 c. chopped nuts
Combine berries, milk, and rind. In large bowl, cut butter or margarine into biscuit mix until crumbly. Add berry mixture.
Spread in greased 9 inch square baking pan. Combine 1/2 cup biscuit mix and sugar. Cut in 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
Bake at 325 degrees for 1 hour and 10 minutes or until golden brown.
Serve with ice cream and blueberry sauce.(Both worked for me)
In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir until hot. Serve over shortcake or cobbler.
Tuesday, September 15, 2009
Magic Monster Popcorn
Take a saucepan and coat the bottom with a few tbsp of cooking oil.
add unpopped popcorn kernels until bottom of pan is covered.
add twenty drops of green food coloring
pop until almost full, turn off heat, and let finish popping
let cool, add a bit of salt to taste, and enjoy.
The trick to this popcorn is that after it is popped and cooled, it looks like regular popcorn. However, when you start eating this treat, your mouth turns green for a little halloween trick added to the treat itself.
1/3 cup fresh lemon juice (about 4 small lemons)
2 cups water
2 cups fresh or frozen blueberries, thawed
1/2 cup sugar
Garnish: lemon slices
Process first 4 ingredients in a blender until smooth, stopping to
scrape down sides. Pour through a wire-mesh strainer into a pitcher,
discarding solids. Serve over ice, and garnish, if desired. Yield: 5
Monday, September 14, 2009
Spice Bags for Warm Winter Drinks
8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup minced dried (or 1/4 cup ground)
1/4 cup whole allspice berries
Optional: garnish with cinnamon sticks,
slice of orange,
Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each in a double thickness of cheesecloth; transfer to an airtight container. One sachet of the mixture will flavor 1 quart of cider, tea or wine.
To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes; ladle into mugs. If desired, add a garnish or a sprinkling of additional spirits.
3 cups nuts (almonds, pecans, walnuts, peanuts)
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
5 tablespoons water
Combine sugar, cinnamon and water in small pan. cook over low heat until mixture spins a thread when dropped from a spon. Quickly add nuts and vanilla and turn onto a buttered cookie sheet. Separate nuts while cooling.
1 (18.25-ounce) package yellow cake mix
1 (16-ounce) can pumpkin
1/2 , packed
3 large eggs
1/2 cup chopped nuts (pecans this time) want to try walnuts nx time
1 teaspoon pumpkin spice
1/2 cup granulated sugar
1/2 cups all-purpose flour
1/4 cups margarine or butter, softened
1 teaspoon ground cinnamon
Preheat oven to 350ºF. In a large bowl, combine all ingredients and blend on low speed until completely moistened, about 1 minute. Beat at medium speed for 2 minutes. Spread batter in greased 9 x 13-inch pan. In a medium bowl, combine topping ingredients with a fork. Mixture will be crumbly. Sprinkle evenly over batter. Bake 40 to 45 minutes or until center springs back when lightly touched.
Makes 12 to 15 servings.
12 cup poppped popcorn
3 cups walnut or pecan halves or unblanched
1 cup packed
1/2 cup margarine or butter
1/2 tsp. salt
Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2
inches. Cook brown sugar, margarine, corn syrup and salt over medium
heat, stirring occasionally, until bubbly around edges. Continue
cooking 5 minutes; remove from heat. Stir in baking soda until foamy.
Pour over popcorn and nuts, stirring until corn is well
coated. Bake uncovered in 200 degree oven, stirring every 15
minutes, 1 hour.
: Increase popped popcorn to 15 cups; omit nuts.
Yields 15 servings.
Friday, September 11, 2009
HAWAIIAN PINEAPPLE CANDY
1 c. granulated sugar
1/2 c. brown sugar
1/4 c. milk or cream
1/2 c. crushed pineapple, not drained
1 tbsp. butter
1 tsp. vanilla
1/2 c. pecans
Cook sugars, milk and pineapple until mixture forms a soft ball when a
little is dropped in cold water. Remove from fire; add butter, vanilla,
until creamy, drop by spoonfuls onto waxed paper. Sometimes it helps to cook
just a hair beyond the soft ball stage to get the candy to harden. The
is the big secret. The color will change as the candy gets stiff. If it is
too stiff to drop from the spoon, add a spoonful of as needed,
sure to beat after every addition of water.
2 sticks butter (soft)
1 1/2c. crumbs
1c. chopped pecans
1 box confectioners sugar
1c. crunchy peanut butter
1(6oz) pkg. semi-sweet chocolate chips
1/2 block paraffin
Mix ingredients and chill for a few minutes. Shape into walnut size balls.
Place on wax paper; dip in glaze.
To make glaze: Melt in double boiler; dip balls in glaze and return to wax paper
Wednesday, September 9, 2009
3 quarts popped popcorn*
12 (about 4 1/2 inches long)
2 cups sugar
1 1/2 cups water
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon vanilla
Cellophane and ribbon
Keep popcorn warm in a 300-degree Fahrenheit oven while preparing syrup. In large saucepan, combine sugar, water, corn syrup, vinegar and salt. Cook to hard ball stage (250 degrees on a candy thermometer) . Stir in vanilla. Pour over popped popcorn, stirring to coat. Butter hands; shape about 1 cup popped corn around each candy stick to form logs. Let stand until cool. Wrap each log in clear or colored cellophane or any bright paper. Secure each end with ribbon. Yield: 12 logs.
1/2 cup softened butter
1 cup brown sugar
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoons allspice
1/2 teaspoon salt
1/2 cup molasses
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
In a large mixing bowl, cream together the butter,
brown sugar, ginger,cinnamon, allspice, and salt.
Beat in the molasses and egg. In another bowl,
combine the flour, baking soda, and baking powder,
mixing well. Add to the molasses mixture and stir
until smooth. Divide the dough into four equal parts.
Cover with aluminum foil or plastic wrap, and then
chill for 1 1/2 to 2 hours in the refrigerator. When
ready, roll each quarter to 1/4-inch thickness on a
lightly floured surface with a floured .
Cut the dough with a Witch-shaped (or
other Halloween-theme cutters such as pumpkins,
bats, skulls, etc.) Press raisins into the dough to
make eyes, mouth, buttons, and so on. Place the
gingerbread Witches on a greased cookie sheet and
bake in a 350-degree preheated oven for eight to ten
minutes or until golden brown. Remove from the oven
and place on wire racks to cool. Decorate the cookies
with black and orange colored icing if desired.
Yield: 30 cookies
2 bags Microwave Pop Corn, popped
1 , finely chopped
2 Baby Ruth bars, finely diced
1 jar quick-hardening cream-coating
2 cups butterscotch chips
Let pop corn cool, then mix in candy pieces and butterscotch chips. Separate
into small, hand-sized clumps and coat with chocolate shell. Refrigerate to
harden and enjoy! Gooey and Great!
2 cups very small bow knot pretzels
1 cup Virginia peanuts
1 pkg. (12 oz) semisweet chocolate morsels
In large bowl, combine popcorn, pretzels, and peanuts. Place chocolate morsels in a . Microwave on high for 1 minutes. Stir. Continue to cook on high for another minutes; stir again. Cook on high for an additional 15 seconds and pour chocolate over popcorn mixture. Stir to coat evenly. Spread mixture on large baking sheet lined with foil. Place in refrigerator for 15 to or until chilled and chocolate is set. Break into small clusters. Store in an for up to 1 week.
Makes about 2 quarts.
MEASURE drink mix into cap to 1-qt. line; place in medium saucepan. Add 2 of the cinnamon sticks, the apple juice, water, cloves and sugar; stir.
COOK on medium heat 5 min. or until mixture is hot, but not boiling. Remove and discard spices.
POUR into four mugs. Add 1 of the remaining cinnamon sticks to each mug. Serve warm with lemon wedges, if desired.
MICROWAVE butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
POUR marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.
SHAPE into 16 (2-inch) balls or other shapes with greased or wet hands.
PLACE coffee in filter in brew basket of coffee maker; sprinkle with cinnamon.
POUR syrup into empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until well blended.
TOP each serving with 1 Tbsp. of the whipped topping.
SERVE warm as a dip with assorted Cookies and fresh fruit dippers.
PLACE coffee in filter in brew basket of coffee maker; sprinkle with cinnamon.
PLACE sugar and apple juice in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until well blended.
1/2 C Butter
10 C Crispy rice cereal
9 C Miniature marshmallows
2 C Mixture of candy corn and Indian candy corn
Spread on a large buttered jelly roll pan,press with buttered hands.
While warm,press on candy pumpkins spaced 1 to 1/2-2 inches apart.
This is great for the kids to help,I have done this for 25 yrs,
cut a flap (opening) in the back of milk jug below the handle.
get the floresent orange spray paint (walmart)
spray paint all the milk jugs(outside)
now let the kids make BIG faces with permenant black markers on the front of jugs,the flap in the back is open for you to put in a candle.DO NOT put cap on milk jug
They "glow" so cool at night time .We line the driveway with them
Tuesday, September 8, 2009
1 large bag miniature marshmallows
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.
Baked Cajun Rice
1 large onion, chopped
1 , chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 bunch green onion tops, chopped
1 1/2 cups rice
3 cups water
2 teaspoons Cajun seasoning
2 tomatoes, chopped
1 can (6 oz.) tomato paste
Preheat your oven to 350. Cook the meat, onion, celery, bell pepper,
and garlic in an iron skillet until the meat is done and the
vegetables are cooked. Drain the grease. Place the meat mixture in
13"x9"x2" casserole. Add remaining ingredients. Mix thoroughly. Cover
(foil is fine) and bake 45 minutes to an hour or until rice is tender.
Rocky Road Popcorn Balls
- 3 cups miniature marshmallows
- 1/4 cup butter
- 8 cups freshly popped popcorn
- 1/2 cup dry-roasted unsalted peanuts
- 1/2 cup miniature chocolate chips
Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat. Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.
Monday, September 7, 2009
1 can pumpkin
2 sticks butter, softened
3 cups sugar
1 tsp. vanilla extract
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
I just put all the ingredients in my electric mixer and mix until thoroughly blended (so easy). Pour into greased and floured loaf pans or muffin tins. It makes 2 large loaves, or 24 muffins. Bake muffins for 20 to 30 minutes and loaves for 45 minutes to an hour at 350 degrees.
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
1 1/2 cups quick-cooking oats
1 cup butter or margarine, softened
2 cups candy-coated milk chocolate candies (I used Reese's Pieces)
1. Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
2. On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
3. Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.
1/2" cup butter
1/2" cup packed
1/2" finely chopped walnuts
Line a 15x10x1 baking pan with heavy duty aluminum foil. Break graham crackers at indentations; place in a single layer in pan. In a small saucepan, combine butter and brown sugar. Bring to a rolling boil over medium heat; boil for 2 minutes. Remove from heat; add nuts. Pour over crackers.
Bake at 350 for 10 minutes or until lightly browned. Let stand for 2 to 3 minutes. Remove to wire rack to cool.
Yields: 4 dozen
Thursday, September 3, 2009
Wednesday, September 2, 2009
3 cups miniature marshmallows
1/4 cup butter
8 cups freshly popped popcorn
1/2 cup dry-roasted unsalted peanuts
1/2 cup miniature chocolate chips
Place the marshmallows and butter into a large pot over medium-low heat, and
melt them together, stirring often. Cook until blended and smooth, about 5
minutes, and remove from heat.
Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with
the marshmallow mixture. Stir in the chocolate chips.
With greased hands, shape the mixture into 3 inch balls, and wrap each ball in