Wednesday, December 16, 2009
Saturday, December 5, 2009
- 1 lb. butter
- 2 C. sugar
- 3 eggs
- 2 t. vanilla
- 2 t. lemon extract
- 1t. soda
- 1 1/4 t. salt
- 6 C. flour ( I add just use 5 C. flour to start with and then add the last cup if it is too soft.
- I use red coloring and strawberry, cherry, or raspberry extract when making hearts, flower, or candy cane shapes.
- Trees, wreaths, holly, I go green and use mint extract.
- Bears, deer, gingerbread men, gingerbread houses, if you aren't making them ginger bread cookies, substitute some cocoa powder for some of the flour and make chocolate cookies. You can also just add brown food coloring. You get to decide how much cocoa, according to how chocolaty you want them to be.
Tuesday, December 1, 2009
- Time is also something we all seem to be short on, so I have been trying to document those ideas as well. Watch for these ideas to show up as I try recover my life, home and sanity after helping with a couple of weddings!
- A sealed envelope - Put in the freezer for a few hours, then slide a knife under the flap. The envelope can then be resealed.(hmmmmmm...)
- Use Empty toilet paper roll to store appliance cords. It keeps them neat and you can write on the roll what appliance it belongs to.
- For icy door steps in freezing temperatures: get warm water and put Dawn dish washing liquid in it. Pour it all over the steps. They won't refreeze. (wish I had known this when we lived up North!)
- To remove old wax from a glass candle holder, put it in the freezer for a few hours. Then take the candle holder out and turn it upside down. The wax will fall out.
- Crayon marks on walls? This worked wonderfully! A damp rag, dipped in baking soda. Comes off with little effort (elbow grease that is!).
- Permanent marker on appliances/counter tops (like store receipt BLUE!) rubbing alcohol on paper towel.
- Whenever I purchase a box of S.O.S Pads , I immediately take a pair of scissors and cut each pad into halves. After years of having to throw away rusted and unused and smelly pads, I finally decided that this would be much more economical. Now a box of S.O.S pads last me indefinitely! In fact, I have noticed that the scissors get 'sharpened'' this way!
- Blood stains on clothes? Not to worry! Just pour a little hydrogen peroxide on a cloth and proceed to wipe off every drop of blood. Works every time! (Now, where to put the body?) Sorry, bad joke . . . I repent!
- Use vertical strokes when washing windows outside and horizontal for inside windows. This way you can tell which side has the streaks. Straight vinegar will get outside windows really clean. Don't wash windows on a sunny day. They will dry too quickly and will probably streak.
- Spray a bit of perfume on the light bulb in any room to create a lovely light scent in each room when the light is turned on.
- Place fabric softener sheets in dresser drawers and your clothes will smell freshly washed for weeks to come. You can also do this with towels and linen..
- Candles will last a lot longer if placed in the freezer for at least 3 hours prior to burning.
- To clean artificial flowers, pour some salt into a paper bag and add the flowers.. Shake vigorously as the salt will absorb all the dust and dirt and leave your artificial flowers looking like new! Works like a charm!
- To easily remove burnt on food from your skillet , simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove top.
- Spray your TUPPERWARE with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains.
- Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
- When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness
- Cure for headaches: Take a lime, cut it in half, and rub it on your forehead. The throbbing will go away.
- Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces ......... Left over wine? What's that?
- To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.
- Ants, ants, ants everywhere .. Well, they are said to never cross a chalk line. So, get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself.
- Use air-freshener to clean mirrors. It does a good job and better still, leaves a lovely smell to the shine.
- When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, and then pull it off. Scotch tape removes most splinters painlessly and easily.
Now look what you can do with Alka Seltzer........
Clean a toilet. Drop in two Alka Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous China
Clean a vase.
To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets.
Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for two minutes.
Clean a thermos bottle.
Fill the bottle with water, drop in four Alka Seltzer tablets, and let soak for an hour (or longer, if necessary)
Unclog a drain.
Clear the sink drain by dropping three Alka Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, and then run the hot water.
Sunday, November 29, 2009
This year I also added some scrambled some sausage and chopped some craisins (dried cranberries) at my daughter's request. They did add some great flavor. I mixed all of this together, covered it tightly, put in the back of the fridge a couple of days before Thanksgiving. On the big day, I just had to beat a couple of eggs, add the chicken and turkey broth and toss it into the oven for half an hour. Great little time saver!
Saturday, November 28, 2009
Tuesday, November 24, 2009
English Toffee Pecan Pieby Marjorie Johnson
Sunday, November 22, 2009
- Fresh fruits and vegetables require different storage methods and can be stored for various lengths of time.
- Some fresh produce (onions, potatoes, tomatoes) is of better quality when not refrigerated.
- All storage areas should be clean and dry.
- Fruits and vegetables stored at room temperature should be in a cool, dry, pest-free, well ventilated area separate from household chemicals.
- Keep your refrigerator at 40 F or less.
- If your refrigerator has a fruit and vegetable bin, use that, but be sure to store fresh produce away from (above) raw meats, poultry or fish.
- If you bring in garden dirt on your fresh produce, you may be introducing pathogenic microorganisms into your kitchen—while, if you wash your produce before storage, you run the risk of increasing the likelihood that your fresh produce will mold and rot more quickly.
- If you choose to wash produce before storage, be sure to thoroughly dry fruits and vegetables with a clean paper towel.
- If you choose to store without washing, take care to shake, rub or brush off any garden dirt with a paper towel or soft brush while still outside.
- Never wash berries until you are ready to eat them.
- Storing fresh produce in plastic bags or containers will minimize the chance that you might contaminate other foods in the refrigerator.
- Keep your refrigerator fruit and vegetable bin clean.
- All stored produce should be checked regularly for signs of spoilage such as mold and slime. If spoiled, toss it out.
- All cut, peeled or cooked vegetables or fruits should be stored in clean, covered containers in the refrigerator at 40 F or less.
- Apples-- Room temperature: 1-2 days; refrigerator crisper: up to 1 month. Ripen apples at room temperature. Once ripe, store in plastic bags in the crisper. Wash before eating.
- Asparagus-- Refrigerator crisper: up to 3 days. Once picked, asparagus loses quality quickly. Wrap the base of a bunch of asparagus with a moist paper towel, place in a plastic bag and store in the refrigerator. Wash before using.
- Beans, green or yellow-- Refrigerator crisper: up to 3 days Store in plastic bags. Do not wash before storing. Wet beans will develop black spots and decay quickly. Wash before preparation.
- Broccoli-- Refrigerator crisper: 3 to 5 days Store in loose, perforated plastic bags. Wash before using.
- Beets, Carrots, Parsnips, Radish, Turnips-- Refrigerator crisper: 1 to 2 weeks Remove green tops and store vegetables in plastic bags. Trim the taproots from radishes before storing. Wash before using.
- Berries-- (Blackberries, Raspberries, Strawberries, Blueberries) Refrigerator crisper: 2-3 days Before storing berries, remove any spoiled or crushed fruits. Store unwashed in plastic bags or containers. Do not remove green tops from strawberries before storing. Wash gently under cool running water before using.
- Brussels sprouts-- Refrigerator crisper: 1-2 days The fresher the sprouts, the better the flavor. Remove outer leaves and store fresh sprouts in plastic bags. Wash before eating.
- Cabbage-- Refrigerator for up to 2 weeks. Store, after removing outer leaves, in perforated plastic bags.
- Chard-- Refrigerator crisper: 2-3 days. Store leaves in plastic bags. The stalks can be stored longer if separated from the leaves. Wash before using.
- Collards-- Refrigerator crisper: 4-5 days Collards store better than most greens. Wrap leaves in moist paper towels and place in sealed plastic bag. When ready to use wash thoroughly. Greens tend to have dirt and grit clinging to the leaves.
- Corn-- Refrigerator crisper: 1 to 2 days For best flavor, use corn immediately. Corn in husks can be stored in plastic bags for 1 to 2 days.
- Cucumbers-- Refrigerator crisper: up to 1 week Wipe clean and store in plastic bags. Do not store with apples or tomatoes. Wash before using.
- Eggplant-- Refrigerator: 1-2 days Eggplants do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, store in a plastic bag in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use while the stem and cap are still greenish and fresh-looking.
- Herbs-- Refrigerator crisper: 2 to 3 days Herbs may be stored in plastic bags or place upright in a glass of water (stems down). Cover loosely with plastic bag.
- Lettuce, Spinach and other Delicate Greens-- Refrigerator crisper: 5 to 7 days for lettuce; 1 to 2 days for greens Discard outer or wilted leaves. Store in plastic bags in the refrigerator crisper. Wash before using.
- Melons: Watermelon, Honeydew, Cantaloupe At room temperature until ripe Refrigerator: 3 to 4 days for cut melon For best flavor, store melons at room temperature until ripe. Store ripe, cut melon covered in the refrigerator. Wash rind before cutting.
- Nectarines, Peaches, Pears-- Refrigerator crisper: 5 days Ripen the fruit at room temperature, and then refrigerate it in plastic bags. Wash before eating.
- Onions-- ( Red, White, Yellow, Green) onions: Room temperature 2 to 4 weeks; green onions: Refrigerator crisper: 3 to 5 days Store dry onions loosely in a mesh bag in a cool, dry well-ventilated place away from sunlight. Wash green onions carefully before eating.
- Peas-- Refrigerator: 2-3 days The sugar in peas quickly begins to turn to starch even while under refrigeration, so eat quickly after harvesting. Store peas in perforated plastic bags. Wash before shelling.
- Peppers-- Refrigerator crisper: up to 2 weeks Wipe clean and store in plastic bags. Wash before using.
- Potatoes-- Room temperature: 1 to 2 weeks Store potatoes in a cool, dry, well-ventilated area away from light, which causes greening. Scrub well before cooking.
- Summer Squash, Zucchini, Patty Pan-- Refrigerator: 2-3 days Wipe clean and store in plastic bags. Wash before eating.
- Tomatoes-- Room temperature; once cut, refrigerator crisper: 2 to 3 days Fresh ripe tomatoes should not be stored in the refrigerator. Refrigeration makes them tasteless and mealy. Wipe clean and store tomatoes at room temperature away from sunlight. Wash before eating. (Refrigerate only extra-ripe tomatoes you want to keep from ripening any further.) Store cut tomatoes in the refrigerator.
- Winter Squashes, Pumpkins-- Room temperature for curing; then cool, dry storage area for 3 to 6 months. Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Wipe clean before curing. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days. After curing, transfer to a cool (45 to 50F), dry place such as the basement or garage for long term storage. Do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures result in a shorter storage time. Refrigeration is too humid for whole squash, and they will deteriorate quickly. The smaller acorn and butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator.
Saturday, November 21, 2009
|6||lb dark-orange sweet potatoes (9 large or 12 medium)|
|8||oz bacon (8 to 10 slices)|
|1/4||cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs|
|1||tablespoon butter or margarine, melted|
|1/2||cup sour cream|
|1/4||cup butter or margarine, softened|
|2||medium green onions, chopped (2 tablespoons)|
|1.||Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.|
|2.||Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.|
|3.||In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.|
|4.||Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.|
Bountiful baskets strikes again! This morning someone looked over at the cauliflower and asked, is that really the color or is it the lights? Oh, it's just the lights . . . NOT! We had orange cauliflower . . . . really! A few months ago, we got the green and I quite enjoyed it, in fact, I have tried to find it in stores since then. We got a kick out of the color and tonight I finally got the time to look it up. Pretty interesting reading, and can you believe the purple?
The orange, purple and green cauliflowers that scientists claim could be healthier for you
By DAVID DERBYSHIRE
Last updated at 09:41 19 February 2008
Scientists have developed amazing variants of vegetable where the traditional white florets have been changed to a garish orange, purple and green.
The "rainbow cauliflowers" are said to taste the same as the normal varieties, but add a splash of colour to the dinner table.
Some scientists have even claimed that they are healthier for you.
Andrew Coker, a spokesman for the plant company Syngenta - which is developing the plants in Europe - stressed that the colourful cauliflowers were not the result of genetic engineering, but came after decades of traditional selective breeding.
Scroll down for more...
Cauli-ful: The green, orange and purple varieties of cauliflower
Although its not the first time that orange and green cauliflowers have been seen in Britain, their creators say they will be the first to be commercially available in supermarkets and markets.
They retain their colour even after cooking. "The pictures may look garish, but they are really are this colourful," said Mr Coker.
"Consumers are looking for ever new experiences on their dinner plates and colour features very large in their desire for different things.
"These are the results of traditional selective breeding - where different strains have been cross breed and cross bred until these strains have been created.
"We are now trying to ensure that we have the consistency of colour, taste and size before bringing them to the mass market. But you will find them in smaller outlets from this year."
In tests, the garish cauliflowers have proved a hit with shoppers.
While traditionalists may baulk at the unusual colours, it is not the first time that plant breeders have changed the appearance of vegetables.
Until the 17th century most carrots eaten Europe were white, yellow or purple. The orange pigment was added by Dutch plant breeders looking for a way to celebrate Holland's royal family.
The last few years has seen the introduction of purple carrots to supermarkets in Britain, along with yellow tomatoes and purple potatoes.
In America, where colour cauliflowers have been available for several years, they have been a big hit with foodies. The orange cauliflower has higher than normal levels of beta carotene, a form of vitamin A that encourages healthy skin.
The purple colour comes from anthocyanin, which may help prevent heart disease by slowing blood clotting.
Tests of the orange cauliflowers in America found that they contained 25 times the concentrations of beta carotene in normal cauliflowers.
For some ideas using your funny colored cauliflower or even your boring white stuff, look HERE.
Friday, November 20, 2009
Wednesday, November 18, 2009
I first heard this story while living in Northern Arizona. where the wind blows . . . sometimes for months on end, especially in the Spring when you are trying to get your gardens in. It would be so cold that if your baby goats were being born, a large puppy box became a baby goat box at night to save them. Yes, it was in the kitchen, with lots of old newspapers (=+}
A farmer needed an extra hand to help on his farm. One young man came to interview for the job. "What are your qualifications?" the farmer asked. "I can sleep when the wind blows," the young man said. This simple reply confused the farmer, but he was desperate for help and the young man was hired.
The young man was a diligent worker through the harvest season, but the farmer still questioned his answer.
Autumn ended and the first cold storm of winter came late one night. The farmer panicked as the winds began to blow. Calling the young man for help, the farmer grabbed his coat and pulled heavy boots on his feet. He was disappointed to find the young man asleep in bed at a time like this. Grudgingly he ventured out alone planning to shuffle all of the animals in the barn and then fix that last hole in the roof. He mumbled about the young man sleeping and was sure all the farm equipment was left standing in the field, collecting rust from the snow.
However, when the farmer reached the barn all the animals were tucked safely inside. In fact, clean hay had already been set out for the new day. Not a single hole could be found in the roof, and the tractor was parked perfectly in the shed.
"Who could have done it?" the farmer wondered. And then, he realized what the young man's answer meant, "I can sleep when the wind blows."
- powdered sugar
- canned milk
- sweetened condensed milk (AKA Eagle brand)
- all kinds of canned vegetables. check the ads and then go to Wally-World. they often cut just a few cents off.
- corn syrup
- chocolate chips, variety of flavors
- canned pumpkin
- butter, you can freeze it
- beef, look for the boneless cuts. If you want wonderful gr. beef, have them trim surface fat and grind it!
- pineapple and fruit cocktail, mandarin oranges and other canned fruits
- Fresh produce, you can find wonderful bargains for the holiday cooking that can be (pressure) canned after Thanksgiving, yes! I said the "C" word! My daughter's idea, we're going to do potatoes together to make it go fast!
Tuesday, November 10, 2009
Tuesday, November 3, 2009
Many times, I didn't have the time to make bread and let it rise, etc. Since necessity is the "mother of invention", I had to come up with some other ideas. If you want to review my favorite muffins click HERE.
I just found this site with quite a few recipes using the Wonder Box. Enjoy it HERE.