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  1. westbrook
    In looking at what I can make from my pantry, how about Fire Sticks! those really hot hard candy!
     
     
    Grandmas Super Hot Cinnamon Hard Candy
     
    Greetings, thanks for taking the time to stop by! I am going to show you how to make some excellent cinnamon candy. I guarantee if you follow the instructions here, this will be the best cinnamon hard candy you have ever tasted!
     
    First you need to round up the simple ingredients.
     
    * 2 2/3 cups Sugar
    * 4 cups of light corn syrup
    * 3 tsp. Cinnamon Oil - Also known as Cassia Oil
    * 1/2 tsp. Red Food Coloring
     
     
    You will also need some cooking utensils:
     
    * A good Candy Thermometer
    * Assorted Measuring Cups, Teaspoon Measures
    * Cooking Sheets
     
     
    If you have a hard time finding the cinnamon oil, go to your local pharmacy. Most Pharmacists can order food grade cinnamon oil for you. The bottle shown in the picture above came from Eckerd Pharmacy.
     
    Before we go much further, I want to warn you that cinnamon oil is very powerful stuff. Do NOT get it in your eyes! Do not taste it by itself. It will burn your mouth badly. Don't leave it where kids can get into it. It smells really really good and would be tempting for a small child to taste.
     
    Combine the Sugar and Corn Syrup in a large pot. Heat on high until the mixture begins to boil. Reduce heat to medium high.
     
     
    After the mixture begins to boil, The mixture will need to boil between 15-20 minutes to achieve the 'Crack Stage' 300-310. Check the temperature and stir frequently during cooking. The mixture will begin to turn a brownish color during cooking. This is okay. It is also okay if you smell a slight burnt sugar smell during the end of the cooking.
     
    While you are waiting for your candy to cook, grease two non stick cookie sheets with Vegetable Oil.
     
    I like to remove the candy mixture from the heat right when the temperature gets to 310-311 degrees. It will be a brownish color when you remove it. After it stops bubbling and cools a few seconds, add 1/2 tsp. of red food coloring.
     
    Allow the candy to cool some more and then add 2 1/2 - 3 tsp of the cinnamon oil.
     
    I HIGHLY RECCOMEND YOU DO THIS STEP NEAR AN EXAUST FAN. DO NOT HOLD YOUR FACE NEAR THE CANDY WHEN YOU ADD THE CINNAMON OIL. IT IS VERY POTENT STUFF. SOME OF THE OIL WILL STEAM OFF AND IT WILL BURN YOUR EYES AND FACE IF YOU ARE TOO CLOSE.
     
    Stir the candy well after adding the cinnamon flavoring. It is very important to get it distributed well through the candy.
     
    Pour the candy out onto the greased cookie sheets. Be Careful. IT IS VERY VERY HOT and will burn you badly if you allow it to contact your skin. It is much HOTTER than boiling water. Use pot holders to handle the hot cooking pan.
     
    Allow the candy to harden for about 30mins to an hour and then you can break it up. Cover it with a sheet of wax paper when breaking. It will shatter and tiny little pieces will go everywhere if you dont cover it with something.
     
    You will note that the edges and points on this candy are kind of sharp when you break it up. In order to avoid this, you can score it with a knife or use a ruler to make break lines in it while it is still warm. If you are serving it to small children, make sure you break off the sharp points before serving.
     
    she has pictures!!!!!!!! http://grandmascinnamon.tripod.com/
     
     
     
    This is the basics for all hard candy, hold the cinnamon oil and add lemon extract, or peppermint, or what ever flavor you like. If you dare, when hot, roll small pieces of candy into a ball.
     
     
     
    not to be canned
     

    Banana Nut Bread Jam 10 ripe bananas, pureed (need 3 cups)
    1 tablespoon lemon juice
    4 cups granulated sugar
    1/2 cup brown sugar
    1 1/2 cups toasted walnuts, minced
    1 box pectin
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg, optional
     
    Mix bananas, walnuts, lemon juice and powdered pectin in large kettle.
     
    Stir while bringing to a full rolling boil. All at once add sugars.
     
    Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.
     
    Fill jars to 1/4 inch of top seat with two-part lid and ring. Boiling water bath for 10 minutes.
     
    Makes about 3 pints.
     
     
     
    Hawaiian Bannans < DON'T CAN THESE EITHER
     
     
    Ingredients
     
     
     
    * 12 slightly green bananas
     
    * 2 1/2 cups fresh lime juice
     
    * 1/2 cup water
     
    * 2 1/2 cups sugar
     
    * 6 teaspoons butter
     
    * 1 1/2 teaspoons ground cloves
     
    * 6 cinnamon sticks (1 to 1 1/2 inch)
     
    * 1 1/2 teaspoons grated fresh ginger
     
    * 1 teaspoon salt
     
    * 1/4 teaspoon fresh grated nutmeg
     
     
     
    Directions
     
     
     
    1. Combine all ingredients in a sauce pan and bring to a boil.
     
    2. Peel and slice bananas in 1 inch chunks and add to boiling syrup-all at once.
     
    3. Reduce heat and simmer for 5 minutes-stirring very gently.
     
    4. Ladle into sterilized jars.
     
    5. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
     
     
     
     
  2. westbrook
    officially ripped off from.... http://www.geocities.com/Heartland/Ranch/1...ats.html?200913
     
     
    Tuna Cookies
     
    * 1 8 oz. can tuna (in oil)
    * 2 cups cornmeal
    * 2 cups flour
    * 3/4 cup water
    * 2/3 cup veg. oil
    * 1/2 teaspoon salt
     
    Mix all ingredients well, kneading just to combine. On floured surface, roll out to 1/4 inch thickness. Cut out into little squares or other shapes. PLace on greased baking sheet. Bake at 350 degrees for 25-30 minutes. Cool on wire rack. Store in airtight container in fridge
    .
    Kitty Kisses
     
    * 1 can favorite canned cat food
    * piping bag with small plain tip or ziploc baggy with little hole cut out corner
     
    Whirr cat food in blender or food processor till the consistency of frosting.Put into pastry or piping bag and make "kisses" on parchment paper lined cookie sheet.Bake in 300 degree oven till sort of dry and done. Time depends on size of kisses. If you make small ones it takes about 15 minutes.
     
     
    Go Fish
     
    * 1 envelope ( 2 1/4 teaspoons) dry active yeast
    * 1/4 cup warm water (110 to 115 degrees)
    * 1 cup warm chicken or fish stock
    * 2 tablespoons molasses
    * 2 cups all purpose flour ( approx.)
    * 1 1/2 cups whole wheat flour
    * 1 cup cracked wheat
    * 1/2 cup cornmeal
    * 1/2 cup dry milk powder
    * 1/3 cup fish food flakes
    * 1 teaspoon salt
    * 1 large egg
    * 1 tablespoon milk
     
    Combine yeast and warm water. Let rest 5 minutes. Stir in broth and molasses. Add 1 cup of all purpose flour and all the rest except egg and milk). Turn dough out onto a floured surface. Knead in enough of remaining flour to make a very stiff dough (5 minutes). divide in half. Cover and let rest 10-15 minutes. Roll out each portion to 1/4 inch thickness. Cut into shapes, preferably 1 inch fish shapes. Place on ungreased cookie sheet. combine beaten egg with milk. Brush over biscuits. Bake at 300 degrees for 35 minutes. Turn off oven and let biscuits cool in oven overnight.
     
     
    Mackerel Munchies
     
    * 1/2 c Canned mackerel, drained
    * 1 c Whole-grain bread crumbs
    * 1 tb Vegetable oil
    * 1 ea Egg, beaten
    * 1/2 ts Brewer's yeast, optional
     
    Preheat oven to 350 degrees. .In a medium-sized bowl, mash the mackerel with a fork into tiny pieces. Combine it with the remaining ingredients and mix well. .Drop mixture by 1/4 teaspoonfuls onto a greased cookie sheet. .Bake for 8 minutes. Cool to room temperature. Store in an airtight container in the refrigerator.
     
     
    Magically Moist Morsels
     
    * 1/2 pound ground beff or turkey
    * 1 small carrot, finely grated
    * 1 tablespoon grated cheese
    * 1 teaspoons brewer's yeast
    * 1 teaspoon dried catnip
    * 1/2 cup whole wheat bread crumbs
    * 1 egg, beaten
    * 1 tablespoon tomato paste
     
    Preheat oven to 350 degrees. In a medium sized bowl, combine the meat, carrot, cheese, brewer's yeast, catnip and bread crumbs. Add the egg and tomato paste and mix well. Using your hands, roll the mixture into walnut - sized meatballs and place on a lightly greased cookie sheet. Bake for about 15 minutes until the meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. These freeze well. This makes about 2 dozen.
     
    Calico Crunchies
     
    * 1 c. whole wheat flour
    * 2 tbsp. wheat germ
    * 1/4 c. bran flakes
    * 1/4 c. soy flour
    * 1 tbsp. molasses (unsulphered)
    * 2 tbsp. oil or fat
    * 1 tbsp. kelp or 1 tsp. salt
    * 1 tsp. sage
    * 1/2 tsp. bone meal
    1/3 c. milk or water
     
    Mix all ingredients together. Knead and shape into crescents, rounds or sticks for dogs.
    For cats, roll out and cut into narrow strips or ribbons. Bake 25-30 minutes in a moderate oven (350
    degrees) until lightly toasted. Watch the narrow strips as they tend to get done sooner than the others. If
    the biscuits are not hard enough, leave them in the oven with the heat turned off for an hour or as long as
    desired.
     
     
    Liver (or Tuna) Puffs
     
    * 1 1/2 cups whole wheat flour
    * 1 cup all purpose flour
    * 1 package unflavored gelatin
    * 1 package dry yeast (about 2 1/2 teaspoons)
    * 1 cup powdered dry milk
    * 1/4 cup very warm water
    * 1/4 cup corn oil
    * 1 egg
    * 1 - 6 ounce can liver (or tuna) cat food
    * 1/4 cup water
     
    Dissolve yeast in warm water. Mix dry ingredients in large bowl. Add yeast, oil, egg, cat food and water. Mix well (dough will be very stiff). Drop 1/2 teaspoon onto ungreased cookie sheet. Bake 25 minutes at 300 degrees. Yield 13 dozen. Store in refrigerator.
     
    Tomato & Turkey Jerky
     
    * 1 pound ground turkey
    * 2 tablespoons tomato paste
    2 teaspoons brewer's yeast
     
    Preheat oven to 120 degrees or the lowest setting or use a dehydrator. Combine all ingredients and mix well. Line a jelly roll pan with foil and spread the meat mixture in it. Using your hands, flatten the mixture to about 1/4" thick. Place the meat mixture in the oven and prop the oven door open a crack using a wooden spoon, so the moisture can escape. Bake for about 2 hours, until the meat is quite dry. Remove the meat from the oven and place another sheet of foil over it. Grasping both sheets of foil, flip the meat over and peel the foil from the top. Place the meat back in the oven with the door propped open, and bake for another 1 to 2 hours. The meat will be red and dry, like jerky
     
     
    Kitty Heaven
     
    * 2 Flat cans of sardines in oil
    * 2/3 c Cooked rice
    * 1 tb Liver
    * 1/4 c Parsey, chopped
     
    Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces.
    Yields: 2 - 3 servings. Store unused portion in refrigerator, tightly covered.
     
    Vitamin Vittles
     
    * 1/3 c Cottage cheese
    * 2 tb Bisquick
    * 1 tb Chopped liver
    * 1 tb Corn oil
    * 1 Dash iodized salt
     
    Mix all together for 1-2 delicious cat servings.
     
     
    Bland Brew for Finicky Felines
     
    * 1 c Chicken, boiled or micro waved
    * 1/4 c Fresh broccoli, steamed
    * 1/4 c Shredded carrots, steamed
    Chicken broth
     
    Mix ingredients with enough chicken broth to hold together. This same recipe can be used with fish (broil or microwave until it flakes.) You can also vary the recipe by adding rice or other vegetables.
     
     
    Kitty Taco
     
    * 1/2 Pound ground beef
    * 1 tblspoon tomatoe paste
    * 1 tspoon corn oil
    * 1 corn tortilla, cut into kitty-bite-size pieces
    * 1/2 tspoon bone meal
    * 1/2 tspoon brewers' yeast
    * 1/2 tspoon iodized salt
    * 2 tblspoon cheddar cheese, grated
     
    Heat skillet and start browning ground beef. When meat is half cooked add bell pepper, and garlic, and cook the mixture until onions are translucent and the meat golden brown. On low heat, stir tomatoe paste, corn oil, chopped tortilla, bone meal, brewers' yeast and salt. Stir until heated through. Cool and serve topped with grated cheese. Yields 2-3 servings. Store unused portions in an airtight container and keep refrigerated.
     
     
    Potatoes Au Feline
    Yield: 6 Servings
     
    * 3 c Boiled sliced potatoes
    * 2 tb Grated vegetables
    * 1/2 c Creamed cottage cheese
    * 1 tb Nutritional yeast
    * 2 tb Grated carrots
    * 1/4 c Whole milk
    * 1/4 c Grated cheese
     
    Layer in a casserole dish the first 5 ingredients. Then pour the milk on top of all; sprinkle with cheese. Bake about 15 minutes at 350F until cheese melts and slightly browns. Serve cool. As a potato substitute, you can use 3 cups of cooked oatmeal or 3 cups cooked brown rice. Source: Deborah Lawson, Knight News Service, Watertown Daily Times
     
     
    20 Cats Kibbles
     
    * 3 cups whole wheat flour
    * 2 cups soy flour
    * 1 cup wheat germ
    * 1 cup cornmeal
    * 1 cup nonfat dry milk
    * 1/2 cup brewer's yeast
    * 1 (15 ounce) can mackeral
    * 5 tablespoons vegetable oil
    * 1 tablespoon cod liver oil
    * 2 cups of water,or as needed
     
     
    Preheat oven to 350 degrees. Mix all the dry ingredients in a large bowl. In another bowl, mash the mackeral into small pieces. Mix in the oil and water. Add the mackeral mixture to the dry ingredients and mix thoroughly. The dough is tough, so use your hands. Roll dough out to about 1/4" thickness and cut into 1/4" bits, using a knife or pizza cutter. Mound the bits onto greased cookie sheets and bake for 25 minutes. During baking, occasionally toss the bits with two wooden spoons, so they brown evenly. Turn the heat off and allow the treats to cool thoroughly before removing and storing in an airtight container in the refrigerator. This recipe freezes very well for longer storage.
     
     
     
    too many to list...
     
    http://www.simplypets.com/pet-recipes/Cat/Treat
     
     
  3. westbrook

    Anatolians

    By westbrook,

    Anatolian Shepherd Dog Property Laws
     
    If I like it it’s mine
    If It’s in my mouth it’s mine
    If I had it a little while ago, it’s mine
    If I can take it from you, it’s mine
    If it’s mine, it must be yours
    If it just looks like mine, it’s mine
    If I saw it first, it’s mine
    If you are playing with something else and put it down, it’s mine
    If I am chewing something up, all of the pieces are mine
    If it used to be yours, get over it
    If it’s broken it’s yours.
     
     
    Anatolian Shepherd Dog Plan for the Day
     
    Let dog out
    Let dog in
    Let dog out
    Let dog in
     
     
     
    A house is not a home without an Anatolian
     
     
    If it’s not an Anatolian Shepherd Dog, it’s just a dog
     
  4. westbrook

    Pantry Diving

    By westbrook,

    Dream Whip!
     
    Dream Whip is a whipped topping like Whipped Cream or Cool Whip. Mixed with cold water.... use your solar cooker at night to make cold water, ice even! or wet burlap and cover a frame and put water in it to keep it cold on the north side of the house.
     
    Two tablespoons has 10 calories, comes in a box and stores almost forever as long as the package isn't opened. I would say it stores forever but forever is a very long time.
     
    "Dream Whip can be also used as an ingredient in recipes. Some recipes will want you to make up the Dream Whip first, others will call for the envelope's contents to be added dry as they are.
     
    Some people swear by adding Dream Whip to cake mixes; they say it makes cakes really moist.
     
    The proportions to adding it to a cake are:
    1 box dry cake mix (just the powder itself)
    4 large eggs
    1 cup water
    1 package dream whip
     
    You omit any oil or fat called for by the directions for the cake mix, but bake the cake as directed on the cake mix package. Some say that while the cake is lighter and fluffier, that they miss the oil or fat in it, and will add 2 tablespoons of oil."
    a snippet from http://www.practicallyedible.com
     
    Dream Whip makes a nice cool whip substitute, it makes pudding, frosting, as above reduces the amount of oil needed in a recipe or eliminates it all together.
     
    A little search on any search engine will yield hundreds of recipes if you are interested.
     
     
     
  5. westbrook

    Bone Appitreat

    By westbrook,

    Multi-Grain Dog Food Recipe
    Recipe copyright Suzan Anson's Bone Appetit! Gourmet Cooking for your dog
    Makes 20 cups of kibble
    Ms. Anson suggest making kibble in small quantities to ensure freshness and quality.
     
    I N G R E D I E N T S
    2 cups whole wheat flour
    1 1/2 cups all-purpose, unbleached flour
    1/2 cup soy flour (find in health food stores)
    1 cup cornmeal
    1 cup nonfat dry powdered milk
    1 cup rolled oats
    1/2 cup wheat germ
    1/2 cup brewers yeast
    1 tablespoon salt
    1 large egg
    5 tablespoons corn oil
    3 cups water
     
     
    I N S T R U C T I O N S
    Preheat Oven To 350 degrees.
     
    In a large mixing bowl combine all dry ingredients.
     
    In a small bowl combine egg and corn oil.
     
    Stir water into dry ingredients, then add egg mixture, mixing well. The batter will be thin.
     
    Divide the batter between baking sheets spreading evening 1/2" thick, as though for pizza. Bake 45 minutes.
     
    Cool kibble, then break into small pieces. Store in covered container in refrigerator or divide into individual servings and place in freezer bags and freeze.
     
     
     
     
    Dog Cookie Biscuit Recipes
    Oatmeal dog biscuits
     
    3 1/2 cup whole wheat flour
    2 cup Quaker oats
    1 cup milk
    1/2 cup hot water
    2 beef or chicken bouillon cubes
    1/2 cup meat drippings
     
    Dissolve bouillon cubes in hot water. Add milk and drippings and beat.
     
    In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 degrees for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.
     
     
     
     
    --------------------------------------------------------------------------------
     
    Mixed veggies cookies
    1/2 cup grated cheese -- room temp.
    3 tablespoons vegetable oil
    3 teaspoons applesauce
    1/2 cup vegetables -- what ever you like
    1 clove garlic -- crushed
    1 cup whole wheat flour
    nonfat milk
    Mix cheese, oil and applesauce together. Add veggies, garlic, and flour. Combine thoroughly. Add just enough milk to help form a ball. Cover and chill for one hour. Roll onto a floured surface and cut into shapes. Bake in a preheated 375 degree oven for 15 minutes or until golden brown. Let cool.
     
     
     
     
    --------------------------------------------------------------------------------
     
    Liver Treats
    1 pound beef liver
    2 garlic cloves
    1 Box corn muffin mix
    Preheat oven to temperature in corn muffin directions.
     
    Mix liver and garlic in a blender or food processor, then process till liquid. Stir in muffin mix, then scrape onto a baking sheet and pat to app. 1/2-1" thickness. Bake till very firm, but not burned.
     
    Cut into squares, then store in refrigerator or freezer.
     
     
     
    --------------------------------------------------------------------------------
     
    Crunchy Dog Biscuits
    3 1/2 c Flour
    2 c Whole wheat flour
    1 c Rye flour
    1 c Cornmeal
    2 c Cracked wheat
    4 ts Salt
    1/2 c Dry milk
    1 Egg
    1 pk Dry yeast (1 T)
    1 pt Chicken stock
     
    Ingredients not generally available may be found at health food stores.
    Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters Bake in 300 degree oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard.Note: This dough is extremely stiff to work with, but the end product is excellent.
     
     
     
    --------------------------------------------------------------------------------
     
    Cheesy Treats
    1 c Uncooked Oatmeal
    1 1/2 c Hot Water or Meat Juices
    4 oz (1 cup) Grated Cheese
    1 Egg, Beaten
    1 c Wheat Germ
    1/4 c Margerine
    1/2 c Powdered Milk
    1/4 tb Salt
    1 c Cornmeal
    3 c Whole Wheat Flour
     
    Servings: 10
     
    In large bowl pour hot water over oatmeal and margarine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into doggie
    shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.
     
     
     
    Bone appetit: 3 healthy recipes for dogs
     
    Magic Muttballs from "PupSnacks: 35 Delicious and Healthy Recipes to Bark Home About," by Stephanie Mehanna and Robert S. Goldstein. (Stephen Conroy/ TFH Publications, Inc., Octopus Publishing Group Ltd.)
    By Jennifer Forker
    ASSOCIATED PRESS
    03/08/2009
     
    If you'd like to try baking healthful treats or meals for your dog, you might begin with one of these recipes, chosen for their creativity, simple ingredients and perceived speediness:
     
    ------
     
     
    Magic Muttballs
     
    Ingredients:
     
    1 pound minced chicken
     
    5 ounces dried breadcrumbs
     
    1 tablespoon dried oregano
     
    1 egg
     
    Assembly:
     
    1. Mix all the ingredients in a large bowl. Roll into 1-inch balls and place on a greased baking sheet.
     
    2. Bake in preheated oven, 350 degrees Fahrenheit for 15-20 minutes or until golden brown. Remove from oven and allow to cool.
     
    3. Can be stored in the refrigerator in an airtight container. Or place in freezer bags for up to 6 weeks. It's fine for your dog to eat the muttballs frozen.
     
    -- Adapted from "Pupsnacks" by Stephanie Mehanna (T.F.H. Publications, 2007)
     
    ------
     
    Frozen Banana Treats
     
    Ingredients:
     
    4 cups plain, whole-milk yogurt
     
    2 tablespoons peanut butter
     
    3 ripe bananas, peeled and mashed
     
    Assembly:
     
    1. Blend all the ingredients to a puree in a food processor.
     
    2. Pour into 4-ounce paper or plastic cups.
     
    3. Freeze until firm.
     
    4. Pop the treats out of the cups and serve.
     
    Note: Treats can store in the freezer for up to 2 weeks. Kids like them too!
     
    -- Adapted from "The Healthy Dog Cookbook" by Jonna Anne (T.F.H. Publications, 2008)
     
    ------
     
    Green Apple and Turkey Sausage Biscuits
     
    Ingredients:
     
    2 teaspoons virgin olive oil
     
    3 cloves garlic, chopped
     
    .25 pound sweet Italian turkey sausage
     
    1 cup unbleached flour
     
    1 cup rolled oats
     
    2 teaspoons baking powder
     
    .5 green apple, coarsely chopped
     
    .5 cup organic free-range chicken broth
     
    Assembly:
     
    1. In a small skillet, heat the olive oil and sautDe the garlic over low heat. Remove the sausage casing and add the sausage meat to the skillet. Use a utensil to break sausage apart into crumbles. Cook until sausage bits are browned and nearly crunchy. Remove from heat and allow to cool.
     
    2. Preheat oven to 325 degrees Fahrenheit.
     
    3. Whisk together the flour, oats and baking powder in a bowl.
     
    4. Empty the sausage bits into a large bowl. Add the chopped apple. Pour the chicken broth into the skillet and scrape up the brown bits. Pour the chicken broth and bits into the apple-sausage mixture. Stir with a fork until combined.
     
    5. Make a well in the flour and pour in the sausage mixture. Mix on medium speed using a paddle attachment.
     
    6. Turn the dough out onto a slightly floured surface and gently kneed. Roll the dough .25-inch thick, and cut the biscuits into desired shapes with cookie cutters.
     
    7. Place the biscuits on a parchment-lined cookie sheet and bake 12 to 15 minutes. Turn the oven off and leave the biscuits in another 20 to 30 minutes. Remove them from oven, cool them on a baking rack, and store them in a cookie tin.
     
    -- Adapted from "The Everything Cooking for Dogs Book" by Lisa Fortunato (Adams Media, 2007)
  7. westbrook
    I am spending my free time spring cleaning. Spring is almost here and I want to get ahead of the curve! The weather has been nice and opening the windows to let the fresh air in with the time change has given me spring fever.
     
    My sewing is everywhere! on my dining room table I have fabric ready to be cut out for my evening gown... well more of a cocktail dress for a Christmas Party actually while my sewing room has fabric ready to be cut out for a 'sloper' (basic pattern by which all designs can be made from). Needless to say... these projects for school are interfering with my spring cleaning!
     
    I took a walk outside and looked over my garden. My garlic and onions are doing nicely, the rhubarb is coming up as is the horseradish. I picked some flowers today and brought them in the house and my house smells so wonderful. I have a jasmine in my bathroom and it started opening up its blossoms and the fragrance fills the room.
     
    I realized I need to do some spring cleaning outside as well. It is time to fence another area so the goats can eat the brush, grass and weeds down.
     
    Later this spring and into early summer, cleaning out my sheds and pantry. So much to do.. so little time. I have made a list of things I want to do, need to do. I started with my walk around the yard, making a list of things I need. A new hose here, another timer there, looking at where I can squeeze more tomato plants or herbs in.
     
    I need to take an inventory of my gardening tools... shovels, rakes, hoes, and check out their handles. I know I need new handles on one of my wheel barrows. I broke my compost turner last fall and need an other. I am going to keep my eye on sales on gardening gloves. I like goat skin gloves, and put duct tape around the index fingers and thumbs of then as soon as I get them. I always wear a hole there and I hate taping after the fact so I take first! works great for me.
     
    I am also looking at a 'chase lounge chair'. You know the kind that can be a chair or a chase or a bed! LOL! these are easy to store, put in the house, porch, in a larger tent and comfortable. A sleeping bag on top and it is a bed! folded up and a chair. For those expecting some family in an emergency and you have the room, these are perfect. For those with little room, those blow up swimming pool mattresses also work well but are a little harder for us oldstrs to get up or get down on but great for kids and young adults.
     
    It is time for me to clean my misters and get them back up. I don't have air conditioning and use opening up windows at night and closing them and the blinds at dawn to help keep the house cool. The misters help cool the air around the house. Since I live in an area with little to no humidity misting the air is a cheap and effective way to stay cool. Putting sprinklers on the roof would also work but with the skyrocketing prices of water and the shortage... misters will do.
     
    We were given a 25' camping trailer that is fully contained. Oh so dirty! it has a leaky roof and some water damage in the front where the couch/bed is but not so bad it can't be repaired with a day. It is something my DH (remember the D in DH doesn't always stand for Dear!) brought home. I walked through it and the dirt ever where must be 5 inches thick from sitting! this is a great use for that stupid giant shop vac my DH (again the D isn't standing for dear) had to have! I am going to have him suck it up >wink< then blow it out with his air compressor before I even step one more foot inside. It sleeps 6 and is fully contained with bathtub, toilet, refrigerator, heater, stove and oven but no air conditioner or generator. I have a 12' cabover camper that is also fully contained with an air conditioner but again no generator. This sleeps 4. I also have a single wide mobile home, 1 bedroom but could sleep a family behind the barn.. it stores my fabric and patterns.
     
    I am mentioning this because many of you have large families and may needing to think about sleeping them somewhere. These also become a great quarantine area in the case of a contagious virus.
    I also like these trailers or campers because they run on propane and battery power (think solar or small windmill if necessary to recharge deep cycle marine battery(s)). If the power goes out or natural gas is disrupted, you can always run out to the RV and never skip a beat.
     
    I have a lot to do before summer arrives, when it is too hot to do much other then try to stay cool.
     
     
     
  8. westbrook

    My Holiday Tree

    By westbrook,

    I have a Holiday Tree. The kids bought me a 3 foot tall white Christmas Tree so I can decorate year round.
     
    I bought all sorts of trimmings after Christmas for $0.25 cents, in red, green, orange, and blue. I was hoping to get pastel colors but have to wait for Easter.
     
    My intent is to decorate it each month with what ever holiday falls in that month. The months without holidays are June and August, January if you don't count New Years Day/Month.
     
    This is going to be my fun monthly hobby, decorating my tree!
     
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  9. westbrook

    Ripped Off Recipes 2

    By westbrook,

    I will be adding recipes as I find them and when I get several, I will start a new thread. This saves having all these little one liner posts.
     
     
    Meringue Powder Buttercream
     
    * 1/3 cup water
    * 3 T. meringue powder
    * ½ cup shortening
    * 4 ½ cups powdered sugar (1 lb. 3 oz. If you have a scale)
    * 1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
    * ¼ tsp. almond extract
     
    Place half of the powdered sugar and the meringue powder in the bowl of an electric mixer. Whisk together well. Turn on mixer (use whip attachment) and, while motor is running, slowly stream in the water. Mix until everything is incorporated. Turn mixer to high speed and whip until stiff peaks form. Add flavorings and mix well. Change to paddle attachment (for stand mixer) or dough hook (for Bosch). If using a hand mixer, use the same beaters you were using before. Add remaining powdered sugar and shortening and whip for 2-3 minutes more.
     
    Note: Don't skimp on the whipping time after adding the shortening. You really need to whip it well to prevent separation later.
    back to top
    Royal Icing
     
    * 3 T. meringue powder
    * 4 cups (1 pound) powdered sugar
    * 6 T. water
    * ½ tsp. vanilla extract (use clear vanilla if you want a pure white icing)
    * ¼ tsp. almond extract
     
    Beat all ingredients together until stiff peaks form (about 10 minutes). To vary the consistency, add water to thin and add powdered sugar to thicken.
    back to top
    Powdered Sugar Glaze
     
    * 2 lb. powdered sugar
    * ¾ cup less 2 T. water
    * 1 T. Vanilla (use clear vanilla for pure-white icing)
    * ½ tsp. almond extract
    * ¼ tsp. salt
     
    Put powdered sugar into large bowl. Mix water, flavorings and salt. Add to powdered sugar and stir until smooth. Add water at tsp. at a time until desired consistency. Can thicken up with additional powdered sugar to make simple outlines in a pinch.
     
     
     
     
    Cinnamon Spice Cookies
     
    * 1 ½ cup butter
    * 2 cups packed brown sugar
    * 1 egg
    * 4 cups all-purpose flour
    * 2 tsp. cinnamon
    * ½ tsp. nutmeg
    * ¼ tsp. cloves
    * 1 tsp. ginger
    * ¼ tsp. baking soda
     
    Cream butter and sugar. Add egg. Beat until light and fluffy. Stir flour with spices and soda; add to creamed mixture. Mix well. This is a stiff dough. Divide dough in half. Flatten each half into a disk and wrap in plastic wrap. Refrigerate several hours or overnight. Roll out to 1/4 inch thickness. Cut into shapes. Bake at 350 degrees for about 10 minutes.
     
     
     
     
    Pumpkin Peanut Butter Cookies
     
    Purchase a pumpkin shape cookie cutter to make these fanciful whole wheat trick or treats for Halloween. The molasses adds vital iron and other minerals to these whole grain goodies that have an extra helping of fiber.
     
    Makes about two dozen cookies
    Ingredients
     
    3 1/4 cups whole wheat pastry flour or oat flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 cup trans-fat free margarine
    1 cup peanut butter
    3/4 cup brown sugar
    2 egg whites
    1 tablespoon molasses
    2 teaspoon vanilla
    non-stick spray
    Directions
     
    In a medium bowl or zipper lock bag, mix 3 cups of whole wheat pastry flour or oat flour, baking soda, and salt.
     
    In a separate large bowl, beat margarine , peanut butter and sugar with a wooden spoon until smooth and well combined. Beat in the egg whites, molasses and vanilla. Stir in the flour mixture.
     
    Spread dough out onto a piece of wax paper about 18-inches long. Press another sheet of wax paper on top and roll the dough out so that it spans the entire sheet of wax paper. Fold in half.
     
    Refrigerate about 1 hour until firm. Preheat oven to 350°F. Coat 2 large cookie sheet s with non-stick spray. Peel back one of the sheets of wax paper. Dip the cookie cutter into the remaining flour and cut out your shapes. Transfer to baking sheets.
     
    Bake 9-10 minutes until the pumpkins are firm to the touch. Remove to a wire cooling rack. Cool completely before storing in an air-tight container for up to 3 days.
     
    http://skinnychef.com/recipes/pumpkin-cookies
     
     
     
     
     
     
     
    Peanut Butter Sandwich Cookies with Ganache Filling
     
    This is really a recipe for peanut butter yoyo cookies—thin peanut butter wafers sandwiched with a creamy chocolate filling. This recipe is bound to be a hit at your house. It’s one of our favorite recipes.
     
    For the very best cookies, use a quality chocolate though good quality chocolate chips will make a fine cookie.
     
    Ingredients
     
    1/2 cup butter
    1/2 cup granulated sugar
    1/2 cup brown sugar
    1/4 teaspoon salt
    1 large egg
    1 teaspoon vanilla extract
    3/4 cup peanut butter
     
    1 1/4 cups all-purpose flour
    1 teaspoon baking soda
     
    Directions
     
    1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix.
    2. Add the flour and baking soda and beat until combined.
    3. Refrigerate the dough for 20 minutes to firm up slightly.
    4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2-inches in diameter. Refrigerate for two hours or until firm
    5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack.
     
    For the filling:
     
    Mix 1/4 cup whipping cream, one tablespoons butter, and 2 tablespoons of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.
     
    This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tablespoons.
     
     
    http://www.preparedpantry.com/PBsandcookies.htm
     
     
     
     
     
     
    Peanut Butter Sandwich Cookies
     
    INGREDIENTS (Nutrition)
     
    * 1 cup peanut butter
    * 1 cup butter flavored shortening
    * 1 cup white sugar
    * 1 cup packed brown sugar
    * 1 teaspoon vanilla extract
    * 3 eggs
    * 3 cups all-purpose flour
    * 2 teaspoons baking soda
    * 1/4 teaspoon salt
    * 1/2 cup creamy peanut butter
    * 3 cups confectioners' sugar
    * 1 teaspoon vanilla extract
    * 5 tablespoons milk
     
     
    DIRECTIONS
     
    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
    3. Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
    4. Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
    5. To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
     
     
     
     
     
     
     
     
     
     
     
    GERMAN BUTTER CHRISTMAS COOKIES
     
    This recipe was brought to this country by my Grandparents from Germany and has been in my family for hundreds of years. I have many fond memories of baking these cookies with my Grandmother as a child, and I continue to bake them for Christmas every year. It is truly a labor of love.
     
    1 lb. butter
    1 1/2 c. sugar
    6 c. flour
    4 eggs
    1 lemon rind, grated
    Cookie cutters
     
    Combine lemon rind with one egg. Cream butter and sugar. Add lemon and egg mixture to butter and sugar. Add remaining eggs one at a time. Add flour, mixing together with hands until flour doesn't show. Dough must be refrigerated overnight.
     
    Flour the dough, rolling pin, rolling surface and cookie cutters. Roll dough thin and use cookie cutters to form cookies. Refrigerate dough when not in use. Bake cookies at 400 degrees for approximately 8 minutes - until lightly browned at the edges. Cool cookie sheets between uses. Makes over 100 cookies.
     
     
     
     
     
    Whole Wheat Cut Out Cookies
     
    INGREDIENTS (Nutrition)
     
    * 4 cups whole wheat flour
    * 2 teaspoons baking powder
    * 1 cup butter
    * 1 cup honey
    * 1 egg, beaten
    * 1/3 cup hot water
     
    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * add a personal note Add a Personal Note
     
    DIRECTIONS
     
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, stir together whole wheat flour and baking powder. Cut in butter with a pastry tool or pinch in by hand until butter lumps are no larger than peas. Add honey, egg, and water, mix until the dough comes together into a ball.
    3. Roll out dough to 1/4 to 1/8 inch thickness. Cut into squares or with a cookie cutter. Place 1 inch apart on cookie sheet and bake 10 to 15 minutes or until edges are light brown.
     
     
    cracker like cookie
     
     
     
     
     
     
    Whole Wheat Sugar Cookies
     
    12 cookies (change servings and units)
    Change to: cookies US Metric Close
     
    Ingredients
     
    * 1 cup sugar
    * 1/2 cup butter, softened
    * 2 tablespoons milk
    * 1 teaspoon freshly grated lemon zest
    * 1 teaspoon vanilla
    * 1 large egg
    * 1 3/4 cups whole wheat flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 teaspoon nutmeg
    * 2 tablespoons sugar
    * 1/2 teaspoon cinnamon
     
    Directions
     
    1.Mix sugar and butter in large bowl until fluffy.
    2.Add milk, lemon rind, vanilla and egg; mix well.
    3.Add flour, baking powder, baking soda, salt and nutmeg; mix well.
    4.Cover and chill for 30 minutes.
    5.Heat oven to 375°.
    6.Mix the 2 Tbsp sugar with the cinnamon.
    7.Shape dough into 1-inch balls.
    8.Roll in the cinnamon mixture.
    9.Place 2-inches apart on ungreased cookie sheet.
    10.Bake for 7-10 minutes, or until light brown.
    11.Cool for 1 minute before removing from pan.
     
     
     
     
     
     
    Whole Wheat Sugar Cookies
    MADE WITH WHOLE WHEAT FLOUR AND FLAVORED WITH CINNAMON AND ORANGE.
     
     
    ingredients
    2 cups whole wheat flour
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ½ teaspoon ground nutmeg
    ½ cup butter or margarine
    1 cup granulated sugar
    1 egg
    1 tablespoon grated orange peel
    1 teaspoon vanilla extract
    2 tablespoons low-fat milk
    topping
    ½ teaspoon ground cinnamon
    2 tablespoons granulated sugar
     
    1 In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside.
    2 In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 1 minute. Add the granulated sugar; beat mixture until combined. Stir in egg, orange peel and vanilla; beat mixture until well combined.
    3 Stir in the flour mixture and milk just until combined.
    4 Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in topping mixture.
    5 Bake cookies in a preheated 375°F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool.
     
    nutrition information per serving (one cookie): 74 cal,
    3 g fat, 13 mg chol, 59 mg sodium, 12 g carbo, 1 g fiber,
    1 g pro, 1 mcg folate.
     
     
     
     
     
     
    ah Ha! Darlene's English Muffin recipe!
     
    With the price of english muffins getting high (Thomas english muffins are $3.99), I decided to make some of my own today. I've made this recipe many times in the past and it's a great and simple english muffin recipe. It's Alton Brown's recipe.
     
    1/2 cup non-fat powdered milk
    1 tablespoon sugar
    1 teaspoon salt
    1 tablespoon shortening
    1 cup hot water
    1 envelope dry yeast
    1/8 teaspoon sugar
    1/3 cup warm water
    2 cups all-purpose flour, sifted
    Non-stick vegetable spray
    Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
     
    Directions
    In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
     
    Preheat the griddle to 300 degrees F.
     
    Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
     
    ~~~~
     
    Small pineapple/water chestnut cans with tops and bottoms removed work well for metal rings. One lady that wrote a review made rings out of aluminum foil:
     
    "I made "collars" out of aluminum foil, wrapping the foil around a tuna can to get the shape. Made them about 1" high, with about 4 layers of folded foil, and secured the 2 ends of the collar with a paperclip. They worked just fine and were easy to remove since I had also sprayed them with my Misto oil sprayer."
     
    Another lady used rice flour instead of regular flour to meet the needs of the gluten intolerant:
     
    "I made these for a friend who can't have gluten or soy. The only changes I made were that I used spreadable butter instead of shortening and I used 1 3/4C white rice flour. They were absolutely FANTASTIC! So, if you're looking for a good gluten-free recipe, this one works! The only issue I had is that they don't rise as much with rice flour so I had to fill the rings almost full."
     
    I just used my cast iron skillet on low and that worked perfect.
     
    One batch makes 8 english muffins, and everyone says they freeze great, although I haven't tried that yet.
     
     
     
     
    chocolate french toast
    Ingredients
    14 slices bread stick (baguette)
    3.5 oz melted dark chocolate
    2.5 fl oz milk
    2 lightly beaten eggs
    2 tbsp sifted confectioners sugar
    1/3 stick of butter
    extra confectioners sugar for decorating
    Spread melted chocolate over 7 of the slices of bread. Lay the remaining 7 slices on top to make 7 separate sandwiches.
    Mix the milk, eggs and sugar together in a bowl and dip the sandwiches in the mixture to thoroughly coat them.
    Melt butter in a large skillet and cook sandwiches on a medium heat until golden brown. Dust with extra sugar and serve warm.
    from sewing.com march newsletter
     
     
     
     
     
    From an old Russian Cookery Book
     
    Pickled Mushrooms (this recipe is not to be canned)
     
    To serve 6-8
     
    1 cup red wine vinegar
    2 whole cloves
    1/2 cup cold water
    5 while black peppercorns
    1/2 bay leaf
    2 teaspoons salt
    2 cloves garlic, peeled, crushed with flat of knife or cleaver
    1 pound small, fresh white mushrooms
    1 tablespoon vegetable oil
     
    In a 1-1/2 - 2 quart enameled or stainless-steel sauce pan, combine the red wine vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic. Bring to a boil over high heat, drop in the mushrooms, and reduce the heat to low. Simmer uncovered, for 10 minutes stirring the mushrooms occasionally, then cool to room temperature.
     
    Remove the Garlic from the marinade and pour the entire contents of the pan into a 1-quart jar. Slowly pour the vegetable on top, secure the top with plastic wrap, and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week. Accompaniment to meat or fish.
     
     
     
    stolen from Leah!
     
    Pecan Pie Bars Makes 48 bars Recipe From: Karo Booklet
     
    FILLING
    4 eggs
    1 1/2 cups Karo Light or Dark corn syrup
    1 1/2 cups sugar
    3 Tablespoons margarine -- melted
    1 1/2 teaspoons vanilla
    2 1/2 cups pecan halves or coarsely chopped pecans
     
    CRUST
    Non stick spray
    2 1/2 cups flour
    1 cup cold margarine -- cut in pieces
    1/2 cup confectioner's sugar
    1/4 teaspoon salt
    Preheat oven to 350°. Prepare cookie crust (bottom ingredients). Spray a 15 x 10 x 1" baking pan with spray. In large bowl at med. speed, beat flour, marg, sugar and salt until coarse crumbs. Press firmly and evenly into prepared pan and bake 20 min. or until golden. Top with the filling (ing. above).
    Finish baking according to directions.
    Filling: In large bowl, beat eggs, corn syrup, sugar, marg. and vanilla until well blended. Stir in pecans. Pour over hot crust; spread evenly. Bake 25 min. or until firm around edges and slightly firm in center. Cool completely on wire rack before cutting.
     
     
    Homemade Thin Mints
    2 1/4 cups all purpose flour
    1/4 cup cornstarch
    6 tbsp unsweetened cocoa powder
    1/2 tsp salt
    1 cup white sugar
    1/2 cup butter, room temperature
    1/3 cup milk (any kind)
    1/2 tsp vanilla extract
    3/4 tsp peppermint extract
     
    In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
    In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
    Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
    Preheat oven to 375F.
    Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
    Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
     
    Dark Chocolate Coating
    10-oz dark or semisweet chocolate
    1/2 cup butter, room temperature
     
    In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
    Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
    Reheat chocolate as needed to keep it smooth and easy to dip into.
     
    Makes 3 1/2-4 dozen cookies.
  10. westbrook
    It is cold. I ran out of propane a few days ago. I had to change companies that deliver propane and went from a metered system to a call for delivery.
     
    I hate the call for delivery! this means I have to check my tank. I ran out! oops! good thing I have an oil filled heater and a fire place. Today I will get filled.
     
    Lesson learned.. NEVER NEVER call and say "I am out of propane" the lady on the other end of the phone said "that will be another $45 charge for a pressure test"
     
    WHAT???? oh brother... told her the only time I ever had a leak on my tank was 2 months ago when YOU told me I needed to spend $110 to change all the valvues because that is what you do for all new customers to assure there isn't a leak! I told her after 60 years there has never been a problem! and if there is a leak, it is my money leaking out! so she agreed to not charge me a fee this time.
     
    So NEVER NEVER say you are out! say, you have a less then 5 gallons.. which is true and not a lie. Sheesh! oh and I will remember to call every 5-6 weeks for propane delivery. Why can't they just come out and fill me is beyond me.. I even said I will automatically pay them from my bank.. nope! I will put $500 on account! nope! new company.
     
    My old propane company that I was with 30 years... the driver doesn't want to come up my driveway any more. They had excuse after excuse why they weren't here and it was always my dogs! ROFL!!!! my dogs... are always locked up when he came. I even had the gate opened. Once he said I had a padlock on my gate!
    A PADLOCK? that would be dumb on my part cause my husband would loose the key! besides.. I have dogs!
     
    There is never a dull moment here!
     
    I have to leave in about 2 hours for class. I taking 3 classes at the college. Couture gowns, Pattern drafting, and a Tap class! <--- ROFL!!!
     
    It is sunny and 32 degrees, it is snowing! is this not weird.. the snow is blowing in from the West so it isn't sticking... pretty though. I noticed the goats broke out and are running around the back, climbing all over the hay that is stacked, some knocked off, and a mess!
     
    Tomorrow I have to go down to the City and get trained on a computer program for my husband's company. He moved and his secretary won't drive to the new facility. So until he finds a new secretary, I need to learn the program and write a procedure manual for it so his new secretary can get familiar with it. I told my DH he needed to learn this program and he started to go off on a tangent about how he is the CEO and blah, blah, blah.... after he was through.. I asked him.. if I don't feel well and can't go then what? he will be going with me! LOL! silly boy! he sort of forgot who wears the Levis in this family!
     
    Tomorrow is Friday.... get everything ready for Saturday, Valentine Day!
     
     
  11. westbrook

    Ripped Off Recipes

    By westbrook,

    These Recipes are Ripped Off! <smile>
     
     
    emergency recipe for coleslaw
    rinse sauerkraut well and add a bit of sugar and mayonaise (like a cole slaw dressing)
     
     
     
    Pecan triangles
     
    1/2 c. butter, softened
    1/4 c. sugar
    1/4 c. packed brown sugar
    1/2 t. vanilla
    1 egg, separated
    1 c. flour
    1/8 t. salt
    1 t. water
    1/2 c. chopped pecans
    1 oz. semi-sweet or unsweetened chocolate, melted
     
    preheat and bake at 350^
     
    Mix butter, sugars, vanilla, and egg yolk.
    Stir in flour and salt.
    Press dough in parchment lined 8x8x2 baking pan with floured hands.
    Beat egg white and water. Brush over dough.
    Sprinkle with nuts; press lightly.
    Bake until light brown, approx 25 minutes.
    Cool in pan 10 minutes, then remove and cut into 3# squares; cut each square diagonally into halves.
    Cool completely, then drizzle with chocolate.
    Let set until chocolate is hardened, approx 2 hours.
    makes ~32
     
     
     
    Chocolate Pound Cake
     
    Cake:
    1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
    1 package (4 servings size) chocolate instant pudding and pie filling mix
    4 large eggs
    1 1/4 cups water
    1/2 cup vegetable oil
     
    Glaze:
    1/2 c. or more Duncan Hines Creamy Home Style Frosting (favorite flavor)
     
     
    Preheat oven to 350 degrees F. Grease and flour 10 inch bundt pan or tube pan.
     
    Combine all ingredients in a large bowl.
     
    Beat on medium speed with electric mixer for 2 mintues. Pour into pan.
     
    Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
     
    For Glaze, heat frosting in microwave on hight 10-15 seconds. Don not overheat. Drizzle over cake.
     
    Note: chocolate mint pudding mix? hummmmm
     
     
     
     
    Mini Pecan Pumpkin Pies
     
    Ingredients
     
     
    * Nonstick cooking spray
     
     
    For the dough:
     
     
    * 1/4 cup pecans
     
    * 1/4 cup sugar
     
    * 1/2 teaspoon salt
     
    * 3/4 cups all-purpose flour, plus extra for shaping dough
     
    * 6 tablespoons butter, ice cold
     
    * 2 to 3 tablespoons ice cold water
     
     
    For the filling:
     
     
    * 1 egg, plus 1 egg yolk
     
    * 1/2 cup dark corn syrup (I used light since that is what I had)
     
    * 1 tablespoon sugar
     
    * 1/2 cup canned pumpkin filling
     
    * 1 teaspoon vanilla
     
    * 1/4 cup pecans, chopped plus 24 halves for garnish
     
    * Special equipment: 2 (12-cup) mini muffin tins
     
     
    Directions
     
    Preheat oven to 350 degrees F.
     
    Spray the bottoms and sides of the mini muffin tins with cooking spray.
     
    For the dough:
     
    In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.
     
    Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.
     
    Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown.
     
    Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
     
    Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
    Yield: 2 dozen
     
    Note: larger muffin pans will require a little longer cooking
     
     
     
     
     
    Peanut Butter Brownies
     
    Ingredients:
     
    1 18 1/2 oz package Brownie mix
    1 12 oz package peanut butter chips or 24 miniature peanut butter cups
     
    Directions:
     
    Preheat oven to 350 degrees. Line 24 regualr muffin cu ps with paper cupcake liners.
     
    Prepare the brownie mix according to package directions for cake like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
     
    Bake for 18-20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
     
    Yield: 2 dozen.
     
     
     
     
    Sandwich Buns
     
    1 1/4 cups milk
    1 egg, beaten
    2 tablespoons butter or margarine, softened
    1/4 cup sugar
    3/4 teaspoon salt
    3 3/4 cups bread flour
    1 1/4 teaspoons active dry yeast
    1 tablespoon butter or margarine, melted
     
    In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
     
    When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.
     
    Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
     
    Bake at 350 degrees F for 10-15 minutes or until lightly browned.
     
    Makes 12-18 buns depending on how big you cut them.
     
     
     
     
    Peanut Butter Cup Cookies
     
    Taste of Home magazine
     
    Ingredients
     
    1 cup butter, softened
    1/2 cup creamy peanut butter
    3/4 cup packed brown sugar
    1/2 cup sugar
    1 egg
    1 tsp. vanilla
    2 cups all-purpose flour
    1 tsp baking soda
    1 pkg (13 oz) miniature peanut butter cups
     
    Drizzle
     
    1 cup (6 oz) semisweet chocolate chips
    1 T creamy peanut butter
    1 tsp shortening
     
    Directions
     
    In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda, gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
     
    Roll into 1 1/4 inch balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before remvoing form pans to wire racks.
     
    For drizzle, in a microwave safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.
     
    Yield: about 3 dozen.
     
     
     
     
    Pork Loin Rub
    from: Worm Guy
     
    I use this on pork, but it could be used on other meats as well. I usually taste the rub and the sauce and adjust it accordingly.
     
     
    Rub Mixture:
     
    1-2 ounces salt
    2 Tbls. Black Pepper
    10 Ounces sugar
    A sprinkle of garlic if desired
    1 Tbls. Worcestershire sauce
    Several sprinkles of Ginger
    Oil to bind ingredients
     
     
    Put ingredients in a bowl. Add enough oil to "wet" the ingredients. Rub mixture on roast. Cook fat side up. Add a very small amount of water to pan, cook at 325 for 1 ¼ to 1/12 hours, depending on the size of the roast.
     
     
    There is a sauce to go with it.
     
    Sauce:
     
    2 Tbls. Cornstarch
    ¼ cup sugar
    1 can pineapple juice (about 18-20 oz.)
    1/3 cup vinegar
    1 Tbls. soy sauce
    Red food coloring if desired
     
     
     
     
    Lemon PoppySeed Bread
    From: Serendipity
     
    1 lemon cake mix
    1-3 oz. pkg. instant lemon pudding mix (NOT cook-n-serve)
    4 eggs
    1/2 cup oil
    1 cup water
    1-2 Tbsp poppyseeds
     
    Mix. Bake @ 350 degrees for around 45 minutes or until done. (Grease and flour pans)
     
     
     
    Cake Brownies
    Courtesy of Wilton® Industries
    from the book ''Brownie Fun!''
    Cake Brownies
    This luscious chocolate brownie with fudge icing is a free (limited time) preview from Wilton's brand new "Brownie Fun!" book of recipes and fun food crafting projects.
     
    Supplies
     
    * 1-1/2 cups cake flour
    * 3/4 teaspoon baking powder
    * 1/4 teaspoon salt
    * 4 ounces unsweetened chocolate, coarsely chopped
    * 3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened
    * 1-1/2 cups granulated sugar
    * 3 eggs
    * 2 teaspoons Wilton® Clear Vanilla Extract
     
    Directions
     
    1. Preheat oven to 350 degrees F. Spray 8" X 2" or 9" X 2" square pan with vegetable pan spray or Bake Easy! Non-Stick Spray.
    2. In small bowl, combine flour, baking powder and salt. In small microwave safe bowl, melt chocolate; let cool slightly. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, vanilla and melted chocolate; mix well. Stir in flour mixture by hand; mix until just combined. Spread batter into prepared pan.
    3. Bake 30-35 minutes or until toothpick inserted in center comes out almost clean. Cool completely on rack before cutting.
    4. Brownies shown were decorated with Wilton® Brownie Fudge Icing using tip 2D, garnished with fresh berries, mint or chocolate curls.
     
    Makes about 16 brownies.
     
     
     
     
    Lavender Faerie Cookies
     
    1/2 cup butter.
    1 cup sugar.
    2 eggs.
    1/2 teaspoon vanilla.
    1 1/2 cups flour.
    2 teaspoons dried lavender, divided.
    2 teaspoons baking powder.
     
    Directions:
     
    1. Cream butter & sugar.
    2. Add eggs & vanilla.
    3. Ground 1 teaspoon of lavendar. Add with other teaspoon of whole flowers to butter mixture.
    4. Stir in flour & baking powder until well blended.
    5. Drop by HALF TEASPOONS on an ungreased baking sheet. Be sure to leave lots of room in between, because they spread quite a bit during baking.
    6. Bake at 375 for 6-8 minutes.
     
    Makes 3-4 dozen.
  12. westbrook

    apron bonnet

    By westbrook,

    for those wanting to make an apron/bonnet this is the pattern I have...
     
    http://tipnut.com/vintage-apron-bonnet-pattern/
     
     

     
     
    Vintage Apron Bonnet Pattern
     
    Vintage Apron Bonnet PatternEarlier this week I promised a unique vintage apron pattern and here it is. It’s from Women’s Household Magazine, July 1968–nearly 40 years old! It’s something I haven’t come across before.
     
    It’s an apron with two pockets. Or you can use it as a clothespin holder. Or you can button it up into a bonnet.
     
    I think the wide rick-rack dates the item and I’d prefer something a little more updated looking–but we’re talking about a bonnet. Not quite sure how to achieve that ‘2007′ look . I guess that’s where personal creativity comes into play.
     
    You can download the pattern as a pdf file by clicking n the link above.
     
    The description:
     
    * This unique apron can be put to many uses, first of all it’s an apron. It has two large pockets which could hold your sewing or knitting while you work; could serve as a clothespin holder also. Best of all, it buttons into the cutest bonnet to shade your face while working in the garden.
     
     
     
    for a child.....
     
    http://sunbonnetsue.com/april2001.html
     
     
  13. westbrook

    Sew Elegant

    By westbrook,

    Baby Blanket
     
    I am going to make this baby blanket out of white fleece and baby blue ribbon
     

     
    I bought a June Tailor "Fancy Ruler" to make the slits and scallops. I love the elegant look.
     
    from http://www.junetailor.com (left click creative center, then scroll down to Project sheets, scroll down to fleece projects) (From creativity then to project instructions to learn to use her rulers) I have the JT-783 Fancy Fleece™ Ruler
     
     
    Fancy Fleece™ No-Sew Blanket
     
    Materials:
     
    1 yard Blue Fleece Fabric
    1 yard Green Fleece Fabric
    8 yards 15/16” White Grosgrain Ribbon
    June Tailor® Fancy Fleece™ Ruler
    Rotary Cutter
    Rotary Cutting Mat
     
    Instructions:
     
    Cut both pieces of fleece to measure 35” x 54”. With wrong sides together, layer the two pieces of fleece matching edges. Pin the two pieces of fleece together if desired to keep them from moving while continuing to work on your blanket.
     
    Beginning with the 35” blanket width, draw a line 3” up from edge. Aligning the printed line of the “slit cuts” section of your Fancy Fleece™ Ruler with the 3” line you drew, begin cutting slits 5” in from the outside edge through both layers of fabric. Continue cutting the 1” long slits, 1” apart across width of blanket, stopping 5” from opposite edge. You should have a total of 26 slits cut. You must have an even number of slits cut.
     
    Repeat for opposite width of blanket.
     
    Draw a line 3” up from edge of 54” length of blanket. Aligning the printed line of the “slit cuts” section of your Fancy Fleece™ Ruler with the 3” line you drew, begin cutting slits 5 1/2” in from the outside edge through both layers of fabric. Continue cutting the 1” long slits, 1” apart across width of blanket, stopping 5 1/2” from opposite edge. You should have a total of 44 slits cut. You must have an even number of slits cut.
     
    Repeat for opposite length of blanket.
     
    Cut grosgrain ribbon into 2 pieces measuring 62” for the width of the blanket and 2 pieces measuring 82” for the length of the blanket.
     
    Beginning at one corner, weave ribbon over and under slits making sure that ends appear at the same side of the blanket. Repeat ribbon weaving for all sides of your blanket, again making sure that all ends appear on the same side.
     
    Tie ribbon ends into bows at each corner.
     
    Fold blanket in half lengthwise. Place the straight edge adjacent to the wavy edge portion of the Fancy Fleece™ Ruler, on the fold of your blanket. With the entire wavy edge of the ruler appearing just inside the blanket edge, cut through all four layers of fleece. Press ruler down firmly on your fabric to avoid movement. Lift ruler and align with previously cut waves and continue cutting to the corner.
     
    Repeat for opposite side of blanket.
     
    Open blanket and fold in half widthwise. Repeat same process that was used to wavy cut the width of your blanket to cut the lengths.
     
    Remove any pins that were used to hold your blanket layers together
     
     
    Creativity
    Center
     
    .
    .
    .
     
  14. westbrook

    Kitchen Cooking

    By westbrook,

    Sugar Free No Bake Cookies
     
    24 -36 Cookies (change servings and units)
     
    Ingredients
     
    6 tablespoons nestle quik sugar-free instant chocolate milk mix
    1 teaspoon vanilla extract
    1/2 cup margarine
    1/2 cup milk (I use 1%)
    1 cup flaked coconut
    3 cups quick oatmeal
     
    Directions
     
    In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
     
    Add coconut and oatmeal and blend until mixed together well.
     
    On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
     
    Ready to eat in 1 hour.
     
    **************************************
     
     
    I made these cookies and they are really good! I couldn't tell they were made with splenda blend and would make them again.
     
     
     
    Sweet As Sugar Cookies
     
    Serves: 30
     
    Submitted by: Maker of SPLENDA® Sweetener Products
    "This sweet treat will bring forth childhood memories."
    Find Similar Recipes!
     
    Ingredients
     
    1 cup unsalted butter, softened
    1 cup SPLENDA® Sugar Blend
    2 large eggs
    2 teaspoons vanilla extract
    3 cups not (says 4 but remarks say use 3) 4 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
     
    Optional Garnishes: decorative candies and colored sugars
     
    Directions
     
    1. Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend for Baking, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
    2. Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture SPLENDA® Sugar Blend for Baking mixture, beating until blended. Do not over-mix.
    3. Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.
    4. Preheat oven to 325 degrees F.
    5. Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.
    6. Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.
     
    Note
    Serving Size: 1 cookie
     
     
     
    I wanted to frost them....
     
    Powdered Sugar
     
     
    Serves: 48
     
    Submitted by: Maker of SPLENDA® Sweetener Products
    "Use this sugar-free recipe for garnishing cakes and pastries."
     
    Ingredients
     
    3/4 cup SPLENDA® No Calorie Sweetener, Granulated
    2 tablespoons cornstarch
     
    Directions
     
    1. Place ingredients in blender jar. Cover and blend until SPLENDA® Granulated Sweetener is a very fine powder.
    2. Use instead of powdered sugar for garnishing cakes and pastries.
     
    Note
    Serving Size: 1/2 teaspoon powdered sugar
     
     
     
    Worm Guy's Pork Loin Rub (delicious!!!!)
    http://mrssurvival.com/forums/index.php?au...mp;showentry=41
     
     
  15. westbrook

    Cranberry Juice?

    By westbrook,

    I am going to make Chili today so I was Pantry diving looking for pinto beans and kidney beans and ......a gallon of Cranberry juice ???? where did that come from?
     
    I grab the container... hum... could there be black beans in there? no noise. Can this really be Cranberry juice? ok, I take it to the kitchen. Not looking good.. I think it is Cranberry Juice, no open seal. Looks black! oh shoot! the date says sell by 11/03. It is SIX years old.
     
    I open it... I hear a vacuum... I smell it, smells ok. I look down into it and it is black as black, hold it up to the light it is black! but it smells good. I grab a glass, pour a little in and put it up to my lips.. bravely I tip the glass... sip.
     
    Not bad! put ice in glass and pour more into it. I am sitting here sipping on OceanSpray Cranberry Juice from Costco dated sell by 11/03.
     
     
     
     
  16. westbrook
    2-6-09
     
    Today it is pouring. Rain is expected for the next 2-3 days. The wind is blowing very hard, but it's not cold out to snow. I had to go out in the rain and it felt good, and of course I am soaked but I am not minding.
     
    Knowing it was going to rain, I started chili yesterday and finished it up this morning. It is a great Chili day!
     
    I am cleaning kitchen cupboards (again). After Christmas the kids came for two weeks and bless their hearts, they put everything in the wrong place! I have to get organized because I am going to try to do 8 units at the college this semester. Two classes are tough sewing classes but haven't been offered at night in years! I prefer the students in the evening classes, like the one day a week of 5 hours in the class. We get so much more done in One 5 hour class then in 2 classes a week at 2.5 hours.
     
    I bet the dogs would like a nice warm meal! oh but if I bring them in, they are soaked! they have places to get out of the rain and they choose to lay in it! If I let them in I will be washing walls as they shake. Hummmmmmm maybe I will rethink that! Still, I could heat some water and pour over their dry food, sprinkle a little 'goat milk replacer' over it and I know they would love it.
     
     
     
     
    2-5-09
     
    another set of triplets born this morning. Of course nothing as exciting as Darlene's 10 puppies born today. I am so jealous... she is gonna have puppy breath! I admit it, I like puppy breath.
     
    It has been very warm these last few days, in the 80's and now the weather people are calling for rain for the next 3 days. I am trying to put in a new strawberry patch!
     
     
     
    2-4-09
     
    Today I went to town to pick up a few items for the week. I stopped at Micheal's to pick up another package of Red glittered Heart ornaments for my Valentine tree.
     
    I had 3 kids born, Mini Nubians, white with blue eyes, 2 bucks and 1 doe... and so it begins, kidding season. I had hoped that kidding season would have started in early January but... it is what it is.
     
    I am working on a jacket for my Grandson while making a huge pot of chili for tomorrow night's dinner.
     
    I noticed flowers on my strawberry plants, boy are they confused! They are June barring and I have a couple of flowers peeking out?
     
    My garden is alive with flowers that have been blooming since October and will continue blooming through May. I love the paper white Narcissus, as well as the yellow ones... to smell them go here http://en.wikipedia.org/wiki/Narcissus_(genus) did you smell them? No? oh.
     
    And so my Blog begins.
  18. westbrook
    There are two types of clam chowder, the one most are familiar is Boston or New England which is the white and there are many recipes for it, the other is rarely seen any more and is called Manhattan Clam Chowder and is red.
     
    When I was a child many restaurants served both but I guess the red fell out of favor.
     
    I personally prefer Manhattan Clam Chowder and after searching on the net for recipes and trying many of them, this is by far the best one I have ever had.
     
    Manhattan Clam Chowder
     
    5 bacon slices, diced
    2-1/2 cups diced onions
    1-1/2 cup diced carrots
    1 cup diced celery
    2 Tablespoons chopped parsley
    5 cups water
    2 cups diced potatoes
    3 dozen clams, shucked with liquid reserved
    or..
    1 large can (~3 pounds) chopped clams, drained liquid reserved
    1-28 ounce can tomatoes (stewed)
    1 teaspoon salt
    1 teaspoon thyme
    1 bay leaf
    1/4 teaspoon pepper
     
    in a 5 quart dutch oven, over medium heat, fry bacon until almost crisp;
    push to side of pan.
     
    Add onions and cook until tender, about 10 minutes.
     
    Add carrots, celery, parsley and cook 5 minutes.
     
    Add water, potatoes, clam liquid, bay leaf, salt, thyme, and pepper.
     
    Heat to boiling. Reduce head to low and simmer 20 minutes, stirring often
     
    Add clams and simmer 5 more minutes.
     
    Makes 8 servings or 14 cups.
     
    enjoy...wes
     
     
     
     
     
    Dry Onion Soup Mix
     
     
    Dry Onion Soup Mix
    4 tsp. beef bouillon
    8 tsp. dry minced onions (or onion flakes)
    1 tsp. onion powder
    1/4 tsp. seasoned salt
     
    Mix and use like you would for any recipe using Lipton instant onion soup mix.
    Makes one envelope sized batch.
     
     
     
    Home-style Cup-A-Soup
     
    1 Cup Powdered Milk
    2-1/2 Teaspoon Powdered Chicken Stock
    2 Tablespoons Potato Starch or Cornflour
    1 Teaspoon Onion Flakes
    1/2 Teaspoon Basil
    1/2 Teaspoon Thyme
    1/4 Teaspoon Black Pepper
    2 Teaspoon Salt
    2 Teaspoon Sugar
     
    Put all ingredients together in a re-sealable container and shake well.
    Use Two To Three Tablespoons to one Cup of hot water and stir well.
     
     
     
    wanna try this one
     
    Minestrone soup
     
    1 tbsp olive oil
    1 onion, chopped
    2 garlic cloves, finely chopped
    2 lean bacon rashers, chopped (ham)
    2 carrots, grated
    2 celery stalks, finely chopped
    2 zucchini, grated
    A savoy cabbage, finely shredded
    400g can Roma tomatoes
    1L rich beef stock
    3 cups water
    1 cup macaroni pasta, uncooked or a handful of spaghetti, broken into 8cm lengths
    400g can butter beans, drained and rinsed
    80g green beans, sliced
    Salt and pepper.
    For seasoning Parmesan cheese, freshly grated
    Crusty Italian bread
     
    How
    1 Heat the olive oil in a large heavy-based pan. Add the onion, garlic and bacon. Stir to combine. Cook over a low heat for 3-4 minutes. Add the carrot, celery, zucchini and cabbage. Stir to combine. Cover pan and cook for 4-5 minutes.
    2 Add the can of tomatoes, stock and water. Stir to combine. Bring slowly to the boil, then reduce heat and simmer covered for 35 minutes. Add the macaroni or broken spaghetti and cook until just tender. Add the butter beans and green beans. Season with salt and pepper, and cook for 4-5 minutes.
    3 Serve the soup with grated Parmesan and crusty bread.
     
     
     
    Refried Bean Soup
     
    An excellent hearty, meatless soup. You won't believe that a soup this easy can taste this good. The Rotel tomatoes (tomatoes with green chilies) provide the perfect seasonings, so don't substitute plain tomatoes for them
     
    Adapted from Southern Living.
     
    1 small onion -- chopped
    2 cloves garlic -- minced
    1 tablespoon vegetable oil
    1 can refried beans -- 31 oz
    1 can diced tomatoes -- undrained -- 16 oz
    1 can Rotel Tomatoes -- undrained -- 10 oz
    1 can chicken broth -- 14 1/2 oz
    Garnishes:
    crushed tortilla chips
    shredded cheese (cheddar or monterey jack)
    sour cream
     
    Cook onion and garlic in oil in a Dutch oven over medium high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.
     
    Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately.
     
    Yield: 4 hearty servings. add meat if you have it.
     
     
     
    use spam, canned hap or hamhock, bacon
     
    Basic bulk soup mix
     
    5 cups (2 pound) dry lentils
    2-1/2 cups (1 pound) dry green split peas
    2-1/2 cups (1 pound) dry yellow split peas
    5 cups (1-2/3 pounds) alphabet pasta (or any tiny, shaped pasta)
    2-1/2 cups long-grain rice
    2 cups dried minced onion
    Combine all ingredients well. Store mix in an airtight container in a cool, dry place. To make soup, use 1 cup mix to 12 cups broth, water, or tomato juice. Add vegetable/s of your choice as well as barley, if desired. Any finely chopped or diced meat can be added as well. Season to taste.
    You can add any dried vegetable to this mix too. I add dried carrots to mine when I mix it up for storage.
     
     
    Pea Soup
     
    8 c water
    1 1/2 c chopped onion
    3/4 c yellow split peas
    1 1/2 c diced carrots
    1 1/2 c chopped celery
    1/4 c chopped fresh dill
    3 T pearl barley
    3/4 oz vegetable or chicken bouillon cubes (optional)
    1/4 tsp pepper
     
    In 4qt saucepan, bring the water to a boil over high heat. Add the onion and split peas, and return to a boil. Reduce the heat and simmer, covered, 1 hour.
     
    Add the carrots, celery, dill, barley, bouillon and pepper. Simmer, uncovered, 1 hour longer or until the peas have dissolved.
     
    * The recipe states 8-10 servings. Not sure who they were serving but I double this recipe.
     
     
     
     
    this looks easy to convert to all dehydrated and canned or powdered milk.
     
    Hearty Potato Soup
    I got this recipe out of Taste of Home magazine a couple years ago -
    I think it was their first year.
    Very good and easy.
     
     
     
    Hearty Potato Soup
     
    6 medium potatoes, peeled and sliced
    2 carrots, chopped
    6 celery ribs, chopped
    8 cups water
    1 onion, chopped
    6 tablespoons butter, cubed
    6 tablespoons all-purpose flour
    1 teaspoon salt
    1/2 teaspoon pepper
    1-1/2 cups milk
     
    In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes.
    Drain, reserving liquid and setting vegetables aside.
     
    Meanwhile, in another pan, saute onion in butter until soft. Stir in flour, salt and pepper;
    gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables.
    Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
     
    Yield: 8-10 servings (about 2-1/2 quarts).
     
     
     
    Garlic and Sage Soup
    6 - 8 cloves garlic, finely minced
    3 fresh sage leaves, chopped
    2 fresh thyme sprigs
    6 egg yolks, lightly beaten
    S&P (salt & pepper)
    6 slices french bread, toasted
    3 tbsp. olive oil
    freshly grated parmesan cheese
     
    In a 2 qt. saucepan over high heat, combine garlic, sage, thyme & 6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered, for 20 min. Add a little hot soup to the egg yolks & slowly pour the yolk mixture back into the soup. Season to taste w/S&P. Place a slice of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil & sprinkle each serving w/ parmesan.
     
     
     
    Saturday, February 2, 2008
    Egg Drop Soup
    3 eggs beaten
    2 tsp. cornstarch
    1/4 tsp. pepper
    6 cups bouillon
    3 Tbsp. vinegar
    2 Tbsp. soy sauce
     
    In a large saucepan, mix the cornstarch with a small amount of cold bouillon.
    Add remaining bouillon and other ingredients except eggs. Bring to a boil and
    simmer until clear. Gradually stir in egg, season to taste and serve at once.
     
     
     
     
  19. westbrook

    The Shed

    By westbrook,

    It is raining and I have separated 3 does that are pregnant from the rest of the flock. I needed to build them a quick shed so off to the Shed I go.
     
    I have a tote filled with tarps... as best as I can, I buy brown, green, camo when available. I don't need blue or red brightly flashing... "Hey look here!!!"
     
    I do have silver tarps for reflecting the heat but that is another story... so I have a tote(s) filled with tarps of all sizes.
     
    I have several ways of securing these tarps. One is the ties from the bales of hay I have... oops, need to cover my hay too!
     
    I also have bungie cords and my most favorite... double snap clips!
     

     
    I love these and use them for everything!!! from locking a chain together to secure gates, tying hog panels together, to attaching a tarp to the chain link fence or .... using rope through the holes, and then using the double clips at the end of the rope to hook on to something.
     
    the point is.... these can be invaluable!
     
    I prefer the brass ones, though they are a few cents more, they do not rust up like the silver ones do.
     
     
     
  20. westbrook
    Darlene's English Muffins
     
    With the price of english muffins getting high (Thomas english muffins are $3.99), I decided to make some of my own today. I've made this recipe many times in the past and it's a great and simple english muffin recipe. It's Alton Brown's recipe.
     
    1/2 cup non-fat powdered milk
    1 tablespoon sugar
    1 teaspoon salt
    1 tablespoon shortening
    1 cup hot water
    1 envelope dry yeast
    1/8 teaspoon sugar
    1/3 cup warm water
    2 cups all-purpose flour, sifted
    Non-stick vegetable spray
    Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
     
    Directions
    In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
     
    Preheat the griddle to 300 degrees F.
     
    Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
     
    ~~~~
     
    Small pineapple/water chestnut cans with tops and bottoms removed work well for metal rings. One lady that wrote a review made rings out of aluminum foil:
     
    "I made "collars" out of aluminum foil, wrapping the foil around a tuna can to get the shape. Made them about 1" high, with about 4 layers of folded foil, and secured the 2 ends of the collar with a paperclip. They worked just fine and were easy to remove since I had also sprayed them with my Misto oil sprayer."
     
    Another lady used rice flour instead of regular flour to meet the needs of the gluten intolerant:
     
    "I made these for a friend who can't have gluten or soy. The only changes I made were that I used spreadable butter instead of shortening and I used 1 3/4C white rice flour. They were absolutely FANTASTIC! So, if you're looking for a good gluten-free recipe, this one works! The only issue I had is that they don't rise as much with rice flour so I had to fill the rings almost full."
     
    I just used my cast iron skillet on low and that worked perfect.
     
    One batch makes 8 english muffins, and everyone says they freeze great, although I haven't tried that yet.
     
     
     
     
     
     
     
     
    Dilly Snap Peas
    This is one of my favorite pickle recipes, developed one season when I was faced with more snap peas than a chicken's got feathers. It won a blue ribbon at the local state fair and rodeo.
    2 pounds of raw snap peas
    Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.
    To each jar add:
    A pinch of cayenne pepper or dried chili peppers
    1 clove garlic, diced
    1 head fresh dill or similar amount in leaves
    Bring to a boil:
    2-1/2 cups water
    2-1/2 cups white vinegar
    1/4 cup salt
     
    Pour the mixture over the beans, leaving 1/4-inch headroom. Seal the jars and process for 15 minutes in a boiling water bath. For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar. Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).
    http://www.plantea.com/dillysnappeas.htm
     
     
     
     
     
     
     
     
     
    Chocolate Fudge Easter Eggs
    Serves/Yields: 30 eggs
    Prep. Time: 10 mins
    Cook Time:
    Category: No-Bake Cakes
    Difficulty: Easy
     
    Chocolate Fudge Easter Eggs
    So delicious, and so easy!
     
    2/3 cup undiluted evaporated milk
    1-2/3 cups granulated sugar
    1/2 teaspoon salt
    1-1/2 cups diced marshmallows (16 medium sized)
    1-1/2 cups chocolate chips (about 9 oz)
    1 teaspoon vanilla
    1/2 cup chopped nuts
     
    Mix evaporated milk, sugar and salt in saucepan over medium heat. Stir until boiling, then cook 5 minutes, stirring constantly. Remove from heat. Add
     
    other ingredients. Stir 1 to 2 minutes, or until marshmallows melt. Let stand until cold; then form into egg shapes about 2 inches long x 1 inch wide.
     
    If desired, roll in coconut tinted with food coloring or decorate with icing. Makes about 30 chocolate fudge Easter eggs. Wrap in colored cellophane for gift
     
    giving.
    Nutrition Information
    This is not health food...
    Source:
    Contributed by: rockysmom on Wednesday, April 01. 2009 at 11:28:21
    from Cakecentral.com http://www.cakecentral.com/cake_recipe-744...aster-Eggs.html
     
    this reminds me of the See's Candy Chocolate Easter egg... dipped in milk chocolate (for me) and then decorated with royal icing! dang! this should have come eariler!
     
     
     
    Easy Chicken Casserole
     
    1 can condensed cream of chicken soup
    ½ cup milk
    Dash white pepper
    3 cups chopped chicken or turkey
    1-1/2 cups frozen mixed vegetables, thawed and drained
    1 can 4oz. mushroom pieces and stems, undrained
    3 cups corn flakes cereal, crushed to 1-1/2 cups
    2 tablespoons butter melted
    ¼ teaspoon ground thyme
     
    Preheat oven to 350 lightly grease a 2-quart baking dish. Combine soup, milk, pepper. Stir in chicken, vegetables, mushrooms. Pour into prepared dish. Combine cereal, butter and thyme, sprinkle over top of chicken mixture. Bake 35-40 minutes or until brown and bubbly.
     
    6 servings
     
    293 calories, 23g carbs, 26g protein, 10.5 far, 65mg cholesterol, 717mg sodium, 3g dietary fiber.
     
     
     
    Ham Casserole
     
    1 can condensed cheddar cheese soup
    1 cup milk (reconstituted powdered milk)
    ¼ teaspoon onion powder, divided
    1/8 teaspoon garlic powder
    1 cup chopped ham
    6 ounce noodles, cooked and drained
    1 can 4 oz, sliced mushrooms, drained
    2 cups corn flakes cereal crushed to 1 cup – use dried bread crumbs
    2 tablespoons margarine or butter, melted
     
    Preheat oven to 350^, grease 2-quart baking dish. Combine soup, milk, 1/8tsp onion powder and garlic powder. Stir in ham, noodles, and mushrooms. Pour into prepared baking dish. Combine cereal, butter and remaining 1/8ts. Onion powder. Sprinkle over the ham mixture. Bake 30-35 minutes or until edges are bubbly. 6 servings.
     
    224 calories, 21g carbs, 11.5g protein, 10.5 fat. 37mg cholesterol, 910mg sodium, 1g dietary n Casserole
  22. westbrook

    Valentine Tree

    By westbrook,

    Atop my Valentine tree is Hearts! below my Heart tree topper is a beautiful red bird. All in red glitter. I have red hearts hanging on my tree and they too are in red glitter. There is a few hot pink hearts hanging from my tree to add a little contrast.
     
    There are strings of red beads and strings of Red, White, and Pink hearts. I have tiny red cardinal birds and gold glitter doves. My tree Skirt is red with pink and red heart cookie cutters sitting on top of the skirt.
     
    Happy Valentine's Day!
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