I have always been into doing some kind of crafts, whether it is cross stitch, painting, sewing or even cooking.  I happen to see this window on Pinterest that was done mosaic and thought I can do that.  The picture was originally on Etsy for sale for over $300.00, yea, done it WAY less then that.
     So husband and I hit some yard sales and happen to find 3 old wood windows that I bought for $5.00 each, had some glass from a old mosaic project and I guess you could say the rest is history. 
     And here it is......what ya think?  Its my first one so be gentle on me,  I have to hang it yet but it is done. 

Gardening

 

 

     Ok, Im starting to get things going for the garden.  The first thing that I have going is sweet potato.  I have cut a small piece off one end of it, inserted toothpicks around the edge (to keep the potato from falling into the water), and place it just so. When the season is right I will plant it out side.  This is about the easiest thing to grow that I have found so far.  After planting it just leave them alone for about 6 months and you will have many spuds.  Last year was the first time I had ever planted a garden and sweet potatoes were one of them and I had more then I could possibly eat. 

 

                                      

      Leaves will eventually start to sprout from the top and roots will eventually start to grow.

 

If you look close enough you can see the root in the glass.

    


I have gotten to the point now where I can plant them in the garden.  This is how I did it last year, so I figured why mess with something if it works.  I know,  this isnt any thing like they tell you on Pinterest or a gardening page, but it was I had to work with and it worked for me. 

 

 

I planted the potato into the soil leaving the leaves out the top and let them grow.  Your probably thinking, "what about drainage?"  Well that was thought of also, my husband drilled holes along the bottom of the barrels.

 

 

 

 

This is what they look like after months of growing.  I started this whole process in January of this year.

 

And now it is August and this is the result.  This is the largest of the batch so far, and now I have to learn to cure these bad babies so they will be ready to freeze. 

 

Like my husband said today, I am slowly turning my brown thumb into a green thumb.  Although I couldn't grow a house plant to save my life.   

 

 



     Found a new recipe for potato salad.  Simple as can be.


New potatoes (red ones), cut into fourths
Ranch dressing, 1 bottle
1lb Bacon, fried
Green onions, chopped


Cut potatoes in to bite size pieces and boil. Add ranch dressing, green onions and crumbled bacon.
Mix and refrigerate.  YUUUUMMM!!!!!!

   Well the fun has begun in collecting eggs.  I guess you could say that we have been at it since about the beginning of July.  Started out slow, one or two a day, now we are up to nine eggs a day.  One thing that I really like is that we have one that is laying double yolks.  Considering we have 10 hens I guess that makes up for the one that's not laying.  My husband Jerry says that he needs to go out and have a talk with them, that someone is laying down on the job. 
    I have also started collecting from the garden and canning.  I might be at it a little later then some but that is ok.  At the moment I have made salsa, tomato sauce and caramel onions (which I have not tried yet).  I'm in the process of making pickles, sweet pickle relish and dried cherry tomatoes.  Like I said before it's not easy but sooooo worth not having to go to the grocery store to buy these things. 
     Well, I have jabbered on enough, will go for now. 

Bread pudding w/caramel sauce (left over biscuits) WHAT!!!!!!!

  I actually found this on line and we just LOVE IT!!  Yes, these are made with left over biscuits.  Its bread why not. 

  Ok, here we go:

  12 biscuits
  4 1/2 cups milk
  8 eggs
  2 tsp Cinnamon
  2 tsp vanilla
  2/3 cup sugar (I used 1 cup)
  1 cup of raisins 

  Directions:

  Bake biscuits as you normally would,  once cooked let cool.  Cut each biscuit into forths and set aside. 

  Mix all you ingredients together except biscuits. Once you have every thing mixed together and biscuits are cooled, pour mixture over biscuits and let soak until all liquid is soaked into the biscuits, (this is so much better if you let it soak over night, but just as good if you dont). 

  Now time to cook, YEA!  Spray a muffin pan with non-stick spray and fill muffin holes and cook for 20-25 minutes at 350 degrees.  With normal muffin pan you will get about 24 servings.
 
  Once done drizzle caramel sauce on top.  These are best served warm. 
 

Things new and old

   Ok, so we are trying something a little new this year.  My husband, after me talking about it for a couple years, decided to purchase 12 pullets (baby chicks) a couple weeks ago.  Mind you we are two city raised people trying our hands in the country living everyday, (so far so good). He has been working his butt off building a coop for them, I love this country living more and more everyday.  Knowing that I can just go out to the back yard and collect food from the chickens and from our garden is very rewarding.  Granted its not easy work, but it is worth it in the end.    

Fingerlings

    Ok, so I see these little potatoes in the store and wonder, "what the heck."  Well they are called fingerling's and here is what I did with them.  Pretty simple. The only thing that I didn't like were the purple ones.  Not because they tasted any different but because they were purple, so I didn't cook the purple ones.  Yea, I know, I heard it from everyone here. 

 

 

The only thing that I didn't like were the purple ones. Not because they tasted any different but because they were purple, so I didn't cook the purple ones. Yea, I know, I heard it from everyone here. 

 

 

 

 

About half of the bag, I cut them in half

 

 

Sprinkled them with onion powder, garlic salt, parsley

 

 

and Parmesan cheese.

 

 

Bake in the oven on 400 for about 20 minutes and walla.

 

 

Tomatoe-Basil Soup

     Ok, so I love me some tomato-basil soup.  The first time that I had tomato-basil was at a resterant here in Hot Springs called Newks.  Some of you may have heard of Newks or not, but if you ever get the oppertunity to eat there, do so. 
     Anyway, I found this recipe for tomato-basil soup in a magazine a couple months and of course I had to try it.  I cant remember what magizine I got it from so here is the web page that is at the bottom of the recipe.  www.cookinglight.com  I thought it turned out pretty good but I may got alittle carried away with the basil. 
     So here it goes.

INGREDIENTS:

1Tbsp extra-virgin olive oil
1 1/2 cups prechopped oion
3 galic cloves, chopped
3/4cup chopped fresh basil
1  (28 oz.) can fire-roasted, diced tomatoes, undrained
4oz. 1/3 less-fat cream cheese, cut into cubs (about 1/2cup)
2 cups 1% low-fat milk
1/2 tsp black pepper
1/8 tsp salt.

Heat in a medium sausepan over med-high heat. Add olive oil to pan; swirl to coat. Add onion and garlic and cook until onions are translucent, stirring constantly. 

 

  Add basil and tomatoes, bring to a boil.

 

 

Add cream cheese and stir until melted.

 

Place tomato mixture in a blender and blend until smooth. 

(Hint: remove center part of the lid to release heat or you will have a mess.) Place clean towel over opening to prevent splatter.

 

 

  Once the tomato mixture is blended well, return to pot, stir in milk, pepper and salt. Continue to heat for about 2 mintues or until heated through. 

 

 

YUUUMM!

 

 

 

Mini Pineapple Upside Down Cake

 

     I have completely fallen off the wagon on this one.  There are carbs, fats and  fruits in this one.  Because it has fruit does that make it ok.  Ok, Ok I guess not, darn it.


     Ok folks, Pineapple upside down cakes are awesome as it is, but this little thing is the bomb.  I found these at www.bigmamashomekitchen.blogspot.com.  I can not take credit for this at all.  If you want to see it step by step go to the website provided. 

     I have to admit that I have never made one of these cakes before.  I do rememer my mom making them all the time though.  She would make hers in a iron skillet though. 

     This can be done in two different ways.  You can either use large muffin pans, which the pineapple actually fits down into the bottom of the pan, or you can use regular muffin pans.  The only thing with regular muffin pans you have to use the pineapple chuncks.  Believe me, just as good and easy.

INGREDIENTS:

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries



Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

     In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

     In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

     Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Bake 20-25 minutes

     Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  Place wire rack of cakes on sheet tray to cool.

 

 

 

    

Servings

     Just doing a little venting here and to see if anyone else has this problem.  When making a recipe and the serving size is indicated, am I the only one that never get the right qty. I never get as many as the recipe says.  Or maybe it is just me.  Is anyone out there or am I just rambling to to myself, I think I'm rambling. 

Mushroom Pizza Burger.

     Ok, here is another recipe from my tasteofhome cookbook.  I think I like this cookbook, what do you think. 
     Now this recipe is for the grill, now the day that I made these there was no way my husband was going to go out to the grill and cook, yes he is the grill man.  He is good at it, why break the tradition right. The evening that I made these it was either snowing or raining, can't remember which.  Any who, let's get to it.

Sorry, didn't get any photos in this one.

INGREDIENTS:

1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 garlic clove, minced
1/2 tsp dried oregano
1 cup crushed tomatoes, un-drained

Burgers:

1 1/2 cups finely chopped fresh mushrooms
1/3 cup minced fresh basil
1 Tbs grated Parmesan cheese
2 Tbs dry bread crumbs
1/2 tsp salt
1/8 tsp pepper
1 lb lean ground beef
6 slices part-skim cheese (3 oz.)
6 hamburger buns, split and toasted. 


     In small skillet coated with cooking spray, saute mushrooms and onion for 3 minutes. Add garlic and oregano; saute 1-2 minutes longer or until onion is tender.  Stir n tomatoes.  Cook, uncovered over med-low heat for 5 minutes, stirring occasionally.  Set aside and keep warm.

     In large bowl combine mushrooms, basil, egg white, Parmesan cheese, bread crumbs, salt and pepper.  Crumble beef over mixture: mix well. Shape into six patties.

     Coat grill rack with cooking spray before starting the grill.  Grill patties, covered, over med-hot heat for 4-5 minutes on each side or until meat juices run clear.  Top patties with cheese and the tomato sauce.  Serve over buns. 

  Another one the family loved. 


    

Slaw with Walnuts and Cranberries

     I found this recipe in a cook book that I won over the Christmas Holidays.  The recipe is called Sassy Apple Slaw with Walnuts.  I made it according to the recipe the first time and it is good.  I changed it because after a while it started to turn a brownish color because of the apples so I decided to remove the apples from the recipe and add cranberries (just as good).

     If you want to visit the web site of the cook book, www.eckerts.com

     I will post the original and indicate the changes with ( ).

INGREDIENTS:

2/3 cup mayonaise (I used low-fat)
1/4 cup white wine vinegar
1/4 cup apple cider
1/2 tsp sald
1/4 tsp freshly ground pepper
1/2 head of cabbage, cored, coursely shredded (I bought bags)
1 Granny Smith Apple, peeled, coursely grated (used about 1 cup of cranberries instead of apple)
3/4 cup walnuts, chopped, toasted
1/4 cup parsley, finely chopped.
1/4 cup sugar (optional, to get rid of tartness)

Mix mayonnaise, vinegar, cider, salt and pepper until well blended.  Toss together cabbage and apple in large bowl, Add mayonnaise mixture, nuts, and parsley; toss until blended. Cover and refrigerated 1 hour before serving.

Spaghetti Squash Chicken Parmesan

     Here is my version of Chicken Parmesan.  I think that it might be a little healthier, dont know.  Instead of using pasta I used spaghetti squash and didnt bread the chicken. 

INGREDIENTS:

1 Spaghetti squash
4 Skinless chicken breasts, halved
Olive oil
1 can (14.5) diced tomatoes w/ roasted galic
1 small can tomatoe paste
1/4 cup Grated Parm cheese
fresh basil (optional)

  Cook the squash according to the directions in my sides direction

Cook chicken in oil in large skillet over med heat, turning once.  Remove and keep warm.  Stir undrained tomatoes, tomatoe paste and 1/2 cup water in skillet, simmer 3 minutes or until heated.  Serve sauce over chicken and squash, sprinkle with cheese and garnish with basil. 

Sorry, didn't add a picture of chicken cooking.  Really didn't think that it was needed.

Happy Cooking! 

Spaghetti Squash

     Love me some squash.  This is pretty easy.

INGREDIENTS:

Spaghetti squash
butter
salt and pepper, for taste

     Cut the squash in half and remove seeds.  In the well of each squash place about 2-3 Tbls of butter and salt and pepper to taste. 
     Place upside down with about 1/2 in of water in bottom of 13x9 baking dish.  Cover with foil and bake at 375 degrees for 30-40 minutes or until soft and inside pulls from the shell easily.

 

 

 

In the well of each squash place about 2-3 Tbls of butter and salt and pepper to taste. 

 

 

Place upside down with about 1/2 in of water in bottom of 13x9 baking dish

 

 

 

 

 

 

soft and inside pulls from the shell easily.

 

 

 

 

 

 

Strawberry Salad

     This is a salad that I first had when I lived Illinios (worked in St. Louis). There are resterants around the St. Louis area that are called St. Louis Bread Co. Did not know how to make them until I found a recipe similar to it called Strawberry Spinach Salad.  Of course I did some changes and made it my own and the whole family loves it.

INGREDIENTS:

Sliced natural almonds, toasted
Fresh strawberrys
Red onion, sliced or chopped
Romain or Spinach (you can use one or the other, or you can even mix them)
Mandarin oranges
Craisins (dried cranberries)


For the dressing we just use Kraft poppyseed, it has a sweet flavor to it so it plays off the friut.

 

 

Barbecued Chicken pizza

     Ok, I did some serious cooking today.  It's what I like to do.  This one, again from my Guilt free cookbook (www.tasteofhome.com) .  I made two pizza for dinner today, the first one I pretty much went by the recipe, the second one was with any remaining ingredients from the first.  On the second one I also added some meatball (cut up) left over from my open face meatballs.  If you havent figured this out yet, I try to go by the recipe as much as possible.  If I don't or use something else I will tell you.  Ok, here we go first one.


INGREDIENTS:

1 cup water (70 - 80 degrees)
2 Tbls olive oil
1 Tbls sugar
1 tsp salt
3 cups flour
 (now if you know of a better way (or easier) to make pizza crust, by all means)

Ok, let me stop right here for a minute.  We all know that when we make pizza we do not measure the ingredients (at least I dont) when put on the toppings.  SO, I'm just going to list the ingredients and let you do what you will.

Barbecue sauce
Cubed chicken breast
fresh or frozen corn, thawed of course (did not have any, did not use
red onion, juliened or chopped
green pepper, juliened or chopped (did not use, gives my husband heartburn)
garlic clove, minced
shredded part-skim cheese mozzaarella
shredded reduced-fat cheddar cheese
grated parmesan cheese.


     In bread machine pan, place the first six ingredients in order suggested my manufacture.  Select dough setting ( check dough after 5 mintues of mixing: add 1-2 Tble of water or flour if needed)

     When cycle is kcomplete, turn dough onto a lightly floured surface, Punch down; cover and let stand for 10 mintues.  Roll dough into a 14-in. circle.  Transfer to a 14-in pizza pan coated with  cooking spray; build up edges slightly. 

     Spread BBQ sauce over crust and continue to build your pizza.  Bake at 400 degrees for 25-30 mintues or intil the crust is golden brown.

                                    

 

Buttermilk Blueberry Muffins

     So, I have been up since my husband got up to go  to work and that was at 5:30.  On a normal work day that wouldn't be such a big deal for me but today is my day off and I usually sleep a little later.  Oh well, guess I will bake. So this is what I decided to bake.
     This is another one pulled from my Guilt Free cook book.  In this one there were a couple things that I ran short of or didnt have but they still came out pretty good. 

(This and many other recipes can be found at www.tasteofhome.com)

INGREDIENTS:

2 cups all-purpose flour
1/2 cup packed brown sugar
1Tbls baking powder
1tsp baking soda
1/2 tsp grated lemon peel (didnt have)
1/2 tsp nutmeg (only had 1/4tsp)
1 cup bluberries
1 cup fat-free vanilla yogurt
1 cup buttermilk

1. Combine first 6 ingredients in bowl. Gently fold in blueberries.  Combine yogurt and buttermilk; stir into dry ingredients and mix well.  Be careful to keep blueberries whole. 

2. Use either cooking spray or paperliners in muffin pan.  Fill 2/3 full, Bake at 400 degrees for 18-20 minutes or until tookpick comes out clean.  Let cool and enjoy.

Tryin' to start a new

     Trying to get healthy and start cooking healthy meals is not a easy thing.  After cooking for so many years the way I want, not worrying about carbs, complex carbs or anything else, this is not going to be easy.  But this is something that I have to do for my family and me.
     You hear all kinds of advice, don't eat this, don't eat that, eat this and eat that.  What is one to do?  What I have decided to do was take this one step at at time, and slowly start cutting out what I know is unhealthy, and replace them with non or low fat items.  Making my own spice mixtures instead of buying some from the store that has all the unhealthy preservatives.  Make a meal plan and make sure that I eat.  I know that in order for one to loose weight you have to eat certain amount of good foods in order for you to burn fat and kick in your motabilism.  Well I'm going to try to do my best to do what I can. 
     Any advise is welcome and much appreciated.  Oh and by the way, there will be exercise worked into all of this also.  That is going to be the hardest thing for me, I am not a morning person so getting up in the morning and exercising is not going to happen, believe me.  That is something that will have to be done at night sometime after dinner, yes that is what I said after dinner.                                                                                                                                                                                                         Wish me Luck, I'm going to need it.

Open-Faced Meatball Sandwich

 

 Everyone in the house loves these open-faced meatball sandwiches, especially my son.  Then again I think he will eat anything that I give him. 
     I found this recipe in a tasteofhome Guilt Free cook book.  The recipes in this book focus on keeping the meals and treats a little healthier.  I try to follow the ingredients but sometimes I dont always have what I need so I improvise. 

(This and many other recipes can be found at www.tasteofhome.com)


INGREDIENTS:

1/4 cup egg substitute
1/2 cup soft bread crumbs   (I used Panko crumbs, its what I had) 
1/4 cup finely chopped onions  (I didnt have yellow onion, used red onions)
2 garlic cloves, minced
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp pepper.
Dash of salt

1- 1/4 lbs lean ground beef   (I used half beef and half ground turkey)
2 cups garden-style pasta sauce
4 hoagie buns, split
2 Tbl shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

     In large bowl, combine the first nine ingredients. Crumble beef/turkey over mixture and mix well.  Shape in to 1 inch meatballs, brown meatballs in skillet coated with cooking spray. 

     Place meatballs in a large saucepan, add pasta sauce, and bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or intil meat is not longer pink.  Spoon meatballs and sauce onto bun halves and sprinkle with mozzarella and parmesan if desired.  YUMMMM!

Homemade Laundry Detergent

     Well "Looks like we made it", Happy New Year to all.  So far so good, starting the year out great.  I woke up this morning and I am well. 
     What I'm going to start out the year by doing is showing how I make homemade laundry detergent.  I can not take credit for this, I found this recipe on www.thefamilyhomestead.com and have been using it ever since.  Check out the site, there are tons of other things on there that are very helpfull. 

Things that you need:

Fels Naptha, Borax, Arm & Hammer washing soda, and at least a 2 gallon bucket.

1/3 bar Fels Naptha
1/2 cup washing soda
1/2 cup borax powder
and 2 gallon bucket


Here is how I make it:

 

 First thing is to gather your ingredients.

 

 

In 6 cups of water heat and melt 1/3 of bar of soap.

         

 

Once the soap is melted, add 1/2 cup of Borax and the washing soda, mix until dissolved.

 

 

 

 

Once dissolved, remove from heat

 

 

 

   

 

 

Pour 4 cups of hot water into the bucket

 

 

 

Now add your soap mixture and stir. Then add 1 gallon plus 6 cups of water and stir.

 

 

Let the mixture sit for 24 hours, and this is what you get.  Yes, it is a gel.  Use about 1/2 cup per load.  Now mind you, this is not a solid gel.  There is water under that there gel, you will have to mix it before you use it.

 

What I do is save a old detergent bottle, mix the new batch up and pour it in the bottle.  You do have to shake the bottle before you use any of it because it will settle again. 

 

There are other things that you may want to know also, this is a low to no sudsing soap.  Also if you want it to have any kind of fragrant you can add 1/2 to 1 oz of your favorite essential oil.  I myself just use regular fabric softner when I do my laundry.  My reason for this is cause I like to hang my clothes on the line in the summer and it helps them stay soft.   

 

Thank you and happy washing