Wednesday, July 9, 2014

Sugar Cookie Day!!

Today is National Sugar Cookie day (according to Facebook).  Click HERE for my favorite sugar cookie recipe.  The almond extract makes it just a little different than your average sugar cookie, but can be left out if you don't like the taste of almond or you don't have any on hand.

Thursday, June 5, 2014

Easy Fried Potatoes

Fried potatoes are a FAVORITE in our house.  They may actually be on that very short list of things that everyone eats.

The worst part for me has always been peeling and slicing the potatoes.  Yesterday, I washed the potatoes, poked holes in them to bake and put them in the oven at 400.  After 30 minutes, I took them out of the oven, sliced them up and added them to a pan of smoked sausage.  I used the grease from the sausage to fry them.  I also added a sprinkle of salt and pepper.  They came out amazing!!!

I will not be peeling and slicing raw potatoes anymore!!!

Sunday, December 1, 2013

Menu Plan for the week

I have tried menu planning in the past with mixed success.  This week, I'm trying to stretch what I have in the pantry to feed everyone until payday.  I will note the things that I need to get from the store.  We've got 4 homeschooled kids home all day, I'm off 2 days at the beginning of the week and  hubby is off 2 days midweek.  Payday is Friday.

Breakfast  choices
Cereal w/milk (need more milk)
scrambled eggs
Biscuits and Jelly
Pancakes or waffles
fruit (whatever is on sale)

Lunch choices
PB and J sandwich
any leftovers
fruit (whatever is on sale)

Sunday...Cheese Enchilada Casserole (need corn tortillas)
Monday...homemade chili w/cornbread (need meat from the store)
Tuesday...fried potatoes and sausage  w/corn or green beans (need potatoes and sausage from store)
Wednesday...Soup and Grilled Cheese (need sliced cheese from store)
Thursday...Spaghetti w/ Italian sausage (need sausage)

Grocery List
corn tortillas
1 lb hamburger
10 lbs potatoes
2 lbs smoked sausage
1 lb Italian sausage
1 lb Sliced cheese
1 gallon milk

Wednesday, November 27, 2013

New posts

It has been forever since I've updated this page.  I found a new recipe today that I didn't want to lose, so I added it.  Then I realized I had several recipes sitting in draft form waiting for pictures.  Hopefully, I will eventually get around to pictures, but I added the recipes because they are really yummy!

Dutch Carmel Apple Crumb Pie

We combine several different recipes and brainstormed some ideas at our house recently and came up with this pie.

Peeled, cored and sliced 6 cups of apples.  We used a combination of soft sweet apples and firm tart apples.  Sprinkle cinnamon on the apples, then fill a 4 quart casserole dish and cover with lid or foil.  Cook in oven at 400 until apples are the consistency of chunky apple sauce.

Next create carmel sauce....In a small saucepan combine 1/2 stick of butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 cup milk, 2 Tbs flour.  Heat slowly, stirring frequently.  When it gets close to boiling, stir constantly.  Boil for one minute stirring constantly, stir in 2 Tbs vanilla and remove from heat.

Combine cooked down apples and carmel sauce, set aside. 

Prepare a 10 inch pie crust.  2 cups flour, 1 Tbs sugar, 1 tsp salt, 2/3 cups shortening.  Cut shortening in until completely absorbed, then add 6 to 10 Tbs ice water until it forms into a manageable dough.  Dough should be fairly dry, do not add any more water than absolutely necessary to create a workable dough.  Roll dough out and place in glass pie plate.

Preheat oven to 350.  Pour apple and carmel mixture into pie shell.  Peel, core and slice 2 additional cups of firm tart apples (like Granny Smith).  Press apples down into the carmel apple mixture, then cover the carmel apple mixture with a layer of apples.

In a small bowl, combine 1 cup brown sugar, 1 cup flour, 2 tsp cinnamon and 1 tsp salt.  Mix together very well.  Add 1 1/2 sticks of softened butter.  Cut in with pastry cutter until a stiff paste or fine crumbs form.  Cover top of pie evenly with crumb mixture.

Cook with a cookie sheet underneath at 350 until bottom crust of pie is golden.

Oatmeal PUMPKIN Casserole

This recipe is similar to my Apples and Oatmeal Breakfast Casserole

4 cups rolled oats
1 t baking soda
1/2 t salt
1/2 t ginger
1 T cinnamon
1 1/2 cups milk
4 eggs
1 large can pumpkin puree
2 cups brown sugar
1 t vanilla extract

Measure the oats into a large bowl, add the baking powder and spices, set aside. In another bowl mix the milk, eggs, and brown sugar. When the sugar is dissolved well, stir in the pumpkin puree. Slowly pour the liquid mixture into the oat mixture, add the vanilla. Stir until everything is well mixed.  Pour into a 9 x 11 greased baking dish.

Bake in a 350 oven until the top is golden...approx 40 minutes. Serve hot with milk like traditional oatmeal or let it cool, then slice into squares to be eaten like a snack cake.

Sugar Cookies


1 1/2 cups powdered sugar

1 cup butter softened

1 teaspoon vanilla

1/2 teaspoon almond extract

1 egg

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 tablespoons milk
1/2 cup powdered sugar
1/4 teaspoon almond extract

In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.

Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.

Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars.