Tabasco-like Recipe

I thought for Sure I had already posted this recipe here, but I bought peppers today, and came looking for the recipe to make tabasco-like sauce, and it wasn't here! So here it is....because I need it where I can find it. :) Tabasco-like sauce, second recipe

Homemade Tabasco Style Sauce Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other hot, fresh red chile peppers can be substituted for the tabascos. Ingredients: 1 pound fresh red tabasco peppers, chopped 2 cups distilled white vinegar 2 teaspoons salt Directions: Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.

Salad Dressings

I'm trying to lose weight, because my blood pressure has been up. I enjoy eating salads, but can't stand only having oil and vinegar dressings, so I searched for easy, homemade dressings that won't have hoards of additives.


I found these two that sounded like what I was after:
Ranch dressing and Thousand Island dressing ....here's hoping they're as good as they sound! :)

Super Easy Candy Bars

We were wanting something sweet and easier than a cake a couple days ago, so I stuck together what I had handy sitting around the kitchen....other than the cats, I mean....

I melted about seven or so caramels in the microwave, then a handfull of chocolate chips. While the chocolate chips were melting I stirred peanuts (shelled) into the caramels, until I couldn't fit any more in. Then I stirred the chocolate really well, to take out any lumps or unmelted bits. I rolled the peanut/caramel part into logs and dipped them in the chocolate, then laid them on waxed paper to harden. They were AMAZINGLY So good....and simple, just about five minutes total working time, then how long they took to harden...I didn't notice how long it was, but I think it was about half-an-hour.

Another thing...I think I've mentioned this blog on here before, Econobusters ....just thought I'd mention it again. ; ) There was a brownie recipe from them in a magazine I'd like to post, and thought I'd better mention their names again before I do. LOL (I won't type it out today, though.)

Freshly-Squozen Lemonade

I had lemons, and Anna asked why. I said, "When life gives you lemons, make lemonade!" She said, "Or, if life gives you tomatoes, make V-8!" lol

ANYWAY...I made some lemonade; and it wasn't too tasty.

So I looked up a recipe online, and this one looks the best.

Perfect Lemonade Recipe

Ingredients
1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Method
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Serves 6.

Home Made Deodorant

I've never thought of actually *making* deodorant...the rock stuff works well for me...but this looks so interesting (and easy) I might try it sometime. ; )

http://angrychicken.typepad.com/angry_chicken/2008/07/homemade-deodor.html

Cream Soups Base

Yesterday I made some delicious Cream of Spinach Soup, with fresh, organic spinach from my garden. It was SO good!

I found this recipe today, good for whatever fresh veges you have in your garden...well...maybe not lettuce... ; )

Base Recipe for Cream Soup

You can use this recipe to make cream soup from most vegetables. Consider this for asparagus, fresh pea soup, carrot soup, celery soup, and more. Since tastes and veggies vary, be ready to tinker with amounts until you have it just right. You can make hot or cold soup with this recipe.
This is a great recipe for summer when the garden is overflowing with produce.

1 sweet onion, diced
1/3 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
4 cups vegetables of choice, diced
salt to taste
2/3 cup cream
Sauté the onion dices in the butter until they are tender and translucent but not browned.
Add the flour and stir and cook until a soft paste has formed but not browned.
While still cooking, pour in 1/2 cup of the broth while stirring with a whisk. Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy. Continue cooking until the mixture is bubbly and has thickened.
Add the vegetables and cook for 15 to 20 minutes or until they are soft enough to mash easily.
Pour two to three cups of the liquid into your blender. Puree the mixture until it is smooth. Continue in batches until the entire soup is puréed.
Pour the soup through a strainer into a clean pan. Press any pieces through the sieve with the back of a spoon.
Salt the soup to taste. Add the cream. If the soup needs further thinning, add water. Reheat and serve.

This is basically the same recipe I used, with the exception of garlic. My recipe called for minced garlic, so if you wanted to add garlic to your onion, feel free. ; )

(To give credit where credit is due, recipe is here. )

I kept thinking homemade croutons would be good with my soup, but I didn't have any, and couldn't find the recipe, so I made toast to go with it.

Homemade Sauces/Mixes

This was posted on my local homeschool group today, so I can't give credit for where it's originally from, but it looks really good. These are almost all things I use regularly, so hopefully I'll be able to make my own and save money AND eat healthier! : )


Instead of commercial taco seasoning:
1-1/2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 small can (8 oz) tomato sauce
Add these ingredients to a pound of lean ground beef (which has been
browned for about 10 minutes with a medium chopped onion and two cloves of minced
or pressed garlic and then drained); stir and simmer for about 5 minutes
until thickened.

Instead of onion soup mix for dip:
2 tablespoons of toasted dried onion
2 envelopes beef bouillon
Stir into a half pint of sour cream or plain yogurt. ( put the onion on
foil in the toaster oven and watch it carefully as it browns quickly.)

Instead of canned enchilada sauce:
3 T flour
4 T chili powder
1 T cumin
1 T garlic powder
2 T oil
2 cans tomato sauce (8 oz each)
2 cans water
Combine dry ingredients, mix, add oil and stir well. Add sauce and water,
mix, heat to boil; reduce heat and simmer 20 minutes. Makes about 4 cups.

Instead of Good Seasons Italian Salad Dressing Mix:
2 T lemon juice
1 clove garlic (pressed if you are not using a blender)
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. dried oregano
1/4 tsp. dried basil
freshly ground pepper to taste
Put this in a blender with 1/2 cup balsamic vinegar and 1 cup olive oil and
blend until smooth. Makes about 1-1/2 cups. (This is tart, so some people
prefer 1/3 cup vinegar.)



Easy, Homemade Hamburger Helper® Alternative
1 lb ground beef, browned and drained
16 oz pasta cooked according to package directions
Drain pasta and combine with ground beef, then add:
2 (10 3/4 oz) cans of condensed tomato soup
1 1/2 cups shredded cheddar cheese
1 tsp. prepared mustard
Cook on low heat until heated through. As an option, add six to eight
strips of cooked, crumbled bacon.


Homemade Rice Side
1 cup long grain white rice, uncooked
1 cup thin spaghetti, broken into 1/2" pieces
3 T. butter
2 3/4 cups water
1 T. beef, chicken, or vegetable bouillon powder or granules
1/4 t. onion powder
1/4 t. garlic powder
1 T. parsley
1/4 tsp. dried thyme or poultry seasoning
1/8 t. black pepper
Melt butter in medium saucepan or skillet, add uncooked rice and pasta
pieces, and stir about five minutes until pasta is lightly browned. Add
remaining ingredients. Heat to boiling, reduce heat, cover and simmer for about
15 minutes. Do not lift lid. Remove from heat, fluff with a fork, cover and
let steam an additional 5-10 minutes.

Instant Stuffing Mix
3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 cup water
2 tablespoons butter
To prepare stuffing, in a sauce pan over medium heat, bring water, butter
and seasonings to a boil. Reduce heat and cover and simmer for 10 minutes.
Remove from heat. Add bread cubes and mix gently. Cover and let stand for 5
minutes. Toss with a fork before serving. This equals one box.

Asparagus

I picked my first *ever* asparagus today! I am SO excited! (The link has recipes and growing information...indeed, all the asparagus information I was thinking of linking to.)

I read in Animal, Vegetable, Miracle last year (and I wish I had the exact quote) about her forays to the asparagus patch in April, waiting for the asparagus to come up. I've kept that in the back of my mind, waiting to use the information. ; )

Last fall I noted where I've seen asparagus fronds...it's easy to spot, next to the second of a row of metal posts, beside a railroad....odd place for it, I must say.... Anyway, I remembered where it was, and started stopping there to check for new plants as soon as April began. I'd forgotten to check a time or two when I passed, but last night I remembered, and today as we were passing I yelled, STOP!!! lol I am thrilled!

I want to try getting some started in my own garden...asparagus and rhubarb both, but since we're not yet sure about the new house and how it will change the lay of the yard I'm guessing I'll need to hold off on it. I'm hoping to have raised beds over most, if not all, of the yard eventually (less mowing!), and I suppose I'll have to wait a year or so to get a bed made for it.....looking forward to it, though...and in the meantime, I'll be watching for more asparagus fronds in the fall and checking those spots in the spring!

Pickled Eggs

I started thinking about pickled eggs today....my grandmother usually has some for Easter dinner...and wondered if it could be possible for *me* to make some.


It *IS* possible! According to this site, it's too soon to have them for Easter, although I did see another site which said they only needed to soak overnight. However, since I don't have any beets on hand anyway, I'll have to wait a bit for them.

I'm looking forward to them, though! : )

Lentils

I'm experimenting with Lentils today.

I've never cooked any before....my only experience with Lentils is that I remember my grandmother cooking them.

I soaked them overnight, like I do dry beans....I still don't know if that's necessary. : ) I might go read up on them, but I might not. lol

Basically, I've treated them just as regular beans, soaked overnight, plopped in the crockpot this morning with some fresh water and about a teaspoon of salt and a couple sprinkles of black pepper, then I dipped out about 1 1/2 cups and mixed with taco seasoning for refried beans for burritos...Delish! I added a can of black beans, a couple packets of chili seasoning and a can of diced tomatoes with garlic and onions to what was left in the crockpot for chili beans for supper. I haven't tried them yet....I hope they're good! The burritos certainly were!

I think I may like lentils, used in the place of regular dried beans......sometimes. ; )

Peanut Butter Balls

This is one snack my kids and husband scarf down!

Ingredients:
Peanut butter
Honey
Non-fat dry powdered milk

Mix peanut butter and honey until it's sweetened nicely. Then, add in the powdered milk to make a dough. Roll into balls and cool in the fridge.

I'd say how to store them, but I don't know! They don't last long enough. lol

GREAT Muffin Recipe

This was shared on one of my homeschooling groups a couple weeks ago, and I just got around to trying them this morning. SO good! I added raisins to the second pan (since I can't make a recipe without adding something! lol) and I think when I make them again I'll chop some apples and add to them.

Enjoy!

Grandmas Super Moist Oatmeal Muffins Recipe Ingredients:

1 C oatmeal
1 C buttermilk
1 egg
1/2 C brown sugar, packed
1/4 C canola oil
1 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Grandmas Super Moist Oatmeal Muffins Recipe Instructions:

Pour the buttermilk in a large mixing bowl.
Add the oats and stir to be sure all the oats are moistened.
Allow the oats to soak in the buttermilk for 20 minutes.
After the oats have soaked add the eggs, sugar and oil.
In a separate bowl mix together the flour, baking powder, baking soda
and salt.
Slowly add the dry mixture to the oats and stir just until moistened.
Preheat the oven to 400 degrees.
Grease a muffin tin with a non stick cooking spray.
Fill the cups 2/3 full of batter.
Bake 15 minutes or until a toothpick comes out clean.

Makes about 15 muffins

Hermits!

I bought some Newman's Own Hermits (cookies) last week, and they were SO good, I thought I'd look up a recipe and try making them on my own. I haven't done it yet, just got around to looking up the recipe, but I WILL try...and share my thoughts on them!

I copied off three recipes...

#1

Hermits
Ingredients:
1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts
Directions:
Place raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside. In a large bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon and salt. Combine the molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins. Divide batter in half; shape each half into a 12-in. x 2-in. rectangle 2 in. apart on an ungreased baking sheet. Bake at 375° for 10-15 minutes or until edges are lightly browned and edges are set. Transfer to a cutting board; cut with a serrated knife into 1-1/2-in. rectangles. Remove to wire racks to cool. Store in an airtight container.

#2

Another hermits
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg
1/4 cup brewed coffee, cold or milk
1 1/4 cups dark raisins
3 ounces (about 2/3 cup) coarsely chopped walnut pieces
3 or 4 cookie sheets or jelly roll pans, covered with parchment or foil
Directions
In a large bowl, combine the flour, baking soda, salt, and spices; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and brown sugar until combined. Beat in the egg until the mixture is smooth. Lower the speed and beat in half the flour mixture, then all the cold coffee. Scrape the bowl and beaters well, then beat in the remaining flour mixture. Stir in the raisins and walnuts. Cover the bowl with plastic wrap and chill the dough for 1 hour.
About 20 minutes before you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 400 degrees. Drop teaspoonfuls of the dough 2 or 3 inches apart onto the prepared pans. Bake the cookies for 10 to 12 minutes, or until they spread and become firm. Slide the papers off the pans onto racks. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

#3

One more hermits
Ingredients
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 egg
1/4 cup strong brewed coffee, cooled
1 1/2 cups all-purpose flour
2 cups raisins
1 cup chopped pecans
Directions 1. Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat until combined. Beat in egg and coffee. Beat in as much of the flour a you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
2. Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool. Makes about 48.

The last two are more similar than either are to #1.......I can't wait to try! Too bad it's almost 1 am!

Garlic Lime Chicken

I meant to stick this in the crock pot today before DH's eye doctor appointment, but I forgot. : ( I was going to make us some, then blog about it..."I made the most delicious supper today, while I was at the eye doctor's!" lol

Since I *didn't* make supper while at the eye doctor's, though, I'm left with posting it as it is and saying this....."Even though *I* forgot to make this, *you* should try it!"

Honestly, we have had it several times, and it is Delicious!

It was shared on one of the online groups I'm on, when everyone was talking about Christmas presents, She Who Shared the recipe (and graciously allowed me to post it here) says she gives it for Christmas gifts....and I quote..."I give them a jar of the spice mix, plus a box of organic broth and sometimes lime juice in one of those little limes. You could also include a big of rice. (I also include the basic spice mix recipe)"...and I end quote.

GARLIC LIME CHICKEN
**SPICE MIX**
Combine for spice mix:(I usually at least double this)
3 tsp salt
3 tsp pepper
1/2 tsp cayenne pepper
3/4 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp thyme

**GARLIC LIME CHICKEN**
1 box chicken broth
2 Tbsp butter
3 tbsp lime juice
Spice mix
Place chicken pieces (I use skinless breasts) in crock pot and sprinkle with the seasoning.
Add 1 box of chicken broth, 2 Tbsp butter, and 3tbsp lime juice.
Cook on low until done, serve over rice.
Very peppery, but very good andEASY

Popcorn Balls

Before there was rice-crispy treats, there were Popcorn Balls!

I like making this recipe, because my DH loves them SO much, and says, "They're just like the ones my grandmother used to make!" Believe me, in my husband's family there in no greater compliment! ; )

I made them today, and while I was making thought it would be a good recipe to share.

***Caution*** I would NOT make these with a small child around, because the syrup is SO hot. You pour it at 250 degrees....that's just too hot to take chances with.

Caution ended...on to the recipe!

Popcorn Balls (Like Grandma used to make!)

Ingredients:
4 quarts popped corn
1/2 cup molasses
2 cups brown sugar
4 Tablespoons (1/2 stick) butter
1/2 cup water
Butter for your hands

Equiptment:
Large Bowl
Medium-large saucepan
Candy thermometer
Spoon
Waxed paper

Put the popped corn in the large bowl, making sure it will be big enough for mixing, too.

Combine the molasses, brown sugar, butter, and water in saucepan.
Bring to a boil, and keep it boiling over low heat until it reaches 250 degrees (this will take about 20 minutes.)

**BE VERY CAREFUL! Make sure your bowl is on a steady surface...no trying to balance it on the edge of the sink, or on a crowded counter! You don't want this spilled down your leg!**

Carefully pour the hot syrup into the bowl of popcorn and mix well with a spoon.
Butter your hands well. When the popcorn is cool enough to handle, but still a bit warm so the syrup remains pliable, gather handfulls of popcorn and press into balls.
Work quickly to keep from burning your hands. Re-butter your hands if necessary to keep them from sticking to the syrup (I usually have to butter twice.)
Set the popcorn balls on waxed paper to harden, wrap and store when cool.

Simple Fruit Cobbler

This is the recipe my mom uses when she needs a quick dessert.

Fruit Cobbler

*Use canned, fresh or frozen fruit. If using fresh fruit, sprinkle with sugar.

Ingredients:
2 cups berries/fruit
1/3 cup butter
1 cup sugar
1 cup self-rising flour
1 cup milk
1 egg

Directions
Spread butter in the bottom of a pan, thickly. (I use an 8x8 pan.)
Spread berries/fruit on top of the butter.

Mix together the sugar, flour, milk and egg. Pour over the berries/fruit.

Bake at 400* for about 30 minutes.
Enjoy!

(My DH likes it served with cream poured over it.)

Homemade Granola Bars

I made homemade Granola Bars today. They were SO good...well some were. I tried putting chocolate chips in half, and the chocolate melted all over them, so they were chocolate coated, more or less, and not as tasty.

The half I put raisins in were GREAT!


I used this recipe...delicious! *Plus* she has Great Pictures! : )

(I added flax seeds to mine, too.)

We're trying to avoid HFCS for health reasons, and I just happened to think today that as much as we love granola bars they would probably be an easy thing to make and healthier...not to mention saving money! I can't believe how much the price has gone up on granola bars lately!

(I've been using chopped, dried apricots, now...and they're SO good!)

FRESH BREAD!

Is there anything better than fresh bread?! I LOVE fresh bread, still warm...yum!

I've been making a simple flat bread recipe this past week...my DH wanted some bread and I was in a hurry, so I made flat bread for him and he loved it so much he's wanted it almost every day since. lol It's super easy, flour (I use half white and half wheat), cut in a bit of butter, sprinkle in a pinch of salt, add water and stir. When it's mixed, knead it a minute, break off pieces and flatten, then fry it....because I LOVE me some butter, I fry it in more butter. lol

But,here is a blog about bread baking, and I'm sure they've got better ideas and know LOTS more about bread than I do. lol Probably have more detailed recipes, too. ; )

Powdered Milk

I have read that Instant nonfat powdered milk is an economical alternative to regular milk. I can't attest to that, because I haven't bought any in ages. We were working with a food pantry that got an extremely HUGE load of powdered milk, and since they had to get rid of it within a certain time frame I ended up with quite a bit of it. (I nearly always take things when they say "Toss it." I ended up with a big bag of frozen rolls that had thawed into a lump of dough that way...the dough was still good, just not in roll shape anymore. I brought it home and re-formed it. The only thing I didn't take and still regret it was some empty coffee cans. I keep thinking of ways I could have used them. lol) Anyway, we haven't bought any, but I use it regularly. I use it for almost all recipes that call for milk, and I use it as a snack...I like to eat it dry. lol


Here are some recipes using powdered milk...enjoy!

Homemade Convenience Foods

I haven't done it yet, but I may put some of these recipes together, so I will have things on hand to use for *quick* meals. Right now if I'm needing a quick meal I'm still reaching for pre-packaged things...and I want to try to get away from that!

In the interest of healthier eating...Homemade Convenience Foods

In fact,this is such a good idea I may start keeping a bit of cooked rice in the freezer for making cups of soup!