My step-dad used to LOVE these cookies! We quite like them, but eater beware! If you eat too many, you could end up needing to use the facilities more than you bargained for!
Preheat: 350*
Category: Cookies, raisins, dessert
1 T. Milk
3 Eggs
1 T. Baking soda
2/3 c. Butter, melted
1 c. Raisins
2 c. Sugar
1 t. Nutmeg
1 t. Cinnamon
1 t. Allspice
3 c. Flour
1. Blend milk, eggs and baking soda in the blender.
2. Gradually add melted butter.
3. Gradually add and ground raisins. Set aside.
4. In a separate bowl, mix remaining ingredients.
5. Add wet ingredients to dry and mix.
6. Place cookies in balls about two inches apart.
7. Bake on a greased cookie sheet for 11 minutes, or until firm. Allow cookies to finish baking on cookie sheet before removing.
Saturday, October 24, 2009
Sunday, October 18, 2009
Paula Deen's Taco Soup
Mmm-mmm-mmm! This was delicious! I altered it... rather significantly, now that I'm thinking about it... but it's absolutely delicious! (This post is for you, Mary Lynn! Muah!) If you use the dry beans like I did, it's much less expensive to make. :)
You can go directly to Paula Deen's Food Network page, and there are pictures posted. :)
Preheat: --
Category: Soup, Paula Deen, Mexican, Crockpot, Chili
2 lbs. Ground beef
2 c. Onions, diced
2 (15 1/2-oz.) cans Pinto beans
2 (15 1/2-oz.) cans Pink kidney beans
1 (15 1/4-oz.) can Whole corn, drained
1 (14 1/2-oz.) Mexican-style stewed tomatoes
1 (14 1/2-oz.) can Diced tomatoes
2 (14 1/2-oz.) cans Diced green chiles
(opt) 1 (4.6-oz.) can Black olives, drained & sliced
(opt) 1/2 c. Green olives, sliced
1 (1 1/4-oz.) pkg. Taco seasoning mix
1 (1-oz.) pkg. Ranch seasoning mix
For serving:
Corn chips
Sour cream
Cheddar Cheese, grated
Green onions, chopped
Directions:
1. Brown the meat and the onions; drain.
2. Put in the slow cooker for 6-8 hours on low OR simmer on the stovetop for 2 hours.
I made my variation so different that it merits its own recipe!
2 cups Dry pinto beans
1 cup Pink kidney beans (I ended up using red, since that's what I had available)
6 cups Water
1 can Corn
2 cans Diced tomatoes
1 can Rotel (tomatoes with chiles)
1 can Diced green chilis (those suckers are expensive at about $1.25 per can!)
1 can Black olives, drained & sliced
2 cups Onions, diced (about 1 huge yellow onion, 2 medium onions)
4 T. Taco seasoning (I refuse to buy those packets--it's way less expensive to get the big tub, ha!)
3 T. Ranch dressing mix (Same, too expensive to buy the dressing in bottles, and this is so much better!)
1 lb. Ground beef
Corn chips, sour cream, grated cheese, chopped green onion
1. Put everything but the ground beef and toppings into the crockpot the night before. Cook on LOW until lunch the next day (so, around 16 hours!).
2. Cook the meat, drain it, and stir it into the soup.
3. Serve with garnish & toppings.
You can go directly to Paula Deen's Food Network page, and there are pictures posted. :)
Preheat: --
Category: Soup, Paula Deen, Mexican, Crockpot, Chili
2 lbs. Ground beef
2 c. Onions, diced
2 (15 1/2-oz.) cans Pinto beans
2 (15 1/2-oz.) cans Pink kidney beans
1 (15 1/4-oz.) can Whole corn, drained
1 (14 1/2-oz.) Mexican-style stewed tomatoes
1 (14 1/2-oz.) can Diced tomatoes
2 (14 1/2-oz.) cans Diced green chiles
(opt) 1 (4.6-oz.) can Black olives, drained & sliced
(opt) 1/2 c. Green olives, sliced
1 (1 1/4-oz.) pkg. Taco seasoning mix
1 (1-oz.) pkg. Ranch seasoning mix
For serving:
Corn chips
Sour cream
Cheddar Cheese, grated
Green onions, chopped
Directions:
1. Brown the meat and the onions; drain.
2. Put in the slow cooker for 6-8 hours on low OR simmer on the stovetop for 2 hours.
I made my variation so different that it merits its own recipe!
2 cups Dry pinto beans
1 cup Pink kidney beans (I ended up using red, since that's what I had available)
6 cups Water
1 can Corn
2 cans Diced tomatoes
1 can Rotel (tomatoes with chiles)
1 can Diced green chilis (those suckers are expensive at about $1.25 per can!)
1 can Black olives, drained & sliced
2 cups Onions, diced (about 1 huge yellow onion, 2 medium onions)
4 T. Taco seasoning (I refuse to buy those packets--it's way less expensive to get the big tub, ha!)
3 T. Ranch dressing mix (Same, too expensive to buy the dressing in bottles, and this is so much better!)
1 lb. Ground beef
Corn chips, sour cream, grated cheese, chopped green onion
1. Put everything but the ground beef and toppings into the crockpot the night before. Cook on LOW until lunch the next day (so, around 16 hours!).
2. Cook the meat, drain it, and stir it into the soup.
3. Serve with garnish & toppings.
Thursday, October 8, 2009
Simple Grilled Chicken
We had the yummiest lunch today! I have been meaning to make a chicken and rice casserole, but I keep running out of time! It takes two hours of (tightly) covered baking time... SO! I needed to use the chicken and thought, "Hmmm. Maybe grilled chicken!" I pulled out our George Foreman (the huge size my husband bought for me for Christmas last year) and served the chicken to my kids cut in hot dog-size strips, in a hot dog bun! (We ate a salad too--tomatoes for the two-year-old and me, and ranch dressing for all of us.) Both plates were about cleared! We were hungry and this was GOOD!
Preheat: --
Category: Chicken, grilled, simple, George Foreman
1 large chicken breast
sea salt
pepper
1. Set your George Foreman grill on medium-high.
2. Place your chicken breast on the grill; sprinkle evenly with salt and pepper.
3. Poke the chicken liberally with holes. This is to tenderize, allow for faster cooking and to allow the salt/pepper to seep through the chicken.
3. Grill until the insides are no longer pink and/or until the juices flow clear when chicken is poked with a fork. I always, always cut mine to make sure!
If you don't have a Foreman grill, you can still prepare this simple feast, but you need 2-3 T. Oil to do it:
1. Turn on your stovetop to medium-high. Put in your oil and allow the pan to heat up.
2. Poke the chicken liberally with holes. For the same reason as above, ha ha.
3. Cook the chicken on one side until you see the edges are getting cooked. You do the majority of cooking on the first side of the chicken breast. My husband likes to use steam to cook the chicken, so oftentimes, he'll cover the pan with its lid. Another idea is to cut the chicken into strips ahead of time--the chicken will cook MUCH faster if it's in strips.
4. Flip the chicken. Finish cooking on the other side. The cooking time on this side is much less, so you'll want to watch carefully for when the chicken is done, and beautifully browned.
Portion sizes for cooked poultry for an adult are two to three ounces and active preschool kids need need about five ounces of meat/beans per day.
Preheat: --
Category: Chicken, grilled, simple, George Foreman
1 large chicken breast
sea salt
pepper
1. Set your George Foreman grill on medium-high.
2. Place your chicken breast on the grill; sprinkle evenly with salt and pepper.
3. Poke the chicken liberally with holes. This is to tenderize, allow for faster cooking and to allow the salt/pepper to seep through the chicken.
3. Grill until the insides are no longer pink and/or until the juices flow clear when chicken is poked with a fork. I always, always cut mine to make sure!
If you don't have a Foreman grill, you can still prepare this simple feast, but you need 2-3 T. Oil to do it:
1. Turn on your stovetop to medium-high. Put in your oil and allow the pan to heat up.
2. Poke the chicken liberally with holes. For the same reason as above, ha ha.
3. Cook the chicken on one side until you see the edges are getting cooked. You do the majority of cooking on the first side of the chicken breast. My husband likes to use steam to cook the chicken, so oftentimes, he'll cover the pan with its lid. Another idea is to cut the chicken into strips ahead of time--the chicken will cook MUCH faster if it's in strips.
4. Flip the chicken. Finish cooking on the other side. The cooking time on this side is much less, so you'll want to watch carefully for when the chicken is done, and beautifully browned.
Portion sizes for cooked poultry for an adult are two to three ounces and active preschool kids need need about five ounces of meat/beans per day.
Sunday, October 4, 2009
Laundry Detergent
Update: 22 February 2011. I'm hosting a laundry soap making party next week and a friend of mine sent me this AMAZING link: http://tipnut.com/10-homemade-laundry-soap-detergent-recipes/. It is THE most complete information I've ever seen on homemade laundry soap detergent. Check out the FAQ link, and be sure to peruse the comments section for some very useful tips!
I've seen this recipe floating around a few different places, so I'm posting the two I think are the best. I've tried one batch of the dry powdered version and loved it! But it's a little expensive for the way I was using it...
Version #1: Powdered
3 bars (5.5 oz.) Fels Naptha, grated VERY FINELY
3 cups Washing soda (Arm & Hammer)
1 1/2 cup Borax
1. Mix
2. Store in airtight container.
3. Use 2 Tablespoons for normal loads, 3 Tablespoons for heavy loads.
Version #2: Liquid (from the Duggar's new book (that I'm coveting))
1 bar (5.5 oz.) Fels Naptha
1 cup Washing soda (Again, Arm & Hammer makes this)
1/2 cup Borax (I use a full cup)
1. Grate Fels Naptha soap into saucepan. Cover with hot tap water.
2. Cook over medium-low heat, stirring continually, until the soap is completely dissolved.
3. Put washing soda and Borax into a 5-gallon bucket. Pour in the hot (dissolved) soap mixture. Stir well until the powder is dissolved.
4. Fill bucket to the top with hot water. Stir and cover, then allow to sit overnight.
5. NEXT MORNING: Stir mixture.
6. Mix equal amounts of soap and water into a smaller container.
7. Shake before using one cup per load (top loader). Use 1/3 cup for a side-loader.
I've seen this recipe floating around a few different places, so I'm posting the two I think are the best. I've tried one batch of the dry powdered version and loved it! But it's a little expensive for the way I was using it...
Version #1: Powdered
3 bars (5.5 oz.) Fels Naptha, grated VERY FINELY
3 cups Washing soda (Arm & Hammer)
1 1/2 cup Borax
1. Mix
2. Store in airtight container.
3. Use 2 Tablespoons for normal loads, 3 Tablespoons for heavy loads.
Version #2: Liquid (from the Duggar's new book (that I'm coveting))
1 bar (5.5 oz.) Fels Naptha
1 cup Washing soda (Again, Arm & Hammer makes this)
1/2 cup Borax (I use a full cup)
1. Grate Fels Naptha soap into saucepan. Cover with hot tap water.
2. Cook over medium-low heat, stirring continually, until the soap is completely dissolved.
3. Put washing soda and Borax into a 5-gallon bucket. Pour in the hot (dissolved) soap mixture. Stir well until the powder is dissolved.
4. Fill bucket to the top with hot water. Stir and cover, then allow to sit overnight.
5. NEXT MORNING: Stir mixture.
6. Mix equal amounts of soap and water into a smaller container.
7. Shake before using one cup per load (top loader). Use 1/3 cup for a side-loader.
Saturday, October 3, 2009
Orange Julius
Today's General Conference for our church. In addition to making the traditional Taco Dip (mmmm!), I'm going to make this recipe. I dunno, it just sounds good. :)
2 c. Orange juice
1/2 c. Milk
6 c. Ice cubes, crushed
2 T. Sugar
1/2 t. Vanilla
1. Blend until smooth. Serve immediately.
2 c. Orange juice
1/2 c. Milk
6 c. Ice cubes, crushed
2 T. Sugar
1/2 t. Vanilla
1. Blend until smooth. Serve immediately.
Gramma Hargrove's Taco Dip
This is a CLASSIC. And yes, Gramma Hargrove is my grandma. :)
Layer:
#1 - 2 (9-oz.) cans Refried Beans (I use my recipe for crockpot refried beans; also my mom swears that you HAVE to use Frito Lay's Bean Dip, but I'm against brand names and high prices, ha!)
#2 - 3 Avocados, mashed; mix with 2 T. Lemon juice
#3 - 1/2 c. Sour cream; mix with 1/2 c. Mayonnaise and 1 pkg. Taco seasoning
#4 - 8 oz. Cheddar cheese, shredded
#5 - 3 Tomatoes, chopped (I like Romas, and use 5 tomatoes)
#6 - 1 can Chopped olives (We're talking finely chopped, not sliced--I've made the mistake before, ha!)
#7 - 2-3 bunches Green onions, chopped
Chill an hour before serving. Serve with tortilla chips. I like flour tortillas with this taco dip, but we're eating them today with corn tortillas for cost! Thin flour tortillas allow you to really get the flavor of the dip. :)
Layer:
#1 - 2 (9-oz.) cans Refried Beans (I use my recipe for crockpot refried beans; also my mom swears that you HAVE to use Frito Lay's Bean Dip, but I'm against brand names and high prices, ha!)
#2 - 3 Avocados, mashed; mix with 2 T. Lemon juice
#3 - 1/2 c. Sour cream; mix with 1/2 c. Mayonnaise and 1 pkg. Taco seasoning
#4 - 8 oz. Cheddar cheese, shredded
#5 - 3 Tomatoes, chopped (I like Romas, and use 5 tomatoes)
#6 - 1 can Chopped olives (We're talking finely chopped, not sliced--I've made the mistake before, ha!)
#7 - 2-3 bunches Green onions, chopped
Chill an hour before serving. Serve with tortilla chips. I like flour tortillas with this taco dip, but we're eating them today with corn tortillas for cost! Thin flour tortillas allow you to really get the flavor of the dip. :)
Jolinn's Crockpot Refried Beans
This is also technically a Duggar recipe but between my friend Jolinn and me, we've altered the recipe from the original; thus the title! These are amazing, and so versatile!
Preheat: --
Category: Beans, Crockpot, Duggar, Burritos
3 c. Beans (Pinto, white, whatever combination of the two to get 3 cups; I do all pinto quite often)
6 c. Water (The original had 5 cups, but my beans burned--BLECH)
3 t. Salt (It is definitely possible to over-salt!)
3 T. Chili powder
1 t. Black pepper
1. Throw ingredients into crockpot.
2. Cook on HIGH for 8 hours. Okay, commentary needed. Eight hours is too weird for me. I like to do my beans overnight, so I put them in on low until I get up. Most mornings I get up and the beans are just past al dente, so I put them on high until lunchtime. Whatever YOU do, make sure 1) you have enough water and 2) they're soft enough to mush.
3. Serve with Tortillas or on Rice. We have loved these as burritos, with cheddar cheese, spinach, sour cream, sometimes with ground beef... Soooo good.
Preheat: --
Category: Beans, Crockpot, Duggar, Burritos
3 c. Beans (Pinto, white, whatever combination of the two to get 3 cups; I do all pinto quite often)
6 c. Water (The original had 5 cups, but my beans burned--BLECH)
3 t. Salt (It is definitely possible to over-salt!)
3 T. Chili powder
1 t. Black pepper
1. Throw ingredients into crockpot.
2. Cook on HIGH for 8 hours. Okay, commentary needed. Eight hours is too weird for me. I like to do my beans overnight, so I put them in on low until I get up. Most mornings I get up and the beans are just past al dente, so I put them on high until lunchtime. Whatever YOU do, make sure 1) you have enough water and 2) they're soft enough to mush.
3. Serve with Tortillas or on Rice. We have loved these as burritos, with cheddar cheese, spinach, sour cream, sometimes with ground beef... Soooo good.
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