Saturday, September 10, 2016

Whiter Whites (don't eat this one!)

1 48 oz. pkg. powder Cascade (dishwasher detergent)
3 lb. box Oxi Clean White Revive

Mix together and store in a container.

1 cup Cascade/Oxi mix
1 cap full Persil Pro-White Technology Powder Pearls (laundry detergent, can be found at Walmart, Amazon, etc.)
1 cup white vinegar

Add garments to washer and fill with hot water.  While filling, add Cascade/Oxi mix, Persil and vinegar.  Let soak for several hours or overnight.  After soaking, finish wash cycle then rinse and dry.

Friday, September 9, 2016

Blackberry Cobbler

1 1/2 cup flour
3/4 cup sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup cold butter
1/4 cup boiling water
4 Tbsp. cornstarch
1/4 cup cold water
1 1/2 sugar
1 1/2 Tbsp. lemon juice
6 cups blackberries

Preheat oven to 400°.

In a large bowl, mix flour, 3/4 cup sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in enough boiling water until mixture is evenly moist (may require a little more or less water).

In a large sauce pan, dissolve cornstarch with cold water.  Mix in remaining 1 1/2 cup sugar, lemon juice and blackberries.  Bring to a boil, stirring frequently.  Transfer to 9x13 pan while very hot and quickly drop flattened dough pieces onto the fruit mixture.  Quickly place in oven (otherwise dough will get soggy) and back for 25 minutes or until dough is golden brown.

**Can use a cast iron skillet.

**The dough is SO good, you may want to double it (making the dough layer a little thicker) while keeping the berry amount the same :).

**Try with other fruit as well (sliced peaches, apricots, raspberries, etc.)!

Monday, May 2, 2016

Parmesan Sweet Pototoes

2 sweet potatoes peeled & cubed
2 tsp. garlic, minced
1 Tbsp. olive oil
2 Tbsp. butter, melted (don't skip the butter, it is essential!)
4 Tbsp. grated Parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning

Preheat oven to 400° and place tinfoil on a cookie sheet then lightly spray.

Place sweet potatoes in large mixing bowl with lid (or a large ziploc bag).  Pour oil and melted butter over and toss until well coated.  Combine the rest of the ingredients in a small bowl and pour over sweet potatoes and toss.

Place on prepared cookie sheet in a single layer.  Bake for 18-22 minutes.

Monday, April 25, 2016

Sweet Potato Sausage Bake

2 medium sweet potatoes, diced
1 lb. ground sausage
1/2 green pepper, diced
1/2 red pepper, diced
12 eggs, beaten
1/2 cup cottage cheese
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder

Preheat oven to 350° and grease a 9x13 pan.

In a skillet, brown sausage, remove and drain excess grease; Add sweet potatoes to skillet along with a little oil and cook until soft, about 15 minutes.  Combine sausage, and sweet potatoes in 9x13 pan.  Mix the remaining ingredients in a medium bowl and pour over sausage mixture.

Bake for 45 minutes or until eggs are cooked.

Tuesday, April 19, 2016

BBQ Chicken Quinoa Salad

2 - 4 chicken breasts
Barbecue sauce
2 cups water
1 cup quinoa
1 can corn
1 can black beans
Avocado, diced

Place chicken in in crock-pot and pour barbecue sauce over the top.  Cook for 4-6 hours on high; shred.

In a medium saucepan, boil water.  Add quinoa and reduce heat to simmer.  Simmer 15 - 25 minutes until quinoa is tender and water is absorbed.

In a large bowl, toss together quinoa, corn, black beans, chicken and avocado.  Top with barbecue sauce.  Serve warm or at room temperature

ALTERNATIVE:  instead of using barbecue sauce, switch it for the Italian Dressing packet. Cook chicken with the packet, then make another packet as indicated on package and toss with salad.

Monday, April 11, 2016

Spinach Salad

1-2 lbs. fresh spinach, washed & torn
4-6 hard boiled eggs, chopped
12 slices of bacon, crumbled
Fresh mushrooms, sliced
Pecans, chopped
1 box of croutons

1 cup oil
2 tsp. Worcester sauce
1/4 cup white vinegar
3/4 cup sugar
1/4 cup onions, finely chopped
1/3 cup ketchup

Toss salad ingredients with dressing

Wednesday, March 23, 2016

Fresh Basil Pesto

2 cups fresh basil leaves, packed*
1/2 cup Parmesan cheese
1/2 cup olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and pepper to taste

Combine basil and nuts in a food processor; pulse several times.  Add garlic and pulse again.  Slowly add olive oil in a constant stream while food processor is on.  Stop to scrape down the sides with rubber spatula.  Add grated cheese and pulse until blended.  Add a pinch of salt and pepper to taste.

Serve with pasta, over baked potatoes or spread over toasted baguette slices.

Eat within 7 days or freeze for up to 1 year.

*great way to use all that fresh garden basil!  Make several batches and freeze!