Monthly Archives: June 2015

Hot Wings


We love hot wings.  Making them is not difficult and doesn’t take a lot of special ingredients.  These are wet not the dry hot wings.

Some people love them with blue cheese dip so you will be getting two recipes today.  Ranch dressing is also a favorite dipping sauce.  Doesn’t matter what kind of dip you enjoy these hot wings will become a family favorite.

Need:  oil for frying
package of wings and legs
12 ounce bottle of Frank’s hot sauce
3 Tablespoons of Worcestershire
6 dashes of Tabasco sauce (or more if you want them hotter)
1 stick of butter

I like to use my electric skillet to make my hot wings.  It fills the pan completely up perfectly.  Use what makes you comfortable.

Cover the bottom of skillet with oil and heat to 375 degrees.  Add your chicken to the hot oil.  Cook for around 10 minutes or until the chicken is nice and brown.  Turn chicken over and cook on the other side.

While your chicken is frying, make hot sauce to cover the chicken.

Hot Sauce:  In saucepan melt butter and add Frank’s hot sauce, Worcestershire and tabasco.  Cook until everything is melted and hot.

After your chicken is done, place chicken into a baking pan and pour hot sauce over your chicken.  Stir everything around, coating completely.

Bake at 350 degrees for 15 minutes.

Serve with Blue Cheese Dip and celery.

Blue Cheese Dip:  1 Cup mayonnaise, 3/4 cup sour cream, 1 heaping cup of blue cheese crumbles, 1 Tablespoon Worcestershire, salt and pepper to taste

Combine everything and keep chilled until ready to serve.

Now you can have Hot Wings whenever you little heart (stomach) desires.


Rosemary Hair Rinse


Make your own rosemary herbal hair rinse with only two ingredients.  This process is like making tea.  It needs to be steeped.  Rosemary oil is found in many shampoos and conditioners.  The herb helps stimulate the hair follicles.  When you use this rinse it helps not only your hair and scalp, also treats dandruff.

Come along and I will show you how to make a Rosemary Hair Rinse that will leave your hair revitalized and shiny.

Need:  5 drops of Rosemary oil or 2 fresh rosemary stems
2 cups of water
Container to store rinse in.

Boil water.  Add your Rosemary oil and stir.  If using fresh rosemary stems add your rosemary to another pan and pour the boiling water over the fresh rosemary.

Let everything steep until the water has cooled.  Pour into your container.  Use within 2 weeks.

How to use Rosemary Hair Rinse:  Shampoo your hair and towel dry.  Place a pan in the sink to collect the rinse. Pour rinse over your hair.  Let it sit for 2 minutes and rinse again if you want.  To finish, towel dry your hair.

TIP:  Give yourself a hot oil hair treatment.  Mix 5 drips of rosemary oil with 1/4 cup olive oil.  Heat slightly, then massage into your hair.  Allow it to stay in your hair for a couple of hours.  Shampoo your hair and enjoy the shine.

You don’t have to use this rinse every time you shampoo your hair.  I use this treatment couple times a month along with the hot oil treatment once a month.

Give it a try, what do you have to lose.  ENJOY!

Dehydrating Apples


A dear friend of mine stumbled on a fantastic deal.  Ten pound bag of apples already sliced.  She was kind enough to share a bag with me.  I already had plenty of applesauce, apple butter and apple pie filling that I had processed last fall.

After making a pan of apple crisp, I decided it would be great to dehydrate the rest of my apples.

Dehydrating is a very easy process.  If you don’t own a dehydrator, I would encourage you to invest in one.

First wash your apples and remove the stems.
Slice your apples into 1/3 to 1/2 inch pieces.  It doesn’t matter if you want rings or slices.
As your slicing your apples drop them into a bowl with acidulated water.  Which means 1 Tablespoon vinegar or lemon juice per quart of water.  This stops the apples from browning.
Drain your apples.  I also like to place them on a towel to remove any extra water.
Place your apples on dehydrator trays.  Be sure they don’t touch.  You want the air to circulate around your apples.
Set your temperature for 130 degrees.  Dry for approximately 12 hours.  You want your apples to have a leathery or crispy texture depending on how you like them.

See how little time this takes to get those apples ready for the dehydrator.  Now go make some dehydrated apples slices.  ENJOY!


Chicken Stripes Homemade


Who doesn’t enjoy chicken nuggets?  Silly question I realize.  If you haven’t tried make chicken nuggets from scratch, well basically your missing out.  For one thing  the taste isn’t like any of those frozen things you buy in the store.

Open up those pantry doors and pull out the following.

1 pound chicken breast with all the fat trimmed off.
1 cup bread crumbs or use white flour
1/8 cup parmesan cheese
1/4 teaspoon onion powder
1/2 teaspoon salt and pepper
1 egg beaten
1/2 cup milk

In bowl mix bread crumbs or flour, onion powder, parmesan cheese, salt and pepper.  Now is the time to add any seasonings your family enjoy.  If you like thyme, sage or paprika etc., go for it.

In a separate bowl add beaten egg and milk.  Dip your nuggets in the egg and milk mixture.  Next coat with seasoning mix.

If baking place on a sprayed baking sheet.  Bake at 425 degrees for 25 minutes.  Turn over halfway through baking.

If frying heat 1/2 inch oil in pan.  Heat the oil to 350 degrees.  Cook nuggets in hot oil until golden brown.  Flip to cook other side.   Drain off excess oil.

Serve with you favorite condiments.  ENJOY!





Canning Peaches


Peaches are in season.  I picked our peach tree Friday evening.  Want to guess what I did Saturday morning.    The next step is to set aside half a day for processing peaches.  Trust me it is worth the time and energy.  Don’t my peaches look so pretty all canned and ready to eat?  Simple things make me happy.

2 to 3 pounds of peaches per quart

Preparing peaches:  Wash peaches.  Bring a pot of water to boiling point.  Places your peaches in the boiling water for around 60 seconds.  Immediately places peaches in cold water.  Slip the peel off your peaches.

Cut peaches in half and remove the pit.  I continue cutting my peaches into quarter. Place your peaches in a large bowl and treat them with lemon juice or fruit preserver to keep from darkening.

You want to have washed and sterilized your canning jars, lids and rings.  I like to raw pack my peaches.  Drain your peaches and pack them into your jars.  Be sure to leave 1/2 inch headspace.

Now you want to make a syrup to cover your peaches in the jars.  You can choose a light or medium syrup.  Here are the directions for making your syrup.

Light syrup:  2 1/4 cups sugar, 5 1/4 cups water which makes 6 1/2 cups syrup.
Medium syrup:  3 1/4 cups sugar, 5 cups water which makes 7 cups syrup.
Heavy syrup:  4 1/4 cups sugar, 4 1/4 cups water which makes 7 cups syrup.

Make your choice of syrup and keep it hot.  Ladle syrup into your jars filled with peaches.  Take handle of wooden spoon and remove any air bubbles.  Make sure the rims of your jars are clean.  Place sterilized caps and rings onto your jars.

Using your water bath canner process quarts 25 minutes in boiling water canner.  Pints process 20 minutes.

TIP:  For the left over peach juice, you can freeze it.  I like to make a simple syrup out of the peach juice and make Peach Lemonade.  

Canning Green Beans


Green beans is a family staple around my house.  We love it cooked fresh from the garden with some onion and bacon thrown in for more flavor.  Green beans is a food storage item for us.  This is one item which is easy to grow, easy to pressure can and easy to store.

Please give this a try.  I will walk you through the steps and before you know it, fresh canned green beans will be sitting on your counter.  No more spending extra money in the store.  Check green beans off your grocery list.

Step 1:  Wash jars and two piece caps in hot, soapy water.  Rinse well.  Heat your lids and rings in hot water.  Don’t boil them.  Let them stay in the hot water until time to use.

Step 2:  Wash your green beans couple times to remove any dirt.  Remove strings.  Snap into pieces.

Step 3:  Place your snapped green beans into your clean jars.  Leave a 1 inch head space from the top.

Step 4:  Pour Boiling water over beans.  Remember to leave a 1 inch head space.  Take a non-metallic spatula or wooden spoon.  Using the end, insert into side of your canning jar, releasing any air bubbles.  Do this couple of times.

Step 5:  Wipe rim of jar with damp cloth.  Place lid on and screw band down evenly and firmly, just until resistance is met.

Step 6:  Pour 2 to 3 inches of water into bottom of your pressure canner.  Add you jars.  Put lid on canner and lock in place.  Leave vent open until steam has escaped in a steady stream for 10 minutes.

Step 7:  Bring pressure to 10 pound.  Process pints 20 minutes, quarts 25 minutes.

Step 8:  When processing if finished, turn off heat.  Let pressure return to zero.  Then open vent.  Unfasten lid.  Remove jars from canner onto a towel to cool.  Let jars cool and wait for the ping.  This means your jars are sealing.

Step 9:  After jars have cooled, check lids for sealing.  If the center is pulled down and does not flex it has sealed.  Store jars in a cool dry, dark place.

This really isn’t hard to do and will bring you such satisfaction when you place your owned canned green beans on the table for your family to enjoy.

Tip:  If you like french green beans, please buy a green bean frencher.  This little gadget slices those green beans into perfect french green beans.  Can your french green beans the same as regular green beans.  ENJOY!

4th July Ice Pops


Here is a 4th of July treat everyone will enjoy.  Yeah for the red, white and blue.  Make these ice pops ahead of time and when the little kids (or big kids) want a treat, pull these out.  Everyone will be impressed.

Don’t worry if you don’t have ice pop molds.  You can use plastic or paper cups with a wooden craft stick stuck in the middle.  Come on, you know these would be perfect for the 4th of July coming up.

Needed:  ice pop molds or 5 ounce paper cups and wooden craft stick
1 cup whipped cream
1 cup vanilla yogurt
2 cups red kool-aid or red drink
2 cups blue kool-aid or blue drink

Pour your molds or cups 1/4 way full with blue kool-aid,  Freeze until partially frozen.  Mix together the whipped cream and vanilla yogurt.  Divide the mixture into your molds or cups and freeze until partially frozen.  If using paper cup add your wooden craft stick and return to freezer.  Next add your red kool-aid and freeze completely.


Here are my 4th July Pops all ready and waiting.  Who am I kidding, these will be gone before the 4th.  Good thing they are quick and easy to make.  Excuse me while I go enjoy an ice pop.

4th July Banner


Here is a quick and easy craft for all you moms out there.  Gather the kids, grandkids, daycare kids or better yet get together with other moms and spend the morning (afternoon) helping each other make this simple yet pretty 4th July Banner.

First you need to go out in your yard and find a stick.  Around 19 inches long.  After all the storms we have had finding a stick shouldn’t be difficult.

Next you want to cut red and white ribbon or material 12 inches in length.  You can make them longer or shorter.  Choice is yours.  I had some red garland beads I also used, along with some white and cream colored lace.  The width doesn’t matter.  Cut enough to fill up your stick.  I had 26 lengths of ribbon and lace cut.

Cut a 6 x 6 piece of blue felt and 6 white star.

Leave at least one inch of your stick on each end so you can hang your flag.

To assemble you can tie your ribbon onto your stick or hot glue.  If your children are helping I would use the tie method.  Alternate red and white ribbons.  Tie them all on until you have your stick completely full.

Next you can use a blanket stitch to go around the edge of your blue felt square, it is not necessary.  Glue your white stars onto the blue felt.  Glue your felt square onto the top of your stick.  Add a ribbon or jute to hang.  TA DA!  YOUR DONE.

See how easy that was to make.  You and your kids will have a wonderful time making this wonderful summer activity and just in time for the 4th of July.  Go on, spend some quality time creating something with your kids, grandkids, neighbor kids or just borrow a kid.  ENJOY!

Garlic Dehydrated

Garlic Dehydrated

Dehydrating is a great way to preserve food and save money.  In the beginning all I ever dehydrated was fruit.  Your typical apples and bananas etc.  For several years now we dehydrate as much as we use our canner.  Have you checked out the prices of herbs and spices lately?  Even if you don’t grown your own garlic, you can still dehydrate any garlic you buy at the farmers market etc.  Very easy to do.

In the above picture is minced garlic dehydrated and in the pestle is minced garlic we are grinding into garlic powder.  So fresh and great tasting.

Here is how it is done.  Separate the cloves from the bulb.  Cut off the root end of the clove and remove the skin.  Chop your garlic into small pieces.  Use a food chopper or a knife (I used a knife).  Lay out chopped garlic on dehydrator trays.  Set temperature to 125 degrees or on vegetable setting.  Depends on what kind of dehydrator you have.  Dehydrate for 8 to 12 hours.  ENJOY!

Store in sealed jar.

Garlic powder is made by grinding down the dehydrated garlic.  Use your pestle and mortar or electric food processor.  I love my pestle and mortar.

Tip:  Adding a pestle and mortar is a great off grid solution for food preparation.

Homemade Chili Cheese Hamburger Helper

Chili Cheese Hamburger Helper
Chili Cheese Hamburger Helper


This week is make your own Hamburger Helper.  Get rid of the box, preservatives and I won’t mention MSG and added food coloring.  If you check your pantry, I am very sure everything is there for you to make any Hamburger Helper you want.  Today is Homemade Chili Cheese day.

Ingredients:  1 pound of ground beef, 1 cup hot water, 2 cups of milk, 1 1/2 cups elbow macaroni, 1 Tablespoon cornstarch, 1 Tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon salt (optional), 1 teaspoon sugar (optional), 1/2 teaspoon paprika, 1 cup cheddar cheese shredded.

Brown ground beef and drain.  Add water, milk, pasta, cornstarch, chili powder, garlic powder, salt, sugar, and paprika.  Bring to a boil.  Cover and simmer for 12 minutes.  The last few minutes add cheese, stir and cover for couple more minutes.  Turn off heat, uncover and let sit for 5 minutes.  Add more shredded cheese if you like when you serve.

Tip:  Add stewed tomatoes.  Reduce hot water to 1/4 cup.

TIP:  Add 1 cup red beans cooked or pinto beans cooked.  You can reduce the amount of meat if you want.  Great way to add protein and cut down on meat.