Monthly Archives: October 2015

Coconut Whole Wheat Brownies

Coconut Whole Wheat Brownies

We grow, harvest, thresh, winnow and grind our own whole wheat.  I am always looking for a new way to add wheat to my recipes.  This one is a winner.  You would never know these brownies were made with whole wheat.  Skip the white flour, whole wheat is so much healthier.

Eat these straight from the pan, or dust with powder sugar, add frosting and sprinkles, or top with a walnut.  Don’t delay.  Go whip up some brownies.

Ingredients:  3/4 cup whole wheat flour, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup melted coconut oil, 2 eggs, 1 teaspoon vanilla extract, 1 cup flaked coconut.

Mix flour, cocoa, baking powder and salt together.  Set aside.  Whip eggs with a fork.  Add tablespoon warm coconut oil and mix.  After the eggs are tempered add rest of coconut oil and mix.  Add sugar and vanilla.  Mix well.  Add wet ingredients to dry ingredients.  Stir and add flaked coconut.

Heat oven to 350 degrees.  Grease a 8×8 baking dish. Bake for 30 minutes.  ENJOY!

Coconut Whole Wheat Brownies


Carmel Corn Heaven


Carmel Corn

Why do I not think to make Carmel corn more often.  Inexpensive and easy to make.  Translated that means cheap and simple or simple and cheap.  Everybody loves Carmel corn.  Perfect snack.  Makes an awesome gift.

This is my mother-in-laws recipe she kindly shared with me many years ago.  She use to actually sell this by the boat load.  I am very happy to share with all of you.

7 quarts or around 16 cups popped popcorn.  Set aside in a large bowl.  2 cups brown sugar, 2 sticks butter, 2 cups white Karo syrup, 1 teaspoon salt.

Melt brown sugar, butter, Karo syrup and salt in a large pan.  Bring to a boil and boil for 5 minutes.  Add 1 teaspoon baking soda to boiling mixture and stir.

Quickly pour over popcorn and stir to combine.  Pour onto greased sheets and place in a 250 degree oven for 1 hour.  Stir every 15 minutes.  Break into pieces and store in a container with a lid.  ENJOY!





Decorative Utensil Holder

Decorate your Holiday Table

Looking for a quick, easy, yet attractive decoration for your Thanksgiving table.  Here it is.  Involve the entire family when you start making these.  As you can see, I used stamps to decorate my utensil holders.  Gather up stickers, crayons, markers and let the kids have a blast personalizing  each holder.

Dont forget to have a pen or pencil at the table for everyone to write what they are thankful for.  Have them sign the back.  Save for the next year and remind everyone what they were thankful for in the past.  This makes a wonderful family tradition.

11×8 paper, stamps, markers, stickers, tape, ruler is all you need.

With the 8 inch side facing you fold up 5 inches.

Turn over and measure 2 1/4 inches in from both sides.  Fold in on those marks.  This is the back.  Tape down to hold.

On the front you will have a pocket to slide your utensils into.

Time to decorate.  Let you imagination run wild.

Using a marker write the numbers 1,2,3.  Use a ruler for straight line or make hash marks for family and friends to write what they are thankful for.  ENJOY!


Peanut Butter Cups

Peanut Buttercups

Making peanut buttercups is easy.  Getting them to look perfect (like store-bought) for me is impossible.  My solution, Rustic Peanut Buttercups.  Problem solved.  Honestly my family, friends, neighbors could care less if they are perfectly smooth and uniformed.  Honestly they don’t look bad, just homemade with love.

No fancy tools or ingredients are needed.  Make some for the holidays coming up.  Place 4 or 5 (10 or 12) in a clear bag, tie with a pretty ribbon, add a tag or better yet the recipe and you have a gift given from the heart.  Who honestly wouldn’t love to receive a decorated bag with homemade peanut buttercups.

Here is what you will need:  muffin tin, 12 cupcake wrappers.  Cut the cupcake wrappers top off 1/2 inch.   One 12 ounce bag of milk chocolate chips, 1 cup peanut butter, 1/2 cup powdered sugar, 1/4 teaspoon salt.

In a microwave safe bowl pour half chocolate chips.  Microwave for 50 seconds.  Stir and repeat second time. Stir chocolate until smooth.  Pour teaspoon chocolate into cupcake wrapper.  Use back of the spoon to draw chocolate up the sides of the wrappers.  Place in refrigerator to harden

Combine powder sugar and salt.  Add peanut butter and mix.  Heat in microwave until smooth and can be stirred easily.  Pour teaspoon of mixture on top of chocolate.  Place back in refrigerator to harden.

Melt rest of chocolate chips in microwave and pour by teaspoon full on top of peanut butter.  Return to refrigerator to harden.  Makes 12 peanut butter cups.

I like to remove the wrappers before placing in clear bag and decorating.   ENJOY!


Velveeta Cheese You Make

Yes you can make velveeta cheese.

Stop buying the expensive box version found in the stores.  One more item you don’t have to place in your grocery cart.  I love that feeling of saving money.  No preservatives, or strange additives you can’t pronounce.  Plus I honestly don’t know half of what they have added.  Four ingredients is all it takes to make  velveeta cheese.

Make your grilled cheese or favorite dip for chips.  Mac and Cheese, yes please.  Store in refrigerator for one month.  Come along, we have velveeta cheese To make.

6 Tablespoons dry powder milk, 1/4 ounce package unflavored gelatin, 1 cup boiling water and 16 ounces mild cheddar cheese.

Line a small bread pan with plastic wrap.  Make sure the plastic hangs over the sides, you want to have enough to cover the cheese when finished.

In a blender or food processor add dry milk and unflavored gelatin.  Pour boiling water over dry milk and gelatin.  Immediately pulse to combine.  Add cheese and mix until smooth and mixed.

Pour into lined pan.  Smooth out top and cover with plastic.  Press the plastic wrap against the cheese.  Refrigerate for 12 hours.

That is all there is to making your own velveeta cheese.  ENJOY!

Caramel Apples

Carmel Apples
Carmel Apples

Fall and caramel apples go hand in hand.  Gather some green apples, a bag of caramel and all those favorite toppings to roll you apples in.  The sky is the limit, nuts, candy, crushed Oreos melted dark and white chocolate.  If your family loves it, roll those apples or drizzle all that goodness over your apples.

Ingredients:  5 green apples, one bag of caramel, 2 tablespoons water.  Plus all the goodies of your choice.

Remove stems.  Wash and dry apples.  Cover a cookie sheet with wax paper and spray with cooking spray.  Insert popsicle stick into apples.

In medium pan add caramel and water.  Heat on low.  Stir constantly until melted.  Dip apples in caramel sauce.  Use a spoon to help cover apples.

Roll in your favorite toppings.  Place in refrigerator to set up and to store.  ENJOY!

Dishwasher Tablets

Dishwashing Tablets
Dishwashing Tablets

Money saving tip of the week.  Stop buying expensive dishwashing tablets, liquid or powder.

Take 20 minutes to whip up your own dishwasher tablets.  Cross my heart this doesn’t take much time.


Here is what you will need.  1 cup Borax, 1 cup Washing Soda, 1/2 cup Epson Salt and 1/2 to 3/4 cup Lemom Juice.

Mix Borax,  Washing Soda and Epson Salt in a bowl  Add 1/2 cup lemon juice.  Mix well.  You want your mixture to easily stick together.  Add alittle lemon juice at a time if more is needed.

Scoop one tablespoon out and place on sheet of foil.  If you want to get fancy use a mold.  Let dry.  Use one tablet per dishwasher load.  This made 24 tablets.

I like to store mine in a mason jar.  Enjoy!


Measuring Vegetables for Recipes

How  many times have you guessed, when slicing, dicing, chopping, grating or shredding vegetables for cooking?  Here is a simple chart to help you, me and everyone know how much fresh vegetables to buy or gathering from your garden.

Onions.   1 pound is 4 cups sliced and is 2 cups cooked

Celery.     1 pound is 4 cups chopped

Carrots.   1 pound is 3 1/2 cups sliced or grated

Garlic.       1 clove is 1 teaspoon chopped

Mushrooms.  1 pound is 5 cups sliced is 2 cups cooked

Cucumbers.    2 medium is usually 1 pound is 4 cups sliced

Fresh Green Beans.  1 pound is 4 cups cut

Tomatoes.   1 pound (3 to 4)  is 1 1/2 cups seeded

Peas   1 pound in shells is 1 to 1 1/2 cups shelled

Potatoes   1 pound  around 3 medium sliced is 2 cups mashed

Sweet Potatoes   1 pound is 4 cups grated is 1 cup cooked

Cabbage   1 pound is 4 1/2 cups shredded

Broccoli     1/2 pound is 6 cups chopped

Pumpkin    1 pound is 4 cups chopped is 2 cups cooked

Beets     1 pound around 5 medium is 2 1/2  cups chopped

Asparagus   1 pound is 3 cups chopped

Spinach     1 pound is 3/4 to 1 cup cooked

Turnips   1 pound is 4 cups chopped is 2 cups cooked and mashed

Hope this helps everyone!





Canning Chicken

Canning Chicken

Do Not Be Afraid of Canning Chicken!  If you are like me, when a great deal comes along, well you can’t pass it up.  I purchased a 60 pound box of chicken for 89 cents a pound.  What does a person do with 60 pounds of chicken.  Drag out the pressure canner and can chicken of course.

This simplifies my life.  When I need to make a meal to deliver to someone in need.  Chicken and noodles is my go to meal.  Since the chicken is cooked and ready to eat, a quick meal is a breeze to throw together on those busy nights, or I forgot to take something out of the freezer.  Meal preparation is cut in half.  Great for food storage!

You must have a pressure canner to can meat.

  1.  Prepare your jars, rings and lids.  Jars should be washed and rinsed in Hot Water.  Sterilize your rings and lids by boiling in hot water for 1 minute.  Drain and set aside.
  2. Cut you raw chicken into chunks that will fit into your jars.
  3. Bring a pot of water to a rolling boil on the stove.
  4. Fill jars with raw chicken to just under 1 inch rim.
  5. Fill jars with hot water so chicken is completely covered.  Don’t go over the 1 inch rim on jar.
  6. Wipe rim of jars to remove any chicken or water that may have gotten on the rim and around where you screw on the ring.
  7. Place lid and rings on jars.
  8. Can at 10 pounds pressure.  Quart jars process for 1 1/2 hours, pint jars for 1 1/2 hours.
  9. Make sure all jars are sealed before storing.

Pumpkin Bread/Muffins

Pumpkin Bread and Muffins
Pumpkin Bread and Muffins

This recipe has been in my family for as long as I can remember.  As a little girl, my mother use to make Pumpkin Bread from the pumpkins we grew in the garden.  I never understood how you could take the insides of a pumpkin, turn it into a yuckie looking mess and then turn that mess into delicious pumpkin bread.  I now understand the process, thank goodness.

Now I have been making this Pumpkin Bread/Muffins for my family all these years (34).  My daughter now uses the same recipe for her family.  Traditions are wonderful.

Let me share our favorite Pumpkin Bread/Muffin recipe with the rest of you to enjoy.

Pre-heat oven to 350 degrees.  Grease Bread pan, muffin tins or use liners for muffins.

3 1/2 cups flour
2 1/2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups pumpkin puree (or small can pumpkin)
1 cup oil
2/3 cup water
4 eggs

Mix together flour, sugar, baking soda, salt, cinnamon and nutmeg.  Stir together pumpkin, oil and water.  Add eggs one at a time, beating well after each addition.  Add pumpkin mixture to dry mixture.

Pour into loaf pan, muffin tins or lined muffin tins.

Bake for 1 hour or until a knife inserted in the middle comes out clean.

I hope you enjoy this recipe as much as my family has over the years.  ENJOY!