FALL IDEAS & RECIPES

pumpkins2  We are all looking for new ideas and recipes for the coming months.  Hoping the   recipes and helpful Halloween and Fall ideas will be helpful.  We are currently working hard on a website for beautiful Glass Items that you may purchase.

 

ALSO –Here Turkey Talk for Thanksgiving!

HAVE A Great FALL and we will be back with you with more News!

 

FALL HOLIDAYS

pumpkins2 PLEASE REVIEW the recipes and ideas for Halloween .

     HAPPY FALL and HAPPY HALLOWEEN!  Hoping these recipes and crafts ideas will help make for a fun Fall Season!

 

 

Fruit Pizza (Fruit Tart)

Pizza americaFruit Pizza AThis is a fun and delicious recipe for summer. Having your children or grandkids help is really fun and the results can be quite attractive!  The America one used 2 rolls of sugar dough and white chocolate chips were used for the white rows.  Raspberries were used for the star.

 

             FRUIT PIZZA

1 Roll Pillsbury Sugar Dough
1  8 oz. pkg. of cream cheese
1/4 cup powdered sugar
1 tsp. lemon juice

Oven temperature 375 degrees

4 or 5 fruits of your choice.  Picking fruits in different colors & textures makes it more attractive.

Let Sugar Cookie dough set for about 15 minutes at room temperature. Then spread on ungreased cookie sheet or Pizza pan.

It will spread easily with your hands. If it is a large cookie sheet (like the America one shown) you may need 2 rolls of cookie dough.  Bake dough for about 10 minutes–just turning a light golden color.  COOL dough until it is cool at least 30 minutes. Mix cream cheese, powdered sugar & lemon juice.  Spread carefully over cookie dough.  Arrange your sliced fruit o the cream cheese and refrigerate.

If it is not to be eaten right away, youcan make a glaze for it which adds some flavor and keeps the fruit fresh.  cut in slices and ENJOY!

GLAZE

3/4 cup water
1/2 cup orange juice    

 1/8th cup lemon juice
1 1/2 tbsp. corn starch
1/2 cup sugar

Mix well, cook and bring to a boil.  Put in small pan and bring to boil.  Cook for about 2 minutes, Cool and spread over fruit.  Refrigerate

DSCN0738

 

 

 

 

THANKSGIVING 2013

THANKSGIVING seems to start the Holiday Season.  There are so many great recipes  available.  There are  Great Ideas for children.  It is nice for them to write down some of the things for which they are Thankful and have them recite them either at the dinner table or with the family on Thanksgiving Day.

Thanksgiving is a special time to gather with family and friends and share memories. As with many families, we always have each person at the table, including children, say something for which they are thankful.

An excellent website having to do with the origin of Thanksgiving, traditions, recipes, stories & jokes is  http://www.thanksgiving-day.org/.  Great website!

I would like to do a little “Turkey Talk” regarding turkey preparation. Proper cooking of a turkey is imperative if you do not wish to spend the evening or the next day in the ER with food poisoning.

1. Cook a fresh turkey within 3 days.    2. Thaw a turkey in a refrigerator or for quicker thawing use a chest cooler with ice or frozen cold packs.  (It should be started in the fridge about 4 days ahead of the day you wish to cook it and spend no more than 2 days in a COLD cooler.)    3. Do NOT thaw a turkey at room temp as bacteria will grow.    4. If you stuff your turkey, place an unpeeled apple in the opening rather than sewing it closed.  The dressing will pick up a nice apple flavor and the apple will absorb extra grease.  (APPLE NOT EDIBLE–although it WILL look like a baked apple, after removing from turkey)    5. I rub the turkey with mayonnaise and salt and pepper it.  After putting in a roasting pan, I tent the turkey with aluminum foil and place it in a 425 degree oven for 1/2-1 hr., depending on size of turkey.  I then turn it down to 325 degrees for the duration. 6. I remove the foil about 1-2 hrs. before I think it is done.  It will brown the skin.     6. DO NOT overcook or undercook a turkey.  If it does not have a pop-up timer or meat thermometer, move the turkey leg back & forth to see if it is a little loose. Then cut into the breast mid turkey–you do not want to see pink meat, but you also do not want it dry.

“We may give without loving, but we cannot love without giving.” author unknown    Thanksgiving

HAPPY THANKSGIVING!

 

FALL and HALLOWEEN Recipes and Crafts

FALL is HERE and HALLOWEEN is coming up.  There are Kids Ideas and also some great recipes for this time of year.  It is Apple Cider time.  How about some Great Easy Chili.    There are many ideas for Halloween Kid fun available.  Have a Great Fall season!

APPLE CRISP:

Arrange 1 Qt. sliced or cut up Apples ( about 8 apples) in a shallow 9″ by 13″ baking pan.  Sprinkle with 1/2tsp cinnamon, 1 tsp. lemon juice and 1/2 cups water.

MIX:
1 Cup Sugar
1/2 cup butter
1/4 tsp. salt
3/4 cup flours

Blend until crumbly. Press on top of apples.  Bake at 350 degrees for 35 to 40 minutes.  May be served with whipped topping.

 

 

Easy Ghost Suckers

Need round suckers such as Tootsie Pops. Kleenex Tissue Licorice whips or orange yarn Black Marker

Wrap tissue over Sucker and secure at base of sucker with licorice whip or orange yarn.  Make eyes with black marker.

*****************************

 

1 gallon apple cider 1/2-3/4 cup brown sugar (adjust for taste) 4  sticks cinnamon ( Break in half) 2 tsp. whole allspice 12 whole cloves 3-4 fresh lemon slices ( optional)

Pour cider into large pot.  Add spices and simmer for at least 20 minutes.  The longer the cider is simmered the stronger it gets.  Makes the house smell great and so nice to sip with   friends on a cool night.  ENJOY!

 

6 FAVORITE SUMMER RECIPES

YUMMY PORK MARINADE

1/2 cup cooking or olive oil
1/4 cup soy sauce
1/2 tsp. lemon juice
1/2 tsp. oregano
1/2 cup honey–slightly melted in micro–low
dash pepper

Mix Marinade and pour over meat.  Pierce the meat with a fork
and refrigerate for at least an hour for best flavor.

Pork Chops or Pork Steaks are great for grilling and basting
with this marinade.  Also good fro chicken.  Do NOT save left
left-over marinade if utensils used have touched the meat
and then the marinade.

 

 

With the season of fresh vegetables and outdoor grilling, great easy recipes are a must. I have compiled a few of my favorites to share.

 HEALTHY, QUICK & EASY SALAD DRESSING

The amount of this dressing depends on the size of the salad. For a 2-3 quart bowl this is the amount that we make.

1/4 cup olive oil
1/2 cup of lemon juice (we find the “Real Lemon” brand is the best)
1/2 tsp. of garlic salt

Shake ingredients and pour over salad and toss well. (above ingredients can be altered, depending on your taste). We actually do not measure. We have had more compliments on this simple, refreshing salad dressing than prepared dressings.

*****************************

EASY SALMON MARINADE

1/4 cup of water
slightly less than 1/4 cup of Soy sauce
2  Tbls olive oil or vegetable oil
Mix and our over salmon that has been placed in a container. Marinate for about 2-3 hrs before grilling. Sprinkle “McCormick’s Montreal Chicken” spice over marinated salmon before grilling or broiling. DELICIOUS!

***************************

MARINATED VEGETABLES

Any garden vegetables can be used in this delicious marinade. Some favorites are zuccinni or yellow summer squash, cucumbers, green beans, cauliflower and red, yellow or green bell peppers. Cut or slice vegetables into bite size pieces. Mushrooms (halved or quartered are especially good with the vegetables). I try to have the vegetables colorful so I add different shades of vegetables. Vegetables such as green beans or Cauliflower should be blanched (placed in boiling water  for 2 minutes) for better marinade absorption.

1 1/2 cups water
1 cup cider vinegar
1/2 cup cooking oil or olive oil
1 clove garlic–minced
2 tsps. Salt
1 tsp. peppercorns (unground pepper)
1/2 tsp. dried oregano
Fresh cilantro may be added. Experiment with whatever vegetables are available or that you like.  A GREAT PARTY RECIPE!
Combine all ingredients and pour over prepared vegetables. Put in airtight container or marinator that can be turned easily or stir often for marinade to coat all vegetables. IT is GREAT!

**********************************

CREATIVE ZUCCHINI BREAD        

After years of gardening and making dozens of loaves of zucchini bread, I decided to get creative.  Everyone loved the “NEW” zucchini breads.  TRY them!      

Basic Zucchini Bread

Combine:
3 Eggs
1 cup oil
1 ¾ cups sugar
2 ½ cups grated zucchini
(not necessary to peel fresh zucchini as long as it is washed)
1 tsp. Vanilla

Combine:
3 1/2 cups flour
1 tsp. Salt
2 tsps. Cinnamon (optional)
1 tsp. Baking soda
¼ tsp. Baking powder

Combine wet and dry ingredients separately. Mix the two together thoroughly and pour into 2 greased and floured bread pans.  Bake at 375 degrees for 35-40 minutes.  Test for doneness by inserting a wooden toothpick in center of bread.  It should come out clean.  Cool bread for about 20 minutes and removes from pans.

CREATIVE VARIATIONS:  Cut back on the amount of zucchini by the amount that you are adding of one of the following: ½ to1 cup of blended peaches, pears, bananas or fruit cocktail. The fruits need to be blended in a blender prior to adding to the wet ingredieants.  You can also add nuts or raisins.

****************************** 

MARTY’S MAGNIFICIENT BBQ SAUCE

¾ cup catsup
¾ cup water or beer
1 tsp. Paprika
1 tsp. Chili powder
1 tsp salt
½ tsp pepper
2 TBLS Worcestershire sauce
1 Tbl. dried minced onion
* Note: If using sauce for spare ribs, use 2 large sliced onions.

BBQ Sauce may be used on your favorite meats or with pulled pork for sandwiches.

THANKSGIVING–TURKEY TALK

Thanksgiving is a special time to gather with family and friends and share memories. As with many families, we always have each person at the table, including children, say something for which they are thankful.

An excellent website having to do with the origin of Thanksgiving, traditions, recipes, stories & jokes is  http://www.thanksgiving-day.org/.  Great website!

I would like to do a little “Turkey Talk” regarding turkey preparation. Proper cooking of a turkey is imperative if you do not wish to spend the evening or the next day in the ER with food poisoning.

1. Cook a fresh turkey within 3 days.
2. Thaw a turkey in a refrigerator or for quicker thawing use a chest cooler with ice or frozen cold packs.  (It should be started in the fridge about 4 days ahead of the day you wish to cook it and spend no more than 2 days in a COLD cooler.)
3. Do NOT thaw a turkey at room temp as bacteria will grow.
4. If you stuff your turkey, place an unpeeled apple in the opening rather than sewing it closed.  The dressing will pick up a nice apple flavor and the apple will absorb extra grease.  (APPLE NOT EDIBLE–altho’ it WILL lookl like a baked apple, after removing from turkey)
5. I rub the turkey with mayonaise and salt and pepper it.  After putting in a roasting pan, I tent the turkey with aluminum foil and place it in a 425 degree oven for 1/2-1 hr., depending on size of turkey.  I then turn it down to 325 degrees for the duration.
6. I remove the foil about 1-2 hrs. before I think it is done.  It will brown the skin.
6. DO NOT overcook or undercook a turkey.  If it does not have a pop-up timer or meat thermometer, move the turkey leg back & forth to see if it is a little loose.
Then cut into the breast mid turkey–you do not want to see pink meat.

“We may give without loving, but we cannot love without giving.” author unknown    Thanksgiving
HAPPY THANKSGIVING!

10 Great Vinegar Hints

VERSATILE VINEGAR

1. Add about 1/2 cup of vinegar to a load of NEW dark clothes or towels will help set the color.

2. Rinse a soft rag in a mild vinegar solution and then dry. This makes a great dusting cloth.

3. When molding jello, add a teaspoon of vinegar to make a better mold.*Place a teaspoon of water on your serving platter before you release the jello from it’s mold and you can reposition it with ease on the platter.

4. Vinegar helps remove odors and kills mold bacteria from storage containers such as Tupperware.

5. White vinegar rubbed into the armpits of blouses, shirts and sweaters and left for about an hour prior to washing will help remove perspiration odor.

6. To brighten the color of red cabbage, cooked uncovered and add a little vinegar or lemon juice to salted water.

7. Vinegar rubbed on tiled shower wall and floor will help remove mold and mildew.

8. Put a Cup of vinegar in the washing machine during the rinse cycle to help remove odors from tennis shoes socks or bath towels.

9. Rubbing brick tiling with a vinegar saturated cloth will renew the looks of the brick.

10. A solution of vinegar and water is great for cleaning the interior of refrigerators or the inside of coolers.

EASY Heart-Shaped Cake and CupCakes

Making Heart Shaped CupCakes

Needed: Cake Mix, Muffin Pan, Paper Liners & glass marbles. 

Using a Muffin pan—line each cup area with a paper Baking Cup.  After preparing your favorite cake mix—fill each baking cup ONLY  1/3rd full.  Then take a regular size glass marble and place between the paper liner and pan.  Continue to fill the cup to 2/3rds full and bake as specified in your recipe.  The marble will cause the liner to indent and make the cupcake appear “heart shaped” after baking.  Frost and decorate when cool.
*(I have done this for years and the kids love it).

**********************

HEART SHAPED CAKE 

Needed:  Cake Mix, 9 inch Round Cake Pan and 9 inch Square Cake Pan.

After mixing Cake Mix, pour batter into greased pans. Follow baking instructions on your mix.  When cakes are baked, let them cool and carefully remove from pans.  Turn your square cake so that it appears as a diamond shape in front of you.  Cut the round cake in half and place each half on the upper corners of the square pan.  You now have a Heart Shaped Cake.  Frost and decorate.

******************
If you have a heart Shaped Cookie Cutter, use for cutting Sandwiches for the kid’s lunches.

A good Website to go to for Valentines Day History and Ideas:

 

Great, Easy CHILI

GREAT, EASY CHILI

With the cooler or colder weather in many States this time of year–what can be better than a nice big pot of warm, healthy chili?  You can change the type of beans or other ingredients depending on what you like, what you have in your cupboard, and how much you wish to make.  I like to make a big pot so that we can have it for a few days or if you are having company.

My Basic Ingredients:
1-2 lbs of good Ground Beef ( 80-90% fat free)
1 Onion ( chop it or cut in small pieces)
Bell pepper–cut up (optional)
1 can Stewed Tomatoes
1 can Tomato Sauce
1 lg. can Chili Beans
1 lg can Kidney beans
1 small can Black Beans or Pinto Beans (optional)
Spices: Chili Powder, Cumin, minced garlic, salt & hot sauce (optional)

Cook ground beef & onions in large pot just until there is no pink.
Add tomato sauce, stewed tomatoes, cans of beans (rinse out each can with a little water and add to the pot).
Add about 1-2 TBLS of both Cumin & Chili powder. Add minced Garlic (I prefer fresh gralic pressed), 2 tsps. Salt  (as desired)
I add a couple of squirts of hot sauce & then put the bottle on the table for those that at like it really hot!

Cook on medium for at least an hour, strirring occasionally. Sometimes I drop it to Low temp if it starts to boil.
Serve with cornbread or warm bread. Shreaded cheese may be sprinkled on top of each bowl of chili.  ENJOY!  It will last for about 5 days if you use fresh ground beef or you like it so much it is gone!