Rarely do I make French fries for my family - or anything fried very often, for that matter (not that they don't eat it elsewhere such as at school or fast food/restaurants) - but yesterday we were having beans and cornbread and I mentioned that fried potatoes sounded good to go along with the meal. My oldest son, Zachary, asked what I meant by fried potatoes. I explained them to him - that they were a soft type of French fry. He sounded interested. I got to thinking and concluded that I hadn't ever made fried potatoes for them - these kind of fried potatoes, anyway. So, I decided to look up different fried potato recipes.
I found this recipe at Food.com. The recipe was called Uncle Bill's Fried Potatoes and Onions and was written by William (Uncle Bill) Anatooskin. So, thanks, Uncle Bill, for a great recipe! I think it said it was his grandmother's recipe. I'll share it will all of you, too.
Fried Potatoes and Onions
4 large russet potatoes or 4 large Yukon gold potatoes
1 large onions, sliced thin
4 tablespoons butter, if necessary (or more)
1/2 teaspoon granulated garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Peel and slice potatoes about 1/8 inch thick or thinner.
Slice onion thinly.
In a large frying pan on medium-high heat, melt butter.
Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
Sprinkle with granulated garlic powder, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
Serve hot with your meal.
Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time. Pin It Now!
Although I'm not much of a jewelry wearer myself, I think the handmade jewelry crafts are really cute and fun! I enjoyed making these, for sure! I'll give them away or sell them or something...
Anyway, I found these cute little charms that are indented and used a Modge Podge product called Dimensional Magic, which dries clear and forms a thick coating on crafts (Mom posted clothes pins with fabric that had this type of product on top.) The charms turned out really cute and I look forward to making the rest of them!
Modge Podge Dimensional Magic ($4.99 at Hobby Lobby and could use a coupon and get it cheaper)
Other supplies needed: waxed paper, scissors, indented necklace charms, scrapbook paper, stickers if desired, pen or pencil, and glue (such as regular Elmer's school glue).
Set of 6 Charms - fronts are indented for decorating (these were $2.47 at Hobby Lobby, but on sale so1/2 price!).
Option #1: Place charm on scrapbook paper. Trace around shape with pen or pencil.
I just left the part blank where ring was, but filled it in by hand.
Cut out shape, but make it a little smaller than marking so that it will fit into indention.
Place small amount of glue on indented part of charm.
Place paper into indention on top of glue.
Option #2: Press small piece of scrapbook paper over back side of charm and rub with finger or gently with fingernail to make shape. Cut with scissors, a little bit inside shape marks. Glue shape into indented part of charm.
Follow directions on Modge Podge Dimensional Magic, but basically, just fill the indention with the product. It says not to shake bottle or there will be bubbles. I had bubbles anyway, but just removed them with the tip of my finger. (The bottle may have other hints....I'm just not a fine print reader :).
Allow to dry for at least three hours. Now you have a custom made necklace charm to add to any chain. Aren't they cute??? I might even wear one myself some day!
The best this about these is that they are so inexpensive to make! Check Hobby Lobby and Michael's for specials and coupons to get items on half price, but even at full price, since I already had the scrapbook paper, all six charms were only $7.50 plus tax. Yeah!
I've heard this little story before, and perhaps you have, too. If not, it's worth reading. It's not a typical "recipe", but a great illustration about life, itself. We're each the "chef" in our own life, as this father teaches his daughter.
***A young woman was complaining to her father about how difficult her life had become. He said nothing, but took her to the kitchen and set three pans of water to boiling. To the first pan, he added carrots; to the second, eggs; and to the third, ground coffee. After all three had cooked, he put their contents into separate bowls and asked his daughter to cut into the eggs and carrots and smell the coffee. "What does this all mean?" she asked impatiently.
"Each food," he said, "teaches us something about facing adversity, as represented by the boiling water." The carrot went in hard but came out soft and weak. The eggs went in fragile but came out hardened. The coffee, however, changed the water to something better.
"Which will you be like as you face life?' he asked. Will you give up, become hard - or transform adversity into triumph? As the "chef" of your own life, what will you bring to the table?
Posted by Lori:I got this recipe from a friend and asked if I could share it with you. She said yes! It sounds delicious and I look forward to trying it myself! (*Note - after looking at Walmart the next day for the rice Nicole mentioned, I found that the ""caldo de tomato" made by Knorr is like a bouillon found in cube or powdered form. Add it to regular white or brown rice to make a Spanish-style rice.)
Just for fun, I made it into a recipe card through the free site called "Smilebox" (There is a paying option, but for now I just did the free version.) Just click on "play" and it will take you to the recipe card. Enjoy!
I'm not sure if you will be able to open it if you receive our posts via email. If you can't, please visit our blog home page: Life's a Bowl of Cherries.
I wanted to post this before Valentine's Day, but I couldn't get it to turn out right until a few days ago. This Heart Shaped Cinnamon Roll can be made using your favorite cinnamon roll recipe, as long as the filling is fairly dry. As I attempted it a few weeks ago, I was using the recipe I had posted before, but instead of a pretty heart shape, I kept getting an ugly blob shape! Still tasty, but not too pretty!
Years ago, in Home Economics class (my favorite class in school!), I was part of a group that was to make one of these Heart Shaped Cinnamon Rolls. I've never tried it since then and I've never seen a recipe for one, either. It's really fairly simple to make - especially if you start with frozen bread dough! The syrup mixture that seeped out is most likely because I used brown sugar. Next time, if making the heart shape, I may use white sugar.
Heart Shaped Cinnamon Rolls (Serves 6-8)
Begin with one pound frozen bread dough. Allow to thaw.
(I purchased Rhodes brand. It is sold in 1 lb. loaves - pack of 3 or pack of 5.)
On a lightly floured surface, roll into about a 10 x 15 inch rectangle for a longer heart shape or a square shape for a wider heart shape.
Melt 1 Tablespoon butter. Spread over dough. Sprinkle 1/2 cup brown or white sugar over the butter.
Sprinkle with 1 1/2 teaspoons cinnamon.
Roll dough tightly, lengthwise, stretching some to make it tighter.
Continue to roll until it is one long, rolled rope.
Bring ends together and press together to seal well.
Flip folded dough so that the folded middle is not up and down, but is now side to side (does that make sense??? I couldn't figure out how to say it! Hope the picture shows what I mean!). Place dough on greased pan - at least 10 x 15 inch size for the 10 x 15 inch rolled dough. Larger pan, if needed.
With the end of the folded dough rope AWAY from you, cut with scissors down the middle of the dough. As you cut, the dough will fall out to the side, which will create the heart.
Cut down towards the end, but stop within one inch (I stopped about 2 inches from end, but will do 1 inch next time.) from the end. Spread the two sides apart to form a "v" shape.
Allow dough to rise until doubled. I did this quickly in a low, warm oven (about 180 degrees for 30 minutes).
Bake heart in preheated 350 degree oven for 12 -15 minutes, or until lightly golden on top.
Allow to cool 15 minutes or more, then drizzle with icing.
2 tablespoons butter, softened
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
In small bowl, mix together butter and powdered sugar. (I used an electric mixer.)
Add milk and vanilla and beat on low until smooth. Drizzle over heart shaped cinnamon roll.
This is a very, very old recipe that was given to me by my aunt. I can't remember the last time I fixed this; but, knowing whose recipe it belonged to lets me know how good it is and that I need to make it again.
3/4 cup cornmeal 2 beaten eggs 1 cup milk 1 tsp. soda 3/4 tsp. salt 1 large can cream style corn 1/2 cup bacon drippings
Mix this together and set aside.
Lightly brown 1 pound ground beef and drain.
Grease an 8x8 baking dish or pan ( or iron skillet). Sprinkle the greased dish with corn meal. Pour half of the batter into the baking dish. Sprinkle 1/2 pound grated cheddar cheese over the batter; then add the meat, grated onion, and 1 small can chopped green chilies. Cover with the remaining batter. Bake at 350 degrees for 45 minutes.
All you need now is a green salad as a side dish and you're set to go.
Yesterday I posted Beef Lasagna for a Large Group and today, here is the Chicken Lasagna for a large group. With this recipe, I used the same large Hefty brand disposable baking pan. The measurements were 19 1/2 inches x 11 1/2 inches x 3 1/2 inches. The chicken lasagna never sets up quite as pretty as the beef lasagna does. I've tried decreasing the liquids some, but it makes it too dry. SOOOOO, I've opted for a flatter, but better tasting lasagna. No one seems to mind!
Chicken Lasagna for a Group (Serves 24)
2 bags (sold in 2.5 or 3 pound bags) frozen chicken breasts or chicken tenderloins
2 cans Family Size (26 ounce) Cream of Chicken soup
6 ounce bag shredded Parmesan Cheese
1 can evaporated milk
1 cup chicken broth
3 tablespoons garlic powder
1 tablespoons salt
2 lb. bag Colby-Monterey Jack cheese, shredded (you may not use it all)
16 lasagna noodles (uncooked)
Place chicken in large stock pot. Cover with water. Boil chicken breasts in large stock pot over medium-high heat. Cook until meat is no longer pink. Drain water. Chop or shred chicken into small pieces and return chicken to stock pot. Combine soup, chicken broth, Parmesan Cheese, evaporated milk, garlic powder, and salt. Simmer until cheese melts. Layer 8 lasagna noodles on bottom of disposable pan. Pour half of chicken mixture over noodles. Sprinkle on about half of Colby-Monterey Jack cheese. Repeat layers: noodles, chicken mixture, and Colby-Monterey Jack cheese. Cover and refrigerate or freeze until ready to bake. If frozen, allow at least 24 hours to thaw in the refrigerator. Bake, uncovered, in a 350 degree oven for 45 - 60 minutes, or until cheese begins to brown around edges. Pin It Now!
I mentioned on my devotional blog a few days ago about making large lasagnas for the youth group this past Sunday night. Today I thought I would share this recipe with you. It is a lot like the beef lasagna I've posted before, but a little bit different and in larger quantities, of course. You actually could get more servings with smaller cut pieces, but hey, I was feeding teenagers - lots and lots of teenagers - so 24 servings per pan was great! I used two 19 1/2 inch x 11 1/2 inch x 3 1/2 inch foil disposable baking pans- Hefty brand. They are really sturdy, but still need some support on the bottom due to the heaviness of the lasagna. I'll post the large group recipe for Chicken Lasagna tomorrow night.
In large pot, brown hamburger meat over medium-high heat. Drain browned meat on paper towels and return to pot. Add cans of spaghetti sauce, spaghetti sauce mixes, onion and garlic powders, apple cider vinegar, salt and pepper, to taste. Simmer on medium heat for about 15 minutes, stirring often. Layer 8 uncooked lasagna noodles in bottoms of both baking pans. Top noodles with 1/4 of meat mixture, followed by 1 1/2 containers of cottage cheese, then half of one package of Parmesean cheese, and then about half of one package Mozzerella cheese. Repeat all layers, except for cottage cheese: 8 uncooked noodles, 1/4 of meat mixture, 1/2 package of Parmesean cheese, and the other half package of Mozzerella cheese (or as desired).
Refrigerate lasagna until ready to bake. Because the noodles are not cooked, it is best to prepare it in advance then cook later - even the next day or two. Lasagnas may be frozen as well. Allow at least 24 hours to thaw in refrigerator before baking. Bake at 350 degrees for 45 - 60 minutes, or until cheese begins to lightly brown around the edges. Pin It Now!
Last week, when I made the Barbeque Chicken Quesadillas, I made this Barbeque Ranch Dip to go along with it. Unfortunately, it just didn't "go" with it, you know what I mean? It didn't do anything for the quesadillas. In fact, they didn't need anything extra do go with them, they were great on their own. But, what about the dip, then? I had bought a new variety of Tostito chips. It was some kind of black bean and garlic version. WOW! They were soooooo good with this dip and it all went together with the barbeque and ranch theme of food we had going on that evening.
It's fun trying new products and finding a way to use them. It's even better if it tastes delicious!
Barbeque Ranch Dip
1/2 cup sour cream
2 teaspoons barbeque sauce
2 teaspoons Ranch seasoning mix (I bought a large container of it at Sam's but the little packets of dip/dressing mix will work just fine.)
1/8 teaspoon ground red pepper (if desired)
(If I could have found it in the cabinet, I would have added a dash of cumin to this, too.)
Mix all ingredients together. Store in airtight container in the refrigerator. Pin It Now!
Posted by Lori:
Have you ever needed Bisquick for a recipe, but didn't have any in the pantry? Homemade Baking Mix is quick, easy, and can be used in all of your favorite Bisquick recipes. I'm fairly certain it would be a lot cheaper than the brand name baking mix, too.
Homemade Baking Mix
10 cups all-purpose flour
1/3 cup baking powder
1/4 cup sugar
4 teaspoons salt
2 cups shortening
Combine all ingredients, except shortening, in large bowl. With pastry blender or fork, but in shortening until mixture resembles coarse crumbs. Store in airtight container, up to 6 months. Use as you would any other baking mix. Makes 12 1/2 cups. Pin It Now!
Posted by Donna:
I really, really like chicken pot pie, or I should say a really, really GOOD chicken pot pie. Through the years, I have eaten them in restaurants and made them here at home, but none of them hit the spot. When it comes to food and recipes, I know we all have our own individual likes and dislikes. What may taste great to one person may not taste that great to another.
But having said that, I really, really do like this recipe for pot pie. It did "hit the spot." I've looked at this particular recipe (from allrecipes.com) for about a year; but, thought it was probably like all the rest. Since I knew this second round of "winter weather" was coming, I decided this would be great to have on hand----not for Larry the beef guy--- but, for me. I had to make him a pot of stew. I took some over to a couple of our widows from church to get their take on it. I told them they were my guinea pigs!!!!!! I'm anxious to see if they like it as much as I do.
Chicken Pot Pie
2 large chicken breasts, cooked (not fried, but boiled) and shredded---enough for 1 cup
1/4 to 1/3 cup chopped onion ( I only used 1/4 cup)
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 and 3/4 cup chicken broth
2/3 cup milk
1 cup English peas, drained
1 cup diced potatoes and 1 cup diced carrots ( Cook the carrots and potatoes together 15 minutes, drain them and then set them aside until needed.)
2 unbaked pie crusts (My recipe for pie crust is also posted on this site.)
Preheat oven to 375 degrees.
After the chicken has been cooked and shredded, set it in the refrigerator until ready for use. Saute' the onion and butter until the onion is transculent. Add the flour, salt, and pepper. Slowly add the chicken broth and milk. Cook until it becomes thick. Remove from heat.
Mix all the vegetables and shredded chicken together and pour into the bottom of your unbaked pie crust. Pour the liquid on top of the chicken/veggie mixture. Level the top with a spoon. If you prefer, you can mix everything together before pouring it into the unbaked pie crust. Add the top crust and cut slits in it in order for the steam to escape.
Bake for 40 to 45 minutes. You want it to be golden brown on top. (One thing I did forget to mention-----I baked my bottom crust about 6 minutes before adding the veggie/chicken mixture---just to make sure it wouldn't be soggy. ) Let this set for 10 - 12 minutes before serving.
I won't change a thing about this recipe whenever I do make it. If you prefer to have more sauce, you may want to make a recipe and a half of it---just the sauce, not the veggies. I didn't use all of both breasts, either. I went ahead and did the two just to make sure---and saved what was left from the second one for a quick barbecue chicken sandwich---remember, not for Larry the beef guy, just for me!!!!!!!
Monday I was trying to find something quick to make for supper for our three boys before leaving for a
ballgame. I had one large piece of leftover chicken from Sunday, which I needed to stretch between all three of them. I found a recipe for BBQ Quesadillas and adapted them as follows.
BBQ Quesadillas (makes 3 - 4 servings)
8 - 8 inch flour tortillas (use only 6 if you want more chicken per quesadilla)
1 large boneless chicken breast, cooked and chopped finely
Approx. 1 cup shredded cheddar cheese
4 tablespoons barbeque sauce (we like Oklahoma-made "Head Country")
Butter or cooking spray
Lay out four tortillas. Spread 1 tablespoon barbeque sauce on each. Sprinkle cheese across sauce, followed by chopped chicken. Sprinkle a little more cheese. Top with remaining tortilla. Melt about a teaspoon of butter in skillet over medium heat. Grill each quesadilla 3 minutes on each side or until golden and cheese is melted. Add more butter/spray, as needed. Allow to cool for a minute or so, then cut into wedges.
The boys thought they were great and can't wait for me to make them again. I also did a few more things that evening using barbeque sauce to go along with the quesadillas. I'll share those recipes in the near future. Pin It Now!
Have you seen the new Kraft heart-shaped marshmallows just in time for Valentine's Day? Although I don't eat marshmallows that often, I like to buy them to use in holiday recipes. The problem is, if I don't hurry and use them, the three adolescent boys and the one adult man in my household will eat them! I know, I know, it would be better for me to just not buy them at all....but then I wouldn't have new recipes to share with you folks!
I decided to try making a cake using these marshmallows and strawberry soda (or soft drink.....or pop....or "Coke"....depending on where you live in the world! I would typically say "Coke", but it doesn't go with strawberry :) It was soooooo good! My son, Zachary helped by dipping the marshmallows for the top in chocolate. It made a cute garnish!
Strawberry Soda Cake
1 cake mix (I used French Vanilla, but white would work)
1 - 3 oz. package vanilla instant pudding mix
1/2 cup vegetable oil
12 ounces strawberry soda (equals 1 3/4 cup)
2 cups strawberry flavored, heart-shaped marshmallows (Kraft)
Preheat oven to 350 degrees. Grease and flour 9 x 13 inch cake pan (or sheet cake pan would work). In large mixing bowl, mix cake mix, pudding mix, vegetable oil, eggs and strawberry soda per cake mix package directions. Stir in marshmallows. Pour into prepared pan. Bake for 30 - 35 minutes (test with toothpick inserted into center to ensure that middle is done. Cake and marshmallows will be browned.) Allow cake to cool for 5 minutes. Poke small holes in cake using dowel stick or even a fork. While still warm spread some of the icing over the cake to be absorbed down into the holes. Allow to completely cook, then ice the cake with remaining icing (you may not want to use it all). Top with chocolate dipped marshmallows, if desired.
Mix all ingredients together in medium mixing bowl. Use icing as directed above.
Chocolate Dipped Marshmallows
1/3 cup chocolate chips
1/2 teaspoon shortening
24 marshmallows (this is for 2 per piece of cake)
Place marshmallows and shortening in small glass bowl or glass measuring cup. Microwave in short times, stirring between each time. (All microwaves are different, so times would vary, thus not given.) Dip marshmallows into chocolate. Allow to cool on waxed paper. Place on iced cake.
I found a new website that I want to share with everyone. It's called: thediydish.com ---It has some really cute craft ideas. I'm sharing a picture of one of their Valentine crafts I made last week.
The materials needed for this are :
8 inch paper doilies
Red/white polka dotted scrapbook paper
Turquoise scrapbook paper
I used the same colors they used, but as you know, anything is possible. I really liked the way the turquoise/red looked---just for something different. The words are "Be Mine." This picture isn't very clear. The colors don't appear as rich as they actually are.
I think the picture is self-explanatory without writing down all the directions how to make this craft. It's so simple to make. It was so much fun, as well. I've already bought the material to make one of the pillows they demonstrated how to make. This site has something for everyone. I hope you check it out!!!!!
I made these Rice Krispie Kisses years ago for our oldest son's Valentine's Day party at school, but hadn't made them since. Last week I decided to make them again for my kiddos, just for fun, and also so that I could share them with you.
To begin with, use your favorite Rice Krispie Treats recipe. (My family typically doesn't use a recipe. We just pour in what we think we need....which we've decided we like more marshmallows than most of the recipes call for. We also like a few spoonfuls of peanut butter in the mix.)
To make the kisses:
Grease a funnel (any size - mine was small) with margarine, butter, or cooking spray. Spoon Rice Krispie mixture into the greased funnel, pressing firmly to form the shape. Remove KISS from funnel, using a knife if needed, around the edge. Allow KISSES to set on waxed paper for a while to cool completely. If needed, form the top of the KISS into a sharper point (I had to with my funnel shape...made it more "pointy"!) Wrap with aluminum foil, adding a printed message strip sticking out of the top - just like the Hershey's Kisses!
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With the abundance of snow we received, I decided to make snow ice cream. I found a GREAT Paula Deen recipe. It's delicious! We added a little chocolate syrup to the top and mixed it up. Sooooo good, and frugal, too!
Snow Ice Cream
8 cups of snow
1 can sweetened condensed milk (such as Eagle Brand)
1 teaspoon vanilla
Mix all ingredients together in mixing bowl. Serve and enjoy!