Thursday, August 10, 2017

Dog Treats

1 cup pumpkin
1/2 cup homemade peanut butter
2 eggs
2 1/2 cups whole wheat flour
3 tablespoons bacon grease
1 teaspoon baking soda
1 tablespoon bacon bits

Preheat oven to 350°.
Combine pumpkin, peanut butter, oil, and eggs in a bowl.
Sift baking soda, flour.
Fold until a dough forms and all flour is incorporated.
Knead dough a few times.
Roll dough out on a floured surface, about 1/4 of an inch thick.
Using a bone or a round cookie cutter, cut your treat shapes.
Place them on a baking sheet.
Bake for 15 mins.
They make 68 treats.

The dogs keep begging for them.

 P.S.
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Thursday, August 3, 2017

Watermelon Slushies

1/2 cup ice
2 1/2 cups chopped watermelon
2 tsp Sweetener if you wish (I don't think watermelon needs it.)
Blender

Place watermelon in blender, then ice and sweetener.
Blend till smooth.

P.S. if you like you can line the rim of the glass with green sugar and make it a mocktail for you guests that are designated drivers.

P.S.
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Thursday, July 6, 2017

Baked Chicken Eggrolls


1 packet egg roll wrappers
1 bag broccoli slaw
2 shredded carrots
1/2 lb cooked chopped chicken
2 tablespoons low sodium soy sauce
1 egg white beat in a bowl

Combine soy sauce, broccoli, carrots, and chicken in a bowl.
Place one wrapper in a diamond shape with a triangle end towards you.
Then place two tablespoons of the mix in the lower corner towards you in the wrapper.
Fold the corner up (like the picture shows) over the veggies.
Brush the sides (left and right all the way to the tip) with the egg wash.
Fold the sides in, (like and envelope) then roll.
Place them in the fridge for 15 minutes.
Bake for 10 mins at 350 °.
Enjoy.

P.S.
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Thursday, June 29, 2017

Crock-Pot Peachberry Cobbler

1 quart fresh strawberries chopped
1 pint cherries pitted and halved
1 can chopped peaches
1 box yellow cake
1/2 cup butter
Pam

Pam the bottom of the Crock-Pot.
Dump in the berries and the entire can of peaches including juices.
Take cake mix and butter and mix together.
Pour cake mix on top of berries in Crock - Pot.
Cover and cook on high for 2 hours.
Top with ice cream.
All done!


P.S.
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Thursday, June 22, 2017

Spicy Pickled Carrots


2 pounds large carrots
1 to 2 large jalapeños
1 small onion
5 cloves garlic diced
1 1/3 cups white vinegar
1 1/3 cups water
4 leaves bay whole
8 to 10 peppercorns
2 tsp dried oregano *Mexican preferred
1 tsp kosher salt

Peel and slice carrots and onion into 1/4 inch thick pieces.
Cut the stems off jalapeños and slice thin diagonal and remove seeds then set jalapeños aside.
In a large stock pot boil the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt, carrots, onion and jalapeños.
Change the heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid.
Keep refrigerated.
Best if pickled for two to four days.
*I remove jalapeños since no one will eat them after pickling.
Boiling pot.
P.S.
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Thursday, June 15, 2017

Recycle Planter



1 Cheese Puffs container
1 can Krylon Stone Coarse Texture Black Granite Spray Paint
Potting Soil
Plant * mine are cherry tomato seedlings
Drill or an Awl and a hammer

Clean label off container, make sure it is completely dry.
Drill drainage holes at the bottom of the pot. Or us the awl and a hammer to punch hole into the bottom of the container so if you overwater the excess will drain out.
Spray paint the container and wait 12 hours for it to dry.
Add enough potting soil to fill it, I used about 20 cups.
Then add your seed, a seedling or a plant.
Water as normal per plants instructions.

*I used the Krylon Stone Coarse texture black granite spray paint this because it made it look like it was made of stone instead of a plastic cheese ball container.


The start.                                      Spray painting it.                                        After planting.


P.S.
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Thursday, June 8, 2017

Basil Olive Oil


6-8 large leaves Basil
Virgin Olive Oil (Extra Virgin Olive Oil is too strong and will over power the basil taste)
Bottle
funnel

Roll leaves into a tube shape, slightly pinch them (this will bruise them and release the basil oil) and shove them one at a time into the bottom of the bottle.
Place funnel on bottle opening, and pour olive oil into bottle until it is full.
Cap tightly, let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over the weeks.
Infused olive oil keeps for about a month especially if refrigerated after opening it.
If ingredients show signs of spoilage discard immediately.
 
Prepping
P.S.
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