Saturday, September 21, 2013

One Hour Yeast Rolls

One Hour Yeast Rolls

1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

7.) Enjoy!

Wednesday, September 18, 2013

Tile Floor Cleaner

 Tile Floor Cleaner
7 cups water 
1/2 cup baking soda 
1/3 cup lemon juice  
1/4 cup vinegar - 
throw in a spray bottle and spray your floor, let it sit for a minute or two... then scrub.

Tuesday, September 10, 2013

Wendy's Chili

Wendy's Chili
A cousin posted this recipe on Facebook.  With the cooler weather approaching, I thought this would be a great recipe to have on hand.  Thanks Ann for sharing.
Wendy's chili

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Monday, September 9, 2013

Kraut (cabbage) With Spaetzel

Kraut (Cabbage) With Spaetzel
 Recipe of Barb Wiemels.  Our Labor Day Pot-luck is always a hit.  This year it was Barbara's recipe that everyone who enjoyed it requested the recipe.  So here it is folks!

This is a two step recipe:

1 stick butter, not margarine
1 medium head cabbage, chopped
1 med onion diced

In a 4 quart kettle or pan melt butter, add chopped cabbage and diced onion.  Place lid and cook over medium to low heat about one hour until cabbage is brown.  Stir occasionally.  When


1 cup flour
1/2 teaspoon baking powder
1 egg
About one-half hour before cabbage is done, bring a pan of water to a boil, adding a small amount of salt.  Mix the flour, baking powder, and egg.  Add water a small amount at a time to bring dough to the correct consistency.  Spaetzel dough should be soft not stiff or runny.  With the tip of a teaspoon drop small amounts of spaetzel batter into the boiling water.  It will rise to the top of the boiling water when done.  Remove with a slotted spoon and drain.  Place on a plate. 

When cabbage is almost finished cooking add the spaetzel to absorb the flavor of the cabbage mixture.

NOTE:  If Spaetzel is made to far in advance before adding to the cabbage, they become gummy or mushy.

Saturday, September 7, 2013

Pumpkin Cheesecake Pie

                 Pumpkin Cheesecake Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F.

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread remainder into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the reserved 1 cup batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. 
Cover with whipped topping before serving.

Friday, September 6, 2013

Chicken and Dumpling Casserole

                                                      Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
1/2 stick of butter 
2 chicken breasts, cook and shred
1/2 t. each: salt, pepper, and sage 
2 cups Bisquick,
 2 cups milk
1 can cream of chicken soup
2 c. chicken broth + 2 bouillon cubes
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle salt and pepper, sage. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken bouillon cubes and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole @ 350 for 35-45 minutes till golden brown.

Thursday, September 5, 2013

Pumpkin Roll

Pumpkin Roll


3 eggs, beaten

1 cup white sugar
2/3 cup pumpkin puree
1 tablespoon lemon juice
2/3 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
Filling: 1 cup confectioners' sugar
1/4 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract


Preheat oven to 325 degrees F. Butter or grease one 10x15 inch jelly roll pan.

In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.
Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners’ sugar and slice into 8 to 10 servings.

Wednesday, September 4, 2013

Banana Coconut Bread

Banana Coconut Bread

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon warm baking spices (such as a pumpkin pie or gingerbread mix, with cinnamon, cloves, ginger, and nutmeg)
1/2 teaspoon fine sea salt
1 scant cup unrefined cane sugar, plus 1 tablespoon for topping
1/2 cup dried grated unsweetened coconut
4 small or 3 large bananas, very ripe about 2/3 pound without the   skin, thawed if frozen
1/4 cup vegetable oil
1/4 cup coconut oil
2 tablespoons dark rum
1/4 teaspoon cider vinegar

Makes 1 loaf.
Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper.
In a medium bowl, combine the flour, baking soda, spices, salt, 1 scant cup sugar, and coconut. Stir well to combine. Set aside.
In a large bowl, mash the bananas well. Add the oils, rum, and vinegar, and stir to combine.
Fold the dry ingredients into the wet ones until no trace of flour remains, without overmixing. Pour into the prepared pan, level the surface with a spatula, and sprinkle with the tablespoon sugar.
Bake for 45 to 50 minutes, until the top is browned and a knife inserted in the center comes out clean. Pull out from the pan and let cool on a rack before serving.

Tuesday, September 3, 2013

Non-Toxic Weed Killer

Non-Toxic Weed Killer
Safe to use even in yards with Pets and Children wandering around!

1/2 gallon of Apple Cider Vinegar
1/4 c table salt
1/2 tsp Dawn liquid dish soap

Mix ingredients in a spray bottle.
Spray weeds thoroughly.

The Dawn dish soap strips the weed of its protective oils so the vinegar can work with deadly force. Safe for use in yards used by children and pets!!

Monday, September 2, 2013

Peach Cake

Peach Cake
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.