tag:blogger.com,1999:blog-88686015593323266322024-02-06T21:05:20.469-08:00On the Eve of InsanityEvehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8868601559332326632.post-26443878593770302272014-01-20T11:37:00.001-08:002014-01-20T12:04:49.277-08:00Granola BarsIt's my life long pursuit to find a granola bar recipe that doesn't taste like saw dust. After many fails, I decided to put together my own recipe. The major problem I found was that virtually no recipes were able to provide me with a granola bar that I could cut up without ending up with a pile of granola. I decided to start with perhaps the greatest treat glue of all time...marshmallow. You know what I am talking about without referencing any brand names that will get me sued for copyright infringement. So I toasted up some oats, added a few ingredients, cooked up my glue and VOILA! Granola bars that you can actually cut into bars. I'm not sure they are any healthier than the ones they sell in the store, but they probably definitely have less crazy additives. Plus, once you buy the essentials, you can make a lot of them for a lot less money. So, without further ado...<br>
<br>
1-1/2 cups old-fashoned oats (not the quick oats)<br>
1 T. butter, melted<br>
1 T. oil<br>
1/2 tsp. salt<br>
<br>
Combine the oats with the oil, butter and salt in a bowl. Spread them onto a cookie sheet and toast them at 375 degrees for about 10 minutes, or until they are a light golden brown. Be sure to flip them a few times so they don't burn. While the oats are baking, combine the following ingredients in a bowl, then set aside:<br>
<br>
1 cup crispy rice cereal<br>
1/2 cup slivered almonds (unsalted)<br>
1/4 cup dried cherries, roughly chopped<br>
1/4 cup cranberries<br>
1 tsp. ground cinnamon<br>
1 T. dark brown sugar<br>
2 T. light agave nectar (you could probably substitute honey. My kids hate honey.)<br>
1/2 tsp. vanilla extract<br>
<br>
Finally, melt 1-1/2 T. butter in a non-stick pot. Add 2 cups of mini marshamallows. Stir until all of the marshmallows melt. <br>
<br>
By this time your oats should be nice and toasty. Add them to the crispy rice mixture. Now pour the marshmallow sauce over the whole thing. Stir until combined. Pour into about a 7" x 9" square dish that has been sprayed with cooking oil. Spray some oil on your hands and press the granola into the pan until the top is flat. Now microwave about 1/2 cup chocolate chips and a teaspoon of coconut oil in the microwave in 30 second intervals, stirring in between, until all of the chips have melted. Spread the mixture over the top of the bars. Now put the mixture in the refrigerator until the chocolate sets. After about 30-40 minutes, you can cut the mixture into bars. I hope you enjoy these treats! I'd like to hear about any other fruit and nut mixtures that anyone else tries. That part is flexible. Just don't add chocolate chips to the hot mixture, unless you want chocolate bars. The chip will melt. That's why I added it to the top.<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJaSPA-BqaJVbhzPojIVyNPx31D2SpiJUQirBlTPUyL1lPYJI63JlJUljLE5l0IO1JQf5dovXZUhHYNsSmPzFfbmQtBJpYtuZJXMhXY07iicmSUfLwZ7uVmgV7dIaUUInAtEBqm8xnskv/s640/blogger-image-640655858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJaSPA-BqaJVbhzPojIVyNPx31D2SpiJUQirBlTPUyL1lPYJI63JlJUljLE5l0IO1JQf5dovXZUhHYNsSmPzFfbmQtBJpYtuZJXMhXY07iicmSUfLwZ7uVmgV7dIaUUInAtEBqm8xnskv/s640/blogger-image-640655858.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8orKJoUbkcsK4B4N7rB8ssibBz9LOOAGRL6YfKy45U9mqk6Qnd2FWp9iYKVPVLSgKjjQCbtTYqgauVhtMJidjbFy_lWkNyyISp9wSR9RgxEnR0XfK2pjboXEYwOX3HVs07nwHRuGTL-h/s640/blogger-image--1689324373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8orKJoUbkcsK4B4N7rB8ssibBz9LOOAGRL6YfKy45U9mqk6Qnd2FWp9iYKVPVLSgKjjQCbtTYqgauVhtMJidjbFy_lWkNyyISp9wSR9RgxEnR0XfK2pjboXEYwOX3HVs07nwHRuGTL-h/s640/blogger-image--1689324373.jpg"></a></div>Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-16790315406358632382012-12-10T04:00:00.001-08:002012-12-10T04:48:23.842-08:00Knitted Mini StockingI couldn't find a good mini stocking pattern, so I wrote my own. I didn't like how most were kind of stubby. I wanted mine to look like an old-fashioned stocking...more like a sock. I hope it works up well. I don't write a lot of patterns. I adapted it from a sock pattern. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAu-6ho-wbwKefRYtDMOfKH5RDTgSFq3nAi6VPayI0ZZfMOYjw3Ny5hOKdTRyz54O0ILlK46iLVClwGfz39sYx7jW1B5BbirGjwvCm3HdybmMlzcP7kug9WCQa02D4ViPtCMr97_6tvFB/s1600/mini+stocking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAu-6ho-wbwKefRYtDMOfKH5RDTgSFq3nAi6VPayI0ZZfMOYjw3Ny5hOKdTRyz54O0ILlK46iLVClwGfz39sYx7jW1B5BbirGjwvCm3HdybmMlzcP7kug9WCQa02D4ViPtCMr97_6tvFB/s320/mini+stocking.jpg" width="240" /></a></div>
Double-Pointed Needles - Size 9
<br />
Red Heart Super Saver Yarn
<br />
<br />
ssk (slip, slip, knit) Slip next 2 sts as if to knit, one at a time, to right needle; insert left needle into fronts of these 2 sts and knit them tog - 1 st decreased.
<br />
<br />
NOTES:
<br />
1. Socks are worked in rnds from top down on double-pointed needles.
<br />
2. Heel is turned (shaped) by working short rows.
<br />
3. Length of foot can be worked to any desired length.
<br />
SOCK
With A, cast on 32 sts. Divide sts onto 4 needles. Place marker for beg of rnd. Join by working the first st on left hand needle with the working yarn from the right hand needle, being careful not to twist sts.<br />
Rnd 1: Knit
<br />
Rnd 2: Purl
Rep last 2 rnds 11 times, then change to B and Rep Rnd 1 once more. Work in stocking stitch for next 24 rnds. On last rnd, work only first 24 stitches. This will assure seam aligns with the middle of the heel when laid flat.
<br />
<br />
Heel Flap
Note: Heel is worked back and forth in rows over 16 sts, on 2 needles only. The rem 16 sts, on the other 2 needles, are for the instep (top of foot), and will be worked again after the heel is complete. Remove beg of rnd marker. If desired, sl instep sts onto a holder for now.
<br />
Row 1: Sl 1 as if to purl, k15, turn.
<br />
Row 2: Sl 1 as if to purl, p15, turn.
<br />
Rows 3-10: Rep last 2 rows 4 times, then rep Row 1 once more.
<br />
<br />
Turn Heel
Note: To turn (shape) the heel, short rows are worked over a portion of the sts in a row. To work short rows, the instructions will tell you to turn before you reach the end of the row, when you turn, leave the rem sts unworked.
<br />
Row 1: P8, p2tog, p1, turn.
<br />
Row 2: Sl 1 as if to purl, k1, ssk, k1, turn.
<br />
Row 3: Sl 1 as if to purl, p to 1 st before the gap created by sl st on last rnd, p2tog, p1, turn.
<br />
Row 4: Sl 1 as if to purl, k to 1 st before the gap created by sl st on last rnd, ssk, k1, turn.
<br />
Rep Rows 3 and 4 until all sts have been worked, end with RS row - there are now 8 sts for the heel. Note: On the last 2 rows there will be no heel stitch to work after the p2tog or ssk.
<br />
Next Rnd (RS): K across heel sts; with same needle, pick up and k7 sts along side of heel flap; with needles 2 and 3, work in St st as established across 16 top of foot (instep) sts; with needle 4, pick up and k7 sts along other side of heel flap and with same the needle k across 4 of the heel sts - 38 sts at the end of this rnd. Place marker for new beg of rnd.
<br />
<br />
Gusset
<br />
Rnd 1: Knit.
<br />
Rnd 2: K to last 3 sts on first needle, k2tog, k1; on 2nd and 3rd needles, work in St st as established; on 4th needle, k1, ssk, k to end - 36 sts at the end of this rnd.
Rep last rnd until 28 sts rem. Rearrange needles so there are 7 stitches on each needle. <br />
<br />
Foot
<br />
Work in St st until foot measures about 2 in. less than desired total foot length, about 10 rows. Change to A.
<br />
<br />
Shape Toe
<br />
Next Rnd: *K to last 2 sts on first needle, k2tog; rep from * on each needle around - 24 sts at the end of this rnd.
<br />
Next Rnd: Knit.
Rep last 2 rnds until 2 sts rem on each needle. Cut yarn, leaving 6 in. (15 cm) tail. Thread tail through rem sts. Pull gently to close opening. Knot to secure. Fasten off.
<br />
<br />
FINISHING
Weave in ends.
<br />
<br />
ABBREVIATIONS / REFERENCES
beg = begin(s)(ning) k = knit
k2tog = knit 2 together p = purl
p2tog = purl 2 together rem = remain(s)(ing)
rep = repeat(s)(ing) rnd(s) = round(s)
RS = right side sl = slip
St st = Stockinette stitch st(s) = stitch(es)
tog = together
Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-35173130125703089252012-06-15T14:52:00.001-07:002012-06-15T15:05:56.061-07:00Almond Milk Ice CreamI recently tried almond milk for the first time. It tastes good, but I'm just not a big "any kind of milk" drinker...cow, almond, coconut or soy. So I decided to try making it into ice cream. It actually freezes faster than cow's milk. Here's my recipe:
3/4 cup almond milk
1/2 cup sugar
2 cups(1 pint) heavy cream
3/4 tablespoon vanilla extract
Mix milk and sugar until the sugar is dissolved, then add remaining ingredients. Pour into ice cream maker and mix for 20 min. Transfer to freezer safe container and freeze until desired consistency.
I plan on serving this over grilled pineapple with a drizzle of Nutella on top for a sweet Father's Day treat.Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-76160412191229609102012-02-23T13:49:00.006-08:002012-02-23T14:10:00.835-08:00Bean SoupI bought a package of Goya beans and it had this recipe on the bag (or something like it):<br /><br />6 cups of water<br />1 package Goya ham flavor<br />1 package (1 lb.) of Goya 16 Bean Soup Mix<br />1 medium onion<br />2 stalks of chopped celery<br />1 chopped carrot<br />1 bay leaf<br />salt and pepper<br /><br />My husband is a vegetarian, so I substituted the ham flavor for 2 vegetable buillion cubes and threw it in the crockpot for a few hours. When I went to check on it, it had soaked up a lot of water and needed some flavor, so I added:<br /><br />1 cup of water<br />1 more buillion cube<br />1 tsp chili powder<br />1 tsp garlic powder<br />1 tsp Tabasco<br /><br />It was better, but still lacked something, so I added some crumbled spicy vegetarian sausage. Much better, but I think next time I will add some chopped kale just before serving it.Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-4409490531162076552011-07-25T14:51:00.000-07:002011-07-25T15:06:20.265-07:00Ranch Potato Chips<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTpvVd0FGDxFBJfbsPpfMTSXlMwZamFO9nJjWWuIO83WChiscLPzAB6cwZat5V2sPQgeHrhSSaQvamZQuYTYaNpWMkx8eyTLm2BGx01UOSMr8HTEs1WZFfOSBWlJ4G5uKVEKM9I3eq344/s1600/006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTpvVd0FGDxFBJfbsPpfMTSXlMwZamFO9nJjWWuIO83WChiscLPzAB6cwZat5V2sPQgeHrhSSaQvamZQuYTYaNpWMkx8eyTLm2BGx01UOSMr8HTEs1WZFfOSBWlJ4G5uKVEKM9I3eq344/s320/006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5633414712708251970" /></a><br />I've been making homemade potato chips for a few years now. There are a few things I have discovered in that time:<br /><br />1) You must use fresh potatoes. They slice much nicer and make better chips.<br />2) Slice the potatoes on a mandolin (the slicer, not the instrument). It slices them evenly and thin enough to be crunchy.<br />3) Soak the potatoes in vinegar water for at least 15 minutes. It takes out some of the starchiness. Also, rinse the potatoes several times before throwing them in the fryer.<br />4) Once the potatoes start to crisp up, stir them continuously. It will help them to brown evenly.<br /><br />So...last week I got a super good batch of chips and a thought occurred to me...<br />WHAT if I sprinkled the chips with the contents of a packet of Hidden Valley Ranch Salad and Seasoning Mix? <br /><br />Brilliant! Yay, me!<br />Try it.Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-5028483248185170002011-07-17T05:47:00.000-07:002013-05-22T12:51:01.063-07:00SalsaI thought I would share a recipe for salsa. It originated in my husband's family, but I have altered it over the years. I'm not big on measurements so you will have to decide exactly how much of the jalapeno, onion, cilantro and lime you would like to use. If you are unable to judge this then find another recipe. :)<br />
<br />
Dump all of these ingredients into a bowl, then mix it up.<br />
1 lg can Rotel (see notes)<br />
1 sm can chopped olives<br />
1/2 sm onion, chopped<br />
1 clove garlic, finely chopped<br />
1/2 lime, juiced<br />
Handful of cilantro, chopped<br />
salt to taste<br />
<br />
Notes:<br />
*I cook the jalapeno in water in the microwave for 1 minute just to soften it a bit. Then cut it in half and seed it. <br />
*Sometimes I will drain the tomatoes a bit, depending upon how much liquid is in it.Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-58862879440399577622011-05-19T13:40:00.000-07:002011-05-19T14:08:30.385-07:00Mediterranean Tuna Quinoa Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7r-d7MSnoK4wLxFtzfHCMmMPbtW8zUMv8H5dnyzePvNa35mjnz_UMvkmmqBPg1kvleOC6KugawUP-2s1VTRaWM-4Odb3nrUeyf5w2Uaa6L3wix1qbH8blbTmYlk7IlEQlK05IFOvUXD85/s1600/001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7r-d7MSnoK4wLxFtzfHCMmMPbtW8zUMv8H5dnyzePvNa35mjnz_UMvkmmqBPg1kvleOC6KugawUP-2s1VTRaWM-4Odb3nrUeyf5w2Uaa6L3wix1qbH8blbTmYlk7IlEQlK05IFOvUXD85/s320/001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5608536872247418418" /></a><br />Every once in awhile my brain thinks up a really yummy recipe. Watching all of those cooking shows on Food Network must pay off. Hubby is on his health kick again, so I'm trying to think up things that will help him meet his goals. I bought a box of Golden Jewel Blend grains at Wegmans. It is "a blend of Israeli Couscous, Tri-colored Orzo Pasta Split Baby Garbanzo Beans and Red Quinoa." I only ever go to Wegmans for specialty foods that I can't get at Walmart, cuz let's face it, we are all on a budget. I was trying to think of a recipe that would use this. My favorite Food Network chef is Giada DeLaurentiis. I love how she keeps recipes really light and simple. I used her as my inspiration for the following recipe. I hope you can follow it. I'm by no means a recipe writer.<br /><br />1 pkg Wegmans Golden Jewel Blend grains, or 3 cooked cups of your favorite grain.<br />1/4 c. chopped roasted red pepper<br />3 tsp. capers<br />2 cans tuna in water<br /><br />Viniagrette<br />1/4 c. lemon juice<br />1/4 c. extra virgin olive oil<br />1/2 tsp. fresh Italian parsley<br />black pepper and salt to taste<br /><br />1. Bring 2 cups water and contents of package to a boil in a medium saucepan. Reduce heat to low.<br />2. Add roasted red pepper and capers. Cover tightly. <br />3. Simmer 12 minutes. Remove from heat and let stand covered, 2-3 minutes.<br />4. Prepare viniagrette.<br />5. Add tuna and viniagrette to grains. Season to taste.<br />6. Serve over a bed of fresh spinach.<br /><br />I liked this recipe lukewarm, but you can also eat it hot and maybe cold. Didn't get that far yet. ;)Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-64515996733859428482011-01-31T04:52:00.000-08:002011-01-31T05:11:17.859-08:00Vegetarian EnchiladasRound about last Easter, my husband decided he wanted to be a vegetarian. This from a guy who previously obsessed over cooking the perfect steak and finding the best BBQ spot. I was hoping this phase would pass quickly but, here we are in January and he still eats vegetarian. He has loosened up a little. Mainly he doesn't want other meat-eating men to make fun of him, so he'll eat meat in large manly gatherings. I think it's just an excuse for him to enjoy a big, juicy steak though.<br />Last night I attempted to make the vegetarian version of a meal I used to make with meat...enchiladas. It turned out pretty well. I started by defrosting vegetarian ground meat aka the stuff they sweep off the floor at the mushroom farm. I cooked it in a pot with 3/4 cup of water and a packet of Ortega Taco Seasoning which I'm not sure is 100% vegetarian, but what hubby doesn't know won't hurt him. I put a scoop of the "meat" on a flour tortilla with some cheddar cheese and refried beans. The beans were actually vegetarian cuz it said it on the can. You would think all beans are vegetarian, but apparently not. Actually I think they usually make refried beans with lard or something gross like that. Anyway, I rolled up the tortillas and put them in a casserole dish that had a little salsa on the bottom to keep they from sticking. I used Great Value medium salsa cuz that's the way we roll in our house, but it you are a real gourmet and prefer something better, you can use that. It would probably actually be good with a brand that had chunks of black bean and corn in it, if such a salsa exists. <br />After I tranferred all of the enchiladas to the dish I topped it with more salsa, some more refried beans and a little of the remaining meat. Lastly I topped it with cheddar cheese.<br />I cooked the enchiladas at 375 degrees for about 20 minutes.<br />These enchiladas were extremely eatable. There were a few instances where you could taste the spongey "meat" but I could actually eat these and enjoy them. I will definitely make these again.Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-76330469571047796152010-05-12T05:11:00.000-07:002010-05-12T05:31:00.917-07:00Stuffed shellsI hate wasting food, so I'm always looking for ways to use up leftovers. On Mother's Day I grilled some yummy pizzas. One was shrimp, sweet corn and roasted red pepper, and the other was mushroom, spinach and red onion. They were very good, the problem was that I had veggies leftover because I had to buy a big bag of spinach and a whole package of mushrooms, but I only needed a handful of each for my pizza. I started thinking how I could use the leftovers and decided to incorporate them into the stuffed shells I was making for dinner last night. Here's my "recipe":<br /><br />1/4 large onion<br />1 clove garlic<br />handful of spinach<br />handful of mushrooms<br />1/2 roasted red pepper<br />palmful of Parmesan cheese<br />handful of mozzarella cheese, plus more for topping<br />pinch of black pepper<br />1/2 lb ricotta cheese<br />salt to taste<br />1 egg<br />12 large shells, cooked al dente<br />marinara sauce<br /><br />Throw veggies in food processor and chop until small. Mix in cheeses and beaten egg. Spoon filling into shells. Spoon marinara into the bottom of a baking dish. Place shells in dish. Spoon more marinara on top of shells. Top with mozzarella. Bake at 375 degrees for 25-30 minutes or until sauce bubbles.<br /><br />DISCLAIMER: If you are thrown off by my obscure measurements or undetailed recipe, then you probably shouldn't try making this dish and should just order a pizza.<br /><br />Enjoy!Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com1tag:blogger.com,1999:blog-8868601559332326632.post-85257039342055874462009-11-10T12:21:00.000-08:002009-11-10T13:02:33.926-08:00Lip BalmWe are entering the time of year when the air is so dry your feel like you could power a Smart car with all of the static electricity that has built up in your hair, and your skin is so dry you feel like you could easily be added to trail mix and no one would notice. Last year I discovered that you can make your own lip balm right in your kitchen. It is really easy and makes a lot. Once you have the ingredients, you can make enough lip balm to last a lifetime. Last year I used it every night before going to bed and every morning when I woke up and I doubt I had chapped lips one time. You see, as with everything else that is mass produced, the makers of lip balm add fragrances and fillers that dilute the ingredients that your lips need to stay hydrated. The lip balm recipe that I am about to share is the real deal. So here it is:<br /><br />2 Tbsp. petroleum jelly (Vaseline)<br />1 tsp. beeswax (I bought mine by the ounce at a health food store or in the candlemaking section of the craft store.)<br /><br />1) Melt the beeswax and petroleum jelly in a double boiler over low heat. I use a small saucepan with about an inch of boiling water in it, with a small mixing bowl on top (see picture*). <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPNIc4rS48SSUnFH-nhsftT4OaPiHSaSahAgK0sZz5VDIBITXb541lo8IqzibfcZDMCkCeN4OxTmu-eWy6FOamJhhve5M7Q6-K3sAOk3qwBHEg-w_3b0QA_d0GQrfDwNi2FsjRMezPguF/s1600-h/101.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPNIc4rS48SSUnFH-nhsftT4OaPiHSaSahAgK0sZz5VDIBITXb541lo8IqzibfcZDMCkCeN4OxTmu-eWy6FOamJhhve5M7Q6-K3sAOk3qwBHEg-w_3b0QA_d0GQrfDwNi2FsjRMezPguF/s320/101.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5402576269039335970" /></a><br />2) Mix ingredients thoroughly with a toothpick. At this point you can add several ingredients to enhance your lip balm. Here are a few examples:<br />*Essential oils: I like peppermint oil. It makes your lips tingly. Essentials oils can be found at most health food stores (Whole Foods Market).<br />*Color: You can add a little slice of your lipstick if you want your lip balm <br />to be colored, but don't expect to be able to notice it on your lips.<br />*Other stuff I can't categorize: I use a few drops of Vitamin E oil and Aloe Oil because they are supposed to be good for your skin. I don't know if it's true.<br />3) Pour your lip balm into containers. I found little containers at the craft store that are supposed to be used to hold leftover acrylic paint. They fit about 1 oz. I used 4. Make sure they are clean. I put them in boiling water for a few minutes before I fill them. <br /><br />Yep, that's it. Pretty much it's just melting stuff. Hopefully this will be the year you don't suffer from chapped lips. If it is, you can thank me. :)<br /><br />*Ignore the stained cooktop and old pot. I told you I was no Martha Stewart.Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com1tag:blogger.com,1999:blog-8868601559332326632.post-35249854897752805492009-10-28T05:53:00.000-07:002009-10-28T06:36:25.135-07:00Cinnamon Sugar Donuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0EqHgLOT2jdG_WNu486eKG237SmD0t3XQq903q12pc2CDSg9IM2LV1t7CMtGHyv2vp6NmN9vzDN8kScTKonpgpPINi9p_2ezCYSJW0gInyYVvhs-LYQhsHUTiaqBVKncnBFaCDCG3JwU/s1600-h/021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0EqHgLOT2jdG_WNu486eKG237SmD0t3XQq903q12pc2CDSg9IM2LV1t7CMtGHyv2vp6NmN9vzDN8kScTKonpgpPINi9p_2ezCYSJW0gInyYVvhs-LYQhsHUTiaqBVKncnBFaCDCG3JwU/s320/021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5397641266121807586" /></a><br /> My daughter just loves to cook. Of course she likes to bake cookies, pies and cakes, but she'll help with just about any task I give her. I jokingly call her my sous chef. One project she is especially fond of is making donuts. I'm not especially fond of mixing up a bowl of dough, so I thought it was just brilliant when my husband told me that his Pap used to make donuts using refrigerated biscuit dough. That's pure genius! You get yummy, "homemade" donuts and you don't even have to slave away in the kitchen. Here's how you do it:<br /><br />Ingredients:<br /><br />1 tube refrigerated homestyle biscuit dough (Don't get fancy on me, you just need the cheap stuff)<br />1/4 c. sugar<br />1 T cinnamon<br />enough shortening or oil to fill a small saucepan up about 1 in. <br />itty, bitty cookie cutter (This may require a trip to a specialty store. We use a little heart)<br /><br />Directions:<br />1) Heat shortening or oil in a small saucepan over medium heat.<br />2) While oil is heating, use cookie cutter to cut out a hole in the center of each biscuit. Save the middles. They can be used to make donut holes. My kids actually fight over the donut holes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99mqMisIPSTV4YwoicCjq0rVwOys-ETspRU81qs13PnrMH5HIiPTpbMbJORoqzZI-hEInhA0EB7drGn_rGGBX_wPNiVObmAfRIR6b-53LLdIepSoz9lrkB1gky11jcPYQwX4PMUZBlfrN/s1600-h/010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99mqMisIPSTV4YwoicCjq0rVwOys-ETspRU81qs13PnrMH5HIiPTpbMbJORoqzZI-hEInhA0EB7drGn_rGGBX_wPNiVObmAfRIR6b-53LLdIepSoz9lrkB1gky11jcPYQwX4PMUZBlfrN/s320/010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5397642493156765042" /></a>3) Mix cinnamon and sugar in a small bowl.<br />4) When a drop of water sizzles in the oil, then it is ready. Toss in your donuts. I usually fry the donut holes first. They need to be constantly turned so they turn a golden brown on all sides. The other donuts will need to be flipped after the first side has turned a golden brown.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-h1Tn_1jFvJZ1DKt2ByC_XKf9KNxJIr9OYsFMSNJyWsmxvaHEU_eCHW4vA2CMoAphDO7X8Po4HMYLbqpt5f4gTzlqIrlOhon4rs5oUyjLKjFSPSwmqTJoeCIfICmHstTjWs8o9YUyFRH/s1600-h/018.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-h1Tn_1jFvJZ1DKt2ByC_XKf9KNxJIr9OYsFMSNJyWsmxvaHEU_eCHW4vA2CMoAphDO7X8Po4HMYLbqpt5f4gTzlqIrlOhon4rs5oUyjLKjFSPSwmqTJoeCIfICmHstTjWs8o9YUyFRH/s320/018.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5397641872358095394" /></a><br />5) Remove donuts from the oil and allow some of the excess oil to drain on a paper towel.<br />6) Toss donuts in the cinnamon-sugar mixture. Use a spoon to make sure all sides are coated.<br /><br /> Sometimes we'll get fancy and, instead of coating them in cinnamon-sugar, we'll put icing on then and then add sprinkles. One time I mixed the seeds from a vanilla bean with sugar and made vanilla-sugar donuts. Be creative and have fun!Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-45204467752787626042009-10-18T12:04:00.000-07:002009-10-18T12:38:28.208-07:00Turkey StockMy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">in laws</span> were visiting this weekend. I usually cook one meal for us to eat together. The other night we usually go out to eat. With a picky father-in-law and finicky kids, it is always a challenge to think of a meal that everyone will enjoy. This time I decided to roast a turkey breast.<br />Well, it turns out that the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">in laws</span> left early this morning, so they missed my dinner. I figured since I had already bought the turkey, I would roast it anyway. It turned out very good. The leftover meat will inevitably become a turkey pot pie, but I'm still left with a carcass. Most people would toss it in the garbage, but since I am incredibly cheap, I like to take it one step further. Tomorrow I will submerse that bad boy in pot of water and turn it into turkey noodle soup. It's really not that hard. You just need to put the carcass in water until it is covered, then simmer it (covered) on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">stove top</span> for about an hour. I usually strain out all the crap that comes off of the turkey, then put the broth back into the pot with celery, onions, carrots, garlic and a few chicken <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">bouillon</span> cubes. Pick off all of the loose turkey meat from the carcass and throw that into the pot, too. After the vegetables are tender I add a few handfuls of noodles, then boil (uncovered) until the noodles are done. My kids love homemade soup. It will last them for days. If you leave out the noodles, you can even freeze the soup to use when someone comes down with a cold. Nothing like a nice bowl of homemade soup when you are sick.Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-92079567220807922052009-10-14T10:20:00.000-07:002009-10-28T06:45:01.378-07:00GravyFor a short time, after moving to Cleveland, we lived with my Grandmother on her farm. She's a good cook. She makes a lot of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">home style</span> cuisine. The kind of stuff you would expect from someone in their eighties...roast, pork chops, soups, etc. She also makes some traditional Ukrainian food...borscht (Google it, if you don't know), <span class="blsp-spelling-error" id="SPELLING_ERROR_1">perogies</span>, and cabbage rolls. One of the most important things I learned from her is how to make gravy. What most people don't realize is that gravy is easy to make. I guarantee once you learn how to make it you won't ever want to buy the canned stuff again.<br /><div><div><div><div>Basically gravy is just butter, flour, broth and seasoning. Here's a basic recipe: </div><div>2 T. butter</div><div>2 T. flour</div><div>1 cup broth </div><div>salt and pepper to taste<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fSaOlbe3BhmGp4k7-pj72CXtWEu3hFhuubook1_zY5C1Yu3nvKSewtLWJG6hyphenhyphen1bl115Xvuv0rOszSWJetYkXiByJQLPLKI43QpU1okUkVDlHDG16AqIEN2PA1hRsrzFW2y6e7ezdk-mE/s1600-h/001.JPG"><img id="BLOGGER_PHOTO_ID_5392564160329713810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fSaOlbe3BhmGp4k7-pj72CXtWEu3hFhuubook1_zY5C1Yu3nvKSewtLWJG6hyphenhyphen1bl115Xvuv0rOszSWJetYkXiByJQLPLKI43QpU1okUkVDlHDG16AqIEN2PA1hRsrzFW2y6e7ezdk-mE/s200/001.JPG" border="0" /></a>All you do is melt the butter over medium heat, add the flour and simmer for a minute or so (see pic), then whisk in the broth. Let everything simmer until it thickens, stirring <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">occasionally</span>. Then add salt and pepper to taste. That's it. The end result...gravy that you will want to drink by the gallon.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38aQkWrTq5DkIAhCtnz7-rLuJh5VS4LPaqWIcf5Y60or97hAzytjSRThvAajQ0aNlIZhAad9cG8XLtoRLNyPbnh6ADTacAGVwtZudEx9K_lnnyQ2dYvlpZ4HAaDJgkdjcn7NpV5prNVYS/s1600-h/005.JPG"><img id="BLOGGER_PHOTO_ID_5392568994995562594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38aQkWrTq5DkIAhCtnz7-rLuJh5VS4LPaqWIcf5Y60or97hAzytjSRThvAajQ0aNlIZhAad9cG8XLtoRLNyPbnh6ADTacAGVwtZudEx9K_lnnyQ2dYvlpZ4HAaDJgkdjcn7NpV5prNVYS/s200/005.JPG" border="0" /></a></div>For dinner we had Beef <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Stroganoff</span>. I put stew meat and a can of beef broth in the crock pot in the morning, so that it had all day to simmer. At dinnertime I sauteed mushrooms and onions in butter, then added the flour. After it simmered for a minute, I added the strained broth from the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">crockpot</span>. I also added some additional broth because I tripled the above recipe. Lastly, I threw in the meat from the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">crockpot</span>. Voila! I served it over noodles with a dollop of sour cream.<br /><div>Some days, when I feel really motivated, I will make my own broth to use. But that's another post.</div><br /><div></div><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><div></div></div></div></div>Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com0tag:blogger.com,1999:blog-8868601559332326632.post-11310643455838057212009-10-14T09:07:00.000-07:002009-10-14T11:07:09.795-07:00Introduction<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88Q4ShcjsCno-KZLjS8DGMXs7Q2NYZqoCP55wmfS5-aN3vm727dYq9eKGpXv9JsXkAB6qOxMJICY9CxCwh4K-t58HVZQXcL_UsCK4qF5TO9VXOvNYUeG5WKAQvH2b1k1qgb_mUK5aAh3w/s1600-h/me.jpg"><img id="BLOGGER_PHOTO_ID_5392503802646745266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 236px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88Q4ShcjsCno-KZLjS8DGMXs7Q2NYZqoCP55wmfS5-aN3vm727dYq9eKGpXv9JsXkAB6qOxMJICY9CxCwh4K-t58HVZQXcL_UsCK4qF5TO9VXOvNYUeG5WKAQvH2b1k1qgb_mUK5aAh3w/s320/me.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7bg7dWX0rDYX1E_-iZNaXz8QmhqDbeDdznRHaGKjfPPOff5JNQJryzIgJ4vHm0FWbPHzvGT_Wp3NCap2-Dk9NX5WFfQQTaECp57NnXT2X_0F2hbDi8SmrblNgEMUy6qIOjFcxeQKZ-TU/s1600-h/011+nudie.jpg"></a><br /><br /><div>First an introduction: I'm a 34 year-old mother of two who lives in Louisville, but grew up in Pittsburgh. Thus the name "Hey <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Yinz</span>! Make this..." I can be found on Twitter offering up my opinions on any number of issues, most of which I know nothing about. I decided to create a blog when I realized that PEOPLE CANNOT DO SHIT FOR THEMSELVES ANYMORE! No one gardens, cooks, sews, knits, crochets, fixes things, etc. Basically, people shop and eat. So, being a helpful person, I asked myself, "What the hell can I do about this?" The resulting answer...help people be more useful. </div><br /><br /><div>So you may be asking yourself, "What are this <span class="blsp-spelling-error" id="SPELLING_ERROR_1">broad's</span> qualifications?" Well, I don't really have any. I consider myself to be a Jack (or Jill, if you're like that) of all trades, master of none. I went to school to teach art, but have stayed home to take care of my kids for the past 5 or so years. During that time I have experimented with cooking, sewing, crafting, gardening, and just about anything you can think of (Not THAT!!). I guess it runs in the genes. My grandmother came from Ukraine. She knows how to make everything. For her it was kind of a necessity. She and my grandfather came to America after WWII and bought a farm in rural OH. My Dad was the oldest of 4. He grew up helping around the farm. He will try just about anything. I've seen him cut down trees, build an addition on the house, fix a car, etc. He's 63 years old and still going strong. My Mom is another story...although she does not appear to be extremely domestic, there was a time when she would sew us play shorts, make crafts and she always had dinner prepared when my Dad came home from work at 5:00. Her catch phrase is "Bite me!" so you can see where I got my personality. </div><br /><br /><div>In my blog I will be offering up little pieces of wisdom that I have learned over the years. I do not claim to offer the absolute correct way of doing some of the things that I will demonstrating, so if you want to learn things the right way, go watch Food Network or Martha Stewart. </div><br /><br /><div>I'll end by offering this advice: Get off your lazy ass and learn how to do something useful, because the economy sucks right now and you might just need to know some of this stuff in the event we are all left penniless. </div><br /><br /><div></div><br /><br /><div></div></div>Evehttp://www.blogger.com/profile/09527242133791111648noreply@blogger.com1