Blackberry Cobbler

Ingredients

• 1 stick Butter
• 1-1/4 cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

 Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Sausage, Potatoes and Onion Roast

Ingredients:

1 pkg. Hillshire Farm® Turkey Smoked Sausage
6 cups red new potatoes, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 red bell pepper, cut into 1 inch-chunks
1 large onion, sliced
2 garlic cloves, minced
1/4 cup reduced sodium chicken broth
1 tablespoon olive oil
1 teaspoon dried rosemary leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper

Directions:

1. Preheat oven to 400° F. Cut sausage in 1/4” slices; set aside.
2. Place potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp-tender. Drain potatoes.
3. Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a 12x8-inch baking dish; mix lightly.
4. Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender.
Note: For crispier potatoes, bake 10-15 minutes longer.

Helpful Uses For Vicks Vaporub

1. De-congest your chest:

The most common use of vicks is to de-congest your chest and throat area. When applied to the upper chest, it provides excellent relief of cough and congestion symptoms.

2. On you feet for cough relief:

Applying vicks to your feet provides nighttime coughing. Generously rub vaporub all over your feet and cover them with socks.

3. Achy breaky muscles: 

Vicks relieves sore, overworked muscles. It increases circulation and provides almost instant aid. Use a generous portion and apply it all over the aching area.

4. Get rid of your nasty nail fungus:  

 Rub vicks on your toenails if you suspect you have a fungus

5. Headaches cure:

Rub a small amount of vicks on your temple and forehead to help relieve headaches.
 



 

47 Uses For Coconut Oil

1. Take a spoonfull when you need an energy boost
2. Keep a little container in your purse for lip moisturizer
3. Add a spoonfull to your dog or cats food. Coconut oil is great for your pets 
4. Use a tiny dab on your underarm for a natural deodorant 
5. Use coconut oil instead of shaving cream 
6. Add to your bath water for a moisturizing soak
7. Use as make up remover
8. Use to help sooth chicken pox, shingles, or other rashes or skin irritations
9. Use it to treat athletes feet, ringwrom, or other fungal or yeast infections
10. Spread a thin layer on cuts or burns to speed up healing
11. take up to 5 spoonfulls per day for improved thyroid function
12. Use on the delicate tissue around your eyes to help prevent wrinkles and sagging 
13. Use on your babies diaper rash or cradle cap 
14. Use to help reduce visibility of stretch marks 
15. For nursing mothers, use coconut oil on your nipples to prevent cracking and irritations 
16. For nursing mothers, consuming coconut oil will help increase milk flow
17. Apply to bee stings or bug bites to sooth and heal the wound 
18. Women can use in the neither regions to relieve yeast infections, dryness, and discomfort
19. Take a spoonfull with each meal to improve digestion
20. If you're prone to nose bleeds, coat the inside of your nostrils with coconut oil regularly 
21. Helps sooth and heal hemorrhoids 
22. Take to help reduce or eliminate migraines 
23. Use to help detox the body during cleansing or fasting
24. Got gum in your hair? use coconut oil to remove without cutting your hair
25. Use in place of WD-40
26. Use as a personal lubricant (NOT SAFE WITH LATEX)
27. Take a spoonfull to help with heartburn, reflux or indigestion
28. Use on cracked or rough heals to help sooth them out
29. Massage into your nails and cuticles to help strengthen them 
30. Take a couple spoonfulls every day to help overall immune functions
31. Massage into tired, achy or sore muscles
32. Use to treat lice
33. Use on warts and/or moles 
34. Use on new tattoos to help healing 
35. Take a spoonfull about 20 minutes before a meal to help curb your appetite 
36. Help treat thrush
37. Helps with bladder infections and symptoms 
38. Helps smooth wrinkles and shrink pores
39. Helps with yeast infections (both internal and external) 
40. Use on pimples and acne 
41. Use to sooth sore throats (let a little dissolve in your mouth and slowly run down your throat)
42. Some recommend coconut oil for patients with ADHD and autism 
43. Use to help with ear infections. Put a few drops into your ear at the first sign of an infection 
44. Help soften kidney stones to help them pass easier 
45. Use a dab in a canker sore to help sooth the pain and speed up healing 
46. Feed to your dog to help improve doggie breath 
47. Massage into fingernails to sooth and prevent hangnails and ingrown nails 

Homemade Coffe Creamer

For each flavor of creamer, you start off with the same basic ‘base’ recipe.

Base Recipe:
14 oz sweetened condensed milk
1 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

 Possible Flavor Combinations:
French Vanilla Creamer

• 2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer

• 2 teaspoons vanilla bean paste

Chocolate

• 2-3 tablespoons chocolate syrup

Chocolate Almond

• 1 tablespoon cocoa powder + 1 teaspoon almond extract

Strudel

• 1 tablespoon cinnamon + 1 teaspoon vanilla extract + 1 teaspoon almond extract

Vanilla Caramel

• 2 tablespoons caramel ice cream topping + 2 teaspoons vanilla extract

Chocolate Raspberry

• 2 teaspoons cocoa powder + 2 tablespoons raspberry syrup

Coconut

• 2 teaspoons coconut extract

Chocolate / Caramel / Coconut

• 2 teaspoons coconut extract + 2 tablespoons chocolate syrup + 2 tablespoons caramel ice cream topping

Peppermint Patty

• 2 tablespoons chocolate syrup + 1 teaspoon peppermint extract

Cinnamon Vanilla

• 2 teaspoons cinnamon + 2 teaspoons vanilla extract

Honey Vanilla

• 1/4 cup honey + 2 teaspoons vanilla extract

Almond Joy

• 1-2 teaspoons coconut extract + 1 teaspoon almond extract + 2 tablespoons chocolate syrup

Chocolate Orange

• 2 tablespoons chocolate syrup + 1-2 teaspoons orange extract

Hazelnut

• 2 teaspoons hazelnut extract

Chocolate Hazelnut

• 2 tablespoons chocolate syrup + 2 teaspoons hazelnut extract

Cinnamon Cake

• 2 teaspoons cinnamon + 2 teaspoons vanilla extract

Salted Caramel

• 2-3 tablespoons caramel ice cream topping + 1/2 teaspoon salt

Toasted Almond

• 2 teaspoons almond extract

Sweet Cream

• Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
• 2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
• 1 teaspoon almond extract

Eggnog

• replace milk in base recipe with equal amount of heavy cream
• 1 teaspoons vanilla extract
• 2 teaspoons rum extract
• 1 teaspoon ground nutmeg

Pumpkin Spice

• 3 tablespoons pureed pumpkin
• 1 teaspoon pumpkin pie spice
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract

Irish Cream

• 2 tablespoons chocolate syrup
• 1 teaspoon instant coffee
• 1-2 teaspoons vanilla extract
• 1 teaspoon almond extract

V-Day Marshmallow Pops

Ingredients:
These Marshmallow Pops took under twenty minutes to make from start to finish and they turned out adorable! All you will need are: marshmallows, white chocolate, sprinkles (crushed graham cracker, coconut, etc.), popsicle sticks or paper straws and food coloring.

1. First cut a small slit in the top of the marshmallows to allow you to insert your straw. If you skip this step you just might mash your marshmallows!

2. Insert the straws or popsicle sticks and put them in the freezer for about 5-10 minutes. They do not take long to freeze and by doing this, the marshmallow is adhered more securely to the straw.

3. Meanwhile, melt the white chocolate in the microwave on medium heat and stir every 30 seconds. White chocolate seems to burn a lot easier than regular chocolate so watch it closely! Add your food coloring if desired.

4. Next up is the fun part: decorating! Dip the frozen marshmallows in the white chocolate. You will want to tap the excess white chocolate off. The frozen marshmallow will make the chocolate harden quickly so don’t wait too long before dipping them into the sprinkles.

Southern Fried Potatoes

Ingredients

• About 1/2 cup of vegetable or canola oil, bacon fat, butter, or any combination
• 2 pounds of russet potatoes (about 4 to 5), peeled and diced
• 1/2 cup of finely chopped onion
• Salt and pepper, to taste

Instructions

Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high. Add the potatoes and onion; season to taste with salt and pepper and toss to coat with oil. Cover skillet and steam cook for 10 minutes covered, before stirring. Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired.

Shelf Life of Food

Hoosier sugar cream pie

Ingredients

• For the Crust
• 1 recipe Easy Pie Crust
• 3 tablespoons whole milk

 

For the Filling

• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup dark brown sugar
• 1/2 teaspoon cinnamon (plus more for dusting)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 1 1/2 cups half and half
• 2 teaspoons vanilla extract

 Directions:

1. Adjust oven rack to center position and preheat oven to 375°F. Roll out crust. For a 9-inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute edges and brush pie shell with milk. Refrigerate crust while you prepare filling.
2. In a large bowl mix together flour, sugars, cinnamon, nutmeg and salt. Stir in heavy cream, half and half, and vanilla until well incorporated. Pour into prepared pie shell and bake for 35 to 45 minutes or until crust is golden brown and the center of the pie is set. Dust with additional cinnamon, if desired. Cool for about 15 to 20 minutes before slicing.

Spicy creole potatoes

Ingredients:

10-13 potatoes (cut into cubs)
water
1 Tbsp garlic salt
 creole seasoning (or less depending on how spicy you want it)
1 onion (chopped)
1 green bell pepper (chopped)
your choice of shredded cheese 

Directions:

1. Boil potatoes with the garlic salt, and creole seasoning
2. strain potatoes and return to the pot
3. do not mash the potatoes you want them in cubes
4. add onions, bell pepper, and your choice of shredded cheese (I like the mexican style shredded cheese but its up to you) 
5. stir in the cheese, onion, and bell pepper can serve

King Hawaiian baked ham & swiss sandwitches

 
These are really good

Ingredients

1 12 pack of King’s Hawaiian Original Rolls
1 lb. deli ham, shaved
1 lb. Swiss cheese, thinly sliced
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1 onion, chopped

Directions

1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.
2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).
3. In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.
4. Replace the tops of the rolls and spread the remaining onion mixture over top.
5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

Home-style chicken noodle soup

 

Ingredients:

1/2 of medium onion, chopped
1 bag of egg noodles (you can use either medium or wide)
2 cans of cooked chunk chicken breast, strained
1 can of sliced carrots, strained
Water
Chicken Bouillon cubes
Parsley Flakes

Directions:

1) In a large soup pot, saute onion in olive oil until translucent.
2) Fill pot 2/3 full with hot water and add bouillon cubes (use 3 or 4)- you could also use canned chicken broth.
3) Bring to a rolling boil and add bag of egg noodles.
4) Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5) Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes.
6) Sprinkle parsley flakes on top and serve!!! (Don't skip out on the parsley flakes- it really adds to the "home-style" look of the soup.

copy cat pretzels

 

Ingredients

• 3¾ cups all-purpose flour
• 1½ teaspoons table salt
• Rock Salt for Topping
• 1 teaspoons vegetable oil
• 1 teaspoon butter (melted)
• ¾ cup plus 1 tablespoons powdered sugar
• 1 tablespoon plus ½ teaspoon active dry yeast
• 1¼ cups + 2 tablespoons warm water

Instructions

1. Prepare yeast as instructed on the packet
2. - Add oil to the yeast and stir.
3. - In a separate bowl mix place powdered sugar, butter, flour and salt. Mix. Place yeast mixture into the dry ingredient bowl.
4. Flour a surface and knead the dough for about 10 minutes.
5. Place dough in a covered bowl ( I use plastic wrap) and let it rest for about an hour at 80 degrees. Dough should double in size.
6. Preheat oven at 425
7. Take dough and cut into 8 sections. And roll into a long rope.
8. Below is a video on how to make the pretzel shape.
9. Prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. ( It will give the pretzel that wonderful brown color).
10. Dip each pretzel into the bath.
11. Place pretzel on to parchment paper on top of a baking sheet.
12. Bake for about 10 minutes or until pretzel is brown.
13. Blush melted butter ( additional butter ) onto each and sprinkle salt on top.

Homemade Pedialyte

 

Recipe #1

1/2 cup hot water
3 1/2 cups water
1/2 teaspoon salt
2 1/2 tablespoons sugar
1 teaspoon Jello gelatin powder/mix, any flavor 

Instructions: Mix salt, sugar and Jello with hot water until dissolved. Stir into 3 1/2 cups of water and serve. Refrigerate up to 3 days.

Recipe #2

4 cups water
1/2 teaspoon baking soda
3 tablespoons sugar or honey (remember that babies can’t have honey until they’re at least 1 year old)
1/2 teaspoon salt
optional: 1/2 packet unsweetened Kool-Aid


Mix all ingredients together and serve. Refrigerate up to 3 days.

Recipe #3

2 quarts water
1 teaspoon baking soda
2 1/2 tablespoons sugar
1/2 teaspoon salt
1 cup  orange juice


Mix all ingredients together and serve. Refrigerate up to 3 days.

French bread pizza

 

Ingredients:

2 loaves of French Bread
 1 jar of pizza sauce
 Any toppings you would like to have on it
2 C  Mozzarella Cheese shredded

Directions:

Pre-heat oven to 500 degrees. Cut the french bread in half length wise, put the halves on a cookie sheet open faced, spread a 1/4 of the jar on each side.  Put on your favorite toppings, and top each half with 1/2 C cheese.  Prepare and bake two halves at time and repeat.  Bake for 5-7 minutes till the cheese is melted and slightly browned.  Cut into 2 inch wide strips and serve.

Tomato & sweet corn pulao

Ingredients:

Rice – 1 & 1/2 cup
Water – 3 cups
Oil – 2 tablespoons
Cloves – 4
Black pepper (whole) – 6
Cinnamon Stick – 3″ piece
Bay leaf (dried) – 1
Onion – 2 medium (finely chopped)
Tomatoes – 3 medium (grated)
Sweet Corn kernels - 3/4 cup
Salt – to taste
Red chilli powder – 1 teaspoon
Green Chillies – 2 (finley chopped)
Cumin seeds – 1 teaspoon
Garam masala – 1/2 teaspoon (optional)

 Directions:

1. Wash and soak rice for about half an hour.
2. Now grate tomatoes, Wash corn kernels and keep aside.
3. Take a pan which has a lid / cover. Heat oil in the pan, add cumin seeds and let them splutter. Now add, bay leaf, cinnamon stick, black pepper and cloves. Fry them for about a minute.
4. Add chopped green chillies followed by chopped onion keeping a little gap. Add a pinch of salt at this stage. Cook onion till they become translucent add grated tomato and cook for 5 minutes.
5. Now add rice, water, salt, red chilli powder and corn kernels. Cover the lid and let rice cook on medium flame for about 20 minutes. Keep stirring in between to make sure they do not stick at the bottom. After 15 minutes, check if the rice have cooked. The way to do that is, take one or two pieces of rice out and crush them using your finger, if its soft and mushy, it is done. But if it is even a little bit hard it’s not cooked right and you would have to give it some more time.

Magic cake

 

Ingredients:

• 4 eggs (separate yolks from whites) at room temperature
• 1 tsp vanilla extract
• 150 g (3/4 cup) sugar
• 125 g (1 stick) butter, melted
• 115 g (4 oz or 3/4 cup) of all purpose flour
• 500 ml (2 cups) milk lukewarm
• powdered sugar for dusting cake

Instructions:

1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
6. Sprinkle some powdered sugar after cake has cooled.

"Puke" Surprise

This is something my mom came up with when my siblings and I were younger, I know the name sounds gross but it is really good. I loved it as a child and now my kids love it and they get a kick out of the name.

Ingredients:

1 pound ground beef
2 boxes of mac & cheese
1 can of sweet peas drained

Directions:

1. Cook ground beef fully and drain excess fat
2. Cook mac & cheese as following the box directions
3. Drain noodles, mix in the cheese mix
4. Mix in the ground beef and drained peas

Homemade cheez-its

 

Ingredients:

8oz shredded cheddar cheese 

1 cup all-purpose flour

4 tbs unsalted butter, softened

1 tsp salt

3 - 4 tbs ice water

DIRECTIONS:

1. First, mix together the shredded cheese,  half of the salt and the softened butter.  Add in the flour and mix until the dough looks like little fluffy clumps. Then, with the mixer running begin adding the ice water and mix until a soft dough forms. (use as much ice water as you need for a dough to form).

2. Divide the dough in two, form each into a disk and wrap in plastic wrap. Refrigerate the dough for about 30 minutes. Then, roll the dough out on a floured surface into about an 1/8 inch thickness and using a fluted pastry cutter, cut the dough into about 1 inch squares.

3. Preheat your oven to 375 deg F and line your baking sheets with parchment paper. Transfer your little cheez-its onto the parchment paper, make a hole in the center of each with a toothpick, then sprinkle them with the rest of the salt. Bake for about 7 - 10 minutes (baking time will depend on your oven, just watch them carefully so they don't burn!), or until they have puffed up and the edges begin to brown. Let cool before eating. (They are best eaten right away, but you can store them in an airtight container).

Homemade play dough

 

Ingredients:

1 cup flour
1/2 cup salt
2 teaspoons cream of tarter
1 cup water
1 tablespoon cooking oil
few drops of food coloring

Directions:

1. Put everything in a pot and cook over medium heat, stirring constantly with a wooden spoon. You're looking for the dough to start separating from the sides of the pot.

2. remove from pot and let cool on wax paper for about 20 minutes, and enjoy.

Tater tot sloppy joe casserole

 

Ingredients:

1 lb ground beef
1 can of sloppy joe mix
1 can of corn, drained
1 (16 oz) bag of tater tots
1 cup grated cheddar cheese

Instructions:

1. Cook ground beef and crumble, drain off excess fat
2. Mix in sloppy joe mix and can of corn
3. Pour the meat mixture into a greased 9x13 baking dish
4. Evenly distribute cheese across the top of the meat mixture
5. Top with tater tots
6. Bake at 450 degrees for 20-30 minutes, or until tater tots are golden brown

Mocha Frappe

 

 

 

 

Ingredients:

• 1 cup strong brewed coffee
• 2 tablespoons sugar
• 1 tablespoon 2% reduced-fat milk
• 1 1/4 cups 2% reduced-fat milk

• 2 tablespoons chocolate syrup
• 3 tablespoons fat-free frozen whipped topping, thawed
• 1 teaspoon chocolate shavings

Preparation:

Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.

Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings. Serve immediately.

Magic Mouthwash: Remedy for Sore Throats and Mouth Sores

 Note: I am not a doctor, please ask your doctor first before letting your child gargle this.

Directions:

1 Part Milk of Magnesia (2 tsp – for her/his weight and age.)

1 Part Children’s Benedryl (2 tsp – for her/his weight and age.)

1 Part (or a little less) of water (1.5 tsp – to make it easier to stir and mix)


 Be careful with it and don’t swallow if you can help it. If you are going to swallow it, ask your doctor for the recommended dose for your child based on her/his age or weight.

Easy to make homemade tortillas

 

Ingredients:

        2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas
        5 tablespoons vegetable shortening
        3/4 teaspoon salt
        3/4 cup   very warm tap water

Instructions:

1. Combine flour and shortening in a large mixing bowl.  Work the shortening in with your fingers until completely incorporated.  Dissolve the salt in the water and pour about 2/3 cup of it over the dry ingredients.  Immediately work it in with a fork.  The dough will be in large clumps.  If all the dry ingredients haven't been dampened, add the rest of the liquid.  Scoop the dough onto your work surface and knead until smooth. 

2. Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.

 3. Heat an ungreased griddle over medium to medium-high heat.  On a lightly floured surface, roll out a portion of the dough into a 7-inch circle.  Flatten a ball of dough, flour it, then roll forward and back across it, rotating a sixth of a turn and roll forward and back again.  Continue until it is a 7 inch circle.  Flour tortilla as needed while rolling.

 4. Lay the tortilla on the hot griddle.  After 30-45 seconds, when brown splotches show underneath, flip it over. cook another 30 -45 seconds more, until other side is browned.  Do not overcook or the tortilla will become crisp.  Remove and wrap in a cloth napkin.  Repeat procedure with remaining tortillas and stack them on top of each other. 

Steamed pork and rice

 

Ingredients:

1 pound pork ribs, cut into 1 inch sections
2/3 cup white rice, long or short grain

For the marinade:
2 tablespoons Sichuanese chili bean paste
1-2 tablespoons soy sauce, depending on salinity
1/4 stock or water
2 tablespoons rice wine
2 tablespoons peanut oil or lard

To garnish:
1/2 teaspoon ground red chili peppers or 1 tablespoon chili oil
1/2 teaspoon ground roasted Sichuan peppercorns
Finely sliced scallions
Chopped cilantro

Procedures:

1. Place the pork in a bowl along with all the marinade ingredients. Let sit for at least 30 minutes, or keep overnight in the refrigerator.

2. Toast the rice in a dry wok or skillet over medium heat until the grains are brittle and golden brown. The rice will begin to smell toasty. Remove the grains from the skillet or wok and let co. Grind the rice in a food processor until has the coarse consistency of cous cous.

3. Add the rice meal to the pork. Drizzle in a few tablespoons of cold water to ensure that the rice has enough cooking liquid. Mix well. Put the mixture into a bowl and place the bowl in a steamer. Steam for 40 minutes, until pork is tender and rice is cooked through. Serve hot with garnishes drizzled on top.

Old Fashioned Custard Pie

 

Ingredients:

9-Inch Single Pie Crust

       1 1/4c. all-purpose flour
       1/2 tsp. salt
       1/3 c.+ 1 Tbsp. shortening 

       Ice water (probably about 1/4 c.)

Old Fashioned Custard Pie1

       3 large eggs
       1/2 c of sugar or splenda
       1/2 tsp of salt
       1/2 tsp of nutmeg
       2 2/3 c of milk
       1 tsp pure vanilla extract

Instructions:

Making the Dough
1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
2. Cut in shortening (room temperature) until you get pieces that are about pea-sized.
3. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
4. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
5. Wrap in plastic wrap and keep in the fridge until you’re ready to use. 
Rolling the Dough
6. When you’re ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. the less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about 1/8? thick. When you’ve reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it.
Custard Pie
7. Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

Amish peanut butter pie

 

Ingredients:

4 cups cold whole milk, divided
1/2 cup cornstarch
1 teaspoon kosher salt
1 teaspoon vanilla bean paste
3 egg yolks
3 tablespoons unsalted butter
2/3 cup sugar
1 cup powdered sugar
1/2 cup creamy peanut butter
1 (9-inch) cooked pie crust
2 cups whipped cream
 

Directions:

1. In a medium sized bowl whisk together 1 cup cold milk, cornstarch, kosher salt, vanilla bean paste and egg yolks, set aside.

2. In a medium sized pot add remaining 3 cups cold milk, butter and sugar. Whisk constantly until the mixture is scalding.

3. Whisk in milk/cornstarch mixture and cook over medium heat until thickened. You do not want the mixture to boil but you want to make sure it's thickening up nicely.

4. Remove the pudding from the heat and stir every 10 minutes. The mixture should start to thicken a little more off the heat.

5. While the pudding is cooling make your peanut butter nuggets.

6. In the bowl of an electric mixer add powdered sugar and peanut butter. Mix on medium speed until small peanut butter nuggets start to come together. If the mixture is too sandy simply add a few drops of water to the mixture and larger nuggets will form.

7. After pudding is somewhat cool you can start to assemble the pie.

8. Add half the peanut butter nuggets to the bottom of the pie shell. Top with pudding. Add half the remaining peanut butter nuggets to the top of the pudding.

9. Top with whipped cream and remaining peanut butter nuggets.

10. Let the pie cool in the refrigerator for at least 2 hours to set up before cutting.

White pizza recipe

 

Ingredients

• 4 oz. cream cheese, softened
• 2 cloves garlic, minced
• 8 oz. Italian cheese blend or Mozzarella
• 4 roman tomatoes, sliced (optional)

Instructions

1. Mix together 4 oz. of softened cream cheese and 2 cloves of garlic.
2. Spread on the crust of your choice.
3. Top with cheese.
4. Top with sliced roman tomatoes if desired.
5. Bake according to the directions for your crust. The Walmart frozen ball of pizza dough bakes at 450 for 12 – 15 minutes. If you’re not sure how long to bake your pizza, start with 12 minutes at 425.

Miraculous Weight Loss Drink

 RECIPE:
1 cup unsweetened 100% juice
7 cups purified water
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 Cup fresh squeezed orange juice (approx 3 oranges)
1/4 Cup fresh squeezed lemon juice (approx1-2 lemons)

 DIRECTIONS:
  1. Bring water to a boil; add cranberry juice, reduce heat to low
  2. Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room        temperature
  3 .Stir in orange & lemon juices
  4. Add ice and enjoy

Curry and Shrimp

 

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and black pepper
1 1/2 pounds peeled and deveined large shrimp
1/2 cup fresh basil

Directions:

1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.

2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.

3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.

Cilantro Lime Rice

Ingredients:

1 tablespoon butter
2/3 cup long grain white rice
1 freshly squeezed lime
1/2 teaspoon salt
2 teaspoons finely chopped cilantro
1 cup water

Directions:

Melt butter in a saucepan over medium-high heat. Add rice to saucepan for 1-2 minutes until coated with butter. Then add water to saucepan and bring to a rolling boil. Turn the heat down to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is just tender. Remove from heat, add freshly squeezed lime, and cilantro. Fluff with a fork.
Great with tortillas, just like at chipolte 
serves 4

Chicken Chow Mein

Ingredients:

• 2  cups Cabbage (shredded, more to taste)
• 1  cup Carrots (shredded)
• 1/2  bunch Green Onions (sliced in long thin strips)
• 1  lb Fresh Steamed Thin Chow Mein Noodles
• 1  cup Chicken Broth
• 1/4  cup Soy Sauce (Light)
• 1/4  cup Sesame Oil
• 1/4  cup Panda Brand Lo Mein Sauce

Vegetable or Olive

• 1  tablespoon Oil

 

Instructions: 

1. In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside

2. In large wok or pan, heat oil and add green onions, cabbage and carrots. Stir fry for about 2-4 minutes, or until the cabbage is wilted.

3. 
Add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 30 seconds and then add the remaining chicken broth. Cook for another minute or so or until all the liquid is dissolved.

4. 
Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce, and continue to cook for another 2 minutes. Remove from heat and serve.

Magical Color Changing Drinks

Place 2 to 3 drops of food coloring to the bottom of each party cup and let dry. Just before serving drinks, fill each cup with ice to hide the food coloring. While each child watches, pour a clear drink (like sprite or ginger ale) over the ice, and it will magically turn into a color as it fills their cup. The kids will love it!!

Chicken Yakisoba

 

Ingredients:

1/2 head green cabbage
1 medium yellow onion
2 medium carrots
1 small crown broccoli
2 inches fresh ginger
1 large chicken breast
2 Tbsp vegetable oil
2 (3 oz) packages ramen noodles (seasoning packets discarded)
1 tsp sesame oil (optional)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 Tbsp ketchup
(up to) 1 Tbsp sriracha hot sauce
1 Tbsp sugar 

 Instructions:

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for 30 seconds to one minute (its okay if it sticks to the pan but don't let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5 to 10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don't want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).