Tuesday, April 15, 2014

Cream Soup Mix

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2 cups dry milk
1 1/4 cup cornstarch or 2 1/3 cups flour
(image via pinterest)
1/4 cup chicken-bouillon powder
1 Tbsp dried onion flakes
1/2 tsp pepper

Mix all the ingredients and store in airtight container.  If the mix is made with cornstarch, add 1/3 cup mix to 1 1/4 cups water; if made with flour, add 1/2 cup mix to 1 1/4 cups water.  These proportions make a concentrated casserole consistency.  For soup consistency, double the water.

Flour can be all-purpose or self-rising.

Tuesday, October 1, 2013

Flourless Peanut Butter Cookies

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(image from theordinarycook.co.uk)


1 cup peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda


1. Preheat oven to 350 degrees
2. Beat ingredients together until well combined
3. Spoon 1 teaspoon of dough onto cookie sheet, about one inch apart.
4. Use fork to make a cross pattern.
5. Bake until puffed and a golden pale, about 10 minutes.
6. Cool on baking sheet about 3 minutes, then transfer to rack to cool.

Makes about 2 dozen cookies.

*Can be halved, replacing large egg with small egg.

Thursday, July 25, 2013

No-Bake Energy Bites

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Prep Time: 10 minutes
10 minutes
Yield: About 3 dozen
No-Bake Energy Bites
These delicious little no bake energy bites are the perfect healthy snack!
  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flaxseed or wheat germ
  • 1/2 cup chocolate chips (optional)
  • 1/3 cup honey or maple syrup
  • 1 Tbsp. chia seeds (optional)
  • 1 tsp. vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

--copied from http://www.gimmesomeoven.com

Saturday, February 2, 2013

Chicken and Dressing

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1 chicken quarter
2 cups crumbled corn bread
2 cups crumbled biscuits
1 can cream of chicken soup
1/4 stick butter
1/2 medium onion
salt & pepper to taste
4 eggs

Boil chicken until meat pulled away from bone shows no red blood.  De-bone.
Mix crumbled corn bread and biscuits in a 9x13 casserole dish.
On top of stove, brown onion in butter until onions look somewhat clear.
Boil 4 eggs.
Mix soup half-and-half with water.

Mix onion, butter, and eggs in with bread mixture.  Pour soup over mixture and mix well, making sure there are no areas of dry bread mixture.  When mixed in correct proportion (not too dry or too wet) the mixture should resemble a very thick batter.

Bake in oven @ 350 for 45 minutes.

Notes and Tips:
  • I usually don't buy cream of chicken soup, but instead use my Cream of Chicken Soup mix.  This makes it easier to add more soup if the mixture is too dry. I use the water left over from cooking my chicken, which adds more chicken flavoring to the dish.
  • I keep leftover cornbread and biscuits in the freezer until I have enough to make the dressing.
  • Instead of boiling eggs, I usually 'scramble' them in the microwave.

Thursday, October 11, 2012

Homemade Plain Yogurt

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2 Tbsp yogurt with live culture
Dry non-fat milk
Homemade yogurt making kit:
  • 1.5 qt glass jar
  • Heating pad
  • Large boiler (deep enough to cover height of glass jar)
  • towel
  1. Place 2 Tbsp yogurt in bowl and set out to warm to room temperature.
  2. Mix up 1 quart of milk from dry milk product following package directions.  Add an additional ½ c dry milk.
  3. Heat milk to 180° on stovetop in boiler, stirring regularly to prevent any burning on bottom.
  4. Remove milk from heat and cool down to 115°.As milk temperature nears 115°, go ahead and turn on heating pad to low.
  5. Wisk 2 Tbsp cooled milk in with yogurt.
  6. Pour milk+yogurt mixture into cooled milk.
  7. Pour milk into jar and seal (do not tighten)
  8. Add ½  tsp vanilla (optional)
Put jar on top of heating pad.
Wrap jar in towel.
Cover jar+towel with boiler.

Thursday, August 23, 2012

Painted Leaves

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Painted Leaves

"Cut a brown paper bag into several pieces. Crumple them to add some texture, then lay them out flat.  Dilute yellow, red, and green paints with water.  Have your child paint the paper.  When the paint is dry, he can use a sponge to dab on some gold- and copper-colored paint.  Next, have him dip an old toothbrush into diluted dark brown paint, and drag a finger over the bristled to spray the paper.  After the paper dries, cut it into leaf shapes [download templates from FamilyFun.com/magazine] and fold them in half for added realism.

--November 2010, Family Fun, pg. 32

Friday, August 17, 2012

Basic Muffin Recipe

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2/3 c self-rising flour
1/3 c (heaping) sugar
1/6 c dry milk (with water to mix) or milk to mix.

Preheat oven to 350°.
Stir together dry ingredients.
Add moist ingredients and stir until mixture forms a thick batter.
Don't over stir.

Add fruit option and stir until just mixed --
  • blueberries
  • pumpkin + cinnamon or pumpkin pie spice + raisins (optional) + pecans (optional)
  • applesauce (add before milk)
  • banana + raisins (optional) + pecans (optional)
Lightly grease 6 muffin tins.
Add batter to muffin tins.
Put muffin tin in oven and raise oven temperature to 400 °.
Bake for 15 minutes or until lightly brown on top.

Remove from oven and let sit 5 minutes.
Use butter knife to score edges and lift muffins from pan.