Category: MISC

Camera Critters

My Friend Misty has started a new meme.
It’s taken off really well.
Who can resist critters? Come join us and have some fun.
You can get more information at Camera Critters.


Last snow romp this past week because spring is finally here!
Gunner ran faster, but Whiskey won the stick toss.

Scrumptious Sunday ~ Chili

I originally posted this recipe here, but the topic has come up again and I’m reusing it since I only have one we like to use.

SCRUMPTIOUS CHILI

3 pounds hamburger
2 large white onions, chopped
2 cans diced tomatoes
2 cans Rotel original tomatoes
2 – 4 oz. cans diced green chiles
3 cups V-8 juice
4 cups beef broth
2 tablespoons ground cumin
2 tablespoons Hungarian paprika
1 tablespoon sea salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
3 teaspoons jar garlic or 3 cloves fresh

  • In a large stock pot, brown the hamburger and onion together.
  • Drain the fat off.
  • Mix in all the other ingredients.
  • Bring to a boil.
  • Turn down to a low simmer for 3-4 hours.
  • After dinner separate the remaining chili into 4 freezer containers, label and freeze for future meals.
I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Photo Hunt ~ Thirteen

I’m almost 14, but I’ll never admit it!

About the PhotoHunt: A theme is given for each Saturday. Post a photo that best represents the theme. New and old photos welcome but must be from your personal collection and not photos obtained from the web. Play along once a week by posting your photo on your site.

Favorite Ingredient Friday~Dips & Spreads~Baked Artichoke Krab Dip Spread

BAKED ARTICHOKE KRAB DIP SPREAD

2 cups minced krab
1 bunch green onions, minced
1-8 oz. package Sargento grated Sun dried tomato cheese
1-14 oz. jar marinated artichoke hearts, drained
1/4 cup roasted red peppers, minced*
1 heaping teaspoon Frank’s hot sauce
1 package Knorr Spring Vegetable Soup Mix**
1 cup sour cream 1 cup mayonnaise

  • Pre-heat oven to 350 degrees.
  • Spray 9 inch stoneware round with PURE.
  • Toss together the krab, onions, red peppers and artichoke hearts.
  • Stir soup mix into sour cream and mayonnaise. Stir in cheese and hot sauce into soup mixture.
  • Fold krab mixture into soup mixture.
  • Spread into stoneware.
  • Bake 30 minutes until top is just golden.
I serve it with wheat thins. When I first developed this recipe for a family reunion, hubby tried it and ate the WHOLE bowl. I had to make another and everyone loved it. *I buy these by the jar and keep them in the refrigerator and periodically throw these into lots of things!

**Mrs. Grass works well too.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

History of a barn and the hope of a greenhouse

Many have asked so I’m now doing pictures and a bit of the history as I know it that surrounds our barn. We are ‘in town’ technically, but we have one of the last standing barns, It’s in great shape as it doesn’t leak and the floor and inside walls were made of half logs. It was built in 1850 according to the real estate information. The only thing the previous owner left behind of any value was an abstract Title that spelled out the history of the property, a story for another time.
The last owner had used it for storage and had it packed so full you couldn’t see all 4 walls at the same time. When they moved they took most of their things, but did leave behind a 60 yard dumpster full of junk (you know things like 60 year old vacuums, broken high chairs, plastic one gallon jugs, broken coat racks, etc… I could go on for pages.
We were not told that it is ‘sliding’ off its foundation by the previous owners, but the previous previous owner has told us it is. He said he shored up in the early 90’s before selling. Now we’re told the next guy put skirting (we were told it was for drainage) around the shoring to disguise it. This summer we’ll take off the skirting and see where we stand. Hubby is thinking about turning it into a workshop. Once we cleared away the debris we found a pretty neat barn. The building itself is about 28 x 30 and has a large attic area. There is a wood burning stove and old brick chimney. The sliding carriage doors (I couldn’t get a picture of these today – too many mud puddles) no longer slide open as that side is braced from the ground up, but look neat anyway. The graffiti is leftover from the local high school students. In the 80’s our barn was used to construct the homecoming float in each year and became a hangout for the kids. Someone replaced one of the windows with a vinyl slider that looks really out of place. Right now hubby uses it for mainly storage.
And this picture is especially for Barbara. This is the south west corner where you can begin to imagine the greenhouse made from our old sash windows. This spring we will be planting lilacs of various colors along the outside of the chain link fence to create a hedge to hide it and add a touch of privacy. You also have to imagine the yard is green. If you look close, there are still a few small patches of snow here and there. In that corner will be the greenhouse. The door will open towards the yard. I may even set it on an angle for a touch of charm. Now imagine on either side a 3 tiered flower bed made from railroad ties and full of LOTS of color.

History of a barn and the hope of a greenhouse

Many have asked so I’m now doing pictures and a bit of the history as I know it that surrounds our barn. We are ‘in town’ technically, but we have one of the last standing barns, It’s in great shape as it doesn’t leak and the floor and inside walls were made of half logs. It was built in 1850 according to the real estate information. The only thing the previous owner left behind of any value was an abstract Title that spelled out the history of the property, a story for another time.
The last owner had used it for storage and had it packed so full you couldn’t see all 4 walls at the same time. When they moved they took most of their things, but did leave behind a 60 yard dumpster full of junk (you know things like 60 year old vacuums, broken high chairs, plastic one gallon jugs, broken coat racks, etc… I could go on for pages.
We were not told that it is ‘sliding’ off its foundation by the previous owners, but the previous previous owner has told us it is. He said he shored up in the early 90’s before selling. Now we’re told the next guy put skirting (we were told it was for drainage) around the shoring to disguise it. This summer we’ll take off the skirting and see where we stand. Hubby is thinking about turning it into a workshop. Once we cleared away the debris we found a pretty neat barn. The building itself is about 28 x 30 and has a large attic area. There is a wood burning stove and old brick chimney. The sliding carriage doors (I couldn’t get a picture of these today – too many mud puddles) no longer slide open as that side is braced from the ground up, but look neat anyway. The graffiti is leftover from the local high school students. In the 80’s our barn was used to construct the homecoming float in each year and became a hangout for the kids. Someone replaced one of the windows with a vinyl slider that looks really out of place. Right now hubby uses it for mainly storage.
And this picture is especially for Barbara. This is the south west corner where you can begin to imagine the greenhouse made from our old sash windows. This spring we will be planting lilacs of various colors along the outside of the chain link fence to create a hedge to hide it and add a touch of privacy. You also have to imagine the yard is green. If you look close, there are still a few small patches of snow here and there. In that corner will be the greenhouse. The door will open towards the yard. I may even set it on an angle for a touch of charm. Now imagine on either side a 3 tiered flower bed made from railroad ties and full of LOTS of color.

Slow Cooking Thursday~Beef Stew

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.
BEEF STEW

1 pound lean beef stew eat, cut into cubes
1/2 pound baby carrots
1 large potato, peeled and cubed
1 medium onion, peeled and quartered
1 teaspoon minced garlic
1/2 teaspoon celery seeds
1/2 teaspoon dried thyme
1 teaspoon sea salt
1 cup V8 juice*
1/4 cup red wine*
2 tablespoons brown sugar*
1 tablespoons tapioca*

  • Spray bottom of slow cooker lightly with PURE!
  • Place the beef cubes in the bottom of the slow cooker.
  • Layer vegetables over top of beef.
  • In a mortar and pestle, grind all the seasonings together to reactivate their properties.
  • Whisk together the wine, V8 juice, brown sugar and tapioca until sugar and tapioca is completely dissolved.
  • Pour this over meat and vegetables.
  • Cover and cook on low 5 hours, undisturbed.
  • DO NOT CHECK ON IT!
  • Serve Immediately.

*The tapioca, red wine and brown sugar make a really nice thick gravy consistency with robust flavor when mixed with the V8.

I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Taco Ring Salad ~ Recipe of the Week

A lot of people have asked about this recipe of late, so I thought it was time to share it.
It is so simple and looks so good too.
It’s great for Super Bowl parties, potlucks, etc…
Kids really love it too.

1 1/2 pounds ground beef
taco seasoning
1 large onion, chopped small
4 oz. can chopped green chiles, not drained
1 package refrigerator crescent rolls 1
large tomato, chopped
1 bunch green onions, sliced
3 cups shredded lettuce
1 package Sargento Mexican blend fine shredded cheese
sour cream

  • Preheat oven to 350 degrees.
  • In a skillet brown the ground beef and onion. Drain.
  • Add taco seasoning and green chiles.
  • Simmer 5-10 minutes. Drain again so there is no excess moisture.
  • I use my stoneware pizza stone. Lightly spray it with PURE.
  • Unroll the crescent rolls and separate them.
  • Arrange the rolls (wide edges inward with the thin corner edge slightly hanging off the pizza stone) in a circular pattern around the pizza stone with the corners slightly touching.
  • Arrange the meat mixture in a circular pattern covering the large end portion of the crescent rolls. Sprinkle 1/3 -1/2 of the cheese over the meat.
  • Pull the small pointed end up over the meat mixture and pinch into large portion creating a ring that resembles a wreath. You will have an open area with meat showing through.
  • Bake according to the biscuit directions and golden.
  • I also serve it on the stoneware. Arrange the shredded lettuce, green onions and tomatoes in the center and edges. For just us, I just put it directly on the plate.
  • Garnish with sour cream and remaining cheese.
  • Serve immediately.

Tuesday's Romance of Cookery and Housekeeping

BOILED SALAD DRESSING
now known as Creamy Sweet and Sour Bacon Dressing


2 egg yolks
2 tablespoons flour
1 teaspoon salt
1 teaspoon mustard
1/4 teaspoon paprika
1/2 teaspoon butter
1/3 cup vinegar
1/3 cup water
2 tablespoons sugar
4 slices bacon, crumbled small

  • Beat egg yolk thoroughly.
  • Sift dry ingredients together and add to the egg yolk mixture, mixing well.
  • Gradually and alternately add the vinegar and water.
  • Cook in double boiler until thick and creamy. Can be cooked directly over flame, but must be watched carefully and stirred constantly.
  • Add butter, beating smooth.
  • Remove from heat.
  • Add bacon pieces.
  • Store in refrigerator.
Recipe (page 106) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron


I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!