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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Wednesday, November 19, 2014

Ziploc Bag Omelet

I use to prepare omelets in one of those omelet pans, but not anymore! Preparing them in those quart-size Ziploc freezer bags, is so much easier, a lot quicker, and hearty enough for 1-serving.



Ziploc Bag Omelet

1 quart size Ziploc Freezer Bag
2 large eggs
several dashes of black pepper (*See note)
1-1/2 to 2 slices of bacon, cooked and crumbled
1 tablespoon diced onion
1 tablespoon diced green bell peppers
2-3 tablespoons shredded sharp cheddar cheese
several dashes of salt

Fill a large saucepan (half-way) with water, then bring water to a rolling boil. (I used a 3-quart saucepan.)

While waiting for the water to come to a boil, crack the 2 eggs into the quart size Ziploc Freezer Bag.

Seal the bag, and mush the eggs by squeezing the bag.

Open the bag, add the black pepper, then add the bacon, onion, green peppers, and the cheese. Mush the ingredients together.

Squeeze out as much of the air as you can, then seal the bag.

Place the bag into the pan of boiling water, and boil exactly for 14 minutes. (After 7 minutes of cooking, I turn the baggie over.
I do this using a pair of tongs.)

Use tongs to remove the Ziploc bag from the boiling water, and place the bag onto a plate.

Unzip the bag, or use a pair of scissors, and carefully cut off the top of the bag.

Hold the two bottom corners of the baggie up over the plate, and let the omelet slide out onto the plate. Season the omelet with a bit of the salt, if desired.

Yields: 1 serving (But if making 2 omelets, read the *note following the recipe.)

*You can substitute McCormick's Hot Shots! Black & Red Pepper Blend, or Lawry's Seasoned Pepper, for the black pepper.

*Note: You can use a variety of ingredients to make the omelets, such as: chopped ham or chopped pepperoni, other cheeses, also diced red, yellow, or orange bell peppers. Also, you can prepare 2 Ziploc Bag Omelets at the same time, but... by boiling them in a larger pot. (I used a 5-quart Dutch Oven.) Just be sure the pot is able to cook the baggies side-by-side in the pot.


........ A close-up picture of the omelet ........

Monday, October 6, 2014

My Daughter and Granddaughter

I couldn't pass up posting this picture of my
daughter Heidi, and her daughter Jaycee. 
Mother and daughter look so much a like,
and Jaycee is the same height as her mother.
My granddaughter sure is growing up fast!
This picture was taken a few hours before
Jaycee attended her homecoming dance. 
I love this picture of the two of them!

Photos of Jaycee before homecoming dance!

Saturday evening was our granddaughter's homecoming dance. I wanted to share pictures of our granddaughter, which were taken a few hours before she attended the dance. Loved the dress she was wearing! She looks so pretty, and so grown-up!








This last picture is a close up of JC's hairstyle.
Aunt Kerry did JC's hair and makeup.
She also selected JC's dress. Kerry has good taste!

Monday, September 15, 2014

Caramel Krispie Bars

These are my all-time favorite marshmallow krispie treats!



Caramel Krispie Bars

2 (8 oz.) bags Kraft Jet-Puffed Caramel & Vanilla Swirled Marshmallows
1 stick butter (8 tablespoons)
8 cups Kellogg's Rice Krispies Cereal

Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.

In a large stock-pot, melt the butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)

After the butter's melted in the pot, add the marshmallows, and stir until the marshmallows have completely melted.

Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.

Press the marshmallow/cereal mixture into the buttered pan.

Let bars sit for 2-3 hours, before cutting them.

Yields: 24 bars

Sunday, August 24, 2014

Strawberry Lemonade

Another great tasting strawberry lemonade! For this recipe,
I used my own strawberries, which I picked, sweetened with
sugar, then froze them. I use them in place of the store bought
sweetened strawberries.



Strawberry Lemonade

1 (12 oz.) can frozen lemonade concentrate

4-1/2 cups water
1 (10 oz.) pkg. frozen sweetened strawberries, partially thawed

In a large pitcher mix together, the lemonade concentrate and the water.

Stir in the strawberries, then pour the mixture into a blender, and purée until mixture is liquefied.

Strain the lemonade twice, to remove excess seeds from the strawberries.    

Rinse the pitcher, so there aren't any seeds from the straw-
berries in it, then pour the strained strawberry-lemonade back into the pitcher.

To serve, pour strawberry-lemonade in glasses filled with ice.

Yields: 56 ounces of delicious strawberry flavored lemonade!


This is what the lemonade will look like if you don't strain it!
It is a bit thicker, but it will also have seeds from the straw-
berries in it as well.