About Me

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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.

Friday, December 21, 2012

Christmas Cookies For Dec. 2012

Here's a cookie sampler of the cookies I've been making so for Christmas. 



Santa Claus Cookies
Holly Berry Cookies
Cherry-Chocolate Star Cookies
Chocolate Mexican Wedding Cakes
Gingerbread Marshmallow Crispies
Peanut Butter and Jam Thumbprint Cookies



Wednesday, December 12, 2012

Gingerbread Marshmallow Crispies

These Gingerbread Marshmallow Crispies are amazingly scrumptious! The extra added spices made these crispy treats oh so yummy!!!



Gingerbread Marshmallow Crispies

1 stick butter or margarine
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 (10 oz.) bag Gingerbread Marshmallows
5 cups Crisp Rice Cereal
Holiday Decorative Sprinkles (red, green and white)

Using a plastic sandwich bag, grease 1-(9x13-inch) baking pan with either butter, margarine. Set pan aside.

Melt butter over low heat in a large Teflon coated pan.

Add the spices and stir.

Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.

Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.

Pour the marshmallow/cereal mixture into the baking pan.

Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.

Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.

Let the bars set for a few hours before slicing them.

Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)


Santa Claus Cookies

This recipe is from my 1982 Betty Crocker Christmas Cookbook.



Santa Claus Cookies

1 cup granulated sugar
1/2 cup shortening, or butter flavor shortening
2 tablespoons milk
1 tsp. grated lemon peel (I omit this, don't really need it)
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Creamy Frosting (See recipe below)
Miniature Marshmallows
Red Sugar
Milk Chocolate, or Semi-Sweet Chocolate Chips
Red Hots Cinnamon Candies
Flaked or Shredded Coconut

Mix granulated sugar, shortening, milk, lemon peel and egg.

Stir in flour, baking powder, baking soda and salt.

Heat oven to 400 degrees.

Shape dough into 1-1/4 inch balls.

Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.

Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.

Spread cookie with small amount of Creamy Frosting.

Sprinkle top third of cookie with red sugar (to make Santa's cap).

Press on miniature marshmallow for tassel of cap.

Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.

Sprinkle bottom third with either flaked or shredded coconut, for the beard.

Frost and decorate each cookie before starting another.

Yields: about 2 dozen cookies. (Mine yielded: 27 cookies)

Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency. (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)

Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.




Easy Chocolate Fudge

This really is a quick and easy fudge recipe to make! This is also good to make for that very special someone for Valentine's Day, or to share with others during the Christmas holiday season.




Easy Chocolate Fudge

Prep Time: 5 minutes
Cooking Time: About 10 minutes

2 (12 ounce) pkgs. real semi-sweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
1-1/4 cups chopped walnuts (or pecans)
2 teaspoons vanilla extract

In top of double boiler, melt chocolate chips and condensed milk together; stir until smooth.

Remove from heat, and stir in the walnuts and vanilla extract; blend well.

Pour into a buttered 13x9x2-inch baking pan.

Refrigerate until fudge is slightly firm.

With a buttered knife, cut the fudge into 48 (1-1/4 inch) pieces.

Refrigerate again, until fudge has firmed up completely.

Yields: 3-1/2 lbs. (or) 48 (1-1/4-inch) pieces each.

Saturday, December 1, 2012

Cinnamon-Sugar Pretzels

These delicious cinnamon-sugar coated pretzels, are a quick, easy, inexpensive snack to make.



Cinnamon-Sugar Pretzels

Prep time: 2 minutes
Bake time: 30 minutes

1 (16 oz.) pkg. small pretzels (use mini pretzel twists)
2/3 cup vegetable oil
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Preheat the oven to 300ºF.

In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.

In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.

Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.

Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).

Place baked pretzels onto a baking sheet that has been lined with wax paper.

Spread pretzels out as evenly as you can, to allow them to cool before serving.

Store pretzels in an airtight container.

Yields: 16 ounces of cinnamon-sugar flavored  pretzels

Wednesday, November 28, 2012

Beef Stew (or) Venison Stew

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!"




Beef Stew (or) Venison Stew

1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.
1/2 cup flour
2-3 tablespoons shortening (add more if need be)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
pinch of dried thyme
1 bay leaf
1 Tbsp. lemon juice (This tenderizes the meat while cooking)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green, or yellow bell pepper, chopped fine
1 stalk celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

Coat beef stew meat (or venison stew meat) with flour.

In a large skillet, melt the shortening.

Add the flour coated meat; season with salt and pepper.

When the meat is almost browned, add onions, and finish browning.

Add the Worcestershire sauce, and stir for another minute.

Transfer to a 5 quart Dutch Oven, or a large soup kettle.

Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.

Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.

Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. 

Cover, and simmer 1-1/2 hours.

Remove the bay leaf and whole cloves at this point, then bring back to a boil.

Combine the flour and cold water, and add this to the boiling stew; stirring constantly.

Finally add the Kitchen Bouquet, and thoroughly mix through.

Serves 8 - 10.

*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).



I thought I'd add another photo of the stew.

Monday, November 19, 2012

Hostess Twinkies & Hostess Filling

Here's a link to make those Hostess Twinkies, plus the filling, but I wanted to let y'all know, I haven't made them just yet. These were the recipes Max Thames posted at food.com 

Twinkies: http://www.food.com/recipe/hostess-twinkie-sponge-cake-356820

Twinkie Filling: http://www.food.com/recipe/hostess-twinkie-filling-copycat-356895

Sunday, November 11, 2012

Basic Pancakes

I've always made my pancakes pretty much from scratch,
and this is the recipe I've been using for many years.



Basic Pancakes

2 eggs
2 cups buttermilk (See *Note below)
1/4 cup vegetable oil
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Heat griddle to medium-high heat (400º F).
(I use a non-stick Teflon frying pan; spayed with Pam).

In a large bowl, beat eggs, stir in buttermilk and oil. Add remaining ingredients; beat (or stir) just until large lumps disappear.

Lightly grease heated griddle. Pour batter, (about 1/4 cup at a time) onto hot griddle. Bake until bubbles form, and edges start to dry; turn and bake other side.

Makes 16 (4-inch) pancakes, or 32 (3-inch) pancakes.

Serve pancakes with either pure maple syrup, store-bought pancake syrup, or with your favorite jam or preserves.

*Note: If you don't have buttermilk, then add either 2 tablespoons of 5% white vinegar, or 2 tablespoons of bottled lemon juice (from concentrate), into a 2 cup measuring bowl (or measuring cup). Fill the measuring bowl or cup up to the 2 cup mark with milk. (I use 2% milk). Let set for 5 minutes before using.


I topped these pancakes with a no-cooked strawberry jam,
that I make and keep in the freezer.

Sunday, November 4, 2012

Strawberry Vanilla Pancakes

I happen to come across this pancake recipe at 2 different recipe websites... allrecipes and Tasty Kitchen. While I enjoyed these pancakes, I do think you could cut back on the vanilla extract just a bit. The pancakes tasted great with maple syrup, but I also think they tasted even better with fresh strawberries and Reddi Wip Whipped Topping!



Strawberry Vanilla Pancakes

1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons vegetable oil
1 whole egg
2 tablespoons vanilla extract
1 cup chopped fresh strawberries
maple syrup (or) jam
Additional fresh strawberries, to garnish pancakes
Reddi Wip (or) Cool Whip, to garnish pancakes

In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.

Pour in the milk, oil, egg, and vanilla extract (yes that's 2 tablespoons of extract), and mix until well blended.

Stir in the 1 cup of fresh chopped strawberries.

Coat a large skillet or griddle, with butter or cooking spray.  Then heat skillet or griddle over medium heat.

Pour batter into desired size of pancakes, onto skillet or griddle. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip). I ate mine with fresh strawberries and Reddi Wip.

Yields: About 8 pancakes

Maple-Bacon Pancakes

I happen to come across this unusual pancake recipe at food.com, which Meredith F originally posted the recipe. These pancakes are very good!! Also, when making these pancakes, be sure to use real pure maple syrup!



Maple-Bacon Pancakes

12 slices of bacon (I used a pound of bacon)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup pure maple syrup, plus more for serving
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted

Cook bacon until crisp. Drain on paper towels, then crumble bacon into pieces. Reserve drippings and wipe out skillet.

Preheat oven to 200 degrees. (Heat oven only if your going to keep pancakes warm.) I eliminated this process.

In a medium size bowl whisk together, the flour, baking powder, baking soda, and salt.

In another bowl whisk together, the buttermilk, maple syrup, eggs, and the unsalted butter. Add to flour mixture, and whisk until just combined (batter may have lumps).

Heat 1 teaspoon of the reserved bacon drippings in a skillet over medium-low heat. (I omitted using the bacon drippings, and for each pancake made, I added a teaspoon of Canola oil to the skillet.)

For each pancake, arrange some of the bacon pieces in a circle in skillet.

Slowly pour 1/3 cup of batter over the bacon, starting in center and moving outward in a swirling motion, to prevent bacon from shifting. Cook until small bubbles form on surface.

Flip, and cook until golden brown. Transfer finished pancakes to a baking sheet, and keep warm in oven. Repeat with remaining ingredients. Serve pancakes with syrup.

Yields: About 20 pancakes

Saturday, September 29, 2012

Lime Cola



Lime Cola

12 ounces of your favorite cola beverage
1 whole lime, cut into quarters (*See note)
ice cubes (or) crushed ice

Fill a tall beverage glass with ice cubes, or crushed ice.

Squeeze juice from three of the lime quarters, over ice in glass.

Place the fourth quarter of lime in glass, lodging it in the ice.

Pour cola over the ice, and serve.

Yields: 1 serving

*Note: When making this drink, I only use half a lime (2 quarters) per each can of cola, and save the last 2 quarters of lime to make another drink for later.

Friday, September 28, 2012

Garden Fresh Tomato Soup

I really enjoy this soup. It has a nice buttery taste to it. I happen to come across this good, basic, tomato soup recipe at allrecipes.com, but I did tweak the recipe just a bit to suit my taste. This recipe is great for those who want to use up the numerous tomatoes they have in their vegetable garden. By the way, you can also freeze this soup.



Garden Fresh Tomato Soup

4 cups chopped fresh tomatoes
1 onion, finely chopped (1/2 of one large onion)
4 whole cloves, or use 1/8 tsp. ground cloves
2 cups chicken broth
2 tablespoons butter (I used 3 tablespoons)
2 tablespoons flour (I used 3 tablespoons)
1 teaspoon salt (I only used 1/2 teaspoon)
2 teaspoons granulated sugar

In a large stockpot over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for 20 minutes. (If making more than one batch of soup in the stockpot, like I did, I suggest covering the pot with a lid. This allows the vegetables to come to a boil much quicker. And after the vegetables come to a boil, remove the lid, and then I gently boil the vegetables for 25 minutes.)

Remove the stockpot from the heat, and run the vegetable mixture through a food mill into a large bowl, or pan. (I did try to remove any cloves I spotted, before running mixture through the food mill.) Discard any tomato/onion mixture left over in the food mill.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is light golden brown in color.

Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.

Season soup with the salt and sugar.

Heat the soup through, then serve.

Yields: 6 servings


Tuesday, September 11, 2012

Cream of Tomato and Coconut Soup

I made this delicious soup for today's lunch. It tasted great with the sub sandwich we had from Subway. I so enjoy preparing soups with items I have in my pantry, plus it's always nice to try new soup recipes.

Cream of Tomato and Coconut Soup

1 tablespoon canola oil (or) vegetable oil
1/2 cup diced celery
1/2 cup diced yellow or white onion
1 (28 ounce) can tomato puree
1 teaspoon dried oregano
smidgen (It's half of a pinch) of ground cinnamon
1 whole bay leaf
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon ground red pepper
1 (13.5 ounce) can coconut milk

In a large stock-pot (at least 3-quart size), sauté the celery and onion in the canola or vegetable oil until tender, for about 10 minutes. (I sautéed the vegetables over a low simmer, so the onion wouldn't burn.)

After the vegetables are cooked, stir in the tomato puree, oregano, and cinnamon.


Place the bay leaf in the center of the pot.

Turn up the heat to a simmer, cover the pot, and simmer for 10 minutes.

After simmering the tomato/vegetable mixture, turn off the heat, remove the bay leaf, then stir in the coconut milk.

Transfer a third of the soup to a jar blender, be sure to hold onto the lid of the blender while blending the soup. (If need be, place a hand towel over the lid while blending.) Puree the soup until smooth (about 15-20 seconds).


Add the puréed soup to a heat-proof bowl, and continue blending the remaining soup (in two more batches), and adding any remaining soup to the heat-proof bowl until ready to add all of the soup back to the pot to reheat the soup.

Reheat (simmer) the soup 5-10 minutes.

Season the warm soup with the salt, pepper, and red pepper.

Yields: 5-1/2 cups

*Note: The amount of spice/seasonings I added, I did so according to taste, so if you'd like to add more salt, white pepper, and red pepper, add according to your taste as well.

Summertime Iced Tea

I happen to come across this iced tea recipe at food.com which Nif originally posted the recipe, but I did tweak the recipe to suit my taste. When making the tea, I used fresh spearmint leaves from my garden, plus I added more. I also added more tea bags, and used a 12 ounce can of lemonade concentrate, to almost fill a gallon size jar, so I had more iced tea to enjoy.



Summertime Iced Tea

8 cups water
14 orange pekoe and black tea bags
25 fresh spearmint leaves
1 cup sugar
1 (12 oz.) can frozen lemonade concentrate
4 cups cold water
lemon slices, to garnish
sprigs of fresh spearmint, to garnish
1 gallon size heat-proof glass jar

Place the spearmint leaves and tea bags in a heat-proof gallon size jar.

In a large saucepan, bring the 8 cups of water to almost a boil, just until you see a few bubbles starting to come to the surface.

Pour the heated water into the large heat-proof jar; cover the jar with a glass plate. I used an 8-1/2 inch glass dessert plate, and let stand for 15-20 minutes.

After the tea has steeped, discard the tea bags and mint leaves. Add the sugar, and stir thoroughly.

Cover the jar with the plate, and let set at room temp to cool. (I let mine sit for 1 hr. & 30 mins.)

Now add the frozen lemonade and cold water; stir well.

Refrigerate to chill and serve later, or pour into beverage glasses filled with a few large ice cubes, and serve immediately.

Garnish beverage glasses with lemon slices, and sprigs of fresh spearmint leaves, if desired.

Yields: 108 ounces of tea

Note: I just wanted to let everyone know... The other day I made this iced tea, but found I only had 12 mint leaves, so I also used 2 Bigelow Plantation Black Spearmint Tea Bags (along with 12 black flavored tea bags). I felt the taste of the spearmint really came through, and the tea was quite refreshing and delicious!

Thursday, September 6, 2012

Jax and Jenny

Below are pictures of our new furbaby grandson Jax. He sure is cute, and what a sweetie he is, but like new pups, he needs discipline and needs to learn some manners, as my daughter Jen would say. Jax is Jen & Shennon's furbaby boy.







Our daughter Jenny with Jax.

Thursday, August 16, 2012

2 Egg Roll Recipes

I've posted these 2 recipes as an appetizer, but in our home, our family eats them as a main meal.


Photo by: Domestic Goddess

Cindi's Egg Rolls

1 lb. pork steak, cut into thin strips (fat trimmed away),
(or) 1 lb. ground beef,
(or) 1 lb. seasoned ground pork sausage,
(or) 8 ounces precooked medium-sized shrimp
1 large carrot, shredded
1 medium-sized head cabbage, shredded
1/2 to 1 green bell pepper, cut into thinly sliced strips
1 medium onion, chopped
3 cloves minced garlic
3 teaspoons shredded ginger root
2 (14 oz.) pkgs. egg roll wraps (I use 1-1/2 pkgs.)
Vegetable Oil (for stir frying meat and vegetables)
Additional Vegetable Oil, peanut oil, or Crisco Butter Flavor All-Vegetable Shortening (for deep frying the egg rolls)
1 tablespoon cornstarch
2 tablespoons soy sauce
1-1/2 tablespoons molasses (Robust Flavor)
Sweet Sour Sauce (for dipping egg rolls in)

In a wok or 12-inch skillet (along with 2 tbsp. vegetable oil) over medium high heat; stir fry the pork steak for 3 minutes. Drain off fat, remove pork steak, and set aside on paper toweling. If using ground beef or pork, cook meat, drain off fat, remove and set aside on paper toweling.

In a large bowl, toss together the shredded carrot and cabbage, green pepper, onion, garlic, and ginger root.

In the same wok or skillet (over medium high heat) add 2 tbsp. of vegetable oil, and stir fry half the vegetables for 3 minutes; remove and set aside in a heat proof bowl.

Finish stir frying the remaining vegetables (along with 2 tbsp. of vegetable oil) over medium-high heat for 3 minutes, and add to the heat proof bowl with the other slightly-cooked vegetables.

In a small saucer or cup, combine the cornstarch, soy sauce, and molasses; mixing well. Add to the vegetable mixture; and stir.

Add either the cooked pork steak, cooked ground beef, cooked ground pork, or precooked shrimp to the bowl of vegetables too; and mix well.

Follow the instructions on the back of the egg roll wrapper package, (on how to roll them up) and using 2 to 3 tbsp. of the meat-vegetable mixture for each egg roll) when assembling.

When assembling the egg rolls, you'll need a small bowl of warm water to help seal the edges of the egg rolls together. (Sometimes I'll add a bit of cornstarch to the warm water, to make a paste, and to help seal the wrap a bit better.)

In a deep fryer, add the vegetable oil, and set your fryer to 375 degrees.

When hot, fry several egg rolls at a time; until lightly golden brown (turning frequently). Drain on paper towels.

Makes about 20-25 egg rolls (possibly 30-35).

Serve egg rolls with the sweet and sour sauce.

Variation: For Vegetarian Egg Rolls, just omit the meat. Assemble and cook according to instructions.

Note: You may substitute 1 to 2 (16 oz.) pkgs. of already shredded cabbage & carrots, (found in your produce isle) for the large carrot & medium-sized cabbage. If you use 2-(16 oz.) pkgs., be sure to add a bit more garlic, ginger root, and thinly sliced green bell pepper.


Egg Rolls

1 lb. ground pork (I use seasoned ground pork sausage)
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying, or vegetable oil, or Crisco Butter Flavor All-Vegetable Shortening
2 carrots, shredded
4 cups shredded cabbage
1 (16 oz.) pkg. egg roll wrappers
2 tablespoons flour
2 tablespoons water
Sweet Sour Sauce (for dipping egg rolls in)

In a medium-sized skillet, add the pork sausage, and season it with the ground ginger and garlic powder; mix thoroughly. Cook the ground pork until it's no longer pink, then drain off the fat, and set the egg rolls aside on paper toweling.

In another large skillet or deep fryer, heat oil to 375 degrees, or heat oil in skillet, over medium high heat, on top of stove. While oil is heating, in a small bowl, combine flour and water, until they form a paste.

In a large bowl, combine carrots, cabbage and reserved pork; mix all together.

Lay out one egg roll wrapper, with a corner pointed towards you. Place about 1/4 to 1/3 cup of the vegetable/meat mixture, on each egg roll wrapper, and fold corner up over the mixture. Fold left and right corners, towards the center and continue to roll. Brush a bit of the flour paste around the final corner, to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until a light golden brown. Remove from oil, and drain on paper towels.

Makes 20 egg rolls.

Serve egg rolls with the sweet sour sauce.

Note: For this recipe, I use already seasoned ground pork, and I still add the ground ginger and garlic powder.


Photo by: abapplez
At: allrecipes.com


Photo by: Marsha D.
At: food.com

Wednesday, August 1, 2012

Stovetop Baked Beans

I came up with this recipe one day when I had a craving for baked beans, but didn't have the time to bake them in the oven, so I cooked them on top the stove. Once cooked, they reminded me of Bush's Homestyle Baked Beans (with out the bacon), and when served cold, they reminded of Bush's Original Baked Beans. I also enjoyed the beans with the bacon, those also tasted like Bush's Original Baked Beans, when served hot or cold.



Stovetop Baked Beans

2 (15 oz.) cans Van Camps Pork & Beans
1/4 cup ketchup
1 tablespoon molasses
2 tablespoons dark brown sugar
1/2 teaspoon onion powder
1/4 teaspoon hickory flavored liquid smoke
6 slices of bacon, cooked, then cut into 3/4" pcs. (optional)

Drain one of the cans of pork & beans, then add to a saucepan.

Add the other (undrained) can of pork & beans to the pan.

Then add the remaining ingredients to the pan, and simmer

(uncovered) for about 15 minutes; stirring beans frequently.
(If desired, add cooked bacon pieces after simmering the beans
for 5 minutes, then continue simmering the beans for the
remaining 10 minutes.)

Serve immediately.

Yields: 4 servings



(Photo of beans with no bacon added.)

Saturday, July 28, 2012

Cucumbers and Red Onions

I love this salad, it has a tangy yet sweet 'n sour taste to it! I do however, make this salad one day in advance prior to serving.



Cucumbers and Red Onions

6 medium to large size cucumbers, peeled & sliced thin
1 large red onion, thinly sliced & seperated into rings
1 teaspoon salt
2 cups sugar
2 cups 5% white vinegar
2 cups cold water

In a large glass bowl, layer cucumbers and onions.

In another bowl mix together, salt, sugar, vinegar and water. Stir until sugar is dissolved, and pour over the cucumbers and onions.

Cover glass bowl, and refrigerate over night.


Serve salad the next day, after it's been marinating and chilling over night in the fridge.                     

Yields: 6 - 7 servings

Friday, July 27, 2012

Easy Iced Coffee

The recipe for this iced coffee was originally posted by Christy Grigor at allrecipes, but I tweaked the recipe to suit my taste. It only takes a few minutes to make, so if I'm in the mood for an iced coffee in a moments notice, this is the one I always make.



Easy Iced Coffee

2-1/2 teaspoons instant coffee (See *Note)
4-1/2 teaspoons granulated sugar
3 tablespoons 'hot' water (See *Note)
3/4 cup milk (I use 2% milk)
1/2 teaspoon vanilla extract (optional)
ice cubes (Preferably large ice cubes)

For this recipe you will need a large size glass jar with a tight fitting lid. (I use an 8-ounce glass jar that the instant coffee came in. It is equivalent to holding 3 cups of liquid.)

Place the instant coffee and sugar in a glass jar.

Add the 'hot' water to the jar, place lid on jar, and seal jar tight. Shake the jar vigorously for about 15-20 seconds.

Remove lid from the jar, add the milk, and vanilla, if using, and then swirl the jar around for a bit.

Add the coffee to a tall beverage glass which has been filled with ice, and enjoy your iced coffee.

*Note: I usually use Folgers or Maxwell House Instant Coffee when making this iced coffee, but if you use Taster's Choice 100% Columbian Instant Coffee, I would decrease the amount of coffee to 2 tsp. I have found the 100% Columbian Coffee has a much stronger taste to it, but I also think it makes this iced coffee taste great! Also, when adding the 'hot' water, I heat the water in a small saucepan on top the stove. One more thing, I prefer to use ice cubes that are large in size, as they don't dilute the ice coffee as quickly as the smaller cubes do.

Saturday, July 14, 2012

Andy Griffith/Paul Harvey

And... "The Rest of the Story"

Yesterday I happen to come across a youtube video that I truly enjoyed listening to. The radio/video was of Paul Harvey (which I grew up listening to). And the person Paul Harvey was speaking about on the radio, was... Andy Griffith. Sadly Paul Harvey and Andy Griffith are no longer with us. But I appreciate the many wonderful years they both entertained so many people, and not just on tv, but also on the radio as well. Below is the link to which you can click onto, to hear Paul Harvey's... "The Rest of the Story"


Paul Harvey

Youtube Radio Video: 3:46 minutes

Click onto the following link to hear Paul Harvey's...

"The Rest of the Story"

http://www.youtube.com/watch?v=qL8bCha2MlQ

Video: Mary McCormack's Medical Mishap


I am posting a video clip of Mary McCormack when she appeared on the tv show... The Talk. Mary spoke of her medical mishap, plus spoke of her middle daughter Rose who'm is very different from her other daughter Margaret. Mary also talked about an unusal incident which her daughter Rose had with a fly. The video is quite hilarious!

Video: 4:05 minutes (Video follows commercial)

Click onto the following link to view the video.....
http://www.cbs.com/shows/the_talk/video/2227463499/the-talk-mary-mccormack-s-medical-mishap

Sunday, July 1, 2012

In Plain Sight - Marathon on Cloo TV Channel



Today I am watching a marathon of one of my favorite shows... In Plain Sight, on Cloo (channel 308 on Direct TV). All episodes are from 2009. It's so nice to see Mary Shannon & Marshall Mann doing what they do best... being US Marshals for the Witness Protection Program (WITSEC).

This show originally aired on the USA channel, which premiered on June 1, 2008, and sadly ended on May 11, 2012. Needless to say there were many fans who were disappointed to see the show come to an end. Besides IPS and Monk, I don't think there will ever be another show that will live up to these 2 shows on the USA channel. Both shows, and the cast... had great chemistry and great storylines.




Mary McCormack as Mary Shannon,
and Frederick Weller as Marshall Mann.




Meet The Shannon's ...
On the left - Brandi Shannon (Nichole Hiltz)
In the middle - Mary Shannon (Mary McCormack)
On the right - Jinx Shannon (Lesley Ann Warren)




Stan, Witsec Chief Inspector
Mary and Marshall's boss!
(Played by Paul Ben-Victor)



Mary Shannon's Long Lost Father...
James Wiley Shannon (played by Stephen Lang)

Sunday, June 24, 2012

I had the most wonderful birthday!

Yesterday I celebrated my 57th birthday. I had the most wonderful day! In the morning my husband served me breakfast in bed, with some of my favorite breakfast foods... McDonald's Sausage & Cheese McGriddle Sandwich, plus he purchased one of those McCafé Cherry Berry Chiller drinks. It's a blended-ice drink bursting with the sweetness of cherry and raspberry. We also had Kwik Trips Glazer Donuts and English Toffee Coffee. All tasted so good!!

We spent the day at Jen's and Shennons'. Jen cooked us a wonderful meal... Beer Can Chicken, grilled brats, Amish Potato Salad, Grandma Richter's Wilted Lettuce Salad, Watermelon, and Angel Food Cake with Sweetened Strawberries and Cream. Wendy & Kerry brought more potato salad (from Festival Foods... I love their yellow mustard potato salad), plus a Tuna Macaroni Salad. Plus Wendy brought a huge variety of ice cream treats. Needless to say... I ate too much, and was stuffed!!!

Later Shennon brought out some of his & Jen's homemade wines... strawberry, rhubarb, strawberry-rhubarb, and cranberry-orange. My favorite was the rhubarb, then the strawberry. Jen & Shennon do make some of "the best" homemade wines.

I received some nice gifts... the flowers Kerry had given me, Wendy had given me... Alison Arngrim's book (aka Nellie Oleson from Little House on the Prairie) Confessions of a Prairie Bitch. Hubby gave me a dvd, the first season of... Men of a Certain Age. (My husband and I so enjoyed that show, and were disappointed when it was cancelled!!). Dave also gave me some printers ink (as hubby knows how much I go through the ink and printing paper), and Heidi & JC gave me... a 2 piece combo electric melter, that you can either burn soy tarts or scented oils on them (along with my first soy scented tart to burn, called..."Happy Birthday Cake"). It smells sooo good!!

Later that night Kerry had called me and told me of the scented soy tarts she and Wendy burn on their electric burner. I couldn't believe how many varieties there are, and can't wait for my soy tarts to arrive. If anyone is interested in viewing the many soy tart scents that are available, just click onto the flowing links:
(You will be amazed at the unusual scents that the site has!)

http://maximumscented.com/mm5/merchant.mvc?Screen=ascents&Store_Code=Candles

http://maximumscented.com/mm5/merchant.mvc?Screen=PROD&Store_Code=Candles&Product_Code=Soy_Tart_Potpourri_Melts&Category_Code==

Flowers for the birthday girl!



These were the flowers that my oldest daughter's
room mate Kerry, had given me on my birthday.
Aren't they pretty!

Saturday, June 23, 2012

Hey, look who's turning 57 today!!!



You guessed it... Today this "domestic goddess" is turning 57. Funny... I don't feel like I am 57. But physically, my body is tellin' me I'm "definitely" 57. Today and all of next week I'll be celebrating my birthday, as our oldest daughter has started a new tradition... that birthday's aren't just to celebrated for one day... but rather for an entire week, and so far no-ones objecting to the idea of a week long birthday. So I'm going to take advantage of the new tradition, and milk this one for all it's worth!!
After all... it's my birthday.
And..."Happy Birthday" to me!!!

Friday, June 22, 2012

The Bauer Family

I love this picture of my granddaughter and her Aunt Kerry. Kerry styled Jaycees' hair for JC's first highchool dance. JC looked so pretty, and Kerry did such a lovely job of styling JC's hair. This picture was actually taken last year in the Fall of 20012, when Jaycee was 12.




Side photo of granddaughter's hair-doo.
Loved JC's hair-doo!
How lovely and grown-up my granddaughter looked.





My granddaughter Jaycee at the age of 6.
This is one of my favorite pics of my granddaughter!




The following pictures were taken the day before Father's Day.


Photo of our oldest daughter Wendy,
and our youngest daughter Heidi.
Wendy is on the left, and Heidi's on the right.




Our 3 daughters... Wendy, Jenny, and Heidi.



Our daughters and our granddaughter Jaycee.
Jaycee in our youngest daughter's daughter.




Photo of Dave (my hubby who's in the background),
our girls, and our granddaughter Jaycee.
Don't ya just love their smiles!
We always have a great time when we get together.

Tuesday, June 19, 2012

Do you have a favorite soda?

This question seems to get asked every now and then on various message boards.... Do you have a favorite soda?

While Pepsi, Coke, Mt. Dew, or Dr. Pepper, seem to be the most popular... I see others have also chosen Fresca, Canada Dry Ginger Ale, A&W Root Beer, and even 7-UP. 
But one soda I see that never seems to get mentioned is...



I remember when Sun Drop was one of the most expensive sodas, but now-a-days, I have found it to be one of the cheaper soda's. While Coke and RC Cola are my favorite colas, my favorite citrus soda is... Sun Drop. So I am curious and would like to know from others... What's your favorite soda?

Friday, June 8, 2012

Fruity Tossed Salad

I got the idea to make this delicious salad, from Nancy Girard whose an amazing cook. Be sure to go easy on the salad dressing though, as a little bit surely goes a long way. This is such a pretty salad!!



Fruity Tossed Salad

Fresh leafy salad greens
A few fresh strawberries, sliced
A few canned pineapple chunks, or tidbits, well drained
A few canned mandarin oranges, well drained
A few fresh blueberries
A few chopped pecans, or pecan halves (optional)
Bottled Kraft Creamy Poppy Seed Salad Dressing

Arrange leafy salad greens among salad plates.

Top greens with fruit and nuts.
Lightly drizzle the poppy seed dressing over the salads.