* ~ Family Photos ~ *

 I thought I'd share photos of my family, which these pictures were taken at different times through-out the years.  And some were taken and displayed on a family quilt, which our 3 daughters had made when my husband had retired from his job back in 2005. 

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Dave & Cindi with daughters (from left to right), our youngest daughter Heidi, our oldest daughter Wendy, and the daughter featured on the right, is Jenny.

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The first photos of our oldest daughter Wendy when she was a baby.

I happened to take the photo which was displayed on a quilt.

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More photos of our oldest daughter Wendy.

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The following photo shows Wendy celebrating her birthday.  

And the cake was baked and decorated by our daughter Jenny. 

Here's another photo of Wendy who's quite a character.  Whenever she came to visit me, she'd never miss the chance to rearrange the fake plastic apples I had displayed on a shelf in the dining room.    

Wendy's favorite past time is fishing.  And this is what she caught.              As you can see, she's pleased with her catch of the day.  

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Photo of Wendy and her father, and I couldn't resist sharing it.

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I couldn't resist sharing this photo of Wendy and I wearing coke bottle glasses.  Aren't we cute! 😁

 

I've always enjoyed this cartoon photo of Wendy and 3 of her kitties. 

The last photo happens to be one of Wendy's adorable kitty.  

But, for some reason, I can't remember this sweet kitty's name.

After her sister Jenny had seen that photo, Jenny stated...                       "What did u do to that pour cat?"  

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🎄The following photos are of our daughter Jenny, who's photo was also displayed on the Memory Quilt when she was a little girl at Christmas time.

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          Here's photos of Jenny and her two dogs Jax and Annie.

                       

                       Jenny enjoying a serene moment while she can.

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Here's a photo of Jenny fishing along with her sister Wendy.

           I wonder who caught the biggest fish that day?

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Jenny's also known for baking such beautiful cakes for birthdays and other holiday occasions, and I thought I'd also share a photo of a cake she had made for Christmas. 🎄 ⛄️ 🎅  

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Photo of Jax (on the left), Mox seated in the middle, and Annie on the right.  Sadly, Jenny's beloved cat Mox, is in heaven.  Mox was a very sweet and beautiful cat, and you rarely hear him meow.    

                                                

                                                        

                           Jax & Annie on December 10, 2015

The last two photos of Jenny's beloved dog Rex, who's now in heaven.  

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       Photo of Dave & Cindi on the day Heidi & Josh were married.

                                                                                                                                                

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Here are additional photos of our daughter Heidi, and Heidi's daughter Jaycee.  It's hard to believe Jaycee's now "23".  

Photos of my Granddaughter Jaycee Kristina.

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I recently came across the following photos of both Heidi and Jaycee.  And I couldn't resist sharing the photos. 💕

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Here's two additional photos of Dave and our 3 daughters when they were younger.  As you can see in the first photo, the girls enjoyed being driven around the yard in a 2-wheel cart (a.k.a. a garden cart). Our daughters seem to be enjoying the ride.  

The last photo of our daughters, was displayed on the Memory Quilt.  I especially enjoy the photo when the girls were younger.  Often people would ask me if our youngest daughters were twins.  But no, they are not.  

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    ~ ~ ~ * Here are some photos of my husband David. * ~ ~ ~ 

This was Dave's first motorcycle.  It was a Yamaha 1300 Touring Motorcycle.  And at that time, Dave was in South Dakota along with the Severt guys and friend, back in August 8, 2011.

                                                                                                                                        

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Here are more additional photos of my husband David which I thought I'd share as well.  This first photo was taken when David went fishing with a friend in Canada, back in 2011. 

                                                                                                                                     

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This was catch of the day while fishing with Jeff a few years ago.  

 

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               Dave and first buck of the season back in 2007.  

 This photo was taken quite a few years ago when Dave was younger. 

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Dave and Swamp Buck.  This photo was taken back in 2010.

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Here are two additional photos of Dave & Cindi going out for a ride on Dave's 650 Yamaha Motorcycle.

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Here are photos I thought I'd share of my family as well.

The first two photos are of my sister Karen and my daughter Wendy when she was a baby.  At that time, Karen and her husband David Schwartzkopf, lived in Rochester Minnesota.  But when they were younger, Karen met David Schwartzkopf at Janesville Wisconsin School for the Blind and Visually Impaired. 

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I thought I'd share photos of Karen when she was a young girl, teenager, and as an adult.

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Today I happen to come across this photo of my sister Karen, David Schwartzkopf, my father (Roy Schmit), a lady who'm I don't know, plus my 3 sisters Christine, Susan and Linda.  And yours truly, me, Cynthia Marie.  I really dislike the name "Cynthia"!  😠  

I definitely prefer the name "Cindi".

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And I recently came across this photo of my younger sister Kimberly, and my younger brother Christopher (a.k.a. John). 

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And finally, I've decided to display a few extra photos of the Bauers.  

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As a very young teenager, I enjoyed listening to music by The Beatles.  So, when I happen to come across this Beatles t-shirt while shopping with my daughter Wendy, I couldn't resist purchasing the t-shirt. 

    

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I wanted to also share a photo when I was either in the first or second grade.  It's the only photo I personally have when I was a young child.  

 

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💕 Dave & Cindi's "46" Anniversary 💕

Today on this date... July 16th, my husband David and I have been married 46 years. 💕 The photo below, was taken about four years ago by our oldest daughter Wendy.

💖💗💙💚💛💜💕💗💙💚💛💜💖

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Here's an additional photo of Dave and Cindi when we were younger, and at Christmas time.  Photo was displayed on a Memory Quilt. 🎄⛄️

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Caramel Iced Coffee

This Caramel Iced Coffee is so good, plus it doesn't take long to make. 

Caramel Iced Coffee 

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Prep Time: 7 Minutes

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1 Tablespoon instant coffee (I used decaffeinated coffee)

2 Tablespoons of sugar (or 3 packets of Saccharin Sweetener)

2 Tablespoons hot water

3/4 cup 2% milk

1/8 teaspoon 2% milk

1/2 teaspoon Watkins Imitation Caramel Extract  

1 cup ice cubes (I used miniature ice cubes)

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1.)  Place coffee granules and sugar (or Saccharin Sweetener), in a tall glass or coffee mug. 

2.)  Now add 2 Tablespoons of "Hot Water"; stir until well combined.   

3.)  Add the 3/4 cup plus the 1/8 cup of 2% milk, and the caramel flavoring; stir once again to combine. 

4.)  Finally, add the ice cubes to your glass; stir once more, and enjoy your coffee beverage.  

5.)  Yields: 13-onces (One serving)  

6.)  Additional note: 

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Photo of Watkins Imitation Caramel Extract, which I also added to the coffee, to give it that wonderful caramel flavor. 

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Caramel Iced Coffee | Just A Pinch Recipes

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Tomato Sandwiches

 My husband and I enjoy Tomato Sandwiches, especially during the Summer.  We also enjoy our sandwiches with a bit of "Hot Shots" seasoning sprinkled over the tomatoes.  I like to toast my bread, where my husband does not.  

Tomato Sandwich

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Prep Time: 5 Minutes 

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2 slices of bread (toasted or untoasted bread)

4 teaspoons of mayonnaise or salad dressing (See *Note)

1 or 2 slices of tomatoes (Garden fresh tomatoes taste best!) 

1 or 2 pinches of McCormick's Hot Shot! Black & Red Pepper (Using this is optional.)

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1.)  Spread 2 teaspoons of either mayonnaise or salad dressing, on each slice of bread. (In prefer to toast my bread, before spreading on the mayonnaise.)

2.)  Place the sliced tomatoes on one slice of bread.

3.)  Sprinkle the Hot Shot! Black & Red Pepper, on either the toasts, or over the mayonnaise or salad dressing.  (Using the Hot Shot! spice is optional.) 

4.)  Place the other slice of bread, over the sliced tomatoes.  Now enjoy your Tomato Sandwich. 

5.)  Yields: 1 Sandwich

6.)  *Note: If using another type of bread, such as 100% Whole Wheat, the bread is larger in size.  I then sprinkle 1 Tablespoon of mayonnaise or salad dressing, on each slice of bread. 

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I thought I'd share additional photos of the salad dressing and mayonnaise I used.  Also the Hot Shot! seasoning. 

 

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Tomato Sandwich | Just A Pinch Recipes

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Cindi's Egg Rolls

These are my favorite Egg Rolls.  You can use a variety of different meat, such as ground beef, thinly sliced pork steak, seasoned ground pork sausage, pre-cooked shrimp, or prepare them without meat for the vegetarians.

Photo submitted by, Allrecipes

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Prep Time: 25 Minutes

Cook Time: 25 Minutes

Additional Time: 30 Minutes

Total Time: 1 Hour 20 Minutes

Yields: 13 Egg Rolls

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4 Tablespoons vegetable oil, divided

1 pound lean boneless pork, cut into thin strips

4 cups shredded cabbage 

1 large carrot, shredded

1/2 of a green bell pepper, cut into thin strips

1 medium onion, chopped

3 cloves of garlic, minced

3 Tablespoon fresh ginger root, grated 

1 Tablespoon cornstarch

2 Tablespoons soy sauce

1-1/2 Tablespoons unsulphured molasses

2 Tablespoons vegetable oil

1 quart of vegetable oil, for frying the egg rolls

1-1/2 (14-ounce) package egg roll wrappers

1/4 cup water, as needed

1-1/2 cups sweet and sour sauce, for dipping 

1.)  Heat 2 Tablespoons of vegetable oil in a large wok over medium-high heat.  Stir-fry pork for 3 minutes.  Then transfer pork to a paper towel-lined plate and set aside.  

2.)  In a large bowl, mix the cabbage, carrots, green bell pepper, onion, garlic and ginger; set aside.

3.)  In a small bowl, mix together, the cornstarch, soy sauce, and molasses; set this bowl aside as well. 

4.)  Now heat 2 Tablespoons of the vegetable oil in a wok.  Then stir in the cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender.  Return vegetables to wok, then mix in the pork.  Now stir in the cornstarch mixture. 

5.)  Prepare a work surface for rolling the egg rolls.  Lay several egg roll wrappers in a row.  Place the water in a small bowl; you'll use this for sealing the egg roll wrappers. 

6.)  Place 2 to 3 Tablespoons of the meat/vegetable mixture on each egg roll wrapper.  Dip a finger in the water and run it along the edge of the wrapper.  Fold one corner of wrapper over the filling.  Now fold wrapper sides over the filling.  Roll wrappers to form egg rolls (See Cook's Note).  

7.)  Heat 1 quart of vegetable oil in a fryer to 365 degrees F (185 degrees C).  

8.)  Fry egg rolls in batches in the hot oil until golden brown.  Drain on paper towels and serve with sweet and sour sauce.  

Cook's Note: Instead of pork, you may use 1 pound of ground beef or pork sausage, or 8 ounces of pre-cooked shrimp.  But not small pieces of shrimp.  Also, I have used 1 pound of ground beef or pork sausage.  Follow the instructions on the back of the egg roll wrappers for Step 5.

The following photo submitted by, SunnyByrd

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The following photo submitted by, MichiganMommy

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The following photo submitted by, Cindi 

a.k.a. Domestic Goddess

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Photos of the jarred unsulphored molasses I have used when preparing the egg rolls. 

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Cindi's Egg Rolls | Just A Pinch Recipes

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* ~ Domestic Goddess's Blue Ribbon Recipes ~ *

The following recipes I had submitted at Just A Pinch recipe website.

1.)  Fruity Tossed Salad

When making this salad, be sure to easy on the salad dressing.

As a little bit surely goes a long way.

This is such a pretty salad! 

Fruity Tossed Salad | Just A Pinch Recipes

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2.)  Grandma Richard's Wilted Lettuce Salad

This is my son-in-law's favorite salad. 

And I can see why, as it's also my family's favorite salad as well.  

Grandma Richter's Wilted Lettuce Salad | Just A Pinch

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3.)  Rhubarb Pineapple Upside-Down Cake 

I "love" rhubarb, and I enjoy this cake! 

Rhubarb Pineapple Upside-Down Cake | Just A Pinch Recipes

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4.)  Creamy Scalloped Potatoes 

This is my all-time "favorite" scalloped potato recipe! 

Creamy Scalloped Potatoes With Bacon | Just A Pinch Recipes

 

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5.)  8 Cans Taco Soup 

This is a quick 'n easy soup to put together. 

My husband and I especially enjoy this soup the next day, as the seasoning seems to meld together in the soup a bit more.  

We also enjoy the soup along with grilled cheese sandwiches.

8 Can Taco Soup | Just A Pinch Recipes

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6.)  Instant Gingerbread Coffee 

I make this coffee when I have a craving for anything gingerbread. 

I top it with whipped cream and add a light sprinkle of pumpkin pie spice.

Instant Gingerbread Coffee | Just A Pinch Recipes

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7.)  Herb Roasted Turkey (Cooked In Oven Cooking Bag)  

For years I've been roasting all my turkeys in oven cooking bags.

I can roast a whole turkey in less than 3 hours.

I just can't imagine cooking a turkey any other way. 

(See *Note before prepping and roasting the bird.)

 

Herb Roasted Turkey (In a bag) | Just A Pinch Recipes  

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I hope everyone has a wonderful 4th of July

 

* ~ Welcome to Domestic Goddess's Recipe Box ~ *

On this blog, I'll be sharing recipes which I've enjoyed preparing, plus photos of my family.  So, grab yourself a cup of coffee or tea, or your favorite beverage, and enjoy viewing my blog.

           

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As one can see, I decided to up-date my photo.

And if you look closer to my photo, you'll see I have a few strands of gray hair as well.  It's hard to believe that both my husband and I will soon be "69".    

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Flourless Peanut Butter Cookies

I never thought one could make a peanut butter cookie without flour, but you actually can, and they taste pretty darn good!  These little gems are packed with lots of flavor, plus they aren't overly sweet, and they do freeze well.  Whenever I make these petite cookies, I like to make them with a mixture of creamy and super chunky peanut butter, plus I like to bake these cookies on Pampered Chef Baking Stones.




Flourless Peanut Butter Cookies

1 cup creamy peanut butter (I used Skippy)

1 cup chunky peanut butter (I used Skippy Super Chunk)

1-1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 Tablespoons ground flaxseed, optional (See *Note)

1.)  In a bowl, add the creamy and chunky peanut butter, plus the granulated sugar; beat together until smooth.  (I used a hand-held mixer to cream the mixture together.)

2.)  Add the eggs and vanilla extract; beat until well combined.

3.)  Using a spoon; stir in the flaxseed.

4.)  Take a tablespoon of the dough, and shape by hand into a ball.  (I used a small Pampered Chef Scoop, which is equal to 1-Tablespoon.)

5.)  Slightly flatten the dough balls with the palms of your hands, and then place them onto Pampered Chef Baking Stones.  (I place 12 onto each baking stone 2-inches apart.)

6.)  Press the top of each cookie down "gently" with a fork.

7.)  Bake in a 350ºF oven for 12 minutes, then remove, and let the cookies set on baking stone(s) for 5 minutes, before removing to a wire rack and allowing the cookies to cool completely.

8.)  Yields: 53 cookies (Each cookie about 2-inches in diameter.)

9.)  *Note: Adding flaxseed to this recipe is optional, but if you decide not to add the flaxseed, you may need to chill the dough in the refrigerator for a couple hours before baking the cookies.  This helps to firm up the cookie dough, plus it makes it a lot easier for handling the dough.

10.)  Additional Note: I like to freeze these cookies in a Tupperware container, and just take out what I want to eat for later. 

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Below is a photo of the flaxseed I used when preparing the cookies;

it's Stober Farms Organic Golden Flax Seed, in a (48-oz.) bags.

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Flourless Peanut Butter Cookies 10 | Just A Pinch Recipes

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Witches Hat Cookies 🎃

These are such cute cookies to make for Halloween!  

Witches Hat Cookies 🎃

1 (13-oz.) pkg. fudge striped shortbread cookies

 
32 Hershey Milk Chocolate Kisses

1 (16-oz.) container vanilla frosting (See *Note)

8 drops red food coloring

8 drops yellow food coloring

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1.)  Unwrap the Hershey Kisses, and set them aside.

2.)  Add the entire container of vanilla frosting into a bowl, and stir it with a spoon.

3.)  Add the 8 drops of food coloring to the frosting, and mix it in well with the spoon, then add the 8 drops of yellow food coloring, and mix it in well with the spoon.  You will have a pretty orange colored frosting.

4.)  Unwrap cookies in package, and taking one cookie at a time, hold the chocolate flat side of the cookie (facing upward) in hand.

5.)  Using a small spoon or the tip of a butter knife, apply a small amount of frosting in the middle of the cookie.  (The frosting should cover the center hole of the cookie.)  A tiny bit of the frosting will poke through the other side of the cookie, but that's ok, you won't really noticed that little bit of frosting peeking through.

6.)  Apply the chocolate kiss in the center of the frosting, and push it down lightly onto the flat side of the cookie, just till you see the frosting spreading out just a bit underneath the chocolate kiss.

7.)  I placed the cookies onto a large jelly roll pan for several hours, so the frosting will become a bit more dry, and to allow the chocolate kiss to adhere to the frosting.  (If desired, you could line the jelly roll pan with wax paper before placing cookies onto pan.  It also makes it easier for cleaning up afterwards.)

8.)  Store cookies side-by-side in a container, and cover with a lid. 
 (There's no need to refrigerate the cookies.)

9.)  Yields: 32 cookies

10.) *Note: You may have noticed there will be plenty of the orange frosting leftover.  You can either double the above recipe (except for the frosting), to make 64 witch hat cookies, or apply the frosting between graham crackers to make another kind of cookie, or use it to frost a one layer cake or some cupcakes. 

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Whenever I make these cookies, I think of the TV show Bewitched.

                                                                                         

                                                                                

               

                                               Halloween Witches Hats | Just A Pinch Recipes

                                                                                      

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Spaghetti Salad

I love this salad, and while the recipe does make a lot, this pasta salad is sure to please your guests.  I do make this salad one day prior to serving, and that's so I can incorporate a bit more of the Italian dressing into the salad.



Spaghetti Salad 

1 pound of uncooked spaghetti (broken into 3rd's) 

 
1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing

 
2/3 cup Kraft Zesty Italian Fat-Free Bottled Dressing   

 
3 Tablespoons McCormick Perfect Pinch Salad Supreme Seasoning

 
Half of 1 red bell pepper, chopped

 
1 cucumber, seeded and chopped

 2 large Roma Tomatoes, seeded and cut-up

 
1 cup each, broccoli and cauliflower, cut into small pieces

 
1 large carrot, peeled and shredded

 
1 (8-oz.) package Colby-Jack Marbled Cheese, cubed small

1 can (2.25-oz.) sliced black olives, drained

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1.)  Cook the spaghetti, then drain under cold water till the spaghetti is cool.  Drain well.  (I cooked my spaghetti exactly for 12 minutes.)

 

2.)  Marinate the spaghetti over night with the 16-ounces of Italian dressing. 

 

3.)  The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.

 

4.)  Chill the salad several hours in the refrigerator before serving.  4.)  

5.)  Yields: 7 pounds of spaghetti salad  

 

6.) Note: Another really tasty Italian Dressing you can use in place of the Kraft Dressing... Fit & Active Fat Free Zesty Italian Dressing (which is sold at Aldi's).

 
........... An additional up-close photo of the salad ...........

An additional photo of McCormick Perfect Pinch Salad Supreme Seasoning.  That I used when preparing this delicious salad.

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Photo of 1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing. 

(I also purchased an additional bottle of the dressing, as I did add an extra 2/3 cup when preparing this delicious salad.)

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Spaghetti Salad | Just A Pinch Recipes

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Savory Scotch Meat Loaves

I enjoy these scotch meat loaves with the ketchup glaze on top.  You can make these meat loaves with either ground beef or with ground pork sausage.  I especially enjoy them made with "seasoned" ground pork sausage, which already has salt, ground black pepper, minced garlic, and ground sage added as well.

Savory Scotch Meat Loaves 

1 large egg, beaten
3/4 cup soft bread crumbs (See *Note)
1/4 cup diced onion
1/4 cup diced green bell peppers
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. ground beef, or ground pork (See *Note)
5 medium size hard boiled eggs, peeled (See *Note)

Sauce:
3/4 cup ketchup
3 Tablespoons water
1-1/2 teaspoon vinegar
3/4 teaspoon chili powder
1/4 teaspoon dried, crushed, oregano leaves
1/8 teaspoon dried, crushed, oregano leaves

1.)  In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper.

2.)  Add the ground beef or ground pork; mix well.

3.)  Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg.

4.)  Arrange the meat loaves in a 13x9x2-inch baking dish.  (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.)

5.)  Bake in a 350ºF oven for 30 minutes.

6.)  While the meat loaves are baking in the oven, prepare the sauce.

7.)  In a bowl, combine all of the sauce ingredients.

8.)  Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat.

9.)  Pour the sauce over the meat loaves, and return the baking dish to the oven.

10.)  Continue baking the meat loaves in the oven for 15 minutes.

11.)  Once the meat loaves are done baking, remove from baking dish and serve immediately.

12.)  Yields: 5 servings.

13.) *Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs.  I have also made the meat loaves using either 85% or 87% ground beef.  Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg.  Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions.  Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes.  Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes.  I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.

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Savory Scotch Meat Loaves | Just A Pinch Recipes

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