ARTICHOKES

We ate artichokes growing up. I remember going to my grandma's house and she serving these and then my mom would make them for us too. I would eat two by myself! I loved them.
What is it?
It is a big thistle plant that is native to the Mediterranean.
How to choose an artichoke?
Choose artichokes that are dark green, heavy, and have "tight" leaves. Don't select chokes that are dry looking or appear to be turning brown. If the leaves appear too "open" then the choke is past its prime.
How to store an artichoke?
It should be stored in a plastic bag and refridgerated.
How to cook an artichoke.

Peel off all dark or brown leaves.

I choose a heavy deep pot and steam the chokes. Make sure lid is secure. Add salt to water and bring to a boil. Add artichokes.
Put lid on and bring to a simmer 30 to 40 minutes. You want to make sure that your artichokes are tender all the way through.

Serve hot or chilled. Chilled artichokes have more flavor.

How to eat an artichoke?
Pull each leaf off the choke and hold the pointed end between your fingers and only scrape the bottom portion of the inside leaf. Serve with melted butter or olive oil and course salt. You may use lemon butter or mayonaisse.
Sorry, I couldn't pick my camera up to show how to pluck the leaves off and eat because I was eating it too fast.

Be sure to put out a plate for the discarded leaves.

Look, I think she likes it!

Yes, in fact, all of the children liked it! Mr. Incredible wouldn't try. wimp!

Most of the artichoke can be eaten all the way through.
When you get to the fuzzy part you have reached the prize.


Scoop the fuzzy part out with a spoon or just pull it off. The base of the artichoke is edible and is referred to as the heart of the artichoke. This is the best part! Dip in salt and butter and eat. Smile as it goes all the way down. yumm.

Bubble Bath Float

I made these bubble bath sundaes as teacher appreciation gifts and as Mother's Day gifts. They were really cute and fairly inexpensive.

Supplies needed:

Sundae cups and lids. (Go to DQ and ask if they will donate or ask any ice cream parlor)

Box of calgon powder bubble bath (pink)or if you use bath beads by vaseline.
(beads will not bubble like bubble bath.
Box of baking soda
A tube of red bubble oils. (At the dollar store they come in a sleeve of 6)
I could only find pink bath beads and not red. Red would simulate the cherry. They come in a sleeve of 10 for $1
Bath scrubbies They come in a sleeve of 6 for $1
hot glue
bendy straw

Instructions:

Fill parfait cup with 3/4 cup bubble bath powder
1/2 cup baking soda on top.
Should be layers. It should look like a float on the bottom and the foam on top.
Add scrubbie, for the whip cream
hot glue red bath bead for cherry and
insert straw.
Cover with lid, and attach a cute poem.

Make up a cute poem to go with your float and attach.
On the back of the bath bead box, it says you need to use 1/2 cup. I tried this in my own bath and it is plenty and leaves the water amazingly soft and wonderful!!! You will feel sooo soft!!!

The bath beads in a box is already colored a light pink shimmery dust.
It looks like the real MCCOY!!! Yep, I'm so tickled I almost wet my pants. roflrfol
and my clip art is of a strawberry float.
I switched the poem to read float instead of sundae!!
Find some cute cardstock and use a clip art and print the poem below.
**********************************POEM***********************************************
Poem by SHIRLEY THOMAS found at www.craftsayings.com
This very special sundae,
will leave you feeling great.
It's chock full of good things,
even though it can't be ate.

Take it in the bath with you.
Of course don't take a sip,
cause it may look delicious,
but it's made to take a dip.

Homemade Laundry Detergent

Homemade Laundry detergent

Here's what you need-1 bar of soap. I used Dove Hypoallergenic (andrew's allergic to detergent)

1-5 gallon bucket with a lid

1 3/4 cup washing soda (i found this at Kroger)

1/2 Borax

Put 4 cups of water on the stove and bring almost to a boil. As the water is warming whittle your soap into the hot water.

Stir a lot!

Add 3 gallons of hot water to the bucket. On the last gallon pour in your 4 cups of soapy water so you should have a total of 3 gallons. Add 1 3/4 cup of washing soda and 1/2 cup borax to your water soap mixture. Stir for about 5 minutes.

Put the lid on and let sit over night.

The next morning you have a nice slimy laundry detergent! Can you believe it...that easy. I haven't added the cost yet but I spend approx. $7 a week on laundry detergent and This 3 gallons of detergent cost 5.26 for all the supplies so I need to do some math and figure out how many loads I will get!

Homemade Yogurt

Yummy homemade yogurt!!!!

Ingredients: and things you need!

1/2 gallon whole milk

1/2 cup Dannon plain yogurt with live active cultures

1 or 2 boxes of jello (your flavor of choice)(optional)

2 cups of pureed fruit of your choice (this is optional)

1 crock pot

1 blanket

1 towel

Turn Crock pot on LOW

Pour into crock pot 1/2 gallon of whole milk (I have heard some people use powdered milk)

Cook on low for 2 1/2 hours

Turn crock pot off after the 2 1/2 hours and let sit for 3 hours with the lid on

After the milk has sat for 3 hours scoop out 2 cups of the warm milk into a bowl. Add 1/2 cup of dannon plain yogurt -this is your yogurt feeder. The next time you make it you will have your own feeder.(with live active cultures)

Add one box of jello (some don't use any flavoring or some use flavored pudding for creamer yogurt-depends on your taste)

whisk and whisk and whisk

Add yogurt, jello and milk mixture back into the crock pot and cover with a towel and blanket.
Wait 8 to 9 hours before peaking!

Dip out 1/2 cup and save for your next yogurt feeder so you don't have to keep purchasing Dannon plain yogurt with live active cultures.

Add strawberries and bananas or fruit puree of your choice. My kids don't like any lumps in their yogurt so we pureed our fruit all the way up until it was smooth. We added a little sugar because my kids are used to Trix yogurt! Some people add honey to sweeten!

This will last 7-10 days in the fridge. Your feeder will last the same.
This recipe made 24 1/2 cups! I actually did a little math this is approx. 09 cents per container. I paid 52 cents per container of Trix yogurt last week with a coupon!

Orange Beef

Orange Beef

2 Tbls olive oil

1 lb beef flank or round steak, semi frozen

1/4 cup orange peel, slivered

1 clove garlic, minced

1/2 tsp ground ginger

2 Tbls cornstarch

1 1/4 cup cool beef broth

1/4 cup soy sauce

1/4 cup orange marmalade

1/2 tsp crushed dry red pepper flakes

Slice beef thinly on the diagonal. Heat oil over medium heat. Add beef 1/3 at a time, stir fry 3 minutes, until brown. Return all beef to the pan, add orange peel, garlic and ginger. Stir fry one minute.

Mix together cornstarch, beef broth, soy sauce, marmalade and pepper flakes. Add to beef, stirring constantly. Bring to a boil; cook 1 minute.

Serve over rice.

Basil Pesto Bowtie Pasta

Basil & BowTie Pasta Salad


1 lb bowtie pasta
4 oz crumbled feta cheese
4 oz fresh parmesan cheese, grated
1 clove garlic, minced
2 large roma tomatoes, seeded and diced small
3/4 -1 cup basil pesto
1/2 cup pine nuts
1 1/2 Tbls olive oil

Cook bowties according to pkg directions, drain and set aside.

Put olive oil in small saute’ pan, add pine nuts and garlic to room temp olive oil. Cook over a moderate temperature allowing garlic to infuse oil. Saute’ until nuts are just turning golden color making sure not to burn garlic (about 2 minutes). If there is excess oil* drain through a paper towel and return nuts to pan. Do not leave on paper towel as you do not want it to soak up all the flavored oil. Set aside.

In a large bowl fold the pesto into the pasta allowing it to lightly coat the pasta. Carefully stir in the nuts, cheeses and tomatoes.

Serve warm or at room temperature.

*You should be able to see the oil on the nuts, but there should not be standing oil in the pan.

Parmesan Herb Monkey Bread

Parmesan Herb Monkey Bread

1 Pkg (about 30) frozen yeast rolls, thawed

1/4 cup melted butter or margarine

1 cup grated Parmesan cheese

1 Tbls each fresh (or one tsp dried) Rosemary, Basil & Thyme

1/4 tsp garlic powder

Grease fluted tube pan. Combine cheese, herbs and garlic. Dip each roll into butter and then roll in cheese/herb mixture to coat. Place coated dough evenly in pan. Let rise until double in size*.

Bake in a preheated 375 F oven 30 - 40 minutes or until well browned and top of bread sounds hollow when tapped. Remove from pan immediately to cool on wire rack.

*To hurry the process you can preheat your oven to 200 F, then turn the oven off and put pan of rolls in the oven to raise. Do not cover. When they are doubled in size turn the oven on to 375 and let them bake.

Chocolate covered Rice Krispies

These are fun for the kids. You can have them look much cuter. I think I saw these on Martha Stewart's site or Family circle or fun magazine. I was in the check out lane at the grocery store. All that matters is it was not my original idea.


Make your rice krispies according to directions on package. WE make ours in the microwave.

WE use a large glass bowl, one stick butter and one package of large marshmellows.

Place in microwave and cook for 3 minutes or until marshmellows double in volume
use 3/4 of a full box of rice krispy cereal.

Stir and pour out into a lightly buttered pan. You can use cookie cutters to shape your treats or just slice into squares.

IF you are going to make bunny treats.
Place krispies in fridge for 10-15 minutes. Remove from fridge.

Melt chocolate. Using white chocolate also. Tint the white chocolate with food coloring for a pink hue.

Immerse entire front and edges of crispy treat into either the chocolate or white chocolate. Lay on wax paper. Repeat this for all treats.

In a ziploc baggie or in a chocolate funnel add pink frosting and pipe eyes, nose, ears and whiskers.

Last stick a lollipop stick through the bottom. These are sold by wilton and can be found at any cake store or walmart in the baking section.

Chocolate Covered Oreos

This is a quick and oh so yummy way to make a holiday cookie.
We took chocolate and melted it in a glass bowl in increments of 20 seconds and stirred each time until it was a nice smoothe consistency.

If you are going to make lollipop oreo cookies. Skewer your cookie through the middle with your stick and let sit in the refridge for at least 15 minutes. ( A MUST DO STEP)

Then dip cookie completely into melted chocolate. Lay out on waxed paper.

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Dutch apple crumb

Dutch Oven Apple Crumb cake
Ingredients
2 cans (21 oz) apple pie filling (brand of choice)
12 oz Caffeine free Dr Pepper or 2 cans rootbeer soda
1 whole stick butter cubed
1 yellow cake mix or butter recipe
Cinnamon

Step 1. Heat 28 bricketts (coals) and then go in to assemble pie.

Step 2.
For easy clean up line dutch oven with foil.
Start with dutch oven and pour apple pie filling into dutch oven.
Sprinkle with cinnamon generously
Pour cake mix over top of mixture, evenly.


Cube butter over top of cake mix, evenly.


Pour 12 oz. of soda over the top.

Step 3.
Put lid on top. Take dutch oven to heated coals.

Step 4.
Place 10 hot coals on bottom. Evenly distribute and place 18 hot coals on top of lid. Allow to cook for 45 minutes.

This really is an amazing pie! YUMMERZ YUMMERS!

Coconut Cake

Duncan Hines Coconut Supreme Cake Mix (calls for 1/3 cup oil, 3 large eggs and water)
150z. can Cream of Coconut
12 oz. Cool whip or real whipped topping
Sweetened flaked coconut as much as desired.

Directions:
Bake cake as directed in a 9x13 pan. While the cake is still hot, poke holes in it and pour cream of coconut over cake. Let Cool completely. Spread on whipped toppping and sprinkle with flaked coconut. Refrigerate for several hours or overnight.

Quick PB cookies

Quick Flourless/Sugarless Peanut Butter Cookies

1 cup peanut butter

1 cup Splenda

1 tsp vanilla

1 egg, beaten

Cream together peanut butter and splenda, then stir in vanilla and egg. Scoop out in 2" balls and roll in a little splenda, then place on parchment paper lined baking sheet. Press down with the back of a fork to flatten slightly. Bake at 350 F 8-10 minutes or until they start to brown on the edges and are firm to the touch. Cool on baking rack.

holiday Sugar cookies

Cream together:
1/2 cup Butter
1 cup sugar
2 eggs beaten
1 TBL spoon milk or heavy cream
1 tsp. vanilla


Add:
2 1/2 cups flour
2 tsp Baking Powder

Preheat oven to 350 degrees and bake 8- 10 minutes

Your dough should not be sticky. Add a little extra flour so that your dough is workable. If you are using cookie cutters, roll out dough to whatever thickness you would like your cookies to be. Roll out dough on floured surface and flour your rolling pin. Choose a cookie cutter or a glass and cut out shapes.

If you are not going to frost these cookies you could sprinkle a little sugar on the tops before baking.

Bake on greased cookie sheet for 8 to 10 minutes. You do not want your cookies to show brown on top. They will be over baked. You will just barely begin to see the bottoms of the cookie turn brown. Another way to test if cookies are done is to lightly finger test. Touch cookie if it springs back it is ready to pull. If your cookie leaves an imprint leave in oven for an extra minute or two.

Remove cookies from baking sheet and let cool on wire rack.

Cool and then frost with cream cheese frosting

Bill prefers his sugar cookies thin and crispy. The rest of the family likes our cookies soft and thick.

Mini Cream Cheese Cakes

Cream Cheese filling

I.
2- 8oz. softened cream cheese
3 egss
2/3 cup sugar
1 tsp. vanilla

II.
vanilla wafers
cupcake fills

III.
pie filling

Put ingredients from step I. into blender and blend.
Put vanilla wafers into cupcake fills in tins
Fill 1/2 full with cream cheese mixture

Bake at 350 degrees for 15-20 minutes until set.
Let cool and top with pie filling.

Lemon Bars

Lemon Bars
preheat oven to 350 degrees
I.
2 sticks melted butter
2 cups flour
1/2 cup powdered sugar
Mix together and pat into a 9x12 greased pan.
Bake at 350 degrees for 15-20 minutes

II.
4 eggs
2 cups sugar
5 TBL flour
1/3 cup lemon juice
1 tsp Baking powder
Beat eggs together. Fold in rest of ingredients.
Pour into crust and bake for 25 minutes until golden brown

Hello Dolly Bars

I. 2 Sticks of buttter
2 cup crushed graham cracker
2 cups flaked coconut
2 cups chocolate chips
2 cups nut meats
2 15-oz can of sweetened condensed milk
Preheat oven to 350 degrees
1.Melt butter in 9x13 pan.

2.Sprinkle ingredients in order listed.

3.Pour condensed milk over all ingredients

4. Do not mix.

5. Bake in oven for 30 minutes

6. Cool at least one hour before cutting

Pudding Chocolate Chip Cookies

4 1/2 cups all purpose flour
2tsp. baking soda
2cups softened butter
1 1/2 cup packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) instant vanilla pudding
4 eggs
2 tsp. vanilla extract
4 cups semi sweet choc. chips
2 cups chopped walnuts (optional)

1. preheat oven 350 degrees (175 degrees celsius)
sift together flour and baking soda and set aside.

2. In large bowl cream together, butter, brown sugar, and white sugar.

3. Beat in instant pudding mix until blended and stir in eggs and vanilla.

4. Blend in flour mixture, stir in choc. chips

5. Drop cookies by rounded spoonfuls onto ungreased sheets

6. Bake at 350 degrees for 10 to 12 minutes, edges should be golden brown

Chocolate Covered PeanutButter balls

I have loved these ever since I was a child! I only make them during the holiday season.

Peanut Butter Balls

2 cups peanut butter (crunchy)
1 1/2cup peanut butter if you use smooth)
1 box powder sugar = 1lb box
2tsp vanilla

work with hand and shape into balls. If you like you can add 1/2 cup rice crispy cereal.

Melt 2 pkg. choc. chips and 1/2 bar parafane wax found in the canning section.

Once your peanut butter balls are rolled dip into melted chocolate and remove with fork, drip and place onto wax paper. Refridgerate when done.