Homemade deodorant tutorial by Donielle at Naturally Knocked Up
1/4 cup aluminum free baking soda
1/4 cup arrowroot powder
5 TB coconut oil
5 drops tea tree oil
3 drops lavendar essential oil
Mix all ingredients together and press into an old deodorant container. To use, let it rest against your skin for a couple seconds to soften the coconut oil, do one slow swipe under each arm and use the palm of your hand to spread it around.
Okay, so I know this is kind of a personal item to have Mommy write about- but I think it's important so here goes! :) I LOVE this deodorant! I have put it to the "mucking the chicken coop in the Texas heat" test and it hasn't failed me! It is not good to use antiperspirants but I do not like stinking!!! A good deodorant will allow you to sweat but keep the smell at bay. It will not contain aluminum or parabens which are bad for you. This is a wonderful deodorant and I am so glad I found this recipe.
Love Always,
Mommy
Tuesday, June 1, 2010
Joshua Bar
A fellow MOMYS, Ebbye Faust, gave us the original recipe for this lotion bar and helped us modify it to meet Joshua's needs.
1 1/3 C. grated beeswax
2/3 C. palm shortening
1/3 C. shea butter
¼ C. apricot kernel oil
2 tsp. Vitamin E oil
Melt beeswax and palm shortening in a double broiler or in a sauce pan over low heat while mixing. Add shea butter; stirring until melted. Remove from heat immediately. Add apricot kernel oil and Vitamin E oil mixing well to combine. Dry off the bottom of the pan so water does not drop into the lotion bar and pour mixture into molds. After the bars cool at room temperature, put molds inside the freezer for 10 minutes to easily pop lotion bar out of mold. Hold in hands to soften the bar to apply more easily.
Mommy is so happy to have finally found a recipe that will help moisturize Joshua's skin. He is allergic to so many ingredients in store bought lotions and creams. It is a blessing to be able to have a moisturizer that will not hurt Joshua and that actually works. Joshua likes that they are messy! :) It isn't messy to pick up but the heat from your hands melts it, it can get a little "messy". That's when it spreads on the best.
Love Always,
Mommy
1 1/3 C. grated beeswax
2/3 C. palm shortening
1/3 C. shea butter
¼ C. apricot kernel oil
2 tsp. Vitamin E oil
Melt beeswax and palm shortening in a double broiler or in a sauce pan over low heat while mixing. Add shea butter; stirring until melted. Remove from heat immediately. Add apricot kernel oil and Vitamin E oil mixing well to combine. Dry off the bottom of the pan so water does not drop into the lotion bar and pour mixture into molds. After the bars cool at room temperature, put molds inside the freezer for 10 minutes to easily pop lotion bar out of mold. Hold in hands to soften the bar to apply more easily.
Mommy is so happy to have finally found a recipe that will help moisturize Joshua's skin. He is allergic to so many ingredients in store bought lotions and creams. It is a blessing to be able to have a moisturizer that will not hurt Joshua and that actually works. Joshua likes that they are messy! :) It isn't messy to pick up but the heat from your hands melts it, it can get a little "messy". That's when it spreads on the best.
Love Always,
Mommy
Sunday, May 30, 2010
Vegetable Seasoning Mix
Source: Quick Cooking Magazine. July/August 2000 pg. 19
2 TB garlic salt
2 TB garlic powder
2 TB dried minced onion
2 TB onion powder
2 TB sea salt
Combine ingredients and store in an airtight container in a cool, dry place for up to one year.
Additional ingredients:
2 C. green beans or vegetable of choice
1 TB butter
To Use:
Cook and drain vegetables. Add butter and ½ - 1 tsp. seasoning mix. Toss until butter is melted.
Mommy saw this in her Quick Cooking magazine one day and decided to give it a try. Our entire family likes it on green beans. Grandmommie likes it too and puts it on all kinds of vegetables. This is also a great one to sprinkle on fried cucumber, squash, and tomatoes. Grandmommie makes that for us sometimes and it is so yummy!
Love Always,
Mommy
2 TB garlic salt
2 TB garlic powder
2 TB dried minced onion
2 TB onion powder
2 TB sea salt
Combine ingredients and store in an airtight container in a cool, dry place for up to one year.
Additional ingredients:
2 C. green beans or vegetable of choice
1 TB butter
To Use:
Cook and drain vegetables. Add butter and ½ - 1 tsp. seasoning mix. Toss until butter is melted.
Mommy saw this in her Quick Cooking magazine one day and decided to give it a try. Our entire family likes it on green beans. Grandmommie likes it too and puts it on all kinds of vegetables. This is also a great one to sprinkle on fried cucumber, squash, and tomatoes. Grandmommie makes that for us sometimes and it is so yummy!
Love Always,
Mommy
Coban Salata
Salad:
3 large tomatoes
2 cucumbers
Dice the vegetables and place them in a bowl.
Lemon & Oil Dressing:
¼ C. olive oil
¼ C. lemon juice
½ tsp sea salt
1-2 TB dill weed
Combine all ingredients in a bowl. Whip with a fork until the dressing is a creamy white with green flakes. :) Pour Lemon & Oil dressing over vegetables and let it marinate for at least 30 minutes. This tastes better if it is refrigerated and marinated for several hours.
Mommy first tried this when she and Daddy lived in Turkey. This is a Hannah, Daniel, and Mommy favorite! This can also be made with zucchini or yellow squash or a combination of squash, zucchini, and cucumber. We usually put a lot of dill weed in it. Maybe one day our garden will have both cucumbers and tomatoes at the same time and we can make this! :)
Love Always,
Mommy
3 large tomatoes
2 cucumbers
Dice the vegetables and place them in a bowl.
Lemon & Oil Dressing:
¼ C. olive oil
¼ C. lemon juice
½ tsp sea salt
1-2 TB dill weed
Combine all ingredients in a bowl. Whip with a fork until the dressing is a creamy white with green flakes. :) Pour Lemon & Oil dressing over vegetables and let it marinate for at least 30 minutes. This tastes better if it is refrigerated and marinated for several hours.
Mommy first tried this when she and Daddy lived in Turkey. This is a Hannah, Daniel, and Mommy favorite! This can also be made with zucchini or yellow squash or a combination of squash, zucchini, and cucumber. We usually put a lot of dill weed in it. Maybe one day our garden will have both cucumbers and tomatoes at the same time and we can make this! :)
Love Always,
Mommy
Lemon Garlic Dressing
¾ C. lemon juice (app. 4 lemons)
4 cloves garlic, minced
¼ C. olive oil
1 tsp sea salt
Combine lemon juice and garlic cloves. Allow the garlic to soak in the lemon juice for at least 10 minutes. Strain out garlic and add olive oil and sea salt to garlic lemon juice. Shake well to combine before serving.
This is yummy salad dressing. One day when we went to Mrs. Munzo's house for lunch Mommy brought this. I got a little carried away and used 6 or 7 cloves of garlic. Whew! It was so garlic-ly. I don't think you children enjoyed it as much as when I make it the normal way. :)
Love Always,
Mommy
4 cloves garlic, minced
¼ C. olive oil
1 tsp sea salt
Combine lemon juice and garlic cloves. Allow the garlic to soak in the lemon juice for at least 10 minutes. Strain out garlic and add olive oil and sea salt to garlic lemon juice. Shake well to combine before serving.
This is yummy salad dressing. One day when we went to Mrs. Munzo's house for lunch Mommy brought this. I got a little carried away and used 6 or 7 cloves of garlic. Whew! It was so garlic-ly. I don't think you children enjoyed it as much as when I make it the normal way. :)
Love Always,
Mommy
Jason's Salsa
2 cans (28 oz. total) diced tomatoes, drained well
½ onion
1 clove garlic, minced or 1 tsp garlic powder
2 tsp cilantro leaves
1 tsp salt
2 tsp sugar
1 tsp parsley
2 jalapeno peppers, stems removed
1 TB lemon juice
1 TB lime juice
Combine all ingredients in a blender and blend to desired consistency.
Note to Team Southerland- Do not allow a person with a cold to make this with free access to several jalapeno's. Daddy did that to us in Virginia once. Mommy did a "modified stationary panic" until my thoughts returned to my mind and I ran to get something to drink. It was the hottest thing I have ever tasted! Daddy took it to church and there was a couple in attendance who lived in Guatemala. They tasted Daddy's salsa and said, "The flavor is really good but it is too spicy!" :) We laughed and laughed. Someone even drew a little picture of a man with tears running down his face and set it up against the serving container of salsa. (It might have been Daddy who did that!) :) I think the 2 jalapenos are about the max that Mommy can take in this but it sure does have a fantastic flavor! By the way, Daddy's salsa has nothing on Uncle Michael's salsa. His is so hot that the guys sweat when they eat it. Now that is some serious "clearing your sinuses" food! :)
Love Always,
Mommy
½ onion
1 clove garlic, minced or 1 tsp garlic powder
2 tsp cilantro leaves
1 tsp salt
2 tsp sugar
1 tsp parsley
2 jalapeno peppers, stems removed
1 TB lemon juice
1 TB lime juice
Combine all ingredients in a blender and blend to desired consistency.
Note to Team Southerland- Do not allow a person with a cold to make this with free access to several jalapeno's. Daddy did that to us in Virginia once. Mommy did a "modified stationary panic" until my thoughts returned to my mind and I ran to get something to drink. It was the hottest thing I have ever tasted! Daddy took it to church and there was a couple in attendance who lived in Guatemala. They tasted Daddy's salsa and said, "The flavor is really good but it is too spicy!" :) We laughed and laughed. Someone even drew a little picture of a man with tears running down his face and set it up against the serving container of salsa. (It might have been Daddy who did that!) :) I think the 2 jalapenos are about the max that Mommy can take in this but it sure does have a fantastic flavor! By the way, Daddy's salsa has nothing on Uncle Michael's salsa. His is so hot that the guys sweat when they eat it. Now that is some serious "clearing your sinuses" food! :)
Love Always,
Mommy
Shell's Guacamole
1 avocado
1 tsp lime juice
¼ tsp salt
½ tsp cilantro
¼ tsp garlic powder
Halve and scoop avocado into a bowl. Add remaining ingredients. Smash it all together with a fork. Enjoy!
A long time ago I ordered the Guacamole Live! at On the Border restaurant while we lived in Virginia. It was an appetizer that they made for you at your table. I came home and recreated this recipe after watching how they did it. They didn’t use garlic powder so I added that part in because I like garlic. :) Daniel loves this stuff and would eat an entire bowl of it if I let him. He and I usually polish off a bowl if this in no time flat. He is my guacamole buddy! Maybe one day he will be making this for his wife and children. :)
Love Always,
Mommy
1 tsp lime juice
¼ tsp salt
½ tsp cilantro
¼ tsp garlic powder
Halve and scoop avocado into a bowl. Add remaining ingredients. Smash it all together with a fork. Enjoy!
A long time ago I ordered the Guacamole Live! at On the Border restaurant while we lived in Virginia. It was an appetizer that they made for you at your table. I came home and recreated this recipe after watching how they did it. They didn’t use garlic powder so I added that part in because I like garlic. :) Daniel loves this stuff and would eat an entire bowl of it if I let him. He and I usually polish off a bowl if this in no time flat. He is my guacamole buddy! Maybe one day he will be making this for his wife and children. :)
Love Always,
Mommy
Wednesday, May 26, 2010
Creamy Mac-N-Cheese
From Laura at Heavenly Homemakers
Creamy Mac N Cheese
2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
This is really yummy! It makes an awesome creamy, cheesy sauce. I usually use a bit more salt and this is so good with Colby Jack cheese. Delcious! We have this often for lunch and sometimes even when Mrs. Munoz comes over. This with Ranch Dip and carrot and celery sticks makes an wonderful lunch! Three cheers for Mac n Cheese! Hip hip horah!
Love Always,
Mommy
Creamy Mac N Cheese
2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
This is really yummy! It makes an awesome creamy, cheesy sauce. I usually use a bit more salt and this is so good with Colby Jack cheese. Delcious! We have this often for lunch and sometimes even when Mrs. Munoz comes over. This with Ranch Dip and carrot and celery sticks makes an wonderful lunch! Three cheers for Mac n Cheese! Hip hip horah!
Love Always,
Mommy
Lemon Chicken
Greek Chicken
From the Cooking Kingdom Style cookbook
Renee Berzins
6 frozen chicken breasts
2 C. olive oil
3/4 C. lemon juice
3 T. oregano
1 TB + 2 tsp garlic salt
pepper to taste
Place chicken in a 9x13 dish. Cover with olive oil and lemon juice. Season with oregano, garlic salt, and pepper. Cover tightly and bake at 250 degrees for 4-6 hours. Serve over rice using the juices in the pan to flavor the rice.
We tried this tonight for the first time and it is a winner! Yum! We all thought this was so good. I am sure this is going to become a staple around here. The original recipe calls for chicken breast halves with the bone in and cook it for 10-12 hours. I modified it to use the boneless chicken breasts instead. I am so glad we found a yummy chicken recipe. We needed a new one! Hannah says, "It's really good!" Daniel says, "It's the most tastiest and easy to cut." :)
Love Always,
Mommy
From the Cooking Kingdom Style cookbook
Renee Berzins
6 frozen chicken breasts
2 C. olive oil
3/4 C. lemon juice
3 T. oregano
1 TB + 2 tsp garlic salt
pepper to taste
Place chicken in a 9x13 dish. Cover with olive oil and lemon juice. Season with oregano, garlic salt, and pepper. Cover tightly and bake at 250 degrees for 4-6 hours. Serve over rice using the juices in the pan to flavor the rice.
We tried this tonight for the first time and it is a winner! Yum! We all thought this was so good. I am sure this is going to become a staple around here. The original recipe calls for chicken breast halves with the bone in and cook it for 10-12 hours. I modified it to use the boneless chicken breasts instead. I am so glad we found a yummy chicken recipe. We needed a new one! Hannah says, "It's really good!" Daniel says, "It's the most tastiest and easy to cut." :)
Love Always,
Mommy
Sunday, May 23, 2010
Hamburger Hints
For several years now I have been browning up hamburger 7-10 lbs. at a time. Then I freeze it in 1/2 or 1 lb. quantities. This makes dinners that requiring browning hamburger first very simple. It is almost as easy to dirty up a couple of dishes and brown up a bunch of burger at a time as it is to brown up 1 pound.
Another hamburger hint- we also patty up several pounds of burger and then flash freeze them overnight on parchment paper lined cookie sheets. The next day we pull them off the parchment paper and put them in freezer bags. This makes it super easy to throw burgers on the griddle or grill for a quick meal.
Anything you can do to stream line the dinner making process will make it easier for you in the long run and result in less "I don't know what to do for dinner so we need to go out" situations. :)
I hope you enjoy the kitchen tips. I know you all will come up with even better ways to make things easier to prepare meals for your families.
Love Always,
Mommy
Another hamburger hint- we also patty up several pounds of burger and then flash freeze them overnight on parchment paper lined cookie sheets. The next day we pull them off the parchment paper and put them in freezer bags. This makes it super easy to throw burgers on the griddle or grill for a quick meal.
Anything you can do to stream line the dinner making process will make it easier for you in the long run and result in less "I don't know what to do for dinner so we need to go out" situations. :)
I hope you enjoy the kitchen tips. I know you all will come up with even better ways to make things easier to prepare meals for your families.
Love Always,
Mommy
Evaporated Milk Substitute
Source- About.Com: Frugal Living
2/3 cup non-fat dry milk
3/4 cup water
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Yield: 1 cup (8 ounces)
Did You Know?
Evaporated milk is simply fresh milk that has had about 60% of its water content removed.
I was getting out all the ingredients to make Homemade Mac-N-Cheese for church tomorrow and I realized that I didn't have any evaporated milk. A quick search lead me to this recipe. :) Yippee- saved a trip to the store.
Love Always,
Mommy
2/3 cup non-fat dry milk
3/4 cup water
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Yield: 1 cup (8 ounces)
Did You Know?
Evaporated milk is simply fresh milk that has had about 60% of its water content removed.
I was getting out all the ingredients to make Homemade Mac-N-Cheese for church tomorrow and I realized that I didn't have any evaporated milk. A quick search lead me to this recipe. :) Yippee- saved a trip to the store.
Love Always,
Mommy
Friday, May 21, 2010
Baked Lentils with Cheese
From Auntie Shea
1 3/4 C lentils
2 C water
1 whole bay leaf
2 tsp. sea salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1 small onion, chopped
2 cloved garlic, minced
2 C. canned tsomatoes, drained well
Mix all ingredients into a 9x13 pan, cover tightly and bake at 350 degrees for 30 minutes.
Add:
2-3 large carrots, sliced 1/8" thick
1/2 C. celery, finely chopped
2 TB fresh parsley, finely chopped
Cover and bake another 40 minutes or until vegetables are tender.
Sprinkle with 3 C. of cheese and bake uncovered 5 minutes more or until cheese is melted.
This a really yummy recipe from Auntie Shea. Her crew LOVES this! We made this for lunch today when Mrs. Munoz came over and she really liked it too. When Mommy makes this I skip the celery and used dried minced onion and garlic that has been rejuvenated. I also use 2 tsp. dried parsley. In additon, I sometimes half the recipe and skip the tomatoes and cheese for a delicious dish for Joshua! He really likes it too! Auntie Shea has a yummy winner with this recipe!
Love Always,
Mommy
1 3/4 C lentils
2 C water
1 whole bay leaf
2 tsp. sea salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1 small onion, chopped
2 cloved garlic, minced
2 C. canned tsomatoes, drained well
Mix all ingredients into a 9x13 pan, cover tightly and bake at 350 degrees for 30 minutes.
Add:
2-3 large carrots, sliced 1/8" thick
1/2 C. celery, finely chopped
2 TB fresh parsley, finely chopped
Cover and bake another 40 minutes or until vegetables are tender.
Sprinkle with 3 C. of cheese and bake uncovered 5 minutes more or until cheese is melted.
This a really yummy recipe from Auntie Shea. Her crew LOVES this! We made this for lunch today when Mrs. Munoz came over and she really liked it too. When Mommy makes this I skip the celery and used dried minced onion and garlic that has been rejuvenated. I also use 2 tsp. dried parsley. In additon, I sometimes half the recipe and skip the tomatoes and cheese for a delicious dish for Joshua! He really likes it too! Auntie Shea has a yummy winner with this recipe!
Love Always,
Mommy
Friday, May 14, 2010
Frozen Hashbrowns
Frozen Hashbrowns from Laura at Heavenly Homemakers
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
Potato Hints
Tip from: Laura at Heavenly Homemakers
Here is a great way to bake potatoes. Scrub and stab each potato. Place in a oven proof dish with a lid (stone pan with lid, dutch oven, roasting pan, etc.). Bake at 350 degrees for 1 1/2 hours. That's it! So easy!
This works very well and is much faster and easier than wrapping each potato in foil. I haven't done the research yet, but I have heard that foil is not very healthy to use in cooking. Here's a great way to avoid it!
__________________________________________________________________________
To peel potatoes quickly, wash and score them. Put them in a pan with enough water to cover them. Bring them to a boil and boil them for 20-30 minutes. Put them in a bowl of ice water and gently twist each ending opposite directions to slip the skins off. This is so much faster than peeling them with a peeler before boiling them.
I just baked 10 lbs. of pototoes in my roasting pan and we had them for dinner and the left overs we shredded up for hashbrowns. Yum! We also cube leftover baked potatoes and freeze them for soup. It works great in soup like Cheesy Vegetable Chowder.
Love Always,
Mommy
Here is a great way to bake potatoes. Scrub and stab each potato. Place in a oven proof dish with a lid (stone pan with lid, dutch oven, roasting pan, etc.). Bake at 350 degrees for 1 1/2 hours. That's it! So easy!
This works very well and is much faster and easier than wrapping each potato in foil. I haven't done the research yet, but I have heard that foil is not very healthy to use in cooking. Here's a great way to avoid it!
__________________________________________________________________________
To peel potatoes quickly, wash and score them. Put them in a pan with enough water to cover them. Bring them to a boil and boil them for 20-30 minutes. Put them in a bowl of ice water and gently twist each ending opposite directions to slip the skins off. This is so much faster than peeling them with a peeler before boiling them.
I just baked 10 lbs. of pototoes in my roasting pan and we had them for dinner and the left overs we shredded up for hashbrowns. Yum! We also cube leftover baked potatoes and freeze them for soup. It works great in soup like Cheesy Vegetable Chowder.
Love Always,
Mommy
Tuesday, May 11, 2010
Joshua's Jella
From the back of the Knox Gelatine box
4 envelopes KNOX unflavored Gelatine
1 C. cold fruit juice
3 C. fruit juice, heated to boiling
2 TB sugar or honey, optional (we skip this!)
Sprinkle gelatin overcold juice in large bowl; let sit 1 minute. Add hot juice and stir until gelatin completely dissolves, about 5 minutes.
Refrigerate until firm, about 3 hours. To serve, cut into 1" squares.
Joshua calls this his "jella"! I love that!!! I use orgranic pear or organic grape juice and skip the sweetner. That way you children can have several pieces and I don't worry about it! :) I was looking for a dessert that Joshua would like and I came across this. Everyone thinks this is super yummy! I am so happy we can have a special treat that Joshua can enjoy with us. I am making him a big pan of this for his birthday today! :)
Love Always,
Mommy
4 envelopes KNOX unflavored Gelatine
1 C. cold fruit juice
3 C. fruit juice, heated to boiling
2 TB sugar or honey, optional (we skip this!)
Sprinkle gelatin overcold juice in large bowl; let sit 1 minute. Add hot juice and stir until gelatin completely dissolves, about 5 minutes.
Refrigerate until firm, about 3 hours. To serve, cut into 1" squares.
Joshua calls this his "jella"! I love that!!! I use orgranic pear or organic grape juice and skip the sweetner. That way you children can have several pieces and I don't worry about it! :) I was looking for a dessert that Joshua would like and I came across this. Everyone thinks this is super yummy! I am so happy we can have a special treat that Joshua can enjoy with us. I am making him a big pan of this for his birthday today! :)
Love Always,
Mommy
Happy Birthday Buck a Roo!
My little Buck a Roo is 4 today! Happy, happy birthday to my precious Joshua! I love you so much my son. I am blessed to be your Mommy!
Love Always,
Mommy
Love Always,
Mommy
Biscuits Supreme
Better Homes and Garden New Cookbook
1996 edition
2 C flour
1 TB baking powder
2 tsp sugar
½ tsp cream of tartar
¼ tsp salt
½ C butter, softened to room temperature
¾ C milk
Preheat oven to 450 degrees. Combine all dry ingredients. Cut in butter with a pastry blender. Make a well in the center. Add milk all at once and stir until moistened.
Quickly knead dough by gentling folding and pressing dough 10-12 strokes or until nearly smooth. Pat or lightly roll out to ½” thickness. Cut dough with a 2 ½” biscuit cutter.
Place biscuits 1” apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes app. 10 biscuits.
Mommy received this cookbook as a wedding present and I used it exclusively when Daddy and I were first married. Daddy really likes these biscuits and for the last two mornings I have made them for him for breakfast. I remember when I thought it took so much time and it was such a great effort to make these biscuits. Now I can mix them up and throw them in the oven in less than 10 minutes! I knew very little about cooking and baking when we were first married. I think you children probably already know more than I did. What a disadvantage! May the Lord grant Daddy and Mommy the grace and perseverance to teach you the skills that you will need for the rest of your lives. We love you! Enjoy the yummy biscuits! :)
Love Always,
Mommy
1996 edition
2 C flour
1 TB baking powder
2 tsp sugar
½ tsp cream of tartar
¼ tsp salt
½ C butter, softened to room temperature
¾ C milk
Preheat oven to 450 degrees. Combine all dry ingredients. Cut in butter with a pastry blender. Make a well in the center. Add milk all at once and stir until moistened.
Quickly knead dough by gentling folding and pressing dough 10-12 strokes or until nearly smooth. Pat or lightly roll out to ½” thickness. Cut dough with a 2 ½” biscuit cutter.
Place biscuits 1” apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve hot. Makes app. 10 biscuits.
Mommy received this cookbook as a wedding present and I used it exclusively when Daddy and I were first married. Daddy really likes these biscuits and for the last two mornings I have made them for him for breakfast. I remember when I thought it took so much time and it was such a great effort to make these biscuits. Now I can mix them up and throw them in the oven in less than 10 minutes! I knew very little about cooking and baking when we were first married. I think you children probably already know more than I did. What a disadvantage! May the Lord grant Daddy and Mommy the grace and perseverance to teach you the skills that you will need for the rest of your lives. We love you! Enjoy the yummy biscuits! :)
Love Always,
Mommy
Saturday, May 1, 2010
Happy Birthday Bubba-Q
Happy, happy birthday Ezra! You are two today! I can't believe how big you are getting. I love you my little Bubba-Q.
Love Always,
Mommy
Love Always,
Mommy
Friday, April 30, 2010
Chocolate Cake with White Icing
Chocolate Cake
This recipe is from Mother Smith who was Paw Paw’s mother. Paw Paw was GrandMommie’s (Diane Southerland) Daddy. So this cake recipe is from Daddy’s great grandmother!
2 C of sugar
2 tsp baking soda
2 C of flour
2 (heaping) TB cocoa
½ C of butter milk (or reg. milk & 1 tsp vinegar)
2 eggs, beat thoroughly
½ C butter, softened
1 C water, boiling
Preheat oven to 325 degrees. Spray and flour 2 round pans. In a large bowl, mix dry ingredients in bowl- set aside. Mix wet ingredients (except for boiling water) in bowl. Combine the two bowls together and blend. Add 1 cup of boiling water. Pour into pans. Bake around 30-40 min. or when you stick a toothpick in it and it comes out clean. Let cool and top with Snow Peak Icing.
Snow Peak Icing
This is Grandmommie’s (Diane Southerland) recipe. Daddy’s mommy!
1 ¼ C corn syrup
2 egg whites
Pinch salt
1 tsp vanilla
Beat egg whites on high speed until soft peaks form when beater is raised. While eggs are beating, in a small saucepan, heat corn syrup over medium high heat until boiling. Add salt to egg whites. Slowly pour in syrup, continuing to beat until frosting is fluffy. Fold in vanilla. Frost cooled chocolate cake!
This is a Southerland Family favorite! Daddy often requests this cake for his birthday and I know that Uncle Michael's family has this for birthdays frequently as well. I just made this for Daddy's birthday and it looks and smells yummy!!! GrandMommy used to make this for the children's birthdays. Anytime it snowed in Texas Daddy used to say, "It looks like chocolate cake with white icing!" (Only Texas snow looks like that! Real snow is all white! Not white with dirt showing through!) :)
Love Always,
Mommy
P.S. Daddy and Ezra shared this for their birthdays and Ezra LOVED it! He was a big gooy mess and oh so cute!!!
This recipe is from Mother Smith who was Paw Paw’s mother. Paw Paw was GrandMommie’s (Diane Southerland) Daddy. So this cake recipe is from Daddy’s great grandmother!
2 C of sugar
2 tsp baking soda
2 C of flour
2 (heaping) TB cocoa
½ C of butter milk (or reg. milk & 1 tsp vinegar)
2 eggs, beat thoroughly
½ C butter, softened
1 C water, boiling
Preheat oven to 325 degrees. Spray and flour 2 round pans. In a large bowl, mix dry ingredients in bowl- set aside. Mix wet ingredients (except for boiling water) in bowl. Combine the two bowls together and blend. Add 1 cup of boiling water. Pour into pans. Bake around 30-40 min. or when you stick a toothpick in it and it comes out clean. Let cool and top with Snow Peak Icing.
Snow Peak Icing
This is Grandmommie’s (Diane Southerland) recipe. Daddy’s mommy!
1 ¼ C corn syrup
2 egg whites
Pinch salt
1 tsp vanilla
Beat egg whites on high speed until soft peaks form when beater is raised. While eggs are beating, in a small saucepan, heat corn syrup over medium high heat until boiling. Add salt to egg whites. Slowly pour in syrup, continuing to beat until frosting is fluffy. Fold in vanilla. Frost cooled chocolate cake!
This is a Southerland Family favorite! Daddy often requests this cake for his birthday and I know that Uncle Michael's family has this for birthdays frequently as well. I just made this for Daddy's birthday and it looks and smells yummy!!! GrandMommy used to make this for the children's birthdays. Anytime it snowed in Texas Daddy used to say, "It looks like chocolate cake with white icing!" (Only Texas snow looks like that! Real snow is all white! Not white with dirt showing through!) :)
Love Always,
Mommy
P.S. Daddy and Ezra shared this for their birthdays and Ezra LOVED it! He was a big gooy mess and oh so cute!!!
Happy Birthday Daddy!
Happy, happy birthday to my awesome Husby! I hope you have a super day, Honey. I love you very much!
Love Always,
Wifey
Love Always,
Wifey
Wednesday, April 21, 2010
Spearmint Tea
Sheryl Campbell
5-6 12"-18" twigs of spearmint leaves
generous 1/4 C. evaporated cane juice sugar
2 quarts of water
Cut the twigs of spearmint leaves. Pull leaves off stems and wash leaves. Put leaves in a glass 4 cup measuring cup and pour boiling water over leaves. Add evaporated cane juice sugar. Stir to dissolve sugar. Let steep for 20 minutes. Strain tea into a 2 quart pitcher. Fill pitcher up with water. Serve. Yummy!
The last time we went to Virgina (Nov. 2008) Rob & Sheryl Campbell graciously opened up there home to our family. While we were there, Sheryl made this tea. I have wanted to plant spearmint ever since! :) We just put our spearmint plants in the ground a couple of weeks ago and I just made our first pitcher of spearmint tea. It is SO delicious! Hannah and Daniel love it just as much as I do! Really great stuff. Yum!
Love Always,
Mommy
5-6 12"-18" twigs of spearmint leaves
generous 1/4 C. evaporated cane juice sugar
2 quarts of water
Cut the twigs of spearmint leaves. Pull leaves off stems and wash leaves. Put leaves in a glass 4 cup measuring cup and pour boiling water over leaves. Add evaporated cane juice sugar. Stir to dissolve sugar. Let steep for 20 minutes. Strain tea into a 2 quart pitcher. Fill pitcher up with water. Serve. Yummy!
The last time we went to Virgina (Nov. 2008) Rob & Sheryl Campbell graciously opened up there home to our family. While we were there, Sheryl made this tea. I have wanted to plant spearmint ever since! :) We just put our spearmint plants in the ground a couple of weeks ago and I just made our first pitcher of spearmint tea. It is SO delicious! Hannah and Daniel love it just as much as I do! Really great stuff. Yum!
Love Always,
Mommy
Barley Crackers
From: Wow! This is Allergy Free and Sugar Free by Deborah Steiner and Mary Yoder
2 ½ C. barley flour
1 tsp. baking soda
½ tsp. cream of tartar
½ tsp sea salt
2 Tb. Evaporated cane juice sugar
¼ tsp cumin
¼ C. coconut oil, melted
½ C. pear juice
Combine dry ingredients. Cut in coconut oil. Add pear juice and mix well.
Roll out thinly on a cookie sheet. Cut into squares. Poke each square with a fork. Bake at 375 degrees for 15 min. Cool and eat.
Can be stored at room temperature for up to 4 days.
Mommy made these for Joshua for the first time today and all the children really liked them. I'm not sure there will be any left at the end of the day. These are "ack-shink" pretty good! :) (Ack-shink is a Team Southerland word for actually. I believe it was Daniel who used to say it when he was little and the word ach-shink stuck around!)
Love Always,
Mommy
2 ½ C. barley flour
1 tsp. baking soda
½ tsp. cream of tartar
½ tsp sea salt
2 Tb. Evaporated cane juice sugar
¼ tsp cumin
¼ C. coconut oil, melted
½ C. pear juice
Combine dry ingredients. Cut in coconut oil. Add pear juice and mix well.
Roll out thinly on a cookie sheet. Cut into squares. Poke each square with a fork. Bake at 375 degrees for 15 min. Cool and eat.
Can be stored at room temperature for up to 4 days.
Mommy made these for Joshua for the first time today and all the children really liked them. I'm not sure there will be any left at the end of the day. These are "ack-shink" pretty good! :) (Ack-shink is a Team Southerland word for actually. I believe it was Daniel who used to say it when he was little and the word ach-shink stuck around!)
Love Always,
Mommy
Monday, February 8, 2010
Hot Cheesy Chip Dip
Mommy creation
1 lb. hamburger, fried and drained
2 lb. block of Velveeta
2 cans cream of chicken soup
2 can Hormel meat only chili
Lots of tortilla chips
Fry and drain the hamburger; set aside. Cube the Velveeta and place cubes into crock pot. Add soup, chili, and hamburger to the crock pot and stir to combine. Cook on low for 2 hours or until Velveeta is melted. Stir well and put crock pot on warm to serve.
This recipe started out as a recipe on the back of a can of Rotel tomatoes and it has evolved into something completely different; so, it has become a Mommy creation. This is a yummy one to take to parties. This was also one of the famous Germany NASCAR party dishes. So yummy!
If there is any left over, this freezes really well. To serve from the freezer, run hot water over the container to loosen dip and place the frozen chunk in the crock pot. Turn crock pot on high for 2-3 hours or until melted. You can break up the chunk after about a hour to speed up the process. After dip is melted turn the crock pot to low.
Love Always,
Mommy
1 lb. hamburger, fried and drained
2 lb. block of Velveeta
2 cans cream of chicken soup
2 can Hormel meat only chili
Lots of tortilla chips
Fry and drain the hamburger; set aside. Cube the Velveeta and place cubes into crock pot. Add soup, chili, and hamburger to the crock pot and stir to combine. Cook on low for 2 hours or until Velveeta is melted. Stir well and put crock pot on warm to serve.
This recipe started out as a recipe on the back of a can of Rotel tomatoes and it has evolved into something completely different; so, it has become a Mommy creation. This is a yummy one to take to parties. This was also one of the famous Germany NASCAR party dishes. So yummy!
If there is any left over, this freezes really well. To serve from the freezer, run hot water over the container to loosen dip and place the frozen chunk in the crock pot. Turn crock pot on high for 2-3 hours or until melted. You can break up the chunk after about a hour to speed up the process. After dip is melted turn the crock pot to low.
Love Always,
Mommy
Hot Artichoke Dip
Marjie Davis
2- 14 oz. cans of artichoke hearts, drained and chopped
1 1/2 C. mayo
1/2 C. parmesan cheese
2 tsp. lemon juice
1/4 tsp. garlic powder
Heat oven to 350 degrees. In a medium bowl combine all the ingredients. Spread in an ungreased 9" x 11" baking dish and bake for 25-30 minutes uncovered. Serve hot or cold with chips, celery, crackers, etc.
Mommy was given this recipe by a lady named Marjie when we were stationed in Turkey. This is a wonderful recipe to bring to get togethers. We used to make this all the time for our "NASCAR parties" in Germany. Sometimes we would have a big NASCAR party at our place but there wouldn't be any NASCAR race showing that day! That's how it went with our military TV programming. We still had tons of fun. Uncle Jean-Luc, the Heise's, George Chapman, and the Stuits usually showed up for our parties. Those were wonderful days!
Mommy just made this yesterday and took it to Uncle Jean-Luc and Aunt Jill's house for our Superbowl get together. It was still as good as we remembered it to be. I think we will keep this recipe around! :)
Love Always,
Mommy
2- 14 oz. cans of artichoke hearts, drained and chopped
1 1/2 C. mayo
1/2 C. parmesan cheese
2 tsp. lemon juice
1/4 tsp. garlic powder
Heat oven to 350 degrees. In a medium bowl combine all the ingredients. Spread in an ungreased 9" x 11" baking dish and bake for 25-30 minutes uncovered. Serve hot or cold with chips, celery, crackers, etc.
Mommy was given this recipe by a lady named Marjie when we were stationed in Turkey. This is a wonderful recipe to bring to get togethers. We used to make this all the time for our "NASCAR parties" in Germany. Sometimes we would have a big NASCAR party at our place but there wouldn't be any NASCAR race showing that day! That's how it went with our military TV programming. We still had tons of fun. Uncle Jean-Luc, the Heise's, George Chapman, and the Stuits usually showed up for our parties. Those were wonderful days!
Mommy just made this yesterday and took it to Uncle Jean-Luc and Aunt Jill's house for our Superbowl get together. It was still as good as we remembered it to be. I think we will keep this recipe around! :)
Love Always,
Mommy
Wednesday, January 27, 2010
Cream of "Whatever" Soup
Sheri Graham Nourishing Heart & Home
Cream Soup Substitue
1/4 cup butter
1/4 cup whole wheat flour
1 cup water
1/3 cup milk
2 teaspoons chicken bouillon
In a pan over medium heat, melt the butter. Stir in the flour until mixed well. Add in the water, milk, and bouillon. Stir constantly until it comes to a boil and thickens. Remove from heat and use in place of a store-bought can of cream soup.
Mommy has used a Cream of "Whatever" soup substitute for several years now but I wasn't completely happy with the recipe I was using. The old recipe broke down to "yuck" in the crock pot so I couldn't use it there. Sheri Graham shared her recipe with me and it is a winner! I haven't found a recipe yet that doesn't work with this substitute. I use the MSG Free Chicken Bouillon for this recipe to make it even better for our family. Yum! This is another one of those great recipes that you may want to make a staple in your own pantries.
Love Always,
Mommy
Cream Soup Substitue
1/4 cup butter
1/4 cup whole wheat flour
1 cup water
1/3 cup milk
2 teaspoons chicken bouillon
In a pan over medium heat, melt the butter. Stir in the flour until mixed well. Add in the water, milk, and bouillon. Stir constantly until it comes to a boil and thickens. Remove from heat and use in place of a store-bought can of cream soup.
Mommy has used a Cream of "Whatever" soup substitute for several years now but I wasn't completely happy with the recipe I was using. The old recipe broke down to "yuck" in the crock pot so I couldn't use it there. Sheri Graham shared her recipe with me and it is a winner! I haven't found a recipe yet that doesn't work with this substitute. I use the MSG Free Chicken Bouillon for this recipe to make it even better for our family. Yum! This is another one of those great recipes that you may want to make a staple in your own pantries.
Love Always,
Mommy
Onion Soup Mix
Tina Jenkins from MOMYS
3 C dried, minced onion
1 C chicken bouillon
1 TB garlic powder
1 tsp celery seed
1 TB sugar
Add all ingredients together in a blender and grind into a fine powder. Store in an airtight container.
Use a 1/4 cup mix as you would a pouch of the store bought onion soup mix.
Dip: Use 1/4 cup mix with 16 oz. sour cream for a chip dip.
Children- This is another staple in our pantry. Store bought Onion Soup Mix has MSG in it so this is a great alternative especailly when we use the MSG Free Chicken Bouillon. This is the basis for a lot of our homemade meals.
Love Always,
Mommy
3 C dried, minced onion
1 C chicken bouillon
1 TB garlic powder
1 tsp celery seed
1 TB sugar
Add all ingredients together in a blender and grind into a fine powder. Store in an airtight container.
Use a 1/4 cup mix as you would a pouch of the store bought onion soup mix.
Dip: Use 1/4 cup mix with 16 oz. sour cream for a chip dip.
Children- This is another staple in our pantry. Store bought Onion Soup Mix has MSG in it so this is a great alternative especailly when we use the MSG Free Chicken Bouillon. This is the basis for a lot of our homemade meals.
Love Always,
Mommy
Eating More Veggies
One way we have been able to get more veggies in our diet is to buy a big bag of organic carrots and a big bag of organic celery. If we wash and cut all of it up at one time it is now ready to just grab and eat from the refrigerator. One tip from the MOMYS board was to put out cut veggies and THE DIP about a hour before the meal. If the children fill up on them- great! If the veggies and the dip are set out with the meal they are less likely to be eaten. Works for me!
Love Always,
Mommy
Love Always,
Mommy
Ranch Dressing and Dip
Laura at Heavenly Homemakers
Healthy Homemade Salad Dressings
5 TB dried minced onions, blended in food processor
7 tsp parsley flakes
4 tsp sea salt
1 tsp garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 TB dry mix with 1 C mayonnaise and 1 C buttermilk or sour cream. (I use buttermilk.)
For dip: Mix 1 TB dry mix with 2 C sour cream or kreme fresh.
Mix up a few hours before serving, so the flavors all blend nicely.
I am noticing a trend as I choose which recipe to add next. Laura at Heavenly Homemakers shows up quite often! :) She has some super recipes that our family really enjoys! This ranch mix is FANTASTIC!!! Hannah, Daniel, and Ezra love to eat this with carrots and celery. Especially celery! What a great way to add some veggies to our diet. Hannah has specifically asked that this recipe be added to her cookbook so here you go Sweetie!
Love Always,
Mommy
Healthy Homemade Salad Dressings
5 TB dried minced onions, blended in food processor
7 tsp parsley flakes
4 tsp sea salt
1 tsp garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 TB dry mix with 1 C mayonnaise and 1 C buttermilk or sour cream. (I use buttermilk.)
For dip: Mix 1 TB dry mix with 2 C sour cream or kreme fresh.
Mix up a few hours before serving, so the flavors all blend nicely.
I am noticing a trend as I choose which recipe to add next. Laura at Heavenly Homemakers shows up quite often! :) She has some super recipes that our family really enjoys! This ranch mix is FANTASTIC!!! Hannah, Daniel, and Ezra love to eat this with carrots and celery. Especially celery! What a great way to add some veggies to our diet. Hannah has specifically asked that this recipe be added to her cookbook so here you go Sweetie!
Love Always,
Mommy
MSG Free Chicken Boullion
Sheri Graham of Nourishing Heart and Home
Homemade Chicken Broth Powder
1 1/3 C nutritional yeast flakes
3 TB onion powder
7 1/2 tsp (2 1/2 TB) sea salt
1 TB rice protein powder
1 TB sugar
2 1/2 tsp. garlic granules or powder
1 tsp dried thyme
1 tsp finely crumbled dried sage (NOT powdered)
1 tsp paprika
1/2 tsp turmeric
Blend in a dry blender or food processor until powdery. Store in a dry, airtight container.
Use 1 level teaspoon per cup of boiling water.
Yield: 1 1/2 cups of broth powder
Mommy has been concerned about the MSG in so many of the prepackaged foods. I have been learning to make a lot of our own homemade mixes but most of them call for bouillon which contains MSG. I was so excited when I saw this from our friend Sheri Graham. This has solved our bouillon problem. We use this mix in every recipe calling for bouillon. What a blessing this recipe has been to our family.
Love Always,
Mommy
Homemade Chicken Broth Powder
1 1/3 C nutritional yeast flakes
3 TB onion powder
7 1/2 tsp (2 1/2 TB) sea salt
1 TB rice protein powder
1 TB sugar
2 1/2 tsp. garlic granules or powder
1 tsp dried thyme
1 tsp finely crumbled dried sage (NOT powdered)
1 tsp paprika
1/2 tsp turmeric
Blend in a dry blender or food processor until powdery. Store in a dry, airtight container.
Use 1 level teaspoon per cup of boiling water.
Yield: 1 1/2 cups of broth powder
Mommy has been concerned about the MSG in so many of the prepackaged foods. I have been learning to make a lot of our own homemade mixes but most of them call for bouillon which contains MSG. I was so excited when I saw this from our friend Sheri Graham. This has solved our bouillon problem. We use this mix in every recipe calling for bouillon. What a blessing this recipe has been to our family.
Love Always,
Mommy
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